30
7
7
Level1
2
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2022-05-24 2639 views
Awfully Small food portion for lunch. Even a lady would still feel not full after the meal. The stewed Lamb is v v dry; have feedback to the waiter. But no one cares. Service is just so so as we have waited for quite sometime for food. Not good for lunch in you still have to return to the office. Will not go back for a second time.
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Awfully Small food portion for lunch. Even a lady would still feel not full after the meal. The stewed Lamb is v v dry; have feedback to the waiter. But no one cares. Service is just so so as we have waited for quite sometime for food. Not good for lunch in you still have to return to the office. Will not go back for a second time.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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༊*·˚ 𝗖𝗮𝘂𝘀𝗲𝘄𝗮𝘆 𝗕𝗮𝘆, 𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮𝗻𝗮 @castellanahk ˚ ༘♡ ⋆。˚有朋友推薦由意大利二星米芝蓮名廚主理嘅 @castellanahk lunch set抵食,即刻book位試吓先!餐廳環境風格雅致,都坐得幾舒服,仲有啲被酒櫃分隔嘅位置,私隱度較高。𝐋𝐮𝐧𝐜𝐡 - 𝟒 𝐜𝐨𝐮𝐫𝐬𝐞 𝐰𝐢𝐭𝐡 𝐝𝐞𝐬𝐬𝐞𝐫𝐭 $𝟒𝟖𝟎感覺上四道菜先夠飽(❍ᴥ❍ʋ)而且仲可以試多一款主菜食,推薦大家食四道菜。順帶一題,Sourdough餐包好好食,烘到外皮香脆,質感棉密,味道酸酸地同時帶啖淡麥香,讚تღ 𝒵𝓊𝓅𝓅𝒶 𝒹𝒾 𝓅𝒶𝓉𝒶𝓉𝑒, 𝓅𝑜𝓈𝓈𝑜 • 𝗣𝗼𝘁𝗮𝘁𝗼 𝗰𝗿𝗲𝗮𝗺, 𝗯𝘂𝗿𝗻𝗲𝗱 𝗹𝗲𝗲𝗸 𝗽𝗼𝘄𝗱𝗲𝗿非常濃郁嘅韭蔥薯仔湯,質感傑傑地,有啲leek嘅after taste,飲到尾都幾飽肚下🤣╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟳.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴/𝟭𝟬ღ 𝒞𝒶𝓇𝒷𝑜𝓃𝒶𝓇𝒶 𝒶𝓊 𝓀𝑜𝓆𝓊𝑒 • 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝘁𝗮𝗴𝗹𝗶𝗼𝗹𝗶𝗻𝗶, “𝗮𝘂 𝗸𝗼𝗾𝘂𝗲” 𝗰𝗮𝗿𝗯𝗼𝗻𝗮𝗿𝗮係我最期待嘅Carbonara♥︎果然冇令我失望~上桌時,店員會倒入芝士蛋黃醬
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༊*·˚ 𝗖𝗮𝘂𝘀𝗲𝘄𝗮𝘆 𝗕𝗮𝘆, 𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮𝗻𝗮 @castellanahk ˚ ༘♡ ⋆。˚

有朋友推薦由意大利二星米芝蓮名廚主理嘅 @castellanahk lunch set抵食,即刻book位試吓先!餐廳環境風格雅致,都坐得幾舒服,仲有啲被酒櫃分隔嘅位置,私隱度較高。
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𝐋𝐮𝐧𝐜𝐡 - 𝟒 𝐜𝐨𝐮𝐫𝐬𝐞 𝐰𝐢𝐭𝐡 𝐝𝐞𝐬𝐬𝐞𝐫𝐭 $𝟒𝟖𝟎
感覺上四道菜先夠飽(❍ᴥ❍ʋ)而且仲可以試多一款主菜食,推薦大家食四道菜。
順帶一題,Sourdough餐包好好食,烘到外皮香脆,質感棉密,味道酸酸地同時帶啖淡麥香,讚ت

