Spanish taverna Rustico is thrilled to welcome a respected new chef, prized white truffles from Alba and sumptuous a la carte additions to its authentic menu at Lai Chi Kok dining destination D2 Place One, all in tandem with the arrival of the autumn season.
Head Chef Javier Gomez Barajas, a well-travelled Valencia native, brings gravitas and fresh creative vision to Hong Kong, and will excite with a commitment to traditional Mediterranean flavours and classic Basque Country influences prepared with contemporary finesse. Putting his spin on the taverna’s popular menu from the get-go, he creates an array of new autumnal dishes that celebrate Spain’s rustic culinary heritage with a unique contemporary refinement.
Drawing inspiration from his mother’s cooking, the 41-year-old chef seamlessly blends home-style favourites with his own creative flair. With over two decades of culinary exploration in Spanish and Mediterranean kitchens, he has left his mark in San Sebastian, Tenerife, Madrid, Valencia, Colombia, Scotland, Nigeria and Ho Chi Minh City. Along the way, he has embraced Basque cuisine, championed fresh fish, perfected new-age tapas, and incorporated Asian flavours into his classic Spanish repertoire.
Chef Gomez Barajas’s love of country cooking and more than 20 years of globe-trotting experience culminate in a celebration of Alba’s annual hunt for ‘white gold’ – fresh truffles unearthed every autumn and served at fine tables around the world. Five dishes showcasing Rustico’s light Mediterranean-style flavours enriched by earthy white truffles are available. In Poached Japanese Egg and Spanish Potato Textures (HK$378, 5 grams white truffle), the sensuous fragrance of the truffle caps deliciously creamy and runny sous vide poached egg – a premium organic Japanese variety famed for its rich, bright orange yolk.
Representing the beloved heart and soul of Mediterranean cuisine, Homemade Tagliatelle (HK$528, 5 grams white truffle) is paired with luscious mushroom jus, butter and parmesan cheese and elevated by white truffle’s intoxicating aroma and earthy piquancy. Other delicacies comprise Burrata and Mix Leaves Salad with Walnuts Vinaigrette Dressing (HK$428, 5 grams white truffle) and Beef Carpaccio with Manchego Cheese, Arugula, Black Olive and Pine Nut Dressing (HK$488, 5 grams white truffle).
A dessert of “Rustico” Tiramisu Foam (HK$238, 3 grams white truffle) tests the culinary versatility of the autumn delicacy with fresh shavings topping homemade tiramisu. The Alba extravagance can also crown any dish on the a la carte menu for the additional price of HK$68 per gram.
Standouts of the main menu reflecting the new chef’s fresh interpretation of Rustico’s authentic Spanish dining experience include Spanish Raf Tomato and Marinated Cod Fish Salad (HK$158). This appetiser showcases his expertise in cold-starter marinades, featuring grooved raf tomatoes known for their sweet balance of sugars and citric acidity. Topped with salty anchovies and pickles, and drizzled with extra virgin olive oil, it delivers a refreshing and flavourful experience that tantalises the taste buds.
Firm, nutty Spanish goat’s cheese is the perfect match for the smoky grilled peppers of the Valencia favourite of escalivada – Chef Gomez Barajas throws whole nuts into the mix as well in Roasted Majorero Cheese and Escalivada Mix Nuts Salad (HK$168), laced with rosemary-date dressing.
The beloved house signature of Rustico Broken Egg (HK$138) delights following a spectacular reinterpretation by the new chef. This version features deep-fried baby squid, prawns and confit potatoes. The potatoes are perfectly crispy on the outside and irresistibly tender on the inside, offering an elevated twist on traditional Spanish fried potatoes. With its runny and yolky goodness, this dish takes huevos rotos to new heights.
Expressing the chef’s seafood fondness and expertise, Pan-seared Scallops (HK$198) unite with pureed peas and spicy chorizo in a colourful dish of juxtaposed textures and intense but balanced tastes. His take on the Spanish south-coast delicacy of Pescadito Frito (HK$168) sees pieces of local market fish, cod and squid deep-fried in olive oil and dipped in a vivid array of sauces and dressings: yellow aioli, black squid ink and green mojo – a cilantro-fuelled favourite inspired during his tenure in the Canary Islands.
