NEW LUNCH TASTING MENUS AT ESTRO
Born in Napoli, Antimo notes most diners associate his birthplace with pizza, homely pastas and casual tavernas. With Estro, Antimo has crafted an audacious seasonal menu that, while celebrating his Neapolitan roots and honouring his culinary heritage, sidesteps tradition with refined cooking techniques and sophisticated presentations.
Lunch at Estro consists of choices of 3-courses priced at HK$680 (1 appetiser, 1 pasta, 1 main course), 4-courses priced at HK$780+10% (2 appetiser, 1 pasta, 1 main) and 5-courses priced at HK$980+10% (2 appetisers, 2 pastas, 1 main). Seasonal desserts are available for a supplemental +HK$120 per dish. Add on a specially curated symposium wine pairing experience for HK$520 for 3 glasses, HK$620 for 4 glasses, and HK$820 for 5 glasses.
Highlights of the new lunch menu include delectable choices of antipasti including Scallop from Hokkaido marinated and layered with lightly pickled kohlrabi, served with caramelised cauliflower purée, kohlrabi and mandarin, fresh mandarin, mandarin and olive oil sauce; and Wild Mushroom and Egg Custard with 3 kinds of roasted and glazed seasonal mushroom, finished with a rich mushroom consommé.
For the pasta course, indulge in a selection of new dishes including Spaghetti that uses artisanal “Gentile” spaghetti cooked in roasted pumpkin consommé, and finished with chilli, dry Taggiasca olives and caper powder; and fresh Gnocchetti sardi, a typical Sardinian pasta made of semolina and egg white that is cooked in aglio e olio broth, and finished with turnip top puree, chilli, buffalo ricotta and Parmigiano Reggiano.
Conclude the lunch with a dessert of “Persimmon”, layered with yogurt, persimmon compote, bitter orange cake, oat sable, fresh persimmon, 100% fresh fruit sorbet, orange and persimmon powder.
The full seasonal lunch menu can be viewed HERE. Ingredients and dishes are subject to change depending on seasonality and availability.
NEW DINNER TASTING MENUS AT ESTRO
Dinner at Estro consists of either an “Essentials” 6-course tasting menu priced at HK$1,580+10% or “Extended” 8-course tasting menu priced at HK$1,980+10%. Add on a specially curated wine pairing experience for either HK$1,180 for 6 glasses, or HK$1,480 for 8 glasses.
Among the new dishes to be found on the seasonal dinner menus include Wild Amberjack marinated in Mediterranean herbs and spices, sliced thinly on puntarelle salad, and finished with carrot and citrus sauce and fig oil; and Bottoni in Bianco, the sixth version of bottonipasta at Estro by Chef Antimo, filled with Parmigiano sauce, glazed with milk and sage reduction, and topped with 5-6 grams of Alba white truffle shavings.
New mains include Spanish slow-roasted baby Lamb served with artichoke, artichoke purée, roasted baby onion, mint oil and cooking jus; and wild roe Deer from the UK, which has been brined for 12 hours, flash-seared and steamed in spinach leaves, and served in three sauces including hazelnut bagna cauda, spinach and seaweed sauce, and deer jus.
The full dinner menus can be viewed HERE. Ingredients and dishes are subject to change depending on seasonality and availability.