影片
港铁铜锣湾站 F1 出口, 步行约4分钟
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电话号码
31885028
开饭介绍
餐厅的菜式全部由意大利北部、邻近瑞士边界的《米芝莲》二星餐厅「Piccolo Lago」主厨打造，带来意大利北部的优质食材及烹调风味。菜肴造型精致，口味独特。提供三款套餐，各分别可选择4道菜或7道菜。
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营业时间
星期一至六
11:45 - 15:00
18:00 - 22:30
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
食家推介
Awfully Small food portion for lunch. Even a lady would still feel not full after the meal. The stewed Lamb is v v dry; have feedback to the waiter. But no one cares. Service is just so so as we have waited for quite sometime for food. Not good for lunch in you still have to return to the office. Will not go back for a second time.
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༊*·˚ 𝗖𝗮𝘂𝘀𝗲𝘄𝗮𝘆 𝗕𝗮𝘆, 𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮𝗻𝗮 @castellanahk ˚ ༘♡ ⋆｡˚有朋友推荐由意大利二星米芝莲名厨主理嘅 @castellanahk lunch set抵食，即刻book位试吓先！餐厅环境风格雅致，都坐得几舒服，仲有啲被酒柜分隔嘅位置，私隐度较高。𝐋𝐮𝐧𝐜𝐡 - 𝟒 𝐜𝐨𝐮𝐫𝐬𝐞 𝐰𝐢𝐭𝐡 𝐝𝐞𝐬𝐬𝐞𝐫𝐭 $𝟒𝟖𝟎感觉上四道菜先够饱(❍ᴥ❍ʋ)而且仲可以试多一款主菜食，推荐大家食四道菜。顺带一题，Sourdough餐包好好食，烘到外皮香脆，质感棉密，味道酸酸地同时带啖淡麦香，赞تღ 𝒵𝓊𝓅𝓅𝒶 𝒹𝒾 𝓅𝒶𝓉𝒶𝓉𝑒, 𝓅𝑜𝓈𝓈𝑜 • 𝗣𝗼𝘁𝗮𝘁𝗼 𝗰𝗿𝗲𝗮𝗺, 𝗯𝘂𝗿𝗻𝗲𝗱 𝗹𝗲𝗲𝗸 𝗽𝗼𝘄𝗱𝗲𝗿非常浓郁嘅韭葱薯仔汤，质感杰杰地，有啲leek嘅after taste，饮到尾都几饱肚下🤣╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟳.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴/𝟭𝟬ღ 𝒞𝒶𝓇𝒷𝑜𝓃𝒶𝓇𝒶 𝒶𝓊 𝓀𝑜𝓆𝓊𝑒 • 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝘁𝗮𝗴𝗹𝗶𝗼𝗹𝗶𝗻𝗶, “𝗮𝘂 𝗸𝗼𝗾𝘂𝗲” 𝗰𝗮𝗿𝗯𝗼𝗻𝗮𝗿𝗮系我最期待嘅Carbonara♥︎果然冇令我失望～上桌时，店员会倒入芝士蛋黄酱，再加少少gin香，配埋火腿脆片，整体香而不腻！意粉口感al dente，质感挂汁一流！唯一小缺点系食到尾有少少咸同埋份量多啲就好啦🥺╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟴.𝟮/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴.𝟱/𝟭𝟬ღ 𝒫𝑒𝓈𝒸𝑒 𝓅𝒾𝒶𝓉𝓉𝑜 • 𝗙𝗹𝗼𝘂𝗻𝗱𝗲𝗿 𝗳𝗶𝘀𝗵 𝗮𝗻𝗱 𝘀𝗮𝗹𝘀𝗶𝗳𝘆鱼肉肉质唔错，好滑。但可惜味道欠缺鲜香，比较普通嘅一度主菜🙊～╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟲.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟲.𝟱/𝟭𝟬ღ 𝒞𝑜𝓈𝓉𝒶 𝒹𝒾 𝓂𝒶𝓃𝓏𝑜 𝒶 𝒸𝑜𝓉𝓉𝓊𝓇𝒶 𝓁𝑒𝓃𝓉𝒶 𝑒 𝒸𝓇𝑒𝓂𝒶 𝒹𝒾 𝒻𝑜𝓇𝓂𝒶𝑔𝑔𝒾𝑜 𝒞𝑜𝓂𝓉é • 𝗨𝘀𝗱𝗮 𝗽𝗿𝗶𝗺𝗲 𝗯𝗿𝗮𝗶𝘀𝗲𝗱 𝘀𝗵𝗼𝗿𝘁 𝗿𝗶𝗯𝘀 𝗮𝗻𝗱 𝗮𝗴𝗲𝗱 𝗖𝗼𝗺𝘁é 𝗰𝗵𝗲𝗲𝘀𝗲 𝗳𝗼𝗮𝗺有惊喜😳炖牛肋骨好腍好香！配埋芝士一齐食，整体配搭好好食，推荐ʕ•ᴥ•ʔ╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟴.𝟱/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴.𝟱/𝟭𝟬ღ 𝒫𝑒𝓇𝒶 𝒶𝓁 𝒷𝒶𝓇𝑜𝓁𝑜 𝑒 𝑔𝑒𝓁𝒶𝓉𝑜 𝒶𝓁𝓁𝒶 𝓋𝒶𝓃𝒾𝑔𝓁𝒾𝒶𝒫𝑒𝒶𝓇 𝒾𝓃 𝒷𝒶𝓇𝑜𝓁𝑜 𝓌𝒾𝓃𝑒 𝒶𝓃𝒹 𝓋𝒶𝓃𝒾𝓁𝓁𝒶 𝒾𝒸𝑒 𝒸𝓇𝑒𝒶𝓂 • 𝗣𝗲𝗮𝗿 𝗶𝗻 𝗯𝗮𝗿𝗼𝗹𝗼 𝘄𝗶𝗻𝗲 𝗮𝗻𝗱 𝘃𝗮𝗻𝗶𝗹𝗹𝗮 𝗶𝗰𝗲 𝗰𝗿𝗲𝗮𝗺云呢拿雪糕配上一片片大少少红酒香嘅梨，解腻一流～╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟳.𝟮/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟳/𝟭𝟬ღ 𝒯𝒾𝓇𝒶𝓂𝒾𝓈𝓊 • 𝗧𝗶𝗿𝗮𝗺𝗶𝘀𝘂非常普通嘅tiramisu，会prefer云呢拿雪糕多啲😣╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟲.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟲.𝟱/𝟭𝟬𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮𝗻𝗮 @castellanahk✵ 𝒍𝒐𝒄𝒂𝒕𝒊𝒐𝒏 • 𝒆𝒏𝒗𝒊𝒓𝒐𝒏𝒎𝒆𝒏𝒕 𝟴/𝟭𝟬╰┈➤ 📍#BELLYwongs_causeway✵ 𝒄𝒖𝒊𝒔𝒊𝒏𝒆 • 𝒇𝒐𝒐𝒅 𝟳.𝟴/𝟭𝟬╰┈➤ #BELLYwongs_italian #BELLYwongs_pasta✵ 𝒑𝒓𝒊𝒄𝒆 𝒓𝒂𝒏𝒈𝒆 • 𝒂𝒇𝒇𝒐𝒓𝒅𝒂𝒃𝒊𝒍𝒊𝒕𝒚 𝟳.𝟮/𝟭𝟬╰┈➤ #BELLYwongs_highclass • $𝟱𝟯𝟬/𝗽𝗽✵ 𝒔𝒆𝒓𝒗𝒊𝒄𝒆 𝟳.𝟴/𝟭𝟬✵ 𝒓𝒆𝒗𝒊𝒔𝒊𝒕 ᴍᴀʏʙᴇ
