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8-min walk from Exit C, Hong Kong MTR Station
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Telephone
26331862
Introduction
Located within Tai Kwun, this 2,000 sq. ft space blends Victorian-era architecture with classic English design elements. Specialising in seafood from Spain's northern coastline, it transports diners to a Mediterranean seaside experience.
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中環大館擁有過百年歷史，由16座宏偉壯觀的歷史建築組成，不單是香港法定古蹟，也是中環打卡地標之一，今次就來到座落於大館監獄操場 (Prison Yard)旁邊的 1862 BAR DE TAPAS Y VINO，店名 1862 是紀念域多利監獄 D 倉的興建年份，餐廳保留了中區警署建築群的原有風貌，包括大部分英式古典元素，如磚石結構、拱門等細節，結合了19世紀維多利亞式建築與現代設計，散發復古歐陸風情，設有室外雅座，環境更開揚，進餐同時飽覽大館充滿歷史性的建築物，餐牌主打香港較為少見的西班牙中北部沿海地區海鮮為主題，保留傳統烹調方式之餘，加入 fusion 元素。Nordaq Premium Still water (freeflow) 每位$28黑毛豬火腿球 $28/pc招牌人氣tapas，火腿球以高溫油輕炸，外皮金黃酥脆，內餡則以黑毛豬火腿粒混合薯仔、忌廉等配料製成，入口甘香軟糯。西班牙地道薯仔奄列 $88西班牙薯仔蛋餅可算是西班牙菜式中的signature dish，厚切蛋餅的外層煎成誘人金黃色，每一口裹滿濃郁蛋香，切開中間有流心效果，夾雜著質地粉糯的切片薯仔，口感味道極具層次感。肉眼扒配青胡椒汁及炸洋蔥 $198肉眼扒點了七成熟，火喉控制得精準，肉汁飽滿，表面經過烤焗後帶炭火焦香，肉質細嫩鬆軟，脂肪不多，牛味濃厚，撒上青胡椒汁及炸洋蔥舖面，提味醒胃之餘也可中和肉食的膩感。雪糕三文治 $48將雲尼拿雪糕夾在兩件捲成了圓餅形狀的西班牙油條之間，帶來冷熱交錯的雙重感官體驗，Churros外層鬆軟帶脆，內部柔軟，表層灑滿香氣馥郁的肉桂糖粉，再沾上黑朱古力醬。
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上星期食咗餐日式燒肉，今個星期當然想延續這美味旅程。上網見有人推介中環呢間「1862 Bar De Tapas Y Vino」～餐廳座落於大館監獄操場旁邊，於「1862」年落成嘅域多利監獄 D 倉，內在環境高雅，走歐陸古典風。餐廳主打西班牙中北部沿海地區海鮮菜式，而午市就有套餐供應，包是日餐湯或 1862 沙律，主菜及甜品。今日嘅餐湯係粟米湯，湯身濃滑，粟米甜香。沙律菜調味恰好，選材新鮮，入口酸爽醒胃。烤西冷牛排，芥末、蒜味蛋黃醬和炸洋蔥：主菜跟酸種包及炸幼薯條，西冷上桌時已經切開一件件，非常貼心，方便享用。牛排外焦內嫩，肉質紮實有彈性，配面頭微甜酥脆嘅炸洋蔥同墊底嘅天然酸種包吃，滋味甚佳。伴碟薯條新鮮即炸，熱辣辣，脆口又唔油膩。香煎肉眼：肉眼選了 7 成熟，肉色粉嫩，入口軟腍富肉香。跟餐有蒜蓉蕃茄多士、俄羅斯沙律及炸甜薯。多士脆卜卜，面層嘅蕃茄粒酸香清爽，甜薯外脆內軟，熱騰騰吃，超爽！甜品係香脆玉桂條 同 玉桂條雪糕三文治，Churros 炸到超香脆，每條表面都沾滿了玉桂糖，配埋啲黑朱古力醬食，勁正。三文治用玉桂餅乾夾住冰凍嘅雪糕，入口外脆內滑，非常適合夏天享用。
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今天港島一日遊，其中一個景點係中環大館，大館內好多西餐廳，於是選擇咗呢一間西班牙餐廳作為我嘅午餐。環境方面:由於天氣好熱，餐廳冷氣非常充足，裝修亦保留着以前磚牆風格，很有特色。叫左兩個Set lunch 前菜方面，分別係一個甘筍湯以及沙律。沙律配有酸酸甜甜嘅柚子醬，所以很開胃。湯一入口原來係凍飲，味道很清新👍🏻主菜方面烘底芝士蕃茄三文治午餐包含兩件，多士鬆脆，蕃茄配合芝士味道好夾👍🏻烤西冷牛扒排呢個主菜真係好好食呀😋非常推介，牛排成熟到剛剛好，配上口感非常煙靭的麵包作底，口感非常豐富。1862西班牙海鮮飯見好多食評都推介呢個海鮮飯，所以都叫咗試吓，果然推介冇錯。首先每樣海鮮都很新鮮，蜆肉飽滿冇沙。而且飯吸收晒海鮮嘅精華，所以好入味。真係大推介呀。甜品（肉桂條雪糕三文治）首先肉桂條好鬆化，雲呢拿味雪糕，亦都同玉桂條好夾。令這個午餐錦上添花🤣另外亦非常欣賞店內的服務員，服務態度亦十分有禮。整個用餐體驗感覺很良好👍🏻
