影片
港鐵尖沙咀/尖東站 J 出口, 步行約2分鐘
繼續閱讀
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。---
繼續閱讀
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。
繼續閱讀
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。
繼續閱讀
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.
繼續閱讀
今晚去試下K11 Musea間新開意大利菜。意大利菜不嬲係我西餐中嘅大愛，Rosewood間Bluhouse更係我最近一年嘅飯堂之一。既然今晚試新嘢，於是一行四人，三大一細諗住開開心心去試新嘢。坐低點左兩個Set Dinner，揀左佢地招牌菜紅蝦Linguine，加600蚊轉個羊肩，再另外加個Cold Cut同Burrata。頭盤無驚喜都算喇，最大鑊嘅係個紅蝦Linguine居然係腥嘅！！大佬，你招牌菜黎喎，隻蝦腥嘅你都攞出來俾客食嘅？！另外一份pasta係雞脾菇寬面，唔係我話衰佢㗎，呢個名係佢個waiter點菜嘅時候講嘅。等左20分鐘之後份羊肩上檯，一出黎全熟嘅！我心諗PK啦呢鑊！好彩都算淋，目測應該係低溫慢煮之後再入焗爐，點知又焗得唔夠香，嘥時間嘥心機！但係最大鑊嘅都係d服務，咁樣收費嘅「高級餐廳」，由個captain/經理到個waiter都一直處於嘻笑玩樂狀態，只要唔係落緊單，就開始自己傾計。甚至兩個同事大聲咁話「果個男人要Brandy，條女要whisky」，就算果個客唔識聽廣東話，你當其他人都唔識㗎。大佬呀，「高級餐廳」黎㗎，識唔識咩叫service呀？！1000蚊per head嘅水平食出花園餐廳咁嘅格局！今時今日嘅香港餐飲業，仲有人願意俾咁嘅價錢黎捧場食飯，唔該你俾返應有嘅餐飲質數同服務水平人地丫。如果唔係就唔好怨話成日無生意喇，有d餐廳真係幫唔落。
繼續閱讀