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Level6
2019-08-01 2088 views
銅鑼灣「Cubus」一向係高檔食肆集中地,但主要以日式食肆為主,以前多次來到這裏,也通常光顧日本料理。最近,從傳媒知道「Cubus」開了一間很有來頭的意大利餐廳「Castellana」,餐牌上菜式全部由意大利北部、鄰近瑞士邊界的《米芝蓮》二星餐廳「Piccolo Lago」主廚 Marco Sacco 打造,甚至乎直接將「Piccolo Lago」獲頒星星的主打菜式直接複製在餐牌上。雖然「Castellana」並非由 Marco Sacco 親自主理,也並非「Piccolo Lago」的海外分店;但餐廳職員介紹「Castellana」的老闆與 Marco Sacco 認識,才能說服他將「Piccolo Lago」的菜色引入香港,香港食客才有機會在香港品嚐到意大利北部 Piedmont 地區的優質食材及烹調風味。Piedmont 地區位於內陸山區,盛產松露、紅酒及芝士,附近既有湖泊、亦有牧場,食材亦以河鮮、湖鮮及牛肉為主。雖然亦有 a-la-carte 餐牌,但客人通常選擇套餐,共有三款,分別是 tradizionale (7 course, $1380)、stagionale (7 c
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銅鑼灣「Cubus」一向係高檔食肆集中地,但主要以日式食肆為主,以前多次來到這裏,也通常光顧日本料理。最近,從傳媒知道「Cubus」開了一間很有來頭的意大利餐廳「Castellana」餐牌上菜式全部由意大利北部、鄰近瑞士邊界的《米芝蓮》二星餐廳「Piccolo Lago」主廚 Marco Sacco 打造,甚至乎直接將「Piccolo Lago」獲頒星星的主打菜式直接複製在餐牌上
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雖然「Castellana」並非由 Marco Sacco 親自主理,也並非「Piccolo Lago」的海外分店;但餐廳職員介紹「Castellana」的老闆與 Marco Sacco 認識,才能說服他將「Piccolo Lago」的菜色引入香港,香港食客才有機會在香港品嚐到意大利北部 Piedmont 地區的優質食材及烹調風味。
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Piedmont 地區位於內陸山區,盛產松露、紅酒及芝士,附近既有湖泊、亦有牧場,食材亦以河鮮、湖鮮及牛肉為主。雖然亦有 a-la-carte 餐牌,但客人通常選擇套餐,共有三款,分別是 tradizionale (7 course, $1380)stagionale (7 course, $1280) piccolo lago (7 course, $1580)
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其中 piccolo lago 顧名思義,無論菜式變化、食材皆與意大利的「Piccolo Lago」同步;換句話說,等同享用《米芝蓮》二星餐廳「Piccolo Lago」的正宗意大利美味,很自然是必然選擇。喜歡品嚐餐酒可以再奢華一點選擇 wine pairing ($2,580),每道菜式亦可因應個人喜好加入新鮮黑松露($5/gram)
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另外,亦有一個較為平民一點的午市自選餐牌,客人可因應胃納自由組合,人均消費最低 $400 左右。
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「Cubus」內的餐廳一向細細間,「Castellana」也沒有例外,大概只可以容納40多人。靠門口是一個設計簡約的松露酒吧。
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室內空間則以一排落地酒櫃分隔兩邊。可以選擇的話當然揀靠向落地大玻璃的那一邊座位,尤其午餐時段,陽光通過玻璃滲入室內,點點暖意更加舒服。
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自家每日新鮮焗製的完個麵包,外皮脆而不硬、內裡鬆軟,加上暖笠笠,已經是一個完美的麵包;雖然筋性一般,但味道鹹香帶微酸,配合橄欖油有意想不到的效果。
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每道菜式送上來之後,型佬意大利籍男經理必定詳細講解食材及建議品嚐方法。先送上 Amuse bouche,高級西餐的免費餐前小食,餐牌上不會提及,完全由廚師隨心而發,可能日日唔同,隨時有意想不到的驚喜,今日就係意大利雲吞。芝士醬汁覆蓋雲吞表面,周邊灑滿了芝士粉。味道香濃、質感 creamy;加上每日自家製作新鮮雲吞麵皮、及幼嫰的牛仔肉(veal)醬餡料,好難唔好食。
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Piedmont 是內陸地區,沒有海鮮,但湖泊卻供應了淡水湖產。Smoked Lake Trout 所採用的紅鱒魚正是當地湖產,與三文魚是近親。賣相近乎完美:工整的小圓柱體,表面有一條同樣工整的意大利黑醋精華顆粒,再上面是顏色鮮艷的食用花瓣及 raspberry jelly。
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每一啖 Lake Trout 要包含一顆 raspberry jelly。淡淡煙燻香氣滲透魚肉,配合 raspberry 的天然果酸及果香,味道原來非常匹配,較一般煙熏三文魚多了一重味蕾的刺激。Lake Trout 的油脂含量雖然及不上其近親三文魚,入口油潤度較低,但肉質較三文魚結實、魚味更重;其實較三文魚更適合煙燻處理。
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第二道菜式 Fassona Beef Broth and Vegetables,食材用了只有 Piedmont 地區所在地阿爾卑斯山高原的原生牛隻品種 Fassone Piemontese。Fassone Piemontese 擁有特殊基因,脂肪含量遠低於其他品種牛隻,只長肉、兼低脂肪,但肉質纖維纖卻異常幼細;意大利當地牧場亦只會以全天然方法牧養,不添加任何補充劑或維他命。最佳品嚐 Fassona Beef 的方法就是牛肉他他。有別於大部份西餐的牛肉他他,通常混合了其他食材以減低生牛肉的血腥味,廚師卻堅持將 Fassona Beef 原汁原味呈上。
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望著金黃清澈的熱湯緩緩倒下,香氣未算濃郁,但清湯清澈到完全見不到一丁點油脂,加上新鮮蔬菜的鮮艷顏色點綴,令到整道菜式的賣相更引人垂涎三尺。
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選用 Fassona Beef 最嬌嫩的牛柳部位,更能突顯差不多全瘦肉的特質,肉味異常濃郁。雖然欠缺脂肪,口感卻異常細滑,絲毫沒有任何筋膜或難以咀嚼的纖維。由於原味呈上,生牛肉的血腥的確稍為重口味 ⋯⋯ 薄脆及香蔥正好稍作緩和。意大利籍男經理特別提醒最後才品嚐清湯,牛香濃淡得宜、絲毫沒有油膩口感;正好中和殘留在口腔的濃濃牛味,微酸的洋蔥及甘筍更有畫龍點睛之效。
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兩道生吃菜式之後,輪到第一個熱盤 Risotto with black garlic and River Prawn。擺盤有如一幅水墨畫:黑色的一團意大利飯,上面是產自 Piedmont 的河蝦,伴碟是大小不一的白色及綠色圓點形醬汁。River Prawn 有如淡水小龍蝦的尺寸,味道鮮甜、肉質爽口,竟然與海蝦的味道不相伯仲,一反印象中 River Prawn 細隻、味鮮但淡口的印象。
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試一啖看似墨汁意大利飯,卻沒有墨汁鮮味,原來是用黑蒜調製而成的醬汁。入口充滿濃郁蒜香、又夾雜著蒜甜,非常重口味。如果單獨品嚐這個黑蒜飯,實在只是小眾口味;但如果能夠接受,淺嘗的話卻又非常美味。怪不得意大利籍經理提醒黑蒜飯只可以淺嘗,應該將旁邊的白色芝士醬汁及綠色 lake weed 醬汁混合在黑蒜飯一同品嚐。味道層次非常複雜,既有蒜香(變得較為清淡易入口)、亦有芝士鹹香及 creamy、再加上 lake weed 的重鹹,令人既愛又恨;是整個套餐中味道最複雜、最重口味嘅菜式。
