Led by Italian chef Fabio Nompleggio, Glasshouse by Asaya Kitchen is the latest addition to Rosewood Hong Kong’s ever-growing portfolio. A further elevated dining experience of sustainable Mediterranean cuisine, Glasshouse by Asaya Kitchen highlights premium ingredients sourced from local farmers, fisheries and food artisans within a seasonal five-course dinner tasting menu. Its iconic location facing the Victoria Harbour makes it the ideal setting for intimate occasions, with a space suitable for up to a maximum of 22 guests.
Wherever possible, vegetables and fruits are sourced from local farms that follow the processes of organic cultivation. Most of the seafood is obtained through Rosewood Hong Kong’s special partnership with Sai Kung-based Shun King Fisherman as part of the hotel’s Partners in Provenance programme that focuses on sourcing food products locally.
GLASSHOUSE BY ASAYA: REFINED 5-COURSE SIGNATURE DINNER MENU
Now open for dinner from Wednesday to Sunday only, Glasshouse by Asaya Kitchen debuts a refined five-course seasonal dinner menu by Chef Fabio Nompleggio. Bursting with the colours and flavours of summer, the new menu is priced at HK$1,288 per person with an additional 10% service charge.
Dinner at Glasshouse begins with a trio of light, Mediterranean-style appetisers, including Buckwheat Blinis with Caviar and Vermouth Spray, Smoked Stuffed Olives with Mediterranean Tuna Tartare and Amalfi Lemon, and Baby Cherry Radish with Tzatziki and Finger Lime.
The first course, Hokkaido Scallop is a poached scallop served with raw celeriac, apple crudité, pickled cauliflower, Australian summer black truffle and consommé of morels. The alternative first course choice is Langoustine Club Sandwich, which features langoustine tartare, bonito flakes, green tomato seeds, grated egg yolk, and Kristal caviar.
For the main courses, guests will enjoy Allium Ursinum wild garlic with sauteed local peas, round squash, truffle julienne, Sichuan green pepper, and condiments of sautéed walnuts, lovage, chives and lemon zest. Next is the Homemade Cavatelli, a dish full of seafood umami with Mazzancolle tiger prawn, sea urchin foam and Sumac spices.
Guests may choose between the Organic Cauliflower, featuring organic cauliflower cooked like a steak with a herbs crust, truffle caviar and almond emulsion, or Patagonian Toothfish, with Patagonian toothfish loin served on a bed of carrot emulsion, passionfruit gel and ‘Bronte’ pistachio.
The menu finishes on a refreshing note with Heirloom Tomato, a fun take on dessert with ‘Merinda’ tomato, sponge cake and fresh baby basil with lemon zest and coulis.
For reservations, please call 3891-8732 or email hongkong.restaurants@rosewoodhotels.com. Visit website at HERE for more information.