FOOD + DRINK
“The experience centers on our seasonal multi-course tasting menu with thoughtfully curated, optional wine pairings,” he described. When Moscatello prepares a dish, his aim is to “surprise and satisfy” patrons, inviting them to “take the leap” into his multisensory journey. Guests can choose between the Chef’s Menu (four courses plus dessert) and the HK Signature Menu (seven courses plus desserts). Along with adding wine and champagne pairings, there is also a Caviar Service add-on with amber kaluga, buckwheat macaron, potato chips, brioche, crème fraîche, and pickled onion. “Our caviar service has become a guest favorite, offering a playful, yet elevated addition to the evening,” said Moscatello.
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