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Catalan cream flambeed with orange liquor
2 Recommended
Level4
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0
傳統正宗西班牙菜
2020-04-13 2088 views
Ole Spanish Restaurant #中環 ❗️傳統正宗西班牙菜❗️係我最後一餐restaurant week啦🤣最然已經完咗restaurant week，但呢間喺香港開咗超過20年嘅正宗西班牙老字號餐廳都非常值得一試㗎😆裝修非常特別，有置身喺洞穴中嘅感覺，夜晚嚟到都坐滿晒，有唔少人仲係嚟慶祝添💕！晚餐$398/1❤️Welcoming tapas ▫️Ali Oli potatoes ▫️House marinated Spanish olives ▫️Mushroom and px pate▫️Rustic bread 嚟到先有多碟西班牙前菜🇪🇸：西班牙常見嘅橄欖、蛋黃醬醃製嘅薯仔、甜甜地用蘑菇白酒製作而成嘅醬配脆卜卜內裏煙韌嘅sourdough。味道: 4/5🧡Starter to share ▫️48 month iberica ham and tomato bread 跟住仲有四道更有驚喜嘅頭盤。薄切嘅iberica ham油粉唔重但非常香，配埋底下嘅番茄沙沙醬，同埋超香口嘅sourdough，的確有驚喜🤩。 味道: 4.1/5▫️Pardon peppers with Romes
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Ole Spanish Restaurant #中環
❗️傳統正宗西班牙菜❗️
係我最後一餐restaurant week啦🤣最然已經完咗restaurant week，但呢間喺香港開咗超過20年嘅正宗西班牙老字號餐廳都非常值得一試㗎😆裝修非常特別，有置身喺洞穴中嘅感覺，夜晚嚟到都坐滿晒，有唔少人仲係嚟慶祝添💕！

晚餐$398/1

❤️Welcoming tapas
▫️Ali Oli potatoes
▫️House marinated Spanish olives
▫️Mushroom and px pate
▫️Rustic bread
嚟到先有多碟西班牙前菜🇪🇸：西班牙常見嘅橄欖、蛋黃醬醃製嘅薯仔、甜甜地用蘑菇白酒製作而成嘅醬配脆卜卜內裏煙韌嘅sourdough。
味道: 4/5

🧡Starter to share
▫️48 month iberica ham and tomato bread
跟住仲有四道更有驚喜嘅頭盤。薄切嘅iberica ham油粉唔重但非常香，配埋底下嘅番茄沙沙醬，同埋超香口嘅sourdough，的確有驚喜🤩。
味道: 4.1/5

▫️Pardon peppers with Romesco dip
青椒烤到有啲酥脆，面頭嘅汁有少少苦澀，不過配埋隔離嘅蕃茄紅椒蓉，連唔食青椒嘅我都接受到👍🏻。 絕對係傳統西班牙菜式！
味道: 3.8/5

▫️Sizzling garlic prawns
呢一個大蝦真係好出色😍油浸係西班牙煮食常見嘅方法，一上枱嘅時候啲油咋渣聲咁，配埋炸蒜，非常香口，大蝦亦好彈牙。
味道: 4.2/5

▫️Sautéed chorizo with garlic and chives
係醃製咗嘅辣肉腸🥓每一粒都煎到脆脆地，雖然有少少鹹，但又幾惹味。
味道: 4/5

💛Main
▫️3 hours slow roasted suckling pig on the segovia way
絕對係呢間餐廳嘅招牌菜✨用3小時慢烤嘅方法，令到薄薄嘅外皮非常香脆，肉質唔太肥但都非常嫩，仲係成大隻豬髀🤩味道有啲似德國豬手，鹹鹹香香。
味道: 4/5

▫️Desalted bacalao confit at 60 degree with potato pil pil
呢一個銀鱈魚配蘑菇薯仔汁相對上就冇咁特別🤭味道有啲中式嘅感覺，但鱈魚厚得來夠滑。
味道: 3.5/5

