Castellana Hong Kong kicks off summer with a new seasonal “Estate” wine paired summer tasting menu

Kicking off on 21^st June on the first official day of summer, Castellana’s new 7-course summer menu is designed to pair with an exceptional curation of Piedmont wines. Chef Fabiano uses the season’s finest Piedmont ingredients to craft a menu that brings guests on a true sensory journey through Italy’s celebrated regional cuisines.

“ESTATE” Sumner Menu with Piedmont Wine Pairings

The new “ESTATE” summer menu is priced at HK$980+10% for 4-courses (and HK$1,580+10% with wine pairing), and HK$1,380+10% for 7-courses (and HK$2,480+10% with wine pairing). The menu is paired with an all-Italian wine list, carefully hand-picked by General Manager, Roberto Ame to harmonize perfectly with each course.

The new menu begins with an appetizing starter of Anguilla come in Piemonte, a Comacchio baby eel fish with broad beans foam, served in an ‘unagi’ style after being grilled, steamed, then placed upon a bed of carnaroli rice. The first wine pairing is Jeeper, Champagne “Grand Assemblage” N.V., a crisp, dry and light Champagne with refined bubbles and bright freshness – providing a refreshing balance to the sweetness of the eel.

The second course is Lumache de Cherasco, featuring famous Italian snails from Cherasco city in Piedmont. Served in a traditional snail pan, the escargot is cooked with shallot oil and Arneis white wine, and finished with butter, garlic, Parmesan, almonds, and pimento d’Espellette. This is paired with a dry and elegant La Scolca, Black Label 2019 from Piedmont, created with Cortese grape by Gavi di Gabi.

Il “Plin” is a dish of homemade Piedmont-style agnolotti pasta stuffed with veal, pork, and guinea fowl, poured over with rich veal and rosemary reduction sauce. The selected wine pairing is Roero, Matteo Correggia 2018, a deep, warm, and full-bodied red wine made with 100% Nebbiolo Italian grapes. The next course is a refreshing pasta dish, the Spaghetti di Grano Turanico with artisanal spaghetti handmade from Turanico durum wheat. Spaghetti is served with a pesto of wild nettle and garlic, southern Italian burrata foam, and winter Australian black truffles. The chosen pairing is Giuseppe Mascarello, Freisa Langhe “Toetto” 2016, a special wine created with Freisa, a black-skinned grape variety native to Piedmont.

The secondi course begins with Merluzzo, a hearty Patagonian toothfish with roasted cauliflower from Bassano del Grappa from Friuli Venezia Giulia. The toothfish is cooked at 56 degrees and served on a bed of roasted cauliflower cream and sea plankton oil. Pair with an elegant, soft, and toasty Damilo, Chardonnay 2017, a traditional Piedmont chardonnay. “Rangers Valley” & Caviale features Grade 9 Australian wagyu tenderloin smoked at 30 degrees, served with a jelly layer of fermented red bell pepper, black shallots, and Oscietra caviar. The rich and fatty wagyu pairs exceptionally well with a full-bodied Ettore Germano, “Prapo” Barolo 2013 made from Nebbiolo grapes and red fruits, with floral hints of violet and rose on the nose.

Finish the decadent meal with the choice of either “Des Martin” classic Piedmontese cheese platter for an additional HK$100, featuring daily seasonal cow, sheep, and goat milk cheeses from Piedmont with sweet condiments. The chosen pairing is Sordo, Langhe Rosso “Rapuje” 2010, a nuanced blend of Nebbiolo and Barbera grapes – fresh, fruity, full, and complex with a harmonious finishing.

The other dessert choice is Cioccolato Valrhona, a pure traditional chocolate experience of Valrhona black chocolate. Enjoy with Marchesi di Barolo, Moscato d’Asti “Zagara” 2019, a lightly sweet dessert wine with creamy bubbles and underlying stone fruit flavors.