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Introduction
Goccia brings a refreshing and colorful taste of Southern Italy to Hong Kong with its elegant and stylish indoor and outdoor dining area upstairs, and a hip bar on street level. The a la carte offerings focus on Italian seafood, prepared with the finest recipes and using only the freshest ingredients imported from Italy. Goccia is also best known for its authentic crispy thin crust Italian pizza and homemade pasta. G/F bar and lounge serves healthy pizza set during lunch time and extensive selection of complimentary Italian bites daily from 7pm – 9:30pm.
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Additional Information
Seat No.: Restaurant 80-100, Bar 60-130
Opening Hours
1/F Restaurant: Mon.-Fri. 12:00-15:00, 18:00-23:00;Sat.-Sun. 18:00-23:30
G/F Bar: Mon.-Fri. 12:00-15:00, 23:00 till late;Sat.-Sun. 17:30 till late
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Who doesn't enjoy a chilled relaxing break after a long days work. My friend and I visited Goccia a few times in the past and every dining experience was fun and entertaining. The bartenders and manager are friendly, and the local crowd are mellow and laidback. We were seated deeper inside the restaurant with a nice view over the bar and other patrons. There were complimentary rosemary seasoned bread sticks on the table that tasted absolutely delicious especially on an empty stomach before dinner. The best thing about Goccia is their free snack bar thats open to any paying customers. On that particular day, there were spinach & egg salad with balsamic vinigrette, ham & potato quiche, Italian meatballs, assorted pizzas, veggie skewers and so on. Everything tasted delicious and we were eventually so full that this became our dinner!I personally like the breadsticks and meatballs the best because it had the very classic italian palette to it. My friend on the other hand adored the spinach salad because the texture was cooked perfectly.After we sat down with our first plate, the water gave us each our own mini bowl of tomato pasta. It's simple yet it had all the flavor of authentic italian cuisine. I liked it alotWe spend 3 hours there sipping Pinot Grigio, chatting and munching on all the snacks. The $/glass of wine is slightly higher than other Happy Hour bars and restaurants, but the snack buffet alone covers that. My friend and I had a lot of fun chatting with the bartender and manager, and at the end, we both received a free glass of wine on the house. BONUS!Overall, it's a really cool place to hangout at with friends or colleagues and I would recommend this to anyone who likes music in the background, chatty patrons, and just to have fun after work.
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一月二十五日 (星期五)週五架架妹放假，午餐又想與架架仔吃好一點來到雲咸街的Goccia這家意大利菜餐廳，早已在食友口中得知，說是味道不錯，值得一試其由意大利新鮮引入各類海鮮，真是既鮮美又具意式風情先來白酒煮蜆用Le Creuset 來煮製盛載，賣相已勝了一回新鮮的蜆肉，爽口鮮甜，吃不到砂石加入蒜蓉,香芹來煮，十分香口當然少不了白酒的調味，將蜆肉味道昇華除了白酒，大家還可以選用辣蕃茄醬來煮，味道如何，大家試了再說給我們聽好嗎?再來的頭盤，是清新的帶子伴上青豆蓉醬,又或是紅菜頭羊奶芝士帶子味道清新其實已是佳品，配上清甜的青豆醬，香滑沒渣，口感和味道也是一流!主菜只吃了一款，因為份量足夠二人吃了，是有名的西西利紅蝦意粉紅蝦當然來自西西利，蝦肉是何其的爽口鮮美配以帶辣的蕃茄醬，海鮮鮮味更加提升還加入了青口，入口爽甜多汁，實在不可多得粗身的意粉，質感煙韌，煮到Al Dente!配以帶辣蕃茄醬，更覺香口不經不過，已吃了多款海鮮每款無論海鮮的新鮮程度和烹調出來的味道也是一流，令人欣賞!開開心心，吃着美食，便過了一個愉快午聚~
