影片
港铁香港站 C 出口, 步行约8分钟
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电话号码
26331862
开饭介绍
位于大馆内，占地2,000尺，融合19世纪维多利亚式建筑与英式古典设计元素。以西班牙中北部沿海地区的海鲜美馔为主打，让食客彷佛置身于地中海岸边。
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上星期食咗餐日式烧肉，今个星期当然想延续这美味旅程。上网见有人推介中环呢间「1862 Bar De Tapas Y Vino」～餐厅座落于大馆监狱操场旁边，于「1862」年落成嘅域多利监狱 D 仓，内在环境高雅，走欧陆古典风。餐厅主打西班牙中北部沿海地区海鲜菜式，而午市就有套餐供应，包是日餐汤或 1862 沙律，主菜及甜品。今日嘅餐汤系粟米汤，汤身浓滑，粟米甜香。沙律菜调味恰好，选材新鲜，入口酸爽醒胃。烤西冷牛排，芥末、蒜味蛋黄酱和炸洋葱：主菜跟酸种包及炸幼薯条，西冷上桌时已经切开一件件，非常贴心，方便享用。牛排外焦内嫩，肉质扎实有弹性，配面头微甜酥脆嘅炸洋葱同垫底嘅天然酸种包吃，滋味甚佳。伴碟薯条新鲜即炸，热辣辣，脆口又唔油腻。香煎肉眼：肉眼选了 7 成熟，肉色粉嫩，入口软腍富肉香。跟餐有蒜蓉蕃茄多士、俄罗斯沙律及炸甜薯。多士脆卜卜，面层嘅蕃茄粒酸香清爽，甜薯外脆内软，热腾腾吃，超爽！甜品系香脆玉桂条 同 玉桂条雪糕三文治，Churros 炸到超香脆，每条表面都沾满了玉桂糖，配埋啲黑朱古力酱食，劲正。三文治用玉桂饼干夹住冰冻嘅雪糕，入口外脆内滑，非常适合夏天享用。
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今天港岛一日游，其中一个景点系中环大馆，大馆内好多西餐厅，于是选择咗呢一间西班牙餐厅作为我嘅午餐。环境方面:由于天气好热，餐厅冷气非常充足，装修亦保留着以前砖墙风格，很有特色。叫左两个Set lunch 前菜方面，分别系一个甘笋汤以及沙律。沙律配有酸酸甜甜嘅柚子酱，所以很开胃。汤一入口原来系冻饮，味道很清新👍🏻主菜方面烘底芝士蕃茄三文治午餐包含两件，多士松脆，蕃茄配合芝士味道好夹👍🏻烤西冷牛扒排呢个主菜真系好好食呀😋非常推介，牛排成熟到刚刚好，配上口感非常烟靭的面包作底，口感非常丰富。1862西班牙海鲜饭见好多食评都推介呢个海鲜饭，所以都叫咗试吓，果然推介冇错。首先每样海鲜都很新鲜，蚬肉饱满冇沙。而且饭吸收晒海鲜嘅精华，所以好入味。真系大推介呀。甜品（肉桂条雪糕三文治）首先肉桂条好松化，云呢拿味雪糕，亦都同玉桂条好夹。令这个午餐锦上添花🤣另外亦非常欣赏店内的服务员，服务态度亦十分有礼。整个用餐体验感觉很良好👍🏻
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提早庆祝母亲节，带妈咪去位于大馆嘅《1862 BAR DE TAPAS Y VINO》，品尝这个母亲节限定套餐，餐厅环境舒适，灯光昏暗，相当有气氛🌟Mother’s Day Set Menu - $1888/4 pax🌟🍴西班牙冷盘有西班牙黑毛猪火腿、风干牛肉、黑毛猪猪颈肉和蜜糖Manchego cheese，阵阵咸香味，配上脆面包就系最佳食法🍴1862 田园沙律味道清新，清一清味蕾来迎接之后嘅Tapas和主菜🍴烟熏鳀鱼蒜蓉蕃茄多士香脆多士铺满蒜香蕃茄酱，再加上鳀鱼，微酸之间渗出阵阵烟熏香味，味道配搭得宜🍴西班牙青椒西班牙传统地道Tapas，浓浓青椒味带点微苦，一点也不辣🍴黑毛猪火腿球外层炸得香脆，内里包著黑毛猪火腿粒和白汁，啖啖咸香味🍴1862 招牌西班牙海鲜饭传统西班牙海鲜饭源于华伦西亚，1862 就用上大虾、扇贝仔、青口和蚬肉等海鲜材料，份量丰富，而饭底软硬适中且带有一层饭焦，亦系海鲜饭精髓所在🍴1/4 只西班牙乳猪配烧菠萝乳猪皮脆肉嫩，¼只份量也不少，配上酸甜又多汁嘅烧菠萝，平衡了油腻感🍴圣地牙哥杏仁蛋糕啖啖杏仁鸡蛋香味，口感较扎实，配上杏仁奶油酱，甜而不腻🍴雪糕三文治Churros炸至金黄酥脆，面层沾满玉桂糖粉，中间夹著冰冻雪糕，造成三文治模样，冰火感觉，超满足的一份餐后甜品
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Came here to celebrate the birthday of a couple, but the husband didn’t turn up because of having a fight with his wife right before the dinner.The restaurant is located in the historic Tai Kwun in Central. The atmosphere of the location is inviting and ideal for casual dinners.To