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极品雅致．意大利风情晚餐Giacomo Ristorante 📍香港铜锣湾皇冠假日酒店地下Giacomo Ristorante 位于香港铜锣湾皇冠假日酒店地下，极具欧式风情，提供非同凡响的西式晚餐体验。资深的意大利大厨拥有20年高级意大利料理的工作经历，曾在米芝莲星级餐厅任职，主理Giacomo Ristorante，因而对于食材的甄选和烹饪技巧都有著卓越的掌握。这次品味Giacomo Ristorante的菜肴，感觉餐厅不仅能呈现出时尚动感的意式风情，更能让人如同欣赏艺术品般地品味每一道菜肴。从精心挑选的新鲜食材，到细致入微的烹饪工艺，无论是蕴含地中海风情的开胃菜，还是浓郁香醇的主菜和甜点，都能为食家带来一场视觉与味觉的完美享受。刚刚进场，侍应在门口整齐有序地处理客人入座。等候大堂环境舒适，不负客人盛装静候入座。和友人坐下不久，侍应向我们介绍了一款Sparkling Wine，水果味清甜芳香，为其后咸香典雅的地中海菜式作了铺垫。面包摆盘意式芝士面包条外脆内软，鲜麦薄片极脆，长棒精美可口。有十五年历史的黑醋混和义大利橄榄油，点滴撒在面包上，再配搭带古典芬芳cocktail，看出餐厅注重义大利料理细节。Scampi Carpaccio（$480）(Oscietra caviar, sea urchin and citrus cream)这个高级的摆盘融合多元欧式食材，海胆、鱼子细致点缀鲜甜幼嫩的生虾刺身。前菜摆盘非常精美，让人食指大动。青绿的特制汁液雅致地绕了一周，打开美食盛宴的序幕。Black Truffle Tagliolini ($590)(Gorilla Mushroom)餐厅服务员为我们端出一盘来自澳洲的新鲜黑松露块展示，证明黑松露食材来源，货真价实。餐厅介绍道澳洲冬季的黑松露较为高级，属于上位高贵食材。服务人员现场把一大朵黑松露切割散落在义大利面之上，份量庞大丰富，让人满意。黑松露片片鲜色墨黑，香气浓郁地渗入面条之中，久久洋溢不散，是素质的顶级证明。面条在酱汁的润滑下细嫩浓香，淡淡的麦香衬托黑松露的魅力和气息。Red Prawn Spaghetti Chitarra ($680)(With basil and Datterino tomatoes)意籍大厨匠心独运，细致烹调西班牙红，虾肉巨大，内部弹牙清甜，爽滑劲道。大厨运用特制方法，把红虾煮成半生熟，酱汁用香草、蕃茄、虾膏久久熬煮提炼，融合虾膏的浓厚酱滑。我喜欢把丰厚鲜橙色美的虾膏注入丝滑的意粉里面，相融为一体，口感芬芳再三丰富起来。Chocolate Selection 餐厅服务人员拿出一大盒朱古力，让我们挑选尝试。每一款都精致无比，口味纷呈，如咖啡、杏仁等等，浓香非常，为是次高端的用餐体验画上完美无瑕的句号。
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我和男朋友最近在Openrice上预订了一家餐厅，为他的生日庆祝。我们尝试了他们的Degustation Menu 4 Courses价值$1,280。服务员首先端上面包篮，里面有芝士脆片、酸面包和自家制酸种面包。酸面包外酥内软，搭配开胃的蕃茄莎莎小点，非常开胃。前菜有两道（不记得名字）。红虾配上鱼子酱和柚子泡沫，柚子的风味将整道菜提升到另一个层次。另一道是鹅肝配栗子酱汁，口感丰润，油脂适中。主菜：我选择了他们的招牌菜 - Red Prawn Spaghetti Chitarra（需额外加$320）。面条入味，红虾头煮得刚刚好，整碗面条极为美味。甜品：樱桃拿破仑蛋糕配樱桃雪葩。在品尝了这么多美食后，这道甜品依然让人惊艳。外形像一朵花，底部的樱桃鲜甜爽口，拿破仑蛋糕层层脆口，搭配樱桃雪葩的花香味，非常令人印象深刻。餐厅还赠送了一个提拉米苏作为男朋友的生日甜点，让我们感到十分温馨。
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Fassone牛的变化好像有很多记得上一次吃到Fassone Carpaccio记忆犹新牛脂风味丰厚，味浓但又偏偏不会腻拍案叫绝，也不枉其「牛肉界劳斯莱斯」的美誉就这样，Fassone便成了我的「心头肉」之一无论热荤与冷盘，都像蜜糖般吸引· ‒ – — ‒ – ·这次来到铜锣湾皇冠假日酒店 #Giacomo 也是冲著Fassone而来朋友说餐厅大厨的光环也不小 —— 师承多家米芝莲星级餐厅逾20年烹调高级意大利菜厨艺经验blablabla ......就可以下省千字反正自己亲身感受，无论菜色部局、设计与摆盘以至味道都是满分之作· ‒ – — ‒ – ·Bread basket Homemade sourdough 内脆内软配olive oil 吃很perfect，不自觉就吃了大半个Amuse Bouche的Tomato 莎莎甜酸开胃Fassone beef tartare ，一如预期牛油香丰盈没太多调味，咸鲜来自oscietra caviar酸甘笋也有些街解油作用，这组合不很错Scallop轻煎软稔轻煎Scallop入口软稔鲜香同样也是没浓重高味Topping 的Pata Negra Ham 把味道层次都推进了咸中带甜，配红酒油禾余韵更显悠长Main course 是Fettuccine Al Ragu'Di VitelloFassone煮成的小牛肉肉酱淋在homemade fettuccine上面条吸收了肉酱的香气加上恰到好处的嚼劲重碳水但就是令我抗抵不能甜品方面超有惊喜爱cheese 的朋友一定会拍手掌！由主厨精选的3款cheese selection 搭配自制果jam与干果三款thick cut cheese 都太好味遇有little sweet bites 分别是柠檬tart 与松露朱古力不觉太full的朋友，强烈建议要追加个餐后酒Good food, good vibes good ending treats
