As summer slowly comes to an end, DiVino's Chef Michele has incorporated his favourite autumn dishes and has even created a new game menu. The flavour of the hunt menu has four game options that use the traditional preparation methods of game, while still being executed in a modern approach. Chef Michele ensures these dishes appeal to those who are seasoned game eaters, as well as those who are new to the ingredients.
Those who may be wary of trying game need not worry; Chef Michele has developed this menu with people like you in mind. “Game is not often served in Hong Kong and it has a very distinctive flavour enjoyed by our European customers. The challenge is to satisfy the ‘purists’ who appreciate the strong taste of game, with those diners who haven’t experienced it before but are ‘game’ to try,” says Chef Michele.
First on the menu is the handmade black pepper scented Tagliatelle pasta tossed with a rich deer ragout ($268 HKD) and slow-cooked chunks of deer that fall apart on the plate and in your mouth.
The homemade “Pici” pasta from Siena with mallard duck sauce ($248 HKD) is a truly unique dish. The pasta was unlike anything we've come across in Hong Kong before; it was round and thick, allowing it to soak up all of the delicious duck sauce.
The wood pigeon risotto with foie gras and porcini mushrooms, scented with vanilla pods and hazelnut oil
($298 HKD) combines the intense flavour of foie gras, and the rich vanilla and hazelnut oil to make a juicy and flavourful bite.
Last up is a chestnut pancake filled with Tuscany wild boar laid on a light Tuscany pecorino cheese fondue ($268 HKD). The pancake is light, which keeps the bold flavour of the wild boar as the center of one's attention, while the cheese fondue adds a subtle creamy touch.
DiVino's new game menu is only available until the end of October, so get your "game" on and head on over to try Chef Michele's four new dishes. Also, keep your eyes out for DiVino's upcoming truffle season menu launch, which will come out in November.