18
3
3
Level4
100
0
2020-10-10 0 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
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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 1795 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
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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 1236 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)
Level3
83
0
2020-06-22 1588 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
Level4
2020-06-03 1596 views
五月中旬·晴疫情之下,不能外遊,大家會不會是「食左當去左?」。當然其實不可以的,但「食」呢一環好重要。是日,來這裡吃意北菜。分別試了兩個tasting menu的幾道菜,吃過餐前麵包,第一道菜式就是北海道帶子及白蕪菁千層餅。帶子本身是預期中的煎得出色,表面微焦呈焦糖化,內裡未全熟帶點溏心狀態的。以切薄片的蕪菁疊成的千層餅好吃,但墊在帶子上的蕪菁蓉卻更軟滑甜美,不錯。最出色的就是澱粉質菜式,Gnocchi及Carbonara都出色。肉類主菜試了珍珠雞及蜜汁豬肋骨,都出色。七道菜的「Castella意大利之旅」及「Marco Sacco環球之旅」分別宗價$1,080及$1,280,不是離譜的價錢,是值得一試的。
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五月中旬·晴
疫情之下,不能外遊,大家會不會是「食左當去左?」。當然其實不可以的,但「食」呢一環好重要。
是日,來這裡吃意北菜。
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分別試了兩個tasting menu的幾道菜,吃過餐前麵包,第一道菜式就是北海道帶子及白蕪菁千層餅。帶子本身是預期中的煎得出色,表面微焦呈焦糖化,內裡未全熟帶點溏心狀態的。以切薄片的蕪菁疊成的千層餅好吃,但墊在帶子上的蕪菁蓉卻更軟滑甜美,不錯。
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最出色的就是澱粉質菜式,Gnocchi及Carbonara都出色。肉類主菜試了珍珠雞及蜜汁豬肋骨,都出色。
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七道菜的「Castella意大利之旅」及「Marco Sacco環球之旅」分別宗價$1,080及$1,280,不是離譜的價錢,是值得一試的。
(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
2020-05-12
Dining Method
Dine In
Spending Per Head
$1200 (Lunch)
Level2
22
0
2020-04-11 1878 views
My husband & I enjoyed a dinner there because- hope to support some restaurants under this difficult situation.- HSBC card promotion buy 1 get 1 free.The waiter gave us an new envelop for putting the face mask in🙈 We ordered the 7 courses menu, and my hubby has extra ordered 7-course wine pairing.Welcoming snack: black truffle & macaron❤️The menu overall is very “spring” feel, beautiful presentation with mini flower! We love the black garlic risotto and the lovely dips the most👍🏻👍🏻My hubby’s 2nd
Read full review
My husband & I enjoyed a dinner there because
- hope to support some restaurants under this difficult situation.
- HSBC card promotion buy 1 get 1 free.

The waiter gave us an new envelop for putting the face mask in🙈
We ordered the 7 courses menu, and my hubby has extra ordered 7-course wine pairing.

Welcoming snack: black truffle & macaron❤️

The menu overall is very “spring” feel, beautiful presentation with mini flower!
We love the black garlic risotto and the lovely dips the most👍🏻👍🏻
My hubby’s 2nd favorite and surprise is the eel, we didn’t expect from Italian cruise but it’s nicely cooked.

The homemade Artichokes ice cream is great too.

Service of both the Italian manager & HK Sommelier are great, and the manager worked for another Michelin’s 3 star restaurants before with lots of experience.

Finally, it’s a very difficult time to all restaurants and catering business in the world. We both think the restaurant well deserve for at least Michelin’s 1 star and hope it can survive and pass thur this challenging period together.
$1580
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-04-11
Dining Method
Dine In
Spending Per Head
$900 (Dinner)
Dining Offer
Credit Card Offers
Level1
1
0
2020-03-07 1616 views
At this time corona virus is sending fear across the globe and everybody is on high alert and do what’s necessary to prevent from being infected.  This restaurant is doing the same on the surface.  All the waiters are wearing mask and customers need to have the body temperature measured before entering the restaurant. However, inside the kitchen, it’s a totally different situation.  None of the cooks wear mask and they talk to each other right in front of the food !  Needless to say, all the foo
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At this time corona virus is sending fear across the globe and everybody is on high alert and do what’s necessary to prevent from being infected.  This restaurant is doing the same on the surface.  All the waiters are wearing mask and customers need to have the body temperature measured before entering the restaurant. However, inside the kitchen, it’s a totally different situation.  None of the cooks wear mask and they talk to each other right in front of the food !  Needless to say, all the food are seasoned with droplets from their mouth.  I can only pray that the cooks are not infected. 