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ღ 𝒵𝓊𝓅𝓅𝒶 𝒹𝒾 𝓅𝒶𝓉𝒶𝓉𝑒, 𝓅𝑜𝓈𝓈𝑜 • 𝗣𝗼𝘁𝗮𝘁𝗼 𝗰𝗿𝗲𝗮𝗺, 𝗯𝘂𝗿𝗻𝗲𝗱 𝗹𝗲𝗲𝗸 𝗽𝗼𝘄𝗱𝗲𝗿
非常濃郁嘅韭蔥薯仔湯,質感傑傑地,有啲leek嘅after taste,飲到尾都幾飽肚下🤣
╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟳.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴/𝟭𝟬
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ღ 𝒞𝒶𝓇𝒷𝑜𝓃𝒶𝓇𝒶 𝒶𝓊 𝓀𝑜𝓆𝓊𝑒 • 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝘁𝗮𝗴𝗹𝗶𝗼𝗹𝗶𝗻𝗶, “𝗮𝘂 𝗸𝗼𝗾𝘂𝗲” 𝗰𝗮𝗿𝗯𝗼𝗻𝗮𝗿𝗮
係我最期待嘅Carbonara♥︎果然冇令我失望~
上桌時,店員會倒入芝士蛋黃醬,再加少少gin香,配埋火腿脆片,整體香而不膩!意粉口感al dente,質感掛汁一流!唯一小缺點係食到尾有少少鹹同埋份量多啲就好啦🥺
╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟴.𝟮/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴.𝟱/𝟭𝟬
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ღ 𝒫𝑒𝓈𝒸𝑒 𝓅𝒾𝒶𝓉𝓉𝑜 • 𝗙𝗹𝗼𝘂𝗻𝗱𝗲𝗿 𝗳𝗶𝘀𝗵 𝗮𝗻𝗱 𝘀𝗮𝗹𝘀𝗶𝗳𝘆
魚肉肉質唔錯,好滑。但可惜味道欠缺鮮香,比較普通嘅一度主菜🙊~
╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟲.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟲.𝟱/𝟭𝟬
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ღ 𝒞𝑜𝓈𝓉𝒶 𝒹𝒾 𝓂𝒶𝓃𝓏𝑜 𝒶 𝒸𝑜𝓉𝓉𝓊𝓇𝒶 𝓁𝑒𝓃𝓉𝒶 𝑒 𝒸𝓇𝑒𝓂𝒶 𝒹𝒾 𝒻𝑜𝓇𝓂𝒶𝑔𝑔𝒾𝑜 𝒞𝑜𝓂𝓉é • 𝗨𝘀𝗱𝗮 𝗽𝗿𝗶𝗺𝗲 𝗯𝗿𝗮𝗶𝘀𝗲𝗱 𝘀𝗵𝗼𝗿𝘁 𝗿𝗶𝗯𝘀 𝗮𝗻𝗱 𝗮𝗴𝗲𝗱 𝗖𝗼𝗺𝘁é 𝗰𝗵𝗲𝗲𝘀𝗲 𝗳𝗼𝗮𝗺
有驚喜😳燉牛肋骨好腍好香!配埋芝士一齊食,整體配搭好好食,推薦ʕ•ᴥ•ʔ
╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟴.𝟱/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴.𝟱/𝟭𝟬
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ღ 𝒫𝑒𝓇𝒶 𝒶𝓁 𝒷𝒶𝓇𝑜𝓁𝑜 𝑒 𝑔𝑒𝓁𝒶𝓉𝑜 𝒶𝓁𝓁𝒶 𝓋𝒶𝓃𝒾𝑔𝓁𝒾𝒶
𝒫𝑒𝒶𝓇 𝒾𝓃 𝒷𝒶𝓇𝑜𝓁𝑜 𝓌𝒾𝓃𝑒 𝒶𝓃𝒹 𝓋𝒶𝓃𝒾𝓁𝓁𝒶 𝒾𝒸𝑒 𝒸𝓇𝑒𝒶𝓂 • 𝗣𝗲𝗮𝗿 𝗶𝗻 𝗯𝗮𝗿𝗼𝗹𝗼 𝘄𝗶𝗻𝗲 𝗮𝗻𝗱 𝘃𝗮𝗻𝗶𝗹𝗹𝗮 𝗶𝗰𝗲 𝗰𝗿𝗲𝗮𝗺
雲呢拿雪糕配上一片片大少少紅酒香嘅梨,解膩一流~
╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟳.𝟮/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟳/𝟭𝟬
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ღ 𝒯𝒾𝓇𝒶𝓂𝒾𝓈𝓊 • 𝗧𝗶𝗿𝗮𝗺𝗶𝘀𝘂
非常普通嘅tiramisu,會prefer雲呢拿雪糕多啲😣
╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟲.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟲.𝟱/𝟭𝟬

𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮𝗻𝗮 @castellanahk
✵ 𝒍𝒐𝒄𝒂𝒕𝒊𝒐𝒏 • 𝒆𝒏𝒗𝒊𝒓𝒐𝒏𝒎𝒆𝒏𝒕 𝟴/𝟭𝟬
╰┈➤ 📍#BELLYwongs_causeway
✵ 𝒄𝒖𝒊𝒔𝒊𝒏𝒆 • 𝒇𝒐𝒐𝒅 𝟳.𝟴/𝟭𝟬
╰┈➤ #BELLYwongs_italian #BELLYwongs_pasta
✵ 𝒑𝒓𝒊𝒄𝒆 𝒓𝒂𝒏𝒈𝒆 • 𝒂𝒇𝒇𝒐𝒓𝒅𝒂𝒃𝒊𝒍𝒊𝒕𝒚 𝟳.𝟮/𝟭𝟬
╰┈➤ #BELLYwongs_highclass • $𝟱𝟯𝟬/𝗽𝗽
✵ 𝒔𝒆𝒓𝒗𝒊𝒄𝒆 𝟳.𝟴/𝟭𝟬
✵ 𝒓𝒆𝒗𝒊𝒔𝒊𝒕 ᴍᴀʏʙᴇ
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2022-05-07 1477 views
年紀大,食嘢唔想嘥quota! 唔係講一定要食貴野靚野,而係講因為有limit, 唔想食完覺得肚皮唔抵,最緊要係值唔值得同埋好唔好味呢度自己整Sourdough, yellow tail 他他、鵪鶉焗批,Ravioli, 和牛,喜之次都係好好食之選.Barolo 就永遠都咁易入口走高級路線但係服務係舒服既,唔會扮到高不可攀,永遠係對的時候過來服務。價錢係偏貴不過又値得既。👍🏻👍🏻夜晚外藉廚師會出嚟同每一檯問好打招呼,waiter waitress 見你起身走就幫定你襟笠,服務好好!
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年紀大,食嘢唔想嘥quota! 唔係講一定要食貴野靚野,而係講因為有limit, 唔想食完覺得肚皮唔抵,最緊要係值唔值得同埋好唔好味

呢度自己整Sourdough, yellow tail 他他、鵪鶉焗批,Ravioli, 和牛,喜之次都係好好食之選.

Barolo 就永遠都咁易入口

走高級路線但係服務係舒服既,唔會扮到高不可攀,永遠係對的時候過來服務。價錢係偏貴不過又値得既。👍🏻👍🏻夜晚外藉廚師會出嚟同每一檯問好打招呼,waiter waitress 見你起身走就幫定你襟笠,服務好好!

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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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489
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2022-04-23 1183 views
Castellana is a restaurant specializing in
Piedmont cuisine.Piedmont, a region in northwest Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for wines such as Barolo and cuisine with rich flavors.Went when it first opened and wasn’t impressed.Returned to try the new menu by new chef. Chef Fabiano hails from Asti, Piedmont. We went for his “JOURNEY AROUND THE WORLD SPRING EDITION” tasting menu (6 courses for HKD 1480).Here’s what we had. Amuse bouche: toasted brioc
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Castellana is a restaurant specializing in
Piedmont cuisine.
Piedmont, a region in northwest Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for wines such as Barolo and cuisine with rich flavors.
Went when it first opened and wasn’t impressed.
Returned to try the new menu by new chef. Chef Fabiano hails from Asti, Piedmont. We went for his “JOURNEY AROUND THE WORLD SPRING EDITION” tasting menu (6 courses for HKD 1480).
Here’s what we had.
Amuse bouche: toasted brioche with tonnato sauce (made with tuna, anchovies and capers). Yummy.
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Sour dough. Excellent. Wanted to finish all but really needed to save tummy space.
Cheviche with a Mediterranean twist in lemon and lime dressing, which chef created in memory of his holiday in Peru.
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Contemporary minestrone. The base was tomato water (ie distilled tomato essence). Italian Datterino tomatoes (small and extremely sweet) were used. 4 types of seafood (including prawns and baby octopus) and 9 types of vegetables were used. Seemingly simple dish but a lot of work and effort in the making. Loved it.
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Homemade puff pastry filled with quail, onion, cardoncelli mushrooms and cream cheese. Surrounded by a ring of shredded truffle. Very good.
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Datterino tomato and seafood broth, served with homemade crackers. Tasted a bit too fishy for me.
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Ravioli with smoked duck meat, Parmesan cheese, truffle and aubergine. Perfectly balanced with the sweet and sour pomegranate sauce. Richly fine.
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Tagliolini made with espresso and hazelnut. Chef’s signature. Creative. Perfectly al dente.
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Kinki fish with lemon and saffron sauce.
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Wagyu beef from Omi, Japan served with fermented grape sauce.
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Dessert: pear cooked in vermouth with chocolate IceCream. Compared to the rest of our meal, this was probably the most underwhelming course of the night.
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In summary: excited by Chef Fabiano’s talent, creativity and attention to detail. Will def return to try other dishes when the menu changes. Must try.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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好耐無食fine dining,趁住今日係特別日子就預先訂好枱黎食返餐好既。Castellana係一間意大利餐廳,星期六午餐有3道菜同4道菜,價錢係$380同$480,另加一。3道菜係頭盤,主菜或意粉,同甜品。4道菜係多一道主菜或意粉。多一道主菜或意粉只係加$100又好似唔貴,於是我哋每人叫一個4道菜午餐。不過睇真啲其實好多菜式都要加錢,當中好多要加錢都係松露菜式。麵包籃得一款sour dough,唔似得其他意大利餐廳咁有麵包條,薄脆等等。而且跟麵包居然係牛油,而唔係通常意大利餐廳提供嘅橄欖油同黑醋。不過麵包係熱辣辣上枱,同埋塊皮勁脆而個餡非常鬆軟,係新鮮好食嘅。牛油擠得好靚,食落非常之香滑邪惡。不過我哋都叫左黑醋,甜甜哋配麵包芯非常好食。食完服務員冇主動問要唔要添麵包,要自己再叫。Potato cream, burned leek powder頭盤3選1,另外兩個菜式都要加錢,於是大家都揀左呢款。原來呢個係薯仔忌廉湯,上面加左少少Extra初榨橄欖油同燒大蔥粉。個湯好滑,份量唔少,味道都正常,不過完全冇特別,非常普通。意粉3選1,我哋揀左兩個唔洗加錢嘅意粉。Ravioli, blac
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好耐無食fine dining,趁住今日係特別日子就預先訂好枱黎食返餐好既。Castellana係一間意大利餐廳,星期六午餐有3道菜同4道菜,價錢係$380同$480,另加一。3道菜係頭盤,主菜或意粉,同甜品。4道菜係多一道主菜或意粉。多一道主菜或意粉只係加$100又好似唔貴,於是我哋每人叫一個4道菜午餐。不過睇真啲其實好多菜式都要加錢,當中好多要加錢都係松露菜式。
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麵包籃得一款sour dough,唔似得其他意大利餐廳咁有麵包條,薄脆等等。而且跟麵包居然係牛油,而唔係通常意大利餐廳提供嘅橄欖油同黑醋。


