Following hot on the heels of the opening of BluHouse, the casual and multifaceted Italian restaurant, bar, café and deli, The Dining Room by BluHouse has now opened at Rosewood Hong Kong.
Tucked away within BluHouse, The Dining Room takes things up a notch, presenting a thoughtful balance between tradition and innovation thanks to the creative talents of native Italian Chef de Cuisine Giovanni Galeota, who unleashes his creativity upon sustainably sourced seasonal ingredients.
A sublimely private setting, The Dining Room by BluHouse features two exclusive private dining rooms seating up to ten guests each, as well as an extensive wine cellar that showcases the viticultural diversity of Italy’s varietals and appellations for the perfect wine pairing experience.
Diners will be able to tour the best culinary regions of Italy thanks to the new venue’s five or six course chef’s set menus, highlights of which include Crudo di Tonno, Japanese tuna crudo with Cetara anchovies emulsion, tomatoes and oregano cress; Cappelli alla Genovese, homemade veal Cappelli pasta with Montoro onion sauce, truffles and Provolone del Monaco cheese; Mezzi Paccheri “Benedetto Cavalieri”, savoury sauce-soaked pasta with braised octopus and garlic and parsley crumble; and Branzino Mediterraneo, pan-seared Mediterranean sea bass with potatoes, confit Datterino tomatoes, olive and lemon thyme.
Also look out for the likes of Maialino Sardo da Latte Croccante, Sardinian-style suckling pig with honey mustard sauce; and Baba Napoletano, Neopolitan sponge cake with Zacapa rum, berries and vanilla mascarpone cream. In true Italian style, the tasting experience will conclude with pasticceria petit fours and a choice of either tea or coffee.
The Dining Room also boasts an a la carte menu that capitalises on chef Galeota’s skills honed at esteemed Michelin-starred kitchens across the world. Signature plates at The Dining Room by BluHouse include Il Peperone “Mbuttunato” with stuffed baby bell peppers, Burrata cheese, raisins, pine nuts and Tasmanian black truffle; Piedmont Milk-fed Veal Tartare with artichoke, buffalo ricotta, and “Pantelleria” capers; Cappelli Alla Genovese, homemade veal “Cappelli” pasta with Montoro onion sauce, Provolone del Monaco cheese, and Tasmanian black truffle; and La Fiorentina, a 1.3kg Scottoma 30 days dry-aged T-bone with traditional Tuscan anchovy dip, fingerling potato and mountain mushrooms.
You’ll be able to pair your dishes with an extensive list of Italian wines curated by Julien Peros, Rosewood Hong Kong’s Area Director of Wine. The list covers all major regions from Italy with the goal of promoting the finest Italian wines from small boutique estates to larger and well-known wineries. Look out for the “Museum Collection”, which focuses solely on “back vintages”, or wines that have gone through at least 15 years of bottle ageing.
Alternatively, the restaurant’s cocktail program celebrates the revival of classic Italian aperitivos. Designed by the award-winning team of DarkSide Bar of Rosewood Hong Kong, the list features simple yet sophisticated cocktails that are perfect to sip during summer. Highlights include the Negroni, made with Widges gin, bitter Campari, and Mancino Rosso Vermouth; the Bellini, with homemade peach puree and bubbling Prosecco; and the BluHouse Spritz, created with BluHouse Amaro, Prosecco and Cedrata.
A dedicated section for “Vintage Cocktails” gives guests the chance to taste bottled Italian aperivitos with classic, frozen-in-time recipes from their heyday in the ‘80s. Bottled cocktails include 1980s Aperol Spritz with Barbieri Aperol 1980s, Prosecco and soda water; and the 1980s Americano, with Campari Bitter 1980s, Martini & Rossi Sweet, Red Vermouth.
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