Hong Kong SAR, China, 13 April 2026 – Popinjays, the panoramic rooftop destination at The Murray, Hong Kong, unveils a vibrant spring calendar defined by high-profile culinary collaborations and the arrival of Europe’s most anticipated seasonal delicacies. From a 4-hand collaboration Roman-style menu to an exploration of premium seasonal asparagus, Popinjays continues to redefine sky-high dining in the heart of Central.
This April, Popinjays merges its contemporary elegance with the soulful, tradition-driven cooking of Guest Chef Paolo Vitaletti, together with Popinjays’ Chef de Cuisine, Paolo Tolleretti. This special collaboration unites the sleek rooftop energy of Hong Kong with the heartfelt essence of Rome.
Born and raised in the Eternal City, Chef Paolo Vitaletti was shaped by his upbringing as the son of a butcher and the cherished family recipes of his mother, Pia. A humble yet highly respected figure in Bangkok’s dining scene, Paolo co-founded Appia in 2013—a beloved Roman trattoria celebrated for rustic, heartfelt dishes praised by The New York Times for their genuine simplicity and depth. As the co-author of the acclaimed cookbook The Roads to Rome with Jarrett Wrisley—a tribute to Roman culinary traditions and artisan producers—Paolo brings a profound respect for heritage to the Popinjays kitchen.
On 23 April, guests can expect a multi-course journey that celebrates the seasonality of Italian ingredients and the theater of the kitchen. Highlights include the iconic Famous Chicken Liver Pâté with homemade sourdough and herb gremolata, alongside rustic Roman starters like Trippa alla Romana with mint and Pecorino, and Lamb Sweetbreads paired with crisp, shredded chicory. The pasta course features hand-crafted Troccoli Pasta Cetara with anchovies and black truffle, as well as a soulful Pasta Mista brimming with Littleneck clams and Mazara red prawns. For the mains, the menu honours Roman butchery with a signature "A Porchetta Like in Rome" seasoned with fennel pollen and apple compote, Roasted Suckling Lamb, and flame-grilled Spanish Seabream. The experience concludes on a sweet, nostalgic note with Appia’s Pan Brioche served with caramelised hazelnut ice cream.
On the second day of this exclusive collaboration, Popinjays presents a one-night-only Roman Night Brunch. Guests will delight in a curated menu featuring Chef Paolo Vitaletti’s most celebrated signature dishes, all designed for sharing to capture the "uncompromisingly rustic" soul of Roman cuisine. To elevate the experience, the feast can be paired with a choice of free-flow beverages, including premium Ruinart or Dom Pérignon Brut Champagne. Set against the vibrant backdrop of live DJ entertainment, it promises an unforgettable evening of authentic Italian flavors and high-energy atmosphere.
Appia x Popinjays 4-Hand Collaboration Special Dinner
Date: 23 April 2026 (Thursday)
Time: From 6.30pm onwards
Price: HKD 888 per person; additional HKD 398 for wine pairing
Popinjays Night Brunch in Roman style
Date: 24 April 2026 (Friday)
Time: 6.30pm to 11pm
Pricing & Free-Flow Packages (2 Hours Free-flow):
• "Sobered Up" (Soft Drinks): HKD 888
• "Give In A Little" (Selected Wine & Soft Drinks): HKD 1,088
• "Popin-ways Style" (Ruinart 'R de Ruinart' & Spirits): HKD 1,288
• "Take Me Higher" (Ruinart Blanc de Blancs & Spirits): HKD 1,688
• "Luxury" (Dom Perignon Brut & Spirits): HKD 2,888
Seasonal Highlight: The Asparagus Menu at Popinjays
To celebrate the peak of the spring harvest, Popinjays introduces a curated Asparagus Special menu that showcases the versatility of this seasonal gem through refined Italian craftsmanship. This limited-time selection features white, green and purple varieties across five expertly crafted dishes. Guests can begin with the Asperagi Bianchi, featuring butter-poached white asparagus with rich hollandaise and black truffle ($308), or enjoy the delicate Tagliolini tossed with wild asparagus, scampi, and lemon ($328). For those seeking heartier textures, the Risotto pairs Acquerello rice with smoked duck prosciutto and jumbo green asparagus ($298). The menu’s main courses highlight sophisticated pairings, such as the Branzino, served with a trio of jumbo green, confit white, and purple asparagus salad ($488), and the Vitello, featuring slow-cooked veal tenderloin accompanied by a vibrant purple asparagus purée and earthy morel mushrooms ($588).
