Carbone

营业中

休息中

4

4

206 食记

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|

50473

中环

$801以上

意大利菜

131

43

15

Mario's Meatballs

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sikbaobaola

等级4

301

3

📍 Carbone📍 中環蘭桂坊 𝗟𝗞𝗙, 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 雲咸街33號LKF Tower 9樓〔 follow me on instagram @sikbaobaola ! ^^ 〕-< Carbone > had been on my to-try list for some time. What's better than visiting during their PLATED season?!PLATED, Black Sheep Restaurant's early week dining series, is only available on Mondays and Tuesdays as they believe early week is the best time to treat oneself! PLATED menus are designed by restaurants head chefs and feature their signature and/or exclusive dishes.-The PLATED menu fea

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📍 Carbone
📍 中環蘭桂坊 𝗟𝗞𝗙, 𝗖𝗲𝗻𝘁𝗿𝗮𝗹 • 雲咸街33號LKF Tower 9樓
〔 follow me on instagram @sikbaobaola ! ^^ 〕
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< Carbone > had been on my to-try list for some time. What's better than visiting during their PLATED season?!
PLATED, Black Sheep Restaurant's early week dining series, is only available on Mondays and Tuesdays as they believe early week is the best time to treat oneself! PLATED menus are designed by restaurants head chefs and feature their signature and/or exclusive dishes.

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The PLATED menu features some of the best items of Carbone and is priced at $488 per person. It's a deal as every item would cost much more on their a-la-carte menu. 🥶
Food was delicious; and overall experience was all right. Service was so-so cuz some of the servers gave us the feeling that they were in a rush all the time and wouldn't spend a second or two to introduce you to the restaurant and its dishes.
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Carbone's { sp𝗂𝖼𝗒 rigatoni vodka } is a beloved dish, and I am happy that it is included in the PLATED menu as an appetizer. Rigatoni is tossed in a creamy tomato-based vodka sauce. Its large surface area would allow the pasta to hold the sauce sooo well that you'll be able to savour the heavenly sauce in every bite. Other appetizers include beetroots and meatballs.
For the main, you could choose one from the three options: pork chop with peppers, chicken parmesan and snapper oreganata.
We opted for the pork as there is a little "recommended" icon beside it. The pork was tender and a little juicy. The peppers gave it quite some flavors but overall the dish was a little bit on the bland side.
Lastly you get to choose one dessert from the dessert trolley. We got a slice of their chocolate cake and it was so chocolatey and nutty. It was served with a scoop of ice cream.
We were offered a slice of the cheesecake as well as we were not informed that the chocolate cake was with hazelnuts and one of us is actually allergic to nuts.
The cheesecake was sooo good and I would definitely recommend it if you could only choose one dessert!
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(𝗦𝗲𝗲 𝗽𝗶𝗰𝘀 𝗯𝗲𝗹𝗼𝘄! ☟☟)
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想來《Carbone》一段時間，恰巧他們正提供PLATED menu，可以在一頓午餐內盡吃他們的招牌菜式，而價錢更比單點便宜不少，立刻把握機會訂座了～
PLATED每逢星期一二供應，供應至四月尾，想嚐的話記得預早訂座哦✨
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餐廳室內環境蠻寬敞，座位很舒服，只是音樂略嫌嘈吵（不過客人開始多的時候就還好）

食物蠻好吃；服務則還好，店員給我們的感覺有點趕，也沒有多介紹餐點（當然也不是所有的都是這樣～）
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PLATED "Comfort Club" menu ($488pp)
• Selection of bread, salami, Grana Padano
• Primi: Beets Siciliano, Spicy rigatoni vodka, Mario's meatballs
• Carni e pesci (Choose one): Chicken parmesan, Pork chop & peppers, Snapper Oreganata
• Dolce (Choose one from dessert trolley)
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Selection of bread, salami, grana padano

