CASTELLANA HONG KONG INTRODUCES A NEW SEASONAL JOURNEY AROUND THE WORLD TASTING MENU AND PAUSA PRANZO LUNCH MENU

Welcome to Castellana Hong Kong, a new experience led by Italian natives Chef Fabiano Palombini and General Manager, Roberto Ame 

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<<4^th February, 2021 – Hong Kong>> Opened previously in collaboration with Chef Marco Sacco who holds a total of 2 Michelin Stars 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 Front of House team led by Italian 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.

This season – one particularly filled with meaningful celebrations such as Valentine’s Day and Chinese New Year – Castellana Hong Kong unveils its latest seasonal offerings on the revamped Journey Around the World signature degustation menu and Pausa Pranzo lunch menu. The limited Perigord Black Truffle Menu will continue serving at Castellana Hong Kong until March 2021.

New Journey Around the World Menu by Chef Fabiano Palombini

True to its name, the Journey Around the World menu features revered ingredients from every corner of the world, from the shores of Japan to islands in New Zealand and the peaks of Piedmont. The menu begins with an appetizer of Celery Root and Japanese Sea Urchin, featuring thinly cut Italian celery root marinated in vinegar and Chardonnay on a bed of light Zabaione sauce ( a typical Piedmontese sauce made with egg yolk and sparkling sweet wine) with sweet Japanese sea urchin. The following Smoked Fish Soup is a hearty broth of smoked fish with Mediterranean squid and monkfish, finished with ‘Novella’ potato foam and dashes of rosemary extra virgin olive oil.

A true taste of Piedmont, the Oxtail Carnaroli Risotto uses Piedmont oxtail that has been braised with celery, carrot, and onion for 12 hours, and is served with carnaroli rice risotto cooked with French Bordier butter and Grana Padano cheese. The much-awaited pasta course Ravioli all’astice Blu features homemade ravioli stuffed with steamed Brittany blue lobster, along with burrata cheese and lobster foam. This is followed by a delectable Arctic Black Cod with wild-caught Arctic cod from Norway steamed with vanilla buttermilk, and served with seasonal vegetables, a touch of bourbon, vanilla, and caviar.

One of the biggest highlights of the menu is no doubt the hearty Wild Otago Venison, with venison from the southeastern region of New Zealand. The venison is slow-cooked at a low temperature of 54 degrees along with aromatic herbs, and is finished with dried cherries, foie gras, vegetables and venison stock. Finally, dessert options include the Mille Foglie of Gianduia Chocolate, which is a homemade mille foglie with Chardonnay, served with ‘Gianduia’ chocolate (a type of Piedmontese chocolate made of hazelnut) and crunchy Piedmont hazelnut. The full Journey Around the World menu is as below:

Journey Around the World Menu

4-courses HK$1,380 (HK$1,980 with wine pairing)

7-courses HK$1,680 (HK$2,580 with wine pairing)

Sedano & Caivale

Celery root, Japanese sea urchin

–

Zuppa di Pesci Affumicati

Mediterranean smoked fish soup

–

Ravioli di Astice blu

Brittany blue lobster, homemade ravioli

Risotto & Coda di Bue

“Carnaroli” risotto, Scottish beef oxtail

–

Merluzzo Nordico

Arctic black cod, vanilla buttermilk, “Huso-Dauricus” caviar

Cervo di Montagna

Wild Otago venison saddle, red cherries, foie gras

–

Formaggi Piemontesi

Classic Piedmont cheese (+HK$100)

OR

Millefoglie di Gianduja

“Gianduja” chocolate mille-feuille

New Pausa Pranzo Lunch Menu

With options for 3 courses and 5 courses with additional wine pairings, Castellana Hong Kong’s new and improved lunch menu features Chef Fabiano’s finest seasonal creations. Highlights include the Piedmont Thistles Soup, a traditional winter soup created from a unique vegetable called cardoon, otherwise known as artichoke thistle, as well as a luxurious touch of foie gras. For a truly decadent course, opt for the Organic Mountain Egg served with Huso-Dauricus caviar and grams of the coveted seasonal Perigord black truffle for an additional HK$198.

Castellana’s signature Carbonara “Au Koque” features on this menu for a supplemental charge of HK$98, with homemade tagliolini, “Au Koque” carbonara sauce and crispy ham. Indulge in the heartiest of Piedmont winter delicacies with Wagyu Beef Cheek simmered in Barolo red wine sauce, and finish with a dessert of either an assortment of classic Piedmont Cheeses (+HK$100) or Dark Chocolate ‘Amedei’ with Perigord black truffle.

