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威尼斯的小甜甜
2014-09-24 2141 views
意大利菜為香港人所熟悉，至於享有水鄉美譽的威尼斯，相信港人亦不感陌生，但要論及威尼斯菜的話，那情況便不一樣了，只少我得請教專家。「SEPA」大有可能是首家設於香港主理威尼斯菜的餐廳，在新張不久之際，便由老公領我細嚐這新味兒！「SEPA」樓底特高，一進門便是熱鬧的酒吧區，客人滿滿的，大家都隨著音樂享受週末帶來的輕鬆，氣氛的確不錯！一向很喜歡木質帶給我的一種溫暖感，所以木製傢俱及門窗都是我心頭好。「SEPA」這個大木窗框漆上墨緣的色調，不但能做到自然採光，減少壓迫感之外，它與餐廳內的磚牆、木檯及木椅子也配合得天衣無縫，兼帶出格調來！在木窗框前的紙張，本是放在桌上的簡單餐牌，餐牌印有如劇本以 Chapter 劃分的菜式，感覺似在隱藏著某些主題似的。再看看用餐區的裝飾，高高的牆壁上裝有幾道扇門，扇門微微撇開，裡面分別掛上面譜、放上帆船和古時用作船隻浮標的玻璃瓶等，相當特別，究竟餐廳的主題是什麼？！先點來雞尾酒輕鬆一番。餐牌中沒有詳細解釋，只是說明此雞尾酒是「Beatrice」(一個人的名字) 唯一的選擇，並且是混合了兩款雞尾酒。一試，味道有著 Screw Driver 的橙味及苦澀，怪不得杯中
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意大利菜為香港人所熟悉，至於享有水鄉美譽的威尼斯，相信港人亦不感陌生，但要論及威尼斯菜的話，那情況便不一樣了，只少我得請教專家。「SEPA」大有可能是首家設於香港主理威尼斯菜的餐廳，在新張不久之際，便由老公領我細嚐這新味兒！
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 「SEPA」樓底特高，一進門便是熱鬧的酒吧區，客人滿滿的，大家都隨著音樂享受週末帶來的輕鬆，氣氛的確不錯！
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 一向很喜歡木質帶給我的一種溫暖感，所以木製傢俱及門窗都是我心頭好。「SEPA」這個大木窗框漆上墨緣的色調，不但能做到自然採光，減少壓迫感之外，它與餐廳內的磚牆、木檯及木椅子也配合得天衣無縫，兼帶出格調來！

在木窗框前的紙張，本是放在桌上的簡單餐牌，餐牌印有如劇本以 Chapter 劃分的菜式，感覺似在隱藏著某些主題似的。
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 再看看用餐區的裝飾，高高的牆壁上裝有幾道扇門，扇門微微撇開，裡面分別掛上面譜、放上帆船和古時用作船隻浮標的玻璃瓶等，相當特別，究竟餐廳的主題是什麼？！
Amaretto Sour
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 先點來雞尾酒輕鬆一番。
Amaretto Sour
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 餐牌中沒有詳細解釋，只是說明此雞尾酒是「Beatrice」(一個人的名字) 唯一的選擇，並且是混合了兩款雞尾酒。一試，味道有著 Screw Driver 的橙味及苦澀，怪不得杯中放有連皮的橙條，酒味相對果味來說，顯得較濃，韻調清爽，但味道不算突出！
SEPA Mule
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 老公選擇了 SEPA Mule，以餐廳取名的雞尾酒，杯子透出一片長長的青瓜最為養眼。

