這個夏天，位於富豪香港酒店的Alto 88推介意大利南部的海鮮名饌，海鮮推廣菜譜於Alto 88供應，讓客人於銅鑼灣鬧市中盡情享受來自意大利南部的海鮮夏日鮮味。
意大利各地由南至北所使用的材料及烹調的菜式會因其地理位置及天然資源而有所不同。意大利南部因擁有較長的海岸線而使其海產資源特別豐富，而當地人亦因而喜愛以海鮮入饌。有見及此，Alto 88意大利行政總廚Matthew Thaeron特意為客人於夏天設計了5道菜意大利南部西西里嘗味套餐，為意大利美食愛好者提供一個清鮮的意菜選擇。作為是次推介套餐的首個佳餚，劍魚薄片配蠔味香草及果香橄欖油用上新鮮的劍魚，生魚片以傳統意大利做法炮製，配上味道清新帶酸的柑橘醬汁，兩者的配搭使菜式味道更加昇華，十分開胃。第二道菜輕煎龍蝦配微辣番茄汁，為是次推廣菜譜其中一道重點推介菜式；龍蝦一直被海鮮愛好者視為來自海洋的鮮味珍寶，配上微辣的自製番茄汁，味道層次豐富，散發誘人芳香。總廚Matthew亦為嘗味菜譜加入了Alto 88最受食客歡迎的自家製意粉，選取烹調西西里卷麵的傳統食譜，青醬以番茄為主，加入羅勒，以及杏仁和大蒜等西西里特產製成的橘紅色醬料，味道清爽帶點辣，在天氣炎熱時相當醒胃。主菜方面則是香燒蒜香地中海紅蝦配時令蔬菜及西西里古斯米配紅鯛魚及地中海什菜，二選其一。是次推廣菜譜全以海鮮為主題，讓食客能盡情飽嚐意大利南部海鮮。最後的三色西西里脆卷配乳酪雪葩必定可為客人的意大利海鮮晚膳畫上一個甜蜜的句號。
推廣日期由2019年7月11日至9月1日
意大利南部西西里嘗味套餐
劍魚薄片配蠔味香草及果香橄欖油
*****
輕煎龍蝦配微辣番茄汁
*****
西西里扭紋意粉配魷魚及烏魚子
*****
香燒蒜香地中海紅蝦配時令蔬菜
或
西西里古斯米配紅鯛魚及地中海什菜
*****
三色西西里脆卷配乳酪雪葩
illy咖啡或茶
每位$788+10%
(連相配美酒每位另加 $328+10%)
Alto 88自2019年2月起委任Matthew Thaeron為意大利行政總廚。Matthew出生於法國布列塔尼的漁港。他於少年的時候已立志成為一名專業的廚師，至今已擁有超過15年入廚經驗。他曾於法國、澳洲、香港等地管理及經營米芝連餐廳，Matthew對製作其家郷法國菜有豐富烹飪心得，憑藉精湛的廚藝，令他有機會跟隨多位著名的意大利廚師學習烹調意大利菜，啟發了他於創作新菜上融合意法烹飪技巧和美食風格。除了注重每道菜的食材運用及味道配搭外，Matthew認為每道菜都必須製作精確，著重細節和與時並進。
Taste the Italian freshness from the sea at Alto 88 this summer! The extraordinary Southern Italian seafood cuisine is being contemporarily demonstrated at Alto 88 of Regal Hongkong Hotel, which will amaze diners with a premium Italian culinary experience.
Italian ingredients and dishes vary by its region. Southern Italy has its very long coastline which makes it an area with lots of seafood resources. A 5-course tasting menu is specially designed by Alto 88’s Executive Italian Chef, Matthew Thaeron, for guests to enjoy. Swordfish Carpaccio, Oyster Leave, Citrus and Olive Oil is something good to start with the menu. The freshness of the swordfish carpaccio together with the refreshing taste of citrus make a perfect match for the dish. The second dish will be Pan-seared Lobster served with Lightly Spicy Tomato Sauce which is one of the highlights of the menu. Lobsters are known as tasty treasures from the sea, cooking with spicy tomato sauce will give the dish a hint of salty and spicy flavour. Next course would be Sicilian Busiate Pasta, Pesto “Trapanese”, Squid and Bottarga. Homemade pasta is the all-time guests’ favourite at Alto 88 and Chef Matthew picked the most authentic recipe of busiate by cooking the pasta with Pesto Trapanesea with squid and Bottarga. Main course will be a choice between Grilled Mediterranean Red Prawn with Garlic and Seasonal Vegetable and Sicilian “Couscous” with Red Snapper and Shellfish, Mediterranean Vegetable. Last but not least, Sicilian Cannoli in Three Flavors with Yogurt Sorbet will give guests a sweet evening.
Available 11th July – 1st September 2019
Sicilian Summer Tasting Menu
Carpaccio di Spada, Ostriche “Vegetale”, Limone e Olio
Swordfish Carpaccio, Oyster Leave, Citrus and Olive Oil
*****
Astice alla Catalana
Pan-seared Lobster served with Lightly Spicy Tomato Sauce
*****
Busiate alla Trapanese, Calamari e Bottarga
Sicilian Busiate Pasta, Pesto “Trapanese”, Squid and Bottarga
*****
Griglia Gambero Rosso e Caponata
Grilled Mediterranean Red Prawn with Garlic and Seasonal Vegetable
Or
Cuscusu del Pescatore
Sicilian “Couscous” with Red Snapper and Shellfish, Mediterranean Vegetable
*****
Cannoli Siciliano
Sicilian Cannoli in Three Flavors with Yogurt Sorbet
illy Coffee or Premium Tea
HK$788+10$ per person
(with wine pairing at additional HK$328+10% per person)
Chef Matthew Thaeron joined Regal Hongkong Hotel as an Executive Italian Chef of Alto 88 in February 2019. He was born in Concarneau, a fisherman town in Brittany, France and attended culinary school when he was in his teens. With sophisticated culinary experience of crafting fantastic Italian cuisine for over 15 years, Matthew pursued his cooking skill with famous Italian chefs at various Michelin-starred restaurants. His creative style is a balance in flavour texture and blend of Italian touch. He insists on fresh ingredients especially fresh seafood, and believes that every dish must be done with precision and imagination.
