影片
港铁上环站 E1 出口, 步行约5分钟
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开饭介绍
餐厅由米芝莲二星名厨Philippe Leveille开设，意大利文l'altro意为「the other」，就是旨在提供另类选择，为食客带来不一样的体验。法籍行政总厨Leveille擅长揉合法式烹调技巧于传统地道意式佳肴，供应他形容为「大胆进取(Greedy)、以牛油烹调(Buttered)、慷慨(Generous)及不假思索(Never Brainy)」的意菜。
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特色
浪漫情调
营业时间
星期一至六
12:00 - 14:30
18:30 - 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
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This was one of the best meals we have had recently in Hong Kong. The service was exceptional and personal. The food was well presented and flavorful. The restaurant is well designed and comfortable.
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咁高档嘅意大利餐厅，我有D不好意思攞部iPhone 出来映食物相，所以我今次没有相片分享，只可用文字来形容。这餐厅系好宁静（因不太多客）高格调，好适合静静地倾计、品尝优质美食的地方。我朋友叫左支香槟，跟著我看看Menu， 系写密密麻麻嘅意大利文及英文，好似英文小说咁麻，你望落已无心机看下去，只好请waiter 介绍，他求其讲一两句便算，问一句答一句，结果我便求其叫左个龙虾海鲜汤（$298），及main dish（$428） 叫左唔知什么什鱼。先来一些 面包仔、全部都不热的，好似唔新鲜咁，连我咁钟意食面包的人，食左一口便不想吃了。Appetizer 系好鯹的鱼仔，唔好食。我叫的main dish 个presentation 系几靓嘅，好大只碟，只有中间圆心位可装食物（好似细日本碗圆用咁大），放左薯蓉及粒粒类似雪鱼嘅鱼，最重要系加左几片黑松露，好香，但无味，D鱼都好滑。我朋友叫左capaccino 汤，用个咖啡杯黎装，都几得意。及rissoto,见到她的食相，无乜特别，无表示，好食程度可想而知。因今餐是朋友请的、今晚价钱都不平，及先前食嘅嘢又不吸引、无特别，咁钟意食甜品的我，也不愿意再叫了😔价钱、食物、服务态度有进步嘅空间😏
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这间是表妹吃了多年意大利餐厅，由于餐厅此期做黒松露fine dinner, 所以诚邀我一起去品尝！本人第一次品赏黑松露，有㸃期待！首先有4款小㸃/前菜，三文鱼子紫薯挞，芝士包和Parmaham roll, hot cocktail ( 忙了它的材质，但味道不错）除芝士包外，其余味道都ok!第一道菜是生带子片，黒松露配亜枝竹汁，第一次真正吃松露，但觉得吃新鲜松露好似没有像吃一樽一樽松露酱那么香😅但颇清新！第二道菜是slow cook egg ，配鸡汤和䅇子酱，蛋面用黑松露粒冚著，味道一般般，因蛋黄是全流汁，鸡汤不够热和松露粒太多较硬！第三道菜是意式云呑，又是将新鲜松露在你面前放在菜上面！吃完已经饱了！到主菜是黄猄，我真有D惊，本人并不爱吃，但也把它完成（其实生的部分是没吃，因怕血淋淋）待应说黄猄不可太熟，否则㑹un!最后是雪糕和甜点，雪糕又有松露出塲，果然是松露宴，绝不稀塲！还有可自由添加非常浓厚朱古力酱！由于巳饱到顶㸃，其他精致甜点没法品尝！整体来说是不错，服务也佳！
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越人越多外国名厨来香港开业，奈何他们都不是会长期驻扎，有的会经常往来，有的却不常来，然而L’altro的主理名厨PhilippeLéveillé却会定期到来。这位名厨大有来头，在意大利连续拿了十五年米芝莲星星，他就趁农历新年前来了香港，推出了一个限定的餐单。未开始前，先来点面包，虽然供应的是高级的橄榄油及陈醋，但我还是喜欢他们的自家制牛油，有不同的味道，而且芝士脆片也够味道，十分好吃。大餐前就来点餐前小吃，分别是【Cherry tomato stuffedwith ricotta cheese and olive】及【Grissinistuffed with mashed potatoes and chorizo】，前者清新，后者惹味，两者都很好吃。正式开始时，第一道头盘是【Cannolo with smoked ricottacheese, marinated scampi with lime and yuzu vinaigrette】，鲜艳的颜色已引起食欲，以清甜的车厘茄汁连结起鲜甜的小龙虾刺身及烟熏芝士，层次十足，鲜味得很，另一个是【Bread, butter and anchovies】，在烤得香脆的多士上涂有牛油及放上鳀鱼，以鳀鱼的咸香来令整件小食变得美味，旁边的酱汁及香醋啫喱起了提味作用，配合得宜。最后的【Olive oil poached cod, cod milk andgazpacho sorbet】味道竟是最清新的一道，鳕鱼煮成半生熟，形成了一种很诡异的质感，可是cod milk却令鱼肉变得滑溜，而且配上一球西班牙冻汤的雪葩，及一块特制又松脆的鱼皮，由此可见，这位法国籍大厨将法国菜融入了意国菜内，菜式设计得相当别致又好味。接著是【Hand made black spaghetti"Splash", roasted squid, burrata, mint-lemon oil】，果然有著艺术家的感觉，出奇不意地将墨鱼及墨鱼汁面混为一体，吃前加入吸管内的柠檬汁，突出了鲜味，面条特别烟靱，以钳夹住来吃，真是有趣。是晚的亮点之一就是【Roasted Venisontenderloin with Traditinal Balsamic vinegar from Modena, mash potatoes】，平常真的很少机会吃到鹿肉，今日终于一尝。这件鹿仔柳吃来与牛柳十分相似，质感却更为柔软，味道却没有想像般拥有野生动物的膻香，容易入口。一系列的甜品中，【Chocolate cereal andmascarpone "Cappuccino", warm espresso emulsion】就嫌如一杯消滞的espresso般，咖啡香浓，配合幼滑的mascarpone cheese，精致美味。令人期待的甜品必定是这个遵循最古老的制法的【Secret recipegelato "Miramonti l'altro" served with warm strawberries】，口感相当幼滑，蛋香丰富，淋上煮士多啤梨酱后，酸酸甜甜更使雪糕更为美味。到最后，以【Hot madeleines】作结，为是晚划上完美的句号。L'altro中环皇后大道中139号The L.Place 10楼Special menu ($1680 + 10%)好味指数：☆☆☆☆(5☆为最高)******************************Email (zysk@ymail.com)Blog (www.jamelchui.com)FB Page (fb.com/jamel.food)Instagram (instagram.com/jamel_zysk)
