Sabatini is one of the Italian restaurants that has a long history in HK, with more than 30 years of experience, operating at The Royal Garden. In 2023 they opened another outlet in HK side, in IFC Mall at Central. Today we went there to see whether there is any difference vs. what we experienced in TST.
Seated comfortably at a table in the middle of the dining room, facing the full-length windows, with the gorgeous harbour view as the backdrop, the restaurant is neatly designed, with arched ceilings, dome walls and brick floors all combined to create a classy and comfortable vibe.
As we were in the white truffle season, we decided to go for the Seasonal Tasting Menu ($2,288 each). Starting with Amuse Bouche, which is a mini tart with beef tartar, plus shaved white truffle on top. The chopped beef tartar was seasoned well, having some capers to give a bit of acidity, with the aromatic truffle integrated into the flavours.
Next came Pink Prawn Salad. The prawn had been minced to a delicious gooey paste, where the tartar is served with prized Oscietra caviar and smoked oil, adding umami and a touch of woody fragrance. Together with salad vegetables scattered on top, it is of wonderful taste, a complete and fantastic starter.
Then it was Slow Cook Egg, which is one of the most iconic ways to enjoy white truffles. The poached egg was placed in the middle, surrounded by porcini mushroom, as well as a sauce made from Parmesan cheese. The Alba white truffles were shaved on tableside, with a fantastic nose that insert its presence but not over-powering the other ingredients.
Next was Boston Lobster Bisque. Very rich and flavourful, the soup was served nicely hot. Apart from the lobster meat, which was firm and sweet in taste, there were some croutons to add texture to the soup. The complex and intense flavours was phenomenal. Another must-try.
Continuing the white truffle specialty dishes, another signature to feature the prized delicacy is pasta. The Homemade Tagliolini with Alba white truffle delivered its promise, perfect al dente in texture, and the pasta was able to carry the sauce and the amazing truffle taste so well I would like to order another one straight away.
The main course was Veal Loin served with morels, parsnip puree and veal jus, plus white truffles. The veal was very tender, beautifully seasoned, with the portion just right to be filling but not too much. The rich flavours of the jus enhanced the enjoyment, with the puree creamy and tasty. The truffle was the icing on the cake.
Dessert was Alba White Truffle Ice-Cream. An interesting ice-cream which had distinguished white truffle flavours but did not feel awkward in taste, having good sweetness level but not excessive, and the crumbs at the bottom provided extra layer of texture and delights.
The Homemade Petits Fours included Almond Biscuits with Jam, Compote Jelly, and Chocolate Mousse on mini taco. All nice small bites to pair with the delicious, fragrant coffee. The menu also included coffee or tea, and with a cup of double espresso the meal finished on a high note.
The bill on the night was $5,144. Service is good, but the staff did not spend time introducing the dishes or ingredients and even did not talk about this year’s white truffles. Considering this is a special menu apparently it is a big miss. Food quality is good though and continue to live up to the Sabatini reputation.
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