Celebrate Australian Black Truffle Season at Grissini
Australian black truffle season is now in full swing! Savour these aromatic delicacy at Grissini as Chef de Cuisine Valerio Mandile creates a gastronomic fusion of Neapolitan classics and Australia’s very own “black diamonds” and he is eager to share this year’s finest harvest with the diners.
From now until the end of the truffle season (expected to be around mid-August), Chef Valerio will prepare both à la carte offerings and a set menu for lunch and dinner, with dishes that are simple yet refined to pair with freshly grated black truffles served tableside.
Highlights include:
Homemade egg chitarra, pistachio and rocket leaf pesto, honey mushroom
Chef Valerio has specially created this egg chitarra dish featuring honey mushroom, a fellow fungus in season to complement the black truffle. The homemade al dente egg pasta provides a perfect canvas for both the sweetness and umami flavours of the mushrooms, nutty tones from the pistachio, and the earthy and aromatic black truffle to shine.
Milk fed veal tenderloin, guanciale, sage, saffron potato cream
This extremely tender and flavoursome dish is made with milk-fed veal tenderloin that is wrapped in cured Italian pork cheek to add an additional richness to the juicy veal. The meat dish with sage offers a hearty, warming base for the fresh Australian truffle to stand out, with rich and buttery flavours without overwhelming the star of the dish.
Available during lunch and dinner from now until the end of the black truffle season.
Available Date: From 5 July 2023
Price
Lunch Set : HK$1,180 per person (3-course)
Dinner Set :HK$1,780 per person (4-course)
*10% Service Charge Applies
Grissini - Grand Hyatt Hong Kong
