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听朋友之前Restaurant Week 试过唔错所以我黎呢间餐厅。一入到去见到无敌大海景，同埋佢每抬相隔好宽阔，等人坐得舒服享受食物。侍应每黎一样野都会介绍下有咩特别，等人客食O个时可能多D留意。个set包头盘，主菜，甜品，餐饮$248，碟碟份量都唔大，排得精缴为主。但唔驶怕唔饱，因为侍应会不停REFILL 一罗包，入面有4到5款包，好香面粉味。另外仲有一只杯装住蕃薯干同埋几条食落口好似百力滋O既东西，呢只杯亦都会不停REFILL，个蕃薯干又脆又有淡淡蕃薯味，好似食紧蕃薯味薯片，推介。食物质素头盘露笋汤 – O甘大个人第一次饮呢款汤，个汤煮得好结好厚，同埋D露笋味O岩O岩好。主菜炉鱼 –炉鱼点个泡同绿色底汁食，PAT 泡好快会缩，所以要快D点黎食，其实PAT 泡味道偏淡，我觉得似蔬菜味。绿色底汁个味同泡系相似，不过个味道就浓D。炉鱼皮煎得好香，条鱼亦都食都鲜味同唔腥。伴碟D菜有少少调味但唔会好强，食得出本身O既菜味。甜品杂果加梨雪芭 - 梨雪芭味道同一般食开雪芭差唔多，唔会觉得好出色。杂果丝浸住O左淡淡O既糖水，无令D生果变到好甜，夏天食落好凉快D，但令唔同生果个味因糖水变到有D似。最尾送O左碟甜品大杂绘，整到好细好精致，令人唔舍得食，有蛋糕仔，朱古力，Macaroon等等，味道就一贯酒店甜品质素。
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不经不觉，已经是第六次参加香港餐厅周的盛事。虽然参加餐厅周的餐厅为数不少，但水准参次。有些餐厅就只是把平日的 set lunch/dinner lift-and-shift 就说是为餐厅周精心安排的菜单，有点混水摸鱼的成份。当然，参予的餐厅中不乏高质及有诚意的餐厅。Messina便是其中的佼佼者。已经是第二次到访Messina. 当年Messina新开张不久，那次的午饭经验是绝对超卓。但时间久了，她还能维持这样高水平的餐饮服务吗？答案是：愈战愈勇！甫踏出电梯，Messina的经理已在门外礼貌地迎接客人。第一次下午来临时已被它独特的装修及无敌的海景所吸引。那道伞状的顶灯更是它的Signature。事前已跟经理沟通今次会顺道帮朋友庆祝生日。没想到经理竟然特意把private room 安排了给我们！这样的安排是我们都始料不及的！毕竟Restaurant week的菜单已给我们offer了一定的折让。Private room足够十人用膳有余，最吸睛的是那道色彩鲜艳的大吊灯，楼底不够高的话都不是可轻易用上。在充满欧洲浪漫氛围的环境下入座，已为这顿的晚宴孕下愉快的序幕。服务我们的部长很专业，待所有客人到齐时才介绍餐牌的菜色。客人未到齐期间便先送来grissini面包小吃。脆口的Grissini用餐酒杯盛著，酒杯里舖著棕色的海盐，配衬著紫蕃薯干片，活脱脱就是一件桌上的盘景摆设。趁朋友未到齐先看一看Restaurant week 的餐牌。其实菜式的种类先前已从网上看过，让我另眼相看的是原来食店特别为 Restaurant week的客人提供餐酒的特惠 offer，details夹在dinner menu 里供食客细看。分别有 red wine, white wine 及两款sparkling wine。部长对每款酒都有逐一介绍。价钱绝对亲民。廿多三十元已可品尝半杯的餐酒。(题外话，之前我把介绍酒类的小纸张从餐牌翻了出来，部长后来看见，以为是之前工作人员准备失误，立即表示歉意。我立即更正小纸张是自己较早前翻出来的，不是店方的问题。由此可见职员对细节要求的严谨。)最后数位朋友都对off-dry 的sparkling wine有兴趣。部长之前已介绍了这种是一种味道偏甜的餐酒。而off-dry的定义亦正是这样。餐酒清甜而带荔枝味，很适合餐前浅尝。人到齐后，部长便开始介绍菜牌。部长对每一道菜都有不慌不忙的清晰介绍。点过菜后，部长开始为每位客人送上橄榄油。这时大家方知道刚才的grissini不是餐前面包，真正的面包篮现在才上场。出现在面包篮里的，是六款热烘烘的面包饼干。各式其式，任君品尝。不同种类的面包，外脆内软的有，软绵绵的有，但全是香喷喷的非常新鲜。个人而言，仍是香草蕃茄包最得我欢心。看见这种面包篮，谁不会心花怒放？ 面包过后，第一道菜便开始上场。不要以为餐前小吃只是牛刀小试。食店绝对是百份百用心制作。厨师把紫椰菜与松露磨成蓉，再加上煮过的磨菇伴软芝士，上面放上一整大片的黑松露。整碟小吃的精采之处尽归紫椰菜蓉上，每口椰菜蓉都有著松露香，剩吃已非常可口，没想到连同芝士混在一起亦十分匹配。单是一道餐前小吃已赢尽掌声。接着头盘便华丽登场。颇有分子料理的影子。以海胆及皇帝蟹混入鲜奶制成奶冻，每口细滑的奶冻带著突出的海胆鲜味，好得！柠檬泡沫带微酸，舖上少许的黑松露碎，味道新奇且复杂。值得一提的是那一枝枝像珊瑚状的海芦笋，是坊间少吃得到的食材，口感爽脆，一试难忘。