Chef's curated experience through Neapolitan cooking. Handmade pasta as focal point. Shorter format than 8-course.
Tips from diners
Better starter portion if you're new to Estro or want a lighter experience. Still showcases the quality.
Full exploration of Chef's Neapolitan repertoire. Extra courses focus on proteins and refined techniques.
Tips from diners
The full experience. If you have the appetite and time, go for this. Each additional course is worth the extra spend.
Signature pasta course. Stuffed with parmesan emulsion and finished with saffron glaze. Part of both tasting menus.
Tips from diners
This is why you come to Estro. The pasta is handmade daily, the filling is luxurious, the glaze adds a sophisticated touch.
Delicate savory course featuring sweet red prawns in silky panna cotta, topped with caviar.
Tips from diners
Unusual course that works brilliantly. The sweetness of prawn against creamy panna cotta is a contrast worth experiencing.
Evening tasting menu (6:30pm-11pm service). Refined pricing reflects dinner-service demand and more luxurious protein options.
Tips from diners
Dinner menus often feature premium ingredients not available at lunch. Plan accordingly if budget is a consideration.
One Michelin star led by a native Neapolitan chef bringing authentic Naples technique to Hong Kong, ranked #32 on Asia's 50 Best. Hours: Lunch Tue–Sat 12–3pm; dinner Tue–Sat 6:30–11pm (last order 8:30pm); closed Sun–Mon. Located on 2nd floor of small Duddell Street building, easy to miss.
One Michelin star. Native Neapolitan chef brings authentic technique to Hong Kong. Ranked #32 on Asia's 50 Best.
Hours: Lunch Tue-Sat 12-3pm, Dinner Tue-Sat 6:30-11pm. Closed Sun-Mon. Last order 8:30pm for dinner.
On 2nd floor of a small building on Duddell Street, easy to miss. Look for signage or call ahead if you're unsure.
Reservations essential. Tables book out weeks in advance. Contact directly via phone or use third-party booking platforms.
Page last updated: