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8-min walk from Exit E3, Sheung Wan MTR Station continue reading
Telephone
29811418
Additional Information
https://gustaci.wild-webdev.com/
Opening Hours
Today
00:00 - 22:00
Mon
Closed
Tue - Sun
00:00 - 22:00
Payment Methods
Visa Master Cash AE UnionPay
Number of Seats
120
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Phone Reservation Details
Delivery
10% Service Charge
Outdoor Seating
Review (16)
Level4 2021-04-14
2547 views
自從兩年半前三個貴妃吱吱朕一役後JJM這組合也再沒見過面!近月疫情稍退是時候相聚一夜了,找了數間餐廳最我們選到開業只有數月的Gustaci Pizzalounge晚餐。座落於PMQ 元創方的Gustaci Pizzalounge環境很舒適悠閒,餐廳內設有酒吧和露天茶座,供應著傳統正宗意大利菜、地道手工意粉、手工薄餅、甜品及美酒。清風送爽的小週末夜我們被安排坐於舒適的露天茶座,我們三個貴妃就在此處再重聚!安座一會點好晚餐和飲品後招呼週到的侍應Winnie端來了麵包籃,外脆內軟的麵包沾上油醋享用好味得我連吃兩件真是罪過罪過!!飲品我跟Jannis各選了心水的Cocktal,她的選擇是Mojo Mojito$108以Rum酒配芒果、木瓜、青檸及薄荷葉混製而成,我試了一口芒果味比較突出,喝下去口感挺清爽而且味道甜美。而Jessie則背棄我們轉投Mocktai一票!她選了這杯火紅美極了的Bellissima$80,這杯以不含任何酒精的Seedlip Garden 108 、紅莓、玫瑰 及檸檬來調成,賣相冶艷非常真的相當吸引耶!但我一看Drink List已盯上了這杯il Verde$108,這杯綠色的以Gin、接骨木花liquor、青瓜汁、柑橘、羅勒及苦橙Tonic來調成,三朵燦爛的小花浮游於酒中未喝已感覺到那份清新!這杯il Verde喝下青瓜味非常搶鏡加上有我喜愛的接骨木花,完完全全攻陷了我的心靈之中!來到食物環節我們選了沙律、意粉和Pizza各一客,沙律是L'Insalata di Polpo$135,醃章魚、薯粒、BB菠菜、刁草和橄欖油食材簡單直接!醃章魚切得太薄令口感稍遜而且亦沒多味道,絕對是這沙律敗筆之處!!可幸有爽口的薯粒和嬌嫩的BB菠菜,為瘦削的醃章魚取回不少顏面。意粉我們選上Spaghettini alla Carbonara$135,這個以黑胡椒和香料醃製的Guanciale Ham豬頰肉煙肉、Pecorino Cheese羊奶芝士來炮製的Carbonara,完全沒放忌廉在內吃下仍然Creamy非常,而且蛋和芝士也非常濃香,但謹記必須快快品嚐因為拌醬很快便會凝結,口感便會變得糊糊的怪難吃呢!最後是我期待的Pizza Time還原基本步我們選了最經典的Prosciutto$180,由薄至厚的餅底內裡材料包括有Parma Ham、Parmesan Cheese和Mozzarella,絕對是客份量十足的Pizza!餅底由薄至厚的鋪排看到薄的位置過於濕潤以致軟爬爬,口感當然是叫人無奈吧!可幸的是Parma Ham和芝士的鹹香是我喜歡的,否則這Pizza真的太太太叫人失望了!吃飽往洗手間回來後忽然見到檯上多了一枝酒,原來是送給我們品嚐的餐後Limoncello檸檬酒!嗜酒的我當然歡迎之至啦!而且更跟整夜也招呼週到的Winnie碰杯,大家見到的美食照片全靠她幫手打燈真的居功至偉呢!三個半小時飛快地消逝我們三個貴妃已密謀再聚會,真的教我非常期待等我想定下趟吃什麼先嘻嘻! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
// 🇮🇹 𝙄𝙩𝙖𝙡𝙞𝙖𝙣 𝘿𝙞𝙣𝙞𝙣𝙜 𝙖𝙩 𝙃𝙞𝙨𝙩𝙤𝙧𝙞𝙘 𝙎𝙞𝙩𝙚 - 𝘽𝙊𝙉 𝘼𝙋𝙋𝙀́𝙏𝙄𝙏 🍕 //-Lip-smacking Italian dishes will never get underrated and I’m all about those authentic recipes!🍽 Located in the heart of a historic site PMQ, 𝐆𝐮𝐬𝐭𝐚𝐜𝐢 𝐏𝐢𝐳𝐳𝐚𝐥𝐨𝐮𝐧𝐠𝐞 bring forth true Italian flavors with wide selections of classic Neapolitan pizza and pasta, under its chic interior décor.🍴🍸-▪️𝐋𝐞 𝐏𝐨𝐥𝐩𝐞𝐭𝐭𝐞 𝐝𝐞𝐥𝐥𝐚 𝐍𝐨𝐧𝐧𝐚 - 𝐀𝐍𝐓𝐈𝐏𝐀𝐒𝐓𝐈▪️[𝐇𝐊$𝟏𝟑𝟓]With its dainty tomato purée tasted with slight natural sourness🍅, the braised meatballs were incredibly flavored with parmesan & parsley, incredibly succulent and appetizing!🔝-▪️𝐂𝐚𝐥𝐳𝐨𝐧𝐞 - 𝐏𝐈𝐙𝐙𝐀▪️[𝐇𝐊$𝟏𝟔𝟎]A must-order classic Italian oven-baked folded pizza for its delicious stuffings.🍕Flawlessly flavored with tomato sauce, and stuffed with ricotta cheese, mozzarella, salami, and seasoned with black pepper for perfection!💯-▪️𝐒𝐩𝐚𝐠𝐡𝐞𝐭𝐭𝐢𝐧𝐢 𝐚𝐥𝐥𝐚 𝐂𝐚𝐫𝐛𝐨𝐧𝐚𝐫𝐚 - 𝐏𝐀𝐒𝐓𝐄▪️[𝐇𝐊$𝟏𝟑𝟓]Cooked with a classic yet traditional carbonara recipe🍝, every strand of the spaghetti was covered in delightfulness from the mix of egg and pecorino cheese; al dente in texture & super lip-smacking with Guanciale ham and black pepper!