I subsequently left a review in their facebook page but a few hours later it was deleted and I was blocked from giving further reviews. A responsible manager should have contacted me, promised making improvements and ask me to delete the review by myself but they chose to shut me up.  Very disappointing obviously.  
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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
Decor
Service
Hygiene
Date of Visit
2020-03-07
Dining Method
Dine In
Level4
350
0
2020-01-19 4410 views
原來Castellana的位置和之前吃Town的一模一樣, 那就是說她是後者的新接手餐廳. 兩者也有米芝連推介, 而且用餐的經驗我也很滿意, 希望可以長做長有就是.Castellana主打的是Piedmont地區的意大利菜. 我對這地區的認知, 就只有祖雲達斯和Fiat, 皆因兩者來自這區域最大的城市—都靈. 位於意大利的西北部, 除了葡萄酒和松露十分著名外, 它的菜式風格濃烈而澎湃, 和其他地方吃到的很不同. 我們吃的午飯沒有加上任何松露, 但已經很impressive.頭盤是蛋汁豐富的溫泉蛋配細滑的薯蓉, 口感就如絲質一樣, 是很舒服的一道頭盤. 南瓜湯很濃很甜, 加上Walnut和蘑菇令其更香更有咬感. 主菜的意粉類是最令人驚喜的地方, 特別是招牌的Carbonara au Koque, 醬汁的蛋味很重, 沒有太多的忌廉, 和充滿蛋香味而且很彈牙的Tagliolini十分配合. 上面來自Vigezzo的火腿, 咸香味強烈而且十分脆口. Ravioli餡料是意大利的鄉村芝士, 加上啡糖及鼠尾草, 味道咸香而甜, 帶有草香調和了其濃烈, 十分出色.第三道Main點了來自這區域Fass
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原來Castellana的位置和之前吃Town的一模一樣, 那就是說她是後者的新接手餐廳. 兩者也有米芝連推介, 而且用餐的經驗我也很滿意, 希望可以長做長有就是.

Castellana主打的是Piedmont地區的意大利菜. 我對這地區的認知, 就只有祖雲達斯和Fiat, 皆因兩者來自這區域最大的城市—都靈. 位於意大利的西北部, 除了葡萄酒和松露十分著名外, 它的菜式風格濃烈而澎湃, 和其他地方吃到的很不同. 我們吃的午飯沒有加上任何松露, 但已經很impressive.

頭盤是蛋汁豐富的溫泉蛋配細滑的薯蓉, 口感就如絲質一樣, 是很舒服的一道頭盤. 南瓜湯很濃很甜, 加上Walnut和蘑菇令其更香更有咬感. 主菜的意粉類是最令人驚喜的地方, 特別是招牌的Carbonara au Koque, 醬汁的蛋味很重, 沒有太多的忌廉, 和充滿蛋香味而且很彈牙的Tagliolini十分配合. 上面來自Vigezzo的火腿, 咸香味強烈而且十分脆口. Ravioli餡料是意大利的鄉村芝士, 加上啡糖及鼠尾草, 味道咸香而甜, 帶有草香調和了其濃烈, 十分出色.

