Indulge with Tasmanian Black Truffle at Cucina

Black Angus Beef Tenderloin with Pan-seared Duck Liver, Cherry and Black Truffle Sauce
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Hong Kong – Found deep within Tasmania’s pristine surroundings, Tasmanian black truffles are one of the world’s rarest delicacies, prized for their rich aroma and incomparable flavor.

From 21 June to 20 August 2019, Chef de Cuisine Andrea Delzanno will craft dishes that exhibit the earthy fragrance and savory characteristics of these fine truffles.

Italian Fassona Beef Tartare with Jerusalem Artichoke, Tasmanian Black Truffle and Mayonnaise
Italian Fassona Beef Tartare with Jerusalem Artichoke, Tasmanian Black Truffle, and Mayonnaise

Similar to European black winter truffles, Tasmania’s southern-hemisphere season mirrors the continent, with fresh truffles available during its winter months from June to August. This allows truffle fans to enjoy unmatched flavors for an additional three months of the year.

Lovers of bisque will enjoy the Scampi Bisque with Seared Scampi Tail and Tasmanian Black Truffle. Scampi from New Zealand is selected for its large size and rich taste, with the bisque simmered for a whole day to guarantee a deep flavor. A heavenly dish, lovingly prepared.

Scampi Bisque with Seared Scampi Tail and Black Truffle
Scampi Bisque with Seared Scampi Tail and Black Truffle

The tender, tasty Italian Fassona Beef Tartare with Jerusalem Artichoke, Black Truffle and Mayonnaise is topped with black truffle and served featuring a side of Chef Andrea’s creation, Jerusalem artichoke sauce. Fassona beef is a traditional Piedmontese dish, one of the jewels in the Italian cuisine crown.

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For our Pizza Stuffed with Mascarpone, Mozzarella, Porchetta Ham and Black Truffle, Chef Andrea complements classic Italian Porchetta (slow-roasted, fennel-scented pork) with shavings of black truffle.

Black Angus Beef Tenderloin with Pan-seared Duck Liver, Cherry and Tasmanian Black Truffle Sauce
Black Angus Beef Tenderloin with Pan-seared Duck Liver, Cherry and Tasmanian Black Truffle Sauce

Black Angus Beef Tenderloin with Pan-seared Duck Liver, Cherry, and Black Truffle Sauce is a dish combining lean beef tenderloin with rich duck liver, alongside cherry and black truffle sauce, for a balanced flavor profile unlike any other.

Indulge in our Tasmanian Black Truffle menu, available from 21 June to 20 August 2019 during both lunch and dinner periods. For inquiries or reservations, please call Cucina at +852 2113 0808.

Cucina
Address: Level 6, Marco Polo Hongkong Hotel (Hotel Info), Harbour City, Tsim Sha Tsui, Kowloon
Tel: +852 2113 0808 / info@cucinahk.com

Also read: Cafe Marco offers Wagyu Beef and Black Truffle Dinner Buffet

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