Mercato (已結業)

Every course is wonderful. Chef greets us personally. The seafood is the best. Truffle pizza is awesome. The ribs are something I never tried before. Will definitely come back again.

i had a fantastic dinner at Mercato. Food was excellent ans reasonably priced. My highlight was pizza parma and the veal milanese.excellent wine list with interesting choice by glass. The Service was friendly and professional

Food is generally so so taste! not the worst but cannot be the best of italian dishes! very disappointed indeed! the price is a bit not worth it compared to the tastes i found from them ! to bad for the last meal of 2016 ! The famous pizzas was kinda bitter and taste like shxx! blah! no one dish is truest standing out ! the breads are too cold and salty ! the main course and deserts were pretty but cannot taste good as it looked ! what a shame! maybe my worst dishes of my life !

Mercato在港開業半年，之前在上海外灘響負盛名，法國籍名廚Jean-Georges Vongerichten曾在多間法國米芝蓮三星餐廳效力餐包Focaccia口感鬆軟House Made Ricotta with Cranberry, Olive Oil and Grilled Bread 自家製的Ricotta芝士十分軟滑混入红莓醬Balance 唔會HeavySalmon Tartar with Horseradish and Herbs, Warm Garlic CrostiniHorseradish配上三文魚，味道唔錯Tomato and Bread Soup with Parmesan and Basil用上新鮮蕃茄打成，淡淡Parmesan配上每啖濃郁蕃茄，令蕃茄迷十分滿足Italian Chicories Salad with Fennel, Aged Balsamic and Olive Oil沙律用上陳年黑醋同茴香，味道調較剛好，唔會過酸帶微微香草味Roasted Honeynut Squash, Kale, Ricotta PizzaPizza用傳上統木製爐火焗

今日同朋友黎左中環蘭桂坊食午飯其實係蘭桂坊食午飯既好處係金鐘同中環(未上山)既餐廳永遠都full如果突然心血來潮 想搵朋友坐得舒服些少食lunch 通常都無位而蘭桂坊又無Soho咁遠 通常午飯都仲有少少位!呢間Mercato係名廚Jean Georges旗下既餐廳當然就唔會見到Jean Georges啦 但食物都做得唔錯!我叫左個2道菜既lunch ($228)頭盤叫左Salmon Tartar賣相相當唔錯 而份量都唔細架三文魚夾雜住辣根同香料個底就係一塊暖暖地既Crostini麵包好適合做頭盤 而我知道一些食好少既女仔就可能覺得飽啦呢度菜唯一略嫌做得唔夠好 就係個包唔夠脆 感覺有少少放得耐而主菜我就叫左Veal Milanese with Parmesan (要另加$138)呢度菜做得相當唔錯啊 即係炸左塊小牛扒而再撒些少Parmesan Cheese炸得剛剛好 唔會太厚太油食落去 小牛扒因為唔太厚 所以好容易咬 可以好斯文咁食而怕唔夠菜既朋友 一定夠菜 因為廚師放左好多lettuce係個底呢度菜值得推薦!!!

enjoyed my meal thoroughly!didn't order many appetisers as my parents don't like the sound of them. went for the parmesan risotto with lemon! delicious!!mushroom pizza with three cheeses an absolute delight. very flavourful even though it's vegetarian.veal milanese, tender and goes really well with the parmesan on top and the bed of rocket salad!the salmon with porcini was good too but not as good as the other dishes. crispy chicken was very tasty and the smell was wonderful!favourite was the de

Appetizers:  I tasted Seafood Salad, Apple and Beetroot Salad, and Crispy Octopus.   Fresh, great taste, consistently excellent.Pizza: I tried Black Truffle pizza, with a delicious flavor and just the right amount and combination of cheese and texture.  Authentic Italian taste.Main dish: I looked at friends' and my own main dishes, they all look very special.  Mine is Prosciutto Wrapped Pork Chop - Glazed Mushrooms with White Wine and Sage - I've never seen pork chop done and presented this way

在蘭桂芳找美食不難，要找便靚正卻真有點難。這間雖是高級意大利餐廳，在平日(周日至四)卻有個堪稱超值的二人晚餐，我和友人一同品嚐，才發現意大利菜原來可以細緻美味有如法國風味。全套餐共六道菜，萍果紅菜頭核桃沙律，非常清怡開胃；酥炸魷魚圈，很鬆脆可口，兩道頭盤已為主菜打開了味雷；牛肋肉薄餅，和一般在香港吃到的意式薄餅 口感很不一樣，厚底鋪滿香辣濃郁芝士牛肉，惹味得很；還有雞皮十分脆口﹑雞肉卻異常鮮嫩的香煎雞扒，每道菜連伴碟的香草調汁都是悉心配搭；甜點是芒果牛奶朱古力撻，朱古力味特濃，甜度適中。我和友人都不是喜歡讓手機先嘗美食的手機控，結果專心享受完這餐後，反而後悔沒有為美食拍下倩影，因為真的很想推介，每人$250，卻享受了層次和境界都很不一樣的意大利菜，很是滿足。

