If you are mad about mushrooms, Cantina at Tai Kwun is the place to be this Autumn. Indulge in the rich, earthy flavours of mushrooms straight from Italy’s Autumn Forests with our limited-time seasonal menu, Funghi Collection. Chef Matteo Caripoli draws inspiration from traditional Italian recipes and family favorites from his hometown of Verona to create five new dishes using both Italian and local mushrooms.
Begin with a traditional Piedmont starter of Fritto misto alla piemontes containing a mix of crispy fried mushrooms, veal brain and sweetbread, refreshingly balanced by bright, tangy flavours of salsa verde and lemon. For pasta, indulge in the homemade Raviolo arrotolato, or “rolled raviolo,” specially crafted with a rose-like appearance and a delightful combination of seasonal mushrooms, tender roast chicken and its savory juices, or the Homemade tagliolini truffle featuring sumptuous white or black truffle shavings.
To experience unique takes on Italian favourites, try the Crespelle ai funghi inspired by childhood memories of savoury crepes that Chef Matteo’s mother served at family gatherings, or the Porcini dacquoise, a sponge cake made with mushrooms of all types and forms as a first mushroom dessert for Hong Kong.
All dishes of the Funghi Collection are available during dinner in the modern trattoria from October 1 until 1 December.