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Misleading lunch menu, condescending staff
2016-10-03 8118 瀏覽
I seldom write reviews and it is even rarer for me to write a negative one for a restaurant. In fact, this is probably only the second time I've had such an appalling experience that I feel obligated to warn potential visitors. I would have brought up all the legal issues that they are likely to have breached here if it were not for it being the birthday lunch for my friend. We visited as a party of three, the two accompanying me decided that they were going to share the lunch set and have an ad
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I seldom write reviews and it is even rarer for me to write a negative one for a restaurant. In fact, this is probably only the second time I've had such an appalling experience that I feel obligated to warn potential visitors. I would have brought up all the legal issues that they are likely to have breached here if it were not for it being the birthday lunch for my friend. 
We visited as a party of three, the two accompanying me decided that they were going to share the lunch set and have an additional a la carte dish, whereas I decided to go full on a la carte. Everything was fine (apart from the uni pasta that was way too fishy for us to consume) until the waitress attended our table as we finished our mains and ordered dessert. 
The waitress let us know that we, apparently, could not order the lunch menu for sharing. I stated that that is fine, and so that must mean that we are entitled to more food on the lunch menu, having 'ordered two'. She said that was not the case, as "Sir, this is a Italian fine dining restaurant, you cannot share a lunch set".  At this point I was infuriated, but I did my best to compose myself. It seems that this insolent waitress has already 'analysed' me and declared me as a peasant who has never been in a 'restaurant' and could only afford to share a stick of fishballs with ten others on the street. How dare she? I have been to almost all of the Michelin starred restaurants in London and the majority of the ones in Hong Kong, and she feels that this was the first time I stepped into a Western restaurant? 
I further questioned on how is it that we must pay for 2 lunch menus but only order one combination of dishes. She asserted that the these were "family portions" and were "meant to be shared", and that it was 'her bad' for not letting me know at the start when I ordered. For all those who have studied even the tiniest bit of basic contract law should understand the formation of contract here. I told them that this did not make sense at all, especially when the menu stated the price for one person. I further questioned what happens if I visit alone for lunch, at which point another member of staff stepped in and told me that if I come alone, I am to pay for two people. At this point, I expressed once more the ridiculousness of the menu, and that the menu should simply be worded as "lunch for two" and listed the total price, instead of the $388 price per person stated but the only reply I received was "but the portions are quite big". 
As I said, I would have thrown a bunch of contract law stuff at her, but I really did not want to make a scene when celebrating my friend's birthday. This is possibly the worst experience I've had in my life so far, and is the first time I have had been looked down upon by a waitstaff. 
Lobster Ravioli
$268
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NY Bone-In Strip
$528
191 瀏覽
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Fusilli Julian
115 瀏覽
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Scallop Livornese
134 瀏覽
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King Crab alla Scampi
$398
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    NY Bone-In Strip
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    Carbone: worth breaking the bank for
    2016-09-28 7496 瀏覽
    To quote the words of the great American chef Thomas Keller, perfection can never be achieved. I firmly believe that there is no such thing as a perfect meal. It exists solely in the realms of one's imagination and dreams. But I do believe that there are dining experiences, near-perfect meals I call them, that inches close to perfection. The food is faultless, the atmosphere jovial, and the service attentive. Perfection costs, but then at the end of the meal, not only would the hefty price tag n
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    To quote the words of the great American chef Thomas Keller, perfection can never be achieved. I firmly believe that there is no such thing as a perfect meal. It exists solely in the realms of one's imagination and dreams. But I do believe that there are dining experiences, near-perfect meals I call them, that inches close to perfection. The food is faultless, the atmosphere jovial, and the service attentive. Perfection costs, but then at the end of the meal, not only would the hefty price tag not offend you, you might feel like you have scored a bargain. As I walked out the wooden furnished dining room of Carbone at the chic Lan Kwai Fong Tower, I was certain I had a near-perfect meal, even though I may have to end up mortgaging all my earthly possessions to the bank.

    Yes, Carbone is pretentious and classy (this particular food blogger doesn't really do pretentious and classy). It is all white table cloths, red wooden interiors and immaculately dressed waiters. You are likely to share a dining room with many of Hong Kong's suit-clad businessmen, who neck expensive bottles of vino like water and leave behind plates after plates of uneaten food (One unfortunate lady was completely overserved and had to be carried out of the restaurant. Seriously though, who can actually afford to get drunk in Carbone?). But once you focus on the food and not on the environment, you will realise that you are being served a stunning meal.
    Bread basket with Grana Padano cheese and salami
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     Like it's New York branch, Mario Carbone's Hong Kong restaurant serves up classic New York - Italian cuisine - simple, rustic food that is generous and heartwarmingly good. My meal began with not one, but two types of bread - garlic buttered baguette chunks and a sesame crusted loaf. It was served with large chunks of Grana Padano cheese and thin slices of salami. Often times, you can judge a restaurant by its bread; and in Carbone's loaf, still warm from the heat of the oven, was a sign of good things to come. The garlic bread was buttery and rich, while the sesame loaf was fragrant and pillow-soft on the inside.
    Carpaccio Piedmontese
    $228
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     Carbone's Carpaccio Piedmontese (HK$228) was truly a showstopper, and quite possibly the best beef carpaccio in Hong Kong at the moment. Paper thin slices of raw wagyu beef were accompanied with slivers of button mushrooms, crushed walnuts, arugula, and a generous drizzle of truffle oil. It was decadent, rich and earthy, but most importantly, the beef still shone brightly despite being matched with strong tasting ingredients. The other starter, the Tricolore Salad (HK$158) was solid. The combination of crisp lettuce, radicchio and bitter endive worked well, and the salad was perfectly seasoned. However, the dressing lacked a little acidity to bring the dish to life.
    Spicy Rigatoni Vodka
    $208
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     Common culinary knowledge dictates that thick pastas like rigatoni should accompany heady, hearty sauces, as the wide surface area allows for a better pasta-to-sauce ratio. Normally, I am not a fan of thick pastas (I believe thinner pastas taste lighter and cleaner), but I would happily devour Carbone's Spicy Rigatoni Vodka (HK$208) any day of the week. The pasta was cooked to a perfect al dente, and the tomato vodka sauce was creamy and luscious. It is a testament that good, simple cooking can just be as good as anything.
    Mario's Meatballs
    $228
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     Mario's meatballs (HK$228) were good, but paled in comparison to the stunning Spicy Rigatoni Vodka that was served at the same time. The pork and fennel meatballs tasted nice, where the aniseed kick of the fennel enhances the flavour of the pork. Sadly, they were teetering on the heavy and dry side (I must stress that the Chinese, particularly those from the HuaiYang regions, make tremendous meatballs that melt on your tongue. Their secret? Good old fatty pork). Despite the slight problems with the meatballs, the tomato sauce was vibrant and punchy, and would've gone well with some freshly toasted loaves of bread.
    NY Bone-in Strip
    $528
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     Main course took awhile to arrive, but they were worth the wait. One of my favourite meat experiences was trying Bistecca Alla Fiorentina in an old restaurant right next to one of Florence's many bridges. The hulking T-bone steak, the size of my torso, was simply perfect. I can still vividly remember the ruby red meat, the charred crust, and the flavour of an animal which has been respectfully reared and expertly cooked. It was smokey, intense and simply divine. Nothing will ever match that steak experience for me, but Carbone gave a pretty good attempt. The NY Bone in Strip (HK$528) was perfectly charred to a medium rare, where the meat was tender and soft like butter. While an assortment of sauces are provided, you should know better than to spoil a lovely piece of meat with it. Instead, just eat it as it is, with a touch of salt and pepper for seasoning.
    Grilled Branzino
    $628
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     The whole Branzino (European sea bass) was a testament to good honest cooking. It was just simply good fish and good cooking techniques. The fish was expertly grilled, where the flesh is still tender and the flakes fall apart upon the pressure of one's fork. The skin was also delicious and crispy. Other than a squeeze of lemon, no additional seasoning or sauces are needed for this beautiful fish. However, it was extremely expensive - costing more than the Bone-In strip (HK$628), especially for a rather small fish.
    Potato Sergio
    $118
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     The side dish of Potatoes Sergio (HK$118) was the perfect accompaniment to the two main courses. Whoever Sergio was, he was damn good with the humble spud. These potatoes were crispy and light, and the rosemary sprigs elevated the dish to another level. It reminded me of a refined version of potato chips, which is a good thing I swear, as one can never have enough chips.
    Lemon Cheesecake
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    Flambeed Banana Sundae
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     Dessert was presented on a trolley, which was fun and fantastically old school. The Banana Flambee was made a la minute and was served as a decadent sundae with a spiced banana cake. However, the entire thing was too rich and heavy, and the cake was a bit stale. The lemon cheesecake on the other hand, was executed well. The base was crumbly and soft, and the bright, zesty filling worked really well with the buttery pastry.

