The Italian Club Seafood Wine Bar

营业中

休息中

4.5

4.5

199 食记

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卫生

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|

6151

中环

$401-800

意大利菜 Fine Dining

192

3

1

amuse bouche

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Chloechancc

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超喜歡食黑松露嘅我，所以米飯班主帶我黎到中環Soho區呢間餐廳食黑松露menu🤩🤩餐廳門面用綠色做主調，餐廳內裡裝潢走型格風格。座位好寬闊，坐得好舒服，侍應都會為你介紹每一道菜😊𝗔𝗹𝗯𝗮 𝗦𝘂𝗺𝗺𝗲𝗿 𝗕𝗹𝗮𝗰𝗸 𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗠𝗲𝗻𝘂 $1,080/人一心黎食黑松露，當然叫個黑松露set menu，每一道菜都在桌邊直接現刨原粒黑松露，絕不手軟的，太開心了😝𝗪𝗲𝗹𝗰𝗼𝗺𝗲 | 歡迎飲品及小食🔹️Champagne of the Day | 是日香檳坐低後，侍應馬上端來Welcome Champagne，好易入口，可以一邊飲一邊睇menu慢慢揀。🔹️Amuse Bouche | 開胃小食▫️12年、25年同50年#陳釀意大利黑醋配芝士匙羹上面盛載著芝士，分別用12年、25年同50年嘅黑醋滴上匙羹上，讓酸甜與濃郁的芝士香味混在一起。由年份較淺的開始品嚐，12年的黑醋酸度較高，但不會嗆喉；25年的黑醋酸甜度溫和均衡；50年黑醋濃稠帶甜味及醇厚。▫️意式水欖包、意大利麵包棒、迷你Margherita 配 Olio特級初榨橄欖油全部都係自家製的❤️橄欖油香氣獨特，質感輕盈潤滑，用來蘸麵包同麵包捧食，頓時

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超喜歡食黑松露嘅我，所以米飯班主帶我黎到中環Soho區呢間餐廳食黑松露menu🤩🤩
餐廳門面用綠色做主調，餐廳內裡裝潢走型格風格。座位好寬闊，坐得好舒服，侍應都會為你介紹每一道菜😊

𝗔𝗹𝗯𝗮 𝗦𝘂𝗺𝗺𝗲𝗿 𝗕𝗹𝗮𝗰𝗸 𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗠𝗲𝗻𝘂 $1,080/人
一心黎食黑松露，當然叫個黑松露set menu，每一道菜都在桌邊直接現刨原粒黑松露，絕不手軟的，太開心了😝

𝗪𝗲𝗹𝗰𝗼𝗺𝗲 | 歡迎飲品及小食
🔹️Champagne of the Day | 是日香檳
坐低後，侍應馬上端來Welcome Champagne，好易入口，可以一邊飲一邊睇menu慢慢揀。

Champagne of the Day

🔹️Amuse Bouche | 開胃小食
▫️12年、25年同50年#陳釀意大利黑醋配芝士
匙羹上面盛載著芝士，分別用12年、25年同50年嘅黑醋滴上匙羹上，讓酸甜與濃郁的芝士香味混在一起。由年份較淺的開始品嚐，12年的黑醋酸度較高，但不會嗆喉；25年的黑醋酸甜度溫和均衡；50年黑醋濃稠帶甜味及醇厚。

▫️意式水欖包、意大利麵包棒、迷你Margherita 配 Olio特級初榨橄欖油
全部都係自家製的❤️橄欖油香氣獨特，質感輕盈潤滑，用來蘸麵包同麵包捧食，頓時添上香氣。

▫️金箔黑松露魚子醬蒸蛋
蒸蛋口感嫰滑，配搭黑松露同魚子醬同食，鮮甜度即時提升。

𝗔𝗽𝗽𝗲𝘁𝗶𝘇𝗲𝗿 | 前菜
🔹️Fassona Sirloin Beef Carpaccio | 義式薄切西冷生牛肉片
將生牛肉片平鋪於碟子上，於生牛肉片上面滴上初榨橄欖油、撒上芝士片等調味，碟邊則鋪滿火箭菜，加埋現刨新鮮黑松露。生牛肉片吃起來好軟熟，是室溫狀態的，橄欖油落的份量剛好，味道很香，配上火箭菜及芝士片，味道好豐富。

