81
16
6
8-min walk from Exit A, Causeway Bay MTR Station continue reading
Telephone
2866 7900
Introduction
Features contemporary Spanish cuisine which draws inspiration from authentic Catalan recipes. The restaurant is helmed by an international team of award-winning culinary experts from some of the world's best Spanish restaurants. continue reading
Opening Hours
Today
12:00-00:00
Mon-Sun
12:00-00:00
Payment Method
Visa Master AE Cash
Number of Seats
140
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room
Phone Reservation
10% Service Charge
Review (108)
Level4 2017-05-12
727 views
週六因有突發事件返回公司處理,為慰勞勤奮o既三位員工,老闆決定中午喺後面街一家人氣餐廳「Catalunya」請大家食西班牙大餐。餐店地舖o既面積寬廣,不用花巧o既裝潢已好夠氣勢,正門旁o既酒吧相信入夜後都會幾熱鬧。以紅黑為主色o既客廳式設計配上厚墊梳化椅櫈,感覺舒適大方。深知小肥助手最愛凍飲,埋位一刻老細二話不說即開咗樽西班牙汽酒。跟住佢就同相熟o既經理哥哥商討點餸,我地班細o既就乖乖咁坐喺度等食。Jamón Ibérico “Gran Reserva” 100% Bellota ($360):薄薄o既伊比利亞火腿油潤亮澤,甘香軟韌,惹味醒神。Pa Amb Tomàquet($80):據悉,此味蕃茄麵包乃傳統加泰羅尼亞菜式,包上只有蕃茄、橄欖及鹽,可烘可唔烘。「Catalunya」o既師傅選擇將麵包烘成蕃茄多士,效果極為香脆。喺蕃茄多士上放上伊比利亞火腿,前者o既微酸剛巧中和後者o既咸香,令組合更易入口。Ham, Cheese & Truffle “Bikini”($135):依道以三點式比堅尼泳衣起名o既松露芝士火腿三文治外表看似平凡,但入口卻超級鬆化!「比堅尼」中o既芝士火腿柔軟香滑,加上松露發出o既陣陣芳香,大家都估唔到簡單o既三文治居然可以帶黎驚喜!The Perfect Egg($145/三隻;$48/一隻):以蛋殼承載o既炒蛋混入咗薯仔泡泡,質感輕巧潤滑,選以魚子醬及松露作調味點綴又能帶出鮮濃,實在精彩。Suckling Pig Tapa($180/兩件):燒乳豬件皮層十分脆巧,而且一啲肥都冇,肉質亦幼嫩非常,輕輕塗上甜醬已夠滋味。Seafood Black Paella($770):西班牙海鮮飯以墨魚汁煮至黑色,上枱後再由服務生即場唧出蝦頭作調味醬混入墨汁飯中。海鮮飯濕潤煙韌,鮮甜且不溜滯,四人不消十分鐘已清碟,美味程度不言而喻。上甜品前,各人都要咗杯靚咖啡。Cinnamon “Xurros”($95):鬼佬油炸鬼入口鬆軟,點上白滑o既忌廉及朱古力醬都只屬微甜,好啱XO仔口味!暗藏於灣仔摩利臣山o既「Catalunya」環境開揚輕鬆,所提供o既一系列傳統加泰羅尼亞美食猶如寶藏般精緻細膩,當真感激老闆咁好介紹! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
嘗味菜單打孖嚐 Featured Review
Level5 2016-12-06
6004 views
2017年度的The Entertainer buy-one-get-one會籍已經推出。年費雖然比去年提高了少許,但今年所提供的早鳥優惠折讓幅度比去年更大,所以肯恩沒多作他想便立即把2017的會籍購買了,反正以差不多三佰元購買下來的會籍,用兩三張Coupon已經可以足夠回本。推出了新一年度的會籍,肯恩的首要任務並不是去研究有甚麽新餐廳的優惠,反而是去了解一下有哪一間2016食店的優惠將不會在明年延續,從中再決定是否有需要趁年尾為快要結束的優惠來個最後沖刺。研究發現,Catalunya來年仍然會列席在The Entertainer優惠的參予餐廳當中,但2016年度的一張Seasonal Tasting Menu buy-one-get-one coupon 卻沒有再提供,只是換上多另一張Tapas Buy-two-get-two coupon。雖然食店的Tapas水準甚佳,但若論吸引度當然仍是Seasonal Tasting Menu 的Coupon更為優勝。其實肯恩在今年年頭的時候,早已到訪Catalunya準備一嚐Tasting Menu。