The soaring crown jewel of the Victoria Dockside arts and design district, Rosewood Hong Kong unveils a series of new offerings at its restaurants and bar this spring. From a lavish new weekend brunch experience at all-day dining destination Holt’s Café to a guest bartending pop-up series at DarkSide, Rosewood Hong Kong presents a programme of exciting new happenings from day to night.
The Dining Room New Happenings
Along the promenade on the Tsim Sha Tsui waterfront, The Dining Room (formerly known as The Dining Room by BluHouse) presents a thoughtful balance between tradition and innovation in a refined ambience. Native Italian Chef De Cuisine Giovanni Galeota unleashes his creativity upon sustainably sourced seasonal ingredients, bringing a fresh new take on elevated Italian gastronomy.
New dishes at The Dining Room include Poached Organic Eggs (HK$288) with potato foam, Castelluccio lentil, and Perigord black truffle, and Ricordo d’Infanzia (HK$588 for two), a dish derived from Chef Galeota’s fondest childhood memories, featuring traditional mixed pasta shapes, ‘Avezzano’ potatoes, ‘Agerola’ smoked fior di latte, and shaved Perigord black truffles. Other must-try delights include Artisanal Linguine ‘Pastificio Gentile’ (HK$568) with sea urchin, Alaskan King Crab, saffron and tarragon; Homemade Sardinian Gnocchi (HK$558) with Mazara del Vallo red prawns, Datterino tomato and Amalfi lemon; and Risotto in Salsa Verde (HK$288) that uses Riserva ‘San Massimo’ carnaroli rice, roasted veal tongue, special green sauce, and sweet Moliterno pecorino cheese.
New seasonal main courses include Branzino in Crosta (HK$488) Atlantic seabass with polenta crust, braised celeriac, celery cress and confit lemon, and Braised Australian Beef Oyster Blade (HK$588) served with colourful accompaniments of beetroot, swiss chard, and Perigord black truffle.
Click HERE to view the full a la carte menu at The Dining Room.
New Spring Menu at Asaya Kitchen
Led by Italian native chef Fabio Nompleggio, Asaya Kitchen at Rosewood Hong Kong champions wholesome Mediterranean cuisine that highlights seasonal ingredients sourced from local farmers, fisheries and food artisans. This spring, Chef Fabio introduces new a la carte dishes such as Celeriac ‘Carpaccio’ with truffle and walnuts, Tuna Sekami served with anchovies emulsion and cime di rapa, Mediterranean Octopus with black garlic pil pil and cime di rapa, Porcini Veloute with lapsang poached egg and celtuce, and Mackerel Nicoise with artichoke hummus and confit potato.
New main courses include Greenland Halibut with apricot and pumpkin purée served with crispy rainbow chard, Whole Rock Bream with celery crudité and Jerusalem artichoke purée, Brittany Pink Trout with Jerusalem artichoke purée and black garlic pil pil, and Hokkaido Skate Wing with corn cream, lovage salsa verde, and truffle. For dessert, new indulgences include Piedmont Hazelnut Chantilly with apricot gel and diced persimmons, and Dark Chocolate Crémeux with sablé tart shell, yogurt ice cream, vanilla sponge and chocolate tuille.
Click HERE to view all menus at Asaya Kitchen.
Holt’s Café New Happenings
Holt’s Café, the ultimate destination for upscale local and international dining on level two of Rosewood Hong Kong, unveils a brand-new Sunday Seafood and Oyster Brunch started on Sunday 5 March. Indulge in a sharing-style Seafood Platter with Boston lobster, oysters, abalone, king prawns and lemon mignonette, followed by small plates such as Scallop Ceviche with lime and mango, deep-fried Salt & Pepper Squid tentacles, and Jumbo Lump Prawn Cake with tartar sauce.
Guests may choose one main course from a selection of Grilled Spanish Octopus with spiced potatoes and chorizo, Thai Crab Curry served with jasmine rice, Golden Salted Egg Yolk-Coated King Prawns, and other local and international delights. Finally, tuck into a mouth-watering dessert from choices such as Mango Pomelo Sago Soup, Vanilla Millefeuille, and more. Priced at HK$780+10% per person, the new brunch set is inclusive of coffee or tea and may be upgraded further to include free-flow sparkling, white or red wines at the price of HK$998+10% per person.