麵包籃
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不過麵包係熱辣辣上枱,同埋塊皮勁脆而個餡非常鬆軟,係新鮮好食嘅。牛油擠得好靚,食落非常之香滑邪惡。


麵包籃
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不過我哋都叫左黑醋,甜甜哋配麵包芯非常好食。食完服務員冇主動問要唔要添麵包,要自己再叫。


麵包籃
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Potato cream, burned leek powder


Potato cream, burned leek powder
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頭盤3選1,另外兩個菜式都要加錢,於是大家都揀左呢款。原來呢個係薯仔忌廉湯,上面加左少少Extra初榨橄欖油同燒大蔥粉。個湯好滑,份量唔少,味道都正常,不過完全冇特別,非常普通。
Potato cream, burned leek powder
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意粉3選1,我哋揀左兩個唔洗加錢嘅意粉。
Ravioli, black cod and date tomato
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Ravioli, black cod and date tomato


Ravioli, black cod and date tomato
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意大利雲吞一客3隻,入面真係食到有鹹香魚味,同好似有少少粉狀餡,雲吞皮係正常。配有3個半粒車厘茄。最後上面灑上少少香草。有肉嘅意大利雲吞我比較少食,呢碟意粉算可以。雖然冇汁,都唔會太乾。


Homemade tagliolini, au koque carbonara
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Homemade tagliolini, au koque carbonara


Homemade tagliolini, au koque carbonara
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呢個原來係signature dish。自家製tagliolini擺得靚靚仔仔,份量大概有兩大啖,上面有兩塊薄脆煙肉片,服務員建議可整碎之後食。上完枱之後服務員先喺你面前倒蛋黃醬落去。個汁有勁濃嘅蛋黃醬味,我撈好先連意粉一齊食,啖啖都有超多汁,好邪惡,可惜意粉質地唔夠al dente,腍左啲,食唔到意粉應有嘅質感。


Homemade tagliolini, au koque carbonara
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主菜3選1,我哋都係揀左兩款唔洗加錢嘅。


Flounder fish and salsify
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Flounder fish and salsify


Flounder fish and salsify
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比目魚魚柳一塊,下面墊有西餐少見嘅白菜苗幾條,伴碟用Horseradish sauce擠得好靚嘅幾點,上面再加上可愛小花瓣點綴。塊魚柳係滑嘅又冇骨,不過冇乜魚味,非常之普通。


Usda prime braised short ribs and aged Comte cheese foam
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Usda prime braised short ribs and aged Comte cheese foam


