Casa Cucina & Bar (已搬遷) 新店位置

4

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204 食評

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30266

西環

$201-400

意大利菜

144

24

12

Burrata

5 已推介

xmelissalamx

等級4

601

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/𝑪𝒂𝒔𝒂 𝑪𝒖𝒄𝒊𝒏𝒂 🇭🇰/#sa西營盤篇 #sa西式篇➖➖➖<西營盤悠閑風意式小餐館🍽️> ➖➖➖差唔多每日都會經過嘅餐廳😆終於同屋企人去左食～餐廳有三層樓底幾高空間感都幾大特別係地下嗰層坐得幾舒服坐到corner 位又可以自成一角咁靜靜食野以粉紅色為主調日落時分特別靚🫶🏻Dinner 有tasting menu $468/pax 價錢都合理☺️有前菜、pasta、main、甜品當日平日夜晚就未算好多人但多人有機會會有限時✨➖➖➖🔹Sharing set menu $468/pp 🔹▫️Small Plates▫️1️⃣BURRATA Burrata cheese 切開有軟心效果🫶🏻亦會食到有芝士味✨配埋沙律加左啲番茄乾➖➖➖2️⃣SCALLOP CARPACCIO 🌟北海道帶子配菠蘿、柚子及龍鬚菜帶子幾新鮮如果厚切番啲就好帶酸酸甜甜係幾開胃😆➖➖➖▫️Pasta▫️3️⃣ CREAM OF MORELS PAPPARDELLE 🌟 羊肚菌忌廉寬帶麵寬帶麵有咬口亦幾掛汁個羊肚菌汁幾creamy🫶🏻 入面都好多雜菌亦食到幾香芝士味充滿咸香 ➖➖➖4️⃣ LOBS

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/𝑪𝒂𝒔𝒂 𝑪𝒖𝒄𝒊𝒏𝒂 🇭🇰/
#sa西營盤篇 #sa西式篇
➖➖➖
<西營盤悠閑風意式小餐館🍽️>
➖➖➖
差唔多每日都會經過嘅餐廳😆
終於同屋企人去左食～
餐廳有三層樓底幾高空間感都幾大
特別係地下嗰層坐得幾舒服
坐到corner 位又可以自成一角咁靜靜食野
以粉紅色為主調日落時分特別靚🫶🏻
Dinner 有tasting menu $468/pax
價錢都合理☺️有前菜、pasta、main、甜品
當日平日夜晚就未算好多人
但多人有機會會有限時✨

➖➖➖
🔹Sharing set menu $468/pp 🔹
▫️Small Plates▫️
1️⃣BURRATA
Burrata cheese 切開有軟心效果🫶🏻
亦會食到有芝士味✨
配埋沙律加左啲番茄乾

➖➖➖
2️⃣SCALLOP CARPACCIO 🌟
北海道帶子配菠蘿、柚子及龍鬚菜
帶子幾新鮮如果厚切番啲就好
帶酸酸甜甜係幾開胃😆

SCALLOP CARPACCIO

➖➖➖
▫️Pasta▫️
3️⃣ CREAM OF MORELS PAPPARDELLE 🌟
羊肚菌忌廉寬帶麵
寬帶麵有咬口亦幾掛汁
個羊肚菌汁幾creamy🫶🏻
入面都好多雜菌亦食到幾香芝士味充滿咸香

CREAM OF MORELS PAPPARDELLE

CREAM OF MORELS PAPPARDELLE

➖➖➖
4️⃣ LOBSTER TAGLIATELLE (+$15 P.P.)
波士蝢龍蝦扁麵條
呢款麵條較幼身同乾爽不過都掛汁😆
羊肚菌嗰款就濃味啲
龍蝦肉口感夠彈牙😋份量正常
亦加左lemon zest 同車厘茄
所以都會食到微酸唔會好飽滯👐🏻

LOBSTER TAGLIATELLE

➖➖➖
▫️Main▫️
5️⃣CRISPY SCALE TILEFISH 🌟
脆皮鱗片魚
平時意大利菜少食到嘅main
以為係日式先會食到
賣相好精緻🥰個做法同日式嘅一樣
魚嘅鱗片口感薄脆似食梗薯片
中間嘅魚肉都夠滑幾厚肉肉質結實
底部會有小黃返、薯蓉至於個base 就係
魚高湯、basil oil 整成👍🏻