一坐下，店員就從Grana Padano芝士輪切出一小塊給我們
味道不膩，單吃、配salami或配麵包吃都很搭

另外還端上salami和麵包籃，我們最喜歡裡面的蒜蓉芝士脆包～
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#1 Primi
Beets Siciliano, Spicy rigatoni vodka, Mario's meatballs

Beets Siciliano

Mario's meatballs

第一道菜有紅菜頭、筆管麵、肉丸，

Spicy rigatoni vodka

其中他們的〔Spicy rigatoni vodka〕是這裡最有名、最受歡迎的菜之一‼️
蕃茄味濃，帶點辣味，很creamy；Rigatoni口感剛好，也很掛汁，每一口都是享受～
另外的紅菜頭跟肉丸也很不錯～
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#2 Carni e pesci

Pork chop & peppers

Pork chop & peppers

第二道菜可在雞肉、豬肉、魚裡選一，我們就選了旁邊印上「餐廳推薦」icon的豬扒 〔Pork chop & peppers〕
肉質微嫩，帶少許肉汁
配上三色椒，加添一點味道
整體來說味道有點寡，質感有一點點乾🙈
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#3 Dolce
最後就是甜點了～
在提拉米蘇、巧克力蛋糕、胡蘿蔔蛋糕、紐約芝士蛋糕裡選一款

Dessert trolley

我們選了巧克力蛋糕，會跟上一球雪糕
吃第一口才知道裡面有榛子，不過巧克力味跟榛子味都很香濃
他的名字好像是〔Ferrero Rocher chocolate cake〕，喜歡吃金莎朱古力的不妨試試這個哦

New York lemon cheesecake

因為不能吃堅果的關係，餐廳另外給了一件〔New York lemon cheesecake〕
⁣這個很好吃，在濃濃的cream cheese味裡帶點檸檬香，味道清新，不會很膩，絕對要試試看～
⁣-
在訂座時有備註來慶生的話，店員會在上甜點的時候，一字排⁣開的唱出意大利文+英文生日歌，有點尷尬，哈哈 ∠( ᐛ 」∠)

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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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TheWongEatsHK

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To quote the words of the great American chef Thomas Keller, perfection can never be achieved. I firmly believe that there is no such thing as a perfect meal. It exists solely in the realms of one's imagination and dreams. But I do believe that there are dining experiences, near-perfect meals I call them, that inches close to perfection. The food is faultless, the atmosphere jovial, and the service attentive. Perfection costs, but then at the end of the meal, not only would the hefty price tag n

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To quote the words of the great American chef Thomas Keller, perfection can never be achieved. I firmly believe that there is no such thing as a perfect meal. It exists solely in the realms of one's imagination and dreams. But I do believe that there are dining experiences, near-perfect meals I call them, that inches close to perfection. The food is faultless, the atmosphere jovial, and the service attentive. Perfection costs, but then at the end of the meal, not only would the hefty price tag not offend you, you might feel like you have scored a bargain. As I walked out the wooden furnished dining room of Carbone at the chic Lan Kwai Fong Tower, I was certain I had a near-perfect meal, even though I may have to end up mortgaging all my earthly possessions to the bank.

Yes, Carbone is pretentious and classy (this particular food blogger doesn't really do pretentious and classy). It is all white table cloths, red wooden interiors and immaculately dressed waiters. You are likely to share a dining room with many of Hong Kong's suit-clad businessmen, who neck expensive bottles of vino like water and leave behind plates after plates of uneaten food (One unfortunate lady was completely overserved and had to be carried out of the restaurant. Seriously though, who can actually afford to get drunk in Carbone?). But once you focus on the food and not on the environment, you will realise that you are being served a stunning meal.

Bread basket with Grana Padano cheese and salami

Like it's New York branch, Mario Carbone's Hong Kong restaurant serves up classic New York - Italian cuisine - simple, rustic food that is generous and heartwarmingly good. My meal began with not one, but two types of bread - garlic buttered baguette chunks and a sesame crusted loaf. It was served with large chunks of Grana Padano cheese and thin slices of salami. Often times, you can judge a restaurant by its bread; and in Carbone's loaf, still warm from the heat of the oven, was a sign of good things to come. The garlic bread was buttery and rich, while the sesame loaf was fragrant and pillow-soft on the inside.

