Trattoria Doppio Zero (已結業)

4

4

201 食評

味道

環境

服務

衛生

抵食

|

10826

上環

$201-400

意大利菜酒

147

18

15

Smoked Duck Liver Ravioli

5 已推介

Kami0718

等級4

297

0

上環文咸東街既柏廷坊一向都有唔少貴價既餐廳~~我亦只去過一, 兩間品嚐過!!!今次朋友們就揀選了係地庫既【Trattoria Doppio Zero】內裡裝潢簡約, 燈光柔和且很有浪漫既感覺!!原來呢間餐廳主打既係手造傳統意大利粉；同時配合不同既新概念, 造就出不同既風味及口感~真係要一試先得"*坐底不久, 點菜後侍應就端上餐廳自家製既麵包配橄欖油~~麵包非常鬆軟, 另外他們更建議我地只蘸上橄欖油, 品嚐一下上盛既橄欖油香!!的確不蘸醋亦非常香軟"*呢道前菜 Smoked Duck Liver Ravioli 賣相很特別~~面頭以紅菜頭打成既粉紅色泡沫, 包裹著鴨潤鴨肝既意大利雲吞；微甜既泡沫落食落仿如空氣般消失, 而內裡既鴨內藏味道非常濃郁, 兩者好 match!!食完唔會覺得膩!!另一個前菜：Parmigiano Frittlle一粒粒既芝士波看似普通, 但係內有乾坤!!入面釀有 Ham, 芝士及濃湯再炸至脆金黃色；另外仲用左 15年既黑醋整成的 Cream 放係芝士波既底及面頭~~食落口感豐富又夠芝士味, 而且熱騰騰又夠 creamy"*配埋黑醋cream 仲冇咁油膩, 食一粒真

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上環文咸東街既柏廷坊一向都有唔少貴價既餐廳~~

我亦只去過一, 兩間品嚐過!!!

今次朋友們就揀選了係地庫既【Trattoria Doppio Zero】

內裡裝潢簡約, 燈光柔和且很有浪漫既感覺!!
原來呢間餐廳主打既係手造傳統意大利粉；

同時配合不同既新概念, 造就出不同既風味及口感~

真係要一試先得"*

坐底不久, 點菜後侍應就端上餐廳自家製既麵包配橄欖油~~

麵包非常鬆軟, 另外他們更建議我地只蘸上橄欖油, 品嚐一下上盛既橄欖油香!!

的確不蘸醋亦非常香軟"*

Smoked Duck Liver Ravioli

呢道前菜 Smoked Duck Liver Ravioli 賣相很特別~~

面頭以紅菜頭打成既粉紅色泡沫, 包裹著鴨潤鴨肝既意大利雲吞；

微甜既泡沫落食落仿如空氣般消失, 而內裡既鴨內藏味道非常濃郁, 兩者好 match!!

食完唔會覺得膩!!

parmigiano Frittlle

另一個前菜：Parmigiano Frittlle

一粒粒既芝士波看似普通, 但係內有乾坤!!
入面釀有 Ham, 芝士及濃湯再炸至脆金黃色；

另外仲用左 15年既黑醋整成的 Cream 放係芝士波既底及面頭~~

食落口感豐富又夠芝士味, 而且熱騰騰又夠 creamy"*

配埋黑醋cream 仲冇咁油膩, 食一粒真係唔多夠!!

此外, 佢地設計有酒窖, 想食咩wine 都有!!!

想飲 Cocktail 或 Mocktails 都齊備~~
跟朋友聚聚就飲返D 特式野, 我呢杯係無酒精既 Tutti Frutti~

用左桃, 草莓, 橙及菠蘿混合而成既沙冰, 味道好 fresh"*

Fennel & Citrus Spiced White Cad

好快主菜就到, 呢款係 Fennel & Citrus Spiced White Cod

智利既雪魚以日式烹調手法呈現眼前~~

細細件魚柳配上自家製既香脆炸魚皮及以麵豉打成既泡沫放係面頭；

視覺同味覺都有所享受, 口感又軟又脆, 多種口感, 很特別!!!

另外仲配有特別醃製了三日既三文魚籽；

味道香濃且帶有鮮味, 可以配埋用炸魚皮一齊食"*

就咁食都唔會有太鹹既感覺~~

beetroot Ravioli

意大利雲吞絕對係意大利餐既靈魂!!!

