I’m sorry for the alliteration, but I couldn’t resist. Just as when Rosso asked if I wanted to try their new seasonal menu, I couldn’t resist.
So on a crisp, cold evening, Keeley and I headed over to investigate what new treats they have in store for the winter diner.
As ever, the staff were quick and attentive and we were seated further to the rear of the restaurant this time, giving us a perfect spot to people watch, cocktails in hand. I had, oddly given the weather outside, opted for a Que Bela – a tall cool crisp affair, with Bourbon, ginger and mint.
Whereas Keeley had gone for a Sgroppino – vodka, lemon sorbet, mint and Prosecco, zesty and fizzy.
Perusing the menu, it was clear there were lots of little changes – one of the most exciting of which is the sizzling stones. But more on this later. For now we were simply struggling to make a decision – especially given the distraction of the dishes being brought out for our fellow diners. We were in a prime position and could watch them all arrive.
As if sensing our indecision, our table was suddenly full of tasty goodies. I’d hit the gym very hard prior to our arrival and the appearance of fat green and black olives, fresh bread, olive oil and garlic bread were incredibly welcome.
I soon began to feel a little less wobbly and more able to make a decision and opted for the giant king prawns, grilled shell on, over charcoal to start and our waiter was soon reassured that I don’t mind getting my fingers dirty.
Keeley went for something a little more tidy, with the scallops, cauliflower puree and fritters.
Well done seafood, is a very good thing and we were not disappointed. My prawns were cooked perfectly, shells protecting the tender flesh and there’s something about playing with your food that fills me with happiness.
Keeley’s scallops too were perfectly tender, full of flavour and their sweet creaminess was the perfect foil for the cauliflower.
Our table was silent save for the cracking of shells.
To our mains, and we’d both opted for hearty meat dishes. Keeley had picked lamb, which arrived atop one of the new sizzling stones, and had a host of sauces on the bespoke platter.
It was soon very clear that the centre option was her favourite. a sweet jelly flavoured with juniper, it was almost a gin jelly. Her lamb was tender, even though the little cutlets had quickly become well done on the stone and her chips were delicious.
As were mine, which I enjoyed alongside a delicious veal cutlet. I know many are a little squeamish about veal, but it’s one of the best cuts of meat and the best for the animal involved, as well as it’s milk producing mama.
This cutlet was enormous, tender and the fat cut chips and grilled mushroom accompanying it were just lovely. I began to feel comfortable, full and almost sleepy.
But we had a further course to go. And this is where things got a teeny bit confusing.
The desert menu mentioned summer, but it was most definitely not summer. I suspect we missed the change in menu by perhaps only a few days. The choices were still plentiful and so we tried to make a concerted decision.
Keeley chose a fig dessert, looking somewhat like a trifle, it’s orange liqueur and vanilla sponges making this a decadent option.
I, however, recalled our previous visit and the frangipane tart that our fellow guest had cooed over.
It’s plum filled gorgeousness arrived and as crisp pastry met soft sponge and a clotted cream that was so rich it was closer to dulce de leche, my sweet tooth was more than satisfied.
So again? Another cracker by Rosso. Value? Given we hit the meat and fish hard this time, the prices were higher, but I’d still have no qualms over paying the prices. We again received excellent service and food and drink that we’ve come to expect whenever we visit.
I’m trying to find a spot in my diary, so I can treat Mr GFB to dinner here again soon.
This meal was supplied for free by Rosso. As ever, this doesn’t guarantee a positive review (if anything, I tend to be a harsher critic). In this case, I’m thrilled to write a positive review as the service, food and drink and venue were excellent.