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再來就是重頭戲,亦是「Piccolo Lago」獲得《米芝蓮》頒授星星的著名菜式 Homemade tagliolini, ‘Au Koque’ carbonara sauce and Vigezzo Valley cured ham。Carbonara 本是一道非常普遍的意大利麵菜式,經過 Marco Sacco 注入新元素之後,卻變得與別不同,將味道推上另一個層次。除了用餐廳自家每日新鮮製作的細扁麵 tagliolini,取代了傳統的 spaghetti 之外;又摒棄了傳統的鹹煙肉顆粒,用一片香脆的 Vigezzo Valley cured ham 取而代之。見到一團纏繞在一起的 tagliolini,其中夾雜着粒粒 cured ham 碎屑,再上面就是一整塊完整的 Vigezzo Valley cured ham;無論顏色及擺盤形態皆引人垂涎。
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好戲在後頭,醬汁並非混合在麵條內,而是席前緩緩注入碟內。除了視覺上的震撼之外,亦直接刺激食慾,恨不得馬上放入口中品嚐。‘Au Koque’ carbonara sauce 也是這道星星菜式的精華所在。用了杜松子酒(gin) 與雞蛋黃混和,然後低溫慢煮,直至酒精完全揮發,但杜松子酒的香氣則仍然殘留在雞蛋黃醬汁內;由於以低溫慢煮,雞蛋黃可以保持流體狀態及鮮黃色,但又不會破壞了傳統 carbonara sauce 的特色,醬汁賣相變得更加吸引。
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如何品嚐那一塊鹹香鬆脆的 cured ham,隨心而行;既可以豪氣的整塊品嚐、亦可以用叉子敲碎,與麵條混和在一起。選擇了前者方法,既有鹹香、又有火腿肉鮮,亦可徹底品嚐到鬆脆口感,顛覆了印象中的傳統意大利火腿味道。
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‘Au Koque’ carbonara sauce 極度濃滑、富蛋香,遠遠勝過傳統 carbonara sauce。新鮮製作的 tagliolini 麵條韌身彈牙有蛋黃香,再夾雜著粒粒火腿碎屑鹹鮮,加上麵條掛上濃濃醬汁;味道有多重層次,整道菜式確實出色。
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意大利飯及意大利麵之後,接着而來就是 Corregone lake fish glased with black berry。用上了白身湖魚 Corregone,但就配上了黑莓醬汁,是一個意想不到的配搭。Corregone 魚肉滑溜、魚脂豐膄,不過魚味就及不上 Lake Trout;濃厚果酸味的黑莓醬汁與魚肉的配搭感覺也有點怪怪的。
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配菜雜莓沙律卻帶來驚喜。墊底的沙律蔬菜及羽衣甘藍混合了橄欖油及鹽調味,清甜、多汁;放在上面的新鮮 raspberry、blackberry 及 blueberry 的莓酸,與黑莓醬汁構成一個協調的味道配搭。
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品嚐過 Fassona Beef 的生牛肉他他,當然不能錯過 Fassona Beef 的熱盤。同樣採用牛柳部位,表面煎至輕微焦香,再淋上少許肉汁,賣相吸引。煎至四成熟的牛柳,肉心呈粉肉色;肉質軟腍、充滿肉汁,柔軟程度更勝安格斯,肉味有過之而無不及,很難相信脂肪含量如此低的牛肉品種竟然如此美味。特別調製的三款醬汁就更加引人入勝。內圈是深紅色的紅酒肉汁,中間奶白色的是薯蓉蔥蒜汁,最外圍就是用鮮鵝肝炮製的醬汁。三款醬汁味道同樣香濃,又各有特色,將 Fassona Beef 帶上另一個境界,反轉牛扒只蘸鹽或芥末的傳統品嚐方法,亦凸顯了廚師的創意及烹調技巧。
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意大利菜又怎可缺少經典甜品 Tiramisu?餐牌上的英文譯名太過普通,一定要睇原裝意大利文才能明白這客甜品的深層次意義。即使對意大利文一曉不通,也估計到 Tiramisu passato, presente, futuro 分別代表傳統、當今及未來的 Tiramisu。
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左邊是傳統的 Tiramisu。底層是浸了咖啡酒的手指餅,面層是雞蛋、糖、忌廉及 mascarpone cheese 的混合物,最後灑滿朱古力粉。入口軟綿(底層手指餅)、幼滑(面層忌廉芝士)兼備,咖啡酒味平衡;非常好食的傳統 Tiramisu。
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中間是 Tiramisu 的現在式。材料不變,但用了另外一個方法重新演繹。底層是雞蛋布甸,蛋黃含量高、顏色鮮黃艷麗。上面是一片薄薄的純可可脆片,咬下去滲出點點酒香,原來在可可脆片及布甸之間加了咖啡酒。頂層就是芝士雪糕。入口冷暖並存,與傳統 Tiramisu 比較,味道似曾相識,但層次更多、變化更大。
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右邊是未來版 Tiramisu。以一枚咖啡酒心朱古力呈現,一切回歸平淡簡約。朱古力外殼薄而脆,一口咬下去,咖啡酒破殻而出,滲滿口腔。
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結尾是松露朱古力及焗榛子榛子鬆脆可口。truffle chocolate 雖然並非高可可濃度,但 truffle 溏心幼滑、可可香味亦算濃郁。
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將意大利當地《米芝蓮》二星餐廳的重點菜式原封不動搬過來,冇可能唔好食。另一方面,無論在服務、菜式解說以至每一道菜式之間的上菜節奏,皆處理得恰到好處。整體而言,「Castellana」在各方面皆很難有挑剔的地方;如果可以再進一步,創造獨家菜式,摘星指日可待!
後記:與型佬意大利籍男經理攀談,原來他周遊亞洲多國多年,目標係建立自己的團隊、擁有自己的意大利菜餐廳,祝願他早日達成目標!
(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
2019-07-13
Dining Method
Dine In
Spending Per Head
$1600 (Lunch)
Level4
Castellana Restaurant is no ordinary Italian cuisine because they specialize in dishes from Piedmont in Italy.Piedmont cuisine is so different to your usual Italian fare like pizza because of its location and climate.You won't find olives growing well there hence root vegetables are used and you will find risotto cooked with butter instead of olive oil.I had the 7 course set which meant I could try more variety and all the courses on the menu were worth trying.Started with their house made crust
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Castellana Restaurant is no ordinary Italian cuisine because they specialize in dishes from Piedmont in Italy.
Piedmont cuisine is so different to your usual Italian fare like pizza because of its location and climate.
You won't find olives growing well there hence root vegetables are used and you will find risotto cooked with butter instead of olive oil.

