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Exclusive Private Dining with Chef Giuliano Dacasto

From Rome to Your Table: Masterful Cuisine in Intimate Settings

Chef Giuliano Dacasto brings three decades of culinary expertise from Italy to Hong Kong, transforming private gatherings into memorable gastronomic journeys.

Drawing from his classical Italian foundations and enriched by his journey through prestigious kitchens across Europe and Asia, Chef Giuliano creates dining experiences that honour Mediterranean traditions whilst embracing contemporary innovation. His approach balances technical precision with creative flair, ensuring each event becomes an occasion to savour.

For intimate celebrations, corporate functions, or significant milestones, Chef Giuliano personally crafts every element—from bespoke menu creation to table-side presentation and wine selection, delivering an experience that reflects your vision with uncompromising quality.

Bespoke Menu Options

Chef Giuliano offers refined dining experiences tailored to complement your occasion. Each menu may be customised following a personal consultation to address preferences and dietary considerations.

Set Menu Options

Four-course dining experience — 998 HKD per person

Five-course dining experience — 1238 HKD per person

Premium Enhancements

Signature Seafood Plateau — 688 HKD per person
A curated selection featuring Argentina prawns, fresh oysters, Mojito Gravlax salmon, crab legs and semi-cured scallops tartare

Australian 300-Day Grain-Fed Ribeye — 1988 HKD
Bone-in 1.5kg (53oz) cut, served with handmade horseradish cream and mustard gravy, ideal for sharing

Each dining experience includes Chef Giuliano's selection of freshly baked artisanal bread, petit fours, and premium mineral water. Wine recommendations available to complement your chosen menu.

Seasonal Menu Selection

When designing your personalised dining experience, Chef Giuliano offers these signature dishes, representing his distinctive culinary philosophy that marries Roman heritage with contemporary technique and local influence.

    • Mojito Gravlax salmon with orange dressing and confit fennel

    • Clams sautéed with white wine broth and toasted Apulia bread

    • Tuna tataki, fresh herbs salad, pink pepper dressing

    • Creamed cod fish, seared polenta, confit tomato

    • Mediterranean octopus, potato rösti, parsley salad

    • Burrata cheese on tomato bruschetta, Parma ham and balsamic syrup

    • Ox tongue salad, chimichurri and horseradish

    • Fassona beef tartare, toasted sourdough

    • Seared duck foie gras, poached Port wine cherry and pan brioche

    • Chicken or beef consommé served with savoury egg custard and vegetable julienne

    • Watercress soup

    • Wild mushrooms clear soup

    • Skate fish and broccolini soup with angel-hair pasta and tomato confit

    • Roman soup, chicken broth with egg drops and parsley

    • Spaghetti with clams, lemon confit and sweet chilli

    • Spaghetti with duck egg carbonara sauce and crispy cured pork cheek

    • Egg tagliatelle with Iberico pork ragout

    • Egg tagliatelle with sea urchin sabayon

    • Linguine with mussels, chorizo sausages and bell pepper

    • Corkscrew pasta with smoked bell pepper sauce and burrata cheese

    • Mezze maniche pasta with aubergine ragout, sundried tomato and smoked scamorza cheese

    • Risotto with wild mushrooms ragout, aged Parmigiano cheese and blueberries

    • Saffron risotto with seared bone marrow and roasted veal jus

    • Citrus risotto with glazed pork belly

    • Pumpkin risotto with lobster and broccolini

    • Risotto with Hokkaido scallops and morel mushrooms

    • Atlantic halibut fillet with pickled chilli and white vermouth sauce

    • Patagonia toothfish fillet with polenta dumpling and puttanesca sauce

    • Roasted Argentina prawns with lemon butter and garlic sauce

    • Beef cheek "Bourguignon style" with mashed potatoes

    • Glazed Iberico pork belly, celeriac purée, cider sauce

    • French chicken thigh roasted with red wine, served with seared foie gras, mushrooms and potatoes

    • Braised fore lamb shanks, roasted roots, mixed spices sauce

    • Steak au poivre – Beef tenderloin with Armagnac peppercorn sauce

    • Chocolate sponge mousse cake with vanilla cream and cherry

    • Crème caramel

    • Hokkaido cream panna cotta

    • Tiramisu

Chef Giuliano welcomes bespoke requests beyond the presented offerings. Particular dietary considerations, cultural preferences and seasonal ingredient requests may be accommodated through advance consultation. Please mention any such requirements during your initial enquiry to ensure a thoughtfully tailored experience.

Guest Feedback

Chef Giuliano has earned distinguished recognition with a 4.78-star rating on Take A Chef, reflecting his commitment to exceptional service.

"We had the pleasure of enjoying a private lunch prepared by Chef Giuliano with a group of eight, and it was truly exceptional. The meal featured two appetisers, a First Course, a Second Course, a Main Course, and dessert, each thoughtfully crafted and beautifully presented. The creamed watercress soup and octopus risotto were personal highlights, while the kids thoroughly enjoyed the chocolate cake—so much so that there was only a little left for the adults! Every dish was perfectly balanced and bursting with flavor. Chef Giuliano's professionalism shone throughout the afternoon, as he managed everything seamlessly and ensured every guest felt welcomed and cared for. The atmosphere he created was warm and inviting, and everyone had a fantastic time. We're already looking forward to the next opportunity to work with him. Highly recommended!" — Yuka, 01/04/2025 (5/5)

Reserve Your Experience

Elevate Your Next Occasion with Chef Giuliano Dacasto

Begin planning your bespoke culinary event with a personal consultation. Contact Chef Giuliano to discuss your vision and create a tailored gastronomic experience for your guests.

For prompt assistance or to speak directly with Chef Giuliano, please telephone +852 9485 5142.

Chef Giuliano typically requires 7-14 days' notice for private events, depending on complexity and scale.

Serving Hong Kong Island, Kowloon and New Territories. Minimum 6 guests. Prices listed include culinary service; additional considerations may apply for venue requirements, service personnel, specialised equipment and premium seasonal ingredients. A confirmation deposit is required to secure your booking date.