Domani (Closed)

A late visit to Domani ever since it's opening in 2008. would love to try out the food variety, so we have ordered the 7-Course Degustation Menu for August. It could be a wine-pairing menu too, but we chose to go with water for the night. Before dinner started, the waiter brought us our pre-dinner appetizer - Lime Mousse on toast I'm a fan of lemon-taste/ lime paste and the thin toast was just about right. Quite a surprise since I usually had the idea that Italian cuisine was heavier than the Fr

以前的意大利文老師曾推薦此地, 故久已仰慕其名. 此次試了其brunch. 價錢約$348-$448, 視乎你叫甚麼主菜.水是不用另買礦泉水. 先奉上麵包, 有乾硬的grissini, 一款薄脆身的含蕃茄和橄欖的包, 及普通麵包兩款.頭盤自助, 凍肉有salami, prama ham, 辣肉腸, 一款熟火腿, 皆非特別出色, 竟沒有蜜瓜以佐餐. 另外頭盤不知為何有芝士粒, 如gorgonzola, parmesan等數款, 但沒有餅乾. 另外, 有吞拿魚醬豬肉(味道調校得挺好), 煙三文魚配蕃茄, 蕃茄配水牛芝士, 雞肉沙律, 海鮮沙律(不算傑出, 含薯仔粒不少), 生牛肉配以柑橘肉和醃洋薊(口味清新特別, 但我還是較愛配以火箭菜加芝士和沙律醬), 吞拿魚刺身配以芝士片和火箭菜, 燒蔬菜, 菇類沙律, 忌廉湯和雜菜湯(兩個湯味道皆偏淡), 香草煮蜆, 及迷迭香菇類煮豬肉等.主菜我叫了四重芝士薄餅, 因我從未試過! 新鮮出爐, 約12寸, 真的很薄, 香港少見. 而其皮真的很香脆, 就像意大利的薄餅一樣. 各款芝士都已溶掉, 混和在一起. 我只分辨出gorgonzola, 而且很膩,

We paid $200 for the drink package which includes sparkling, a white, a red, juice and bottled water. The appetizer selection included 3 types of cold cuts, soups, a cooked clam, salads. The selections were not that big but not bad. I enjoyed the appetizers much more than the mains, especially the clams, grilled vegetables and parma ham. For the main, I ordered fettuccini with ragu and my husband had the pizza. The pasta tasted liked something I could have made at home and the pizza was not

Overall, this is not a place for fine dinning, probably just a mediocre bistro at best. They do have great ambience, friendly service but lack of a good cook. Probably spent too much on decoration and interior designs but forgot what's important for a restaurant. The price is outrageously high for this food quality.

尤記得首次來是年前開業當日的大型Lunch，由總廚Uliassi Mauro統領下同時間處理過百人的餐宴，由餐前小吃墨魚Capriccio到自製的海鮮Gnocchi及帶著野味味道的烤焗乳鴿，近四百碟菜上菜速度井然有序而菜式質素亦令人滿意，在首試營運當日見得著如此水準，我說過會放下工作包袱認真一嚐的，言猶在耳，一年就這樣的過去了，直至這裡稍作翻新後才有機會真正一嚐。Lunch餐牌很簡單，沒刻意寫著Primo、Secondo，前菜也不作他想，要了店方拿手的海鮮沙律Insalata di Mare，首道澱粉質菜是著實令人頭痛，最後在海鮮長通粉及Home made Tagliolini中選了後者，是配燴肉醬汁。海鮮沙律，賣相是簡潔直接，魷魚細嫩觸鬚位保留著應有爽嫩有彈性。鮮製的Tagliolini，爽韌而帶粗糙咬口，醬汁花上長時間熬煮，肉的甜都跑出來了。Tagliata di Tonno，賣相與精緻前菜相比，吞拿魚置中，而左右兩邊分別是甘筍蓉及日式醬油汁及燴雜菜，感覺是大炒作。埋單$400，不平宜，但食物及配套認真，作為悠閒的意式午餐，我是滿意的。More snap-write@http://