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I had the 7 course set which meant I could try more variety and all the courses on the menu were worth trying.


Started with their house made crusty bread: 
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^^^^^^^^^^
Roasted Pepper with Parmesan Cheese:
This was a nice appetizer to tease the palate.
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^^^^^^^^^^
Smoked lake trout:
The first course started well with the smoked lake trout which I found it comforting because I always have that in UK and it is rarely served in Hong Kong unless some restaurant imports it.
The trout was not overly smokey complemented well by the berry gels on top.
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^^^^^^^^^^
Fassona beef broth and vegetables:
Next was the soup which was warm soup with beef tartare on the spoon.
The tartare was the finest I have ever had, you begin with the beef tartare, then the soup and finish with the pickles.
I loved it the way the tartare was not over seasoned so that you could taste the beef and the warm soup adjusts your palate with savouryness and then the pickles get you ready for the next course.
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^^^^^^^^^^
Risotto with black garlic and river prawns:
As mentioned earlier, many dishes use butter instead like this one so the risotto was very rich but the black garlic was a good element in mellowing out the butter with its sweetness.
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^^^^^^^^^^
Carbonara Au Koque:
Homemade taglioni and Vigezzo valley cured ham.
This was no ordinary Carbonara, I loved the way the sauce was poured on when it was served.
The best thing was the cured ham on top which was crispy and thin.
Every mouthful was sinfully delicious with creamy strands of pasta and the saltiness from the cured ham crisps.
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^^^^^^^^^^
Corregone Lake fish glazed with black cherry:
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Again, this another dreamy moment, delicate fish in an aromatic sweet black cherry sauce.
On the side was rainbow chards which I haven't had in ages, again another vegetable that I always take for granted in UK.
On top there were fresh blackberries and raspberries.
^^^^^^^^^^
Fassona beef:
The last main dish before dessert was the beef which was soft and supple in a bed of silkilicious mash with crumbs.
It was definitely a satisfying main before dessert.
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^^^^^^^^^^
Tiramisu:
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Dessert was a playful twist of the past, present and future in the form of Tiramisu.
My favourite was the middle one which was sweet and creamy, while the chocolate bonbon had a bitter twist.

