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.
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.
