Born and raised in Piedmont, Cucina's chef de cuisine Andrea Delzanno crafts exquisite menus using centuries-old traditions of Italian gastronomy with an innovative twist and the finest quality produce. Renowned for his culinary craft and his creativity in cooking with fresh ingredients, Delzanno has established a highly reputable position within the hospitality profession and has garnered several accolades for his culinary craft. To celebrate Cucina achieving the Forbes Travel Guide Four-Star restaurant accolade for two consecutive years, a decadent four-course set menu by Delzanno will be served, from appetisers to dessert, all set against a backdrop of spectacular Victoria Harbour views, available at HK$888 per person. Highlights include lobster tail with crab meat cannelloni, avocado, passion fruit, herring caviar and mango pearls; risotto in “Pina Colada” style with coconut, pineapple, marinated red prawn and lime; baked Angus beef tournedos with beetroot purée, duck liver powder and carrots; flan and chestnut with dehydrated meringue, raspberry ice cream and pomegranate. Pair it with four glasses of wine, recommended by Sommelier Mr. Raymond Lo, for an additional HK$380 per person.