New Seasonal à la Carte Dishes by Chef Fabio Nompleggio
A brand new à la carte menu takes guests on a journey through the bright and vibrant flavours of summer. New appetiser highlights include Daikon Roll (HK$228), where cucumber, carrot, and rocket leaves are rolled within thinly sliced daikon, served with apricot tartare and ponzu, and Tuna Sekami (HK$338), featuring sashimi-grade sustainable tuna loin, crusted with pepper powder, served with corn cream, parsley cous cous, and salted red pepper sorbet.
The appetisers also include a Langoustine Tart (HK$318) containing a refreshing combination of langoustine, crab meat, dill, egg white, and lemon in a tart shell, served with green pil pil sauce from spirulina seaweed, pepper powder-dusted pastry disc, and Kaluga caviar, and Charred Hamachi (HK$298) is served with bulgur wheat seasoned with samphire, lime gazpacho, and raw Japanese sea urchin.
For the mains there is a stunning farmed Spanish Stone Seabass (HK$368), a low-fat fish cooked with the skin on and served with anchovy emulsion, lemon bubble, and zucchini spaghetti, and the Morel “Risotto” (HK$298) which is prepared in the classical way, by simmering Carnaroli rice in vegetable stock, served with Yunnan morels, and optional add-on Japanese sea urchin for a supplemental HK$148.
Click HERE to view the full Asaya Kitchen à la carte menu.
New Asaya Kitchen Lunch & Dinner Menus
Spend a pleasant summer afternoon at Asaya Kitchen for lunch, where guests may choose between either the 3-course or 4-course set menu, priced at HK$488+10% and HK$588+10% per person respectively.
FOCACCIA BUN
Cantabrian Anchovies “Nardin”
Smoked Green Olive Skewers
Potato Rosti, Paprika Aioli
Spirulina Olive Oil Spread
*****
DORADA
Grated Japanese Yolk, Provence Asparagus, Burnt Onion Oil
OR
BUCKWHEAT BLINIS
Arctic Char, Caviar, Smoked Sour Cream
OR
EBI SHRIMPS
Burrata, Pickled Cucumber, Juniper Salt
Add 168
*****
GREEN ASPARAGUS
Ricotta “Gnudi”, Saffron Bubble, “Petit Pois”
OR
KALE SPAGHETTI
Cured Mackerel, Bottarga Butter, “Santa Pau Beans”
*****
EGGPLANT “CAPONATA”
Roasted Tomato Cream, Celtuce Crudité
OR
SPANISH SEA BASS
Zucchini Emulsion, Piquillo Pepper, Lemon Paste
OR
HOKKAIDO SCALLOP
Sea Foam, Celeriac Remoulade
Add 208
*****
STRAWBERRY & CREAM
Tonka Bean Crumble, Pedro Ximenez Reduction
OR
BERGAMOT “GELATO”
Orange Segments, Honey Crisp, EVO
Click HERE for the full Asaya Kitchen lunch set menu.
New A Taste of Asaya Kitchen 6-Course Dinner Menu
The new 6-course set dinner menu at Asaya Kitchen is priced at HK$788+10% per person, with optional add-on juice or wine pairings available. Some appetisers are exclusive to the dinner set menu, including Canadian Lobster tail served with smoked edamame, green pil pil, ASP remoulade, and basil jelly, and Smoked Hokkaido Scallop (supplement +HK$168) that is lightly poached and sliced carpaccio-style, and served with Datterino tomato consommé jelly.
FOCACCIA BUN
Cantabrian Anchovies “Nardin”
Comte Choux, Sour Cream, Trout Roe
Zucchini Blossom
Spirulina Olive Oil Spread
*****
CANADIAN LOBSTER
Spring Vegetables “Remoulade”, Basil Gel, Ossetra Caviar
OR
HOKKAIDO SCALLOP
Olive Sphere, Cherry Tomato Water, Purple Basil
Add 168
*****
GREEN ASPARAGUS
Ricotta “Gnudi”, Saffron Bubble, “Petit Pois”
*****
SMOKED POTATO GNOCCHI
Tuna Belly, Kale, Bell Pepper Consommé
*****
YELLOW ENDIVES
Parsley “Cous Cous”, Amaranth, Pine Seeds
OR
SPANISH SEA BASS
Asparagus, Zucchini Emulsion, XO Sauce
OR
KING CRAB “A LA SAL”
Warm Mayonnaise, Trout Roe, Micro Tatsoi
Add 228
*****
STRAWBERRY & CREAM
Tonka Bean Crumble, Pedro Ximenez Reduction
OR
DARK CHOCOLATE CREMEAUX
Mascarpone Sorbet, Cherry Coulis, Rum
Click HERE for the full Asaya Kitchen dinner set menu.
Continuation of Asaya Kitchen’s Weekend Dorada Menu until the End of August
Priced at HK$688+10% per guest and available on Saturdays and Sundays only, the 5-course Spanish Dorada (Spanish Sea-Bream) menu features highlights such as marinated Dorada Tartare wrapped in a filo brick bone, and served atop a colourful medley of snow peas, fava beans, sliced radish, asparagus, and pea juice emulsion; Dorada Consommé made with a base of the fish’s roasted bones and fresh bonito flakes, served with celeriac ravioli stuffed with fish emulsion, morels stuffed with seabream tartare, and falafel on the side; Dorada Roll is served on a bed of purple cabbage purée and baby onions; and Kale Tagliolini, a handmade pasta infused with kale, served with chopped seabream tartare, bottarga butter, fish stock, and edamame.
For dessert, guests may choose between Blood Orange, a refreshing dish of marinated strawberry, candied rose, and blood orange pieces, or Baby Corn, which includes sweet local corn, corn mousse, corn gel, and a five-spice crumble.
Click HERE for the full Dorada menu.
Asaya Kitchen is open daily for lunch, and Wednesday to Sunday for dinner. For reservations, please call 3891-8732 or email hongkong.restaurants@rosewoodhotels.com