CRISPY SCALE TILEFISH

➖➖➖
6️⃣PRIME STRIPLOIN TAGLIATA
美國頂級USDA PRIME西冷扒配薯菜
塊扒有8oz 肉味都算幾濃亦唔會好韌
Medium well 之餘都帶點粉嫩
可以食到肉嘅原汁原味，🫶🏻
Share 食配埋個沙律就唔會太膩啦
(主要係火箭菜同車厘茄) 但唔會好寡
係幾好食不過覺得立鱗燒更有特色✨
另外都有啲其他option 例如:羊/ 素/ox cheek 等

PRIME STRIPLOIN TAGLIATA

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▫️Dessert▫️
7️⃣TOFU PANNA COTTA 🌟
第一次食到豆腐奶凍平時都係配berries 多
比較有港式元素似食豆腐花😆
加左紅糖同生抽作調味但又唔會好怪
甜度岩岩好喎👍🏻
Panna cotta 質感都好滑溜
真係有新鮮豆腐成份亦幾香豆腐味✨

TOFU PANNA COTTA

➖➖➖
8️⃣TIRAMISU 🌟
咖啡味香濃質感都幾軟滑👍🏻
中間嘅lady fingers 都浸透得夠濕潤～
之前見評價參半我諗之後有改良過
又覺得幾好味🥰
雖然我個人都係偏好重酒啲嘅
但偏好咖啡味重嘅人應該會幾鍾意❤️

➖➖➖
▫️drinks▫️
9️⃣cocktail: Earl grey sour $98
另外我個位對到正就係bar 都好靚👍🏻
佢哋都有多款cocktail 提供
無問過店員推薦邊杯情況下
揀左杯都算幾refreshing 🫶🏻
唔會太濃烈岩女仔飲加左伯爵茶葉
去到底又真係會飲到嗰陣茶嘅清幽
個base 就係
Earl grey infused gin 酒、檸檬、jam
主要都係飲到橘子果味
面頭有層蛋白泡沫🫧
如果茶味再重啲會更出色☺️
➖➖➖
🔟Cold brew tea $50
呢杯同樣幾解渴不過感覺正常啲😛
有幾款口味可揀
揀左berries (blackberry +raspberry)
係用左teapigs 品牌茶包
用左立體冰球味道無咁容易變淡

Earl grey sour ; cold brew tea

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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等候時間

10 分鐘 (堂食)

人均消費

$468 (晚餐)

推介美食

bumbobee

等級3

30

0

西環越嚟越多打咭able嘅餐廳呢間個招牌係粉紅色已經夠吸引女孩子餐廳樓底好高好有空間感佢有三層高條樓梯好長喺度做嘅員工應該都有足夠嘅運動量二樓有個open kitchen 不過今次坐三樓無得揀因為全場爆滿我哋選擇咗食set lunch $198 包一個starter 一個main 餐前份麵包好香香料味上枱時仲係新鮮熱辣辣嘅🎃Burrata Burrata好滑份量剛好🎃Baked Meat Balls兩粒拳頭咁大個meat ball 以為會好實點知又juicy又鬆軟加上俾mozzarella包住好難抗拒🎃Duck Ragu Parppadelle 呢度出名賣手工意粉當然要一試意粉的確做得好好夠哂彈牙絕對食得出係心機嘢配上用雞肝醬炖鴨肉鴨肉咬開一絲絲唔會sip牙la 份量亦都剛剛好唔會太多太膩🎃Spring Chicken 相比起其他菜式呀春雞仔少少比下去因為肉質略嫌乾咗少少同少少鞋不過好彩配菜同個汁撘夠

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西環越嚟越多打咭able嘅餐廳
呢間個招牌係粉紅色已經夠吸引女孩子
餐廳樓底好高好有空間感
佢有三層高條樓梯好長
喺度做嘅員工應該都有足夠嘅運動量
二樓有個open kitchen
不過今次坐三樓無得揀因為全場爆滿

