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📍Central - @kontrasto.hk
2023-07-30 211 views
📍Central - @kontrasto.hk Rating: 8/10 Price: around $500 p.p Best place to celebrate birthday lunch with reasonable price, nice environment and excellent service 🤩 the lunch menu is $480 for 3 courses but it got so much food which is beyond 3 courses. The bread basket is so good and it gave us 4 different olive oil to go with it, will recommend u to not finish it all if u you will get too full🫢For tomato ox tripe starter is yummyyy which is tender and matches well with the sauce😋 while for main
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📍Central - @kontrasto.hk

Rating: 8/10
Price: around $500 p.p

Best place to celebrate birthday lunch with reasonable price, nice environment and excellent service 🤩 the lunch menu is $480 for 3 courses but it got so much food which is beyond 3 courses. The bread basket is so good and it gave us 4 different olive oil to go with it, will recommend u to not finish it all if u you will get too full🫢

For tomato ox tripe starter is yummyyy which is tender and matches well with the sauce😋 while for main we chose the red pawn pasta which is not bad too! The dessert are the highlights of the meal which is petite four 😍

Defo recommend u to go try it for birthday celebration🥳🥳
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Fantastic Italian cuisine
2023-07-01 768 views
This Italian restaurant is located on Hollywood Road, Central, right opposite Tai Kun, on the street level of Chinachem Hollywood Centre, under the helm of Chef Fabiano Palombini who is born and raised in Abruzzo, with experience in many Michelin-starred restaurants all over the world before coming to HK.After going through the glass sliding door, the staff greeted us and showed us to our table. The restaurant is small, with only five tables and a private room, looking into the open kitchen wher
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 This Italian restaurant is located on Hollywood Road, Central, right opposite Tai Kun, on the street level of Chinachem Hollywood Centre, under the helm of Chef Fabiano Palombini who is born and raised in Abruzzo, with experience in many Michelin-starred restaurants all over the world before coming to HK.
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 After going through the glass sliding door, the staff greeted us and showed us to our table. The restaurant is small, with only five tables and a private room, looking into the open kitchen where Chef Fabiano and his team are busy in preparation. The setting is comfortable with an elegant vibe. 
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 We have pre-ordered the 8-course tasting menu ($1,680), and I also opt for wine-pairing ($960). The Breadbasket with five types of bread soon arrives, and the staff shows us the four olive oils available, coming from different regions. The breads are really good, with different taste and texture, and I have to restrain myself not finishing all as I know there will be no room for the coming courses otherwise.
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 The Amuse Bouche is frankly one of the widest in variety I have seen in HK, with six pieces in total. The first piece is an interesting Fish Cracker. Made into the shape of fish bones, the two pieces of crispy cracker has a light seaweed butter sandwiched in between. Fun and creative.
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 The second piece is Beetroot Tart, with the tart of perfect size, thin and crispy. The beetroot has been finely diced, pickled briefly with a nice vinaigrette to add a refreshing acidity, plus some dill to enhance the fragrance even further. Appetizing. 
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 On the long plate there are three other pieces, including a Chickpea Polenta with Iberico Ham on top, a Thin Crisp with Brown Button Mushroom Duxelles, and a Parmesan Croquette. All of them are delicious, with increasingly richer savoury elements to get our palate ready. Fancy and wonderful. 
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 The last piece is Black Squid Ink Sponge with Firefly Squid, Pickled Salmon Roes with a dash of Horseradish. The sponge is fluffy, with the small yet intensely flavoured firefly squid and the salmon roes giving a burst of amazing umami enjoyment. My favourite among the amuse bouche.
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 The menu starts with Cuttlefish from Adriatic Sea. The presentation immediately brings an exclamation as it is so amazing. On a smooth green peas puree, which has been mixed with seaweed butter, are the diced, sou vided cuttlefish, so that it did not lose the translucency and soft bite. Decorating but also adding to the flavours are small mint leaves, fresh poppy green peas, and some elderflowers. Perfect score on both appearance and taste, simply fantastic. 
