Always a joy to be back at one of my favorite restaurants @monorestaurant to try its latest menu! The flavors and cooking by @rchaneton are consistently spot-on and fantastic. As the restaurant approaches 4 years, I look forward to seeing its evolution towards embracing the chef’s Italian roots and local influences while maintaining its South American flair.

Our menu:

Mashua Tartlette
Pickled Mashua with nasturtium emulsion & smoked ancho chilli gel

Confit Carabinero
White corn & blue spirulina

Snow Pea Salad
Tremella mushroom, kiwi & avocado leaf

Homemade Sourdough
Cacao nibs & Spanish Arbequina olive oil from Eva Aguilera

Imperial Langoustine
Expressions of Ecuadorian cacao

‘Monkbread’
Charcoal-grilled Brittany monkfish & Correze veal sweetbread

Challans Duck Breast
Treviso salad, sofrito & barbacoa sauce with cuck-innard rice

Duck Foie Gras Taco
Coriander tortilla & plantain mole

Saffron Sorbet
Hazelnut crumble & Frangelico Sabayon

Taiwanese Cacao Chocolate Textures
Fermented black bean mille-feuille & soy sauce caramel

Alfajor
Argentinian dulce de leche & coconut

Chocolate Truffle
MONO-made Pinatuna cacao dark chocolate & caramelized peanut
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1*, MONO
Central, Hong Kong
#supermelHK #supermelCentral