Wild mushroom hunting is an Italian pastime during the autumn months. Cucina’s Chef de Cuisine Andrea Delzanno has created six savoury dishes to showcase wild mushrooms, highlighting their unique flavours. Sit back and enjoy delicious treasures from 21 August to 21 October 2019.
Chef Andrea has prepared six Italian dishes that emphasise earthy mushroom flavours, including Porcini, Chanterelles and Morel, imported from France and Italy. Recommended items include Mushrooms and Chestnut Cream Soup with Seared Hokkaido Scallop (HK$198), a perfect autumn starter using a variety of wild mushrooms alongside a hint of Hokkaido scallop.
Handmade Fettuccine with Wagyu Beef and Chanterelles Mushrooms (HK$388) is Chef Andrea’s personal favourite, combining rich Wagyu with delicate homemade fettuccine, enhanced by the “Queen of the Forest”, chanterelles mushrooms. For a contemporary twist on the classic fungi dish, try the Pan-fried Sole Fillet with Morel Mushrooms Sauce, Romanesco Puree and Carrots (HK$428), for honeycomb textures and nutty flavors of morel murshrooms.
Cucina invites you to indulge in Wild about Mushrooms Menu, available from 21 August to 21 October 2019 during lunch and dinner, set against Victoria Harbour.
Cucina
Address: Level 6, Marco Polo Hongkong Hotel, Harbour City, Tsim Sha Tsui, Kowloon
Tel: +852 2113 0808 / [email protected]
* Prices are subject to a 10% service charge
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