Italian-Mediterranean Hong Kong restaurant Juno welcomes spring with brunch, lavish new tasting menu

JUNO restaurant Hong Kong news: The vibrant Italian-Mediterranean culinary oasis in bustling Wing Lok Street, Sheung Wan, infuses sunny southern European essence throughout new menus headlined by a joyous weekend brunch – perfect for springtime gastronomic indulgence followed by a meander around one of the coolest neighbourhood in the world. Equally pleasurable is Chef Jordi Vallés Claverol’s luscious new tasting menu also studded with his modern yet homely signatures, as well as celebratory menus for Easter and Mother’s Day, all tracing an authentic culinary journey from the Costa del Sol to the Italian Riviera.

Chef’s brunch menu at Juno restaurant Hong Kong

Named for the Roman goddess of love, Juno is the perfect spot for a laid-back yet exuberant meal with family or friends conjuring lasting memories. The much-anticipated debut of the award-winning chef’s Brunch Menu (HK$308 per person, served on Saturday and Sunday) embraces two appetisers, a main and a dessert from an array of heartfelt Italian and contemporary Mediterranean creations, as well as free flow drinks including handpicked wines, negroni and beer (add HK$198 per person).

Diners are invited to choose two starters from five exciting options, such as the super-smooth Butternut Pumpkin Soup sprinkled with crunchy roasted pumpkin seeds and a splash of mint oil. Other vegetarian delights are the chef’s Provençal must-have of Caviar d’Aubergine, a fragrant and guilt-free ‘caviar’ that sees eggplant roasted in the charcoal oven and dressed with pine nuts, mint, basil and honey; and a moreish Chick Peas Hummus served with housemade pita bread. Burrata Pugliese (add HK$40) is a beautifully creamy take on the southern Italian speciality soft cheese, paired with heirloom tomatoes and frisée for textural interplay. Lobster & Prawns Open Omelette (add HK$50) bursts with fresh tastes of the sea in a sumptuous Spanish-style egg dish enriched with sweet piquillo peppers and poached onion.

Tagliolini Truffle, Juno Hong Kong

An eclectic choice of mains begins with a much-loved signature – Juno Truffle Tagliolini, thin, ribbon-like all’uovo (egg) pasta laced with shaved truffle and parmesan for a simple but magical melding of aromas and flavours. Another favourite of the chef, sustainable fish baked Côte d’Azur-style with fresh tomato, courgette, aubergine and sage, adopts in-season Barramundi as its star attraction, while decadent, citrussy Pork Ribs are glazed with pomegranate molasses and accompanied by rosemary-scented jacket potatoes.

Chef Vallés Claverol’s Risotto (add HK$60) is adored for its aged Italian Carnaroli rice, creamy Mascarpone and lemons from the Amalfi coast. His Truffled Angus Beef Cheek nestled on top of the rice is out of this world. In the merry brunch spirit, two of the six main selections are designed for two people to share. Prime USDA Rib-Eye (add HK$120 per person) is charcoal-grilled and served with arugula, sundried tomato salad and jacket potatoes, while his signature reimagination of Seafood Fideos ‘a la Cazuela’ (add HK$140 per person) features succulent Spanish short noodles as a delightful substitute for traditional Spanish rice, gracefully intertwined with the rich flavours of red prawn carabineros and tender cuttlefish, delicately cooked in a tantalising sofrito sauce.

Desserts from France or Italy end the brunch feast on a classic sweet note: choose from a crisp Tarte Tatin with delicious dollops of caramel and vanilla ice-cream, or stylishly presented Tiramisu (add HK$20) dusted with Valrhona cocoa powder in a Champagne coupe, featuring Savoiardi (ladyfingers) drenched in Illy coffee.

Juno restaurant Hong Kong’s free flow beverage option

Elevating the jollity of the brunch experience, Juno also offers a 90 minutes free-flow beverage option. Handpicked by Chef Vallés Claverol, the wine selection comprises the refreshing bubbles of Maset Brut Nature Cava, and the elegant red Primitivo del Salento and floral dry white Moi Verdeca del Salento wines of Puglia producer Varvaglione. Together with the wines, the free-flow also includes Estrella de Galicia beer and Negroni cocktail.

Chef Vallés Claverol’s Tasting Menu

Chef Vallés Claverol’s new seven-course Tasting Menu (HK$538 per person, served for the whole table) is the fullest expression of his Italian-Mediterranean culinary mastery, tapping into the wonderful spring and summer bounty of sun-kissed land and clear blue sea. It begins with five starters to share, including Ibérico Ham aged for 48 months on fresh rosemary bread baked in the oven; Burrata Pugliese; and fiery deep-fried Padrón Peppers. Invitingly seasoned with grapefruit, Chardonnay vinegar, Albariño white wine and Arbequina extra-virgin olive oil, Tuna Tartare ignites the taste buds, while in an elevated version of the rustic Italian red pepper stew, Charcoal Peperonata adds aubergine, anchovy oil and capers to the pan and has a lovely smoky taste.
The chef’s most acclaimed recipes drive the main offerings, with diners choosing one from a fabulous four: Juno Truffle Tagliolini; Pork Ribs; Truffled Angus Beef Cheek Risotto (add HK$40) and Seafood Fideos (add HK$80 per person, two-person minimum). Then comes a mouth-watering, head-scratching quandary – selecting one from the tempting dessert trio of Tiramisu, Tarte Tatin (add HK$20) and the white chocolate and Amarena cherry sweet-sour treat of Panna Cotta and Cherries.