There was more to come with hazelnuts and truffle chocolate which was a perfect ending.
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I would definitely recommend this place as every course is a surprise and it is helmed by Marco Sacco.
(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
Level6
2019-07-06 1810 views
為最竉愛嘅靚女舞伴暖壽,週三晚特選於一間新開嘅意大利餐廳「Castellana Restaurant」度撐枱腳。西餐廳位於銅鑼灣高級食廈Cubus內,樓底高高,裝潢簡單但仍不失雅致。正門先有三個鬍鬚廚師代表歡迎光臨,可愛極!左邊有個光鮮嘅酒吧區。中央則以透明玻璃酒櫃作屏風,型格地間開窗邊嘅半開揚式廂房。用餐大堂只有五張散座,拍牆一邊有張長長嘅梳化,其餘嘅厚墊椅櫈都好舒適。二人被安排入座其中一張圓枱,雪白嘅枱布上有條卷起嘅餐巾,擺枱設計簡潔有特色。餐牌上以意大利文印出用餐日期,除咗代表餐牌每日印出之外,其實亦意味著菜式會隨住時令食材及海產而作出即日改動。封面清楚道出餐店理念,菜餚均由新進星級廚神Marco Sacco先生重新演繹傳統嘅皮埃蒙特料理。如果對黑松露有興趣的話,食客可以$5/克享用鮮刨黑松露。兩口子應外籍哥哥推介,一同點選咗七道菜晚餐「Un Assaggio Del」。點好菜,姐姐仔先續一斟出特純橄欖油,準備稍後配麵包食用。晚餐先由是日開胃前菜「慢煮牛舌伴紅菜頭」作序。爽潤嘅慢煮牛舌小件上以鮮美嘅紅菜頭蓉及巧脆嘅餅塊點綴,黏上碟上嘅及紅菜頭粉末即能增添口感,微酸帶甜,輕盈可口。
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為最竉愛嘅靚女舞伴暖壽,週三晚特選於一間新開嘅意大利餐廳「Castellana Restaurant」度撐枱腳
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西餐廳位於銅鑼灣高級食廈Cubus內,樓底高高,裝潢簡單但仍不失雅致。正門先有三個鬍鬚廚師代表歡迎光臨,可愛極
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左邊有個光鮮嘅酒吧區。
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中央則以透明玻璃酒櫃作屏風,型格地間開窗邊嘅半開揚式廂房。
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用餐大堂只有五張散座,拍牆一邊有張長長嘅梳化,其餘嘅厚墊椅櫈都好舒適。
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二人被安排入座其中一張圓枱,雪白嘅枱布上有條卷起嘅餐巾,擺枱設計簡潔有特色。
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餐牌上以意大利文印出用餐日期,除咗代表餐牌每日印出之外,其實亦意味著菜式會隨住時令食材及海產而作出即日改動。
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封面清楚道出餐店理念,菜餚均由新進星級廚神Marco Sacco先生重新演繹傳統嘅皮埃蒙特料理
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如果對黑松露有興趣的話,食客可以$5/克享用鮮刨黑松露。
黑松露($5/克)
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兩口子應外籍哥哥推介,一同點選咗七道菜晚餐「Un Assaggio Del」。
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點好菜,姐姐仔先續一斟出特純橄欖油,準備稍後配麵包食用。
特純橄欖油
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晚餐先由是日開胃前菜「慢煮牛舌伴紅菜頭」作序。爽潤嘅慢煮牛舌小件上以鮮美嘅紅菜頭蓉及巧脆嘅餅塊點綴,黏上碟上嘅及紅菜頭粉末即能增添口感,微酸帶甜,輕盈可口。
慢煮牛舌伴紅菜頭
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接棒有新鮮焗製嘅自家製麥包包包外皮超級香脆熱辣,包身鬆軟無比,
呀!
自家製麥包
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Smoked lake trout頭盤煙燻湖鱒橙艷嘅色澤同三文魚極之相似,原來佢地真係親戚喎
!師傅喺煙燻湖鱒面塗滿細細粒黑色嘅香醋精華後,再以紅桑子橄欖油波波食用花點綴,真係睇唔出細小嘅一件魚塊製作過程係咁複雜。湖鱒肉質鬆潤肥美,香醋紅桑子嘅酸味滲於口腔,醒胃嘅同時又可中和煙燻嘅味道,細膩得很。
Smoked lake trout
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Fassona beef broth and vegetables牛肉清湯由外籍哥哥即場斟入碗中,確保熱力十足
佢介紹湯羮上嘅牛肉他他以意大利優質嘅牛牛所製,由於牛隻居住於千四米高原上,靚牛嘅肉香就猶如高原嘅空氣般清新
,認真唔講得少,建議食完牛肉他他先再慢慢飲湯湯。唔知係咪因為有型男為菜式作出咁精彩嘅簡介呢,第一口食落去,牛肉他他不單健美得一啲肥膏都見唔到,其肉味以「清新」黎形容當真非常貼切
牛肉清湯毫不油膩,清香清甜之外真係好清新!
Fassona beef broth and vegetables
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Risotto with black garlic and river prawn:黑墨墨嘅意大利飯上有隻白裡透紅嘅河蝦,大廚於碟上唧上芝士及lake weed啫喱,個人覺得外觀其實有少少似個月蝕中嘅星空
Risotto with black garlic and river prawn
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大大隻河蝦爽脆有彈性,意大利飯質感煙韌彈牙,甜甜嘅黑蒜汁濕潤而不膩口,意外地拌入重口味嘅芝士及清潤嘅lake weed啫喱,效果芳香濃甜

