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為麵包和甜品而來(⁎⁍̴̛ᴗ⁍̴̛⁎)
2022-12-26 384 瀏覽
✍︎︎Weekend Brunch Menu $710/位🥖招牌新鮮特製意大利麵包🥖外脆內軟沾上橄欖油黑醋好味又好咬前菜🥗有6款同友人share❥ Ostriche e Friarielli🦪生蠔加上蘿蔔葉❥ Alici Marinate all Amalfitana酸酸尾尾開胃鳳尾魚🐟❥ Capocollo Di Martina Franca🥓❥ Capocollo Di Ricciola薄切油甘魚，加上茄子🍆❥ Vitello Tonnato小牛肉配上吞拿魚醬 ，咁多個前菜最喜歡呢個(￣∇￣)❥Burrata E Pomodori🍅🧀布拉塔芝士小蕃茄❥ Unvo Asparagi Bianchi Parmigiano🍳水煮蛋。超流心配上菠菜同芝士，每啖都好香主食🍽🐓Pollo Piemontese Cotto in Pentola D’Argilla🍖傳統羅馬陶瓷煲焗雞製作需時1小時，焗好後原隻拎出嚟俾大家影相，之後拎返入廚房切件，並有羊肚菌加薯仔為配料，肉質十分嫩滑甜品🍨❥Tiramisu 呢度招牌(⁎⁍̴̛ᴗ⁍̴̛⁎)侍應會喺一大個碗挖一大羹俾我哋酒味較重，整體比較濕❥Coppa Al L
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✍︎︎

Weekend Brunch Menu $710/位

🥖招牌新鮮特製意大利麵包🥖
外脆內軟沾上橄欖油黑醋好味又好咬

前菜🥗
有6款同友人share

❥ Ostriche e Friarielli🦪
生蠔加上蘿蔔葉
❥ Alici Marinate all Amalfitana
酸酸尾尾開胃鳳尾魚🐟
❥ Capocollo Di Martina Franca🥓
❥ Capocollo Di Ricciola
薄切油甘魚，加上茄子🍆
❥ Vitello Tonnato
小牛肉配上吞拿魚醬 ，咁多個前菜最喜歡呢個(￣∇￣)
❥Burrata E Pomodori🍅🧀
布拉塔芝士小蕃茄

❥ Unvo Asparagi Bianchi Parmigiano🍳
水煮蛋。超流心配上菠菜同芝士，每啖都好香

主食🍽
🐓Pollo Piemontese Cotto in Pentola D’Argilla🍖
傳統羅馬陶瓷煲焗雞
製作需時1小時，焗好後原隻拎出嚟俾大家影相，之後拎返入廚房切件，並有羊肚菌加薯仔為配料，肉質十分嫩滑

甜品🍨
❥Tiramisu
呢度招牌(⁎⁍̴̛ᴗ⁍̴̛⁎)
侍應會喺一大個碗挖一大羹俾我哋
酒味較重，整體比較濕
❥Coppa Al Limone🍋🍨
檸檬雪芭 清新醒神
❥Pastie napoletana🍰
呢款比較普通 淨係試咗一啖😳
❥朱古力櫻桃蛋糕🍫🍒🎂
友人生日，餐廳安排的小蛋
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🔎Grissini 意大利餐廳
灣仔港灣道1號君悅酒店2樓
••••••••••••••••••••••••••••••
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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delightedXmasparty🎄
2022-12-25 2008 瀏覽
What a delight experience at the nice Italian restaurant at Grand Hyatt, never been here, I am a loyal fan to steakhouse and GH cafe for business luncheons and friends gathering dinners. As a first timer I really enjoyed the party lunch at private room, certainly have to say big thanks to my colleagues for this good recommendation and caring arrangement though, making the right and good choice to pick this place, I had an enjoyable and pleasant lunch to celebrate before Xmas. The services as exp
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What a delight experience at the nice Italian restaurant at Grand Hyatt, never been here, I am a loyal fan to steakhouse and GH cafe for business luncheons and friends gathering dinners. As a first timer I really enjoyed the party lunch at private room, certainly have to say big thanks to my colleagues for this good recommendation and caring arrangement though, making the right and good choice to pick this place, I had an enjoyable and pleasant lunch to celebrate before Xmas. The services as expected is great and staff are responsive and caring. Food, dessert, bread basket and wine are very tasteful. A must-go restaurant and I have no doubt to recommend.

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Here’s our lunch menu, HK$850 plus 10% service charge per person.

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Buffalo cheese

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Yellowtail, excellent

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Burrata

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Anchovies

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Sharing portion for 4, all are tasteful

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Pasta with lobster, my favourite dish

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It’s grilled pumpkin and broccolini

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Signature dish, baked chicken

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Sweet, petit four

I didn’t shoot the Tiramisu, that’s the best I have ever had.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-12-19
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Well done Transitional flavour
2022-12-24 429 瀏覽
3/5All food was nice but definitely not a wow that worth this price. Pork cooked perfectly, crispy batter on fish, pasta sauce not bad, lobster abit small, starters are alright. Flavour Is like a well done family restaurant.If you read other reviews, yes the bread stick is so good, is in my top three list of Hong Kong. Another one thing I enjoy the most of the night is their greens, perfectly cooked and seasoned.
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3/5
All food was nice but definitely not a wow that worth this price. Pork cooked perfectly, crispy batter on fish, pasta sauce not bad, lobster abit small, starters are alright. Flavour Is like a well done family restaurant.

If you read other reviews, yes the bread stick is so good, is in my top three list of Hong Kong.

Another one thing I enjoy the most of the night is their greens, perfectly cooked and seasoned.

