Chef GD, a native of Italy, began his culinary journey mastering European techniques in London. He rose to prominence in Asia as Executive Chef at Il Lido and Forlino in Singapore. In Hong Kong, he led the acclaimed Aqua Restaurant, elevating its status as a luxury dining destination. Later, at 1921 Gucci in Shanghai, he crafted menus that reflected the brand’s refined identity. Now back in Hong Kong, he drives culinary innovation across 1957&CO’s portfolio.
Guests may choose from the following set menu experiences:
Three-course dining experience – 788 HKD per person
Four-course dining experience – 988 HKD per person
Five-course dining experience – 1208 HKD per person
Starters
Mojito Gravlax salmon accompanied by an orange dressing and confit fennel
Clams sautéed in a white wine broth, served with toasted Apulia bread
Bluefin tuna tartare paired with green apple compote and pink pepper
Hokkaido scallops crudo, finished with a sea urchin dressing and caviar
Mediterranean octopus served with potato rösti and a fresh parsley salad
Burrata cheese atop tomato bruschetta, complemented by Parma ham and balsamic syrup
Ox tongue salad enhanced with chimichurri and horseradish
Seared duck foie gras, accompanied by poached Port wine cherry and pan brioche
Soup
Chicken or beef consommé, served with savoury egg custard and vegetable julienne
Creamed watercress soup, finished with sour cream
Wild mushroom clear soup
Roman soup, featuring chicken broth with egg drops and parsley
Pasta
Spaghetti with clams, lemon confit, and sweet chilli
Spaghetti with duck egg carbonara sauce and crispy cured pork cheek
Egg spaghetti with Iberico pork ragout
Egg spaghetti served with sea urchin sabayon
Linguine with mussels, chorizo sausages, and bell pepper
Linguine with mushrooms and sausage ragout
Linguine with crab meat, saffron, and lobster jus
Mezze maniche pasta with crispy pork cheek, tomato, and onion sauce
Risotto
Risotto with wild mushroom ragout, aged Parmigiano cheese, and blueberries
Saffron risotto paired with seared bone marrow and roasted veal jus
Citrus risotto with glazed pork belly
Pumpkin risotto with lobster and broccolini
Risotto with Hokkaido scallops and morel mushrooms
Main Courses
Atlantic halibut fillet with pickled chilli and white vermouth sauce
Black cod fillet served with fresh herb mashed potatoes and wild mushrooms
Beef cheek prepared in "Bourguignon style" with roasted new potatoes
Glazed Iberico pork belly, accompanied by celeriac purée and cider sauce
Braised fore lamb shanks, served with roasted roots and mixed spices sauce
Steak au poivre – beef striploin with Armagnac peppercorn sauce
Beef striploin accompanied by glazed shallots, creamed spinach, and Port wine truffle jus
Desserts
Chocolate sponge mousse cake with vanilla cream
Crème caramel
Hokkaido cream panna cotta
最低消費
客人需要提供廚房相片。最低消費6-8位起+來回車費。
價錢已包括食材、出租廚師及烹飪完畢簡單清潔(不包洗碗)。
不包飲品酒水,客人可自備不收開瓶費。
地址
客人家中。廚人需提供廚房及餐具照片
來回車資地區收費
九龍區$450/港島$550新界$550/元朗區$650
愉景灣 $900/離島 $650