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6-min walk from Exit A1, Sai Ying Pun MTR Station
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Opening Hours
Mon
Closed
Tue - Thu
12:00 - 14:30
17:00 - 22:00
Fri - Sun
12:00 - 14:30
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Recommended Dishes
Signature Dishes
始於1976年，Trattoria del Pescatore上年年初由意大利米蘭越洋過海，於港島上環落戶 餐廳秉承意國南部Sardinia 薩丁尼亞的烹調風格，擅將傳統菜式加點心思，以新面貌示人 雖然沒有鋪天蓋地的大肆宣傳，但因著在意大利的口碑，香港店亦吸引不少饕客聞名而至 為慶祝香港店開業一週年，米蘭總店特意設計了週年紀念套餐，菜式配搭更是香港店獨有 而米蘭店總廚Andrea Bortolotti亦在專程來港一週擔任客席主廚，大顯廚技 一週年紀念嚐味套餐包括五道以新鮮海產入饌的意式菜餚 海鮮菜式一向單價都比其他食材為高，而且是限定餐單，叫價$1400+10%兩位也屬合理 Baccalá Mantecato alla Veneziana su Crema di Ceci con Cipolle Agrodolci Venetian-style Salted Cod on Chickpea Cream & Glazed Red Onions 醃鱈魚肉細綿不腥，點上奶潤，配酸甜紅洋蔥很開胃，而稠濃鷹嘴豆泥令食感更是豐富 最近天氣悶熱翳焗，這道前菜來得剛好，既實在又點題，吃罷亦不覺膩滯 Capesante Scottate su Purea di Patate al Tartufo Seared Hokkaido Scallop on Truffle Mash 金黃焦痕叫人口水直流，確實嫩腍厚肉又不韌口，調味點到即止，未會蓋過貝肉清甜 Cernia Rosolata su Crema di Finocchi e Cipolle Agrodolci Seared Grouper on Fennel Cream & Glazed Red Onion 進入戲肉，迎來煎得皮脆肉香的龍躉魚柳，細緻緊實又彈牙，無腥味，更是無骨淨肉 茴香忌廉添上淡淡油潤，只是相比之下，作裝飾用的黑醋汁較合我口味呢 Calamari Ripieni Sardinian-style Stuffed Whole Squid on Light Parmesan Polenta 平日吃到的釀魷魚都是釀飯，但今回則是帶有芝味奶香的巴馬臣芝士粟米糊餡 魷魚軟彈不硬韌，內裏滿是細滑糊餡，拌有雅枝竹粒增添嚼感，切開時小心會爆漿啊 Gnocchetti Sardi Marmilla Sardinian Malloreddus with Red & Pink Prawns, Swordfish & Sweet Peas +$100 滿碟熱情橙紅色，意粉看著似我們熟悉的薯麵團，不過這其實是Gnocchetti Sardi 小小的貝殻意粉吃著是同樣地煙韌，咀嚼間有點麥麵香，醬汁帶點甜味，味道頗順口 海鮮料亦算豐盛，單是小蝦都至少有六隻，又有紥實劍魚肉粒，吃起來便更富層次 如果喜歡甜食，可以考慮加點餐後甜品；與友共嚐，我們各選一款心水再分享 Chocolate Tartlette with Italian Cream Custard & Strawberry Carpaccio +$100 精緻賣相引來大家注意，片片士多啤梨果肉下所藏的是甜滑吉士及厚脆朱古力撻底 而French Pear Tart +$100撻皮脆中帶輕輕酥感，伴上清甜又保有水分的梨肉也不俗
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悲憤交集的七一遊行後，繼續分享治療人心的美食，平靜一下心情：去年六月，於意大利米蘭享負盛名的海鮮餐廳 Trattoria del Pescatore 於香港正式開幕，一直留在 Wishlist 中，終於日前去了一吃圓夢。餐廳位置介乎上環及西營盤之間，店內充滿歐陸小館子風情，環境簡約而優雅；用餐氣氛十分適合輕鬆寫意，讓人暫時將近日的負面新聞及思緒都拋開。 十年前到訪米蘭時，逗留時間太短，未有機會到訪超過40年歷史的意大利米蘭總店；還好香港店的餐牌和總店有十分相似，而且不少都是我喜愛的海鮮，自然吃得份外開心。開餐前先享用熱騰騰的麵包碟，配上店內濃稠香甜的黑醋，還有香醇優質的橄欖油，很是美味。 這裡的兩道菜／三道菜午餐收費 $278／$328，內容都幾合胃口就來了一份。頭盤有四款選擇，這天點了清新可人的 Mixed Salad with Burrata Cheese，富有奶香又流心軟滑的 Burrata 芝士份量慷慨，配上清甜車厘茄，以及恰到好處的黑醋調味，滋味極佳！芝士癮起，之後又加點一份 Grilled Scamorza；Scamorza 是一款來自意大利南部的牛奶芝士，軟滑質感有點像 mozzarella 但又結實一點，最大特點是帶點煙燻香氣，經香烤後有點像 Raclette 但香味更盛，絕對是芝士不可錯過的美味之選！另一頭盤／小吃是 Kadaifi Prawns，炸蝦肉質鮮甜、絕非一般雪藏貨可媲美；外邊包圍著的是丁點不油不膩的脆炸意粉絲，為菜式添上香脆美妙口感。來到主食環節，其實店內也設有 Kid's Menu，如這 Fish & Chips 就非常符合小朋友的口味，媽媽我也不與 Matthew 爭食了～因為，我要留肚給豐富的主菜啊！午餐加錢可升級 Spaghetti with Clawed Lobster，濃香的茄醬、鮮甜巨大的龍蝦，整份意粉用料及鮮味都是十足，份量龐大而且滿有口感，帶來充充足足的飽肚及幸福感！但更出色是用上意大利紅蝦製作的 Red Prawn Spaghetti；其實兩款意粉色澤及味道有點近似，但紅蝦意粉的醬料中也加入紅蝦肉來製作，所以味道特別鮮甜、濃厚，每啖都是擋不住的意式風情！當然鮮甜又多膏的兩大隻紅蝦，也是美味亮點。其實店內還有很多款招牌鮮味意粉如烏魚子意粉，但胃納有限要跳到甜品環節了～這天分享了味道香濃的自家製開心果雪糕 Pisctachio Gelato，以及 Baked Apple Flan with Salted Caramel Gelato，除了蘋果薄批質感及口味一流，那鹽味焦糖雪糕也太讚了吧？
