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Oyster Platter
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Oyster is a Must Try
2016-07-01 453 浏览
Casa Fina a under a Casa Fina group which has another branch located in one of the hotels in Causeway Bay. By the name of the restaurant, it's obvious that seafood is the highlight of the restaurant.-Botan Ebi(Japan)The botan ebi is super big in size which is as big as the plate! The head was filled with roe which delivered a strong intense seafood taste. I liked to dip my prawn into the roe for a stronger taste. Although June isn't the perfect month to enjoy oysters. We have also ordered an oys
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Casa Fina a under a Casa Fina group which has another branch located in one of the hotels in Causeway Bay. By the name of the restaurant, it's obvious that seafood is the highlight of the restaurant.
Sauces
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 -Botan Ebi(Japan)
-Botan Ebi(Japan)
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 The botan ebi is super big in size which is as big as the plate! The head was filled with roe which delivered a strong intense seafood taste. I liked to dip my prawn into the roe for a stronger taste. 
-Botan Ebi(Japan)
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 Although June isn't the perfect month to enjoy oysters. We have also ordered an oyster platter to share, Each piece of oyster was so fresh that you can see them literally moving from the shell. If you like to add lemon, you may see the nerves moving around. (Go clockwise from the lemon)
Oyster platter
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 -Namibia(South Africa)

The special oyster is quite creamy with just a medium sweetness and saltiness. A great light piece of oyster to start with. 
-Namibia(South Africa)
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 -Isabella(France)

My favourite oyster from the platter is suprisingly not Gillardeau but this Isabella. Its super creamy texture and its intense sweetness was pretty flattering. 
-Isabella(France)
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 -Speciale De La Reine(France)

The thick plump oyster was strong in mineral & salty flavor, embracing smooth sweetness. 
-Speciale De La Reine(France)
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 -Gillardeau(France)

The king of the oyster world, its high creaminess, milkiness and smoothness was on top of the world. I had no complianing and please leave me alone with my Gillardeau. 
-Gillardeau(France)
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 -Sea Whelk(Canada)
-Sea Whelk(Canada)
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 At this point, we were already super satisfied from the seafood and we were ready for more cooked food. What's missing? A glass of white wine please, even if it's only a glass of pinot grigio.

-Iberico Ham With Honey Dew Melon

A classic and basic light starter to enjoy. The savouriness from the aged Iberico ham balanced out with the sweetness and juiciness from the refreshing cold honey dew. 
-Iberico Ham With Honey Dew Melon
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 -Sauteed Live Clam With Basil White Wine Sauce
-Sauteed Live Clam With Basil White Wine Sauce
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 The live clam is sashimi grade but the restaurant cooked it with white wine sauce because of its high saltiness from the strong seawater taste. The soup was savoury and full of seafood flavour and I still think that it should be diluted out a little bit. 
-Sauteed Live Clam With Basil White Wine Sauce
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 The clam itself was super juicy and pumped. The size was quite big with a creamy texture. Definitely enjoyable although it was a little bit too salty for me. 
-Sauteed Live Clam With Basil White Wine Sauce
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 - Vol-au-vent Stuffed With Prawn & Garlic Butter

A buttery flaky puff pastry holding a big piece of garlic-ky prawn on top of some mixed pepper salsa to balance out the richness from all those butter. The prawn tasted fresh with a crunchy texture, although the vol-au-vent tasted like store-bought. 
- Vol-au-vent Stuffed With Prawn & Garlic Butter
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 -Deep Fried Lamb Spare Rib

The single boned lamb spare rib is marinated with secret sauce and was rubbed against with some curry powder. The ribs were served with some very light wasabi mayo. The smokiness was almost pepperika-ry. The strong seasonings is flavourful yet not too overpowering. It was an interesting dish as it was not too Italian to me but who cares? 
-Deep Fried Lamb Spare Rib
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 -Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio
-Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio
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 The pasta at Casa Fina overall are quite al dente. The flavourful spaghetti was dressed with nice and fresh olive oil and seasoned with a generous amount of fried garlic, prepared with some big pieces of razor clams which is usually eaten by Chinese. The fusion kind of dish was full of fresh seafood savoury taste and this time the saltiness was just right. 
-Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio
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 - Sea Urchin Spaghetti With Cream Sauce

The same type of spaghetti is used in the pasta dish. Each string of pasta was coated with rich and creamy sea urchin sauce, then topped with some more fresh sea urchin on top. The yellow-ish pasta looked really sexy to me. I found that the pasta had a strong uni taste than the fresh uni on top, I wonder how they make the uni sauce? 
- Sea Urchin Spaghetti With Cream Sauce
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 -French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce
-French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce
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 Linguini is used in this pasta dish instead. The same perfect al dente texture was something I really appreciate. The duck foie gras made me confused. Was it duck or was it goose? Anyway, the foie gras had been cut into small pieces before mixing in the pasta. The mushrom cream sauce had a medium strength in the powerful porcini taste, while some chunks of mixed wild mushroom could also be found in this dish. I particularly liked the edible flower plating on the side. 
-French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce
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 -Freshly Seafood Risotto With Arrabbiata Sauce

Who doesn't like some more carbs? The risotto this time was also prepared with just the perfect doneness. The hard texture was definitely what I wanted from any good risotto. The arrabiata sauce was a bit spicier than other pasta dishes and the mixed seafood on top was just almost overflowing. 
-Freshly Seafood Risotto With Arrabbiata Sauce
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 There was a mix of prawn, mussels, scallops, and sea bass. The sashimi grade scallop was fresh, big, and just cooked. Just a beautiful piece of scallop to go with the powerful and flavourful Italian rice.