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同朋友庆祝生日于是带佢黎到香港铜锣湾皇冠假日酒店fine dine入座后先送来面包篮当中我最钟意食sourdough成个面包睇落好绵密外皮香脆 内里口感软绵绵配橄榄油同醋真系perfect👍🏻仲有Amuse Bouche甜甜酸酸 好开胃 👅"FASSONE" Beef Tartare用上来自北意大利既牛肉靓牛自然唔需要太多既调味厨师只用盐同胡椒 就带出生牛肉嘅鲜味香软既牛肉他他 配上高贵得黎又百搭既鱼子酱加上薄切萝卜既爽脆 系好丰富既口感啊🫶🏻.👅Roasted Scallop带子既产地系北海道轻轻煎香过令带子既香味出晒黎加上48个月既风干火腿咸香得黎又软滑.👅Amadai马头鱼用左立鳞烧既方式外皮烧到脆卜卜 好似食紧薯片咁!鱼肉新鲜juicy又软滑 没有鱼腥味用埋意大利青瓜 枪乌贼及海鲜煮出黎既酱汁鲜味重 又fresh又健康.👅Chocolate and Hazelnut黎到极邪恶既甜品时间每个小桶外层都系朱古力脆脆里面系非常香浓既榛子酱啖啖都甜入心😍.总结黎讲用餐体验系非常好服务态度有礼亲切 好注重食客既体验食材用料都睇到大厨既用心同执着非常推介朋友黎体验一下👍🏻👍🏻👍🏻
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I was attracted by their Red Prawn Chitarra and finally got a chance to try their lunch. Their interior design is simple yet elegant. Able to take a few photos before it filled up.The menu and each item was introduced in detail by the server.When the bread came out, I nearly thought they served the wrong appetizer. The focaccia was freshly made and the olive scent was intoxicating. I think this is the first time I even rated the restaurants bread as 5 stars.The hamachi was another excellent starter. The stronger flavor of the caviar and lighter flavors of the hamachi was already well balanced but their tofu yuzu cream made it more appetizing and brought a feeling of summer to the appetizer.Next came their signature dish and the supplement was definitely worth it. The prawn was large and springy. The chitarra slightly resembles a square shape rather than the usual round shape, allow it to soak the sauce more in each bite. The amount of sauce seems not a lot in the photo but that's the exact design of this dish as the sauce inside the prawn's head acts as remaining sauce for the pasta. Each bite of the pasta was extremely rich. This skin of the toothfish was fried to a perfect crunch while the toothfish was really tender. They later explained this toothfish has a higher content of fat than usual, giving its tenderness. Later came the Apricot themed dessert. The aroma of the rosemary was just right without overpowering the apricot and the tartness was perfect for the hot summer.The menu does not mention this but coffee is included.Definitely coming back again
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