Casa Fina Seafood & Oyster Bar (已結業)

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6538

铜锣湾

$401-800

西式海鲜蚝吧

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Hunter115

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Casa Fina a under a Casa Fina group which has another branch located in one of the hotels in Causeway Bay. By the name of the restaurant, it's obvious that seafood is the highlight of the restaurant.-Botan Ebi(Japan)The botan ebi is super big in size which is as big as the plate! The head was filled with roe which delivered a strong intense seafood taste. I liked to dip my prawn into the roe for a stronger taste. Although June isn't the perfect month to enjoy oysters. We have also ordered an oys

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Casa Fina a under a Casa Fina group which has another branch located in one of the hotels in Causeway Bay. By the name of the restaurant, it's obvious that seafood is the highlight of the restaurant.

-Botan Ebi(Japan)

-Botan Ebi(Japan)

The botan ebi is super big in size which is as big as the plate! The head was filled with roe which delivered a strong intense seafood taste. I liked to dip my prawn into the roe for a stronger taste.

-Botan Ebi(Japan)

Although June isn't the perfect month to enjoy oysters. We have also ordered an oyster platter to share, Each piece of oyster was so fresh that you can see them literally moving from the shell. If you like to add lemon, you may see the nerves moving around. (Go clockwise from the lemon)

-Namibia(South Africa)

The special oyster is quite creamy with just a medium sweetness and saltiness. A great light piece of oyster to start with.

-Namibia(South Africa)

-Isabella(France)

My favourite oyster from the platter is suprisingly not Gillardeau but this Isabella. Its super creamy texture and its intense sweetness was pretty flattering.

-Isabella(France)

-Speciale De La Reine(France)

The thick plump oyster was strong in mineral & salty flavor, embracing smooth sweetness.

-Speciale De La Reine(France)

-Gillardeau(France)

The king of the oyster world, its high creaminess, milkiness and smoothness was on top of the world. I had no complianing and please leave me alone with my Gillardeau.

-Gillardeau(France)

-Sea Whelk(Canada)

-Sea Whelk(Canada)

At this point, we were already super satisfied from the seafood and we were ready for more cooked food. What's missing? A glass of white wine please, even if it's only a glass of pinot grigio.

-Iberico Ham With Honey Dew Melon

A classic and basic light starter to enjoy. The savouriness from the aged Iberico ham balanced out with the sweetness and juiciness from the refreshing cold honey dew.

-Iberico Ham With Honey Dew Melon

-Sauteed Live Clam With Basil White Wine Sauce

-Sauteed Live Clam With Basil White Wine Sauce

The live clam is sashimi grade but the restaurant cooked it with white wine sauce because of its high saltiness from the strong seawater taste. The soup was savoury and full of seafood flavour and I still think that it should be diluted out a little bit.

-Sauteed Live Clam With Basil White Wine Sauce

The clam itself was super juicy and pumped. The size was quite big with a creamy texture. Definitely enjoyable although it was a little bit too salty for me.

-Sauteed Live Clam With Basil White Wine Sauce

- Vol-au-vent Stuffed With Prawn & Garlic Butter

A buttery flaky puff pastry holding a big piece of garlic-ky prawn on top of some mixed pepper salsa to balance out the richness from all those butter. The prawn tasted fresh with a crunchy texture, although the vol-au-vent tasted like store-bought.

- Vol-au-vent Stuffed With Prawn & Garlic Butter

-Deep Fried Lamb Spare Rib

The single boned lamb spare rib is marinated with secret sauce and was rubbed against with some curry powder. The ribs were served with some very light wasabi mayo. The smokiness was almost pepperika-ry. The strong seasonings is flavourful yet not too overpowering. It was an interesting dish as it was not too Italian to me but who cares?

-Deep Fried Lamb Spare Rib

-Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio

-Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio

The pasta at Casa Fina overall are quite al dente. The flavourful spaghetti was dressed with nice and fresh olive oil and seasoned with a generous amount of fried garlic, prepared with some big pieces of razor clams which is usually eaten by Chinese. The fusion kind of dish was full of fresh seafood savoury taste and this time the saltiness was just right.

-Jet Fresh Scottish Razor Clam Spaghetti Aglio Olio

- Sea Urchin Spaghetti With Cream Sauce

The same type of spaghetti is used in the pasta dish. Each string of pasta was coated with rich and creamy sea urchin sauce, then topped with some more fresh sea urchin on top. The yellow-ish pasta looked really sexy to me. I found that the pasta had a strong uni taste than the fresh uni on top, I wonder how they make the uni sauce?

- Sea Urchin Spaghetti With Cream Sauce

-French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce

-French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce

Linguini is used in this pasta dish instead. The same perfect al dente texture was something I really appreciate. The duck foie gras made me confused. Was it duck or was it goose? Anyway, the foie gras had been cut into small pieces before mixing in the pasta. The mushrom cream sauce had a medium strength in the powerful porcini taste, while some chunks of mixed wild mushroom could also be found in this dish. I particularly liked the edible flower plating on the side.

-French Duck Foie Gras Linguini With Wild Mushroom Cream Sauce

-Freshly Seafood Risotto With Arrabbiata Sauce

Who doesn't like some more carbs? The risotto this time was also prepared with just the perfect doneness. The hard texture was definitely what I wanted from any good risotto. The arrabiata sauce was a bit spicier than other pasta dishes and the mixed seafood on top was just almost overflowing.

-Freshly Seafood Risotto With Arrabbiata Sauce

There was a mix of prawn, mussels, scallops, and sea bass. The sashimi grade scallop was fresh, big, and just cooked. Just a beautiful piece of scallop to go with the powerful and flavourful Italian rice.

-NZ Tenderloin With Blueberry Sauce(Daily Special)

-NZ Tenderloin With Blueberry Sauce(Daily Special)

The tenderloin was a lot bigger in size than I expected. The round piece of meat was topped with a bed of creamy spinach that had been shaped to just the right size covering the top of the whole steak.

-NZ Tenderloin With Blueberry Sauce(Daily Special)

As you may see, the bright red centre showed how perfectly cook the steak was. The tenderloin was really tender despite it was so lean. The beef taste was just medium without an overwhelmingly wow beef taste from those dry-aged ones. The spinach on top and the mixed veggie on the side were just some nice compliment to the piece of hearty meat.

-NZ Tenderloin With Blueberry Sauce(Daily Special)

-Black Chocolate Fondant With Vanilla Ice-Cream

-Black Chocolate Fondant With Vanilla Ice-Cream

Moving on to some dessert. Fondant cake is no stranger at any restaurants. The cake had a lava centre in a pretty heavy cakey chocolate shell cake. The semi-sweetened chocolate cake with chocolate sauce went nicely with a big scoop of movenpick vanilla ice cream.

-Black Chocolate Fondant With Vanilla Ice-Cream

Housemade Tiramisu

The housemade tiramisum was prepared with some fresh cream instead and some espresso soaked sponge cake.

Housemade Tiramisu

Our 3-hour long dinner was filled with a wide variety of above-average dishes and my personal favourite would definitely be their freshly opened oysters and their razor clams pasta.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2016-06-30

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$600 (晚餐)

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