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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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麵包，真係好好食😋Tiramisu都好出色
2022-12-19 2166 瀏覽
[ Grissini | 灣仔 ]This restaurant has been in Hong Kong for a really long time and many chefs have came and left, each imprinting onto the restaurant and added new style and flavors. The most recent chef to take on this role is chef Valerio Mandile, born and raised in Naples. He has been here since July 2021 and made quite a few changes to the menu. He uses regional ingredients from southern Italy from Campania to Amalfi to showcase the freshness and variety of produce Italy has to offer, and sho
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[ Grissini | 灣仔 ]


This restaurant has been in Hong Kong for a really long time and many chefs have came and left, each imprinting onto the restaurant and added new style and flavors.


The most recent chef to take on this role is chef Valerio Mandile, born and raised in Naples. He has been here since July 2021 and made quite a few changes to the menu. He uses regional ingredients from southern Italy from Campania to Amalfi to showcase the freshness and variety of produce Italy has to offer, and show that it’s not only pasta and pizza.


We decided to opt for their dinner set which is quite a steal as 5 courses is $880 and some individual dishes are already $200+


Our original booking was supposed to be at 6 but then on that day they messaged me and said it had to be delayed till 7 due to a private lunch meeting that got delayed too. However, when I arrived at 7, they said I couldn’t be seated till 7:30 which definitely made me quite upset. But I tried not to let this ruin my mood and I could tell the staff were very apoplectic as they kept offering me stuff and the general manager even came out to apologise many times.


—— ——


Grissini 🥖


Of course I had to start with their signature breadsticks. Each Grissini is baked fresh by Sessi, the chef you would be greeted at the entrance that has been making this foot-long delicacy for more than 20 years!


They serve it in threes and you might find yourself devoting all three by yourself because it’s so irresistible!! The exterior is crispy and oh so warm, the aroma is just divine with the warm and comforting smell of yeast and bread. When you break the bread, steam comes storming out and punches you in the face with more fragrance and warmth. The interior is fluffy and soft, the plump ends of each Grissini is even more fluffy with a beautiful crumb and chewy texture whereas the midsection is on the crisp side due to its thinness. I really like the two contrasting textures on the same breadstick.


They serve this with extra virgin olive oil, cold pressed and straight from Italy and a house made balsamic vinegar.


The EVOO is fruity and velvety. I can eat it plain with the bread to be honest. So luscious and perfectly moisturizes the bread. Also, they sell their oil at $450 for a hefty bottle which definitely tempted me.


The balsamic vinegar is so much better than I thought it would be. Normally, the vinegar in other restaurants are way too acidic and tart, making you feel as though you just ate a lemon. But not here, the vinegar has sweet undertones and an overall fruity flavor. You can taste the depth and how long they have aged it for from the complexity and richness of this vinegar.


It’s no wonder that this tangy vinegar and luscious oil are best friends. They simply complement each other perfectly even though one is hydrophobic and the other is hydrophilic.


This combination with the bread was so good that I had to ask for more of each and the server generously refilled my dish.


They keep refilling the breadsticks throughout the whole night whenever a fresh batch is released. They even ask to take away any old ones you have and replace them with fresh, hot ones. We didn’t want to waste any food so finished the breads before allowing them to put more.


To accompany the breadstick, there is a series of antipasti (appetisers) that are served around 10 minutes after the bread arrives, by then you would have already eaten two rounds of bread!



Carpaccio Di Ricciola 🐠


This yellowtail carpaccio rivals many high quality Japanese sashimi. The fish is so soft and tender but doesn’t melt in you mouth and thus retains a texture. But what I loved were the flavours they used. The orange pieces and anchovy colatura works surprisingly well together and the result is this sweet, refreshing but savoury and thick bite, the perfect accompaniment with the yellowtail. Colatura is like the Italian version of fish sauce, made with anchovies and salt so it tastes very similar and offers a rich and deep saltiness. Eating everything wit the Grissini was absolutely divine due to the prance of textures you experience in your mouth: tender yellowtail, fluffy and crisp bread, juicy and sweet orange, and salty and savoury anchovy sauce.


The ratio of fish to orange was a bit skewed due to the generous amount of yellowtail but I didn’t mind eating some alone as it was so fresh.



Insalata Di Carciofi e Burrata 🧀


Burrata is an Italian classic. They source theirs from Andria and thus claims the flavours to be better. And I have to say, the flavours are much better than the typical burrata. The texture of the mozzarella is tender and creamy whereas the straciatella is soft and luscious. The flavour is quite mild but still envelopes your mouth in this dairy-rich wonderland. It is definitely too rich to be eaten by itself thus it is another ideal match with the Grissini. Add in sun dried tomato that’s bursting with umami and some fresh herbaceous basil and you got yourself the best bite sized caprese you could ever ask for.


The portion is quite sufficient and as this was part of the dinner set, they gave us each 1/4 of the whole burrata so we get a nice amount of mozzarella and straciatella.



Marinated Anchovies All’Amalfitana 🐟


This is definitely a memorable dish as it is not very common in Hong Kong. Unlike the tinned and jarred anchovies that are used for their saltiness and depth. Grissini marinates fresh anchovies instead. By using fresh anchovies, the natural depth of the fish is enhanced whereas the salt that is normally used to preserve the fish is silenced. The texture is tender but a bite tough (as if eating a tendon) but still somehow melts in your mouth. The taste is phenomenal, especially due to the spicy oil they use for marination. I mopped all the leftover oil with my bread and it was so good.


We each got 2 pieces of plump anchovies but since my companion didn’t like it, I ate hers too.


