a la carte menu - divino group€¦ · we only use sustainable fish & livestock main course...
TRANSCRIPT
WE ONLY USE SUSTAINABLE FISH & LIVESTOCK
MAIN COURSE FISH
MAIN COURSE MEAT
MAIN COURSE TO SHARE (IDEAL FOR TWO)
= Signature = Vegetarian dishPrices are in Hong Kong Dollars & are subject to a 10% service charge
Corkage fee of $275 will be charged per bottle of wine | Corkage fee of $325 will be charged per bottle of champagne Cake cutting fee of $230 will be charged per pound
Wifi password: spasso07
PLEASE ASK OUR FRIENDLY STAFF FOR THE PIZZA AND DESSERT MENUS
FROM THE LAVA ROCK STONE GRILL
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PLEASE ALLOW 25 MINUTES FOR PREPARATION
IMPORTED DOVER SOLE ALLA “MUGNAIA”29oz dover sole sautéed with lemon parsley brown butter sauce
COTOLETTA ALLA MILANESEveal Milanese with a salad of rocket andcherry tomatoes
ITALIAN FREE RANGE BABY COCKERELbutterflied and marinated “alla Diavola”served with rosemary potatoes and a garden salad
AUSTRALIAN LAMB RACKflavoured with fresh thyme, finished witharomatic butter and Bronte pistachio crust
WILD CAUGHT SARDINIANSEA BASSsea salt-crusted whole fish, served with agarden salad and seasonal vegetables
28oz BEEF “COSTATA” Ranges Valley Prime AUS Black Angusgrain-fed OP rib 300-day served with seasonalvegetables
A LA CARTE MENU
20052020
APPETIZERS & SALADS
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with spring black truffle, wild rocket and parmesan shavings
king prawnorganic chicken breastsmoked Scottish salmon
made of buffalo mozzarella, plum tomatoes,fresh basil and oregano. Served with a garden salad
extra 68extra 58extra 48
U.S. TENDERLOIN BEEF CARPACCIO
CAESAR CARDINI SALAD WITH BACON
CAPRESE SALAD
108traditional root vegetable soupwith a hint of basil
MINESTRONE
MAIN COURSE STEAK
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AUS BEEF TAGLIATA10oz Rangers Valley striploin served withwild rocket salad, sun-dried tomatoes,parmesan shavings and aged balsamico
AUS BEEF TENDERLOINchar grilled 8oz Rangers Valley tenderloinserved with French fries and a garden salad
368AUS BEEF RIB EYEchar grilled 11oz prime cut grain fed rib eye andserved with French fries and a garden salad
TO ACCOMPANY YOUR STEAKBéarnaise sauce Aromatic herbs
Mustard sauce Red wine beef reductionGreen pepper
PASTA & RISOTTI
ARTISANAL PASTA
238HOMEMADE RAVIOLI filled with “brasato al Barolo” finished withrosemary and black truffle
DON’T HESITATE TO ASK OUR ITALIAN CHEF FOR THE ITALIAN CLASSIC RECIPES SUCH AS BOLOGNESE, ARRABBIATA, CARBONARA AND MORE STARTING FROM 188.
DRY PASTA
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SPAGHETTI PASTIFICIO MARTELLI ALLE“VONGOLE”with imported Italian clams, white wineand parsley
CARNAROLI RISOTTOwith Italian mushrooms
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500g BURRATA D.O.P with Italian cherry tomato and red onion salad
PARMA HAM “RISERVA”served with giardiniera pickles and crescentine puffs
AFFETTATI MISTI5 kinds of Italian cold cuts with pickled vegetables
SHARING PLATTERS(FOR 2 PEOPLE)
SIDES ALL AT 65French fries, Roasted potatoes, Grilled asparagus,
Sautéed forest mushrooms,Rocket salad & Parmesan shavings
108with cherry tomatoes and grana padanoshavings tossed with aged balsamic
GARDEN SALAD OR ARUGULAV
158scented with lime and ginger, layered withavocado
TUNA TARTARE
168traditional semolina crusted deep fried calamariand prawns served with tartar sauce
DEEP FRIED CALAMARI E GAMBERI
158with mozzarella, parmesan cheese and basilEGGPLANT PARMIGIANA
188LASAGNE BOLOGNESElayers of fresh pasta with Wagyu beef ragoûtand béchamel
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PENNE “JEROME”with gorgonzola and black truffle cream
FUSILLI “MANCINI” with cherry tomatoes, black olives, fresh basiland a hint of chili
LINGUINI PASTIFICIO FELICETTIALLA BUSERAtossed with Boston lobster and a rich spicytomato sauce
288SOUPS
108please check with our server SOUP OF THE DAY
248AUS BLACK ANGUS BEEF TARTAREwith Aristocrat caviar, quail egg and crispy toast
CHILLED TOMATO CUCUMBER SOUPserved with tomato fondant and Mediterraneanred mullet fillets in crust of saffron
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178HANDMADE BEETROOT TAGLIATELLEtossed with a ragoût “bianco” made withhand-cut chicken
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TUSCANY ORBETELLO SEA BASSFILLETserved with chickpea purée, samphire and rosemary needles
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POLLO AGNELLO MANZOVITELLO
Label Rouge is a quality label used todelineate poultry produced in France under strict guidelines. Its premium free range chicken is hormone andantibiotic free.
JBS® lamb is MSA graded, HGP freeand 100% grass fed while never beingexposed to horemones, GMOs or antibiotics.
Peter’s Farm® Dutch veal is raised naturally, in the pasture at its mother's side. It iseasily digestible, low in cholesterol andrich in vitamins and minerals.
Rangers Valley is one of the world’s most respectedpremium marbled beef producers specialising in longfed pure Black Angus and Wagyu cross breeds.Australian Purebred Wagyu cattle cows graze onnatural pasture in a complete free range environment.
PESCE
Friend of the Sea is a project for thecertification and promotion of seafoodfrom sustainable fisheries and sustainable aquaculture.
GLUTEN-FREE PASTA & “KAMUT” WHEAT PASTAAVAILABLE UPON REQUEST (EXTRA 24)
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PLANT-BASED GOODIES
SPAGHETTI PASTIFICIO MARTELLI tossed with Beyond® meat and Omnipork® ragoût
BEYOND® BURGERserved with tomatoes, lettuce and avocadoaccompanied with fries
PIZZA HEURA ORIGINAL CHUCK®tomato sauce, roasted bell pepper, basil,dairy-free mozzarella and vegetarian chicken(10.5” gluten free crust available upon request )
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SUSTAINABLE NORWEGIAN SALMONpan roasted and served with lentils, crispy pancetta and red wine jus
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