21
6
6
Level5
2021-05-23 2038 views
This Italian restaurant is located on 10/F of Cubus in Causeway Bay, specializing in Piedmont cuisine. As a wine fanatic the region is not new for me, having drunk a fair share of Barolo, Barbaresco or Moscato d’Asti, but this is the first time I sample some authentic Piedmont dishes. Stepping out the elevator the restaurant gave us a nice impression, with good lighting of a soft tone, neat and simple decor yet creating a warm and cozy ambience. Ceiling high wine racks serve as both cellar and p
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This Italian restaurant is located on 10/F of Cubus in Causeway Bay, specializing in Piedmont cuisine. As a wine fanatic the region is not new for me, having drunk a fair share of Barolo, Barbaresco or Moscato d’Asti, but this is the first time I sample some authentic Piedmont dishes. 

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Stepping out the elevator the restaurant gave us a nice impression, with good lighting of a soft tone, neat and simple decor yet creating a warm and cozy ambience. Ceiling high wine racks serve as both cellar and partitions, and at the back is a semi-open kitchen seeing glimpses of action inside.

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We decided to go for the tasting menu ‘Journey Around the World’ ($1,680 each) with me also opting for wine pairing ($1,100 additional). The Amuse Bouche is very nicely put together, with some langoustine mixed with finely chopped red bell pepper, onion and together with a mousse made with tuna, is fantastic in taste, highlighting each components of the original flavours with good integration. 

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The first course is Scampo con il caviale, with the Norwegian langoustine cooked perfectly to remain tender and soft on texture, putting on top of an abundance of Cristal caviar and chopped cucumber. The sauce is made with egg yolk and giving a beautiful yellow colour, making the whole dish a visual feast of colours. The popping texture of the caviar with the umami notes complements the fresh and sweet taste of the langoustine. The wine paired is Champagne Jeeper Brut Grand Assemblage NV. 

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The second course is Asparagi, with the soup made from asparagus coming from Bassano del Grappa. The chef used the white asparagus to make the soup, then placed a foam made using the green asparagus on top. Adding with Grana Padano cheese, which gives a nutty taste, and flakes of ‘Vigezzo’ cured ham, providing smoky and savoury notes to the soup. The wine paired is Ceretto Arneis ‘Blange’ 2019 from Langhe. 

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The third course is Tagliatelle & ricci, a homemade tagliatelle pasta with Japanese sea urchin and ‘Tarallo’ bread crumbs. The texture of the pasta is very good, with a nice bite. The sauce is made with sea urchin, with the bread crumbs giving a crunchy as well as a bit of salty to season the pasta. The chef also served separately some sea urchin on shell, meeting the needs of big fans of the seafood to have additional pieces. The wine paired is Vie di Romans Dessimis Pinot Grigio 2017.

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The fourth course is Il ‘Plin’, another homemade agnolotti pasta from Piedmont, looking like a mini pillow, with fowl and pork as fillings. This pasta is even better than the last one in my opinion, with a slightly firmer texture, and the fillings are great in taste, and the chef added a veal reduction sauce to further enrich the flavours, together with some Grana Padano chips. A must-try. The wine paired is Sordo ‘Rapuje’ Rosso 2010 from Langhe.

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The fifth course is “Pesce Pietra’, with Japanese wild rockfish prepared using the ‘Ikejime’ method, a humane way to kill the fish immediately and also prevent the muscle movement in the reflex actions to build up lactic acid in the flesh. The pan-seared fish fillet is lightly seasoned to highlight its original taste, then put in an umami broth together with Albenga artichokes from Liguria and seasonal beans. A great dish to experience the fresh and true flavours. The wine paired is Damilano Chardonnay 2017 from Langhe. 

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The sixth course is La Guancia, with the Iberico pork cheek slow cooked to perfection, tender and juicy. Underneath is mashed salsify, or oyster plant. The taste is like that of artichoke, with the creamy texture from the preparation technique. On the side are some ginger mayo with beetroot powder shavings to add a nice red colour. Another of my favourites in the evening. The wine paired is Pelissero Barbaresco Nubiola 2015.

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The seventh and last course is Marzapane & caviale, with homemade hazelnut marzipan gelato, red cauliflower chips, passion fruit gel, and interestingly, some ‘Cristal’ caviar! The first experience I had a dessert with caviar as ingredients, but surprisingly the flavours are highly complementary with the gelato, with the sweet almond and dairy note from the marzipan matching with the umami of the caviar. The crispy cauliflower chip not only adding the colour to beautify the dish but also gave extra texture. The wine paired is Ca’ Rugate La Perlara 2015, a Recioto di Soave.