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 The first wine paired is Majolini Brut, a sparkling made using traditional method from the famous region of Franciacorta in Italy. The dryness of the wine, with good acidity and refreshing palate of lemon zest and delicate yeast note, does not feel out of place with the unique flavours of green peas.
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 The second course features Veal Tripe. As recommended, we break the parmesan cracker on top to small pieces to mix up with the veal tripe, which are cut into very small pieces, cooked with Piennolo tomatoes and garden herbs to great tenderness and in no way rubbery. The outstandingly delicious taste of the tomato, with the fragrance from the herbs, the cracker to add savoury taste, makes this another wonderful dish. Continually amazing.
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 The wine paired is a rose, Rivera Pungirosa, from Castel del Monte DOCG and made from a local varietal called Bombino Nero. The wine is very light with a hint of strawberry, and while it has good acidity and refreshing, I do not feel there are sufficient flavours to match with the intense taste of the dish, virtually making the wine feel just like water. Probably a more intense rose will do better. 
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 The third course, Fusillo, begins a trio of pasta dishes. Featuring egg white fusillone, a type of pasta pieces with the form of short spirals. The chef has creatively used egg white to increase the chewy texture of the pasta, and coated them with a rich, creamy buffalo butter, then adding small pieces of smoked anchovy on top, supplementing the pasta with delicious savoury but not overly salty. The portion size is also just right. Very good.
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 The wine paired is Principe Pallavicini Roma DOC. The winery is located very near to Italy’s capital Rome, with the wine made from 100% Malvasia Punitinata. It has fuller body, nice minerality and riper fruit of melon notes. Good match with the pasta. 
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 The fourth course Virtu is in my opinion the highlight of the three pastas. Taking the idea of a tradition in Abruzzo where the locals will make great dishes from ingredients cleared out from the storeroom to prepare for next harvest, this dish is a mix of different pasta, using different seafood and other ingredients to prepare a sauce. The premium seafood including scallop, octopus, shrimp, red prawn, and lobster, are presented separately on another plate, together with different sauces. 
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 The pasta is then scooped onto the plate, warming the seafood, and mixing with the sauce to enjoy. Great complexity, super delicious, the al dente texture of the different pasta also means that the chef has taken attention to separately prepare each one of them, as the pasta will cook in different time. The sauce is so good that I use the bread to finish sopping up all remaining, what in Italy called scarpetta. Incredible. 
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 The wine paired is Heinrich Mayr Nusserhof Elda Vino Rosso. Made from indigenous varieties, the wine is certified organic, with plenty of nice red fruit characters, herbs, leather, and a bit of smokiness, going surprisingly well with the pasta even though there are much seafood included, contrary to the traditional belief of red wine not good match with such. 
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 The fifth course is Spaghettone, prepared in gricia style. The pasta looks like spaghetti but have a thicker diameter. Made from Pecorino Romano, an aromatic salty cheese, the sauce sticks well to the pasta which makes it moist but not runny. The guanciale, or cured pork jowl, on top further adds a layer of savoury taste, with some black pepper also for seasoning. Definitely salty, if on its own it can be a bit overpowering, but the wine paired did help to mellow it. This one can be polarizing but I like it. 
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 The wine paired is an orange wine, Alois Lageder Porer, made from Pinot Grigio. It is a special blend, with one part of the grapes freshly pressed, one with skin contact for 15 hours, and the rest with stem and skins for about one year. The wine has a light tannin, which helps to make the pasta rounder on the mouthfeel and reduce the saltiness of the pasta. An interesting match which works well. 
