Marco x Lorenzo

It's barely 3 months since Rosita officially opened but they already hosted a number of special dinner events at this new space specializing in homestyle Latin American dishes. Their latest one paired Chef Marco with Lorenzo Antinori, one of the most popular mixologists in town for a special menu with cocktail pairings.

I ate at the restaurant on their opening week, so I was eager to find out how well they fare now that the "engine" has properly run in. The Arepa which served as the bread course was just as good, this time with the garlic butter on the side. We all thought the first course of Hamachi with slices of jicama and apple and celery sabayon underneath could live with more flavor and acidity, but the cocktail that went with it, a Peruvian Pisco infused with Tomatillo and Mashua (and drops of coriander oil added on top) did provide that slight acidity kick somewhat. 

The next course of beef tartare definitely kicked up a notch in flavor in the right direction, mixed with bone marrow and served with polenta crisp, corn espuma and grated truffle for the subtle aroma. The beef - from Argentina we were told - was chopped rough and I love its texture and strong meaty flavor. I love our next course of "Fosforera", a modified version of the traditional Venezuela dish with fillet of Houbou (Japanese for red gunard fish) and potatoes over the rich seafood soup poured in at the table. The fish was said to be done BBQ-style, but it's similar to the Japanese shioyaki cooking in which the fish fillet was done on grill skin-on with salt sprinkled on top as the only seasoning. The skin was crisp and the meat delicate, and overall it's almost like a Cioppino but with the Latin American touch to it. The drink with yellow wine, passionfruit and wild honey served in a small ceramics cup just made this extra interesting with that hint of sweetness and aroma. 

The assortment of side dishes was brought to our table along with freshly made tortilla tacos and Iberico pork rack for our main course of "DIY Taco". The meat was perfectly roasted with the rubbing spices generously applied - I thought I got the taste of cocoa nibs, fennel seeds and coffee - and the meat was tender and just fell off the bone. The Habanero chilies served on the side looked innocent enough with the bright orange color but got a nice kick. And we had fun assemble our own little taco bites with the pickles, salsa and avocado slices on the side over the warm blue and plain taco shells.  I

I originally thought the churros may be slightly overcooked with its dark appearance, but turned out they were just right, and I love the dipping "sauce" in the form of our drink with mezcal, chocolate liquor and bee pollen. The thick, syrup-like texture and rich chocolate flavor may be a bit much if drank on its own but was charming with the warm and crisp churros dipped into it for an extra sweet ending. 

(Dinner was by invitation and based on a special menu) 

When? March 23 2023
Where? Rosita, 1-7 Ship Street, Wanchai
Menu Highlights? Blue Tortilla Tacos, Iberico, Salsa
Web: www.rosita.hk