—— ——


Polpo Marinato 🐙


The first official starter, technically still an antipasti but eaten without the Grissini.


The octopus itself is tender but the bigger pieces were quite tough and firm. I couldn’t really taste the marination on the octopus which was disappointing but at least I got to taste the natural flavour of it and it wasn’t fishy at all. They say they boil the octopus first before flash frying it to get some crispness on it but this was minimal. I would have preferred it being roasted, sous-vide or fried.


The accompaniments though were superb. The boiled potatoes are tender but not mushy and is perfectly seasoned. What shocked me was the lime mayonnaise. So refreshing yet wholesome and works wonders with the low-key dull potato and even duller octopus. The celery on top added a great crunch and refreshment to each bite but was quite bland.


Overall, this dish is only good when everything is eaten together and not individuality. The portion is quite generous as I had 4 sufficient pieces of octopus.


—— ——


Spaghetti All’Astice 🦞🍝


This is the best lobster sauce I’ve ever had in my life. No joke.


The sauce is so insanely rich without being too overwhelming as the freshness of the lobster is highlighted along with the freshness of the tomatoes. The chef says they instead of roasting the shells (as one normally does for a bisque) he roasts the vegetables and then toss in the shells at the end to retain the freshness of it. He wanted to showcase the freshness of the lobster as if it has been poached.


There is a big piece of lobster that situated on the top and it was almost too pretty to eat! Nonetheless, I ate it and it was so tender and minimally seasoned so the freshness really shines through. I also really enjoyed the bits of poached lobster meat that literally melts in your mouth and is amazing with the luscious sauce and the firm pasta.


Speaking of the spaghetti, it is perfectly al dente. Because it is cooked so well, a lot of people in Hong Kong will say it is undercooked and still very hard. To this I say that it is supposed to be like this and 咬口 and 彈性 is intentional. Each spaghetti is coated with a thin layer of sauce and provides the perfect ratio.


The portion is quite sufficient as a pre-main course. I would have liked more sauce so I will end up with extra ache for me to mop up with some bread. Because the sauce tastes even better with the warm and crisp Grissini.


—— ——


Orata Rossa, Cavolfiore, Aglio Nero, Bottarga 🐟


For the main, I asked to change to the fish course instead and they happily adjusted to my needs. Sadly, this may have been the most visually underwhelming course. By this time, we were already quite full but was still excited by the fresh Grissini and could never resist one straight from the oven.


The texture of the fish is dense and firm which is what seabream is supposed to be. It is still juicy with a meaty texture but some may not like the firmness as this is not a flaky fish like cod. The skin is very crispy but still a tad but greasy so it does get soggy over time. The skin is well seasoned but the flesh could have used more salt and pepper.


Accompaniments included seasonal cauliflower which is a delight due to its vibrant colour and refreshing crunch. I believe they also made a cauliflower purée which was smooth and creamy and went well with the firm fish. I am very intrigued by their black garlic sauce which had a great depth and made the dish more dimensional along with the salty and rich bottarga shavings that offered bursts of flavours.


—— ——


Millefoglie Ricotta, Pere, Mandorle 🍐


As for desserts, this was a great ending. The presentation is beautiful and made me sad to demolish it.


Firstly, the ricotta is made from buffalo milk instead of cow thus it is slightly sweeter and less acidic than milk but the creaminess is also milder but thicker. I thoroughly enjoyed this and could have eaten the cream by itself with some bread 😆 This creamy, fluffy cream contrasts beautifully with the crunchy and flaky puff pastry, sadly it was just a tad bit stale so breaking it was hard and it wasn’t as crisp as it could have been. Nonetheless, still great with the cream and each thin layer melted in your mouth.


The poached pears on top were nice and offered a new fruity texture and flavour but there was not enough to elevate the whole flavour profile since the cream and puff pastry did not have pear flavouring. The almond flavour too were silenced and only made apparent in a few slices scattered in the layers.


—— ——


Tiramisù All’Amaretto $120 🍮


This is not apart of our dinner set but our server was kind enough to let us try. Maybe because it was already 10pm and they had some extra stock 😅


First and foremost, the presentation is just perfectly executed. She gave us two very generous scoops and we happily finished both despite being very full.


This tiramisu has been deemed the most traditional and delicious one in Hong Kong and I definitely understand why. The ladyfingers are soaked with amaretto and espresso and thus the taste of alcohol and coffee is very fragrant and intense but not enough to make one drunk, it does leave a heavy taste in your mouth afterwards though. Despite being soaked and seeped, it still has structure to it and doesn’t get mushy at all, perhaps being refrigerated for a long time? Moreover, the mascarpone is so so so creamy and rich and even fluffy. Surprisingly light and not heavy nor is it overly sweet,easily made me go back for more. I asked the chef how this is so good and he said they let it rest overnight for it to really set and firm up.


The coffee powder on top is mainly for garnish and they diluted it with some cocoa powder so it’s not overly bitter or make your mouth dry.


A very indulgent dessert at the end of an epic meal. My companion is a tiramisu lover and she definitely approved of this and said it could be the best in HK.

—— ——


Petit four 🍬


As any Italian fine dining restaurant, there should be petit fours. Although there are only two here…. The almond cookie is way too sweet and hard, but I guess that’s how it’s supposed to be as no one every eats almond cookies anyways 😂 But their chocolate one is very good. The chocolate is rich and velvety but the inside is crunchy like a wafer (or malteser?) it’s also not too sweet with a focus on the cocoa. Eating this with their complementary tea or coffee is wonderful.


