CONTEMPORARY SPANISH
DINING

concept

  • ZURRIOLA OFFERS CONTEMPORARY SPANISH DISHES WITH RUSTIC
    FLAIR AND SOPHISTICATED FLAVOURS.

    The concept is inspired by ZURRIOLA Tokyo, 1 Michelin-starred restaurant
    with Japanese Chef Seiichi Honda contemporary menu of Spain cuisine.
    Hong Kong Shop is the first outlet overseas with a close emotional bond to the Tokyo.
    Our intention is coherence, to promote fine and avant-garde Spanish gastronomy, but with a unique
    ambiance and different design on menu.

  • ZURRIOLA, so ingeniously designed over two levels,
    is classically styled with a seductive ambience of rich wood surfaces reminiscent
    of iconic venues along Barcelona's famed La Rambla.
    Premium imported produce includes an eclectic choice of artisan Spanish cheeses and
    an impressive list of classic Spanish vintages, paraded before guests as they enter the restaurant through a dimly lit,
    three-metre high wine cellar. Panoramic views over glittering Hong Kong Island across Victoria Harbour are especially stunning from
    its high-ceilinged private dining room, which seats up to 16 with its own balcony for
    al fresco dining on balmy nights.

  • OPENING HOURS

    Monday – Sunday

    12:00-14:30

    &

    18:30-22:30

  • FLOOR AREA

    2500 sq.ft

  • SEATING CAPACITY

    Tables // 36
    -
    Private Dining Room 1 // 8
    -
    Private Dining Room 2 // 8
    -
    Terrace // 12

    Total
    64

  • 24th December, 2014 Christmas Eve’s Menu

    Amuse Bouche

    Slow Cooked Abalone, Octopus Carpaccio with Caviar and Black Truffle Dressing

    Spanish Red Prawn Ravioli with Sea Urchin and Bouillabaisse Reduction

    Duck Foie Gras 3 Ways
    Pan Seared Duck Foie Gras with Red Wine Onion Marmalade ,Chocolate Duck Foie Gras Bonbon and
    Deep Fried Duck Foie Gras Bonbon

    Pan Seared Alaskan Black Cod with Spanish Saffron and Lobster Sauce

    Slow Cooked Black Truffle Lamb Fillet and Grilled Iberian Pluma with Caramelized Apple and Mustard Sauce

    or
    Charcoal Grilled Japanese Kagoshima A3 Wagyu Sirloin with Cherry Vinegar Flavours,
    Roasted Vegetables and Romesco Sauce

    Mini Chocolate Log Cake with Mandarin Ice Cream

    Coffee or Tea
    Petit Fours

    HKD $1,280
    All prices are in Hong Kong Dollars and subject to 10% service charge

  • 31st December, 2014 New Year Eve’s Menu

    Amuse Bouche

    Pan Seared Hokkaido Scallop with Corn Soup, Caviar, Mandarin and Baby Leek

    Grilled Scampi with Cauliflower Cream and Black Truffle

    Duck Foie Gras 3 Ways
    Pan Seared Duck Foie Gras with Red Wine Onion Marmalade, Chocolate Duck Foie Gras Bonbon and
    Deep Fried Duck Foie Gras Bonbon

    Crispy Amadai with its Crunchy Scales, Celery Purée and Coriander Emulsion

    Lobster 2 Ways
    *Zurriola‘s Maine Lobster Thermidor &
    * Lobster “Bomba” Broth Rice with Seasonal Vegetables and Saffron Sauce

    or
    Charcoal Grilled Japanese Kagoshima A5 Wagyu Sirloin with Cherry Vinegar Flavours,
    Roasted Vegetables and Romesco Sauce

    Opera Cake with Black Truffle Ice- Cream

    Coffee or Tea
    Petit Fours

    HKD $1,580
    All prices are in Hong Kong Dollars and subject to 10% service charge

  • "Borderline" High tea set (HK$389 for 2)

    To celebrate the launch of HKTV, ZURRIOLA is partnering with HKTV and High Tea Club, to offer a a "Borderline" themed tea set from Nov 16 - Dec 20. It is available from 15:30 to 17:30 every Sat. and Sun. Make your reservation at http://www.zurriola.hk/en/#/reservation or call 2253 7111.

