First time back at @noihongkong by @paulo_airaudo since it received 2 Michelin stars last year! There’s been quite a few changes since opening - the biggest one has to be combining the lounge and dining room into one area so diners can now choose to eat by the window with views of Central, at the counter or tables with views of the open kitchen. Having just revisited @restaurantamelia, the vibe and dishes are reminiscent of the chef’s flagship restaurant so it was like being in San Sebastián for the night!
Our menu:
- Roasted Leek Consommé
- Norwegian Trout, Ikura Trout roe
- Aji Tartare, clotted cream, egg yolks
- Buckwheat Sourdough
- Sicilian Tuna Kamatoro, Hokkaido Red Uni, “Kaviari” Kristal Caviar
- Norwegian Langoustine, Champagne, Crispy Kombu, Walnuts
- Shima Aji, Gambero di Mazara with Piennolo tomato essence
- Alaskan King crab, Teardrop peas & Iberico pork
consommé
- Bread
- Scottish Blue Lobster, Hokkaido Pumpkin & ‘Nduja calabrese
- Scottish Venison, Onion Pureé & Morel
- Pasta alla chitarra, French Amelié Oyster & Vin Jaune
- Seasonal Sorbet
- The Flan with Japanese Hoshigaki & Acetaia San Giacomo’ balsamic Vinegar 40 years old
- “Kaviari” Oscietra Caviar, XO Rum Gelato & Mole
- Seasonal Fruit
- Lemon Pie
- Whiskey Gum
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2*, NOI
Central, Hong Kong
#supermelHK #supermelCentral