    Come to Carbone to celebrate special occasions, or to spend intimate times with loved ones. More importantly, come for perfectly executed plates of food. Yes, perfection (or near-perfection) will cost you, but it will all be worth it. Now if you will excuse me, I have to settle credit scores with my bank.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      $550
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      Bread basket with Grana Padano cheese and salami
      Carpaccio Piedmontese
      $ 228
      Spicy Rigatoni Vodka
      $ 208
      NY Bone-in Strip
      $ 528
      Grilled Branzino
      $ 628
      Potato Sergio
      $ 118
      Lemon Cheesecake
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      Always Memorable
      2016-08-17 4392 瀏覽
      Carbone has quickly become my go-to restaurant for fun evenings and birthdays. Everytime I have been, the food has been delicious and the staff jovial and friendly. They really do nail the Italian restaurant ambiance. We tried a lot of things, but the spicy rigatoni stands out for me, Mario's meatballs, the ripeye Diana and their cheese cake. We were there for a birthday and they very kindly made the banana flambe, placed the birthday candle and four waiters belted out a very loud Happy Birthday
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      Carbone has quickly become my go-to restaurant for fun evenings and birthdays. Everytime I have been, the food has been delicious and the staff jovial and friendly. They really do nail the Italian restaurant ambiance. We tried a lot of things, but the spicy rigatoni stands out for me, Mario's meatballs, the ripeye Diana and their cheese cake.

      We were there for a birthday and they very kindly made the banana flambe, placed the birthday candle and four waiters belted out a very loud Happy Birthday song. I'm not a fan of this ritual but they did it very quickly and let us get to eating dessert.

      Everything tasted amazing and I think the environment really makes the experience of dining there the most memorable. It does get a bit loud however, but I believe earlier is better if you want a quieter meal!
      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        • Spicy Rigatoni Vodka
        • Lemon Cheesecake
        • Mario's Meatballs
        • Banana Flambe
        • Ribeye Diana
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        A taste of American Italian in Honkers
        2016-08-14 8867 瀏覽
        I have to say, I'm not a fan of the huge portion sizes renowned by US style restaurants. I remember tooling around New York hoping that we wouldn't get massive sized meals that we'd feel guilty about not eating. Thankfully, restaurants in Manhattan seem to be immune from the oversized meals, with the exception of one restaurant (that we visited). That restaurant was Carbone and we simply could not eat all the food that was placed in front of us.It's possibly one of the reasons why we'd not been
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         I have to say, I'm not a fan of the huge portion sizes renowned by US style restaurants. I remember tooling around New York hoping that we wouldn't get massive sized meals that we'd feel guilty about not eating. Thankfully, restaurants in Manhattan seem to be immune from the oversized meals, with the exception of one restaurant (that we visited).

        That restaurant was Carbone and we simply could not eat all the food that was placed in front of us.

        It's possibly one of the reasons why we'd not been to Carbone in Hong Kong, even though it had a reputation for first rate American Italian cookery.

        But, as these things go, we had a real hankering for some Italian and after trying to book at a couple of other HK hotspots, managed to secure a last minute booking.

        The Honkers outlet of Carbone is a collaboration of New York's Michael Carbone and the ubiquitous food group, Black Sheep. I'd heard and read that the experience at Carbone was over the top and very 'New York' and it only took a few minutes at our table to realise that the stories were true.
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         Our waiter was of Pakastani heritage, although born in Hong Kong, but you'd have sworn he was a native New Yorker; his maroon tuxedo and Bronx like accent screamed NYC to us. Handing over massively oversized menu, he ran through the options and made a few suggestions of the popular signature dishes. There'd been quite a few options that had taken our fancy when reading online, but the suggestion was to run with an Antipasti, a Macaroni, the Carni and a dessert. We'd initially been keen to order a bit more, but then the memory of our US visit kicked into gear and we went with the 'less-is-more' approach..... Thankfully.

        Orders taken and our tuxedo clad waiter brought over some garlic toast, a bowl full of cheese, a plate of salami and some breadsticks. Yeah, that was a fair chunk of pre dinner snacks and sent out a warning sign that we might have still ordered too much food (we went share plates for everything!)
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         While we were waiting for our starter to arrive, there seemed to be a bit of a team catch up happening on the floor, with the chef having an in depth chat with the wait staff. I've no idea what was discussed, but we secretly wanted the chef to head back into the kitchen to take care of business!

        A simply huge plate was delivered and only just fit on our table, and which was filled edge-to-edge with the beef carpaccio Piedmontese. Now I was a bit confused to be honest, Piedmontese is a type of beef cattle, as is Wagyu; but the menu had both cattle types mentioned, so I wasn't sure if it was a blend of beef or a hybrid of the two. Turns out the dish was named after the region in Italy from which the beef was sourced - Peidmont. Anyway, the carpaccio was incredibly thin, so thin in fact we had to scrape it off the shared plate to serve. Covered with olive oil and tiny walnut chunks for texture and seasoned very well, it was a magnificent example of the traditional Italian dish. There was supposed to be black truffle on the menu, but we didn't see or taste truffle (although there were thin slices of mushroom on the dish).
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         We'd been considering either the lobster ravioli or the spaghetti carbonara as our pasta dish, with the girl's preference for the carbonara. We managed to compromise and run with the ravioli (I say compromise, but in reality it was a concession from the girl!), which for me ended up being a great move, the homemade ravioli was stuffed with lobster and the creamy sauce made with vermouth had big chunks of lobster flesh. It was a really sweet sauce, and combined with the sweet ravioli and lobster ran the risk of being overly sweet, but the vermouth added a dryness to the sauce that somehow balanced out the flavours. It was yummo and not overly massive in size (surprisingly)
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         Our big mistake of the evening was to order a side of the meatballs in a rich tomato sauce. Not because the sweet pork meatballs were terrible (quite the opposite), it's just that they were massive - I mean really massive. With melted cheese on top, the very rich and slightly acidic tomato sauce and the sweet and succulent pork, they were just too nice to waste; so we ate them and left ourselves too full for our main course.
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         And what a main course! We chose the veal parmesan, which was a bone-in veal chop topped with tomato sauce and lashings of melted buffalo mozzarella. Our waiter was kind enough to bring the monster chop over for me to photograph before he cut it up with a pizza wheel. It was actually fitting that he sliced the parmesan so, it was actually as big as a pizza and completely dominated the huge plate. I have to say, I've never had such a tender and delicious piece of veal. It was just an amazing piece of cooking that left me gagging at the end. There was so much of the unbelievably tender veal that if I'd eaten any more I would have been sick (definitely a Mr Creosote moment). But, every time I thought I'd had my fill, I'd cut off a little more and stuff into my gob! Eventually though, I admitted defeat and the last of our veal chop was taken away.
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         It was at that point that I was rueing ordering the meatballs; they just filled up valuable stomach space that would have been better served eating that wonderful veal parmesan.

        Oh well, I've learnt my lesson for next time.

        The dessert trolly was wheeled across for us to contemplate, but truth be told, I couldn't have eaten any more at that point; not another morsel. So it was with a supremely disappointed look that our waiter wheeled the trolly cart away. We were a little disappointed as well, there was traditional New York cheesecake on offer that looked amazing...
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         Again, another lesson for next time!

