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2022-05-31
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The weekend brunch at Grissini guarantees that you leave 100% satisfied and glutted. ENVIRONMENTOverlooking Hong Kong’s iconic Victoria Harbour, Grissini’s convivial, modest and homey ambiance makes it the perfect place for a laid-back and chillaxing weekend brunch. The interiors of Grissini is unpretentiously elegant with wooden rustic arched doors, encaustic tiles and stunning floor-to-ceiling windows. The clean artistry resembles the philosophy of the Italian meal we had that day — simple, hu
ENVIRONMENT
Overlooking Hong Kong’s iconic Victoria Harbour, Grissini’s convivial, modest and homey ambiance makes it the perfect place for a laid-back and chillaxing weekend brunch. The interiors of Grissini is unpretentiously elegant with wooden rustic arched doors, encaustic tiles and stunning floor-to-ceiling windows. The clean artistry resembles the philosophy of the Italian meal we had that day — simple, humble and with nothing overly fancy or unnecessary.
GRISSINI
BREADSTICKS
The meal started off with the amazing Grissini (breadsticks). They’re served warm, crispy on the outside and chewy on the inside. It’s filled with buttery flavors, which we found very similar to Japanese Shio Pan texture-wise and taste-wise. The balsamic vinegar was of high quality. It was thick and sweet, and didn’t actually taste sour like normal vinegars. We also requested for butter, and was impressed with the supreme quality too. It was whipped butter, resulting in a creamy and smooth finishing. The Grissini was addicting, and you could tell from all the breadcrumbs on the table in my food photos!
Grissini
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There were six appetizers for sharing, making sure you get to try all of the restaurant's signature dishes.
1. Ostriche e friarielli
Oyster with pickled turnip leaves
The flavors of oyster was on the mild side, slightly briny with subtle hints of the ocean. The pickled turnip leaves elevated the dish by adding some acidity and textures to the oysters. It would be even better if the oysters could be plumper.
Ostriche E Friarielli
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Marinated anchovies
The anchovies were marinated with lemon, mint and chilli, balancing off the fishy and salty flavors of anchovies. I don’t normally eat silver-skinned fishes, but this surprisingly was acceptable for me.
Alici Marinate All' Amalfitana
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Capocollo Ham
Capocollo ham is similar to the more commonly-known prosciutto. They’re both whole muscle salume, except that capocollo is taken from the pig’s neck, and prosciutto from its hind leg. We loved the ham for its leaner meat, aromatic flavors and the slight crisp on the sides.
Capocollo di Martina Franca
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Yellowtail carpaccio, eggplant, anchovies colatura, lemon balm
The yellow tail was fresh, with its high fat content giving off a creamy and buttery texture. The amber-colored, briny and savory colatura (similar to fish sauce in Asian cuisine) added in extra umami and complexity to the dish.
Carpaccio di Ricciola
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Milk fed veal, tuna sauce, caper leaf
The veal was slow cooked, resulting in a fine-grained and velvety texture. The thinly-sliced veal shavings, which tasted mild and delicate, were slathered in the bold and creamy tuna sauce. The punchiness of capers gave the dish a Mediterranean twist with a savory depth.
Vitello Tonnato
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Burrata and cherry tomatoes
What could go wrong with this combination? The cherry tomatoes were super fresh. It is unfathomable how such a tiny little fruit could house the ample amount of sweet, bursting juices. The lush, oozy cheese curds of the burrata were cased within a spongy elastic layer. The fine and fresh ingredients brought this classic and simple dish to a whole new level.
Burrata e Pomodori
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SOFT BOILED FREE RANGE EGG, WHITE ASPARAGUS, PARMESAN FOAM, BABY SPINACH
I was impressed with the extremely rich and luscious flavors of Parmesan with its signature piquant, nutty notes. The sauce was foamed to make it lighter on the palate. The egg was sous-vide, similar to Onsen eggs, giving the yolks a silky creamy consistency, and the whites a light gelatinous texture. White asparagus, which is grown without sunlight, gives a sweeter aroma, and is less grassy than the green ones. Together with the parmesan wafer, they added some nice crunch to the dish.
Uovo, Asparagi Bianchi e Parmigiano
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1. Pollo piemontese cotto in pentola d'argilla (shared between 2; supplement $170)
Roman clay pot baked chicken, morel mushrooms, potatoes
This was an amazing dish. Being cooked in a an enclosed clay pot, it ensures that all the liquids of chicken are retained. You could see how plump the chicken was. The flesh was smooth, tender and succulent, even for the breast. The morels and potatoes also soaked up all the excess juices. The entire dish was infused with so much flavors, from the sweetness of vegetables, earthiness of morels and the savory of chicken.
Pollo Piemontese Cotto in Pentola D'argilla
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Pollo Piemontese Cotto in Pentola D'argilla
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Spaghetti, Atlantic lobster, piennolo tomatoes, basil
The cold-water Atlantic lobster was fresh, with firm, bouncy meat, and a sweet briny flavor. The Piennolo tomatoes were used as the sauce base. Different from normal cherry tomatoes, their shape is slightly elongated with a tip on the top. They gave the sauce surprising fruitiness and a bright acidity. Grissini was not stingy on the portion at all. Each bite was filled with thick luscious sauce and mouthfuls of lobster meat.
Spaghetti All' Astice
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Homemade saffron pappardelle, wild boar ragout, rapini leaf
This dish sounds very exotic with the use of wild boar, but in fact, it is widely used in recipes in Tuscany! Boar is a healthy option of meat, and the flavor lies somewhere between venison and pork. The boar in the pasta was treated perfectly without a strong gamey taste. Rapini leaves are somewhat like Italian broccoli, and carries an assertive and slightly bitter flavor. The pasta was cooked perfectly al dente with a nice bounce.
Pappardelle allo Zafferano e Ragout di Cinghiale
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1. Tiramisu all'amaretto
The meal wouldn’t be complete without Grissini’s signature tiramisu. Grissini’s tiramisu is made with expresso coffee, lady finger biscuits, mascarpone and amaretto. Amaretto is an almond flavored liqueur. The flavor of it was very distinct and prominent, that it gave me a slight burning sensation on the throat! It was an intense, divine dessert.
Tiramisu All' Amaretto
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Tiramisu All' Amaretto
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Tiramisu All' Amaretto
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Lemon confit, limoncello custard, lemon foam, lemon icecream, lemon shortbread
The tanginess and acidity of this dessert fully tantalized our tastebuds. It was a revitalizing refreshment, and served as a nice cleanse for the palate after all the food we had. The lemon shortbread was crumbly and gave the cream-based dessert some nice crunch.
Coppa Al Limone
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Sheep ricotta, orange blossom
Compared to the other desserts, we found this a little underwhelming probably as I have never been a fan of orange-flavored desserts. The tart crust was also a little too dense and doughy for my liking.
Pastiera Napoletana
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Not featured in the photos were their amazing lattes and cappuccinos my friends had. Their coffee was on the light-roasted side, with mild nutty flavors and minimal acidity.
Chocolate truffles
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Hot Lemon Tea
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