Catering to the fast-paced lifestyle of busy city dwellers in Hong Kong, Estro’s all-new 4-course “Express” menu provides a sophisticated yet convenient dining option at HK$1,280 + 10% per guest. Perfect for those seeking a delectable meal amidst their bustling schedules, this menu ensures an experience that is both efficient and memorable, allowing guests to enjoy Estro’s culinary delights without compromising their time constraints.
Indulge in the 8-course “Extended” menu priced at HK$2,080 + 10% per guest with Symposium Wine Experience priced at HK$1,480 for 8 glasses; the 6-course “Essentials” menu at HK$1,680 + 10% per guest with the Symposium Wine Experience priced at HK$1,180 for 6 glasses; and the newly introduced 4-course “Express” menu option priced at HK$1,280 + 10% per person.
The complete new seasonal menu begins with a selection of Aperitivo, including the Eggplant Parmigiana Choux, a delicate pastry filled with layers of rich eggplant and Parmigiano Reggiano. The Marinated Salmon Roe Tartlet offers a burst of flavors with its velvety salmon roe atop a buttery tart shell. The Vegetable Shell with Asparagus and Honey Peas presents a vibrant medley of seasonal produce, while the Clarified Apple and Cucumber Extract is a refreshing palate cleanser that awakens the taste buds.
Prepare to be enchanted by the main courses, where each dish is a symphony of flavors and textures. The Striped Jack features tender marinated Shima Aji from Japan, elegantly rolled in rose vinegar pickled turnip and accompanied by a beetroot sauce and soy emulsion. Alternatively, guests may relish the signature Red Prawn coral panna cotta, rejuvenated with lemon and caviar, at a supplement charge of HK$500.
The Seabass, sourced from Brittany, is steamed, charcoal grilled, then served with a “puttanesca” sauce made from Italian datterino tomatoes, capers, and olives, alongside a luscious eggplant compote. Indulge in the Scialatielli, a dish that celebrates the essence of Italian cuisine with its al dente pasta cooked in cime di rapa stock and topped with roasted cime di rapa and caviar.
The Bottoni delights the senses with its homemade pasta filled with a velvety liquid onion “genovese” ragout, complemented by a consommé infused with the delicate aroma of lavender. Riso presents a symphony of flavors with its aromatic squid and crustacean stock-infused rice-shaped pasta, finished with black ink, almond milk, and tender Aori-ika cuttlefish from Japan. Meanwhile, the Langoustine course features roasted live langoustine from Norway, served with an olive oil sabayon, fresh green asparagus, and basil oil.
Savor the slow-roasted Pigeon from Bresse, served with pickled radicchio “precoce” and a balsamic puree that elevates the dish to new heights. Alternatively, the Kiwami Beef M9 offers a luxurious indulgence, featuring the finest beef from Stockyard farm, Australia, paired with spinach and seaweed puree, truffle puree, and kohlrabi confit.
Complete this culinary odyssey with the Sweet Ending by Head Pastry Chef Fabio Bardi, a selection of desserts that will leave a lasting impression. From the creamy Pistachio Gelato to the indulgent Hazelnut Rocher, the zesty Lemon Tart, and the Baci di Dama, each sweet bite is a fitting conclusion to a memorable dining experience at Estro. Click HERE for the full dinner menus.
NEW SEASONAL LUNCH EXPERIENCE AT ESTRO
Estro introduces a new lunch menu that features a range of options to suit every palate, including a choice of appetisers, pastas, main courses, and a delightful selection of desserts for a supplement of HK$120 each. Diners can opt for a delightful 3-course lunch at HK$680+10% (1 appetiser + 1 pasta + 1 main course); 4-course lunch at HK$780+10% (2 appetisers + 1 pasta + 1 main course); or the lavish 5-course lunch at HK$980 (2 appetisers + 2 pastas + 1 main course).
Highlights of the lunch menu include Minestrone elevated with a touch of elegance – accompanied by a delicate parsley custard and an array of winter vegetables, Riso featuring spot prawn and a rich coral sauce that transports you to the shores of culinary paradise, and the succulent Yellow Chicken, perfectly paired with spinach, olives and a delectable natural jus. Round off the lunch experience with a decadent dessert, including the Castagna and the indulgent Cappuccino. Click HERE for the full lunchtime menu.
THE CHEF’S TABLE EXPERIENCE
This exceptional new menu can also be enjoyed at the Chef’s Table, an interactive culinary encounter where Chef Antimo brings cherished personal memories to life while exploring a deep connection to his Neapolitan heritage. Dine at the designated private space adjacent to Estro’s open kitchen, providing an intimate setting for up to 5 guests to indulge in a truly immersive and one-of-a-kind dining experience. For reservation enquiries, please contact reservations@estro.hk.