Executive Chef Marco Quarta from il Pampero at The Hari London will be joining sister property The Hari Hong Kong for a takeover at Lucciola this November.

Born and raised in Puglia and trained in Brindisi, Quarta has worked in several leading London restaurants. His previous roles include Sous Chef at The Savoy and head chef positions at Courthouse Hotel Shoreditch and The Punchbowl in Mayfair. Before joining The Hari London in April this year, he was Executive Chef at The Dixon.

Lucciola will feature two of Quarta’s popular dishes on the lunch set menu, including roasted scallops with golden apple and cauliflower purée and crispy Parma ham as well as orecchiette pasta with rapini and an Apulian tarallo crumb.

For a guest shift dinner, the chef will also prepare a four-course menu inspired by his Italian heritage. Dishes include poached halibut with Jerusalem artichoke purée, fregola and chanterelle mushrooms, served with Pinot Grigio; and herb-crusted lamb rack, potato confit, roasted heritage beetroot, broccoli velouté and rosemary jus, accompanied by a glass of Montepulciano d’Abruzzo.

The meal concludes with Neapolitan lemon baba, chantilly cream and mixed berries.