Carbone has taken Hong Kong by storm. Served in a elegant and comfortable setting, this New York-Italian hotspot is a fine addition to Central's dining scene since its opening last summer.
Inspired by its Michelin-starred sister restaurant in New York, Carbone has brought the magic back into the dining room. This spring, Carbone unveils some show-stopping new additions to their popular menu and introduces a Sunday dinner service.
Carbone celebrates mid-20th century New York with its nostalgic menu starring a contemporary take on timeless macaroni dishes such as Spicy Rigatoni Vodka. It has earned itself a reputation for being the place for power lunches and lavish dinner parties. Fusilli Norma is a new member of the Spring Menu; an indulgent plate of tomato, eggplant, ricotta salata and the vegetarian Lasagna Verde (featured below) with mozzarella, tomato and broccoli. Simple, flavourful and made from the finest ingredients, these dishes are much sought after and have garnered global attention.
New lunch-only Secondi dishes include Chicken Parmesan, pounded chicken, tomato and buffalo mozzarella and the Grilled Petite Filet, and a 6oz Prime beef tenderloin, perfect for entertaining clients and sealing business deals.
Along with renowned plates such as Ribeye Diana and the mighty Prime Porterhouse, diners can now indulge in the Chicken Massimo (featured below), which is a piece of succulent balsamic glazed chicken with artichoke and parmesan, as well as the flavourful Veal Marsala.
The indulgent dessert cart is definitely a highlight of the meal – think lavish and creamy Tiramisu, Lemon Cheesecake and the new one to savour - Chocolate Blackout Cake to sweeten up the soiree.
For specials occasions or celebrations, the elegant private dining room at Carbone seats up to 40 people, and is perfect for those seeking discreet evening with friends, family or colleagues.