影片
招牌菜
I have been looking for some weeks now for my favourite Italian-inspired eatery in Wan Chai. This week I decided to try Bellaria, as I have seen it during the day and thought it looked promising. It was around 7pm on a Tuesday so I didn't expect to have to wait for a table and true enough, I was ushered straight in and offered a table, not right in the window and not right at the back by the washrooms, which was nice. The waiter was very friendly and attentive. When choosing an accompanying beer (yes, I am that classy) he recommended a couple from their small but unusual and interesting selection. When I asked if his first choice was strong he chuckled and said that it was pretty punchy. I decided on a boring, lower ABV bottled lager, which I won't name for fear of shaming myself and losing any credence I may have as a food and drink reviewer. I went for a classic 70's starter of prosciutto ham and melon. I'm not too snobbish to admit that I have always loved this plate and nothing this evening swayed me from this way of thinking. We must all agree that few things in life can turn a nice evening into a Dante-esque picture of Hell faster than under ripe melon with your starter. I am delighted to say that the melon was beautifully ripe and full of musky juiciness and the ham was fine but unremarkable. (My persuasion is towards Spanish hams as a rule of thumb, sorry.)For my main course I went for Penne Al Salmone. Penne pasta with salmon, baby asparagus and a light tomato sauce with a hint of cream. I dont like my pasta dishes to be too heavily sauced and this was, for me, just right. The tomatoes had a nice acidity which was cut through with the hint of cream. Basil perfumed the whole plate subtlely and the salmon was a mix of small flakes and larger pieces, all of which were soft, moist and well flavoured. The baby asaragus was largely made up of the stems, I guess the spears were being held back for another dish, but they were fine and cooked with still a little bite to them. I steered clear of dessert for no other reason than it is early January and I am still at that, must try to look after myself a little better phase. The bill came to $270 and change. I thought that $88 was a tad steep for six pieces of melon and prosciutto with a small dressed salad, but hey, this is Wan Chai. So, is this my new favourite Italian in Wan Chai? Maybe not, but that shouldn't disuade you from trying it. I liked it, perhaps you will too.
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本身没有太大期望下入到餐厅，环境和周围的酒吧很融合，一大个酒吧柜。装修雅致舒适，灯光柔和。格仔窗令进餐地方与繁喧的街道隔开，但又看到男男女女名车穿插经过，和酒吧街的联系并不间断。面包篮只有一款面包，是软熟松软的面包，比其他餐厅的硬磞磞面包，这个更深得我心。前菜是当日沙律。上碟己经十分有惊喜，这是我看过最吸引的沙律，蔬菜新鲜，火腿油润，你看到沙律在发光吗？House white wine 很易入口。看著相片，也能感觉到那个醉人的味道……主菜有西冷牛排。牛排厚度有点薄，但口感还是很好。卖相很出众，牛排面的油润肉汁令人很有冲动吃下去。格仔纹要更深刻啊~另一个主菜是意大利饭。里面用鸡肉和菇类烹调，味道极佳。厨师很厉害。甜品是意大利芝士蛋糕配雪糕，为美味一餐画上完美句号。我一定会再来的。
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最钟意约朋友黎呢度食Lunch! 地点方便近地鐡站，仲好近我公司！餐厅size唔大，都几迫！book枱时最后讲唔想坐门口位，坐过2次，客人入黎同出去打开门时会撞到椅背，仲吹d热风入黎！Lunch set 头盘有汤或沙律，杂菜汤好淡味好稀！主菜我最钟意食Linguine 同 risotto!蒜蓉蚬肉意粉，意粉烟靱，蒜蓉香，蚬肉甜！好好食！鲜虾意大利饭，risotto唔会一pat pat, 咬落有口感，同埋用上汤煮，好鲜甜！好多虾，虾肉爽口！甜品必吃香蕉焦糖蛋糕，食落似Banoffee pie, cream又轻又滑，唔会死甜！可惜今日去卖哂，好唔开心.....!
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同事生日话想去食西餐,呢一间上次都有食过,都几好食
前菜烟三文鱼沙律烟三文鱼都新鲜同几香沙律菜好新鲜爽甜沙律汁 有少少creamy 感觉同埋真系好香,真系唔同其他餐厅,出面食唔到的牛扒 五成熟啱啱好唔鞋口嫩身,食到好浓郁嘅牛肉味;出边高级餐厅都未必可以食到呢个牛扒质素。 如果百几蚊只系呢块扒唔系一个餐,我都觉得值香蕉蛋糕好多香蕉肉喺蛋糕里面,甜咗少少
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第一次试e间餐厅系因为团购，第二次黎又系团购哈哈! 其实质素真系几好，气氛亦唔错，只系啲枱放得迫左少少. 讲下啲食物先! 香草包香草味略嫌吾够出，亦吾够松软. 汤睇落去平平无奇，反而有惊喜! 厨师好有心机将材料切得细细粒，每一啖都充满蕃茄红罗白等，口感非常丰富! 两者都可算中规中矩，三文鱼都几新鲜. Pizza 同牛排一齐送到! 牛排超水准，非常淋，有牛肉香，好好味! Pizza 香喷喷!! 芝士满布整个pizza, 蕃茄酱十分开胃，饼底亦好脆!! 每人试一款甜品! Chocolate cake 有得配雪糕，男友系雪糕怪，点会miss. 个cake 个density都几高，有少少似莎利蛋糕. 个tiramisu意外地好食，甜度岩岩好，本身谂住同男友share，点知不经不觉俾完佢试一啖就自己食哂哈哈.
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