RESTAURANT/SHOP NAME
Vasco Spanish Fine Dining
Building / Floor / Unit No.
Hollywood / 7F / H701 - H708
Founder(s)
Tony Cheng & Paolo Casagrande
Type of F&B / Cuisine
Contemporary Spanish Fine Dining Restaurant
OPENING HOURS
Lunch 12:00nn - 3:00pm
Dinner 7:00pm - 00:00am
PHONE
+852 2156 0888 call
PRICE RANGE (HKD)
Lunch $300 - $400
Dinner $1,000 - $1,500
EVENT / WORKSHOP

Vasco Christmas and NYE special menus:

[24-25 Dec]
Vasco is offering seasonal fine dining over the holidays with a special nine-course menu for Christmas dinner (served Christmas Eve and Christmas Day) priced at $1,980 per person. Highlights include this Iberico ham and chestnut soup with roast scallop, crispy quail eggs and black truffle.

[31 Dec]
Vasco is also seeing out 2014 in style with another stunning set menu for New Year’s Eve, eight courses at $2,380 per person, it’s your last meal of the year – make it one you won’t forget! Highlights include the Crab tartar with sea urchin, Kaffir lime, and caviar.

Call +852 2156 0888 to book now!

Vasco Spanish Fine Dining is led by Chef Paolo Casagrande from two-Michelin-starred Lasarte Restaurant in Barcelona. The culinary team was trained by Spanish legend chef Martin Berasetegui and they seek to bring gastronomy to new heights in this stunning restaurant designed by Joyce Wang from Wang Studios. The restaurant will serve two tasting menus; one degustation menu including the restaurant’s signature dishes and a seasonal tasting menu, which will incorporate fresh, local organic ingredients.

FOUNDER’S BACKGROUND
Tony Cheng, CEO and founder of Drawing Room Concepts (DRC), developed his culinary interest professionally in London and Rome. In 2009, Tony opened The Drawing Room Restaurant with his mentor-and-friend Chef Roland Schuller. Today, DRC owns and manages nine restaurants across seven concepts, including AMMO, Hainan Shaoye, Le Salon Restaurant et Croissanterie, Made in HK, SHIOK, Isono Eatery & Bar and Vasco Spanish Fine Dining.

Featured Highlights
Red Palamos prawns and sea urchin on a seabed with crustacean mayonnaise
Farmhouse egg yolk with potatoes & mozzarella foam, cured Iberian pork jowl, basil and piment d’Espelette
Rice and cardamom essence soup with arbequina olive oil sponge & frozen cream
Petit fours
Hazelnut Chocolate