Vitello Tonnato
This signature appetizer features thin slices of veal loin and tuna cream that melt in your mouth. Chef Marcello specially refined this sauce from the traditional heavy and cheesy recipe to this lighter version, to better suit the tastes of local diners. The carpaccio is presented in a simple yet modern plating to start a meal.

Tomato Carpaccio
Brightly coloured tomatoes from Japan are selected for this refreshing cold dish. Thinly sliced tomatoes are evenly plated and topped with a sprinkle of basil and thyme. Italian black olive seeds and spicy olive oil are added for a hint of heat to enrich the flavours.

Roman clay pot baked chicken
Reimagining the cuisine of Ancient Rome, a whole chicken is seasoned and steamed in a clay pot, giving a rich aroma and juicy meat. Mushrooms and black truffles are added to give extra earthy flavours. The chicken is glazed with a sweet and sour sauce made from chicken fat and white vermouth. Flavoursome and tender, this is a perfect dish for sharing.

Steamed seabass fillet
Wild-caught Mediterrenean seabass fillet is gently steamed at 75 ºC with olive oil and anchovies, giving a hint of saltiness to the thick piece of tender fish meat. It is served with Amalfi lemon, potatoes, zucchini flowers, and classic vongole sauce.

Cherry, moscato wine, mascarpone
This brand new dessert is a creative take combing a blend of different textures. It features soft mascarpone cheese, sweet moscato wine jelly and sorbet, and fresh cherries. The sweet wine, creamy mascarpone and tart fruit all combine beautifully together. This light dessert is the perfect finish to an Italian feast.

Chef de Cuisine Marcello Scognamiglio grew up in the sunny coastal city of Naples in Southern Italy. His cooking philosophy is deeply influenced by his grandmother’s heart-warming home cooking and the fishing culture of his hometown. After training and accumulating experience in Michelin-starred restaurants in France and Bangkok, Chef Scognamiglio moved to Hong Kong, the international food paradise, to lead the kitchen at Grissini.
“The secret ingredients in every exquisite dish are passion and hard work,” he said. “The joy of diners is my greatest reward.”