春天其中最令人期待的莫過於蘆筍的回歸。春天當造的蘆筍常被用於烹調各國料理，其味道清甜且質感柔軟。蘆筍最幼嫩及珍貴的地方位於其頂端，適合用於不同烹調手法及用作配襯不同材料。有見及此，富豪香港酒店Alto 88意大利行政總廚Giuseppe Brancati特意為此季節設計了4道菜蘆筍菜譜，由頭盤至主菜，海鮮至肉類菜式，精心挑選最好的食材搭配不同種類的蘆筍，為顧客帶來驚喜。菜譜由即日起至2017年5月31日供應，讓顧客一晚品嘗總廚精心烹調的不同蘆筍菜式。
4道菜蘆筍菜譜
炭燒大蒜及白蘆筍配榛子及奶泊
*****
大蝦墨魚汁意大利扁麵配特選番茄及蘆筍
*****
香煎龍利魚卷配紫蘆筍、西蘭花及白酒汁
或
慢煮西班牙羊柳配蠶豆忌廉、薯仔蘆筍餡餅及意大利香蔥
*****
意大利檸檬撻
*****
illy咖啡或茶
每位$588
須另加一服務費
Alto 88位於酒店31樓，設計以粉紫色作主調配上白色襯托，佈置及擺設都充滿歐陸色彩，時尚簡約，揉合現代與典雅的精緻設計。餐廳的落地玻璃設計，環境開揚優雅，充滿浪漫風情。客人能居高臨下欣賞維多利亞港及公園之迷人景色，度過浪漫醉人時刻。
Alto 88自2014年4月起委任Giuseppe Brancati為意大利行政總廚。Giuseppe擁有超過18年的入廚經驗，並曾於多間香港著名餐廳及意大利的米芝蓮餐廳任職。他亦曾於美國、委內瑞拉及台灣工作，經驗豐富。2012年，他於Acquerello Risotto World Summit中獲得最佳意大利飯烹飪(Best Risotto)獎，足證實力非凡。Giuseppe的每道美饌都注重味道及食物配搭的平衡，他設計的菜譜中，不但要突顯每道菜的特性，亦同時堅持每道菜之間的一致性。
The return of asparagus season is definitely one of the delights of spring. Asparagus is well-known for its tenderness, freshness and due to its delicate flavour, it is commonly used in cuisine worldwide. The finest texture of asparagus is from its tips which makes it popular in various dishes and cooking styles. Simple cooking ways are the best ways to handle asparagus to remain its flavoursome characteristics. A 4-course spring Asparagus promotion menu designed by Executive Italian Chef, Giuseppe Brancati, is now available at the contemporary Italian restaurant, Alto 88 of Regal Hongkong Hotel, till 31 May 2017. From starter to main course options, seafood to meat, Chef chooses the best ingredients combination for asparagus to surprise guests. A chance to taste dishes with the freshest asparagus of different types in one go at the restaurant this season.
4-course Asparagus Menu
Charred Leek and White Asparagus Hazelnut and Milk Skin
*****
Black Inked Linguine, Italian King Prawn, Datterino Tomato and Asparagus Tips
*****
Dover Sole Roll, Purple Asparagus, Sautéed Roman Broccoli and Chardonnay Reduction
or
Sous-vide Iberico Lamb Tournedos, Broad Beans Cream, Potatoes and Artichoke Flan, Italian Spring Onion Filament
*****
Sorrento Lemons Tart
*****
illy Coffee or Tea
$588 per person
Subject to 10% service charge
Perched on 31/F with breathtaking harbour and park view beyond, designing with a hint of purple with white colour based, together with grand European decoration, diners of Alto 88 can surely enjoy a stunning sea view and romantic atmosphere at the restaurant.
Chef Giuseppe Brancati joined as Executive Italian Chef of Alto 88 in April 2014. With more than 18 years’ experience crafting fantastic Italian cuisine, Giuseppe developed his cooking style in many renowned restaurants in Hong Kong as well as Michelin-starred restaurants in Italy. His recipes seek a distinctive taste balance as well as the use of premium ingredients. In 2012, he was awarded winner of the Best Risotto in Acquerello Risotto World Summit.