-NZ Tenderloin With Blueberry Sauce(Daily Special)
-NZ Tenderloin With Blueberry Sauce(Daily Special)
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 The tenderloin was a lot bigger in size than I expected. The round piece of meat was topped with a bed of creamy spinach that had been shaped to just the right size covering the top of the whole steak. 
-NZ Tenderloin With Blueberry Sauce(Daily Special)
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 As you may see, the bright red centre showed how perfectly cook the steak was. The tenderloin was really tender despite it was so lean. The beef taste was just medium without an overwhelmingly wow beef taste from those dry-aged ones. The spinach on top and the mixed veggie on the side were just some nice compliment to the piece of hearty meat. 
-NZ Tenderloin With Blueberry Sauce(Daily Special)
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 -Black Chocolate Fondant With Vanilla Ice-Cream
-Black Chocolate Fondant With Vanilla Ice-Cream
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 Moving on to some dessert. Fondant cake is no stranger at any restaurants. The cake had a lava centre in a pretty heavy cakey chocolate shell cake. The semi-sweetened chocolate cake with chocolate sauce went nicely with a big scoop of movenpick vanilla ice cream. 
-Black Chocolate Fondant With Vanilla Ice-Cream
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 Housemade Tiramisu

The housemade tiramisum was prepared with some fresh cream instead and some espresso soaked sponge cake. 
Housemade Tiramisu
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 Our 3-hour long dinner was filled with a wide variety of above-average dishes and my personal favourite would definitely be their freshly opened oysters and their razor clams pasta. 
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
  • 推介
    已推介
  • 检举
3 已推介
    张贴
    评分
    味道
    环境
    服务
    卫生
    抵食
    用餐日期
    2016-06-30
    用餐途径
    堂食
    人均消费
    $600 (晚餐)
    推介美食
    -Botan Ebi(Japan)
    -Botan Ebi(Japan)
    Oyster platter
    -Namibia(South Africa)
    -Isabella(France)
    -Speciale De La Reine(France)
    -Gillardeau(France)
    -Sea Whelk(Canada)
    -Iberico Ham With Honey Dew Melon
    -Sauteed Live Clam With Basil White Wine Sauce
    -Sauteed Live Clam With Basil White Wine Sauce
    -Sauteed Live Clam With Basil White Wine Sauce
    -Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio
    -Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio
    - Sea Urchin Spaghetti With Cream Sauce
    -French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce
    -French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce
    -Freshly Seafood Risotto With Arrabbiata Sauce
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    niceee*
    2009-07-05 83 浏览
    之前去過另一間su casa,呢間無咁嘈同無咁多油煙~所以加一都好合理!呢間有heart之作, 無論服務野食都好好~~其他食店如果都係咁就好la~~
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    之前去過另一間su casa,呢間無咁嘈同無咁多油煙~
    所以加一都好合理!


    呢間有heart之作, 無論服務野食都好好~~
    其他食店如果都係咁就好la~~


    Oyster Platter
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    Belon 0000 & Malpeque X 2
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    Urchin & Cucumber Salad, 我麻麻地cucumber 個撈~
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    Oyster Soup..my fav* and Duck Liver Penne! love <3
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    Lobster Risotto
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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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    蠔情蓋天
    2009-06-07 75 浏览
    Casa Fina, 在西班牙及葡文中均是 Fine House 的意思。本來初初與友人興起共晉晚餐念頭時不過想找一所生蠔新鮮有保証的餐廳，因緣際會，在這所 Fine House渡過了一個極滿足及美味的夜晚。早一晚訂檯時已感受到接待員的友善有禮態度，亦確認過該店子不收開瓶費，就與友人放心的選定佳釀，一早開瓶透氣，靜待美好的夜晚降臨。由於比約定時間早到了少許，就先看看餐牌，研究想想今晚想食的蠔款。是夜似乎有不少合時的選擇，問過侍者，她亦有禮地回答及就是夜有供應的蠔種不亢不卑及專業地提供選擇意見。看見菜單上還有銅蠔 Belon OOOO, 雖然未問是夜有否供應，看來下次想吃Belon可以想想這裡。週遭店內的環境偏黑，但亦蠻算有情調的。座位以有軟咕的梳化位居多，是令人坐得舒適的。先來一個Ceasar Salad。這個Ceasar Salad極新鮮，菜葉亦清洗得很乾淨，第一印象已經很好。起初還在猶疑著在兩者價錢一樣的情況下，應該要牛油果蟹肉沙律還是這個 Ceasar, 結果絕無後悔。再來一客Oyster Platter, 5款蠔(各有兩隻)連兩杯Chilean Sauvignon Blanc
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    Casa Fina, 在西班牙及葡文中均是 Fine House 的意思。本來初初與友人興起共晉晚餐念頭時不過想找一所生蠔新鮮有保証的餐廳，因緣際會，在這所 Fine House渡過了一個極滿足及美味的夜晚。


