For the very first time in Hong Kong, Michelin-starred Chef Nicola Dinato from Italy will be guest chef at Cucina from 31 October to 4 November. During his visit, Chef Nicola will present a special menu featuring the authentic tastes of north Italy’s Veneto region.
Born in Camposampiero, close to Venice, Chef Nicola has been passionate about home cooking since he was young. Having graduated from the institute G. Maffioli of Castelfranco in 2000, he started his career at Restaurant Barbesin in Castelfranco Veneto. At the age of 20, he began a series of apprenticeships around the world including one-Michelin-star Osteria Da Fiore in Venice, London’s two-Michelin-star Le Gavroche Restaurant and three-Michelin-star Le Louis XV, Spain’s three-Michelin-star El Bulli – Roses, and two-Michelin-star David Bouley – NYC in New York. Along the way, Chef Nicola’s mentors included renowned chefs like Mara Martin, Alain Ducasse and Michel Roux Jr. Chef Dinato’s first restaurant Feva in Castelfranco Veneto was awarded a Michelin star in November 2014.
Highlights from his 5-course tasting dinner menu include the famous traditional recipe of Vicenza in Veneto, Mashed Salted Cod Fish with Potato Gratin, Oregano and Anchovy. Chef Nicola will showcase this classic dish in a modern way by mashing the preserved and air-cured Norwegian codfish into a liquid form with a crispy top, creating a delectable blend of rich flavours that is soaked up by the potatoes. Delizioso!
Raw Braised Beef is another signature dish of Chef Dinato with a modern twist. With the taste of traditional beef tartare, he presents the dish to mimic braised beef with a liquorice glaze. His Warm Spaghetti with Oyster, Wild Herbs and Citrus blends fresh oyster and fruity citrus for a sauce which bursts with flavour when served at room temperature.
A selection of main courses includes Duck Breast, Sour Pumpkin and Roasted Baby Onions. The sweet French duck breast and the acidity from the sour pumpkin presents a superb combination of textures and succulent savoury flavours. Alternatively, Grilled Beef Tenderloin with Potatoes, Porcini Purée, Masala Wine, Truffle and Liver Sauce features New Zealand beef tenderloin paired with the distinct flavour of porcini mushroom purée and further enhanced by the sweetness of masala wine and chicken liver.
To complete an evening of gastronomic mastery, Chef Nicola’s Tiramisu deconstructs the classic tiramisu and presents each ingredient separately. The Amaretti cookies and coffee ice cream create a sweet end to a delectable meal.
For one night only on Friday, 2 November 2018, Chef Nicola will present a 4-course Wine Pairing menu priced at HK$1,188 per person. Each course of the wine dinner will showcase Chef Nicola’s signature dishes paired with sommelier selected Italian wines.
To savour Chef Nicola’s creative signature dishes, please visit Cucina from 31 October to 4 November. A 5-course tasting dinner menu at HK$888 per person (additional HK$550 per person with wine pairing) will be available alongside an a la carte menu during lunch and dinner periods. Selected dishes from Chef Nicola’s a la carte menu will also be presented on Cucina’s lunch and weekend brunch menus. For enquiries or reservations, please call 2113 0808.
Cucina
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: 2113 0808
* Prices are subject to a 10% service charge
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