影片
港铁西营盘站 A1 出口, 步行约6分钟
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营业时间
星期一
全日休息
星期二至四
12:00 - 14:30
17:00 - 22:00
星期五至日
12:00 - 14:30
18:00 - 22:00
以上资料只供参考，请与餐厅确认详情
始于1976年，Trattoria del Pescatore上年年初由意大利米兰越洋过海，于港岛上环落户 餐厅秉承意国南部Sardinia 萨丁尼亚的烹调风格，擅将传统菜式加点心思，以新面貌示人 虽然没有铺天盖地的大肆宣传，但因著在意大利的口碑，香港店亦吸引不少饕客闻名而至 为庆祝香港店开业一周年，米兰总店特意设计了周年纪念套餐，菜式配搭更是香港店独有 而米兰店总厨Andrea Bortolotti亦在专程来港一周担任客席主厨，大显厨技 一周年纪念尝味套餐包括五道以新鲜海产入馔的意式菜肴 海鲜菜式一向单价都比其他食材为高，而且是限定餐单，叫价$1400+10%两位也属合理 Baccalá Mantecato alla Veneziana su Crema di Ceci con Cipolle Agrodolci Venetian-style Salted Cod on Chickpea Cream & Glazed Red Onions 腌鳕鱼肉细绵不腥，点上奶润，配酸甜红洋葱很开胃，而稠浓鹰嘴豆泥令食感更是丰富 最近天气闷热翳焗，这道前菜来得刚好，既实在又点题，吃罢亦不觉腻滞 Capesante Scottate su Purea di Patate al Tartufo Seared Hokkaido Scallop on Truffle Mash 金黄焦痕叫人口水直流，确实嫩腍厚肉又不韧口，调味点到即止，未会盖过贝肉清甜 Cernia Rosolata su Crema di Finocchi e Cipolle Agrodolci Seared Grouper on Fennel Cream & Glazed Red Onion 进入戏肉，迎来煎得皮脆肉香的龙趸鱼柳，细致紧实又弹牙，无腥味，更是无骨净肉 茴香忌廉添上淡淡油润，只是相比之下，作装饰用的黑醋汁较合我口味呢 Calamari Ripieni Sardinian-style Stuffed Whole Squid on Light Parmesan Polenta 平日吃到的酿鱿鱼都是酿饭，但今回则是带有芝味奶香的巴马臣芝士粟米糊馅 鱿鱼软弹不硬韧，内里满是细滑糊馅，拌有雅枝竹粒增添嚼感，切开时小心会爆浆啊 Gnocchetti Sardi Marmilla Sardinian Malloreddus with Red & Pink Prawns, Swordfish & Sweet Peas +$100 满碟热情橙红色，意粉看著似我们熟悉的薯面团，不过这其实是Gnocchetti Sardi 小小的贝壳意粉吃著是同样地烟韧，咀嚼间有点麦面香，酱汁带点甜味，味道颇顺口 海鲜料亦算丰盛，单是小虾都至少有六只，又有紥实剑鱼肉粒，吃起来便更富层次 如果喜欢甜食，可以考虑加点餐后甜品；与友共尝，我们各选一款心水再分享 Chocolate Tartlette with Italian Cream Custard & Strawberry Carpaccio +$100 精致卖相引来大家注意，片片士多啤梨果肉下所藏的是甜滑吉士及厚脆朱古力挞底 而French Pear Tart +$100挞皮脆中带轻轻酥感，伴上清甜又保有水分的梨肉也不俗
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悲愤交集的七一游行后，继续分享治疗人心的美食，平静一下心情：去年六月，于意大利米兰享负盛名的海鲜餐厅 Trattoria del Pescatore 于香港正式开幕，一直留在 Wishlist 中，终于日前去了一吃圆梦。餐厅位置介乎上环及西营盘之间，店内充满欧陆小馆子风情，环境简约而优雅；用餐气氛十分适合轻松写意，让人暂时将近日的负面新闻及思绪都抛开。 十年前到访米兰时，逗留时间太短，未有机会到访超过40年历史的意大利米兰总店；还好香港店的餐牌和总店有十分相似，而且不少都是我喜爱的海鲜，自然吃得份外开心。开餐前先享用热腾腾的面包碟，配上店内浓稠香甜的黑醋，还有香醇优质的橄榄油，很是美味。 这里的两道菜／三道菜午餐收费 $278／$328，内容都几合胃口就来了一份。头盘有四款选择，这天点了清新可人的 Mixed Salad with Burrata Cheese，富有奶香又流心软滑的 Burrata 芝士份量慷慨，配上清甜车厘茄，以及恰到好处的黑醋调味，滋味极佳！芝士瘾起，之后又加点一份 Grilled Scamorza；Scamorza 是一款来自意大利南部的牛奶芝士，软滑质感有点像 mozzarella 但又结实一点，最大特点是带点烟熏香气，经香烤后有点像 Raclette 但香味更盛，绝对是芝士不可错过的美味之选！另一头盘／小吃是 Kadaifi Prawns，炸虾肉质鲜甜、绝非一般雪藏货可媲美；外边包围著的是丁点不油不腻的脆炸意粉丝，为菜式添上香脆美妙口感。来到主食环节，其实店内也设有 Kid's Menu，如这 Fish & Chips 就非常符合小朋友的口味，妈妈我也不与 Matthew 争食了～因为，我要留肚给丰富的主菜啊！午餐加钱可升级 Spaghetti with Clawed Lobster，浓香的茄酱、鲜甜巨大的龙虾，整份意粉用料及鲜味都是十足，份量庞大而且满有口感，带来充充足足的饱肚及幸福感！但更出色是用上意大利红虾制作的 Red Prawn Spaghetti；其实两款意粉色泽及味道有点近似，但红虾意粉的酱料中也加入红虾肉来制作，所以味道特别鲜甜、浓厚，每啖都是挡不住的意式风情！当然鲜甜又多膏的两大只红虾，也是美味亮点。其实店内还有很多款招牌鲜味意粉如乌鱼子意粉，但胃纳有限要跳到甜品环节了～这天分享了味道香浓的自家制开心果雪糕 Pisctachio Gelato，以及 Baked Apple Flan with Salted Caramel Gelato，除了苹果薄批质感及口味一流，那盐味焦糖雪糕也太赞了吧？