Rice is a Chef Gomez Barajas speciality and he shares his knowledge of the world’s best types and cooking times with the Rustico culinary team for several guaranteed best-selling dishes. Red Crab ‘Meloso’ Creamy Rice (HK$558) sees the fragrant crustacean on a bed of Spain’s creamy, honeyed meloso rice variety. His knockout paella, Duck Foie Gras, Wild Mushroom and Chicken Paella (HK$328), not only uses prized bomba rice from the Ebro delta in the northeast Spanish port of Tarragona – which best absorbs rich flavours during cooking – but also folds in luxurious duck liver alongside chicken, wild mushrooms and two types of beans: tender green beans with rosemary and crisper, 
sweeter flat beans.
The chef takes inspiration from Central America in crafting ‘Escabeche’ Chicken Stew with Hand Cut Crispy Potatoes (HK$258). This delightful dish features tender stewed chicken immersed in a flavourful Belize-style soup infused with onions and spices, providing a heartwarming culinary experience perfectly suited for the autumn season as temperatures begin to cool.
Headlining a list of Spanish sweets is the heavenly newcomer of Caramelised Bread Pudding (HK$75). Brioche brings soft lightness, pan-sauteed green apple adds fruity juice, and hazelnut ice cream provides nutty creaminess, while the aroma and crunchy surface of the caramel coating take it out of this world.
Expressing his Basque culinary leanings, Chef Gomez Barajas has refreshed the previous Spanish-style cheesecake offering with Basque Country Cheesecake (HK$75), and tempers its characteristic silky and creamy consistency with a dollop of peppery, balsamic rosemary-infused ice cream.
Providing the perfect toast autumn, Spain’s quality sparkling wine, cava, is poured over shots of vodka and gin as well as freshly squeezed orange juice in a new addition to the drinks list – Agua de Valencia (HK$92). Echoing both mimosa and sangria, this fruity and refreshing signature Spanish cocktail is an ode to the chef’s home town.
Chef Gomez Barajas has also created a special 8-course seasonal tasting menu (HK$1,188 for 2), embracing new and signature creations. The feast begins with pintxos (snacks) of Spanish Serrano Ham with Caramelized Goat Cheese and “Salmorejo” Strawberry and Basil Shoot; a satisfying soup of Classic Spanish Winter Pot with “3” Textures Iberico Soup, Chickpea, Truffle and Potato; and an eggy delight of Red Tuna Tartare, Japanese Egg Yolk with Toast.
Heralding a choice of mains is a tribute to the bountiful sea and mountains of the chef’s homeland: Pan Seared Scallop, Slow Cooked Beef Cheek, Morcilla Croquette with Iberico Ham, Radish and Beetroot Purée. Mains include Duck Foie Gras, Wild Mushrooms and Chicken Paella; Charcoal Grilled 7 Days Dry Aged Seasonal Fish; and Charcoal Grilled Iberico Secreto with Chimichurri Sauce and Confit Potatoes, while a traditional Paella embracing Langoustine and Young Garlic can be savoured for an additional HK$98. Desserts are a dulce duo of Manchego Cheese Mousse with Rosemary Ice-cream and “Rioja” Wine Dressing, and Chocolate – Orange Bite.
“After travelling the world for 20 years, I am excited to be newly settled in Hong Kong and present my original interpretations of Spanish classics,” says Rustico’s Head Chef Javier Gomez Barajas. “As seen in the new dishes I have introduced from my heart this autumn, I like to enliven familiar tastes with new elements from the varied culinary cultures I have been immersed in – but always with a respect for Spanish tradition and the memories of my youth beside the Mediterranean Sea and in the Valencia and Basque countryside. Another autumn passion for me is Alba truffles, so I’m delighted to share a special menu of these with diners, too.”
Occupying 2,000 sq. ft and seating 80 people, Rustico is named for its traditional rustic Spanish taverna decor modelled after typical Catalan restaurants – complete with wooden beams, an open kitchen with hanging jambon and pots and pans, red brick and tile mosaic flooring. In true ‘taverna’ style, the intimate venue enables diners to interact with the kitchen team and observe Chef Javier Gomez Barajas’s culinary flair. A semi-outdoor area offers the romantic countryside vibe of dining al fresco under grapevines.
Rustico is located at G01, D2 Place One, 9 Cheung Yee Street, Lai Chi Kok, Kowloon, Hong Kong. It opens daily from 12 noon to 3pm (last orders at 2:30pm) and 6pm to 11pm (last orders at 10pm), offering lunch, happy hour and dinner menu options with conviviality fuelled by Spanish sangria, cocktails, wines and spirits.
For more information, please visit www.rustico.com.hk/; for enquiries or reservations, please call (852) 2743-4511, Whatsapp (852) 5308-5702 or email rvs@rustico.com.hk.
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