Refreshed Italian Delights

BluHouse, the Italian food hall nestled within Rosewood Hong Kong, introduces a refreshed all-day menu and a meaningful social impact initiative. Located on the ground floor of Rosewood Hong Kong just adjacent to the iconic Avenue of Stars with sweeping views of Victoria Harbour, BluHouse continues to be the Italian dining hot-spot in Hong Kong – where flavour, storytelling, and community come together.

The newly refreshed menu by Chef Giovanni Galeota features 17 new dishes, bringing vibrant energy to BluHouse’s signature offering. Each plate reflects Italy’s culinary richness, from casual pizza altaglio to hearty mains and classic Italian desserts, inviting guests on a flavourful tour across the country’s diverse regions.

All new dishes at BluHouse include the Pantesca, a refreshing blend of confit bluefin tuna, French beans, cherry tomatoes, sun-dried tomatoes, mozzarella, and red onion — a celebration of Mediterranean simplicity. Vitello Tonnato features cold-roasted veal slices topped with a creamy tuna, anchovy, and caper sauce — a Piedmontese classic that balances land and sea.

Four new Roman style pizzas on the menu include Pizza Gamberi E Zucchine pairs sweet king prawns with creamy burrata and zucchini on a crisp Roman-style slice. Pizza Quattro Formaggi brings together mozzarella, taleggio, gorgonzola, and Parmesan in a rich, molten mix. Pizza Siciliana  offers bold, herbaceous notes with eggplant, candied tomatoes, capers, and oregano, while Pizza Cotto e Provola features smoked mozzarella, butcher’s ham, and grilled artichokes. Don’t also miss out on the Pizza Al “Testo”, traditiona round oven baked pizzas cooked in an iron tray.

Two new pastas on the menu include Mezze Maniche ai Frutti di Mare is a seafood lover’s dream — with prawns, squid, mussels, clams, and octopus in a lobster-tomato sauce. Rigatoni alla Carbonara is made the Roman way, with guanciale, Pecorino Romano, and egg yolk for creamy depth and a peppery finish.

Four newly added main courses include Oxtail Stew (Coda alla Vaccinara) is a rich, slow-braised Roman classic simmered in red wine with vegetables and a touch of dark chocolate. The Braised New Zealand Lamb Shank (Stinco di Agnello) is fall-apart tender, slow-cooked with tomato, herbs, and wine, served with fingerling potatoes.

Rooted in Roman tradition, Black Cod Fish (Merluzzo alla Romana) is delicately braised with sweet onion, cherry tomato, raisins, and white wine. Cotoletta alla Milanese is a 500g breaded veal cutlet served with arugula and cherry tomato salad — a grand take on northern Italy’s iconic schnitzel, while Asparagus (Asparagi alla Griglia) is grilled to smoky perfection and topped with lemon zest and basil-caper mayonnaise.

Two new desserts on the menu include Pistachio & Chocolate Panna Cotta, a creamy, pistachio-infused panna cotta with chocolate — a crowd-pleaser that’s both modern and indulgent.

Rounding out the new sweets, the Romana Tart (Crostatina Ricotta e Visciole) is a traditional Roman treat filled with sheep’s ricotta and tangy sour cherries in a buttery crust.