Dive into Seafood Bonanza at The Pizza Project
Two Wild New Seafood Pizzas and Antipasti available for a Limited Time
All aboard! It`s an all-aquatic affair at The Pizza Project to round out August and enter September with two fresh new seafood pizzas and an antipasti joining the menu for a limited time. Available at both Peel Street and Star Street Precinct venues on 27 August to 12 September, The Seafood Bonanza menu continues The Pizza Project`s tradition of taking the humble pizza into bold new directions with creative and delicious seasonal ingredient pairings.Â
The new Seafood Bonanza menu introduces The Pizza Project`s own take on the Prawn Cocktail (HKD110) as an appetiser, featuring a bounty of cooked tiger prawns doused in the brand`s signature cocktail sauce with salad for a refreshing start to the meal.
From there dine-in guests have two choices of hand-made seafood pizzas: Tiger Prawn (HKD150) – a lighter, fresh taste of the sea, with tiger prawns, pesto and zucchini set atop tomato sauce on pillowy soft dough; and Crab & Sea Urchin (HKD220) – a lush showcase of crab meat, sea urchin and butternut squash puree, with chili and spring onion as added garnish dressed on a fior di latte base – a must try for uni fans and anyone else looking to level up their pizza experience.
The Seafood Bonanza menu is available for dinner only (from 18:00 daily) from 27 August – 12 September at both the Peel Street and Star Street Precinct Pizza Project venues. In addition to The Seafood Bonanza, The Pizza Project has also updated their popular weekend brunch menu with another fishy dish – Smoked Salmon Avocado pizza. Now available as a HKD20 supplement to the three-course brunch menu, this appetising new creation has avocado and smoked salmon topped with cream cheese atop a bed of rocket and fior di latte cheese. The brunch menu is available weekends and public holidays from 11:30 – 16:00.
