DELIVERY / TAKE OUT
‘Casa castellana creates our home dishes with the most fresh ingredients. Please pre order for lunch by 9 pm the night before and pre order for dinner by 11 am of the same day’ Castellana team.
For enquire please call:
or email at:
3 Courses Menu
HKD 280
Vitello tonnato
Veal with tuna sauce, capers and anchovies sauce
*****
'Carnaroli' risotto Castelmagno
'Carnaroli' risotto, Castelmagno cheese
OR
Carbonara 'Au Koque'
Homemade tagliolini, 'Au Koque' carbonara sauce and Vigezzo Valley cured ham
Add 88
*****
Pesca ripiena
Italian white peach, chocolate, almond
4 Courses Menu
HKD 380
Vitello tonnato
Veal with tuna sauce, capers and anchovies sauce
*****
'Carnaroli' risotto Castelmagno
'Carnaroli' risotto, Castelmagno cheese
OR
Carbonara 'Au Koque'
Homemade tagliolini, 'Au Koque' carbonara sauce and Vigezzo Valley cured ham
Add 88
*****
Branzino di Orbetello
Orbetello seabass, baby carrots, ‘thunder’ almond cream
OR
La porca costina
Glazed Iberico Pork ribs - add HKD 98
*****
Pesca ripiena
Italian white peach, chocolate, almond
A la Carte
ANTIPASTI
Burrata e gambero rosso
Burrata cheese, Mazara del Vallo Sicilian red prawns
HKD 178
Vitello tonnato
Veal with tuna, capers and anchovies sauce
HKD 138
PRIMI PIATTI
Tagliatelle ai ricci di mare
Homemade tagliatelle with sea urchin
HKD 198
'Carnaroli' risotto Castelmagno
'Carnaroli' risotto, Castelmagno cheese
HKD 148
Carbonara 'Au Koque'
Homemade tagliolini, 'Au Koque' carbonara sauce and Vigezzo Valley cured ham
HKD188
SECONDI PIATTI
Branzino di Orbetello
Orbetello seabass, baby carrots,
‘thunder’ almond cream
HKD 158
Costolette di manzo Barolo
Slow cooked smoked Japanese ‘Kiwami’ beef
HKD 198
Razza e Mascarpone
Skate Wings fish and Mascarpone Cheese
HKD 148
La porca costina
Glazed pork ribs
HKD 188
DOLCI
Pesca ripiena
Italian white peach, chocolate, almond
HKD 118
Formaggi piemontesi
Selection of Piedmont cheeses
HKD 198
Family and Office
(For 5 person or above)
Vitello tonnato
Veal with tuna, capers and anchovies sauce
HKD 488
Carbonara 'Au Koque'
Homemade tagliolini, 'Au Koque' carbonara sauce and Vigezzo Valley cured ham
HKD 788
'Carnaroli' risotto Castelmagno & tartufo
'Carnaroli' risotto, Castelmagno cheese, black truffle
HKD 988
La porca costina
Glazed pork ribs
HKD 888
Branzino di Orbetello
Whole Orbetello seabass, baby carrots, ‘thunder’
almond cream
HKD 788
Tagliolini al ragu’ di manzo
Homemade tagliolini, beef ragout
HKD 588
Torta al Cioccolato
Homemade chocolate cake
HKD 288
Instruction for use, be a chef…
Risotto
Heat the pan at a low fire then reheat the risotto with a spoon of butter and water for about two minute, the process will regenerate the dish.
Carbonara
Heat the pan in a low fire with the pasta, a spoon of water (not salty) and butter for about 1 minute at med high fire. Heat the “Au Koque” sauce (egg yolk infuse in gin) in the microwave for about 30 second at a medium temperature.
White Peach
Reheat both the peach and its own sauce for two minute at a medium temperature, serve the peach on a dish pour the sauce on top of the chocolate.
Seabass
Heat the vegetables in a pan with butter and olive oil, heat the seabass in the steamer or oven for 2 minutes in olive oil and garlic with a temperature of 55 degree.
Pork Ribs
Heat the Iberico ribs in the oven at 180 degree for 3 minutes, BBQ sauce and peanuts to be served cold on top of the ribs.
Sea Urchin Pasta
Heat the tagliatelle pasta in a pan with a spoon of salty water and the sauce for 2 minutes. After serving the pasta in a plate add the sea urchin on top.
Fassona Beef
Heat the Fassona beef for 5 minutes in the oven at 200 degree, heat the potato and the sauces in the microwave for 1 minute at a medium temperature.