Castellana Restaurant

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The last time we visited this Italian restaurant was 2021, where it was still located in Causeway Bay. It has now moved to Duddell’s Street in Central, continue to offer Piedmont cuisine prepared by Chef Romeo Morelli. Today, we return here, aiming to enjoy the seasonal white truffle together with the authentic Italian food and hospitality.The décor here is chic, with a luxury premium vibe, using plenty of wood, marble, and brass in the design. We are seated at the window side of the rectangular dining area, looking out to Duddell’s Street below. In between tables there is a drape to separate for better privacy while not creating the constraints of a ‘small room’ with solid partitions.We decide to go for the 4-course Alba White Truffle Menu ($3,180). The Amuse Bouche includes a Foie Gras stuffed with Veal, as well as Lardo Roll with Foie Gras. While the first one is creamy rich and delicious, the lardo is my pick, with the thinly sliced pork fat translucent, and with the foie gras inside it is surprisingly not feeling fatty or heavy. A nice starter.When the team brings us the white truffle it draws a big gasp of wonder, as it is frankly probably the largest piece served to us, weighing 905g. However, the staff says that last year the restaurant had an even bigger piece, weighing over 1kg. The fragrance can be smelled at a distance, bringing us high anticipation for the coming dishes.The first course is Uovo e funghi. Using yellow eggs from Piedmont, the chef has poached them perfectly, with the yolk still runny. Paired with some Chanterelle, with some dried porcini sprinkled on the egg to add extra flavours, while the stem of the mushroom is made into a sauce to add to the egg. Finally, the prized Alba white truffle is shaved generously on top. The delicate taste of the egg helps to highlight the great aromas of the truffle, complemented well with the other two mushrooms. Very good.For the second course, there are a choice of Ravioli al faraona e Castelmagno, or Tajarin, faraona e burro. I have picked the ravioli while my wife has opted for tajarin. The homemade ravioli has a nice al dente texture, with one type stuffed with pulled guinea fowl meat and the other with DOP Castelmagno 24 months, a type of Piedmont cheese with a nice taste through the ageing process. Simply cooked with butter, the ravioli has also plenty of shaved Alba white truffle on top, delicious and rich in flavours. Very good.The other pasta is the homemade ‘tajarin’ pasta, a type of classic pasta from Piedmont that looks like spaghetti but thin like capellini, made of egg dough with a mix of semolina and flour. The pasta has a butter emulsion, with also guinea fowl, and abundant of Alba white truffle shaved on top. Comparatively this one is less heavy than the ravioli, with the pasta also very nicely done, of equally al dente texture. Both are very good.For the third course we both opted for Astice blu, zabaione salato e funghi (additional $680 each). The Brittany blue lobster has a sweet taste, and while it is smaller than the more common Boston or Australia varieties, it is more flavourful. On the bottom is zabaione, a type of custard made from egg yolk and Marsala. With a mushroom sauce poured on top, and finishing with the shaved Alba white truffle, the combination of the umami from the lobster and the savoury from the mushroom sauce, plus the fragrance of the truffle presents a wonderful orchestra of enjoyment. Excellent.The fourth and final course is Panna cotta e nocciola gentile Re Langhe. On the panna cotta there are some hazelnut pieces, with a hazelnut sauce and also some gold flakes to elevate the presentation, before adding the shaved Alba white truffle on top. It is just right on sweetness level, pleasant on the palate, and form an interesting combination with earthy truffle note. Very good.Service is very good, with the staff friendly and engaging. An interesting thing is that the chef’s wife is also working in the restaurant, and they now offer special vacation package in Piedmont. The bill on the night is $8,779. Not cheap but consider we have white truffle in all dishes it is to be expected. A nice dinner overall and prompts me to wonder how great it will be to visit their hotel and restaurant in Saluzzo, in the truffle season next year. Hope this will come true. 继续阅读

