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7-min walk from Exit C, Hong Kong MTR Station
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Telephone
26378555
94733096 (WhatsApp)
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Sun
12:00 - 15:00
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
About
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La Parrilla Steak 中環雲咸街同朋友約咗個late lunch，揀咗呢間幾chill嘅扒房。Set lunch好多選擇，仲要性價比唔錯，抵讚！ **前菜**試咗當日嘅南瓜甘荀忌廉湯，好滑好creamy，飲落好暖胃。Steak Tartare係驚喜！生牛肉調味剛好，配埋超脆嘅多士，一口接一口停唔到～ **主菜**叫咗Rump steak (300g)，肉味濃又有咬口，仲配有6款醬汁，每款試少少好過癮！朋友嘅Grilled Spatchcock Chicken都唔錯，皮脆肉嫩。 **配菜**揀咗Brussels sprouts同Field Green Salad，菜夠晒新鮮，清清爽爽平衡返啲肉嘅厚重感。 **飲品**想懷舊一下咁就叫咗Ginger beer，爽口又解膩，真係好耐冇飲過呢種味道！ 環境方面，餐廳幾清靜，枱同枱之間唔會太逼，坐得舒服。傾偈、gathering一流，所以繼上次响北角食過今次再encore！
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If you’re a fan of Argentinian cuisine or simply a steak lover, La Parrilla Steakhouse is one for your bookmarks😋This Argentinian grill, nestled in the heart of Central’s Wyndham Street, captivates at first glance—exposed red brick walls, striking murals, and soft, ambient lighting create an inviting yet stylish atmosphere, the perfect setting for a slow, indulgent dining experience.The meal kicks off with freshly baked herb bread—warm and fluffy within, releasing a delicate aroma with every bite. The beef tartare is a standout appetiser, showcasing fresh, tender beef paired with a mildly spicy sauce that enhances its depth of flavour. Spread over crunchy bread, the combination is simply divine. Empanada de Pollo, the chicken and tomato filling is hearty and perfectly seasoned, enveloped in a golden, flaky pastry that crumbles beautifully with every bite.For mains, the Rigatoni Picante is a pleasant surprise—the rich tomato sauce complements the firm pasta perfectly, while a subtle heat adds just the right amount of kick. The light touch of cream rounds out the flavours for a well-balanced dish. The hanger steak, expertly seared to a gorgeous crust while remaining irresistibly juicy inside, each bite is packed with robust beefy flavour yet never overpowering. With six different sauces to pair, the possibilities are endless, though honestly, even without any sauces, its natural seasoning is enough to shine. This is one steak that deserves an encore!On the side, the roasted cauliflower is wonderfully caramelized, and the garlic truffle mashed potatoes? Pure decadence. Silky-smooth and buttery with the unmistakable depth of truffle aroma, every spoonful feels like an indulgence.Ending the meal with two cups of coffee was the perfect close. Had we not been completely stuffed, dessert would’ve been tempting too! Prices are reasonable (lunch set from HKD218, total bill 682), with quality, ambience, and service all delivering excellent value.
