NEW MICHELIN-STARRED LUNCH & DINNER EXPERIENCE
Born in Napoli, Antimo notes that most diners associate his birthplace with pizza, homely pastas and casual tavernas. With Estro, Antimo has crafted an audacious seasonal menu that, while celebrating his Neapolitan roots and honouring his culinary heritage, sidesteps tradition with refined cooking techniques and sophisticated presentations.
Lunch at Estro consists of choices of 3-courses priced at HK$680 (Aperitivo, 1 appetiser, 1 pasta, 1 main course, sweet ending), 4-courses priced at HK$780+10% (Aperitivo, 2 appetiser, 1 pasta, 1 main, sweet ending) and 5-courses priced at HK$980+10% (Aperitivo, 2 appetisers, 2 pastas, 1 main, sweet ending). Seasonal desserts are available for a supplemental +HK$120 per dish. Add on a specially curated symposium wine pairing experience for HK$520 for 3 glasses, HK$620 for 4 glasses, and HK$820 for 5 glasses.
Aperitivo
—
Appetisers
Amberjack| oregano, capers, citrus
or
Green Minestrone| basil custard, zucchini “trombetta”
or
Red Prawn| coral pannacotta, lemon, caviar (supplement $500)
—
Pastas
Pappardelle| morel mushroom, mushroom jus
or
Bottoni| buffalo robiola, yellow tomato, basil
or
Fettuccia| blue lobster, chili (supplement $380)
—
Main Courses
Market Fish| vegetable “millefoglie”, mussel and vermentino sauce
Or
Veal| onion, artichoke, onion jus
Desserts (supplement $120)
Vaniglia
or
Nocciola
Sweet Ending
Dinner at Estro consists of either an “Essentials” 6-course tasting menu priced at HK$1,580+10% or “Extended” 8-course tasting menu priced at HK$1,980+10%. Add on a specially curated wine pairing experience for either HK$1,180 for 6 glasses, or HK$1,480 for 8 glasses.
New seasonal dishes include aperitivos of compressed carrot with orange juice and emulsified carrot, purple potato tuillewith basil leaf, honey peas bonbon glazed in milk, fresh honey peas and flowers, crunchy baba filled with burrata cheese and asparagus, and a drink of cleared apple, fennel and lemon; and bread basket filled with homemade rye sourdough and rosemary focaccia, served with accompaniments of taralli with pork fat and carta di musica with sea salt and fennel pollen.
From the sea, new highlights include Hokkaido scallops topped with Amalfi lemon compote, capers emulsion, and a sauce made with roasted Sicilian pistachio and ‘colatura’; a reinterpretation of the crowd-favourite mussels “Gemmima” , featuring juicy Hokkaido mussels stuffed with sourdough, garlic, parsley and prawn, topped with lardo di colonnato; homemade squid ink scialatelli pasta cooked in squid and leek broth, topped with a half-cooked aori-ika from Japan and dry oregano; the seasonally-changing bottoni pasta, this time with broccoli, sardine and bottarga; and roasted wild turbotfrom Brittany, served with roasted confit zucchini ‘trombetta’, zucchini purée, Amalfi lemon leaf oil, and a sauce made with roasted fish bone stock. The season’s meat course is a Spanish baby lamb rack and loin, served with a swiss chard roll filled with fava beans and honey peas, fava beans compote, and fennel pollen jus.
For dessert, guests may look forward to Nocciola, or Italian Piedmont hazelnut mousse dipped in a hazelnut glaze and surrounded by hazelnut ganache, served along with hazelnut parfait and hazelnut tuilles, and paired with Amalfi lemon balls to add a hint of acidity. The second new dessert is Vaniglia, a Breton sable base encased by a light vanilla mousse, and topped with a creamy vanilla custard that encases a fresh blood orange compote, finished off with an orange blossom and mascarpone Chantilly cream. Conclude the meal with Petit Fours of pistachio gelato, hazelnut sable with buffalo ricotta cream and pear compote, and a tiramisu sphere.
To view Estro’s full lunch menu, please click HERE, for full dinner menus, click HERE.