💚Dessert
▫️Pears cooked in rioja wine and winter berries sauce🍐
用紅酒浸梨再配上莓汁，梨索晒啲汁，軟身得來但有保留到少少爽口🤩而且味道唔會太嗆，有啲似蘋果批嘅味道，幾唔錯😋！
味道: 3.8/5

▫️Catalan cream flambeed with orange liquor
店員會喺上枱嘅時候先淋上橙酒同點火，表面有層脆脆嘅焦糖皮，內裏口感比起一般嘅焦糖燉蛋實少少，有啲似麵包布甸嘅口感😯而且富有好香嘅橙味，都幾特別呀！
味道: 3.8/5

整體性價比: 3.7/5 (restaurant week)

整體來講每一個菜式都中上，雖然未到十分驚嘆，但都算係滿足嘅一餐😆如果想品嚐傳統西班牙菜嘅味道，可以嚟呢一間試吓，另外佢哋仲有好出名嘅西班牙海鮮飯，朋友食過都大推，有機會一定要再試💕！
Welcoming tapas
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Pardon peppers with Romesco dip
130 views
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Sautéed chorizo with garlic and chives
102 views
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month iberica ham and tomato bread
78 views
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Sizzling  garlic  prawn 
151 views
0 likes
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3 hours slow roasted suckling pig on the segovia way
108 views
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Desalted bacalao confit at 60 degree with potato pil pil
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Catalan cream flambeed with orange liquor
131 views
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Catalan cream flambeed with orange liquor
79 views
1 likes
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Pears cooked in rioja wine and winter berries sauce
89 views
0 likes
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180 views
0 likes
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137 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Dining Method
    Dine In
    Recommended Dishes
    Welcoming tapas
    Pardon peppers with Romesco dip
    Sautéed chorizo with garlic and chives
    month iberica ham and tomato bread
    Sizzling  garlic  prawn 
    3 hours slow roasted suckling pig on the segovia way
    Catalan cream flambeed with orange liquor
    Catalan cream flambeed with orange liquor
    Pears cooked in rioja wine and winter berries sauce
    Level4
    230
    1
    地道西班牙菜
    2020-03-23 760 views
    去完西班牙後對佢地嘅食物念念不忘，趁restaurant week試呢間喺香港屹立左超過二十年嘅傳統西班牙餐廳，食評基本上有讚無彈，令人更加期待。Welcoming tapas:Rustic bread:首先黎嘅係麵包配埋橄欖油，麵包外脆內軟，幾好食仲可以refill。.House-marinated Spanish olives:橄欖係西班牙人必備嘅伴酒菜，非常鹹，但食完飲啖Sangria的確係唔錯嘅配搭。.Mushroom & PX Pate:烘脆嘅麵包片配蘑菇白酒醬，蘑菇味頗濃，呢個唔錯。.Ali Oli potatoes:味道似係蛋黃醬加沙律醬拌薯仔，面頭灑上chives，無乜特別但幾開胃。.Starters to share:48 Months Iberica Ham and Tomato Bread:薄切嘅Iberica Ham唔太油，法包上搽滿蕃茄蓉中和鹹味，最鍾意呢個餐前小食。 Padron Peppers with Romesco Dip:又一個傳統tapas，口感酥脆，味道甜甜地唔辣，唔食青椒嘅朋友都應該接受到陣味，醬汁係蕃茄紅椒蓉。Sizzling Garlic
    Read full review
    去完西班牙後對佢地嘅食物念念不忘，趁restaurant week試呢間喺香港屹立左超過二十年嘅傳統西班牙餐廳，食評基本上有讚無彈，令人更加期待。

