Starting from 23 May, experience new classic Northern Spanish dishes with a contemporary twist by newly appointed Executive Chef, Víctor Caballé Molina
Chef Víctor’s passion for food and hospitality was ignited at a young age through summers spent working at a bakery in the village of Ulldecona, Spain. Since then, he’s had extensive experience in Spain, Argentina, Japan, United Kingdom and Singapore, at some of the world’s finest restaurants.
For his Hong Kong debut, Chef Víctor showcases his expertise in globally minded Spanish cuisine at The Optimist. A brand new a la carte menu takes guests on a journey of flavours and texture, in which contemporary twists are applied to classic dishes. Reflective of Chef Víctor’s character and The Optimist’s position as an enduring and well-loved fixture on bustling Hennessy Road, the new menu is fun, adventurous, fearless, and full of surprises.
Among the tapas for sharing are crispy Octopus Croquettes HKD140 – topped with delicate bonito flakes in Japanese takoyaki-style for a texture that’s crispy outside and smooth and creamy inside; Crispy Beef Tripe HKD130 – an intriguing delicacy seasoned in chilli, garlic and house made romesco sauce; Pulpo A La Gallega HKD190 – slow-cooked tender octopus sprinkled with paprika and capers on a bed of thinly sliced potatoes.
From there, dive into generous Platos Principales where guests are treated to smoky delights from The Optimist’s famous asador. The classic Grilled Lamb Chops HKD340 gets an unexpected Asian twist with house made carrot and coconut puree, showcasing Chef Víctor’s heritage and global culinary background. Secreto Iberico Pork HKD260 comes with a zesty apple and lime puree that cuts through the richness of the protein.
The menu’s grilled seafood assortment contains a rarely-seen selection from the local market in Aberdeen. Stingray HKD240 is a fleshy and flaky must-try, flavoured with chilli, garlic, fermented beans and house-made romesco sauce. Hamachi Kama A La Brasa HKD290 comes with piquillo and balsamic sauce for a playful spin on sweet-and-sour.
The restaurant’s fan favourite signatures, Juicy Lobster rice HKD590 and ½ Suckling Pig HKD690, remain on the menu for guests seeking familiarity and comfort. A nod to the mindfulness movement and climate consciousness, the Impossible Zucchini HKD180 is an inventive vegetable dish stuffed with plant-based homemade ragu and almond crumble. The Josper Grilled Asparagus HKD160 offers delectable mouthfuls of delight with crunchy asparagus and runny egg yolk.
Finally, end your meal on a high with the Signature Churro Bao HKD120. Inspired by the beloved Chinese steamed buns and Chef Víctor’s stint in Singapore’s Chinatown, these steamed baos with crispy and fluffy chocolate-filled churros served with salted caramel sauce, will keep you wanting more. For guests looking for something more standard, dig into a Crema Catalana HKD80 topped with not-so-traditional popping candy.
“I want guests to come into The Optimist knowing they’ll enjoy classic Northern Spanish that resonates with flavour memories and a sense of place. But as creators, restaurateurs, foodies and human beings, we might crave something different from time to time. Which is why although these new dishes are firmly grounded in terms of composition, we’ve also given them fun, surprising, lighthearted and global touches,” – Chef Víctor shares.
Daniel Piccoli, Multi-Brand General Manager at Pirata Group further adds, “We’re thrilled to
welcome and introduce our new Executive Chef Víctor Caballé Molina at The Optimist. The new
menu really showcases The Optimist’s heritage and Chef Víctor’s culinary expertise, bringing
guests a more refined dining experience. As the largest Pirata Group restaurant, we embrace the
challenge in keeping The Optimist as a must-visit destination in Hong Kong.”