• LA RAMBLA BY CATALUNYA KICKS OFF SUMMER WITH NEW DISHES AND MENUS

    Refreshing Spanish seasonal flavours inspired by the sea

    For high resolution images of food & menu, please click HERE or download from below

    https://www.dropbox.com/sh/88v5xlm0ssbet8p/AACchOVr184fotOfPZRhjN_Ca?dl=0

      

    <<22nd June 2020 – Hong Kong>> – The ultimate destination for contemporary Spanish cuisine, La Rambla by Catalunya unveils an all-new summer a la carte menu by Executive Chef Ferran Tadeo, highlighting fresh seafood, authentic Catalonian flavours, and classic tapas re-imagined.

    The spotlight is on seafood sourced from around the world— from French Tsarskaya oysters and Norwegian razor clams to Spanish carabineros and extra-large Hokkaido scallops. In addition to being an excellent source of protein, seafood is a lighter, healthier choice for the hot summer days ahead. La Rambla’s kitchen is equipped with the Josper Grill, a charcoal-fired grill and enclosed oven known for creating a perfect sear and greatly enhancing the natural flavours of seafood.

    New Summer A La Carte Dishes at La Rambla by Catalunya

    Beginning with something light, bright, and smoky, the Josper Grilled Green Asparagus (HK$140) features oven-crisped Arturo Sanchez Jamon Iberico, fresh Stracciatella di Bufala from Italy, and Arbequina olive oil pearls with a decadent shaving of European summer truffle. Delight in sustainable French Sardine Escabeche (HK$180), infused in a tangy marinade of orange, olive oil, vinegar, garlic, onion, carrots, and aromatic herbs.

    The La Rambla Cured Meat Platter (HK$350) features a rotating selection of cold cuts that have been house-cured over time.  Chef Ferran’s latest take on the coca, Black Truffle Coca (HK$190), combines homemade traditional brick crackers with 12-months-aged comte cheese mousse, balsamic vinegar and winter black truffles from Australia. The Seared Tuna Bao (HK$180) pays homage to warm, fluffy Chinese baozi with homemade buns, Japanese chuturo tuna, cured cabbage, and piparra, a variety of Spanish spicy pickle. 

    Inspired by the traditional ajo blanco cold soup from southern Spain, Oyster Ajo Blanco (HK$85) features sweet French Tsarskaya oyster with sliced purple grapes, pine nuts and Chardonnay vinegar. Hokkaido Scallop (HK$180) showcases scallops in their shells cooked to perfection, sautéed with chanterelle and shio-kombu, infused with saffron, and topped with crunchy garlic chips. Razor Clams & Sweet Peas (HK$220) is a two-part dish of steamed razor clams, sweet peas sautéed with Joselito pancetta, burnt leek, and flying fish roe, complemented by a collagen-rich fish broth.

    An ingredient that truly shines on its own, the Butterflied Spanish Red Prawn (HK$320) is a simple Josper-grilled Spanish carabinero with garlic and parsley foam. The King Crab Cocotte (HK$210) is a steamed and grilled King Crab finished with Kaffir lime, ginger, and lemongrass.

    While seafood is the highlight of summer at La Rambla, the meat options are just as coveted. Spanish Black Angus Ribeye (HK$1,260 per kg) is a new house signature featuring the highly limited Miguel Vergara Angus, paired with house fries and Catalan-style Spinach. No meal at La Rambla is complete without a specialty paella, and Chef Ferran unveils the Scampi & Pluma Iberica (HK$450 per regular, HK$550 per large), comprising juicy, Josper-grilled Iberico pork loin and Spanish scampi on bomba rice.

    Taste of Barcelona Tasting Menus

    For a curated experience of highlights from the a la carte, opt for one of the two Taste of Barcelona tasting menus available during dinner. The first option, “Tradition” (HK$680+10% per person) features six must-try classic signatures dishes. The second menu, “Festival”(HK$1,080+10% per person), comprises ten courses of seafood and seasonal ingredient-focused dishes. The dish selection varies every evening so guests can look forward to a different experience on each visit. Due to the evolving nature of the menus, please notify the restaurant of any allergies in advance.

     

    About Executive Chef Ferran Tadeo

    Born in Barcelona, Chef Ferran spent almost a decade under the tutelage of the world’s finest Michelin-starred chefs Ferran and Albert Adrià (el Bulli, Tickets) and Chef Sergi Arola (Arola). Mastering the nuances of Catalan cuisine, he opened El Nacional de Barcelona, currently the go-to destination for Spanish food in Barcelona. Known for delivering brilliant flavours with a creative flair, Chef Ferran was recruited by award-winning chef José Andrés to work at his eponymous Minibar in Washington D.C. In early 2017 Ferran was appointed Executive Chef of Hong Kong’s award-winning Catalunya. Dedicated to delivering unique flavours, sourcing top quality ingredients and showcasing his creative concepts, Ferran brings a modern twist to traditional dishes. Now, Chef Ferran Tadeo brings his creativity and years of culinary innovation to La Rambla.

     

    <<ENDS>>

     

    About La Rambla by Catalunya

    Spanning over 5,000 sq. ft. at ifc mall, the newly opened La Rambla by Catalunya delivers on its promise of serving authentic Spanish cuisine in a modern, sleek setting. With Hong Kong’s iconic harbour as the picture-perfect backdrop, Chef FerranTadeo takes centre stage with this ingredient-driven, Catalan-inspired menu. Following the Catalunya tradition, La Rambla’s menu includes a selection of traditional tapas and mains, together with modern interpretations of Spanish dishes.

    The menu is divided into three broad sections–a comprehensive tapas selection, a series of meat & fresh seafood dishes & a range of must-try paellas.

     

    La Rambla by Catalunya

    A: 3071-73 level 3, ifc mall, Central, Hong Kong

    T: +852 2661 1161

    E: reservations@larambla.hk

    W: www.larambla.hk

     

    Open Daily

    Lunch:                           Monday-Friday, 11:00am-3:00pm

    Afternoon tea:               Daily, 3:00pm-5:00pm

    Happy hour:                 Daily, 3:00pm-7:00pm

    Dinner:                           Sunday-Thursday, 6:00pm-10:30pm / Friday –Saturday, 6:00pm-11:00pm

    Sunday Brunch:             Sunday, 12:00-3:00pm