Rosso’s glamorous 126-year-old grade II listed dining room offers diners a hint of luxury from the moment they enter. Along with a warm Italian welcome for all, Rosso’s customers are assured an unforgettable experience each time they visit.
Those who order the Chateau Briand for two are in for a particular treat.
Rosso’s opulent marble bar is the perfect place to enjoy an aperitivi such as a fine, chilled Vermouth or a pre-dinner cocktail to stimulate the appetite - if the wonderful aromas of fine Italian cooking don’t do that first. The menu at Rosso has evolved over time. As the bond between the restaurant and its regulars develops, Rosso gains a real understanding of exactly what their customers want. You’ll still find the homemade pasta dishes, handmade pizzas and delicious steaks that Rosso has become famous for, but their brand new summer menu includes a number of lighter dishes for summer including more fresh fish, vegetables and salads.
As you’d expect from a fine dining Italian restaurant proud of its countries cuisine, anything Rosso don’t produce in their own kitchens has been carefully sourced from trusted suppliers. To start, we particularly enjoyed their fine mozzarella dishes such as Creamy Burrata with heritage tomatoes and avocado, as well as Prosciutto San Danielle with soft, creamy smoked mozzarella.
Prosciutto San Danielle with Mozzarella
Fish and Seafood make for standout dishes to start, especially tartare of chopped tuna with a touch of red chilli, shallots and capers providing a delicious contrasting piquancy. If you’re really pushing the boat out, a luxurious salad platter of assorted marinated shellfish including baby squid stuffed with prawn mousse, scallops, king prawn cocktail, crab and avocado and smoked salmon ribbons is the perfect choice for sharing together with a cool, crisp bottle of Prosecco or a fine Italian white from their stunning wine list.
Insalata Di Mare Alla Rosso
Standout main courses from the sea include a fabulously summery salad of seared fresh tuna with crisp radish, russet apple, fresh greens and a Balsajo black garlic glaze, or grilled fresh salmon with warm courgette and pea salad; a celebration of hot and cold elements served with a tangy and herby salmon ceviche.
Tagliatelle Neri Al Frutti Di Mare
This menu, written by their talented chef Sanky, is perfect for the contrary Mancunian weather. As well as wonderfully fresh flavours, he’s also introduced some more hearty meat and poultry dishes to comfort the soul on less pleasant days outdoors. We enjoyed the almost autumnal Porchetta (his take on Rosso’s popular ‘Three Little Pigs’ dish); meltingly soft slow roast pork belly with a pulled pork and cabbage arancini, tender braised pig cheek, apple cider jelly and marsala jus.
Porchetta
Other recommended meat dishes include pan seared ostrich, veal Milanese and of course, steak. The hot stone cooking method has now been replaced by dry aged beef fillet, sirloin or T-bone seared to your liking on an Inka charcoal grill – but those who order the Chateau Briand for two to share with hand cut chips, salad, grilled mushroom and tomato, are in for a particular treat. Other house specialities for sharing include the impressive Misto di mare alla Rosso (grand platter of grilled fish and seafood) and the Grigliata Mista, a mixed grill platter including beef fillet, sirloin, lamb cutlet, veal escalope, calves liver with all the accoutrements.
Anatra, Pan Roasted Duck
Of course, even a fine dining Italian restaurant can’t ignore the demand for high quality pizza and pasta and Rosso have cut no corners. They have streamlined their pizza menu to include the most popular flavours such as classic Margherita, Caprese, Napoletana, Affumicatta, the folded Calzone and even Pizza Inglese topped with (of course) Cheddar, mushrooms, sausage, bacon and egg. As you’d expect, all Rosso pizzas are prepared using homemade dough, made daily and baked on a hot stone in their traditional wood-fired oven.
Bruschetta Pomodoro
Several varieties of fresh pasta are also made daily on the premises. Old favourites such as Spaghetti alla Carbonara, Lasagna al Forno and Penne alla Bolognese have been joined by innovative dishes like squid ink tagliatelle with market fresh shellfish in a spicy tomato sauce or the vegetarian Ravioli al Carciofi with globe artichokes, cream, peas and a tangy goat’s cheese mousse.
Taglierini Con Granchio
If you haven’t visited Rosso for a while, we highly recommend you go along to enjoy their new menu and feel spoiled by their hospitable service in gorgeous surroundings. We can’t possibly say, but you might even spot a celebrity or two while you’re there.
Rosso’s new a la carte menu is available from 28th June.
See the menu here
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