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2022-04-23
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Castellana is a restaurant specializing in
Piedmont cuisine.Piedmont, a region in northwest Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for wines such as Barolo and cuisine with rich flavors.Went when it first opened and wasn’t impressed.Returned to try the new menu by new chef. Chef Fabiano hails from Asti, Piedmont. We went for his “JOURNEY AROUND THE WORLD SPRING EDITION” tasting menu (6 courses for HKD 1480).Here’s what we had. Amuse bouche: toasted brioc
Piedmont, a region in northwest Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for wines such as Barolo and cuisine with rich flavors.
Went when it first opened and wasn’t impressed.
Returned to try the new menu by new chef. Chef Fabiano hails from Asti, Piedmont. We went for his “JOURNEY AROUND THE WORLD SPRING EDITION” tasting menu (6 courses for HKD 1480).
Here’s what we had.
Amuse bouche: toasted brioche with tonnato sauce (made with tuna, anchovies and capers). Yummy.
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Sour dough. Excellent. Wanted to finish all but really needed to save tummy space.
Cheviche with a Mediterranean twist in lemon and lime dressing, which chef created in memory of his holiday in Peru.
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Contemporary minestrone. The base was tomato water (ie distilled tomato essence). Italian Datterino tomatoes (small and extremely sweet) were used. 4 types of seafood (including prawns and baby octopus) and 9 types of vegetables were used. Seemingly simple dish but a lot of work and effort in the making. Loved it.
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Homemade puff pastry filled with quail, onion, cardoncelli mushrooms and cream cheese. Surrounded by a ring of shredded truffle. Very good.
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Datterino tomato and seafood broth, served with homemade crackers. Tasted a bit too fishy for me.
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Ravioli with smoked duck meat, Parmesan cheese, truffle and aubergine. Perfectly balanced with the sweet and sour pomegranate sauce. Richly fine.
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Tagliolini made with espresso and hazelnut. Chef’s signature. Creative. Perfectly al dente.
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Kinki fish with lemon and saffron sauce.
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Wagyu beef from Omi, Japan served with fermented grape sauce.
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Dessert: pear cooked in vermouth with chocolate IceCream. Compared to the rest of our meal, this was probably the most underwhelming course of the night.
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In summary: excited by Chef Fabiano’s talent, creativity and attention to detail. Will def return to try other dishes when the menu changes. Must try.
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