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年纪大，食嘢唔想嘥quota! 唔系讲一定要食贵野靓野，而系讲因为有limit, 唔想食完觉得肚皮唔抵，最紧要系值唔值得同埋好唔好味呢度自己整Sourdough, yellow tail 他他、鹌鹑焗批，Ravioli, 和牛，喜之次都系好好食之选.Barolo 就永远都咁易入口走高级路线但系服务系舒服既，唔会扮到高不可攀，永远系对的时候过来服务。价钱系偏贵不过又値得既。👍🏻👍🏻夜晚外藉厨师会出嚟同每一台问好打招呼，waiter waitress 见你起身走就帮定你襟笠，服务好好！
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Castellana is a restaurant specializing in
Piedmont cuisine.Piedmont, a region in northwest Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for wines such as Barolo and cuisine with rich flavors.Went when it first opened and wasn’t impressed.Returned to try the new menu by new chef. Chef Fabiano hails from Asti, Piedmont. We went for his “JOURNEY AROUND THE WORLD SPRING EDITION” tasting menu (6 courses for HKD 1480).Here’s what we had. Amuse bouche: toasted brioche with tonnato sauce (made with tuna, anchovies and capers). Yummy.Sour dough. Excellent. Wanted to finish all but really needed to save tummy space. Cheviche with a Mediterranean twist in lemon and lime dressing, which chef created in memory of his holiday in Peru.Contemporary minestrone. The base was tomato water (ie distilled tomato essence). Italian Datterino tomatoes (small and extremely sweet) were used. 4 types of seafood (including prawns and baby octopus) and 9 types of vegetables were used. Seemingly simple dish but a lot of work and effort in the making. Loved it.Homemade puff pastry filled with quail, onion, cardoncelli mushrooms and cream cheese. Surrounded by a ring of shredded truffle. Very good.Datterino tomato and seafood broth, served with homemade crackers. Tasted a bit too fishy for me.Ravioli with smoked duck meat, Parmesan cheese, truffle and aubergine. Perfectly balanced with the sweet and sour pomegranate sauce. Richly fine.Tagliolini made with espresso and hazelnut. Chef’s signature. Creative. Perfectly al dente.Kinki fish with lemon and saffron sauce.Wagyu beef from Omi, Japan served with fermented grape sauce.Dessert: pear cooked in vermouth with chocolate IceCream. Compared to the rest of our meal, this was probably the most underwhelming course of the night. In summary: excited by Chef Fabiano’s talent, creativity and attention to detail. Will def return to try other dishes when the menu changes. Must try.
