From 6 November 2025 to 6 January 2026, Cucina presents a selection of white truffle delicacies on its à la carte menu.
White truffles from Piedmont are highly prized for their rarity and unique aromas. Chef de Cuisine Andrea Delzanno celebrates this coveted “white diamond” in his masterpiece of Cage-free Scrambled Eggs, Crab Meat in Shell, Caviar, and White Truffles (HK$428). Cage-free eggs offer a rich and fresh flavour, and they are paired with crab meat to create a harmonious blend of flavours along with the white truffles. The addition of caviar adds a touch of umami to this luxurious dish.
Guests can also savour one of the most renowned dishes of Piedmont – Tagliolini with Butter, Parmesan Cheese, White Truffles (HK$498). This dish showcases Cucina’s al dente homespun pasta served with Parmigiano cheese for a delightful savoury dimension. This simple yet sublime pasta is the best way to enjoy the white diamond of the kitchen.
Another highlight is the Potato and Leek Cream Soup with Mixed Seafood and White Truffles (HK$348). The velvety texture of the potato forms a rich and comforting base. To elevate the dish to new heights, Chef Andrea incorporates seafood, including octopus and shrimp, which complement the white truffles without overshadowing their earthiness. Seafood lovers should not miss the Baked Chilean Seabass with Sautéed Clams, Caviar Sauce, and White Truffles (HK$538). The Chilean seabass, renowned for its tender texture and subtle taste, is expertly paired with earthy white truffles. Chef Andrea also adds a hint of caviar sauce, which contains fish stock to enhance the seafood flavours.
Other must-try creations include the Risotto with Champagne, Fassona Beef Tartare, Marinated Egg Yolk, Parmesan, White Truffles (HK$498) and the Roasted Italian Veal Chop with Brussels Sprouts, Chestnut Purée, and White Truffles (HK$588). Guests can enjoy these exquisite seasonal dishes on Cucina’s à la carte menu during both lunch and dinner periods.
