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SEPA据悉是香港首间威尼斯菜餐厅,威尼斯语意解"墨鱼",集结传统装潢,菜式,跟现代酒吧,由意大利最年轻二星名厨Enrico Bartolini率领团队构思菜式,致力推广威尼斯Cicheti(佐酒小吃)概念,驻港大厨是其徒弟Tomaso Rigoni.餐厅以18世纪意大利名剧作家果多里Carlo Goldoni的喜剧"Servant of Two Masters"(一仆二主)为蓝本:美食厨房,室内玻璃装饰,面贝,及佳酿分别代表剧中主要角色,若没有看过报导或新闻稿,大家未必可以联想起来吧!?不过做过功课,就会发现餐厅内部装潢确实很剧场布景化,不论吊饰,木窗砖墙,处处透著细节,看得出是用心设计经营过.2013年香港艺术节邀请了英国剧团重新演绎这出闹剧,将背景由威尼斯改成伦敦.当时演出十分成功,满堂笑声此起彼落..适逢Restaurant Week推出特价晚餐,大家觉得一试无坊;没有预设太大期待,因为读过网上舖天盖地的试食稿,一面倒的美词,反而让人有点不安心..即使知道其中合颗人是Catalunya的经营者.我们订了星期天六时半台,抵达餐厅时,已有一两枱𫖶客用餐当中.首先映入眼帘是室内别致密集的装饰,其次侍者们Gondolier的衣著,均流露主题公园式的刻意,不过餐单印制得美伦美奂,是头像造型,确又譲人印象深刻.我们点选了Dinner $398 + Wine pairing by glass (+$60 Pinot Grigio Santa Margherita/Prisecci Santa Margherita){Arancini with home made spicy mayonnaise} Aranchi义式炸物,源于十世纪时候的西西里,传统将吃剩的米饭或意粉搓成球形,沾上包糠油炸而成.内饀通常是ragu蕃茄肉酱,mozzarella或青壴.朋友没有细明这𥚃的版本用了什么材料,可能自己也弄不清,只道是一般炸物,味道蛮可以..{Burrata salad}Burrata意大利文解作buttered,新鲜意大利芝士正宗是以mozzarella包裹stacciatella水牛芝士和厚忌廉,有些流心侧是牛油加糖混合而成.是晚的沙拉,碟面布以茄茸,香草酱和黑醋,配合车厘茄,火箭菜和芝士,义大利国旗颜色组合煞是好看;侍者在顾客跟前另把黑醋淋上白色芝士上,如此神圣的动作,当其时我不明所以,觉得没有必要吧..事后想来,是剧塲式的即兴表现吗?!芝士乳香满泻,幼滑非常,配合沙拉菜的清爽和蕃茄的酸甜,效果很好.{Mortadella, ricotta cheese & black truffle "bombs"}Bomba这种义大利包,顾名思意造型似炸弹,外表chewy-crisp香脆有嚼劲,而𥚃面通心充满热空气.将自家制bomba,酿入水牛芝士及mortadella义式香熏猪肉肠,撒以少许黑松露,很适合用手抓著吃的送酒菜,不吃松露的我亦禁不住分享了朋友一件.{Nduja, zucchini & scamorza cheese "bomba"}将nduja辣肉肠褪衣,与义式青瓜粒及软绵的牛奶芝士加进bomba里面,是为另一㘃味火辣小吃!因为采用大量红辣椒调制关系,做成此猪肉沙乐美肠呛劲十足!{Anchovies focaccia}Focaccia新鲜焗制,清淡芝士配以咸香鳀鱼和新鲜车厘茄,传统的组合,个人很是喜欢,唯一不足处是车厘茄份量太小气,以致缺了适当酸味去平衡和提升整体味道.{Clams Spaghetti}朋友的蚬肉义大利面,说是只有塩味,而缺了海鲜的鲜味,而份量也有点小..{Risotto with asparagus & seasonal black truffle}反而另一友人的义大利饭就满满一大碟,松露份量也毫不吝啬,气势迫人,兼气味迫人!她说米饭煑得刚好al dente,她十分满意.{Beef tartare with 12 seasonings} 至于我选点的tartare生牛肉料理,原来奉客时是一砵免治牛肉在碗中,周围布以十二种调味料,分别是蛋黄,茄汁,芥酱,酸豆,腌青瓜,洋葱碎,干椒碎,柠檬汁,brandy,红葱碎,面包,粗塩等,服务员在顾客跟前简单介绍后询问想加进什么材料和份量多少;其实调味因地而异,通常是加入洋葱,酸豆,黑椒碎和worcestershire sauce,拌好后,面置以生蛋黄.不过当晚即时反应不来,就让侍者每样调味料加进少许..可是味道不甚理想,要再作调味,我个人并不欣赏这个奉客方法,服务生和顾客始终不是厨师,大家来到餐厅是享用专业厨师的烹调成果,否则大家在家𥚃自己剁牛肉自己调味就可以了,何以千里迢迢来到白搅一顿?由于不想作第三趟调味,所以制成品我只吃了一半已咽不下,伴牛肉的面包也没有想像的香脆,可能放久了带韧,亦是引不起食欲原因之一.{Panna cotta with blueberry sorbet}Panna cotta尚算幼滑细致,牛奶跟忌廉比例适中,上面的berry sauce也甜酸得宜,虽然是现成fruit paste味道..只是那枚blueberry sorbet造型不太吸晴,是怕溶化再以液态氮急速冷藏?{Double chocolate cake with mango sauce}朋友的甜点是采用黑白巧克力制成,配以芒果酱..他没有多给意见,只嘀咕有多少义大利元素..?{Coffee}最后以深烘焙咖啡完成这个晚餐,餐厅采用坚持小量生产的Giamaica Afribon Definitivamente Superiore,全Arabica豆,味道奶油creamy,aroma在口腔回荡久久不散,这种醇香是正宗义大利咖啡方有,如此高质素咖啡是整晚最大惊喜.没有戏剧性的演译,别扭造作的包装,我真心感觉舒服,最贴近义大利的原来是咖啡!
