aqua at H Zentre is dropping a fresh spring chapter with
“The Essence of aqua”—a tasting journey that’s basically the
best kind of duality: Italian warmth + Japanese precision, plated under one roof
with that signature skyline glow.

Front and centre is
Italian Executive Chef Romeo Morelli, joining forces with aqua’s
Japanese Masters to craft a menu that feels unified, yet unmistakably
two-voiced. Translation for city foodies: you’ll get the purity, seasonality,
and craft-driven storytelling aqua is known for—only now it’s elevated and rebalanced
for a new season.

Dates + pricing are the move: the seven-course tasting menu is
available 13 April to 18 June at
HK$1,388 per person. Want the full pairing experience? There’s
optional wine pairing at HK$688 per person.

Expect an appetiser opener featuring
Bluefin tuna tartare with dashi crystal and caviar, plus
Ise lobster steamed egg custard with lobster miso.
Then the menu splits into two distinct culinary expressions: a Roman-inspired
Cannelloni ossobuco-style (Northern Italian restraint) or
the Japanese kitchen’s Somen noodles with scallop and Sakura shrimp crisps.

Main-course highlights swing between the sea and the fire: fried sole with
turnip + yuzu prawn stock, and roasted octopus tentacle with ’nduja,
black garlic, and chicory sprouts. For dessert, choose between
Sweet caviar (Italian + Japanese styles) or a chocolate/coffee
Italian composition with homemade savoiardi, plus a Wasabi-tinged alternative
featuring ginger, monaka, and aromatic complexity.

Main venue / chef: aqua at H Zentre, led by Chef Romeo Morelli with aqua’s Japanese culinary team (Chef Iwahashi Tatsuya & Chef Jeff Ko).