—— ——


推介 🙆🏻‍♀️


💬 Overall, a lovely experience at Grissini and glad they are still providing top notch service and food after so many years. I really enjoyed the service here and they waited a sufficient amount of time before clearing out plates and serving us the next course. They also periodically checked our water and refilled when necessary. Foodwise, their Grissini, starters and desserts definitely lived up the the hype with some of the starters being scrumptious. The main was the biggest disappointment, not that it’s wasn’t delicious, just not as creative and memorable as the other delicious.


🗓 Revisit? ✅ ⭕️/ ❎
Grissini
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Olive  oil  and  Balsamic
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Grissini 
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Polpo   Marinato 
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Spaghetti  All’Astice
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Orata Rossa, Cavolfiore, Aglio Nero, Bottarga
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Wagyu  short  rib
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Millefoglie
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Tiramisu
$120
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Petit  four
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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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2022-12-10
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$1000 (晚餐)
推介美食
Grissini
Olive  oil  and  Balsamic
Grissini 
Polpo   Marinato 
Spaghetti  All’Astice
Millefoglie
Tiramisu
$ 120
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42
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服務+食物質素一般
2022-12-17 495 瀏覽
今年公司訂咗Grissini 食聖誕飯我地每人叫咗個lunch tasting menu 個脆脆長條包係全餐最好食嘅嘢，熱辣辣送上，內脆內軟就咁買要$80 三條，我哋唔執輸都refill左幾次Starter 係個牛他他，個Menu上面有乳酪由於我對奶類敏感所以我就叫佢走汁可能因為走咗醬汁嘅關係所以個牛他他好似冇乜味，個質感幾軟糯但係個龍蝦意粉就有啲失望，因為本身要額外加$150 upgrade 個main course ，但係佢果汁啲龍蝦味唔夠出，龍蝦仲要碎上得幾粒，真心麻麻去到甜品我地個枱叫咗幾個雪糕同tiramisu 一齊share ，但係係咁漏單，三催四請先送返個雪糕嚟到送飲品嚟，啲茶又係上到錯晒同埋本身酒店啲waiter係應該主動幫客人斟水，但係又係三催四請都唔理我哋究竟呢間酒店有提供訓練比啲員工架？作為一間五星級酒店嘅餐廳，咁樣嘅服務水平真係唔得喎(我自己本身都係讀酒店管理出身，真係接受唔到咁樣嘅服務質素，亦未見過一間五星級酒店嘅服務質素會咁)整體：5/10
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今年公司訂咗Grissini 食聖誕飯
我地每人叫咗個lunch tasting menu
個脆脆長條包係全餐最好食嘅嘢，熱辣辣送上，內脆內軟
就咁買要$80 三條，我哋唔執輸都refill左幾次

Starter 係個牛他他，個Menu上面有乳酪由於我對奶類敏感所以我就叫佢走汁
可能因為走咗醬汁嘅關係所以個牛他他好似冇乜味，個質感幾軟糯

但係個龍蝦意粉就有啲失望，因為本身要額外加$150 upgrade 個main course ，但係佢果汁啲龍蝦味唔夠出，龍蝦仲要碎上得幾粒，真心麻麻

去到甜品我地個枱叫咗幾個雪糕同tiramisu 一齊share ，但係係咁漏單，三催四請先送返個雪糕嚟

到送飲品嚟，啲茶又係上到錯晒

同埋本身酒店啲waiter係應該主動幫客人斟水，但係又係三催四請都唔理我哋

究竟呢間酒店有提供訓練比啲員工架？作為一間五星級酒店嘅餐廳，咁樣嘅服務水平真係唔得喎
(我自己本身都係讀酒店管理出身，真係接受唔到咁樣嘅服務質素，亦未見過一間五星級酒店嘅服務質素會咁)

整體：5/10
Lobster spaghetti 
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2022-12-09
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推介美食
Lobster spaghetti 
  • Tiramisu 
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美味 意大利家鄉小食
2022-12-13 341 瀏覽
今天朋友生日，约左星期六 brunch, 去到先知只有brunch餐牌, 不能供應其他食物，需要套餐內沒我 想吃的牛肉他他，但整體是美味的，特別是意大利 傳統前菜 ，有 7~8 款， brunch 每位 700~800 元
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今天朋友生日，约左星期六 brunch, 去到先知只有brunch餐牌, 不能供應其他食物，需要套餐內沒我 想吃的牛肉他他，但整體是美味的，特別是意大利 傳統前菜 ，有 7~8 款， brunch 每位 700~800 元
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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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慢活的週日Brunch
2022-11-24 525 瀏覽
餐廳以意大利阿拉棒命名，供應既Grissini亦對得住招牌。同朋友選擇星期日黎享受Brunch Set。Grissini外脆內軟，內部組織充滿氣孔，係酵母發酵既痕跡。沾上橄欖油同黑醋，更添滋味。麵包愛好者真係欲罷不能，encore左一次前菜同甜品款式固定，只需要選擇主菜同飲品。對選擇困難症既朋友十分友好，唔洗糾結食咩;另一角度睇，就係食咩前菜無得揀，可能有D自己唔中意食既菜式;同埋供應brunch既日子係無得extra再order。當日主菜無牛，我地想再另外叫牛肉都無Set Menu每隔一段時間都會轉，之前見係有魚，我仲擔心試少左一款前菜，因為我唔食魚，幸好今次無左。前菜味道都唔錯，不過ham同油漬甜椒鹹左d，我擺係grissini上面食，一方面中和左個鹹味，味道亦更豐富，好似食pizza甘。佢既Tiramisu評價都好高，但我覺得手指餅浸酒浸太耐(哩個都係大家讚佢酒味濃既原因，對於我成為左佢既缺點)，好似蛋糕濕左水甘，好淋，我唔中意個口感，略失望。其他甜品都比較甜，作為甜品殺手既我，都無辦法食曬餐廳值得一讚既係，上餐既節奏非常慢活，一part接一part，完全唔洗食得好趕緊/要等好耐
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餐廳以意大利阿拉棒命名，供應既Grissini亦對得住招牌。同朋友選擇星期日黎享受Brunch Set。
Grissini外脆內軟，內部組織充滿氣孔，係酵母發酵既痕跡。沾上橄欖油同黑醋，更添滋味。麵包愛好者真係欲罷不能，encore左一次


