20
3
1
營業時間
星期二至日:12:00-14:30; 18:00-22:30
星期一休息
需預先預約
以上資料只供參考, 請與餐廳確認詳情
聽朋友之前Restaurant Week 試過唔錯所以我黎呢間餐廳。一入到去見到無敵大海景，同埋佢每抬相隔好寬闊，等人坐得舒服享受食物。侍應每黎一樣野都會介紹下有咩特別，等人客食O個時可能多D留意。個set包頭盤，主菜，甜品，餐飲$248，碟碟份量都唔大，排得精繳為主。但唔駛怕唔飽，因為侍應會不停REFILL 一羅包，入面有4到5款包，好香麵粉味。另外仲有一隻杯裝住蕃薯乾同埋幾條食落口好似百力滋O既東西，呢隻杯亦都會不停REFILL，個蕃薯乾又脆又有淡淡蕃薯味，好似食緊蕃薯味薯片，推介。食物質素頭盤露筍湯 – O甘大個人第一次飲呢款湯，個湯煮得好結好厚，同埋D露筍味O岩O岩好。主菜爐魚 –爐魚點個泡同綠色底汁食，PAT 泡好快會縮，所以要快D點黎食，其實PAT 泡味道偏淡，我覺得似蔬菜味。綠色底汁個味同泡係相似，不過個味道就濃D。爐魚皮煎得好香，條魚亦都食都鮮味同唔腥。伴碟D菜有少少調味但唔會好強，食得出本身O既菜味。甜品雜果加梨雪芭 - 梨雪芭味道同一般食開雪芭差唔多，唔會覺得好出色。雜果絲浸住O左淡淡O既糖水，無令D生果變到好甜，夏天食落好涼快D，但令唔同生果個味因糖水變到有D似。最尾送O左碟甜品大雜繪，整到好細好精緻，令人唔捨得食，有蛋糕仔，朱古力，Macaroon等等，味道就一貫酒店甜品質素。
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不經不覺，已經是第六次參加香港餐廳週的盛事。雖然參加餐廳週的餐廳為數不少，但水準參次。有些餐廳就只是把平日的 set lunch/dinner lift-and-shift 就說是為餐廳週精心安排的菜單，有點混水摸魚的成份。當然，參予的餐廳中不乏高質及有誠意的餐廳。Messina便是其中的佼佼者。已經是第二次到訪Messina. 當年Messina新開張不久，那次的午飯經驗是絕對超卓。但時間久了，她還能維持這樣高水平的餐飲服務嗎？答案是：愈戰愈勇！甫踏出電梯，Messina的經理已在門外禮貌地迎接客人。第一次下午來臨時已被它獨特的裝修及無敵的海景所吸引。那道傘狀的頂燈更是它的Signature。事前已跟經理溝通今次會順道幫朋友慶祝生日。沒想到經理竟然特意把private room 安排了給我們！這樣的安排是我們都始料不及的！畢竟Restaurant week的菜單已給我們offer了一定的折讓。Private room足夠十人用膳有餘，最吸睛的是那道色彩鮮艷的大吊燈，樓底不夠高的話都不是可輕易用上。在充滿歐洲浪漫氛圍的環境下入座，已為這頓的晚宴孕下愉快的序幕。服務我們的部長很專業，待所有客人到齊時才介紹餐牌的菜色。客人未到齊期間便先送來grissini麵包小吃。脆口的Grissini用餐酒杯盛著，酒杯裡舖著棕色的海鹽，配襯著紫蕃薯乾片，活脱脱就是一件桌上的盤景擺設。趁朋友未到齊先看一看Restaurant week 的餐牌。其實菜式的種類先前已從網上看過，讓我另眼相看的是原來食店特別為 Restaurant week的客人提供餐酒的特惠 offer，details夾在dinner menu 裏供食客細看。分別有 red wine, white wine 及兩款sparkling wine。部長對每款酒都有逐一介紹。價錢絶對親民。廿多三十元已可品嚐半杯的餐酒。(題外話，之前我把介紹酒類的小紙張從餐牌翻了出來，部長後來看見，以為是之前工作人員準備失誤，立即表示歉意。我立即更正小紙張是自己較早前翻出來的，不是店方的問題。由此可見職員對細節要求的嚴謹。)最後數位朋友都對off-dry 的sparkling wine有興趣。部長之前已介紹了這種是一種味道偏甜的餐酒。而off-dry的定義亦正是這樣。餐酒清甜而帶荔枝味，很適合餐前淺嚐。人到齊後，部長便開始介紹菜牌。部長對每一道菜都有不慌不忙的清晰介紹。點過菜後，部長開始為每位客人送上橄欖油。這時大家方知道剛才的grissini不是餐前麵包，真正的麵包籃現在才上場。出現在麵包籃裡的，是六款熱烘烘的麵包餅干。各式其式，任君品嚐。不同種類的麵包，外脆內軟的有，軟綿綿的有，但全是香噴噴的非常新鮮。個人而言，仍是香草蕃茄包最得我歡心。看見這種麵包籃，誰不會心花怒放？ 麵包過後，第一道菜便開始上場。不要以為餐前小吃只是牛刀小試。食店絕對是百份百用心製作。厨師把紫椰菜與松露磨成蓉，再加上煮過的磨菇伴軟芝士，上面放上一整大片的黑松露。整碟小吃的精采之處盡歸紫椰菜蓉上，每口椰菜蓉都有著松露香，剩吃已非常可口，沒想到連同芝士混在一起亦十分匹配。單是一道餐前小吃已赢盡掌聲。接着頭盤便華麗登場。頗有分子料理的影子。以海膽及皇帝蟹混入鮮奶製成奶凍，每口細滑的奶凍帶著突出的海膽鮮味，好得！檸檬泡沫帶微酸，舖上少許的黑松露碎，味道新奇且複雜。