Spring is the time to welcome new beginnings and as the weather warms, we enjoy a plethora of new seasonal ingredients for both chefs and guests to sink their teeth into. With the arrival of a new season, we return with the spring edition of our early week dinner series, PLATED, showcasing the best of the season from a star-studded line-up of chefs.
Exclusively available on Mondays and Tuesdays, emerge from hibernation, pack up the heater and blankets and head out for a night on the town. Start your week on the right foot with new menus designed for two or more at Associazione Chianti, Taqueria Super Macho and Motorino.
‘Primavera in Toscana’ at Associazione Chianti – $658 per guest
Chef Josh Stumbaugh captures the essence of cucina povera in the new spring dishes at soulful Tuscan trattoria Associazione Chianti. With an abundance of greens ranging from artichokes and peas to fennel and spinach and a hearty striploin rounding out the menu, diners are sure to be whisked away into an Italian spring dream.
The Tuscan feast kicks off with menu exclusive Carciofi Fritti, seasonal artichokes lightly battered and fried with fennel and aioli, to prepare the palate. Followed by Ribollita, a classic Tuscan bread soup, and Tagliatelle with peas, prosciutto and parmesan, two flavourful, balanced dishes leading up to the main event – the Controfiletto con L’osso. A signature on the menu, this 450g thick-cut striploin is grilled to perfection and served alongside traditional contorni, Spinaci and Patata. Of course, no Italian meal is complete without the house-made Tiramisu scooped tableside to end the evening with delight.
$658 per guest plus ten per cent service charge | Reserve here.
‘La Fiesta del Sol’ at Taqueria Super Macho – $248 per guest
As the weather warms in Mexico, the streets and markets fill with a boisterous energy and the city thrums with the vibrancy of those living life to the fullest. As the sun brings warmth, the crops and fields across the country become abundant with fresh produce; at Taqueria Super Macho, Chef Billy Otis makes use of this seasonal availability to liven up the come-as-you-are taco joint with vibrant dishes and crave-worthy staples.
As with any good fiesta, the meal starts with warm tortilla chips served alongside freshly-made Salsas & Guacamole before diving into the ooey gooey Three Cheese Quesadilla filled with a triple-threat line-up of Oaxacan, cheddar and Monterey Jack cheeses. Next up, is the seasonal menu exclusive, Spring Vegetables Tostadita, a toasted tortilla topped with seasonal vegetables, roasted garlic, sauteed onion and queso fresco alongside Chef Billy’s Beef Taquito, a rolled taco stuffed with tomato and chilli-stewed beef and seasonal vegetables. Even those already satisfied cannot end a meal without a Mexican staple: Crispy Fish and Al Pastor tacos. Get ready for a lively celebration of spring all washed down with ice-cold cervezas and tequila served any style, from straight sipping to mixed in a Margarita.
$248 per guest plus ten per cent service charge | Reserve here.
‘Ciao, Napoli!’ at Motorino (SoHo, Wan Chai) – $208 per guest
Inspired by the warm weather and flourishing produce, Chef Roberta De Sario is welcoming the spring harvest with new vibrant dishes paired alongside not-to-be-missed classics at the original pizzeria Napoletana. In a concrete jungle like Hong Kong, where accessibility and availability of ingredients can be sourced year-round, it can be easy to lose a sense of seasonality, but Chef Roberta’s PLATED menu leans into spring and keeps things light and flavourful.
Spark your appetite and senses with menu-exclusive Asparagi al Forno, oven-baked green asparagus with radicchio and Calabrian chilli, while the signature Polpette al Sugo, braised, tender meatballs in a mouthwatering tomato sauce, gives a hearty balance to the seasonal greens. Next, guests can choose from a selection of four pizze: the classics Margherita and Soppressata Piccante, to the signature Tonno e Cipolla or the specially-crafted Il Decennio, which celebrates the season of new beginnings. Comprised of creamy fior di latte, spinach and smoked scamorza, this seasonal pizza is finished with a dusting of Calabrian chilli and pecorino, before the entire meal ends with a dreamily soft and slightly sweet Tiramisu.
PLATED Spring menus at Associazione Chianti, Taqueria Super Macho and Motorino (SoHo and Wan Chai) are available for dinner on Monday and Tuesday evenings from 27 March to 6 June. For more information, visit here.
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