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提早慶祝母親節，帶媽咪去位於大館嘅《1862 BAR DE TAPAS Y VINO》，品嘗這個母親節限定套餐，餐廳環境舒適，燈光昏暗，相當有氣氛🌟Mother’s Day Set Menu - $1888/4 pax🌟🍴西班牙冷盤有西班牙黑毛豬火腿、風乾牛肉、黑毛豬豬頸肉和蜜糖Manchego cheese，陣陣鹹香味，配上脆麵包就係最佳食法🍴1862 田園沙律味道清新，清一清味蕾來迎接之後嘅Tapas和主菜🍴煙燻鯷魚蒜蓉蕃茄多士香脆多士鋪滿蒜香蕃茄醬，再加上鯷魚，微酸之間滲出陣陣煙燻香味，味道配搭得宜🍴西班牙青椒西班牙傳統地道Tapas，濃濃青椒味帶點微苦，一點也不辣🍴黑毛豬火腿球外層炸得香脆，內裡包著黑毛豬火腿粒和白汁，啖啖鹹香味🍴1862 招牌西班牙海鮮飯傳統西班牙海鮮飯源於華倫西亞，1862 就用上大蝦、扇貝仔、青口和蜆肉等海鮮材料，份量豐富，而飯底軟硬適中且帶有一層飯焦，亦係海鮮飯精髓所在🍴1/4 隻西班牙乳豬配燒菠蘿乳豬皮脆肉嫩，¼隻份量也不少，配上酸甜又多汁嘅燒菠蘿，平衡了油膩感🍴聖地牙哥杏仁蛋糕啖啖杏仁雞蛋香味，口感較紮實，配上杏仁奶油醬，甜而不膩🍴雪糕三文治Churros炸至金黃酥脆，面層沾滿玉桂糖粉，中間夾著冰凍雪糕，造成三文治模樣，冰火感覺，超滿足的一份餐後甜品
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Came here to celebrate the birthday of a couple, but the husband didn’t turn up because of having a fight with his wife right before the dinner.The restaurant is located in the historic Tai Kwun in Central. The atmosphere of the location is inviting and ideal for casual dinners.To start, only a few tapas were ordered, which was my style in making orders as I didn’t want to hurry while enjoying our chitchat time.Olive was one of my favourite tapas and there were two to three kinds of olives. The green olive was rich in sour taste while the purple-black olive was less bitter and has a meaty flavour.The savoury flavor of the clams was very intense and was good to go with alcohol.The tortilla was a bit watery when cut opened but the taste was still good. Ample potato cubes were wrapped in the tortilla making it soft and chewy in texture. The deep-fried squid was crispy on the outside and without fishy taste.The salami and baguette were served witout any heat processing, which made them not that appetising to me. The octopus tenacle was tender and juicy. Both the chillie sauce and the green paste brightened up the seafood flavour of the octopus.These small green peppers were fresh and juicy , and simple frying was the best way to enjoy the natural flavors of this pepper.The skin of the roasted pig was very crispy and the meat was also tender despite the outlook of the dish was not attractive at all. The sweet and sour taste of the pineapple satisfactorily balanced the saltiness and greasiness of the pig.As a signature Spanish dish, the paella was loaded with flavours from clams and mussels. However, the dish was likely overcooked leading to drying up of the sauce.The red wine was good according to my friend, however the Mojito was a bit pricey judging from its quality.
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