Estro celebrates a year of breaking boundaries with modern Neapolitan flavours
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<<19th September 2022 – Hong Kong>> Launched in partnership with Yenn Wong’s JIA Group, Estro (Italian for ‘inspiration’) is Chef Antimo Maria Merone’s first independent restaurant in Hong Kong. Now approaching a year since opening, Chef Antimo continues to redefine Italian cuisine with ever-evolving seasonal menus together with General Manager, Andrea Angioni, Head Sommelier Marco Angioni and Head Pastry Chef, Fabio Bardi.
Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s upbringing, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots whilst showcasing his innate creativity and progressive style.
NEW LUNCH TASTING MENUS AT ESTRO
Born in Napoli, Antimo notes 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 either an “Essentials” 4-course or “Extended” 6-course gastronomic affair, priced at HK$780+10% (1 appetiser, 1 pasta, 1 main, 1 dessert) and HK$1,080+10% (2 appetisers, 2 pastas, 1 main, 1 dessert) respectively. Add on a specially curated wine pairing experience for either HK$820 for 4 glasses, or HK$1,080 for 6 glasses.
Highlights of the lunch menu include delectable choices of appetisers including Cured Amberjack, featuring Japanese amberjack cured overnight in spices, served with capers mayo, pure lemon purée, cedro and capers on top served with capers soy mayo. Min-ESTRO-ne, a creative take on minestrone soup, offers a base of egg custard with parsley clorofilla, and 8-10 different vegetables in varying textures including carrots, honey peas and baby onion. The dish is finished with a serving of minestrone consommé. A crowd favourite, Red Prawn Panna Cotta (supplement +HK$500) is a sublime dish of Mazara deep-sea red prawn coral panna cotta made with prawn head extraction. The middle layer consists of fresh red prawn tartare dressed with olive oil, chives and Amalfi lemon, and on top, a decadent layer of premium hybrid caviar and dollops of vegan mayonnaise.
For the pasta course, savour a take on the iconic Spaghatti al pomodoro, a dish that uses artisanal spaghetti cooked in a clarified broth made from red and yellow tomatoes, emulsified with extra virgin olive oil. The pasta is served with roasted tomato essence and topped with semi-dried yellow and red Datterini tomatoes from southern Italy. Gnocchetti is a dish inspired by a typical pasta found in Sardinia, using fresh locally-made gnocchetti cooked in burnt eggplant stock, finished with eggplant purée, smoked sardines from Spain, eggplant powder and bottarga.
For the main course, choose among a hearty selection of Market Fish, featuring a steamed and skin-roasted catch of the day, served with basil zucchini emulsion, confit zucchini, and a foamy sauce made of the fish bones. Beef Oyster Blade from Australia, served with romanesco in different textures such as puree, roasted, and a salad with a concentrated aromatic beef jus; and Blue Lobster (supplement +HK$380), a delicacy from Brittany served with vegetable caponata, olive compote, and puttanesca sauce.
Finish the lunch course with “Zuppetta” Millefoglie, a millefeuille of pure butter puff pastry, capers diplomat cream, incuso olive oil cake, whipped ganache, and a dusting of blended vanilla and capers. This is a take on a traditional Neapolitan dessert descendent of the French classic Diplomatic.
The full seasonal lunch menus can be viewed HERE. Ingredients and dishes are subject to change depending on seasonality and availability.
NEW DINNER TASTING MENUS AT ESTRO
Dinner at Estro consists of either an “Essentials” 6-course tasting menu (priced at HK$1,580 + 10% per guest) or “Extended” 8-course tasting menu (priced at HK$1,980 + 10% per guest) . Add on a specially curated wine pairing experience for either HK$1,180 for 6 glasses, or HK$1,480 for 8 glasses.
Highlights to look forward to when dining at Estro include Homage to Salina, a stunning dome of Aori ika tartare marinated with lemon and olive oil, filled with a centre of Acipenser Schrenkii x Huso Dauricus caviar, and swimming in a broth of almond milk sauce with capers and olive oil; and Mussels “Gemmina”, a modern interpretation of his Grandma Gemmina’s original recipe, with juicy Hokkaido mussels stuffed with sourdough, garlic, parsley and prawn, topped with Lardo di Colonnata from Tuscany, on a bed of yellow tomato sauce.
The anticipated pasta courses feature Long Scialatielli is a homemade basil-based pasta that is cooked in zucchini stock, and served with zucchini purée, tender King crab from Alaska and sea purslane; Artisanal Spaghetti with Norwegian langoustine and basil scents; and Bottoni, an homage to the famous Risotto alla Milanese by Chef Gualtiero Marchesi featuring homemade bottoni (button) pasta filled with buffalo robiola cheese and glazed in saffron broth. Underneath each delicate bottoni is an emulsion of risotto rice, Parmesan and saffron, and on top, an artistic garnish of gold leaves and roasted chicken jus.
For the main course, guests may choose between the rack and loin of baby Lamb from Italy, served with roasted eggplant, eggplant and sage purée, spiced eggplant compote, olive oil and lamb jus; or Kiwami Beef M9 Tenderloin (supplement +HK$440) from the reputed Stockyard Farm in Australia, served with broccolini and anchovies emulsion, burnt micro leeks from Japan, leeks sabayon and beef jus.
The Essentials dinner menu will finish with Cioccolato, a sumptuous plate of Venezuelan Valrhona chocolate variations (Araguani 72%). Enjoy contrasting textures of sorbet, mousse, chocolate sablé, pure chocolate, cocoa nibs chocolate tuille and torta caprese. Those enjoying the Extended dinner menu will conclude the meal with Pesca (Italian for peach), featuring Tabacchiera white-fleshed Italian peaches, which are immediately recognisable by their flat shape. The intensely sweet peaches are transformed into different textures of compote, liquid, mousse, gel, and parfait, resting on egg custard, tuille and almond cream at the bottom.
A proud Naples native, Chef Antimo Maria Merone is among the vanguard of chefs rewriting the rules of Italian cuisine. Dedicated to elevating Neapolitan cuisine through modern cooking techniques, Estro’s refined tasting menus draw inspiration from Antimo’s homeland, with each dish evoking rich memories of his ancestors, history and childhood. Bringing a global perspective to regional cuisine, Estro acknowledges Antimo’s Neapolitan roots while showcasing his innate creativity and progressive style.
Address: Level 2, 1 Duddell Street, Central, Hong Kong
Opening Days: Tuesday – Saturday (closed on Sundays + Mondays)
Lunch: 12pm-13:30 (last order)
Social Media (Facebook + Instagram): @estro.hk @antimo_maria_merone