A Delicious Autumn Journey Around the World at Castellana Hong Kong

A Delicious Journey Around the World with Castellana & Chef Marco Sacco

Hong Kong’s food scene is simply staggering, with pretty much every type of food to suit every taste. However, the team at Castellana Hong Kong, feels there’s more needed and will be introducing even more flavours through their delicious “Castellana Journey Around the World” menu.

September will see a fresh new take on the restaurant’s signature “Journey Around the World” menu using some quite exceptional seasonal ingredients. The new menu celebrates Castellana’s journey from opening its doors two years ago in August 2019 to making waves in the city being Hong Kong’s first and only Piedmontese restaurant.

Although the temptation to diversify and experiment is ever-present, Castellana Hong Kong continues to stay true to its Piedmontese origins while also infusing regional ingredients that reflect its unique journey in Asia.

Chef Fabiano Palombini with one of his dishes

The food
Chef Fabiano Palombini’s new menu begins with a delicious starter of Tartufo Sandwich, with homemade brioche pan-fried in Fromagerie Beillevaire demi salted butter, and a decadent spread of duck foie gras terrine, cured egg yolk, and shavings of Australian winter black truffles. The pairing drink of choice is Perrier Jouët, Champagne “Grand Brut” N.V., a fruity, toasty, and mineral Champagne that pairs well with the creamy and fatty sweetness of the sandwich.

The Sicilian Red Prawn Tartar on a plate

Sicilian Red Prawn Tartar is a refreshing tartare of highly coveted Mazara del Vallo deep sea red prawns. These special prawns dwell within Mazara del Vallo, the deepest depression in the Mediterranean Sea, and have unique characteristics such as slightly denser meat due to the pressure of the water.

The prawns are seasoned simply with zucchini flower emulsion, parsley green oil, extra virgin olive oil, salt, and white pepper, served alongside a cold broth of prawn shells and toasted Turbot bones. This is paired with Manzone, “Rosserto” 2018, a white wine from Piedmont with balsamic notes and a persistent finish.

The Hokkaido Pumpkin Gnocchi and Lobster dish

The anticipated handmade pasta dish of the season is Hokkaido Pumpkin Gnocchi & Lobster, homemade gnocchi made with Hokkaido pumpkin, which is pan-fried in seaweed butter and served with lobster emulsion sauce along with half a Boston blue lobster tail. The rich crustacean flavours are complemented by an Italian Riesling, Vajra, Riesling “Petracine” 2020, which features a nice acidity and muted sweetness.

The egg emotion risotto dish on a plate

“Egg Emotion Risotto” is a dish of Carnaroli risotto cooked with shallot oil, topped with slow-cooked egg yolk whisked with crème Fraiche and Grana Padano. For the final touch, the dish is topped with a quenelle of pressed Petrossian Caviar. Savour the rich and creamy risotto with Roero, Matteo Correggia 2018, a warm, robust and full-bodied red wine made with 100% Nebbiolo grapes.

The egg emotion risotto dish on a plate

The second courses use some of the finest meat and seafood ingredients from around the world. “Wild Turbot” is a wild-caught Mediterranean turbot from Brittany, slow-cooked with aromatic herbs and served with brown hazelnut butter, parsley green oil and a refreshing Alpine herbs salad. The juicy and delicate wild turbot pairs well with the Piedmont classic Damilano, Chardonnay 2017, which is elegant in the mouth with touches of soft oak and vanilla toast.

This is followed by a “Rangers Valley” Australian tenderloin wagyu smoked with apple and oak chips, served with a layer of fermented red bell pepper sheets and topped with Petrossian’s Ossetra Tsar Imperial Caviar – considered one of the finest caviar selections in the world. This is paired with Paitin, Barbaresco “Serraboella” 2016, a Barbaresco red wine made from Nebbiolo grapes, red fruits, violet, and hints of rose on both the nose and palate.

The slow-cooked Hasselback Apple dessert

New desserts on the menu include a slow-cooked Hasselback Apple cooked in Napa Valley Sauvignon Blanc and maple syrup, served with Valrhona Opalys white chocolate snow. This is paired with Marchesi di Barolo, Moscato d’Asti “Zagara” 2019, a light sweet wine with creamy bubbles that give light to the underlying rich stone fruit flavours.

The new Castellana Journey Around the World Menu – Autumn Edition

The new Dining Room at Castellana Hong Kong

The new Castellana Journey Around the World Autumn Edition menu is priced at HK$1,280+10% for 6-courses (additional HK$880 + 10% for six glasses of wine pairing), or HK$1,480+10% for 8-courses (and HK$980+10% with eight glasses wine pairing). The menu is paired with an all-Italian wine list, carefully hand-picked by the Castellana Hong Kong team to harmonize perfectly with each course.

What’s on the menu?

  • Homemade pan brioche, Lafitte foie gras, Australian black truffle
  • Deep sea red Mazara del Vallo red prawn tartare
  • Piedmontese Veal, Figs and Foie Gras Terrine
  • Egg Emotion Carnaroli Risotto and Kristal Caviar or Homemade Hokkaido pumpkin gnocchi, Brittany lobster
  • Homemade Tagliolini, Au Koque Carbonara
  • Wild Turbot, Brown Buttermilk, Alpine Herbs Salad or Racan Pigeon and Truffle or “Rangers Valley” Australian smoked wagyu M9, “Oscietra” caviar
  • Napa Valley Apple, white chocolate snow
  • Chocolate Truffle Tarte

For more information on the facilities at Castellana Hong Kong, please visit www.castellanahongkong.com.

Hours of Operation:
Lunch – Monday – Saturday 12:00 pm – 2:30 pm.
Dinner – Monday -Saturday 6:00 pm – 00:00 am.

Read more culinary and restaurant news here.

A Delicious Autumn Journey Around the World at Castellana Hong Kong 2


Editorial Team

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