153
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餐廳: Cucina
優惠: 食飯都有得賺里數? 仲唔即刻訂枱?
星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
港鐵尖沙咀/尖東站 A1/ L5 出口, 港鐵柯士甸站 F 出口 繼續閱讀
電話號碼
21130808
開飯介紹
Cucina-《福布斯旅遊指南》四星餐廳。位於馬哥孛羅香港酒店六樓的Cucina,擁有醉人的維港景色,演繹傳統意式廚藝之精髓,更設有時尚的Cucina酒吧與戶外雅座,讓賓客用膳後享用雪茄,與友好共度悠閑時刻。 繼續閱讀
營業時間
今日營業
12:00 - 00:00
星期一至五
12:00 - 00:00
星期六至日
11:30 - 00:00
付款方式
Visa Master 現金 AE 銀聯 JCB Apple Pay Google Pay
座位數目
123
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水
切餅費
泊車
電話訂座
賞訂座積分
加一服務費
海景景觀
室外座位
有關獎賞計劃
優惠
餐廳: Cucina
優惠: 星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
招牌菜
薄片生牛肉
食評 (241)
等級4 2020-09-18
2566 瀏覽
一年一度為Best friend 慶生辰,找到一間有Brunch的意大利餐廳。由11:30 am 至 3 pm,半自助式午餐,除主菜外,其他放在桌上的海鮮、沙律、湯、甜品等都任食。大家難得一見,是輕鬆的吃和暢談的好地方。先是好貼心的來一個海鮮拼盤,覺得那種好吃可再取。分別有生蠔,唔算肥美,但新鮮兼有海水味。波士頓龍蝦開邊,肉質唔韌。長腳蟹腳,蟹腳肉因溶雪關係所以帶有大量水份在內,且畧鹹。凍蝦:反而新鮮爽口。翡翠螺:唔算大隻,不過就爽脆無沙。青口亦無渣。其中有一碗類似橙味的脆爆珠,驟眼看似是三文魚子。另每人一個迷你鵝肝漢堡,炒洋蔥上放一小片鵝肝,size剛好一口吃。鵝肝唔油膩,亦沒有騷味,不錯。其他自助取食物的有現煑意粉。凍肉有莎樂美腸、Coppa風乾火腿,可惜今天沒有蜜瓜片配來吃。意式肉腸粒,可配沙律一起吃。芝士有provolone cheese,Parmigiano cheese,可空口吃亦可夾麵包吃。薄餅有海鮮、蔬菜。湯有意大利雜菜湯,和甜粟米湯是濃濃又香的真材實料的粟米製作成的。什錦沙律區:薯仔沙律、芝士車厘茄沙律、通粉沙律、粟米沙律等,各款混合沙律的調裝得剛好,新鮮清爽。亦有雜菜沙律,可自己調配。同時有很多醬汁如蜜糖芥末醬、檸檬欖油醬、凱撒沙律醬等都調得味道適中,非一般現成醬汁可比。主菜選了:慢煑牛面頰肉配紅酒汁,牛面頰肉肉質鬆軟兼有膠質的黏口口感,色濃而味不太濃,剛好。意大利飯伴時令蘑菇及巴馬臣芝士,芝士味香濃creamy,意大利飯軟中帶依韌,中心位置會比較硬一些,這亦是意大利飯的特色。甜品:雪糕,生果:火龍果、西瓜、熱情果、蛋糕、甜麵包、朱古力噴泉等,種類都不少。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級5 2020-09-13
1582 瀏覽
This Italian restaurant is located in Marco Polo Hong Kong Hotel in TST, opened since 2007 with the name meaning 'kitchen' in Italian. If you park the car at the Ocean Terminal Rooftop one can just enter straight through the hotel entrance on the floor, and inside on the right is the restaurant.There is a nice bar near the entrance, and walking further in is the dining area, where the kitchen is on the other side, allowing diners some glimpse of the activities. We were seated at the window side, with comfortable and spacious seats overlooking Victoria Harbour. After ordering a cocktail to start, we were served the amuse bouche, which is a tart with some diced procini mushroom, with black truffle seasoning and some cream cheese and