Usda prime braised short ribs and aged Comte cheese foam
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Short ribs一客兩片,餐廳用左澳洲和牛,經過長時間慢煮,所以勁腍,用刀一切就切得開,食落入口即化,而且牛味又濃,呢個牛就似返啲樣。上面加左燒汁同芝士汁,再灑上食用乾花。個芝士汁勁滑又帶濃濃芝士味,令牛肉食落更滑。呢個主菜好食好多。強烈建議捨魚取牛。


Tiramisu
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甜品都係3選1,雖然餐牌冇寫Tiramisu,不過原來都可以揀。芝士拼盤就要加錢。


Tiramisu
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Tiramisu 


Tiramisu
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自家製Tiramisu分3層,下底係手指餅同expresso,中層係mascarphone芝士,上層係朱古力粉。Tiramisu好易用羹切開,食落非常濕潤,mascarphone芝士好滑溜,味道主要係芝士再帶咖啡味,上面加左塊薄荷葉。呢道甜品可以,不過冇特別。個人覺得早幾日喺另一間意大利餐廳嘅Tiramisu更為出色。


Tiramisu
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Pear in barolo wine and vanilla ice cream


Pear in barolo wine and vanilla ice cream
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呢道甜品係酒浸梨片砌成花形,賣相顏色都好靚,伴有雲呢拿雪糕球大大球,下面墊有餅碎。梨片爽脆冇酒味。雪糕味道可以質感滑溜,係合格嘅。


個餐冇包咖啡茶或petite fours。菜式份量輕盈,不過本身唔太餓,所以有食麵包都夠飽。食物質素就唔係話好特別,大部份都係普普通通。服務就好接近米芝蓮餐廳,服務員上每一道菜都會向你介紹吓,又會不斷幫你清理枱上嘅麵包碎,走嘅時候會幫你㩒鉝同送你走,好窩心。


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餐廳入面有9張枱,一邊有窗外街境,不過室內裝修都唔差。今餐都近乎係最低消費,以呢個價錢作為一餐慶祝午餐都算係咁,不過要加錢升級其他菜式條數就襟計啲。
(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
2022-04-02
Dining Method
Dine In
Spending Per Head
$528 (Lunch)
Recommended Dishes
麵包籃
麵包籃
麵包籃
Usda prime braised short ribs and aged Comte cheese foam
Usda prime braised short ribs and aged Comte cheese foam
Level4
108
5
2022-01-18 767 views
I am a bit surprised to have successfully reserved a table at this restaurant easily on a Saturday night since I had tried a few tier one restaurants and they were all full till Feb. There are good comments of this restaurant from the review and I am a big fan of Italian cuisine, thus I am here to give it a try. In fact, it's a quiet night and only 40% of the tables were occupied. The decor is simple with a fine dining setting then I like the space they kept for each table.I picked the regular t
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I am a bit surprised to have successfully reserved a table at this restaurant easily on a Saturday night since I had tried a few tier one restaurants and they were all full till Feb. There are good comments of this restaurant from the review and I am a big fan of Italian cuisine, thus I am here to give it a try. In fact, it's a quiet night and only 40% of the tables were occupied. The decor is simple with a fine dining setting then I like the space they kept for each table.
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I picked the regular tasting menu i.e. no add-on since the only option was winter truffle to be added to each individual dish. Everything is decent and up to par at this restaurant, food is all as per expectation.
 