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 Coming to the main course, the sixth course features Sea Bream. The wild pink sea bream comes from Hokkaido, nicely seared on the skin while keeping the flesh moist, seasoned beautifully. On the side is wild asparagus and greens, tender and without any fiber. The Mediterranean sauce, with its good combination of sweet and savoury flavours, wraps it all up. It might look easy yet is a perfect example of a true test of the chef’s skills and quality of the ingredients, as any imperfection cannot be hidden.
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 The wine paired comes from Sicily. The red wine Aetneus Etna Rosso is produced by I Custodi delle vigne dell’Etna, made from local varieties, a more easy-to-drink style than many of the wines coming from this region, with nice cherry and raspberry characters reminded me a bit on some Bourgogne. Another interesting, non-traditional pairing with the white-fleshed fish.
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 The seventh course features Tenderloin. The Black Market beef is cooked to perfect medium rare, very juicy on the inside while have nice caramelized surface. The chef has prepared a bagna cauda on the beef in lieu of seasoning, with kohlrabi puree, bull leaf and wild asparagus on the side. My wife has opted for Wagyu ($380 supplement), with the Kuromame A5 beef having a nice, but not excessive, marble. While the wagyu has a richer taste, personally, I still prefer the tenderloin as I like my beef leaner. 
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 The wine paired is Poliziano ‘In Violas’ Cortona. A Super-Tuscan wine that has been made with 100% Merlot, the wine has been aged in barrel for over two and a half years before release. Powerful and full-bodied, showing plenty of the ripe black fruit, nice chocolate, with other robust characters, the wine is a perfect match with the beef. 
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 The eighth and final course features Amalfi. Another dish that brings a wow to us, as they resemble mini-Amalfi lemons. Using the lemon to make a crema, it is then encased by a thin layer of white chocolate in the shape of the lemon, with the lemon zest coating on the surface. To complement are some basil cream which gives freshness and herbal notes, as well as the lemon extractions for refreshing acidity. Pleasing in appearance and good in taste, another must try. 
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 The wine paired is Quinta da Romaneira 10 Year Old Tawny Port. Not too sweet, the tawny port is smooth and mellow, with nice, dried fruit characters as well as good nuttiness. Pairing with the sharper taste of the Amalfi lemon it does not feel awkward and out of place.
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 The Petits Fours include an Earl Grey Tart, with torching on top to achieve caramelization; a Strawberry Puff with mascarpone cream; a Hazelnut Dark Chocolate; and a Cannoli filled with ricotta, with candied lemon on the side. All are good in taste, but I would pick the puff as my favourite, as it has a nice balance of the sweet mascarpone with the sourness of the strawberry on the puff. And with a cup of espresso it is the perfect finale to this amazing dinner.
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 The service is very nice, with the staff friendly and able to elaborate the different dishes for us to learn more the specifics and some of the stories behind. The sommelier is also knowledgeable with interesting matching. The bill on the night is $5,417 with also the bottled water and two cups of coffee in the end. A comfortable and relaxing place to enjoy a wonderful Italian meal. Highly recommend.
(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
2023-06-28
Dining Method
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Spending Per Head
$2700 (Dinner)
Level4
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中環現代創意與傳統技術交融既意大利菜✨
2023-05-14 980 views
-𝙆𝙤𝙣𝙩𝙧𝙖𝙨𝙩𝙤✨✨ 8 Course Tasting Menu ($1580)- 8 glasses wine pairing ($960)Bread with a choice of 4 types of olive oil- Extra virgin olive oil from Sardegna 花香味較重 有淡淡既果香- Olio extra vergine di oliva bio果香味相對較重 亦較甜 aftertaste會有微辣同杏仁香btw 自家製麵包都做得好唔錯 新鮮滾熱辣 尤其是個乾蕃茄包既烘焙味勁香 食完一啖又一啖 Antipasti 𝐚𝐧𝐜𝐡𝐨𝐯𝐲 𝐜𝐫𝐚𝐜𝐤𝐞𝐫 魚骨脆片夾牛油 個牛油細細滴但勁香 幾脆口𝐡𝐚𝐦 𝐛𝐫𝐞𝐚𝐝係西班牙火腿放係鬆軟既麵包上 鹹鹹的 𝐦𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐜𝐫𝐚𝐜𝐤𝐞𝐫菇味超濃 好似一次過食緊十萬個蘑菇咁𝐩𝐨𝐭𝐚𝐭𝐨 𝐜𝐫𝐨𝐪𝐮𝐞𝐭𝐭𝐞 𝐰𝐢𝐭𝐡 𝐜𝐡𝐞𝐞𝐬𝐞一咬開會有芝士湧出黎 鹹鹹脆脆的𝐑𝐨𝐞 𝐭𝐚𝐫𝐭係用左Olive oil 做既jelly 再放上大量魚子同烏魚子成個口感係好彈牙脆口 鹹鮮味滿滿 唔怕腥𝐌𝐚𝐫𝐢𝐧𝐚𝐭𝐞𝐝 𝐅𝐢
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𝙆𝙤𝙣𝙩𝙧𝙖𝙨𝙩𝙤✨