Fassona Sirloin Beef Carpaccio

𝗣𝗮𝘀𝘁𝗮 | 意粉
🔹️Spaghetti 5 Cheese | 五重芝士意大利粉
芝士控必食，以5款優質芝士入饌，每條意粉都沾滿芝士醬汁，面頭都刨滿黑松露，味道豐富及濃郁👍

Spaghetti 5 Cheese

🔹️Spaghetti Japanese Uni | 海膽意大利粉
每條意粉都沾滿醬汁又彈牙，海膽醬汁十分creamy，將海膽撈在意粉中同吃，啖啖都滲了海膽香，而且面頭刨滿黑松露，味道濃郁，香氣十足，正👍

Spaghetti Japanese Uni

𝗠𝗮𝗶𝗻 | 主菜
🔹️NZ Prime Sirloin Steak | 紐西蘭特級西冷
侍應將大鐵板送上來，西冷有3成熟，約有280g，並在鐵板4個角落放上4隻小碟，倒入4款調味，分別係意大利陳醋、黑松露橄欖油、辣椒橄欖油及蒜香橄欖油。西冷較有嚼勁帶有彈性，肉味濃郁，我地比較喜歡蘸蒜香橄欖油，因為除左加蒜油，亦都加左檸檬汁及Rosemary等調味，令牛肉味道提升同時平衡膩感。

NZ Prime Sirloin Steak

🔹️Organic Piedmont Slow Cooked Pork Loin | 慢煮皮埃蒙特有機豬腰肉
都係一大塊鐵板送上來🤗慢煮豬腰肉中間位置帶很淺的粉紅色，柔軟多汁，面頭仲鋪左半溶芝士，鹹香惹味。

Organic Piedmont Slow Cooked Pork Loin

𝗗𝗲𝘀𝘀𝗲𝗿𝘁 | 甜品
▫️Gelato Popsicle
▫️Tirimisu
▫️Chocolate Panna Cotta
▫️Pistachio Roll
▫️Vodka Lime Sorbet
▫️Assorted Chocolate
黎左個Dessert Platter，非常驚喜❤️上甜品嘅同時，會配搭一種酒食甜品，餐廳特意配搭左Tartufato，用白松露調製而成嘅cocktail。
甜品好豐富，Gelato雪糕酸酸甜甜，好解膩；Tirimisu同Chocolate Panna Cotta口感都軟滑，味道香濃；開心果卷配搭朱古力，味道香甜；Lime Sorbet倒入Vodka，Vodka中和左Sorbet嘅甜味；仲配搭左幾粒朱古力，實在完美。

Dessert Platter

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2023-08-28

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$1188 (晚餐)

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終於考完試當然要獎勵一下自己（順便慶祝馬上開始sem 2😀)這次白熊和兔子友人來到了位於伊利近街的The Italian Club Seafood Wine Bar 他們的門面是低調簡約的藍綠色推開門後是以白色為主調的設計放了八張桌子天花板海浪型設計更是出自Pininfarina Architecture的手筆✨我們這次試的是他們的5 course tasting menu~-🌟-▪️5 course tasting menu ($1180 p.p)▫️Welcome drink, complimentary amuse bouche and small pastry當客人坐下時店員送上一杯champagne作welcome drink 在下單後店員送上麵包匙羹內是意大利12年 25年 50年黑醋和芝士店員建議由味道較輕的12年開始品嚐當天的amuse bouche是刺身吞拿魚海膽和caviar上面還放上了金箔十分精緻✨▪️Appetizer我們選了以下兩道appetizer~▫️Red Prawn "Mazara del Vallo" Carpaccio以海鮮馳名的餐廳我們當然

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終於考完試當然要獎勵一下自己（順便慶祝馬上開始sem 2😀)這次白熊和兔子友人來到了位於伊利近街的The Italian Club Seafood Wine Bar 他們的門面是低調簡約的藍綠色推開門後是以白色為主調的設計放了八張桌子天花板海浪型設計更是出自Pininfarina Architecture的手筆✨我們這次試的是他們的5 course tasting menu~

-🌟-
▪️5 course tasting menu ($1180 p.p)

▫️Welcome drink, complimentary amuse bouche and small pastry
當客人坐下時店員送上一杯champagne作welcome drink 在下單後店員送上麵包匙羹內是意大利12年 25年 50年黑醋和芝士店員建議由味道較輕的12年開始品嚐當天的amuse bouche是刺身吞拿魚海膽和caviar上面還放上了金箔十分精緻✨