The service is good throughout, and I also recognized their effort in resolving my mistake when making the reservation. Intending to come for dinner, I somehow booked incorrectly online for lunch instead. The restaurant ended up calling me when I did not turn up after 45 minutes, and then helped to change my reservation, with the restaurant fully booked on the night. I really appreciate their effort here. The overall dining experience is good and joyful with the staff taking the time to explain each dish to us. While it might be a bit expensive with the bill at $5,166 I would still recommend coming to sample some of their signature dishes, and also their range of wines from Piedmont.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2021-05-22
Dining Method
Dine In
Spending Per Head
$2583 (Dinner)
Level3
57
0
2021-06-22 447 views
Italian Restaurant located in cwb.Overall, the food was pretty good (except for the starter) & great service! The lady who served us was very patient and helpful👍👍👍Took the hsbc premier credit card buy 1 get 1 dinner menu $1380 for 2( starter, pasta, main and dessert)Came here for the famous Carbonara 😋 rich & creamy sauce 👍Starter- Norwegian langoustine w/ caviar: they put way too much onion. Covered the flavour of everything else🙅🏻‍♀️don’t like itSourdough: soo good👍👍👍😋 finished the whole bread
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Italian Restaurant located in cwb.

Overall, the food was pretty good (except for the starter) & great service! The lady who served us was very patient and helpful👍👍👍
Took the hsbc premier credit card buy 1 get 1 dinner menu $1380 for 2( starter, pasta, main and dessert)
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Came here for the famous Carbonara 😋 rich & creamy sauce 👍
Carbonara
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Carbonara
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Starter- Norwegian langoustine w/ caviar: they put way too much onion. Covered the flavour of everything else🙅🏻‍♀️don’t like it
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Sourdough: soo good👍👍👍😋 finished the whole bread
Sourdough
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Dessert: hazelnut gelato w/ caviar- 👌
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Price: 700+ pp for dinner ( hsbc premier credit card promotion)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$700 (Dinner)
Dining Offer
Credit Card Offers
Recommended Dishes
Carbonara
Carbonara
Sourdough
Level1
1
0
2021-04-24 1619 views
I didn't make any reservation and just walked in. I wanted to try this restaurant for a while and finally found time. not for a special occasion, just  wanted to treat myself to a nice meal.  i was seated at the counter where i was complimented with a glass of champagne.The whole dinning experience was very nice and felt so special. I did once have a similar price range dining experience in NYC...this is far more intimate and welcoming. took me about 2 hours to finish 5 courses.....i was a happy
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I didn't make any reservation and just walked in. I wanted to try this restaurant for a while and finally found time. not for a special occasion, just  wanted to treat myself to a nice meal.  i was seated at the counter where i was complimented with a glass of champagne.
The whole dinning experience was very nice and felt so special. I did once have a similar price range dining experience in NYC...this is far more intimate and welcoming. 
took me about 2 hours to finish 5 courses.....i was a happy camper
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Date of Visit
2021-04-23
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Level3
38
0
2021-03-10 2591 views
先不講食物,那張凳我企圖兼懷疑是淘寶貨。我吃到第二個course 已經覺得很不耐煩,望望周邊發覺有另外一個女生詢問要枕頭墊腰,我就知咩事,我問朋友有冇覺得坐得好唔舒服,大家都想快點食完走。食物方面,好像叫了個$1700個餐,有樣嘢好難忘,就是alaska cod with vanilla sauce. 唔食過唔會知點解我反應大到要同餐廳反應魚,係唔應該同咁濃烈的vanilla sauce 放在同一個碟上面, 試幻想魚肉vanilla 雪糕你就明白(我建議大家去試試,再反映意見,證明我不是異類)。翌日,我在ig 上見到有個吃貨KOL大讚這道菜,無言...唯一我較喜歡的就是餐廳格調,細細地幾cozy, 又有一d 有privacy gei tables. Wine list 都有幾多選擇。
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先不講食物,那張凳我企圖兼懷疑是淘寶貨。我吃到第二個course 已經覺得很不耐煩,望望周邊發覺有另外一個女生詢問要枕頭墊腰,我就知咩事,我問朋友有冇覺得坐得好唔舒服,大家都想快點食完走。

食物方面,好像叫了個$1700個餐,有樣嘢好難忘,就是alaska cod with vanilla sauce. 唔食過唔會知點解我反應大到要同餐廳反應魚,係唔應該同咁濃烈的vanilla sauce 放在同一個碟上面, 試幻想魚肉vanilla 雪糕你就明白(我建議大家去試試,再反映意見,證明我不是異類)。翌日,我在ig 上見到有個吃貨KOL大讚這道菜,無言...