✨ 8 Course Tasting Menu ($1580)
- 8 glasses wine pairing ($960)

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Bread with a choice of 4 types of olive oil
- Extra virgin olive oil from Sardegna
花香味較重 有淡淡既果香
- Olio extra vergine di oliva bio
果香味相對較重 亦較甜 aftertaste會有微辣同杏仁香
btw 自家製麵包都做得好唔錯 新鮮滾熱辣
尤其是個乾蕃茄包既烘焙味勁香 食完一啖又一啖

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Antipasti
𝐚𝐧𝐜𝐡𝐨𝐯𝐲 𝐜𝐫𝐚𝐜𝐤𝐞𝐫 魚骨脆片夾牛油
個牛油細細滴但勁香 幾脆口

𝐡𝐚𝐦 𝐛𝐫𝐞𝐚𝐝
係西班牙火腿放係鬆軟既麵包上 鹹鹹的

𝐦𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐜𝐫𝐚𝐜𝐤𝐞𝐫
菇味超濃 好似一次過食緊十萬個蘑菇咁

𝐩𝐨𝐭𝐚𝐭𝐨 𝐜𝐫𝐨𝐪𝐮𝐞𝐭𝐭𝐞 𝐰𝐢𝐭𝐡 𝐜𝐡𝐞𝐞𝐬𝐞
一咬開會有芝士湧出黎 鹹鹹脆脆的

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𝐑𝐨𝐞 𝐭𝐚𝐫𝐭
係用左Olive oil 做既jelly 再放上大量魚子同烏魚子
成個口感係好彈牙脆口 鹹鮮味滿滿 唔怕腥

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𝐌𝐚𝐫𝐢𝐧𝐚𝐭𝐞𝐝 𝐅𝐢𝐫𝐞𝐟𝐥𝐲 𝐒𝐪𝐮𝐢𝐝
用上日本螢光魷魚 煙三文魚籽
放係墨汁海綿蛋糕上 鹹鮮鹹鮮 幾得意

🥂 for Scampo - Ca'del Bosco Cuvee Prestige
幽幽而甜美的花香 / 梨 /橙皮 / 蜜糖香溢出 ,
之後會有淡淡麵包香 淡芝士乳香
入口係清新同時帶有鮮香果味 較為Clean & Crispy
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𝐋𝐚𝐧𝐠𝐨𝐮𝐬𝐭𝐢𝐧𝐞 𝐭𝐚𝐢𝐥, 𝐳𝐮𝐜𝐜𝐡𝐢𝐧𝐢, 𝐛𝐫𝐨𝐰𝐧 𝐛𝐮𝐭𝐭𝐞𝐫 𝐜𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫
係用左挪威海螯蝦 個人覺得比龍蝦更好味
鮮甜可口、肉質結實、肉色雪白
個醬汁係用左意大利青瓜汁同黑糖牛油花椰菜做個醬