        There was something quite magical about our visit to Carbone; it was like being transported to another place and another time. The music playing through the hidden speakers mixed from Miami kitsch to down and dirty New York swing from the 40's and 50's. The wait staff were indeed brash and talkative and very interactive and truth be told, quite amusing. The restaurant was also set up much like you'd expect from a 1940's style restaurant in NYC - the only thing really missing was the mobsters in trilby hats and zoot suits.

        Dinner was over surprisingly quickly, we were in the dining room for just over an hour, so for me there was a bit of an issue with pacing. Given the huge quantities of food, slowing down the meal a little would have enabled us a little 'settling' time and I might have been able to eat more of that ridiculously good veal parmesan.

        Mmmm, to be honest, I wish I'd taken up the offer of getting the rest of that chop to go.... I could do with a bit more right now!

        Also, the pricing for the meal was a little extravagant; more along the pricing model of a Michelin starred restaurant; true you got a lot of food, but it was probably about 20% higher than I'd have thought.

        Anyway, pricing aside, I did love the tasty take on Italian American cuisine and it doesn't take a genius to figure that I will be back..

        @FoodMeUpScotty
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         The cheese was crumbly and nice and worked well with the salami
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         Just a massive plate of carpaccio - I really liked it
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         It's hard to get a sense of scale, but the veal parmesan was as big as a pizza! It was oh-so-tenter
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         The dessert trolly - sadly we passed on this occasion
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         Through the door to another time

        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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          遲來的慶生
          2015-11-16 11306 瀏覽
          黑色星期五無損我們的慶生lunchfeeling love店員非常friendlylunch time時間會有lunch set選擇但我地決定散叫我地一行二人揀左兩個main同兩個頭盤當我地揀左一個頭盤想再點多個時問店員有咩介紹，佢地都好friendly咁介紹燜烤西班牙八爪魚|西班牙八爪魚、烤甜椒、薯仔凱撒沙律龍蝦義大利餛飩自家鮮製餛 飩、苦艾酒、香草Linguini甜品最後揀左Lemon Cheesecake義大利南部香檸芝士餅 ＆ Tiramisu好多野冇影相 但真係好味絕對值得貴都要去食一次是次多謝同事請客
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          黑色星期五無損我們的慶生lunch


          feeling love


          店員非常friendly

          lunch time時間會有lunch set選擇

          但我地決定散叫


          我地一行二人揀左兩個main同兩個頭盤

          當我地揀左一個頭盤想再點多個時問店員有咩介紹，佢地都好friendly咁介紹
          Octopus Pizzaiolo | Spanish Octopus, Roasted Pepper, Fingerling Potato
          $198
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           燜烤西班牙八爪魚|西班牙八爪魚、烤甜椒、薯仔
          Ceasar Salad
          305 瀏覽
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           凱撒沙律
          Lobster Ravioli | Homemade Ravioli, Vermouth, Fine Herbs
          $268
          405 瀏覽
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           龍蝦義大利餛飩
          自家鮮製餛 飩、苦艾酒、香草
          Linguini
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           Linguini


          甜品最後揀左Lemon Cheesecake義大利南部香檸芝士餅 ＆ Tiramisu


          好多野冇影相


          但真係好味

          絕對值得貴都要去食一次


          是次多謝同事請客
          (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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            Octopus Pizzaiolo | Spanish Octopus, Roasted Pepper, Fingerling Potato
            $ 198
            Ceasar Salad
            Lobster Ravioli | Homemade Ravioli, Vermouth, Fine Herbs
            $ 268
            Linguini
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            經典裝修的carbone
            2015-11-15 7234 瀏覽
            首先點了Carpaccio Piemontese，很香黑松露油，牛肉質感適當有口感，牛肉色澤很鮮色，另外點了baked clams 有三種味道，oreganata, casino and fantasia，蜆很新鮮，但略為鹹了一些，食不到蜆的鮮味。pasta 點了carbone 最有名的 spicy rigatoni vodka and lobster ravioli, 用了自家嘅粗水管粉，食到 al dente，濃郁的番茄加小小辣味，刺激味蕾。當然不能小得ribeye Diana，内裡粉紅，廚師控制火候剛好，油份很重，兩件已經很滿足。到最後甜品，lemon cheese cake和 banana flambe ,隻甜品碟相當精緻，整個甜品最好嘅係個雪糕，很香牛奶味。總括幾餐都滿意，但價值就見人見致。
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            首先點了Carpaccio Piemontese，很香黑松露油，牛肉質感適當有口感，牛肉色澤很鮮色，另外點了baked clams 有三種味道，oreganata, casino and fantasia，蜆很新鮮，但略為鹹了一些，食不到蜆的鮮味。pasta 點了carbone 最有名的 spicy rigatoni vodka and lobster ravioli, 用了自家嘅粗水管粉，食到 al dente，濃郁的番茄加小小辣味，刺激味蕾。當然不能小得ribeye Diana，内裡粉紅，廚師控制火候剛好，油份很重，兩件已經很滿足。到最後甜品，lemon cheese cake和 banana flambe ,隻甜品碟相當精緻，整個甜品最好嘅係個雪糕，很香牛奶味。總括幾餐都滿意，但價值就見人見致。
            carpaccio piemontese
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            carpaccio piemontese
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            banana flambe
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            (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
            • 推介
              已推介
            • 檢舉
            張貼
            評分
            味道
            環境
            服務
            衛生
            抵食
            用餐日期
            2015-10-30
            用餐途徑
            堂食
            人均消費
            $1000 (晚餐)
            等級3
            39
            0
            味遊意式滋味
            2015-11-14 6114 瀏覽
            中環從來不缺晚飯之選，好姊妹生日就相約在這間來自紐約的星級意菜餐廳。餐廳的裝潢華麗典雅，以紅色為主調，輔以水晶燈及油畫的點綴，充滿氣派! 餐具也彌漫著異國色彩店員於點菜前悉心介紹餐廳的由來及各款特色美食，輕鬆的聊天令互整體氣氛更添舒適親切。餐前小吃有蒜蓉包、莎樂美腸和芝士。麵包帶點硬脆，充滿香濃的牛油香蒜味Caesar Salad $208店員會即席炮製，清脆爽口的生菜配上濃厚的醬汁、簡單滋味Spicy Rigatoni Vodka $208通粉口感煙韌，每口都是與半溶芝士融合的微辣醬汁，多吃也不覺膩Prime Porterhouse US Prime Beef (For Two) $1300餐牌上沒有列明價錢，需向店員查詢。半熟的肉眼外表帶焦香，肉質嫩滑兼味道濃郁。佐以芳香的香草汁，更顯肉味
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            中環從來不缺晚飯之選，好姊妹生日就相約在這間來自紐約的星級意菜餐廳。餐廳的裝潢華麗典雅，以紅色為主調，輔以水晶燈及油畫的點綴，充滿氣派! 餐具也彌漫著異國色彩
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             店員於點菜前悉心介紹餐廳的由來及各款特色美食，輕鬆的聊天令互整體氣氛更添舒適親切。餐前小吃有蒜蓉包、莎樂美腸和芝士。麵包帶點硬脆，充滿香濃的牛油香蒜味

            Caesar Salad $208
            店員會即席炮製，清脆爽口的生菜配上濃厚的醬汁、簡單滋味
            Spicy Rigatoni Vodka
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             Spicy Rigatoni Vodka $208
            通粉口感煙韌，每口都是與半溶芝士融合的微辣醬汁，多吃也不覺膩
            Prime Porterhouse US Prime Beef (For Two)
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             Prime Porterhouse US Prime Beef (For Two) $1300
            餐牌上沒有列明價錢，需向店員查詢。半熟的肉眼外表帶焦香，肉質嫩滑兼味道濃郁。佐以芳香的香草汁，更顯肉味
            (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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              Must-go
              2015-10-09 6485 瀏覽
              My family and I had lunch at Carbone.  It's a real gem and after the meal became our favorite Italian restaurant in Hong Kong.We had crab scampi to start following the waiter's recommendation.  Fresh with the right amount of seasoning to bring out the taste.  Its minestrone has a clear broth which is quite meaty in flavor.  Lobster ravioli is a must try.  It has ravioli and lobster chunks on the side making the dish less carb-packed.We didn't have room to try the desserts though they all looked
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              My family and I had lunch at Carbone.  It's a real gem and after the meal became our favorite Italian restaurant in Hong Kong.

