140
12
7
Restaurant: Spiga
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Level4
1.9K
1
地道意式風味brunch
2016-12-11 2847 views
天清氣朗，又是週曰，正好繼續尋味之旅。今天我同hubby要試的是chef Enrico Bartolini (意大利最年輕的米芝蓮二星廚首家海外分店。這家餐廳都幾大，有成百幾個座位，裝修有vintage 加modern Italy 的感覺。有聞Bartolini掌握 混合Lombardy cooking (主要用大量牛油，芝士，忌廉及豬油）同Piedmont cooking（多元化的antipasti), 再變成佢拿手的modern style 意菜。今次我地試試他的Sunday brunch.（$388包一主食同appetiser and dessert bar 任食）今天brunch 的任食菜式唔少，有沙律、湯、cold cut同寛條麵等,而大部分都以海鮮為主。Mushroom soup:好濃磨茹味，texture有點raw,唔係smooth creamy個種style; 食過tuna , salmon 等，十分新鮮；鴨胸：味道ok，肉質幾嫩；pork loin:幾lean, 肉味濃；而龍蝦肉質彈牙，味道尤其鮮美，必食！；寛條麵的味道濃郁帶焦香，蕃茄味唔強，肉醬濃而不膩；傳統意式焗
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天清氣朗，又是週曰，正好繼續尋味之旅。今天我同hubby要試的是chef Enrico Bartolini (意大利最年輕的米芝蓮二星廚首家海外分店。這家餐廳都幾大，有成百幾個座位，裝修有vintage 加modern Italy 的感覺。有聞Bartolini掌握 混合Lombardy cooking (主要用大量牛油，芝士，忌廉及豬油）同Piedmont cooking（多元化的antipasti), 再變成佢拿手的modern style 意菜。今次我地試試他的Sunday brunch.（$388包一主食同appetiser and dessert bar 任食）
7034 views
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358 views
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 今天brunch 的任食菜式唔少，有沙律、湯、cold cut同寛條麵等,而大部分都以海鮮為主。
192 views
0 likes
0 comments
186 views
0 likes
0 comments
 Mushroom soup:好濃磨茹味，texture有點raw,唔係smooth creamy個種style; 食過tuna , salmon 等，十分新鮮；鴨胸：味道ok，肉質幾嫩；pork loin:幾lean, 肉味濃；而龍蝦肉質彈牙，味道尤其鮮美，必食！；寛條麵的味道濃郁帶焦香，蕃茄味唔強，肉醬濃而不膩；傳統意式焗茄子也十分不錯。overall 都比Cucina的好。

Main dish: Tanoliolini al Pomodoro
Homemade angel hair with tomato sauce and Basil
Angel hair 口感滑溜，食得出是homemade的新鮮意粉，tomato sauce 也是新鮮蕃茄做的，味道酸酸地咁，是十分地道的意大利味道，和我們在意大利食既差不多。
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 uova strapazzte funghi e pancetta
Fried egg with spinach and black truffle
嘩！成碟旦上面鋪滿哂黑松露片！估唔到旦加黑松露同菠菜嘅味道係咁夾！黑松露真係好香！令旦的味道更加豐富同突出，正！
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 甜品：tiramisu 好味！非常creamy同smooth 帶咖啡的香甜，酒味唔強；strawberry tart:生果新鮮，餅底脆口；creme brûlée: 很香甜，質地滑溜；甜品的水準屬中高水平。
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 整體而言，以brunch而言，食材新鮮，選擇多，是好地道的意大利家庭風味，可以一訪。

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427 views
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322 views
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392 views
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369 views
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369 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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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2016-12-11
    Dining Method
    Dine In
    Spending Per Head
    $427 (Lunch)