ASSOCIAZIONE CHIANTI INTRODUCES NEW WEEKLY FRIDAY LUNCH, NEW WEEKEND FEASTS, AND A TUSCAN DINING EXPERIENCE IN WAN CHAI

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<<15^th January 2026 – Hong Kong>> In the heart of Wan Chai since the restaurant opening in November 2019, Black Sheep Restaurant’s Associazione Chianti by Chef Josh Stambaugh continues to define modern Tuscan dining in Hong Kong, blending Florentine ritual, exceptional steaks, handmade pasta and one of the city’s most dedicated Chianti-focused wine programs. Rooted in the spirit of cucina povera and the convivial culture of the Italian trattoria, the restaurant invites guests to experience Florence from lunch through dinner, seven days a week.

FRIDAY LUNCH: A NEW WEEKLY RITUAL

Launching as a weekly highlight, Associazione Chianti’s all new 3-course Friday Lunch Menu is available Fridays only from 12:00–2:00pm, priced at HK$318 +10% per guest.

Inspired by Florence’s tradition of lingering over lunch at the end of the working week, the menu offers a deeply Tuscan experience centred on simplicity, seasonality and sharing. Guests select one dish per course, beginning with classic antipasti such as Pecorino al Fieno with pear and thyme honey, Insalata Cesare with chicory, anchovies and Parmesan, or Salumi Misti, with the option to add Carne Cruda, Tuscan steak tartare with Carta di Musica crackers, for HK$158 per serving. Handmade pasta follows, including Pappardelle with beef and pork ragù or Tagliatelle with truffle butter, before finishing with a tableside-scooped Tiramisù.

For a more indulgent lunch, guests may add butcher’s cuts such as Controfiletto con l’Osso (450g) for HK$588 or Costata (350g ribeye) for HK$448. A short list of Italian wines by the glass is available to complete the experience, making Friday lunch at Associazione Chianti a relaxed yet refined ritual.

View the full Friday Lunch Menu HERE

WEEKEND LUNCH: FLORENTINE FEASTS MADE FOR SHARING

Designed for convivial dining, Associazione Chianti’s Weekend Lunch Menu is available on Saturdays and Sundays and priced at HK$588 +10% per guest, with dishes served for two or more guests to share. Rooted in the traditions of Tuscan family meals, the menu begins with signature antipasti including Pecorino al Fieno featuring thyme-infused honey, and Garganelli Omaggio a Cammillo, the restaurant’s homage to Florence’s beloved Trattoria Cammillo, pairing handmade pasta with Chianti beef ragù. Guests may elevate the experience with optional additions such as Carne Cruda for HK$178 per serving or Insalata Cesare for HK$148 per serving.

The centrepiece of the meal is a choice between Controfiletto con l’Osso (450g bone-in striploin) or the iconic Bistecca alla Fiorentina (1kg T-bone), available with a supplement of HK$448 per serving, cooked thick-cut in true Florentine fashion and recommended medium rare. The feast is rounded out with classic Tuscan contorni such as Spinaci, braised with olive oil, garlic and lemon, and paired seamlessly with Chianti and Tuscan wines available by the glass or bottle.

View the full Weekend Lunch Menu HERE.

DINNER: A NIGHTLY TUSCAN FEAST NIGHTLY

Dinner at Associazione Chianti is where the restaurant’s philosophy comes fully to life, celebrating Tuscan heritage through an ingredient-focused à la carte menu built simply on steak, pasta and wine. At its heart is I Tagli del Macellaio, a selection of butcher’s cuts sourced from Black Angus cattle raised on Idaho pastures, dry-aged in-house and cooked over a custom Tuscan broiler. The show-stopping Bistecca alla Fiorentina (1kg T-bone), priced at HK$1,518 and designed for sharing, sits alongside other signature cuts including Costata alla Fiorentina (1kg bone-in ribeye) at HK$1,588, Controfiletto con l’Osso (450g) at HK$838, Costata (350g ribeye) at HK$738, and Filetto (250g fillet) at HK$488, with Salsa di Manzo, a Chianti peppercorn sauce, available for HK$48.

Handmade pasta anchors the menu with dishes such as Garganelli Omaggio a Cammillo (HK$258) with Chianti beef ragù, Pici (HK$248) with pomodoro and basil, Tagliatelle (HK$258) with truffle butter, and Pappardelle (HK$248) with beef and pork ragù. Antipasti and contorni, including traditional Panzanella (HK$228) made with vine-ripened tomato, Salumi Misti (HK$228) Italian cured meat selection, Patata (HK$108) with whipped lardo, and Fagioli (HK$108) braised cannellini beans, complete a dinner experience that is soulful, generous and unmistakably Florentine.