奈何抵步之後才發現Tasting Menu是要提早預訂的,所以最終亦未有機會使用Coupon:https://www.openrice.com/zh/hongkong/review/%E5%98%97%E5%91%B3%E8%8F%9C%E5%96%AE%E8%8F%9C%E6%9C%AA%E5%9A%90-e2550591早鳥購買2017 Entertainer會籍的另一好處是,隨2017的會籍會免費加送多一份2016的會籍,讓會員在年尾時份多了一大堆 buy-one-get-one 的coupon可以放肆使用。所以故事發展的結果是,早鳥以優惠價買下2017會籍後,變相突然多了一張2016年尾便會到期的Catalunya Tasting menu coupon,足夠肯恩吹雞號召一個四人小隊目在年尾再訪Catalunya。經網上訂座時已寫明會點選Tasting menu,肯恩深怕食店會大意忘記這個備注,數天前還專程再打電話去跟食店確認一下,確保今次飯局萬無一失。準時入席,Tasting Menu的餐牌一早已準備好,連同其他單點菜牌及酒牌置於席間。與上次到訪比較,食店多了一個窩心的小設置。餐牌附上一件可以隨意卸下及調校的輔助小燈,讓食客可以在幽暗的環境下更易閱讀餐牌的內容,服務水準進步了。沒有去翻開單點餐牌細看,反正早已決定會點選Tasting Menu的項目。食店的Tasting Menu因應季節而改變,每次推出Tasting Menu的菜式數量與價錢也會因應整個餐牌的設計而調整。夏季已去,今次來享用的,是剛推出不久的冬季餐牌。餐牌一共有七道菜式,分為starter、main course、pre-dessert 及dessert四個部份,價錢每位$788。若果點選餐酒配對(4杯)便需要另加$550。嫌不夠喉的話還可以開瓶Krug特選香檳,喝酒的價錢比食物還要貴,恕肯恩暫時未夠level去到這個奢華的賞酒檔次。點過餐後不久店員先拿了一小瓶綠色的球狀東西過來。Spherical olives這瓶青色的史萊姆,其實是正式用餐前的橄欖小吃。店員用羹把橄欖球搯上來後再小心奕奕地把它們逐一擱在預先準備好的木匙上。由於店內環境幽暗,單用肉眼觀看只會以為這是一粒普通不過的青橄欖。其實這是用分子料理分法製成的分子橄欖球。把球放進口內,讓舌頭輕輕一頂,橄欖汁隨薄膜爆破,香味在口腔四溢,味道甘香細緻,喚醒口腔內的味蕾神經。 Oysters with champagne and ponzu第一道頭盤是生蠔。兩只生蠔用上不同的dressing配搭,分別是香檳及柑橘的口味,食員建議先吃香檳味的生蠔。生蠔上的香檳泡沫是上桌後即席噴上去。香檳的甜味與生蠔上面的青瓜碎給生蠔添上一份很清爽的清新感覺,將生蠔的鮮味提昇上另一層次。另一款生蠔則以柑橘汁作伴,上面再鋪上三文魚籽。味道的調子轉向較濃。帶酸意的柑橘汁再加上三文魚籽的鹹鮮,配搭生蠔演繹出富層次性的味道,新鮮有趣。Liquid nitrogen parmesan cheese icecream以液態氮讓融化了芝士急速凝固回雪糕的狀態,兩邊夾著芝士薄脆,感覺就是一件袖珍的雪糕三文治了,作為一度甜點菜式去品嚐也沒問題。雪糕沒想像般軟滑,但芝士的味道非常濃郁突出。意想不到的地方,是塗在雪糕與薄脆之間的一抹檸檬醬,酸溜溜的味道正好與芝士的厚膩感取得平衡,不過作為7道菜其中之一,份量稍嫌過少。Alaskan King Crab Bouillabaisse Soup湯品上桌時才直接倒注入湯碗內。趁湯品未倒入碗前,先來為伴湯的精緻湯料來個迅速快拍。美麗的東西,很快會留不住。店員逐一替每位座上客倒入湯品,湯料很快便被淹沒了,教人依依不捨。湯品是用偏向清湯的製法熬成,與傳統的馬賽海鮮湯有頗大的分别,湯頭清甜帶香,鮮味緩慢滲出,混合了湯料當中的芹菜,蘿蔔及洋葱粒,更具風味。湯品的清,讓皇帝蟹肉的鮮甜味道更能彰顯,蟹肉彈牙可口,蟹肉味突出。整道湯品從賣相到味道都很高水準。Pesto Clams由於螄蚶沒貨,食店把原先餐牌上的螄蚶菜式(Steamed Cockles)換成青醬煮白蜆。小鍋內大概有廿隻蜆的份量。做法雖較平實,但蜆肉味道鮮甜,盡吸青醬煮汁香味,令人有吃完一隻想再吃下一隻的衝動,吃光蜆肉後還忍不住要用湯匙搯上一些靑醬汁液細喝。Suckling pig with mango tatinSuckling pig是食店的名菜,上次到訪時吃過,印象難忘。與A la carte餐牌內的Suckling pig 煮法大致相同,唯一的不同之處,是以一只精美的芒果tatin取代蘋果蓉,令整碟菜式視覺效果更為完整及吸引。其實芒果tatin的用意與蘋果蓉相若,以果香提昇Suckling pig的味道及褪減膩感。不過肯恩個人覺得還是以蘋果蓉去配搭豬仔肉去吃效果更為直接及匹配。乳豬件的外皮比上次吃時更為脆口。釀在中間的乳豬肉軟嫩可口,肉味濃郁,成品依舊保持高水準的表現,沒有教人失望。Beetroot with yogurt and rose兩道主菜份量不少,吃完頗覺飽肚,是時候來點甜點消消滯。