SEPA Bacaro Veneziano (Closed)

It's been a year since my last visit to SEPA and now it's better than ever with new dishes and a newly designed menu that is easier to read! SEPA specializes in Venetian cuisine with a cool dining space and since I had a good experience here last time, I was excited to come try the new additions on the menu along with some old classics. We started off with the Polpette ($98) which is homemade traditional meatballs with a mix of beef and pork along with a honey mustard sauce. Initially I thought

來到SEPA試試新餐牌的這一天，一班女友人一起嚐新菜，談天說地，也特別喜歡SEPA食物的份量，幾人分享便剛剛好。在新菜上場的前一刻，我心裡想到的卻是紅菜頭吞拿魚他他，還有留在新餐牌上嗎？幸而這天一開始便食到這道菜，獲得保留在新餐牌上，足見它的受歡迎程度。接下來的幾道小吃也相當適合我們分享，Polpette 是傳統炸肉丸，惹味又札實，以牛肉和豬肉混合而成的，配上蜜糖芥末醬，醒胃得來又平衡了炸物的熱。而Carpaccio di Manzo 生牛肉片配脆餅，表面加上了黑松露，牛肉片的鮮嫩和脆餅做成了很好的對比，而脆餅的薄和香也讓人不期然的想多食一點。在SEPA用餐又怎少得了他們的Bomba和 Focaccia 意大利香草包呢？用上意大利Mortadella肉腸、Ricotta芝士和黑松露的Bomba，肉腸的鹹香尤其吸引，芝士鬆軟和Bomba的脆邊形成了不錯的配搭。 意大利香草包配鳳尾魚，stracciatella 芝士和車厘茄，芝士拉開來很誘人，Focaccia焗得香脆，鳳尾魚的濃香亦令整道菜更特別。意粉控又怎會錯過意粉這重要的環節呢？SEPA的Carbonara以63度慢煮日本蛋、炸香了的

Went to Sepa recently with a group of friends.  The restaurant is conveniently located by the escelator and is normally not that crowded.In summary, go for the drinks.....not the food.  The bar has a sophistaced selection of wine and spirits that are not easy to find in HK.  The bartendar was friendly and knowledgable.  Our bar tab ended up being more expensive than the food menu given we had Monkey 47 martinis.The food was plated and presented very well but it lacked in taste. I don't recall wh

當天又從國金步出、沿著天橋向半山的行人電梯進發。對於已離開商業世界，卻又喜愛走路的我，每次經過這段繁忙兼多姿的路徑也會格外享受，享受景物之餘，也細意回憶著舊日上班的樂趣！在行人電梯的盡頭，雙腿踏上了堅道。在堅道，我唯一認識的就只有「SEPA」，當天這兒是眾姊妹們的午眾的選址！「SEPA」門外依舊充滿著威尼斯風味，再次推開大門，感覺顯然有所不同，「SEPA」被我第一次造訪稱之為「小甜甜」，但眼前的她比從前來得亮麗和更加明艷照人。而木餐桌、座椅，繼續發放出撲實和溫暖感！這趟可全套集齊四款人物的杯墊了！Beetroot Tartare & Tuna with Jernsalem Artichoke Sauce 如小甜心的紅菜頭吞拿魚他他，讓姊妹們一見心動，一試味道更是惹人喜愛！酸甜涼涼的紅菜頭啫喱包裹著幼滑的吞拿魚，再配上滑溜的雅枝竹醬汁，非常醒胃美味，先聲奪人地譜出輕快的樂符！第一次到訪嚐過橄欖及芝士的 Croquete，這回造型相約，但口味卻不同的是肉丸！肉丸皮層細薄，一咬內層隨即滲出濃濃的芝香，繼而再接觸肉丸鬆化的層次！嫌層次未夠鮮明的話，可蘸上細甜的芥末蜜糖醬，感覺既香又不膩。Car

This is a bit late, but their happy hour is great! So many awesome authentic decor to look at and the whole vibe is just awesome.  I had just gotten off work and was starving so i ordered the Bomba with the burrata, it's literally insane!  Dip the burrata in the vinager they give you because this just takes it to whole other level!  The sepa mule was exactly what i needed after climbing the mountian of stairs to get there, not that bad when the escalators are on!  