Aperol Spritz, Juno Hong Kong

Easter celebration at Juno restaurant Hong Kong

Juno’s Easter Menu (HK$428 per person) is an elaborate parade of charming Italian-Mediterranean signatures and favourites. Tuna Tartare, enlivened by ponzu and shallots, is a refreshing standout from the three starters to share; Ibérico Ham 48 Months and a vegetarian-friendly Hummus & Pita Bread with Gaeta olives, sundried tomatoes and pomegranate molasses also feature.

Lamb Shoulder Roulade showcases the chef’s prowess with a cherished meat from the Pyrenees, stuffed with a healthy crunch of spinach and pine nuts. The other fabulous festive main choices are Tagliolini al Pesto & Burrata, the pasta lifted by pistachio pesto, fresh basil and soft cheese; Truffled Beef Cheek & Pumpkin Risotto; and Seafood Fideos (add HK$80 per person, two-person minimum). Dessert is either Tiramisu or Panna Cotta and Cherries.

The Easter celebration may begin with the joyous festive fizz of Cava, Negroni, House Red and White Wine and Estrella Galicia Beer as part of a 90-minute free-flow option (HK$198 per person).

The Mother’s Day Menu (HK$498 per person) regales mama with glorious sunny dishes. Sashimi-grade Scallops & Blood Orange Crudo spiced with rare Basque espelette pepper and doused in Chardonnay vinegar; and the rustic, aromatic Duck Rillette & Truffle paté served with homemade toast entice among four shared appetisers. Choices of main and sweet follow those of the Easter parade.

A wine buff, Chef Vallés Claverol personally selects the vibrant southern European labels on the list, with the fruits of Puglia making a strong showing; Varvaglione Susumaniello (HK$550/bottle) is a Hong Kong exclusive. Cocktails (all HK$100) or mocktails (HK$80) are holiday musts. Savour the vodka-infused Peach Me Up and the gin, calamansi and rosemary spices of Juno & Tonic. Lemony Pink Love with fresh raspberries leads the non-alcoholic tipples.

“With spring and soon summer in the air, we are delighted to launch an exciting weekend brunch that evokes the ebullient sensations of seaside dining along the Mediterranean coast, and a new tasting menu embracing the freshness of the region’s seasonal produce. These premium fruits of the land and sea star in favourite Juno signatures as well as new creations that bring a contemporary creative twist to Italian and Spanish culinary traditions,” says Group Executive Chef and General Manager Jordi Vallés Claverol.

Enhancing life’s joys Mediterranean-style, Juno balances exterior spectacle and understated interior serenity. Outside, a long, striking frontage of light-reflecting 3D tiles draws diners into an oasis of pink and olive tones and natural materials. A marble-clad kitchen pass at the centre of the 1,300-sq.-ft space serves as an attractive focal point and creates two distinct dining areas seating a total of 50 people. Textured plaster walls are set with travertine panels and backlit arches, and the high ceiling is adorned with custom-designed pendant lighting for a mellow and elegant vibe.

Juno is located at G/F, 88 Wing Lok Street, Sheung Wan, Hong Kong. It opens Monday to Friday from 12 noon to 4pm and 6pm to 11pm; Saturday and Sunday from 11:30am to 4:30pm and 6pm to 11pm.

For reservations visit https://book.bistrochat.com/juno, call (852) 2703-5188, WhatsApp (852) 5183-0188 or email [email protected].

Juno restaurant Hong Kong interior

About Juno

Italian-Mediterranean restaurant is a tranquil sanctuary along bustling Wing Lok Street in Sheung Wan. Paying homage to its namesake, the Roman goddess of love, its calming aura balances relaxation and refinement in equal measures to provide a unique respite from the city’s high energy. It offers a joyful, flavour-loaded culinary journey across the sunny southern coast of Europe.

Helmed by Chef Jordi Vallés Claverol, Juno presents a focussed à la carte menu, a lavish evening tasting menu and a lively weekend and holiday brunch of much-loved Italian signatures and lighter, layered Mediterranean creations. Exciting wine selections from Italy, France and Spain, and creative cocktails add to the chic cosmopolitan vibe.

Designed by Hong Kong-based Brash Atelier, Juno has a spectacular frontage of light-reflecting 3D tiles and understated, sophisticated interiors of natural materials in a palette of pink and olive. Textured plaster walls with elegant travertine panels and pastel hues dress the 1,300-sq.-ft space which seats up to 50 people within two distinct dining areas. Custom-designed pendant lighting on a high ceiling and carefully curated furniture contribute to the serene and comfortable ambience.

About Chef Jordi Vallés Claverol

Hailing from an extended family of Barcelona restaurateurs, celebrated chef Jordi Vallés Claverol literally grew up in the Spanish kitchen. His first two professional jobs spanned multi-Michelin-starred French restaurant Neichel and Spanish legend El Racó de Can Fabes, both in Barcelona. The adventurous chef then gained experience in Paris before heading to Beijing for 15 successful years.

Initially cooking at high-end Spanish restaurant Mare Nostrum, he settled at Agua in 2007 where he gained wide renown and a bagful of awards. His diverse range of Spanish signatures that combine mastery of the classics with refined contemporary innovations and charismatic Mediterranean flair earned him the prestigious City Weekend magazine accolade of Chef of the Year in 2009.

Lured to Hong Kong, he helmed the opening of The Optimist in 2020 and later, in 2021, joined the Salamanca Group to head tapas hotspot Chueca. His current role as Group Executive Chef and General Manager sees him orchestrate all aspects of Juno, from curating the menu and wine list to ensuring quality in and out of the kitchen, as well as creating and cooking dishes that showcase the best of Italian and Mediterranean tradition with verve and an inventive, artistic eye.