甜點由三層組成。上層是原味乳酪,中間是紅菜頭雪葩,最底下是玫瑰味啫喱。當中紅菜頭雪葩清新香味最為突出。啫喱的玫瑰芳香隱約,沒有喧賓奪主地搶去甜品的主調光環,反而更能提昇了紅菜頭的香味及檔次,相當不錯的甜品。第一道甜品已經大飽口福,第二道甜品更是令人期待。Chocolate in different textures令人目眩的賣相,像置身童話世界的妖精森林,是朱古力大觀園。不要被外相騙倒,出現強人旁邊的,並不是雪葩,而是一球牛奶雪芭。至於另一邊像雪葩的,卻原來是白朱古力雪糕,是整道創作甜品中較甜的部份。甜品中還有黑朱古力(樹枝部份,味道偏苦),牛奶朱古力片及朱古力crumbs。各種朱古力食材口感已很不同,進食甜品間可以同時享受到甜酸苦的味道,精采萬分。可以在西班牙食店吃到恍如法式甜點般的精采甜品,很感意外。 唯一美中不足的地方,是第一道甜品與第二道甜品之間的等候上桌時間較長,未能令人有一氣呵成的感覺,有點可惜。第二次再訪Catalunya,食物質素與新鮮感仍是教人驚豔。不過若以價錢而言,肯恩覺得單點餐牌上的食物跟這道Tasting Menu的分别應該不會很大。幾位朋友到來單點Tapas 也可試到很多款高水準的菜式。當然,要吃得更物有所值,便要多做點功課。 買了2017的Entertainer會藉,2017依未開始便已經回本了。想零成本享用優惠?也不是没辨法。之前F字頭餐廳訂座網站便有Catalunya Tasting Menu的優惠推廣。C字頭的訂座網站亦可以購買現金券享用Catalunya的九折優惠。O字頭網站以外的世界,有着很多的美好事物等待大家發掘。(下年O記刋登食文又有新遊戲規則,不知這類「長他人志氣」的食文有没有機會刋登呢? ) continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-09-26
5117 views
一直都想搵到機會去Catalunya食飯,係兩個星期前,係網站睇到餐廳做緊九月特色餐牌,一共10個course,其中5樣要經訂枱先有,約好朋友就即刻book枱啦!今日落雨天,入到餐廳店員就幫忙放好雨傘,我就影下環境相,一邊等朋友,餐廳有一部分係酒吧區,可以品嚐多款cocktails,行上幾級樓梯,有多張弧形坐位,可以坐得更親密,又有多張長枱,12位朋友一齊坐都無問題!如果想私隱度高啲,可以book以下偏廳,有木櫃做間隔同裝飾品,有外國大宅嘅感覺。晚上點起蠟燭,開始我哋嘅燭光晚餐。Jamon iberico、Pa Amb Tomaquet、Spherical Olives朋友到齊就開始上菜,第一道由西班牙火腿開始,配搽上番茄醬嘅多士,最啱配一杯紅酒,加上一粒分子料理嘅橄欖,但原材料亦都係橄欖!將橄欖打成汁後做成,放落口,輕輕咬一啖就爆開,好似台式飲品嘅爆珠,十分有趣!Oyster Mojito蠔身爽口豐滿,加入青檸醬,酸味分外醒胃,最特別係用呢個切割玻璃樽,用鐵鏈鞏固,十分型格!Strawberry Gazpacho用士多啤梨做成凍湯,保留一些果肉,清甜可口,帶來清新自然感。The Perfect Egg 2016濃淡菜式分先後送上,次序分明,令口味更為得出,濃味嘅黑松露煙燻蛋,會先食到魚子醬,其間有吸收了黑松露的薯蓉忌廉,最下層有煎香的蛋白,口感上並不單調!Pulp a Feira用玻璃罩著,煙霧彌漫保持神秘,感覺像魔術表演般打開,才讓我看見它,用一個好似相架嘅碟送上,原因係分為兩層,玻璃上面就放有菜餚,玻璃下放沙同貝殼,就營造出沙灘的悠閑,菜式用slow cook方法處理,煙熏味道徘徊口腔,八爪魚中間軟心,外圍爽口彈牙,加上時間控制得恰到好處,帶來與別不同的層次。Wagyu Tataki with Cherry以下主菜及兩款甜品,亦是這個餐牌才有。牛柳一共四片,切得小巧,三成熟就可保留肉汁,醬汁方面用紅菜頭及櫻桃煮成,燴入牛肉中,一去肉類的油膩,拿得一個平衡。Iced Tea用錫蘭紅茶做成軟滑啫喱,加上一小球細沙青檸雪葩,甜度剛剛好,這個iced tea絕不單純。Banana with Coffee and Peanuts Meringue用叉弄開脆餅,花生醬香味隨即飄散,像蘑菇的蓋着柔軟的雪糕及香蕉片,脆餅中加人爆炸糖,有趣有脆!最後為我們送上餐飲,跟友人暢敘一番,我選了綠茶,一解飽滿感,用日式鐵茶壺,跟西班牙菜風格中有很大的衝擊,今晚由頭盤到甜品都十分精緻,賣相各有特色賞心悅目,味道各有特色,令用餐過程印象深刻!每位消費 $750Catalunya Hong Kong星期一至五: 12:00-2:30, 18:00-22:15酒吧: 12:00-00:00星期六及日: 12:00-16:00, 18:00-22:45酒吧: 12:00-00:00灣仔 愛群道32號愛群商業大廈地下電話:2866 7900 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-09-12
3367 views
