影片
港鐵尖沙咀/尖東站 J 出口, 步行約2分鐘
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電話號碼
21334903
營業時間
今日營業
12:00 - 00:00
星期一至日
12:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
踏入 Cannubi，彷彿走進一處永恆的聖殿——經典而優雅，卻又令人耳目一新地放鬆。這裡沒有絲毫拘緊。1. **小牛里脊肉 (Veal Tenderloin)：** 肉質極致柔嫩的小牛肉，烹調得恰到好處。搭配的食材營造出豐富而精緻的風味層次，卻出奇地清爽——非常適合夏日午餐。一道真正平衡的料理。2. **香煎干貝 (Seared Scallops)：** 純粹的盤中完美之作。這些干貝擁有漂亮的焦糖化外殼，內裡則是柔軟與鮮甜。純粹的鮮味享受。3. **吉他麵 (Spaghetti Chitarra)：** 可說是我嚐過最棒的義大利麵！香氣十足，充滿濃郁的蒜香與鮮鹹的蛤蜊風味。麵條本身更是教科書般的 *彈牙 (al dente)* ——口感美妙地Q彈有勁，令人滿足。而那醬汁？簡直絕妙！4. **阿拉斯加鱈魚 (Alaska Cod)：** 即使平常不特別鍾愛魚類，這道菜也讓我驚豔不已！鱈魚肉質異常柔軟細嫩，淋上充滿活力的番茄海鮮醬汁，讓每一口都保持著驚人的濕潤、多汁與美味。一道令人喜愛、暖心暖胃的料理。5. **Mayura 和牛里脊肉 (Mayura Beef Tenderloin)：** 入口即化的柔嫩牛肉，帶著深邃而令人滿足的肉香。真正提升這道菜的是那獨特而複雜的醬汁——與我在別處嚐過的都不同。它賦予了這道菜非凡的層次感，使其真正令人難忘，美味極了！6. **提拉米蘇 (Tiramisu)：** 毫無疑問，這是我吃過最棒的提拉米蘇！精緻的層次感，奶油餡無比柔滑且濕潤度完美。它達到了絕妙的平衡——甜而不膩，毫不油膩，反而輕盈帶有空氣感。絕對是經典又美好的收尾。---
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今次冇揀set menu，自己喺main menu散叫咗幾樣，仲特登避開咗啲「招牌菜」，點知反而有驚喜！🍞 一開始嘅麵包已經唔錯，外面脆脆哋，入面鬆軟，配埋橄欖油同黑醋，好開胃，令我即刻期待之後嗰幾道菜。🥩 SEARED SCALLOP（香煎帶子）前菜點咗帶子，有3粒，每粒煎得啱啱好，外面金黃色、裡面仍然嫩滑，加埋fennel沙律一齊食，好清新。🍝 黑松露幼身手工意粉（FETTUCCINE）呢碟上枱前，店員會即場幫你喺面頭刨落一大堆黑松露，超豪氣！勁香！！啲麵彈牙唔淋，配埋牛油醬汁，好掛味，食完好滿足。🍝 羊肚菌手工意粉（TAGLIOLINI）呢碟我大推！菌香超濃，但完全唔霸道，奶油醬汁剛剛好包住晒所有味道。羊肚菌咬落去有彈性，麵又滑，食落有層次感，好耐冇試過一碟咁有驚喜嘅素意粉！👍🏽👍🏽👍🏽🐑 小羔羊架（Rack of Lamb）成件羊架煎到外脆內嫩，中心仲有啲粉嫩，好juicy！最開心係完全冇羊羶味，香草醬微酸，啱啱好中和咗油脂感。店員仲推介咗伴碟嘅小番茄，酸酸甜甜，好fresh，成碟平衡得好靚。🤤🤤🍰 開心果千層酥配雪糕酥皮焗到好鬆脆，中間開心果奶餡濃郁得嚟唔會漏，好香。配埋啲雪糕，凍熱交錯，完美收尾，唔會膩。🍓 野莓奶凍配雪糕呢個甜品都超有驚喜！好食到想Encore！底下係香草味panna cotta，上面鋪晒啲小野莓，啖啖果香。再加個清新gelato，成件事好清爽又精緻，好有層次，大愛👍🏽👍🏽👍🏽🖤是日mvp.開咗一枝酒，自帶咗一枝酒。埋單大概$3100.總結：整餐水準超高，雖然避開咗招牌菜，但每樣都做到好有誠意。食物靚，環境又靜，擺盤都好有心思。如果你唔只係想食飽，而係想認真感受一餐高質嘅餐飲體驗，呢度一定值得一試。..
