Known for the contemporary izakaya that dedicates vibrancy and energy to this fascinating city, Zuma Hong Kong promises to transport you to a sensory holiday in Europe this Autumn. Starting from 30 September, the new bar manager Lorenzo Coppola will be shaking up his first cocktail series in Hong Kong at a pop-up bar located on the terrace in collaboration with the pioneer of French artisanal gin – Citadelle.
To herald the start of the season, the restaurant will also be presenting the most coveted white truffle delicacies from Italy for true food connoisseurs.
Zuma Hong Kong appoints new bar manager – Lorenzo Coppola
Previously helmed Zuma Rome’s bar team, Lorenzo Coppola is one of the of brains of mixology movement in the celebrated contemporary Japanese restaurant in iconic locations, such as Miami, Las Vegas and Mykonos. Alongside his extensive experience, he is excited to bring his passion and creative flair to the Hong Kong cocktail scene. Guests can anticipate a sense of sophistication and defined personality from his whimsical creations, offering a unique Zuma cocktail experience unlike anywhere else.
Pop-up bar experience on terrace – Limited-time-only menus and live mural performance
To introduce Lorenzo’s debut, Zuma Hong Kong is teaming up with Citadelle Gin, the aromatic crafted gin from Ars in Cognac to launch a pop-up bar as your escape from the daily grind. The open-air terrace will resemble Southern France with greenery, lemons and different shades of ocean blue, showcasing a beautiful contrast of chilly breeze and gleaming skyscrapers. Adding to this relentless attention to detail, Zuma has also commissioned the likeminded artisan, Hunting Club & Co from Rome to custom-build the sleek and classy pop-up bar.
The limited-time-only cocktail and snack menu will encapsulate the essence of French and Japanese flavours. Ringo Sour (HKD 130) features Citadelle Reserve Gin, green apple, Fino Sherry and umeshu; Tropézienne Fizz (HKD 95) is a comforting blend of Citadelle Original Gin with sweetness from French pastry – tarte tropézienne, egg white, soda and angostura bitter; La Brosse (HKD 155) is an intriguing mix of Citadelle Reserve Gin, vermouth, purple shiso and a kick of dijon mustard; Riviera (HKD 140) is a glowing rendition of Citadelle Original Gin, yuzu tonic and homemade sparkling sake, garnished with an edible French stamp; Suika Tonic (HKD 130), the soothingmix ofCitadelle Original Gin, crushed fresh watermelon, celery, shichimi and yuzu tonic; Koko Kollins (HKD 160) mixes Citadelle Original Gin, rose, mint and a splash of fresh coconut water.
A selection of snacks such as Japanese Scallop Tartare with Wasabi White Ponzu and Apple Granita (HKD 180), Pork Gyoza with Foie Gras and Spicy Apple Wafu (HKD 180), Smoked Salmon Maki Roll with Shiso, Hokkaido Cheese and Wasabi Tobiko (HKD 160) and French Gillardeau Oyster with Lemon, Shallots, Tabasco and Rice Vinegar (HKD 80 each) will be available as stomach liners.
On 30 September, Hong Kong-based Japanese street artist Taka will take inspiration from this collaboration and liven up the terrace with his bold and striking contemporary mural.
Italian white truffle specialties
Chef Oscar Luzon de Arcos has also devised a series of seasonal dishes to celebrate the harvests of the aromatic tuber from Alba. Featuring on the à la carte menu in October, all dishes are adorned with generous shaved white truffle and are available for additional servings, highlights include Seared Toro with Caviar, Wafu Sauce and Hana Hojiso (HKD 680);Thinly Sliced Sea Bass with Yuzu, Truffle Oil and Salmon Roe (HKD 280);Japanese Wagyu Tataki, Truffle Ponzu (HKD 720),where the crisp of wafu and ponzu sauce elevate the flavours and complexity of the dishes; 400gr Black Angus Rib Eye Steak with Black Pepper and Soy (HKD 1,180) actsas a perfect combination to indulgence; Wild Mushrooms Kamameshi Rice with Truffle Butter (HKD 880) is presented in a warming iron pot to reinforce the rich and earthy notes of the ingredientandWhite Chocolate Truffle Molten Cake with Japanese Yuzu Sorbet (HKD 390) culminates in a tastefully perfumed sweetness.