Trattoria Doppio Zero (已結業)

4

4

201 食记

味道

环境

服务

卫生

抵食

|

10825

上环

$201-400

意大利菜酒

147

18

15

Truffled Fried Oyster

6 已推介

IE食神俠侶

等级4

1.7K

69

八月生日包場宴會停不了，繼自己生日，14號朋友在 Raymond'z Kitchen，今日16號晚就來到 Trattoria Doppio Zero，比起早兩天的包場，今夜人馬更多，估計有四、五十人。壽星公曾在英國留學，今晚遠洋來道賀者也不少，找個藉口來港旅行亦正是時節，因此，多了一些不認識的新臉孔。Doppio Zero 是意大利文 double zero 的意思，兩個零又如何？原來"00"是意大利最上乘麵粉的級別，餐廳特別聲名，自己只用 "00" grade 的麵粉打麵，因此， Trattoria Doppio Zero 一直皆以自家手製意麵為叫口。今晚吃到的紅蝦意麵，簡直無懈可擊，松露燒蠔亦非常出色，牛排亦不俗，簡簡單單五道菜，貴精不貴多。周二晚上下著雨又沒有帶傘，習慣拍的門口照省卻了，匆匆走進位於半層地庫的 Trattoria Doppio Zero。裝潢溫暖簡約，只以彩色油畫作裝飾，近大門的木桌梳化位適合八人小局。包場餐桌當然早已佈置，長方形的間格，一方設小方桌梳化椅，另一方騰出位置擺放主人家帶來的美酒。若然未能滿足，餐廳舖尾有酒庫珍藏，大酒吧全程侍候自費雞尾酒。客人進門，

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八月生日包場宴會停不了，繼自己生日，14號朋友在 Raymond'z Kitchen，今日16號晚就來到 Trattoria Doppio Zero，比起早兩天的包場，今夜人馬更多，估計有四、五十人。

壽星公曾在英國留學，今晚遠洋來道賀者也不少，找個藉口來港旅行亦正是時節，因此，多了一些不認識的新臉孔。

Doppio Zero 是意大利文 double zero 的意思，兩個零又如何？原來"00"是意大利最上乘麵粉的級別，餐廳特別聲名，自己只用 "00" grade 的麵粉打麵，因此， Trattoria Doppio Zero 一直皆以自家手製意麵為叫口。

今晚吃到的紅蝦意麵，簡直無懈可擊，松露燒蠔亦非常出色，牛排亦不俗，簡簡單單五道菜，貴精不貴多。

周二晚上下著雨又沒有帶傘，習慣拍的門口照省卻了，匆匆走進位於半層地庫的 Trattoria Doppio Zero。裝潢溫暖簡約，只以彩色油畫作裝飾，近大門的木桌梳化位適合八人小局。

主人家帶來的美酒

包場餐桌當然早已佈置，長方形的間格，一方設小方桌梳化椅，另一方騰出位置擺放主人家帶來的美酒。

若然未能滿足，餐廳舖尾有酒庫珍藏，大酒吧全程侍候自費雞尾酒。

主人家帶來的美酒

飯前酒會小食

客人進門，侍應香檳送上，飯前酒會已經開始，且有小食，風乾火腿、沙拿美腸及麵包備有，自助式供應。

意大利麵包 focaccia 外脆內嫩，夠厚有口感，烤得又香，開場已經取得我心；風乾火腿及沙拿美腸亦不錯，油潤富鹹香，但並無特別之處，稱職的普遍佐酒小吃。

Small Bites
Truffled Fried Oyster

Truffled Fried Oyster

這一道是餐廳的招牌，看上去又的確誘人！它，並非想像中的平凡，相反有著與別不同的層次。

Truffled Fried Oyster

Fried Oyster 是炸蠔，見不到蠔之真身，因為被薄薄的炸漿包著，面頭一團奶白色的醬汁，嗅一下，湧出松露之香，憑外表已知油潤幼滑。

Truffled Fried Oyster

層次不止於此，反過來是全身被忌廉包滿的菠菜蓉。

三重層次，集蠔的豐膄、炸物之香脆、忌廉的滑溜及松露之香於一身，囗中變化，美味有特色。

Appetizers
San Daniele Frittelle

San Daniele Frittelle

香炸芝士球，炸至金黃焦香富光澤，頂端放了少許忌廉，坐在啡色的蜜瓜醬上。

San Daniele Frittelle

芝士球之餡料，由三款芝士混合而成，包括 Ricotto, Mozzarella 及 Peccrino，半溶狀態，近似流心，非常香滑，因此外脆內棉的對比明顯，香軟惹味。