Risotto with black garlic and river prawn
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Homemade tagliolini, ‘Au Koque’ carbonara sauce and Vigezzo valley cured ham自家製意粉同湯品一樣,由服務生續一喺面前加入熱辣嘅蛋黃汁。幼身嘅麵條柔韌有嚼口,配上混入咗氈酒雜莓精華蛋黃汁能加添香濃及柔滑,連同頂面片薄薄嘅風乾火腿食即慢慢滲出咸香,十分細膩

Homemade tagliolini, ‘Au Koque’ carbonara sauce and Vigezzo valley cured ham
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Corregone Lake fish glazed with black berry:請恕細佬才疏學淺,講唔出「Corregone Lake fish」喺咩魚。厚厚嘅白身魚塊肉質鮮而軟滑,淋上黑莓醬則帶出點點甜味,旁邊嘅雜莓沙律羽衣甘藍墊底,酸甜消滯,菜式整個配搭極之新穎,而且食得健康。
Corregone Lake fish glazed with black berry
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Fassona beef:壓軸嘅熱食高原牛扒可以話係成餐飯嘅高潮
Fassona beef
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煮至三、四成熟嘅高原牛扒色澤粉嫩,質感軟腍潤滑,輕輕點上碟上嘅鵝肝紅酒汁即能提升牛肉嘅鮮香,濃而不俗,實在係太好食啦
Fassona beef
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Tiramisu:意大利甜品中相信最出名都要數「提拉米蘇」,星級廚神就以「過去」、「現在」、「未來」做出進化版「提拉米蘇三重奏
Tiramisu
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為咗要展望將來,XO仔當然係由「過去」食起啦!「過去版提拉米蘇」以忠於原創食譜嘅酒香咖啡味手指餅mascarpone芝士可可粉製出,層次分明,鬆厚柔滑,微甜易入口
過去版提拉米蘇
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中間件「現在版提拉米蘇」有啲似係食材重組咁,以軟滑鮮黃嘅雲尼拿慕絲作底層,另加片巧薄香脆鬆化嘅朱古力薄脆分隔開頂面球清新清涼嘅mascarpone芝士雪葩
現在版提拉米蘇
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而「未來版提拉米蘇」嘅分子感覺就好太空,皆因所有主材,包括咖啡、冧酒、芝士均被擠壓成汁液,變成朱古力波波個餡。成粒朱古力食落口,提拉米蘇所有原材嘅濃縮精華一次過爆於口中,無論係型態、質感或味道都黎咗個大翻新,壓縮成一粒提拉米蘇酒心朱古力,就好似太空餐咁,這個三重奏確真有意思!
未來版提拉米蘇
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正常嘅套餐會跟原粒榛子作飯後小甜點。
原粒榛子
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但由於餐店早已知悉小弟對果仁敏感,所以就專登安排咗個鬆潤味清,輕巧討好嘅「自家製蛋黃沙巴翁」俾XO仔,夠哂細心。
自家製蛋黃沙巴翁
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由星級意廚Marco Sacco先生主理嘅「Castellana Restaurant」環境高雅,服務生專業友善,全新編制之皮埃蒙特料理味佳且極富獨特嘅風格,是城中有質素之新店,見壽星女成晚笑到眼咪咪
,如此享受,乜都抵啦!
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後記:食飯中途,小肥唔小心整污漕咗白雪雪嘅枱布,令身邊女伴有點不自然,真係冇諗到在場嘅服務生竟然會上前抹去污積,並舖上餐布代為遮掩,當真體貼非常,而且超級衛生,請容許細佬在此再次向其道謝
(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
2019-07-03
Dining Method
Dine In
Spending Per Head
$1850 (Dinner)
Celebration
Birthday
Recommended Dishes
特純橄欖油
慢煮牛舌伴紅菜頭
Smoked lake trout
Risotto with black garlic and river prawn
Fassona beef
Fassona beef
Tiramisu
過去版提拉米蘇
現在版提拉米蘇
未來版提拉米蘇
自家製蛋黃沙巴翁
自家製麥包
Fassona beef broth and vegetables
Risotto with black garlic and river prawn
Homemade tagliolini, ‘Au Koque’ carbonara sauce and Vigezzo valley cured ham
Corregone Lake fish glazed with black berry
  • Homemade tagliolini
  • ‘Au Koque’ carbonara sauce and Vigezzo valley cured ham
Level4
2019-06-30 1200 views
銅鑼灣知名食廈 Cubus 向來雲集不少頂級餐廳,最近又有新食肆進駐。餐廳名為「Castellana」,由意大利米芝蓮二星餐廳「Piccolo Lago」大廚 Marco Sacco 與本地投資者合作開設,以供應正宗意大利皮埃蒙特 Piedmont 菜為主,坊間少有,所以趁這天週末要來銅鑼灣辦事,就特意過來吃頓午餐。餐廳位於開平道 1 號 Cubus 10 樓,店內裝潢以啞金配深啡色為主調,色彩簡單不搶眼,營造出典雅高貴的氣氛。餐廳入口處設有雞尾酒吧,據說店內收藏了300 多瓶葡萄酒,非常適合餐前或餐後和朋友先來小酌一杯。餐廳午市及晚市均設有散點及套餐,當中包括有傳統套餐,季節性套餐等,而今次我哋就揀咗店員推介嘅 Marco Sacco 套餐 ($1580),套餐項目豐富,共有七道菜式。先品嚐店員送上的餐前麵包,麵包自家焗製,上桌時仍熱辣辣,咬下外脆內軟,充滿麥香,沾點 fruity 的 Extra Virgin Olive Oil 吃,入口香氣撲鼻。正式開餐前先來一客開胃小品慢煮牛舌喚醒味蕾。牛舌選用了舌腩位,頂層再以紅菜頭汁作點綴,賣相美觀。牛舌質感柔軟又多汁,入口即溶;面頭的紅菜
