a la carte menu - divino group€¦ · we only use sustainable fish & livestock main course...

WE ONLY USE SUSTAINABLE FISH & LIVESTOCK

MAIN COURSE FISH

MAIN COURSE MEAT

MAIN COURSE TO SHARE (IDEAL FOR TWO)

= Signature = Vegetarian dishPrices are in Hong Kong Dollars & are subject to a 10% service charge

Corkage fee of $275 will be charged per bottle of wine | Corkage fee of $325 will be charged per bottle of champagne Cake cutting fee of $230 will be charged per pound

Wifi password: spasso07

PLEASE ASK OUR FRIENDLY STAFF FOR THE PIZZA AND DESSERT MENUS

FROM THE LAVA ROCK STONE GRILL

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PLEASE ALLOW 25 MINUTES FOR PREPARATION

IMPORTED DOVER SOLE ALLA “MUGNAIA”29oz dover sole sautéed with lemon parsley brown butter sauce

COTOLETTA ALLA MILANESEveal Milanese with a salad of rocket andcherry tomatoes

ITALIAN FREE RANGE BABY COCKERELbutterflied and marinated “alla Diavola”served with rosemary potatoes and a garden salad

AUSTRALIAN LAMB RACKflavoured with fresh thyme, finished witharomatic butter and Bronte pistachio crust

WILD CAUGHT SARDINIANSEA BASSsea salt-crusted whole fish, served with agarden salad and seasonal vegetables

28oz BEEF “COSTATA” Ranges Valley Prime AUS Black Angusgrain-fed OP rib 300-day served with seasonalvegetables

A LA CARTE MENU

20052020

APPETIZERS & SALADS

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with spring black truffle, wild rocket and parmesan shavings

king prawnorganic chicken breastsmoked Scottish salmon

made of buffalo mozzarella, plum tomatoes,fresh basil and oregano. Served with a garden salad

extra 68extra 58extra 48

U.S. TENDERLOIN BEEF CARPACCIO

CAESAR CARDINI SALAD WITH BACON

CAPRESE SALAD

108traditional root vegetable soupwith a hint of basil

MINESTRONE

MAIN COURSE STEAK

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365

AUS BEEF TAGLIATA10oz Rangers Valley striploin served withwild rocket salad, sun-dried tomatoes,parmesan shavings and aged balsamico

AUS BEEF TENDERLOINchar grilled 8oz Rangers Valley tenderloinserved with French fries and a garden salad

368AUS BEEF RIB EYEchar grilled 11oz prime cut grain fed rib eye andserved with French fries and a garden salad

TO ACCOMPANY YOUR STEAKBéarnaise sauce Aromatic herbs

Mustard sauce Red wine beef reductionGreen pepper

PASTA & RISOTTI

ARTISANAL PASTA

238HOMEMADE RAVIOLI filled with “brasato al Barolo” finished withrosemary and black truffle

DON’T HESITATE TO ASK OUR ITALIAN CHEF FOR THE ITALIAN CLASSIC RECIPES SUCH AS BOLOGNESE, ARRABBIATA, CARBONARA AND MORE STARTING FROM 188.

DRY PASTA

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SPAGHETTI PASTIFICIO MARTELLI ALLE“VONGOLE”with imported Italian clams, white wineand parsley

CARNAROLI RISOTTOwith Italian mushrooms

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500g BURRATA D.O.P with Italian cherry tomato and red onion salad

PARMA HAM “RISERVA”served with giardiniera pickles and crescentine puffs

AFFETTATI MISTI5 kinds of Italian cold cuts with pickled vegetables

SHARING PLATTERS(FOR 2 PEOPLE)

SIDES ALL AT 65French fries, Roasted potatoes, Grilled asparagus,

Sautéed forest mushrooms,Rocket salad & Parmesan shavings

108with cherry tomatoes and grana padanoshavings tossed with aged balsamic

GARDEN SALAD OR ARUGULAV

158scented with lime and ginger, layered withavocado

TUNA TARTARE

168traditional semolina crusted deep fried calamariand prawns served with tartar sauce

DEEP FRIED CALAMARI E GAMBERI

158with mozzarella, parmesan cheese and basilEGGPLANT PARMIGIANA

188LASAGNE BOLOGNESElayers of fresh pasta with Wagyu beef ragoûtand béchamel

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188

PENNE “JEROME”with gorgonzola and black truffle cream

FUSILLI “MANCINI” with cherry tomatoes, black olives, fresh basiland a hint of chili

LINGUINI PASTIFICIO FELICETTIALLA BUSERAtossed with Boston lobster and a rich spicytomato sauce

288SOUPS

108please check with our server SOUP OF THE DAY

248AUS BLACK ANGUS BEEF TARTAREwith Aristocrat caviar, quail egg and crispy toast

CHILLED TOMATO CUCUMBER SOUPserved with tomato fondant and Mediterraneanred mullet fillets in crust of saffron

168

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178HANDMADE BEETROOT TAGLIATELLEtossed with a ragoût “bianco” made withhand-cut chicken

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TUSCANY ORBETELLO SEA BASSFILLETserved with chickpea purée, samphire and rosemary needles

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POLLO AGNELLO MANZOVITELLO

Label Rouge is a quality label used todelineate poultry produced in France under strict guidelines. Its premium free range chicken is hormone andantibiotic free.

JBS® lamb is MSA graded, HGP freeand 100% grass fed while never beingexposed to horemones, GMOs or antibiotics.

Peter’s Farm® Dutch veal is raised naturally, in the pasture at its mother's side. It iseasily digestible, low in cholesterol andrich in vitamins and minerals.

Rangers Valley is one of the world’s most respectedpremium marbled beef producers specialising in longfed pure Black Angus and Wagyu cross breeds.Australian Purebred Wagyu cattle cows graze onnatural pasture in a complete free range environment.

PESCE

Friend of the Sea is a project for thecertification and promotion of seafoodfrom sustainable fisheries and sustainable aquaculture.

GLUTEN-FREE PASTA & “KAMUT” WHEAT PASTAAVAILABLE UPON REQUEST (EXTRA 24)

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PLANT-BASED GOODIES

SPAGHETTI PASTIFICIO MARTELLI tossed with Beyond® meat and Omnipork® ragoût

BEYOND® BURGERserved with tomatoes, lettuce and avocadoaccompanied with fries

PIZZA HEURA ORIGINAL CHUCK®tomato sauce, roasted bell pepper, basil,dairy-free mozzarella and vegetarian chicken(10.5” gluten free crust available upon request )

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158

188

SUSTAINABLE NORWEGIAN SALMONpan roasted and served with lentils, crispy pancetta and red wine jus

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