Pumpkin, chestnuts, slow-braised beef and plenty of black truffle: Glossy Magazine takes a first look at the family-run restaurant group’s autumn and winter dishes.
As the evenings draw in, San Carlo is turning to the flavours that make Italian dining so appealing at this time of year. Its new seasonal menu brings together earthy vegetables, fresh seafood, slow-cooked meats and a little tableside theatre.
The starters set the tone. Carpaccio di Barbabietola pairs delicate beetroot with goat’s cheese, asparagus and toasted herb breadcrumbs, lifted by a yuzu honey dressing. For something richer, Carpaccio di Vitello brings together thinly sliced, slow-cooked veal, celeriac cream, wild mushrooms, Grana Padano and fresh black truffle.
Autumn produce takes centre stage in the Insalata di Zucca, a combination of roasted pumpkin, chestnut mushrooms, ricotta salata, toasted hazelnuts and black truffle. Seafood lovers, meanwhile, can look to Zuppetta di Mar, a Mediterranean fish soup with shellfish and sea bass, served with toasted Altamura bread for dipping.
Pasta has long been part of San Carlo’s appeal, and the new additions lean firmly into comfort. Smoked rigatoni appears in two dishes: one with monkfish, bisque and chives; the other with slow-cooked pork rib ragù and pecorino. Tagliatelle Castagne combines chestnut pasta with creamy mushrooms and black truffle.
The dish most likely to catch the eye is Risotto Zucca & Tartufo. Pumpkin risotto is finished at the table in a pecorino wheel before being topped with fresh black truffle — a flourish made for a leisurely evening out.
Among the larger plates, slow-braised Beef Cheek comes with creamy mashed potatoes, red wine jus and salsa verde. Monkfish offers another tempting choice, served with a green peppercorn and lemon cream sauce.
Taken together, the menu promises the generous, celebratory style for which San Carlo is known. Truffle features prominently, but there is variety here too, from the freshness of the beetroot carpaccio to the warmth of the fish soup and beef cheek.
Founded in Birmingham in 1992, the family-run group has grown to 25 restaurants across the UK while keeping Italian food at the heart of its offering. The new dishes are available at San Carlo restaurants in Manchester, Alderley Edge, Liverpool, Leeds, Leicester, Birmingham, London and Bristol. Fumo and Cicchetti have also introduced their own seasonal specials.
Planning a visit? View the menu and book at sancarlo.co.uk
