Osteria Marzia, our coastal Italian oasis located in the heart of Wan Chai, invites you to experience the romance of coastal Italy through its stylish design, charming service and a menu crafted by two acclaimed chefs. Executive Chef Luca Marinelli invited fellow culinary maestro Chef Matthew Kirkley of Magistracy Dining Room and one MICHELIN-starred BELON, to join him to showcase the bountiful treasures of the sea.
A marriage between Chef Matthew’s profound love for seafood and Chef Luca’s extensive knowledge and respect for the traditions of Italian cuisine has brought dynamic synergy which is evident on this menu. Classic recipes highlight regional specialities yet allow the natural qualities of the ingredients to shine in a celebration of seasonal eating, bringing the essence of the Italian coast to the table.
“Working with Chef Matthew has been life changing,” says Chef Luca. “We had a lot of fun researching ingredients and cooking methods that marry my culture from Italy with beautiful produce from Asia.”
You can whet your appetite with an extensive list of Crudi e Cotti. Hamachi Crudo pleases the senses with delicate flavours of capers, sea grapes and zest of Sorrento lemon while Ventresca di Tonno, tuna belly laid on top of a roasted red pepper sauce, accompanied by the crunch of nduja cracker and a touch of orange. Tartare di Gamberi Rossi, sweet fresh red prawns are prepared simply with Sorrento lemon, almonds and a hint of Sardinian bottarga and Seppia alla Brace, squid with seasonal green peas, squid ink, mint and breadcrumbs.
No Italian dining experience is complete without Burrata. At Osteria Marzia, this classic dish is elevated with seasonal Sicilian Datterino and Roma tomatoes, the sweetness of Italian peach and a drizzle of olive oil. “Caprese is already like summer on a plate, the subtle salty creaminess of the burrata is a magical pairing with the sweetness of sun-ripened tomatoes. Here at Osteria Marzia, we have taken it to the next level and added another summertime hero, fresh peaches from Italy,” says Chef Luca. The Panzanella, another popular summery dish, is prepared with Roma tomato, pickled onion, basil and crunchy croutons. All of this sets the stage for the pastas, which are made fresh daily and prepared with age-old recipes. New additions include the Linguine ai Ricci di Mare, served with an AOP or Aglio, Olio e Peperoncino base — a trademark of Neapolitan pastas — and topped with sea urchins from the Mediterranean and Japan. “The smell reminds me of the beautiful holidays I used to spend with my parents in southern Italy,” adds Chef Luca.
From there, Cappelletti al Nero features ring-shaped squid ink pasta stuffed with ricotta and served with crab broth. Osteria Marzia’s signature Spaghetti Bronte is tossed with Bronte pistachio, Sicilian anchovies and wild fennel to create a nutty and savoury dish.
Secondi, known as the main courses, are the crowning jewels of Osteria Marzia’s menu. Each dish showcases the freshest catch, prepared with skill and respect for the ingredients. The Ma Yau alla Griglia, features grilled fish served with red and yellow bell peppers, Tropea onion and tomato sauce. The Branzino All’acqua Pazza, offers pan-seared sea bream with Hokkaido Asari clams, market seafood, Sicilian Datterino tomato and basil. Finally, the Zuppa Di Pesce, is a hearty seafood soup brimming with market fish, mantis shrimp, Hokkaido Asari clams, black mussels and squid.
At Osteria Marzia, a culinary odyssey awaits, one written by two powerhouse chefs to transport diners to sun-drenched Italian shores. Gone are stuffy formalities; guests will find that the restaurant’s traditional tablecloths have been removed for a more accessible dining experience, and through this new menu, the chance to experience Italy’s seaside charm and culinary heritage right here in Hong Kong.
For reservations or more information, please visit https://www.osteriamarzia.com.hk/
