Hong Kong, 3 April 2014 – Cafe Roma, GR8 Leisure Concept’s beachside restaurant and cafe on Park Island, has prepared a variety of spring-inspired dishes in their latest menu update to take you into the new season. New dishes dressed in bright vibrant colours and light flavours have been added to the à la carte menu along with the revival of spring-summer favourites to showcase the use of the season’s freshest produce.
In a carefully crafted spread of seasonal ingredients and fresh flavour combinations, Cafe Roma’s latest spring menu features a variety of both classic and innovative dishes that will be perfect for the warmer months to come. Menu highlights include: Grilled Asparagus & Parma Ham with Pecorino (HK$98), a twist on the classic Italian appetiser with a 63-degree egg slow-cooked for 50 minutes; Baked Camembert Cheese with White Truffle Oil (HK$98) served with grilled bruschetta, rosemary, and pine nuts; Toasted Garlic & Potato Soup (HK$68) puréed with Yukon gold potatoes to velvety perfection; the healthy yet refreshing Lumpy White Crabmeat & Avocado Salad (HK$98) with crispy halved butter lettuce drizzled with coriander ranch dressing; and Passionfruit Posset Pudding (HK$68) served with fresh raspberries for a tangy kick.
Executive Chef Jaakko Sorsa has specially created a series of dishes using Springer Mountain Farms’ all-natural, free-range chicken which are raised on an antibiotic-free and vegetarian diet. Every order of the new-and-improved Roasted 100% All-Natural Chicken (available in HK$348 for whole portion or HK$178 for half portion) is made to order with herb-butter rubbed under the skin before roasting for ultimate juiciness, and is served with rosemary-roasted fingerling potatoes from France, grilled zucchini, coleslaw, and gravy. Chef Jaakko also brings a new style of cooking to traditional Buffalo wings with Spicy All-Natural Buffalo Chicken Wings (HK$88), using the slow-cooked method to prepare whole chicken wings which is then served with a homemade variation of the classic Buffalo sauce.
The spring menu revamp even brings back a few local favourites, such as the well-liked Pumpkin Seed-Crusted Silver Cod Fillet (HK$168) with black bean rice and fennel-zucchini salad as well as the Blackened All-Natural Chicken with Grilled Vegetable & Chickpea Salad (HK$108) offering a flavoursome explosion of colours with pumpkin, zucchini, eggplant, baby carrots, tomato confit, marinated chickpeas, and rocket. The ever-popular Fresh Mango Toffee Pie (HK$78) has also been improved, and is now served with fresh whipped cream and homemade chocolate sauce.
Make the most of the spring season with Cafe Roma’s idyllic location by Ma Wan Tung Wan Beach, where you can enjoy a fun day out with the family and slow down for the evening with an ambient meal at our restaurant with stunning night views of Tsing Ma Bridge.
