In 2008, the year of the Olympic Game in Beijing, Alberto Alboreggia started his Italian Restaurant, Tavola in Beijing. The restaurant became a popular restaurant for the Italian Olympic Team, and also AC Milan Football Team. Chinese celebrities like Gong Li, Jiang Wen and Jacky Chen spoke highly of Alberto and his restaurant. While filming “Karate kid”, Will Smith celebrated his son Jaden birthday party Tavola. After his expansion of Tavola to Shanghai and now brought his culinary skill to Hong Kong and opened Opera House Italian Restaurant & Bistrot. The Como born Chef Alboreggia has a rich experience working in renowned hotels and restaurants around the world and started early his professional way. Coming from a cooking family, his first experience was working in a family restaurant in the south cost of Spain, Puerto Banus. Alboreggia was then started with Conca Bella - a gourmet restaurant awarded with one Michelin star and 16 Gault points. Alboreggia joined Kempinski Group and worked in Greece and Jordan (where he had an honor to cook for her Royal Highness Queen Rania) and received the title of the Youngest Executive Chef in the group. In 2006, he moved from Europe to China to create his first Italian restaurant in Beijing to continue sharing his authentic and sophisticated Italian cuisine to many others. The Italian Opera House Bristot in Hong Kong design concept is not minimal, not cosmopolitan, not cold, but with a cozy
sophisticated, warm heart-touching to create comfortable atmosphere. It is a place that looks like has always been there, a place to be, to feel home. The ground floor's ambience red brick walls are
aged with time, the Venetian chandelier, old hexagonal tiles play with the mood of an Italian house in the countryside. The next level up is with proper dining tables and setting in a more classy and contemporary way. It is indeed the prefer choice but yet we still can't help but wonder how is the name The Italian Opera House Bristot is related to the decor and ambience. mylifestylenews went for a tasting......
<Goose Liver Combination: Porto Wine
Terrine & Pan-fried with Blueberry>
and cold French goose liver creates the perfect balance of creamy richness and
tart Italian blueberries. Only the top class
foie gras from France make the cut. The pan-fried liver
is paired with a sauce of sweet, plump berries, while its delicately steamed
and chilled partner is served with refreshing homemade mint jelly.
<Pan-fried Hokkaido Sea Scallops, Porcini
Mushrooms, Taleggio Cheese & Truffle Oil>
scallops are undoubtedly Japan’s best, and here at the Opera House, only the
best will do. These plump and tender scallops are paired with earthy porcini
mushrooms, taleggio cheese and a hint of truffle oil, all authentically sourced
from Italy. Crispy beetroot adds a final textural, rustic touch.
<Iberico Pork Cheek Risotto, Pan-Fried Goose Liver & Blue Berry Sauce>
Iberico pork cheeks are marinated with rosemary and red wine for 16
hours, preserving the meat’s intense juiciness, tender bite and mesmerising
taste. The cuts are then slow cooked at 84 degree Celsius to perfectly balance
the meat and fat, served with French foie gras in tart blueberry sauce. The
underlying risotto captures the full sensation of creamy, lightly sweet and
sour accents in this dish, imbued throughout with cheesy truffle flavour.
Asparagus Sauce, Cherry Tomato & Taggiasca Olives>
Al dente Italian pasta marries the tart sweetness of organic cherry
tomatoes, with the added savouriness of black Taggiasca olives, capers and
fresh onion and parsley. The base for this light, invigorating entree is a
velvety green Spanish asparagus sauce that complements the sunny flavours with
Seafood Skewer & Grilled Vegetables "OperaHouse">
Italian sea bass and prawns are the ideal companions for Norwegian
salmon, capturing the crisp, savoury juiciness of the finest seafood to
highlight their natural flavour. Four different organic Italian vegetables are
lightly charred on the grill for a delicately sweet base, while a squeeze of
lemon and pure Italian olive oil enhance the overall dish’s clean, fresh taste.
The chewy crescent of crust ins made from imported Caputo "00" flour and Italian mineral water, and left to rise for at least 36 hours. This results in a crisp outside that gives way to a soft middle, wrapped around fragrant buffalo mozzarella cheese, sweet basil and San Marzano tomato spread considered the finest paste tomatoes in the world. Rocotta, mushroom and ham round out the simple goodness of rustic baked bread.
<Prosciutto e Rucola Piza>
Prepared with our authentic imported Caputo “00” flour and Italian
mineral water with at least 36 hours of rising process, this freshly baked
pizza is bursting with rustic flavour. Homemade San Marzano tomato sauce is
layered with salty prosciutto, creamy smoked buffalo cheese and cherry
tomatoes, given extra bite with arugula.
<Grilled Wagyu Rib Eye Steak>
Choice of: Roasted or Mashed Potatoe or Grilled Vegetables.
The 700 gram steak is suitable for sharing among 2 to 3 people. Top quality Austrian Wagyu beef is slow cooked over a charcoal grill at
450 degree Celsius, maintaining its essential tenderness and juiciness.
Seasoned lightly with a hint of sea salt, diners get the full impact of Wagyu’s
rich, meaty flavour. A choice of grilled organic vegetables or mashed potato
complements this dish.
<Opera House Chef Selection> (6 Pieces)
Six individually handcrafted desserts are offered to match your every desire. The full, traditional taste of each cup stands on its own without too much sugar. Sample bites of fresh cream vanilla gelato, chocolate lava cake, tiramisu, creme brulee, chocolate mousse and panna cotta, six different desserts to match your every desire. This dish is a good choice to share between 3-4 people.
Ambience : 3/5
Food : 3/5
109-111 Queen's Road East
Wan Chai, Hong Kong
Tel: +852 2520 6677 / 6678