💯-▪️𝐃𝐞𝐥𝐢𝐳𝐢𝐚 𝐋𝐢𝐦𝐨𝐧𝐞 - 𝐃𝐎𝐋𝐂𝐈▪️[𝐇𝐊$𝟏𝟏𝟎]Made with refreshing lemon sponge cake covered in silky whipped cream, this dessert was sugary but not overly sweet in flavor, and with a melt-in-your-mouth texture.🍋-▪️𝐢𝐥 𝐕𝐞𝐫𝐝𝐞 - 𝐂𝐎𝐂𝐊𝐓𝐀𝐈𝐋 𝐃’𝐀𝐔𝐓𝐎𝐑𝐄▪️[𝐇𝐊$𝟏𝟎𝟖]An eye-catching cocktail 🍸 created with classic Widges gin for a balanced dry, mixed with elderflower liquor, citrus, basil, bitter orange tonic for a fizzy sensation, and cucumber juice for a refreshing taste & a distinctive color.👌🏻-▪️𝐁𝐞𝐥𝐥𝐢𝐬𝐬𝐢𝐦𝐚 - 𝐀𝐏𝐄𝐑𝐈𝐓𝐈𝐕𝐎 𝐀𝐍𝐀𝐋𝐂𝐎𝐋𝐈𝐂𝐎▪️[𝐇𝐊$𝟖𝟎]By adding red fruits, cranberry, and rose, this mocktail was presented in an appealing color with natural sourness; undoubtedly palate-cleansing with cordial, lemon, and Seedlip Garden 108!🍒-▪️𝐆𝐞𝐥𝐚𝐭𝐨▪️[𝐇𝐊$𝟑𝟎]Homemade gelato with a silky and dense texture!🍨 We got nutty almond flavor and refreshing strawberry flavor respectively, both tasted satisfying to top off the meal!-// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 💞 // continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
𝘗𝘔𝘘 近期新開意大利手工薄餅餐廳 𝐆𝐮𝐬𝐭𝐚𝐜𝐢主打即叫即做既正宗拿坡里手工薄餅!口感鬆軟煙韌!亦有唔少意大利南部經典菜式。夜晚嚟到,相當有氣氛!餐廳裝潢有心思,牆壁上有唔同既畫作,更設有露天用餐區,好啱同朋友嚟𝘤𝘩𝘪𝘭𝘭 下,飲返兩杯。𝒜𝓃𝓉𝒾𝓅𝒶𝓈𝓉𝒾 ▪️𝙇𝙚 𝙋𝙤𝙡𝙥𝙚𝙩𝙩𝙖 𝙙𝙚𝙡𝙡𝙖 𝙉𝙤𝙣𝙣𝙖 $135𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘮𝘦𝘢𝘵𝘣𝘢𝘭𝘭 質地較為鬆散。入口肉味好濃,牛味尤其突岀,更帶淡淡焦香。特別鍾意佢既蕃茄醬,甜酸平衡得好好,更有細碎既蕃茄蓉。𝒫𝒾𝓏𝓏𝒶▪️𝘾𝙖𝙡𝙯𝙤𝙣𝙚 $160意大利半月形既口袋𝘱𝘪𝘻𝘻𝘢!其實就係將舖左餡料既𝘱𝘪𝘻𝘻𝘢對摺左焗~ 所以食落比餐廳另一款𝘱𝘪𝘻𝘻𝘢厚身。入面塞滿餡料!中間位超𝘴𝘰𝘧𝘵!啖啖帶奶香既𝘳𝘪𝘤𝘰𝘵𝘵𝘢 𝘤𝘩𝘦𝘦𝘴𝘦 同 富鹹香既𝘴𝘢𝘭𝘢𝘮𝘪 。而邊邊位就係厚厚既批邊,雖然只得麵粉,但口感一樣咁正!外層焦脆,質地煙韌!真係勁推薦呢款!▪️𝙁𝙪𝙣𝙜𝙝𝙞 𝘾𝙖𝙧𝙙𝙤𝙣𝙘𝙚𝙡𝙡𝙞 $145呢款係適合𝘷𝘦𝘨𝘦𝘵𝘢𝘳𝘪𝘢𝘯食既𝘱𝘪𝘻𝘻𝘢!𝘱𝘪𝘤𝘬𝘭𝘦𝘥 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴 爽口微酸。𝘺𝘦𝘭𝘭𝘰𝘸 𝘤𝘩𝘦𝘳𝘳𝘺 𝘵𝘰𝘮𝘢𝘵𝘰 清新𝘫𝘶𝘪𝘤𝘺。芝士味低調,唔會搶咗其他食材嘅味道。𝘱𝘪𝘻𝘻𝘢 味道較一般既清淡,但同樣可口~ 算係比較健康既一款?!𝒫𝒶𝓈𝓉𝑒▪️𝙎𝙥𝙖𝙜𝙝𝙚𝙩𝙩𝙞𝙣𝙞 𝙖𝙡𝙡𝙖 𝘾𝙖𝙧𝙗𝙤𝙣𝙖𝙧𝙖 $135家姐每次見到𝘤𝘢𝘳𝘣𝘰𝘯𝘢𝘳𝘢都會忍唔住嗌。今次呢款 家姐表示值得回頭!每條麵條都沾滿蛋汁,𝘤𝘳𝘦𝘢𝘮𝘺淡淡蛋香。半肥瘦既𝘎𝘶𝘢𝘯𝘤𝘪𝘢𝘭𝘦 𝘩𝘢𝘮 充滿鹹香!仲帶淡淡芝士香。唯獨份量偏少,唔夠喉!𝒟𝑜𝓁𝒸𝒾▪️𝘿𝙚𝙡𝙞𝙯𝙞𝙖 𝙇𝙞𝙢𝙤𝙣𝙚 $110𝘈𝘮𝘢𝘭𝘧𝘪𝘵𝘢𝘯 𝘭𝘦𝘮𝘰𝘯 𝘴𝘱𝘰𝘯𝘨𝘦 𝘤𝘢𝘬𝘦 𝘸𝘪𝘵𝘩 𝘸𝘩𝘪𝘱𝘱𝘦𝘥 𝘤𝘳𝘦𝘢𝘮蛋糕好鬆軟濕潤,近乎入口即融。外層既𝘤𝘳𝘦𝘢𝘮輕盈,帶檸檬清香,甜度恰到好處。中心同樣有一層𝘤𝘳𝘦𝘢𝘮。整個甜品食落無想像中咁甜膩,但味道比較單調,唔太有驚喜。𝒞𝑜𝒸𝓀𝓉𝒶𝒾𝓁▪️𝘽𝙡𝙖𝙘𝙠 𝙈𝙖𝙢𝙗𝙖 $108初初入口好香咖啡味!帶淡淡黑朱古力同橙皮香。𝘊𝘰𝘤𝘬𝘵𝘢𝘪𝘭 甜度偏高,酒味突出。隨住時間流逝,朱古力變得突出,甜度亦慢慢降低。咖啡、朱古力、酒 變得越嚟越融洽。呀妹表示呢杯𝘊𝘰𝘤𝘬𝘵𝘢𝘪𝘭 擺得越耐越好飲。▪️𝙄𝙡 𝙑𝙚𝙧𝙙𝙚 $108打卡一流既𝘊𝘰𝘤𝘬𝘵𝘢𝘪𝘭 !飲落淡淡青瓜同柑橘味,草青味唔會太重。相當清新易入口,幾適合女仔飲。酒味隨時間慢慢變得突岀~整體而言,夜晚嚟到相當有氣氛,食物有水準,特別鍾意𝘾𝙖𝙡𝙯𝙤𝙣𝙚。𝘱𝘪𝘻𝘻𝘢 價錢相宜!而其他菜式定價較高。但係都好推薦大家嚟試下香港好少見既𝘾𝙖𝙡𝙯𝙤𝙣𝙚!順便同朋友飲返兩杯𝘤𝘩𝘪𝘭𝘭 下~ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2021-02-28
1562 views
New Italian restaurant to try for dinner. 