Sabatini unveils seasonal white asparagus menu

At Sabatini’s Tsim Sha Tsui location, the seasonal menu opens with a choice of refreshing starters. A highlight is the poached white asparagus with 24-month Parma ham and Hollandaise sauce, where the subtle sweetness and crispiness of white asparagus is paired with the umami of ham for an elegant and balanced appetiser. Another standout is the pan-fried octopus and scallop with white asparagus, green peas and smoked pike roe, where the produce’s gentle taste pairs harmoniously with flavours of the sea. For mains, the risotto with white asparagus allows the produce’s sweet essence to shine through with simple flavours of buttered risotto with parmesan cheese, while the ocean trout fillet with white asparagus, monk’s beard cress and saffron sauce contrasts the subtle notes of white asparagus with rich and full-bodied flavours. 

Meanwhile, the Central branch is offering a seasonal tasting menu and a degustation set. Recommended starters include the poached white asparagus with pan-seared Hokkaido scallops, Hollandaise sauce and purslane salad, which pairs the delicate sweetness of white asparagus and fresh scallop with the rich creaminess of Hollandaise for a layered tasting experience, while the white asparagus soup with cuttlefish merges the umami of both ingredients through a slow simmer. A signature main course is the Wagyu beef tenderloin served with black truffle sauce and deep-fried white asparagus, where premium Australian Wagyu fillet is charred and enhanced with black truffle jus, whose tenderness is contrasted with the crispiness of white asparagus fried Milanese-style. The seasonal produce also feature in a creative dessert—the white asparagus ice cream served with caviar, olive oil and cacao tuille is a delicate and refreshing finale that delivers a balanced salty sweetness with a faint earthy, vegetal note.