Associazione Chianti

營業中

休息中

𝙏𝙝𝙧𝙤𝙬𝙗𝙖𝙘𝙠 to one of the best birthday dinners at 𝘽𝙡𝙖𝙘𝙠𝙨𝙝𝙚𝙚𝙥❤️-👉🏻𝘽𝙞𝙨𝙩𝙚𝙘𝙘𝙖 𝘼𝙡𝙡𝙖 𝙁𝙞𝙤𝙧𝙚𝙣𝙩𝙞𝙣𝙖 $1198/1kg1kg T-bone steak thick cut and cooked with medium rare in authentic Florentine style🥩 Other than pizzas/gelatos/tiramisu, this is also a signature dish of Tuscan cuisine🇮🇹 The steak was aged before char grilled, and that’s why it came with a strong beefy taste even without heavy spices🤤 Perfect for two or more to share!!-👉🏻𝙎𝙥𝙞𝙣𝙖𝙘𝙞 $88Braised spinach with olive oil, garlic, and lemon. Spinach my go-to

在IG見過這裡的牛排，就一見傾心，已經打算生日在這慶生，而且是Black Sheep restaurant 旗下的餐廳更是質素的保證。來到門口已經感受到意大利的氣氛，門面設外賣部，再進去就是餐廳，環境格局一流，很難挑剔。Welcome snack是色彩繽紛的綜合蔬菜配olive oil和白杏仁醬，很特別。另外，homemade bread也相當有心思，是熱烘烘的蒜蓉煙肉軟包，令人想一吃再吃。Pecorino Al Fieno ($168)擺盤精美，雖然芝士沒幾片，但確是好吃，意大利綿羊芝士的味道被啤梨片和百里香蜂蜜提升了。Garganelli Omaggio A Cammillo ($208)本來想不點pasta，但店員力推，好彩冇miss到。自家製的扭紋捲粉好彈牙，配紅酒肉醬和parmesan芝士，味道濃郁，十分美味。Bistecca alla Florentino ($1198)主角上場先由主廚送上一看，切好就再上枱。厚切的T-bone牛扒份量十足，表面焦焦的，入面是嫩粉紅色的，賞心悦目，急不及待要開動了。牛扒經過熟成，牛味更加濃，再加上特製香料烤成，好吃到不行，肉汁飽滿，每一口

✨Bistecca alla Fiorentina 💰1198 (Serves 2 ppl)💫評分: 8.4/10📝主角🥳🥳🥳1kg 嘅T-bone steak, thick-cut and cooked medium rare in true Florentine fashion! 呢個係my first佛羅倫斯T骨牛扒, 牛扒本身靚亦有一個好靚嘅爐, 肉汁十足, 紅色嘅肉唔會驚咬唔開+味香濃, 3個人share都ok, 2個女仔食會好飽, 入口即溶, 個外層微脆, 朋友話食到真係florence高級扒嘅味度, 我就無係當地食過不過俾平時正常西餐嘅扒係點都好食啲😋不過其實自己本身都唔係big fan of steak🤣但係都幾memorable🥳✨Spinaci 💰88💫評分: 7.1/10📝Braised spinach with olive oil, garlic and lemon, 偏sour, 鍾意creamy嘅spanish多啲, 幾清新 ✨Principle Guerreiro Sangiov 💰158 / glass 💫評分: 8.8/10📝wine choice都

