Carna by Dario Cecchini — Restaurant in Kowloon

In the heart of Tsim Sha Tsui, the culinary gem that is Carna by Dario Cecchini awaits, perched on the 39th floor of the yet-to-open Mondrian Hotel.

Upon entering, the journey began with a dedicated elevator boasting transparent walls, providing a captivating view of Hong Kong's cityscape as we ascended. The interiors welcomed us with open arms—a reception adorned with Chianti flasks and delightful bites of sourdough bread and cold cuts set the stage for the culinary marvels to follow.

The management team's warmth extended to a guided tour, unveiling the remarkable bar area reminiscent of high-class Italian elegance. The kitchen, featuring one of the city's few licensed charcoal grills, showcased a beautifully dressed brigade. The dining room itself was an eclectic masterpiece, a vibrant kaleidoscope of Italian-origin materials, ancient patterns, and impeccable design. Our window-side seat offered an uninterrupted view of the Hong Kong island skyline, enhancing the overall experience.

The culinary journey commenced with artisanal bread—focaccia crafted with semolina flour and Pane Carasau, a delightful creation incorporating charcoal powder and a Parmesan sprinkle. The olive oil selection featured Lorenzo N° 3, a well-balanced organic extra virgin olive oil, and the Coratina EVO, an intense and characterful option from the Apulia region.

Venturing into appetizers, the Beef Rump Tartare stole the spotlight. Prepared tableside, the engaging process offered a firsthand look at the meticulous creation. The resulting dish was a symphony of flavors, enriched with Dario's Chianti special salt, drops of yuzu gel, and egg yolk confit. Paired with a Nebbiolo from Massolino Langhe DOC 2019, the wine's nuanced notes of raspberry and violet complemented the tartare beautifully.

Turning our attention to seafood, the Hokkaido scallops were a fresh and elegant delight, adorned with daikon fettuccine, cauliflower puree, red endives, Italian black truffle, deep-fried kale, and black truffle sauce.

For the main course, the presentation was an event in itself. The Snake River Farms' Capello di Prete cut, a Wagyu and Black Angus blend, grilled on charcoal, showcased the unique culinary narrative.

Over a decade ago, Snake River Farms brought over the US a small herd of Wagyu cattle from Japan to the high plain of the Snake River in Eastern Idaho. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus cross cattle in the United States.

The steak, perfectly cooked to medium-rare, exuded juiciness, tenderness, and a subtle smokiness, thanks to the distinctive cooking equipment. The accompaniments—a soft carrot puree, eggplant caviar, and a choice of Bernaise and chimichurri sauces—added layers of flavor. A Barbera d'Asti, Mauro Molino 'Leradici' 2021, complemented the dish with its juicy black cherry, blackberry, and baking spice notes.

The menu's Mediterranean sea Octopus, char-grilled to perfection, was a testament to the chef's skill. Accompanied by a creative Parsnip "vertical," featuring deep-fried parsnip, parsnip puree, and pan-seared parsnip, the dish was a symphony of textures. A glass of Vermentino Argiolas, Meri, added a stylish and crisp touch to the seafood experience.

Throughout the evening, the sommelier curated a seamless wine pairing, enhancing our culinary journey. The dessert finale was nothing short of spectacular—a generous portion of Tiramisu, creamy and well-balanced, and the refreshing "Citrus Garden" dessert, a mix of almond crumble, Grand Mariner Granata, floating island, orange slices, and blood orange sherbet.

With a total bill of HKD2500, Carna by Dario Cecchini transcends the realm of a restaurant, offering a culinary haven where every detail is meticulously crafted. This was more than a meal; it was a celebration of Italian flavors, Hong Kong's skyline, and the artistry of Dario Cecchini and his team—a truly...

I visited this remarkable restaurant with friends, lured by the glowing OpenRice reviews about their steak dishes—and it did not disappoint.

