With the arrival of autumn in other parts of the world, particularly Europe, comes the eagerly anticipated debut of rustic, earthy dishes made with game meat.
Here in Hong Kong this autumn, Cucina at Marco Polo Hong Kong Hotel is putting an inventive Italian slant onto game cookery with the introduction of a limited-time game menu, available for diners to savour until Nov. 5.
The game cold cuts platter (HKD328) is a great way to kick off your dining adventure at Cucina. The platter features two types of wild boar mortadella (one smoked) and venison salami, along with Parmesan cheese, dried apricots, and pickles.
In terms of pasta, there are two options on offer: fettuccine with “hunter-style” stewed wild boar, juniper berry oil, and Pecorino (HKD358) and bigoli with duck ragout, chanterelle, and Chianti reduction (HKD348).
The main course choices are inspired by the classic flavours of chef Andrea Delzanno’s hometown in Piedmont, including a dish of braised venison with Barolo (HKD438) paired traditionally with polenta and smoked ham.
Risotto with wild mushrooms and roasted quail breast (HKD368) and roasted pigeon (HKK428) accented with pumpkin and ginger purée, seared duck liver, and cherry sauce display Italian autumnal flavours at their finest.
Cucina, 6/F, Marco Polo Hongkong Hotel, Harbour City, 3–27 Canton Road, Tsim Sha Tsui, 2113 0808, book here