🥂 for Animella - La Staffa 2020
Verdicchio dei Castelli di Jesi Classico Superiore
係意大行本地酒品牌 帶有多啲citrus + lime 香氣
味道清香 微酸帶甜 係一款岩夏天飲既白酒
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𝐒𝐰𝐞𝐞𝐭𝐛𝐫𝐞𝐚𝐝, 𝐬𝐩𝐢𝐜𝐲 𝐠𝐥𝐚𝐳𝐞, 𝐦𝐞𝐝𝐥𝐚𝐫,
𝐛𝐫𝐨𝐜𝐜𝐨𝐥𝐢𝐧𝐢 𝐬𝐚𝐮𝐜𝐞, 𝐦𝐨𝐫𝐞𝐥
係牛乳線肉 羊肚菌配西蘭花汁
做肉既做法同咕嚕肉有啲似 食落甜甜辣辣
想個呢個部位肉質非常鮮嫰 係好滑好滑咁
西蘭花汁 配羊肚菌係意外地幾配合 好味~

🥂 for Madalde
La Colombera Derthona Timorasso
帶有金合歡同柑橘飄香 + 白花香氣
會有明顯礦物硝石感同陣陣甜甜蜂蜜
入口很清爽 同時有酒體 飲完仲有漸漸回甘

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𝐒𝐞𝐚 𝐮𝐫𝐜𝐡𝐢𝐧, 𝐥𝐢𝐦𝐞, 𝐩𝐚𝐫𝐬𝐥𝐞𝐲 𝐨𝐢𝐥
用上北海道海膽醬闊條意粉配Parsley
呢個海膽汁食落真係好鮮甜 加少少青檸汁 更加提鮮
因為仲有真係一舊舊既真。海膽係度
意粉都非常彈牙 仲食到麵粉香氣~

🥂for Virtu
Alois Lageder - PORER Pinot Grigio
味道相對地complex同rich 酸度中高
比較清爽 帶有青檸 / 檸檬 /白桃等果香
亦都帶有點苦杏仁味道 同雲呢拿味
整個口腔充滿著那熱情果 菠蘿 熱帶水果既香

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𝐌𝐢𝐱𝐞𝐝 𝐩𝐚𝐬𝐭𝐚, 𝐦𝐢𝐱𝐞𝐝 𝐬𝐞𝐚𝐟𝐨𝐨𝐝,𝐦𝐢𝐱𝐞𝐝 𝐣𝐮𝐬
One of the Kontrasto signature dishes
係改良自意大利傳統勞動節日美食既雜錦意大利麵
將螺絲粉 / 粗管通粉 / 長通粉 / 大煙斗粉 / 鋸齒麵等
基底係用左多種海鮮熬成既醬汁
再配以一盤好似調色盤咁色彩繽紛既新鮮海鮮
包括魚子醬 龍蝦 西西里紅蝦 日本螢光魷魚 北海道海膽
再同醬汁撈勻 有蛋黃汁 野生蒜汁 黑蒜汁
槨菜花汁 蕃茄汁 最後再以麵包點埋食
咁就可以一次過品嘗多重味道 非常豐富!!!

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Fusillo
𝐄𝐠𝐠 𝐰𝐡𝐢𝐭𝐞, 𝐟𝐮𝐬𝐢𝐥𝐥𝐨𝐧𝐞, 𝐩𝐞𝐜𝐨𝐫𝐢𝐧𝐨 𝐬𝐚𝐮𝐜𝐞, 𝐩𝐨𝐰𝐞𝐫𝐝𝐞𝐫𝐞𝐝 𝐠𝐮𝐚𝐧𝐢𝐜𝐚𝐥𝐞
主要係用左蛋白同羊奶芝士做主角
選用左牛既面珠肉 肉質非常嫰清
加埋大量既芝士碎碎 芝士香氣係撲鼻而來
3小粒既紡錘粉 但係非常有口感 掛汁

