Chef Antonio Oviedo at AGORA.
The newly opened AGORA is a new modern Spanish fine-dining concept nestled within Tai Kwun’s heritage building that displays Chef Antonio’s Spanish cuisine style while staying true to his Spanish roots through seasonal tasting menus.
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2 Seasonal Chef’s Degustation Menus at AGORA
AGORA is now offering two seasonal chef’s degustation menus:
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Menú Ágora (10 courses for HK$1,288 per guest)
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Menú Gran Ágora (11 courses for HK$1,688 per guest)
The menus highlight as premium seasonal ingredients as much as possible that are sourced from the greater region of Spain.
Fine ingredients such as Verdial extra virgin olive oil cultivated from centenary olive trees in Málaga, firm, plump, and jumbo-sized Gordal olives that transport guests back to classic tapas bars in Madrid, choricero dried chili pepper – a dehydrated, non-spicy variety of Spanish red pepper and a classic Basque seasoning – and Gamoneu, a fatty, lightly smoked Spanish cheese made in certain parts of the Principality of Asturias using goat, cow and sheep’s milk.
For an extra +HK$850 per person, a 5-glasses of Spanish wine pairing can be added to any menu.
5 Dishes that Headline AGORA’s Seasonal Chef’s Degustation Menus
Chef Antonio’s ingenuity and affection for his homeland’s natural abundance of ingredients, as a result of working alongside some of Spain’s best culinary brains and his recent accomplishments helming award-winning tapas restaurant, 22 Ships, are reflected in AGORA’s latest chef’s degustation menus.
Pil Pil – a traditional cod confit dish made with olive oil, garlic, chilli peppers, and Kokotxas, the stewed tongue of cod.
Soccarat – which describes the most appreciated toasted bottom part of the paella – features deep-sea Carabinero prawns renowned for their jumbo size and striking red color, and Bomba Rice, a firm, short-grained variety of rice primarily cultivated in eastern Spain.
Txuleta – (pronounced “chuleta”), which translates to “meat chop” which Chef Antonio utilizes a complete, bone-in rack of Spanish Rubia Gallega beef for this meal, a highly esteemed breed of cattle whose flesh has magnificent yet delicate marbling and a characteristically peppery and rather briny flavor.
Chef Antonio’s other noteworthy dish is Mar y Muntanya (Catalan for “sea and mountain”), which embodies the finest of Mediterranean Catalan cuisine.
The recipe incorporates the insides of Espardenya sea cucumber, a prized tear-shaped pea type found along the coast of Euskadi, and Morcilla pig’s blood sausage, which is blended with a variety of spices and onions.
Flor de Azahar, a delicacy with orange flowers famed in Spain for their beauty, scent, and medicinal powers, will be served to visitors.
Azahar is paired with sweet and meaty Marcona Spanish almonds and Saffron classed under the PDO La Mancha quality seal, Spain’s only spice of this type with such a stamp of approval.
AGORA’s Spanish Wine Program
General Manager Anton Marquez at Agora.
With Chef Antonio’s seasonal cuisine influencing the wine program at Agora, General Manager Anton Marquez has created a wine menu at Agora that focuses largely on Spanish wines.
The wine selection is made up of 70% Spanish wine varietals, with over 20 Spanish appellations and over 90 Spanish brands.
Anton has opted to work directly with individual winemakers in Spain to assure the quality and consistency of the wines. You may complete your wine experience with a range of French Champagnes and fine wines too.
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Menú Ágora – 10 courses for HK$1,288 per guest
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Menú Gran Ágora – 11 courses for HK$1,688 per guest
For an extra +HK$850 per person, a 5-glasses of Spanish wine pairing can be added to any menu.
AGORA
Address: Shop 14, G/F D Hall, Tai Kwun 10 Hollywood Road, Central (please use the Gallery Gate entrance on Old Bailey Street to enter Tai Kwun)
Opening hours: Wednesday-Sunday 18:00-22:00 (dinner only)
Tel: +852 2316 2005
Website: www.agorahk.com
Email: info@agorahk.com
Reservations: http://sevn.ly/xFD9bdwt
Instagram & Facebook: @agora.hkg @tuan19
Image courtesy of AGORA.
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