前菜同甜品款式固定，只需要選擇主菜同飲品。對選擇困難症既朋友十分友好，唔洗糾結食咩;另一角度睇，就係食咩前菜無得揀，可能有D自己唔中意食既菜式;同埋供應brunch既日子係無得extra再order。當日主菜無牛，我地想再另外叫牛肉都無

Set Menu每隔一段時間都會轉，之前見係有魚，我仲擔心試少左一款前菜，因為我唔食魚，幸好今次無左。
前菜味道都唔錯，不過ham同油漬甜椒鹹左d，我擺係grissini上面食，一方面中和左個鹹味，味道亦更豐富，好似食pizza甘。


佢既Tiramisu評價都好高，但我覺得手指餅浸酒浸太耐(哩個都係大家讚佢酒味濃既原因，對於我成為左佢既缺點)，好似蛋糕濕左水甘，好淋，我唔中意個口感，略失望。
其他甜品都比較甜，作為甜品殺手既我，都無辦法食曬

餐廳值得一讚既係，上餐既節奏非常慢活，一part接一part，完全唔洗食得好趕緊/要等好耐。我地大概12點45分左右order，食完傾左陣計，不知不覺已經2點45。眺望仲可以望到海景。的確係個真正享受食物既地方。
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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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  • Grissini
  • Burrata
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令人難忘嘅前菜
2022-11-17 570 瀏覽
佢出名嘅長麵包條真係唔錯，外層好脆啲碎，跌到周圍都係，我哋食到成枱都係。😆-❤️‍🔥Yellowtail carpaccio去之前有睇過食評，話一定要試佢嘅油甘魚。最終係佢好多款嘅前菜入邊揀咗油甘魚，呢個決定絕對冇令我後悔！呢個菜真係好好食，大家一定要試吓！🐟🐟-❤️Marinated octopus賣相好吸引八爪魚，好大粒。要加$50，但係都值得一試，雖然冇油甘魚咁驚喜。-❤️Roasted pork tenderloin 主菜揀咗烤豬肉，絕對唔會嚡熠熠，舊肉本身冇咩味，配上佢嘅蘋果醬都幾好食。-整體來講，前菜最出色同埋特別，主菜就不過不失，可以為咗前菜再嚟。😉
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佢出名嘅長麵包條真係唔錯，外層好脆啲碎，跌到周圍都係，我哋食到成枱都係。😆
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❤️‍🔥Yellowtail carpaccio
去之前有睇過食評，話一定要試佢嘅油甘魚。最終係佢好多款嘅前菜入邊揀咗油甘魚，呢個決定絕對冇令我後悔！呢個菜真係好好食，大家一定要試吓！🐟🐟
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❤️Marinated octopus
賣相好吸引八爪魚，好大粒。要加$50，但係都值得一試，雖然冇油甘魚咁驚喜。
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❤️Roasted pork tenderloin
主菜揀咗烤豬肉，絕對唔會嚡熠熠，舊肉本身冇咩味，配上佢嘅蘋果醬都幾好食。
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整體來講，前菜最出色同埋特別，主菜就不過不失，可以為咗前菜再嚟。😉
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    All About the bread sticks
    2022-11-12 2113 瀏覽
    Went for dinner and ordered the clay pot chicken with potato and mushroom, 2 starters- a burrata salad and a veal with tuna mousse, 2 desserts - a cuppa Al Limone- basically lemon confit, lemon custard, lemon foam and shortbread and a tiramisu.All the main and dishes and dessert aside, the bread sticks were out of this world. I have stuffed so much bread sticks that I was pretty full when the starters arrived.The bread sticks are freshly baked, complimented perfectly with olive oil and vinegar.
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    Went for dinner and ordered the clay pot chicken with potato and mushroom, 2 starters- a burrata salad and a veal with tuna mousse, 2 desserts - a cuppa Al Limone- basically lemon confit, lemon custard, lemon foam and shortbread and a tiramisu.


    All the main and dishes and dessert aside, the bread sticks were out of this world. I have stuffed so much bread sticks that I was pretty full when the starters arrived.


    The bread sticks are freshly baked, complimented perfectly with olive oil and vinegar. I can eat their bread stick all day.


    Veal- I had a piece, soft and beefy. interestingly it worked with tuna moouse


    Burrata salad-fresh tomato with burrata cheese. I enjoyed the tomato but not a cheesy person

    Clay pot chicken-yum, moist chicken and we had got leftover for next day to go with sandwich.


    A cuppa Al Limone- nice refreshing with a punch of acidity


    Tiramisu- some found the coffee liqueur too strong but i loved it. Their signature and they scoop it from a big bowl. Quite funny as it seems to lack the finesse of fine dining, not that I am complaining. Its completely fine for me, homely style.


    A pot of earl grey - always ends a dinner with a tea. But its just tea bag.


