pica pica
“A meal which consists of a variety of dishes served in small portions”
Pica Pica is a contemporary tapas Bar featuring a modern take on classic Spanish dishes.
We provide an energetic, colorful, and exciting dining experience inspired by the tapas tradition and its ability to bring people together in a lively and relaxed environment.
-Edgard Sanuy, Culinary Director
OUR MENU
The food menu is rooted in tradition but features a modern take on classic Spanish dishes and cooking methods, using the best quality ingredients to create memorable tapas.
PICA PICA
- Tomato bread with Arbequina extra virgin olive oil – 33
- Pintxo Gilda – 25/pc
- Oyster Daniel Sorlut N3 with cherry gazpacho – 68/pc
- Cured white anchovies – 83
- Cured fish assortment – 195
- Ibérico ham croquette – 18/pc
- Squid croquette with “All-i-Oli” – 18/pc
HAM AND COLD CUTS
- Jamón Ibérico acorn fed, up to 52 Months curation – 125 / 245
- Jamón de Teruel, up to 20 months curation – 48 / 93
- Chorizo Ibérico acorn fed – 36/ 63
- Payoyo cheese from Cadiz, tomato jam – 75
- 12 months cured Manchego cheese, quince jelly – 75
VEGETABLE TAPAS
- Watermelon gazpacho, cucumber sorbet – 66
- “Rusa” potato salad – 68
- Padrón pepper slightly seasoned – 56
- Vegetarian lazy omelette with Josper charred baby asparagus – 75
- Heirloom cherry tomato salad, avocado, tuna belly confit in olive oil – 88
- Baby gem salad, dried tomatoes, caramelised goat cheese and walnuts – 82
SEAFOOD TAPAS
- Smoked salmon bikini, black truffle pate, sour cream – 92
- Ajillo prawns – 172
- Octopus Galician style on potato “al caliu” – 138
- Seared Hokkaido scallop, Ibérico ham consommé, broad beans, mint – 138
- Spanish seabass from Canary Islands, caper mayo, charred baby gem – 240
MEAT TAPAS
- Wagyu steak tartare on charred bone marrow – 175
- Grilled foie gras “Collverd” on toast, caramelised onions – 168
- Spanish lazy omelette with morcilla and chorizo – 92
- Slow cooked egg, chorizo, potato foam – 85
- 80g Beef Tenderloin skewer cooked medium rare with grain mustard mayo – 98/pc
- Ibérico “Lagarto” wrinkled potatoes, Canary red & green mojo – 132
- Braised “Carrilleras” beef cheek with potato purée – 168
- Deboned suckling pig, sweet potato puree, raw spinach – 197
RICE AND FIDEO
- “Fideuà” from Gandía with cuttlefish & ‘All-i-oli’ – 88 / 155
- Pica Pica paella surf & turf – 108 / 188
- Black paella Rice – 120 / 198
- Lobster & octopus juicy rice – 340
SWEET
- Dark chocolate, hazelnut, extra virgin olive oil, salt – 74
- Catalan cream foam, vanilla ice cream – 55
- “Torrija” Spanish french toast, coffee gelatine, chocolate ice cream – 78
- Basque Burnt cheesecake, redberries sorbet – 78
- Homemade Ice Cream: Vanilla, Chocolate, Strawberries, Lima-Limón – 25/scoop
Reservation is recommend but walk-ins also welcome. We offer 2 hours dine-in time for your table.
Reservations
We accept online reservations for up to 6 people at our main tables. We do not take reservations for our kitchen and bar counters. For booking of 7-12 persons, do chat with our staff on our reservation system or call +852 2811 9880.
Click here to book now or chat with us.
Events
For parties of 13 guests or more we offer tailor made banqueting menus featuring the highlights of our menu. For events emails us at parties@epicurean.com.hk