影片
港鐵尖沙咀/尖東站 J 出口, 步行約5分鐘
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電話號碼
38918732
開飯介紹
The Dining Room by BluHouse 帶來優雅講究的意式餐飲體驗。客人在品嚐令人回味的意大利美饌之餘，更可選配來自專屬酒窖的優質葡萄酒。酒窖匯聚500多個莊園的出品，讓客人深入探索意大利多元化的葡萄品種和產區，更可細味珍貴年份的美酒佳釀。
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營業時間
今日營業
18:00 - 22:30
星期一至二
全日休息
星期三至日
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
好彩有人介紹，否則真係會錯過間好餐廳🍴呢間餐廳外面係一間自助購買食物嘅中高價餐廳，原來最入面別有洞天，serve fine dining 😋今次我哋以Restaurant Week 訂位，可以用一個相對幾抵嘅價錢$880pp食到，讚👍🏻Dining Room 內環境麵包🥯芝士脆片好香濃，個醋好食到要加👍🏻“Fiore di Blu” cocktail / Moscato d’Asti 各+$78CALAMARETTI "MBUTTUNATI"STUFFED BABY SQUIDVIGNAROLA, POTATO FOAM, BLACK INK睇様已經開心，黑色外框嘅汁係墨魚汁，淡黃色係忌亷泡沫，配上成件墨魚🦑墨魚仔🦑彈牙，而個墨魚汁好特別，幾好食😋GNOCCHI SARDI AI GAMBERI ROSSIHOMEMADE "SARDINIAN GNOCCHI""MAZARA DEL VALLO" RED PRAWN DATTERINO TOMATO, AMALFI LEMON紅蝦肉鮮甜，yummy 😋BRANZINO E CARDONCELLIOVEN BAKED ATLANTIC SEA BASS"CARDONCELLI" MUSHROOMSCHARCOAL CUTTLEFISH, VERMENTINO SAUCEAGNELLO ALLE ERBE DI MONTAGNAROASTED ORGANIC “LUMINA” LAMB RACK MEDITERRANEAN HERBS, LAMB JUS“ROMANA” ARTICHOKE套餐係魚，因為我唔食魚，換左羊架，正👍🏻旁邊嘅伴菜一樣睇得出有心思😄POLLO ARROSTOROASTED ORGANIC YELLOW CHICKENBABY LEEK, SWEET CORN, CHICKEN JUS鷄肉係用咗兩個部位做成一個菜MELA "ANNURCA" E CARAMELLO SALATO ANNURCA APPLE COMPOTE, SALTED CARAMEL SAUCE VANILLA ICE CREAM, PUFF PASTRY其實千層酥好難好食，但係呢度仲食到脆身，建議配上雪糕同食👍🏻Petit Four，我地兩個人可以揀4款朱古力，都各有特色，個人鍾意榛子朱古力😋另類牛角酥😂加上糖霜，甜甜脆脆滿足曬😄Coffee/Tea仲有咖啡、茶，讚👍🏻👍🏻👍🏻
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Visited the BluHouse when it first opened and thought it didn’t live up to the hype. H walked past it a couple of times and said he wanted to try it as it faces the harbour 🤷🏻♀️ So we went and thankfully server said it only had the bar tables left. I suggested going to The Dining Room instead, a slightly more refined and quiet corner of The BluHouse. There’s an early bird menu (incontro) and degustation menu that comprise of 4 and 5 courses respectively. We went for the former, as we weren’t that hungry anyway. Appetiser stuffed baby squid with vignarola, potato foam and black ink. The vignarola, which broadly translates to vegetable stew, adds a nice touch of spring to the dish. It would be better had they served the baby squid cooked. Loved the primi that came next, the composition of was simple and rustic, comprising artisanal linguine with seaweed, New Zealand mussels, garlic and olive oil emulsion. The house made linguine was al dente. Mussels were fresh and plump. The sauce was briny and balanced. A delightful symphony of flavours.We then shared the 2 available secondi. H liked the oven baked Atlantic sea bass with Caciucco sauce, bruschetta crust a lot, with the crumbly crust giving the sea bass’s texture an interesting touch. I preferred the Roasted Organic Yellow Chicken with baby leek, sweet corn and chicken jus better. The chicken was tender and succulent. Server advised us to mix the cream of sweet corn that came on the side with the chicken jus before eating it with the protein. Surprisingly the creamy sweet corn complemented very well with the chicken jus and the chicken, adding an interesting element to the overall flavour profile of the dish. Tiramisu to end, with a subtle hint of pistachio added.Overall good food and nice ambience.