🥂 for Rombo
I Custodi - Aetneus Etna Rosso 2015
係黎自西西里島風味 帶有火山超強礦物味
放左係24個月木桶 甜度 Off Dry
飲落仲會有少少泥味 紅莓同煙草味

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𝐁𝐫𝐢𝐭𝐭𝐚𝐧𝐲 𝐭𝐮𝐫𝐛𝐨𝐭, 𝐟𝐢𝐬𝐡 𝐜𝐚𝐫𝐚𝐦𝐞𝐥, 𝐟𝐞𝐧𝐧𝐞𝐥, 𝐥𝐞𝐦𝐨𝐧, 𝐜𝐚𝐩𝐞𝐫𝐬 𝐥𝐞𝐚𝐟
用左法國多寶魚配Caramel sauce 同Milk foam
所以個汁都幾濃味 有埋焦糖就有甘甜味
另外件有檸檬汁jelly 可以再帶有清新感

🥂 for Filetto
Casale del Giglio - Mater Matuta Lazio Rosso 2016
用上Cesanese 提子 黑莓飲落係好fruity
同時酒體好Rich 微酸 偏Dry 所有野都好well balance
而且帶有橡木筒 朱古力同煙草香氣
屬於一款紅酒應有既條件都具備齊全

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𝐓𝐞𝐧𝐝𝐞𝐫𝐥𝐨𝐢𝐧, 𝐠𝐫𝐞𝐞𝐧 𝐛𝐚𝐛𝐲 𝐜𝐡𝐚𝐫𝐝, 𝐚𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬
慢煮里脊肉 所以食落個肉質係非常軟腍
成熟度係非常剛好 入面都仲係好粉嫰
同埋多肉汁 配埋個紅酒 真係飲到好濃厚既提子味
因為加入左green baby chard & red beet leaf
食落好似係融入於大自然一樣 好好味

🥂 for Limone
屬於芳香型葡萄微氣泡甜酒
充滿著水果味同花香味 口味清新
微甜卻不膩，果香十足

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𝐀𝐦𝐚𝐥𝐟𝐢 𝐥𝐞𝐦𝐨𝐧
個擺碟係非常可愛 用白朱古力整成小小檸檬形狀
食之前職員仲會先噴檸檬水 增添檸檬香氣
仲有D檸檬汁倒影 但食落係微甜唔會太酸 好解膩