Amuse bouche - Salmon
Amuse  bouche 
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Sourdough bread
Sourdough  bread
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Pan Brioche Al Tartufo Truffle sandwich
- I like this sandwich, very appetizing 
Pan Brioche Al Tartufo Truffle sandwich
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Zuppa Di Patate, Porro e Tartufo, Potato cream, burned leek powder and black truffle
Zuppa Di Patate
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Risotto Di Acquerello Invecchiato 7 Anni, Coda Di Rospo e Aglio Nero
Risotto acquerello 7 years, black garlic and monkfish
- I love this risotto coz no cream LOL, it has a lingering taste and not heavy at all
Risotto Di Acquerello Invecchiato 7 Anni
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Raviolo Merluzzo e Datteri Homemade ravioli of black cod, dates and brown butter
Homemade ravioli of black cod, dates and brown butter
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Puntine Di Wagyu e Fondant Alle Cipolle Wagyu short rib and onion fondant
- the onion fondant is delectable
Wagyu short rib and onion fondant
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Onion fondant
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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
2021-12-11
Dining Method
Dine In
Spending Per Head
$1200 (Dinner)
Recommended Dishes
Amuse  bouche 
Sourdough  bread
Pan Brioche Al Tartufo Truffle sandwich
Zuppa Di Patate
Risotto Di Acquerello Invecchiato 7 Anni
Homemade ravioli of black cod, dates and brown butter
Wagyu short rib and onion fondant
Onion fondant
Level4
1K
0
意大利擁有富饒沃土和陽光充沛的地中海氣候優勢,孕育出風味絕佳的高品質蔬果,日前我就來到位於銅鑼灣Cubus、與意大利米芝蓮二星名廚創辦的Castellana Restaurant,體驗以歐洲蔬果入饌的意式風味。餐廳裝修風格雅致,在昏黃的燈光映照下,瀰漫著浪漫情調。酒櫃內亦有齊全多樣的酒藏,美酒配佳餚讓餐飲體驗更完美和全面。一坐低侍應就會奉上餐包,新鮮烘焗外皮脆卜卜,大氣孔保留著麵包的香氣,質感綿密煙韌,吃起來帶有淡淡的麥香。先來一口一個的餐前小吃,喚醒沉睡的味蕾。Lingotto di Mergozzo煙燻鱒魚為餐廳的招牌前菜,擺盤姿態優雅,以灑落的食用花瓣點綴,裝飾出簡約藝術美感,西西里血橙汁的鮮豔色澤更能挑起誘人食慾。魚肉脂肪條紋清楚利落,入口柔嫩而有彈性,經煙燻處理後散發獨特清雅木香,西西里橙在南方溫暖的陽光滋潤下,貴為意大利最獨特的品種之一,醬汁酸甜開胃不搶味,最能表達食材的原始鮮味。Crema di castagne e porcini freschi臨近聖誕節,奉上一碗時令應節的栗子牛肝菌濃湯,喝完頓時感到暖身也暖心。攪拌表面的忌廉令湯身變得厚稠,滿口瀰漫著濃厚甘甜的意國栗
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意大利擁有富饒沃土和陽光充沛的地中海氣候優勢,孕育出風味絕佳的高品質蔬果,日前我就來到位於銅鑼灣Cubus、與意大利米芝蓮二星名廚創辦的Castellana Restaurant,體驗以歐洲蔬果入饌的意式風味。
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50 views
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餐廳裝修風格雅致,在昏黃的燈光映照下,瀰漫著浪漫情調。
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酒櫃內亦有齊全多樣的酒藏,美酒配佳餚讓餐飲體驗更完美和全面。
Champagne
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一坐低侍應就會奉上餐包,新鮮烘焗外皮脆卜卜,大氣孔保留著麵包的香氣,質感綿密煙韌,吃起來帶有淡淡的麥香。
Sourdough bread
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先來一口一個的餐前小吃,喚醒沉睡的味蕾。
Welcome food
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Lingotto di Mergozzo
煙燻鱒魚為餐廳的招牌前菜,擺盤姿態優雅,以灑落的食用花瓣點綴,裝飾出簡約藝術美感,西西里血橙汁的鮮豔色澤更能挑起誘人食慾。
Smoked lake trout
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魚肉脂肪條紋清楚利落,入口柔嫩而有彈性,經煙燻處理後散發獨特清雅木香,西西里橙在南方溫暖的陽光滋潤下,貴為意大利最獨特的品種之一,醬汁酸甜開胃不搶味,最能表達食材的原始鮮味。
Smoked lake trout
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Crema di castagne e porcini freschi
臨近聖誕節,奉上一碗時令應節的栗子牛肝菌濃湯,喝完頓時感到暖身也暖心。
Italian chestnut soup
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攪拌表面的忌廉令湯身變得厚稠,滿口瀰漫著濃厚甘甜的意國栗香,錯覺就似是在吃甜品多於一道湯品。
Italian chestnut soup
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Spaghetti di grano turanico, salsa di pomodoro campano e seppia
意大利是全球三大加工蕃茄商之一,蕃茄醬經常被用作烹調意大利麵,稱得上為意大利的國民美食。
Spaghetti with Campania tomato sauce and cuttlefish
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意大利粉由硬粒小麥以手工製成,混合肉質彈牙的墨魚切粒,每根掛上色澤紅潤的鮮蕃茄醬,可說是歷久彌新的經典美味。
Spaghetti with Campania tomato sauce and cuttlefish
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Carbonara “au koque”
上桌時侍應就會倒下加入了杜松子酒的芝士蛋黃醬,傳統正宗意大利卡邦尼不落忌廉,醬汁材料以雞蛋和芝士為主,所以顏色相對較金黃,質地更稠身而富蛋香。
Carbonara “Au Koque”
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置中的火腿脆片口感薄脆,鹹香味重但又不至於太膩口。
Carbonara “Au Koque”
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自家製扁意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質,挺身富有Al dente咬口嚼勁,加上吸水力更強,因此極易掛汁。
Carbonara “Au Koque”
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Faraona, battlemat e mirtilli delle Alpi
與普通雞肉相比,活動力高的珠雞體脂率少,膽固醇低,雖是歐洲常見的禽類,但在香港卻屬於罕見的食材。
Guineafowl, battelmat cheese and Alpine blueberry
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珠雞肉質結實具彈性,與一般雞肉口感截然不同,加上肉味濃郁,在嘴裡會愈嚼愈香。
Guineafowl, battelmat cheese and Alpine blueberry
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Sorbetto fatto in casa al kiwi di Cerveteri
意大利擁有奇異果理想的生長環境,配合符合歐洲法規的生產技術,國內出產的奇異果有益健康且品質優良,製成奇異果雪葩冰凍透心涼,綻放輕怡舒爽的天然果香。
