Spiga

營業中

休息中

Item: Spiga
Rating: 4
Author: OliverHoHo

4.5

177 食評

味道

環境

服務

衛生

抵食

36186

中環

$401-800

意大利菜

140

OliverHoHo

等級4

107

SPIGA, just opened by michelin 2 stars chef Enrico Bartolini, locates at the heart of Central district. It is quite an ambitious project as the restaurant is very large (more than 120 seats) along with open area for outdoor seating. We are surprised as the only couple in the restaurant during their Sunday brunch section. It is almost too lonely in certain way. Good that half way of the brunch, there came 2 or 3 more couples. Otherwise, it would be a scary scene. Hopefully, the quietness is only due to soft opening trial period.

Sunday brunch being offered at HKD 388 with a choice of main dish. The buffet comes with around 30 choices of cold cut, salad, cheese, bread, crab and lobster, hot lasagna, etc. There are also more than 10 different desserts.

The buffet food quality overall is very good as the seafood are very fresh. The lasagna and eggplant hot food at the buffet bar is particular good, and in my opinion, it is even better than the main dish. It certainly has the home made taste. The eggplant has a very soft creamy texture and strong flavour that makes me go for another round instantly. For the main dish, we ordered the home made angel hair with tomato sauce and fried egg with spinach black truffle. The angel hair pasta got a very good chewy texture while the tomato sauce is just average though. The fried egg spinach with truffle is very good. We are pleasantly surprised by the amount of black truffle slices sit on top of the dish. It matches very well with the egg and tendered spinach. In my opinion, the pasta dish is a bit ordinary but when we mixed the two dishes together for sharing, it is a perfect companion.

Afterwards, we each went for their dessert bar and we are also pleased by the dessert quality. The tiramisu and creme brulee are the best among all.

Overall, we are pleased with the food quality but maybe due to the buffet nature, there arent a single dish that really stands out that make us feel memoriable. However, you can sense there are certain home made taste being associated with the dishes. Setting is very comfortable with high ceiling and warm lightning but again, they are still in the soft opening period and a couple of things are still a bit sloppy for the service. For restaurant that can potentially occupy more than 120 guests would definitely requires a perfect execution and management. Also, it would take sometime for them to mark their identity in the competitive HK culinary field. We will definitely come back for their dinner menu as the lunch buffet certain hasnt really shown Chef Enrico's full calibre.