Michelin-starred Italian Guest Chef at Grissini for Three Nights this November

Michelin-starred Italian Guest Chef at Grissini for Three Nights this November

Brought to you by:   Foodie  Foodie  | 9 months  ago

Chef Giuseppe Biuso x Chef de Cuisine Alessandro Cozzolino: collaboration dinner at Grissini, Grand Hyatt

Fancy experiencing the cuisine of Southern Italy in the finest way possible? Treat yourself to an exclusive culinary journey to Sicily at Grissini, Grand Hyatt Hong Kong, with top-notch food prepared by world-class chefs.

As friends sharing the same culinary goals and philosophies, Grissini Chef de Cuisine Alessandro Cozzolino and one-Michelin-starred guest chef Giuseppe Biuso will join hands to wow lucky diners on three nights from 9–11 November 2017.

One of the youngest Michelin-starred chefs in Europe, Chef Biuso is the executive chef at II Cappero restaurant on the island of Vulcano in Sicily, where he was born and raised – so he knows a thing or two about Sicilian cuisine.

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Here’s a glimpse into the exquisite six-course menu:

Riccio di mare, ricciola, insalata riccia

Sea urchin as an appetiser? This dish is a dream come true for seafood lovers like us. This refreshing appetiser features sea urchin and amberjack fish from Italy. 

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U pani cunzatu

Piled atop a piece of thin, crispy bread, the Datterini tomatoes, Nocellara olives, Salina capers and anchovies used in this dish are produced in the Aeolian Islands of Sicily – all in the traditional Sicilian way!

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Tortelli alla Norma, melanzana bruciata, ricotta salata di Vulcano, pomodoro in oliocottura

This famous Sicilian pasta dish features homemade tortelli filled with aubergine purée and is served with ricotta cheese and tomato coulis.

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Risotto all’arancia con crudo cotto di scampo

Find risotto too rich? This Sicilian orange and scampi risotto balances the rice‘s creamy texture with a hint of zestiness. The dish is beautifully presented in vibrant colours thanks to the orange purée and scampi tartare with parsley coulis.

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Il manzo aggrassato patata novella, riduzione al Marsala, cipolla Giarratana, pistacchi di Bronte

The tender beef, slow-stewed for 48 hours, is encrusted with Bronte pistachios. A Marsala wine reduction is the perfect match for the dish, with its sweet notes highlighting the flavours of the onion purée and novella potato.

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Il vulcano consistenze e percentuali di cioccolato

This dessert represents the Aeolian Islands of Sicily that feature several volcanoes. Chef Biuso shows his creativity by crafting different percentages of chocolate and combining them with chocolate mousse and ice cream to form an edible volcano.

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Think an explosion of flavours on your palate – be it from the chocolate volcano or other dishes. This Sicilian feast is sure to make an impression. Book in advance as seats are limited! Click here to enjoy an exclusive discount.

Promotion period: 9–11 November 2017, 6:30–10:30pm

Price: $1,100/person for 6-course menu (if booked via the link above)

2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wanchai, 2584 7722, fbsc.hkggh@hyatt.com


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