    View was nice overseeing the harbour


    I must compliment our waiter Carlo who was helpful and friendly but not forceful.
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    環境優雅，正宗意菜
    2022-11-06 547 瀏覽
    Grissini一直都想好耐，每樣野都好出色，lunch hour 都幾full，一定要預早book位，lunch set($480 )Grissini🥖用得Grissini做餐廳名呢到嘅grissini 梗係有質素保證，一束三條，外脆內軟，煙煙韌韌，麵包控一定鍾意❤️，留返佢仲用黎點前菜同主菜嘅醬汁，超級好食👍🏻Basilico🌱 ($80)超級貼心❤️，會比你試少少先，唔鍾意可以轉另一款，羅勒味濃郁😊Lemonade🍋 ($80)檸檬味道澎湃，酸勁十足，非常之醒胃👍🏻Carpaccio Di Ricciola🐟魚經過橄欖油醃製之後，食落更加油潤，又有彈性👍🏻Vitello Tonnato🐮小牛仔肉肉質柔嫩，可以輕易咬開，帶有牛肉香味，再加埋吞拿魚醬令到個香味更加出❤️，用嚟配Grissini 超級好食😊Pappardelle Allo Zafferano E Ragout Di Cinghiale🍝用左野豬肉所以肉味會比較濃郁，有少少野味，意粉用全蛋人手製作仲好似有少少芝士味，呢度菜式會偏向濃味少少😊Diaframna Alla Grighila🥩 (+$90)絕對值得加錢轉封門柳，佢個
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    Grissini一直都想好耐，每樣野都好出色，lunch hour 都幾full，一定要預早book位，lunch set($480 )

    Grissini🥖
    用得Grissini做餐廳名呢到嘅grissini 梗係有質素保證，一束三條，外脆內軟，煙煙韌韌，麵包控一定鍾意❤️，留返佢仲用黎點前菜同主菜嘅醬汁，超級好食👍🏻
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    Basilico🌱 ($80)
    超級貼心❤️，會比你試少少先，唔鍾意可以轉另一款，羅勒味濃郁😊

    Lemonade🍋 ($80)
    檸檬味道澎湃，酸勁十足，非常之醒胃👍🏻
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    Carpaccio Di Ricciola🐟
    魚經過橄欖油醃製之後，食落更加油潤，又有彈性👍🏻
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    Vitello Tonnato🐮
    小牛仔肉肉質柔嫩，可以輕易咬開，帶有牛肉香味，再加埋吞拿魚醬令到個香味更加出❤️，用嚟配Grissini 超級好食😊
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    Pappardelle Allo Zafferano E Ragout Di Cinghiale🍝
    用左野豬肉所以肉味會比較濃郁，有少少野味，意粉用全蛋人手製作仲好似有少少芝士味，呢度菜式會偏向濃味少少😊
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    Diaframna Alla Grighila🥩 (+$90)
    絕對值得加錢轉封門柳，佢個牛肉味超級香濃🐮，肉質非常嫩滑，三成熟就啱啱好👍🏻，鍾意食牛嘅朋友一定要試，比較特別係配菜係一個番薯蓉🍠，都係第一次嘗試
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    Tiramisu ☕️
    視覺效果滿滿，喂用一大碗嚟幫你勺一勺，份量都超級大👍🏻，芝士輕盈而不膩，有空氣感同時芝士味香濃🧀，手指餅嘅濕潤度到恰到好處，食到咖啡酒香又唔會太淋
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    Coopa Al Limone🍋
    類似係檸檬四重奏，有檸檬嘅酸度再配以少少清甜嘅味道，成件事好refreshing，會有一個檸檬嘅sorbet, 吉士，碎冰同穀物脆脆，識到唔同嘅口感層次，而且又唔同程度嘅酸甜味道，層次十足啱晒夏天☀️
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    Latte☕️
    十分之高質，有小心思，兩杯latte有唔同嘅圖案，咖啡味香濃，配襯嘅餅乾有杏仁味又唔會太硬👍🏻
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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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    非常不好的服务体验
    2022-10-24 489 瀏覽
    约了客人慕名来餐厅用餐。在客人到达之前，就已经选好了今晚要食用的dinner set+wine paring。但客人落座后，领班经理又再次拿出价格更高的set让我们选择(之前已经明确拒绝了)，在尴尬的氛围下选择了贵的套餐。当用餐到第4个coourse的时候，领班再次出现询问是否额外加酒(显然他是知道第5个course还有配酒)。总之，在这样质素的餐厅，食物，环境都值得称赞，但领班经理的行为确实和餐厅档次格格不入。建议用餐之前一定要小心强制推销的坑。
    更多
    约了客人慕名来餐厅用餐。在客人到达之前，就已经选好了今晚要食用的dinner set+wine paring。但客人落座后，领班经理又再次拿出价格更高的set让我们选择(之前已经明确拒绝了)，在尴尬的氛围下选择了贵的套餐。当用餐到第4个coourse的时候，领班再次出现询问是否额外加酒(显然他是知道第5个course还有配酒)。

