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Grissini 意大利餐廳

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189 Reviews

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33293

Wan Chai

Above $801

Italian Fine Dining Hotel Restaurant

136

30

9

VITELLO TONNATO

3 Recommended

FoodieBuddieHK

Level3

41

0

平日的下午到訪Grand Hyatt的Grissini，為朋友慶祝。Grissini 點好餐後，侍應會捧著一籃Grissini，直接放在餐枱上。麵包條新鮮出爐，熱烘烘的，一上枱已散發出誘人的麵包香。一咬下去，外皮極之酥脆，內裡煙韌柔軟，好吃得不得了，真不愧是餐廳的名物！雖然侍應有供應橄欖油和醋，不過我更喜歡什麼都不點，純粹地享受它濃郁的麵粉香。麵包看似大大條，但質地輕盈，一個人幹掉一條也不會太大負擔；雖說如此，之後還有主菜和甜品，得忍口不要吃第二條，免得太快填飽肚子🤣BURRATA, POMODORI, BASILICO | Burrata from Andria, panzanella emulsion, roasted cherry tomato, basil賣相賞心悅目，burrata 質地柔滑，creamy而奶香濃郁。番茄有三種，新鮮的番茄甜得像水果一樣，焗過的番茄味更濃縮。Panzanella emulsion (橙色的醬汁）是番茄和洋蔥的精華，酸酸甜甜的；綠色的basil油清香提鮮，用來點麵包也很好吃。VITELLO TONNATO ｜ Roasted milk fed v

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平日的下午到訪Grand Hyatt的Grissini，為朋友慶祝。

Grissini
點好餐後，侍應會捧著一籃Grissini，直接放在餐枱上。麵包條新鮮出爐，熱烘烘的，一上枱已散發出誘人的麵包香。一咬下去，外皮極之酥脆，內裡煙韌柔軟，好吃得不得了，真不愧是餐廳的名物！雖然侍應有供應橄欖油和醋，不過我更喜歡什麼都不點，純粹地享受它濃郁的麵粉香。麵包看似大大條，但質地輕盈，一個人幹掉一條也不會太大負擔；雖說如此，之後還有主菜和甜品，得忍口不要吃第二條，免得太快填飽肚子🤣

BURRATA, POMODORI, BASILICO

BURRATA, POMODORI, BASILICO | Burrata from Andria, panzanella emulsion, roasted cherry tomato, basil
賣相賞心悅目，burrata 質地柔滑，creamy而奶香濃郁。番茄有三種，新鮮的番茄甜得像水果一樣，焗過的番茄味更濃縮。Panzanella emulsion (橙色的醬汁）是番茄和洋蔥的精華，酸酸甜甜的；綠色的basil油清香提鮮，用來點麵包也很好吃。

VITELLO TONNATO

VITELLO TONNATO ｜ Roasted milk fed veal, tuna sauce, caper leaf
小牛肉非常嫩滑，牛味不濃。吞拿魚蛋黃醬稍嫌過份濃厚，和小牛肉一起吃會蓋過輕淡的牛肉味；加上醬的量多，作為頭盤，全吃光會太膩，如能加強醬的酸味會更開胃。

LOMBO DI AGNELLO, FAGIOLINI, CAROTE

LOMBO DI AGNELLO, FAGIOLINI, CAROTE ｜ Roasted lamb loin, string bean, bitter carrot emulsion
香烤羊里脊肉烤的火喉剛剛好，中間還保持著誘人的粉紅色。羊里脊肉表面煎得香口，肉質柔軟，嫩滑多汁，啖啖都散發出濃而不羶的羊肉香，嚐羊的必點！羊肉表面已灑上粗鹽，不用點任何醬汁已經夠滋味。配菜也是一絕，小甘荀烤得很透，質地變得非常綿密，味道甘甜，連綠色的莖葉部分也烤得酥脆好吃。只得一條還真有點不夠喉呢。橙色的bitter carrot emulsion 帶柑橘類的果香，配羊肉或法邊豆都好吃。因為羊肉本身已夠味，青豆蓉中的gravy是用不著了。

MILLEFOGLIE ALL'AMARENA | Puff pastry, Madagascar vanilla, Italian chantilly, amarena cherry
千層酥賣相相當漂亮，想不到還配上雪糕。酥皮牛油香氣十足，非常酥脆，面層有焦糖化，所以味道偏甜。以酥香度和層次感來說，酥皮還是帝苑酒店的優勝，不過這也非常高質。可惜這道甜品最出色的就是酥皮，其餘的部分都一般般：酥皮之間的chantilly cream 質地順滑，和伴碟的雪糕一樣帶有粒粒雲呢拿籽，但兩者的味道都偏淡，口感也類似，對牛油香濃郁的酥皮沒有加分的作用；而放面的糖漬車厘子實在吃不慣（有藥水味）。建議甜品都是試招牌的tiramisu較好。

