Alto 88 (Closed)

之前聽到富豪香港酒店31樓開左間新意大利餐廳就已經心郁郁想上去試下，琴日終於拉到媽咪陪我去喇！Alto 88全部都係落地玻璃，望出去真係幾靚，不過可惜琴晚大霧丫，睇唔清個維港靚景，不過我都真係第一次咁高望落維園，成個維園咁大，一眼望哂，感覺幾得意。餐廳環境寧靜，燈光都岩岩好，唔會太暗，枱面仲有個小小蠟燭，裝飾之餘，令到成個氣氛都變得好好！我就簡左個Tasting Set Menu，頭盤係吞拿魚他他配青蘋果粒，雖然係青蘋果，但一D唔酸，仲好清甜爽口添！吞拿魚又唔腥，淡淡地配埋底下嘅青蘋果粒非常夾，兩者都唔會搶走對方嘅味道，成個頭盤感覺好清新。頭盤之後就係香煎帶子配水牛芝士慕絲，帶子好鮮甜爽口，上面仲有我最鐘意嘅巴馬火腿肉碎，見到就好想食，不過尼一道菜式真係要沾多D水牛芝士慕絲先可以令到個帶子味道更特出，如果唔係個口感就會比較乾同單調。跟住就係個煙燻意大利飯，尼個飯真係值得一試架！個飯係用左7年米，顧名思義即係D米係擺左7年，口感煙韌，粒粒分明。待應係介紹菜式嘅時候話尼個飯係得獎飯黎架，仲有佢一定嘅方式去食添。個飯嘅特別之處係飯底有牛肝菌碎係到，食嘅時候一定要連埋黎食，先會令到個飯更香。意

跟友人相約飯聚。發現這間Alto 88.於是，決定一試。一踏入餐廳門口，首先仰入眼簾的就係無敵海港景色。環顧四周，餐廳的裝潢也很氣派，座位間都有足夠的相隔距離。由於我們提前訂位，可以安排坐近窗的位置。 甫坐下，餐廳經理便有禮地為我們送上餐牌，然後詳盡地介紹今日的內容。由於當天是星期一，得悉這裡每星期都會更换新的餐單，讓客人保持新鮮感。我同友人都選擇了食full set lunch menu.首先，這裡的appetizer是自助形式的，有分冷盤及熟食。種類都還算多。順帶一提，這裡的侍應都很nice, 服務速度都很快。點了這個是Home-made Tagliatelle with Mixed Mushroom。之後到主菜，Spinach and Ricotta Cheese Dumpling served wuth Tomato and Basil Sauce.終於到熱切期待的甜品啦。Sicilian Cassata Coconut Parfait.侍應一端上黎,己經聞到好香椰子味啦。每一啖都係滿滿GE椰絲。好正。咬咬下仲有食到D 朱古力脆脆。最底層仲有杏仁片。如果下次黎,一定要再食多次呢

Finally got time for old friend gathering today. She booked semi lunch buffet at Alto 88 in Regal Hong Kong Hotel. This is my first time visit this restaurant, it has a great harbour view on 31st floor! Very nice hostess with big smile welcome us to our table right next to the window. (I enjoy the view very much) A cheerful waiter explained the menu in detail when orderingA large variety of bread serving by another cheerful waiter and many good choices of cold & hot appraiser available at buffet

沒有訂位，正午到達，但都順利入座可能時間尚早，侍應仲專登比左個望海位置我地，環境非常好都頗有格調呀Lunch menu 每隔一陣子就會有新主題或新菜式，讓大家更有新鮮感～所以我們四位經服務員介紹下都點了四款新菜式呀！ 服務員服務超讚點好菜，服務員就為我們送上麵包籃啦，足足有四款不同的麵包，有鬆軟的也有脆身的，總有一款合心水頭盤是自助形式,位於場中的中央,選料十分鼎盛,單是看見陣容,便知道食材的上乘,可謂貴精不貴多,而且非常多選擇又有冷盤又有熱盤. Air Dried Beef 同Pama Ham 真係好好味,忍吾著食左好多. 食完主菜,waiter推介咗幾款signature dessert首先係芝士拼盤: 三款芝士配上蜜糖,紅菜頭以及新鮮水果,令飽肚感得以中和.第2款甜品-Mix Berries Eggnog,奶凍軟滑,入口細膩,簡單配搭令整個甜品味道更討好.第3款甜品又豈能沒有雪糕?草莓和雲呢拿味一向是絕配,入口質感綿滑,不會太甜,而雜莓鮮甜清新,用料也沒令人失望.蘋果蓉焦糖蛋糕,單是看看已經覺得好吸引,而焦糖味亦好香,食完1口已經想食第2口,不消一會就清碟.