唯一我較喜歡的就是餐廳格調,細細地幾cozy, 又有一d 有privacy gei tables. Wine list 都有幾多選擇。

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
473
0
2020-12-25 3425 views
人地話Castellana係香港唯一嘅 Piedmont cuisine,其實同一般嘅Italian/ french 都唔係話太大分別😅.揀咗五個course嘅lunch,5個course嚟講價錢幾平🤑,appetite 揀咗trou🐟t,魚肉身比一般食開嘅紮實,另一個appetiser 叫咗湯🥣,上面有個鵝肝🦆做嘅薄片,攪勻左落湯之後湯有淡淡嘅鵝肝味,呢個幾特別😆.Main嘅pasta我哋就叫咗佢哋嘅signature carbonara tagliolini🍝,Pasta配左慢煮嘅芝士蛋黃醬🧀,sauce唔會太thick,所以都唔使驚會太滯,芝士味鹹香幾正😋.另一個main叫左risotto,都係用咗芝士🧀,不過隻芝士味就同carbonara嘅好唔同,比較偏向少少似blue cheese嘅味道,不過都係好香嘅芝士味🤤.比較之下,下兩個main就比較普通一啲😞,分別揀左多寶魚🐟同埋牛面珠燈🐂,魚都真係冇乜嘢好comment,不過個牛面珠燈就唔知點解好鹹🙊.最後嘅甜品係黑朱古力🍫雪糕🍨配上幾塊truffle🍄,雪糕自己本身就冇特別啦,係多咗幾塊松露,有少少松露嘅香味
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人地話Castellana係香港唯一嘅 Piedmont cuisine,其實同一般嘅Italian/ french 都唔係話太大分別😅
.
揀咗五個course嘅lunch,5個course嚟講價錢幾平🤑,appetite 揀咗trou🐟t,魚肉身比一般食開嘅紮實,另一個appetiser 叫咗湯🥣,上面有個鵝肝🦆做嘅薄片,攪勻左落湯之後湯有淡淡嘅鵝肝味,呢個幾特別😆
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Main嘅pasta我哋就叫咗佢哋嘅signature carbonara tagliolini🍝,Pasta配左慢煮嘅芝士蛋黃醬🧀,sauce唔會太thick,所以都唔使驚會太滯,芝士味鹹香幾正😋
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.
另一個main叫左risotto,都係用咗芝士🧀,不過隻芝士味就同carbonara嘅好唔同,比較偏向少少似blue cheese嘅味道,不過都係好香嘅芝士味🤤
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比較之下,下兩個main就比較普通一啲😞,分別揀左多寶魚🐟同埋牛面珠燈🐂,魚都真係冇乜嘢好comment,不過個牛面珠燈就唔知點解好鹹🙊
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.
最後嘅甜品係黑朱古力🍫雪糕🍨配上幾塊truffle🍄,雪糕自己本身就冇特別啦,係多咗幾塊松露,有少少松露嘅香味
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level1
3
0
2020-12-02 2307 views
Sometimes restaurants confuse fancy with good food. Castellano is fancy. If that’s all that you care about then stop reading here. But if you care about whether the food is delicious, or even good, then read a little further. We dined on a Tuesday night last week. I eat a lot, but my guest is a light eater. Despite that, even she was still hungry at the end of a 7 course meal. More importantly, the food wasn’t special at all. For those who have written that carbonara is worth trying, all
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Sometimes restaurants confuse fancy with good food. Castellano is fancy. If that’s all that you care about then stop reading here. But if you care about whether the food is delicious, or even good, then read a little further. We dined on a Tuesday night last week. I eat a lot, but my guest is a light eater. Despite that, even she was still hungry at the end of a 7 course meal.

More importantly, the food wasn’t special at all. For those who have written that carbonara is worth trying, all I can say is that there is no comparison between a good Italian carbonara in a northern Italian restaurant and the dish they served here. It was tiny and flavourless. Carbonara should explode with flavour. It should be filling. This missed by a mile.

The fish course was also tiny - like an amuse bouche portion. Two bites. Boring, and gone. A small boneless spare rib. Even the caviar they served was tasteless. How is that even possible?

The pea soup was really good. Great even. But that is not enough to salvage a very overpriced and boring meal.

I honestly think this place has forgotten why people eat out in the first place. It’s about the food! Small portions don’t make it taste better. Neither do fancy plates and cutlery.


