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2019-01-28
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Palco Ristorante 已開了多年，由柴灣搬去灣仔, 主廚兼老闆有多年在半島工作經驗，環境優靜，服務態度一流👍🏻·•Spaghetti with 24m parmesan cheese & black truffle sauce. 呢個pasta 可算是餐廳既signature同賣點，這個招牌菜更由主廚兼老闆Ken 親自在當場示範，先加上酒在24個月既巴馬臣芝士，再開火槍向芝士點火，燒到芝士溶，然後將預備好的竟粉島上一大個芝士然後攪勻，之後把意粉和煮溶了的芝士放回平底鑊，加些松露和水慢煮，就可以上碟。芝士同松露實在太吸引，芝士非常濃味香氣撲鼻要即刻熱食，否則芝士變涼就杰哂，意粉夠Al dente , 啲汁唔好浪費，用來點包一流😋.•Squid ink pasta with sea urchin除咗新鮮海膽更有切碎左嘅墨魚，墨魚size 切得剛好，煎得幾香又唔韌，仲有些日式小荳芽紫花陪襯，雖然食完墨汁麵啲牙會黑哂，但最想要好食嗎！.•Grill US prime rib eye.呢個Rib eye 幾好，唔太肥，但又有牛香味，食左咁多pasta 都要食番啲肉balance 下
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•Spaghetti with 24m parmesan cheese & black truffle sauce.
呢個pasta 可算是餐廳既signature同賣點，這個招牌菜更由主廚兼老闆Ken 親自在當場示範，先加上酒在24個月既巴馬臣芝士，再開火槍向芝士點火，燒到芝士溶，然後將預備好的竟粉島上一大個芝士然後攪勻，之後把意粉和煮溶了的芝士放回平底鑊，加些松露和水慢煮，就可以上碟。芝士同松露實在太吸引，芝士非常濃味香氣撲鼻要即刻熱食，否則芝士變涼就杰哂，意粉夠Al dente , 啲汁唔好浪費，用來點包一流😋
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•Squid ink pasta with sea urchin
除咗新鮮海膽更有切碎左嘅墨魚，墨魚size 切得剛好，煎得幾香又唔韌，仲有些日式小荳芽紫花陪襯，雖然食完墨汁麵啲牙會黑哂，但最想要好食嗎！
.
•Grill US prime rib eye.
呢個Rib eye 幾好，唔太肥，但又有牛香味，食左咁多pasta 都要食番啲肉balance 下
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