Savour authentic Italian flavours as Chef Marco Quarta from The Hari London takes over Lucciola Hong Kong this November with exclusive lunch and dinner menus
A Taste of Italy, Reimagined at The Hari Hong Kong
This November, The Hari Hong Kong welcomes Executive Chef Marco Quarta from il Pampero at The Hari London for a special chef takeover at Lucciola Restaurant & Bar. From November 11th to 14th, diners can experience an exclusive selection of Italian dishes that capture Chef Marco’s signature style—refined yet heartfelt.
The event culminates on November 14th, when Chef Marco takes full creative command of Lucciola’s kitchen for a one-night-only four-course dinner—a culinary celebration of his Italian roots and Michelin-honed expertise.
From Puglia to London to Hong Kong: A Culinary Journey
Born in Puglia and trained in Brindisi, Chef Marco’s career has taken him through some of London’s most prestigious restaurants. His résumé includes Sous Chef at The Savoy, Head Chef at Courthouse Hotel Shoreditch and The Punchbowl Mayfair, and most recently Executive Chef at The Dixon Hotel before joining The Hari London in 2025.
With experience alongside Michelin-starred chefs and as a private chef to Arab Royalty, Chef Marco’s culinary artistry blends classic Italian flavours with contemporary finesse.
Limited-Time Lunch Menu (November 11–14)
During the takeover, Lucciola’s lunch menu will spotlight two of Chef Marco’s standout creations:
- Cappesante Arrostite, Mele & Cavolfiore, Prosciutto di Parma
Roasted scallops with golden apple, cauliflower purée, and crispy Parma ham - Orecchiette con Cime di Rapa e Tarallo Pugliese
Orecchiette pasta with rapini and Apulian tarallo crumb
Lunch set menus start at HKD 288 for two courses.
One-Night-Only Guest Shift Dinner (November 14)
The highlight of Chef Marco’s visit, this four-course dinner offers a journey through southern Italy’s flavours with modern London flair.
Menu Highlights:
- Arancino Tartufato – Black truffle Sicilian rice balls
- Cappesante Arrostite – Paired with Prosecco
- Orecchiette con Cime di Rapa e Tarallo Pugliese – Served with Chardonnay
- Main Course Options:
- Ippoglosso al Vapore con Fregola – Poached halibut, Jerusalem artichoke purée, fregola, chanterelle mushrooms, paired with Pinot Grigio
- Costolette di Agnello in Crosta d’Erbe – Herb-crusted lamb rack with potato confit, heritage beetroot, broccoli velouté, and rosemary jus, paired with Montepulciano d’Abruzzo
- Dessert: Baba’ al Limone con Crema Chantilly – Neapolitan lemon baba’ with chantilly cream and mixed berries, paired with Moscato d’Asti
Four-course menu: HKD 688 per person | With wine pairing: HKD 988
Continuing Celebration (November 15–30)
From November 15th to 30th, a selection of Chef Marco’s signature creations will feature on Lucciola’s Cena Conviviale dinner menu—perfect for those who missed the takeover or wish to relive the experience.
At a Glance
- Event: Chef Marco Quarta Takeover at Lucciola, The Hari Hong Kong
- Dates: November 11–14 (Lunch & Dinner); November 15–30 (Signature dishes)
- Location: Lucciola Restaurant & Bar, The Hari Hong Kong
- Lunch Set: From HKD 288 for two courses
- Four-Course Dinner: HKD 688 per person | HKD 988 with wine pairing
- Chef: Marco Quarta, Executive Chef of il Pampero, The Hari London
- Highlights: Limited-time lunch, one-night-only dinner, signature Italian creations
Also read The Hari Hotels ‘A Tale of Two Cities’: The Hari Hong Kong and The Hari London
