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

  • 1st October, 2014 (Wed)
    National Day's Firework Menu

    (Amuse Bouche)
    “Joselito” Bellota Iberian Ham with Tomato Cream

    Slow Cooked Abalone, King Crab Meat and Romaine Heart Salad with Black Truffle Dressing

    Lobster Black Ink Ravioli with Seafood Reduction

    Duck Foie Gras 2 Ways
    Pan Seared Duck Foie Gras with Caramelized Onion Marmalade and Deep Fried Duck Foie Gras Bonbon

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

    83ºC Slow Cooked Iberian Suckling Pig with Caramelized Onion, Apple and Mustard Sauce

    or

    Charcoal Grilled Australian M10 Wagyu Sirloin with Cherry Vinegar Flavours, Roasted Vegetables and Romesco Sauce

    Zurriola Fire Work’s Dessert

    Petit Fours

    Coffee or Tea

    HK$ 1,080
    All prices are in Hong Kong dollars and subject to 10% service charge

  • 1 September, 2014 – 30 September, 2014

    Special Anniversary Set Lunch
    (Chef recommendation dish $248 up)

    Special Anniversary Set Dinner
    (Chef recommendation menu $580 up)
    (Complimentary a glass of CAVA as welcome drink to every guest)

    -

    12 September, 2014 (Fri)

    Special Anniversary Lunch
    (Complimentary a glass of "Sangria Carina" as welcome drink to every guest)

    Special Anniversary Dinner with Flamenco Performance
    Flamenco show: 8:30 pm
    (Complimentary a glass of "Sangria Carina" as welcome drink to every guest)
    (Complimentary a glass of CAVA to every guest during dinner)
    (Special gift to all guest including CASH COUPON)

    (all prices are subjected to a 10% service charge)

  • 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

    • 2013.08.23
      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

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Careers

E/ recruit@zurriola.