by Aude Camus
Two weeks ago, I was taking you on a tour of the newest hotel in town, The Hari Hong Kong. Having been charmed with the property’s homey atmosphere and design décor, I was definitely keen on visiting again soon. I didn’t have to wait long and was back at The Hari Hong Kong earlier this week for an indulgent long lunch at Lucciola Restaurant & Bar, their Italian restaurant.
Two weeks ago, I was taking you on a tour of the newest hotel in town, The Hari Hong Kong. Having been charmed with the property’s homey atmosphere and design décor, I was definitely keen on visiting again soon. I didn’t have to wait long and was back at The Hari Hong Kong earlier this week for an indulgent long lunch at Lucciola Restaurant & Bar, their Italian restaurant.
Helmed by, Piedmont native, chef Francesco Gava, Lucciola is all you can expect from an Italian lover: chic, charming and effortlessly convivial. With only 49 seats available the dining room, dominated by a beautiful bar, is not big but it is bustling giving it some very Italian vibes reinforced by beautiful floor tiles and a bold palette of amber and green. Speaking of the bar, whether it is an aged liquor, a classic Italian cocktail such as a Negroni or an Aperol Spritz, or a sultry red that you are looking for, the drinks list has it for you. The place screams old-world glamour and Roman holidays. I also loved the floor to ceiling windows offering immersive views of the hustle and bustle of Wan Chai’s streets from the hotel’s first floor.
Let’s dig into the menu shall we? An ode to heritage Italian flavours, the menu is short, and fresh, but will for sure have you scratch your head trying to make a choice. Make sure and bring a good companion when you visit. One that is not on a diet and that is up for a tasty feast so that you can order few dishes to share and don’t have to settle on just one main. But before moving on to the mains, let’s have a look at the appetizers shall we?
Let’s dig into the menu shall we? An ode to heritage Italian flavours, the menu is short, and fresh, but will for sure have you scratch your head trying to make a choice. Make sure and bring a good companion when you visit. One that is not on a diet and that is up for a tasty feast so that you can order few dishes to share and don’t have to settle on just one main. But before moving on to the mains, let’s have a look at the appetizers shall we?
I wouldn’t miss Il Vitello Tonnato (HKD 230) – veal tenderloin, tuna sauce, Modena aged balsamic, Pantelleria capers – if I was to visit again (which I will) as it was absolutely delicious and the perfect balance of veal and sauce but La Burrata Pugliese (HKD 218) and Il Carpaccio di Manzo (HKD 228), featuring wagyu beef with a secret Hari sauce, both also come highly recommended.
When it comes to the mains, you will have to make a choice. Are you going to order fish/meat such as La Tagliata di Costata di Manzo (HKD 388) – beef ribeye steak – or the chef’s signature Orata di Orbetello in Crosta di Sale (HKD 528), the Mediterranean sea bream in salt crust with Amalfi lemon, or are you gonna go the pasta way? I am a pasta kinda girl and convinced my guest that we should share three pastas between the two of us (what can I say except that I’m taking my job very seriously?).
When it comes to the mains, you will have to make a choice. Are you going to order fish/meat such as La Tagliata di Costata di Manzo (HKD 388) – beef ribeye steak – or the chef’s signature Orata di Orbetello in Crosta di Sale (HKD 528), the Mediterranean sea bream in salt crust with Amalfi lemon, or are you gonna go the pasta way? I am a pasta kinda girl and convinced my guest that we should share three pastas between the two of us (what can I say except that I’m taking my job very seriously?).
La Carbonara Ai Ricci Di Mare
My ultimate crush goes to the Cavatelli Al Granchi, Limone E Zafferano (HKD 308) featuring homemade cavatelli pasta, Alaskan king crab sauce, Amalfi lemon and saffron. A zesty and slightly spicy pasta dish with big chunks of fresh crab. But it would be lying to say I wasn’t drooling over La Carbonara Ai Ricci Di Mare (HKD 308) – linguine pasta, sea urchin and organic egg –, a very creamy treat, and the surprising Paglia E Fieno al Ragu di Rane E Dragoncello (HKD 258) with frog leg ragout.
I you have space for dessert, you can go for a traditional Tiramisu (HKD 118). I am seriously thinking about ordering more pasta as my dessert … This is seriously how good they are.
Lucciola, Restaurant & Bar
1/F, The Hari Hong Kong
330 Lockhart Road – Wan Chai
I you have space for dessert, you can go for a traditional Tiramisu (HKD 118). I am seriously thinking about ordering more pasta as my dessert … This is seriously how good they are.
Lucciola, Restaurant & Bar
1/F, The Hari Hong Kong
330 Lockhart Road – Wan Chai
This write-up is based on a complimentary lunch hosted by Lucciola. No money has been paid for publishing this review which is entirely based on the genuine opinion of its author.
