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2021-11-07
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為左慶祝特別日子，一早打電話訂左今日午餐係呢間銅鑼灣皇冠假日酒店既Giacomo Ristorante食意大利菜。電話訂座時都感覺到服務員係有心想服務你。入到去發現環境好迫，雖然裝修以歐式設計，亦有高樓底，不過餐廳面積較細而枱較密，枱同枱之間絕對冇1.5米距離，人多嘈雜，絕對冇去高級地方用餐嘅氣氛，失望。周日午餐分3個價錢，分別係$480兩道菜，$550三道菜同$680四道菜，另收加一。今日要食大餐，當然要揀四道菜。先黎一個麵包籃。麵包籃係自家製，分別有長長芝士脆條，薄脆片同sour dough，食完可任添。Sour dough超熱，熱到辣手，熱食都仲皮脆肉稔，凍左就唔得。薄脆片名符其實。長長芝士脆條就香脆得黎又有薄薄芝士粉喺面，三樣之中最好食。例牌配黑醋同檻欖油食，服務員會倒俾你，不過用哂冇幫我哋加。第一道菜，前菜2選1。我地兩道都試。FRESH BURRATA CHEESEwith Datterino tomatoes and rocket一大舊白色軟芝士BURRATA喺底，旁邊有10粒左右嘅紅橙同黃車厘茄切半，上面加左火箭菜，調味方面加左檻欖油同黑醋。其實呢道菜好簡單，不過食材新
周日午餐分3個價錢，分別係$480兩道菜，$550三道菜同$680四道菜，另收加一。今日要食大餐，當然要揀四道菜。
麵包籃
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先黎一個麵包籃。麵包籃係自家製，分別有長長芝士脆條，薄脆片同sour dough，食完可任添。Sour dough超熱，熱到辣手，熱食都仲皮脆肉稔，凍左就唔得。薄脆片名符其實。長長芝士脆條就香脆得黎又有薄薄芝士粉喺面，三樣之中最好食。
例牌配黑醋同檻欖油食，服務員會倒俾你，不過用哂冇幫我哋加。
第一道菜，前菜2選1。我地兩道都試。
FRESH BURRATA CHEESE with Datterino tomatoes and rocket
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FRESH BURRATA CHEESE
with Datterino tomatoes and rocket
FRESH BURRATA CHEESE with Datterino tomatoes and rocket
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ROAST OCTOPUS with porcini mushroom and confit tomato
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ROAST OCTOPUS
with porcini mushroom and confit tomato
ROAST OCTOPUS with porcini mushroom and confit tomato
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第二道菜，意粉3選1，兩款要加錢。
HOMEMADE FETTUCCINE with Pata Negra ham, Datterino tomatoes and burrata cheese fondue
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HOMEMADE FETTUCCINE
with Pata Negra ham, Datterino tomatoes and burrata cheese fondue
HOMEMADE FETTUCCINE with Pata Negra ham, Datterino tomatoes and burrata cheese fondue
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由於另外兩款意粉實在係要加得太多錢，所以我哋都係叫呢款試吓先。寬條麵上面有四塊鹹香Pata Negra火腿，個人覺得較韌。寬條麵就比較稔同薄，個人嫌唔夠咬口。個汁呈橙紅色，帶微微番茄味，撈埋下底嘅burrata芝士汁食味道係唔錯，特別滑溜。
HOMEMADE FETTUCCINE with Pata Negra ham, Datterino tomatoes and burrata cheese fondue
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第三道菜，主菜2選1。我地兩道都試。
WAGYU SIRLOIN with celery root and Girolle mushroom
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WAGYU SIRLOIN
with celery root and Girolle mushroom
WAGYU SIRLOIN with celery root and Girolle mushroom
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呢道菜有兩件和牛西冷，廚師建議三成熟，整得外皮脆脆哋而入面都算稔，肉味都尚可。和牛上面嘅菠菜異常鮮甜，完全食得出綠葉菜味。伴碟有切碎嘅西芹同Girolle菇仔，好特別。醬汁係燒汁同西芹蓉。味道唔錯。
AMADAI with Yari-ika squid and zucchini trombetta
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AMADAI
with Yari-ika squid and zucchini trombetta
AMADAI with Yari-ika squid and zucchini trombetta
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呢道菜隻碟好靚，中間放左一件甘鯛魚肉，上面塊魚皮好靚，食落又薄又脆，配嫩滑嘅魚肉一齊食口感好好，不過魚肉鮮味欠奉。另外伴有一細件槍烏賊，就略為韌少少。個汁由意大利瓜切碎整，好似仲加左番茄，味道好清新。
Tiramisu蛋糕
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Tiramisu蛋糕
因為慶祝特別日子，餐廳送左個甜品俾我哋，仲插上蠟燭同用朱古力醬裝飾隻碟。雖然係贈品，不過都唔馬虎，入面有層次，原來係Tiramisu，食落好濕潤，咖啡同朱古力味道平衡得好好，又唔滯。
第四道菜，甜品2選1。其實係甜品或者芝士。
THE FIG with ricotta cream, almond tuile, and fig sorbet
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THE FIG
with ricotta cream, almond tuile, and fig sorbet
THE FIG with ricotta cream, almond tuile, and fig sorbet
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呢道甜品係有無花果雪葩，下底墊有無花果醬，伴有ricotta忌廉，杏仁脆片同新鮮無花果，兩邊仲加左少少黑醋。味道方面算幾清新唔膩又有口感，反而ricotta忌廉就太膩。
CHEESE SELECTION with homemade compote
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CHEESE SELECTION
with homemade compote
CHEESE SELECTION with homemade compote
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CHEESE SELECTION有三款芝士，服務員有介紹係咩芝士，不過我哋聽唔明。服務員建議由左食向右。左邊芝士好軟稔唔鹹，中間嗰塊24個月Parmigiano Reggiano就鹹少少，右邊嘅軟芝士就超鹹（不過同行友人唔覺）。另配3塊有果仁嘅薄脆麵包片，梨醬同6粒提子乾俾你。
Petite Four
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Petite Four 係兩粒朱古力，個心係柚子牛奶朱古力，面頭係黑朱古力，仲有金箔添。柚子味道幾重，溝埋朱古力都幾好食。
總括而言，食物方面主菜係最好，海鮮就唔夠新鮮，意粉就有啲失望。服務員基本上每道菜都會介紹吓食材，食完主菜都會幫你清理吓枱面麵包屑，幫你影相都好熱心，服務態度都唔錯。係環境方面差少少。食哂咁多道菜我就好飽，同行男友人就唔多夠哈哈。呢個價錢俾個ok。黎慶祝食飯可以一試。
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