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Embarking our second visit to Dining Room Bluhouse, we were warmly recognized and welcomed by team member Gavin, setting the tone for an exceptional evening.Chef Giovanni astounded us with a remarkable beef tartare infused with caviar, an amazing combination . Using lean, globally sourced beef, it is the best tartare we have ever had.From the flavorful pumpkin caviar tart to the veal tongue risotto, perfectly cooked signature yellow chicken and enticing desserts, every dish at Bluhouse was a gastronomic delight, leaving us in awe of their culinary creations. The chef culinary prowess shone through, showcasing a perfect blend of knowledge and skill.The dining experience left us impressed not only by the exceptional food but also by the impeccable service. Their entire service team demonstrated a high level of professionalism, effortlessly changing utensils and maintaining a tidy table while ensuring prompt and precise delivery of each dish. We were well taken care throughout the dining experience.The restaurant's sommelier introduced us to the exquisite Marsala, an Italian fortified wine with smoky and caramel undertones. Its impeccable pairing with our desserts and chocolates added an extra layer of sophistication to our dining experience.Our dinner at Dining Room by Bluhouse was truly exceptional. From the warm welcome to the outstanding culinary offerings and impeccable service, every aspect of our evening surpassed expectations. We look forward to returning for another unforgettable dining experience.
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坐落在K11旁邊的Bluhouse相信大家都有經過，裏面其實分了兩間店鋪：分別是走輕鬆熱鬧路綫的BluHouse，以及更爲講究的The Dining Room。這次生日聚餐，想要稍微安靜方面聊天些，就選了後者。（最后看來其實Bluhouse也很不錯，open kitchen以及明亮的燈光看著心情就非常好！非常適合和小姐妹chitchat，已mark入To-go list ;)）好吧因爲沒有拍餐單+過了大半個月，我已經不記得菜名叫什麽了，在官網找menu但因爲更換的關係也不全，大家將就看看嘿嘿首先登場的是麵包們和Beef Tartare，麵包們獲得朋友們一致好評，應該是隔壁餐廳直接拿過來的lol（走的時候看到有好多好多種類，流口水了）好像是鴨肉飯，看上去有點黑暗料理，但出奇的好吃！意大利餃子海鮮寬面鷄肉配鴨肉卷香烤羊扒Here comes the dessertssss~唔好意思我已經唔記得叫咩名
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數一數手指，Rosewood內的餐廳真的不少，種類繁多，其中一間高級意大利餐廳尤其低調，它就是The Dining Room了。雖然與同樣供應意大利美食 的Bluhouse只有一簾之隔，但風格卻完全不同，只提供Fine DIning的體驗。沿著Bluhouse左邊的通道走，會經過一張大布簾，背後就是The Dining Room。餐廳充滿高貴優雅的氛圍，以灰、白、啡和黑色簡約的色調營造出鮮明的空間，讓人感到輕鬆舒適。The Dining Room提供的餐單理所當然與Bluhouse完全不同，這兒有獨立的餐單可以單點或選擇Tasting Menu，而我們都選擇了五道菜的Tasting Menu，細味一下大廚為客人們精心設計的美食。輕輕品嚐著熱烘烘的Focaccia，再喝一口清爽中帶著青瓜香氣的白酒，心情頓時開郎起來。此時，第一道菜La Tartelletta悄然上桌，香脆的撻皮盛著奶味濃郁的水牛芝士和青豆蓉，頂部則覆蓋著密密麻麻的青豆，再搭配矜貴的魚子醬，咸鮮的味道完美地平衡了青豆和水牛芝士的甜香，非常美味。接下來是Agnolotti alla "Genovese"，通常我們都叫意大利雲吞為ravioli（方餃），使用兩塊麵皮製成，但這次的Agnolotti（半月餃）只使用了一塊麵皮，餡料也不是常見的牛肉或素食，而是用上了雞肉，並添加了青醬和芝士，口感輕盈，配上焦糖洋蔥醬汁，味道清爽，也不油不膩。到了主菜時間，苗子要了Pollo Arrosto。菜式分為兩部份，其中有烤得皮脆肉嫩的三黃雞，以及混雜開心果碎的雞肉卷，前者蘸上惹味的雞肉汁和粟米醬後，味道鮮美而清爽，而雞肉卷則包裹著開心果，口感爽彈有嚼感，整體而言，簡單卻美味。接下來是芝士時間，全都是以牛奶製成的芝士種類。雖然苗子並不是喜愛吃芝士，但也品嚐了少許，特別是一些硬身的，它們都帶有咸香，搭配果醬一起，別有一番風味。最後的甜點－Agrumi & olio d'Oliva來了，在加份了波本威士忌的雲呢拿慕絲中間，注入了酸酸甜甜的紅桑子醬，上面和旁邊點綴著西柚和香橙的果肉以及脆片，口感清新宜人。此外，旁邊還有添加了特級初搾橄欖油的檸檬雪葩，帶來一種焕然清新的感覺。最後，享用了petit fours和一口熱茶，舒服地吐出一口飽氣，感到非常滿足。
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