              We had crab scampi to start following the waiter's recommendation.  Fresh with the right amount of seasoning to bring out the taste.  Its minestrone has a clear broth which is quite meaty in flavor.  Lobster ravioli is a must try.  It has ravioli and lobster chunks on the side making the dish less carb-packed.

              We didn't have room to try the desserts though they all looked really delicious.

              The service was awesome.  Knowledgable waiter with the right balance of interaction.  We were introduced to the artwork in the restaurant.  Love the original ambiance.

              Overall a very pleasant experience and we'll certainly be going back a lot.
              (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
              • 推介
                已推介
              • 檢舉
              張貼
              評分
              味道
              環境
              服務
              衛生
              抵食
              用餐日期
              2015-10-12
              用餐途徑
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              人均消費
              $400 (午餐)
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              6
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              Best cheesecake and best service.
              2015-09-03 6754 瀏覽
              You would never know this restaurant is in the heart of LKF, because as soon as you go in the noise outside drains away. There's immediately a fantastic atmosphere - it's open and spacious. You're not crowded in next to other couples, so you can actually hear each other speak! The decor provided an authentic New York atmosphere, without being gimmicky.The service was the best we've had in Hong Kong. The waiters had amazing reccomendations which weren't the most expensive on the menu but combined
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              You would never know this restaurant is in the heart of LKF, because as soon as you go in the noise outside drains away. There's immediately a fantastic atmosphere - it's open and spacious. You're not crowded in next to other couples, so you can actually hear each other speak! The decor provided an authentic New York atmosphere, without being gimmicky.

              The service was the best we've had in Hong Kong. The waiters had amazing reccomendations which weren't the most expensive on the menu but combined really well. They weren't pushy, but just gave the sense of wanting us to have a really good evening. They were genuine, funny and friendly, making it a fantastic evening. 

              The food recommended to us for starter were baked clams. These provided a really varied selection of delicate but delicious flavours, and worked really well with the next course - Spicy Rigitoni Vodka (which is widely recommended). Again, it was light but flavoursome - not heavy or stodgy. Ed found the steak  we had for main as 'very good' rather than perfect because it was slightly over-cooked (we ordered medium rare), but the portion size was spot on and we enjoyed the veg on the side. It is worth noting for each of these meals we shared one dish rather than ordering one each - if you go for the four courses (which you really should) then this will more than fill you up. It's worth noting they will also recommend wines for different courses, and the flavours really complemented our meals.

              The piece de resistance was the cheesecake. They had a desert trolley rather than a menu which was a novelty and made it a difficult choice as they all looked so good. However the New York Cheesecake will blow your mind, and Anna talked about it for weeks after. It was creamy, not too sweet, firm but not too heavy with a hint of lemon. The base was biscuity but not dry. We really can't recommend it enough.

              It wasn't a cheap night, but is perfect for a special occasion if you're willing to splash out and we will be going back as soon as we can (who has the next birthday...?)
              (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
              • 推介
                已推介
              • 檢舉
              張貼
              評分
              味道
              環境
              服務
              衛生
              抵食
              用餐日期
              2015-08-08
              用餐途徑
              堂食
              人均消費
              $1000 (晚餐)
              推介美食
              • Baked clams
              • Spicy Rigitoni Vodka
              • New York Cheesecake
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              Carbone: Throwback that Mob 來至紐約的黑幫大佬!
              2015-07-12 6656 瀏覽
              8/10 plates emptied!吉碟幫幫眾在悄無聲息中幾乎試遍了Black Sheep Restaurants HK裡的所有餐廳——在知道它們是隸屬同一個餐飲集團之前——包括Carly推崇備至的時尚中餐館口利福、可用『業界良心』（午餐性價比甚高）來形容的西班牙小菜酒吧Boqueria、吉碟幫曾贊不絕口的法式廉價扒房La Vache!、擁有香港為數不多的Napoli磚窯的意大利Pizza餐廳Motorino等等，還有Carly至愛的口利福。In collaboration with the warriors of Black Sheep Restaurant group, Chef Mario Carbone has successfully snatched the hearts of the Gang by serving first-grade ingredients, offering unpretentious and fun service, scoring epic high on most of the dishes. Carly exclaimed with g
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              8/10 plates emptied!
              [Written by Carly in English, Gobay in Chinese]
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               吉碟幫幫眾在悄無聲息中幾乎試遍了Black Sheep Restaurants HK裡的所有餐廳——在知道它們是隸屬同一個餐飲集團之前——包括Carly推崇備至的時尚中餐館口利福、可用『業界良心』（午餐性價比甚高）來形容的西班牙小菜酒吧Boqueria、吉碟幫曾贊不絕口的法式廉價扒房La Vache!、擁有香港為數不多的Napoli磚窯的意大利Pizza餐廳Motorino等等，還有Carly至愛的口利福。
              In collaboration with the warriors of Black Sheep Restaurant group, Chef Mario Carbone has successfully snatched the hearts of the Gang by serving first-grade ingredients, offering unpretentious and fun service, scoring epic high on most of the dishes.
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               Carly exclaimed with gusto, “woah!” as she took one bite into that alluring piece of lemon cheesecake, she thinks she found the best fruity cheesecake in town. Oh Carbone! You are way more than just homage of great mid-20th century Italian restaurants in America, just so much more.
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               Just thinking about it, Carly realized there was not one dish that the Gang had to complain about. The trio of master chefs are deemed to be successful in New York, and Carly was very thankful they came to Hong Kong. She is very much in awe of their lavish mob style decor with dark maroon colored curtains, leather deluxe sofa area, small-medium round tables covered with snowy white table clothes, Italian paintings and drawings casually hung on the vintage themed walls.
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               You can almost picture that there is an American gangster sitting at the corner, smoking his cigar and slowly murmuring with his Italian accent. Carly would picture that a piece of delicate cake at Carbone will make the boss smile.
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               吉碟幫幫眾在悄無聲息中幾乎試遍了Black Sheep Restaurants HK裡的所有餐廳——在知道它們是隸屬同一個餐飲集團之前——包括Carly推崇備至的時尚中餐館口利福、可用『業界良心』（午餐性價比甚高）來形容的西班牙小菜酒吧Boqueria、吉碟幫曾贊不絕口的法式廉價扒房La Vache!、擁有香港為數不多的Napoli磚窯的意大利Pizza餐廳Motorino等等。
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               直至如今機緣巧合試到Lorling一直心心念念的紐約式意大利餐廳Carbone，我們驚喜地發現，Black Sheep旗下的餐廳，絕大部分都是充滿特色之餘又帶著點家常味道的文化飲食地，幾乎都受到了我們的一致好評。
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               這家紐約式的意大利餐廳由主廚Mario Carbone創立，主場在紐約。裝潢帶著濃厚的20世紀紐約風味，又似乎有點歐陸氣息：高級的皮質紅椅和白色桌布的組合、深栗色的窗簾和有藝術畫印記的餐具等等。昏黃的燈光下，你似乎能看到一個意裔的美國黑幫大佬抽著雪茄，在餐廳的一角嘟囔著帶有意大利口音的英語……廢話多說了，下面介紹一下吉碟幫當日的選擇：
                                                                《Antipasti》
              Carpaccio Piemontese | Wagyu Beef, Walnut, Black Truffle
              $228
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               【Carpaccio Piemontese | Wagyu Beef, Walnut, Black Truffle | HKD 228】
              生牛肉薄片沙律|澳洲和牛、核桃碎、黑松露油

              It was rather rare to use waygu beef for carpaccio as it generally lacks the manly beef flavor and when they are served raw, the natural fatty goodness will easily lose its edge and lack a certain textural complexity on the palate just because of its delicate and soft texture. Not very traditional to drip black truffle oil over the very well-seasoned carpaccio, the intense black truffle fragrance highlighted the dish with an exceptional note, point taken, not intended to overpower the beef itself. Walnut bits were sprinkled on top for a nutty aroma. Carly suspected a type of house-blend truffle butter was spread over the carpaccio, making it very delectable and hitting the right notes in terms of flavor, while enjoying it with the unique sesame like arugula.

