Menu

Tickle your taste buds with the chef’s tasty and genuine cuisine focused on quality

Salvatore’s menus offer a creative approach to contemporary Mediterranean cuisine, combined with rare artistry in presentation. There is something here for all. From the gourmet on the hunt for exciting culinary innovation, to the hungry traveller seeking the best in classic French and Italian fare.

SOME PROPOSALS

Foie Gras Terrine
(Homemade duck liver terrine, red onions and fig jam, berries and spiced bread)

Vitello Tonnato
(Roasted veal with tuna sauce and capers)

King Crab Tartare from Kamchatka with Caviar
(King Crab, shallot, lime, chives, mustard, mayonnaise, avocado, crushed tomatoes, Caviar Arenkha, gazpacho)

White Asparagus with Mayonnaise Mousse and Pata Negra
(White asparagus, balsamic mayonnaise mousse, oregano, Pata Negra, seasonal truffle)

RAMPOLDI
RAMPOLDI

Paccheri alla Siciliana
(Tomato sauce, basil, eggplants, salted ricotta)

Scallops with Porcini Mushrooms, Cauliflower Puree and Black Truffle
(Scallops, cauliflower puree, black truffle, porcini mushroom sauce, vanilla)

Beef Cheeks Braised in Red Wine
(Beef cheek braised in red wine, with carrot and mashed potato)

The chef’s interpretation of “Le Rampoldi” beef steak tartare with Royal Premium caviar and apple sorbet is an inspired house delicacy, while reinventions of traditional risottos, fish, seafood, vegetarian and meat dishes burst with flavorsome goodness. At weekends the chef hand selects the freshest catch from market, from fine Turbot to John Dory. Rampoldi’s menu of hand-crafted pizzas are of course a homage to the very best in Southern Italian tradition. Likewise the Grilled Quail “alla Cacciatora” served with rice is a tip of the hat to Antonio’s homeland, the Southern Italian region of Basilicata.

At Rampoldi – the finest seasonal ingredients are transformed with instinct and imagination into à la carte and tasting menus reflecting the international influences of Antonio Salvatore’s training and travels. Enjoy light and vibrant dishes in spring and summer months, Piedmont white truffle creations for autumn and in winter the robust flavours of tender slow cooked beef cheek in red wine, accompanied by a pumpkin risotto.

The chef’s dessert selections also reflect the seasonal bounty of the region. In February try ‘Le Citron’. Lemon and mint pieces covered in white chocolate mousse, coated in a crispy shell arrive at the table in quite literally a puff of smoke, with dry ice poured over fresh mandarins and lemons. This fun gesture diffuses the citrus aroma across the table, transporting diners to Menton’s lemon festival just a few miles down the coast.

Wine

A superb wine list of 200 labels from France, Italy and further afield: a true paradise for connoisseurs

The talented sommelier team choose only the best in French, Italian and international wines. The cellar is a ‘who’s who’ of the two hundred most prestigious labels. The tireless search for the rarest bottles means Rampoldi is home to some of the finest treasures of enological heritage. The maître supervises the table service with skill and savoir-faire, always ready to suggest the perfect combination to compliment your meal. Perhaps something surprising like a sweet Italian Torcolato to compliment a beautifully presented handmade Foie Gras, a Piemonte La Raia to cleanse the palate or later a Saint-Véran from Bourgogne to enjoy with scallops and cèpes. Not to be outdone the expert barmen offer a tempting range of delicious apéritifs and digestifs. The amaretto sour is a particular post dinner treat for a sweet tooth.

Book a table

Your reservation will be effective only after receiving our confirmation email or phone call.