• Limited time Périgord black truffle menu launches at Castellana

    Serving now until the end of February 2021, Castellana introduces a new Périgord Black Truffle menu that highlights the prized species of truffle native to southern Europe. The fruiting bodies of the legendary black truffle exude a strong aroma that is reminiscent of undergrowth, strawberries, wet earth, or dried fruit with a hint of cocoa. Their taste, which fully develops after the truffles are heated, is slightly peppery and bitter.

     

    The menu begins with Tonno Rosso, a flambe of Japanese tuna marinated with fennel seeds and beetroot juice, accompanied by herbs sauce and bottarga-style beetroot. This is followed by the sumptuous appetizer of Uovo di Montagna, an organic Italian Dolomite mountain egg white meringue steam-cooked at 90 degrees Celsius, and served with its raw egg yolk.

     

    A soothing traditional Piedmontese dish that is typically enjoyed during colder months,Brodo “Au Plin” features winter cabbage broth, small agnolotti pasta stuffed with wagyu beef, Grana Padano cheese, and Piedmont’s famous hazelnuts. Tagliarin al Tartufo Bianco d’Alba is the ultimate pasta dish to appreciate the heady aromas of fresh white truffle, created with homemade tagliolini pasta noodles tossed with organic mountain butter sauce.

     

    Astice blu Mare highlights Brittany’s beautiful blue lobster, vacuum-cooked with aromatic butter, and served with purple cabbage, leek cream and smoked potatoes. From the world’s most respected premium marbled beef producers, Manzo “Rangers Valley” features tender and delicious Australian wagyu M7 from Rangers Valley, which specializes in long-fed pure Black Angus and Wagyu cross breeds. Giarattana onion is best known for its unusual size, which can range from 500g to 2kg, and is native to the area surrounding Giarattana on the Monti Iblei mountains in Sicily.

     

    To conclude the seasonal Périgord black truffle menu, guests may choose a dessert of either Formaggio Autunnale, a daily selection of classic cow, sheep, and goat milk Piedmont cheeses for a supplemental charge of HK$100, or Tartufo: “al gelato”, a traditional Tuscan 75% dark chocolate ice cream infused with Périgord black truffles.

     

    The full winter Périgord black truffle menu, available for dine-in lunch on Mondays-Saturdays at Castellana Hong Kong, is below:

    CASTELLANA PERIGORD BLACK TRUFFL EMENU
    4-Courses with Dessert HK$1,480 (includes 5g white truffle per dish)

    With wine pairing HK$2,080

    7-Courses HK$1,980 (includes 5g white truffle per dish)

    With wine pairing HK$2,880

     

    **

    Tonno Rosso
    Japanese tuna, fennel seeds, mustard, beetroot ‘bottarga’

     

    **

    Uovo di Montagna

    Mountain organic egg

    **
    Brodo ‘Au Plin’ come in Piemonte
    Winter cabbage ‘Au Plin’ broth

    Tagliarin al Tartufo Bianco d’Alba
    Artisanal tagliolini noodles pasta, Bordier butter

     

    **
    Astice Blu Mare
    Brittany blue lobster, smoked potato cream

    Manzo “Rangers Valley”
    “Rangers Valley” Australian wagyu beef M7, “Giarattana” wild white onion

     

    **
    Formaggio Autunnale
    Classic Piedmont cheese – add HK$100

    OR

    Tartufo: “al gelato”
    Dark chocolate “Amadei”, Périgord black truffle