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2022-11-01
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Amongst the numerous Italian restaurants in Hong Kong, very few focus on the food of a specific region. However, Castellana is here to serve up some traditional Piedmont cuisine. Recently relocated to Central, they welcome their new executive chef who uses some of the freshest ingredients sourced from the region. ✨ We ordered their 2 Courses Set “Lunch Break” menu that comes with either one Appetizer and one Pasta/Main, priced at $480 hkd pp.Pic 1️⃣: 𝑺𝒂𝒍𝒎𝒆𝒓𝒊𝒏𝒐 𝒅𝒊 𝒎𝒐𝒏𝒕𝒂𝒈𝒏𝒂 | Slow-cooked arctic char
✨ We ordered their 2 Courses Set “Lunch Break” menu that comes with either one Appetizer and one Pasta/Main, priced at $480 hkd pp.
Pic 1️⃣: 𝑺𝒂𝒍𝒎𝒆𝒓𝒊𝒏𝒐 𝒅𝒊 𝒎𝒐𝒏𝒕𝒂𝒈𝒏𝒂 | Slow-cooked arctic char, Crispy skin, Carrot and Citrus sauce 🐟
— Beautiful and simple presentation. First time having arctic char and I’d describe it as a cross between salmon and trout. It has a much meatier and flaky texture compared to salmon but not as fatty. This small fillet was lightly seasoned and seared, allowing its own flavours to shine through. I really enjoyed the crispy fried skin topped with caviar, giving the dish that extra elegant touch and contrasted well with the mild flavours of the fish. The light and slightly acidic carrot purée and citrus sauce also complemented the fish really well.
Pic 2️⃣: 𝑴𝒐𝒏𝒕𝒆𝒃𝒊𝒂𝒏𝒄𝒐 | Chestnuts, Whipped Cream and Persimmon gel 🌰🍫
— No meal is complete without dessert and this one’s definitely one you can’t miss. A very unique take on the traditional tiramisu. The bottom layer is a moka soil and a light coffee mascarpone, finished off with a crunchy homemade cocoa biscuit. All the elements and contrasting textures worked really well together and the dessert was light and great to finish with. This is definitely a delicious but also fun dessert experience to have!
Pic 3️⃣: 𝑮𝒏𝒐𝒄𝒄𝒉𝒊 | Red potato gnocchi, French duck thigh and Fontina cheese 🍝
— Loved the 100% red potato gnocchi. Texture was so light and fluffy, slightly softer than your usual gnocchi as it’s made with 100% potato. The chef’s signature duck thigh was simply to die for, the flavours were so rich and the duck meat was tender and juicy. The Fontina cheese on top really added to the already very flavourful dish and brought the dish together.
Pic 4️⃣: 𝑮𝒊𝒓𝒆𝒍𝒍𝒐 𝒅𝒊 𝒗𝒊𝒕𝒆𝒍𝒍𝒐 𝒊𝒏𝒗𝒆𝒄𝒄𝒉𝒊𝒂𝒕𝒐 | Dry aged veal round and Piedmontese Burrata cheese
— Another one of chef Morelli’s signature creations, this was a unique appetiser and my first time having dry aged veal! The flavours were quite rich but not overly salty, I loved the whipped burrata cheese which was so light and balanced out the rich flavours of the veal.
📍Ambiance: Elegant interior, Great for special occasions and date nights!
⭐️Would visit again: Maybe!
張貼
