Been here so many times for Lunch, Dinner and Brunch since the beginning of their opening. I find that the menu here changes quite frequently, except for their permanently featured signature items. Below are some of the dishes I liked the best. For every one great dish however there were 3-4 other dishes I didn’t post on here that I thought were ok but could have carried much more potential in final taste..
Whipped Lardo di Colonnata -
One of the reasons to visit Doppio Zero, the whipped lardo spread.
2-3 other places also provide it but the one here remains the best.
Bread -
I think the bread has improved slightly in terms of uniform slicing and heating up. But for some reason it doesn’t feel very Italian as usual..
Monkfish Liver with Fennel Seed, Salmon Caviar,
Candied Kumquats, Ricotta and Moscato Gelee – $110
This dish was from last year but I vividly remember how fresh this was, I miss it nowadays. It is Monkfish liver season again… ~ 8/10
Seasonal Squash Gnocchi, Steamed Hairy Crab, Prosciutto Cotto, Aged Balsamic Butter – $180
This new dish is served during fall/winter in 2012. On initial bite the balsamic vinegar gave an acidic kick which overwhelmed the tongue, but subsequently bites as the palate gradually warmed up to the tanginess became quite great. The hairy crab roes taste was stronger than expected from an Italian restaurant, the gnocchi spot on cooked. A very good dish actually. ~ 10/10
Chitarra of Sea Urchin, Crab Roe and Tarragon – $165
This dish is a Signature at Doppio Zero, people actually come to get their fix for this. I actually remembered this to have tasted even better at the beginning as it had a good crab bisque flavour. Nowadays it is mostly all about sea urchins. And the Chitarra here has never really been a chitarra but more like a Tagliatelle pasta, being a bit flat. ~ 7/10
Stewed Escarole, Tuscan White Beans, Spicy ‘Nduja Sausage – $48
No longer on the menu, I actually quite liked this. Nowadays it seems to be replaced with a Flowering Baby Cabbage or a Puntarella dish. ~ 8/10
Porchetta of Pork Belly and Pork Loin, Marinated for 4 days with Persimmon,
with Persimmon Salad, Fennel and Parsley – $325
We were a little disappointed actually, as the Porchetta skin was soft and fatty unlike a normal Porchetta. The loin part especially was dense and overcooked, hard to cut through. Hope they can improve on this! We liked the marination and overall flavours though. ~ 5/10
Grilled USDA Prime Ribeye (10 Oz) with Bone Marrow – $385
With Anchovy & Garlic butter, and Gremolata herbs mixture. Always a highlight here, it is almost becoming a cliché for being the most satisfying steak in HK and available at a great price point. ~ 8.5/10
Price: HKD $300 per Person.
Ease of Access: 4/5 (Close to Sheung Wan MTR exit by 5 minutes)
Food: ♕♕♕ to ♕♕♕♕♕ 1/2 (Really depends on the day, seasonal recipes and what is ordered that day. A bit inconsistent and you need to take a gamble.)
Opening Hours:
Mon to Sat - 12:00pm - 15:00pm, 18:00pm - 23:00pm
Sun - 11:00am - 16:00PM
Address: 上環文咸東街22號地下
G/F, The Pemberton, 22 Bonham Strand, Sheung Wan
Ph: 2851 0682
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