View the full Dinner Menu HERE.

TUSCAN WINE PROGRAM

Wine is central to the Associazione Chianti experience, reflecting the Tuscan belief that a meal is never complete without a bottle on the table. True to its name, the restaurant offers one of Hong Kong’s most focused Tuscan wine programs, developed through nearly a decade of research and direct relationships with producers across the region. Chianti, with its balance of structure, acidity and food-friendly character, sits at the heart of the Tuscan table and forms the backbone of the restaurant’s wine philosophy.

The top ten wine selections span iconic estates and emerging artisans, highlighting Tuscany’s depth and diversity. These include Fontodi ‘Flaccianello della Pieve’, a benchmark Sangiovese from Chianti Classico; Michele Satta ‘I Castagni’, a mature Bolgheri Cabernet blend of remarkable complexity; Emiliano Falsini ‘Il Debbio’ Cabernet Franc and Bellaria ‘Assunto’, both expressive and distinctly Tuscan in character. The selection continues with Frescobaldi ‘Castelgiocondo’ Brunello di Montalcino, alongside Cortona Syrah from Stefano Amerighi and Fabrizio Dionisio ‘Il Castagno’, each offering a different expression of the varietal.

Native grape purity is showcased in Tenuta di Carleone ‘Il Guercio’, while historic Chianti excellence is represented by Castello di Monsanto Chianti Classico Riserva and the refined elegance of Castello di Ama ‘San Lorenzo’ Gran Selezione. Many wines are sourced directly and offered exclusively, inviting guests to explore Tuscany through bottles that balance heritage, terroir and drinkability.

From relaxed Friday lunches and weekend feasts to soulful dinners built around steak, pasta and Chianti, Associazione Chianti invites Hong Kong to slow down and dine like a Florentine. Rooted in tradition yet refreshingly unpretentious, the Wan Chai trattoria brings together honest cooking, thoughtful wine and warm hospitality, offering a timeless dining experience where good food, good wine and shared moments come together.

<<ENDS>>

ASSOCIAZIONE CHIANTI INFORMATION

Address – 15 Ship Street, Wan Chai, Hong Kong

Opening Hours – Dinner from 6pm daily | Lunch Fri-Sun 12pm-3pm |

Contact Number – +852 3619 3360

Contact Email – reservations@associazionechianti.com

Website – https://www.associazionechianti.com/

Instagram – @associazionechianti @blacksheeprestaurants

Reservations – SevenRooms

ABOUT ASSOCIAZIONE CHIANTI

Associazione Chianti is a soulful Tuscan trattoria in Wan Chai, Hong Kong, celebrating the rituals of Florentine dining through ingredient-driven cooking, warm hospitality and a deeply curated wine program. Founded by Black Sheep Restaurants’ co-founders Asim and Christopher, the restaurant draws on their long-standing relationship with Tuscany, honouring the philosophy of cucina povera – simple, honest food made with respect for quality ingredients. From handmade pasta and butcher-selected steaks to one of Hong Kong’s most focused Chianti wine selections, Associazione Chianti invites guests to experience Tuscany as it is meant to be: generous, convivial and shared.
⁠⁠ABOUT EXECUTIVE CHEF JOSH STUMBAUGH
Executive Chef Josh Stumbaugh brings a globally informed yet deeply personal approach to Associazione Chianti. Formerly Executive Chef of New York’s iconic Barbuto, his career spans Philadelphia, New York and Australia, with formative roles at Le Bec Fin, Talula’s Garden, Upland and acclaimed kitchens including Attica, Quay and Jacques Reymond. A research trip to Florence with Black Sheep Restaurants proved pivotal, cementing his connection to Tuscan cuisine and the philosophy of cucina povera – cooking rooted in simplicity, seasonality and respect for ingredients. At Associazione Chianti, Chef Josh translates these principles into soulful, ingredient-driven dishes, from handmade pasta to expertly cooked steaks, creating an experience that feels both timeless and modern.

ABOUT BLACK SHEEP

Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad, with restaurants delivering Black Sheep’s signature hospitality in Singapore and Dubai.

A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. Since 2015, Black Sheep has maintained the Black Sheep Family Fund, the company’s social impact arm and registered charity since 2023, dedicated to partnering with charities, mobilising global relief efforts and supporting the extended community. Since its inception, the Black Sheep Family Fund has been a cornerstone of Black Sheep’s mission, embodying the team’s belief that genuine hospitality begins with taking care of the community first and connecting the hospitality movement to a greater cause. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.

Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.