              『Carpaccio』起源於義大利的威尼斯，以當地一位著名畫家命名，就是因為他作畫時偏愛用紅白相間的顏料，所以傳統的Carpaccio是以生牛肉薄片淋上白色的沙律汁（通常是Parmesan芝士或奶油、檸檬汁、橄欖油、鹽和黑胡椒），很簡單但很美味的一道菜。菜名中的『Piemontese』是緣於吃生肉是義大利Piedmont地區的特色。這裡少見地用了澳洲和牛，而且我們看到的顏色並不是鮮紅的，而是有一些反灰白，大概是因為白色的醬汁已經均勻地滲透進肉裡，儘管色彩沒有一般的Carpaccio靚麗，但味道還是不錯的。牛肉的味道比較淡，摻雜在白醬裡的黑松露油的味道略顯刺鼻故掩蓋了不少鮮味，但口感出奇地幼滑，也許用的是和牛的緣故吧，加上新鮮的火箭菜和核桃碎，味道不錯。一般Carpaccio都會選用去掉肥肉的牛里脊，即fillet，以精瘦肉為主的部位，而和牛是一種油脂均勻分佈的牛肉，就算部位仍是里脊，仍會比普通牛肉更滑一些。竊以為和牛不太適合用作Carpaccio，原因是切成薄片後牛肉味會淡化很多而油膩感會增加，而不喜歡松露油味道的朋友，推薦迴避。
              Octopus Pizzaiolo | Spanish Octopus, Roasted Pepper, Fingerling Potato
              $198
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               【Octopus Pizzaiolo | Spanish Octopus, Roasted Pepper, Fingerling Potato | HKD 198】
              燜烤西班牙八爪魚|西班牙八爪魚、烤甜椒、薯仔
              Pizzaiolo is an Italian word often referring to a man who makes pizzas in a pizzeria. A very edgy dish name as you see the sizable octopus tentacles, slightly chewy and lightly seasoned, surprisingly moist and bouncy to its core. Fingerling potatoes are short, stubby, finger-like shaped potatoes usually served as side dish for its small size, nicely roasted and seasoned with salt and pepper. Roasted peppers were almost fruity and sweet, complemented well with the grilled seafood combo.
              Octopus Pizzaiolo | Spanish Octopus, Roasted Pepper, Fingerling Potato
              $198
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               『Pizzaiolo』在義大利語中就是製作pizza的人，非常讓人一頭霧水的菜名。讓人想起了一部介紹義大利美食的紀錄片『Two Greedy Italians』，裡面那兩個『老男人』也是如這個菜名一樣隨性隨意地好玩。推薦嘗試，主要原因除了味道好，還有就是——八爪魚很大塊！有嚼勁卻不會太過，肉質仍是柔軟濕潤的，配合著香甜微辛辣的烤紅椒、青椒和洋蔥，還有手指般的原隻小薯，真心好吃！白璧微瑕的地方是吃的時候它已經暖了，如果熱騰騰地上桌，必定更好！
                                                                   《Macaroni》
              龍蝦義大利餛飩|自家鮮製餛飩、苦艾酒、香草
              $198
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               【Fettuccine con Funghi | Porcini, Pecorino, Nepitella | HKD 198】
              牛肝菌焙義大利寬麵|牛肝菌、Pecorino芝士、Nepitella香草
              Fettuccine was slightly overcooked, might be due to the fact that we had this as the last pasta dish since we were busy digging in the reputable spicy rigatoni. Definitely homemade as you can tell the bounciness of the pasta was very natural and delicate, the yellowish color gave us a hint that more eggs were used than normal. Porcini is one of the best types of fungi, delicate enough to flavor a sauce and vigorous enough to withstand the “Breath of Fire” after stir frying or grilling; not to mention that the meat-like texture of Porcini is somehow earthy and subtle nutty.
              Fettuccine con Funghi | Porcini, Pecorino, Nepitella
              $198
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               Pecorino is a type of hardened cheese made from ewe’s milk, commonly produced in Italy. Nepitella, a type of wild herb grown in Italy, Tuscany, and Umbria, these green leaves have a strong, distinctive flavor, somehow reminds you of mint and oregano. The most impressive part of this pasta dish was how the flavors of funghi, cheese and herbs were all soaked into the pasta itself, just think about when was the last time you had excellent pasta where it was not overwhelmed by chunky sauce. This reminded Carly of the real good homemade pasta from Doppio Zero.
              Fettuccine con Funghi | Porcini, Pecorino, Nepitella
              $198
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               寬麵有點煮過頭了，但無論顏色口感都能明顯吃得出是店內自製的新鮮義大利麵。牛肝菌是義大利人非常喜愛的菌類，特別是義大利中部城市的中央菜市場裡隨處可見，但大部分是曬乾了的，新鮮的比較少有，它有種類似肉蛋白的口感，和港人很愛吃的杏鮑菇（雞腿菇）的口感很像，肉質厚嫩多汁，甘甜鮮美。而Pecorino這種非常常用的義大利芝士，此前在Motorino的食評中隨處可見，這裡就不詳細敘述了。Nepitella是一種義大利香草，香味揉合了薄荷的甜和奧勒岡（Oregon）的香，帶有非常輕微的香芹的苦味和檸檬香，經常出現在托斯卡納地區（Toscana）的義大利食物中。這道義大利麵的融合性非常好，香草，蘑菇，芝士所有都是簡單自然的，淡淡的食材，吃的時候感覺也是淡淡的舒適。
              Spicy Rigatoni Vodka | Tomato, Onion, Calabrian Chili
              $198
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               【Spicy Rigatoni Vodka | Tomato, Onion, Calabrian Chili | HKD 198】
              特色香辣伏特加醬通心粉|番茄、洋蔥、義大利Calabria辣椒
              Must-try dish at Carbone! Rigatoni was alright al-dente, soft chewy and each rigatoni was swirled and twirled into that rich creamy spicy sauce, well-blended with the sweetness of tomatoes and onions. Calabrian chili is often used for infusing olive oil, goes so well with stews and pastas, small red chili that are only grown in Calabria, Italy.
              Spicy Rigatoni Vodka | Tomato, Onion, Calabrian Chili
              $198
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               Gobay was particularly impressed with the mildly spiced pasta, stating that it was a level of spiciness that “lingers on the palate yet crowd-pleasingly enjoyable”. Carly found the rich, thick spicy cream based sauce to be exquisite; no other place out there has made such wonderful rigatonis.
              Spicy Rigatoni Vodka | Tomato, Onion, Calabrian Chili
              $198
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               強烈推薦為必食之選！Rigatoni，長通粉的柔韌度恰到好處，柔軟中帶點剛強。最讓人欣喜的是每一個通心粉裏裏外外都均勻地沾上了厚重的醬汁——口感如奶油般厚滑，到舌尖上帶點辛辣，加上番茄和洋蔥的酸甜，簡直是素食者的天堂。義大利西南部的Calabria地區產的辣椒，它有種讓人很舒服的辣度，比Paprika辣椒粉更香濃，但又不過於刺激，那種微熱的感覺一直縈繞舌尖帶來持續的快感卻能讓不太能吃辣的香港人都完全愉快享受。
              Lobster Ravioli | Homemade Ravioli, Vermouth, Fine Herbs
              $268
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               【Lobster Ravioli | Homemade Ravioli, Vermouth, Fine Herbs | HKD 268 】
              龍蝦義大利餛飩|自家鮮製餛飩、苦艾酒、香草
              Acclaimed for their seafood ravioli, the seafood oceanic lobster flavors were condensed and very likely cooked in a broth with crushed shells, so all the essence was elevated into the base of the lobster meat sauce and packed into that bite of ravioli. It was rich but lightly refreshing at the same time, salt seasoning might not be needed as the extra hint of herbs gave the right savory and flavorsome kick already.
              Lobster Ravioli | Homemade Ravioli, Vermouth, Fine Herbs
              $268
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               這也是這裡的招牌之一。義大利餛飩的皮厚薄適中，雖然柔軟度還不夠，但仍算是相當地道的。餡料裡有濃郁的龍蝦海鮮湯的味道，這種濃香只有當龍蝦頭和殼也被放入熬煮良久才能得到的鹹鮮，如果餡料和麵皮的比例再大一點則非常好了。
                                                                 《Contorni》
              Potatoes Sergio | Smashed Potatoes, Scallion, Calabrian Chili
              $108
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               【Potatoes Sergio | Smashed Potatoes, Scallion, Calabrian Chili | HKD 108】
              青蔥辣味焗薯|薯塊、青蔥、義大利Calabria辣椒
              Carly was utterly impressed with how Carbone did their potatoes so profoundly depicting potatoes as a main character of the dish. These potatoes are worth a second visit. Sergio is the word for tall, good looking fellow who cares about his friends and family, working out and eating healthy. Not sure if this is a perfectly healthy dish, French potatoes being baked, lightly smashed, and then deep fried. Golden lightly crispy potato skins were indulging, and the potatoes were all very well-seasoned with sweet, aromatic Calabrian chilli and onion-like green scallions. These ingredients have been the greatest spotlights for the golden scrumptious potatoes. Carly can even recall the soft mushy and light crispy potatoes from her memory.
              Potatoes Sergio | Smashed Potatoes, Scallion, Calabrian Chili
              $108
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               強烈推薦必食，就連我們的薯仔達人兼瘋狂粉絲Carly都深深被這款焗薯打動！『Sergio』泛指高大英俊而且關心朋友家人的男子，食得健康且勤於鍛煉。雖然不一定和這個焗薯有特定關係，但每一個法國薯仔都被稍微輕拍裂了，使得在烤焗和炸的時候，香料的味道充分滲進薯肉中。薯皮香脆，薯肉甘甜粉嫩，加上惹味的Calabrian辣椒的微微辣意，這道黃金焗炸薯簡直讓小伙伴都驚呆了！
                                                                《Dessert》
              Lemon Cheesecake
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               【Lemon Cheesecake】
              義大利南部香檸芝士餅
              We have this term in Chinese, called God-like, 「神級」, prominent world class and undoubtedly, Carbone did quite a great job on the dessert assessment. Carly simply whispered a “woah” after the first bite, she was in a rush to run back for meeting, but couldn't help but to grab a few more spoons before dashing off.
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               Clear fruity acidic note of fresh lemon zest blended so seamlessly with the intriguing cheese flavor, the creamy cheesecake was very refreshing cool, naturally fruity, rich and dense enough for you to just smooth it out on your palate with a little effort and it quickly dissolves, lifting one’s soul, the cheese flavor was not overpowering yet scrumptiously harmonized; creating this symphony of lemon and cheese all together. Carbone used lemons produced from Southern Italy, same as what Jamie’s Italian did with their lemon pie. Not going to lie, it’s one of the most memorable cakes Carly has ever had in her life before.
              Lemon Cheesecake
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               我們還沒有用過『神級』來形容一道甜品，但這個檸檬芝士餅，實在讓人無法不想到這個詞！推薦必食！它選用的是義大利南部的檸檬，本身就得天獨厚——酒吧裡經常有種黃色的酒叫Limoncello，就是用義大利南部特產的檸檬製成的甜酒。這種檸檬的酸，非常的圓潤不乾澀，而且帶著絲絲的甜味和清香，各方面平衡得非常完美的檸檬。而芝士餅本身的口感也非常的好，幼滑細緻地融化在口中，加上一點都不膩反而甜酸激爽的檸檬香和鬆脆的餅底，各種的完美揉合在一起，簡直是我們吃過最好吃的芝士餅。
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               Pasta fairly decent and delicately cooked, desserts hit roaring scores. This proud addition to the Black Sheep Restaurant Group, all the way from New York, pleased the Gang with its service, ambience and food. Certainly worth another visit; to try out other “notorious” desserts and the Mario meatball pasta which is only offered during dinner time.
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               總體而言，從食物的質量，環境和服務（期間我們問了很多問題都得到了耐心的回答，最後經理還為我們那塊芝士餅免了單，作為饋贈）都是上乘的，當然價錢會偏貴，因為畢竟『一分錢一分貨』嘛！
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              Lobster Ravioli | Homemade Ravioli, Vermouth, Fine Herbs
              $268
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              (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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                $280 (午餐)
                推介美食
                • Carpaccio Piemontese
                • Octopus Pizzaiolo
                • Spicy Rigatoni Vodka
                • Lobster Ravioli
                • Potatoes Sergio
                • 義大利南部香檸芝士餅
                • 青蔥辣味焗薯
                • 龍蝦義大利餛飩
                • 特色香辣伏特加醬通心粉
                • 燜烤西班牙八爪魚
                • 生牛肉薄片沙律
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                Carbone
                2015-04-14 5778 瀏覽
                Carbone今次同幾個女朋友去咗蘭桂坊LKF Tower 9/F 食家庭式嘅意大利菜意大利人食飯同中式我地叫小菜都差唔多，會叫好多碟但每碟都好大份，然後大家一齊share黎食。雖然係意大利菜，但係間餐廳係由紐約嗰邊過嚟嘅，餐廳所有侍應都着住名設計師Zac Posen 設計嘅制服。一行入餐廳就會見到兩位靚女hostess， 佢哋會帶你進入另一個世界。Carbone嘅裝修跟足紐約嗰邊，用左木板，紅色凳，黑白色地磚，超級懷舊，就好似入咗God Father 套戲入邊咁。餐前小食有意大利salami腸，Parmesan 芝士，蒜蓉包呢味Carpaccio Piemontese ，生牛肉配合Truffle oil ，味道好夾，呢個天衣無縫嘅配搭好快就食晒啦Baked clams，佢有三隻味道，有香草麵包糠 oreganata breadcrumbs、海膽 sea urchin 、胡椒同煙肉 casino style with bacon and pepper。侍應會幫我地分咗一人一隻，我自己最鍾意就係海膽個隻，兩種海鮮既鮮味出哂嚟。Spicy Rigatoni Vodka，呢個簡直係Carbo
                更多
                Carbone