Date: 14 April to 31 May 2026
Time: Daily, 12nn to 10pm
Venue: 26/F, Popinjays
*All prices are subject to 10% service charge.
About The Murray, Hong Kong, a Niccolo Hotel
Recognised with a prestigious One MICHELIN Key in the inaugural 2025 MICHELIN Guide Hotel Selection and as the only Leading Hotels of the World member hotel in the city, The Murray, Hong Kong, a Niccolo Hotel is a high-profile preservation project designed by the renowned British architecture and integrated design firm Foster + Partners. As part of the Hong Kong SAR Government's Conserving Central initiative, the hotel occupies the historic Murray Building, one of the city's most iconic landmarks. This US$1 billion contemporary sanctuary features 336 generously proportioned guest rooms and suites distributed across 25 floors. The property boasts an array of exceptional facilities including a swimming pool and spa, a spectacular rooftop bar with panoramic views of the Central Business District and Hong Kong Park's lush greenery, multiple signature dining venues, and versatile meeting and event spaces.
For additional information about The Murray, Hong Kong, please visit niccolohotels.com.
About Niccolo Hotels
Niccolo Hotels is a collection of five contemporary chic hotels inspired by luxury fashion. Underpinning the brand is the desire to make life effortlessly luxurious for guests with engaging experiences, art and design, and sophisticated spaces. The brand’s first property opened in Chengdu in 2015 and it is now present in Hong Kong SAR, Changsha, Chongqing and Suzhou. Niccolo Hotels is part of Wharf Hotels’ portfolio and a member of Global Hotel Alliance, the world’s largest alliance of independent hotel brands. Visit niccolohotels.com, Instagram or LinkedIn.
About GHA and GHA DISCOVERY
Global Hotel Alliance (GHA) is the world’s largest alliance of independent hotel brands with 50 brands and over 950 hotels in 100 countries. Its award-winning loyalty programme – GHA DISCOVERY – provides 34 million members with recognition, D$ rewards and exclusive experiences across its hotels and partners, both with and without a stay. GHA DISCOVERY generated US$2.7 billion in member hotel revenue and 11 million room nights in 2024. Through membership in GHA, brands expand their global reach, drive incremental revenue and reduce dependence on third-party channels, all while maintaining management independence and individual positioning.
For more information, visit globalhotelalliance.com or ghadiscovery.com.
This April, Popinjays merges its contemporary elegance with the soulful, tradition-driven cooking of Guest Chef Paolo Vitaletti, together with Popinjays’ Chef de Cuisine, Paolo Tolleretti. This special collaboration unites the sleek rooftop energy of Hong Kong with the heartfelt essence of Rome.
Born and raised in the Eternal City, Chef Paolo Vitaletti was shaped by his upbringing as the son of a butcher and the cherished family recipes of his mother, Pia. A humble yet highly respected figure in Bangkok’s dining scene, Paolo co-founded Appia in 2013—a beloved Roman trattoria celebrated for rustic, heartfelt dishes praised by The New York Times for their genuine simplicity and depth. As the co-author of the acclaimed cookbook The Roads to Rome with Jarrett Wrisley—a tribute to Roman culinary traditions and artisan producers—Paolo brings a profound respect for heritage to the Popinjays kitchen.
On 23 April, guests can expect a multi-course journey that celebrates the seasonality of Italian ingredients and the theater of the kitchen. Highlights include the iconic Famous Chicken Liver Pâté with homemade sourdough and herb gremolata, alongside rustic Roman starters like Trippa alla Romana with mint and Pecorino, and Lamb Sweetbreads paired with crisp, shredded chicory. The pasta course features hand-crafted Troccoli Pasta Cetara with anchovies and black truffle, as well as a soulful Pasta Mista brimming with Littleneck clams and Mazara red prawns. For the mains, the menu honours Roman butchery with a signature "A Porchetta Like in Rome" seasoned with fennel pollen and apple compote, Roasted Suckling Lamb, and flame-grilled Spanish Seabream. The experience concludes on a sweet, nostalgic note with Appia’s Pan Brioche served with caramelised hazelnut ice cream.
