Inspired by the beauty of opera and the show-stopping flavours of artisanal produce, Aria by executive chef Andrea Zamboni brings a contemporary rendition of authentic Italian cuisine. Using the best quality seasonal ingredients, the dishes are a modern twist on family-style Italian fare with traditional classics and secret family recipes. The venue is where Cé La Vi once stood, so there are stunning views and outdoor seating, too.

We start with an off-menu item, Parma ham and melon sherbet pizza – which we recommend you ask for. The 24-month aged ham sits on a pizza base that is crispy on the outside but chewy on the inside. The melon sherbet is a refreshing twist on the usual melon topping. Next was a seasonal dish – also off-menu – called mazaviar, Mazara red prawn with caviar, burrata and salmorejo. This deepwater prawn is found off the coast of Sicily. It is sweet and the chef pairs it with eight-year-old caviar and Apulian stracciatella (the heart of burrata). To add acidity to the dish, chef adds a few drops of salmorejo – a Galician soup made from tomatoes, garlic and bread with a touch of raspberry and vinegar, and egg yolk, to add some creaminess and texture.

Next we tried a signature pasta, tagliatelle with zarda spicy tomato sauce, blue lobster and bagna càuda fondue (HK$268), a popular Piedmont dipping sauce for vegetable crudités made from anchovies and garlic. The home-made pasta has a silky texture. The zarda sauce (a spicy garlic tomato sauce) is strong, which is why it is served with bagna càuda fondue, which balances the dish. We also loved the foie gras scampi, another off-menu item.