星期五的蘭桂坊已預了是密集多人，十多人預早訂檯，也只能到9時就要交檯離場，以為又會是一次車輪轉似的用餐經驗，結果這裡卻令我們大有驚喜。意大利菜式是家庭式但極精緻，一開始上桌的是多款小巧鬆脆的歐陸面包，免費任添，一吃就知全是自家製，連芝士也是每天新鮮出品。再來多款冷熱頭盤，我尤愛海鮮沙律，清新爽口。主菜有意式龍蝦雲吞、鮮帶子伴椰菜花、黑松露薄餅、香脆濃郁的小牛肉扒，碩大厚身的香煎三文魚，還有大家戲稱為『意式豬腩肉』等，鮮嫩不油膩。各菜式突出的是它鮮味和細緻口感，沒有被多餘的調味料覆蓋，擺碟甚是精美悅目，最後上了三道甜品：三色雪葩果子、意大利餅及特濃朱古力蛋糕，甜味適中，層次豐富，果然不負米芝蓮三星名廚在香港創立的第一間義大利餐廳之名！開放式廚房很大，廚師忙而不亂，餐廳環境明暗有致，空間感極佳，就算全場滿座，氣氛也不喧鬧，坐得舒服；更要一讚是專業的侍應服務，點菜時，經理竟然能一一記得在座每位客人的名字和所點的菜式，我們最後遲了十五分鐘交檯，經理侍應仍保持親切笑容，這次的三十周年聚餐，愉快而完滿地結束了。

the food was ok, we ordered the following:tuna tartarmushroom pizza2 pastasmilan style veal steaksome dessertsthe steak was the best dish out of those.we ran into some issues and the general manager Roman was very helpful

Disclaimer - I was pretty tired by the time I got to the restaurant. ENVIRONMENT - Do not go to this place if (1) you are tired (2) on Fri/Sat nights (3) want a conversation. Restaurant (nightclub?) was dark, and very loud (everyone's voice + the music). Way too many tables for restaurant this size, tables too small and too close to each other. The sofa bench was not comfortable at all; felt like I was having dinner with my friends, as well as the table next to us the whole nightFOOD - Veal very

上海外灘的西餐廳，早已是內地頂尖的，在此開的餐廳，必定有一定的實力，當然價錢亦相對貴吧!曾在多間法國米芝蓮三星餐廳效力過的法國籍名廚Jean-Georges Vongerichten，近年旅居亞洲，亦富冒險精神，在上海外灘三號開設了意大利餐廳Mercato，成為了當地的熱話。開餐廳點會唔預香港呢? 所以，Jean-Georges今年終於也在港開業，而且餐廳跟上海店一樣叫做Mercato。香港的Mercato雖然不像上海那般置於舊建築物內，而是位於中環蘭桂坊新建成的California Tower，但內裡裝修仍沿用上海的設計風格，以簡約古典加些少工業風，給人一種Casual的感覺。Open Kitchen的設計，可以目睹廚師們的工作。Mercato供應的的輕巧的意大利菜，這晚吃的都比較輕盈。Hamachi Carpaccio topped with Olive Oil, Sea Salt, Lime and Herbs HK$138先來一客清新的油甘魚刺身，配上橄欖油、海鹽、青檸和香草，感覺油潤而滑溜，非常適合夏天的小吃。House Made Ricotta with Strawberr

Quick Squiz: Like a fluffy warm blanket is to Winter and a refreshing sea breeze is to summer, Mercato hits the notes for a comforting (and comfortable) no fuss go-to place for casual food in a tastefully designed environment with humble yet tasty food to boot. More about the restaurant: Stepping out of the elevator, we were greeted by three ladies in identical black dresses over a whitewashed backdrop. For a moment I thought we were been greeted to an appointment with a mad scientist. Stepping

也許是歷史的因由，上海不論在食物或建築物，都帶給人中西薈萃的感覺，名廚名店林立，的確是值得走一轉的好地方。而近日上海外灘三號與名廚 Jean-Georges 合作的餐廳，正在蘭桂坊的德加州大廈開業。餐廳裝潢充滿時尚格調，靠街的一方，引入了自然光，感覺良好。餐前先來一杯Raspberry Lychee，在炎夏中倍覺清新芳香，鮮甜味美。送上的餐包中Focaccia 切成丁方大小，口感鬆軟，而Grissini 咬落清脆，慢慢的喝一杯，聊聊天，時光過得真快。AppetizersSalmon Carpaccio, Olive Oil, Sea Salt, Lime and Herbs ($138)簡單地澆上橄欖油、食用花、香草、海鹽及檸檬汁，三文魚雖然肥美，但同時地感受到當中的一份清新芳香。Lightly Fried Calamari, Spicy Tomato Sauce with Black Olives and Capers ($118)未知是否餐廳的背景，引入了上海菜中常見的珍珠葉，帶有濃烈的椒鹽鮮魷的影子，但辣蕃茄醬加入了黑橄欖油及酸豆，味道真的很特別。Spicy Tuna Tarta

我常說非常喜歡吃意大利菜，因為來我平易近人，氣氛歡迎，而且也適合家庭一起前來。近日新進的意大利菜館，大有來頭，位於上海外灘的Mercato by Jean Georges非常受歡迎，這次進軍香港，叫人期待。在開幕期間，由Jean Georges親自監督，菜色的水準絕對有保證。餐廳位於中環蘭桂芳新食廈California tower，位置相當便利。店子裝修方面，統一以黑白為主，很有型格。另一邊有露台的位置，天然採光，日間前來也相當舒適。而當日我們就要試廚房推薦的菜式。三文魚薄片(salmon carpaccio)，以簡單的海鹽，橄欖油，香草及青檸調味，是很清新的一道菜式。另一款同樣是魚類的前菜，走的卻是濃烈的風格。香辣吞拿魚他他，加入了我們熟悉的是拉差辣汁來調味，卻又非常合拍，叫人驚喜。Home Made ricotta with strawberry這是一個吃到清碟的菜式，自家製的ricotta芝士充滿奶香，鬆軟輕棉，沾上士多啤梨醬再配以麵包，小朋友吃我一滴不剩。另一前菜是苦白菜巴馬芝士莎律，賣相清新，帶點苦的苦白菜，吃起上來是非常清新的，加入濃郁鹹香的芝士，味道更有層次。來意大利餐廳