Pasta

Spaghettini -00-

Spaghettini -00-

原來兩個零加個一，真的變成100分。

西班牙紅蝦

先講這只西班牙紅蝦，確是蝦之極品，蝦味濃，肉有彈性，味豐美，這一只，並不特別肥大，但是合規格的體積。

Spaghettini -00-

重點在意麵，全身泛紅，每一角落皆被醬汁包著，可見掛汁力強，入口軟柔有韌性，順滑濕潤，吃得出別於一般；味道豐富，是用了中西糅合方法，調味材料包括XO 醬及 basil 香草汁，怪不得如此滋味！

新鮮打造，上乘麵粉，烹調功夫了能，絕對值得回味。

Main

Grilled USDA Prime Rib Eye

Grilled USDA Prime Rib Eye

除了意麵外，牛是此店的另一拿手菜式，尤其喜用牛骨髓。

Grilled USDA Prime Rib Eye

選材美國肉眼，牛味特別濃，每人份量五大片，估計有8安士，我要求的 medium，粉紅肉嫩外微焦，脂肪豐富亦有些筋，邪惡不止，還要加上了一些牛油及香草，前者增添油潤感，後者富辛香，入口香嫩有嚼勁，是一片好肉。

伴以牛骨髓，烤至焦黃顏色顯得更香，見到粒粒油脂，碰一碰小匙上滿是油份，可惜，就是牛味如何濃、骨髓有助骨骼我也不敢多吃，依乎過膩了，非我杯茶！

Dessert

Tiramisu

Tiramisu Birthday Cake

以 Tiramisu 作為生日蛋糕，簡單刻上字樣，程序上唱唱生日歌少不了。

Tiramisu Birthday Cake

以咖啡杯載著分配，這個意大利芝士餅富奶香，可可味亦香，香滑味美，不過不失。

好一頓包場宴，服務環境地點皆稱職，不妨考慮。

手做意麵，喜出望外，得知原來數月前才轉了老闆，感覺比前進步，值得推介。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2016-08-16

用餐途径

堂食

用餐时段

晚餐

庆祝纪念

生日

推介美食

zia zia~~

等级4

225

1

Trattoria Doppio Zero was recommended to godbro XO by one of his clients, who praised one of its pasta dishes. Knowing that I love pasta, XO asked me to check out the restaurant with him last Monday. I was a bit excited when XO asked me to join him since I've read quite a few reviews on OpenRice praising the pasta dishes at Trattoria Doppio Zero, and how they use the finest Italian flour to make their pasta!Trattoria Doppio Zero is located on the basement level of an office buidling in Sheung

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Trattoria Doppio Zero was recommended to godbro XO by one of his clients, who praised one of its pasta dishes. Knowing that I love pasta, XO asked me to check out the restaurant with him last Monday.

I was a bit excited when XO asked me to join him since I've read quite a few reviews on OpenRice praising the pasta dishes at Trattoria Doppio Zero, and how they use the finest Italian flour to make their pasta!

Trattoria Doppio Zero is located on the basement level of an office buidling in Sheung Wan, and once you walk in, you can see that they have a proper bar area in the front of the restaurant. If you have to wait for a table at the restaurant, you can take a seat in the bar area and have a drink while you're waiting!

The walls of the restaurant have been decorated with colorful paintings.

The restaurant is very spacious, and the tables are not crammed close to each other.

There are a few tables in the back of the restaurant for those who wish to have more privacy.

There's a wine storage area in the back of the restaurant, but I couldn't tell if the temperature and humidity are regulated.

There's a promotion at the restaurant for their new summer drinks, and if you upload a picture of your drink on to Facebook, you can buy one get one free. XO and I both took advantage of the promotion and each ordered a summer cocktail!

Blue Royal: This is definitely a cooling refreshing drink for the summer! The sweetness of the lychee was balanced with the acidity of the lemon and lime. With the sweetness of the lychee, the blue curacao wasn't overpowering the drink, and the drink was really delicious!

The server told us that they use high quality French and Japanese flour to make their bread, so the bread tastes so good that only olive oil is needed as a dip.

As soon as the bread was placed on our table, the beautiful aroma of the bread caught our noses! The bread tasted as good as it smelled, and a quick dip in the olive oil was all it needed!

We decided to start with the signature small bites.