dill to accompany. A very nice snack with rich truffle note, the porcini is crunchy on texture and the tart base is baked nicely, crumbling on the bite. We had two appetizers to share. The first was Grilled Mediterranean Octopus and Seared Hokkaido Scallops on Lemon-scented Mashed Potato, Olives, Pesto and Tomatoes ($298). The octopus is nicely grilled, just cooked and not overly done, so the texture is chewy but easy to cut. The scallop is large in size, beautifully seared, and soft. On top the diced olives and tomatoes give some contrasting flavours and acidity to freshen the seafood, with the mashed potato underneath having a creamy and smooth mouthfeel. A nice starter. The other appetizer was Smoked Gold Salmon Loin with Oscietra Caviar, Black Truffle and Dill Sauce ($288). Serving on a tray where mist came seeping out of the hole in the centre, the plating is pretty definitely. The salmon is slightly smoked so the flavors are not solely dominated by the wood. There are two small pieces of brioche to eat the salmon with to give another experience on bite, while the dill sauce, as always, is the perfect compliment to the salmon. Another nice dish. Next we had our soup, with me going for Lobster Bisque with Creme Fraiche and Braised Shallot ($228) while my wife had Traditional Italian Vegetable Soup with Basil Pesto ($138). The lobster bisque is very good, rich and creamy, with the soup steaming hot when pouring in the bowl. The pieces of lobster meat is sweet and the shallot further helps to give nice fragrance to the soup. Very nice indeed.Coming to an Italian restaurant I always would try one of their pastas. And so we had Small Ravioli Stuffed with Beef and Pork, Demi-glazed and Green Apple Puree ($338). I was surprised at the portion when it was served, with so many pieces of ravioli, each stuffed with good amount of meat. On the taste, the thick demi-glaze sauce provided a great savory note to the ravioli, and with the green apple puree supplemented with the sweetness making this a highly appealing pasta. Really nice.For the main course we had the Pan-fried Whole Dover Sole 'Mugnaia Style', with Lemon Sauce and Parsley ($488). The staff brought the really large sole on the serving cart to show us, and then helped to de-bone the fish for us. The portion was good for two people, and fortunately we did not order another main course. The lemon sauce also made the fish less heavy on the palate. There was also an assorted side dish accompanying, including baked potatoes, plus green and purple broccoli. Going for dessert, I had Lychee Panna Cotta with Rose Jelly and Lychee Caviar ($98), while my wife had the Modern Light Tiramisu ($108). Both very beautifully presented, the panna cotta has a nice fragrant lychee aromas while at the same time rich and creamy. The lychee pearl or caviar is certainly interesting, with a crunchy texture and once bite burst with the lychee juice. The red rose jelly on top of the panna cotta not only enhanced the aesthetic, it added a perfume note too. Might be quite girlish, but it is certainly nice in taste.The service is good, with the staff friendly and attentive. I found the locals tend not to explain the dishes, but the foreign ones did introduce the dishes in some details. Again I hope we see more improvement regarding this in future, which can significantly help customers understand the special cooking techniques, ingredients, and other attention the chef and team had paid in preparation.The bill was $2,408 and it was a bit on the high side. Seeing the signature menu is only costing $788 each, maybe it is worth to try it out next time? 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-08-07
3175 瀏覽
實在很久沒來過這間位於馬哥孛羅香港酒店內的意大利餐廳了。這一天,趁著平日放假,就與另一半來到這間久別重逢的餐廳,為她預祝生日。新冠肺炎持續肆虐,晚市不可堂食,無可奈何下,唯有以午餐代替晚餐。這兒的午餐兩道菜 $288,三道菜 $308,既是慶生,當然吃三道菜。三款形態不一的麵包,有軟熟,有香脆,水準不錯,悉數放在麵包籃中,蘸以橄欖油和黑醋,逐一試試,真不錯!在前菜沙律與湯中,我倆都點選了需要另外加錢的「龍蝦湯」。這另加 $48,口感濃稠的「龍蝦湯」是令人有點失望的,味雖濃,但太鹹,過猶不及,不過龍蝦肉可是好的。同樣雖要另加 $58的「精選紅蝦意大利扁麵」是這兒的招牌菜之一,當然必點。這意粉做得可真不錯,偏彈牙而不軟身的意粉挺地道,醬汁開胃,兩隻矜貴的西西里紅蝦肉質嫩滑,蝦頭處的蝦膏更是精華所在,蝦味澎湃,不能錯過。這招牌菜價錢雖稍貴,都值得一試。另一道主菜選了「扒西冷伴蘑菇及芥末汁」。五成熟的牛扒軟熟度及格,肉汁仍存,配以蘑菇汁,下點法國芥末,還不錯。來到甜品環節,在三款甜品中,點選了「雜莓拿破侖」和「朱古力慕絲蛋糕」。因為早在訂座時已告知餐廳這天會慶祝另一半的生日,所以她的「雜莓拿破侖」上附上了蠟燭和用朱古力寫上了 Happy Birthday的白朱古力牌。這甜品甜度適中,三層脆皮也頗香脆,都算是一道挺不錯的餐後甜品。我的「朱古力慕絲蛋糕」的朱古力慕絲相當幼滑,底層的蛋糕亦甚鬆軟,伴以清新的香梨醬汁,配搭得宜,我都幾滿意。 最後奉送的「果仁朱古力」包裝漂亮,味道也好,為這午餐送上更多的甜。這天是個平日,偌大的餐廳中客人不多,特別顯得冷清,天公也不造美,就像今日的香港,淒風苦雨,一片迷濛,不過風總會歇,雨總會停,期盼在另一半生日當天,可以解除禁令,恢愎晚餐堂食,更希望無風無雨,見到青天。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2020-08-03