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The food is actually not bad. Simple and quite delicious. Ambience is ok, staff is friendly and service is attentive. However, it is a bit overpriced. HKD150 for 8 pieces of brocolli, HKD135 for a piece of scallop.... Prosecco at HKD65 a glass is not bad though.
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Trattoria del Pescatore 在港开业一周年, 意藉大厨Andrea Bortolotti远道由米兰总店来港准备的5道菜menu(First Anniversary), $1440/两位, 每道都有海鲜, 而食材及味道的配搭很地道. 还好赶及在6月2日前去享用. 面包是我吃西餐也有期待的一环, 不过今次的主角却落在黑醋, 质感较稠, 陈醋味道很顺喉, 很特别. 第一道菜: Venetian-style Salt Cod on Chickpeas Cream & Glazed Red Onions 摆盘精致, 颜色搭配柔和, 以为是单单的鱼蓉就错了. 鱼蓉混了鲜奶, 因此口感黏滑且香, 味道清淡却带鱼鲜, 配合鹰咀豆蓉及红洋葱, 正好是一个味道的平衡. 第二道菜: Seared Hokkaido Scallops on Truffle Mash 与上一道菜相比, 北海道带子及黑松露薯蓉是一个big turn. 刚刚送到眼前的这道菜, 黑松露芳香扑鼻, 煎得金黄的北海道带子亦十分香口. 第三道菜: Seared Grouper on Fennel Cream & Glazed Red Onions 鱼鲜味很浓, 份量也不少, 酱汁尤其配合, 才到 ‘旅程’ 的一半, 也有点很饱似的. 第四道菜: Sardinian-style Stuffed Whole Squid on Light Parmesan Polenta 这是我十分喜欢的菜式, 爽滑的鱿鱼内藏切碎的亚枝竹, 没有想过亚枝竹竟可弄得如此香滑. 另外, 以parmesan cheese做成的玉米糊也很赞.最后一道菜: Spaghetti with Clams, Cuttlefish & Italian Olives 根根弹牙意粉充满意式风味, 酱汁大概是海鲜浓汤, Chef Andrea设计的menu确是到家, 但由第一道鱼蓉吃到这刻, 胃几乎都被填满了. 话虽如此, 谈到甜品, 虽然要+HK$100才有一款, 但女生却是带点贪心的. 最最最赞是Baked Apple Flan with Salted Caramel Gelato, 薄切苹果, 咁度适中, 酥皮够脆, 那球海盐焦糖雪糕混著少许果仁, 爱死了! 另一款是具内在美同时亦有外在美. Chocolate Tartlette with Italian Cream Custard & Strawberry Carpaccio, 幼滑的士多啤梨cream藏在士多啤梨片内, 是那种的清甜, 吃起来有觉感动的, 令这顿晚餐更完美.
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Trattoria del Pescatore is a must go restaurant for quality seafood but we ordered the pastas which turned out to be a complete disaster!Started with the bread which was simply amazing.I loved the balsamic vinegar for the bread because it was different.The consistency of it was like thick sauce.Started with the pistachio crusted scallop which was slightly overdone and it was quite oily at the bottom.Next was the romanesco, again it was quite oily at the bottom.The reason I ordered the pasta was the Bottarga and Salmon Roe.Had it changed to Angel Hair but I didn't expect them to over cook it.The angel hair was so soft that the strands stuck together and they lacked elasticity and broke.Again, there was so much oil dripping from it.I was more confused when I told the guy the pasta was too soft and he said that's right because I requested for angel hair instead of linguine.But as a chef, different pastas have different cooking times which I thought they would know.Finished with the apple tart which was just the usual served with a scoop of icecream.Dinner finished with a shot of Mirtle and cheese.Overall, I don't recommend the pastas so go for the seafood. The only reason I had pasta was the bottarga.
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