第三道Main點了來自這區域Fassona牛, 很少吃到完全沒有脂肪的牛肉, 比起我吃過的牛柳更清. 肉味很濃, 肉質實而不靭, 傳說這種牛不能吃任何的營養補充品, 吃的就是牠的完全天然吧! 簡單的紅酒汁已能突出其牛香. 甜品的牛油蛋糕口感厚實, 雪糕用上Mascorpone芝士製成, 奶香味滿載, 也為這餐畫上完美的句號.
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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
Recommended Dishes
  • Fassona Beef
Level3
41
0
這間就是一間我bookmark了很久,但一直遲遲都未試到的餐廳,今年我生日,決定要來這邊試一試。這裏的上一手叫做Bella Vita,是一間我很喜歡很喜歡的意大利菜,但是我覺得他的水準沒有上一手的好。這裏有三個set Menu,和a la carte讓客人散叫的菜單。其實散叫的價錢跟Set Menu來比較,Set Menu應該比較化算。這一次我們一行三個人,點了兩個不同的Set Menu,亦是我覺得這間餐廳很好的地方,因為不用每一個人都食同樣的Set Menu,讓我們可以試到不同的菜式。首先想讚一讚他的Sour Dough 酸麵包非常之好食,熱得來,外皮很脆,裏面很遠,他的麵包是跟橄欖油的,我亦叫了牛油,都非常之好食。Amuse Bouche 是炸蝸牛配魚子醬,味道不錯,但是我還是覺得傳統的蒜蓉牛油焗蝸牛比較好吃。之後正式開始上菜,第一道的鱒魚質感很彈牙,味道不過不失。第二道菜芝士餅咁我落鹽芝士味不夠重,有啲似麥當勞的蛋...第三道菜開始便是second courses, 差不多主菜的部份。黑蒜頭risotto,我個人是挺喜歡這道菜,但是我的朋友認為太甜。芝士通心粉,芝士是藍芝士,我本
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這間就是一間我bookmark了很久,但一直遲遲都未試到的餐廳,今年我生日,決定要來這邊試一試。這裏的上一手叫做Bella Vita,是一間我很喜歡很喜歡的意大利菜,但是我覺得他的水準沒有上一手的好。

這裏有三個set Menu,和a la carte讓客人散叫的菜單。其實散叫的價錢跟Set Menu來比較,Set Menu應該比較化算。這一次我們一行三個人,點了兩個不同的Set Menu,亦是我覺得這間餐廳很好的地方,因為不用每一個人都食同樣的Set Menu,讓我們可以試到不同的菜式。

首先想讚一讚他的Sour Dough 酸麵包非常之好食,熱得來,外皮很脆,裏面很遠,他的麵包是跟橄欖油的,我亦叫了牛油,都非常之好食。

Amuse Bouche 是炸蝸牛配魚子醬,味道不錯,但是我還是覺得傳統的蒜蓉牛油焗蝸牛比較好吃。

之後正式開始上菜,第一道的鱒魚質感很彈牙,味道不過不失。第二道菜芝士餅咁我落鹽芝士味不夠重,有啲似麥當勞的蛋...

第三道菜開始便是second courses, 差不多主菜的部份。黑蒜頭risotto,我個人是挺喜歡這道菜,但是我的朋友認為太甜。芝士通心粉,芝士是藍芝士,我本身不是太喜歡,這個也不是問題,是通心粉硬到好似食緊擦子膠。之後輪到全個晚飯最好吃的carbonara ,煙肉脆脆的,蛋汁味很濃,意粉的質地也剛剛好。

然後到魚和肉來的部份,鰻魚那道菜沒有什麼特別。乳鴿都嫩口,味道還可以,沒有什麼驚喜。
甜品是一個truffle 的曲奇餅,味道就是一個普通的曲奇餅。

其實我覺得這裏的菜,不是太適合香港人的口味,有點兒太甜,有點兒太有咬口,有點兒太淡,總之就係成餐飯冇咩特別。然後價錢也不是十分便宜,我想我是不會再來這裏,也未必會推薦其他人來。

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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
2020-01-07
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Celebration
Birthday
Recommended Dishes
  • Risotto with black garlic and river prawn
  • Carbonara
Level3
44
0
2020-01-08 1350 views
意大利餐廳🍴,招呼一向到位⋯⋯👍🏻其實有感呢間餐廳應該好快有🌟,去食果日未公佈名單,到後來公佈竟然冇入圍,都有少少失望😞大部客人都係食Tasting Menu,但因為我哋已經喺之前嘅敍會食左野,所以就喺A La Carte Menu揀左小小野食😂A la Carte Menu餐前小食:Eggplant puree 珍貴「白松露」由於啱季節,今次可以試到白松露😋餐廳經理非常用心介紹白松露嘅事,包括土壤、環境、氣候等等,長知識🥰第一次食,決定接受介紹,選擇芝士雲吞配白松露😄本人非常喜歡松露,今次試白松露更是難忘,味道微甜帶好香嘅菇味,較濃味嘅黑松路更清香,餐廳經理話濃味嘅芝士雲吞與白松露份外夾,剛好達到中和感覺。我個人認為就咁食白松露,覺得都非常好味😋Ravioli stuffed with castelmagno cheese and white truffle (6 grams) $688 餐廳經理真係服務好好,知道我哋share食,主動邦忙分成兩份,以下為一半份量另一選擇:牛扒配鵝肝蓉😋Oberto Fassona beef and foie gras $488照片份量為一半
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意大利餐廳🍴,招呼一向到位⋯⋯👍🏻
其實有感呢間餐廳應該好快有🌟,去食果日未公佈名單,到後來公佈竟然冇入圍,都有少少失望😞

