The best white truffle menus in HK this season

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Castellana, recently opened in collaboration with two Michelin-starred Chef Marco Sacco, is featuring its first white truffles menus this autumn. To make it special, the chef has designed two different menus intended to be crowned by freshly shaved slivers of Piedmontese silver.

The first menu, ‘Piccolo Lago’, offers several signature dishes such as the smoked lake trout, black garlic risotto with river prawn and au koque carbonara. New additions include a delicate Bettelmatt cheese flan, with eel, Piedmont pigeon, and savoury and sweet Jerusalem artichokes.

The ‘Traditional Piedmont’ menu appeals to diners who fancy tasting regional classics such as veal with tuna, capers and anchovy sauce; and Oberto Fassona beef and foie gras. New dishes to the menu include: lake fish soup; Salmerino trout with carmagnola bell pepper sauce; Ravioli stuffed with Castelmagno cheese and a warm Zabaione. The highlight of this menu is the innovative Il Tartufo (The Truffle), which features the whole skin of a black truffle, stuffed with bone marrow, pureed truffle and served atop a sauce of hazelnuts.

Both truffle menus are served in either a four-course or seven-course format. For each menu, truffle-lovers are able to select their own truffle, charged by the gram, and then, depending on preference, dial up or down the truffles on each of their courses. The restaurant and the chef have a close relationship with famed truffle expert Tartuf Langhe to ensure the quality and competitive prices all season long.

It’s worth noting that the menus offer wine pairing options as well, including exclusive labels for the restaurant, such as Prunotto Barbera d’Asti ‘Costamiole’ DOC 2001, Roagna Barbaresco Faset DOCG 2013, and Nervi Gattinara Valferana DOCG 2013. Cocktail lovers can also turn to the bar which is serving up a selection of truffle cocktails.

Address: 10/F, Cubus, 1 Hoi Ping Road, Causeway Bay


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