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2017-03-26
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要數城中經典正宗的意大利餐館，尖東帝苑酒店內的Sabatini一定榜上有名。Sabatini的佈置與用餐氣氛讓人有處身羅馬小餐館的cozy感覺，而且服務細心專業。晚市時段更有歌手與樂手現場表演，增添不少浪漫氣氛呢～正值營養價值豐富的雅枝竹（或又稱洋薊）當造，大家當然不會錯過品嚐時令雅枝竹的好機會，齊齊從Sabatini正推出的期間限定雅枝竹菜單中選了不少菜式。前菜deep-fried artichoke “Giudia style”, with 24 month-aged parma ham ($348)。外脆內軟的炸雅枝竹配軟滑的意大利24個月風乾帕爾馬火腿火腿，配搭美妙。主菜我選了Sabatini的招牌焗龍蝦 - oven baked lobster，an original dish created by Francesco Sabatini，以Sabatini三位創辦人之一Francesco Sabatini先生原創手法烹煮。龍蝦焗得香噴噴，肉質鮮嫩多汁，時間控制得恰到好處。配著吸收了龍蝦鮮味及香草番茄醬汁的意大利飯，啖啖都是好滋味。朋友的Linguine with red pr
Sabatini的佈置與用餐氣氛讓人有處身羅馬小餐館的cozy感覺，而且服務細心專業。晚市時段更有歌手與樂手現場表演，增添不少浪漫氣氛呢～
正值營養價值豐富的雅枝竹（或又稱洋薊）當造，大家當然不會錯過品嚐時令雅枝竹的好機會，齊齊從Sabatini正推出的期間限定雅枝竹菜單中選了不少菜式。
前菜deep-fried artichoke “Giudia style”, with 24 month-aged parma ham ($348)。外脆內軟的炸雅枝竹配軟滑的意大利24個月風乾帕爾馬火腿火腿，配搭美妙。
deep-fried artichoke “Giudia style”, with 24 month-aged parma ham
$348
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oven baked lobster，an original dish created by Francesco Sabatini
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oven baked lobster，an original dish created by Francesco Sabatini
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我的主菜是Pan fried veal chop with sautéed artichoke and veal jus ($498)。雅枝竹清香甘甜，而香煎牛仔扒肉質爽嫩，配上肉香甜美的牛仔肉肉汁，美味。
Pan fried veal chop with sautéed artichoke and veal jus
$498
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這夜侍酒師為我們選來2款意大利Piedmont產區出品的白酒與紅酒，與食物配對得宜，的確好介紹呢！
大家吃到這裡雖然已經頗飽了，不過來到甜品向來出色的Sabatini，就算平日不多吃甜品，也絕不能錯過。這晚選來數款Sabatini經典甜品。
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