Check out 208 Duecento Otto's 3-course Valentine's Day menu

It's priced at HK$568 per person.

According to a release, 208 Duecento Otto offers a 3-course menu of passionately created rustic Italian cuisine.

Singletons are also celebrated on this alluring night, as the Bar at 208 turns into ‘the’ place to be, with single ladies offered a complimentary glass of Cupid’s Nectar, a flirtatious creation of Hendrick's Gin, crème de cassis, rose syrup and pomegranate juice, (usually priced at HK$80* per glass).

The Valentine’s Day menu, priced at HK$568* per person, starts off with a complimentary glass of 208’s very own Kir Royale, a potion of crème de cassis and champagne, perfect to fuel an evening of fiery desire.

The menu starts with an Amuse Bouche of Tomato, mozzarella and basil pesto shoot. For Antipasti, choose from hearty Culatelo from Zibello, red Italian apple and buffalo mozzarella ciliegine or Spinach and ricotta naked Ravioli, fried artichokes and toasted hazelnuts.

Secondi delights include the tender Grilled Wagyu beef rib eye with baked olives, mash potatoes and tarragon sauce or Grilled sea bass fillet with sautéed young fennel and crispy potatoes. End your meal on a sweet note with a dessert choice of Wild strawberry and chocolate sable or a Homemade tiramisu.

For couples that would like to spice up their evening, they may pick from a wine list consisting of a balance between New World and Old World wines.

Valentine’s Day 3-course menu (HK$568* per person) includes the following choices:

Amuse bouche: Tomato, mozzarella and basil pesto shot

Antipasti: Butternut squash soup with aged balsamic drops; Culatelo from Zibello, red Italian apple and buffalo mozzarella ciliegine; Squid stew with black cabbage and spelt, light tomato sauce and bruschetta; Spinach and ricotta naked Ravioli, fried artichokes and toasted hazelnuts

Secondi: Colorado lamb rack and Sicilian eggplant caponata; Grilled sea bass fillet with sautéed young fennel and crispy potatoes; Asparagus and black norcia truffle risotto with parmesan millefuille; Grilled Wagyu beef rib eye with baked olives, mash potatoes and tarragon sauce

Dolci: Wild strawberry and chocolate sable; Raspberry and custard millefuille; Mini doughnuts with passion fruits and dark chocolate shaving; Homemade tiramisu