影片
港铁尖沙咀/尖东站 J 出口, 步行约2分钟
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踏入 Cannubi，彷佛走进一处永恒的圣殿——经典而优雅，却又令人耳目一新地放松。这里没有丝毫拘紧。1. **小牛里脊肉 (Veal Tenderloin)：** 肉质极致柔嫩的小牛肉，烹调得恰到好处。搭配的食材营造出丰富而精致的风味层次，却出奇地清爽——非常适合夏日午餐。一道真正平衡的料理。2. **香煎干贝 (Seared Scallops)：** 纯粹的盘中完美之作。这些干贝拥有漂亮的焦糖化外壳，内里则是柔软与鲜甜。纯粹的鲜味享受。3. **吉他面 (Spaghetti Chitarra)：** 可说是我尝过最棒的义大利面！香气十足，充满浓郁的蒜香与鲜咸的蛤蜊风味。面条本身更是教科书般的 *弹牙 (al dente)* ——口感美妙地Q弹有劲，令人满足。而那酱汁？简直绝妙！4. **阿拉斯加鳕鱼 (Alaska Cod)：** 即使平常不特别钟爱鱼类，这道菜也让我惊艳不已！鳕鱼肉质异常柔软细嫩，淋上充满活力的番茄海鲜酱汁，让每一口都保持著惊人的湿润、多汁与美味。一道令人喜爱、暖心暖胃的料理。5. **Mayura 和牛里脊肉 (Mayura Beef Tenderloin)：** 入口即化的柔嫩牛肉，带著深邃而令人满足的肉香。真正提升这道菜的是那独特而复杂的酱汁——与我在别处尝过的都不同。它赋予了这道菜非凡的层次感，使其真正令人难忘，美味极了！6. **提拉米苏 (Tiramisu)：** 毫无疑问，这是我吃过最棒的提拉米苏！精致的层次感，奶油馅无比柔滑且湿润度完美。它达到了绝妙的平衡——甜而不腻，毫不油腻，反而轻盈带有空气感。绝对是经典又美好的收尾。---
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k11 musea高级意大利菜### **招牌有机三黄鸡** 「慢烤锁汁，皮脆肉嫩」 香港少见的有机三黄鸡，先低温慢煮再高温烤脆表皮， 肉质细嫩不柴，搭配烤蒜与迷迭香，仅以海盐带出鸡鲜。 ---### **牛肉他他鱼子酱 | Fassone Tartare & Oscietra Caviar** 「生牛肉的柔滑协奏」 牛柳手切成粒，混合酸豆碎、洋葱末提鲜， 顶部铺满奥西特拉鲟鱼子酱——咸鲜颗粒在舌尖轻爆， 配烤脆酸种面包片，冷热交融。 ---### **白芦笋火腿 | 春之旬味** 「当季白芦笋的清甜实验」 法国卢瓦尔河谷白芦笋去皮轻焯，保留脆嫩清甜， 裹一层帕尔玛18个月风干火腿——咸鲜油脂衬出笋的甘润。 ---### **布拉塔 | Burrata & Heirloom Tomatoes** 「水牛芝士的奶香绽放」 普利亚布拉塔芝士球切开流心，搭配有机彩番茄与罗勒油， 番茄的酸甜果香平衡芝士浓醇，作为前菜清爽无负担。 ---### **西班牙红虾意面 | Linguine "Gentile"** 「虾脑精华的浓烈表达」 Carabinero红虾拆肉煎香，虾头熬成浓汁裹住手工扁面， 上桌后侍者会提醒“挤开虾头”——金红虾脑融入酱汁，鲜味飙升。
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尖沙咀有间庆祝生日一流嘅意大利利餐厅😍✨气氛餐具十分有仪式感👏🏻Starter: Burrata作为starter番茄嘅酸甜可以平衡burrata的浓郁，而香草则为整盘菜添加了清新嘅气息。搭配上番茄同香草，整个口感层次丰富，酸甜咸香交织。Main: 肉酱阔条面面条铺上了一层厚厚的肉酱，搭配上阔条面的质地，整个口感非常有层次，面条会吸附住肉酱，带来饱满浓郁嘅口感。Dessert: Tiramisu 浓郁醇厚嘅口感，软绵蛋糕吸饱咖啡，加上浓郁嘅乳酪馅料，整个口感浓郁柔滑。
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Had some friends visiting so we came to the famous 3 Michelin chef Bombana for Italian food! The starter we were offered sour dough bread with an aged vinegar, the bread was warm, soft in the inside and crunchy on the outside, it was very nice indeed.We ordered a roasted octopus, it was done very soft and tender and paired nicely with a citrus dressing. Then we had a burrata cheese on tomatoes, the cheese was creamy and balanced well with the tomatoes. We also ordered the beef tartare, it had a generous amount of caviar, great creamy texture and great balanced flavours.For pastas, the squid ink pasta was very well seasoned and very flavourful! One of the best I’ve had in town. The other two pastas were ok but not amazing. One thing to mention is the portion is not very big. We ordered a three yellow chicken, this might not be their signature dish, to me it was quite disappointing, not only it was bland and not so juicy, which is not what you expect in three yellow chicken. Definitely had better ones at other restaurants. Overall we really enjoyed the starters and pastas. But for the price we paid, I think there are better options.
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今晚去试下K11 Musea间新开意大利菜。意大利菜不嬲系我西餐中嘅大爱，Rosewood间Bluhouse更系我最近一年嘅饭堂之一。既然今晚试新嘢，于是一行四人，三大一细谂住开开心心去试新嘢。坐低点左两个Set Dinner，拣左佢地招牌菜红虾Linguine，加600蚊转个羊肩，再另外加个Cold Cut同Burrata。头盘无惊喜都算喇，最大镬嘅系个红虾Linguine居然系腥嘅！！大佬，你招牌菜黎㖞，只虾腥嘅你都攞出来俾客食嘅？！另外一份pasta系鸡脾菇宽面，唔系我话衰佢㗎，呢个名系佢个waiter点菜嘅时候讲嘅。等左20分钟之后份羊肩上台，一出黎全熟嘅！我心谂PK啦呢镬！好彩都算淋，目测应该系低温慢煮之后再入焗炉，点知又焗得唔够香，嘥时间嘥心机！但系最大镬嘅都系d服务，咁样收费嘅「高级餐厅」，由个captain/经理到个waiter都一直处于嘻笑玩乐状态，只要唔系落紧单，就开始自己倾计。甚至两个同事大声咁话「果个男人要Brandy，条女要whisky」，就算果个客唔识听广东话，你当其他人都唔识㗎。大佬呀，「高级餐厅」黎㗎，识唔识咩叫service呀？！1000蚊per head嘅水平食出花园餐厅咁嘅格局！今时今日嘅香港餐饮业，仲有人愿意俾咁嘅价钱黎捧场食饭，唔该你俾返应有嘅餐饮质数同服务水平人地丫。如果唔系就唔好怨话成日无生意喇，有d餐厅真系帮唔落。
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