This autumn, Italian Chef de Cuisine Andrea Delzanno invites you to indulge in the seasonal theme of Porcini, with a limited-time Wild Porcini Mushroom Menu accompanied by views of Victoria Harbour. Known for its hearty, nutty taste, porcini mushrooms are a delicious addition to many dishes. Their high protein content also makes for a great meat substitute packed with vitamins.
Chef Andrea has prepared seven Italian dishes that incorporate this seasonal ingredient for a sublime dining experience. Amongst the starters is the Beef carpaccio with rocket salad, raw porcini mushrooms and parmesan (HK$298) – filled with the freshness of the earth, this is an ideal appetiser for a grand feast and is also a satisfying light lunch on its own. Handmade fettuccine with wagyu beef and porcini mushrooms (HK$408) presents the perfect combination of a hearty home-cooked meal with the modern class of a pure Italian restaurant. For a contemporary twist on the classic fungi dish, try the delicate Baked Alaskan black cod fillet with porcini mushroom sauce and shrimps (HK$398).
Cucina invites you to indulge in the seasonal Wild Porcini Mushroom Menu. Available from 17 September to 16 October 2016, the menu is offered during both lunch and dinner against the sparkling backdrop of Victoria Harbour.
Cucina
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: 2113 0808
Facebook: https://www.facebook.com/cucinahkh
Instagram: http://instagram.com/marcopolohongkong
WeChat ID: MarcoPoloHotels-HK
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