4 of us ordered to share the burrata with tomatoes and toast, the montanarine selection, meatballs, lasagne, yellow tomato ravioli and truffle pizza.First of all the bread was a disappointment. HARD. The breadmaker amongst us explained that the dough prob hasn’t risen enough. After taking one bite of the bread I hardly had any expectations for the rest of our meal. Burrata was ok only, I’ve had better at other restaurants, ditto for the tomatoes that came with it. The toasted bread- again so hard I worried about getting mouth ulcers.The montanarine originated from Naples, being small discs of dough deep fried on both sides. Toppings in our selection included different kinds of cheese. Didn’t taste oily, but not as crunchy as I would have hoped. Still yum tho. Meatballs and lasagne were good (but tasted no different from the ones I make at home 🤗... honestly I don’t see how lasagne or meatballs can go wrong ....).Yellow tomato ravioli was a pleasant surprise. Although a lot of cheese inside, balanced well with the yellow tomato- very refreshing.Truffle pizza was good. It was soft and not too doughy. Although I normally preferred crispy crusts, these actually reminded me of the time when I was in Naples. Authentic is the word. To finish off we ordered the lemon sponge cake and the rum cake. I’m not a fan of rum but it felt like one could get drunk eating it. Lemon cake was good- soft sponge.Didn’t like the bottle of Sicilian wine (Tenuta Tascante) we picked from wine list. Very acidic and no layers at all. In summary, worth trying for pizza lovers- esp if you like the soft doughy types. Order the montanarine as well. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Summary: Fantastic casual Italian food and amazing Napolitano pizza in an airy, comfortable space, with terrific service and a real bar. A much-needed addition to PMQ, and a splash of life in Soho, which really needs it. Thank goodness for Gustaci!I love PMQ. Unlike Tai Kwun, it's mostly stores, not food or cultural exhibits, and as such, offers a large variety of overpriced shops, offering nominally useful to completely superfluous goods. With a focus on local producers, it's testament to HK's success and development that PMQ can continue to exist in such an economically prime area. It's a great place to leisurely walk around for an afternoon, browse through the sheer randomness  and ponder who actually buys this stuff.What it has never had though is a great casual restaurant.  I go to Sake Central more than I see my mother, but its menu is more for snacking or for an expensive small bites-type meal. I'll save my dislike of Sohofama for another time, and Louise (and even the previous Aberdeen Street Social) is in a different category altogether. That has changed, with Gustaci replacing the overly-small-ticket-size-for-such-a-giant-space Taiwanese hangout Garden Meow on the ground floor of PMQ. Gustaci has converted that bubble tea cafe atmosphere into a kind of hipster industrial thing, with dim lighting, giant mirrors, and lots of partitions, but with a giant open-air seating area. Most importantly, they've brought in an Italian-made high-temperature electric pizza oven, which apparently goes up to 500 celsius, and I'll