Asaya Kitchen has re-opened at ultra-luxury Rosewood Hong Kong, situated on the same floor as Asaya, Rosewood’s urban wellness and spa concept, offering daily lunch and dinners from Thursday to Saturday only. Led by Culinary Director Fabian Altabert and team, Asaya Kitchen champions wholesome Mediterranean fare that focuses on seasonal ingredients sourced from local farmers, fisheries and food artisans.
Introduction of Asaya Kitchen’s New À La Carte Menu
Asaya Kitchen showcases cooking methods that maintain the unique properties of fresh and seasonal produce. Plates are infused with raw, sprouted, pickled and fermented organic ingredients in the à la carte lunch menu, while the dinner menu takes on a more detailed and elevated dining approach.
New dishes on the à la carte menu include Spanish Octopus (HKD268) paired with charred, smoky eggplant, Juniper salt and preserved lemon; jet-fresh Italian Red Prawns “Crudo” (HKD328) with chickpea hummus, espelette pepper and Arbequina olive oil; and King Crab (HKD288) with roasted beets and dill in a buckwheat tart, with the option of additional 10g Ossetra caviar topping for an additional HKD200. Glacier 51 (HKD388) harmonises the flavours of zucchini mint cream, watercress oil, and tomato crust, while Wild Sea Bass “Cartoccio” (HKD388) offers a taste of the sea with fresh Manila clams, asparagus, and Piennolo tomatoes. Sure to be another hit with seafood lovers, Cous Cous (HKD308) is a new dish that infuses cinnamon seafood broth, rock fish and seasonal crustaceans.
For dessert, the Amalfi Lemon Sorbet (HKD108) is crisp and refreshing with forest berries and thyme leaves, and the Seasonal Fruit Tart (HKD108) is served with bourbon vanilla Chantilly cream and tonka beans.
It takes an artisanal approach, featuring lighter bodied and smaller production wines which pair well with the menu’s vegetables, fish and grains. In keeping with the Asaya Kitchen ethos of healthful cuisine, the beverage list showcases finely crafted cocktails minus the alcohol.
New Dinner Set Menu
Served from Thursday to Saturday, Asaya Kitchen’s set dinner is priced at HKD588 plus service charge for four courses, with options for two paired glasses of wine for HKD180, or three glasses for HKD268. The set menu begins with homemade Focaccia with smoked Cantabrian anchovies and Arbequina olive oil, followed by a choice of appetiser such as Amberjack “Crudo” with Canadian sea urchin and green asparagus and King Crab with Ossetra caviar in a buckwheat tart. The second course is a choice between Couscous in a cinnamon seafood broth with rock fish and crustaceans, and seasonal White Asparagus with Japanese egg, porcini confit and truffle coulis.
The main course can be selected among choices such as Lobster Bouillabaisse and Maigre de Ligne with radicchio crudités, and dessert includes options of Amalfi Lemon Sorbet with thyme and forest berries, and Millefeuille with salted caramel ganache and lavender.
Smoked Cantabrian Anchovies, Arbequina Olive Oil Spread
Canadian Sea Urchin, Green Asparagus, Lime Pepper Dressing Add 10g Ossetra Caviar 200 HKD
Stracciatella, Heirloom Tomatoes, Smoked Oregano, EVO Oil OR
Ossetra Caviar, Buckwheat Tart, Roasted Beets, Dill
Cinnamon Seafood Broth, Rock fish, Crustacean OR
Japanese Egg, Porcini Confit, Black Truffle Coulis
Rouille, Baby Greens, Fennel Pollen
Cauliflower Emulsion, Turmeric Pita, Roasted Almond OR
MAIGRE DE LIGNE
Radicchio Crudités, Fermented Garum, Lemon Zest
AMALFI LEMON SORBET
Forest Berries, Thyme Leaves
Salted Caramel Ganache, Apricot, Lavender
New Weekday and Weekend Lunch Set Menu
On weekdays, guests can treat themselves to a three-course weekday lunch set priced at HKD360 plus 10% service charge, with the option for two paired glasses wine at an additional HKD180. With an extensive selection of choices for entrée, main and dessert, Asaya Kitchen also offers a selection of herbal teas, coffees and fresh juices to accompany the meal.
Highlights of the lunch set served Mondays to Fridays include appetiser choices of Buffalo Mozzarella with roasted peppers, “Confit” Tuna with anchovy and egg dressing, and Roasted Carrot Soup with barley and pomegranate; choices of mains include Potato Gnocchi with king crab, salmon roe and dill, Toothfish with green pea mint emulsion and Manila clams, and Tagliolini with green asparagus, cured Japanese egg yolk and Hunnan black truffle; and dessert offers choices such as Seasonal Fruit Tart with mascarpone Chantilly and Tonka Bean Panna Cotta with strawberry coulis and extra virgin olive oil.
On Saturdays and Sundays, Asaya Kitchen offers a four-course set lunch priced at HKD488 plus 10% service charge, with the option for three glasses of paired wine at an additional HKD268. Designed for relaxing enjoyment as a long and leisurely weekend lunch, the menu begins with homemade Focaccia with smoked Cantabrian anchovies and Arbequina olive oil, followed by choices of two appetisers from options such as Violet Artichokes with Stracciatella, Spanish Octopus with couscous, Green Peas with Japanese egg, and King Crab in a buckwheat tart. Guests can choose one main from hearty yet nourishing options such as vegetarian Charred Greens with cauliflower emulsion and pita, Lobster Bouillabaisse (addition HKD100) with rouille and baby greens, and Maigre de Ligne with radicchio crudités, fermented greens, and lemon zest. The meal can be finished with a dessert of either Mascarpone Chantilly with forest berries or Millefeuille with salted caramel ganache.
Where possible, vegetables and fruits are sourced from local farms that follow the processes of organic cultivation, and much of the seafood served is sourced through Rosewood Hong Kong’s special partnership with the Sai Kung-based Shun King Fisherman as part of the hotel’s “Partners in Provenance” programme focussing on locally sourced food products.
For an alfresco extension to Asaya Kitchen, the Poolside Bar features a broader selection of comfort foods, as well as an alcoholic cocktail list of organic and small batch spirits. The Poolside Bar menu offers delicious plant-based substitutes for meat-lovers and vegans alike who wish to enjoy an authentic burger experience without the environmental hangover.
For more information: rosewoodhotels.com/hongkong