• CASTELLANA HONG KONG INTRODUCES A NEW PIEDMONT SATURDAY WINE LUNCH EXPERIENCE

    An authentic taste of Piedmont cuisine by Executive Chef Fabiano Palombini with Front of House led by Roberto Ame 

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    <<22nd February, 2021 – Hong Kong>> Opened previously in collaboration with Chef Marco Sacco who holds a total of 2 Michelin Stars back in Italy, CASTELLANA HONG KONG sources its produce directly from Italy’s resource-rich Piedmont region to reproduce traditional cuisine with a modern twist. Led by Italian native Chef Fabiano Palombini in the kitchen and with a Front of House team led by Piedmont native Roberto Ame, Castellana goes further to combine authentic Piedmont cuisine with some of the best ingredients around the world to surprise and delight guests with an exquisite new gastronomic experience.

     

    Starting from Saturday, 20th February 2021, Castellana Hong Kong will launch its very first Piedmont Saturday Lunch experience. Priced at HK$380 for 3-courses with dessert or HK$580 for 5-courses with dessert, a special Piedmont-focused wine pairing is also available for lunch at an additional charge.

     

    New Weekend Lunch Menu – Castellana Now Open for New Saturday Wine Lunch

    With options for 3 courses and 5 courses with Piedmont-focused wine pairings, Castellana Hong Kong’s brand new Saturday Lunch menu features Chef Fabiano’s finest seasonal creations. Highlights include the signature Celery Root and Japanese Sea Urchin for a supplemental HK$198, created with thinly cut Piedmont celery root marinated in vinegar and Chardonnay on a bed of light Zabaione sauce with creamy uni. For a truly decadent course, opt for the Organic Mountain Egg served with shavings of the coveted seasonal Perigord black truffle.

     

    Options for homemade pastas include Homemade Egg Tagliolini with caviar and Champagne for an additional HK$158, or Homemade ‘Tortello’ with umami-rich caviar in a creamy carbonara sauce. For a filling and hearty main, opt for the Risotto ‘Carnaroli’ with mountain egg and Perigord black truffle.

     

    Seafood lovers are sure to delight over the Brittany Blue Lobster with smoked potato emulsion and Perigord black truffle (additional HK$198), and fresh and sustainable Cod Loin with vanilla buttermilk and baby beets. The impossibly tender Iberico Pork Secreto is served with ‘Carmagnola’ red peppers from Piedmont.

     

    Finish the 3 or 5 course meal with an indulgent dessert of Italian Crème Brulee, created with Chef Fabiano’s signature modern twist.

     

    The full Weekend Lunch menu serving on Saturdays only (closed on Sundays), is as below:

     

     

    Saturday Lunch Menu

    3-courses HK$380 (HK$780 with 3 glasses of wine pairing)

    5-courses HK$580 (HK$1,180 with 5 glasses of wine pairing)

    APPETISERS

    Radici di sedano e ricci di mare

    Celery root and Japanese sea urchin (+HK$198)

    Paired with Vajra, Riesling 2017

    this Italian Riesling is quite different from the French ones.

    Nice acidity & low sweetness with a hint of green apples, lime & lemon.

    Or

    Tomino piemontese, grano saraceno e caviale

    “Tomino” cheese, buckwheat and Caviar

    Paired with Vigneti Massa, Timorasso “Derthona” 2018

    Piedmontese white wine with Timorasso unique grape.

    Medium full body wine, great complexity, great longevity & long long finish.

    Or

    Uovo di montagna e tartufo nero Perigord

    Mountain egg and Perigord black truffle

     

    MIDDLE COURSE

    Tagliolini uova, caviale e Champagne

    Homemade egg tagliolini, caviar and champagne (+HK$158)

    Paired with Jeeper, Champagne “Grand Assemblage” N.V.

    Light yellow-gold. The nose opens up after swirling to subtle fruit, mineral & brioches notes. The palate shows seductive softness, extremely refined bubbles & balanced fat & freshness.

    An expressive, persistent & well-made dry Champagne.

    Or

    Tortello di carbonara

    Homemade ‘Tortello’ with caviar in carbonara sauce

    Or

    Carnaroli risotto, uovo in camicia e tartufo nero Perigord

    Risotto ‘carnaroli’ with mountain egg and Perigord black truffle

    Paired with Giovanni Abrigo, Barolo “Ravera” 2013

    A Barolo red wine made from Nebbiolo grapes, red fruits, violet & rose hint both in the nose & in the palate.

    Full body wine experience with smooth & very long finish with balsamic touch notes.

    MAIN COURSE

    Astice blu Mare

    Brittany blue lobster, smoked potato emulsion and Perigord black truffle (+HK$198)

    Or

    Merluzza nordico

    Cod loin, vanilla buttermilk, baby beets

    Or

    Secreto iberico e peperone di Carmagnola

    Iberico pork secreto and ‘Carmagnola’ red bell pepper

    Paired with Cascina Baricchi, Barbaresco Riserva 2014

    A Barbaresco red wine made from Nebbiolo grapes, red fruits, violet & rose hint both in the nose

    & in the palate. Full body wine experience with smooth & very long finish with balsamic touch notes.

    DESSERT & CHEESE

    Formaggi Piemontesi

    Classic Piedmont cheeses (+HK$198)

    Or

    Crema bruciata

    Crème Brulee

    Paired with Marchesi di Barolo, Moscato d’Asti “Zagara” 2019

    A light sweet wine with a tight structure of creamy bubbles that give light

    to the underlying rich stone fruit flavors with a thin line of mineral note

     

    <<ENDS>>

    About Castellana Hong Kong

    Piedmont’s highly rated cuisine is down to the focus on creating a full dining experience. The distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts – all in a bid to deliver the perfect, comprehensive meal. Castellana reproduces traditional authentic food but with a modern twist & an updated presentation – just like Piedmont as a region – it’s a pure representation of the rich region’s flavors and dynamic culinary scene.

     

    Address: 10/F Cubus, 1 Hoi Ping Road, Causeway Bay, Hong Kong

    Website: https://www.castellanahongkong.com/

    Tel: 3188 5028

    Social Media: @castellanahk

     

    Hours of Operation:

    Lunch – Monday – Saturday 12-2.30 pm

    Dinner – Monday -Saturday 6-10.30 pm