Explore the maritime soul of Italy through inventive new creations and a seafaring-inspired lunch experience

New Summer Dishes at Osteria Marzia

CRUDI E COTTI

• Sarde Beccafico (HK$198): A nod to Sicilian home cooking, this dish uses Japanese sardine (Iwashi) to elevate a humble favourite. Salsa verde, wild fennel, raisins, and onion agrodolce strike a sweet-savoury balance that honours the dish’s rustic origins.
• Carpaccio di Tonno (HK$228): Thick-cut tuna loin brings bold flavour and texture, contrasted with Japanese mikan citrus, celery brunoise for crunch, and smoky nduja crumble. A silky Sicilian orange sauce ties the dish together.
• Triglia (HK$208): Red mullet, pan-roasted between crisp bread slices with thyme and garlic, evokes the warmth of Mediterranean summers. Paired with a sweet fennel sauce and umami-rich crab reduction, it is a subtle ode to Adriatic seasonality.

PASTA

• Pasta Mista (HK$258): A Sunday classic from Naples reimagined with a seafood twist. Cooked in rockfish stock, the mix of pasta shapes is joined by creamy potato, spicy nduja, and kokotxas (cod throat) for fatty richness. A dusting of Crusco pepper and a drizzle of Friggitelli oil complete the dish.
• Linguine alle Vongole (HK$258): Featuring Hokkaido Asari clams, Sardinian mullet bottarga and artisanal pasta from Marche, this coastal staple is lifted by wild fennel and fennel pollen.

SECONDI

• Polpo alla Brace (HK$298): Mediterranean octopus, chargrilled over coals, is paired with creamy potato and a bold red bell pepper–almond sauce, and finished with celery brunoise and olives.
• Merluzzo (HK$358): Wild French cod is marinated in miso and tomato water for umami depth. Set atop a silky chickpea purée with a ragù of piquillo peppers and Sicilian datterino tomatoes, this dish is proof of the magic of simple ingredients, treated thoughtfully.

INSALATE

• Burrata (HK$238): Guffanti burrata is the centrepiece here—lusciously creamy and paired with Joy and Sicilian datterino tomatoes. Aged balsamic vinaigrette and fresh basil provide the perfect acidic lift.
• Panzanella (HK$168): A classic Tuscan salad reinvented with structural contrast — crunchy croutons, pickled onions, mint and caper leaves enhance the juicy tomatoes with pops of brightness and brine.

CONTORINI

• Caponata (HK$88): Big, rustic cuts of braised Sicilian eggplant, courgette, and bell peppers meld with tomato sauce, raisins, and pine nuts. Rested overnight for maximum flavour, this dish is as traditional as it is soul-warming.
• Peperoni alla Brace (HK$88): A summer staple brought to life by blistering marinated mini bell peppers over charcoal.

Il Pranzo in Barca – A Long Coastal Lunch Every Month

For those who crave la dolce vita, Osteria Marzia now hosts Il Pranzo in Barca, an indulgent multi-course lunch experience held on the last Saturday of each month. Priced at HK$988+10% per guest (inclusive of a full bottle of wine per person), the menu sails through the signature flavours of Italy’s maritime regions with family-style sharing courses curated for leisurely enjoyment.

Upcoming reservations can be made via SevenRooms.

Pranzo – Osteria Marzia’s Laid-back Set Lunch

For a taste of the coast during the day, Pranzo offers a breezy midday experience where guests can enjoy one antipasto and one main for HK$358+10% per person. The seasonal selection includes starters like Sarde Beccafico, Panzanella and Burrata, followed by comforting mains such as the crowd-favourite Spaghetti Bronte with Sicilian anchovies and pistachio, or Pasta Mista with kokotxas and nduja. Diners may also upgrade to options like Calamarata all’Astice with Boston lobster or Pesce del Giorno, prepared simply grilled, acqua pazza or in a seafood saffron broth. Finish with fresh gelato or a zesty Lemon-Misu (HK$58), and pair your lunch with a curated selection of Southern Italian wines by the glass or bottle.

For reservations or enquiries, visit www.osteriamarzia.com.hk or email to reservations@osteriamarzia.com.hk.