    "Borderline" High tea set (HK$389 for 2)

    1st layer: Alaskan King Crab Leg with Mango Finger Sandwiches, Octopus with Sweet Corn Cream, Coffee Jelly with White Chocolate Cream

    2nd layer: Smoked Salmon Salad Stuffed with Black Truffle Potato and Caviar, Tuna Sandwiches, Mini Croissant with 48 Months Joselito Ham

    3rd layer: Blueberry Cup Cake, Mini Chocolate Truffle Cake, Chocolate Ball, Strawberry Cheese Cake, Sesame Seed Macaron

  • New 6 courses Dinner Set Menu is available at HKD 580

    3 choices of main courses including Seafood "Bomba" Broth Rice, Australian Snapper and Charcoal Grilled Veal Loin

    -

    Dulce Temptation

    Dessert corner with variable choices of home-made dessert

  • Signature dishes include Mackerel confit
    cooked at 62ºC for 1minute, Spanish bell pepper sauce
    and green leaves; Amadai fish fried with its crunchy scales,
    Spanish apple cider, pine nut and raisin;
    and Slow cooked bedside lamb loin for 36 hours with
    seasonal green leaves.

  • In his hometown, Michelin Starred restaurants are as numerous
    as the stars,so Pedro started his career there upon graduation,
    including 3 Michelin-starred Restaurant Martin Berasategui,
    as well as 1 Michelin-starred Kokotxa, learning invaluable skills
    from famous chefs. In addition, he has also worked at acclaimed
    traditional restaurant Urola, where Chef Patxi Aizpuru has instilled
    in him an unwavering respectfor authentic Spanish cuisine.

  • Pedro has also ventured outside of his hometown, served at restaurants
    in other regions, such as the well-known 2 Michelin-starred Quique
    Dacosta in Alicante, and the 1 Michelin-starred El Molino de Urdaniz
    in Navarra, and honed his skills with top chefs. His culinary education
    extended internationally to England, Ireland and Tokyo, under Seiji
    Yamamoto at 3 Michelin-starred Ryu Gin.

chef

  • CHEF PEDRO SAMPER

    Spanish Chef Pedro Samper has now been invited to take the hel at ZURRIOLA Hong Kong.
    He has previously worked with ZURRIOLA Tokyo Head Chef Honda in Spain and Japan, both of them well-trained in
    Basque and Spanish Michelin-starred restaurants . The two have a mutual appreciation for each other and
    spent over three months to design the menu for Hong Kong shop.

    Pedro Samper is born and raised in San Sebastian, the Basque region in northern Spain. Located near the French border with a
    colorful food culture, this area has a far-reaching impact on the Spanish cuisine. Growing up in this Food Capital, Pedro has fallen
    in love with cooking early in life, but in order to meet parents' expectation, he put aside his own will and did not enter the
    respected Cebanc-Cdea cooking school until he has obtained a degree in environmental science.

pressroom

  • 2013

    • 2013-09-29 Oriental daily

    • 2013-09-24 SundayKiss

    • 2013-09-20 Sing Pao Daily News

    • 2013-09-19 Sing Tao Daily

    • 2013-09 Capital Entrepreneur

    • 2013-08-29 ufood.com.hk

    • 2013-08-28 orientaldaily.on.cc

    • 2013-08-28 Oriental Daily

  • 2013

    • 2013-08-28 news.livedoor.com

    • 2013-08-28 hkm.appledaily.com

    • 2013-08-28 Apple Daily

    • 2013-08-26 TVB Weekly

    • 2013-08-26 singtao.com

    • 2013-08-26 Singtao Daily

    • 2013-08-26 HKET

    • 2013-08-26 hk.news.yahoo.com

  • 2013

    • 2013.08.23
      HK Magazine

  • 2014

    • 2014.07.14
      Weekend Weekly

    • Megazine Indulge Q4 2014

reservation

T/ +852 2253 7111F/ +852 2441 2255E/ info@zurriola.hk

PARKING/ Available in The ONE shopping mall

Address: Level 18, THE ONE, No. 100 Nathan Road, Tsim Sha Tsui, Kowloon, Hong Kong
Best way come here is from Carnavon Road entrance,
take elevator to UG2 to the lobby, than another elevator to 18/F.(Reach by 5 minutes)

contact

Enquiry

T/ +852 22537111F/ +852 24412255E/ info@zurriola.hk

-

Careers

E/ recruit@zurriola.