2610 瀏覽
疫情下的週末,實在在家中困得太久了,今日終於來一個小解放,為自己安排一個小小的生日會。今次選址在Marco Polo的意大利餐廳Cucina,品嚐一個weekend brunch,過一個悠長慢活下午。這間Cucina較早前更榮獲福布斯Forbes Travel Guide的4星餐廳,所以來頭也不少。Weekend Semi-buffet Brunch在11:30開始,我們當日準時到達,安頓好座位後,便到自助食物區看看buffet有什麼好吃的東西。首先是Garden Greens沙律吧,有不同沙律菜,羅馬生菜、紫蘇菜、火箭菜等等,應有盡有,而沙律醬汁亦有很多選擇。向前行的一區就是麵包區,Pizza有兩款,其中一款是素食,另外還有放入了火腿的牛角包,餐廳還很細心地將牛角包及Pizza已經切成小件,讓客人可以每款食品都淺嘗一下。另外還有法包類,客人可以自己切適當的份量,然後在旁亦有黑醋、橄欖油、牛油等供客人選擇。火腿凍肉類亦排列整齊,客人可隨意挑選,而我自己就比較喜歡沙律菜上放幾片這類火腿一拼吃,也是一個不錯的配搭。下一個區域就是冷凍海鮮類,選擇非常多,最受歡迎的當然是開邊龍蝦🦞,除此之外,還有蟹腳🦀、翡翠螺、凍蝦🦐、青口和生蠔🦪。這個價錢的自助餐也提供生蠔,真是物超所值,愛吃生蠔的朋友千萬不要錯過啊!在中間位置有一張枱放上八款不同的mixed salads,有的配上大蝦,有的配上意粉,有的是薯仔沙律,實在眼花撩亂。我每款都有試過,總括來說,外面酒店自助餐的沙律都混入一些香港人的口味,而這些沙律相對地就是正宗意大利口味,所以大部份款式的沙律也配上三色椒和意大利香料,跟其他酒店的沙律口味是截然不同的。甜品的選擇不算多,但其實是貴精不貴多,因為都是提供酒店最出名的芝士餅及Tiramisu,當中的Tiramisu味道是正宗意大利的口味,是必食推介!而雪糕就用上Häagen-Dazs,是日的口味分別有朱古力、士多啤梨、曲奇及Tiramisu。酒店還有新鮮自家製的意粉,我選擇了芝士白汁配闊條麵,茄汁配長通粉,芝士白汁有非常香濃的芝士味,感覺非常厚身,而番茄汁就是用上濃濃的番茄醬煮成,因為正宗蕃茄醬都不會用太多其他調味,所以這個蕃茄醬長通粉就能食到蕃茄的原汁和酸味。餐湯分別有蕃茄湯及粟米湯,兩款都是簡單的餐湯,所以亦能食到食材的原汁原味。除了自助區,每位客人都會有一份鵝肝漢堡,鵝肝新鮮煎香,配合麵包一齊吃,所以吃到鵝肝的甘香而不會帶有肥膩的感覺。主菜方面,總共有五款選擇。我就選了慢煮牛面頰肉配紅酒汁,牛面頰肉的份量絕對不少,肉質非常嫩滑,基本上不需要用餐刀,只用叉就已經可以把肉分開,而且還配上用牛油煮成的小米及迷你椰菜,真是一個完美配搭的主菜。另一道主菜,我們選了班尼狄蛋併菠菜黑松露,班尼狄蛋蛋的靈魂在於他的荷蘭汁,這個荷蘭汁處理得恰到好處,帶點黑松露的微香,蛋汁混入在菠菜中,將最底層的麵包也融化了。其實店員會為每枱食客先奉上一個海鮮塔,海鮮塔上已經放了所有海鮮的款式,所以只要安坐在餐廳已經可以品嚐一輪海鮮,淺嘗後才到外面添加自己喜歡的海鮮。這個悠閒寫意的中午,在環境舒適的餐廳,與至愛一邊望着維港景色,配合當日晴朗的天氣,品嚐多款意大利的美食,真的很賞心愜意。這天我擁有的,不單止是一頓豐富的午餐,更是心靈上的大滿足 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
呢日下午攞咗假同同事去威🤣,其實係大媽好好人請我哋兩位壽星去食酒店食個靚Tea。佢課重金申請咗個會籍,比起Walk-in客有多啲折頭。我哋三點鐘左右去到,餐廳就差唔多準備好安排我哋入座。不過未能坐喺窗口位,有少許失望,因為其實個場唔多爆🙊,坐下坐下仲覺得個冷氣都幾凍下 。餐廳有安排放口罩的紙夾俾客人,服務貼心❤️!店員隨即為我哋送上Tea Set嘅餐牌(都幾多錯字)同Drinks Menu,酒店現時做緊嘅下午茶名為:💋艷麗「味」影下午茶Be Fabulous Afternoon Tea💋,收費為$508/2位,另收加一服務費。價錢以依類打卡下午茶來說唔算貴,而且佢唔需要按人頭收費。換句話説,即係你四個人只係嗌一份都OK!唔洗幾耐,店員就為我哋送上Tea Set,造型貼合主題,以化妝品為主角。擺盤唔係採用平日幾層架嗰種,而係真係用上一個迷你化妝盒櫃桶,頗有心思的😚。驟眼睇都幾靚嘅,但又覺得唔係好夠氣勢,份量比較少咁🙈。不過我哋都打咗陣卡,哈哈。店員亦樂意為我哋拍照,拍攝技術不俗😆。本身英式下午茶就好似係由鹹點Savoury食到甜點Sweet,但我哋影完相先發現當中有一味係香草雪糕Vanilla Ice Cream🍨,佢已經處於半溶狀態,所以要先將佢處理掉!