Opened in collaboration with Chef Marco Sacco who holds a total of 3 Michelin Stars in Italy, Castellana by local Italian native Chef Fabiano Palombini unveils a new 4-Course White Truffle Degustation Menu highlighting prized “white diamonds” from the world’s white truffle capital, Alba. Unlike black truffles that can be farmed, white truffles must be foraged in the wild with the aid of a truffle hunter (trifulau) and their trained sniffer dog. The highly coveted white truffle will feature in every dish of the new 4 course autumn menu, which comes with an exceptional selection of Piedmont wine pairings.
New 4-Course Alba White Truffle Menu at Castellana Hong Kong
The newly launched Alba White Truffle Menu (market price with wine pairing at additional HK$780) at Castellana features ~5 grams per dish of only the finest, hand-picked truffles from Alba, a town nestled within the hilly Langhe region of Piedmont, northwestern Italy. The limited-time menu is available from Mondays – Saturdays for dine-in lunch and dinner, exclusively at Castellana.
The menu begins with a whipped creamy Mountain Egg with crisp and savoury braised leek, black pepper, and Alba white truffle. The egg’s creaminess pairs wonderfully with a glass of Laherte Freres, Ultradition Champagne NV. This is followed by a classic Piedmont-style homemade Tajarin(tagliolini) served with signature “Au Koque” sauce and white truffles to replace Castellana’s original serving of Vigezzo ham. The rich, egg-laden pasta dish is paired with Matteo Correggia, Roero 2018.
The next course is a choice of either Brittany Blue Lobster with potato foam and white truffles, or Racan Pigeon with white truffles. The juicy and crispy lobster tail is slow cooked at 70 degrees to achieve a melting bite, served with creamy mascarpone cheese and potato foam. The lingering sweetness of lobster is paired with Damilano, Chardonnay 2017.
Alternatively, the aged Racan pigeon is served with its leg that has been braised and pan-seared with butter, rosemary, thyme, juniper berries, and garlic. The dish is finished with Perigord sauce and fresh Alba white truffles. Best known for its pairing with feathered game, Pellissero, Barbaresco Nubiola 2016is the selected wine for this dish.
The menu ends with a white truffle tart, featuring a short-crust tart filled with Piedmont hazelnut cream ganache, topped with golden leaves and fresh white truffles. Enjoy with a sweet yet refreshing glass of Ca’ Rugate, Recioto di Soave La Perlara 2015.
Innovative Piedmont Cuisine at Castellana Hong Kong
Arguably the most progressive culinary scene in Italy, Piedmont lies at the borders of France and Switzerland. Its climate provides superb conditions for both wine and truffles, making it a popular tourist destination during the harvesting period. Piedmont cuisine is truly unique from other regional Italian cuisine, as it focuses on creating a richer, full-bodied flavor, with classic Italian vegetables and meats cooked for longer and butter often replacing olive oil; all in a bid to let the ingredients develop slowly to give a deliciously rich character.
Piedmont’s highly rated cuisine focuses on creating a fulfilling dining experience for all the senses. Located in the heart of Causeway Bay, Castellana’s distinctive food is matched by quality wine, creamy cheeses, world-famous white truffles, and indulgent desserts – all in a bid to deliver the perfect, comprehensive meal.
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