Off Business
Creative Take on Italian Classics
Creative Take on Italian Classics, Grissini<br/>意式經典 創新展現

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.

Creative Take on Italian Classics, Grissini<br/>意式經典 創新展現

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.

Creative Take on Italian Classics, Grissini<br/>意式經典 創新展現

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.

Creative Take on Italian Classics, Grissini<br/>意式經典 創新展現

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.

Creative Take on Italian Classics, Grissini<br/>意式經典 創新展現

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.

Creative Take on Italian Classics, Grissini<br/>意式經典 創新展現

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.”

Creative Take on Italian Classics, Grissini<br/>意式經典 創新展現

Grissini means “breadsticks” in Italian. It is no surprise, then, that the restaurant with the same name welcomes diners with the mouth-watering fragrance of its signature breadsticks, fresh out of its iron oven in the reception area. 

The newly refurbished Italian restaurant at Grand Hyatt Hong Kong is now a cosy and unpretentious environment with open kitchens serving the restaurant, and a delicatessen with cured meat and cheeses.

Helmed by Chef Marcello Scognamiglio, the Grissini kitchen presents classic dishes from around Italy with a creative approach that infuses modern techniques into traditional recipes. 

Grissini 
2‭/‬F‭, ‬Grand Hyatt Hong Kong‭, ‬1‭ ‬Harbour Road‭, ‬Wan Chai
2584‭ ‬7722

Top