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. After the successful launch of Bluefin Tuna menu last winter, chef Fabio has created a new epicurean weekend lunch menu centred on the in season, Mediterranean Dorada fish in the series, available only on weekends only until end of August.
Asaya Kitchen sources Dorada fish, also known as Gilt Headed Bream, from a sustainable fishery in Spain. As part of the family Sparidae, the Bream is a medium-small fish with silver skin and white flesh that imparts a rich, meaty flavour when grilled, baked, or braised. The fish is delivered fresh from Spain within 48 to 72 hours, ensuring the highest possible quality along with the most advanced transport and traceability systems in place.
Priced at HK$688+10% per guest and available on Saturdays and Sundays only, the 5-Course Mediterranean Dorada Lunch Menu comes with a glass of Bodegas Mengoba, Godello Viejo Bierzo 2019. It features highlights such as marinated Dorada Tartare wrapped in a filo brick bone, and served atop a colourful medley of snow peas, fava beans, sliced radish, and asparagus and pea juice emulsion; Dorada Consommé made with a base of the fish’s roasted bones and fresh bonito flakes, served with celeriac ravioli stuffed with fish emulsion, morels stuffed with seabream tartare and falafel on the side; Dorada Roll served on a bed of purple cabbage purée and baby onions; or Kale Tagliolini, a handmade pasta infused with kale, served with chopped seabream tartare, bottarga butter, fish stock and edamame. For dessert, guests may choose between Blood Orange, a refreshing dish of marinated strawberry, candied rose and blood orange pieces, and Baby Corn, which includes sweet local corn, corn mousse, corn gel, and a 5-Spice crumble.
Asaya Kitchen’s Special Weekend Dorada Menu HK$688+10% per guest
Glass of Bodegas Mengobia, Godello Viejo Bierzo 2019
Focaccia Bun
Seaweed Spirulina Butter
Dorada Croquettas, Saffron Aioli, Lime
Rustic Bread, Cured Dorada, Cantabrian Anchovies Emulsion ***
“Tartare”
“Petit Pois”, Cherry Radish, Amalfi Lemon Oil
OR
Carpaccio
Sour Cream, Grated Yolk, Green Asparagus
***
Consommé
Celeriac Ravioli, Morels, Nasturtium
***
Roll
Purple Cabbage, “Italian Agretti”, Pomegranate
OR
Kale Tagliolini
Artichoke, Fava Beans, Mint “Persillade”
***
Blood Orange
Strawberry “Escabeche”, Candied Rose
OR
Baby Corn
By Farmhouse Hong Kong
5 Spice Crumble, Miso Caramel
Asaya Kitchen is open daily for lunch and Wednesday to Sunday for dinner. For reservations, please call 3891-8732 or email to HERE.