Rosewood Hong Kong’s fine-dining restaurant Glasshouse by Asaya Kitchen has unveiled a new autumn tasting menu of seasonally-inspired dishes.
Led by Italian chef Fabio Nompleggio, the refreshed offering will focus on sustainable Mediterranean pescatarian cuisine with premium ingredients sourced from local farmers, fisheries and food artisans. Wherever possible, vegetables and fruits are sourced from local farms that follow the processes of organic cultivation, while most of the seafood is obtained through Rosewood Hong Kong’s special partnership with Sai Kung-based Shun King Fisherman as part of the hotel’s Partners in Provenance programme that aims to reduce carbon emission ensure that diners enjoy in-season ingredients.
Highlights from the new seven-course menu include buckwheat tartlet with Kristal caviar and juniper coulis, as well as Hokkaido scallop with walnuts and pine needle. There is Bluefin tuna tartare topped with an apple and lovage salad, celeriac and sliced truffles, served with consommé of morels, and the Pumpkin de Provence – Nompleggio’s unique take on pumpkin soup, features pumpkin, parsnip, zucchini and squash with a garnish of coffee beans milk foam and lapsang souchong powder. Desserts includePeach, which features three sweet orange-glazed peach spheres, served with tonka bean, liquorice crumble, peach sorbet and strawberry tuille.
The venue, which enjoys an elevated dining location by the infinity pool of Rosewood Hong Kong, first opened its doors back in July 2022.
