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2016-07-01
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Casa Fina a under a Casa Fina group which has another branch located in one of the hotels in Causeway Bay. By the name of the restaurant, it's obvious that seafood is the highlight of the restaurant.-Botan Ebi(Japan)The botan ebi is super big in size which is as big as the plate! The head was filled with roe which delivered a strong intense seafood taste. I liked to dip my prawn into the roe for a stronger taste. Although June isn't the perfect month to enjoy oysters. We have also ordered an oys
Sauces
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-Botan Ebi(Japan)
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-Botan Ebi(Japan)
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Oyster platter
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The special oyster is quite creamy with just a medium sweetness and saltiness. A great light piece of oyster to start with.
-Namibia(South Africa)
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My favourite oyster from the platter is suprisingly not Gillardeau but this Isabella. Its super creamy texture and its intense sweetness was pretty flattering.
-Isabella(France)
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The thick plump oyster was strong in mineral & salty flavor, embracing smooth sweetness.
-Speciale De La Reine(France)
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The king of the oyster world, its high creaminess, milkiness and smoothness was on top of the world. I had no complianing and please leave me alone with my Gillardeau.
-Gillardeau(France)
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-Sea Whelk(Canada)
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-Iberico Ham With Honey Dew Melon
A classic and basic light starter to enjoy. The savouriness from the aged Iberico ham balanced out with the sweetness and juiciness from the refreshing cold honey dew.
-Iberico Ham With Honey Dew Melon
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-Sauteed Live Clam With Basil White Wine Sauce
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-Sauteed Live Clam With Basil White Wine Sauce
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-Sauteed Live Clam With Basil White Wine Sauce
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A buttery flaky puff pastry holding a big piece of garlic-ky prawn on top of some mixed pepper salsa to balance out the richness from all those butter. The prawn tasted fresh with a crunchy texture, although the vol-au-vent tasted like store-bought.
- Vol-au-vent Stuffed With Prawn & Garlic Butter
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The single boned lamb spare rib is marinated with secret sauce and was rubbed against with some curry powder. The ribs were served with some very light wasabi mayo. The smokiness was almost pepperika-ry. The strong seasonings is flavourful yet not too overpowering. It was an interesting dish as it was not too Italian to me but who cares?
-Deep Fried Lamb Spare Rib
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-Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio
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-Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio
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The same type of spaghetti is used in the pasta dish. Each string of pasta was coated with rich and creamy sea urchin sauce, then topped with some more fresh sea urchin on top. The yellow-ish pasta looked really sexy to me. I found that the pasta had a strong uni taste than the fresh uni on top, I wonder how they make the uni sauce?
- Sea Urchin Spaghetti With Cream Sauce
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-French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce
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-French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce
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Who doesn't like some more carbs? The risotto this time was also prepared with just the perfect doneness. The hard texture was definitely what I wanted from any good risotto. The arrabiata sauce was a bit spicier than other pasta dishes and the mixed seafood on top was just almost overflowing.
-Freshly Seafood Risotto With Arrabbiata Sauce
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-NZ Tenderloin With Blueberry Sauce(Daily Special)
-NZ Tenderloin With Blueberry Sauce(Daily Special)
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-NZ Tenderloin With Blueberry Sauce(Daily Special)
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-NZ Tenderloin With Blueberry Sauce(Daily Special)
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-Black Chocolate Fondant With Vanilla Ice-Cream
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-Black Chocolate Fondant With Vanilla Ice-Cream
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The housemade tiramisum was prepared with some fresh cream instead and some espresso soaked sponge cake.
Housemade Tiramisu
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