• ISOLA unveils a new seasonal menu by award-winning Chef Corrado Michelazzo, and bar program by master mixologist Matteo Stefani

    This April, Isola unveils an all-new spring a la carte menu designed by Chef Corrado, and an exquisite new bar program by bar manager Matteo Stefani.

    Highlighting the finest seasonal produce from around the world, Isola prides itself on a number of new spring dishes on the a la carte menu. Chef Michelazzo draws from both his Italian upbringing and culinary experiences around the world to create dishes such as La Piovra (HK$268), a grilled octopus over smoked eggplant puree with lemon and raspberry sauce. Le Capesante (HK$268) combines the “sea” (Hokkaido scallops) with the “mountain” (cauliflower), inspired by the Chef’s hometown of Piedmont in northwest Italy. The dish is topped with shavings of Italian black truffle.

    The new cocktail menu includes a large section dedicated to a popular Italian aperitif, the Negroni, with many moreish interpretations by Matteo Stefani. Signatures include Dear Ada (HK$118), created with the soft Rinomato bitter and Imperibile Gazzosa and Sbagliato Here (HK$118) made with Nardini bitter, Mancino Rosso Amaranto, Prosecco Dry and the unique addition of Junmai Ginjo Japanese sake. Classic cocktails fashioned specially for Isola include the Aviation (HK$128) created with Catron crème de Violette, lemon, maraschino cherry and Aviation gin.

    Every day from 5pm-7pm, indulge in a selection of savoury snacks from the buffet counter for only HK$58, half a dozen oysters for $60 and a dozen oysters for HK$120 with the purchase of selected happy hour drinks. Drinks include classics such as Aperol Spritz (HK$78), Birra Peroni (HK$48), White & Red Wine (HK$68 each), Prosecco (HK$68) and Champagne (HK$158).