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-11-24
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Level1
1
0
2020-11-07 2244 views
Bad bad food experience.I had 4 courses lunch at almost 600hkd per person without any wine. Honestly except the sourdough bread, everything tasted like a bad canteen food badly presented. Starting with salmon bar very average to the signature carbonara that was tasteless, to the deep fried beef??? Underseasoned and dry meat to the purple dyed veggies that looks disgusting, to pumpkin puree that didn't do anything to elevate the dish, to the gelato that wasn't creamy but foamy instead with some s
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Bad bad food experience.
I had 4 courses lunch at almost 600hkd per person without any wine. Honestly except the sourdough bread, everything tasted like a bad canteen food badly presented. Starting with salmon bar very average to the signature carbonara that was tasteless, to the deep fried beef??? Underseasoned and dry meat to the purple dyed veggies that looks disgusting, to pumpkin puree that didn't do anything to elevate the dish, to the gelato that wasn't creamy but foamy instead with some strong almond taste..
On top of all that the service waiter that commented the beef would be too yit hey when he served it. And in the end when we didn't finish any of the food on the table he did ask if the food was fat for you guys... Is that why you couldn't finish it.
All in all not the signature piemont italian experience you will have there but a bad bad Italian with a sour hk taste.. You have been warned...
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-11-07
Dining Method
Dine In
Spending Per Head
$600 (Lunch)
Celebration
Birthday
Level2
23
0
Authentic Piedmont Cuisine located in Causeway Bay. Piedmont is located in northern Italian, the cuisine has a silky texture and hearty aroma since the heavy use of butter and lard.start with a cold soup 𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐏𝐢𝐞𝐝𝐦𝐨𝐧𝐭 𝐒𝐭𝐚𝐫𝐭𝐞𝐫 𝑳𝒊𝒏𝒈𝒐𝒕𝒕𝒐 𝒅𝒊 𝑴𝒆𝒓𝒈𝒐𝒛𝒛𝒐𝑴𝒆𝒓𝒈𝒐𝒛𝒛𝒐 𝒕𝒓𝒐𝒖𝒕 “𝑶𝒓𝒂𝒏𝒈𝒆 𝑩𝒂𝒓”Orange bar means raw salmon. They rest for 3 hours and are topped with flowers. The salmon tastes tender and fresh, the texture does not feel like Japanese one. Rating (5): ⭐⭐⭐⭐ 𝑽𝒊𝒕𝒆𝒍𝒍𝒐 𝒕𝒐𝒏𝒏𝒂𝒕𝒐𝑽𝒆𝒂𝒍 𝒘𝒊𝒕𝒉 𝒕𝒖𝒏𝒂 𝒔𝒂𝒖𝒄𝒆, 𝑷𝒂𝒏𝒕𝒆𝒍𝒍𝒆𝒓
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Authentic Piedmont Cuisine located in Causeway Bay. Piedmont is located in northern Italian, the cuisine has a silky texture and hearty aroma since the heavy use of butter and lard.

start with a cold soup
pre soup
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𝐂𝐥𝐚𝐬𝐬𝐢𝐜 𝐏𝐢𝐞𝐝𝐦𝐨𝐧𝐭 𝐒𝐭𝐚𝐫𝐭𝐞𝐫
 
Lingotto di Mergozzo
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𝑳𝒊𝒏𝒈𝒐𝒕𝒕𝒐 𝒅𝒊 𝑴𝒆𝒓𝒈𝒐𝒛𝒛𝒐
𝑴𝒆𝒓𝒈𝒐𝒛𝒛𝒐 𝒕𝒓𝒐𝒖𝒕 “𝑶𝒓𝒂𝒏𝒈𝒆 𝑩𝒂𝒓”
Orange bar means raw salmon. They rest for 3 hours and are topped with flowers. The salmon tastes tender and fresh, the texture does not feel like Japanese one. 
Rating (5): ⭐⭐⭐⭐
 
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𝑽𝒊𝒕𝒆𝒍𝒍𝒐 𝒕𝒐𝒏𝒏𝒂𝒕𝒐
𝑽𝒆𝒂𝒍 𝒘𝒊𝒕𝒉 𝒕𝒖𝒏𝒂 𝒔𝒂𝒖𝒄𝒆, 𝑷𝒂𝒏𝒕𝒆𝒍𝒍𝒆𝒓𝒊𝒂 𝒄𝒂𝒑𝒆𝒓𝒔
This is a classic Piedmontese cold dish of sliced veal with a creamy tuna sauce. Special classic.
Rating (5): ⭐⭐⭐
 
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𝐇𝐚𝐧𝐝𝐦𝐚𝐝𝐞 𝐂𝐚𝐫𝐛𝐨𝐧𝐚𝐫𝐚 𝐦𝐚𝐝𝐞 𝐰𝐢𝐭𝐡 𝐨𝐧𝐥𝐲 𝐄𝐠𝐠𝐬 & 𝐁𝐮𝐭𝐭𝐞𝐫
Carbonara “Au Koque”
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Carbonara “Au Koque”
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𝑪𝒂𝒓𝒃𝒐𝒏𝒂𝒓𝒂 “𝑨𝒖 𝑲𝒐𝒒𝒖𝒆”
Signature handmade tagliolini topped with Vigezzo valley cured ham and made the sauce by top-notch butter and fresh eggs only. Outstanding!! 
 
Carnaroli
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Carnaroli
“Carnaroli” risotto, black garlic, Mazara del Vallo Sicilian red prawns
Branzino di Orbetello
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Branzino di Orbetello
Orbetello seabass, baby carrots, ‘thunder’ almond cream
Fassona Piemontese
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Fassona Piemontese
Piedmont Fassona beef, Rosaceae medlar


Dessert
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Bonèt ëd cusin-a
Turin chocolate pudding, Saronno amaretti

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Verdict: The grand and decent ambiance, quality of food, friendly and helpful staff with exceptional outstanding services. 
 
