Casa Cucina introduces fresh summer dishes
Created by chef-owner Anthony Cheung, the menu showcases six seasonal dishes inspired by summer fruits and leafy greens.
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Casa Cucina, celebrated for its playful approach to dining, has introduced its new Summer Menu. Guided by chef-owner Anthony Cheung, the menu features six seasonal dishes inspired by the vibrant colors and nutritional richness of summer fruits and leafy greens.
Among the starters is the Burrata & Peaches, where sweet, juicy peaches complement velvety burrata for a delightful mix of flavors and textures. The Cured Salmon, made with premium Norwegian salmon, is cured in-house using the French “mi-cuit” method and infused with lychee wood smoke, adding a subtle complexity to the dish.
Source: Casa Cucina
The menu also includes Lobster Ravioli featuring the unique "Scarpinocc" pasta shape from Lombardy. This dish uses the whole lobster, with its meat and tomalley for stuffing, the headshell for sauce and the legs for lobster oil, creating a rich and flavorful result.
For those seeking heartier options, the Honey Glazed Chicken offers a blend of local and Italian flavors. It uses Italian spring chicken glazed with Lychee Raw Honey from local organic farms, complemented by shimeji, oyster and maitake mushrooms and fresh baby spinach.
"We are excited to present our Summer Menu, which celebrates the vibrant color of the season," said Chef Anthony. "Each dish is a testament to our commitment to using fresh, high-quality ingredients that highlight the essence of our playful cuisine while embracing local flavors."
Quick facts
- Where – Shop C & D, Riviera Mansion, 59-65 Paterson St, Causeway Bay
- When – Monday to Sunday, noon - 10 p.m.
- Price – $$-$$$
- Phone – +852 2152 0556
- Website
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