我哋選擇咗食set lunch
$198 包一個starter 一個main

餐前份麵包好香香料味
上枱時仲係新鮮熱辣辣嘅

🎃Burrata
Burrata好滑份量剛好

🎃Baked Meat Balls
兩粒拳頭咁大個meat ball
以為會好實點知又juicy又鬆軟
加上俾mozzarella包住
好難抗拒

🎃Duck Ragu Parppadelle
呢度出名賣手工意粉當然要一試
意粉的確做得好好
夠哂彈牙絕對食得出係心機嘢
配上用雞肝醬炖鴨肉鴨肉咬開一絲絲
唔會sip牙la
份量亦都剛剛好唔會太多太膩

🎃Spring Chicken
相比起其他菜式
呀春雞仔少少比下去
因為肉質略嫌乾咗少少
同少少鞋不過好彩配菜同個汁撘夠

Baked Meat Balls

Duck Ragu Parppadelle

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2022-01-29

用餐途徑

堂食

人均消費

$250 (午餐)

推介美食

tlhkitty

等級4

479

0

✨Steak Tagliata 💰268💫評分: 7.8/10📝7 OZ牛整得好夠嫩，牛味幾出唔韌，側邊嘅薯蓉超creamy，好邪惡😎✨Scallop Carpaccio 💰108💫評分: 8.3/10📝第一次西餐食帶子切到薄片嘅刺身，味道鮮甜，加咗菠蘿柚子汁，酸酸甜甜好開胃，有～10片✨Seafood Tagliatelle💰178💫評分: 8.3/10📝手工意粉彈牙，加咗魷魚🦑、蝦🦐，蕃茄汁好香同掛汁，意粉口感煮到al dente，扁身麵條掛汁，重海鮮味🥰✨Duck ragu pappardelle💰178💫評分: 8.4/10📝第一次食鴨肉闊條麵好多鴨肉絲，重咸香味，同樣都是手工意粉🍝，自己鍾意食闊身嘅手工意粉多啲💕✨Lamb rack 💰255💫評分: 7.4/10📝羊架煎得幾香口，有個重肉味既醬汁，焗薯仔🥔加左洋蔥🧅同蔥，有花啲心思✨Mushroom risotto 💰150💫評分: 6.6/10📝啲菇幾彈牙，無咩菠菜味，偏淡，失望✨Chicken Parmigiana 💰168💫評分: 7.3/10📝Crispy Chicken幾脆口，無話好特別✨Burrata 💰105

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✨Steak Tagliata 💰268
💫評分: 7.8/10
📝7 OZ牛整得好夠嫩，牛味幾出唔韌，側邊嘅薯蓉超creamy，好邪惡😎

Scallop Carpaccio

✨Scallop Carpaccio 💰108
💫評分: 8.3/10
📝第一次西餐食帶子切到薄片嘅刺身，味道鮮甜，加咗菠蘿柚子汁，酸酸甜甜好開胃，有～10片

Seafood Tagliatelle

✨Seafood Tagliatelle💰178
💫評分: 8.3/10
📝手工意粉彈牙，加咗魷魚🦑、蝦🦐，蕃茄汁好香同掛汁，意粉口感煮到al dente，扁身麵條掛汁，重海鮮味🥰

Duck ragu pappardelle

✨Duck ragu pappardelle💰178
💫評分: 8.4/10
📝第一次食鴨肉闊條麵好多鴨肉絲，重咸香味，同樣都是手工意粉🍝，自己鍾意食闊身嘅手工意粉多啲💕

✨Lamb rack 💰255
💫評分: 7.4/10
📝羊架煎得幾香口，有個重肉味既醬汁，焗薯仔🥔加左洋蔥🧅同蔥，有花啲心思

Mushroom risotto

✨Mushroom risotto 💰150
💫評分: 6.6/10
📝啲菇幾彈牙，無咩菠菜味，偏淡，失望

Chicken Parmigiana

✨Chicken Parmigiana 💰168
💫評分: 7.3/10
📝Crispy Chicken幾脆口，無話好特別

✨Burrata 💰105
💫評分: 7.2/10
📝正常🤣，份量唔算多

ℂ𝕒𝕤𝕒 ℂ𝕦𝕔𝕚𝕟𝕒 & 𝔹𝕒𝕣
📍西環干諾道西158A號均益大廈3期地下8-9號舖
(西營盤🚇B3 出口行4分鐘就到)

💫評分: 7.8/10
💬餐廳3層高米白色外牆招牌仲要baby pink，打卡一流，異國風情嘅特色令到好似去咗另一個世界🤣，手工意粉得兩款都好食，推介，大家可以預早喺WhatsApp book位🥳

