Carbone

Open Now

Now Closed

My friend offered me bday meal in this fancy resto in Central. .The meal started with complimentary garlic bread, salami and cheese. Then, we ordered Carpaccio Piemontese, Octopus Pizzaiolo, Spicy Rigatoni Vodka and Lobster Ravioli.Liked the Carpaccio Piemontese the most. With the black truffle winter dressing and mushrooms on top, the dish was delicately presented. Thinly sliced, the tenderloin tasted slightly salty and melted with other toppings. The Octopus Pizzaiolo was a bit spicy because o

As usual, blacksheep got some really great waiter/ waitress and great food!!!Especially the wine specialist.BUT, the attitude of the receptionist was MEH and quite disrespectful (unlucky me)Spicy Rigatoni is a must try!

米芝連一星的Carbone，一進入餐廳有50年紐約氣息。如果有睇過stranger things，有啲似其中的場景。♡ Carpaccio Piemontese哩道菜十分推介！一定一定要食！生牛肉他他，味道好多層次，有咸但又帶點甜，調味非常好食，而口感比較滑口，唔會有一舊舊。♡ Spicy Rigatoni Vodka蕃茄味重又帶點辣的意粉，哩道菜都好推薦比大家，每一粒都滿滿醬汁，掛汁能力好出色，一口接一口唔覺意好快食晒。♡ Ribeye Diana牛扒來講中規中矩，當天叫左5成熟，都好淋口唔會太靭，可能因為前兩道菜口味都比較驚豔，所以個扒都略為遜色，肉質不錯。♡ Tiramisu帶有少少燈味，同酒味都比較重，多層次的口感，喜歡tiramisu又鐘意重酒味的朋友可以一試。

Carbone is a dashing choice for New York style Italian food. The menu is compact enough so that everything on it is what the house feels confident about presenting, but not so much that you feel that it severely limits your choice. The interior is classically designed with old school chandeliers and vintage floor tiles while seating is comfy and spacious. The enclosed restaurant lacks natural lighting and without being able to look outside of the restaurant, you could perhaps fool yourself that

首先點了Carpaccio Piemontese，很香黑松露油，牛肉質感適當有口感，牛肉色澤很鮮色，另外點了baked clams 有三種味道，oreganata, casino and fantasia，蜆很新鮮，但略為鹹了一些，食不到蜆的鮮味。pasta 點了carbone 最有名的 spicy rigatoni vodka and lobster ravioli, 用了自家嘅粗水管粉，食到 al dente，濃郁的番茄加小小辣味，刺激味蕾。當然不能小得ribeye Diana，内裡粉紅，廚師控制火候剛好，油份很重，兩件已經很滿足。到最後甜品，lemon cheese cake和 banana flambe ,隻甜品碟相當精緻，整個甜品最好嘅係個雪糕，很香牛奶味。總括幾餐都滿意，但價值就見人見致。

去年年底的本地新餐廳實在多得眼花撩亂，單單每間試齊也要足足一個月！不過在云云新店當中，一直對位於中環 LKF Tower 的 Carbone 最為好奇。Carbone 是從美國紐約空降而來的一星米芝蓮餐廳，在當地開業一年多便已經屢獲殊榮，最善長是各式各樣的美式意大利菜。其實早在餐廳試業的第二天已經成功訂了座，但可惜最後因與另一飯局 (又是嚐新@Gordon Ramsay 的 Bread Street) 撞期，因此最終被迫放棄。想不到一等要足足兩個月，才能一嚐心願。推開寫着大C字的木門進去，原來又是另一間時光倒流七十年的西餐廳。查問之下才知，Carbone 跟紐約總店的裝飾差不多是照板煮碗，將五六十年代的歐陸風格毫不保留地活現眼前。餐廳的設計由大門以至用餐區都相當優雅，擺放在門口位置的酒吧區極具古典氣派，在閃爍的燭光下更覺迷人。接着來到以啡紅色為主調的用餐區，感覺同樣充滿情調。點菜之前，侍應首先送上三款餐前小食來醒醒胃，三款口味亦各有各的精彩。第一款薄切莎樂美腸口感煙靭，微微的辛辣越吃越開胃。蒜蓉厚多士是個人的至愛，脆口而且蒜香撲鼻，非常好吃！巴馬臣芝士粒，芝味十足，香濃難以抵擋。 

An Italian restaurant who’s been making New Yorker’s feeling very happy has recently launched in Hong Kong! The Black Sheep Group (the awesome people who brought us other hearty restaurants like Motorino (post) and La Vache (post) has now opened the contemporary and old school eatery: Carbone! I love the feel of the place. All the staff are dressed up and I love the classic Frank Sinatra songs blasting throughout the restaurants. Plush leather seats, colourful decor and delicious Italian fare li