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下班後，很多人都愛到中環這區Happy Hour，Goccia在新一年推出了新的雞尾酒餐單，主廚Fabrizio Napolitano也設計了全新的意大利小吃Cicchetti這個傍晚來到也試了一點。酒精飲品以外，也有用新鮮生果或蔬菜調製成的飲品，好像這杯Asian Apple，以青蘋果、芹菜、蕃茄、紅椒等混製而成，入口帶蘋果酸香，亦有清新的芹菜味道，挺合個人口味。另外的Purple Bunny，以紅菜甜、石榴及甘筍調配而成，紅菜頭味道突出，清甜好喝，也挺不錯。Burrata Cheese with Ham，是今次小食餐單中我的最愛，水牛芝士切開半後奉上，內裡忌廉水狀微微流出，味道十分新鮮，吃著帶濃郁奶香，加上火腿少許微鹹，夾起來吃太美味。Clams Sautéed in a Garlic，Parsley and White Wine Sauce，白酒煮蜆肉，蜆肉本身味也帶點鮮甜，醬汁輕滲酒香，蒜味不太重，味道平衡還好。Gorgonzola Risotto with Black Truffle Shavings，意大利飯粒口感很好，帶有咬口，不會煮得軟腍，加入了很多藍芝士令味道十分突出，搶去了松露味道。另外還有炸肉丸球、蛋批、炸牛肉串等，用來跟酒吃，份量不會很多，最為適合。
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Cocktail Shots to Start off with -A lot of Italian shot cocktails were available here. Some were good but some seemed too toned-down..Grissini -Hong Kong people love soft bready Grissini. It is a sad truth but I guess each to their own until they try real grissini in Italy. To me Grissini bread sticks are always crisp and browned, not the bready type provided elsewhere. The ones here were good and well balanced. ~ 8/10.Beans in Cans -Seemed like Cannellini beans. Always welcomed..Beef Skewers- For Aperitivo Hours, how can one complain? These were punching above its weight.. ~ 7/10. Meat Balls -I expected these to be some sort of Arancini balls or Suppli. Out came some meat balls. Better than Ikea definitely. ~ 7/10.Frittata -They look more like Spanish Tortilla though. But they tasted good enough. 8/10.Terrine with Vegetables -These were unexpected and rather pleasant. Considering these are available for a DIme. ~ 7/10.Chickpeas Salad -Balances and part of the Happy Hour deal. Encore..Burrata with San Daniel Ham -Burrata cheese was super fresh and creamy and also affordable at under $100. San Daniele ham was sweet and not too salty and fresh. Who cares about overly cured and aged ham? ~ 9/10.Some Burger -Can't remember much of this. .Penette -WIth house made Sausage and Sun-dried Tomato Sauce. This was my favourite snack of the night, ti was packed with pork and tomato flavours. ~ 9/10.Gorgonzola and Black Truffle Risotto - $98The blue cheese slightly over-powered the black winter truffle but it was ok in the end. Everything was al dente enough and cooked well. ~ 7/10
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走進雲咸街一帶，彷彿已步入另一國度，四周都是外籍人士，靠在酒吧的高檯，乘著風、聊著天；Goccia樓高兩層，樓下是酒吧，樓上是Fine Dining的好地方，是晚由來自意大利，剛榮獲Italy's Best Emerging Chef 2012的Chef Diego Rigotti主理晚宴。坐在微風吹彿的露天雅座，喝著紅酒，盡顯寫意的一面。麵包籃有好款供大家選擇，但可惜放得太耐，有點涼了，未夠熱辣辣，欠了點風味。Lichen-crusted crispy fried egg served on a Grana Padano cheese fondue with black truffle shavings可說是整晚菜色中的亮點，雞蛋外層酥化鬆脆，簡單的抓開一看，充滿溜心的蛋黃，相當吸引，配上Grana Padano cheese，濃稠的質感，與及淳香的芝士味散發，混和在黑松露片的芳香，在口腔中徘徊，實在是高水準的演繹。Prosecco Rustico NV夠冰凍，酸度足，但配pasta就有顯得點格格不入，反而來客生蠔會更合心意。Mountain-style Mancini spaghetti carbonara with baby chicory, smoked arctic char and speck ham dust配菜頗多，菊苣、煙三文魚及火腿，賣相清麗，意粉有嚼口，其實不錯，但三文魚比例似乎偏多，令到味道過於突出，蛋香味出奇地輕，幾片菊苣清新，中和了過於濃郁的味道。如果用Gavi La Calpana 2010來配搭魚肉，十分恰當，清爽的口感，酸度中等，大概對女孩子最適合吧！但配意粉就有點怪！Pine scented confit pike, celeriac puree, raspberries and black ink crispy polenta 以slow cook方法處理魚肉，是西餐常用的手法，也許是跟中國人喜歡蒸魚差不多，肉質既保持幼嫩，而肉汁亦不易流失，但未知是否放得太耐，西芹蓉早已成水狀，令賣相打了折扣，用酸酸甜甜的紅莓汁來提鮮，未嘗不是一個好方法，但以Chianti Riserva Rufina 2007的紅酒來配魚，單寧的強烈口感似乎把魚肉的鮮味蓋過，或者把之前的一款互換，也許有截然不同的效果。Composition of light pistachio cream,chocolate crumble,green tea biscuit and rose hip ice cream似乎是一個森林縮影，充滿玩味的意境，綠茶海綿蛋糕的青苔、朱古力金寶的泥土、蛋白霜糖的蘑菇與及平日少見的玫瑰果雪糕，不同的口感揉合了不同的色彩，令這道甜品更具吸引力。配搭的Pensiero Petrussa 2005，可惜未夠凍，令香味未能更幼細，其實可以更好。當中的「脆蛋」與甜品實在出色，可惜大廚早已回國，如果想再次品嚐他的手藝，也許要多等一年了。
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