Truffled Fried Oyster

Truffled Fried Oyster: The oyster was lightly battered and quick-fried, so it was crispy on the outside and perfectly plump and juicy on the inside. The black truffle aioli and the creamed spinach added another layer to the flavor profile.

Truffled Fried Oyster

This oyster was a tasty luxurious small bite!

Smoked Duck Liver Ravioli

Smoked Duck Liver Ravioli: The ravioli shell was quite thin and al dente, and it was filled with duck liver and Chinese liver sausage, where the combination was very flavorful.

Smoked Duck Liver Ravioli

The filling would have been very heavy, but the pickled beetroot foam has a light acidity to balance out the heaviness of the filling.

We were trying to choose a salad, and the server recommended that we try their new beetroot salad that's not even on the menu yet!

Beetroot Salad: The salad consisted of three kinds of beetroot, baby spinach, and a yogurt dressing. The raw candy stripe beetroot had a nice crispy texture, the yellow beetroot had its natural fresh flavor enhanced by the sea salt, and the pickled red beetroot had a strong natural sweetness. The yogurt dressing was delightful with the baby spinach and beetroot combination!

After the appetizer courses, we moved on to the two pastas.

Agnolotti: The shell of the agnolotti was just as thin as the ravioli and equally al dente. The short rib and bone marrow filling was absolutely delectable!

The bread crumbs added a nice crunch to the dish!

Spaghettini: This was the pasta dish that was highly recommended by XO's client, and it didn't disappoint at all! The XO sauce gave the pasta a nice heat factor, and usually, I'm not a big fan of fusion dishes, but this was really good!

The highlight of the dish though was the Carabineros red prawn! The server told us that the chef cooks the prawn until it's slightly raw in the middle, which gives it a perfect crunchy texture! This already spooked my interest since chefs always overcook prawns and lobsters in Hong Kong, and this prawn was cooked just the way I like it! I absolutely loved the crunchy texture of the red prawn!

Since XO and I only ordered half portions of the pasta dishes, we decided to split the Pan Roasted Iberico Pork.

Pan Roasted Iberico Pork

Pan Roasted Iberico Pork: As soon as I cut into the pork chop I said to XO, "It's perfectly pink on the inside!" The pork chop was cooked just right, so it was perfectly tender and juicy!

Pan Roasted Iberico Pork

After I took the first bite, the pork chop was so tasty that I immediately asked the server if I could order it to go (I've been bragging to my mom about how tasty Iberico pork chops are, and I promised her that I'd bring one home for her to try!) The server made sure that I could reheat the pork chop properly at home before he would let me order it to go, and the chef even came out to teach me how to reheat the pork chop in the oven!

Pan Roasted Iberico Pork

Not only was the Iberico pork chop delicious, the cannellini beans on the side were just as tasty! They had a silky creamy texture and were seasoned beautifully with the garlic aioli!

A delicious Italian dinner isn't complete without dessert! While XO went for his favorite affogato, I went with a favorite of mine, the tiramisu!

This tiramisu is a fusion of the classic and the new! They follow a classic recipe for the tiramisu and top it with chocolate popping candies!

Tiramisu: The chocolate popping candies tickled my mouth! The tiramisu itself had a light airy texture from the whipped egg whites! It wasn't heavy at all, since this is a classic recipe where the tiramisu isn't weighed down with any cream! The spongy lady fingers layer on the bottom was moist but not soggy and didn't have an overwhelming alcohol flavor!

This tiramisu was the perfect "lift me up" (yes, this is a pun on the actual definition of tiramisu

) after the scrumptious meal!

Trattoria Doppio Zero definitely lives up to its name serving delicious pastas dishes! They serve dishes that have a good balance of authenticity and innovation! I can't wait to return to Trattoria Doppio Zero to try more of their innovations in the future!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2016-06-06

用餐途径

堂食

人均消费

$680 (晚餐)