▪️Appetizer
我們選了以下兩道appetizer~

▫️Red Prawn "Mazara del Vallo" Carpaccio
以海鮮馳名的餐廳我們當然也點了海鮮的頭盤以番茄粒洋蔥粒同紅蝦組成旁邊放上檸檬～

Red Prawn "Mazara del Vallo" Carpaccio

▫️ Sicilian Tuna & Swordfish Carpaccio
兩款刺身分別是鮪魚片和劍魚同樣淋上檸檬汁撒上海鹽及黑胡椒調味

Sicilian Tuna & Swordfish Carpaccio

▪️First Course
▫️Spaghetti Tomato Red Prawn Mazara del Vallo
這款義大利麵真的超驚豔🥹微辣的番茄醬和紅蝦的鮮甜配合的恰到好處旁邊放上兩個蝦頭可以用叉子推出蝦膏拌著吃❤️

Spaghetti Tomato Red Prawn Mazara del Vallo

▫️Spaghetti “Scoglio” Mixed Seafood
當我們在不同意粉的種類之間徘徊店員直接推薦這款可以試試不同的海鮮裡面有蜆青口八爪魚🐙和蝦子意粉用白酒煮也是十分香辣惹味🔥

Spaghetti “Scoglio” Mixed Seafood

▪️Main
▫️800g Fassona Bone-in Rib Eye For 2 Guests
▫️Potato & Asparagus (side)
▫️Fennel with Cheese Gratin (side)

當我們吃完pasta已經7分飽還有800gram的肉眼等待我們🤣我們點了medium rare 雖說比我們想像中生了一點不算入口即化反而是有點咬口但牛味超重🐮fennel with cheese gratin的side我們都覺得很特別洋蔥切片上面舖了滿滿的芝士

800g Fassona Bone-in Rib Eye For 2 Guests

▪️Dessert Cart
我們的5 course meal的一個sweet ending 💕除了dessert wine外還有非常IG-able的甜品盤上有small pastries, chocolates,芒果Panna Cotta和Tiramisù🧁small pastries 的部分是jam roll 和ricotta cheese and pistachio roll~在我們離開的時候店員還額外送我們旁邊的巧克力作souvenirs 供我們帶回家😇

-🌟-
店員非常體貼有禮很有心機給我們解釋每一道菜和食材～非常推薦大家在coming的情人節帶另一半享受美酒佳餚❤️

建議指數：🐻‍❄️🐻‍❄️🐻‍❄️🐻‍❄️/5

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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If you’re looking for an exquisite dining experience, look no further than The Italian Club Seafood Wine Bar in Soho, Central. Behind the aquamarine doors, you’re introduced to a beautiful yet sophisticated dining area, with a maximum capacity of 24, the restaurant embodies exclusivity and class, as you’re greeted by attentive staff the moment you enter its locked doors.The restaurant opens at 7 at night, as the kitchen spends the whole morning and afternoon preparing for your own of a kind mea

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If you’re looking for an exquisite dining experience, look no further than The Italian Club Seafood Wine Bar in Soho, Central. Behind the aquamarine doors, you’re introduced to a beautiful yet sophisticated dining area, with a maximum capacity of 24, the restaurant embodies exclusivity and class, as you’re greeted by attentive staff the moment you enter its locked doors.

The restaurant opens at 7 at night, as the kitchen spends the whole morning and afternoon preparing for your own of a kind meal. The menu even changes every 60 days, giving a refreshed experience to returning customers. When you arrive, expect to enjoy first-class food and services for the next three or four hours. When you scan the QR code for your menu of the night, you’re even greeted with a personalized message with your name on it.

12-Couse Tasting Menu ($1580/pp)

▶️Amuse Bouche

It’s not an Italian meal without balsamic vinegar - the traditional type to say the least. The head chef, Stefano, introduces a 12-year, 25-year, and 40-year-old balsamic vinegar paired with a delicious cheese foam that when combined, is incredibly appetizing. It was difficult to even describe the joy and surprise I felt that balsamic vinegar could taste so rich and aromatic.

Following the balsamic vinegar, you also have Focaccia dipped in olive oil, as well as a little Japanese fusion in the form of Japanese Uni, Hokkaido Scallops, and Caviar Oscietra Imperial with Pure Gold Flakes on top. The freshness of the sashimi is brought out even further when contrasting it with the balsamic vinegar that was just served. Just this alone was enough to wow me from my seat.