呢款 Beetroot Ravioli 將紅菜頭打成蓉, 再加入芝士包成意式雲吞；

睇得出皮很薄, 絕對係手造既可以做到咁既效果~~
半透明既雲吞見到紅卜卜既紅菜頭蓉, 食落好滑溜"*

最特別既係味道竟然似紫薯, 鹹中帶少少甜味, 好似食緊份子料理咁!!

怪不得佢係呢度既招牌菜啦, 推介呀~~

另一款意粉：Pappardelle

用上亞拉斯加藍蟹拆肉配上自家製闊條麵"*

醬汁非常濃郁及鮮甜, 有點似龍蝦湯既味道, 而且蟹肉絕無腥味；

闊條麵麵質很彈牙煙韌, 有種食完想再食既感覺!!

Sweet corn & vanilla Pudding

最後甜品我地就揀左 Sweet Corn & Vanilla Pudding
呢款係意大利傳統既甜品, 自家製既粟米布甸配粟米味 Gelato；

食落每一啖都充滿甜甜既粟米味, 好正呀喂!!!

仲要冇落任何糖既製成, 係原原本本既甜粟米味道, 喜歡食粟米既人一定要點佢呀"*
Trattoria Doppio Zero 呢度食物很有水準且精緻；

幾個女生黎 Fine Dinner 絕對係超正既選擇, 情侶黎呢度都好有浪漫既感覺架!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2016-11-29

用餐途徑

堂食

人均消費

$400 (晚餐)

推介美食

JannisT

等級4

754

2

平凡不過的菜式食材，經大廚用心烹調，都能成為了不起的菜式. 而有美容健康功效的紅菜頭，原來有很多變奏，手工、心思，缺一不可. 先來自製橄欖包，暖暖鬆軟，不沾甚麼汁，單純地嚐麥香，有需要也可配橄欖油.不說穿就很像蕃茄，一開估原來是鴨肝鴨膶ravioli , 以紅菜頭做泡沫雖然不是新鮮事，但站於相機食先的世代, 始終吸睛. 但影相都要快手，否則泡沫一旦扁塌就影響口感.泡沫清新之中帶微酸，自家製雲吞皮軟滑，餡料的膶肝味頗濃, 份量雖不多, 但不喜內臟的可能會有點受不了. 這道像田園沙律嗎？主要食材仍是紅菜頭，圓形薄片有圈圈的是生紅菜頭，屬爽脆；黃色的亦是紅菜頭，以海鹽醃過，但海盐味不突出；瘀紅一粒粒的正是經常能吃到的，配合bb菠菜、自製乳酪及合桃，口感豐富. Baby Beetroot Salad相當有驚喜.與朋友一人各點了一款主菜來開心分享, 朋友的阿拉斯加藍蟹意粉以蝦、龍蝦、貝殼類等海鮮(無魚)淆湯，味道很濃郁, 若要準備一些去描述, 就大概似龍蝦湯吧. 自製意粉，像闊條麵，但卻比其薄身，煙韌度剛剛好！烤黑毛豬, 厚度適中, 烤至7-8成熟, 肉色粉嫩, 因此肉質軟稔、肉汁都被鎖在內

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平凡不過的菜式食材，經大廚用心烹調，都能成為了不起的菜式. 而有美容健康功效的紅菜頭，原來有很多變奏，手工、心思，缺一不可.

先來自製橄欖包，暖暖鬆軟，不沾甚麼汁，單純地嚐麥香，有需要也可配橄欖油.

不說穿就很像蕃茄，一開估原來是鴨肝鴨膶ravioli , 以紅菜頭做泡沫雖然不是新鮮事，但站於相機食先的世代, 始終吸睛. 但影相都要快手，否則泡沫一旦扁塌就影響口感.

Smoked Duck Liver Ravioli

泡沫清新之中帶微酸，自家製雲吞皮軟滑，餡料的膶肝味頗濃, 份量雖不多, 但不喜內臟的可能會有點受不了.

這道像田園沙律嗎？主要食材仍是紅菜頭，圓形薄片有圈圈的是生紅菜頭，屬爽脆；黃色的亦是紅菜頭，以海鹽醃過，但海盐味不突出；瘀紅一粒粒的正是經常能吃到的，配合bb菠菜、自製乳酪及合桃，口感豐富. Baby Beetroot Salad相當有驚喜.