这道头盘的矜贵之处，是伴有被喻为"King of the ham"的义大利Culatello火腿，部长说Culatello火腿所选取的都是黑毛猪近臀后腿肉，产量非常少。火腿颜色嫣红，吃下去油脂味重及带有咸香肉味，吃得出是上乘的ham。伴著鲜甜的哈密瓜及无花果，一甜一咸互相平衡，味道出众。吃完头盘，再三回味。与友伴说三道四一会儿，便到主菜上阵的时间。用上高档的蓝龙虾去煮的扁意粉。龙虾鲜味充份被意粉吸收，意粉咬口烟韧，应该是用上00级数的面粉造的意粉。友人对肉质鲜嫩的龙虾肉赞不绝口，但我就没机会品尝 。不过我就稍嫌龙虾肉比较少，卖相亦较食店post 的照片逊色，因为欠缺一只完整的龙虾钳。鲈鱼鲜味十足而且煮得外脆内软。令我觉得啧啧称奇的是，煎得香脆的鲈鱼外皮层只是薄薄的一片，一口咬下去的感觉真像吃著焦糖炖蛋那样。其他伴碟蔬菜都是采用有机蔬菜制作，鲜嫩十足。整碟菜色一点也不觉油腻。贵为餐厅镇店的signature dish，卖相是绝对的独一无二。 部长亦对这道菜的做法有详尽的描述。原来是要先把猪的皮与肉分离，再重新把猪不同肥瘦不同部位的肉再组合酿入回猪皮的外层重新烤焗。制作功序繁复。但出来的效果非常好。猪皮香脆，里面的肉被烤焗后逼出阵阵肉香，果然名不虚传。主菜过后，是时候用雪葩冲淡一下味蕾，去准备甜品的来临。没想到送来的雪葩本身也已是一道精致的甜品。雪葩甜品本身就有五种不同的食材，除了血橙味雪葩外，伴著的还有用干制的血橙 candy,血橙果肉，血橙味分子珠及薄荷粉。血橙味雪葩味道清新但偏甜，给薄荷粉中和一下便刚好，重新refresh了舌尖上的味觉细胞，准备迎接压轴的甜品。我把这道甜品称作桑梅四弄，部长建议食法要由桑梅蛋糕逆时针方向从淡至浓去品尝。桑梅蛋糕卖相小巧精致，我没有吃不知味道如何。 这个云呢嗱奶冻又是另一杰作。做出的奶冻是滑嘟嘟的质感，每一口都夹集著丰厚的云呢嗱香味，奶冻本身不太甜，所以沾上底下的桑梅甜酱便刚好。香味留在口腔久久不散。刚对云呢嗱奶冻流连忘返，上面的桑梅蓉又要带你去另一境界。桑梅蓉打得很幼滑却又很酸，充份去刺激你的味觉，让原先留在口腔的云呢嗱立时被强烈的桑梅果味取代。最后以桑梅果茶作终结。果茶正好缓和刚才强烈的味觉冲击。巧克力 mousse cake 伴云呢拿雪糕，再配以以西西里香桃为基调做出的三种不同口感的side dish，既可装饰，亦可伴蛋糕及雪糕一同食用。个人认为云呢嗱雪糕味道最抢，反而显得蛋糕及香桃蓉的味道不够突出。晚饭最后以 petit fours 及 cappuccino 作终结。餐厅对 petit four 都毫不草率，每件小品都别致出色。单看都觉秀色可餐。整顿晚宴起承转合井然有序，无论食物卖相味道以至侍应的服务都是高水平的。个人觉得连一些高级酒店或米芝莲级的西餐厅都要给比下去。 吃完晚饭后友朋们都非常满意，继续谈笑风生不舍离去。我也不忙拿出相机继续抓拍，美仑美奂的大花灯就成为我最好的模特。下次有机会想试一下Messina的brunch，应该会一样出色。
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一个选择了在星期日的生日饭局,由于有些餐厅星期日休息或只提供buffet,而我们又想fine dinning,结果选了这一间,因为这是一间在Openrice评分很高的意大利餐厅。我们下午四时许在尖沙咀完了一些活动,然后就是食饭,中间无其他活动,于是book了六时晚饭,比平时的晚饭时间早。我们预先book了位,餐厅安排了一张可以看到海景的四人餐台给我们。还未日落,可以清楚看到九龙东的景致。餐厅的空间阔落,台与台之间有很一定的距离,是一个令人感觉舒服的环境。坐下来先有两份以玻璃杯载著的几条幼身脆面包条和两片薯片,看来更似是一件艺术品。接过menu后,同时送上面包篮,有超过5款不同的面包,面包细细个的,可以试多几款。过了一会,餐厅经理便为我们介绍menu上的set menu,解释每一道菜的食材,煮法,非常清楚。如果有食物敏感,也可以向他提出,他会尽量安排,非常贴心。看了一会,我发现Set menu不是太适合我,我打算order a la carte。遇到Menu上有些食物不清楚,餐厅经理会一一解答,态度很好,对于食客是很好的服务,因为可以清楚知道自己会食的食物是什么,是否适合自己。到order时,餐厅经理提出如有需要可以为我们作出改动。因为我husband唔食牛,于是他提议与另一个set menu上乳猪对调;而我其中一位妹妹想食鱼,于是他提议将另一个set menu上的鱼对调,大家都可以食到自己适合和想食的食物。我两个妹妹打算点餐酒,餐厅经理作出了一些推介,但是我两个妹妹有一些要求,于是餐厅有另一为人士专门介绍餐酒,真的很professional。到了正式起菜,先来的是pre-appertizer, 不是在我们order的食物中。那是prama ham配水牛芝士,用上少许厨师珍藏的陈醋,prama ham有淡淡的咸香。