Pica Pica, a contemporary Spanish tapas and wine bar in Sheung Wan, offers the perfect excuse to get together this summer with its refreshed new tapas menu.

Named after a playful Spanish expression which means “a little bit of this, a little bit of that,” Pica Pica invites guests to an unforgettable flavor-filled culinary journey through the endless variety of Spanish cuisine. True to the style of traditional Spanish tapas, the colorful dishes created by Chef Edgard Sanuy reflect the cooking styles and traditions of various regions, showcased through a commitment to high-quality, seasonal ingredients.

Tantalizing Small Bites to Start

Pica Pica’s new menu offers a renewed culinary experience with fresh new flavors, perfect for casual dinners and momentous celebrations.

Start your journey with light one-biters including Smoked Swordfish Gilda (HK$25), a simple skewered Basque Country-style “pintxo,” known for its strong, punchy flavours of pickled peppers and olives; Sobrasada Bikini (HK$80), an iconic thin-pressed sandwich with a rich chorizo and cheese spread; and the classic, perfectly golden Squid and Mussels Croquette (HK$18/pc), served with smoky romesco and Alioli sauce.

Sharing Plates That Captivate

Savour a tantalizing selection made especially for sharing, featuring highlights of Brown Anchovies from Santona (HK$155), accompanied by creamy burrata and pine nut vinaigrette, and the signature Spanish delicacy of “Lazy” Omelette (HK$75), a classic open-face omelette topped with fresh broccolini, piquilino pepper, and baby asparagus.

The bold dishes of rich and robust flavor continue in beautifully presented plates such as Seared Scallops with Morcilla (HK$195), a well-known variety of traditional Spanish blood sausage drizzled with rich jus, Smoked Eggplant with Romesco (HK$68) finished with balsamic vinegar, hazelnuts, and lemon zest, as well as a refreshing Spanish Bluefin Tuna Tartare (HK$160), served with smashed avocado and butter lettuce wraps for a dynamic interplay of textures.

Hearty Mains to Satisfy

Dive into hearty mains that capture the joy and warmth of true Spanish hospitality. A delightfully inviting recipe, the Lamb Neck with Caramelised Piquillo Peppers and Charred Spring Onions (HK$235) is cooked to perfection for a single, succulent bite, complemented by a fragrant, smoky aroma. And for another delicious creation off the grill, the Wagyu Inside Skirt (HK$150) showcases the region’s exquisite produce paired with a fresh, homemade chimichurri sauce.

Meanwhile, the Iberico pork “Picanha,” Cured Iberico Pork Jowl, Cauliflower Puree, Green Mojo (HK$140), spotlights a coveted, melt-in-your-mouth cut brightened by a silky, herbaceous green sauce, originating from the Spanish Canary Islands. For a side of tableside theatrics, the Beef Rib Paella with Charred Bone Marrow (HK$199) is served directly in front of diners from a searing hot pan for a delightfully buttery spoonful of rice with tender cubes of beef rib in between. Finally, the Beef Tenderloin, Foie Gras, Caramelised Onion, Jus (HK$255) is a succulent dish featuring tender meat, rich flavors, and a savory sauce you should not miss.

Pica Pica’s new tapas menu is now available. Reservations to this chic tapas and wine bar are available by calling +852 2810 9880 and through Pica Pica Online Booking - Bistrochat.

Visit Pica Pica Tapas and Wine Bar’s website here, and follow their Facebook and Instagram pages.

Location: Pica Pica, G/F, 323 Des Voeux Road Central, Sheung Wan, Hong Kong

Opening Hours: 12 NN to 11 PM, Monday to Sunday, and Public Holidays