    总之，在这样质素的餐厅，食物，环境都值得称赞，但领班经理的行为确实和餐厅档次格格不入。建议用餐之前一定要小心强制推销的坑。
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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      生日午餐
      2022-10-22 551 瀏覽
      Grissini 意大利餐廳 位於灣仔Grand Hyatt內的意大利餐廳由1點食到3點半🤣餐廳樓底高一排落地大玻璃窗邊前面雖然有工程但都無阻維港景的美好寫意的一頓午餐招牌新鮮製的Grissini麵包條會是免費供應的外脆內軟沾上橄欖油黑醋完全升華了頭盤一共有6款Ostriche e friarielli 生蠔配上蘿蔔葉感覺清爽開胃品種關係生蠔入口沒有很飽滿及滿足感Alici marinate all' amalfitana 用檸檬、薄荷和辣椒醃製鳳尾魚酸酸且帶鮮味又清香不會腥Capocollo di martina franca 卡波科洛火腿 Carpaccio di ricciola 黃尾魚生牛肉片、茄子、鳳尾魚、香蜂草Vitello tonnato 小牛肉配吞拿魚醬嫩滑的肉片加上濃郁的吞拿魚醬馬上有種強烈對比帶點地中海風味Burrata e pomodori Burrata布拉塔乳酪配小番茄多汁鮮甜的小番茄，濃郁柔軟的Burrata經典簡約的前菜，新鮮的食材JOVO, PARMIGIANO, SPINACI真空低溫烹調的雞蛋、巴馬泡沫、小菠菜喜歡香濃芝士的朋友應該很愛這個入口綿密又
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      Grissini 意大利餐廳

      位於灣仔Grand Hyatt內的意大利餐廳
      由1點食到3點半🤣
      餐廳樓底高一排落地大玻璃
      窗邊前面雖然有工程但都無阻維港景的美
      好寫意的一頓午餐

      招牌新鮮製的Grissini麵包條會是免費供應的
      外脆內軟沾上橄欖油黑醋完全升華了

      頭盤一共有6款
      Ostriche e friarielli 
      生蠔配上蘿蔔葉感覺清爽開胃
      品種關係生蠔入口沒有很飽滿及滿足感

      Alici marinate all' amalfitana 
      用檸檬、薄荷和辣椒醃製鳳尾魚
      酸酸且帶鮮味又清香不會腥

      Capocollo di martina franca 
      卡波科洛火腿

      Carpaccio di ricciola 
      黃尾魚生牛肉片、茄子、鳳尾魚、香蜂草

      Vitello tonnato 
      小牛肉配吞拿魚醬
      嫩滑的肉片加上濃郁的吞拿魚醬馬上有種強烈對比
      帶點地中海風味

      Burrata e pomodori 
      Burrata布拉塔乳酪配小番茄
      多汁鮮甜的小番茄，濃郁柔軟的Burrata
      經典簡約的前菜，新鮮的食材

      JOVO, PARMIGIANO, SPINACI
      真空低溫烹調的雞蛋、巴馬泡沫、小菠菜
      喜歡香濃芝士的朋友應該很愛這個
      入口綿密又濃郁香味
      巴馬臣芝士打成泡配上雞蛋更有層次

      主菜有幾款選擇
      每人可選一款
      味道正常發揮
      若再到訪會嘗試別的主菜款式

      Spaghetti all'astice 
      大西洋龍蝦配意大利麵

      Branzino In Crosta Di Puttanesca
      刺山柑結痂鱸魚配puttanesca 醬

      Tiramisu
      待應在大碗中挖了一大羹
      🤣好大的一羹
      個人覺得酒味太重某部份咖啡味又太突出
      味道不夠平均，有點少失望
      但cream的部份是香滑的

      Coppa Al Limone 
      酸甜酸甜的，多重口感
      不但是味蕾上的清新連帶整個人都清醒了
      有一種這頓飯完滿結束的感覺

      Pastiera napoletana 
      軟軟的餅皮，橙花香味
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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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        長麵包超出色🥖
        2022-10-16 550 瀏覽
        又黎姐妹生日飯😍😌識做嘅我即book間又靚又有情調嘅餐廳為姐妹慶祝啦✨今次揀左Grand Hyatt 入面嘅意大利餐廳地點方便，又有海景☺️首先我覺得環境係唔錯🌹但今晚誓估唔到最令我念念不忘係個麵包🥰外面超脆入面超軟🤩我係忍唔到口食晒一大條😅呢個oyster反而最失望仲一口氣點左六隻😅個口感係好似熟熟地又離左殼加工過咁🫣唔係咁啱我地口味仲有服務員推薦嘅頭盤係eggplant 做的菜式之後龍蝦意粉味道不算好特別由期個汁似茄汁多過龍蝦🦞汁最後有牛好細份，都係中規中矩因為係special occasion 所以餐廳送左朱古力甜品比我地🎉但就漏左單我地order嘅tiramisu好左服務員都好nice 送返一客比我地😍總括成餐不算太大驚喜係個麵包比較深得我心tiramisu都好食但其他主菜真係比較一般但依然係一間可以一試嘅餐廳😎個🥖🥖一定會係我回頭嘅理由！
        更多
        又黎姐妹生日飯😍😌
        識做嘅我即book間又靚又有情調嘅餐廳為姐妹慶祝啦✨
        今次揀左Grand Hyatt 入面嘅意大利餐廳
        地點方便，又有海景☺️
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        首先我覺得環境係唔錯🌹
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        但今晚誓估唔到最令我念念不忘係個麵包🥰
        外面超脆入面超軟🤩
        我係忍唔到口食晒一大條😅

        呢個oyster反而最失望
        仲一口氣點左六隻😅
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        個口感係好似熟熟地
        又離左殼加工過咁🫣
        唔係咁啱我地口味

        仲有服務員推薦嘅頭盤
        係eggplant 做的菜式
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        之後龍蝦意粉
        味道不算好特別
        由期個汁似茄汁多過龍蝦🦞汁
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        最後有牛
        好細份，都係中規中矩
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        因為係special occasion
        所以餐廳送左朱古力甜品比我地🎉
        但就漏左單我地order嘅tiramisu
        好左服務員都好nice
        送返一客比我地😍

        總括成餐不算太大驚喜
        係個麵包比較深得我心
        tiramisu都好食但其他主菜真係比較一般
        但依然係一間可以一試嘅餐廳😎
        個🥖🥖一定會係我回頭嘅理由！



