65
13
6
9-min walk from Exit A, Causeway Bay MTR Station
Telephone
2866 7900
Introduction
Features contemporary Spanish cuisine which draws inspiration from authentic Catalan recipes. The restaurant is helmed by an international team of award-winning culinary experts from some of the world's best Spanish restaurants. continue reading
Opening Hours
Mon-Fri: Restaurant: 12:00-2:30, 18:00-22:15 Bar: 12:00-00:00 Sat & Sun: Restaurant: 12:00-16:00, 18:00-22:45 Bar: 12:00-00:00
Payment Method
Visa Master AE Cash
Number of Seats
140
Other Info
Alcoholic Drinks
Cake-cutting
VIP Room
Phone Reservation
10% Service Charge
Featured Reviews (88)
Krug x Egg x Catalunya (Featured Review)
Veteran Gourmet 2016-07-04
1192 views
​PJ雖然甚少飲酒,但對於香檳那金黃色澤與浪漫的氣泡,我們從來都無法抗拒。最近得知大名鼎鼎的香檳品牌 KRUG與多間優質食肆合作,推出了多款蛋菜式用來配Krug的旗艦系列 Grande Cuvee,其中一間便是我最喜愛的西班牙餐廳 Cataluyna。Catalunya 的主廚 Chef Josep 實在是太靚仔了,忍不住多拍了幾張照片,以後更沒有理由不常去幫襯這間出色的西班牙餐廳。Catalunya 為 Krug Grande Cuvee 設計了一道 "煙熏蛋"菜式 (HK$390 / 凡惠顧Krug一杯即送雞蛋菜式),大家也別小看這一小杯雞蛋黃,製作其實非常繁複,要令到熏蛋充滿蘋果木的香氣,大廚必須全神貫注,絕對不能以 mass production 的形式去烹調煙燻蛋。大廚先將半生熟的雞蛋黃放在特別訂做的煙燻工具,一邊用火槍燃燒蘋果木屑,一邊觀察蘋果木煙的容量。達到適當的煙燻效果後,便要在煙燻蛋上添加一層慕絲。這一小碗煙燻蛋就大功告成了,你看多漂亮。急不及待將它放入口,除了濃濃的蛋黃香外,原來大廚在蛋黃下面加了蘑菇及松露菌,整個口腔頓時被非常突出的菌香攻陷。呷一啖KRUG香檳,冰涼的氣泡以及微酸的味道,與濃烈的菌香造成強烈的對比,確實是一個有趣的配搭。和喜歡的人一起,又怎少得浪漫的香檳與美味的雞蛋?菜式只限定供應至9日30日,想吃就要馬上行動啦! continue reading
Rising Gourmet 2016-05-22
2076 views
Absolutly love this place.  Can you feel the Spanish charm by looking at these 2 photos? The must have Parma ham! What else is better than having it with Sangria?Forgot the exact name but the oysters were fresh and nice.  How can we miss bikini out while having Spanish food?  It's so simple but yet nice.The dessert was so cute.  It was such a nice anniversary dinner Even we didn't have a time for a little get away, at least we felt like we were in Spain during these few hours  continue reading
Veteran Gourmet 2016-03-31
5186 views
Hola Cataluya!週末跟朋友光顧Catalunya,原來Set Lunch一點也不馬虎,甚至帶來若干驚喜,當然世界沒這麼完美,少少缺撼一定有,不過在可接受範圍內,大家就不用太認真.Starter-Pumpkin cream with grilled white onion stuffed with Botifarra首先這個頭盤主角當然是白洋蔥,白洋蔥味道遠較普通黃皮或紅洋蔥柔和清甜,售價亦昂貴多了;Botifarra西班牙加泰隆尼亞地區其中一款重要豬肉腸,很多時加進fava bean煑成家庭料理.侍者端來的洋蔥頭盤,是盛在一個造型摩登美麗的碗𥚃,白碗很有重量,中間凹陷;南瓜忌廉幼滑細緻置最底層,上端焗得軟爛的白洋蔥,面再置香口的香腸,和撒滿芝士碎;整個菜式味道質感層次分明,偏又可融成一體,滋味層層叠叠,我個人十分喜歡和滿意.Langoustine cream with vegetable Mille-feuille雖然挪威海螯蝦並不常見於地中海,不過由於肉質豐富,價格比龍蝦廉宜,因此近年流行於西班牙葡萄牙等地,作為特別節日料理.不過有點要弄清楚此蝦是龍蝦親戚,有別於長相差不多卻長於湖泊河流的crayfish淡水螯蝦,基於某些原因,crayfish我就不會吃了..這個菜式以一層層麵皮淋上龍蝦汁而成,麵質感al dente,醬汁鮮味濃稠,嘴嚼時眼睛不其然在滾動,因為實在太好味!Main course-Pork fillet with citrus sauce不大清楚這個菜式用什麼豬和那個部位,不過爽爽的口感譲我有點擔心是是豬頸肉,既然稱得上fillet就該是豬柳吧;份量渺渺幾片,有點少,橘子汁甜酸得宜,不過由於汁比較稀其實不用打泡吧..因為出來效果有些強差人意..pork fillet活像在吐口水似.Crystal bread with bonito and honey mayonnaise雖然每間西班牙餐廳的crystal bread做法不同,不過這個更像一塊餅乾,跟我的認知近乎天淵之別,因為亳不airy,沒有大氣泡,縱使外表很脆,而crystal bread本該就是烘烤得脆化..起初忘記了是配襯什麼肉,吃著看似是沙甸魚,又類近呑拿魚,但肉明明是長長一條fillet,才想起是鰹魚耶,怪不得口感味道那麼像沙甸,因為牠們是同科,鰹魚肉質較結實和深色,淋上蜜糖美茲醬撒以小荳芽,整體感連貫起來,不過可能包底太像餅乾,作為小吃頭盤更適合,完全沒有主菜feel,因為份量實在不大..Dessert-Pineapple carpaccio with coconut ice cream清新酸甜的菠蘿,跟椰子奶凍很匹配,很有夏日風情,在二月天食用,別有一番滋味,是誰design menu?Spanish custard with crispy orange最後,我不大欣賞這個Spanish Custard,該股甜勁絕對在衝擊普世減糖的健康趨勢..真的沒法子嚥下..不過兩杯咖啡倒香濃可口.雖然主菜份量有點不大方,而甜品custard我沒法子喜歡;可是Catalunya依然是我香港喜歡的西班牙餐廳之一,期望下趟會有較完滿的體驗吧. continue reading