One MICHELIN Star, Ranked #32 on Asia’s 50 best Restaurants 2025, and Black Pearl One-Diamond Honouree

A Contemporary Take on Italian Heritage

Chef Antimo’s new menu reflects his signature culinary philosophy—rooted in memory, emotion, and meticulous technique. Drawing from his Southern Italian upbringing, each dish is a refined homage to Italian flavours, brought to life through seasonal ingredients and modern flair.

New Snacks:

• Taralli | Sesame Crisp | Sakura Shrimp Cracker – A trio of Neapolitan snacks with playful textural contrasts, including a traditional almond-studded taralli made with lard, crisp sesame tuile with spring onion, and an umami-rich cracker infused with Sakura shrimp.

• Steamed Egg with Shiitake Mushroom Sabayon | Burrata and Zucchini Tart | Green Apple & Cucumber Drink – Delicate and savoury beginnings to start your Estro experience.

New Appetisers:

• Fukuoka Oyster – Gently steamed and dressed with tomato essence, capers oil, and ESTRO’s house-smoked hybrid caviar using artichoke buds.

• Korean Abalone – Charcoal-finished and served with Italian green asparagus, seasonal vegetables, and Vermentino wine sauce.

The menu is complemented by Rye Sourdough Bread, made in collaboration with a local bakery and served with anchovy-infused buffalo butter. A Sicilian extra virgin olive oil (100% Nocellara del Belice) offers aromatic notes of green tomato and artichoke with a persistent spiciness.

New Pasta & Grains:

• Bottoni | Pecorino, Artichoke & Lardo – Button-shaped pasta filled with sheep’s milk, cheese, elevated with three textures of artichoke and silky lardo.

• Artisanal Linguine | Almond, Rocket & Uni – Southern-style al dente pasta dressed in almond milk emulsion, semi-dried tomato, roasted almonds, and Japanese bafun uni.

• Riso | Uni & Lime – Semolina “rice” pasta cooked in a lobster-sea urchin sauce, topped with Spanish uni and lime zest for freshness.

Sea & Land Courses:

• Scottish Blue Lobster – Pan-roasted and paired with zucchini Trombetta in three textures, crustacean emulsion, and olive oil sabayon.
• Mediterranean Sea Bass – Charcoal-grilled with asparagus, lemon jam, parsley emulsion, and an aromatic fish jus made with seven different types of vegetables.

• Iberico Pork Loin – Slow-cooked and complemented by carrot in various forms with a mustard-pepper jus.

• Aged Guangdong Duck – Glazed and served with red endive textures, duck jus, and a delicate duck consommé perfumed with lavender and anise.

• Kiwami M9 Beef Tenderloin – Australian wagyu with agretti greens, charcoal notes, and a sherry vinegar reduction.

Desserts:

• Fragola – A layered strawberry dessert with vanilla mousse sphere, strawberry compote, sorbet, burrata-yoghurt espuma, and strawberry meringue.

Petit:

• Sweet Endings – A final trio of miniatures: bergamot custard tartlet, churned-to-order gelato, and coffee rocher truffle.

Chef Antimo Maria Merone presents his latest seasonal creations across thoughtfully curated lunch, dinner, and à la carte menus.

For lunch, guests can choose from flexible set menus ranging from two to five courses, priced between HK$580* and HK$980*. In the evening, ESTRO offers two tasting experiences: the 6-course “Essentials” menu at HK$1,680* and the 8-course “Extended” menu at HK$2,280*. These menus showcase Chef Antimo’s modern interpretations of Neapolitan cuisine, featuring seasonal ingredients and innovative

techniques. For a more personalised dining experience, the à la carte menu allows guests to select a minimum of three courses per person from a selection of appetisers, pastas, and main courses.

For reservations and full menu details, visit estro.hk or follow @estro.hk on Instagram.