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Chef Philippe Léveillé of the 2 Michelin star Miramonti L’altro in Italy is in Hong Kong and a special dinner by the Executive Chef is available for a limited time at L'altro only from January 26th to February 5th! I first visited L'altro at The L Place 2 years ago for lunch and was underwhelmed to be honest, but after trying the food prepared by Chef Philippe last night, I came away impressed with the creativity of the dishes and the way it was presented. The special 9 course dinner costs $1680 per person and offers an opportunity to try contemporary Italian cuisine with a French twist by a chef who has held 2 stars since 2001!We started off our meal with flavorful bread and canapes which comprised of Grissini stuffed with mashed potatoes & chorizo and Cherry Tomato stuffed with ricotta cheese & olive.The Cannolo with smoked ricotta cheese and marinated scampi with lime and yuzu vinaigrette was an impressive combination as the smokiness of the cheese was a surprise hit with the refreshing scampi.The Bread, Butter and Anchovies was meant to be eaten by hand and even though I am usually not a fan of anchovies, the flavor of the fish was complemented perfectly by the creamy butter and the crispy toast.The Olive Oil Poached Cod with cod milk and gazpacho sorbet was a dish brought over from the chef's restaurant in Italy! Parts of the fish were a bit chewy but the combination of the flavors was refreshing with the tartness from the sorbet and the crunchy texture from the fish skin.The Hand Made Black Spaghetti "Splash" with roasted squid, burrata and mint-lemon oil came with tweezers as our dining utensil! Droplets filled with lemon and olive oil were squirted into the pasta first and while the spaghetti was a bit hard, the pieces of squid were cooked perfectly. The Roasted Venison Tenderloin with traditional balsamic vinegar had a hearty and gamey taste while the mashed potatoes made with the chef's family recipe was rich and creamy!The Chocolate Cereal and Mascarpone "Cappuccino" with warm espresso emulsion was a delight to eat as we were instructed to use a spoon to scoop all the way to the bottom to get a bite of all the different layers of flavors and textures in this dessert.The famous gelato "Miramonti L'altro" served with warm strawberries was fabulous as the gelato was super creamy and silky smooth! I've had this before with chocolate syrup and while both the chocolate and strawberry went well with the gelato, I thought that the strawberries allowed the gelato to shine a bit more.Finally, we ended the night with some lovely regular and lemon madeleines in a Macallan whisky wooden box! Follow me on Facebook: supertastermelFollow me on Instagram @supertastermel
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