推介美食

Handsome XO

等级6

1.2K

122

公司其實好多客都好鍾意周圍食，得知XO仔喺OpenRice度都有分享食評，每次見面時都會大談食經。除咗灣仔，佢地最常出沒中、上環區，上個禮拜C君就喺上環一家只用意大利文起名o既「Trattoria Doppio Zero」食過午餐，覺得店子o既XO醬意大利粉菜式極其獨特美味，所以就遊說細佬去試吓。小肥第一時間當然係上網睇吓其他食家o既評語啦，見大多都好正面，今個月閒日去幫襯仲可享夏日八五折優惠喎，所以週一就捉咗意粉迷契妹一齊去食晚飯。位於地牢o既餐廳光線柔和，面積寬廣。接待處旁有個酒吧區，遇上人多要等位時都可以飲番兩杯。白色o既牆身以顏色鮮艷o既油畫裝飾。油畫下擺有三張二人枱。另一邊則為一列半梳化式散座。內廳放有多張合併式o既二至多人四方枱。最後方仲有間落地玻璃窗酒房，地方真係好大。通往洗手間o既通道有小燈擺設，大方得真係好有家o既感覺。入座後，服務生先呈上餐牌，並告知食客逢週一至四晚用餐時，只需於Facebook上載特飲或雞尾酒之相片並標籤餐店，即可享買一送一優惠，似乎仲抵過原先諗住用嗰張八五折優惠券，所以我地就每人叫咗杯雞尾酒飲，一於要買一送一。XO仔點咗杯「Golde

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公司其實好多客都好鍾意周圍食，得知XO仔喺OpenRice度都有分享食評，每次見面時都會大談食經。除咗灣仔，佢地最常出沒中、上環區，上個禮拜C君就喺上環一家只用意大利文起名o既「Trattoria Doppio Zero」食過午餐，覺得店子o既XO醬意大利粉菜式極其獨特美味

，所以就遊說細佬去試吓。

小肥第一時間當然係上網睇吓其他食家o既評語啦，見大多都好正面，今個月閒日去幫襯仲可享夏日八五折優惠喎

，所以週一就捉咗意粉迷契妹一齊去食晚飯。

位於地牢o既餐廳光線柔和，面積寬廣。接待處旁有個酒吧區，遇上人多要等位時都可以飲番兩杯。

白色o既牆身以顏色鮮艷o既油畫裝飾。

油畫下擺有三張二人枱。

另一邊則為一列半梳化式散座。

內廳放有多張合併式o既二至多人四方枱。

最後方仲有間落地玻璃窗酒房，地方真係好大。

通往洗手間o既通道有小燈擺設，大方得真係好有家o既感覺

入座後，服務生先呈上餐牌，並告知食客逢週一至四晚用餐時，只需於Facebook上載特飲或雞尾酒之相片並標籤餐店，即可享買一送一優惠，似乎仲抵過原先諗住用嗰張八五折優惠券，所以我地就每人叫咗杯雞尾酒飲，一於要買一送一。

XO仔點咗杯「Golden Crystal」，其酸甜醒胃o既味道同橙黃o既色澤一樣咁清新怡人

餐牌首頁已道出店名取自意大利麵粉之超幼細度，二人亦好順理成章地主攻以超幼麵粉所搓製而成o既意粉菜式。

點好菜，哥哥仔隨即送上熱烘烘o既麵包，仲介紹麵包係用法國及日本頂級麵粉焗製。麵包果然鬆軟甜美，簡單點上伴碟o既橄欖油食已夠清香。

鎮店招牌小食有二，分別為「松露炸蠔」及「煙鴨胸意大利雲吞」。

契妹兩款食齊，小肥因怕煙燻味，所以冇試到被粉紅色泡泡包圍o既「煙鴨胸意大利雲吞」。

Smoked Duck Liver Ravioli

Smoked Duck Liver Ravioli

Truffled Fried Oyster（$48/隻）：蠔隻只係輕輕炸過，故能造出外皮香脆，蠔心嫩滑，連同頂面o既松露醬及墊底o既菠菜忌廉食更能突出蠔隻o既鮮味，實在滋味無窮

Truffled Fried Oyster

Beetroot Salad（$128）：聽到細佬搵緊沙律食，哥哥仔就提議我地一試餐店即將推出o既紅菜頭三重奏沙律。用黑碟上o既沙律除咗有綠色o既菠菜之外，原來主角紅菜頭合共有三個品種咁多！每種都以不同方法烹調，其中以生食o既花紋紅菜頭片最為薄脆、黃色o既海鹽味紅菜頭最爽同鮮、而經醃過o既紅色紅菜頭則最腍同甜，各有特色，精彩非常。

Agnolotti – Braised Short Rib, Bone Marrow, Pecorino（$148/半份；$208/份）：以孖零號超幼麵粉搓成o既意大利餃子果然不同凡響，皮層厚薄適中，軟腍中帶點煙韌，餡料肉香豐沛得黎一啲都唔溜滯，混入埋碟中香脆鬆化o既麵包糠食又能增添口感，極之細膩

