Game promotion at Regal Hongkong Hotel’s Alto 88

2_Home-made Garganelli Pasta Roe Ragout Quartirolo Cheese and Moss Sent

Home-made Garganelli Pasta, Roe Ragout, Quartirolo Cheese and Moss Sent

Taste the Game at Alto 88 Not only Chinese love game meat dishes, the delicacies are also popular in Europe, especially in Italy, during winter.

1_Venison Tenderloin Tartar Sea UrchinPistachio from Bronte and Thistle Oil

Venison Tenderloin Tartar, Sea Urchin, Pistachio from Bronte and Thistle Oil

An Italian Game Menu is authentically demonstrated at Alto 88 from now till end of February 2016, which will definitely amaze diners with a premium Italian culinary experience. Having game dishes are very common all over the world and can date back to several hundred years ago.

In Chinese cuisine, game meat is traditionally treated as low-priced, down-to-earth and nutritious ingredient. However, in Europe, it is a kind of delicacy to be treasured and cooked in diversity.

Winter is the best time to taste the game meat as animal gets fatter and bigger in this time of the year to get used to the severe weather condition. To taste the original flavour of the ingredient, making the dish tartar will undoubtedly be the best way to handle it.

Venison Tenderloin Tartar, Sea Urchin, Pistachio from Bronte and Thistle Oil is something fresh and strong to start with. Venison is very commonly used in game cuisine in Europe. The lean and red meat is full of flavour. Venison tartar’s silky richness pairing with the incomparable freshness of sea urchin will perfect the dish.

Castelluccio di Norcia Lentil Cream, Game Meat Cotechino Bite and Forest Aroma which the famous Cotechino Sausage produced by game meat is traditionally served with lentil, is served right after the appetizer.

3_Wild Boar Stew Salmi Style from Maremma Tuscany Buckwheat Polenta Cake with Taleggio Cheese and Chanterelles Mushroom

Wild Boar Stew Salmi Style from Maremma Tuscany & Buckwheat Polenta Cake

As one of the highlights of the menu, Home-made Garganelli Pasta, Roe Ragout, Quartirolo Cheese and Moss Sent makes use of one of the tastiest and prized game meat, roe deer meat ragout.

The combination of the cylinder shaped home-made garganelli pasta, which sauce is easily carried on it, and the ragout works well together to make it a flawless dish.

Wild Boar Stew Salmi Style from Maremma Tuscany, Buckwheat Polenta Cake with Taleggio Cheese and Chanterelles Mushroom is something that meat lovers should not miss.

Last but not least, Grand Marnier and Cinnamon Bavarois, Tangerine Reduction and Hazelnut Cream will give guests a sweet evening.

Italian Game Promotion Menu

Venison Tenderloin Tartar, Sea Urchin, Pistachio from Bronte and Thistle Oil

Castelluccio di Norcia Lentil Cream, Game Meat Cotechino Bite and Forest Aroma

Home-made Garganelli Pasta, Roe Ragout, Quartirolo Cheese and Moss Sent

Wild Boar Stew Salmi Style from Maremma Tuscany, Buckwheat Polenta Cake with Taleggio Cheese and Chanterelles Mushroom

Grand Marnier and Cinnamon Bavarois, Tangerine Reduction and Hazelnut Cream illy coffee or tea

$628 per person plus 10% service charge

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 and romantic atmosphere at the restaurant. Chef Giuseppe Brancati joined as Executive Italian Chef of Alto 88 in April 2014.

With more than 15 years’ experience crafting fantastic Italian cuisine, Giuseppe developed his cooking style in many renowned restaurants in Hong Kong as well as Michelin-starred restaurants in Italy. His recipes seek a distinctive taste balance as well as the use of premium ingredients. In 2012, he was awarded winner of the Best Risotto in Acquerello Risotto World Summit.

 

Source = Regal Hotels
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