    Welcoming tapas:
    Rustic bread:
    首先黎嘅係麵包配埋橄欖油，麵包外脆內軟，幾好食仲可以refill。
    .
    House-marinated Spanish olives:
    橄欖係西班牙人必備嘅伴酒菜，非常鹹，但食完飲啖Sangria的確係唔錯嘅配搭。
    .
    Mushroom & PX Pate:
    烘脆嘅麵包片配蘑菇白酒醬，蘑菇味頗濃，呢個唔錯。
    .
    Ali Oli potatoes:
    味道似係蛋黃醬加沙律醬拌薯仔，面頭灑上chives，無乜特別但幾開胃。
    Welcoming  tapas
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     .
    Starters to share:
    48 Months Iberica Ham and Tomato Bread:
    薄切嘅Iberica Ham唔太油，法包上搽滿蕃茄蓉中和鹹味，最鍾意呢個餐前小食。
    48 Months Iberica Ham and Tomato Bread
    29 views
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    Padron Peppers with Romesco Dip:
    又一個傳統tapas，口感酥脆，味道甜甜地唔辣，唔食青椒嘅朋友都應該接受到陣味，醬汁係蕃茄紅椒蓉。
    Padron Peppers with Romesco Dip
    44 views
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    Sizzling Garlic Prawns:
    蒜片油浸大蝦， 雖然知油浸係西班牙菜好常見嘅烹飪手法，但始終對亞洲胃嚟講太油膩，大蝦幾爽口。
    Sizzling Garlic Prawns
    28 views
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    Sauteed Chorizo with Garlic and Chives:
    喺香港食到嘅chorizo 多數同臘腸差唔多，味道甜甜地。呢度嘅做法較地道，肉質偏實，而且好鹹，同喺當地食嘅一模一樣，但食到一半真係鹹到要放棄。
    Sauteed Chorizo with Garlic and Chives
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    .
    Main Course:
    Traditional Spanish Lobster Paella (for 2 persons):
    首先賣相滿分，最怕paella得茄汁味，見到佢色澤偏黃即刻安心啲，飯粒夠煙韌，比我喺當地食嘅乾身，稍嫌個汁唔夠濃，龍蝦焗得太耐有啲老，但喺香港食到呢個質素收貨啦。
    Seafood  Paella
    87 views
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    Grass Fed Beef Tenderloin with Solera Perigord Sauce:
    喺歐洲食牛有好多不快嘅回憶，永遠有幾間叫medium變medium well，本身對呢碟不抱期待，冇諗過佢時間控制得啱啱好之餘仲有炭香，切開啱啱好粉紅色冇血水，配埋加咗truffle同白酒嘅洋蔥汁非常不錯。
    Grass Fed Beef Tenderloin with Solera Perigord Sauce
    37 views
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    3 Hours Slow Roasted Suckling Pig on the Segovia Way:
    呢碟係佢地嘅招牌菜，用慢烤嘅煮法所以做到皮脆肉嫩，鹹香得嚟唔太肥，全餐飯入面最impressive嘅菜式
    3 Hours Slow Roasted Suckling Pig on the Segovia Way
    45 views
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    .
    Dessert:
    Pears Cooked in Rioja Wine & Winter Berries Sauce:
    梨片煮到軟身但仍保留到口感，索滿紅酒汁好入味，野莓汁有少少肉桂味，極度討厭肉桂嘅我都覺得可以接受。
    Pears Cooked in Rioja Wine & Winter Berries Sauce
    42 views
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    Catalan Cream Flambeed with Orange Liquor:
    上菜時會即時淋上橙酒然後用火槍燒個表面，其實即係焦糖燉蛋， 燉蛋軟滑夠蛋香，不過橙酒嘅味道有啲似藥水，唔識欣賞。
    Catalan Cream Flambeed with Orange Liquor
    45 views
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    .
    White sangria:
    薄荷味好重，冇之前飲過嘅冇咁fruity，較似mojito
    White Sangria
    36 views
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    0 comments
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
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    2 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2020-03-04
      Dining Method
      Dine In
      Spending Per Head
      $450 (Dinner)
      Recommended Dishes
      48 Months Iberica Ham and Tomato Bread
      Padron Peppers with Romesco Dip
      Seafood  Paella
      Grass Fed Beef Tenderloin with Solera Perigord Sauce
      3 Hours Slow Roasted Suckling Pig on the Segovia Way
      Pears Cooked in Rioja Wine & Winter Berries Sauce