Giando’s Newly Expanded Weekend Brunch Takes Guests on a Culinary Tour of Italy

Fresh and Artisanal Ingredients Take Centre Stage in a True Celebration of Italian Cuisine

Renowned Italian Chef Gianni Caprioli invites guests to experience his home-country by way of their plates, at Giando’s newly expanded weekend brunch.

The sophisticated Three-Course Brunch (HK$348pp for buffet or appetiser, main and dessert) begins at the buffet counter, from which guests can sample a broad selection of Salumi E Altro, such as prosciutto (Parma ham), mortadella, coppa, roast beef all’inglese, and veal tongue depending on availability, as well as the city’s finest collection of Italian Formaggi. Ease into the meal with a variety of mozzarella cheeses, such as miniature Nodini, stringy Stracciatella or impossibly creamy burrata, before moving on to something stronger, like prosecco-washed Ubriaco, strong and spicy Tallegio, or powerfully-flavoured aged Parmigiano-Reggiano and smoky Scamorza.

Giando’s brunch also features a stunning variety of organic tomatoes, an ingredient Italy is best known for. The pomodoro selection includes cherry tomatoes, vibrant Picadilly tomatoes, Torpedino tomatoes that have the perfect sweet and sour balance, Cuore di Bue tomato, Italian for ‘ox heart’, due to its unique shape, and of course San Marzano tomatoes, known as the most famous plum tomato to come out of Italy.

Nearby, Chef Gianni’s beloved egg station serves up a series of brunch dishes like classic Frittata or the impressive Soft Egg on seasonal greens. Using only the finest Italian eggs from Roberti in every dish, typical brunch plates are elevated to a whole new level.

After washing down the antipasti with a chilled glass of prosecco or beer (two hours free-flow for HK$188), it’s time to move onto the mains which are divided into Light, Primi and Secondo according to appetite, and ordered a la carte. Old favourites like Carpaccio di Manzo (+HK$58), beef carpaccio on rocket leaves, shaved parmesan and lemon dressing keep things traditional, whilst seasonal dishes like Risotto Con Asparagi e Gorgonzola celebrate spring’s finest vegetable — asparagus. Of course, pasta is not overlooked — Chef Gianni’s Fusilli Caserecci, Gamberi Rossi e Salsa Broccoli lets Italy’s coveted red prawns do the talking while Lasagne Verdi Alla Bolognese and Fettucine al Ragu di Agnello e Funghi deliver that inimitable Italian comfort with every bite. From the Secondo section, showstopping dishes like Duo di Agnello, or duo of lamb roasted leg and chop (+HK$78) or Filetto di Branzino (+HK$38), seabass fillet with clams and cherry tomatoes, are sure to hit the spot.

Dessert lovers will rejoice over the impressive selection of sweet treats, including Homemade Gelato or Sorbetto, classic Panna Cotta or Tiramisu, and luxurious Mousse di Cioccolato, perfect alongside an authentically prepared cup of Italian espresso.

Available Saturdays, Sundays and public holidays from 12pm to 3pm, Giando’s Three-Course Brunch offers a refined dining experience in a unique location on stylish Star Street.