Looking for an intimate spot for your next date night? Central Hong Kong’s Spiga introduces seductive new dishes to its a la carte menu.
Who doesn’t love refined Italian cuisine? With tradition and the freshest seasonal ingredients at the forefront, Italian cuisine is all about timeless flavour pairings and this month Spiga brings the best of modern Italian to Central with an enticing selection of new dishes crafted by Head Chef Paolo Olivieri.
The new additions to the a la carte menu include delicate dishes like the crystalline iceplant salad topped with sliced pear, radish, walnuts and creamy Robiola cheese sauce; and silky Piemontese beef tenderloin tartare topped with Parmigiano, egg yolk sauce and shaved Italian black truffle, with Venere rice chips.
Other highlights include Acquerello risotto topped with Pecorino Romano, grapefruit and a touch of camomile; and house-made fresh Tagliolini pasta served on top of a creamy Parmigiano fondue, and topped with marinated egg yolk and shaved Italian white truffle.
For something a little more substantial, be sure to try the Spanish pork neck Tonkatsu “Milanese style”, served with Puntarelle salad, fennel pollen and blood orange; baked monkfish tail with Bearnaise sauce and garnished with Romanesco and hazelnuts; and the Australian wagyu striploin served with morels mushrooms, and dressed with celeriac and horseradish puree, with a touch of aged balsamic vinegar.
If you’re struggling to decide, try opting for the new five-course Chef Tasting Menu (HK$688++ per person) and splurge a little with the insightful wine pairing (HK$268++ per person).
Think of it as an intimate way to kick off the silly season.
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