Their restaurant has weekend deals which is from every Thursday to Friday and all you have to do is mention weekend deals in your booking to enjoy their weekend deal menu, which includes their iconic Artichoke. Every month there may be some slight changes to the menu so ask the restaurant first.Their light fluffy butter was so amazing I had to refill for more bread to enjoy all of it.The bell peppers were sweet, almost like a fruit. Together with the savory flavors of the anchovies mixed with the olive oil was such a lovely dish to start of with.Their signature artichoke was just like art. It was fried to give a crispy exterior, while remaining tender inside. It totally matched the creamy The Bagna Cauda sauce and the amount of sauce they prepared was just right.The risotto, despite all the sauce, remained al dente till the very last bite. Their one year old carnaroli risotto may have been the key. The gold flakes further appealed to its appearance and the manager even said the saffron was good for our cardiovascular health. Hope it off sets the butter I had prevoiusly.The trout was beautifully prepared in 2 ways and the orange in the sauce made the dish that more appetizing.The dessert was just as stunning. Besides being delicately prepared, the sauce inside was something I rarely heard of - orange blossom. It tasted like  light honey with a hint of floral, elevating the dessert further without overpowering it.Looking forward to trying their items. Maybe their lunch menu next time. 继续阅读

google纲评高分，但其实觉得绝对不值。 食物味道欠层次。 最好吃的应该是义大利饭，但也不感动！ 但中午不能单点，吃了套餐，吃了一堆味道非常一般的食物，失望的是主菜和甜点连意大利Tiramisu，一个简单到我也会做的Tiramisu 都无法做好其实是非常失败。 牛面煮过头，一盘鱼煮得刚刚好。 另一盘鱼煮过头！ 而且又太淡了。 头盘却是太咸，面包没有什么特别,配的牛油太淡。 总括来说觉得水准不稳定。 性价比不高，觉得旁边几间的西餐厅味道比他好。 难怪人不多。 任何时间都很容易订台。 继续阅读

有朋友介绍、中环雪厂街有一间装修雅致、静中带旺、如果坐车嚟非常方便的意大利餐厅、地点喺雪厂街附近、邻近几个领事办事处、餐厅入边华润共处、气氛融洽、装修亦都非常有心思、中午时段由侍酒师介绍意大利红酒、食品选择咗三道菜菜单、分别系 Artichoke, Poached Egg, Home made signature Pasta, One year aged Carnaroli Risotto, Trout 及 Ox Tongue食物及服务水准都系一流、轻松愉快的一个中午 继续阅读

朋友生日想同佢食啲好嘢，见呢间Fine dining几多人推荐，就决左咗过嚟食🤣装修真系好高雅✨ staff嘅服务都好到位、贴心，未食嘢已经获得愉快嘅心情😚我哋拣嘅set首先会送上两块现切的面包，面包皮好脆，中间又好软熟，搭配打成忌廉状嘅牛油一齐食🤤已经好想encoreRiver Prawn TartareAmalfi lemon, Morel mushroom卖相好的骰小巧，河虾好Creamy，同柠檬汁一齐食好freshArtichokeBagna cauda sauce成朵花咁好靓🤣外层嘅菜蓟好酥脆，搭配香浓嘅酱汁，酸酸咸咸咁样几特别Fugilloni GentilePiedmontese gorgonzola, Périgord black truffle是日mvp🤩最钟意呢个黑松露芝士螺丝粉，芝士好浓郁，同法国黑松露片简直系绝配Chef's Signature Guinea Fowl Served in two ways-Slow cooked breast, eggplant-Wing Croquette, legs, orange, peas睇到啱啱烟熏完嘅鸡胸肉真系流晒口水，肉质嫩滑，不错👍🏻仲有好似车厘子造型嘅烟熏鱼蓉都好特别🤣有微微嘅咸辣味Friuli Venezia Giuliawith moka soil, coffee, Marscapone and homemade cocoa biscuit同平时食嘅tiramisu唔同，上面系一块好脆嘅饼，可以先敲碎再同下面啲cream一齐食😋几好味 继续阅读