After five impressive years nestled in the Wan Chai area, Pirata has launched a new menu with dishes that celebrate and embrace Hong Kong’s adoration for honest Italian cuisine. The hearty Italian concept has welcomed a series of new dishes curated by Executive Chef Stefano Rossi.
At Pirata, the team honours traditional classic Italian cuisine with fresh ingredients and simple yet authentic recipes. The new dishes unveiled by the restaurant this summer will be no different, with seasonal ingredients prepared from the heart. Delectable new additions to the Piatti Piccoli (small dishes) include the Smoked Swordfish Carpaccio (HKD180) crafted with pink peppercorn and cherry tomatoes, and accompanied by a rocket salad with lemon dressing. The Salmon Tartare (HKD170) served with toasted bread and a rich crushed avocado is a mouth-watering indulgence while the Scallop Gratin (HKD160) cooked with Mediterranean herbs, chillies, tomato and a lemon dressing offers a diverse flavour profile. At Pirata, the Bone Marrow (HKD140) a must-order dish, is served with grandma’s homemade greensauce and freshly toasted bread.
Known for their fresh handmade pastas, Pirata has added selections such as the Tagliolini with Sicilian Red Prawns and Zucchine (HKD220) and Linguine Vongole (HKD210) with Italian clams, garlic, fresh chilli and parsley to the menu. Another heavenly dish, the Porcini Risotto (HKD190) is a satisfying treat that deserves to be enjoyed with a glass of red wine.
From the beginning of each meal till the final bite, guests who dine at Pirata will indulge in comforting Italian flavours and warm service from a welcoming team. Perched amidst a breath-taking view of the city’s skyline, the restaurant is the ideal setting for romantic dates, exuberant celebrations among friends and business lunches.