Although many people already know the thin and biscuity-crispy Southern Italian pizzas as being unique to style, from my experience, many of the local 'thin' offerings are too wafer thin and overly hard-crispy to be classified as the real S.Italian deal sometimes. But what of the upper North-Eastern style Italian pizzas, as opposed to the Southern style or the Americanised Thick-Pan pizzas? To be honest, I wasn't tempted to come try out DOMANI'S full restaurant menu or their Degustazione despi

Came here for lunch few weeks ago because I read it had a Michelin Star chef.First impression of the restaurant was pretty good because the place is very spacious and well designed (i.e. good atmosphere).Then came the set lunch ($350 for 4 course); price didn't seem too bad for what I thought was going to be super high quality.The soup was cream of pea soup, now I must say it was very tasty, one of the better cream soup I've ever had, but the bowl was just so small - I'm not even sure if there w

My customer office is in Pacific Place, so I booked Domani for customer lunch. The environment is quite decent, I have a coner table hence it's quieter for business discussion. As we didn't plan for a long lunch hence we chose to do the set lunches. The food came very quickly - maybe a bit too quickly - as there is no breaks b/w appetizer & main course.........so we were too busy to feed ourselves than to talk. That still ok yet the worse part was - both of us didn't order dessert when ordering

Went there for dinner a few months ago because a Michelin Star Head Chef there. Honestly, it wasn’t a nice experience that we had… food quality wasn’t as great as we expected, especially the main dishes. Presentation wasn’t too nice as well, I found that it’s a bit too messy or having too much details, the chefs liked to use the fruit peels to decorate the dishes… and I found that it’s a bit strange. We tried the Scallops with Caviar, Scallops Capriccio, Parma Ham, Tomato Jelly with Prawns & Sca

I've been longing to try this new restaurant at PP as the placed looked amazing from the magazines. The restaurant is very spacious especially with it's high ceiling, together with an outdoor seating area. Surprisingly the restaurant was not full when we arrived for lunch (or maybe people just started lunch really early). We ordered a 4 course set lunch which was around $550 including a glass of sparkling wine:Tomato jelly, scallops, prawns, sprouts, salad, fruit and black saltVery light dish wi

友人S的生日飯地點,說難又不是很難去找,但她很多地方也去過,想去一間大家也未去過的,而大家也有興趣的餐廳,似乎又不易找.靈機一觸:去過金鐘太古廣場的Domani未?上年尾才進駐金鐘的太古廣場,不在商場之內,而是在四樓的平台獨處一隅.店名的字體,同店名的本身,你說與Giorgio Armani有關係,我想也會有人信.天氣不算很佳的中午,沒有陽光空氣,坐擁在落地玻璃窗旁邊,雖然天氣麻麻,室外的光線射進室內,無須任何燈光之助力,四周的環境也一目了然.如果是風和日麗的白天,那就更加美.聽聞過此店的大廚,是份屬米芝蓮二星級,在這個人人也懂得說"星"的今天,自然特別多人追捧,如果你荷包夠實力的話.好像我這些"窮鬼",晚餐付不起,中午前來是最折衷的做法.就算是中午來,不叫散餐吃午餐,兩道菜$318,三道菜$348.四道菜$368.我倆不吃甜品也可.同樣要三道菜的午餐.全部兜亂來吃.意大利菜可以給我如此地放肆,不管拘謹的餐桌禮儀.在菜單上驚鴻一瞥,見到有一小行字,寫著主廚Mauro Uliassi,在這段日子出現.心想:有食神?又去想,區區三百多銀的午餐,殺雞又豈能用牛刀?每一道菜也有兩款可選,頭盤是

