Tried Chef Giuseppe Maria Brancati's tasting dinner with wine pairing.
Started off with a variety of breads and foccacia was my favourite.
Started off with salmon rolled with crunchy sea kelp in the middle which gave it a nice crispy texture and bursts of saltiness from the salmon roe.
Tartara di tonno rosso e mela verde, salsa allo yogurt con zenzero ed erba cipollina:
This was red tuna and green apple tartar served with yoghurt flavoured with ginger and chives paired with Terlaner DOC Cantina Terlano-Kellerei 2012 Tentino-Alto Adige
The tuna was flawless paired with the refreshing finely diced green apple.
It tasted even better when it was all mixed up with the yoghurt and chives.
Capresante scottate su burrata liquida a proscuitto di Parma disidratato:
This was pan-seared scallop served with liquid burrata cheese and dehydrated Parma ham paired with pinot grigio murno Primosic.
Although it was delicious, I really wish there was more crispy Parma ham because it gave a lovely smokey salty taste to the scallop.
Risotto "Acquerello 7 anni" affumicato alla parmigiana, polvere di porcini e fiori di montagna:
This was Risotto "Acquerello brand 7 year aged" smoked porcini mushroom dust and mountain flower which won the best risotto "Acquerello" world contest in 2012.
The risotto was paired with La Scolca GAVI Bianco secco.
It was a rich risotto with fragrant shaved mushrooms on the bottom that was not too creamy and the risotto had a nice chew to it.
Trancio de baccala confit in salsa d'aglio dolce, patate fondente e liquirizia:
This was salted cod loin confit in sweet garlic sauce with potato fondant and licquorice paired with Scalabrone Bolgheri Rosato.
The cod was chunky with big flakes which was drenched in delicious strong garlic sauce.
You can also taste strong licquorice which you will either hate or love.
This was steak paired with La Braccesca Vino Nobile De Montepulcian.
The beef was sweet and juicy accompanied by refreshing pickled carrrot slaw.
Mousse ai pistachio di bronte, croccante al cocao e crema di zabaione:
This was a crisp cocao roll filled with pistachio mousse from Bronte and eggnog cream paired with Kaloro Moscato d Trani Doc Tormaresca.
I loved the pistachio mousse which was creamy and nutty with a savoury aftertaste.
The dessert wine was my favourite of the wines that night because I have a sweet tooth for sweet wines.
Tea and petit fours:
To finish off, I had fragrant Earl Grey as a perfect ending.
The set I had costs $1288 and $888 without wine.
Alto 88:31/F, Regal Hongkong Hotel, 88 Yee Wo Street, Causeway Bay