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Published on : Friday, July 10, 2015
A new Signature Tasting Menu designed by Executive Italian Chef, Giuseppe Brancati, is now available at the contemporary yet stylish Italian restaurant, Alto 88. To showcase guests, who value top-notch Italian food, newly implemented dishes of Alto 88; the Signature Tasting Menu provides a chance for diners to experience creativity and authenticity of Italian cuisine in one go.
Signature Tasting Menu, as implied by its name, is complied by the restaurant’s signature dishes in one menu, allowing guests to taste the different aspects of Chef’s cooking talent. Each of the marvellously designed dishes is made of particularly selected ingredients from Italy. “Ingredients are always one of the key elements of every single dish. To demonstrate the top quality of the restaurant, I always use the freshest ingredients to impress guests,” said Giuseppe. The first dish of the menu, Marinated Sicilian Red Prawn, using the freshest Sicilian Red Prawn with its sublime flavour and glorious natural colour, serving with the crunchiness of Garlic Crouton, freshness of Oyster and Salmon Caviar, together with the basil sauce, makes the dish a good start for the evening. Risotto Acquerello is one of the highlights in the menu. Acquerello is considered as one of the best superfine Carnaroli rice in the world produced by the Rondolino family, who is renowned for its rice production worldwide. Its production process of aging and refining makes the rice texture and taste unlike others. Chef cooks the rice with pigeon sauce together with sweet and sour reduction, with a hint of the tasty black truffle, turning the dish into an unbeatable one. Lamb from Pyrenees is particularly chosen for the dish Roasted Pyrenees Baby Lamb Chop. Pyrenees is well known for its many food ingredients especially lamb and cheese. Lambs from there stay on the hills with an unpolluted living environment, which makes its texture tender with prosperous flavour. Giuseppe grills the lamb chop perfectly to keep it juicy and quince with ginger sauce to balance the grease. Last but not least, the traditional Napolitan Pastiera is prepared in Chef’s own style to end the evening with sweetness. The 6-course menu is at $888 per person and $1,288 per person with sommelier choice on wine pairing with each dish.
Signature Tasting Menu
Marinated Sicilian Red Prawn
Garlic Crouton, Papillion Oyster, Salmon Caviar and Basil Sauce
Broad Beans Cream
Pecorino Cheese and Pear Ice Cream, Crunchy Parma Ham
Pigeon Sauce, Sweet and Sour Reduction, Black Truffle
Monk Fish Tail
Gazed Italian Shallot, Green and Black Olive Powder
Roasted Pyrenees Baby Lamb Chop
Quince and Ginger Sauce, Buttery Baby Vegetable
Napolitan Pastiera in Chef Style
illy Coffee or Tea
$888 per person (without wine pairing)
$1,288 per person (with wine pairing)
plus 10% service charge
Chef Giuseppe Brancati has joined Regal Hongkong Hotel since 2014, acquiring with more than 15 years of crafting Italian cuisine, Giuseppe worked and developed his cooking style in many renowned restaurants including VaBene Gaia and Ambrosia in Hong Kong and Michelin-starred restaurant Osteria del Mare/Bistrot in Italy. In 2012, he was the winner of the Best Risotto in Acquerello Risotto World Summit which proves his marvellous cooking talent. His recipe focuses on balance, from taste to use of ingredients. His menu aims to have contrast of flavour along with consistency.
Perched on 31/F with breathtaking harbour and park view beyond, designing with a hint of purple with white colour based, together with grand European decoration, diners of Alto 88 can surely enjoy a stunning sea view in the afternoon and romantic atmosphere in the evening.
Serving Time : Daily 6:00 pm – 11:00 pm
Location : 31/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay, Hong Kong
Reservation : 2837 1799
1_ Marinated Sicilian Red Prawn, Garlic Crouton, Papillion Oyster, Salmon Caviar and Basil Sauce
2_ Risotto Acquerello, Pigeon Sauce, Sweet and Sour Reduction, Black Truffle
3_ Roasted Pyrenees Baby Lamb Chop, Quince and Ginger Sauce, Buttery Baby Vegetable
4_ Executive Italian Chef, Giuseppe Brancati