影片
港铁湾仔站 B2 出口, 步行约4分钟
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开饭介绍
其红色大门予人热情的感觉，而家居风格的装修、及以独特方式烹调的风味菜肴，带来不一样的拉丁美洲飨宴。
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营业时间
星期一
18:00 - 23:00
星期二至六
12:00 - 15:30
18:00 - 23:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
两位来自米芝莲星级餐厅Ando and Mono的主厨坐镇，将新派的拉丁美洲菜系带到湾仔船街！巧妙运用香料和将水果入馔等等鲜明的风格，以及店内的气氛以至餐店和餐垫也都非常精致又美味A fresh iteration of new Latin American cuisine curated with a unique approach here, kudos to the Michelin-starred chefs! Robust flavours of fruits and spices accentuated the distinctive culinary style, and the vibes and decors were amazing too!𓈒𓏸𓐍【𝙎𝙢𝙖𝙡𝙡 𝙗𝙞𝙩𝙚𝙨】꙳ ⋆ 𓈒𓏸 𝐀𝐫𝐞𝐩𝐚𝐬 (𝟐𝐩𝐜𝐬) $𝟗𝟖【Venezuelan corn meal bread stuffed with chicken salad with coriander and avocado】用上委内瑞拉粟米面包，内里放满鸡肉牛油果酱，热辣辣非常好食꙳ ⋆ 𓈒𓏸 𝐄𝐦𝐩𝐚𝐧𝐚𝐝𝐚𝐬 (𝟐𝐩𝐜𝐬) $𝟗𝟖【Argentinian pastries stuffed with hand cut beef stew, olives and parsley served with rustic chimichurri】来自阿根廷的菜式，金黄的酥皮内包裹着炖牛肉和番茜，最令人惊喜的是阿根廷青酱酸甜，而且有浓郁香草香气【𝙎𝙩𝙖𝙧𝙩𝙚𝙧𝙨】꙳ ⋆ 𓈒𓏸 𝐑𝐨𝐬𝐢𝐭𝐚 𝐒𝐢𝐠𝐧𝐚𝐭𝐮𝐫𝐞 𝐂𝐞𝐯𝐢𝐜𝐡𝐞 $𝟏𝟗𝟖【Seasonal marinated market fish, Hokkaido scallops and strawberry】招牌腌鱼，配上北海道带子和士多啤梨，加上洋葱和灯笼椒等香料加上用热情果制成的汤汁非常开胃꙳ ⋆ 𓈒𓏸 𝐎𝐜𝐭𝐨𝐩𝐮𝐬 𝐂𝐚𝐮𝐬𝐚 $𝟏𝟖𝟖【Charcoal grilled Galician octopus, sweet potato mousse, Veracruz pepper sauce】烘烤过的八爪鱼腿非常柔软，加上独特的墨西哥Veracruz酱，味道浓郁，但又清新【𝙈𝙖𝙞𝙣 𝙘𝙤𝙪𝙧𝙨𝙚】꙳ ⋆ 𓈒𓏸 𝐏𝐨𝐫𝐤 𝐓𝐚𝐜𝐨𝐬 $𝟒𝟏𝟖【Iberico pork ribs, blue corn tortillas, huancaina sauce, tomatillo and avocado】烧得刚好的排骨非常软嫩，轻轻一撕就可以骨肉分离，用上经典的粟米饼作底，随自己喜好加上腌渍物和蔬菜，口感和味道一样丰富꙳ ⋆ 𓈒𓏸 𝐋𝐨𝐛𝐬𝐭𝐞𝐫 𝐫𝐢𝐜𝐞 $𝟕𝟖𝟎Yumegokochi rice, white asparagus, piquillo peppers and peas and your choice of.用铸铁锅奉上，日本越光米吸满足料龙虾肉的鲜香，加上白芦笋和甜椒，每一口都超豪华
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跟朋友试下呢间喺湾仔既新餐厅，开左三个月！大厨黎自意大利，喺唔同欧洲国家都做过fine dining 餐厅！好有心同friendly，出黎几次同客人 interact 下攞feedback ！每度菜都用心做，最impressive 应该系个Aquachile（墨西哥腌鱼）！橙黄色既墙几有feel，有张8人圆枱方便多人黎食！不过其他枱唔太大同小小密，摆多几只酒杯有啲迫同有啲嘈，可能 weekend 旺啲！$998/$1288/$1526 for different main courseselection! (see menu）一开瓶费＄500-叫一支免一支开瓶费！朋友识人，请我哋饮多左三款酒，同免多一支开瓶费，耐无饮 limoncello!!
