From now until 10 January 2017, Cucina at Marco Polo Hongkong Hotel celebrates the arrival of white truffles from Alba, Italy with an exquisite menu of chef-crafted white truffle specialties.
The unique aroma and taste of Alba white truffles are cherished by gastronomes around the world during their short annual season. It is now the perfect time to experience this gourmet delicacy that is dubbed the ‘White Diamond of the Dining Table’. Cucina’s Italian Chef de Cuisine Andrea Delzanno has prepared a white truffle menu featuring authentic Italian flavours and generous shavings of Alba truffles in six dishes, spanning appetisers, main courses and a decadent dessert.
Chef Andrea recommends the Potato cream soup with wild mushrooms, white truffle and soft boiled egg (HK$328). The silken Italian egg yolk cooked at 65℃ together with the creamy soup base perfectly complement the rich aroma of the truffle. Slow cooked French yellow chicken breast supreme with truffle mashed potatoes and brussel sprouts (HK$538) is an authentic Italian favourite combining premium yellow chicken and white truffle. The smooth and savoury indulgence of Handmade tagliolini with butter, Parmigiano cheese and shaved white truffle (HK$498) is Chef Andrea’s personal favourite and promises to take diners on a sensorial joy ride.
Other delicious highlights include Seared Hokkaido scallops with organic Italian scrambled eggs on toast with white truffle (HK$388); Risotto with parmigiano cheese, beef jus and white truffle (HK$498) and the popular White truffle ice cream with hazelnut sponge cake and mascarpone cheese foam (HK$158), which completes the meal on a memorable sweet note.
Don’t miss this once-a-year opportunity to savour exquisite Italian Alba white truffles. Cucina’s white truffle menu is available during lunch and dinner from now until 10 January 2016. For reservations, please call 2113 0808.
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: 2113 0808