tell you, I think it's the future.We went on the first night of dinner service in 2021 (lifting of Covid dinner restrictions Feb 18th!), and apart from a (fortuitous) mistake they made with our order, their staff were on point. Here's the menuProper attention paid to pizza selection! Montanarine (Montanara) I didn't recognize - it's a hollow deepfried pizza-dough ball that's a lot lighter than you'd imagine. From the Atlas Obscura, "To make the dish, chefs drop a disc of uncooked pizza dough in hot oil for about a minute, then top the puffy fried dough with marinara and cheese. To melt the cheese and char the crust, they bake it for another minute in an oven." Pricewise, the food is very reasonable with all pizzas but the premium ones between HKD 100-180, and appetizers/pastas in that range as well. Frankly, the pies are underpriced, given their quality and nearby competition. Desserts at $110 each seems high, but we didn't get to try them so can't comment. Alcohol-wise, it's what you'd expect from Central-Soho i.e. quite steep.Here's what we had:Eggplant ParmIf you like this dish generally, this is a terrific example, but if like me, you find it all too oily and heavy, Gustaci's version won't change your mind. The cheese top layer should be singled out as perfectly grilled, providiing a firmness which this dish otherwise lacks - the rich cheese, tangy tomato sauce and neutral eggplant layers always end up as a single yielding bite, that while sinfully delicious, has always felt a bit gloppy to me. Eating half was still too much for me, but my first bite was unreservedly satisfying.   As an aside, I was wondering while eating this why it and other Parm (e.g. Chicken) dishes are called [...] Parmigiana given that they don't actually use a lot of Parmigiano-Reggiano. Long story, but it's probably from Naples and, yes it's because of the cheese (not because the dish is from Parma).  More on the pretty interesting etymology : https://bit.ly/3u81kUZRucola Salad with Parmesan It's a nicely dressed rocket salad with fresh figs. Won't set your world on fire, but a nice change from all the heaviness. We didn't order this, but the server classily told us to keep it after we informed him. Pumpkin MontanarineAiry, crunchy, and without much oiliness, it’s actually pretty deliciousSome comments about the pizzaI'm not sure if this place is trying for AVPN (official certification as Neapolitan-standard pizza), but the quality is right there with the best I've tried in Japan (the only place I've tried AVPN pizza!).  