Three spectacular events, one legendary butcher. Join the feast this June as Dario Cecchini brings Tuscan joy and Italian flair to the city’s best views.
(Hong Kong, 13th June 2025) — This June, the legendary Dario Cecchini—Italy’s most exuberant butcher—arrives at Carna, Mondrian Hong Kong, for a jubilant series of culinary celebrations. Against the dazzling backdrop of Victoria Harbour and within the dramatic interiors by Joyce Wang, guests are invited to feast, toast, and savour the true spirit of Tuscany, Carna-style.
19 June — Butcher’s Night at Carna by Dario Cecchini
For one night only. Celebrate five decades of Dario’s craft with endless servings of his signature Chianti beef tartare, four different cuts of grilled beef, rustic side dishes, and the iconic tiramisu—each plate brimming with theatrical Italian hospitality.
Early bird tickets: HK$1,688 +10%, standard: HK$1,888 +10%. Add free-flow Italian wines and spritz cocktails for HK$280, or elevate the celebration with Champagne Thiénot, Brut, NV for an additional HK$200.
21 and 22 June — The Panzano Brunch
A butcher-to-table brunch inspired by Dario’s home in Panzano, with seven different cuts, each prepared in a new way by Carna’s kitchen. Unlimited helpings, fresh to your plate, and new creations from our Head Chef that capture the essence of Tuscany.
Early bird tickets: HK$1,188 +10%, standard: HK$1,388 +10%. Optional wine and cocktail free-flow, plus Champagne upgrades available.
20 and 21 June — Il Tavolo Tuscan Roof Garden Dinner
A lively al fresco feast on the Roof Garden, where Dario’s curated selection of seven Tuscan signature dishes meets music, theatrics, and plenty of fun. Raise a glass—free-flow Champagne, Italian wines, and cocktails keep the celebration going, with tiramisu and a Carna gift as the grand finale.
Early bird: HK$2,488 +10%, standard: HK$2,688 +10%.
Seats are limited for these one-of-a-kind celebrations. Step into Dario Cecchini’s world—where every meal is a show, every guest is family, and every bite is pure, joyful theatre.