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It was my friend’s birthday. Since she ha slived in South America, we decided to try Rosita as it serves Latin America food.We chose Chef Special and it was indeed very enticing. Each dish was very delicious and immaculate that we enjoyed it immensely. My friend said that the dishes reminded her of the wonderful time she had when living in South America.The servicing staff were also friendly and attentive to our needs. It was a very memorable dining experience at Rosita. Thank you for the fantastic evening!
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服务很好，空间也很舒服，两人同桌须选一样的菜单，很遗憾食物真的没有惊喜，前菜清爽，但主餐份量很少，还以为是一人份，结果是两人份🫣甜点的churros好吃，整体来说，价格稍贵。
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除了时装品牌外, 香港的Fine Dining餐厅品牌, 近年也在积极开拓它们的Second Line, 例如是Octavium的Venedia Grancaffe, Arcane的Cornerstone及Moxie, Estro的Ramato, 以及今次介绍, 来自Mono的Chef Riccardo及Ando的Chef Augustin联手创作的Rosita, 见到他们的名字, 就知道餐厅的风格, 就是走南美及拉丁美洲Fusion路线. 餐厅装修走泥黄木系风格, 比Mono和Ando更Raw. 菜式则由Chef Marco及其团队负责, 除了Rosita他也有自己的Cannoli甜点生意, 毕竟他是意大利嘛! 午市套餐由四道菜的接近$500, 到五道菜的接近$800, 比起Mono和Ando便宜了一截, 但吃罢感觉相当不错, 没有因价就货的揸流摊.打头阵的开胃小食是Arepa这种南美的国民小食, 也就是粟米面包, 和Mono内里的夹馅不同, 这里的相当细小, 一啖一个, 相当热, 热得有点烫手, 再加上外表的焦脆和粟米香味, 就算没有Dipping也相当吸引. 头盘是柠檬腌𫚕鱼, 带子及八爪鱼, 将三类鱼生夹在一起, 从八爪鱼的爽弹, 带子的腍去到𫚕鱼的鲜嫩, 口感层层递进, 再加上柠檬汁为主轴的冻汤, 将三者的鲜味提升, 相当Refreshing. 汤品是Winter Soup, 也是Ando的成名作外婆汤饭的变奏, 由饭变成贝壳粉, 由牛肉变成自家制香肠, 咸鲜度比Ando的浓烈, 香肠的口感同样令人喜欢, 肉质松软, 内里夹著相当罪恶的脂点, 添了不少油香.主菜的猪腩肉是鹿儿岛的黑毛猪, 本身的口感和肉质, 再加上部位的取材, 已有先天优势, Chef烤肉的火候及时间控制得刚刚好, 很有油香和很够肉嫩. 甜薯蓉也够顺滑, 上面添加的火腿更有画龙点睛的作用. 酱汁除了有Jus, 也有克里奥尔酱, 就是柠檬辣椒洋葱酱, 中和了整道主菜的肥腻, 也为其提供微辛的惹味. 另一道主菜是鲈鱼配上青酱, 味道平实, 鱼肉够鲜, 肉质实而不老, 当然相比起来惊喜到就没有前者那么大, 但算是稳打稳扎之作.甜品的海盐牛奶雪糕, 加上自家炒制的爆谷, 以及上面的玉米薄脆, 吃起来口感, 对比相当不错, 有微微的炒香, 但味道还是以雪糕为主, 没有太多冲击, 同样平稳. 最后的Churros比起其他的西班牙餐厅更松软, 本身甜度已够, 但Dipping的自家制焦糖牛奶酱比一般拖肥更有黏度, 奶香更强, 令我还是忍不住一点再点呢!Rosita is the collaboration of Mono and Andō with the leadership of Chef Marco. She provides the fushion Latin dishes with fine dining element. Overall experience is nice. The apperizier, soup, grilled kurobuta pork belly and churros are nice and taste stronger than other restaurants. The second line of fine dining restaurant becomes a trend in HK that allows us to taste the great work with lower price. It is not bad at all.
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