Baby Beetroot Salad

與朋友一人各點了一款主菜來開心分享, 朋友的阿拉斯加藍蟹意粉以蝦、龍蝦、貝殼類等海鮮(無魚)淆湯，味道很濃郁, 若要準備一些去描述, 就大概似龍蝦湯吧.

自製意粉，像闊條麵，但卻比其薄身，煙韌度剛剛好！

烤黑毛豬, 厚度適中, 烤至7-8成熟, 肉色粉嫩, 因此肉質軟稔、肉汁都被鎖在內. 醬汁以羅勒、香芹、蒜頭製成, 若細心品嚐, 會發覺醬汁能輕輕提昇黑毛豬的味道. 伴碟亦有意大利白豆, 煮得夠稔, 還有點起沙的.

Pan Roasted Iberico Pork

兩道主菜後, 仍有點餓意, 於是又點了一客芝士菠菜雲吞. 自製雲吞皮，菠菜蓉及滋味湯汁就在把雲吞皮那刻溢出，雖然澎湃度低，但味道之分隔很明顯.

Baby Spinach Ravioli

一頓美味的晚餐, 又怎能缺少甜品呢? 鴛鴦affogato, 兩球奶茶味雪糕，挺實淨，把espresso 倒入，雪糕緩緩溶化，捉緊時機，正好吃到鴛鴦味道，奶茶的香滑與espresso 的香濃！

Yin Yan Affogato

Tiramisu也來得特別一點，依傳統做法, 只用蛋和糖而不加忌廉, 令tiramisu的口感仿如絲般滑溜, 而面層有朱古力味爆炸糖，為甜品帶來新意!

整體來說，份量偏少，但體會到手工菜的精緻、餐廳環境氣氛不錯，服務細心，fine dining 就是如此吧. 這裏除了適合幾個女生的眾會, 也很適合情侶約會啊~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2016-11-15

用餐途徑

堂食

人均消費

$597 (晚餐)

推介美食

zia zia~~

等級4

225

1

Trattoria Doppio Zero was recommended to godbro XO by one of his clients, who praised one of its pasta dishes. Knowing that I love pasta, XO asked me to check out the restaurant with him last Monday. I was a bit excited when XO asked me to join him since I've read quite a few reviews on OpenRice praising the pasta dishes at Trattoria Doppio Zero, and how they use the finest Italian flour to make their pasta!Trattoria Doppio Zero is located on the basement level of an office buidling in Sheung

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Trattoria Doppio Zero was recommended to godbro XO by one of his clients, who praised one of its pasta dishes. Knowing that I love pasta, XO asked me to check out the restaurant with him last Monday.

I was a bit excited when XO asked me to join him since I've read quite a few reviews on OpenRice praising the pasta dishes at Trattoria Doppio Zero, and how they use the finest Italian flour to make their pasta!

Trattoria Doppio Zero is located on the basement level of an office buidling in Sheung Wan, and once you walk in, you can see that they have a proper bar area in the front of the restaurant. If you have to wait for a table at the restaurant, you can take a seat in the bar area and have a drink while you're waiting!

The walls of the restaurant have been decorated with colorful paintings.

The restaurant is very spacious, and the tables are not crammed close to each other.

There are a few tables in the back of the restaurant for those who wish to have more privacy.

There's a wine storage area in the back of the restaurant, but I couldn't tell if the temperature and humidity are regulated.

There's a promotion at the restaurant for their new summer drinks, and if you upload a picture of your drink on to Facebook, you can buy one get one free. XO and I both took advantage of the promotion and each ordered a summer cocktail!

Blue Royal: This is definitely a cooling refreshing drink for the summer! The sweetness of the lychee was balanced with the acidity of the lemon and lime. With the sweetness of the lychee, the blue curacao wasn't overpowering the drink, and the drink was really delicious!

The server told us that they use high quality French and Japanese flour to make their bread, so the bread tastes so good that only olive oil is needed as a dip.

As soon as the bread was placed on our table, the beautiful aroma of the bread caught our noses! The bread tasted as good as it smelled, and a quick dip in the olive oil was all it needed!

We decided to start with the signature small bites.

Truffled Fried Oyster

Truffled Fried Oyster: The oyster was lightly battered and quick-fried, so it was crispy on the outside and perfectly plump and juicy on the inside. The black truffle aioli and the creamed spinach added another layer to the flavor profile.

Truffled Fried Oyster

This oyster was a tasty luxurious small bite!

