Hong Kong’s autumn truffle and mushroom menus: Carna, Pici and The Pizza Project
Wild mushrooms, handmade pasta and pizza offer three different autumn meals in Hong Kong. Compare menu periods, representative dishes and the details to check before booking.
For an autumn meal in Hong Kong, do not treat truffles and wild mushrooms as interchangeable. In October 2026, Carna by Dario Cecchini, Pici and The Pizza Project approach related ingredients through different formats. Rather than seeking the most heavily shaved dish in a photograph, decide whether you want a full dinner, a pasta-led meal or pizza to share.
Carna: follow an ingredient through several preparations
Carna, on the 39th floor of Mondrian Hong Kong, lists an autumn wild-mushroom menu from mid-October to mid-November. Its three dishes are a charcoal-grilled mushroom salad at HK$298, wild-mushroom beef consommé at HK$328 and handmade wild-mushroom ravioli with smoked cheese at HK$358. The interest lies beyond the restaurant’s steakhouse identity: mushrooms take different roles in a starter, soup and filled pasta.
Pici’s October special dishes.
The kitchen extends the idea of fuller ingredient use to mushroom stems and pulp. Diners can ask how material moves from stock to filling without treating that approach as an absolute guarantee of zero leftovers. The consommé and related preparations contain animal ingredients. A fondness for mushrooms does not make the menu vegetarian; explain dietary requirements when booking.
Pici: let handmade pasta set the rhythm
Pici’s October truffle menu runs October 1–31. Listed dishes include truffle tagliolini with Parma ham at HK$180, truffled veal with tuna sauce at HK$130 and red-wine beef-rib pasta with black truffle at HK$190, followed by caramel-apple panna cotta at HK$65. Starters and mains serve different purposes, so choose combinations according to the size of your group.
Read the dishes in three layers: pasta, sauce and freshly shaved topping. Pasta thickness changes how sauce clings; meat and dairy establish different foundations; truffle adds another aromatic component. This is a way to understand combinations, not a taste verdict. Actual results depend on ingredients and cooking, and the words “black truffle” do not guarantee identical intensity across dishes.
The Pizza Project: a meal designed to share
The Pizza Project’s Central and Wan Chai branches list special pizzas for October 1–31, including black-truffle veal with tuna sauce at HK$238 and black-truffle ham and ricotta at HK$228. Slices make it easy for a group to compare combinations. Dairy, gluten, meat and other contents should still be checked against the full menu.
The Pizza Project’s black-truffle pizzas.
The three options answer different needs: Carna for multiple uses of an ingredient, Pici for a pasta-centred main meal and pizza for sharing. All prices are in Hong Kong dollars; confirm service charge, branch availability, portions and reservations. An autumn label also does not establish that every dish uses the same truffle species or origin. If that matters to your choice, ask about the day’s supply rather than relying on the seasonal description alone.