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銅鑼灣知名食廈 Cubus 向來雲集不少頂級餐廳,最近又有新食肆進駐。餐廳名為「Castellana」,由意大利米芝蓮二星餐廳「Piccolo Lago」大廚 Marco Sacco 與本地投資者合作開設,以供應正宗意大利皮埃蒙特 Piedmont 菜為主,坊間少有,所以趁這天週末要來銅鑼灣辦事,就特意過來吃頓午餐。
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餐廳位於開平道 1 號 Cubus 10 樓,店內裝潢以啞金配深啡色為主調,色彩簡單不搶眼,營造出典雅高貴的氣氛。餐廳入口處設有雞尾酒吧,據說店內收藏了300 多瓶葡萄酒,非常適合餐前或餐後和朋友先來小酌一杯。
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餐廳午市及晚市均設有散點及套餐,當中包括有傳統套餐,季節性套餐等,而今次我哋就揀咗店員推介嘅 Marco Sacco 套餐 ($1580),套餐項目豐富,共有七道菜式。
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先品嚐店員送上的餐前麵包,麵包自家焗製,上桌時仍熱辣辣,咬下外脆內軟,充滿麥香,沾點 fruity 的 Extra Virgin Olive Oil 吃,入口香氣撲鼻。
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正式開餐前先來一客開胃小品慢煮牛舌喚醒味蕾。牛舌選用了舌腩位,頂層再以紅菜頭汁作點綴,賣相美觀。牛舌質感柔軟又多汁,入口即溶;面頭的紅菜頭汁,味道不算突出,但勝在造型精緻,加上酥脆的 Homemade biscuit,作為醒胃的餐前小食,十分恰當。
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接著是第一道菜 Smoked lake trout 煙熏鱒魚,半生熟的鱒魚,肉質相當柔軟,呈誘人的橘紅色澤,入口帶煙熏後肉質緊緻的Q度,加上以酸甜的紅桑子汁提味,感覺上更清新,有助整道菜的平衡。
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之後是 一客 Fassona beef broth and vegetables,意大利 Fassone 牛在國際食壇名氣甚高,而這道菜廚師就特意選用了 Fassone 牛最嫩滑嘅牛柳部位用手剁做成他他,並以初搾橄欖油及香草調味,上桌時再注入清湯 。牛肉滑溜富鮮味,脂肪甚少,湯身清澈味鮮,帶蔬菜的甜香。
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接著是 Risotto with black garlic and river prawn 黑蒜河蝦意大利燴飯,意大利飯以黑蒜烹調,黑蒜經過發酵,蒜香味比較溫和,沒白蒜咁霸道,入口偏甜,加上米飯煮得粒粒分明,既煙韌又有咬口,配鮮味彈牙的河蝦吃,令食味更富層次。
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跟住食 Homemade tagliolini, ‘Au Koque’ carbonara sauce and Vigezzo valley cured ham 手工意大利寬麵、卡邦尼醬和醃火腿,意粉呈鮮豔的黃色,質地爽滑煙韌,份量剛好;卡邦尼醬汁甘濃細膩;面頭的醃火腿味道鹹香,且油分特甘,配埋蛋味濃郁的 Homemade 意粉吃,簡直天衣無縫。
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接著是一道 Corregone Lake Fish glazed with blackberry ,成品選用了白鮭魚,魚肉嫩滑有彈性,面頭淋滿黑漆漆的黑莓醬,入口味道甜甜酸酸,帶濃郁果香,能吊起魚肉的鮮味,再伴以旁邊嫩綠的油麥菜及時令雜莓同吃,味道清新怡人。
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壓尾是 一客 Fassona beef,剛才吃過了牛他他,而今次廚師就選用了意大利 Fassona 牛仔肉,香煎至四成熟,質感幼嫩,帶嚼勁又有肉味,入口齒頰留香,配以香濃的鵝肝泡沫和玉米脆粒同吃,完全不覺油膩。
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最後是 Tiramisu Trio甜品以過去、現在、未來三種形態登場,由最傳統做法以至充滿神秘感都有,既睇得又食得,一次過滿足三個願望,亦為這頓精采午餐寫上完美句號。
(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
2019-06-29
Dining Method
Dine In
Spending Per Head
$1740 (Lunch)
Level4
174
1
It has always been pretty hard to find decent and fine western food in this side of the city. Many fine ones couldn't escape the fate of closing down (the likes of seasons, bellavita and probably drawing room from quite a few years before). So I am actually quite excited when Castellana came to the building. Quite conservative on the setting. Amuse bouche. A tartare. Quite tasty in a smoky flavor. All their cocktails are truffle themed. This one is called a Mr. Truffle. The menu I ordered for to
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It has always been pretty hard to find decent and fine western food in this side of the city. Many fine ones couldn't escape the fate of closing down (the likes of seasons, bellavita and probably drawing room from quite a few years before). So I am actually quite excited when Castellana came to the building.