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好耐无食fine dining，趁住今日系特别日子就预先订好枱黎食返餐好既。Castellana系一间意大利餐厅，星期六午餐有3道菜同4道菜，价钱系$380同$480，另加一。3道菜系头盘，主菜或意粉，同甜品。4道菜系多一道主菜或意粉。多一道主菜或意粉只系加$100又好似唔贵，于是我哋每人叫一个4道菜午餐。不过睇真啲其实好多菜式都要加钱，当中好多要加钱都系松露菜式。面包篮得一款sour dough，唔似得其他意大利餐厅咁有面包条，薄脆等等。而且跟面包居然系牛油，而唔系通常意大利餐厅提供嘅橄榄油同黑醋。不过面包系热辣辣上枱，同埋块皮劲脆而个馅非常松软，系新鲜好食嘅。牛油挤得好靓，食落非常之香滑邪恶。不过我哋都叫左黑醋，甜甜哋配面包芯非常好食。食完服务员冇主动问要唔要添面包，要自己再叫。Potato cream, burned leek powder头盘3选1，另外两个菜式都要加钱，于是大家都拣左呢款。原来呢个系薯仔忌廉汤，上面加左少少Extra初榨橄榄油同烧大葱粉。个汤好滑，份量唔少，味道都正常，不过完全冇特别，非常普通。意粉3选1，我哋拣左两个唔洗加钱嘅意粉。Ravioli, black cod and date tomato意大利云吞一客3只，入面真系食到有咸香鱼味，同好似有少少粉状馅，云吞皮系正常。配有3个半粒车厘茄。最后上面洒上少少香草。有肉嘅意大利云吞我比较少食，呢碟意粉算可以。虽然冇汁，都唔会太干。Homemade tagliolini, au koque carbonara呢个原来系signature dish。自家制tagliolini摆得靓靓仔仔，份量大概有两大啖，上面有两块薄脆烟肉片，服务员建议可整碎之后食。上完枱之后服务员先喺你面前倒蛋黄酱落去。个汁有劲浓嘅蛋黄酱味，我捞好先连意粉一齐食，啖啖都有超多汁，好邪恶，可惜意粉质地唔够al dente，腍左啲，食唔到意粉应有嘅质感。主菜3选1，我哋都系拣左两款唔洗加钱嘅。Flounder fish and salsify比目鱼鱼柳一块，下面垫有西餐少见嘅白菜苗几条，伴碟用Horseradish sauce挤得好靓嘅几点，上面再加上可爱小花瓣点缀。块鱼柳系滑嘅又冇骨，不过冇乜鱼味，非常之普通。Usda prime braised short ribs and aged Comte cheese foamShort ribs一客两片，餐厅用左澳洲和牛，经过长时间慢煮，所以劲腍，用刀一切就切得开，食落入口即化，而且牛味又浓，呢个牛就似返啲样。上面加左烧汁同芝士汁，再洒上食用干花。个芝士汁劲滑又带浓浓芝士味，令牛肉食落更滑。呢个主菜好食好多。强烈建议舍鱼取牛。甜品都系3选1，虽然餐牌冇写Tiramisu，不过原来都可以拣。芝士拼盘就要加钱。Tiramisu 自家制Tiramisu分3层，下底系手指饼同expresso，中层系mascarphone芝士，上层系朱古力粉。Tiramisu好易用羹切开，食落非常湿润，mascarphone芝士好滑溜，味道主要系芝士再带咖啡味，上面加左块薄荷叶。呢道甜品可以，不过冇特别。个人觉得早几日喺另一间意大利餐厅嘅Tiramisu更为出色。Pear in barolo wine and vanilla ice cream呢道甜品系酒浸梨片砌成花形，卖相颜色都好靓，伴有云呢拿雪糕球大大球，下面垫有饼碎。梨片爽脆冇酒味。雪糕味道可以质感滑溜，系合格嘅。个餐冇包咖啡茶或petite fours。菜式份量轻盈，不过本身唔太饿，所以有食面包都够饱。食物质素就唔系话好特别，大部份都系普普通通。服务就好接近米芝莲餐厅，服务员上每一道菜都会向你介绍吓，又会不断帮你清理枱上嘅面包碎，走嘅时候会帮你㩒𫟷同送你走，好窝心。餐厅入面有9张枱，一边有窗外街境，不过室内装修都唔差。今餐都近乎系最低消费，以呢个价钱作为一餐庆祝午餐都算系咁，不过要加钱升级其他菜式条数就襟计啲。
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