New A La Carte Menu and New Set Menu Experience at The Dining Room
A discovery of Chef Giovanni’s skills honed at esteemed MICHELIN-starred kitchens across the world, new additions to The Dining Room’s a la carte menu include five new starters such as La Tartelette (HK$258), a Burrata Cheese Savoury tart with baby sweet peas, vermouth and kaluga caviar; Crudo di Ricciola alla “Marinara” (HK$328) with sashimi-grade Japanese Kampachi fish, Italian Piennolo tomatoes marinara, Taggiasca black olives and oregano cress; and Battuta di Vitello Piemontese (HK$308), or tartare of milk-fed Piedmont veal tenderloin with buffalo ricotta cheese and smoked artichoke.
Five newly added pasta dishes not to miss include Tagliolini Artigianali Ventresca di Tonno (HK$368), a homemade tagliolini pasta topped with chopped otoro and akami cuts of premium bluefin tuna, served with fennel pollen and bottarga; “Mesca Francesca” Fagioli e Frutti di Mare (HK$588 for two guests), mixed pasta shapes “controne” with white beans, shellfish and Risotto in Salsa Verde, Lingua e Pecorino (HK$258), a new risotto dish with carnaroli rice, roasted veal tongue, “green sauce” and sweet pecorino cheese.
Four new hearty main courses include Branzino in Crosta (HK$488), a crisp-skinned Atlantic seabass with polenta crust served with celeriac purée, celeriac confit, traditional pilpil sauce, and fresh lemon zest; Costoletta di Vitello alla Milanese (HK$548), a breaded and fried rack of Piedmont milk-fed veal served with agria potatoes, heirloom tomato, Sicilian capers, and Xerez vinegar; and Pollo Arrosto (HK$488), a roasted organic local yellow chicken served with baby leeks, sweet corn and chicken jus.
Larger dishes designed to share include La Casseruola di Mare (HK$988 for two guests), a seafood casserole featuring New Zealand scampi, Atlantic lobster, mussels, clams, yari-ika squid, sea bass, and gnocchi sardi; and La Fiorentina (HK$1,688), a meat lover’s dream of 30 days dry-aged 1kg Italian Scottona T-bone steak served with Acciugata Toscana anchovy sauce and green pepper sauce.
The Dining Room reinterprets timeless Italian desserts such as Baba Napoletano (HK$128), a classic spiced sponge cake soaked in Zacapa rum, garnished with gold leaf and orange peel; and Tiramisu al Pistachio (HK$128), a modern spin on tiramisu made with mascarpone, coffee, Bronte pistachios and a pistachio tuille.
To view the current a la carte menu offerings at The Dining Room, please click HERE.
Two new additional set menus are also available upon request, “L’Assaggio”, a 5-course menu priced at HK$988 + 10% per guest or “La Degustazione”, a 7-course menu priced at HK$1,288 + 10% per guest. To view all the current new set menus, please click HERE.
Italian Focused Wine List at The Dining Room
The wine list at The Dining Room covers all major regions of Italy to promote the finest Italian wines from small boutique estates to more prominent and well-known wineries. The list covers major wine-producing regions such as Piemonte and Tuscany, as well as southern Italian wine-growing regions such as Campania, Puglia, Calabria and Sicily. A dedicated and ever-evolving section on the wine menu features the “Museum Collection”, which focuses solely on “back vintages”, or wines that have undergone at least 15 years of bottle ageing. Another key feature of The Dining Room’s wine selection is the showcase of wines from Rosewood Hong Kong’s sister property, Castiglion del Bosco – a luxury Rosewood hotel and winery in Tuscany.
The Dining Room is equipped with two exclusive private dining rooms seating up to ten and twelve patrons respectively, as well as an extensive wine cellar that showcases the viticultural diversity of Italy’s varietals and appellations for the perfect wine pairing experience.
For bookings at the new The Dining Room, please click HERE. The Dining Room is only open for dinner from Tuesday to Sunday.