值得一提的是那一枝枝像珊瑚狀的海蘆筍，是坊間少吃得到的食材，口感爽脆，一試難忘。這道頭盤的矜貴之處，是伴有被喻為"King of the ham"的義大利Culatello火腿，部長說Culatello火腿所選取的都是黑毛豬近臀後腿肉，產量非常少。火腿顏色嫣紅，吃下去油脂味重及帶有鹹香肉味，吃得出是上乘的ham。伴著鮮甜的哈密瓜及無花果，一甜一鹹互相平衡，味道出眾。吃完頭盤，再三回味。與友伴說三道四一會兒，便到主菜上陣的時間。用上高檔的藍龍蝦去煮的扁意粉。龍蝦鮮味充份被意粉吸收，意粉咬口煙韌，應該是用上00級數的麵粉造的意粉。友人對肉質鮮嫩的龍蝦肉讚不絕口，但我就沒機會品嚐 。不過我就稍嫌龍蝦肉比較少，賣相亦較食店post 的照片遜色，因為欠缺一隻完整的龍蝦鉗。鱸魚鮮味十足而且煮得外脆內軟。令我覺得嘖嘖稱奇的是，煎得香脆的鱸魚外皮層只是薄薄的一片，一口咬下去的感覺真像吃著焦糖燉蛋那樣。其他伴碟蔬菜都是採用有機蔬菜製作，鮮嫩十足。整碟菜色一點也不覺油膩。貴為餐廳鎮店的signature dish，賣相是絕對的獨一無二。 部長亦對這道菜的做法有詳盡的描述。原來是要先把豬的皮與肉分離，再重新把豬不同肥瘦不同部位的肉再組合釀入回豬皮的外層重新烤焗。製作功序繁複。但出來的效果非常好。豬皮香脆，裡面的肉被烤焗後逼出陣陣肉香，果然名不虛傳。主菜過後，是時候用雪葩冲淡一下味蕾，去準備甜品的來臨。沒想到送來的雪葩本身也已是一道精緻的甜品。雪葩甜品本身就有五種不同的食材，除了血橙味雪葩外，伴著的還有用乾製的血橙 candy,血橙果肉，血橙味分子珠及薄荷粉。血橙味雪葩味道清新但偏甜，給薄荷粉中和一下便剛好，重新refresh了舌尖上的味覺細胞，準備迎接壓軸的甜品。我把這道甜品稱作桑梅四弄，部長建議食法要由桑梅蛋糕逆時針方向從淡至濃去品嚐。桑梅蛋糕賣相小巧精緻，我沒有吃不知味道如何。 這個雲呢嗱奶凍又是另一傑作。做出的奶凍是滑嘟嘟的質感，每一口都夾集著豐厚的雲呢嗱香味，奶凍本身不太甜，所以沾上底下的桑梅甜醬便剛好。香味留在口腔久久不散。剛對雲呢嗱奶凍流連忘返，上面的桑梅蓉又要帶你去另一境界。桑梅蓉打得很幼滑卻又很酸，充份去刺激你的味覺，讓原先留在口腔的雲呢嗱立時被強烈的桑梅果味取代。最後以桑梅果茶作終結。果茶正好緩和剛才強烈的味覺冲擊。巧克力 mousse cake 伴雲呢拿雪糕，再配以以西西里香桃為基調做出的三種不同口感的side dish，既可裝飾，亦可伴蛋糕及雪糕一同食用。個人認為雲呢嗱雪糕味道最搶，反而顯得蛋糕及香桃蓉的味道不夠突出。晚飯最後以 petit fours 及 cappuccino 作終結。餐廳對 petit four 都毫不草率，每件小品都別緻出色。單看都覺秀色可餐。整頓晚宴起承轉合井然有序，無論食物賣相味道以至侍應的服務都是高水平的。個人覺得連一些高級酒店或米芝蓮級的西餐廳都要給比下去。 吃完晚飯後友朋們都非常滿意，繼續談笑風生不捨離去。我也不忙拿出相機繼續抓拍，美侖美奐的大花燈就成為我最好的模特。下次有機會想試一下Messina的brunch，應該會一樣出色。
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一個選擇了在星期日的生日飯局,由於有些餐廳星期日休息或只提供buffet,而我們又想fine dinning,結果選了這一間,因為這是一間在Openrice評分很高的意大利餐廳。我們下午四時許在尖沙咀完了一些活動,然後就是食飯,中間無其他活動,於是book了六時晚飯,比平時的晚飯時間早。我們預先book了位,餐廳安排了一張可以看到海景的四人餐檯給我們。還未日落,可以清楚看到九龍東的景緻。餐廳的空間闊落,檯與檯之間有很一定的距離,是一個令人感覺舒服的環境。坐下來先有兩份以玻璃杯載著的幾條幼身脆麵包條和兩片薯片,看來更似是一件藝術品。接過menu後,同時送上麵包籃,有超過5款不同的麵包,麵包細細個的,可以試多幾款。過了一會,餐廳經理便為我們介紹menu上的set menu,解釋每一道菜的食材,煮法,非常清楚。如果有食物敏感,也可以向他提出,他會盡量安排,非常貼心。看了一會,我發現Set menu不是太適合我,我打算order a la carte。遇到Menu上有些食物不清楚,餐廳經理會一一解答,態度很好,對於食客是很好的服務,因為可以清楚知道自己會食的食物是什麼,是否適合自己。到order時,餐廳經理提出如有需要可以為我們作出改動。因為我husband唔食牛,於是他提議與另一個set menu上乳豬對調;而我其中一位妹妹想食魚,於是他提議將另一個set menu上的魚對調,大家都可以食到自己適合和想食的食物。我兩個妹妹打算點餐酒,餐廳經理作出了一些推介,但是我兩個妹妹有一些要求,於是餐廳有另一為人士專門介紹餐酒,真的很professional。到了正式起菜,先來的是pre-appertizer, 不是在我們order的食物中。那是prama ham配水牛芝士,用上少許廚師珍藏的陳醋,prama ham有淡淡的鹹香。