VIEWS: 5 PAGES: 3 POSTED ON: 5/15/2010
New Gastronomic “La Vetrina” Menu for Spring and Summer at Aspasia (Hong Kong, 1 April, 2010) The new gastronomic spring and summer menu “La Vetrina” has been unveiled at Aspasia, the signature Italian restaurant at boutique hotel The Luxe Manor. Literally meaning “showcase” in Italian, “La Vetrina” features the masterpieces of Aspasia’s culinary team, designed specially for Hong Kong’s sultry weather, which brings the ultimate fresh and light dining indulgence for the season. The new à la carte menu includes the popular Italian summer specialty, Salad of Lobster Carpaccio, Citrus Fruit, Mint and Mustard Vinaigrette (HK$228), which delights appetite with freshness brought by the seasonal ingredients. Aspasia’s Vegetable Soup with Seasonal Vegetables, Burrata and Pata Negra Ham (HK$188) is a healthy choice with a selection of seasonal vegetables from Italy, including borragine, artichoke, romanesco, chard and more, giving plentiful texture by chopping into various sizes, while keeping the rich nutrition with a careful control of cooking duration. Among pasta dishes is Tagliolini with Langoustine and Porcini, Garlic and Parsley (HK$248), which sets a new experience for pasta. The new signature meat course is Pan Fried Colorado Lamb Rack and Braised Lamb Neck, Garlic Mash Potatoes, Artichoke and Glazed Onion (HK$408), offering meat lovers two totally different savours of lamb. The lamb rack is pan-fried with Aspasia’s home-made butter, resulting in a tender texture and mild rich flavour, while the lamb neck is juicy thanks to the time-consuming process of braising the meat for at least 4 hours. Another main course favourite is Fillet of Turbot, Asparagus and Chanterelles Duxelles, Lemon Sea Urchin Foam (HK$298). The French Turbot is pan-fried as a whole with skin and bones, retaining the strong flavour of turbot while infusing rich collagens from the bones in the fillet. The menu is enhanced by a refreshing dessert - Chocolate Ravioli with Yuzu Sorbet Caramel Banana and Mixed Berries (HK$ 118). The home-made ravioli brings truly authentic Italian taste whereas the fresh aroma of Japanese citrus yuzu purifies the oral senses. Aspasia also offers a luxury private dining experience - “Chef’s table in Hell” - available at “Hell”, one of the restaurant’s themed VIP rooms. Since the Chef’s table is situated in front of the open kitchen right next to the dining room, guests are expected to enjoy an exclusive live show of watching the signature dishes being prepared by Executive Chef Stefano. “Chef’s table in Hell” is available with advance booking for a minimum of 6 persons and a maximum of 9, priced at HK$ 1,080 per person for 4 courses and HK$1,280 per person for 5 courses. Aspasia is about the modern art of Italian fine dining, offering innovative and mouth-watering Italian cuisines expertly concocted by talented Chefs, and featuring fresh Mediterranean produce and seafood. Apart from “Hell”, the other two themed VIP rooms under Aspasia, namely Heaven and Eden, are also available for exclusive private dining or special occasions with customised menu. Reservation: Aspasia 1/F, The Luxe Manor, 39 Kimberley Road, Tsim Sha Tsui, Kowloon Tel: (852) 3763 8800 Email: email@example.com Website: www.aspasia.com.hk -Ends- About The Luxe Manor The Luxe Manor is a stylishly surrealism-inspired luxury hotel located in Hong Kong’s Tsim Sha Tsui since December 2006. Nuzzled amidst the bustling nightlife of Knutsford Terrace, The Luxe Manor boasts 153 stunning guest rooms and 6 themed suites offering a distinct feeling of adventure within Hong Kong’s urban jungle to the stylish segment of both the luxury leisure and business travelers. The Luxe Manor is managed by GR8 Leisure Concept Ltd., a Hong Kong based hospitality group, and is a proud member of Small Luxury Hotels of the World. For more information, please visit www.theluxemanor.com Note to Editors: The Luxe Manor (pronounced “Deluxe Manor”) is the full and official registered name of the hotel. Issued on behalf of Aspasia by EC Square PR And Events For media enquiries, please contact Ms. Michelle Lee Tel: +852 2520 5330 E-mail: firstname.lastname@example.org Salad of Lobster Carpaccio, Citrus Fruit, Mint and Aspasia’s Vegetable Soup with Seasonal Mustard Vinaigrette Vegetables, Burrata and Pata Negra Ham Among pasta dishes is Tagliolini with Langoustine The new signature meat course is Pan Fried and Porcini, Garlic and Parsley Colorado Lamb Rack and Braised Lamb Neck, Garlic Mash Potatoes, Artichoke and Glazed Onion Another main course favourite is Fillet of Turbot, Chocolate Ravioli with Yuzu Sorbet Caramel Asparagus and Chanterelles Duxelles, Banana and Mixed Berries Lemon Sea Urchin Foam
"New Gastronomic “La Vetrina” Menu for Spring and Summer at "