Spring is almost here, which means fresh flavours and lighter dishes are popping up across town. Whether you’re tucking into Spanish market fare at La Rambla or indulging in a marathon spring-themed tasting menu at Aulis — here are the new eats you shouldn’t miss this month.
Midday pies at The Pizza Project
Craving pizza at lunch to perk up your weekday? The newest pie-slinger in town, The Pizza Project has just launched their business lunch menu for a midday pick-me-up. Priced at HK$98 for 2 courses or HK$118 for 3 courses, the lunch set features antipasti selections such as porchetta tonnata and salumi, followed by your own personal pie ranging from the ’Nduja Spicy Salami to the vegetarian Margherita and hot calzones.
For brunch fanatics, weekends are about to get a whole lot tastier with the new brunch offering (HK$158 per person) running from 12–4pm on Saturdays and Sundays. The meal progresses from antipasti to pizza and dessert: The highlight is undoubtedly the Pizza Al Metro, or pizza served by the metre, where guests can customise their own toppings from carbonara to truffle and pesto.
The Pizza Project, G/F, 26 Peel Street, Central, Hong Kong
La Rambla’s new Sunday brunch
This spring, La Rambla by Catalunya is drawing in the brunch crowd with a brand new offering to liven up your weekend. Inspired by Spain’s bustling mercados gastronómicos, or gourmet food markets, the new weekend feast ditches the buffet format to focus on fresh made-to-order dishes delivered to your table, ranging from tapas to salads, cold appetisers and charcuterie platters.
Priced at HK$550 per person (free for kids under 10), the weekend fiesta spotlights prized ingredients from the region, with six sections of contemporary market fare. Tuck into the salads, seafood, tartares and charcuterie — highlights include crystal bread with tomatoes and white anchovies — and then head to the Butcher’s Corner for sumptuous cuts of Tomahawk steak, Aragon lamb, Spanish suckling pig and more. Finish off with paella and chase it down with the ‘Good Open Bar’ package (HK$380) with Clicquot Brut, sangria, beer, and oak-smoked bloody marys.
La Rambla by Catalunya, 3071-73, Level 3, ifc mall, 8 Finance Street, Central, Hong Kong, +852 2661 1161
Spring menus at Aulis Hong Kong
Development kitchen and chef’s table Aulis Hong Kong revs up its tasting menu this spring with two new farm-to-fork menus created by Sous Chef Karl Steel. Taking advantage of relationships with prized growers and suppliers in the region, the immersive menu will unfold at the 12-cover chef’s table, this time incorporating the local terroir with Asian ingredients unique to the area.
Dinner kicks off with exquisite bite-sized dishes of razor clam and corn tart, and the crowd pleasing truffle pudding. Roasted chicken is paired with cod and gooseberry, while raw scallops are brought to life with yuzu jam and oyster ice cream. Mains progress from smoked eel to king crab with tomatoes (sourced from the New Territories), and 42-day aged beef with fermented black garlic. Rounding out the meal is a parade of desserts, headlined by the refreshing beetroot ice and elderflower served on a cone. The 10-course menu is available from Tuesdays to Saturdays, priced at HK$1,280 per guest.
Aulis Hong Kong, Shop 8, UG/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, +852 2817 8383