#casacucina #西環美食 #西營盤美食 #香港美食 #手工意粉 #意大利菜 #西營盤#西環 #tgif #hkhappyhour #happyhour #followforfollow #foodieblog #instadaily #foodporn #hkfoodblog #discoverhk #tagsforlike #foodiehk #foodlover #hkfoodlover #hkfood #foodinstagram #hkfoodstagram #foodiehk #825food

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun.雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an

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Although there are lots of Italian restaurants in Hong Kong, homemade pasta is not so widely popular as making fresh pasta takes patience and attention to the intricate details of the process. However, you can find every dish made in-house from scratch at Casa Cucina & Bar located at Sai Ying Pun.
雖然意大利餐廳在香港隨處可見，但手工意粉卻不常見，始終複雜製作過程需要一定的耐性，不過位於西營盤的Casa Cucina & Bar就可找到從頭開始自家製作的手工菜式。

This restaurant has three floors of intimate dining space which looks like a resort hotel, no wonder it has become an Instagram favorite since its grand opening. The atmosphere is quite romantic under the dim light and it is very suitable for couples to dine out.
餐廳猶如一幢獨立度假屋，擁有三層空間，難怪開張以來已成為social media打卡熱點，昏黃的燈光映照下，瀰漫著浪漫情調，非常適合情侶來撐枱腳。

Formerly of Two-Michelin-starred Amber at The Landmark Mandarin Oriental, Executive Chef Anthony Cheung brings a Cicchetti-inspired menu featuring a limited selection of dishes all made in-house.
大廚Anthony Cheung曾任職香港置地文華東方酒店、米芝連兩星法式餐廳Amber，餐牌選取意大利特色小食文化Cicchetti為創作靈感，選擇不算多，但全都是自家製作。

The waiter served a bread basket mixed with olive oil and balsamic vinegar after taking our order.
點菜後，侍應就會奉上烘得暖暖的餐包拌以橄欖油及黑醋。

Burrata $105
This appetizer resembles the "red, white, and green" colors of the Italian flag. The softness and delightful milky aroma of buffalo cheese are irresistible. The seasonings allow the delicate flavor of the cheese to shine through.
這道前菜仿如意大利國旗的「紅、白、綠」三色，水牛芝士的柔軟與芳香就是它最誘人的魅力，奶香佈滿口腔，簡單調味不喧賓奪主。

When cut open, the creamy interior of Burrata is revealed as it slowly seeps from the centre like rich cream. It tastes cool and refreshing which make it a great choice for appetizer in summer.
切開時水牛芝士像奶油般柔滑的內芯緩緩滲出，冰涼清新，是夏天一流的開胃菜。

Duck Ragu Pappardelle $178
All pasta are made fresh in-house, this pasta with double-seared duck breast chicken, liver parfait and French yellow wine topped with Parmesan is one of the Casa signature dishes.
所有意大利麵都是新鮮製作的，這道鴨胸肉醬意粉是Casa的招牌菜之一，加入雞肝及法國Vin Jaune黃葡萄酒，再撒上巴馬臣芝士。

Duck Ragu Pappardelle

The biggest difference between fresh pasta and dried pasta is the springy texture which offers an al dente bite. Pappardelle goes wonderfully with a hearty, meaty Duck Ragu sauce.
新鮮現造意粉與乾意粉最大的分別就是彈性中帶點煙韌的麵質，挺身富有Al dente咬口嚼勁，寬帶蛋麵極易掛上濃稠肉汁。

Duck Ragu Pappardelle

Surprisingly, the portion of main dishes is quite large which is ideal for sharing.
主菜份量出乎意料地大盤，適合同枱齊齊分享。

Chicken Parmigiana $168
It is a classic Italian dish of breaded chicken breast covered in melty mozzarella cheese . It is served with bright and tangy tomato sauce to provide a contrast to the fried cutlets and rich cheese.
作為一道經典的意大利菜，裹著麵包糠的雞胸肉以半熔的Mozzarella芝士舖面，配合酸酸甜甜的番茄醬，與炸雞和濃郁的芝士形成鮮明對比。

