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New Autumn/Winter Menus at San Carlo

The Season Has Changed

From 22 September, a new season arrives at San Carlo.

Our Autumn/Winter menus celebrate the ingredients that come into their own as the year changes, bringing together fresh black truffle, roasted pumpkin, wild mushrooms, slow-cooked meats and seasonal seafood across a collection of new Italian dishes.

Working closely with trusted suppliers, our chefs select seasonal produce for its quality, provenance and depth of flavour, bringing the traditions of Italian cooking into every plate.

A Taste of Autumn

Three dishes that capture the new season.

Insalata di Zucca

Insalata di Zucca

Autumn flavours, brought together.

Roasted pumpkin is paired with chestnut mushrooms, ricotta salata, toasted hazelnuts and fresh black truffle for a seasonal antipasto built around warmth, texture and richness.

Rigatoro Affumicato & Monkfish

Rigatoro Affumicato & Monkfish

Smoky, rich and full of flavour.

Smoked rigatoni is paired with monkfish, a rich bisque and fresh chives for a bold seasonal pasta dish.

Zuppetta di Mare

Zuppetta di Mare

A taste of the Mediterranean.

A rich Mediterranean fish soup bringing together shellfish and sea bass, served with toasted Altamura bread.

VIEW DISHES OF THE SEASON

Autumn, Finished Tableside

Risotto Zucca & Tartufo

Pumpkin risotto is prepared with the flavours of the season, then finished tableside in a pecorino wheel with fresh black truffle.

It’s a dish designed to be experienced as much as tasted, bringing together seasonal ingredients and the sense of occasion that sits at the heart of San Carlo.

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More From the Season

The Autumn/Winter collection continues through pasta, seafood and slow-cooked dishes, bringing deeper flavours and richer ingredients to the table as the season changes.

  • Tagliatelle Castagne

    Tagliatelle Castagne

    Chestnut pasta meets black truffle.

    Chestnut tagliatelle is paired with creamy mushrooms and shaved fresh black truffle for a rich, earthy pasta dish made for autumn.

  • Beef Cheek

    Beef Cheek

    Slow-cooked and full of depth.

    Slow-braised beef cheek is served with creamy mashed potatoes, red wine jus and salsa verde for one of the season’s most comforting dishes.

  • Monkfish

    Monkfish

    Rich, delicate and finished with citrus.

    Roasted monkfish is paired with a creamy green peppercorn and lemon sauce, balancing richness with a fresh citrus finish.

Discover the New Season

The Autumn/Winter menus launch across participating San Carlo restaurants from 22 September.

Bottega launches on 15 October, followed by Alto on 19 October.

Explore the latest menu at your chosen restaurant and discover the dishes of the new season.

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