Capturing the essence of the Italian spirit within the Grand Kempinski Hotel Shanghai, Acqua is an inviting eatery graced with stunning panoramic views.
Hailing from Italy, Executive Chef Andrea Magnano joined the team this past year, upgrading dishes this season, alongside Acqua Chef Steven Shi, from both land and sea to satisfy taste buds at every turn.
Heading into spring, Acqua is offering a Semi-Buffet Lunch (starting from RMB198), with the option to add on a coffee or tea for an additional RMB20, or free-flow selected sparkling, red and white wine for RMB98.
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The semi-buffet begins with a daily assortment of traditional Italian appetizers – cold cuts, cheese, cold salads, shellfish, veggies and soups.
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Plus the diner’s choice of main dish, including Slow Cooked Chicken Breast with green beans, potatoes, sundried tomatoes, and pesto; Braised Lamb Leg with goat cheese dumpling ravioli; Risotto with prawns and lemon peel; Pan Fried Sole Fish with broad beans, pickled mandarin and tomato foam; or Veal Saltimbocca with arugula salad.
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There’s also a tableside DIY Caesar Salad, tossed in a hollowed parmesan cheese wheel, plus a dessert spread of Classic Tiramisu, vanilla and strawberry Panna Cotta, and Ice Cream.
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In addition to the semi-buffet lunch set, diners can also add on any number of a la carte menu items, like the Tonno Vitellato (RMB128).
A play on words and format of the more traditional vitello tonnato, instead of veal smothered in a tuna sauce, here diners can savor Spain-imported raw tuna drizzled in a dusky veal demi-glace and red wine reduction.
Cut from the leaner tail meat, the fish is adorned with rolled rose-shaped anchovies, fried and fresh caper berries, bottarga and a luscious mayo-based tuna anchovy sauce, finished with white wine and more capers.
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Stuffed with slow-braised Wagyu veal, il Cannello's (RMB178) duet of cannelloni pasta shells are made from just egg yolk and 92% cocoa powder, resulting in silky smooth and subtly rich noodles, encircled by a napolanta sauce and crowned with seared foie gras.
The dish’s ‘wow factor,’ however, is in the form of sliced morels and porcinis, cooked in cocoa butter that has such a high melting point that Chef Andrea can push the caramelization to a level of crispiness, without sacrificing the tender, springy chew.
The cocoa butter lends subtle chocolate richness to the mushrooms – without the sugar – adding depth to an already layered dish.
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Representing the four seasons, the Mista Di Crostacei (RMB588) takes diners around the globe to four seafood regions, enhancing the crustacean and mollusk flavors with a coffee oil drizzle finish.
From New Zealand scampi to Japanese Hokkaido scallops, from Icelandic Halibut to Argentinian prawns, each succulent bite is laden with charcoal-grill smoke, finished with a gasp of charred lemon.
A side salad of seared butter lettuce, cherry tomatoes, capers, oregano and basil is seasoned with smoked salt and truffle bubbles.
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An avant-garde take on Italy’s most famous dessert, the Tiramisu 2022 (RMB78) sees a deconstructed towers of wafer-thin biscuits stacked with mascarpone cream.
A dribble of marsala red wine sauce is balanced by coffee jelly, popping chocolate candies, and a dusting of cinnamon and cocoa powder.
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Caviar Promotion
Bonus, Acqua – along with Albero and Havana Bar, also located in the Grand Kempinski Hotel, Shanghai – are offering an all-day caviar promotion... because it’s never a bad time to treat yourself.
Indulge in Queen Kaluga Caviar 7 Years (RMB198/10 grams, RMB498/30 grams, RMB798/50 grams) from Hangzhou, accompanied with blinis, sour cream, chopped egg yolk and white, shallots, scallions and lemon.
Acqua, 2/F, Grand Kempinski Hotel, Shanghai, Lujiazui Huan Lu, by Baibu Jie, 陆家嘴环路1288号上海凯宾斯基大酒店2楼, 近百步街.
[Cover image by Sophie Steiner/That's]
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