雲呢拿雪糕甜甜地幾好食,而且個容器係用朱古力做,可以食埋。龍蝦芒果三文治Lobster and Mango Open Sandwich,老實講依個都幾唔好食,龍蝦同芒果係唔夾的,好怪😰。龍蝦食落無咩味,但唔知一上枱嘅時候聞到有少少腥味係咪來自佢。黑松露蛋多士包Egg and Black Truffle Ciabatta,依個有啲似碎蛋三文治🥚,用料較為平庸,不過比想像中好食,只係略嫌塊麵包比較淋。醃黃金三文魚伴Oscietra魚子醬Marinated Salmon with Gold and Oscietra Caviar,呢個又係浮誇地落啲金箔💰嘅心點。醃三文魚可能唔同煙三文魚,所以少咗份鹹香,好彩有魚子醬吊味。鴨肝馬卡龍Duck Liver Macaron,依個係四樣鹹點之中最出色,因為味道帶點驚喜之餘,款式本身亦頗有創意。馬卡龍脆脆的,帶點甜味,再配合埋厚厚一層嘅鴨肝醬,味道鹹鹹甜甜相映成趣🤤。*****接住落嚟就係甜點Sweet,大部份俾我嘅感覺都較頹,味道普通過普通,而且非常細件...,放題自助餐放出嚟任人拎嗰啲都大過佢😅。當中有三件我會稱為頹頹,排名不分先後。紅桑子朱古力蛋糕Raspberry Chocolate Cake,為頹頹一。上面係咁咦有粒「珍珠」,雖然係Raspberry蛋糕🍓,但唔太酸。綠茶慕絲Green Tea Mousse,為頹頹二。🍵綠茶味正常,再搭配紅豆,同一隻食得嘅蝴蝶作點綴,口感溶溶地。檸檬芝士餅Lemon Cheese Cake,為頹頹三。芝士餅個造型幾得意,扮水果,但食落味道就似足Ritz芝士夾心餅🧀,我唔喜歡。西柚朱古力果仁糖Grapefruit Chocolate Praline,原來呢個係上面嗰兩粒朱古力🍫,憑外貌係睇唔出有西柚味。外皮都幾實下,食落似金莎,個餡就有啲西柚嘅元素,感覺終於無咁頹,但無咩果仁味。粉紅提拉米蘇Pink Tiramisu,依個Tiramisu就唔錯,算稱得上又靚又好食😋。首先佢係用上正宗嘅軟芝士,咖啡味剛好,酒味就爭啲。不過另外仲配埋士多啤梨朱古力,正啊!最搞笑係隻羹係用黑朱古力做,又係可以食埋,但食完朱古力會溶咗喺手指度,要啜番乾淨~✌🏻。*****食過正常心點後,終於來到Edible Surprises「驚喜」美點系列,即係是次化妝品嘅主題,有唇膏、眼影同香水等,像真度都頗高嘅💕,不過味道就有啲格硬,驚多過喜。士多啤梨朱古力唇膏Strawberry Chocolate Lipstick💄,依個已經係化妝品系列入面最正常嘅一道,因為佢起碼係士多啤梨朱古力🍓,只係塞咗喺個唇膏桶入面。成個感覺好似係俾小女孩玩嗰啲。黑松露粉眼影盒Black Truffle Eye Shadow Set,依個唔係直接食嘅,係用個盒仔裝住啲黑松露粉,扮眼影粉👀,你再用個「掃」掃啲粉落啲鹹食到。但啲粉感覺有少少潮濕,漿埋一嚿咁,唔夠乾爽;而且我哋懷疑個掃乾唔乾淨...。味道亦都啲多餘。玫瑰花露水Rose Water Perfume,依個直頭有啲不知所謂😐。首先,店員介紹可以噴啲「花露水」落啲甜點到,簡直係整色整水之作。甜點本身各有味道,何必要整濕個表面?再者,🌹玫瑰花露水嘅味對我而言,非常刺鼻,好難聞。同時,花露水一開始個噴嘴係壞的,要店員換個枝先得。但兩枝花露水個樽身都油笠笠,鋪滿手指模,感覺有啲污糟😖。跟餐仲有枝香辣茄醬膏Arrabbiata Sauce Cream,依個連造型都慳返,似一枝無嘜頭嘅旅行牙膏。我哋開都無開,同個Tea Set格格不入咁😐士多啤梨珠珍Strawberry Caviar,本身覺得以盒裝幾别緻,但入面只係平日飲台式飲品食到嘅爆珠。店員建議我哋每食另一款心點時,先食一粒爆珠清下味蕾,其實都幾荒謬下,點解會用啲咁甜、仲濃味過點心自身嘅嘢嚟間場🤔?感覺有啲亂嚟,雖然出發點應該係添加樂趣。我哋食完無聊玩下個盒先發現啲幾嘔心嘅嘢🤢。由於個盒係鐵盒,遇上水難免會生銹,但如果用嚟裝食物你會有乜感覺?就係好恐怖囉!你睇下盒嘅四角都有啲啡啡地嘅銹漬,即係我哋食爆珠時都應該間接食唔少「鐵質」...。另外,個鐵盒亦都漏水。其實盛住成個下午茶餐嘅迷你化妝盒櫃桶都唔太衞生,因為部份位置有少量污漬;盒入面嘅裝飾花🌸亦有少少發霉嘅一點點。可能咁嘅器皿較難完全清洗乾淨吧...,但都有啲接受唔到。最後,套餐包兩杯飲品🍹,我哋要咗意大利果酒Italian Sangria同馬哥孛羅伯爵葡萄冰茶Marco Polo Earl Grape Iced Tea。我哋三個人去,所以其中一位額外點咗杯花茶。我飲嘅伯爵葡萄冰茶應該係酒店嘅招牌,不過味道又唔係真係咁突出...,葡萄味欠奉🍇,亦唔係好Earl Grey,但都清清地嘅。題外話,每張餐枱都放咗件好獨特嘅擺設,入面裝住嘅唔係花,而係意大利粉,侍應話係用嚟提醒客人記得點呢到嘅Pasta🍝。總括嚟講,呢餐下午茶其實又唔算太差嘅,畢竟如果以味道作量點嘅話,無乜邊間係真係好食😏。依到起碼環境幾好,又唔太多人,適合唔太喜歡嘈雜嘅我。不過餐廳的確係有唔少可改善嘅地方😜。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)