TIRAMISÙ ALL’AMARETTO

TIRAMISÙ ALL’AMARETTO ｜ Espresso coffee, ladyfinger biscuit, mascarpone, Amaretto liqueur
Tiramisu是Grissini的招牌甜品！侍應會捧著一深碗的tiramisu到你枱前，當場挖一大匙的tiramisu給你，畫面非常治癒。因爲當天是為朋友慶祝，侍應特地額外多給一點tiramisu給叫了千層酥的朋友，讓她也嚐嚐這道甜品。Tiramisu 的mascarpone打發得幼滑輕盈，入口輕輕的化開，好吃極了。用夠深的碗做tiramisu有優勝之處，就是ladyfingers可以舖兩層，令整體口感更豐富。ladyfingers 浸滿了espresso和杏仁酒，咖啡味、酒香和甜度的比例恰到好處，而且和mascarpone cream的味道已融和起來；tiramisu是需要時間「休息」的甜品，新鮮即做好的tiramisu雖然也好吃，但經放置一段時間，咖啡、酒香和mascarpone的味道互相滲透、融合，味道變得更圓潤，不會像在吃兩種分別只有咖啡酒味的ladyfingers和只帶奶香的mascarpone。

伴咖啡的小點心
杏仁餅和榛子朱古力，杏仁餅口感似光酥餅，味道偏甜。

在埋單時，侍應送了一份精美的檸檬曲奇給朋友，這種小小的舉動非常貼心。

雖然這次負責我們枱的侍應稍有不足之處，例如落單後忘了吩咐同事給我們上麵包條，要我們主動問他；另外在吃過麵包後，枱面上留下的麵包碎沒有清走便開始擺主菜的刀叉，要自己提出他才清理麵包碎。不過整體來說餐點高質，用餐體驗愉快，值得在慶祝時再訪。

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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hkfood.bycoco

Level4

128

1

新年就到，聽好多人都有推介Grand Hyatt既Grissini既食物&氣氛，決定book尼試試，同屋企人提早食一個西式團年飯。🧧果然名不虛傳，餐廳暗暗既燈光+意式既裝修，再加埋個無敵大海景😍真係好好feel，唔只屋企人好享受，呢到更加適合情侶約會既好地方。我recommend ⭐️。Grissini ⭐️餐廳最出名嘅長麵包，即焗即送出，食完之後再可以向職員申請再要👍🏻口感軟綿綿，同傳統嘅意大利麵包棒味道一樣。24months aged Prosciutto di Parma(HK$180)⭐️份量好多，而且每塊火腿肉質都好柔軟，味道唔會太鹹，而且好香嫩。VITELLO TONNATO (HK$260)⭐️小牛肉薄片+吞拿魚醬，食落味道幾濃郁、好香，係一個唔錯嘅前菜。POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA (HK$720) ⭐️⭐️呢個係for share，而且每日有限的！！超級surprise，廚房一焗好隻雞，侍應就即刻拎出嚟俾我哋睇😍超級大隻、超級香，之後再拎返入廚房炆煮。再送出嚟嘅時候，已經係一個完整嘅炆雞，裏面有唔少嘅薯仔同埋菇，配菜全部

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新年就到，聽好多人都有推介Grand Hyatt既Grissini既食物&氣氛，決定book尼試試，同屋企人提早食一個西式團年飯。🧧

果然名不虛傳，餐廳暗暗既燈光+意式既裝修，再加埋個無敵大海景😍真係好好feel，唔只屋企人好享受，呢到更加適合情侶約會既好地方。

我recommend ⭐️

。Grissini ⭐️
餐廳最出名嘅長麵包，即焗即送出，食完之後再可以向職員申請再要👍🏻口感軟綿綿，同傳統嘅意大利麵包棒味道一樣

。24months aged Prosciutto di Parma(HK$180)⭐️
份量好多，而且每塊火腿肉質都好柔軟，味道唔會太鹹，而且好香嫩

24months aged Prosciutto di Parma

。VITELLO TONNATO (HK$260)⭐️
小牛肉薄片+吞拿魚醬，食落味道幾濃郁、好香，係一個唔錯嘅前菜

VITELLO TONNATO

。POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA (HK$720) ⭐️⭐️
呢個係for share，而且每日有限的！！
超級surprise，廚房一焗好隻雞，侍應就即刻拎出嚟俾我哋睇😍超級大隻、超級香，之後再拎返入廚房炆煮。
再送出嚟嘅時候，已經係一個完整嘅炆雞，裏面有唔少嘅薯仔同埋菇，配菜全部都好淋身、好入味; 而全隻雞焗到金黃色，本身好怕雞肉好乾身，但冇諗到佢食起嚟完全好嫩滑，同旁邊嘅汁係一個好好嘅配搭。

POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA

POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA

。BOTTONI DI BUFALA (HK$260)⭐️
充滿芝士餡嘅意大利雲吞，皮薄餡靚，而且旁邊有少少薄荷汁配合埋，食起嚟好清新，一啲漏嘅感覺都冇。

BOTTONI DI BUFALA

。SPAGHETTI ALL' ASTICE (HK$390)
唔好以為係普通嘅茄汁意粉，其實上面放左Atlantic龍蝦，茄味好夠，而且意粉煮得好彈牙。

SPAGHETTI ALL' ASTICE

Dessert
。TIRAMISÙ ALL’AMARETTO (HK$120)⭐️
呢度嘅signature之一，侍應即時係面前拎左一大匙落碟，完全唔吝嗇，Tiramisu好香好滑，而且幾夠咖啡味。

。L’APERITIVO (HK$140)
有Homemade balsamic vinegar ，飲起嚟少少提子汁嘅感覺

。LIMONATA SICILIANA SALATA (HK$110)
NON-ALCOHOLIC ，甜甜酸酸嘅，幾清新

。CREMA LIQOURE ALLE MANDORLE (HK$110)
NON-ALCOHOLIC ，幾有桃味，都好清新

回頭指數: ⭐️⭐️⭐️⭐️
食物質素: 🌮🌮🌮🌮
服務質素: ☺️☺️☺️☺️
消費指數: 💰💰💰(TTL $2519，人均消費$839.7)
環境質素: ☘️☘️☘️🍀

* Grissini 意大利餐廳 (灣仔)
灣仔港灣道1號君悅酒店2樓

同類餐廳 #cocofood_意大利菜
同區餐廳 #cocofood_灣仔
如果你鍾意我既分享，按右上角🔔，就可以睇到我所有既update

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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drooolhk

Level4

265

1

The weekend brunch at Grissini guarantees that you leave 100% satisfied and glutted. ENVIRONMENTOverlooking Hong Kong’s iconic Victoria Harbour, Grissini’s convivial, modest and homey ambiance makes it the perfect place for a laid-back and chillaxing weekend brunch. The interiors of Grissini is unpretentiously elegant with wooden rustic arched doors, encaustic tiles and stunning floor-to-ceiling windows. The clean artistry resembles the philosophy of the Italian meal we had that day — simple, hu

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The weekend brunch at Grissini guarantees that you leave 100% satisfied and glutted.

ENVIRONMENT
Overlooking Hong Kong’s iconic Victoria Harbour, Grissini’s convivial, modest and homey ambiance makes it the perfect place for a laid-back and chillaxing weekend brunch. The interiors of Grissini is unpretentiously elegant with wooden rustic arched doors, encaustic tiles and stunning floor-to-ceiling windows. The clean artistry resembles the philosophy of the Italian meal we had that day — simple, humble and with nothing overly fancy or unnecessary.

GRISSINI
BREADSTICKS
The meal started off with the amazing Grissini (breadsticks). They’re served warm, crispy on the outside and chewy on the inside. It’s filled with buttery flavors, which we found very similar to Japanese Shio Pan texture-wise and taste-wise. The balsamic vinegar was of high quality. It was thick and sweet, and didn’t actually taste sour like normal vinegars. We also requested for butter, and was impressed with the supreme quality too. It was whipped butter, resulting in a creamy and smooth finishing. The Grissini was addicting, and you could tell from all the breadcrumbs on the table in my food photos!

APPETIZERS
There were six appetizers for sharing, making sure you get to try all of the restaurant's signature dishes.

1. Ostriche e friarielli
Oyster with pickled turnip leaves
The flavors of oyster was on the mild side, slightly briny with subtle hints of the ocean. The pickled turnip leaves elevated the dish by adding some acidity and textures to the oysters. It would be even better if the oysters could be plumper.

Ostriche E Friarielli

2. Alici marinate all' amalfitana
Marinated anchovies
The anchovies were marinated with lemon, mint and chilli, balancing off the fishy and salty flavors of anchovies. I don’t normally eat silver-skinned fishes, but this surprisingly was acceptable for me.

Alici Marinate All' Amalfitana

3. Capocollo di martina franca
Capocollo Ham
Capocollo ham is similar to the more commonly-known prosciutto. They’re both whole muscle salume, except that capocollo is taken from the pig’s neck, and prosciutto from its hind leg. We loved the ham for its leaner meat, aromatic flavors and the slight crisp on the sides.

Capocollo di Martina Franca

4. Carpaccio di ricciola
Yellowtail carpaccio, eggplant, anchovies colatura, lemon balm
The yellow tail was fresh, with its high fat content giving off a creamy and buttery texture. The amber-colored, briny and savory colatura (similar to fish sauce in Asian cuisine) added in extra umami and complexity to the dish.

