Cucina at Marco Polo Hongkong Hotel Unveils Limited-Time Black Truffle Menu Curated by Chef Andrea Delzanno
(IN SHORT) Cucina, the acclaimed Forbes Travel Guide Four-Star restaurant, is celebrating the summer truffle season with a limited-time black truffle menu from 15 June to 16 August 2025. Crafted by Chef Andrea Delzanno, the six-course menu features exceptional Italian dishes enriched with aromatic black truffles from Western Australia. Signature offerings include beef carpaccio with truffle cheese, baked crab meat with creamy leeks and caviar, wagyu beef with duck liver and cherry purée, and hearty pasta and risotto options. Guests can enjoy these luxurious creations with panoramic views of Victoria Harbour and the city’s iconic nightly light show. The seasonal menu is part of the all-day à la carte experience at Cucina, located at Marco Polo Hongkong Hotel.
(PRESS RELEASE) HONG KONG SAR, China, 2025-Jun-9 — /Travel PR News/ — Marco Polo Hongkong Hotel proudly presents a seasonal culinary highlight at its Forbes Travel Guide Four-Star restaurant, Cucina. From 15 June to 16 August 2025, guests are invited to indulge in an exclusive black truffle menu meticulously curated by Chef de Cuisine Andrea Delzanno. The six Italian-inspired dishes shine a spotlight on the deep, earthy flavours of premium black truffles sourced from Western Australia — a region globally admired for its ideal truffle-growing climate.
Among the refined appetisers is the beef tenderloin carpaccio, served with truffle cheese, button mushrooms, rocket, and delicately finished with freshly shaved black truffles (HK$298), offering a contrast of textures and bold aromas. Another standout is the baked crab meat in shell, paired with creamy leeks and black truffle caviar (HK$288), all elegantly presented in the crab’s own shell and enriched with the intense fragrance of truffles.
A centrepiece of the menu is the grilled wagyu beef tenderloin, served with seared duck liver, cherry purée, and spinach, elevated with the luxurious addition of truffles (HK$588). Pasta lovers will enjoy the homemade ravioli “del plin” filled with beef and spinach, topped with red prawn tartare and truffles (HK$348), or the fettuccine with butter and parmesan cheese sauce, featuring fresh Tuscan sausage and truffles (HK$358). The menu also includes the richly layered risotto with wild mushrooms, “Testun” barolo cheese, asparagus, and truffles (HK$368), creating a seasonal harmony of earthy ingredients.
Guests can savour these exquisite truffle creations alongside breathtaking views of Victoria Harbour and the nightly “A Symphony of Lights” show, enhancing every dining moment. The black truffle dishes are offered on the all-day à la carte menu throughout the promotion period.
Reservations can be made via phone (+852 2113 0808), email (info@cucinahk.com), or online:
Reservation Link
Online Store
MEDIA ENQUIRIES
Ms Anissa Wong
Director of Communications
Marco Polo Hongkong Hotel | Gateway | Prince
3 Canton Road, Harbour City, Tsim Sha Tsui,
Kowloon, Hong Kong SAR, China
T +852 2118 7281
E anissa.wong@marcopolohotels.com
Ms Queeny Iu
Assistant Communications Manager
Marco Polo Hongkong Hotel | Gateway | Prince
3 Canton Road, Harbour City, Tsim Sha Tsui, Kowloon, Hong Kong SAR, China
T +852 2113 7316
E queeny.iu@marcopolohotels.com
SOURCE: Wharf Hotels
