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Immersion In Piedmont
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Oberto's Fassona Tenderloin
Sous-vide Fassona tenderloin from Piedmont, bread-crumbed and lightly fried, topped delicately with Parmesan sauce and veal jus, served with shiitake mushrooms.
Escargot
Plump snails simmered in a vibrant sauce of garlic, parsley, and anchovies, elevating the humble escargot into a dish that tantalizes the palate.
Cappelletti d'Anatra
Handcrafted ravioli filled with tender duck leg and silky eggplant, cooked al dente, balanced by a smoky butter and duck jus sauce.
Food:
2.0
Service:
3.0
Atmosphere:
4.0
1/F, Club Lusitano Building, , Central (Also another entrance on the other side, 16 Ice House St)Duddell Street
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Reservations Deals Rewards Terms & Conditions FAQFor Restaurants
Chope For RestaurantsMore
About Chope Contact Us Careers PressDownload our App