Our story
A neighbourhood kitchen since 2014.
Rosella started as twelve seats and a pasta machine on Harbour Row. The room is bigger now, but the rules haven't changed.
We cook the food we grew up eating — with better tomatoes.
Our first menu was six pastas and whatever came off the grill that day. Neighbours came back, then their friends, and the menu grew — slowly, and only when a dish was ready.
Today we work with 28 growers and makers, most of them within a couple of hours' drive. When their season ends, the dish comes off the menu. That's the deal.
2014
Opened on Harbour Row
32
People in the team
6 am
First delivery of the day
How we cook
From market to plate
01
Market at dawn
Our chef walks the produce market twice a week and builds the specials around whatever looks best.
02
Made in-house
Pasta, bread, stocks, sauces and gelato are all made here, every day, from scratch.
03
Cooked to order
Nothing waits under a heat lamp. Every plate is cooked when you order it and sent straight out.
The team
The people
at the pass
A small kitchen and a front-of-house team who'd rather remember your order than read it back. Sample team for the template.
Marco Bellini
Head chef
Fifteen years in kitchens from Bologna to Lisbon. Rolls the first sheet of pasta every morning.
Aisha Rahman
Pastry & gelato
Churns the gelato daily and runs the dessert list. Responsible for the tiramisù.
Tom Okafor
Front of house
Knows every regular by name and the wine list by heart. Ask him what to drink.
Come and taste the difference.
Book online in a minute, or walk in — a third of the room is never reserved.