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The food here is not good - period. We had the below dishes- carpaccio Di manzo - raw beef was thinly sliced and well balanced with the black truffle. Recommendable.- tartare di rapa rossa - beetroot and tuna was over salted. No good.- prosciutto di Parma - ham had pretty bad fat meat ratio we had to cut the fat away- lobster taglioni - pasta was al dente but lobster bisque sauce was again too salty it ruins the dish- wagyu bolognese - was not bad beef was slow stewed very soft- spaghetti carbonara - too much sauce, feels like a puddle of sauce with little pasta, very salty tooIn general the pasta was al dente but whoever did the sauce will need some cooking lesson !?!?Damage was 922 hkd for 2 people (include a sour and flat prosecco) Tell me if its worth it? I think you know the answer
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Morning! Wait, it should be lunch time here, so good noon! I’ve spent a lovely brunch Sunday with my girls in a Venetian-cuisine restaurant, Sepa, above the Soho gourmet zone in Hong Kong. Yes, Venetian, so it’s Italian cuisine basically, but something just different, like if you know the Venetian style of Spritz (they use Aperol). Anyways, I was not that keen to tell the great difference about Venetian food, but I was impressed and beloved by the lagoon-like vibe including those cute strip tees on their staff!!! How cute and “serious” they could be! We’ve been there for the a-la-carte brunch menu (check menu here) which extends from eggs to pastas. Since I’ve been introduced to their very special and delicious carbonara with 63 degree Japanese egg, pork cheek and 12 month aged parmesan through my boyfriend, I’m literally dreaming and claiming I will go back and order it again. Strongly influenced by the authentic Italian standards from Italian mama and countryside kitchens, I’ve been able to recommend it to everyone who’s wanting carbonara recently and looking for an authentic version with just eggs, cheese and pepper. I suggest to order mezzo maniche (pasta) as so many Italians tell me “Short is the best” (Please if you are an Italian and you don’t agree with that, do shout out and let me know in the comment!!!) The brunch comes with free-flow drinks, opinion on you, but I did like their fresh-made orange juice (I really appreciate the juice squeezed from real oranges), and very impressively, I’ve got a cup of very good cappuccino when we moved to their “secret” backyard garden after the brunch. What a lovely day! I hope you’ve also planned good time in the coming weekend with family and friends, see you soon. xx
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餐厅虽然位于中环半山，但可以用中环半山扶手电梯直达，所以都很方便。餐厅装修好有特色，充满威尼斯风情，高楼底好舒服，还可以坐很别致的室外花园用餐区。Beef Carpaccio我的至爱，生牛肉好嫩滑，伴芝士和火箭菜一起吃，味道真的不错。Cold Cut Plate餐厅免费送的，是上等货色，咸香适中。Prawn Salad沙律菜和冻虾都好新鲜，是开胃之选。Tagliatelle with Salmon菜色很简单但很出色，不但有很多三文鱼，而且面条有质感又很滑身，软硬适中，而酱汁浓郁又充满芝士味。另一款pasta伴肉松，虽然材料普通，但一样很好味。Torta al Limone柠檬批酸酸地，和柠檬皮一起吃不会觉得腻。Tiramisu虽然很软滑，但我嫌它不够酒香，所以始终不是我杯茶。Latte也不错，为这餐很好味的意大利菜划上完美句号。
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第一次试食意大利菜，SEPA装修环境好！食物还可以，可能系restaurant week$398试菜，所以未必系全店最好味嘅野，唯一...上主菜时等咗好耐，呢点令我男朋友好唔满意嘅地方！
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