Home made Italian kiwi sorbet
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Cioccolato fondente e fichi
朱古力蛋糕質地扎實之餘略帶濕潤,可可味夠濃郁,綴以無花果的清新配搭,不會過於甜膩。
Dark chocolate and Italian figs
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Other Info. : 由歐盟聯同意大利蔬果服務中心(Centro Servizi Ortofrutticoli,CSO)攜手打造的「歐洲味覺藝術:意大利蔬果大師之作」現藉冬日節慶與全城分享歐洲最引以為傲的優質蔬果,重點推介的推廣活動有六課由中環意大利餐廳Acquasala創辦人丶資深意籍大廚Daniele Casalino先生主持的烹飪課程,於2021年12月13日至15日及20日至22日,下午7時至9時,在位於北角的「香港新東方廚藝培訓」內舉辦;課程收費為港幣200元一堂,可透過 EventBite報名參加。
(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
2021-12-09
Dining Method
Dine In
Recommended Dishes
Sourdough bread
Smoked lake trout
Italian chestnut soup
Carbonara “Au Koque”
Guineafowl, battelmat cheese and Alpine blueberry
Home made Italian kiwi sorbet
Level1
4
0
2021-10-10 1773 views
My husband and I took shelter from Typhoon signal No.8 yesterday in this warm & cozy restaurant. The food was meticulously prepared & the tastes were balanced and enjoyable with attractive presentations of each course. What made this restaurant stand out from others was the attentive & impeccable level of service right from the taking our booking online, the follow-up by phone & prompt responses to our enquiry by texts. When we indicated that we were not in a rush, the waiter helpfully suggeste
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My husband and I took shelter from Typhoon signal No.8 yesterday in this warm & cozy restaurant. The food was meticulously prepared & the tastes were balanced and enjoyable with attractive presentations of each course. What made this restaurant stand out from others was the attentive & impeccable level of service right from the taking our booking online, the follow-up by phone & prompt responses to our enquiry by texts. When we indicated that we were not in a rush, the waiter helpfully suggested if we would like to slow down our 4-course lunch. The wine was brilliantly paired. When my husband was having a Zoom conference after lunch, he was still talking about the unforgettable Grappa! I would have preferred the latte with a thicker layer of milk but this little shortcoming was more than made up by the very warm hospitality led by Matteo. Definitely on top of our list for hosting any function. A big thumbs up 👍🏻 for brightening our otherwise gloomy day coz by the heavy rain under the Typhoon! We plan to return sooner than later to see if just as good on a sunny day.
(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
2021-10-09
Dining Method
Dine In
Type of Meal
Lunch
Level2
23
0
2021-09-19 1736 views
Had a fabulous experience at authentic Piedmont cuisine restaurant Castellana.Highlights include: The Polipo Estivo (mediterranean octopus with bell peppers) was super well seasoned, the slow cooked egg carbonara sauce that went with their signature Carbonara "Au Koque" was highly flavourful and paired perfectly with the aged ham, and I cannot sing enough praises for the La Guancia - a tender, juicy and unforgettable iberico pork cheek dish.We also added on the escargot from their a la carte men
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Had a fabulous experience at authentic Piedmont cuisine restaurant Castellana.
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Highlights include: The Polipo Estivo (mediterranean octopus with bell peppers) was super well seasoned, the slow cooked egg carbonara sauce that went with their signature Carbonara "Au Koque" was highly flavourful and paired perfectly with the aged ham, and I cannot sing enough praises for the La Guancia - a tender, juicy and unforgettable iberico pork cheek dish.
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We also added on the escargot from their a la carte menu (because i'm one v hungry human), and safe to say there were zero regrets. Also huge props to the team, the service was impeccable.
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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
2021-08-31 5323 views
完成第二劑疫苗,早已安排自己食餐好,難得有假期,可以吃頓悠閑午餐。 一直想重温 Castellana,瞬間已過了兩年,上次光顧已是2019年6月的事,tasting menu 內的三文魚及牛肉他他,美好印象至令未忘! 平日午餐實在相宜:三道菜 $280四道菜 $380五道菜 $480 此外有加錢的矜貴菜式,例如我們亦點選了的卡邦民意麵及 Rubia 牛扒。 Fresh Bread酸種麵包,新鮮就是好,外脆內鬆軟,配優質橄欖油。Vitello tonnato層叠慢煮牛肉片包著吞拿魚蓉的卷物,吃到滿嘴軟嫩,是我很喜歡吃的前菜。Carbonara “Au Koque”  +$98別於一般,只用芝士雞蛋作醬汁而沒有忌廉,蛋黃色的醬汁口感更順滑細密,自製意麵柔幼中有力,富蛋香。上乘煙肉脆片,鹹香出衆,需先把面頭煙肉弄碎配合吃,討好的鹹香混進,食味昇華,口感非常豐富 creamy。  La Guancia伊比利豬臉珠,肉質炆至不可能更軟嫩,入味汁豐,配薯蓉、薑汁蛋黃醬。La Rubia +$98西班牙熟成肉眼扒 Rubia Gallega Ribeye dry aged,世界頂級牛肉之一,肉質粉紅
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完成第二劑疫苗,早已安排自己食餐好,難得有假期,可以吃頓悠閑午餐。

