The Hari Hong Kong’s Lucciola Restaurant & Bar just recently launched a brand new brunch experience. Meticulously designed by Piedmont-born Chef de Cuisine Fransesco Gava, the Lucciola Restaurant & Bar’s brunch extravaganza features an array of Italian favourites presented in five different acts; Aperitivo al Bar (appetizer buffet); A Tavola (sharing at the table); Antipasto Caldo (hot starters); Piatto Principale (main courses) and Dolci (dessert).
Highlights from each category include a curated selection of cured meats and cheeses as the appetiser buffet, as well as the classic La Burrata Pugliese, and a lavish assortment of cold seafood, including freshly shucked seasonal oysters, Kaluga caviar and Alaskan king crab legs for sharing.
The eclectic culinary journey continues with a hot starter of Black Mussels with parsley and garlic, followed by a main course that can be picked from a list of seasonal dishes, including Handcrafted Tonnarelli Pasta with creamy pecorino romano and Chilean Sea Bass Fillet with black mussels and veraci clam broth.
Wrapping up the hearty savoury experience, enjoy a sweet and eloquently delightful trio of tiramisu, caprese cake and gelato.
To further complement the wholesome buffet table are three variations of barrel-aged Negroni – the iconic Italian apéritif created by the hotel’s Beverage Manager Sabrina Cantini Budden.
TOP PICKS
- La Burrata Pugliese
- Tajarin Al Tartufo
- Caprese Cake
Lucciola Restaurant & Bar
1/F, 330 Lockhart Rd, Wan Chai, Hong Kong
T: (+852) 21290333
