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5-min walk from Exit F1, Causeway Bay MTR Station
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Telephone
28663286
Opening Hours
Today
11:30 - 14:30
18:00 - 22:00
Mon - Sun
11:30 - 14:30
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
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Free cage broken egg
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之前食開呢個餐飲集團嘅餐廳，見佢新開就book咗呢間，去試吓同埋同朋友慶祝生日。入到去環境好靚，枱同枱中間又有足夠嘅空間，感覺好好👍🏻嗌完嘢食，去到上菜，甚至乎埋單，全場只係得一個着住淺色衫嘅後生女侍應係感覺友善嘅，其他着住深色衫嘅侍應俾我哋嘅感覺都唔係咁友善，特別係一個啡長攣頭髮嘅女人，全程都黑住面🌚自己行埋嚟話幫我哋影張相都無笑容，好唔情願咁真係一肚氣😒講到嘢食，Croquette依舊係我哋必叫嘅👍🏻真係好好食，個人比較鍾意有ham嗰款🤤但係個豬嘅西班牙飯就有啲似臘味飯，質地仲有啲濕，麻麻哋🫢去到最尾我哋嗌咗甜品cheese cake，上碟嘅時候我哋都冇留意係燶到個撻皮黑晒，一差落去嘅時候就見到黑晒🥶真係苦到黑嗰種。總結嚟講，成餐飯嘅體驗係差，呢個價錢呢種服務態度，再加埋俾個客食碳，真係離譜嘅
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朋友慶生午餐，餐廳揀音樂幾upbeat，啱晒星期六陽光下午。點了白酒sangria,encore 咗杯，另外杯mocktail 一般，普通酸酸甜甜Berry味道。不過配全tapas嚟講都夾到。octopus 質地自己唔太鍾意，太淋，冇咗原來texture. 個suckling pig 做得唔錯，夠脆肉味一流。食tapas 唔為飽肚，輕輕鬆鬆又一個週末下午。
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同好友s去咗位於銅鑼灣嘅Aire西班牙餐廳，整體體驗非常好喎，餐廳係利苑二期，環境高級優雅，氣氛輕鬆，有部分坐位都幾感覺幾有feel，適合朋友聚餐或者dating慶祝，今晚我試過嘅菜式包括:首先，我試咗Panes Bread嘅Crispy toasts of sourdough，以為好普通既蕃茄包，咬一口外脆內軟，蕃茄味重，搭配餐廳自製嘅醬汁，非常開胃。接住嚟係Para Picar Snacks嘅Ibérico ham croquette味道豐富，外層香脆，內餡柔滑，加上ham既甘香，絕對值得一試。Oyster Daniele Sorlut，侍應攞住個外賣紙袋過嚟，以為咩事叫左外賣？🤣 蠔配上豬臉肉係紙袋入面輕煙熏，蠔鮮爽脆口感然後帶出一陣煙燻豬肉味，有趣亦令人回味Grilled broccolini，係一個傳統西班牙菜，烤過嘅西蘭花搭配galmesan cream同松子，味道層次豐富香口，真係好好味！雖然簡單但好喜歡呢個菜。Oyster Ajillo生蠔配上大蒜油同辣椒，香氣四溢，絶配，如果蠔大粒d就好😆Free cage broken egg配上豬肉碎、Agria薯條同薯泡，食落好似細個食零食嘅感覺，幾特別。我仲試咗個Galician cow dry aged sirloin，牛味好濃，medium rare熟度剛好，搭配piquillo peppers，煮到好淋好似個醬咁夾住食，略有點鹹，牛就咁食都ok。Spanish whole seabass亦好值得推介，魚肉鮮嫩唔會過熟’鞋’口，搭配“Donostiarra”醬，蒜味濃郁，一淡又一淡就清碟。最後，甜品方面我選咗Grilled pineapple，椰子醬青檸雪葩，清新refresh，完美結束呢個美味之夜。
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New restaurant by the group behind PicaPica, which we love. Dinner. Wine list was good, went for a glass of Rioja.Here’s what we had. Garlic Prawns- tender and infused with the rich, garlicky olive oil. Slightly Grilled Multigrain Sourdough, which server recommended to soak up the prawn essence etc. 2 thick slices with Crispy crust served with olive oil.Croquette- golden, crispy shell encasing a burning hot creamy béchamel filling and topped with Ibérico Ham.Cured White Anchovies- tender and briny, with garlic vinaigrette adding a bright, zesty kick. Padrón Peppers Slightly Seasoned with a touch of salt- simple, smoky, and slightly sweet.Octopus from Galicia Served over creamy Smoked Potato. Unfortunately, octopus was too soft and lacked its signature chewiness.Grilled Atlantic Ocean Langoustines- fresh and sweet, simply prepared to let the natural flavor of the langoustines shine.Thin layer of Seafood Black Rice with tender Baby Squid, and black squid ink adding a deep, briny richness. The dollop of all-i-oli on top was creamy and garlicky. Lovely socarrat (ie toasted rice bottom with crispy crust)- wish there were more of it.Warm rich and creamy salted Basque Cheesecake with a slightly caramelized top that added a subtle smokiness. Light and refreshing Mixed Berries Sorbet and crumbs on the side offering a tart contrast, taste-wise not exactly the best pairing tho.In summary: mix of classic tapas and elevated seafood dishes combining traditional flavors with a focus on fresh, high-quality ingredients. Servers were attentive and knowledgeable. The ambiance struck the perfect balance between casual and refined, making it an excellent choice for a leisurely meal. Overall experience was one of warmth, authenticity, and flavors delivering a solid exploration of Spanish cuisine.
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Spanish Garlic Prawns tapas were good , we also ordered the wagyu beef tartare and 2 glasses of sangria with my financee to have the celebration of the her birthday. Cosy and warm ambience gives a sense of satisfaction as soon as you enter. Food are delicious, you must try the taretare in that new restaurant, it is scrumptious!When they knew it was the birthday celebration, they had very good wiring on the dessert, what’s a surprise they celebrated with us and served us free drinks and birthday card with photos ….. that is really a good place for celebration
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