Angelini

Chef Marco creates food that is pleasing to the palate as well as the eyes. Some of his signature dishes include Hokkaido scallops on taleggio cream and truffle pearl, home-made candy pasta with mascarpone, 24-month aged Parmigiano Reggiano cream and confit tomato, Lobster with marinated tomatoes, red onions and basil with Dijon mustard essence, M5 Wagyu sirloin, tuna sauce, caper flowers from Pantelleria and baby vegetables.

Hokkaido scallops on taleggio cream and truffle pearl

Grilled scallops served with the taleggio cheese fondue. The sweetness of the taleggio is balanced perfectly by the acidity of the truffle caviar.

Home-made candy pasta with mascarpone, 24-month aged Parmigiano Reggiano cream and confit tomato

Home made egg yolk and spinach pasta in candy shape and filled with cheeses is a typical Italian dish.



Lobster with marinated tomatoes, red onions and basil with Dijon mustard essence

Using fresh lobster from Boston, this simple appetizer is served with diced tomatoes and red onions which are marinated with Dijon mustard, extra virgin olive oil and basil.

M5 Wagyu sirloin, tuna sauce, caper flowers from Pantelleria and baby vegetables

Grilled beef strip loin served with artichoke, zucchini, carrot, potato and baby asparagus.

Phone

(852) 2733 8750

Location

Mezzanine
Level

Operating Hours

Lunch
12noon - 3pm

Dinner
6.30pm - 11pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Angelini.