然後是我們order的appertizer出場了。我點的是Sardine,餐廳經理說是用很多條Sardine的肉混在一起,再用Sardine的皮包裹著變成一件大的Sardine,賣相很特別,不覺腥。我兩個妹妹和我husband order了set menu,appertizer是意大利青瓜配水牛芝士和蕃茄做的sorbet,顏色配搭正正就是意大利的國旗顏色。Set menu有兩個main course,份量比正常main course size小,目的是讓客人可以多試不同的款式;而我只order了一份a la carte裡正常size的main course。當上set menu第一道main course時,為了不想我一個人沒有食物,於是餐廳給我一份份量小且用organic蔬菜做的salad,蔬菜清爽。Set menu的第一個main course是乳豬肉煮闊條麵,乳豬肉炆得很"淋"。Set menu的第二個main course是慢煮和牛肉,我其中一個妹換了多寶魚配上香草醬;我husband換了脆皮乳豬,廚師把豬的不同部份混在一起,然後再用脆的乳豬皮包著,底下放了國家級驗證的豆做配菜,賣相和味道不錯。我order的main course是紅蝦配闊桶麵,有一隻連殼的大紅蝦和幾隻小紅蝦,餐廳經理解釋紅蝦去殼後煮會縮小,於是有一隻連殼煮。紅蝦很爽;醬汁是蕃茄連紅蝦殼一起煮的,食起來紅蝦味比較濃,闊桶麵偏向彈身。食完main course,送上一份pre-dessert的小食,是一小片布冧,配上布冧做的sorbet,清一清口腔才食dessert。Set menu的dessert是cheese cake配意大利車厘子,我就在a la carte menu上選擇。同樣地,餐廳經理逐一介紹和推介,甚至乎把dessert餐車推出來,可以看見實物,真是照顧周到。最後我選擇了開心果心太軟,那個流出來的醬汁是開心果做的,不甜,很香的開心果味道,在其他餐廳未食過。差不多準備埋單時,餐廳經理知道這是慶祝生日的飯局,於是送上細小的chocolate mousse給我們,幸好size是小型的,每人一啖,因為我們每人都食得好飽,不想浪費食物。一試這個chocolate mousse,大家都異口同聲讚好,chocolate味很濃,但一點也不苦,Good!在這裡用餐能夠享用高質素的食材,廚師的用心烹調,餐廳經理的貼心服務,舒適的用餐環境,是一間令人滿意的餐廳。
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My friend and I had a great time at Messina iL Ristorante. We had Buffalo Tomato Sherbet as an appetizer and it was great. The dish included zucchini and the chef did a great job preserving all the possible flavor of zucchini and I was amazed by the taste. We had to order special meals for main dish because the menu did not have any vegetarian meals. And they were very accommodating and asked our preferences in terms of what to have (pasta or risotto) and what to include (vegetables and mushrooms, etc.). I had fettuccine with rose sauce and vegetables and my friend had risotto with curry and mushrooms. All the ingredients were fresh and the portion was just right. Oh and they served homemade bread while we were waiting for the dish and olive oil that comes with it was fantastic. I would like to visit this restaurant again.
