Oliva (已結業)

我係去食晚餐ｏ既．．　好得wor.. 食過兩次都好好呀.. Pizza 好好食.... o的意粉(我食係墨汁意粉)幾好.. 環境o.k.. 可以一去再去gar.. : )

it is great to have such a western style restaurant here in taipo,as you see,we cannot always dine at somewhere with a comfortable feeling here in taipo, i'm not looking down on taipo, as i live in taipo as well, but it's really kinda hard to find some cafe with quiet and grand-like feeling. we even cannot find starbucks or pacific coffee here.so, it's great to have such restaurant here.another point is that, the cuisine there is really great!!! i went there several times, and each time i would

聽講大埔有間新開o既意大利餐廳, 就同我阿媽去試o下.我地唔算好"拆"得...所以只o係叫o左一個白汁蜆肉意大利粉同埋燒羊架起初覺得個意大利粉好似無乜味o甘....但食食o下可能d汁o係底下,先至食到呢個意大利粉既精華所在.好好食.個燒羊架食落無乜羊羶味.....大廚有番o甘上下水準. 整體上幾好...我地都好滿意

昨日同fd黎食high tea, 佢一上, 見倒scones放在最上層, 而甜食放在最下一層, 剛好同出面食既放法調轉左, 請教一下, 係我愚昧無知, 定佢真係放錯左位~所有既waiter同waiter都眼金金咁望住你等你食完最上果層就同你收碟, 再等你食完中間果層又收, 其實唔係食完最下果層先ga咩...不過佢既scones放左o係最上層, 我都係食最上層先...hehe~我都幾嬲係佢既clotted cream(請問有冇串錯...哈哈)好稀, 冇味, 好明顯係溝左水~scones唔錯ga~提子多d會好d啦,鹹點有蝦春卷,哩個最好食,意大利芝士餅最唔掂, 好"水", 冇味的~其實avg都ok既, 只係$58兩個人重想點先~我只係對佢放既位置同waiter既收碟方法有d奇怪~重有一提係佢既放法真係好怪...上層:scones 同jam中層:蝦春卷, 蛋批同fruit tart下層:tirramisu同cookie

今日同朋友一齊去左試下都算新開既餐廳~~ 可能我地係食LUNCH~~~ 都唔係好多人~~~ 但只係得一個waiter~~ 我地入去都唔多理我地~~~ 我地只好自己揀位啦~~~因為我地之前都未試過~~ 所以都係揀佢"紅色"推介個d啦~~~我地一行四人去食~~叫左一個pizza, 兩個pasta個pizza真係好大個~~~ 我地重叫左兩個未添(有新口味既鰻魚, 燒雞) 都ok啦~~~ 個鰻魚都幾好味~~ 好有新鮮感~~ 雞就一般~~~ 無什麼特別!!!個兩個pasta~~~ 一個係"白汁芝士吞拿魚釀大貝殼粉" 一個就唔多記得個名好似唔知咩"番茄香草長通粉" 個貝殼粉都OK啦~~ 但有少少淡~~~個長通粉就唔多OK~~~好酸~~~唔多ok~~~但d service 就唔多好囉~~

前排同班朋友o係度食左一餐, 試左新野之餘又食得開心.間餐廳o的裝修都OK, 有o的情調咁, 拍拖或者一班朋友去都o岩... 我地o個次一行九人, 叫左三個pasta, 一個大pizza, 一個鵝肝牛扒(定係牛柳?), 一支紅酒同一個朱古力大蛋糕.如果有叫主菜, pasta o個類, 間餐廳會送菜沙律同麵包, 否則每人要俾多$25. 首先去到坐低, 因為未齊人, 所以大家一路傾一路等人一路食住沙律同麵包, 個沙律都幾新鮮咁. 麵包都唔錯, 而且佢地o既食法真係比較特別, o係香港唔係度度有: 麵包係用橄欖油同黑醋點o黎食o架! o個碟橄欖油同黑醋個樣就... 好多人就咁睇都以為係淋腸粉o既豉油, 或者係一o的食完剩低o既汁. 呢個食法, 我以前只係聽過下, 未試過... 都幾好味o架!因為已經係成個幾兩個星期前o既事, 我真係唔太記得o個o的pasta o既名. 只記得有個係闊麵lasagna, 一個係蜆殼粉, 仲有一個係粉卷. 三樣都幾好食. 不過, 我o既最愛係pizza!!! 我地叫左個大o既, 可以雙併兩隻味: 一隻係Margarita (有蕃茄, 芝士同羅勒), 係最正宗o既

前日睇報紙介紹我地頭大埔一間意大利餐廳, 大大隻字介紹燴牛膝, 我朋友好想試於是就帶佢去啦: ) 基本上我係甚少在大埔食肆食飯的.....查查地址, 原來係位於大埔海寶花園, 以前Better Ole 個舊址, 裝修跟以前Better Ole 分別不大, 其實Better Ole 在大埔都算幾好食既一間西餐廳, 唔知點解會轉o左呢間意大利菜, 不過都有過之而無不及既感覺: )兩個人叫了兩個starters - 哈蜜瓜風腿和意式釀野菌, 唔差喎; 兩個main courses, 當然唔少得試燴牛膝($148), 另點了鵝肝牛柳($168), 都係水準之作, 真係唔多相信大埔有間咁pro 既餐廳, 而且大件夾抵食添!!! 燴牛膝可以話係招牌菜, 佢做到真係o岩o岩好, 唔係太爛, 筋部位置唔太硬又唔太lum, portion 又大, 兩個人都食唔晒, 配菜都好豐富, 味道一流呀!!! 鵝肝好食過岳飛餐廳, 不過好似細塊O左D, 牛柳order medium, 不過好似熟o左少少, 但都可以...最後點了兩款甜品, warm chocolate pudding & 意大利千層酥, 個pu