        (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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        $1000 (晚餐)
        慶祝紀念
        生日
        推介美食
        • Tiramisu 
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        Grissini | Wanchai
        2022-10-14 403 瀏覽
        Speaking of restaurants at Grand Hyatt Hong Kong, one might first think of the more well-known names such as Tiffin, One Harbour Road or the Grand Hyatt Steakhouse. Nevertheless, its Italian restaurant Grissini also offers decent food and great service. Definitely worth visiting. 👍🏻Weekday lunch sets are offered at $420 for two courses and $480 for three courses.1️⃣ ANTIPASTI DALLA DISPENSA (Starter)🐟 CARPACCIO DI RICCIOLA (Yellowtail carpaccio, eggplant, anchovies colatura, lemon balm) – This app
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        Speaking of restaurants at Grand Hyatt Hong Kong, one might first think of the more well-known names such as Tiffin, One Harbour Road or the Grand Hyatt Steakhouse. Nevertheless, its Italian restaurant Grissini also offers decent food and great service. Definitely worth visiting. 👍🏻


        Weekday lunch sets are offered at $420 for two courses and $480 for three courses.


        1️⃣ ANTIPASTI DALLA DISPENSA (Starter)


        🐟 CARPACCIO DI RICCIOLA (Yellowtail carpaccio, eggplant, anchovies colatura, lemon balm) – This appetizer is slightly acidic which successfully stimulated our palate.


        🐙 POLPO MARINATO (Marinated octopus, potato, lime mayonnaise, celery, nasturtium) Additional $50 – I’m curious how they cooked the octopus because it is surprisingly tender!


        2️⃣ PIATTI PRINCIPALI (Main course)


        🦞 SPAGHETTI ALL’ASTICE (Spaghetti, Atlantic lobster, piennolo tomato, basil) Additional $150 – Whenever I visit an Italian restaurant for the first time, I must try their pasta. Grissini’s spaghetti is cooked al dente. The tomato sauce tastes good with lobster.


        🥩 DIAFRAMMA ALLA GRIGLIA (Grilled Mayura hanger steak, friggitelli peppers, sweet potatoes (150g)) Additional $90 – We ordered medium rare and the steak is cooked perfectly.


        3️⃣ DOLCI (Dessert)


        🧀 TIRAMISU ALL’AMARETTO (Espresso coffee, ladyfinger biscuit, mascarpone, amaretto) – Tiramisu is a must-try dessert at Grissini. It is presented at tableside, with the waiter scooping tiramisu out from a big sharing bowl and placing it on your plate. The mascarpone cheese is very creamy. Overall a very satisfying dessert.


        🍋 COPPA AL LIMONE (Lemon confit, limoncello custard, lemon foam, lemon ice cream, lemon shortbread) – This dessert is served in a cocktail cup which is visually appealing. It is very lemony and can serve as a refreshing ending for the meal.


        Looking at the photos, I realized I missed mentioning another highlight of the meal, which is the restaurant’s house-famous grissini! Given the restaurant itself is named after the breadsticks, you could sense how confident they are in the quality of their bread. The long, thin and crispy Italian breadsticks are served at your table at the beginning so you can enjoy it with balsamic vinegar and olive oil. They are served warm. The outside is very crispy but the inside is chewy. 😋


        Overall, the lunch set is excellent value for money in a 5-star hotel. I visited on a weekday and the restaurant was around 90% occupied. Apparently this hidden gem in Grand Hyatt is gaining more and more popularity.


        🍽 Restaurant: Grissini
        🏠 Address: 2/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai


        #foodiehk #hkfoodie #foodie #香港美食 #foodporn #foodphotography #foodblogger #hkfoodpic #hkfoodinstagram #foodlover #foodstagram
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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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        Lunch date ❤️
        2022-10-11 427 瀏覽
        🍽 3 courses 💰 HK$480 (Lunch, 10% service charge)Lunch date at @grissinihk which locates in Grand Hyatt Hotel. The restaurant was spacious with natural sunlight 🌞 everyone visit this restaurant all say their bread and tiramisu was super crispy and tasty! Couldn’t stop eating the bread and nearly couldn’t finish my own meal 🤣Starter:🔸VITELLO TONNATOMilk fed veal, tuna sauce, caper leaf🔸POLPO MARINATOMarinated octopus, potato, lime mayonnaise, celery, nasturtiumMain:🔸PAPPARDELLE ALLO ZAFFERANO E RA
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        🍽 3 courses
        💰 HK$480 (Lunch, 10% service charge)


        Lunch date at @grissinihk which locates in Grand Hyatt Hotel. The restaurant was spacious with natural sunlight 🌞 everyone visit this restaurant all say their bread and tiramisu was super crispy and tasty! Couldn’t stop eating the bread and nearly couldn’t finish my own meal 🤣


        Starter:
        🔸VITELLO TONNATO
        Milk fed veal, tuna sauce, caper leaf
        🔸POLPO MARINATO
        Marinated octopus, potato, lime mayonnaise, celery, nasturtium


        Main:
        🔸PAPPARDELLE ALLO ZAFFERANO E RAGOUT DI CINGHIALE
        Homemade saffron pappardelle, wild boar ragout, rapini leaf
        🔸TRENETTE AL NERO, SEPPIE E VONGOLE
        Homemade squid ink trenette, clams, cuttlefish, yellow tomato, parsley


        Dessert:
        🔸TRENETTE AL NERO, SEPPIE E VONGOLE
        Homemade squid ink trenette, clams, cuttlefish, yellow tomato, parsley
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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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