香港人對海鮮情有獨鍾，蝦、龍蝦及帶子更是大部份港人的至愛。由即日起至9月4日，Cucina意籍總廚Andrea Delzanno以傳統意式烹調技巧，揉合多款矜貴食材包括Beluga魚子醬、北海道帶子、扒虎蝦等，於午餐及晚餐時段呈獻6款傳統意式海鮮佳餚。讓賓客一邊品嚐鮮甜味美的海鮮，一邊飽覽醉人的維港景色。
Andrea 喜愛以新鮮食材入饌，6道菜式款款皆散發出陣陣海鮮香氣。北海道帶子薄片 (港幣298)，是他的推介之一。鮮甜爽口的刺身級北海道帶子切成薄片後，配上清新的柚子沙律、牛油果及芒果珍珠，入口充滿鮮甜味道，正適合夏日時節品嚐。
來自皮埃蒙特的Andrea擅長炮製意大利粉，他親手以新鮮雞蛋炮製自家製墨汁幼麵配蟶子及紫菜 (港幣368)，幼麵口感十足而且味道層次豐富。為求增加鮮味，他今次更加入了墨魚汁，配上愛爾蘭蟶子及紫菜，讓鮮味更濃郁。幼麵吸收了海鮮的精華，每一口都充滿鮮甜味道，是舌尖的最佳享受。
不能錯過的還有扒虎蝦伴香蔥配焗意大利青瓜、香蒜及檸檬 (港幣528)，手掌大小的扒虎蝦肉質鮮嫩爽甜，烤焗後散發啖啖燒烤香氣，配上香蒜、意大利青瓜及檸檬，令人回味無窮。
其他推介還有Beluga魚子醬伴薄餅 (港幣1,088)、蘇格蘭三文魚長通粉配三文魚籽伴伏特加酒、刁草及忌廉汁 (港幣328) 、焗原隻波士頓龍蝦伴意大利飯(適合兩位共享) (港幣788)。 請即蒞臨Cucina，與親朋好友一同品嚐「深海珍味」，由即日起至9月4日於午餐及晚餐時段供應。
Italian Chef de Cuisine Andrea Delzanno invites guests to take their tastebuds on a gastronomic adventure to the Italian seaside this summer. From now until 4 September 2018, six sumptuous Italian specialities featuring jet-fresh seafood will be crafted by the waterfront at Cucina in Marco Polo Hongkong Hotel, alongside spectacular panoramic views of Victoria Harbour and Hong Kong’s iconic skyline.
Hokkaido Scallop Carpaccio with Citrus Salad, Avocado and Mango Pearls ($298) is a refreshing starter packed with natural goodness.“The best way to taste the juicy and distinctive flavour of Hokkaido Scallop is to eat it raw,” explains Chef Andrea. The soft texture and delicately mild, sweet flavour pairs beautifully with the bitterness of the citrus salad and sweetness of the avocado and mango pearls.
Homemade Black Ink Tagliolini with Razor Clams and Seaweed($368) is Chef Andrea’s personal favourite, where the delicate texture of homemade tagliolini is enhanced by the savoury taste of three different sea flavours; a good pasta choice for a burst of freshness. The fresh chilli brings another delightful flavour dimension to this dish.
Another must-try dish recommended by Chef Andrea is Grilled Jumbo Tiger Prawn($528), this classic Italian favourite features succulent tiger prawn with a slightly smokey quality from the grill.
Other menu highlights include Beluga Caviar with Blinis and Condiments ($1,088), Penne with Scottish Salmon, Vodka, Dill, Cream Sauce and Salmon Roe ($328) and Baked Whole Boston Lobster with Risotto in Mediterranean Style ($788).