The restaurant exudes traditional Italian culinary heritage, inspired by the renowned Dario Cecchini—celebrity chef, master butcher, and Netflix's Chef’s Table star. From the moment we ascended in their thrilling bullet elevator to the 39th floor of Mondrian Hong Kong in Tsim Sha Tsui, we were immersed in elegance, with breathtaking views of Victoria Harbour setting the stage for an unforgettable evening.

Upon arrival, the warm and attentive staff greeted us with complimentary mocktails, wine, and delightful homemade canapés. The interiors blended chic design, wooden accents, and patterned tiles, while our table boasted mesmerizing sea views. The staff’s impeccable care in introducing the menu added a touch of sophistication.

We began with the Burrata E Pomodoro Cimelio, a refreshing medley of basil sorbet, tomatoes, and aromatic bread crumble—an artful and palate-awakening starter. Next, the pièce de résistance of appetizer- Chianti Tartare. Tender rump of beef, delicately seasoned with garlic, paprika, zesty lemon, chianti salt, and olive oil, was prepared tableside by our skilled server. The process, from slicing to plating, was a visual and culinary delight—not to mention a fantastic photo opportunity.

For the second course, we relished the Cappesante Scottate -pan-seared scallops complemented by smoked cauliflower puree, crispy endives, daikon, and black truffle jus. The scallops were cooked to perfection, their buttery richness harmonized by the earthy flavors and crispy textures. Absolutely unforgettable!

Then came the star of the evening - the 45-day dry-aged Italian Bistecca Toscana. This masterpiece featured a crispy exterior, tender interior, and robust, layered flavors that were elevated by six exquisite sauces - bearnaise, green peppercorn, chimichurri (my personal favorite), truffle, and red wine. Paired with the sommelier-recommended Guidalberto Rosso Toscana IGT 2021—a full-bodied Italian red wine with notes of blackberries and plums—it was a match made in heaven, perfectly complementing the ribeye and striploin.

We ended on a high note with the restaurant’s signature family-sized tiramisu. Creamy, decadent, and ideal for sharing, it was a sweet finale we simply couldn’t resist, even after such a lavish meal.

This dining experience was nothing short of spectacular. I can’t wait to return with more friends to explore even more of their exceptional creations. Highly...

Starting from the restaurant reservations down to the end of my son birthdays celebration Carna in Hong Kong is one of the best restaurants I ever been into and experienced it.

From the moment I walked through the 39th floor door with the amazing welcome drinks and the level of service demonstrated was absolutely astounding.

The restaurant is at the 39 floor with an ultra luxurious settings and harbor views of Hong Kong central , the restaurant is such a lovely modern with classy classic interiors !

Nice steak options to pick from Italy or Spain or US or even in Japan waygu. Nice thick cuts. Well seasoned. Excellent sears. Consistent quality. 30+ days Aged meats are well prepared here, flavours are enhanced well to accentuate the richer body of flavour. Good portions standard sides. Good portion for sharing. Amazing truffles sauces.

My family had the best birthday dinner. Everything was beautifully plated. Amazing presentation and so forth ! You really get every penny what you pay for.

The restaurant booked and got us to semi private room at last minute to fit at least 6 people and my children ! The personal server were extremely attentive. They saw me struggling to take a selfie with my partner and immediately came to the rescue and got us some amazing photos at the table with the harbor in Hong Kong

We are genuinely in awe of the service, the food and the drinks. This experience does not end until you are feeling like home.

Thank you from the management level down to server who serve the whole course meals for our family and to the chef for an amazing, unforgettable experience. It was definitely worth every penny of the price!

An incredible experience of mastery in each dish from the planning, preparation, and plating to the positively perfect table service.

Last but not least big appreciation to Thanaraj Sunderarajo the Assistant manager I personally believe he deserves a promotion or a high raise , the welcome drink staff (I did not get his name but he is very tall handsome man , and the Cantonese speaking server and I also did not get her name which serves us and politely and patiently with every inch of detail when we have question when ordering our courses !

I had the absolute pleasure of enjoying every course of the Menu and I could not recommend it highly enough to my Google colleague whenever visit in Hong Kong ! And I promise to visit again with all my...