Dining news: Bakehouse launches summer items, Mosu unveils new menu, and more

Carna by Dario Cecchini is rolling out a new slate of seasonal à la carte items, leaning into the bright, sun-drenched flavours of the Mediterranean. The tuna carpaccio offers slices of loin dressed in a bergamot vinaigrette, paired with fresh watermelon, caviar and fennel crisps for a hit of texture and salinity. The fried tripe, tossed with rosemary and Italian herb sauce, brings a gutsy, herbaceous opener to the table. On the main front, the Blonda Española steps into the spotlight: a 28-day dry-aged OP rib from one of Spain’s most lauded heritage breeds. To close, the raspberry semifreddo delivers a light, refreshing finish: clean, composed and exactly what summer calls for.

Carna by Dario Cecchini
Address: 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui, Hong Kong

Mosu Hong Kong has unveiled a summer menu shaped by head chef Bruno Jeong’s recent travels across Korea and Europe, and the influences are written all over the plate. Seasonal standouts include crisp-skinned tilefish enrobed in coconut, ssuk (Korean spring mugwort) paired with onion and scallop, and a summer squash rice topped with grilled freshwater eel. Elsewhere, Jeong gives Korean comfort classics a refined twist. Look for the lamb loin and a tomato-spiked army stew that reworks nostalgia with polish. The new lineup is now available for both lunch and dinner.

This summer, Coffeelin launches its first-ever dinner menu and cocktail programme at its Fortress Hill flagship, a significant step up for the café-turned-neighbourhood destination. Head chef Johana Pulat leads the evening charge with comforting Italian plates reimagined through a contemporary lens. Highlights include the seafood ravioli, a house-made squid ink pasta stuffed with a fish filling, dusted with tomato powder, and finished tableside with a pour of fish broth. Neapolitan mains follow suit, spotlighting local catches in preparations like stewed baby octopus and a black pepper mussel pot. Dessert gets a spirited finish with the arrivederci dessert, a lemon sorbet laced with vodka and prosecco for a crisp, boozy closer.

Behind the bar, Rafael Arevalo has created six signature cocktails alongside a selection of classics. The gin-based Smashed Basil leans light and herbaceous, while Somewhere Over Fortress Hill packs a punch with passionfruit, whiskey and coriander. For Negroni loyalists, the Rum-roni swaps gin for rum, delivering a deeper, fuller-bodied take on the blueprint.

Coffeelin
Address: G/F, 228 Electric Road, Fortress Hill, Hong Kong

Grand Majestic Sichuan overhauls its weekend brunch with a new format channelling the smoky, spice-laced energy of a traditional Sichuan shao kao (barbecue) joint.

The meal kicks off with cold starters that lay bare the cuisine’s reverence for fermentation and heat. It begins with vegetable pickles, chilli-oil potato strips, and Sichuan peppercorn jellyfish that set the tone. Warmer bites follow, including crispy tofu tossed with chillies and house-made mala oil, before the grill takes centre stage. Mains arrive as whole calamari with scorched chillies and leek sauce, garlic-butter tiger prawns and chilli-salt-roasted Three Yellow Chicken, each dish punched up with fire and aromatics. Classic sides round things out: mapo tofu, fish-fragrant aubergine, and chilled Sichuan noodles slicked with spicy sesame sauce.

Available Saturdays, Sundays and public holidays, from HK$588 per person.

Kennedy Town pasta bar Nocino debuts its first brunch menu, drawing inspiration from Switzerland’s Italian-speaking canton for a weekend spread of rustic, home-style plates across three courses. Highlights include a shared platter of Italian-Swiss charcuterie, Wagyu beef tartare and lobster Bloody Mary tagliatelle in a tomato-forward sauce. Available Saturdays, Sundays, and public holidays from 11.30am to 4pm, priced from HK$298 per person. An optional 90-minute free-flow is available for HK$158 per person.

Nocino
Address: Shop A, 39-41 Cadogan Street, Kennedy Town, Hong Kong

Antonio Lai and Samuel Kwok of The Opposites unveil a new seasonal cocktail menu where Asian flavours meet classic recipes, all filtered through the lens of music and pop culture. The Rhapsody in Blue leads the charge, a reimagined Blood and Sand named after the sweeping 1922 film score, built on rice pu’er, clarified blueberries, and balsamic vinegar, with Maraschino and sherry lending depth and sweetness. The Smooth Operator reworks the Martinez with soju, papaya-corn liqueur and orange bitters, while Walking on Sunshine offers a herbaceous pour, available in both full-proof and zero-ABV versions. Available July 6 through September 30, 2026.

Nana’s Green Tea marks its 25th anniversary this summer with a limited-edition lineup worth your attention. From now until August 30, the café rolls out premium matcha desserts crafted from Tamamasa Koyamaen, a heritage Kyoto tea producer, alongside a new savoury rice dish.

The matcha cookie milkshake leads the charge: a decadent twist on the café’s best-seller, layered with matcha jelly, Lotus Biscoff biscuits and matcha cream, finished with a chocolate drizzle. For something more composed, the premium matcha parfait delivers silky, fragrant soft serve swirled with shiratama dumplings, genmai roasted-tea crisps, Biscoff crumbs and chocolate sauce. The triple matcha soft serve doubles down on intensity with three distinct hits of matcha in ice cream, sauce and powder. On the savoury side, the Korean-style tuna yukhoe donburi with onsen egg offers a light, satisfying counterpoint.

Nana’s Green Tea (Kai Tak)
Address: Shop B128, B/F, Airside, 2 Concorde Road, Kai Tak, Hong Kong

Nana’s Green Tea (Wong Chuk Hang)
Address: Shop 206-207, 2/F, The Southside, 11 Heung Yip Road, Wong Chuk Hang, Hong Kong

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