📍Location: 10/F, Cubus, 1 Hoi Ping Rd, Causeway Bay
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-10-27
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Recommended Dishes
Lingotto di Mergozzo
Carbonara “Au Koque”
Carbonara “Au Koque”
Fassona Piemontese
  • Cavatelli al Caviale
Level4
396
1
2020-11-02 1816 views
An Italian restaurant bringing authentic cuisine from the Piedmont region of Italy that focuses on rich and dynamic flavors. The 4-course lunch tasting ($398) was a bit of a hit and miss for me. It started off on a high but unfortunately gone awry as the meal progresses.Their sourdough deserves a special mention as it is of excellent quality, perfectly crunchy crust with prominent fermented flavor and a fine inner structure.Beginning the meal with a very simple yet sophisticated starter of a cur
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An Italian restaurant bringing authentic cuisine from the Piedmont region of Italy that focuses on rich and dynamic flavors. The 4-course lunch tasting ($398) was a bit of a hit and miss for me. It started off on a high but unfortunately gone awry as the meal progresses.
sourdough
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Their sourdough deserves a special mention as it is of excellent quality, perfectly crunchy crust with prominent fermented flavor and a fine inner structure.
Mergozzo Trout ‘Orange Bar’
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Beginning the meal with a very simple yet sophisticated starter of a cured trout with lemony dust on top that is filled with umami flavor stimulating all the senses.
Housemade Tagliolini Carbonara
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Housemade Tagliolini Carbonara
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This is the most anticipated iconic dish of the restaurant. This is an all time classic done in an extraordinary manner, seriously the richest and one of the best carbonara I’ve tasted. The tagliolini is just perfectly al dente, and oh my, the creamy sauce is extremely decadent and with such rich depth of flavor. The crispy ham is a touch of genius that lifted all the flavors and balances the richness with that hint of saltiness.
Black garlic risotto with Sicilian red prawns
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Black garlic risotto with Sicilian red prawns
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Just when I thought nothing can top the carbonara, here comes the even richer even more indulgent risotto perfectly executed. Stunned with the black garlic sauce that brings a subtle sweet flavor in its savory profile. The Sicilian red prawns is so fresh and sweet that is simply gorgeous.
Brittany Blue lobster with smoked potato cream and alba white truffle
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Brittany Blue lobster with smoked potato cream and alba white truffle
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Just when we reached the peak moment of the meal, it started to go downhill. This blue lobster main cost an extra of $398, exactly the same price of the entire lunch course. And honestly not worthy at all. Yes there’s Alba white truffle shaved on top that is premium, but the smoked potato cream is very bland, I can hardly taste the smoky flavor, in fact the entire dish is somehow tasteless, only relying on the natural sweetness of blue lobster. Understand that the chef probably doesn’t want too much flavors to overpower the lobster but could use better complements to highlight the lobster.
Glazed iberico pork ribs
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Another lackluster main course with a rather dry pork ribs in a dark bbq glaze that is way too intense and heavy on salt and vinegar.
Turin  chocolate  pudding
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The dessert unfortunately was a Halloween mess 🙈 A tiny little disc of ‘bleeding’ chocolate pudding that looks sloppy and to be honest not very appetizing. It just has a very mellow chocolate flavor with a springy grainy texture that wasn’t very pleasant mouthfeel. Expected better effort from a fine western restaurant. What was a decent lunch experience was degraded by this uninspiring dessert.
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I would highly recommend to try their pasta dishes that were remarkable but they may need a rethink on the main and desserts.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-10-24
Dining Method
Dine In
Spending Per Head
$750 (Lunch)
Recommended Dishes
sourdough
Mergozzo Trout ‘Orange Bar’
Housemade Tagliolini Carbonara
Housemade Tagliolini Carbonara
Black garlic risotto with Sicilian red prawns
Black garlic risotto with Sicilian red prawns
Level1
1
0
2020-10-24 1397 views
Had a terrible experience at Castellana. Service was mediocre. Food was horrible... everything was under seasoned , almost tasteless... including their signature homemade pasta dish. Had both their truffle menu $1880 and their Prix fixed menu $980. Both not worth even for $200 hk!!! Fish was dry and overcooked. The beef terrine was tough and dry with sauces and truffles that do not match. The eggplant parmigiana had a raw tomato taste... The white truffle was not fragrant enough to hero any
Read full review
Had a terrible experience at Castellana. Service was mediocre. Food was horrible... everything was under seasoned , almost tasteless... including their signature homemade pasta dish. Had both their truffle menu $1880 and their Prix fixed menu $980. Both not worth even for $200 hk!!! Fish was dry and overcooked. The beef terrine was tough and dry with sauces and truffles that do not match. The eggplant parmigiana had a raw tomato taste... The white truffle was not fragrant enough to hero any dish. And the dessert chocolates and cheeses were not impressive.

