TABIÀ, the intimate Italian sanctuary on Caine Road, is delighted to announce the launch of its new Dinner Tasting Menu (HK$498 per person). Designed by brothers Roberto and Riccardo Trento, the menu is a heartfelt tribute to their family roots in the Dolomite mountains, blending time-honored signatures with innovative new creations.
A Culinary Narrative of the Dolomites
This tasting menu is more than a meal; it reflects the brothers’ childhood summers spent with their grandmother in the Alpine region. Each dish is crafted to evoke the rugged beauty of the Dolomites, where Italian traditions meet the diverse influences of the mountain borders.
“We wanted to create a menu that feels like home.” Says Roberto Trento. “By combining the dishes our guests have come to love with new seasonal inspirations, we are sharing the evolving story of our heritage and the flavors that define our family table.” Says Riccardo Trento.
Heritage on a Plate
The four-course menu allows guests to explore a variety of textures and aromas, artfully balancing TABIÀ’s long-standing signatures with fresh, seasonal novelties:
· Appetizers: Guests may begin their journey with new seasonal highlights like the comforting Zuppa di porri e patate, a velvety leek and potato soup enriched with smoked pancetta, or the indulgent Vol-au-vent ai Funghi (+HKD48), a delicate pastry filled with earthy porcini and guanciale cream. These are presented alongside TABIÀ’s refined signatures, including the Tartare di Fassone, featuring premium beef with bone marrow emulsion and ratte potato chips, and the fresh Caprese with buffalo mozzarella and aged balsamic.
· Pasta: The heart of the menu features new handmade creations such as the Gnocchi di zucca, showcasing roasted butternut squash with caramelized onions and pecorino, and the robust Ragù di Anatra, a braised duck leg ragù simmered with San Marzano tomatoes and orange. For a true taste of TABIÀ’s soul, the restaurant’s iconic signature Agnolotti del Plin (+HKD58), stuffed with tender short rib ragù and beef jus, remains a must-try standout.
· Mains: For the main course, diners can choose from new seasonal offerings like the delicate Dentice Scottato (seared snapper with creamed spinach) or the savory Capocollo alla griglia (grilled pork collar with long beans). The menu also features the premium signature Manzo di Wagyu (+HKD88), a succulent seared Wagyu striploin served with fresh broccoli sprouts.
· To conclude on a sweet note, the menu introduces a new seasonal delight, the Torta Bolzano (+HKD38),, a traditional Alpine apple tart served with silky vanilla gelato. This joins TABIÀ’s beloved signature desserts, including the classic Tiramisu with rich mascarpone cream and espresso, and the decadent Chocolate mousse, crafted with 74% dark chocolate and roasted hazelnuts.
An Alpine Escape in Mid-Levels
With only 20 seats, TABIÀ offers an intimate atmosphere bathed in blonde woods and rustic accents. The new Tasting Menu invites guests to escape the city’s hustle and immerse themselves in the warm, welcoming spirit of Alpine hospitality.
