Hong Kong menu specials: Italian guest chefs, Australia Day, Flying Winemaker and more
Restaurant goers have some delicious treats to look forward to the rest of this month, with a three-Michelin-star chef guesting at Tosca and a Southside Market Long Lunch for antipodeans
Italian chef Sandro Falbo from the Fullerton Hotel in Singapore will be guest chef at Gradini Ristorante at The Pottinger hotel in Central from January 23-30. Falbo’s dishes include baked sea bass carpaccio with baby calamari, prawns, olives and capers; pasta with wagyu beef ragout and ricotta; and spaghettoni baked in seafood lobster sauce. Bookings: 2308 3088.
Also featuring a visiting guest chef is Tosca at the Ritz-Carlton in Tsim Sha Tsui. Chef Niko Romito of the Michelin three-star Ristorante Reale in Castel di Sangro in the Abruzzo region of Italy will be cooking from January 28-30. The chef’s dishes are available on set lunch (four courses for HK$680 plus 10 per cent) and set dinner (HK$1,680 for four courses, HK$1,980 for six), with vegetarian options for all menus. The dishes include veal, gin and misticanza salad; cold emulsion of beef and olive oil; buffalo ricotta with distilled mozzarella water, pepper and capers; and parmesan soup with bread and tomatoes. Bookings: 2263 2270.
“The Flying Winemaker” Eddie McDougall is hosting a dinner on January 21 at Umami at Le Meridien Cyberport in Pokfulam. The dinner is HK$888 plus 10 per cent and includes sakura ebi tempura paired with the Eddie McDougall Little Pig Rose 2014; and simmered mackerel in miso sauce with eggplant with the Umami Sangiovese 2008. Bookings: 2980 7406.
On January 24, The Butchers Club is celebrating Australia Day with a Southside Market Long Lunch. After purchasing a HK$550 ticket (HK$250 for children), guests can have unlimited access to the food and beverage stalls while listening to live music. Tickets are available online through Ticketflap (bit.ly/auslonglunch).
Senzuru Japanese Restaurant at the Harbour Plaza Metropolis in Hung Hom is featuring Toyama buri throughout January. The fish is available as sushi and sashimi, and in cooked preparations such as braised Toyama buri with radish; baked Toyama buri marinated in soy sauce; and grilled Toyama buri jaw with salt. Bookings: 3160 6898.