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2025-01-19
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Finally some free time for lunch following eventual closing of prolonged project. Third on the list: chef Angelo. Last time I was here was for dinner a long time ago. Seated. Server took many infuriating minutes to come back with the menus.Went for a glass of Brunello.3 sets to choose from: -2 courses ($488 pp), -3 courses ($688 pp) or -4 courses ($888 pp).Here’s what we had.Sour dough and Foccacia. 4 choices of olive oil.Welcome snack: Red prawn espume with celery jelly topped with caviar. -App
Third on the list: chef Angelo. Last time I was here was for dinner a long time ago.
Seated. Server took many infuriating minutes to come back with the menus.
Went for a glass of Brunello.
3 sets to choose from:
-2 courses ($488 pp),
-3 courses ($688 pp) or
-4 courses ($888 pp).
Here’s what we had.
Sour dough and Foccacia. 4 choices of olive oil.
Welcome snack: Red prawn espume with celery jelly topped with caviar.
-Appetizers-
Burrata Cheese, wonderfully creamy and served with Trio of Organic Sicilian Tomatoes, Anchovies adding a surprising depth of umami and Fresh Italian Basil cutting through the richness.
(Supplement of HK$128) Wild Hamachi with its buttery texture perfectly balanced by the small, fruity Taggiasca Olive, slightly bitter Fennel, and topped with Kaluga Caviar.
Tender Mediterranean Octopus with silky Chickpeas Purée and rich and aromatic Ink Sauce.
-First courses-
(Supplement of HK$128) Struncatura (traditional dish from the southwestern Italy region of Calabria, generally seasoned with garlic, Calabrian chilli pepper, dried tomatoes, sardines and toasted breadcrumbs). Here the pasta was organically made, with a robust texture that held up well against the bold flavors of bottarga and slightly bitter purée of broccoli rabe (aka Rapini 油菜花).
(Supplement of HK$188) Mezzi Paccheri (a half-sized thick, tubed pasta), perfectly al dente, with sweet, plump Sicilian Red Prawns and fresh, fragrant Basil Pesto Sauce.
Maccheroncini (grooved pasta tubes) with a tender Ossobuco Ragoût that practically melted in the mouth and aromatic Saffron Sauce topped with rich cheese slices.
-Main course-
Hokkaido Sea Bream impeccably cooked, with crispy skin and a delicate flakiness that paired perfectly with the velvety sweetness of the Tropea onion Velouté and Pachino Tomatoes exploding on the palate with their burst of freshness.
-Desserts-
Cannoli with smooth and rich Ricotta Cream filling with tangy Candied Fruits. Chocolate Sorbet on the side.
Tiramisu- creamy yet light, with Amedei Chocolate adding a touch of indulgence. Served with refreshing Coffee Granita on the side.
(Supplement of HK$120) The Cheese Selection was an exquisite showcase of cheeses that even true cheese aficionados would find fulfilling. Picked the Comte, Mimolet and Cabra goat cheese, paired with fruit preserves, honey and crackers.
The Petite four trolley selection was a delightful end to the meal. We were allowed 3 choices each, ranging from the mini Cannoli, macaroon, Panettone from Italy with indulgent serving of cream.
In summary: the attention to detail in each dish was evident, with high-quality ingredients shining through in every bite. Particular impressive was the cheese and petite four experience: a perfect balance between sophistication and indulgence.
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