Glasshouse by Asaya Kitchen’s New Seasonal Dinner Tasting Menu
Open for dinner from Wednesday to Sunday only, Glasshouse by Asaya Kitchen’s refreshed 7-course seasonal dinner menu, showcasing the colours and flavours of autumn, is priced at HKD1,288 per person plus 10% service charge.
Dinner begins with a trio of light, Mediterranean-style appetisers, including Buckwheat Tartlet with Kristal Caviar and Juniper Coulis, Smoked Olives with Tomato Tapenade and Amalfi Lemon, and Hokkaido Scallop with Walnuts and Pine Needle.
The first course Bluefin Tuna “Tartare” is raw tuna tartare topped with an apple and lovage salad, celeriac and sliced truffles, served with consommé of morels. The following King Crab Cone features crab cone filled with crab and langoustine mixture, served with caviar and a celeriac remoulade. The main courses begin with “Pumpkin de Provence” is the Chef’s unique take on pumpkin soup, with pumpkin, parsnip, zucchini and squash with a garnish of coffee beans milk foam and lapsang souchong powder. Next is Langoustine Gnocchi, served on a bed of cauliflower cous cous with raw and sauteed langoustines and red prawn sauce. The final main course is Poached Turbot, which is poached with saffron and served with lovage salsa verde, baby fennel and sea urchin foam.
The menu finishes on a bright and refreshing note with Peach, which features three sweet orange-glazed peach spheres, served with tonka bean, liquorice crumble, peach sorbet and strawberry tuille.
For reservations, please call 3891 8732 or email hongkong.restaurants@rosewoodhotels.com. Visit website at HERE for more information.