老爺買了兩次pavlova外賣比家，放雪櫃晚飯後吃都很好吃，一定要來看看它的真面目。趁著老公生日，來吃午餐。沒有老爺介紹的burrata and peach。原來，餐牌根據時令的食材而不時會轉。今次是pecorino and pear。雖然時令，但有餐牌上有一半都有pecorino有點誇張，那我吃的所有東西不都差不多味道嗎？座位之間加了屏封，沒想到影出來可以這麼有feel。每張桌上有枝消毒搓手液，每人有個口罩袋。每枱也有的蔬菜和麵包。蔬菜沾像hummus的醬，幾香。比起普通麵包，這個焗得熱呼呼的包有心思得多，而且好吃。拿上手油油的，但吃起來不油膩。有洋蔥和煙肉調味。雖然有些油，但再沾點橄欖油，更香。老公的酒。Pecorino Al Fieno芝士好吃。梨多汁又熟得夠，分開好吃，合起來也好吃，但我最喜歡的是蜜糖。對蜜糖沒有研究，接觸得最多是老媽以前常給我喝的檸檬蜜糖水和中學年代興起frozen yoghurt時加塊有渣的蜜糖。這個蜜糖完全不是那種味道，甜中帶香，吃完芝士還用叉子繼續吃碟上剩餘的蜜糖。Crostini Misti不大印象，只記得味道不錯。薄脆的多士上面放了雞肝醬，蕃茄和醃得

Since we can’t go to Italy this year, we decided to try the bistecca a la Florentina steak at this restaurant - “食咗當去咗”. Heard a lot of good things abt this restaurant so had high expectations. We ordered the 1kg USDA Tbone, medium rare. When it arrived, I took a bite with anticipation and nearly spat it out in confusion and alarm. I’ve eaten bistecca a la Florentina in Italy many times before and it did not taste like this! Why the overdose of spices?!?!?! Could not even taste the meat. I said

與家人一行4人來鋸扒. T bone二人餐唔錯，但扒本身唔算好靚。另一款單人餐rib eye尤其一般. dry age 同一價位有更好的選擇。酒選擇尚算多，chianti 酒有幾隻一般餐廳難搵到. 不愧叫呢個名. 叫左兩個甜品，tiramisu 中規中矩. 另一個橙味朱克力蛋糕驚喜多的. 比例做得唔錯.

上網預約咗呢一間暫時只會做星期五六日的意大利牛扒餐廳，入到去感覺裝修舒服、一間好親切嘅二式風情貼地酒館風格。餐前開胃小食係送㗎，但也不是草草了事，值得一讚頭盤： Grill Cheese Toast ， 一個穩打穩扎嘅頭盤不會過分好食，也不會不好食，只要你係芝士紅就會覺得冇問題主菜 ： 佛羅倫斯牛扒二人分： 一食我即刻諗起伙頭智多星嘅味皇，好想大嗌「好好味呀」，牛扒外脆內軟、肉汁十足, 肉味香濃, 絕對唔會一係好肥好油只有溶化的感覺、亦唔會有肉質好柴好銀只有肉味的感覺，呢塊牛扒絕對係兩者之間，食緊真係有一種身在佛羅倫斯食佛羅倫斯牛扒的感覺，我相信除咗牛扒本身靚之餘亦都需要有一個好靚嘅爐先可以營造到呢個效果，滿分甜品： Tiramisu 一樣穩打穩扎合格水準之作服務親切店員也會盡量為你解釋清楚，如果女孩子來的話必須要帶太陽眼鏡因為入邊啲意大利籍侍應都好靚仔同好大隻，只有帶墨鏡先可以放題昅仔

Everything is perfect with Associazione Chianti. Incredibly friendly and attentive service, steak to die for, and a superb wine list. The decor is refined but homey, rustic and unpretentious. Miguel is the absolute best, and the rest of the staff are some of the best servers you’ll find in Hong Kong. It is, hands down, the best Italian restaurant I’ve been to in Hong Kong, and I’ve been to them all.