大部客人都係食Tasting Menu,但因為我哋已經喺之前嘅敍會食左野,所以就喺A La Carte Menu揀左小小野食😂

A la Carte Menu
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餐前小食:Eggplant puree
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珍貴「白松露」
由於啱季節,今次可以試到白松露😋

餐廳經理非常用心介紹白松露嘅事,包括土壤、環境、氣候等等,長知識🥰

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第一次食,決定接受介紹,選擇芝士雲吞配白松露😄本人非常喜歡松露,今次試白松露更是難忘,味道微甜帶好香嘅菇味,較濃味嘅黑松路更清香,餐廳經理話濃味嘅芝士雲吞與白松露份外夾,剛好達到中和感覺。我個人認為就咁食白松露,覺得都非常好味😋

Ravioli stuffed with castelmagno cheese and white truffle (6 grams) $688
餐廳經理真係服務好好,知道我哋share食,主動邦忙分成兩份,以下為一半份量
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另一選擇:牛扒配鵝肝蓉😋
Oberto Fassona beef and foie gras $488
照片份量為一半
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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
2019-12-12
Dining Method
Dine In
Spending Per Head
$650 (Dinner)
Celebration
Anniversary
Recommended Dishes
  • Ravioli  stuffed  with  Castelmagno  cheese  and  white  truffle
Level4
286
0
2019-12-21 977 views
我一邊吃飯一邊拍照,朋友好驚訝問我這裏的口味應該不像你喜歡的類型,我說:「真的很久沒有吃過水準這麼差的so call 米芝蓮二星餐廳」好想拍照留念。首先我們進場的時候,這家餐廳一個客人都沒有。環境和裝修看起來還可以。經理都好殷勤。一開始上菜便大打折扣。Welcome dish : 食完都唔知自己食咗乜。因為趕時間關係我沒有跟朋友吃七道菜,自己點了一個頭盤一個主菜。我朋友特別說明他們兩位不吃牛,主菜竟然給其中一位送上牛仔肉😲 雖然這片牛仔肉看起來好像早餐吃的ham, 裏面roll 了像罐頭吞拿魚醬 🤔心知不妙。朋友點了一個芝士的quiche, 還特登整蠱我叫我試一口 , it’s just like.... the worst version of pie & tart. 主菜點了牛扒諗住穩陣啲,首先沒有問我想怎麼煮,到了就是一件well done, 好有吃香口膠的感覺,後來他們還說原來是medium rare 🤭慶幸我要早走,如果要吃七道菜我應該會瘋掉。朋友說後來大廚試了一下我的牛扒,他們也覺得很有問題,希望真會作出改善。現在個市咁差,這樣的質素還收費$1500以上一位 真的不能接受。
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我一邊吃飯一邊拍照,朋友好驚訝問我這裏的口味應該不像你喜歡的類型,我說:「真的很久沒有吃過水準這麼差的so call 米芝蓮二星餐廳」好想拍照留念。

首先我們進場的時候,這家餐廳一個客人都沒有。環境和裝修看起來還可以。經理都好殷勤。一開始上菜便大打折扣。

Welcome dish : 食完都唔知自己食咗乜。

因為趕時間關係我沒有跟朋友吃七道菜,自己點了一個頭盤一個主菜。

我朋友特別說明他們兩位不吃牛,主菜竟然給其中一位送上牛仔肉😲
雖然這片牛仔肉看起來好像早餐吃的ham, 裏面roll 了像罐頭吞拿魚醬 🤔心知不妙。

朋友點了一個芝士的quiche, 還特登整蠱我叫我試一口 , it’s just like.... the worst version of pie & tart.

主菜點了牛扒諗住穩陣啲,首先沒有問我想怎麼煮,到了就是一件well done, 好有吃香口膠的感覺,後來他們還說原來是medium rare 🤭

慶幸我要早走,如果要吃七道菜我應該會瘋掉。朋友說後來大廚試了一下我的牛扒,他們也覺得很有問題,希望真會作出改善。

現在個市咁差,這樣的質素還收費$1500以上一位 真的不能接受。

咁你可以話我嘴刁,但你也可以自己去試吓感受如何。
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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
2019-08-17 1053 views
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
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)
Level7
2019-08-01 3918 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。