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The food is actually not bad. Simple and quite delicious. Ambience is ok, staff is friendly and service is attentive. However, it is a bit overpriced. HKD150 for 8 pieces of brocolli, HKD135 for a piece of scallop.... Prosecco at HKD65 a glass is not bad though.
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Trattoria del Pescatore 在港開業一周年, 意藉大廚Andrea Bortolotti遠道由米蘭總店來港準備的5道菜menu(First Anniversary), $1440/兩位, 每道都有海鮮, 而食材及味道的配搭很地道. 還好趕及在6月2日前去享用. 麵包是我吃西餐也有期待的一環, 不過今次的主角卻落在黑醋, 質感較稠, 陳醋味道很順喉, 很特別. 第一道菜: Venetian-style Salt Cod on Chickpeas Cream & Glazed Red Onions 擺盤精緻, 顏色搭配柔和, 以為是單單的魚蓉就錯了. 魚蓉混了鮮奶, 因此口感黏滑且香, 味道清淡卻帶魚鮮, 配合鷹咀豆蓉及紅洋葱, 正好是一個味道的平衡. 第二道菜: Seared Hokkaido Scallops on Truffle Mash 與上一道菜相比, 北海道帶子及黑松露薯蓉是一個big turn. 剛剛送到眼前的這道菜, 黑松露芳香撲鼻, 煎得金黃的北海道帶子亦十分香口. 第三道菜: Seared Grouper on Fennel Cream & Glazed Red Onions 魚鮮味很濃, 份量也不少, 醬汁尤其配合, 才到 ‘旅程’ 的一半, 也有點很飽似的. 第四道菜: Sardinian-style Stuffed Whole Squid on Light Parmesan Polenta 這是我十分喜歡的菜式, 爽滑的魷魚內藏切碎的亞枝竹, 沒有想過亞枝竹竟可弄得如此香滑. 另外, 以parmesan cheese做成的玉米糊也很讚.最後一道菜: Spaghetti with Clams, Cuttlefish & Italian Olives 根根彈牙意粉充滿意式風味, 醬汁大概是海鮮濃湯, Chef Andrea設計的menu確是到家, 但由第一道魚蓉吃到這刻, 胃幾乎都被填滿了. 話雖如此, 談到甜品, 雖然要+HK$100才有一款, 但女生卻是帶點貪心的. 最最最讚是Baked Apple Flan with Salted Caramel Gelato, 薄切蘋果, 咁度適中, 酥皮夠脆, 那球海鹽焦糖雪糕混著少許果仁, 愛死了! 另一款是具內在美同時亦有外在美. Chocolate Tartlette with Italian Cream Custard & Strawberry Carpaccio, 幼滑的士多啤梨cream藏在士多啤梨片內, 是那種的清甜, 吃起來有覺感動的, 令這頓晚餐更完美.
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Trattoria del Pescatore is a must go restaurant for quality seafood but we ordered the pastas which turned out to be a complete disaster!Started with the bread which was simply amazing.I loved the balsamic vinegar for the bread because it was different.The consistency of it was like thick sauce.Started with the pistachio crusted scallop which was slightly overdone and it was quite oily at the bottom.Next was the romanesco, again it was quite oily at the bottom.The reason I ordered the pasta was the Bottarga and Salmon Roe.Had it changed to Angel Hair but I didn't expect them to over cook it.The angel hair was so soft that the strands stuck together and they lacked elasticity and broke.Again, there was so much oil dripping from it.I was more confused when I told the guy the pasta was too soft and he said that's right because I requested for angel hair instead of linguine.But as a chef, different pastas have different cooking times which I thought they would know.Finished with the apple tart which was just the usual served with a scoop of icecream.Dinner finished with a shot of Mirtle and cheese.Overall, I don't recommend the pastas so go for the seafood. The only reason I had pasta was the bottarga.
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