Feedme Guru has partnered with Catalunya Hong Kong for its scrumptious 10-course tasting menu featuring its all time favourite as well as some new dishes, booking is available from Feedmu Guru website.The restaurant features contemporary Spanish cuisine which draws inspiration from authentic Catalan recipes. The restaurant boasts a fantastic selection of Spanish wines, Mediterranean hospitality, professional yet friendly service, and cutting-edge cocktails.In September, customers may enjoy the 10-Course Fine Dining Spanish Menu at Catalunya for $750. The menu draws inspiration from authentic Catalan recipes and is designed by a team of award-winning culinary experts from the likes of elBulli, El Celler de Can Roca, Mugaritz, Arzak, and Restaurante Martín Berasategui. SignatureJamón IbéricoAn absolute classic way to start a Spanish dinner with this savoury fatty cured ham.Pa Amb TomàquetReminded me of my breakfast served by my Catalan friend, the crispy airy bread smeared with fresh tomato puree and a generous amount of olive oil. A magic combination that always works.Spherical OlivesA molecular way to enjoy olives in Catalunya's unique form. The flavourful liquid in these spherical olives just burst in your mouth by surprise.StartersOYSTER WITH MOJITO Natural oysters with a refreshing classic summer mojito in a way you have never seen before. The freshly shucked oyster is topped with mojito molecular bubbles as well as mojito foam.Strawberry GazpachoGazpacho is no doubt the perfect type of soup for summer, while this traditional Spanish soup is twisted but still very delicious. The shell fish in the martini glass married beautifully with the strawberry gazpacho poured on top. It is savoury and sweet with a hint of sea water taste at the same time!The Perfect Egg 2016A new version of their infamous egg for 2016. Forget about the old chorizo smoke egg, we are having smoked egg, mushroom and truffle for this year, which is a lighter version when comparing to last year's. Which one do you like more?MainsPULPO “A FEIRA” One of our favourite dishes on the menu as the grilled octopus