味道酸清，酒味亦不濃，總體要比 Amaretto Sour 理想，但亦不算是驚喜之作！
 
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 留意到杯墊的設計，分別是一男、一女不完整的模樣，究竟 「SEPA」背後要帶出什麼訊息？還是先來點菜吧！
Bomba ripiena di mortadella, ricotta e tartufo nero
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 Bomba 是一道麵包。麵包外層乾身，帶有白色粉末，有點像中式光蘇餅的外皮，但不帶甜味，入口鬆軟，口感獨特。
Bomba ripiena di mortadella, ricotta e tartufo nero
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 以火腿、Ricotta Cheese 和黑松露為餡料，從淡淡清清的味道帶出香氣與綿滑，味道偏向柔和與自然，感覺不俗！
Olive farcite
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 這是一道炸橄欖芝士球，還配有由新鮮蕃茄自製的蕃茄醬，看似非常吸引！
Olive farcite
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 面層炸粉很幼細，入口微香，口感纖薄而不油。內層是帶軟綿的薯蓉，混合 Ricotta Cheese 及橄欖碎，味道帶輕甜，這與想像中芝士及橄欖帶出的小鹹與香氣，又截然不同！而蕃茄醬確是很鮮清與自然，調味亦以輕甜為主，反而我喜歡的蕃茄酸味較為淡薄！
SEPA al nero
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 侍應告知這是「SEPA」必試菜式。從賣相可猜到其內容嗎？想必有點因難！
SEPA Al Nero
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 其實它是一道墨汁魷魚，黑漆漆的魷魚置身在粟米打成的醬汁之下。光嚐被切成條狀的魷魚，質感要比預期嫩滑，且富有濃濃的墨香。若與粟米醬汁同吃，醬汁便為魷魚添上點點甜意與柔潤感！
Chicken Liver Risotto
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 侍應為我們推介還未增設於餐牌的 Chicken Liver Risotto。盛於玫瑰金的小鐵煲內，份量不多，但非常精緻！

原來 Chicken Liver Risotto 具有幾個層次，最底部的是 Chicken Liver Pate、跟著的是 Mozzarella Risotto、然後是 Pesto Sauce，Chicken Sauce 及果仁醉。要一次過品嚐得到每一個層次，必須運用匙羮由上移下，細心地把每一層挑出。

仔細地品嚐後，發現每一個層次都經過精心烹調，Chicken Liver Pate 香濃細滑、Mozzarella Risotto 口感與芝香均出色、Pesto Sauce 香氣十足、Chicken Sauce 雞香濃厚，而脆香的果仁醉，又為整體帶出另一種層次。唯美中不足是 Chicken Liver Pate 的份量太少了，未能帶出整個 Risotto 的主調。猶如劇本將主角應有的戲份刪減，縱然如何高班的演技，也未能扭轉劇勢，主角也變得徒勞無功，真有點可惜！
Carre d'agnello con fave, olive taggiasche e salsa al limone
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 省掉多餘的字眼，用簡單文字來形容，這道就是烤羊扒。羊扒以蠶豆及意大利 Taggiasca 橄欖作伴菜，再襯上 Lemon Mayo 作醬汁，加上羊扒質量佳，整體味道不錯，還帶有新鮮感！可惜的是火喉控制有點失誤，與原要求的 Media Rare 效果 ，肉質顯然未能如預期中的鬆軟嫩滑！
Torta ai due ciocolati con salsa al mango
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 最後以 Double Chocolate Cake with Mango Sauce 作完結。雖不是朱古力的粉絲，但朱古力卻很軟滑、濃香而不太甜，飽意正濃之際，吃罷也沒有膩意，感覺還算不錯！
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 「SEPA」 氣氛不錯，不過最討我歡心的是餐廳以意大利話劇 — 「Servant of Two Masters」的主題。無論裝飾、餐飲等均能與該話劇互相緊扣。

