影片
港鐵香港站 C 出口, 步行約8分鐘
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電話號碼
26331862
開飯介紹
位於大館內，佔地2,000呎，融合19世紀維多利亞式建築與英式古典設計元素。以西班牙中北部沿海地區的海鮮美饌為主打，讓食客彷彿置身於地中海岸邊。
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今天港島一日遊，其中一個景點係中環大館，大館內好多西餐廳，於是選擇咗呢一間西班牙餐廳作為我嘅午餐。環境方面:由於天氣好熱，餐廳冷氣非常充足，裝修亦保留着以前磚牆風格，很有特色。叫左兩個Set lunch 前菜方面，分別係一個甘筍湯以及沙律。沙律配有酸酸甜甜嘅柚子醬，所以很開胃。湯一入口原來係凍飲，味道很清新👍🏻主菜方面烘底芝士蕃茄三文治午餐包含兩件，多士鬆脆，蕃茄配合芝士味道好夾👍🏻烤西冷牛扒排呢個主菜真係好好食呀😋非常推介，牛排成熟到剛剛好，配上口感非常煙靭的麵包作底，口感非常豐富。1862西班牙海鮮飯見好多食評都推介呢個海鮮飯，所以都叫咗試吓，果然推介冇錯。首先每樣海鮮都很新鮮，蜆肉飽滿冇沙。而且飯吸收晒海鮮嘅精華，所以好入味。真係大推介呀。甜品（肉桂條雪糕三文治）首先肉桂條好鬆化，雲呢拿味雪糕，亦都同玉桂條好夾。令這個午餐錦上添花🤣另外亦非常欣賞店內的服務員，服務態度亦十分有禮。整個用餐體驗感覺很良好👍🏻
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提早慶祝母親節，帶媽咪去位於大館嘅《1862 BAR DE TAPAS Y VINO》，品嘗這個母親節限定套餐，餐廳環境舒適，燈光昏暗，相當有氣氛🌟Mother’s Day Set Menu - $1888/4 pax🌟🍴西班牙冷盤有西班牙黑毛豬火腿、風乾牛肉、黑毛豬豬頸肉和蜜糖Manchego cheese，陣陣鹹香味，配上脆麵包就係最佳食法🍴1862 田園沙律味道清新，清一清味蕾來迎接之後嘅Tapas和主菜🍴煙燻鯷魚蒜蓉蕃茄多士香脆多士鋪滿蒜香蕃茄醬，再加上鯷魚，微酸之間滲出陣陣煙燻香味，味道配搭得宜🍴西班牙青椒西班牙傳統地道Tapas，濃濃青椒味帶點微苦，一點也不辣🍴黑毛豬火腿球外層炸得香脆，內裡包著黑毛豬火腿粒和白汁，啖啖鹹香味🍴1862 招牌西班牙海鮮飯傳統西班牙海鮮飯源於華倫西亞，1862 就用上大蝦、扇貝仔、青口和蜆肉等海鮮材料，份量豐富，而飯底軟硬適中且帶有一層飯焦，亦係海鮮飯精髓所在🍴1/4 隻西班牙乳豬配燒菠蘿乳豬皮脆肉嫩，¼隻份量也不少，配上酸甜又多汁嘅燒菠蘿，平衡了油膩感🍴聖地牙哥杏仁蛋糕啖啖杏仁雞蛋香味，口感較紮實，配上杏仁奶油醬，甜而不膩🍴雪糕三文治Churros炸至金黃酥脆，面層沾滿玉桂糖粉，中間夾著冰凍雪糕，造成三文治模樣，冰火感覺，超滿足的一份餐後甜品
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Came here to celebrate the birthday of a couple, but the husband didn’t turn up because of having a fight with his wife right before the dinner.The restaurant is located in the historic Tai Kwun in Central. The atmosphere of the location is inviting and ideal for casual dinners.To start, only a few tapas were ordered, which was my style in making orders as I didn’t want to hurry while enjoying our chitchat time.Olive was one of my favourite tapas and there were two to three kinds of olives. The green olive was rich in sour taste while the purple-black olive was less bitter and has a meaty flavour.The savoury flavor of the clams was very intense and was good to go with alcohol.The tortilla was a bit watery when cut opened but the taste was still good. Ample potato cubes were wrapped in the tortilla making it soft and chewy in texture. The deep-fried squid was crispy on the outside and without fishy taste.The salami and baguette were served witout any heat processing, which made them not that appetising to me. The octopus tenacle was tender and juicy. Both the chillie sauce and the green paste brightened up the seafood flavour of the octopus.These small green peppers were fresh and juicy , and simple frying was the best way to enjoy the natural flavors of this pepper.The skin of the roasted pig was very crispy and the meat was also tender despite the outlook of the dish was not attractive at all. The sweet and sour taste of the pineapple satisfactorily balanced the saltiness and greasiness of the pig.As a signature Spanish dish, the paella was loaded with flavours from clams and mussels. However, the dish was likely overcooked leading to drying up of the sauce.The red wine was good according to my friend, however the Mojito was a bit pricey judging from its quality.