Click HERE to view Holt’s Café’s full Sunday brunch menu.
Bayfare Social New Happenings
Lively Spanish tapas-inspired gastro market Bayfare Social by Chef Jorge Vera Gutierrez debuts new seasonal fare on its a la Carte selection, including 52-Months Iberico Ham (HK$390/50g, HK$780/100g), Cold Tomato Soup (HK$140) with crispy Iberico ham and boiled egg, Crystal Bread with Grated Tomato (HK$98), Cod Fish & Potato Mousse (HK$198) served with Arbequina olive oil and sourdough bread, and Lobster Roll (HK$250) with toasted brioche, cocktail sauce and Spanish potato chips.
From the selection of hot tapas, new items include Wagyu Beef, Iberico Pork & Fried Potato Ball (HK$145) with brava sauce, aioli and gravy, and Chicken Paella (HK$340/medium, HK$490/large) with chicken drumstick and thigh, green beans, rosemary, and aioli. Seafood lovers are spoilt for choice with dishes such as Cod Fish Samfaina (HK$320) with roasted red peppers sauce and Ibiza Style Lobster (HK$750) with fried Japanese egg, agria potatoes and special lobster sauce. Hearty new selections from the farm include Carrilleras de Wagyu (HK$398) with braised wagyu beef cheek in red wine, pumpkin purée, and gravy sauce, and Rib-Eye (HK$998/500g) using 30 days dry-aged Rubia Gallega, served with padrón peppers and fried potatoes. Enjoy alongside a rustic serving of Fina (HK$198), a variety of flatbread with mushroom, confit onion, mozzarella, and truffle cream.
View the full updated a la carte menu at Bayfare Social HERE
BluHouse Food Hall New Happenings
BluHouse Food Hall comprises of a casual Italian eatery along with a selection of dynamic and convivial food counters. At BluHouse, a range of culinary encounters will carry guests across Italy and into the great cultural cooking traditions of its people – from the barista corner and the rosticceria and pizza al taglio that nod to the country’s neighbourhood lunch spots, to enticingly sweet moments at the pasticceria and gelato counter.
At the Delicatessen Counter, new menu additions include Pressed Italian Pork Head Cold Cut (HK$178) with pickled onion and arugula, Kale Salad (HK$160) with goat cheese, almond, pomegranate, and honey dressing, and Insalata di Rinforzo (HK$160) with cauliflowers, anchovies, pickled veg and Taggiasca olives.
Head over to the pizza counter to enjoy a real Roman-style slice of Quattro Formaggi (HK$98) with buffalo mozzarella, gorgonzola, provolone, Parmesan cheese and spinach, or Patate e Salsiccia (HK$98) with pork sausage, Yukon Gold potatoes, buffalo mozzarella and fresh rosemary. Other delectable bites include Tortellini alla Papalina (HK$230) with cooked ham, green peas, and cream sauce, and Montanara (HK$98) deep-fried pizza with Datterino tomato sauce, Parmesan cheese and fresh basil.
Indulge on larger Italian plates at the Rotisserie Counter, including Polenta E Funghi (HK$320), a traditional Italian polenta dish with mixed mushrooms and black truffle, and Traditional Neapolitan Ragu (HK$380) with sausages, pork ribs, meatball, beef oyster blade, tomato sauce and Parmesan cheese. Feast on Braised Cod Fish (HK$368) with white onion and black olives, paired with a refreshing side Roasted Zucchini (HK$98) with garlic, mint, and chilli.
Click HERE to view the full a la Carte menu selection at BluHouse Food Hall.
DarkSide New Happenings
DarkSide at Rosewood Hong Kong, the sophisticated sultry jazz and cocktail parlour that is currently ranked no. 13 on Asia’s 50 Best Bars, introduces an exclusive pop-up series featuring guest shifts by some of the world’s most renowned bars at DarkSide.
This spring’s first pop up will be by Hope & Sesame Guangzhou (no. 15 Asia’s 50 Best Bars) on Tuesday and Wednesday 2 and 3 April.
For more information or to make reservations at Rosewood Hong Kong’s restaurants and bar, please visit website at HERE.