start, only a few tapas were ordered, which was my style in making orders as I didn’t want to hurry while enjoying our chitchat time.Olive was one of my favourite tapas and there were two to three kinds of olives. The green olive was rich in sour taste while the purple-black olive was less bitter and has a meaty flavour.The savoury flavor of the clams was very intense and was good to go with alcohol.The tortilla was a bit watery when cut opened but the taste was still good. Ample potato cubes were wrapped in the tortilla making it soft and chewy in texture. The deep-fried squid was crispy on the outside and without fishy taste.The salami and baguette were served witout any heat processing, which made them not that appetising to me. The octopus tenacle was tender and juicy. Both the chillie sauce and the green paste brightened up the seafood flavour of the octopus.These small green peppers were fresh and juicy , and simple frying was the best way to enjoy the natural flavors of this pepper.The skin of the roasted pig was very crispy and the meat was also tender despite the outlook of the dish was not attractive at all. The sweet and sour taste of the pineapple satisfactorily balanced the saltiness and greasiness of the pig.As a signature Spanish dish, the paella was loaded with flavours from clams and mussels. However, the dish was likely overcooked leading to drying up of the sauce.The red wine was good according to my friend, however the Mojito was a bit pricey judging from its quality.
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1862 BAR DE TAPAS Y VINO ，它主打西班牙美食，设有室外座位，饮酒氛围佳。叫咗少少小食，非常推介呢个Croquetas Iberico 西班牙橡果黑毛猪火腿炸鲜奶，是西班牙传统美食的代表之一，精选顶级橡果黑毛猪火腿制成。将火腿与奶油和面粉混合成浓稠的馅料，再裹上一层面包屑，经油炸至金黄酥脆。外层的香脆与内里的鲜奶火腿馅形成鲜明对比，每一口都充满了浓郁的火腿香气和奶香，是味蕾的一次奢华之旅。Almejas 西班牙蛤蜊，在白酒、蒜末和橄榄油的混合调味下，好入味，散发出诱人的海洋风味。每一只蛤蜊都饱满多汁，保留了其天然的鲜美。Omelette of Baby Spinach, Eggs & Garlic Espinaca 菠菜薯仔奄列，口感层次丰富，菠菜的清爽以及鸡蛋的柔滑相互交织，几特别。Ojo Bife 牛扒，优质牛肉中最嫩滑的部分，经过精心处理后呈现出完美的纹理和色泽。牛扒在高温下快速煎制，锁住肉汁的同时赋予表面一层诱人的焦糖色。内部保持粉红色泽，质地柔软多汁，入口即化。搭配特制的调味酱汁和新鲜蔬菜，不仅提升了整体风味，还确保了营养均衡。
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