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k11 musea高级意大利菜### **招牌有机三黄鸡** 「慢烤锁汁，皮脆肉嫩」 香港少见的有机三黄鸡，先低温慢煮再高温烤脆表皮， 肉质细嫩不柴，搭配烤蒜与迷迭香，仅以海盐带出鸡鲜。 ---### **牛肉他他鱼子酱 | Fassone Tartare & Oscietra Caviar** 「生牛肉的柔滑协奏」 牛柳手切成粒，混合酸豆碎、洋葱末提鲜， 顶部铺满奥西特拉鲟鱼子酱——咸鲜颗粒在舌尖轻爆， 配烤脆酸种面包片，冷热交融。 ---### **白芦笋火腿 | 春之旬味** 「当季白芦笋的清甜实验」 法国卢瓦尔河谷白芦笋去皮轻焯，保留脆嫩清甜， 裹一层帕尔玛18个月风干火腿——咸鲜油脂衬出笋的甘润。 ---### **布拉塔 | Burrata & Heirloom Tomatoes** 「水牛芝士的奶香绽放」 普利亚布拉塔芝士球切开流心，搭配有机彩番茄与罗勒油， 番茄的酸甜果香平衡芝士浓醇，作为前菜清爽无负担。 ---### **西班牙红虾意面 | Linguine "Gentile"** 「虾脑精华的浓烈表达」 Carabinero红虾拆肉煎香，虾头熬成浓汁裹住手工扁面， 上桌后侍者会提醒“挤开虾头”——金红虾脑融入酱汁，鲜味飙升。
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尖沙咀有間慶祝生日一流嘅意大利利餐廳😍✨氣氛餐具十分有儀式感👏🏻Starter: Burrata作為starter番茄嘅酸甜可以平衡burrata的濃郁，而香草則為整盤菜添加了清新嘅氣息。搭配上番茄同香草，整個口感層次豐富，酸甜鹹香交織。Main: 肉醬闊條麵麵條鋪上了一層厚厚的肉醬，搭配上闊條麵的質地，整個口感非常有層次，麵條會吸附住肉醬，帶來飽滿濃郁嘅口感。Dessert: Tiramisu 濃郁醇厚嘅口感，軟綿蛋糕吸飽咖啡，加上濃郁嘅乳酪餡料，整個口感濃郁柔滑。
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Had some friends visiting so we came to the famous 3 Michelin chef Bombana for Italian food! The starter we were offered sour dough bread with an aged vinegar, the bread was warm, soft in the inside and crunchy on the outside, it was very nice indeed.We ordered a roasted octopus, it was done very soft and tender and paired nicely with a citrus dressing. Then we had a burrata cheese on tomatoes, the cheese was creamy and balanced well with the tomatoes. We also ordered the beef tartare, it had a generous amount of caviar, great creamy texture and great balanced flavours.For pastas, the squid ink pasta was very well seasoned and very flavourful! One of the best I’ve had in town. The other two pastas were ok but not amazing. One thing to mention is the portion is not very big. We ordered a three yellow chicken, this might not be their signature dish, to me it was quite disappointing, not only it was bland and not so juicy, which is not what you expect in three yellow chicken. Definitely had better ones at other restaurants. Overall we really enjoyed the starters and pastas. But for the price we paid, I think there are better options.
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