Mercato's spring seasonal menu

by: Hidy Fung
04 May 2017

Try authentic Italian cooking at Mercato by 3 Michelin-star chef Jean-Georges Vongerichten, who with his winning formula of combining traditional and contemporary cooking styles, will be bringing the taste of the Italian coast to your plate this spring. 

Mercato’s Lan Kwai Fong base is lead by Head Chef Anthony Burd who has been actively sourcing some of the best local ingredients to celebrate the taste of Spring. Seafood lovers can enjoy the Madai Sashimi and Spring Pea Salad (HK $148), and the Chef’s own recommendation of Seared Scallops with Artichokes, Olives and Espelette Pepper (HK$268). 

Feast your eyes on a sea of green by trying the delectable Kale Salad with Spring Peas, Soft Boiled Egg and Green Chili-Mint Dressing (HK$128), and the Ricotta Agnolotti with Spring Vegetables and Pistachio Pesto (HK$158). The selection of subtly sophisticated dishes on offer can be complemented by Mercato’s latest cocktail selection, like their Green Apple Whisky Sour ($128) or refreshing Cucumber Martini with Hendrick’s Gin ($148).
- Hidy Fung