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1862 BAR DE TAPAS Y VINO ，它主打西班牙美食，設有室外座位，飲酒氛圍佳。叫咗少少小食，非常推介呢個Croquetas Iberico 西班牙橡果黑毛豬火腿炸鮮奶，是西班牙傳統美食的代表之一，精選頂級橡果黑毛豬火腿製成。將火腿與奶油和麵粉混合成濃稠的餡料，再裹上一層面包屑，經油炸至金黃酥脆。外層的香脆與內裏的鮮奶火腿餡形成鮮明對比，每一口都充滿了濃郁的火腿香氣和奶香，是味蕾的一次奢華之旅。Almejas 西班牙蛤蜊，在白酒、蒜末和橄欖油的混合調味下，好入味，散發出誘人的海洋風味。每一只蛤蜊都飽滿多汁，保留了其天然的鮮美。Omelette of Baby Spinach, Eggs & Garlic Espinaca 菠菜薯仔奄列，口感層次豐富，菠菜的清爽以及雞蛋的柔滑相互交織，幾特別。Ojo Bife 牛扒，優質牛肉中最嫩滑的部分，經過精心處理後呈現出完美的紋理和色澤。牛扒在高溫下快速煎制，鎖住肉汁的同時賦予表面一層誘人的焦糖色。內部保持粉紅色澤，質地柔軟多汁，入口即化。搭配特製的調味醬汁和新鮮蔬菜，不僅提升了整體風味，還確保了營養均衡。
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欣賞完大館的文娛節目後，朋友帶著我前往了一間頗具特色的餐廳，在大館內的建築入面左穿右插，上上落落，終於來到位於14座D倉的位置。原來這𥚃隱藏了一家西班牙餐廳。這裡的氛圍非常熱鬧，從一進門就能感受到濃厚的西班牙風情。我們選擇了靠近室外的位置，晚上的大館相對寧靜，和餐廳的熱鬧有一個強烈的對比。經店員的介紹下點了幾道餐廳的特式菜：Ojo Bife 肉眼扒（配青胡椒汁及炸洋蔥）Ribeye (6oz ) with a Green Peppercorn Sauce andFried Onions肉眼扒的質地非常有牛味，每一口都散發著肉汁的鮮美。青胡椒汁的味道恰到好處，不會壓過肉本身的香味，反而增添了一絲清新的辛辣感，非常開胃。而炸洋蔥則給了這道菜一個驚喜的脆口效果，與肉眼的柔軟形成了有趣的對比，讓人回味無窮。Tinta de Calamar 墨汁薯仔奄列配炸魷魚和辣味蛋黃醬Squid ink Tortilla with Crispy Squid & Spicy Alioli奄列加入薯仔粒的口感滑順，墨汁的獨特風味增添了整道菜的層次感，讓人忍不住一口接一口。炸魷魚外脆內嫩，非常新鮮，每一口都能感受到海鮮的鮮甜，與辣味蛋黃醬搭配得天衣無縫，既有刺激的風味又不失和諧。1862 Arroz de Marisco 1862招牌西班牙海鮮飯1862s Seafood Rice with Clams, Mussels, Squid & Baby Scallops這道菜的份量十足，米飯吸收了海鮮的精華，口感濃郁。海鮮的種類繁多，有各種貝類 - 青口同蜆、還有小帶子和魷魚，海鮮新鮮又肥美，每一口都能感受到大海的味道。特別是米飯的燜煮程度剛好，不油膩，卻又十分入味。
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