Carna by Dario Cecchini

Carna is the Hong Kong outpost of Dario Cecchini, the butcher from Panzano in Chianti. The Joyce Wang-designed room on the 39th floor of the Mondrian uses arches and stained glass, and almost every table looks over the harbour. It is listed in the Michelin Guide as a steakhouse.

The menu works through 18 cuts, nose to tail. The centrepieces are 1.2kg bistecche for sharing: Bistecca alla Fiorentina, a 45-day dry-aged Bistecca Toscana and a 60-day Bistecca Etrusca, each around HK$1,700–1,980. For one, there is a 300g M3 cube roll (HK$608), American wagyu flat iron or a Kobe A4 striploin. Start with the hand-cut Chianti tartare and finish with the tiramisu.

Good for a date or a small group happy to share a big steak. The Butcher's Menu, a four-course family-style dinner from HK$688, runs Monday to Wednesday and needs booking ahead. The wine list is long and mostly Italian.