Smoked Duck Liver Ravioli

Smoked Duck Liver Ravioli: The ravioli shell was quite thin and al dente, and it was filled with duck liver and Chinese liver sausage, where the combination was very flavorful.

Smoked Duck Liver Ravioli

The filling would have been very heavy, but the pickled beetroot foam has a light acidity to balance out the heaviness of the filling.

We were trying to choose a salad, and the server recommended that we try their new beetroot salad that's not even on the menu yet!

Beetroot Salad: The salad consisted of three kinds of beetroot, baby spinach, and a yogurt dressing. The raw candy stripe beetroot had a nice crispy texture, the yellow beetroot had its natural fresh flavor enhanced by the sea salt, and the pickled red beetroot had a strong natural sweetness. The yogurt dressing was delightful with the baby spinach and beetroot combination!

After the appetizer courses, we moved on to the two pastas.

Agnolotti: The shell of the agnolotti was just as thin as the ravioli and equally al dente. The short rib and bone marrow filling was absolutely delectable!

The bread crumbs added a nice crunch to the dish!

Spaghettini: This was the pasta dish that was highly recommended by XO's client, and it didn't disappoint at all! The XO sauce gave the pasta a nice heat factor, and usually, I'm not a big fan of fusion dishes, but this was really good!

The highlight of the dish though was the Carabineros red prawn! The server told us that the chef cooks the prawn until it's slightly raw in the middle, which gives it a perfect crunchy texture! This already spooked my interest since chefs always overcook prawns and lobsters in Hong Kong, and this prawn was cooked just the way I like it! I absolutely loved the crunchy texture of the red prawn!

Since XO and I only ordered half portions of the pasta dishes, we decided to split the Pan Roasted Iberico Pork.

Pan Roasted Iberico Pork

Pan Roasted Iberico Pork: As soon as I cut into the pork chop I said to XO, "It's perfectly pink on the inside!" The pork chop was cooked just right, so it was perfectly tender and juicy!

Pan Roasted Iberico Pork

After I took the first bite, the pork chop was so tasty that I immediately asked the server if I could order it to go (I've been bragging to my mom about how tasty Iberico pork chops are, and I promised her that I'd bring one home for her to try!) The server made sure that I could reheat the pork chop properly at home before he would let me order it to go, and the chef even came out to teach me how to reheat the pork chop in the oven!

Pan Roasted Iberico Pork

Not only was the Iberico pork chop delicious, the cannellini beans on the side were just as tasty! They had a silky creamy texture and were seasoned beautifully with the garlic aioli!

A delicious Italian dinner isn't complete without dessert! While XO went for his favorite affogato, I went with a favorite of mine, the tiramisu!

This tiramisu is a fusion of the classic and the new! They follow a classic recipe for the tiramisu and top it with chocolate popping candies!

Tiramisu: The chocolate popping candies tickled my mouth! The tiramisu itself had a light airy texture from the whipped egg whites! It wasn't heavy at all, since this is a classic recipe where the tiramisu isn't weighed down with any cream! The spongy lady fingers layer on the bottom was moist but not soggy and didn't have an overwhelming alcohol flavor!

This tiramisu was the perfect "lift me up" (yes, this is a pun on the actual definition of tiramisu

) after the scrumptious meal!

Trattoria Doppio Zero definitely lives up to its name serving delicious pastas dishes! They serve dishes that have a good balance of authenticity and innovation! I can't wait to return to Trattoria Doppio Zero to try more of their innovations in the future!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2016-06-06

用餐途徑

堂食

人均消費

$680 (晚餐)

推介美食

Handsome XO

等級6

1.2K

122

公司其實好多客都好鍾意周圍食，得知XO仔喺OpenRice度都有分享食評，每次見面時都會大談食經。除咗灣仔，佢地最常出沒中、上環區，上個禮拜C君就喺上環一家只用意大利文起名o既「Trattoria Doppio Zero」食過午餐，覺得店子o既XO醬意大利粉菜式極其獨特美味，所以就遊說細佬去試吓。小肥第一時間當然係上網睇吓其他食家o既評語啦，見大多都好正面，今個月閒日去幫襯仲可享夏日八五折優惠喎，所以週一就捉咗意粉迷契妹一齊去食晚飯。位於地牢o既餐廳光線柔和，面積寬廣。接待處旁有個酒吧區，遇上人多要等位時都可以飲番兩杯。白色o既牆身以顏色鮮艷o既油畫裝飾。油畫下擺有三張二人枱。另一邊則為一列半梳化式散座。內廳放有多張合併式o既二至多人四方枱。最後方仲有間落地玻璃窗酒房，地方真係好大。通往洗手間o既通道有小燈擺設，大方得真係好有家o既感覺。入座後，服務生先呈上餐牌，並告知食客逢週一至四晚用餐時，只需於Facebook上載特飲或雞尾酒之相片並標籤餐店，即可享買一送一優惠，似乎仲抵過原先諗住用嗰張八五折優惠券，所以我地就每人叫咗杯雞尾酒飲，一於要買一送一。XO仔點咗杯「Golde