Carpaccio di Ricciola

5. Vitello tonnato
Milk fed veal, tuna sauce, caper leaf
The veal was slow cooked, resulting in a fine-grained and velvety texture. The thinly-sliced veal shavings, which tasted mild and delicate, were slathered in the bold and creamy tuna sauce. The punchiness of capers gave the dish a Mediterranean twist with a savory depth.

Vitello Tonnato

6. Burrata e pomodori
Burrata and cherry tomatoes
What could go wrong with this combination? The cherry tomatoes were super fresh. It is unfathomable how such a tiny little fruit could house the ample amount of sweet, bursting juices. The lush, oozy cheese curds of the burrata were cased within a spongy elastic layer. The fine and fresh ingredients brought this classic and simple dish to a whole new level.

Burrata e Pomodori

UOVO, ASPARAGI BIANCHI E PARMIGIANO
SOFT BOILED FREE RANGE EGG, WHITE ASPARAGUS, PARMESAN FOAM, BABY SPINACH
I was impressed with the extremely rich and luscious flavors of Parmesan with its signature piquant, nutty notes. The sauce was foamed to make it lighter on the palate. The egg was sous-vide, similar to Onsen eggs, giving the yolks a silky creamy consistency, and the whites a light gelatinous texture. White asparagus, which is grown without sunlight, gives a sweeter aroma, and is less grassy than the green ones. Together with the parmesan wafer, they added some nice crunch to the dish.

Uovo, Asparagi Bianchi e Parmigiano

MAINS
1. Pollo piemontese cotto in pentola d'argilla (shared between 2; supplement $170)
Roman clay pot baked chicken, morel mushrooms, potatoes
This was an amazing dish. Being cooked in a an enclosed clay pot, it ensures that all the liquids of chicken are retained. You could see how plump the chicken was. The flesh was smooth, tender and succulent, even for the breast. The morels and potatoes also soaked up all the excess juices. The entire dish was infused with so much flavors, from the sweetness of vegetables, earthiness of morels and the savory of chicken.

Pollo Piemontese Cotto in Pentola D'argilla

Pollo Piemontese Cotto in Pentola D'argilla

2. Spaghetti all'astice (supplement $120)
Spaghetti, Atlantic lobster, piennolo tomatoes, basil
The cold-water Atlantic lobster was fresh, with firm, bouncy meat, and a sweet briny flavor. The Piennolo tomatoes were used as the sauce base. Different from normal cherry tomatoes, their shape is slightly elongated with a tip on the top. They gave the sauce surprising fruitiness and a bright acidity. Grissini was not stingy on the portion at all. Each bite was filled with thick luscious sauce and mouthfuls of lobster meat.

Spaghetti All' Astice

3. Pappardelle allo zafferano
Homemade saffron pappardelle, wild boar ragout, rapini leaf
This dish sounds very exotic with the use of wild boar, but in fact, it is widely used in recipes in Tuscany! Boar is a healthy option of meat, and the flavor lies somewhere between venison and pork. The boar in the pasta was treated perfectly without a strong gamey taste. Rapini leaves are somewhat like Italian broccoli, and carries an assertive and slightly bitter flavor. The pasta was cooked perfectly al dente with a nice bounce.

Pappardelle allo Zafferano e Ragout di Cinghiale

DESSERT
1. Tiramisu all'amaretto
The meal wouldn’t be complete without Grissini’s signature tiramisu. Grissini’s tiramisu is made with expresso coffee, lady finger biscuits, mascarpone and amaretto. Amaretto is an almond flavored liqueur. The flavor of it was very distinct and prominent, that it gave me a slight burning sensation on the throat! It was an intense, divine dessert.

Tiramisu All' Amaretto

Tiramisu All' Amaretto

Tiramisu All' Amaretto

2. Coppa Al Limone
Lemon confit, limoncello custard, lemon foam, lemon icecream, lemon shortbread
The tanginess and acidity of this dessert fully tantalized our tastebuds. It was a revitalizing refreshment, and served as a nice cleanse for the palate after all the food we had. The lemon shortbread was crumbly and gave the cream-based dessert some nice crunch.

Coppa Al Limone

3. Pastiera napoletana
Sheep ricotta, orange blossom
Compared to the other desserts, we found this a little underwhelming probably as I have never been a fan of orange-flavored desserts. The tart crust was also a little too dense and doughy for my liking.

Pastiera Napoletana

COFFEE/ TEA & CHOCOLATES
Not featured in the photos were their amazing lattes and cappuccinos my friends had. Their coffee was on the light-roasted side, with mild nutty flavors and minimal acidity.

Chocolate truffles

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2022-05-29

Dining Method

Dine In

Spending Per Head

$900 (Lunch)

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