While I was away on business, my better half had snuck into a little Venetian restaurant on the edge of SoHo that delighted her. How did I come to this conclusion? Well, she didn't stop talking about the cute little restaurant and the amazing food on offer. Of course, I needed to check out a place that left such an indelible mark my girl.SEPA: Bacaro Veneziano, is a cute little bar & restaurant located on Caine Road, just underneath the escalators in SoHo. It's hard to miss from the street, from

So I saw the shop window that is very nice that's how I wanted to try.Sepa has an amazing decoration! the Ambiance is warm and chic.I love the caracters/puzzle drawing that they have to put under to glasses, makes me want to collect them!I went there for dinner, night time is perfect with their lighting.Definetly a great place for dates!I took the pollenta frieds, very special ! It looks heavy but its not greasy!The forcaccia is nice too, goes well with alcool for starter. The mortadel one is be

又來到一年一度的威尼斯的嘉年華，換上華麗的服裝，戴上面具，盛裝出席，無疑是令人響往的一件事。不能親身參與，幸好有SEPA把威尼斯菜帶來香港，算是望梅止渴。位於自動扶手電梯旁，位置方便。推開綠色格仔的木門，歡迎來到威尼斯。餐廳以深綠色作主調，讓人聯想到水都的Gondola。酒吧一邊，以紅磚砌成牆，甚有古典味。仔細一看，天光吊著的燈飾，正是一個個面具，富有特式。枱紙簡潔地列出24款供應的食物，還有黑板上的數款Special。選擇不多，卻包括前菜，麵包，意粉，海鮮，肉類和甜品。古語有云，貴精不貴多。桌上另一亮點－可愛得忍不住拍下的杯墊。Beetroot tartare and tuna with Jerusalem artichoke sauce趣緻的"車厘子"，為這餐揭開序幕。以紅菜頭做成薄得像紙的紅色啫喱外層，上面插了啡紅的兩片葉，帶濃郁的紫蘇香，包著吞拿魚和紅菜頭碎，清甜的紅菜頭跟吞拿的咸香混為一體，味美之外，口感豐富。把artichoke打成蓉，淡淡而清香，制衡吞拿魚的咸，更是好吃。SEPA with black cuttlefish ink看上去滑溜無比的忌廉，中間放了墨魚仔。忌廉

在香港傳統威尼斯菜餐廳非常罕有, 得知堅道開了一間, 前來一嚐.店內分上下層, 頗有外國酒吧格局感覺.餐牌和杯墊非常吸引, 人形頭, 有心思!看過餐牌, 實在不太熟識威尼斯菜, 隨便點了四款:Beetroot tartare and tuna with Jerusalem artichoke sauce :  比波子大小小的紫紅球狀物在面前, 好精緻.  紅菜頭加入tuna撈碎, 做成球狀.  紅菜頭的清甜配以咸香的吞拿魚,   再加少許亞枝竹汁, 層次分明, 一流可惜份量太少.Spaghetti with smoked eel :  鰻魚帶有好重煙熏味, 好彩那鰻魚的鮮甜沒的蓋過, 看似簡單, 但是個不錯的組合.Salted Codfish on crispy polenta :  金黃色的香脆玉米片, 本來淡而無味, 平平無奇, 但伴以微醎的鱈魚, 口感完全不同了.  不過又係嗰句, 太精緻份量太少.Parma Ham and burrata focaccia :  扁形意大利香草包, 大致上和披蕯差不多, 鬆軟.  Burrata是用水牛芝士加忌亷製成, 口感份外creamy軟滑

