Glasshouse by Asaya Kitchen, the extended elevated dining location at Rosewood Hong, has unveiled its new autumn tasting menu, created by Chef Fabio Nompleggio.
Led by Italian chef Fabio Nompleggio, Glasshouse by Asaya Kitchen is the extended elevated dining location by the infinity pool of Rosewood Hong Kong. The new and refined tasting menu features a seasonal multi-course dinner of sustainable Mediterranean pescatarian cuisine with premium ingredients sourced from local farmers, fisheries and food artisans.
The spectacular setting facing Victoria Harbour will make the new autumn tasting menu even more memorable. Glasshouse at Asaya Kitchen will be a perfect location for sparkling intimate occasions and celebrations, thanks to its versatile private dining space that can host up to 22 guests.
Wherever possible, vegetables and fruits are sourced from local farms that follow organic cultivation processes. Most of the seafood is obtained through Rosewood Hong Kong’s special partnership with Sai Kung-based Shun King Fisherman as part of the hotel’s “Partners in Provenance” programme that focuses on sourcing food products locally to reduce carbon emission, and more importantly, ensures the guests are enjoying ingredients in season.
Glasshouse by Asaya Kitchen’s New Seasonal Dinner Tasting Menu
Open for dinner from Wednesday to Sunday only, Glasshouse by Asaya Kitchen’s refreshed 7-course seasonal dinner menu, showcasing the colours and flavours of autumn, is priced at HKD1,288 per person plus a 10% service charge.
Dinner begins with a trio of light, Mediterranean-style appetisers, including Buckwheat Tartlet with Kristal Caviar and Juniper Coulis, Smoked Olives with Tomato Tapenade and Amalfi Lemon, and Hokkaido Scallop with Walnuts and Pine Needle.
The first-course Bluefin Tuna “Tartare” is raw tuna tartare topped with an apple and lovage salad, celeriac and sliced truffles, served with consommé of morels. The following King Crab Cone features a crab cone filled with crab and langoustine mixture, served with caviar and a celeriac remoulade. The main courses begin with “Pumpkin de Provence”, is the Chef’s unique take on pumpkin soup, with pumpkin, parsnip, zucchini and squash with a garnish of coffee beans, milk foam and lapsang souchong powder.
Next is Langoustine Gnocchi, served on a bed of cauliflower couscous with raw and sauteed langoustines and red prawn sauce. The final main course is the Poached Turbot, which is poached with saffron and served with lovage salsa verde, baby fennel and sea urchin foam.
The menu finishes on a bright and refreshing note with Peach, which features three sweet orange-glazed peach spheres, served with tonka bean, liquorice crumble, peach sorbet and strawberry tuille.
For more information about Glasshouse at Asaya Kitchen and Chef Fabio Nompleggio’s dishes, visit rosewoodhotels.com/hongkong.
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