                今次同幾個女朋友去咗蘭桂坊LKF Tower 9/F 食家庭式嘅意大利菜

                意大利人食飯同中式我地叫小菜都差唔多，會叫好多碟但每碟都好大份，然後大家一齊share黎食。雖然係意大利菜，但係間餐廳係由紐約嗰邊過嚟嘅，餐廳所有侍應都着住名設計師Zac Posen 設計嘅制服。

                一行入餐廳就會見到兩位靚女hostess， 佢哋會帶你進入另一個世界。Carbone嘅裝修跟足紐約嗰邊，用左木板，紅色凳，黑白色地磚，超級懷舊，就好似入咗God Father 套戲入邊咁。

                餐前小食有意大利salami腸，Parmesan 芝士，蒜蓉包
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                 呢味Carpaccio Piemontese ，生牛肉配合Truffle oil ，味道好夾，呢個天衣無縫嘅配搭好快就食晒啦
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                 Baked clams，佢有三隻味道，有香草麵包糠 oreganata breadcrumbs、海膽 sea urchin 、胡椒同煙肉 casino style with bacon and pepper。侍應會幫我地分咗一人一隻，我自己最鍾意就係海膽個隻，兩種海鮮既鮮味出哂嚟。
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                 Spicy Rigatoni Vodka，呢個簡直係Carbone的名菜，你可以見到很多reviews 都有寫依個菜。佢用左自家嘅粗管通粉煮到 al dente，加埋忌廉番茄醬同提升口感嘅辣味，香滑濃郁，非常出色。
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                 呢味Meatball，又係另一個招牌菜。比起廣東嘅肉丸佢比較淋身，但係肉質仍然非常之豐富。入邊嘅調味料配合得非常之好，加埋番茄醬酸酸甜甜，鮮味十足，食過返尋味。
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                 最後侍應會推甜品車到我哋嘅枱邊，介紹佢哋有嘅甜品。我哋因為食得太飽啦，淨係揀左一個lemon cheesecake就算。 Cheesecake 香濃軟滑，帶有檸檬的清香，唔錯唔錯。

