Promotion
A MEAL at Rosso is always an event. From the grade II listed building with its domed ceilings and intricate design to the buzz and the celebrity clientèle, everything comes together to create a sense that this is somewhere really special. But it's the food that underpins everything at Rosso and makes it such an unmissable destination.
Gordo's particular favourite is the tartare di manzo which he's always lauding to the heavens on Twitter but there are plenty of other sublime signature dishes to discover.
The antipasto misto is described as a sharing plank but it's more like a giant redwood. This is a luxury range of cold meats, generous and bountiful. Mortadella, salami, bresaola, pecorino, grilled aubergine, kalamata and nocerella olives, rocket and parmesan salad and crisp breads – it's quite a selection.
Antipasto Misto
If you're looking for something lighter which still feels indulgent, the burrata is a beautiful piece of Puglian mozzarella, creamy, refreshing and slightly savoury. Served with a mixed bean salad and grilled pumpkin, it's proof that healthy eating can be just as tasty as richer fare such as the quail starter.
The boned quail with figs and pancetta is all wrapped up in prosciutto like a delicious parcel. The sweetness of the figs and the honey glaze is the perfect accompaniment to the delicate gaminess of the meat whilst the puy lentils retain some bite and add texture and a slight nuttiness which balances the dish beautifully.
Quail
The lamb is another dish that's full of big, assertive flavours, ideal for cold, grey days and wintry nights. Roast cannon of lamb is encased in a pine kernel crust adding crunch and a fragrant sweetness, redolent of flashes of Mediterranean blue glimpsed through the pines. The subtle taste of saffron, another sunny flavour, works well in tandem, enhancing the fondant potatoes but it is the pulled lamb shoulder, rich and unctuous, that is the star of the plate. The rich tomato ragù ties the warm Mediterranean feel together – a real standout dish.
Roast Cannon of Lamb
If you're a fan of gnocchi, Rosso's malfatti are unmissable. The name may come from the Italian for 'badly-made' but there is nothing clumsy about these dimpled little dumplings. The creamy malfatti, made with spinach and ricotta, are a palate-pleasing contrast with the spicy tomato sauce. It's like a kick and a cuddle all in one.
Malfatti
At Rosso, you can still enjoy the experience of expertly-cooked Italian food without over-indulging. After all, the Mediterranean diet is one of the healthiest there is. Grilled tuna tastes fresh, which is only emphasised by the accompanying salad of heirloom tomatoes, shaved red onions and kalamata olives. The dish sums up the whole Italian lifestyle.
Grilled Tuna
A crème brulée is a classic way to round off a meal but Rosso's version, with award-winning Mangaro Lait chocolate and cardamom, offers something different. It satisfies any chocolate cravings and also feels lighter and more sophisticated than the classic crème brulée with its subtle spicing.
Mangaro Lait Chocolate and Cardamom Crème Brulée
The almond and Ron Zacapa pears are also an unusual climax to a meal, where traditional poached pears are taken to the next level. Asian pears are compressed for 48 hours in Zacapa rum before being served with fried sweet black pepper arancini with an almond butter centre – creations which cleverly blur the line between sweet and savoury.
Almond & Ron Zacapa Pears
To really complete your Rosso experience, try one of the new additions from the bar. Rosso has quite rightly become renowned for the quality of its spirits and liqueurs.
A tot of whisky is just the thing before you go out into the cold. The Octomore Scottish barley whisky, famous for being one of the most heavily-peated whiskies in the world, has a powerful nose but is lighter and sweeter than you might expect.
Mr Black, a cold-pressed coffee liqueur with a deep flavour, and Lanique, a pretty and palatable rose liqueur, are two of Rosso's new liqueurs. Look out for them in Rosso's upcoming 5 at 5 cocktail offering or enjoy them on their own as a delicious digestif.
To discover your own favourites on Rosso's menu, book your table today.
Octomere
Mr. Black