Overall, it was a bad experience of barely edible food and super high price!!! Really not worth it. Wasted my appetite!
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
103
0
2020-10-10 1825 views
早前去過都靈,想一試香港的北義大利菜是否也有當地水準,專程到此午饍。前菜Mergozzo trout ‘Orange Bar’:鱒魚據稱是慢煮的,食落的確是半熟,保持了肉質鮮嫩,但魚的鮮味被酸性調味料蓋過,違和;洋藉侍應話,因為魚質較韌,切的時候要因應每朵小花的距離一刀過,不要拖割,仲以為有什麼特別,原來係gimmick,而小花只是增加色彩,毫無味道。招牌菜Homemade tagliolini, ‘Au Koque’ Carbonara:幼身麵條,份量不多也不少,用gin酒調味,即時弄破溜心蛋,混和意粉濃汁,出奇地配合;有一片脆口豬肉乾在碟頂,麵中加入了牛肉粒,增加咬口。主菜Orbetello seabass, baby carrots, ‘thunder’ almond cream:魚肉唔腥,但亦無味道可言,也無肉汁,是外國入口貨的通病,幸好煮功到家,魚身弄得幼嬾;義大利黑松露夠香,驚喜位是配菜好新鮮,並且充滿甜味,完全搶咗魚肉的地位。甜品是朱古力布甸,有強烈可可味,配合杏仁汁,一絶。額外叫了一杯illy expresso,正宗;可惜附上的杏仁餅解凍不足,中心位置仍冷,哀收尾。相信
Read full review
早前去過都靈,想一試香港的北義大利菜是否也有當地水準,專程到此午饍。

前菜Mergozzo trout ‘Orange Bar’:鱒魚據稱是慢煮的,食落的確是半熟,保持了肉質鮮嫩,但魚的鮮味被酸性調味料蓋過,違和;洋藉侍應話,因為魚質較韌,切的時候要因應每朵小花的距離一刀過,不要拖割,仲以為有什麼特別,原來係gimmick,而小花只是增加色彩,毫無味道。

招牌菜Homemade tagliolini, ‘Au Koque’ Carbonara:幼身麵條,份量不多也不少,用gin酒調味,即時弄破溜心蛋,混和意粉濃汁,出奇地配合;有一片脆口豬肉乾在碟頂,麵中加入了牛肉粒,增加咬口。

主菜Orbetello seabass, baby carrots, ‘thunder’ almond cream:魚肉唔腥,但亦無味道可言,也無肉汁,是外國入口貨的通病,幸好煮功到家,魚身弄得幼嬾;義大利黑松露夠香,驚喜位是配菜好新鮮,並且充滿甜味,完全搶咗魚肉的地位。

甜品是朱古力布甸,有強烈可可味,配合杏仁汁,一絶。

額外叫了一杯illy expresso,正宗;可惜附上的杏仁餅解凍不足,中心位置仍冷,哀收尾。相信廚師專注煮嘢,未必留意這些細節位。
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$48
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-08-20
Dining Method
Dine In
Spending Per Head
$548 (Lunch)
Recommended Dishes
  • Homemade tagliolini
  • ‘Au Koque’ Carbonara
Level2
10
0
香港餐廳如天上繁星,說得出的地方菜基本上都包羅萬有。這次光顧的『Castellena』,難得的是全港唯一一間提供意大利西北部皮德蒙特區 (Piedmont) 菜式的餐廳,由曾經榮獲二星的主廚Marco Sacco 主理。這地區靠近法國和瑞士,除了盛產美酒和松露,由於北部氣候不適合橄欖生長,所以烹調上多用牛油代替橄欖油,手法上也多用慢燉處理,口味更加濃郁厚重。𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞: 𝐊𝐢𝐧𝐠 𝐒𝐢𝐦𝐨𝐧, 𝐌𝐚𝐧𝐠𝐨, 𝐑𝐚𝐬𝐛𝐞𝐫𝐫𝐲 𝐒𝐚𝐮𝐜𝐞⭐𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐬𝐜𝐚𝐥𝐥𝐨𝐩 𝐚𝐧𝐝 𝐰𝐡𝐢𝐭𝐞 𝐭𝐮𝐫𝐧𝐢𝐩 𝐦𝐢𝐥𝐥𝐞𝐟𝐞𝐮𝐢𝐥𝐥𝐞北海道帶子煎得半生不熟,質地軟糯。比較令人驚喜的是牛奶醬汁,含蓄地襯托了帶子的鮮甜和豐富了層次。伴碟的白蘿蔔同樣香甜。🧅𝐌𝐨𝐧𝐭𝐨𝐫𝐨 𝐎𝐧𝐢𝐨𝐧 𝐒𝐨𝐮𝐩金黃透徹的清湯,濃鮮得簡直令人難以置信只用了蔬菜燉製,只好再三跟待應查詢,確認真的沒有加入法式洋蔥湯常用的肉類高湯,甚至清湯的主材料也不是洋蔥。清湯中央的蒙托羅洋蔥,鮮甜得令人讚嘆,香味獨持,少少一攝已經為清湯帶來洋蔥的主調,簡直妙不可言!🐽𝐆𝐥𝐚𝐳𝐞𝐝 𝐁𝐥𝐚𝐜𝐤
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香港餐廳如天上繁星,說得出的地方菜基本上都包羅萬有。這次光顧的『Castellena』,難得的是全港唯一一間提供意大利西北部皮德蒙特區 (Piedmont) 菜式的餐廳,由曾經榮獲二星的主廚Marco Sacco 主理。

