Dinner Tasting Menus, now serving at ROSITA
ROSITA’s dinner tasting menus showcases a wide spectrum of the Latin American experience, elevated with Japanese sensibilities from chef Agustin and classical French flair provided by chef Ricardo.
Now soft open for dinner daily, ROSITA is currently serving 2 tasting menus of elevated Latin American comforts, 6-course menu priced at HK$988+10% per guest or an 8-course menu priced at HK$1,288 + 10% per guest with optional supplementary dishes. Add on a 4-glass wine pairing for +HK$400, or 6-glass pairing for +HK$600 from a specially curated wine list by Sommelier Carlito Chiu of One MICHELIN-starred ANDO, that is heavily focused on Latin American producers.
Highlights of the dinner tasting menu include Arepas, a dish made from corn flour and water based on the traditional recipe from Venezuela. The hearty South American take on a bread course, the arepas are paired with constantly changing dips, starting with the current flavours of Chicken Liver Mousse and Aji Amarillo Butter.
Rosita Market Ceviche is Rosita’s twist on traditional leche de tigre, made with a base of passionfruit, and daily-changing market-fresh fish and shellfish selection. The refreshing dish, currently made with Hamachi and Japanese Octopus, is garnished with red onion, coriander, red bell pepper, yellow pepper, sweet potato cooked in syrup, and chilli for a piquant kick.
Perfect to savour during the cold winter, Puchero / Winter Soup is a popular South American home-style slow-cooked stew that incorporates Argentinian chorizo, bok choi, traditional dumplings made with corn flour (“bolillos”), avocado and parsley cream. Another winter favourite in South American homes is Guiso, a type of stew served typically with beef or chicken and farfalle pasta. At ROSITA, the meat is replaced with succulent lobster, the base with rich, lobster bisque, and the pasta with the elevated textural addition of gnochetti sardi.
For the Chicken course, local Ping Yuen chicken is used, famed for its golden-yellow skin and peaceful, preservatives-free upbringing near the Ping Yuen River in New Territories. Meticulously prepared over three days, the chicken is served with anticuchos, empanadas, quinoa mixed with spinach purée, vegetables and a rich chicken jus made in-house.
Refresh the palate with Mint, Lime Rum pre-dessert, made with refreshing lime and mint sorbet, crumble, berries marinated in rum, compressed cucumber, and rum-togarashi foam. End the meal on a decadent note with Churros, the classic Latin dessert, made the traditional way with cinnamon sugar and a generous serve of dulce de leche dip.