SEPA，是一個威尼斯菜餐廳，說到威尼斯，真的很愛威尼斯水城，地方小小，但有不同的小店，還有超美味的意粉，十分香濃的咖啡等的美食；如有機會，還是想到這個地方感受多一次。12時多來到，全場只有我們兩位食客，大概這個位置實在太高了，大家都不會特意從山腳爬上來；而小妹的工作地點也有少少高，所以從扶手電梯上來是十分方正的。而這餐廳的裝潢，在燈飾上亦花了點心思，那些吊燈，用了代表威尼斯的面具，頗有特色的。Croquettes Filled Ricotta and Olive有六款的午市套餐可選，價錢由$168-$198，午餐相比晚餐來說，價錢上可是實惠得多；而午市的套餐中，包括了一份頭盤、一份Focaccia和一份主菜。其中一款頭盤為Croquettes，因為鐘情於西班牙美食，所以鐘情於Croquettes；而這Croquettes，沒想像中的美味，外層比較厚身，當中的芝士餡比較乾身，幸好芝士味還在。Beetroot Tartare and Tuna with Jerusalem Artichokes Sauce這款可是必點的，看著這小波波，你不會覺得這是Tartare，紅紅的波波裡藏著吞拿魚粒

I've been to this place several times as it's very close to where I live. Several time for some drinks to unwind before I head home. I always liked the vibe and was surprised by the staff to customer ratio - I asked the bartender if they are in any groups and found that it's helmed by the same group behind Catalunya. No wonder! Attention to details is the 1st thing I noticed. Decor was interesting, featuring rustic elements and an array of Venetian touches. The coasters are the head / body of (m

We actually stumbled upon this Venetian bacaro on our way to another place for lunch and decided to try this instead. Hong Kong has a lot of Italian restaurants but none that specializes in Venetian cuisine to my knowledge. I just love the quaint exterior of the restaurant which looks like it could be straight out of Venice. The inside was equally impressive with its rustic design along with Venetian themed decor such as the glittering golden masks hanging from the chandeliers to the colorful gl

When the term 'Venetian cuisine' was brought to my attention, I had no idea what it served, as I believed most of us were only familiar with Northern Italian dishes (i.e. Milanese risotto), or the irresistable Neapolitan Magherita. With a menu designed by the Michelin two-star chef, Enrico Bartolini, Sepa shares with the city a refined experience of Venice.We were led to the mezz floor of the restaurant that night since it was fully booked. Would love to go back next time to enjoy the more relax

雖然「佔中行動」已經一觸即發，但似乎沒有絲毫影響中環和蘇豪餐飲業的氣氛，新餐廳還是不斷地開個不完，最近半山堅道便有新店 Sepa 初到貴境。Sepa 在威尼斯地道方言可解作墨魚，但跟據員工所説，以墨魚做題材的菜式並非餐廳的主打。其實餐廳主要提供幾類威尼斯的小菜，如佐酒小吃、不同款式的香草飽、意大利粉和肉類菜式等等，全部都由意藉廚師 Enrico Bartolini 悉心炮製。小吃當中挑選了富有分子料理設計概念的紅菜頭呑拿魚他他。廚師將紅菜頭、呑拿魚和水瓜柳等等攪拌成蓉，然做成一個個小球狀，再在外層鋪上雅枝竹醬汁。一顆顆精緻的紅菜頭呑拿魚他他隨即面世。這款創意的他他，賣相足足有八九成像小車厘子，入口感覺酸酸甜甜，味道複雜之餘，又頗具新鮮感，不錯 (4/5)。接著的另一款小吃威尼斯「薯條」，侍應解釋其實不是用馬鈴薯做材料，而是採用了一種像粟米的植物來做。有別於一般的薯條，這款威尼斯「薯條」吃起來雖然脆口，但中間感覺上好像是空心，而且口感比較「粉」 (2.5/5)。來到 Sepa，當然要一試以店名來命名的一款頭盤。顧名思義，菜式以墨魚為主調，配以墨魚汁、馬鈴薯泡沫、橄欖油和少許葱花，口感十分

Luckily got a reservation here one saturday night so I decided to come here with my dad. Although we had to eat at 6 and return the table by 7:30, I really wanted to try this place out, so we decided to go with it. Their menu is quite small, but my dad told me that this is usually a good sign since they focus on dishes they do well, and he was right!The restaurant is super cute and cosy. The ceiling has a bunch of Venetian masks hanging down, and the whole feel is just very home-style italian. P