在香港找一間出色的意菜餐廳真不容易。 多年來，食神一直在訪尋。。。 如 Grissini、Isola、Aqua Roma、Angelini、Spasso等都各有不足之處。 數月前開業的 Domani 卻給食神重拾對意菜的期待。Domani 氣氛開揚， 採用開放式廚房， 但枱與枱之間卻稍嫌太近， 欠缺了一點 privacy。菜單有很多不同的選擇和配搭。 除了 tasting menu， a la carte 也有林林總總的肉類、海鮮、意粉，甚至有重新演繹的經典菜式。值得一讚的是他的脆porchetta包鵪鶉胸配巴馬芝士醬野米。 食神素來不太喜愛芝士， 但這個配搭跟口感實在意外地一流。其他菜式如地中海式龍蝦、 海鮮沙律蕃茄啫哩、 和牛面頰咖啡汁亦是水準之作。 總括食物、服務跟價錢都很稱心滿意， 食神一定會再來。

I went to Domani for dinner approx. 2 weeks ago and all of us ordered the degustation menu. The first two dishes we had were extremely delicious. One was made by squid and it is sliced like fettucini and the other one I cannot exactly remember, I think it was some scallops with fruits (pls correct me if I'm wrong).These 2 dishes were then followed by a seafood soup. It was served in a glass jar and the staff would then pour it onto a soup plate. The presentation of the soup was great but the

14 Feb 2009 和亨亨在這裡吃了一頓情人節晚飯﹐其實之前看過雜誌一直想來試試看﹐結果亨亨surprisingly地book了這裡﹐真高興﹗ =D情人節只serve它們預設的menu﹐4個頭盤﹐2選一的主菜(Fish or Beef), desserts, coffee or tea. 一開始會有杯champagne混strawberry的物體﹐說真的﹐不知道是誰想出來﹐真的非常難喝﹐我看差不多每桌都沒怎樣喝﹐我情願他們serve一杯普通champagne放顆strawberry好了這餐飯真的有點失望﹐頭盤沒什麼特別﹐其中那個海鮮湯serve的時候叫作有些gimmick﹐用一個玻璃瓶載著﹐在你面前倒進碟子裡﹐ (其實我覺得很多餘﹐像亂倒出來﹐感覺沒很好啦)﹐而且湯不夠熱﹐味道還好﹐有一點鮮Service 還好﹐侍應都很親切﹐不過上菜時候就一般﹐不會跟你說這道菜的名字﹐也不會自動拿crack pepper來問你要不要﹐每次我都要自己叫他來﹐就差一點點啦主菜我和亨亨都點了牛﹐medium rare是剛剛好﹐不過牛味一般啦﹐是tender﹐不過一吃即忘的感覺﹐想回想起來也不行甜品是用c

年廿九無訂檯, 自然會去食西餐, 睇完戲, 都唔知食咩, dan ryan又排晒隊, 行行下, 就入左呢間餐廳一入到去, receptionist笑容十足, 帶領我地o係窗邊坐底. 服務態度欣勤, 十分周到. order左幾碟野, 兩個人share, 食到好飽.Mozzarella cheese with cherry tomato 睇落簡單, 但精要係個準, 用百年既意大利醋所做成, 真係好好味.soup 唔記得左個名, 係雜豆湯, 有幾款唔同既豆, 另跟一小碟烘包粒, 食既時候, 先放到湯內, 唔會浸到淋晒, 十分之細心Ramp Rack 非常juice, 肉質嫩滑, 味道剛好, 連汁漿或者mustard都唔洗用. 配菜亦都唔失色, 有多種用料, 仲有烘脆左既parmason cheese Bread 微暖, 但外脆內軟, 一食就知新鮮, 仲會refill俾你, 其實入去齋食包都滿足. 最後, 叫左個Selection of Cheese 做甜品, 芝士呢樣野, 好講個人口味, 我個人就對件blue cheese極之欣賞.我地要求左餐廳經理推介左兩杯紅酒俾我地, 經理細心問我地鐘意