                9/F, LKF Tower, 33 Wyndam Street, Central, Hong Kong

                Phone: 2593 2593

                (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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                1 已推介
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                  美式意菜
                  2015-04-10 4822 瀏覽
                  焗蜆有3種口味，中間那款酸酸的，感覺新鮮皇帝蟹很新鮮，餐廳比較有趣，以往吃前菜多數是冷盤，但這個蟹也是暖暖的，300多元的價錢有些over,不覺特別服務員說番茄來自意大利caprice,全organic的這個招牌肉丸，是全豬肉的，所以不吃牛的我，也可以吃，肉丸很有水份，不硬不乾，伴上番茄醬，味道很好全餐最喜歡這個魚，忘記了是什麼魚了，價錢260多元，煎得很香，推薦！沒有点另外的煎香蕉雪糕，反而点了這個店員推薦的lemon cheese cake,果然沒有失望，檸檬不太酸，芝土和檸檬的味道比例剛好，吃下去就是很和諧，很滑，沒有一点陋..真想再吃一個哦！
                  更多
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                   焗蜆有3種口味，中間那款酸酸的，感覺新鮮
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                   皇帝蟹很新鮮，餐廳比較有趣，以往吃前菜多數是冷盤，但這個蟹也是暖暖的，300多元的價錢有些over,不覺特別
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                   服務員說番茄來自意大利caprice,全organic的
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                   這個招牌肉丸，是全豬肉的，所以不吃牛的我，也可以吃，肉丸很有水份，不硬不乾，伴上番茄醬，味道很好
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                   全餐最喜歡這個魚，忘記了是什麼魚了，價錢260多元，煎得很香，推薦！
                  Lemon cheese cake
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                   沒有点另外的煎香蕉雪糕，反而点了這個店員推薦的lemon cheese cake,果然沒有失望，檸檬不太酸，芝土和檸檬的味道比例剛好，吃下去就是很和諧，很滑，沒有一点陋..真想再吃一個哦！
                  (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
                  • 推介
                    已推介
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                  用餐途徑
                  堂食
                  人均消費
                  $1000 (晚餐)
                  推介美食
                  Lemon cheese cake
                  等級4
                  793
                  21
                  牛魔王不能錯過的Ribeye Diana
                  2015-03-11 4575 瀏覽
                  身在香港的我們真幸福, 常常能夠吃到世界各地不同的美食. Carbone這家得到紐約米芝蓮的一星餐廳, 就來到香港開設分店. 店子開業以來, 已經很想前來一試, 就趁這天放了半天假, 兩口子一同來享受一下來自紐約的美食.這裡的環境走懷舊的風格, 很有情調. 我們坐在大沙發位上, 更是全店最佳的位置, 相當舒適. 看來這個下午會是個浪漫的時光了.Amuse Bouche想不到Carbone也有amuse bouche供應, 而且還是三款小食一同送上, 是驚喜位. 蒜蓉多士很香脆, 蒜蓉味道突出, 吃得滿足. 莎樂美腸切得夠薄身, 先入口的是鹹香, 接下來就開始有陣辣勁湧至, 正好用來配襯味道相當香濃的巴馬臣芝士.Spicy Rigatoni Vodka $198兩個人, 不能夠吃太多, 在澱粉質的選擇中, 當然要來一客必吃的Spicy Rigatoni Vodka分吃, 店方還幫我們預早分半, 真細心. 賣相看來沒有甚麼特別, 但就是一吃會令人上癮, 要追著吃的菜式. Rigatoni的質感做得很好, 有咬口, 很能夠吸收那Calabrian醬汁, 每口Rigatoni都充滿了醬汁的味道
                  更多
                  身在香港的我們真幸福, 常常能夠吃到世界各地不同的美食. Carbone這家得到紐約米芝蓮的一星餐廳, 就來到香港開設分店. 店子開業以來, 已經很想前來一試, 就趁這天放了半天假, 兩口子一同來享受一下來自紐約的美食.
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                   這裡的環境走懷舊的風格, 很有情調. 我們坐在大沙發位上, 更是全店最佳的位置, 相當舒適. 看來這個下午會是個浪漫的時光了.
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                   Amuse Bouche
                  想不到Carbone也有amuse bouche供應, 而且還是三款小食一同送上, 是驚喜位. 蒜蓉多士很香脆, 蒜蓉味道突出, 吃得滿足. 莎樂美腸切得夠薄身, 先入口的是鹹香, 接下來就開始有陣辣勁湧至, 正好用來配襯味道相當香濃的巴馬臣芝士.
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                   Spicy Rigatoni Vodka $198
                  兩個人, 不能夠吃太多, 在澱粉質的選擇中, 當然要來一客必吃的Spicy Rigatoni Vodka分吃, 店方還幫我們預早分半, 真細心. 賣相看來沒有甚麼特別, 但就是一吃會令人上癮, 要追著吃的菜式. Rigatoni的質感做得很好, 有咬口, 很能夠吸收那Calabrian醬汁, 每口Rigatoni都充滿了醬汁的味道, 香辣, 微甜, 異常惹味. 配料只是簡單的加上番茄以及洋蔥, 已經是人間美物.
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                   Ribeye Diana $558
                  至於主菜方面, 愛吃肉眼的我們, 當然把目光聚焦在Ribeye Diana, 敢說是城中其中一家最出色的肉眼. 牛魔王不能錯過! 用上的是和牛肉眼, 先要讚火候控制得很好, 切開看看, 帶點粉紅, 肉質是非常嫩滑, 咬下去每一口也帶充沛的油香. 其實剩吃已經是無得輸, 但點上Cacciatore醬汁, 又會是另外一個風味. 另外還配上Pancetta煙肉在面, 帶點鹹香, 豐富了層次感, 是很好的添加呢.
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                   Bananas Flambé $128
                  甜品沒有餐牌, 就在甜品車上自行揀選. 其實我一早有了心水, 就是Bananas Flambé, 堂弄的甜品, 永遠是更加吸引. 這個火燄表現, 讓現場一時間火光熊熊, 很壯觀. 香蕉帶點酒香, 味道香甜, 配上雲尼拿雪糕同吃, 一冷一熱之間的化學作用, 您懂得會是甚麼的效果吧!
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                   Carbone無論在環境, 服務, 以及食物質素皆是相當出色的店子, 當中的Spicy Rigatoni Vodka以及Bananas Flambé都是必吃之選, Ribeye Diana更是牛魔王不能錯過的項目. 這個下午, 兩口子偷得浮生半日閒, 吃到心頭好, 大滿足!
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                  (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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                    63
                    2
                    份量大得驚人，Tiramisu味道很正中，和牛扒略肥
                    2015-03-04 4654 瀏覽
                    新年跟客人吃開年飯，特意在中環找一家有名的西餐廳。從朋友得知Carbone是米芝蓮一星，提供傳統的意式食物，便一心上來一試。前菜我點了Caesar Salad(HKD188)，份量比平時的大得多，Romaine上的Ricotta Cheese很足料，吃了一半也一夠很飽了。麵包條很出色，很香很脆口，但也吃得出當中加了很多油。另一前菜是Carpaccio Piemontese(HKD198)，生和牛很香很滑，我試了一片，生和牛跟Truffle的配搭剛剛好，但相信若把整碟吃光，胃口也容不下Main Course了。主菜點了Carbone其中鎮店之寶﹣16oz 的Ribeye Diana （HKD558）。用科為上乘的澳洲和牛，今次叫了Medium，入口即溶，口感不錯。不過，其中的脂肪也較多。愈頂級的和牛，脂肪比例也愈多。今次的Ribeye，我想脂肪比例也多達5成，吃完總有一種Guilty感覺，而且吃了幾塊後已覺得很膩，男士也許很喜歡這款和牛Size，但對於女士來說，這還是太多了。人人都說和牛好吃，入口即溶，但從另一角度看，和牛入口即溶的原因也許是因為脂肪入口自然會即溶吧。如果以Steak來比
                    更多
                    新年跟客人吃開年飯，特意在中環找一家有名的西餐廳。從朋友得知Carbone是米芝蓮一星，提供傳統的意式食物，便一心上來一試。
                    107 瀏覽
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                     前菜我點了Caesar Salad(HKD188)，份量比平時的大得多，Romaine上的Ricotta Cheese很足料，吃了一半也一夠很飽了。麵包條很出色，很香很脆口，但也吃得出當中加了很多油。
                    164 瀏覽
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                     另一前菜是Carpaccio Piemontese(HKD198)，生和牛很香很滑，我試了一片，生和牛跟Truffle的配搭剛剛好，但相信若把整碟吃光，胃口也容不下Main Course了。
                    Ribeye Diana
                    $558
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                     主菜點了Carbone其中鎮店之寶﹣16oz 的Ribeye Diana （HKD558）。用科為上乘的澳洲和牛，今次叫了Medium，入口即溶，口感不錯。不過，其中的脂肪也較多。愈頂級的和牛，脂肪比例也愈多。今次的Ribeye，我想脂肪比例也多達5成，吃完總有一種Guilty感覺，而且吃了幾塊後已覺得很膩，男士也許很喜歡這款和牛Size，但對於女士來說，這還是太多了。人人都說和牛好吃，入口即溶，但從另一角度看，和牛入口即溶的原因也許是因為脂肪入口自然會即溶吧。如果以Steak來比較，我還是偏好Sirloin。
                    188 瀏覽
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                     甜品方面，侍應會推出甜品車，展示各式各樣的Cake。我們點了Tiramisu，Chocolate Blackout Cake和Banana Flame。我最愛Carbone的Tiramisu，那是傳統的弄法，有四層沾了Marsala甜酒的手指餅，並以Raspberry伴襯。真正的Tiramisu沒有很甜很膩的感覺，只有Power Up的感覺。Congratulations，Carbone，你做到了！Chocolate Blackout Cake味道也很Fruity，而Banana Flame像看Show一樣，但最後的Product還是較甜。

