SCARPETTA di Daniele Sperindio
For the first time in 2019, Art Central presented SCARPETTA by chef Daniele Sperindio, a bespoke pop-up restaurant created specially for Art Central.
SCARPETTA presented a contemporary Italian menu. The root of all recipes is Italian but many of the dishes presented were lifted with flavours sourced from around the world. Signature dishes included egg-based fresh tagliatelle pasta served with mud crab and Thai red curry sauce and a paccheri pasta served with blue foot mushrooms, stilton cheese and balsamic.
Chef Daniele Sperindio began his culinary journey in Genoa, Italy before training under Michelin starred chefs Grant Achatz (Alinea – Chicago 3 Michelin stars) and Yoshihiro Narisawa (NARISAWA – Tokyo 2 Michelin Stars). Most recently, Daniele directed the culinary program as executive chef at award winning ATLAS bar in Singapore, currently ranked 8th in ‘The World’s 50 Best Bars’.
Daniele has recently relocated to Hong Kong to take up the role as culinary director at the new Magistracy Collection Project currently being built within the former Central Magistracy.
Tagliatelle pasta, mud crab, thai ted curry, basil. HKD$268
Paccheri pasta, yellow chanterelles mushrooms jus, stilton, balsamic. (v) HKD$228
Freshly baked madelines. (v) HKD$68
Risotto roasted pumpkin, pesto, seeds. (v) HKD$188
Charred spanish octopus, golden potato confit, garlic, oyster leaves. HKD$178