集齊「Servant of Two Masters」當中三位主角的杯墊 (共六塊)，侍應告知只欠其一的 Florindo 未出台，現時三位分別是 Truffaldino, Smeraldina 同 Beatrice，「SEPA」令我好想多了解這套話劇的詳細內容！
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 雖然暫未有 Florindo 的杯墊，但在正式餐牌亦可找到 Florindo 的廬山真面目！
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 至於當晚威尼斯菜給我的印象，基本都以小甜作主調，雖然未能完全對上我的口味，然而餐廳服務、用餐環境、氣氛及餐廳的主題，也具有相當水準及吸引力！
(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
    2014-08-29
    Dining Method
    Dine In
    Spending Per Head
    $580 (Dinner)
    Recommended Dishes
    Bomba ripiena di mortadella, ricotta e tartufo nero
    Bomba ripiena di mortadella, ricotta e tartufo nero
    Torta ai due ciocolati con salsa al mango
    • Bomba ripiena di mortadella ricotta e tartufo nero
    Level3
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    威尼斯菜初體驗
    2014-09-18 1513 views
    這晚在往健身前，先過來一試。 先來一道Basotto egg，流心蛋配上青瓜墊底，蛋汁包著青瓜，十分入味。而薯仔泡沫十分幼滑，非常可口，配以餐廳推介的focaccia包，更加可口。蜆意粉，味道特別，全因那爽口的口感和歐芹的味道。意粉底部的歐芹醬，為這道菜帶來了與眾不同的感覺。餐廳的侍者主力推介的SEPA ，意即墨魚，以墨魚汁醬煮墨魚仔，再配以香滑的忌廉泡沫，味道濃厚而不膩。配以迷迭香薄餅，絕對可以把碟食得乾乾淨淨。眼看鄰座的Tiramisu非常吸引，自己也想參一口，不過選了比較特別的雙層朱古力蛋糕配芒果汁。白朱古力和牛奶朱古力的配搭天衣無縫，上菜不到3分鐘，蛋糕已消失了。那個入口即溶的感覺，真的讓人難忘。希望下次再來可以一試risotto。 這裡的potion剛好可以二人分享，而酒精飲品的選擇多元化，非常適合三五知己來暢飲一番。
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    這晚在往健身前，先過來一試。 先來一道Basotto egg，流心蛋配上青瓜墊底，蛋汁包著青瓜，十分入味。而薯仔泡沫十分幼滑，非常可口，配以餐廳推介的focaccia包，更加可口。
    Basotto egg with bagna cauda sauce, zucchini and potato foam
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     蜆意粉，味道特別，全因那爽口的口感和歐芹的味道。意粉底部的歐芹醬，為這道菜帶來了與眾不同的感覺。
    Spaghetti with clams and parsley sauce
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     餐廳的侍者主力推介的SEPA ，意即墨魚，以墨魚汁醬煮墨魚仔，再配以香滑的忌廉泡沫，味道濃厚而不膩。配以迷迭香薄餅，絕對可以把碟食得乾乾淨淨。
    SEPA
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     眼看鄰座的Tiramisu非常吸引，自己也想參一口，不過選了比較特別的雙層朱古力蛋糕配芒果汁。白朱古力和牛奶朱古力的配搭天衣無縫，上菜不到3分鐘，蛋糕已消失了。那個入口即溶的感覺，真的讓人難忘。
    Double Chocolate Cake
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     希望下次再來可以一試risotto。 這裡的potion剛好可以二人分享，而酒精飲品的選擇多元化，非常適合三五知己來暢飲一番。
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Dining Method
      Dine In
      Spending Per Head
      $300 (Dinner)
      Recommended Dishes
      Basotto egg with bagna cauda sauce, zucchini and potato foam
      Spaghetti with clams and parsley sauce
      Double Chocolate Cake
      • Basotto egg with bagna cauda sauce zucchini and potato foam
      Level2
      8
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      香港第一家威尼斯餐廳
      2014-09-15 1006 views
      這家餐廳似乎更像酒吧，之前來吃過他們的polenta chips with black truffle mascarpone cheese sauce, 很好吃，於是為了這菜再來😄。這裡菜式份量不大，所以一次可以試多幾樣。對於好多人推薦的ravioli with veal cheek唔覺有甚麼特別好吃，salted codfish有些偏乾，黑墨魚汁薯茸（？）都幾好吃，但是再去吃還是會為了polenta chips的醬汁！
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      這家餐廳似乎更像酒吧，之前來吃過他們的polenta chips with black truffle mascarpone cheese sauce, 很好吃，於是為了這菜再來😄。這裡菜式份量不大，所以一次可以試多幾樣。對於好多人推薦的ravioli with veal cheek唔覺有甚麼特別好吃，salted codfish有些偏乾，黑墨魚汁薯茸（？）都幾好吃，但是再去吃還是會為了polenta chips的醬汁！
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      72 views
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      173 views
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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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      Date of Visit
      2014-09-05
      Dining Method
      Dine In
      Level1
      1
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      SEPA Bacaro Veneziano
      2014-08-28 3222 views
      Hi,I went yesterday to try SEPA for the first time. Had been wanting to go for a while and yesterday decided to head there with some work colleagues..We were truly impressed.First of all, the decoration is so cute. Its very different to all other italian restaurants in Hong Kong as with this one, you can feel that they thought a "concept" behind the restaurant. There is a story to tell in every corner.We did not have to wait as arrived there at 7pm and sat down on the bar area.Straight away we w
      Read full review
      Hi,

      I went yesterday to try SEPA for the first time. Had been wanting to go for a while and yesterday decided to head there with some work colleagues..