                    整體來說，Carbone的食物實而不華，份量足夠，一個Appetizer/ Main絕對足夠幾個人Share。
                    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
                    • 推介
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                    3 已推介
                      張貼
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                      衛生
                      抵食
                      用餐日期
                      2015-02-27
                      用餐途徑
                      堂食
                      人均消費
                      $800 (午餐)
                      推介美食
                      • Carpaccio Piemontese
                      • Caesar Salad
                      • Tiramisu
                      • Banana Flame
                      等級4
                      926
                      107
                      精彩的紐約紅醬意菜
                      2015-01-31 5678 瀏覽
                      去年年底的本地新餐廳實在多得眼花撩亂，單單每間試齊也要足足一個月！不過在云云新店當中，一直對位於中環 LKF Tower 的 Carbone 最為好奇。Carbone 是從美國紐約空降而來的一星米芝蓮餐廳，在當地開業一年多便已經屢獲殊榮，最善長是各式各樣的美式意大利菜。其實早在餐廳試業的第二天已經成功訂了座，但可惜最後因與另一飯局 (又是嚐新@Gordon Ramsay 的 Bread Street) 撞期，因此最終被迫放棄。想不到一等要足足兩個月，才能一嚐心願。推開寫着大C字的木門進去，原來又是另一間時光倒流七十年的西餐廳。查問之下才知，Carbone 跟紐約總店的裝飾差不多是照板煮碗，將五六十年代的歐陸風格毫不保留地活現眼前。餐廳的設計由大門以至用餐區都相當優雅，擺放在門口位置的酒吧區極具古典氣派，在閃爍的燭光下更覺迷人。接着來到以啡紅色為主調的用餐區，感覺同樣充滿情調。點菜之前，侍應首先送上三款餐前小食來醒醒胃，三款口味亦各有各的精彩。第一款薄切莎樂美腸口感煙靭，微微的辛辣越吃越開胃。蒜蓉厚多士是個人的至愛，脆口而且蒜香撲鼻，非常好吃！巴馬臣芝士粒，芝味十足，香濃難以抵擋。 
                      更多
                      去年年底的本地新餐廳實在多得眼花撩亂，單單每間試齊也要足足一個月！不過在云云新店當中，一直對位於中環 LKF Tower 的 Carbone 最為好奇。

                      Carbone 是從美國紐約空降而來的一星米芝蓮餐廳，在當地開業一年多便已經屢獲殊榮，最善長是各式各樣的美式意大利菜。

                      其實早在餐廳試業的第二天已經成功訂了座，但可惜最後因與另一飯局 (又是嚐新@Gordon Ramsay 的 Bread Street) 撞期，因此最終被迫放棄。想不到一等要足足兩個月，才能一嚐心願。

                      推開寫着大C字的木門進去，原來又是另一間時光倒流七十年的西餐廳。查問之下才知，Carbone 跟紐約總店的裝飾差不多是照板煮碗，將五六十年代的歐陸風格毫不保留地活現眼前。
                      265 瀏覽
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                       餐廳的設計由大門以至用餐區都相當優雅，擺放在門口位置的酒吧區極具古典氣派，在閃爍的燭光下更覺迷人。
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                       接着來到以啡紅色為主調的用餐區，感覺同樣充滿情調。
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                       點菜之前，侍應首先送上三款餐前小食來醒醒胃，三款口味亦各有各的精彩。第一款薄切莎樂美腸口感煙靭，微微的辛辣越吃越開胃。蒜蓉厚多士是個人的至愛，脆口而且蒜香撲鼻，非常好吃！巴馬臣芝士粒，芝味十足，香濃難以抵擋。
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                       Carpaccio Piemontese ($198), 5/5

                      正式進入正題，當然要首選這裡的薄切和牛肉。

                      這款菜式起用了澳洲和牛肉眼，薄切成絲般幼細後，再放入黑松露汁、磨菇片和火箭菜。特別喜歡菜式的面頭灑滿了合桃碎，吃落不但多了果仁的香味，就連口感也變得極度豐富，味道一試難忘。
                      Carpaccio Piemontese
                      $198
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                       Spicy Rigatoni Vodka ($198), 4.5/5

                      接着是鎮店之寶香辣粗管通粉配伏特加忌廉汁。自家製的粗管狀通粉特別經過半風乾處理，令嚼勁更強，配以秘製的伏特加甜椒蕃茄忌廉汁和少許辣椒，口感又香又滑，演繹近乎完美。
                      Spicy Rigatoni Vodka
                      $198
                      330 瀏覽
                      7 讚好
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                       Pork Chop & Peppers ($428), 3.5/5
                      主菜本來應試美式意菜的經典菜式 - 巴馬臣芝士小牛肉，不過為免這餐吃得太多牛肉，因此改點了黑毛豬扒配雜椒和炆洋蔥絲。

                      黑毛豬扒差不多有兩人份量，經慢煮後再燒至七至八成熟，中心還保持少許的粉紅色。

                      雖然賣相不夠之前兩道菜的亮麗，但豬扒的味道也相當鮮美，而且肉質嫩滑。個人最欣賞的是不太濃的焦香，但脂肪位置有點太多是唯一的美中不足。
                      Pork Chop & Peppers
                      $428
                      260 瀏覽
                      5 讚好
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                       甜品的時間終於來臨，侍應推着甜品車朝着我們的方向而來，望見車上的紅蘿蔔合桃蛋糕、tiramisu、朱古力蛋糕等款款都一樣吸引，在正常的情況下又豈能不心動？

                      不過兩小時前才剛剛完成了 ATUM 的 Improvisation，因此對甜品的意慾暫且不算太強，還是決定擇日重賽吧。

                      看過不少網上的報導都以美式「紅醬」意菜這個形容詞來形容 Carbone，感覺就好像以「豉油餐廳」來形容一間本地西餐廳一樣，似乎有點褒貶的意思。

                      但經過今次個人驗證之下，發覺這些用詞原來全是個簡單的笑話，Carbone 的菜式實在是做得出神入化，倘若是美式「紅醬」意菜的話，亦必定是升級版。

                      (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
                      • 推介
                        已推介
                      • 檢舉
                      9 已推介
                        張貼
                        評分
                        味道
                        環境
                        服務
                        衛生
                        抵食
                        用餐日期
                        2015-01-24
                        用餐途徑
                        堂食
                        人均消費
                        $450 (晚餐)
                        推介美食
                        Carpaccio Piemontese
                        $ 198
                        Spicy Rigatoni Vodka
                        $ 198