Went to this grand Italian restaurant with my friend to celebrate Chinese New Year. Located atop of the hotel, the restaurant has a splendid view of the Victoria harbour and the hustle and bustle of East Island Corridor.  Comfortable lightings of the chandeliers together with the candle at each table make the ambience so warm and romantic.  There is sufficient space between each table ensuring some sort of privacy.We were warmly greeted by staff and led to the table.  Seeing that there was meat

早幾日book左4位12點食lunch，第一個到餐廳，本黎想等齊人先入去，不過餐廳職員見到我未齊人都叫我入去坐住等，入去時仲未見有其他客。waiter好快帶我入去坐近窗邊位可以望到街外，都算有view，如果係夜晚黎應該會幾靚。見到D野食一早準備好，緊係食住等啦。入黎時已經見到buffet檯側邊有部機係切Pama Ham幾得意，即刻拎左兩件黎試。由於本人喜歡食牛，見到有牛舌當然唔會放過啦，味道亦唔錯。另外，仲有三文魚、火腿、沙律同麵包等等......款色唔算太多，不過當頭盤黎食已經足夠。幾位朋友到齊後，waiter就拎住幾個menu黎介紹，每人點一樣之後大家一齊share黎食，試盡每一道菜。starter係鮮蝦長通粉，味道幾好，只係D長通粉有少少硬，不過聽D朋友話意大利通粉煮得硬身D係正常既，可能係我食唔慣啦 。頭盤完左就到主菜，未上菜前waiter幫我地換左套餐具，由普通餐具換成把刻住France製造既餐刀，對個主菜即刻多左幾分期待。今次我試左雞卷同吞拿魚腩，個雞卷已經好入味，幾好食。吞拿魚腩更有驚喜，入口一D都唔油膩，下次黎一定要再叫吞拿魚腩。到左甜品時間，4個人當然叫哂4樣黎試啦。

Zeffirino Ristorante is no more as Alto 88 steps in with a new vision. I came for the unveil of Alto 88’s new menu created by Two-Star Michelin Chef Mauro Uliassi. The menu will be around for the rest of the month – after that, I don’t know what they’ll have in store but they promise to have more “contemporary” and “innovative” Italian moving forward.The Venue was sky-high at the 31st floor, but hardly anything was changed from the old Zeffirino in terms of look and feel. I felt like I was stuck

小弟與富豪香港酒店的緣份，由十多年前地庫的Windsor Arms開始。曾幾何時，經常在此飲酒，看球賽，甚至擲飛鏢。。還記得十多年前英格蘭作客德國，大勝5：1一役，我就在這裡。自從酒吧結業之後，再沒有踏足酒店半步，原來，因為酒吧，我才會到酒店。月前酒店頂樓的意大利餐廳，Zeffirino，已改名為Alto 88。可能我與酒店的情緣，只限於地庫，一直與他絕緣。上個月的某個中午，因公事關係，終於有機會走上來酒店的最高層，來個午餐。我沒有到過Zeffirino，當然不能有對比，不過照我推斷，餐廳的開揚的窗外風景，頗有氣派的格調，應該與之前相差不大。話須身處高層，面臨維港景色午餐，但是這裡的午餐價格，絕不嚇人。最便宜的套餐，由＄268起。我選擇了全包宴，有自助頭盤，意粉，主菜，甜品，餐茶的套餐，＄338一位，額外附多＄80，主菜升級羊架。自助頭盤陣容未至於霸氣逼人，但可以稱得上豐富，即切風乾火腿，沙律，凍肉，意大利特式牛舌，凍三文魚批，焗茄子，焗帶子等等。。結果，我在餐桌與自助餐櫃檯之間，來來回回走了起碼三轉。個人最喜歡是牛舌，與風乾火腿，鹹香細緻，質感軟熟，是否一定要配蜜瓜？隨你喜歡，我自己