這地區靠近法國和瑞士,除了盛產美酒和松露,由於北部氣候不適合橄欖生長,所以烹調上多用牛油代替橄欖油,手法上也多用慢燉處理,口味更加濃郁厚重。

𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞: 𝐊𝐢𝐧𝐠 𝐒𝐢𝐦𝐨𝐧, 𝐌𝐚𝐧𝐠𝐨, 𝐑𝐚𝐬𝐛𝐞𝐫𝐫𝐲 𝐒𝐚𝐮𝐜𝐞
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⭐𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐬𝐜𝐚𝐥𝐥𝐨𝐩 𝐚𝐧𝐝 𝐰𝐡𝐢𝐭𝐞 𝐭𝐮𝐫𝐧𝐢𝐩 𝐦𝐢𝐥𝐥𝐞𝐟𝐞𝐮𝐢𝐥𝐥𝐞
北海道帶子煎得半生不熟,質地軟糯。比較令人驚喜的是牛奶醬汁,含蓄地襯托了帶子的鮮甜和豐富了層次。伴碟的白蘿蔔同樣香甜。


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🧅𝐌𝐨𝐧𝐭𝐨𝐫𝐨 𝐎𝐧𝐢𝐨𝐧 𝐒𝐨𝐮𝐩
金黃透徹的清湯,濃鮮得簡直令人難以置信只用了蔬菜燉製,只好再三跟待應查詢,確認真的沒有加入法式洋蔥湯常用的肉類高湯,甚至清湯的主材料也不是洋蔥。清湯中央的蒙托羅洋蔥,鮮甜得令人讚嘆,香味獨持,少少一攝已經為清湯帶來洋蔥的主調,簡直妙不可言!
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🐽𝐆𝐥𝐚𝐳𝐞𝐝 𝐁𝐥𝐚𝐜𝐤 𝐏𝐮𝐝𝐝𝐢𝐧𝐠
個人對於黑布甸談不上喜歡。『Castellana』的版本賣相像極了甜品,原來真的加入了朱古力,不過感覺甜度沒有帶來相應的層次和昇華,的確中和了豬血的血腥味,但只留下了單調的鹹味,算是當晚的低谷。
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𝐆𝐧𝐨𝐜𝐜𝐡𝐢 𝐰𝐢𝐭𝐡 𝐬𝐞𝐚 𝐩𝐫𝐚𝐰𝐧𝐬 𝐚𝐧𝐝 𝐬𝐞𝐚 𝐚𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬

自家制的馬鈴薯丸子配上只用鹽和檸檬醃過、近乎全生的海蝦,口感軟錦溫婉,舌尖先嚐到海蝦內斂的鹹鮮,此時醬汁發輝作用,帶來富層次感的餘韻,是當天最喜歡的一道菜
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🐟𝐌𝐨𝐧𝐤𝐟𝐢𝐬𝐡, 𝐍𝐝𝐮𝐣𝐚
鮟鱇魚外層包著意大利南部的辣香腸"Nduja",帶來了一點微辣的刺激和豬肉的香味,雖然不算特別喜歡但的確是不錯的嘗試,中規中矩。
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🐔𝐆𝐮𝐢𝐧𝐞𝐚 𝐟𝐨𝐰𝐥 𝐬𝐮𝐩𝐫𝐞𝐦𝐞 𝐚𝐧𝐝 𝐬𝐚𝐮𝐬𝐚𝐠𝐞𝐬
Guinea Fowl即是珍珠雞,因為脂肪普遍比一般雞少一半的關系,口感談不上嫩滑,有少許接近火雞的感覺,和輕微野味的肉騷味。擺盤充滿現代藝術感,亂中……也談不上有序哈哈,算是中規中距的一道主菜。
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⭐𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐛𝐞𝐞𝐭𝐫𝐨𝐨𝐭 𝐢𝐜𝐞𝐜𝐫𝐞𝐚𝐦
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------------------------------
總結: 香港唯一一間提供意大利西北部皮德蒙特菜式的地方,部份出品有驚喜而且令人眼前一亮,口味相對濃郁厚重。每一季餐單變化頗大,據朋友經驗說,似乎偶有不少失手菜式。買一送一優惠下性價比無懈可擊。服務和環境也屬於中上。

評分: 8.5/10.0 (天天都想食)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-07-24
Dining Method
Dine In
Spending Per Head
$640 (Dinner)
Dining Offer
Credit Card Offers
Level1
1
0
2020-07-21 2648 views
Thank you Roberto, General manage there and all nice chef and staff there!!!!!!Bread: fresh baked sourdough- very fresh, perfect match with the extra virgin olive oil !!!!!!!1st course: Italian premium pork wrapping tuna- very creative, but perfectly match. Great combination. Very nice appetiser, not so strong, just right 2nd course: egg and asparagus- First try! Good transition from appetiser to main course. 3rd course: Carbonara -the most unforgettable Carbonara I have ever tried!!! I am the p
Read full review
Thank you Roberto, General manage there and all nice chef and staff there!!!!!!