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作為一家隱藏於中環的阿根廷扒房，La Parrilla以傳統炭火烤爐與南美風味為賣點，從肉質選擇到調味風格，均展現了餐廳對阿根廷燒烤文化的深刻理解封門柳（400g, Medium Rare）封門柳（Hanger Steak）作為牛腹部的稀有部位，肉質纖維緊密卻不失柔嫩。此處以炭火直烤至Medium Rare，外層焦脆如炭燒脆皮，內裡呈現誘人的粉紅色，切面滲出肉汁，入口時濃郁的牛肉香氣與炭火煙燻味交織，略帶野性的風味令人聯想起阿根廷草原的粗獷。餐廳選用乾式熟成牛肉，肉質濃縮的風味在炭火高溫下更顯飽滿。搭配有六種醬汁，有兩款偏酸爽清新平衡了油脂感，堪稱點睛之筆。忌廉粟米棕（Creamy Corn）這道配菜以玉米糊（Polenta）為基底，加入忌廉與芝士慢煮至綿密濃稠，口感介於慕斯與布丁之間，奶香濃郁卻不膩口。表層撒上烘烤過的玉米粒增添脆度，頂端點綴焦糖洋蔥絲，甜味與鹹香交疊，層次豐富。 烤八爪魚沙律（Grilled Octopus Salad）八爪魚經低溫慢煮後再炭烤，外皮微焦而肉質彈牙，咀嚼時能感受到鮮味與炭火香氣的融合。沙律基底以火箭菜、櫻桃番茄與烤紅椒組成，淋上檸檬橄欖油醋汁，酸度明亮且帶有微微辛辣，突顯八爪魚的鮮甜。 烤羊肉腸阿根廷香腸以羊肉混合豬腩肉製成，油脂豐腴且香料濃烈（主調為辣椒粉與蒜末）。炭烤後腸衣脆裂，內餡多汁，入口爆出濃郁的煙燻肉香與辛香料的刺激感。搭配的烤檸檬可擠汁解膩，或蘸上餐廳自製的煙燻辣椒醬，增添層次。 人均消費約400-800港幣，以中環地段與食材品質而言，屬合理範圍。推薦給追求肉食本味與異國風情的食客，尤其適合週末夜晚與三五好友共享炭火盛宴。
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第一次食阿根廷菜都幾特別。餐廳本身的麵包都很好食。柔軟又有香草味道。點橄欖油加醋好食。芝士控頭盤兩款都有芝士。烤焗波芙隆芝士波芙隆芝士經烤焗後表面微焦，內裡依然柔滑，香氣濃郁，芝士偏鹹配上烤麵包剛好，簡直是芝士愛好者之選。芝士洋蔥餡餃餡餃外皮微脆，內餡是香甜炒洋蔥與濃郁芝士的完美結合。洋蔥的甜味中和了芝士的鹹香。🇦🇷 阿根廷吉列牛肉嫩牛肉外層炸得金黃酥脆。外層搭配蕃茄、芝士與羅勒葉烤焗。酸甜蕃茄與香濃芝士融化在牛肉上與牛肉很配。Ribeye肉眼扒肉眼扒火候掌握得宜，外層焦香，內嫩多汁，油花分佈均勻，入口即化。牛肉本身味道濃郁。上枱時有六款醬汁好吸引。很有南美風情。更能突顯肉味。
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中環有好多異國風情嘅西餐廳，呢間阿根廷扒房就係其中之一～餐廳用上深色木系、紅磚牆🧱同吊扇打造出少少復古嘅異國風情感覺，特別有情調、浪漫！餐廳主打熟成牛扒，每款牛扒都用自家熟成櫃熟成過，加上用炭爐燒，肉質比較細嫩同重牛味，燒出嚟滿滿炭香，超正！-——————————————🥗◖生菜、蕃茄及紅洋蔥配紅酒醋◗ $98🥟◖碎牛肉阿根廷鹹味餡餃◗ $75呢個鹹味餡餃第一次試，包住啲牛肉碎，加咗啲洋蔥粒，牛肉嘅香味更出同埋更有層次🍤◖檸汁醃蝦◗ $168蝦肉爽彈，加咗少少檸檬汁同柚皮，食落幾refreshing，但甜味就差啲🥩◖牛冧扒◗ 358300g牛扒都只係$400唔使，一個月熟成草飼牛冧扒肉質偏瘦，咬落更有肉香，燒得啱啱好，五成熟又香色水又靚，咬落去唔柴仲好有肉汁！🍝◖牛肉拉古◗ $208麵條有啲似蛋麵，用紅酒汁同蕃茄將牛肋條炆到軟爛，整體酸酸地冇乜油膩感🌟Encore指數：8.5/10
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