Bianco & Rosso : House of Vermouth

Inspired by the charming little bars and roadside bodegas found along the cycling routes of Spain, Italy and France, Bianco & Rosso pays homage to the origins of Vermouth. Derived from the Italian word “Bianco”, meaning white, is a reflection of Vermouth Bianco, which is dry, light and floral. “Rosso” red Vermouth’s profile is slightly sweeter, scarlet-hued, and complex, with a hint of bitterness coming from wormwood.

Festive Takeaway Menu

The Concept & Luca Andrei

Bianco & Rosso, the brainchild of Luca Andrei, focuses on his first love which is Vermouth. Hailing from Romania and journeyed through the Middle-East involved in opening several coveted restaurants & bars, he made his way to Hong Kong, the heart of Asia, to pursue his passion for F&B as an ambassador for Pernod Ricard. He realised his dream of opening his own Vermuteria and Bianco & Rosso was born.

Libations at Bianco & Rosso: House of Vermouth centers upon the imaginative experience of Vermouth’s origins, hailing from an ancient legacy. Focused on a European odyssey with a relaxed environment of sharing plates, the menu changes regularly to get the best out of the fresh, seasonal ingredients. You can always expect humble flavour pairings on the menu.

The Team

Chef Ban Jee Min a Korean native studied in Switzerland’s La Roche, has a very strong and impressive portfolio working at La Petit Maison Dubai and Hong Kong, before joining Bianco & Rosso as the head chef and creative behind the culinary program.

He has curated an ala carte menu with sharing plates selection which are meant for sharing-style dining, featuring the Polmard Beef Tartare” confit egg yolk, gaufrette chips, caper leaves, “Puglia Burrata” heirloom tomato, basil, sourdough as signatures to start your meal off.

Hearty main dishes on the ala carte menu include an artisanal pasta selection of “Aquarello Risotto” Boston lobster, chervil oil, “Spaghetti Martelli” luganega sausage ragout, tomato, parmigiana Reggiano and a few more pasta dishes which will also be changed seasonally. The pièce de resistance is the fish & meat selection featuring a signature “Whole Three Yellow Chicken” with a house made vermouth chicken sauce, “Salt Baked Sea Bass” olive, caper, lemon, “Black Angus Beef Sirloin” made with caramelized garlic, Marsala sauce.

Location

Enquiries

For private event enquiries, please send us a message!