 

一直想重温 Castellana,瞬間已過了兩年,上次光顧已是2019年6月的事,tasting menu 內的三文魚及牛肉他他,美好印象至令未忘!

 
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平日午餐實在相宜:

三道菜 $280

四道菜 $380

五道菜 $480

 

此外有加錢的矜貴菜式,例如我們亦點選了的卡邦民意麵及 Rubia 牛扒。

 

Fresh Bread

酸種麵包,新鮮就是好,外脆內鬆軟,配優質橄欖油。
酸種麵包
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酸種麵包
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1 likes
0 comments
Vitello tonnato

層叠慢煮牛肉片包著吞拿魚蓉的卷物,吃到滿嘴軟嫩,是我很喜歡吃的前菜。
Vitello tonnato
106 views
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Vitello tonnato
93 views
0 likes
0 comments
Carbonara “Au Koque”  +$98

別於一般,只用芝士雞蛋作醬汁而沒有忌廉,蛋黃色的醬汁口感更順滑細密,自製意麵柔幼中有力,富蛋香。
Carbonara “Au Koque”
78 views
0 likes
0 comments
上乘煙肉脆片,鹹香出衆,需先把面頭煙肉弄碎配合吃,討好的鹹香混進,食味昇華,口感非常豐富 creamy。
Carbonara “Au Koque”
70 views
0 likes
0 comments
 

 La Guancia

伊比利豬臉珠,肉質炆至不可能更軟嫩,入味汁豐,配薯蓉、薑汁蛋黃醬。
La Guancia
55 views
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La Guancia
58 views
0 likes
0 comments
La Guancia
42 views
0 likes
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La Rubia +$98

西班牙熟成肉眼扒 Rubia Gallega Ribeye dry aged,世界頂級牛肉之一,肉質粉紅嫩軟,脂肪帶白,烤到外焦內生嫩,對比討好,細膩肉香,辣椒胡椒汁味香變化,伴以薯蓉,整體水準不俗。 
La Rubia
46 views
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La Rubia
$98
32 views
0 likes
0 comments
La Rubia
25 views
0 likes
0 comments
Torta al limone

特製檸檬芝士蛋糕撻餅,貌靚味香甜,討好的酸香,上層隨意的雜亂,撒滿食用花草。

 
Torta al limone
22 views
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Torta al limone
22 views
0 likes
0 comments
Torta al limone
15 views
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特製甜點

因為同伴不吃芝士,換上特製朱古力甜點,看來更可喜。
 
特製甜點
20 views
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三款甜點組成,包括黑色的糖製脆片、焦糖果仁脆片及以白朱古力作內心的朱古力粒,甜美特式。

 
特製甜點
18 views
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咖啡及朱古力

放假最大的恩惠就是看著趕上班的其他客人離開,自己可以繼續慢慢品嚐朱古力及咖啡。在歐陸風格的環境下,何其放鬆!

 
24 views
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別於一般意大利菜,菜式全部由意大利北部。服務態度殷勤,合理價錢,滿意的午餐。

 
(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
2021-08-05
Dining Method
Dine In
Spending Per Head
$480 (Lunch)
Recommended Dishes
Vitello tonnato
Vitello tonnato
Carbonara “Au Koque”
La Guancia
La Guancia
La Rubia
La Rubia
$ 98
La Rubia
特製甜點