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<<28th July, 2022 – Hong Kong>> Led by Italian chef Fabio Nompleggio, Asaya Kitchen has extended and elevated its latest dining experience to Glasshouse by the infinity pool of Rosewood Hong Kong. The refined tasting menu features a seasonal five-course dinner of sustainable Mediterranean cuisine with premium ingredients sourced from local farmers, fisheries and food artisans. Its dazzling setting facing the Victoria Harbour makes it ideal for sparkling intimate occasions and celebrations, with a versatile space suitable for up to a maximum of 22 guests.
Wherever possible, vegetables and fruits are sourced from local farms that follow the processes of organic cultivation. Most of the seafood is obtained through Rosewood Hong Kong’s special partnership with Sai Kung-based Shun King Fisherman as part of the hotel’s “Partners in Provenance” programme that focuses on sourcing food products locally to reduce carbon emission, and more importantly, ensure the guests are eating ingredients in season.
Refined Five-Course Tasting Dinner Menu
Now open for dinner from Wednesday to Sunday only, Glasshouse by Asaya Kitchen’s debut five-course seasonal dinner menu, showcasing the colours and flavours of summer, is priced at HKD1,288 per person plus 10% service charge.
Dinner begins with a trio of light, Mediterranean-style appetisers, including Buckwheat Blinis with Caviar and Vermouth Spray, Smoked Stuffed Olives with Mediterranean Tuna Tartare and Amalfi Lemon, and Baby Cherry Radish with Tzatziki and Finger Lime.
The first course Hokkaido Scallop is a poached scallop served with raw celeriac, apple crudité, pickled cauliflower, Australian summer black truffle and consommé of morels. The alternative first course choice is Langoustine Club Sandwich, which features langoustine tartare, bonito flakes, green tomato seeds, grated egg yolk and Kristal caviar.
For the main courses, guests can enjoy Allium Ursinum wild garlic with sauteed local peas, round squash, truffle julienne, Sichuan green pepper, and condiments of sautéed walnuts, lovage, chives and lemon zest. Next is the Homemade Cavatelli, a dish full of seafood umami flavour with Mazzancolle tiger prawn, sea urchin foam and Sumac spices.
Guests may choose between the Organic Cauliflower, cooked like steak with an herb crust, truffle caviar and almond emulsion, or Patagonian Toothfish, with Patagonian toothfish loin served on a bed of carrot emulsion, passionfruit gel and Bronte pistachio.
The menu finishes on a refreshing note with Heirloom Tomato, a fun take on dessert composed of Merinda tomato, sponge cake and fresh baby basil with lemon zest and coulis, celebrating one of the main products from the Mediterranean cuisine.
About Rosewood Hong Kong
The 413-room Rosewood Hong Kong is located at a prime Victoria Harbour waterfront location at the former New World Centre on Salisbury Road in Tsim Sha Tsui. The ultra-luxury hotel occupies 43 floors of the multi-use Rosewood Tower, a new landmark on the world-famous skyline. Eight restaurants and lounges are complemented by recreational facilities including Asaya, Rosewood’s holistic urban wellness concept. The Manor Club executive lounge provides exclusive privileges while The Pavilion, the brand’s signature residential-style meeting and function space, hosts corporate events, conferences and social celebrations. The 186 luxury Rosewood Residences has been designed for residents electing short and longer stay rentals, with a dedicated private club, along with special services and amenities.
For more information: rosewoodhotels.com/hongkong