Bread: fresh baked sourdough

- very fresh, perfect match with the extra virgin olive oil !!!!!!!


1st course: Italian premium pork wrapping tuna

- very creative, but perfectly match. Great combination. Very nice appetiser, not so strong, just right

2nd course: egg and asparagus

- First try! Good transition from appetiser to main course.

3rd course: Carbonara

-the most unforgettable Carbonara I have ever tried!!! I am the person who always fear Carbonara is tooooo strong. But here, the Carbonara is excellent and well- balanced. Finally, finding the key, by adding Gin inside, perfectly neutralise the favour and make it super alright.
Worth toooooo try ! Really!
With some black truffle, bravo !!

4th course: guinea fowl supreme with sausages

- Another great combination. The favour between these 2 main ingredients perfectly match. The texture of Guinea fowl is smooth and the cooking time is just right, not so tense. With the sausage, bringing you to another level of texture.
I love it so much.

Do not forget the potato mask nearby. Soooo smooth and rich in favour. I super love it!!!!

5. Chocolate dessert

-Finally have it for my perfect ending. Rich in favour and good paring with ice cream.
Nice !!


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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-07-10
Dining Method
Dine In
Type of Meal
Lunch
Level1
1
0
2020-07-13 2050 views
Complimentary beef tartar-The herb was too overpowering, couldn’t taste the beefBread: 1 sourdough bread cut into 4 pieces- Eric Kaiser makes better bread. We paid over 1k per person. They can at least give us a selection of bread. The better restaurants would have already tried to wow customers with their bread selection but it’s a total lack of effort here.1st course: scallopNothing impressive. Passable. Joke from the waiter: “I think you will find the scallop quite... big...” well if the sell
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Complimentary beef tartar
-The herb was too overpowering, couldn’t taste the beef


Bread: 1 sourdough bread cut into 4 pieces
- Eric Kaiser makes better bread. We paid over 1k per person. They can at least give us a selection of bread. The better restaurants would have already tried to wow customers with their bread selection but it’s a total lack of effort here.


1st course: scallop
Nothing impressive. Passable. Joke from the waiter: “I think you will find the scallop quite... big...” well if the selling point is big... you know how it’s gonna taste like.


2nd course: egg and asparagus
Nothing impressive. Sauce was good but I’m not only paying for the sauce.


3rd course: onion soup
They said they got the onion from Italy... didn’t taste different from the ordinary onion I get from wellcome. stock was ok but at this point I’m wondering why I pay that much for egg asparagus and bloody union from Italy....


4th course: gnocchi with sea prawns
Gnocchi was soft, perhaps a bit too soft. No texture.
Sea prawns - out of 3 prawns I got 1 that was deformed. Can’t believe they actually served it. No flavour from the prawns except the detached one tasted nasty.
Sauce - fishy


5th course: back ribs with kale salad
They served me spare ribs with BBQ sauce which brought me fond memories of TGI Fridays and Dan Ryan’s.
The sauce broke and the whole dish was very oily. Not to mention I could only taste the BBQ sauce. Ribs were way dry.
The side was kale salad with nuts on top of some pungent whisky ketchup mixture.
No I don’t think the dish was Italian at all.


6th course: guinea fowl supreme with sausages
Game meat tasted like dry chicken breast. They had the guts to reuse the BBQ sauce they used on my spare ribs dish!
Stuffing was just buttery but everything was overpowered by the BBQ sauce.
Ordinary mashed potatoes on the side.


7th course: peach stuffed with chocolate
Man, I don’t know if this is a traditional Italian dish or not. But whoever invented this must be blind. It looks just like turd on a peach!!!! At this point I just want something cold to clean the BBQ sauce taste in my mouth but I got this burning hot dish that looked LITERALLY like turd. Once you poured the hot peach sauce on top (waiter insisted), it made the turd.... well... a bit more moist and at that point it has become a real piece of s**t.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Level4
109
0
2020-06-22 2104 views
Cam here for lunch and they have reduced prices compared to a few months ago. The lunch menu is only $280 for 3 courses or $380 for 4 courses. Quality of the dishes was okay, but there was really no wow factor nor is anything particularly memorable, but it's understandable/reasonable considering the price. The major disappointment was however the dessert, which was a chocolate lava cake that had no lava at all and was just completely solid and was in fact a bit salty, which was quite strange. If
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Cam here for lunch and they have reduced prices compared to a few months ago. The lunch menu is only $280 for 3 courses or $380 for 4 courses. Quality of the dishes was okay, but there was really no wow factor nor is anything particularly memorable, but it's understandable/reasonable considering the price. The major disappointment was however the dessert, which was a chocolate lava cake that had no lava at all and was just completely solid and was in fact a bit salty, which was quite strange. If I ever come back it will be for dinner, which hopefully will be of better quality.
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In