(Hong Kong, 15 May 2025) — Carna, the contemporary Italian steakhouse at Mondrian Hong Kong helmed by legendary Tuscan butcher Dario Cecchini, is setting the table for a new weekend ritual. Recently recognised by the MICHELIN Guide, Carna now invites guests to indulge in its Nose-to-Tail Brunch, served family-style - an ode to heritage, sustainability, and culinary offering.
(Hong Kong, 15 May 2025) — Carna, the contemporary Italian steakhouse at Mondrian Hong Kong helmed by legendary Tuscan butcher Dario Cecchini, is setting the table for a new weekend ritual. Recently recognised by the MICHELIN Guide, Carna now invites guests to indulge in its Nose-to-Tail Brunch, served family-style - an ode to heritage, sustainability, and culinary offering.
Reflecting Cecchini’s belief that every part of the animal holds culinary potential when treated with care, this multi-course experience is as thoughtful as it is generous. Each table begins with unlimited portions of homemade focaccia, charcoal carasau, and a spread of pickled vegetables and crisp greens — before launching into 5 free-flow appetisers with refills at leisure. To follow, a handmade pasta course is served generously with unlimited portions, and a parade of charcoal-grilled meats.
Appetiser highlights include the Verdure alla Griglia Marinato con Burrata, where silky Apulian burrata meets balsamic-kissed vegetables; the Beef Tartare al Tartufo, delicately seasoned with Chianti salt and shaved black truffle; and Trippa di Manzo Brasata, a soulful braise of beef tripe in spiced tomato and mint chickpea purée. Pasta courses are equally generous, with Mezze Maniche al Ragu—homemade pasta folded through slow-braised Wagyu topside—offered in unlimited servings.
For the main act, Carna’s charcoal grill delivers sharing platters of Salsiccia al Tartufo and Costoletta di Manzo—housemade truffle beef and pork sausages and short ribs marinated in fennel —followed by a choice of carefully selected premium cuts such as the AUS Black Angus Cube Roll, U.S Chuck Tail Flap M5, or Costata di Manzo for those dining in larger groups. Seasonal side dishes are unlimited, including Dario’s stewed white beans and roasted new potatoes, cooked with comforting precision. The experience concludes with a classic Tiramisù.
The Nose-to-Tail Brunch is available every Saturday, Sunday, and Public Holiday from 12pm to 3pm, priced from HK$728 to HK$888 per person. Guests may opt to enhance their afternoon with a free-flow selection of sommelier-picked wines, cocktails, and prosecco for an additional HK$280. Guests can embrace la dolce vita with the Carna Spritz Trolley, offering a medley of four fresh spritzers, a crisp complement to brunching in style. An additional HK$200 will upgrade the Prosecco to free-flowing Champagne, further elevating the entire experience.
Carna’s latest chapter continues to elevate the art of convivial dining—proving that sustainability and quality can sit comfortably at the same table.
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About Carna by Dario Cecchini
Address: 39/F, Mondrian Hong Kong, 8A Hart Avenue, Tsim Sha Tsui
Operating Hours: From 6pm to 12am daily ; 12pm to 3pm (Saturday, Sunday & Public Holidays)
Social Media: Facebook @CarnaHongKong. ; Instagram @Carnahongkong
For reservations, book online, contact at (852) 3550 0339 or email to carna.hk@mondrianhotels.com
MEDIA CONTACTS
Alex Berry – alex@companioncommunications.com
Dominique Backhouse – dominique@companioncommunications.com
June Heung - june@companioncommunications.com
MONDRIAN HONG KONG CONTACT
Champy Chan – champy.chan@mondrianhotels.com / +852 9166 1224
ABOUT CARNA BY DARIO CECCHINI
Located on the 39th floor of Mondrian Hong Kong, Carna is a contemporary Italian steakhouse conceptualised by legendary butcher Dario Cecchini of Panzano, Tuscany. Designed by Joyce Wang, the restaurant celebrates a zero-waste, nose-to-tail philosophy rooted in sustainable dining and local sourcing. In 2025, Carna was honoured with a MICHELIN Guide listing.
ABOUT MONDRIAN HONG KONG
Mondrian Hong Kong is located in the heart of Tsim Sha Tsui with immediate MTR
access and proximity to the West Kowloon Cultural District. Towering 40 floors with
324 rooms including 12 two-bay suites designed by Karin Krautgartnerby KK Design,
the hotel offers stunning views of Victoria Harbour, state-of-the -art wellness facilities,
Carna by Dario Cecchini, a contemporary steakhouse from Tuscany designed by
Joyce Wang, and Avoca, a hip bar using a cutting-edge system and a 40th floor
Roof garden for cultural collaborations.
ABOUT MONDRIAN HOTELS & RESIDENCES
Mondrian is more than a hotel: it’s a way of travel. Known for its groundbreaking design and progressive programming it is a “must” destination for locals or travelers. Mondrian is always at the heart of the most exciting cultural scenes in the world, serving up innovation and creativity for everyone. Mondrian provides a playful framework so that guests and locals alike can immerse themselves in the culture of each city it inhabits. Design is at the centre of the Mondrian experience with hotels designed by some of the world’s most famous architects and designers, including Philippe Starck and Marcel Wanders. With nine properties in Los Angeles, Miami, New York, London, Doha, Mexico City, Cannes, Seoul and Singapore, the brand is experiencing tremendous growth with upcoming openings in Ibiza, Bordeaux, Australia’s Gold Coast and more.
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