On the second day of this exclusive collaboration, Popinjays presents a one-night-only Roman Night Brunch. Guests will delight in a curated menu featuring Chef Paolo Vitaletti’s most celebrated signature dishes, all designed for sharing to capture the "uncompromisingly rustic" soul of Roman cuisine. To elevate the experience, the feast can be paired with a choice of free-flow beverages, including premium Ruinart or Dom Pérignon Brut Champagne. Set against the vibrant backdrop of live DJ entertainment, it promises an unforgettable evening of authentic Italian flavors and high-energy atmosphere.
Appia x Popinjays 4-Hand Collaboration Special Dinner
Date: 23 April 2026 (Thursday)
Time: From 6.30pm onwards
Price: HKD 888 per person; additional HKD 398 for wine pairing
Popinjays Night Brunch in Roman style
Date: 24 April 2026 (Friday)
Time: 6.30pm to 11pm
Pricing & Free-Flow Packages (2 Hours Free-flow):
• "Sobered Up" (Soft Drinks): HKD 888
• "Give In A Little" (Selected Wine & Soft Drinks): HKD 1,088
• "Popin-ways Style" (Ruinart 'R de Ruinart' & Spirits): HKD 1,288
• "Take Me Higher" (Ruinart Blanc de Blancs & Spirits): HKD 1,688
• "Luxury" (Dom Perignon Brut & Spirits): HKD 2,888
Seasonal Highlight: The Asparagus Menu at Popinjays
To celebrate the peak of the spring harvest, Popinjays introduces a curated Asparagus Special menu that showcases the versatility of this seasonal gem through refined Italian craftsmanship. This limited-time selection features white, green and purple varieties across five expertly crafted dishes. Guests can begin with the Asperagi Bianchi, featuring butter-poached white asparagus with rich hollandaise and black truffle ($308), or enjoy the delicate Tagliolini tossed with wild asparagus, scampi, and lemon ($328). For those seeking heartier textures, the Risotto pairs Acquerello rice with smoked duck prosciutto and jumbo green asparagus ($298). The menu’s main courses highlight sophisticated pairings, such as the Branzino, served with a trio of jumbo green, confit white, and purple asparagus salad ($488), and the Vitello, featuring slow-cooked veal tenderloin accompanied by a vibrant purple asparagus purée and earthy morel mushrooms ($588).
Date: 14 April to 31 May 2026
Time: Daily, 12nn to 10pm
Venue: 26/F, Popinjays
*All prices are subject to 10% service charge.
About The Murray, Hong Kong, a Niccolo Hotel
Recognised with a prestigious One MICHELIN Key in the inaugural 2025 MICHELIN Guide Hotel Selection and as the only Leading Hotels of the World member hotel in the city, The Murray, Hong Kong, a Niccolo Hotel is a high-profile preservation project designed by the renowned British architecture and integrated design firm Foster + Partners. As part of the Hong Kong SAR Government's Conserving Central initiative, the hotel occupies the historic Murray Building, one of the city's most iconic landmarks. This US$1 billion contemporary sanctuary features 336 generously proportioned guest rooms and suites distributed across 25 floors. The property boasts an array of exceptional facilities including a swimming pool and spa, a spectacular rooftop bar with panoramic views of the Central Business District and Hong Kong Park's lush greenery, multiple signature dining venues, and versatile meeting and event spaces.
For additional information about The Murray, Hong Kong, please visit niccolohotels.com.
About Niccolo Hotels
Niccolo Hotels is a collection of five contemporary chic hotels inspired by luxury fashion. Underpinning the brand is the desire to make life effortlessly luxurious for guests with engaging experiences, art and design, and sophisticated spaces. The brand’s first property opened in Chengdu in 2015 and it is now present in Hong Kong SAR, Changsha, Chongqing and Suzhou. Niccolo Hotels is part of Wharf Hotels’ portfolio and a member of Global Hotel Alliance, the world’s largest alliance of independent hotel brands. Visit niccolohotels.com, Instagram or LinkedIn.
About GHA and GHA DISCOVERY
Global Hotel Alliance (GHA) is the world’s largest alliance of independent hotel brands with 50 brands and over 950 hotels in 100 countries. Its award-winning loyalty programme – GHA DISCOVERY – provides 34 million members with recognition, D$ rewards and exclusive experiences across its hotels and partners, both with and without a stay. GHA DISCOVERY generated US$2.7 billion in member hotel revenue and 11 million room nights in 2024. Through membership in GHA, brands expand their global reach, drive incremental revenue and reduce dependence on third-party channels, all while maintaining management independence and individual positioning.
For more information, visit globalhotelalliance.com or ghadiscovery.com.
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