Central Hong Kong hotspot SPIGA combines its sophisticated interiors – inspired by the cinematic splendour of 1950s Italy – with new a la carte and chef’s tasting menus in time for summer.
There’s just something about Italian food and the summer months. Maybe it’s the visions of the Med that pop into your head when you dine on fresh pasta and pizza, or the fragrance of good olive oil and even better wine that lingers within the best Italian restaurants. Whatever it is, when we think summer, we think Italian cuisine, which is just as well as Central Hong Kong’s SPIGA launches new a la carte and tasting menus by acclaimed chef Enrico Bartolini.
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If you’re not already familiar with Bartolini you need to play catch up. One of Italy’s most lauded young chefs, Bartolini earned his first Michelin star at the young age of 29 and now has a total of eight stars across his Italy restaurants. SPIGA was the chef’s first foray from home, and was followed last year by Fiamma on The Peak.
At SPIGA, Bartolini’s vision is faithfully executed by Head Chef Paolo Olivieri, a graduate of Rome’s Étoile Academy and now the restaurant introduces new additions to its a la carte menu as well as an exclusive five-course Chef Tasting Menu that builds on Oliveri’s passion for exquisite flavour and texture combinations.
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The meal begins with Hokkaido scallop carpaccio served with carrot and ginger purée and topped with Oscietra caviar and puffed fregola. To follow, guests will enjoy beautiful Piedmontese beef tenderloin tartare mixed with tomato sauce and served with sun-dried tomatoes, cured egg yolk and polenta chips.
The menu continues with “Acquerrello” risotto cooked with saffron and topped with jumbo asparagus and edible flowers; as well as slow-cooked New Zealand lamb loin served with smoked eggplant purée, roasted artichokes, and mint salsa verde. Finish with the decadent Cioccolato, a 72% dark chocolate panna cotta topped with pistachio sponge, almond praline crème and yoghurt sorbet.
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Other new additions to the SPIGA a la carte dinner menu include black squid ink “Acquerrello” risotto with basil pesto, topped with raw langoustine and a touch of lemon; house-made Tagliolini pasta served with zucchini sauce, plankton seaweed powder, Italian clams, and fresh marjoram; grilled Japanese mackerel topped with garlic Bagna Càuda sauce and served with broccolini and confit Datterini tomatoes; and many more.
We couldn’t think of a better way to welcome the warmer months ahead.
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