然后是我们order的appertizer出场了。我点的是Sardine,餐厅经理说是用很多条Sardine的肉混在一起,再用Sardine的皮包裹著变成一件大的Sardine,卖相很特别,不觉腥。我两个妹妹和我husband order了set menu,appertizer是意大利青瓜配水牛芝士和蕃茄做的sorbet,颜色配搭正正就是意大利的国旗颜色。Set menu有两个main course,份量比正常main course size小,目的是让客人可以多试不同的款式;而我只order了一份a la carte里正常size的main course。当上set menu第一道main course时,为了不想我一个人没有食物,于是餐厅给我一份份量小且用organic蔬菜做的salad,蔬菜清爽。Set menu的第一个main course是乳猪肉煮阔条面,乳猪肉炆得很"淋"。Set menu的第二个main course是慢煮和牛肉,我其中一个妹换了多宝鱼配上香草酱;我husband换了脆皮乳猪,厨师把猪的不同部份混在一起,然后再用脆的乳猪皮包著,底下放了国家级验证的豆做配菜,卖相和味道不错。我order的main course是红虾配阔桶面,有一只连壳的大红虾和几只小红虾,餐厅经理解释红虾去壳后煮会缩小,于是有一只连壳煮。红虾很爽;酱汁是蕃茄连红虾壳一起煮的,食起来红虾味比较浓,阔桶面偏向弹身。食完main course,送上一份pre-dessert的小食,是一小片布冧,配上布冧做的sorbet,清一清口腔才食dessert。Set menu的dessert是cheese cake配意大利车厘子,我就在a la carte menu上选择。同样地,餐厅经理逐一介绍和推介,甚至乎把dessert餐车推出来,可以看见实物,真是照顾周到。最后我选择了开心果心太软,那个流出来的酱汁是开心果做的,不甜,很香的开心果味道,在其他餐厅未食过。差不多准备埋单时,餐厅经理知道这是庆祝生日的饭局,于是送上细小的chocolate mousse给我们,幸好size是小型的,每人一啖,因为我们每人都食得好饱,不想浪费食物。一试这个chocolate mousse,大家都异口同声赞好,chocolate味很浓,但一点也不苦,Good!在这里用餐能够享用高质素的食材,厨师的用心烹调,餐厅经理的贴心服务,舒适的用餐环境,是一间令人满意的餐厅。
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My friend and I had a great time at Messina iL Ristorante. We had Buffalo Tomato Sherbet as an appetizer and it was great. The dish included zucchini and the chef did a great job preserving all the possible flavor of zucchini and I was amazed by the taste. We had to order special meals for main dish because the menu did not have any vegetarian meals. And they were very accommodating and asked our preferences in terms of what to have (pasta or risotto) and what to include (vegetables and mushrooms, etc.). I had fettuccine with rose sauce and vegetables and my friend had risotto with curry and mushrooms. All the ingredients were fresh and the portion was just right. Oh and they served homemade bread while we were waiting for the dish and olive oil that comes with it was fantastic. I would like to visit this restaurant again.