▶️Lobster Carpaccio

Lobster Carpaccio

We had a lot of good dishes throughout the night, but I think this lobster carpaccio takes the top spot for me. The lobster is delivered every morning, fresh from Italy, and kept on ice to keep the meat fresh and tender. A sauce made from red bell pepper extract is then poured on top, giving the meat a sweet and sour flavor. It was absolutely delicious and I found myself scooping the bottoms of the plate, not letting the sauce go to waste.

▶️Sicilian Red Prawn Carpaccio

Sicilian Red Prawn Carpaccio

This Sicilian red prawn was served on top of a dried tarocco orange, paired with droplets of chili mayonnaise. The Orange provided a unique citrusy taste, with hints of bitterness that complemented the freshness of the red prawn.

Sicilian Red Prawn Carpaccio

▶️Blue Fin Tuna Belly Ceviche

Blue Fin Tuna Belly Ceviche

This is a fusion made in heaven! Originally inspired by Mexican cuisine, the talented chefs have transformed this dish into something decadent. Instead of normal taco skin, the outside is made of bread, which is then filled with Sicilian chickpea Hummus and then topped with Blue Fin Tuna from Peru. This combination was unexpected, but I applaud its creativity, and it was one of the best dishes of the night!

▶️Mediterranean Anchovies

Mediterranean Anchovies

Anchovies are not always everybody’s cup of tea as they can taste quite ‘fishy’ if it’s not done right. But here at TIC, the anchovies are marinated with vinegar, which makes it extremely appetizing, coupled with the honey emulsion, giving it a sweet and sour mix!

▶️Whitebait

The way that this whitebait is served is kind of like a palate cleanser. After the intense flavors you just witnessed, the whitebait helps to calm your taste buds with its fresh fennel, agrimony sauce, and grapefruit mint leaves. All in preparation for the main meal to come!

▶️Skewers of Blue Fin Tuna Loin

Skewers of Blue Fin Tuna Loin

Have you ever had slow-cooked watermelon? I sure hadn’t, as I normally don’t even eat watermelon. However, this skewer had my mind completely blown away by how it balanced the savory, soft, oily blue tuna loin with the fresh and sweet watermelon!

▶️Mussels

These mussels are served in a fondue of Gorgonzola cheese, which in itself can be quite strong, but when paired together with the mussels and black truffle, it’s a wonderful match.

▶️Sicilian Baby Octopus, Baby Squid, Clams

Sicilian Baby Octopus, Baby Squid, Clams

You can clearly taste the effort that goes into this dish, as the broth is made from an assortment of seafood, brewed over long periods of time. The seafood has soaked in all of the flavors of this rich broth and it takes remarkable.

▶️Lobster Spaghetti Carbonara

Lobster Spaghetti Carbonara

The lobster carbonara is separated into three parts - the lobster head, the pasta itself, and the lobster claw. As Stefano explained, a carbonara is never complete without the cheese, pepper, and pork cheek fat. However, instead of actually including something like bacon, they instead used pork cheek fat to cook the spaghetti.
The pasta is cooked perfectly and topped with more caviar, but the real hero of this dish is the exquisite lobster claw, which is so, so tender and oozing with lobster juice.

▶️Monkfish Cheek

Last but not least, before the dessert, the monkfish cheek was served in Japanese Tare Sauce. It takes inspiration from Japanese teriyaki but uses balsamic vinegar, which provides an incredibly unique flair to this dish. The skin is also very chewy and complements the tender meat. This is one of the best seafood dishes I’ve ever had the delight to experience. What a way to finish the main meal!

▶️Dessert

The dessert offers a wide variety of choices, including Cherry tart, Apple tart, Tiramisu tart, Walnut tart, and Homemade chocolate.

▶️ Wine Pairing and Dessert Cocktails (+$680)

Throughout the night, we were served incredibly well-thought-out wine, that paired perfectly with each and every dish.

However, if wine pairing is not your thing, you may even choose from their wide selection of champagnes, cocktails, and Italian wine to pop open and share with friends!

Overall, what an incredible experience at The Italian Club. The entire night was a combination of good food, service, and ambiance. Grazie!

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2022-11-15

用餐途径

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用餐时段

晚餐

推介美食