Carpaccio Piedmontese

Carbone's Carpaccio Piedmontese (HK$228) was truly a showstopper, and quite possibly the best beef carpaccio in Hong Kong at the moment. Paper thin slices of raw wagyu beef were accompanied with slivers of button mushrooms, crushed walnuts, arugula, and a generous drizzle of truffle oil. It was decadent, rich and earthy, but most importantly, the beef still shone brightly despite being matched with strong tasting ingredients. The other starter, the Tricolore Salad (HK$158) was solid. The combination of crisp lettuce, radicchio and bitter endive worked well, and the salad was perfectly seasoned. However, the dressing lacked a little acidity to bring the dish to life.

Spicy Rigatoni Vodka

Common culinary knowledge dictates that thick pastas like rigatoni should accompany heady, hearty sauces, as the wide surface area allows for a better pasta-to-sauce ratio. Normally, I am not a fan of thick pastas (I believe thinner pastas taste lighter and cleaner), but I would happily devour Carbone's Spicy Rigatoni Vodka (HK$208) any day of the week. The pasta was cooked to a perfect al dente, and the tomato vodka sauce was creamy and luscious. It is a testament that good, simple cooking can just be as good as anything.

Mario's Meatballs

Mario's meatballs (HK$228) were good, but paled in comparison to the stunning Spicy Rigatoni Vodka that was served at the same time. The pork and fennel meatballs tasted nice, where the aniseed kick of the fennel enhances the flavour of the pork. Sadly, they were teetering on the heavy and dry side (I must stress that the Chinese, particularly those from the HuaiYang regions, make tremendous meatballs that melt on your tongue. Their secret? Good old fatty pork). Despite the slight problems with the meatballs, the tomato sauce was vibrant and punchy, and would've gone well with some freshly toasted loaves of bread.

NY Bone-in Strip

Main course took awhile to arrive, but they were worth the wait. One of my favourite meat experiences was trying Bistecca Alla Fiorentina in an old restaurant right next to one of Florence's many bridges. The hulking T-bone steak, the size of my torso, was simply perfect. I can still vividly remember the ruby red meat, the charred crust, and the flavour of an animal which has been respectfully reared and expertly cooked. It was smokey, intense and simply divine. Nothing will ever match that steak experience for me, but Carbone gave a pretty good attempt. The NY Bone in Strip (HK$528) was perfectly charred to a medium rare, where the meat was tender and soft like butter. While an assortment of sauces are provided, you should know better than to spoil a lovely piece of meat with it. Instead, just eat it as it is, with a touch of salt and pepper for seasoning.

Grilled Branzino

The whole Branzino (European sea bass) was a testament to good honest cooking. It was just simply good fish and good cooking techniques. The fish was expertly grilled, where the flesh is still tender and the flakes fall apart upon the pressure of one's fork. The skin was also delicious and crispy. Other than a squeeze of lemon, no additional seasoning or sauces are needed for this beautiful fish. However, it was extremely expensive - costing more than the Bone-In strip (HK$628), especially for a rather small fish.

The side dish of Potatoes Sergio (HK$118) was the perfect accompaniment to the two main courses. Whoever Sergio was, he was damn good with the humble spud. These potatoes were crispy and light, and the rosemary sprigs elevated the dish to another level. It reminded me of a refined version of potato chips, which is a good thing I swear, as one can never have enough chips.

Lemon Cheesecake

Flambeed Banana Sundae

Dessert was presented on a trolley, which was fun and fantastically old school. The Banana Flambee was made a la minute and was served as a decadent sundae with a spiced banana cake. However, the entire thing was too rich and heavy, and the cake was a bit stale. The lemon cheesecake on the other hand, was executed well. The base was crumbly and soft, and the bright, zesty filling worked really well with the buttery pastry.