Tried this restaurant after a long wait.Things to know:1) 2 servings 1 around 7-9pm and 9pm till late2) corkage is 500 3) this restaurant menu is designed for sharing.This restaurant belongs to black sheep, so expectations are set high.We ordered an Appy and a pasta but the main highlight is definitely their dry aged steak.At this price I know you have options such as Mortons,etc however combined with the deco / service and vibe it’s a nice alternative to traditional US style steak houses.Highly

早前試咗呢間米芝蓮星級餐廳當時做緊Black Sheep Restaurants/黑羊‧美饌promo菜式主打係佛羅倫斯風味+自家熟成扒類價錢要預人均$200，有少少偏貴主菜都算原汁原味，可以間中撐枱腳嘅不過叫米芝蓮就太誇張頭盤前菜有綿羊芝士配啤梨及百里香蜂蜜入口幾清爽開胃，濕潤不乾主菜一款係松露牛油配自家新鮮製作扁意粉另一款係美國愛達荷州牧場的黑安格斯連骨厚切西冷牛扒意粉有松露點綴，幾香口，唔算油膩後者油花均勻，肉質軟腍有濃郁牛味，啖啖肉，筋位唔多配菜有橄欖油蔬菜腰豆+蒜香橄欖油菠菜感覺似家常小菜，唔算太特別，係蔬菜腰豆有少少驚喜。甜品有意大利芝士蛋糕，適合作飯後甜品入口甜度適中，芝士味香濃啲會更好

TRUFFLE Tagliatelle 🖤it is @blacksheeprestaurant 's week (#BlackSeriesNoworNever )!! During this time, you can try all the signature dishes within the group at a very good deal! Last night we tried @associazionechianti 's special menu ($428pp): . - Tons of complimentary snacks 🥰 - garlicky bread knots 🥯 and healthy veg with hummus / olive oil + S&P- Started with some Goat cheese with pear and thyme infused honey 🍯🧀 🍐 (we mistaken the cheese as pineapple 🤭) and Italian caesar salad 🥗- Truffle and

話說豬師奶同豬先生都好鐘意食牛扒，有次見到有人po左衣間餐廳既牛扒即刻決定要試！呢間位於船街的意大利餐廳，環境唔錯，扒房設計好特別，好岩慶祝或者couple fine dining。我地淨係叫左佛羅倫斯T骨牛扒Bistecca Alla Fiorentina , side dish揀左蘆筍。衣份T骨牛扒係比三至四人share, 不過豬先生夠大食而且我地好鐘意牛扒先食得晒，非常滿足。牛排好大塊，五成熟，有先煎香過，外面有焦香，肉質嫩而不鞋口，肉質軟熟入味，牛肉味重，入口即溶，配埋個汁，簡直一流，我和朋友都大贊好好最後仲有自選嘅甜品,我地揀左衣個超大既蛋糕,我就學得過甜，但豬先生鐘意食甜野就覺得ok~建議想食既話先book枱，我地今次係上網book,仲要落deposit

Went to this new restaurant weeks after my trip to Tuscany - hoping to recall my memories in Italy.The restaurant was nicely decorated with great atmosphere; the staffs were also very friendly and nice. We ordered the Garganelli Omaggio A Cammillo (a beef ragu pasta), the Caostata (boneless ribeye), and their signature dish, Pollo Al Burro Omaggio A Sostanza (chicken breast pan-fried in brown butter).The pasta was fine given that its price tag at HKD188, but you would probably get a better pasta

The steak was super tough. While the mesh flavour was ok, the cut of meat was so subpar it was the worst steak I've had in a while. Any steak you buy from a supermarket would be better than that. My jaw was actually aching by the end of the meal. For that price point (not exactly cheap), this is unacceptable. Pasta was decent but not amazing - I would still prefer Pici. Service was good with attentive and friendly staff. Overall, good place for those who want a good jaw workout.

This is a very smart looking restaurant. In its own way it has recreated an Italian trattoria in your dreams. It has that packed in, crowded, busy an loud thing that one associates with restaurants in Italy. But sort of combined with a David Tang China Club sort of treatment.The food? Well, the steak is not Italian. American beef. Not bad but different.Well, frankly, the Fiorentina steak, big, thick, bone in, cooked rare, is more a local color of Florence. Is it better beef than American beef. N