Agnolotti – Braised Short Rib, Bone Marrow, Pecorino

Agnolotti – Braised Short Rib, Bone Marrow, Pecorino

Spaghettini – Carabineros Red Prawn, Cherry Tomato, Homemade Chinese XO Sauce, Basil（$198/半份；$288/份）：此道公司客仔推介o既XO醬意粉可稱得上為傳統與潮流o既結合

，因麵條用上頂級麵粉以傳統方式搓成，調味卻一反傳統地換上自家製o既中式XO醬，並配上大大隻西班牙紅蝦，整個菜式概念已教人驚喜萬分！入口更為一絕，除咗意粉麵條夠哂al dente，隻紅蝦仲好爽脆彈牙，明顯屬高級貨色，加上XO醬香辣惹味，足料過足料

，食完半份先識得後悔冇叫全份黎食。

Spaghettini – Carabineros Red Prawn, Cherry Tomato, Homemade Chinese XO Sauce, Basil（$198/半份）

Pan Roasted Iberico Pork – Braised Cannellini Beans, Garlic Aioli, Salsa Verde（$388）：食咗咁多澱粉質落肚，兩口子決定分多味香煎黑毛豬做主菜。

事實又一次証明除咗人之外，其實豬都不可以貌相架

！黑毛豬扒外型雖看似厚實，但契妹一刀切開已覺其肉質鬆爽，見埋連地獄廚神都會大讚o既完美粉紅色

，嚐到黑豬如何軟嫩多汁又鮮甜，契妹就立即同哥哥仔講話想包一客返屋企俾auntie食。

Pan Roasted Iberico Pork – Braised Cannellini Beans, Garlic Aioli, Salsa Verde

結果外賣訂單就轉交咗比經理哥哥跟進，就連大廚哥哥都走埋出黎教契妹如何處理黑毛豬扒

，態度十分認真。

Pan Roasted Iberico Pork – Braised Cannellini Beans, Garlic Aioli, Salsa Verde

試問一頓完整o既晚餐又點少得甜品環節呢？！

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie（$78）：Affogato食唔少，不過都係第一次以咖啡溝入奶茶雪糕，相信咁港式o既鴛鴦組合應該都係店子獨創o既

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie

甜品真如其名，好似食緊杯凍鴛鴦落肚咁，冰涼香滑，微甜而不苦澀。

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie

環境雅致舒適o既「Trattoria Doppio Zero」除咗食材用料跟麵粉質量一樣幼細，店子內外o既服務生及廚師都極之誠懇。餐店以傳統o既烹調製法，加插咗一啲新派o既思維，用心創造出一系列o既中意混合菜式，成功擦出驚喜火花

，食後確實令人興奮莫名。據悉，店子會不定時加入多款季節菜餚，真期待下次再黎有新菜食

。

(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

2016-06-06

用餐途径

堂食

人均消费

$680 (晚餐)

用餐优惠

優惠券

推介美食

森美 Sammy

等级1

2

0

這天朋友相約到上環 00 意大利餐廳飯局, 這是我第一次到訪梗係要試這裏最馳名的Pasta 同 Grilled USDA Prime Ribeye 頭盤炸天婦羅法國生蠔配黑松露蛋黃醬及菠菜忌廉茸。一口吃下去蠔邊香脆蠔肉的鮮甜，加上黑松露和菠菜茸令蠔味更突出，更多味道層次。頗大的紐西蘭蜆清甜無沙，混埋醬汁一齊，散發陣陣新鮮香味。意粉吃起來煙韌帶清淡。西班牙大紅蝦意大利粉，蝦肉又厚又彈牙，伴入XO醬和00意大利粉，啖啖都充滿煙煙韌韌。登登登登終於來到主菜，是餐廳的Signature Dish，肉眼牛扒配牛骨髓，賣相非常吸引，牛扒肉質鮮嫩，充滿肉汁，外層燒得帶點香，如再加上牛骨髓和蒜蓉牛油同吃，牛肉味更覺濃郁，口感非常好。

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這天朋友相約到上環 00 意大利餐廳飯局, 這是我第一次到訪梗係要試這裏最馳名的Pasta 同 Grilled USDA Prime Ribeye

