Wan Chai’s Associazione Chianti continues to champion the rituals of Florentine dining with the introduction of a new weekly Friday lunch menu, expanded weekend feasts and its signature steak-led Tuscan dinner experience. Since opening in November 2019, the Black Sheep Restaurants trattoria has carved out a reputation for handmade pasta, butcher-selected steaks and one of Hong Kong’s most dedicated Chianti-focused wine programs.

Rooted in the philosophy of cucina povera — honest, ingredient-driven cooking — the restaurant invites guests to slow down and dine as they would in Florence: generously, convivially and always with wine on the table.

A New Friday Lunch Ritual

Inspired by the Florentine tradition of lingering lunches to mark the end of the work week, Associazione Chianti now offers a three-course Friday Lunch Menu (HK$318 +10% per guest), available from 12pm to 2pm on Fridays.

Guests may select one dish per course, beginning with antipasti such as Pecorino al Fieno with pear and thyme honey, Insalata Cesare with chicory and anchovies, or Salumi Misti. For an indulgent start, Carne Cruda — Tuscan steak tartare served with Carta di Musica crackers — is available as an add-on.

Handmade pasta follows, including Pappardelle with beef and pork ragù or Tagliatelle with truffle butter, before concluding with tableside-scooped tiramisù.

For those seeking a more robust lunch, butcher’s cuts such as Controfiletto con l’Osso (450g bone-in striploin) or Costata (350g ribeye) can be added. A concise selection of Italian wines by the glass rounds out what is designed to be a relaxed yet refined weekly ritual.

Weekend Lunches Designed for Sharing

On Saturdays and Sundays, the restaurant shifts into full Florentine family-style mode with its Weekend Lunch Menu (HK$588 +10% per guest), crafted for two or more diners.

The sharing feast begins with signature antipasti, including Pecorino al Fieno and Garganelli Omaggio a Cammillo — a tribute to Florence’s beloved Trattoria Cammillo, pairing handmade pasta with Chianti beef ragù. Optional additions such as Carne Cruda and Insalata Cesare allow guests to customise the experience.

The centrepiece is a choice between Controfiletto con l’Osso or the iconic Bistecca alla Fiorentina (1kg T-bone), cooked thick-cut in true Tuscan style and recommended medium rare. Classic contorni such as Spinaci braised with olive oil, garlic and lemon complete the spread, best enjoyed alongside Chianti or other Tuscan wines available by the glass or bottle.

Dinner: Steak, Pasta and Wine at the Core

Dinner at Associazione Chianti centres on I Tagli del Macellaio — a curated selection of butcher’s cuts sourced from Black Angus cattle raised on Idaho pastures, dry-aged in-house and cooked over a custom Tuscan broiler.

The showpiece Bistecca alla Fiorentina (1kg T-bone) is designed for sharing, alongside signature cuts including Costata alla Fiorentina, Controfiletto con l’Osso and Filetto. A Chianti peppercorn sauce (Salsa di Manzo) is available as an accompaniment.

Handmade pasta remains integral to the experience, with dishes such as Garganelli Omaggio a Cammillo, Pici with pomodoro and basil, Tagliatelle with truffle butter and Pappardelle with beef and pork ragù. Traditional antipasti and contorni — from Panzanella to Salumi Misti, Patata with whipped lardo and braised cannellini beans — round out a menu that is soulful and distinctly Florentine.

One of Hong Kong’s Most Focused Tuscan Wine Programs

True to its name, Associazione Chianti places Chianti at the heart of its beverage philosophy. The wine program has been developed through long-standing relationships with Tuscan producers, highlighting both historic estates and emerging artisans.

Selections span benchmark Sangiovese expressions, Brunello di Montalcino, Bolgheri Cabernet blends and Syrah from Cortona. Many labels are sourced directly and offered exclusively, reinforcing the restaurant’s dedication to representing Tuscany with depth and authenticity.

Guiding the program is Associate Director of Wine Chad Cloete, whose “Wine First” philosophy shapes the dining experience across the group.

A Modern Tuscan Trattoria in Wan Chai

Founded by Black Sheep Restaurants’ co-founders Asim and Christopher, Associazione Chianti reflects their long-standing connection with Tuscany. Executive Chef Josh Stumbaugh, formerly of New York’s Barbuto, brings a globally informed perspective grounded in simplicity, seasonality and respect for ingredients.

Designed by Sean Dix in collaboration with Black Sheep Restaurants, the interiors reinterpret a classic Tuscan trattoria with bold patterns and warm tones. A centrepiece window butchery anchors the dining room, reinforcing the restaurant’s connection to craft.

From relaxed Friday lunches to steak-driven dinners and wine-fuelled weekend feasts, Associazione Chianti offers a Tuscan escape in the heart of Wan Chai — where good food, good wine and shared moments remain the focus.

Associazione Chianti
Address: 15 Ship Street, Wan Chai, Hong Kong
Opening Hours: Lunch Friday–Sunday 12pm–3pm | Dinner Monday–Saturday 6pm–10:45pm; Sunday 6pm–10pm
Tel: +852 3619 3360
Email: reservations@associazionechianti.com
Website: www.associazionechianti.com
Instagram: @associazionechianti

---

Images: Associazione Chianti