Quite conservative on the setting.
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Amuse bouche. A tartare. Quite tasty in a smoky flavor.
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All their cocktails are truffle themed. This one is called a Mr. Truffle.
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The menu I ordered for today.
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Asparagus and eggs. Too salty.
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Tagliolini in broth. The two egg yolks there was quite interesting for the dish. However I thought the dish was a little too light.
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A side order of spaghetti aglio olio. Too salty. A bit interesting that the dishes here are quite inconsistent.
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Salmonata with red currant sauce. Didn't like the overall match.
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Dessert: custard with plums. Quite yummy. It was great that the staff offered some truffles as a surprise gift for us.
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Have to say I wasn't too impressed with the overall food here. Nevertheless service was quite good here and all the staff are really friendly and helpful. I would say the portions are not too big and you might have trouble stayong full with its 4 course menu.

Might come again in the future and see if there are improvements buy after all the things I heard about this new restaurant I have to say I'm a bit disappointed. Suggest the chef work on the consistency in his cooking style.


(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
Spending Per Head
$1000
Level1
3
0
It’s been a long time since I’ve had such DISGUSTING and UNAPPETIZING Italian food. Italian food has always been one of my favorites, but the food at Castellana really ruined my appetite. Not to mention that it is not cheap as well. I went with my family and we all tried different set menus. The whole restaurant was empty on this Saturday night except for one other table. First of all, the wine pairing was $1000 dollars but we were served extremely poor wine. The appetizer was the ‘creamed fish
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It’s been a long time since I’ve had such DISGUSTING and UNAPPETIZING Italian food. Italian food has always been one of my favorites, but the food at Castellana really ruined my appetite. Not to mention that it is not cheap as well.

I went with my family and we all tried different set menus. The whole restaurant was empty on this Saturday night except for one other table.

First of all, the wine pairing was $1000 dollars but we were served extremely poor wine.

The appetizer was the ‘creamed fish lake’. It was extremely FISHY and DRY. Would not recommend.
Creamed  fish  lake
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The poached egg with asparagus was one of the only dishes that was more palatable that night.
Poached  egg  and  asparagus
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The pastas were all over cooked and had no flavor. Even the truffles shaved on top had no flavor and were eccentrically hard. I’ve never had pasta at an Italian restaurant that was this bad. The ravioli was just MUSH. 🤮 it’s probably one of the most traumatic pasta dishes ever. Ive never had pasta THIS BAD.

The fish was served with this BRIGHT PINK SAUCE which tasted very weird. The lamb loin had a tendon and a huge chunk of fat in it that was very unappetizing. 😡

Lastly the dessert was this overly sweet cream that was not good at all.
Dessert
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Overall, this was an extremely bad Italian restaurant which has really ruined my appetite for Italian cuisine for a while. Not to mention that it was expensive and really NOT WORTH THE PRICE. I am usually very lazy about writing reviews about restaurants but this was probably the worst Italian restaurant I’ve had. DO NOT GO TO THIS RESTAURANT.


(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
$1500
Recommended Dishes
Poached  egg  and  asparagus
Level4
942
1
於今年五月才開業的 Castellana,由意大利米芝蓮二星餐廳 Piccolo Lago 大廚 Marco Sacco 與本地投資者合作開設,供應皮埃蒙特(Piedmont )菜。菜色多用牛油;而葡萄酒及松露亦是他們飲食的重要部分。其中名為 Marco Sacco 的套餐,將提供 Piccolo Lago 的招牌菜,包括黑蒜河蝦意大利飯。餐廳走高級餐飲路線,一進內就有個小酒吧,把酒談心好地方。Menu均上分有a la carta 和三款Set(均附有意大利文和英文)其中兩Set 可選4 courses或7 courses($1580),今晚我倆就選了的後者。每位服務員都十分專業,除了會細心逐一介紹每道菜式之外,他們每位都會戴上手套,而且不會接觸客人的餐巾,看到這點完全令我覺得回到了漫遊法國的日子。職員送上新鮮焗製的自家製麵包,外脆內鬆軟而且濕度剛好,很讚,再配上兩款Welcome Dish的芝士更好吃!第一道《Smoked lake trout》-彩虹鱒魚用煙燻3-4個小時,然後再放上黑醋粉、紅桑子啫喱和食用花瓣提味和裝飾,精巧。彩虹鱒魚厚身肥美有口感,味道油潤帶煙燻香,配上微酸的黑
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於今年五月才開業的 Castellana,由意大利米芝蓮二星餐廳 Piccolo Lago 大廚 Marco Sacco 與本地投資者合作開設,供應皮埃蒙特(Piedmont )菜。菜色多用牛油;而葡萄酒及松露亦是他們飲食的重要部分。其中名為 Marco Sacco 的套餐,將提供 Piccolo Lago 的招牌菜,包括黑蒜河蝦意大利飯。