Truffled Fried Oyster

頭盤炸天婦羅法國生蠔配黑松露蛋黃醬及菠菜忌廉茸。一口吃下去蠔邊香脆蠔肉的鮮甜，加上黑松露和菠菜茸令蠔味更突出，更多味道層次。

New Zealand Wild Clam Linguine

頗大的紐西蘭蜆清甜無沙，混埋醬汁一齊，散發陣陣新鮮香味。意粉吃起來煙韌帶清淡。

Carabineros Scarlet Prawn Spaghetti

西班牙大紅蝦意大利粉，蝦肉又厚又彈牙，伴入XO醬和00意大利粉，啖啖都充滿煙煙韌韌。

Grilled USDA Prime Ribeye

登登登登終於來到主菜，是餐廳的Signature Dish，肉眼牛扒配牛骨髓，賣相非常吸引，牛扒肉質鮮嫩，充滿肉汁，外層燒得帶點香，如再加上牛骨髓和蒜蓉牛油同吃，牛肉味更覺濃郁，口感非常好。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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抵食

用餐日期

2015-11-14

用餐途径

堂食

人均消费

$550 (晚餐)

推介美食

SeaBlue 海藍

等级3

78

3

其實我一直以來，很少去中上環一帶吃飯，因為住在西貢，來這邊實在有點遠，不過近來就有點不同，因為轉了新工作，每天遠行到中環上班，收到朋友相約在 Doppio Zero 吃晚飯，我毫不考慮就答應了。意大利文 Doppio Zero，英文即是 Double Zero，對烹調及製作意大利粉有認識的話，相信就會知道，意指最幼細的 00 號麵粉，製作麵條，質感非常好。顧名思義，餐廳主打是自家製作的意大利粉。以前路過幾次卻未有機會到訪，這次來到，據說餐廳已換了主廚和管理團隊，但我第一次來未能比較。走落地庫，經過門口的酒吧位置就是餐廳，當晚人客不多，地方算頗大，燈光充足得來亦覺悠閒舒適。餐廳盡頭的位置，感覺自成一角，在酒櫃旁邊，氣氛更好，私隱度更高。店員先送來仍然溫熱的麵包，散發著穀麥香氣，令人更覺肚子餓了。還以為有新鮮生蠔作為頭盤，原來驚喜更大。蠔肉以天婦羅方法輕輕炸過，帶脆薄外層，沾上黑松露，令蠔肉的鮮甜味更突出，伴以忌廉菠菜茸，帶來更多味道層次，更能降低油膩感。另一道前菜送上，外貌似足鮮艷的紅蘋果，其實是清甜的紅菜頭泡沫。泡沫底下收藏著鴨肝意大利雲吞，咬落味道似是鴨肝醬與中式潤腸混合，充滿鹹香與

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其實我一直以來，很少去中上環一帶吃飯，因為住在西貢，來這邊實在有點遠，不過近來就有點不同，因為轉了新工作，每天遠行到中環上班，收到朋友相約在 Doppio Zero 吃晚飯，我毫不考慮就答應了。

意大利文 Doppio Zero，英文即是 Double Zero，對烹調及製作意大利粉有認識的話，相信就會知道，意指最幼細的 00 號麵粉，製作麵條，質感非常好。顧名思義，餐廳主打是自家製作的意大利粉。

以前路過幾次卻未有機會到訪，這次來到，據說餐廳已換了主廚和管理團隊，但我第一次來未能比較。走落地庫，經過門口的酒吧位置就是餐廳，當晚人客不多，地方算頗大，燈光充足得來亦覺悠閒舒適。餐廳盡頭的位置，感覺自成一角，在酒櫃旁邊，氣氛更好，私隱度更高。

店員先送來仍然溫熱的麵包，散發著穀麥香氣，令人更覺肚子餓了。

Truffled Fried Oyster

還以為有新鮮生蠔作為頭盤，原來驚喜更大。蠔肉以天婦羅方法輕輕炸過，帶脆薄外層，沾上黑松露，令蠔肉的鮮甜味更突出，伴以忌廉菠菜茸，帶來更多味道層次，更能降低油膩感。

Smoked Duck Liver Ravioli

另一道前菜送上，外貌似足鮮艷的紅蘋果，其實是清甜的紅菜頭泡沫。泡沫底下收藏著鴨肝意大利雲吞，咬落味道似是鴨肝醬與中式潤腸混合，充滿鹹香與油潤感，紅菜頭泡沫令鴨肝的質感吃起來不會太過粉粉的黏口，亦以消甜味降低油膩感，整體感覺的確新奇有趣。