    早一晚訂檯時已感受到接待員的友善有禮態度
    ，亦確認過該店子不收開瓶費，就與友人放心的選定佳釀，一早開瓶透氣，靜待美好的夜晚降臨。

    由於比約定時間早到了少許，就先看看餐牌，研究想想今晚想食的蠔款。是夜似乎有不少合時的選擇，問過侍者，她亦有禮地回答及就是夜有供應的蠔種不亢不卑及專業地提供選擇意見。看見菜單上還有銅蠔 Belon OOOO, 雖然未問是夜有否供應，看來下次想吃Belon可以想想這裡。週遭店內的環境偏黑，但亦蠻算有情調的。座位以有軟咕的梳化位居多，是令人坐得舒適的。

    先來一個Ceasar Salad。這個Ceasar Salad極新鮮，菜葉亦清洗得很乾淨，第一印象已經很好。起初還在猶疑著在兩者價錢一樣的情況下，應該要牛油果蟹肉沙律還是這個 Ceasar, 結果絕無後悔。

    再來一客Oyster Platter, 5款蠔(各有兩隻)連兩杯Chilean Sauvignon Blanc及兩隻 Sea Whelk不過HK$348, 是絕對抵食的。按侍者的專業推介選擇了：Mexican Pacific, Irish Gigas, Fine de Claire, Fine de Special & White Pearl. 其中最愛爽身及帶甜味的 Irish Gigas 及帶濃烈海水味的White Pearl, 像吞下了整個海洋。當中不得不提開蠔手的功夫不俗，蠔內找不到碎殼。

    再來一個店方是日推荐的一個忌廉白菌煮青口。青口煮得全熟，但所有的裙邊都不韌，我和友人都花了一段時間研究為何能夠將煮的時間拿躡得這麼好。

    大家見大廚功力不俗，協議大家再share一客鴨肝，雖然肝內有筋，但整體來說亦算煎得外脆內軟。

    三人共叫了兩款湯。首先我選了店子引以自豪的蠔湯，大廚份量拿躡準確，湯內充滿蠔的鮮味而又不見得有蠔的腥味，湯內還可見到有完整的蠔肉。另外一款是蕃茄魚湯據說香濃味美。

    主菜方面，三人分別要了雜菜炒天使麵，燒牛肉肉眼及燒豬扒。大家異口同聲的說這個燒什菜的Angel Hair像極了炒米粉。反而豬方面就充滿驚喜，這個豬極之好吃，連肥肉部份都是爽口的，伴上荷蘭來的甜蕃茄，一絕。本來Ribeye亦屬美味，可惜珠玉在前，相較下牛沒有那麼突出。

    最後到了甜品環節，大家有感大廚功力不俗，是故最後大家都放開懷抱盡量叫自己喜歡的甜品，最後三人終叫了四個甜品之多，分別是：朱古力心太軟連Vanilla Icecream, Tiramisu, 柚子雪葩及 Creme Brulee. 心太軟做得很出色，蛋糕內的Chocolate Magma是暖身且不太杰身的，很美味。而這個Tiramisu真的令人full of surprise。初初看似平平無奇，但其鬆軟度和香味，是近年來吃過最好的Tiramisu! 柚子Sorbet, 清新且有心思，釀在一個凍橙內。Creme Brulee亦超乎水準。

    整餐飯都是沒有冷場的高潮，是夜十分美滿，是 Enjoy to the last drop，食物及服務，整晚滿足得沒有話說。I am so pleased that I have chosen Casa Fina as my restaurant tonight.
    Oyster Platter
    43 浏览
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    非常好吃的Mussel
    55 浏览
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    煎鴨乾
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    Angel Hair with grilled Vegetables
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    非常好吃的燒豬柳
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    非常不俗的心太軟
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    近年來其中一個最好的Tiramisu
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    Creme Brulee
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    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
    • 推介
      已推介
    • 检举
    2 已推介
      张贴
      评分
      味道
      环境
      服务
      卫生
      抵食
      用餐日期
      2009-06-05
      人均消费
      $700 (晚餐)
      推介美食
      Oyster Platter
      非常好吃的Mussel
      非常好吃的燒豬柳
      非常不俗的心太軟
      近年來其中一個最好的Tiramisu
      Creme Brulee