Van Gogh SENSES – the world’s first art themed concept store dedicated to Vincent van Gogh, has launched a Signature Handmade Fresh Egg Pasta & Exclusive Cocktail pairing menu and a selection of new a la carte dishes. Delivering an exciting and visionary take on pasta, the 6 new pairing dishes promise to delight diners with something that has never been served in Hong Kong before.
With dishes such as “Dutch Seasonal Oyster & White Vermouth Martini and Fresh Egg Squid Ink Trenette” – a decadent combination of egg and squid ink pasta, a rich Italian pork and oyster sauce – topped with a creamy oyster and milk froth served with mertensia maritima, a form of oyster leaf that can be found on the seabed. This delicious dish not only combines four levels of taste sensation, but has been artfully paired with “Spencer Lake”, a sparkling cocktail of grapefruit juice and Prosecco, cleverly served with refreshing zest to balance the rich flavours of the pasta dish.
An exciting addition to the new menu is the “Fresh Brittany Blue Lobster and Fresh Egg Fennel Trenette”. The succulent flavour of the fresh lobster is brought to life with a refreshing zucchini, fennel and cherry tomato stock, which is served with lobster froth and star anise. The addition of such unique flavours lends a complexity to the dish, heightened by the flavours of the Van Gogh SENSES Signature Cocktail “Starry”, a Raki and anise topped cocktail that flatters the flavours and freshness of this seafood dish.
For those searching for a more innovative pasta, the “24 hours Slow Cook Wagyu Beef Cheek Fettucine, served with 14 months DOP Asiago” is a dish not to be missed. Featuring soft and tender wagyu beef cheek slowly cooked for a day, the juice of the wagyu beef is used to prepare the fresh fettucine pasta which gives the dish a rich aroma, before aged DOP Asiago cheese is draped over the pasta. The entire experience is then complemented with “Heritage Sour”, seamlessly merging the headiness of the pasta with the tartness of Bourbon whiskey and Red Wine syrup.
The menu will also be serving a fresh and light “Japanese Hokkaido New Potato Gnocchi with Roma Tomato and House Smoked Burrata”, interestingly paired with a sweet and sour gin based “Kiwi Basil Smash”. The homemade gnocchi, a staple pasta in the Italian diet will be served with a classic combination, elevated by a fresh Roma tomato sauce topped with homemade smoked mozzarella. A nod to Van Gogh’s heritage, the dish finishes with Dutch purple potato chips and semi-dried Dutch tomatoes.
Other highlights include an indulgent “French Summer Black Truffle and Fresh Egg Spaghetti” which has been matched with “Black Diamond” a sweetly tart drink of rum and almond liqueur. Other pairings on the menu include “Italian Caviar & Bottarga di Muggine Fresh Egg Spaghetti” paired with a tantalising pear and prosecco cocktail prosecco named “Pear Fizz”.
The new a la carte menu also includes appetisers such as “Alaskan King Crab with Curry Coriander Couscous & Compressed Watermelon and Black Garlic Tuile”, a refreshing summer dish fusing the richness of Alaskan king crab with the unexpected twist of a spicy curry and coriander sauce with the crunchy sweetness of watermelon.
No meal is complete without a tempting dessert and with an added emphasis on exploring the five senses, the new dessert “Sweet Corn Cheesecake & Gelato with Caramel Popcorn” is inspired by warm summer months. Using the fresh and natural flavours of sweet corn, the cheesecake is a juxtaposition of sensations and flavours, with crunchy cornmeal contrasting with the creaminess of the ice cream and salty-sweetness of the caramel popcorn.
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