Carabineros Scarlet Prawn Spaghetti

大大隻紅蝦，煎至蝦殼的香氣到處飄散，肉厚彈牙又惹味，非常討人歡喜。意大利粉夠乾身而煙韌，伴入油蝦油與 XO 醬，難怪啖啖都充滿海鮮香味。

New Zealand Wild Clam Linguine

體積頗大的紐西蘭蜆，蜆味有點淡，但勝在清甜無沙，配以豬腹肉吊一吊味也算聰明之舉。不過醬汁不足，意粉吃起來有點單調，而且幾款粉當中，這個的份量相對較少，不太化算。

Classic Bolognese Sauce Tagliatelle

肉醬意粉不少人吃得多，要突圍而出總要弄點新意，這個版本的肉醬意粉，完全沒添加番茄醬，肉味與油香更加突出，有特色，混合全溶化的芝士，黏稠的質感配搭寬條麵同吃可是一流。不過賣相嘛…坦白說，第一眼看起來不是像嘔吐物…就是像寵物糧食罐頭…可以稍為修飾會更好吧。

Brown Crab Chitarra

麵包蟹肉、蟹膏和蟹籽製成濃郁的醬汁，配搭厚身彈牙富嚼勁的麵條，個個都讚不絕口…但對蟹敏感的我只能遠觀了…很可惜呢！

Braised Short Rib Bone Marrow Agnolotti

吃過無數次小雲吞，用牛骨髓做內餡的還是首次品嚐到。雲吞皮比預期中薄，但口感仍然煙韌。咬落牛味不重，就是滿口油香，加入質感厚重的羊奶芝士，味道濃郁帶點微酸，滋味得來完全不覺膩。

Grilled USDA Prime Ribeye (10oz)

終於來到主菜，是餐廳重頭戲，肉眼牛扒配燒牛骨髓，光看相片都看得出，牛扒肉質鮮嫩非常，充滿肉汁，外層燒得帶有焦香，配搭香草及蒜蓉牛油同吃，牛肉味更覺濃郁，非常非常出色。但牛骨髓的味道卻比預期中淡而無味，滿口油份卻不覺牛香，入口感覺有點單調，若有所失。試過沾上點香草蒜蓉牛油同吃，已略有改善，也許，只需再加點海鹽就可以補救這點。心裡其實不禁想念之前吃過那份伴有蘑菇碎與炸蒜片的燒牛骨髓，實在香到不行…

Yin Yang Affogato

來到甜品時間，這份鴛鴦 Affogato 揉合中西式材料，用幼滑清香的奶茶雪糕，淋上濃郁的濃縮咖啡，配搭香脆的花生醬曲奇，一款甜品中帶來不同的質感與味道，總算有特色，但個人覺得未算驚喜。

看似平平無奇的 Tiramisu，表層灑上爆炸糖，啖啖刺激著味蕾，亦有新意。不過整體質感結實乾身了點，粉亦有點多，未能討我歡心。

Sweet Corn & Vanilla Pudding

倒是被這道甜品散發著香氣深深吸引著，想了好一會，方想到是烘粟米片的香氣。底層是帶有雲呢嗱香的焦糖燉蛋，質感幼滑，蛋味濃郁，舀起來看見內有粟米粒，有趣。配搭醇厚粟米味雪糕，亦是非常有新意，又清甜而不膩，向來愛吃粟米的我，當然大愛！

Doppio Zero 以多樣新奇的菜色，在食材配搭上稍為變化又不失傳統，一洗坊間對於意大利菜只有薄餅和常見幾種意粉的沉悶感，又能保持好吃水準，價錢略為有點不捨得…但最重要是算值得。

(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

2015-10-13

用餐途径

堂食

人均消费

$400 (晚餐)

用餐优惠

試食活動

推介美食

Emptyplates Gang

等级3

52

17

Italian, Michelin, CelebrationRecommended Dishes: Truffled Fried Oysters, Chitarra, Ying Yang AffogatoEmptyplates score 評分: 9/10 plates emptied!Rated this 9 Emptyplates as Doppio Zero is one of my favorite restaurants in town for modern Italian cuisine. Been here a couple of times with friends for celebration and casual dining occasions, Doppio Zero never fails me for what is offered - consistent quality of appetizer & pasta and indulging desserts. The uniqueness of pasta and Italian dishes are

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Italian, Michelin, Celebration
Recommended Dishes: Truffled Fried Oysters, Chitarra, Ying Yang Affogato
Emptyplates score 評分: 9/10 plates emptied!

