In this article, The Loop HK keeps you posted about all the new menus to try this autumn!
Aria
Launching a new menu this September, Aria introduces Hong Kong to Italian comfort food and classic recipes, paired with cocktails made with small batches of vintage amaros and liqueurs, as well as an extensive range of Italian wines. Start the meal with the Italian-signature antipasti, including Octopus with ‘nduja potatoes mash, and Carpaccio di Cervo, a spiced venison carpaccio topped with chestnut foam and pine nuts. Guests are advised to bring their loved ones to share Chef Angelo’s elevated Lasagna made with green spinach lasagna sheets and an “ancient” Bolognese inspired by the old way of making the famous red sauce with different meats; and the Risotto Milanese with Iranian saffron and Parmigiano, mixed together with bone marrow for optimized flavors. Diners are open to the main options of Red Mullet, a line-caught wild mullet cooked whole and served with wild broccoli and anchovy sauce; The Lamb, the celebration dish in Vecchio household served with spiced Japanese eggplant, Southern Italian mint, and an Arab-inspired yoghurt and salsa; and Cauliflower, a vegetarian option seasoned with sweet chilli, masala and curry powder to pay homage to Chef Angelo’s Puglian heritage. The culinary team is also bringing the autumn-favorite, chestnuts, into Bottoni, a chestnut- and berceto-mustard-filled ravioli topped with chestnut foam and truffle.
Address: 24/F, California Tower, 30-36 D’Aguilar St, Central
Tel: 2804 1116
BIFTECK
BIFTECK celebrates autumn with the new “Soirée Gastronomique au BIFTECK” dinner tasting menu, singing ode to premium beef cuts and other seasonal ingredients. The 5-course menu starts with an antipasti quartet, prepared with A5 Japanese Wagyu and seafoods. Followed by Dry Aged 20 Days Australian Wagyu Beef Tongue “Three Ways”, diners get to enjoy the beef tongue in between house-made black garlic bun, slow-cooked, and pan-fried. For entrée, diners will be served Boston Lobster Barley Risotto topped with either blue mussels or Kyoto Princess Wagyu carpaccio. Choose from USDA ‘Brandt Beef’ Prime Teres Major, Australian 2GR Full Blood Wagyu, or Grilled French Challans Duck for the main dish. The evening rounds up with Strawberry Garden, the dessert where the refreshing strawberry sorbet and rich pistachio cream roll meets the sweet and sour yuzu broth.
Address: 23/F, QRE Plaza, 202 Queen’s Road East, Wanchai
Tel: 2246 8805
Hansik Goo
Contemporary Korean restairant Hansik Goo will also be celebrating the season with a menu that speaks abundance of Korean heritage. The meal starts with Tarak Juk, a traditional porridge made with milk, rice and black chestnut, to warm you up, before moving on to Hwajeon pancake topped with cavier, served with a lemon honey and fig dip. For mains, guests will be served Deulkkae-tang, a perilla seed soup prepared with sous vide chicken and duck roulades and comes with glutinous rice and neung-yi and morrel mushrooms. The 8-course meal will be rounded up by a housemade peanut ice cream, topped off with sesame tuille for extra crunch and flavor.
Address: 1/F, The Wellington, 198 Wellington St, Sheung Wan
Tel: 2798 8768
La Vache!
Welcoming the spooky season, La Vache! is introducing a special Le Disco Brunch on October 30, Sunday, where guests will be served unlimited steak frites and infinite mimosas, together with spine-tingling decorations and a ghoulish DJ playing the creepiest, crawliest, most-monstrous tunes in town. Book your table here.
Address: La Vache! SoHo, 48 Peel Street, Central
Tel: 2880 0248
