Table talk

PUBLISHED : Thursday, 05 July, 2012, 12:00am
UPDATED : Thursday, 05 July, 2012, 12:00am


Gianni Caprioli, former chef of Isola Bar & Grill, is guest chef at Armani/Aqua in Central until the end of this month. Dishes include carpaccio of yellowtail, kingfish and Sicilian scampi (below); spaghetti Verrigni with pesto and black summer truffle shavings; and sea bass with black truffle crust and green peas. Bookings: 3583 2828

The Steak House Winebar + Grill at the InterContinental in Tsim Sha Tsui will have a Penfolds wine dinner on July 30. The four-course dinner (HK$1,588 plus 10 per cent) includes deep-fried lobster ball with blood orange sauce with Penfolds Bin 23 Adelaide Hill Pinot Noir 2009; and roasted US beef and braised beef cheek with the winery's Cellar Reserve Barossa Valley Cabernet Sauvignon 2008 and Bin 707 Cabernet Sauvignon 2009. Bookings: 2313 2323

208 Duecento Otto in Sheung Wan is serving the leg of the beast. With one week's notice, it will prepare slow-cooked braised shin of beef with roasted bone marrow; or rosemary-roasted whole leg of lamb, either of which will be the main course of a three-course meal for HK$488 plus 10 per cent per person. A 7kg slow-roasted lemon- and orange-glazed whole pig is offered for HK$5,888 ? la carte, or as part of the three-course set menu (minimum of 15 diners). Bookings: 2549 0208

The Greenery at the Royal Garden in Tsim Sha Tsui has Australian dishes on its dinner buffet until July 24, with a selection that includes grilled scallops; salt-roasted Tasmanian salmon; roasted new potatoes with crabmeat; lamingtons and pavlova. The dinner buffet is HK$458 plus 10 per cent (HK$378 for children) Monday to Thursday and HK$508 (HK$408 for children) Friday to Sunday. Bookings: 27332030

Grissini at the Grand Hyatt in Wan Chai is featuring black summer truffles from Umbria, Italy, until the end of the month. Dishes include 40-egg-yolk tagliolini with black summer truffle and parmigiano reggiano (above); meat ravioli with rosemary and hazelnut butter with summer truffle; and slow-cooked guinea fowl stuffed with spinach and lardo with truffle mashed potatoes. Bookings: 25847722