Piccola Pasticceria - 𝐏𝐞𝐭𝐢𝐭 𝐟𝐨𝐮𝐫
包括Earl grey tart / Strawberry pie / Halzelnut Chocolate / Amalfi lemon tart
估唔到食完甜品 仲會有個小甜品
全部都係一小口 所以都唔怕會太飽/ 好膩
個人幾中意伯爵茶撻同士多啤梨批
因為主要都係好香 唔會過甜 仲要真係有果肉
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
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Date of Visit
2023-05-06
Dining Method
Dine In
Type of Meal
Dinner
Level2
7
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Amazing Mediterranean Fine Dining Experience
2023-02-23 1476 views
Amazing Mediterranean Fine Dining Experience Looking for a night of indulgence and pampering with all Bells and Whistles . Then you must head to Kontrasto a restaurant Progressive Mediterranean cuisine in aromas and ingredients from high mountains to the sea. Essential, Simple and Contemporary style inspired from the past, adapt to the present and draw the potential of both poor and noble. Distilling the ancient flavours of sumptuous simplicity to be re-modelled and projecting into the future.Ev
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Amazing Mediterranean Fine Dining Experience
Looking for a night of indulgence and pampering with all Bells and Whistles . Then you must head to Kontrasto a restaurant Progressive Mediterranean cuisine in aromas and ingredients from high mountains to the sea. Essential, Simple and Contemporary style inspired from the past, adapt to the present and draw the potential of both poor and noble. Distilling the ancient flavours of sumptuous simplicity to be re-modelled and projecting into the future.
Ever Since Chef Fabiano open its own restaurant in partnership with Lubuds Group I find Fabiano’s tasting menus and experience, excellent flavours pairings and beautiful ingredients, like , La Burrratina - Burrata DOP , Sicily , red prawns, Iranian Caviar , La Spaghetto – Egg White Spaghettone with garlic, chili, artichokes and mantis shrimp , Racan Pigeon, black truffle and swiss chard, La Virtu – Mixed pasta and mixed seafood and many others dishes which attract your attention , all were amazingly elaborate plates with intriguing combinations and often luxurious flavours.
Kontrasto has a fantastic wine list with multiple vintages on many labels and strong red wines selection , I highly recommend the wine pairing witch has wonderful selection of wines to pair with your dishes by passionate Sommelier Leo . Overall , I found greatly improvement by Chef Fabiano since I notice that he is much happier , more passionate and creative. I found attractive dishes with interesting also flavours and ingredients complex combinations with its creative twists.
(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
2023-01-03
Dining Method
Dine In
Spending Per Head
$1500 (Dinner)
Dining Offer
Tasting Event
Level4
584
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Lubuds fine dining
2023-02-20 1299 views
Lubuds’ latest effort in fine dining.Hall with 5 tables and 3 private rooms. Seated right by the window. Dinner- 2 menus to choose from: 6 Courses ($1180) or 8 Courses ($1580). Went for the latter. Wine list not bad. Went for a glass of burgundy white. Here’s what we had. Bread with a choice of 5 types of olive oil: from Sardinia, Sicily, Tuscany etc. Bread was very well made. Antipasti trio: Ocean trout, anchovy cracker, potato croquette with cheese. Used my fingers and had to wash my hands sin
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Lubuds’ latest effort in fine dining.
Hall with 5 tables and 3 private rooms. Seated right by the window.
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Dinner- 2 menus to choose from: 6 Courses ($1180) or 8 Courses ($1580). Went for the latter.
Wine list not bad. Went for a glass of burgundy white.
Here’s what we had.
Bread with a choice of 5 types of olive oil: from Sardinia, Sicily, Tuscany etc. Bread was very well made.
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Antipasti trio: Ocean trout, anchovy cracker, potato croquette with cheese. Used my fingers and had to wash my hands since the hot cheese exploded.
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Chunks of Brittany lobster with beetroot, covered with potato foam.
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Chunks of langoustine with fusilli in a cream sauce, which tasted rather sweet.
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Assorted seafood, served with 7 different types of egg white pasta (specialty in Abruzzo).
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Spaghetti with artichoke cream, Sicilian red prawn, garlic and olive oil.
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Spaghetti with guanciale (cured meat from the pig’s jowl) and pecorino (rich hard cheese from sheep's milk). Gotta say 2 consecutive spaghetti dishes in one row with the same plating seemed a bit redundant.
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Turbot wrapped in cabbage with seasonal vegetables in a Mediterranean tomato caper sauce.
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Pigeon from Loire- breast was panfried; thigh in a croquette; liver on tart; with pigeon jus and truffle from Spain. Breast tasted very dry- the most disappointing dish of the nite (in fact, many nights).
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Brioche saturated with dark rum, filled with orange lemon zest and topped with chantilly cream. Quite a big portion. Not a fan of alcohol-infused desserts- couldn’t finish.
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Petit fours: Lemon tart with almond; flourless chocolate cake topped with Chantilly cream; earl grey crème brûlée and chocolate truffle.
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In summary: didn’t really like the menu layout- a bit pasta-heavy. Some might be disappointed that the lobster and langoustine were only offered in small pieces. Window seating was a bit awkward as passersby kept staring at you- def not for those who’d rather not be seen.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
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Dining Method
Dine In