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The newly-opened restaurant at Cubus opens in collaboration with Italian chef Marco Sacco
This June, renowned Italian chef Marco Sacco is opening Castellana in Causeway Bay. Best known for his cuisine from Italy’s Piccolo Lago, Sacco is presenting his interpretation of Piedmont regional cuisine at the new establishment.
Residing in Cubus, Castellana is a 50-seat restaurant bathed in muted tones of gold, dark blue, matched with tanned leather and white French linens. Regarded as the cradle of the country’s best premium ingredients such as wines and truffles, Piedmont’s cuisine sports a richer flavour profile, with classic Italian dishes prepared for longer time and often times replacing olive oil with butter.
Above Braised veal cheeks with mashed potatoes (Photo: Castellana)
Braised veal cheeks with mashed potatoes (Photo: Castellana)
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The new establishment offers both set menus and a la carte options. Guests can indulge in its signature dishes sch as risotto with snails and chanterelle mushrooms, lamb loin with mushroom crust and potato mille feuille, and risotto with black garlic and river prawns, and handmade taliolini Au Koque carbonra sauce and Vigezzo Valley cured ham. Castellana also offers food and wine pairing, selected from an etensive 300+ bottle wine collection with a sharp focus on Piedmont labels.
Castellana opens for both lunch and dinner services, with a wide variety of a la carte option as well as tasting menus available.
Wilson Fok was formerly the Senior Dining Editor for Tatler Asia Hong Kong, overseeing Tatler Dining Hong Kong and the annual Hong Kong Tatler Best Restaurants guide. As well as penning the latest stories about the city's latest restaurant openings and food culture, he is passionate in the search for new directions and trends in food and drink. Follow his food journeys and jam-making adventures on Instagram @happyquince