Their pizzaiolo is AVPN trained according to the host.I had thought wood-fired ovens were a must but apparently not; from the AVPN International Regulations ,"The use of a gas fire or electric oven is allowed in the presence of documentation attesting to the impossibility of installing a wood-burning oven. The gas or electric oven must correspond to the certification parameters approved by the Association." The host was telling us their oven gets up to 500c, which is the temp required for proper AVPN pizza (450-500 degrees), and without heat spikes from new logs being added, it's more consistent. I had my doubts, but I was very surprised by the results; one of the great corniciones (the ring around the outside of the pie, usually called the crust, but not in Naples) in HK; soft but not doughy, flavorful but not salty, firm with the requisite scorch marks on the outside but not burnt; simply fantastic.  It's a very thin pie, in line with AVPN regulations, and it's probably best eaten with a fork and knife. Make sure you ask for their olive oil, which is fruity, full of freshness and the perfect complement with the incredible crust. The only critique I have is the tomatoes in the base need a bit more salt. Currently they provide an acidic but nondescript complement to the pies. If they are using San Marzano tomatoes (which they should), their savory flavor should be highlighted a bit more. Having them stand out as a key ingredient (which they are) would elevate the whole product. We asked the server for their specialties and we were recommended:Capricciosa Pizza (HKD 145)Full of ingredients, including plenty of my beloved olives - a lighter-flavor pie given they use vegetables and ham not sausage or pepperoni, but the mix of ingredients is tasty, and a nice contrast to the other pie we had. Diavola Pizza  (HKD 175)Personally, a bit too heavy and spicy for me; couldn't taste the tomatoes at all; but my friend enjoyed it. Good quality spicy salami and generously distributed. Both pies were simply fantastic, and I'm still wondering why they are so affordable. They are cheaper than all the other major Neapolitan pizza places (Babacio, Ciao Chow, definitely Motorinos), in a very cool space right in Central. The quality is as good or better, and they are generous with toppings. I really can't recommend their pizza enough. Overall, so happy that this place was as good as it was. They offer some amazing pies, and it was cool to see an electric oven produce a Neapolitan-quality crust. The service is great and the space is inviting; the open-air seating area is going to be a HUGE hit. Great to see PMQ finally get a normal restaurant we can come back to over and over again, especially at these prices. It's also a much-needed boost to Soho, which has not weathered Covid well. A walk down Elgin is incredibly grim, with more than half the shop lots shuttered, and Staunton is now even more full of generic bar/restaurants which have no culinary value-add. Gustaci is a breath of fresh air, and I hope they succeed. Pay them a visit!  continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)