      We were truly impressed.First of all, the decoration is so cute. Its very different to all other italian restaurants in Hong Kong as with this one, you can feel that they thought a "concept" behind the restaurant. There is a story to tell in every corner.

      We did not have to wait as arrived there at 7pm and sat down on the bar area.
      Straight away we were each served complimentary glasses of water that tasted very good. This, surprisingly enough is not very common in Hong Kong where they rarely offer to serve you tap water and they always expect you to buy the bottle.

      We were indecided if starting with a cocktail or a glass of wine, so the bartender offered some advise asking us some questions: do you prefer bubbly? dry or fruity? are you more into red or white? We ended up having 2 glasses of Pinot Grigio which was excellent and one glass of Chardonnay which were served in cold wine glasses...

      So! its was time to try the food!! We started with some beetroot tartare filled with tuna and jerusalem artichoke sauce. I really liked this dish!! It has a very particular taste and you must like beetroot to enjoy it, I did!

      Next we went for the Venetian Chips - what a surprise! They are not potato chips, but Polenta Chips, very thinly fried with a sauce of Mascarpone cheese and truffle!! Perfect to get the evening started.

      Next dish we had was the Focaccia with Parma Ham and Burrata Cheese. The focaccia came nice, warm and crispy in contrast with the burrata cheese and the parma ham. I am european so I can say, very good quality! Bravo as I cannot find this quality of cheese or ham in Hong Kong ,as much as I try.

      We continued with the Scartoso (fried fish) apparently very typical from Venice. It was good, not too oily (you can see as it comes in a paper cone, and the paper is not damped with oil). I loved to mix it with lemon and salt. Very tasty!

      To Finish we ordered the Veal Cheek Ravioli!! A must have!!! Very subtle taste, you can feel the parmesan cheese melted onto the ravioli.

      We were going to end here and we were so impressed with the food that wondering if we should order something else, or keep ourselves for our next visit. Then, the waiter recommended us a dish outside the menu. Apparently they normally have a few dishes outside the menu, so ask!!! This time they had a Rissoto (different from the one in the menu) and a Chicken.
      We went for the rissoto which they recommended us to mix all ingredients when it arrived. It has parmesan, chicken liver pate and parsley..... It was very very tasty!!

      Overall our bill was 500 HKD each and we had a great night. We stayed there chatting in the bar counter which was quite confortable .

      Go Sepa! We wish you all the luck in Hong Kong as we feel you deserve it!!
      (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
      2014-08-27
      Dining Method
      Dine In
      Spending Per Head
      $500 (Dinner)
      Recommended Dishes
      • Veal Cheek Ravioli
      • Focaccia
      • Risotto
      • Scartosso
      • Ask for the off menu dishes too!
      Level4
      182
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      The Merchants of Venice 威尼斯商人
      2014-08-25 3003 views
      I don't know how many iterations restaurant has been through these years in Hong Kong. Veneziano restaurant is a remarkably new stuff among the others. When I cued in SEPA Waiter's Gondola-stripe-uniform are a the most eye catching which can reminds me: am sitting in a Veneziano restaurant.Like those in Ship 22, Tabibito, Ham & Sherry....etc, small portions have taken over swathes of the Hong Kong dining scene recently. SEPA certainly is one of their friends in same portion.Beetroot tartarefood
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      I don't know how many iterations restaurant has been through these years in Hong Kong. Veneziano restaurant is a remarkably new stuff among the others.

      When I cued in SEPA Waiter's Gondola-stripe-uniform are a the most eye catching which can reminds me: am sitting in a Veneziano restaurant.

      Like those in Ship 22, Tabibito, Ham & Sherry....etc, small portions have taken over swathes of the Hong Kong dining scene recently. SEPA certainly is one of their friends in same portion.

