Sergio Vineis於1989年在意大利比耶拉創辦了自己的餐廳 Il Patio ，並於2003年開始連續16年獲頒發米芝蓮一星級榮譽。
富豪香港酒店很高興邀請主廚Vineis和他擔任首席侍酒師的妻子Michela蒞臨Alto 88，為大家呈獻「Michelin in May」精緻的意大利午膳及晚膳 (5月8-12號)。
Lunch Menu:
Amuse Bouche
意大利火腿脆卷及櫻桃鵝肝
***
輕煎海螯蝦配耶路撒冷亞支竹及石榴汁
ROERO ARNEIS DOCG, GUIDOBONO, PIEMONTE, 2017
***
青豆芝士意大利飯配Nebbiolo紅酒汁
SIZZANO DOC, VILLA GUELPA, PIEMONTE, 2016
***
香燒和牛肉眼配磨菇汁及焦糖蘆筍
BRUNELLO DI MONTALCINO DOCG, LA PALAZZETTA, TUSCANY, 2013 (JS 92)
Or
輕煎鱸魚配什菜紅花忌廉汁
LONGITUDINE 8.10, VILLA GUELPA, PIEMONTE, 2015
***
Chef Sergio精選芝士
Or
甜酒燴櫻桃配西班牙焦糖燉蛋泡沫及脆餅
MOSCATO D’ASTI DOCG, ALESSANDRO RIVETTO, PIEDMONTE, 2014
***
精美茶點
意大利鮮磨illy咖啡或茶
精選午餐每位HK$688+10%
另加HK$338+10%配精選餐酒
5月12號：確認訂檯需要提前支付HK$888訂金。餐廳會聯絡客人收取付款。2019年5月6號前付訂金可享有85折早鳥優惠。
Dinner Menu:
Amuse Bouche
意大利火腿脆卷及櫻桃鵝肝
***
琴酒腌鱘魚配Oscietra魚子醬
PIERRE PETERS, CUVEE DE RESERVE,
GRAND CRU, BLANC DE BLANC, BRUT, NV (RP 91, WS 93)
***
輕煎海螯蝦配耶路撒冷亞支竹及石榴汁
ROERO ARNEIS DOCG, GUIDOBONO, PIEMONTE, 2017
***
意式菠菜雲吞配意大利榛子及檸檬牛油汁
SIZZANO DOC, VILLA GUELPA, PIEMONTE, 2016
***
傳統意大利雜菜湯配鱈魚
BARBARESCO 42 DOCG, MASSIMO RATTALINO, PIEMONTE, 2015
***
香燒和牛牛柳配Nebbiolo紅酒汁
BAROLO “SERRALUNGA” DOCG, ALESSANDRO RIVETTO, PIEMONTE, 2013 (WE 93)
Or
輕煎鱸魚配什菜紅花忌廉汁
LONGITUDINE 8.10, VILLA GUELPA, PIEMONTE, 2015
***
Chef Sergio精選芝士
Or
栗子及朱古力窩夫
MOSCATO D’ASTI DOCG, ALESSANDRO RIVETTO, PIEDMONTE, 2014
精美茶點
意大利鮮磨illy咖啡或茶
精選晚餐每位HK$1588+10%
另加HK$788+10%配精選餐酒
5月12號：確認訂檯需要提前支付HK$888訂金。餐廳會聯絡客人收取付款。2019年5月6號前付訂金可享有85折早鳥優惠。
Chef Sergio Vineis established his own restaurant ‘Il Patio’ at Biella, Italy in 1989, and has been recognized with a Michelin star for 16 consecutive years since 2003.
Regal Hongkong Hotel is delighted to invite Chef Vineis and his wife Michela who is the maître d’hotel and head sommelier for the restaurant to showcase in Alto 88 a ‘Michelin in May’ lunch and dinner festival of truly exquisite Italian cuisine (8-12 May 2019).
Lunch Menu:
Amuse Bouche
Mortadella Salami “Cornet” and Cherry Foie Gras
***
Pan Seared Langoustine, Jerusalem Artichoke and Pomegranate Sauce
ROERO ARNEIS DOCG, GUIDOBONO, PIEMONTE, 2017
***
“Cagnone” Carnaroli Rice with Toma Cheese, Green Peas and Nebbiolo Sauce
SIZZANO DOC, VILLA GUELPA, PIEMONTE, 2016
***
Grilled Wagyu Beef Ribeye, Mushroom Sauce and Caramelized Asparagus
BRUNELLO DI MONTALCINO DOCG, LA PALAZZETTA, TUSCANY, 2013 (JS 92)
Or
Pan Seared Seabass with Caponata Cream and Saffron Sauce
LONGITUDINE 8.10, VILLA GUELPA, PIEMONTE, 2015
***
Artisan Cheese Selection by Chef Sergio
Or
Cherry cooked in Passito Wine, Catalane Foam and Biscotti
MOSCATO D’ASTI DOCG, ALESSANDRO RIVETTO, PIEDMONTE, 2014
***
Friandises
illy Coffee or Premium Tea
HK$688+10% per person
Additional $338+10% with wine pairing
12 May: HK$888 deposit (non-refundable) required in order to confirm bookings.15% early bird discount when deposit paid before 6 May.
Dinner Menu:
Amuse Bouche
Mortadella Salami “Cornet” and Cherry Foie Gras
***
Carpaccio of Gin Marinated Sturgeon with Oscietra Caviar
PIERRE PETERS, CUVEE DE RESERVE,
GRAND CRU, BLANC DE BLANC, BRUT, NV (RP 91, WS 93)
***
Pan Seared Langoustine, Jerusalem Artichoke and Pomegranate Sauce
ROERO ARNEIS DOCG, GUIDOBONO, PIEMONTE, 2017
***
Spinach “Fagottini” with Hazelnut from Piedmont and Lemon Scent Butter
SIZZANO DOC, VILLA GUELPA, PIEMONTE, 2016
***
Traditionnal Pasta and Fagioli Soup
BARBARESCO 42 DOCG, MASSIMO RATTALINO, PIEMONTE, 2015
***
Pan Seared Wagyu Beef Tenderloin with Nebbiolo Sauce
BAROLO “SERRALUNGA” DOCG, ALESSANDRO RIVETTO, PIEMONTE, 2013 (WE 93)
Or
Pan Seared Seabass with Caponata Cream and Saffron Sauce
LONGITUDINE 8.10, VILLA GUELPA, PIEMONTE, 2015
***
Artisan Cheese Selection by Chef Sergio
Or
“Miacce” Waffle, Chestnut and Chocolate
MOSCATO D’ASTI DOCG, ALESSANDRO RIVETTO, PIEDMONTE, 2014
Friandises
illy Coffee or Premium Tea
HK$1588+10% per person
Additional $788 with wine pairing
12 May: HK$888 deposit (non-refundable) required in order to confirm bookings.15% early bird discount when deposit paid before 6 May.