[Written by Carly]
Rated this 9 Emptyplates as Doppio Zero is one of my favorite restaurants in town for modern Italian cuisine. Been here a couple of times with friends for celebration and casual dining occasions, Doppio Zero never fails me for what is offered - consistent quality of appetizer & pasta and indulging desserts. The uniqueness of pasta and Italian dishes are highly recommended for anyone who is a pasta lover. The service is welcoming and the environment is relaxing. Great for any cozy gatherings or celebrations, or simply you feel like rich pasta for the night. Doppio Zero stands for “double zero” in Italian and is the finest grade of flour made in Italy. Rest assured that the pasta here is made by good hands. Okay, enough with the intro. Let’s start with the appetizers.

Truffled Fried Oyster

Truffled Fried Oysters – Unbeatable oysters! I would order these every time. The oysters are deep fried yet not oily at all, the texture is still creamy. Truffle sauce was amazing with the rich taste lingering around and complementing the creamy texture of the oysters. The dish is balanced with the spinach cream sauce to add that extra flavor to the unbeatable appetizer that wows your taste buds. I was scrapping the cream spinach sauce with bread in order to get every bit of it!

Prime Beef Carpaccio – Not the best I had so far. The best Beef Carpaccio in town is offered at Harlan Gold. The sea urchin offered on top of the Carpaccio was not to the best combination in terms of flavor but did add an extra dimension of texture to the whole dish.
Fried Prosciutto Balls – Tapas-like dish. The combination of ricotta, mozzarella, pecorino was not as creamy and rich as expected but the dipping sauce of honey melon dew sauce was surprisingly good and flavorful.

Burrata – One of the restaurant’s recommended dishes for a reason. Combined with eggplant jam, picked red onion, arugula, and 15 year aged balsamic vinegar. The eggplant jam highlighted the dish with its unique sweetness that tastes different from regular sugar sweetness; you can briefly taste the eggplant flavor which unexpectedly blends with the slightly elastic and chewy cheese.

Beetroot Ravioli – Not as impressed as other dishes in terms of flavor yet admired the chef’s bold choice of using beetroot as the filling for ravioli. It is definitely difficult to cook beetroot into a smoothened texture. The filling tasted like Chinese hawthorn（山渣）which was definitely not a personal fav. Not a big fan of this but vegetarians will be interested in trying this for sure.

Tagliatelle – The savory and ham flavor of the pasta was optimal. Given the unique texture of chewiness of the pasta itself, this seems to be a common dish as it offers the classic Bolognese sauce and parmigiano cheese. I love the whole combination as the pasta was a bit softer than Chitarra yet utterly classic and delicious in its own way.
Spagehetti Neri –Baby Cuttlefish/ Thai Chilies/Scallion/Tomato. If you are a seafood lover, this pasta is worth a try. I was surprised by how the baby cuttlefish blends well with the slightly spicy flavor of thai chilies.

Ricotta Gnocchi – The gnocchi was not bad, chewy not too crumble. I was fairly satisfied with the red wine braised beef cheeks and salted duck egg as the beef cheeks were so tender and rich in flavor.

Chitarra – I am a sea urchin fan and this absolutely killed my cravings! Doppio Zero brings modern pasta dishes to a next level with its creativity, uniqueness, and evolutional ambition. The sea urchin sauce was creamy and rich, pasta texture was slightly too chewy and hard yet I wouldn’t complain for crab roe on top which makes the dish dimensional.
The time that I’ve been looking forward to! Dessert! *nomnomnom* Doppio Zero used to have the BEST CHOCOLATE SUNDAE in town but then they modify their dessert menu from time to time and it’s no longer offered. I am going to demand this to come back!

Ying Yang Affogato

Ying Yang Affogato – Milk Tea Gelato/Espresso Shot/Peanut Butter Cookie. Milk tea gelato was creamy and not too sweet. One of my regular desserts on my list if I visit Doppio Zero. The peanut butter was a bit soft and could be crunchier yet nonetheless, one of the best in town.

Olive Oil Gelato Float – Salted Caramel Cookie Bar/Whipped Cream/Lambrusco Sparkling Red Wine. The wine combined with olive oil gelato was a bit heavy and the wine was a bit too strong for the gelato. I had to taste a few spoons before realizing the light olive oil taste to it. The cookie bar was awesome though, sweet & a bit salty – all you need.
Assorted Gelati – Ginger, Oolong tea, Olive oil. Oolong was the most refreshing and my favourite as it was a fusion of Chinese tea and western dessert. You can end your night with a light note with three small mini gelatos.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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$350 (晚餐)

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