      Beetroot tartare
      food art: like a cherry, enticing outlook
      taste: beetroot outside; mince tuna inside
      A mouthful dish recommended by waiter for an appetizer. To me, a weird taste like eating salty dark plum.
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      Basotto egg
      served with the famous dishware brand - LE CREUSET, with bagna cauda sauce, zucchini and potato foam. Taste subtle and crispy with the bran bread.
      77 views
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      SEPA al nero
      I ordered this because of its name, when dishes named after restaurant's always imply "signature".
      dish with black cuttlefish ink, potato foam (again?!) 
      the portion of cuttlefish are too small for us to have a real taste of it. Am not satisfy with this dish.
      106 views
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      Beef with green pepper
      A veal cutlet with eggplant
      rather not to dip the green peeper cream sauce. The beef itself is already delicate enough. Mid-rare; warm red center; firmer and soft texture with a little salt seasoned.
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      Veal cheek Ravioli
      best dish of the night!
      filled with veal cheek, butter and thymend. The metled migiana cheese do work up my appetite, taste so creamy.
      Veal is too delicate for a spicy sauce
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      Parma ham
      Italian ham, which only contains salty, is not as savoury smell as Spanish. But acceptable for wine paring
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       On the recent nostalgia complex of modern ages, SEPA do get up my appetite. It's really an exciting addition to the restaurant in Hong Kong that, the 1st Veneziano restaurant among Asia (as they said). But the price is too high for its portions.

      One more thing am not happy with:
      I've ordered a glass of Gaja Sito Moresco (red). But it served in warm. The Italian waiter told me that it is served in room temperature (around 19-23 c at that moment). After, he added: Wines are provided from wine-fridge when you ordered a bottle.

      How come you serve a glass of $168 red wine with this dinning attitude?!
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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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        $500
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        the only thing delicious was the bartender
        2014-08-15 2334 views
        The tuna and beet tartare tasted somewhere between baby food and cat food. The fried cheese balls were bland and tastless. How hard is it to make delicious fried cheese? It needed salt and flavor. The wine was yummy but the man pouring it was truly the most delicious thing there by far. Go for the views and ambiance but only that
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        The tuna and beet tartare tasted somewhere between baby food and cat food. The fried cheese balls were bland and tastless. How hard is it to make delicious fried cheese? It needed salt and flavor. The wine was yummy but the man pouring it was truly the most delicious thing there by far. Go for the views and ambiance but only that
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          • He's tall
          • dark and handsome
          Level2
          10
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          好味威尼斯"tapas"
          2014-07-21 1271 views
          Gwailo Gui: I have been waiting for this establishment to open for a while.  Being a Café O fan, I was quite sad when the one on Caine Road announced it will close down.  As Noddy and I were walking on Caine yesterday, we noticed this new Italian restaurant (Venice cuisine).  I had to satisfy my curiosity and with the décor being so lovely, it was hard to resist the temptation.  WOW, what a pleasant surprise!  Definitely in my top 5 Italian experiences in Hong Kong.  The ambiance is lovely, the
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           Gwailo Gui:
          I have been waiting for this establishment to open for a while.  Being a Café O fan, I was quite sad when the one on Caine Road announced it will close down.  As Noddy and I were walking on Caine yesterday, we noticed this new Italian restaurant (Venice cuisine).  I had to satisfy my curiosity and with the décor being so lovely, it was hard to resist the temptation.  WOW, what a pleasant surprise!  Definitely in my top 5 Italian experiences in Hong Kong.  The ambiance is lovely, the music is REALLY good, and good news: the food is even better!  I recommend this restaurant as well for a good cocktail after work as the bar is quite nice to hang out with good music.  I was really impressed by the food quality, ingredients and taste!  Although the portions are not big and the price is quite high, it is worth the experience.  Just a heads up: get ready for a bit of a splurge as it cost HKD 250 per head and we had no alcohol and not that much food.  I believe with alcohol and more food, it would have been HKD 500 per head.  However, it is worth it to experience a true authentic Italian cuisine with the chef going around tables making sure everyone is happy (the service is outstanding). 

