SCOPRENDO IL FIUME CON TARTUFO PREGIATO WITH SWEET WATER RIVER PRAWNS AND OYSTERS IS UNVEILED AT CASTELLANA
Castellana, opened in collaboration with Two-Michelin Starred Chef Marco Sacco, this month unveils their all new signature dish: Scoprendo Il Fiume Con Tartufo. The dish, which will remain a fixture on the restaurants new Nobility and à la carte menus, celebrates the Piedmont region’s abundant sweet waters with river prawns and oysters.
Un Assaggio di Nobilta’ (A Taste of Nobility) is a new menu from Castellana featuring a choice of four (HK$1380) or seven (HK$1680) courses. The menu boasts the restaurant’s new signature dish that includes ingredients endorsed by Slow Food International’s Ark of Taste, an international catalogue of endangered heritage foods, designed to preserve at-risk foods that are sustainably produced, unique in taste, and part of a distinct ecoregion. Never before imported to Hong Kong, river oysters are the sweetest of oysters varietals and are encased in a picture-perfect pink hued shell. Scoprendo Il Fiume Con Tartufo, sees a boiled river prawn bathed in an Alpine butter sauce topped with Mascarpa cheese (a cheese exclusively available from Val Dossola, Piedmont) and showered with black truffles, served alongside a river oyster on a bed of lake weed chips (available a la carte HK$588).
Castellana continues to celebrate Piedmont cuisine with eight additional new dishes available across the Nobility, Traditional, and A La Carte menus. Zuppa di Mais con Fagioli di Cuneo e Piselli is a corn soup made with slow cooked Cuneo chickpeas and green peas topped with nasturtium herbs as a foil to the soup’s sweetness; Risotto Porcino is a Porcini mushroom risotto finished with porcini cream and a Barolo wine and porcini reduction sauce; Il Ricco ed il Povero is steamed scrambled eggs and onion with a black garlic sauce, asparagus, dried egg whites and topped with Aristocrat Caviar; Ravioli del ‘Plin’ Vegetariani (HK$298 a la carte) is homemade ravioli stuffed with seasonal vegetables served alongside pureed zucchini and asparagus in a vegetable reduction ajus; Salmerino con Radicchio e Maionese di Funghi (HK$398 a la carte) is a pan fried Salmerino river trout topped with a red radish and porcini mushroom mayonnaise served alongside radish chips; Guancia di fassona con riduzione di Barolo sees Fassona beef cheek cooked low and slow for 36-hours served with sweet potato puree and a celery and Barolo wine reduction sauce; Pane e cioccolato (HK$168 a la carte) this dessert pairs a dark chocolate glazed sweet bread with a rich chocolate brownie, a Maternassa Pear (a rustic pear from Piedmont) and a warm milk chocolate sauce.
San Valentine Menu
This Valentine’s Day Castellana has curated a special set menu (HK$1680) sure to stir up love. The 6-course menu features: Carpaccio di patate e storione con il suo caviale, potato carpaccio topped with sturgeon and caviar; Zuppa di mais con fagioli di Cuneo, piselli e tartufo pregiato, corn soup with Cuneo chickpeas, green peas and black truffle; Risotto animelle Marsala and fiori di rosmarino, risotto with veal sweet bread, marsala wine and rosemary flowers; Scoprendo il fiume con tartufo pregiato river oyster and prawn with black truffles; Guancia di fassona con riduzione di Barolo, Fassona beef cheek with a Barolo wine reduction; and Pane e cioccolato, Castellana’s take on the classic Pan au chocolate.
The menus offer a wine paired options of wines that are selected from Castellana’s vast and specially curated wine menu. Many wines offered exclusively at Castellana, the pairing option offers exclusive labels such as Mirafiore Barbera d’Alba Superiore 2014, Prunotto Barbera d’Asti 2001, and Roagna Montemarizino 2015.
Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides the perfect conditions for both wine and truffles, making it a hit tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, fully embodied flavor, with classic Italian veggies and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character.
Open for both lunch and dinner service, Castellana offers a series of set menus and a la carte dishes boasting the finest ingredients imported directly from Piedmont.
The 50-seat restaurant also offers two private rooms seating up to twelve guests. The atmosphere is bathed in muted tones of golds and deep blues and leathers with french style white table linens and is an ideal backdrop for dates, meetings, celebrations and group meals.
Piedmont’s highly rated cuisine is down to the focus on creating a full dining experience. Located in the heart of Causeway Bay, Castellana’s distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts - all in a bid to deliver the perfect, comprehensive meal.