Join Castellana from April 15 to 20 for an exclusive collaboration between executive chef Romeo Morelli and director of wine Alan Tse. Priced at HK$1980, the four-course wine dinner features some of the finest Piedmont wine in magnum bottles.

The culinary experience showcases a thoughtfully curated selection of timeless Piedmontese cuisine, expertly paired with magnum wines from Piedmont, Italy. Embark on your culinary journey with a special amuse bouche crafted by executive chef Romeo Morelli, followed by a delicate river prawn tartare, marinated with Amalfi lemon zest and morel mushrooms served in three ways. The prawn tartare is paired with the refreshing Damilano, Metodo Classico, and Brut NV to bring out the freshness of the ingredients. Next, savour the homemade “plin” ravioli featuring capon (chicken) and parmesan sauce paired with Giacomo Conterno, Vigna Francia, Barbera d’Alba 2009 & 2010 1.5L. The highlighted main course, Fassona beef short ribs, are cooked in a red wine reduction and served with pan-seared vegetables, paired with the distinguished Rocche Costamagna, La Morra dell’Annunziata, Barolo 2009 1.5L.

End the night on a sweet note with piccola pasticceria, small-bite desserts crafted by chef Romeo, as well as Castellana’s Piedmontese cheese selection, paired with Ceretto, Castiglione Falletto Bricco Rocche, Barolo 2004 & 2005 1.5L.

To make a reservation, head to the restaurant’s official website here.