          Hongkie Noddy:
          SEPA Bacaro Veneziano 係我人生中的第一間威尼斯餐廳，入座前侍應好細心地講解佢嘅serve嘅係威尼斯cicheti (即係似西班牙嘅tapas) 份量會比較細，share食就最啱。
          前身係cafe O嘅SEPA保留咗完先嘅間隔，有小小的terrace以及半層閣樓(當日未開放)，同時想淨飲嘢嘅可以坐bar枱。我好鍾意餐廳嘅天花非常高，空間感一流。外面掛咗好有威尼斯風格嘅提燈，內部牆壁用咗有d剝落嘅石屎加上上面藍色嘅大窗架同煮食器具，裝潢非常有水鄉威尼斯嘅感覺同時又摩登高雅。
          由於我地都唔太肚餓嘅關係，只係點咗3個菜，份量的確係幾少，正常應該唔會飽。雖然份量係少但係味道真係好好！
          Ravioli filled with veal check and parmigiano cheese, with butter and thyme
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           Gwailo Gui: Our favourite dish of the night, the "Ravioli filled with veal check and parmigiano cheese, with butter and thyme".  This plate is perfect on so many levels: the creamy cheese inside, the veal taste, the pasta texture, the saltiness of the sauce... yummm.  My mouth is watering as I am writing this haha 
            A must-try!

          Hongkie Noddy: 先有Ravioli filled with veal check and parmigiano cheese, with butter and thyme, 正正方方嘅ravioli 皮薄薄有d似小籠包，外面淋上鹹甜嘅汁，一咬開ravioli 入面充滿一絲絲嘅牛仔面肉超嫩滑，唔講會以為d肉已經被打成蓉。隨之而來嘅係濃郁無比嘅parmigiano cheese味 (即parmesan)，芝士嘅份量顯然一d都唔少，但係又唔會有果種黏黏嘅質感，只係鹹香但係一d都唔漏！太好食喇！
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           Gwailo Gui: This duck pasta dish was off-menu and I am happy we risked it.  I believe the pastas were Taglierini, and it was served with duck meat and once again a wonderful sauce.  One of the aspects that impressed me is that the Chef succesfully served these pasta a little bit "al dente", which is usually almost impossible with fresh home-made pasta.  The taste is hard to describe (and I mean it in a good way).  A good recommendation to try a different type of pasta.

          Hongkie Noddy: 另外一個pasta係侍應介紹嘅off-menu 嘅duck homemade pasta (好似係Pellizzoni粗意粉)。汁係同個ravioli一樣嘅鹹鹹甜甜，上面有鴨肉碎，鴨味濃而且好有咬口，配合個汁非常香口。homemade嘅粗意粉係我嘅最愛，粗粗嘅麵做到al dente又唔會太硬，口感啱啱好。加上鴨味濃郁嘅汁，好上癮呢！
          salted codfish on grilled crispy polenta
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           Gwailo Gui: The salted codfish on grilled crispy polenta was a pleasant surprise too.  I expected a full fish but when the plate arrived it was these tiny/cute fish balls.  The texture of the fish is great as it is a bit of mousse but you still have the full fish filament texture.  Also, the taste of the crispy polenta is yummy and makes the dish more complete and refreshing.  I was pleasantly impressed although I would have expected a bit more "meat" in terms of value for money.

          Hongkie Noddy: 最後係salted codfish on grilled crispy polenta，有小五件，上面嘅codfish係拆咗肉，調過味再壓成波狀，口感出奇地爽，魚肉味好重，加上上面嘅少少沙律菜同下面炸脆咗嘅粟米紛皮一齊食，味道平衡得非常好，可見廚師嘅細心。

          Gwailo Gui:
          Great experience and definitely a pleasant surprise.  I am happy this new establishment opened since I can still have access to other Café O locations 
          .  It was really good food, amazing music, and the décor is beautiful.  Again, if you are ok with a bit of a splurge, go for it!  Otherwise, just hop by after work for a cocktail at the bar and some food!

          Hongkie Noddy:
          第一次試到威尼斯菜cicheti, 無論係用料定調味都可以感受到意大利人對煮食嘅熱誠。SEPA嘅菜式的確係好有水準，絕對係三五知己飲酒談心嘅好地方。
          不過3個細細嘅菜加1支水埋單每人$250, 的確係有d貴。由於大家今次都好攰，無飲酒，呢個夏天我諗我會想再去試下Spritz Veneziano, 再次感受威尼斯風味。
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          salted codfish on grilled crispy polenta
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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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            DETAILED RATING
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            Date of Visit
            2014-07-20
            Dining Method
            Dine In
            Spending Per Head
            $250 (Dinner)
            Recommended Dishes
            Ravioli filled with veal check and parmigiano cheese, with butter and thyme
            • Ravioli filled with veal check and parmigiano cheese with butter and thyme