is crunchy but still very tender in every bite. A foreplay is performed by serving the dish in smoke chamber. The smoky aroma changes the taste of the air as well as the food itself. The powerful smoky octopus intensity with the potato foam and parika served on the side. It is the restaurant's version of Galicia’s most popular tapas.Wagyu Tataki with CherryThe seared wagyu steak is glazed and served with cherry and beetroot. The sweetness and sourness counterbalanced with the savouriness from the delicate fatty cut of beef. Get in my belly!Pre-DessertICED TEA Is it a dessert or a drink? The ice tea has been made into jelly form. The refreshing sour jelly is even more refreshing when it goes with the lime sorbet on top!DessertBANANA WITH COFFEE AND PEANUTS MERINGUE A playful dessert to bring you smile and joy. Crack the nutty peanuts meringue into the coffee sauce and caramelised banana at the bottom. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-08-27
2882 views
未曾到訪過西班牙, 只能以味蕾遊走西班牙, 對西班牙作一個初步的認識。這晚來到旺中帶靜的愛群道, 踏入餐廳被那獨特氛圍所吸引, 感覺很高雅有格調, 看著因颱風和大雨而穿了短褲輕便鞋的自己, 有點不好意思。還好踏入了內廳, 見到其他客人喝酒開懷談笑, 氣氛輕鬆, 便放下心來, 沒那麼拘緊。 Oyster with lemon $100/2 pcs 呈上生蠔的瓶子是酒樽開半做成, 以造形鎖鍊吊於半空, 非常有創意。將生蠔和檸檬拿出來, 才發現檸檬不是真的檸檬, 以檸檬皮釀入檸檬啫喱, 有夠玩味, 檸檬啫喱酸中帶甜, 先吃啫喱再吃生蠔, 生蠔裡也有液態檸檬啫喱, 能帶出生蠔的鮮甜味, 生蠔帶子位已離殼, 方便一下掃進口中, 檸檬調味能蓋掩生味, 生蠔更容易入口。 Razor Clams with Caviar $250/4pcs 非常精美的聖子, 以橙、黃、綠、紫花瓣作裝飾, 加上晶瑩通透的三文魚籽, 底下灑上鹽和以盤子呈上, 尤如藝術品一樣平常我們吃的聖子較薄身, 這款卻是很厚肉, 甚有口感, 肉質鮮嫩, 配上三文魚籽的咸鮮味, 兩者互相輝映海洋的韻味。 Perfect Egg $145/3 pcs 以手指形擺設承托著蛋殼, 十分有趣, 蛋殼內有咸鮮的魚子、嫩滑的燉蛋、軟綿的炒蛋, 輕柔的薯仔泡沫, 以perfect egg為名的燉蛋, 確是實至名歸。 Ham, cheese and truffle Bikini $135 很受歡迎的一款tapas, 新鮮即製暖烘烘的, 薄而脆的三文治, 夾著黑毛豬風乾火腿片、半溶芝士和黑松露醬, 咸香滋味, 邪惡迷人, 有如bikini般誘人, 以此送酒, 是人生一大享受。 Pan-fried Pimientos Del $95 小小的炸燈籠青椒, 一口一件, 口感軟嫩無渣, 輕輕灑上鹽調味已很足夠, 吃到食物的原味, 清香帶甜, 蔬果都可以弄得如此美味, 實在佩服。 Churros $95 這西班牙炸油條是西班牙大熱甜品, 本來我對它沒有好感, 但吃過這個後便改觀, 油條炸得又香又鬆軟, 配上的朱古力醬濃得有點甘苦, 而旁邊的cream是肉桂味帶有少許甜, 非常軟滑輕柔, 口感一流, 這cream是這盤甜品的焦點, 炸油條反成了配角, 無論用什麼東西蘸上肉桂cream, 也都美味, 而我喜歡以油條蘸少少朱古力醬和多多肉桂cream, 味道一絕! 一頓滿意的西班牙晚餐, 環境浪漫優雅, 食物甚有異國特色, 連服務人員也是西班牙人, 價錢比想像中親民, 如愛試不同國家菜式, 來這就對了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)