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This restaurant does very fine italian food, and is highly recommended, i will try my best to describe how great this is! Its my second time here, and the quality remains the same!we had a three course meal and it was only 330HKD! I think its very value for money.The Antipesto (appetizer) There were 2 choices, we all chose the Creama di funghi (mushroom soup), the other one was sardines salad. The SOUP was very thick, seems made with a chicken stock therefore the flavour was very rich too and with 3 thin slices of TRUFFLES which were very BIG on the soup!The Piatto Principale (main) There were 3 choices,but my family was also here, so I asked them to chose other main dishes that I didnt. Therefore I tried them all, 1) Linguine alle Vongole (Clam Linguine) this was the best one according to our family vote, the clam were very fresh and imported from EUROPE!2) Dentice al vapore (Steamed red snapper) this was OK not too surpised in flavour, but fresh. 3) Maialino croccante (Suckling Pig italian style) I thought this was the best, this was recommended by the chef, it looked like a sausage role, but no pastry outside, rather they used the suckling pig's crispy SKIN as a wrapper, then they slow cooked the pork which made the flavour enclosed within the meat. Not much seasoning was added, therefore, my parents thought it was not salty enough. For me, it was just right. Dolce (dessert)There were two choices, we tried both.1) Cannoli Siciliani, with figs and prickly pears which were very fresh.2) Tiramisu, the all time italian favourite, they didnt use LADYFINGER as the base, rather they used a thin layer of espresso jelly to bring out the flavour. It was special and matched very well with the home made gelato. Remarks: 1) The set does not include drinks2) The service was great, as I am a pregnant girl, they immediately asked me if any food allergies/things to avoid3) There were bread and cheese sticks free for refill and freshly made which goes very well with the soup4) The petite four at the end is special with macaron as well5) Saturday lunch does not require booking as not many people6) Sunday brunch is a different MENU will try later and update
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