Come to Carbone to celebrate special occasions, or to spend intimate times with loved ones. More importantly, come for perfectly executed plates of food. Yes, perfection (or near-perfection) will cost you, but it will all be worth it. Now if you will excuse me, I have to settle credit scores with my bank.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2016-09-19

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$550

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supertaster mel

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587

74

Let's get it straight first. Carbone offers American-Italian food straight from the likes of Little Italy complete with a Godfather-like setting with the red leather seats and brass decors. The food is not going to be fine or delicate but meant to be more like comfort food with heavy flavors. I found the restaurant accommodating from the start as I had to make several last minute reservation changes and they tried their best to fulfill my requests. The meal got off to a great start with complime

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Let's get it straight first. Carbone offers American-Italian food straight from the likes of Little Italy complete with a Godfather-like setting with the red leather seats and brass decors. The food is not going to be fine or delicate but meant to be more like comfort food with heavy flavors. I found the restaurant accommodating from the start as I had to make several last minute reservation changes and they tried their best to fulfill my requests.

The meal got off to a great start with complimentary garlic bread, prosciutto and cheese!

prosciutto and cheese

Baked Clams ($198) - the baked clams were amazing with 3 kinds of flavor: oreganata with breadcrumbs, casino with bacon and pepper and fantasia with sea urchin. I loved all of the different pairings but I have to say that my favorite was the casino with bacon and pepper. [4.5/5]

Octopus Pizzaiolo ($188) - loved the octopus in this dish as it had been caramelized so you get a slightly crunchy sensation with a mildly sweet taste as you bite into it. One of the best way to eat an octopus for sure! [4.5/5]

Octopus Pizzaiolo

Spicy Rigatoni Vodka ($198) - hands down the best dish of the night! It was rich and hearty to eat with a perfectly spicy kick in flavors. I would go back to Carbone just to eat this pasta. [5/5]

Spicy Rigatoni Vodka

Lobster Ravioli ($248) - a solid pasta with chopped up lobsters but the flavors weren't memorable at all in comparison to the spicy rigatoni vodka. [3.5/5]

Lobster Ravioli

Mario's Meatballs ($168) - the meatballs were huge and tender as they were easy to pull apart, but it was the rich tomato sauce that made this dish IMO. [4/5]

Mario's Meatballs

Double Lamb Chops ($428) - the lamb chops were carved in front of us but the portion was rather small for the hefty price. They had recommended medium rare for the lambs which turned out to be wonderful as the meat was plump and juicy with natural and subtle flavors. I would have preferred just a bit more flavors so I'd probably go for the Veal Parmesan next time. [4/5]

Double Lamb Chops

Dessert time!!! A tray with all 4 of their dessert offerings were displayed to [taunt?] us and being the sweets addicts that we were, we couldn't resist and ended up ordering everything!

Lemon Cheesecake ($108) - this was my favorite dessert of the night! Deliciously rich and creamy while topped with a layer of tangy lemon mousse which balanced the flavors perfectly. [5/5]

Lemon Cheesecake

Tiramisu ($108) - um...the ladyfinger was huge! Too bad our tiramisu was quite dry with a lot more cake than mascarpone while the ladyfinger was dense and sticky to eat. [3/5]

Carrot Cake ($108) - while the accompanying ginger ice cream was yummy, the carrot cake lacked flavors of carrot (of all things) while the cake was dry and dense as well. Didn't taste like a carrot cake actually. [2.5/5]

Banana Flambe ($128) - finally the show we were all waiting for! The bananas were prepared in front of us with a flaming show and all. The result? A not so photogenic dessert actually with a melting pot of almond ice cream, chocolate cake and bananas. So simple and yet so good. I would probably only order this for the show but skip this in lieu of the cheesecake if you have to choose though. [4/5]

Lastly, our parting gift of the night was a shot of limoncello. Too bad it was pretty watered down so it just tasted like lemon water.

Verdict - solid food with high price tags that would prevent us from dropping by this restaurant more often than we'd like. It's great for big groups since the American-sized portions are perfect for sharing. Bring a jacket though as the AC was on full blast and we left with popsicles as arms.

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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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