Harvested from a recent harvesting trip in Savigno, Italy, Andrea Zamboni, new executive chef of Paper Moon is presenting the ‘diamond of the kitchen’ this season, in an exclusive seasonal selection of dishes such as egg variation of organic hen egg and quail egg with white truffles, Siberian caviar and potato espuma; parmesan cheese gnocchi with white truffle; Rossini style U.S. beef tenderloin with white truffle, foie gras, celeriac puree and madeira sauce. Guests can indulge in dark chocolate mousse tart with white truffle and sea salt for an inventive pairing of chocolate with white truffle for dessert. The four-course white truffle menu is priced at HK$1,288 per person. Guests can also order a la carte dishes, each garnished with three grams of freshly shaved white truffles.