The full lunch menu is as below:

Pausa Pranzo “Lunch Break” Menu

3-courses HK$298 (HK$598 with wine pairing)

5-courses HK$498 (HK$998 with wine pairing)

Lingotto di Mergozzo
Mergozzo trout “Orange Bar”

OR

Zuppa di Cardi Piemontesi

Piedmont thistles soup, foie gras

OR

Uovo di Montagna

Mountain organic egg, “Huso-Dauricus” caviar with 5g Perigord black truffle (+HK$198)

–

Cabonara “Au Koque”

Homemade tagliolini, “Au Koque” Carbonara (+HK$98)

OR

Risotto Carnaroli

Carnaroli risotto, Raschera cheese, ‘gentle’ hazelnuts

OR

Tagliarin al Tartufo Nero Invernale
Artisanal tagliolini noodles pasta, Bordier butter, 5g Perigord black truffle (+HK$198)

–

Rombo Selvatico

Wild turbot, almond, black garlic

OR

Guancia di “Okan”

“Okan” Australian wagyu beef cheek, Barolo red wine

OR

Filetto di Cervo

Deer tenderloin, cream brioche (+HK$198)

–

Formaggi Piemontesi

Classic Piedmont cheeses (+HK$100)

OR

Tartufo: “al Gelato”

Dark chocolate ‘Amadei’, Perigord black truffle

About Fabiano Palombini, Head Chef of Castellana Hong Kong

Born and raised in Italy and with over 24 years in the restaurant industry, Chef Fabiano Palombini’s passion for food has taken him around the world. His colorful career spans acclaimed fine dining kitchens throughout Europe, from honing his skills at three-MICHELIN-starred La Pergola in Rome under legendary multi-awarded Chef Heinz Beck, two-MICHELIN-starred Tantris in Munich, Germany, three-MICHELIN-starred restaurant Hof Van Cleve in Belgium, and two-MICHELIN-starred Maemo in Oslo, Norway. After mastering his skills in the unique art of molecular gastronomy, Fabiano moved on to the celebrated three-MICHELIN-starred Elevon Madison Park in New York City, renowned globally for its no.1 rank on The World’s 50 Best Restaurants 2017.

Fabiano continued to move up the culinary ladder, landing a coveted position at three-MICHELIN-starred Atelier, located within the ultra-luxurious Bayerisch Hof Hotel in Munich’s Old Town. Fabiano then joined forces with celebrated Italian chef Marco Sacco to lead Castellana Hong Kong, which brings the first taste of Piedmont cuisine to the international city.

Introducing Roberto Ame, General Manager of Castellana Hong Kong

Piedmont-native and hospitality extraordinaire, Roberto Ame has delivered his results-driven service expertise at several prestigious F&B establishments throughout his career. His first experiences as restaurant floor staff include stints at two-MICHELIN-starred Flipot Restaurant by Walter Eynard while studying at the same time, and a year-long tenure at the five-star Turin Palace Hotel. At the age of just 27 years old, Roberto moved to Brescia to lead the wine program at storied three-MICHELIN-starred Ristorante Gualtiero Marchesi.

From 2002-2006, Roberto embarked upon some of the most formative years of his life working with Turin Hotels International Group, starting off as Assistant General Manager, Wine Director & Bar Manager for Palio & Zagat Restaurants in New York City, and Beverage Advisor for 4 restaurants and 2 bars in San Clemente Palace Hotel in Venice, Italy.

Roberto continued to hone his craft over the years he spent with Turin Hotels International Group, before moving to Singapore in 2009. He took up the Restaurant Manager role at 1-MICHELIN-starred Garibaldi Restaurant, also assisting with the opening of Garibaldi in Kuala Lumpur, Malaysia for a year. Roberto moved to Hong Kong in 2012, enjoying valuable stints at Messina Restaurant, Vasco & Isono Restaurant, Angelini at Shangri-La Kowloon, and Nicholini’s at Conrad Hong Kong, before joining 2-MICHELIN-starred Marco Sacco’s team at Castellana Hong Kong as Head of Food & Beverage in 2020.

<<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.

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

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

Tel: 3188 5028

Hours of Operation:

Lunch – Monday – Saturday 12-2.30 pm

Dinner – Monday -Saturday 6-10.30 pm