隆堡麗景酒店「AVA Restaurant Slash Bar」 新任意籍行政總廚Alberto Boccelli / Hotel Panorama by Rhombus welcomes Executive Chef Alberto Boccelli to AVA Restaurant Slash Bar

 

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隆堡麗景酒店的AVA Restaurant Slash Bar歡迎全新意籍行政總廚Alberto Boccelli,帶來全新多元化意式滋味,呈獻城中獨一無二的餐飲體驗。

Alberto Boccelli  於意大利出生及成長,自小便受母親的影響而對烹飪產生濃厚的興趣,積極鑽研烹飪的無限可能,創作出獨一無二的自家味道。他擁有超過25年烹飪經驗,於五星級意大利米蘭威斯汀皇宮酒店的Casanova餐廳開展事業,其後於多家意大利、美國及英國的酒店或餐廳工作,他精湛又富熱誠的入廚經驗帶領他於2006年來到璀燦繁榮的香港。他擅長以簡約、創新的烹調手法,配上世界各地新鮮時令食材,以及意大利大小城鎮的特色風味,製作出令人難以忘懷的星級菜式,與一眾餮饕味遊意國。

精選推介包括:北海道帶子薄片、烤八爪魚、龍蝦意大利燴飯、黑松露片意大利扁麵、香烤鱈魚及意大利芝士蛋糕。

北海道帶子薄片

總廚嚴選時令北海道帶子,口感柔軟而富質感,味道清甜;帶子薄片上放上清新蘆筍沙律及矜貴松露片,加上松露醬汁提升香味,一口嘗盡多重口感,刺激味蕾。

烤八爪魚

先將西班牙八爪魚腳以慢煮的形式烹調,再輕輕烤香兩側,口感偏向軟腍而又不失咬勁;伴碟有香橙汁鬆脆茴香沙津,配上鹹香味濃的意大利烏魚子,份外開胃醒神,非常適合作為前菜。

龍蝦意大利燴飯

意大利燴飯是意大利北部傳統主食,亦是米蘭飲食文化的中流砥柱,總廚挑選最優質的意大利生米Arborio,米粒細小呈橢圓形,加入去殼龍蝦及高湯烹調,口感黏稠、厚身,燴飯薈萃濃郁的龍蝦精華,面頭放上意大利水牛忌廉芝士及魚子醬,色、香、味俱全,絕對不容錯過。

黑松露片意大利扁麵

爽口彈牙的意大利扁麵,以來自意大利南部城市Calabria的豬肉腸醬Nduja烹調而成,香辣惹味的醬汁滋味無窮,讓食客彷彿置身意大利南部欣賞明媚風光。最後放上一片片原片時令法國黑松露,香氣誘人,份外滋味。

香烤鱈魚

皮脆肉嫩的西班牙鱈魚伴以羅馬風格的酥炸菊芋,鮮香十足的海鮮泡沫則能將鱈魚的整體味道昇華,感受雙重鮮甜,百份百意大利風味。

意大利芝士蛋糕

作為傳統的意大利甜品,總廚為意大利芝士蛋糕(Tiramisu)帶來嶄新的演繹。意大利芝士餅底上,加上濃縮咖啡泡沫,入口甘香,香滑味美,「芝」味十足,總廚更表示此食譜靈感源自家的味道,溫馨又滿足。

 

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AVA Restaurant Slash Bar of Hotel Panorama by Rhombus, has recently appointed Executive Chef Alberto Boccelli from Italy to create a diverse and unique Italian dining experience to gourmet lovers in town.

Bringing over 25 years of experience to AVA’s kitchen, Chef Alberto crafts signature delicacies with authentic Italian flavours. Born and raised in Italy, Chef Alberto developed his interest in cooking under the influence of his mother. He started his career in Casanova Restaurant in The Westin Palace, a prestigious 5-star hotel in Milan, then advanced his ranks via roles at various noted restaurants in Italy, U.K. and U.S. He moved to Hong Kong in 2006, where he continued to impress diners with his expertise and passion in this multicultural food paradise. Incorporating world’s finest ingredients, the Italian Gastronomy Journey is a reflection of his culinary philosophy: creativity in simplicity.

Highlighted Dishes: Hokkaido Sea Scallop Carpaccio, Grilled Octopus, Arborio Risotto with Lobster, Shaved Black Truffle Tagliolini, Roasted Cod Fish and Hot & Cold Tiramisu.

Hokkaido Sea Scallop Carpaccio

First comes a colourful appetiser made with seasonal Hokkaido sea scallops that were handpicked by Chef.  The carpaccio is refreshingly sweet with a silky and delicate texture. Together with asparagus salad and black truffle dressing, it makes the perfect dish to start the meal.

Grilled Octopus

Another great choice of starter would be the Grilled Octopus, which is served with bell pepper, crunchy fennel, orange and bottarga. The Spanish octopus is first slow-cooked and then slightly grilled on two sides, making it chewy yet tender.

Arborio Risotto with Lobster

Risotto is a traditional cuisine in northern Italy, which serves as an essential element of the Milanese food culture. Chef chooses the classic Arborio risotto rice and cooks it with shelled lobster and broth. Fully absorbing the lobster essence, the cohesively creamy risotto is then topped with luxurious caviar and burrata cheese. Diners will definitely be tantalised by its delicious aroma and rich texture.

Shaved Black Truffle Tagliolini

The chewy and elastic tagliolini is cooked with Nduja, a cured spicy spreadable salume originated from Calabria. The tingling spiciness will take your taste buds on a tour to the enthusiastic Italian peninsula. The dish is decorated with shaved black truffle from France, creating a glamourous visual presentation.

Roasted Cod Fish

Experience the true taste of Italy with this perfect crispy-skinned Spanish cod fish. Accompanied by artichokes in Romana style and fresh shellfish foam, the flavour of cod fish is taken to a whole new level.

Hot & Cold Tiramisu

Chef puts a modern twist to the traditional Italian dessert, Tiramisu, where a layer of warm espresso foam is added to the top of the cold custard cake. It is creamy, rich and bursting with bold coffee aroma. This unique recipe is inspired by the flavours of Chef’s hometown, making it a sweet and heart-warming homemade dessert.

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