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2020-04-13
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Ole Spanish Restaurant #中環 ❗️傳統正宗西班牙菜❗️係我最後一餐restaurant week啦🤣最然已經完咗restaurant week，但呢間喺香港開咗超過20年嘅正宗西班牙老字號餐廳都非常值得一試㗎😆裝修非常特別，有置身喺洞穴中嘅感覺，夜晚嚟到都坐滿晒，有唔少人仲係嚟慶祝添💕！晚餐$398/1❤️Welcoming tapas ▫️Ali Oli potatoes ▫️House marinated Spanish olives ▫️Mushroom and px pate▫️Rustic bread 嚟到先有多碟西班牙前菜🇪🇸：西班牙常見嘅橄欖、蛋黃醬醃製嘅薯仔、甜甜地用蘑菇白酒製作而成嘅醬配脆卜卜內裏煙韌嘅sourdough。味道: 4/5🧡Starter to share ▫️48 month iberica ham and tomato bread 跟住仲有四道更有驚喜嘅頭盤。薄切嘅iberica ham油粉唔重但非常香，配埋底下嘅番茄沙沙醬，同埋超香口嘅sourdough，的確有驚喜🤩。 味道: 4.1/5▫️Pardon peppers with Romes
❗️傳統正宗西班牙菜❗️
係我最後一餐restaurant week啦🤣最然已經完咗restaurant week，但呢間喺香港開咗超過20年嘅正宗西班牙老字號餐廳都非常值得一試㗎😆裝修非常特別，有置身喺洞穴中嘅感覺，夜晚嚟到都坐滿晒，有唔少人仲係嚟慶祝添💕！
晚餐$398/1
❤️Welcoming tapas
▫️Ali Oli potatoes
▫️House marinated Spanish olives
▫️Mushroom and px pate
▫️Rustic bread
嚟到先有多碟西班牙前菜🇪🇸：西班牙常見嘅橄欖、蛋黃醬醃製嘅薯仔、甜甜地用蘑菇白酒製作而成嘅醬配脆卜卜內裏煙韌嘅sourdough。
味道: 4/5
🧡Starter to share
▫️48 month iberica ham and tomato bread
跟住仲有四道更有驚喜嘅頭盤。薄切嘅iberica ham油粉唔重但非常香，配埋底下嘅番茄沙沙醬，同埋超香口嘅sourdough，的確有驚喜🤩。
味道: 4.1/5
▫️Pardon peppers with Romesco dip
青椒烤到有啲酥脆，面頭嘅汁有少少苦澀，不過配埋隔離嘅蕃茄紅椒蓉，連唔食青椒嘅我都接受到👍🏻。 絕對係傳統西班牙菜式！
味道: 3.8/5
▫️Sizzling garlic prawns
呢一個大蝦真係好出色😍油浸係西班牙煮食常見嘅方法，一上枱嘅時候啲油咋渣聲咁，配埋炸蒜，非常香口，大蝦亦好彈牙。
味道: 4.2/5
▫️Sautéed chorizo with garlic and chives
係醃製咗嘅辣肉腸🥓每一粒都煎到脆脆地，雖然有少少鹹，但又幾惹味。
味道: 4/5
💛Main
▫️3 hours slow roasted suckling pig on the segovia way
絕對係呢間餐廳嘅招牌菜✨用3小時慢烤嘅方法，令到薄薄嘅外皮非常香脆，肉質唔太肥但都非常嫩，仲係成大隻豬髀🤩味道有啲似德國豬手，鹹鹹香香。
味道: 4/5
▫️Desalted bacalao confit at 60 degree with potato pil pil
呢一個銀鱈魚配蘑菇薯仔汁相對上就冇咁特別🤭味道有啲中式嘅感覺，但鱈魚厚得來夠滑。
味道: 3.5/5
💚Dessert
▫️Pears cooked in rioja wine and winter berries sauce🍐
用紅酒浸梨再配上莓汁，梨索晒啲汁，軟身得來但有保留到少少爽口🤩而且味道唔會太嗆，有啲似蘋果批嘅味道，幾唔錯😋！
味道: 3.8/5
▫️Catalan cream flambeed with orange liquor
店員會喺上枱嘅時候先淋上橙酒同點火，表面有層脆脆嘅焦糖皮，內裏口感比起一般嘅焦糖燉蛋實少少，有啲似麵包布甸嘅口感😯而且富有好香嘅橙味，都幾特別呀！
味道: 3.8/5
整體性價比: 3.7/5 (restaurant week)
整體來講每一個菜式都中上，雖然未到十分驚嘆，但都算係滿足嘅一餐😆如果想品嚐傳統西班牙菜嘅味道，可以嚟呢一間試吓，另外佢哋仲有好出名嘅西班牙海鮮飯，朋友食過都大推，有機會一定要再試💕！
Welcoming tapas
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Pardon peppers with Romesco dip
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Sautéed chorizo with garlic and chives
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month iberica ham and tomato bread
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Sizzling garlic prawn
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3 hours slow roasted suckling pig on the segovia way
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Desalted bacalao confit at 60 degree with potato pil pil
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Catalan cream flambeed with orange liquor
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Catalan cream flambeed with orange liquor
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Pears cooked in rioja wine and winter berries sauce
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