Chicken Parmigiana

The coating is flavorful and crispy. As the cutlet is skinless and boneless chicken breast, the texture may not be very juicy. However it does not taste too greasy for deep-fried food.
外層炸漿香脆可口，由於用上去皮去骨的雞胸肉，肉質未算很juicy，但以油炸食物來說就不會吃得太膩口。

Chicken Parmigiana

Braised Ox Cheek $218
Slow-cooking is perfect for ox cheek meat which is a thick working muscle. It turns this tough meat into a wonderfully rich and tender delicacy.
牛面頰肉原是一種厚實的肌肉，所以非常適合用來慢煮，將原本堅韌的牛肉變得柔軟入味。

Braised Ox Cheek

Ox cheek is braised in red wine, every mouthful is juicy and luscious. it matches in a perfect way with the deep, warm, complex flavours of red wine.
當牛面頰肉加入紅酒燉煮，每一口鮮嫩多汁，完美搭配紅酒那種深沉、溫暖、複雜的酒香。

Braised Ox Cheek

Of course we couldn't resist the temptation two of the best known Italian desserts！
兩款意大利最著名的甜品當然令人無法抗拒！

Tiramisu $58
提拉米蘇融合了苦香可可和濃縮咖啡粉，可說是歷久彌新的經典美味。
Tiramisu is a rich treat blending the bold flavors of cocoa and espresso, it can be said to be a classic delicacy.

蛋糕質感細緻濕潤，入口即化，不會過於甜膩。
The texture of the cake is delicate and moist, and it melts in the mouth without being too sweet.

Tofu Panna Cotta $58
This panna cotta does not taste like usual because it is inspired by Hong Kong's favourite "Tofu Fa", made with fresh tofu and topped with a toffee-like-sweet syrup made with red sugar and light soy sauce.
奶凍與傳統口味有所不同，由於啟發自香港人氣小食豆腐花，奶凍是以新鮮豆腐製成，融合以黃糖及淡豉油製成、如拖肥糖般的甜糖漿。

Tofu Panna Cotta

Its delicate sweetness and smooth tofu texture make it a perfect treat at the end of a meal.
其細膩有層次的甜味和吹風可破的軟滑豆腐質地為晚餐完美作結。

Tofu Panna Cotta

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2021-09-12

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人均消費

$400 (晚餐)

推介美食

被廣告業耽誤的美食家

等級4

399

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佛誕去西營盤，見到有間餐廳開下午三點，同朋友又約咗三點，深信一開門應該有位，所以就去呢間餐廳。3點開始係happy hour時間，只有小食，5點開始先有正餐。Happy hour menu有wine、cocktail、啤酒，都可以睇返大menu。樓高3層，地下果層主要飲酒，其他樓層都應該食飯為主，樓底超高，都算係香港少見。幾款酒就最後睇相唔特別講，想focus講嘢食多啲。Tiramisu $58口感好creamy，而且蛋味香，啡味濃，呢個大推！！！Clams $128用白酒、忌廉及紅椒仔炮製新鮮蜆仔，蜆仔肉雖小都鮮嘅，記得用香草麵包沾醬汁食。Burrata $105火箭菜、醃番茄、Burrata cheese，cheese夠新鮮，質地柔軟兼有奶香。Bruschetta $65在香草麵包面層放上切碎的番茄同香料，簡單到同想像中有出入。

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佛誕去西營盤，見到有間餐廳開下午三點，同朋友又約咗三點，深信一開門應該有位，所以就去呢間餐廳。

3點開始係happy hour時間，只有小食，5點開始先有正餐。Happy hour menu有wine、cocktail、啤酒，都可以睇返大menu。

樓高3層，地下果層主要飲酒，其他樓層都應該食飯為主，樓底超高，都算係香港少見。

幾款酒就最後睇相唔特別講，想focus講嘢食多啲。

Tiramisu $58
口感好creamy，而且蛋味香，啡味濃，呢個大推！！！

Clams $128
用白酒、忌廉及紅椒仔炮製新鮮蜆仔，蜆仔肉雖小都鮮嘅，記得用香草麵包沾醬汁食。

Burrata $105
火箭菜、醃番茄、Burrata cheese，cheese夠新鮮，質地柔軟兼有奶香。

Bruschetta $65
在香草麵包面層放上切碎的番茄同香料，簡單到同想像中有出入。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

推介美食