影片
港鐵西營盤站 A1 出口, 步行約5分鐘
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電話號碼
56650625
營業時間
今日營業
17:30 - 23:00
星期一
全日休息
星期二至日
17:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
Book mark咗好耐嘅餐廳今年結婚周年終於都嚟到啦小店經營一個廚師兩個侍應訂位後已經一早order定菜單最期待就係北海道毛蟹飯真係冇令人失望一上到枱好香蟹味蟹肉全部已經拆好哂，mix 埋飯一齊食😍😍仲有個北海道海膽意粉海膽新鮮鮮甜👍🏻👍🏻👍🏻前菜都好好食Tuna tartare 用左紫蘇葉Mix 好香好特別Squid tartare 配左個南瓜tart 底👍🏻👍🏻👍🏻👍🏻👍🏻佢係季節菜單期待再次黎食
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Was here a long time ago and remembered it as a delightful fusion of Japanese/Italian cuisine and had always wanted to revisit.Dinner. Had to decide on menu 2 days in advance. Modest by the glass selection. Went for a glass of Bordeaux red. Here’s what we had.Pumpkin Tart topped with Perseus Caviar on tender deep fried Japanese Abalone. A satisfying opening to the nite.Soup with creamy, briny Japanese Oyster, Salmon Roe and Salsa Verde (green sauce made with tomatillos- not to be confused with green tomatoes) which, even with the slice of lime, did little to soften the pronounced fishiness of the Soup. First time to see salmon roe in broth- definitely adding to the fishy flavor.Perfectly Grilled Squid, tender yet retaining a slight chewiness; served on a bed of Organic Vegetables from Kagoshima mixed with Mayonnaise. The addition of Tomato Sauce- in effect acidic ketchup- was overwhelming: too many assertive flavors competing for attention overpowered the freshness of the vegetables.Delicate and pillowy Omelette topped with generous portions of creamy, custard-like cod milt (白子) and grated Homemade Bottarga. Paired with creamy spinach sauce with shaved tangy Yuzu. Very rich dish but the salty intensity of the bottarga was not apparent at all.Hokkaido Hairy Crab with Crab Americaine Paella. Paella was sweet-tasting and torch-gunned, creating some charred bits on top but no socarrat (ie toasted rice bottom with crispy crust) was present. Served with Salt and Lime- not sure what they added to the dish.Tiramisu topped with crispy biscuit.In summary: dishes were presented with elegance and care, with innovative and creative flavor pairings for the more adventurous palates. However the combination of flavors may be too busy for the rest of us.
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聽過身邊好多朋友都大讚呢間意日fusion小餐館 自己試完都十分喜歡💖 擺盤精緻 用料新鮮 軟腍嘅粉色烤鴨胸同肉汁滿滿嘅燒和牛絕對不能錯過🤤 意粉質地彈牙掛汁 白汁跟海膽個人略嫌偏腬 期待下次嚟試埋其他意粉🤩 _📸 🔸Perseus Cavier/ Squid Tartare/ Pumpkin Tart (HK$149/each) 🔸Local Shrimp/ Italian Style Omelette (HK$258)🌟 🔸Japanese Oyster/ Salmon Roe/ Cauliflower Cream (HK$158)🌟🔸Straw Grilled French Duck Breast/ Balsamico & Berry (HK$498)🌟 🔸Hokkaido Sea Urchin/ Lemon Cream Spaghetti (HK$698) 🔸Straw Flavoured Wagyu/ Potato Gratin (HK$1,280)🌟
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🦖 公司週年飯公司開咗六年, 廢麥太太加入咗三年~今次 Boss 揀咗 Trattoria Queen Hollywood 食公司週年飯😚Boss 話係日式意大利菜..... 我聽完 ...... ?????????? 成頭問號😂日本人？意大利菜？🙈🤨🤨聽聞餐牌會定期更新, 食物仲係需要提前預訂,✨✨仲有仲有!!! ✨✨有部分蔬菜係大廚自己係自己菜田種😳搞到我好好奇, 又好期待😂😂//個日唔計甜品,, total 食咗 10 道菜 因為無睇過 boss 落單既 menu, 每上一道菜都好似開盲盒咁, 好有趣!!😝😝店員上菜時主要係講講個款菜用咩材料,所以我唔太知道菜名🙈//當中我有兩樣最鐘意既菜1.係吞拿魚他他+店主homemade 麵包少少辣好開胃, 完全無腥味👍🏻 //2.肉醬長通粉睇落好普通既肉醬長通粉一咬落去!!! waaa!! 好正每條長通粉都有適量既肉醬, 蕃茄係好鮮甜唔酸個種😳 fresh ~明明前已經食咗好幾道菜開始飽飽地....點知都食咗4分1碟😂😂// 另外, 同事話毛蟹飯好好食🦀可惜我對蟹敏感無份食🙁不過聽同事講, 佢地話呢個毛蟹飯係好夠味但又食到蟹既鮮雖然我食唔到,, 但睇到個賣相十分正!!////美中不足…..甜品有點普通🥲🥲🥲
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Queen Hollywood係我一直bookmark咗好耐嘅小店，試過幾次訂枱都失敗🥴終於係九月平日晚上成功食到依間餐廳作生日飯😛依餐飯可能係我九月食得最高興嘅一餐飯，食物質素亦冇令我失望，冇伏到朋友之餘，朋友們又食到愉快😋餐牌會定期更新，適合幾個人share食。而食物需要至少三日前預訂，所以到咁上下店員會將最新餐牌提前send俾我揀。正所謂「貴精不貴多」，日藉廚師設計嘅意大利菜式都幾特別，刺身配搭會比較多，意外地又冇違和感😛同時我好欣賞店家嘅用心，餐廳全部蔬菜均由自家本地農場新鮮直送🥗最有驚喜莫過於黑色小丸子，其實係章魚墨汁小丸子，墨汁小丸子真係第一次食，小丸子採用正宗日式製作方式，外脆內軟，麵粉好似半熟狀態咁，仲食到淡淡嘅墨汁味。八爪魚口感鮮嫩，小丸子點沙律醬搭配火箭菜又幾夾。主食方面，意粉同釜飯同樣相當出色。蜆肉意粉有驚艷嘅感覺！手工意粉Al-dente之外，蜆肉亦好新鮮，簡單用香草、蒜、蕃茄烹調已經充滿住海水鮮味🤤海膽海鮮釜飯份量幾大，我哋三個女仔最後係食唔哂打包拎走😆釜飯味道偏清淡，採用白飯魚作主要海鮮唔太常見，不過細味品嚐的話，係食得出淡淡海鮮味，紫蘇葉味亦幾提鮮，海膽鮮甜度可以，有種淡味人生嘅感覺🤭兩款甜品只試咗招牌奶凍，味道都可以，牛奶味的確幾濃郁。Japanese Sea Perch Carpaccio & Farm Veggie🥗$498Black Takoyaki🐙$258Sea Urchin & Seafood Clay Pot Rice🍚$980Japanese Clam Fresh Spaghetti🍝$458Signature Panna Cotta🥛$98
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