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餐廳走高級餐飲路線,一進內就有個小酒吧,把酒談心好地方。

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Menu均上分有a la carta 和三款Set(均附有意大利文和英文)其中兩Set 可選4 courses或7 courses($1580),今晚我倆就選了的後者。

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每位服務員都十分專業,除了會細心逐一介紹每道菜式之外,他們每位都會戴上手套,而且不會接觸客人的餐巾,看到這點完全令我覺得回到了漫遊法國的日子。


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職員送上新鮮焗製的自家製麵包,外脆內鬆軟而且濕度剛好,很讚,再配上兩款
Welcome Dish的芝士更好吃!

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第一道《Smoked lake trout》-
彩虹鱒魚用煙燻3-4個小時,然後再放上黑醋粉、紅桑子啫喱和食用花瓣提味和裝飾,精巧。彩虹鱒魚厚身肥美有口感,味道油潤帶煙燻香,配上微酸的黑醋粉和紅桑子啫喱同吃,魚香更出。

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第二道《Fassona beef broth and vegetables》,即是阿爾卑斯山的牛他他,服務員介紹Fassona beef視為世界三大牛之一,牛味濃而且脂肪少。

首先牛他他跟湯是分開上的,服務員會先叫食客嚐一口新鮮嫩滑的牛他他,然後就會為食客即席倒入牛骨湯拌勻一同食用。


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第三道《Risotto with black garlic and river prawns》,即是黑蒜意大利飯。River prawn肉質鮮嫩彈牙,而黑色的意大利飯蒜香陣陣,並配有兩款醬汁 - 湖草醬和芝士醬,與飯拌勻再入口實在香濃美味。

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第四道《Homemade tagliolini, ‘Au Koque’ carbonara sauce and Vigezzo valley cured ham》- 不是一般的卡邦尼意粉,服務員會即蓆淋上醬汁,然後食客便可拌勻醬汁與意粉,香濃之外又帶煙肉的咸香。


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配上藍莓醬 配菜有 黑莓藍莓紅莓
第五道《Corregone Lake fish glased with black berry》- 用上了少吃到的湖魚,並配上微酸的黑梅汁提鮮,伴碟還有配上
雜莓沙律,整體味道醒胃又減膩。

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第六道《Fassona beef 》- 點了medium的熟度,而廚師亦當然做到滿意的效果。切開牛肉可見肉質粉嫩,而且十分腍嫩有肉汁,牛味香郁,很讚!

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最後一道是甜品 - 傳統浸了咖啡酒的手指餅配mascarpone 芝士的Tiramisu入口香濃幼滑又有咖啡香;

另一件新式的Tiramisu用了蛋黃製作雲尼拿慕絲,中間夾著一片薄脆的純黑朱古力,面表再放上了冰凍香滑的mascarpone 芝士雪葩,整體味道甘甜;


最後是一粒內藏以咖啡、冧酒和芝士製成醬的朱古力粒,味道個人認為比較膩,但喜歡吃朱古力的朋有一定會喜歡。
(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
2019-07-26
Dining Method
Dine In
Spending Per Head
$1600 (Dinner)
Level1
1
0
2019-07-21 204 views
Truly impressed by the amazing authentic Italian cuisine. Incredible service from beginning to the end. The bread was super yummy to go with the tasty vinegar. It won’t let you down to start with the egg and asparagus. Also the white truffle on top of the Carborana is just awesome. Had a fantastic lunch at Castellana. Would definitely go for dinner again.
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Truly impressed by the amazing authentic Italian cuisine. Incredible service from beginning to the end. The bread was super yummy to go with the tasty vinegar. It won’t let you down to start with the egg and asparagus. Also the white truffle on top of the Carborana is just awesome. Had a fantastic lunch at Castellana. Would definitely go for dinner again.
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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
2019-06-23
Dining Method
Dine In
Type of Meal
Lunch
Recommended Dishes
  • Fassona Beef
  • Tiramisu
Level1
2
0
2019-07-18 169 views
Very nice restaurant situated inside the heart of causeway bay. The interior was very well decorated and we were very lucky to be seated at one of the inner tables next to the windows, giving us a lot of quietness and privacy. I’m especially impressed with the carbonara and lake fish soup! I think it is definitely a must try item on the menu. The manager explained the origin of the fish and showed enthusiasm introducing us each dish! He also knew that theres a few things I don’t eat and suggeste
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Very nice restaurant situated inside the heart of causeway bay. The interior was very well decorated and we were very lucky to be seated at one of the inner tables next to the windows, giving us a lot of quietness and privacy.
I’m especially impressed with the carbonara and lake fish soup! I think it is definitely a must try item on the menu. The manager explained the origin of the fish and showed enthusiasm introducing us each dish!
He also knew that theres a few things I don’t eat and suggested to change the menu for me so that i can have all the courses on the set.
Overall a very wonderful experience dining at Castellena and would definitely revisit soon!
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