Zafran welcomes new Chef Pere, from Spain’s North Eastern culinary capital -- Barcelona. From 15 February onwards, Chef Pere introduces 30 new dishes to the menu – all designed for sharing - that evoke the buzz of Barcelona with its contemporary edge and vibrant flair.
Check out Zafran’s new “Crudo” or tartare section of the menu, notable is the zesty and fresh Tartar de Gambas - Red prawn tartare with avocado, tomato brunoise and sea asparagus served with caviaroli - yum!
The next notable dish mixes Moroccan influence with fresh Galician octopus. Pulpo a la Brasa con Hummus - Galician octopus served with paprika hummus and Padrón peppers. The finely puréed chickpea and paprika hummus adds a light garlic tone that compliments the octopus's smokey flavour, a marked influence of flavour from North Africa and the spices of the region.
Brandada de Bacalao - Cod brandade served with piquillo pepper, parsley and black garlic. Takes inspiration from the borders of north of Spain and Southern France. Brandade is a cod and potato purée, using poached salt cod, olive oil and garlic.
No Spanish menu would be complete without the classic paella and Chef Pere's contemporary take on Paella d’Arroz Negro con Allioli de Zafran, is simply "Black Paella" -- a bomba squid-ink rice with baby squid and Catalan Saffron & garlic Aioli is a glistening masterpiece. The creamy rice is topped with fresh baby squid and the all-important socarrat adds crunch. Garnished with a ruby red prawn emulsion and topped with parsley, served to the table in a large authentic paella pan and a great dish to share.
Other new signature dishes include the Creme de Setas, Slow-cooked egg in breadcrumbs and wild mushroom, chive and pine nut and a new dessert item, Zafran’s Soufflé de Chocolate Negro – Dark chocolate and peanut soufflé with homemade passion fruit sorbet are also new to the menu.
Check out the new menu below and for more info or bookings contact +852 2116 8855
Basement, 43-, 55 Wyndham St,
Central, Hong Kong
+852 2116 8855