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2019-05-04
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Originally today I have booked another restaurant for my company Team lunch but out of nowhere my booking was “forced cancelled” in the very last minute, due to a “private party” there😳 I was left a bit shocked actually, given that restaurant was a quite “classy” one..Be that as it may, I manage to book “Pirates” last table — and very luckily it is large enough for my big team. What a great relief and life-saver! The waitress who received my phone call was so nice that she immediately reserved t
Be that as it may, I manage to book “Pirates” last table — and very luckily it is large enough for my big team. What a great relief and life-saver! The waitress who received my phone call was so nice that she immediately reserved the very last table and that eased my nerves 😝
Today’s lunch menu, inclusive of semi buffet, ranging from $168 to $248
At the semi buffet station, only few choices of cold cut, cheese, salad, Spanish omelet, etc were served. For me, the food variety was not enough but frankly speaking, all taste nice and fresh
Semi buffet station
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Semi buffet station
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Among them, I particularly enjoyed the aromatic Italian Parmigiano-Reggiano cheese, for its hard and granular texture and small cheese crystals, which carries the slight hint of salinity and bitterness. The cheese goes well with Balsamic Vinegar and baguette
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While for the Main Course, I have chosen the “Pappardelle with Duck Ragù”. The fresh pasta has a beautifully silky yet springy texture and a rich, almost buttery egg-yolk flavour. With its wide strands, the pappardelle lends itself extremely well to the rich duck ragù and the sauces. The dish smells good too as the braised duck, which mixed with aromatic herbs like bay leaf and fresh sage, has got a deep flavor from the Marsala red wine and duck fat. It’s quite a moreish and comforting pasta dish.
Pappardelle with Duck Ragu
$198
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While my friend has chosen “Linguine Genovese Style”. The pesto is refreshing, traditional, and very basil! The fragrance of raw garlic and pine nuts makes the linguine even more stand-out
Linguine Genovese Style
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Finally dessert time! The Panna Cotta is topped with homemade raspberry coulis. The texture is perfectly smooth, creamy, and yet light as a feather. Speckled with vanilla bean and layered with raspberry coulis, this dessert is, on the contrary, not as sweet as I thought. It would be even nicer, however, to top with a little bit of fresh lemon zest, to create a better balance of taste.
Panna Cotta
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The place is spacious and comfortable and it would be better if the buffet variety can be increased. Still the handmade pasta are so delicious that it might be the best in Wanchai!
张贴