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This restaurant does very fine italian food, and is highly recommended, i will try my best to describe how great this is! Its my second time here, and the quality remains the same!we had a three course meal and it was only 330HKD! I think its very value for money.The Antipesto (appetizer) There were 2 choices, we all chose the Creama di funghi (mushroom soup), the other one was sardines salad. The SOUP was very thick, seems made with a chicken stock therefore the flavour was very rich too and with 3 thin slices of TRUFFLES which were very BIG on the soup!The Piatto Principale (main) There were 3 choices,but my family was also here, so I asked them to chose other main dishes that I didnt. Therefore I tried them all, 1) Linguine alle Vongole (Clam Linguine) this was the best one according to our family vote, the clam were very fresh and imported from EUROPE!2) Dentice al vapore (Steamed red snapper) this was OK not too surpised in flavour, but fresh. 3) Maialino croccante (Suckling Pig italian style) I thought this was the best, this was recommended by the chef, it looked like a sausage role, but no pastry outside, rather they used the suckling pig's crispy SKIN as a wrapper, then they slow cooked the pork which made the flavour enclosed within the meat. Not much seasoning was added, therefore, my parents thought it was not salty enough. For me, it was just right. Dolce (dessert)There were two choices, we tried both.1) Cannoli Siciliani, with figs and prickly pears which were very fresh.2) Tiramisu, the all time italian favourite, they didnt use LADYFINGER as the base, rather they used a thin layer of espresso jelly to bring out the flavour. It was special and matched very well with the home made gelato. Remarks: 1) The set does not include drinks2) The service was great, as I am a pregnant girl, they immediately asked me if any food allergies/things to avoid3) There were bread and cheese sticks free for refill and freshly made which goes very well with the soup4) The petite four at the end is special with macaron as well5) Saturday lunch does not require booking as not many people6) Sunday brunch is a different MENU will try later and update
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