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公司其實好多客都好鍾意周圍食，得知XO仔喺OpenRice度都有分享食評，每次見面時都會大談食經。除咗灣仔，佢地最常出沒中、上環區，上個禮拜C君就喺上環一家只用意大利文起名o既「Trattoria Doppio Zero」食過午餐，覺得店子o既XO醬意大利粉菜式極其獨特美味

，所以就遊說細佬去試吓。

小肥第一時間當然係上網睇吓其他食家o既評語啦，見大多都好正面，今個月閒日去幫襯仲可享夏日八五折優惠喎

，所以週一就捉咗意粉迷契妹一齊去食晚飯。

位於地牢o既餐廳光線柔和，面積寬廣。接待處旁有個酒吧區，遇上人多要等位時都可以飲番兩杯。

白色o既牆身以顏色鮮艷o既油畫裝飾。

油畫下擺有三張二人枱。

另一邊則為一列半梳化式散座。

內廳放有多張合併式o既二至多人四方枱。

最後方仲有間落地玻璃窗酒房，地方真係好大。

通往洗手間o既通道有小燈擺設，大方得真係好有家o既感覺

入座後，服務生先呈上餐牌，並告知食客逢週一至四晚用餐時，只需於Facebook上載特飲或雞尾酒之相片並標籤餐店，即可享買一送一優惠，似乎仲抵過原先諗住用嗰張八五折優惠券，所以我地就每人叫咗杯雞尾酒飲，一於要買一送一。

XO仔點咗杯「Golden Crystal」，其酸甜醒胃o既味道同橙黃o既色澤一樣咁清新怡人

餐牌首頁已道出店名取自意大利麵粉之超幼細度，二人亦好順理成章地主攻以超幼麵粉所搓製而成o既意粉菜式。

點好菜，哥哥仔隨即送上熱烘烘o既麵包，仲介紹麵包係用法國及日本頂級麵粉焗製。麵包果然鬆軟甜美，簡單點上伴碟o既橄欖油食已夠清香。

鎮店招牌小食有二，分別為「松露炸蠔」及「煙鴨胸意大利雲吞」。

契妹兩款食齊，小肥因怕煙燻味，所以冇試到被粉紅色泡泡包圍o既「煙鴨胸意大利雲吞」。

Smoked Duck Liver Ravioli

Smoked Duck Liver Ravioli

Truffled Fried Oyster（$48/隻）：蠔隻只係輕輕炸過，故能造出外皮香脆，蠔心嫩滑，連同頂面o既松露醬及墊底o既菠菜忌廉食更能突出蠔隻o既鮮味，實在滋味無窮

Truffled Fried Oyster

Beetroot Salad（$128）：聽到細佬搵緊沙律食，哥哥仔就提議我地一試餐店即將推出o既紅菜頭三重奏沙律。用黑碟上o既沙律除咗有綠色o既菠菜之外，原來主角紅菜頭合共有三個品種咁多！每種都以不同方法烹調，其中以生食o既花紋紅菜頭片最為薄脆、黃色o既海鹽味紅菜頭最爽同鮮、而經醃過o既紅色紅菜頭則最腍同甜，各有特色，精彩非常。

Agnolotti – Braised Short Rib, Bone Marrow, Pecorino（$148/半份；$208/份）：以孖零號超幼麵粉搓成o既意大利餃子果然不同凡響，皮層厚薄適中，軟腍中帶點煙韌，餡料肉香豐沛得黎一啲都唔溜滯，混入埋碟中香脆鬆化o既麵包糠食又能增添口感，極之細膩

Agnolotti – Braised Short Rib, Bone Marrow, Pecorino

Agnolotti – Braised Short Rib, Bone Marrow, Pecorino

Spaghettini – Carabineros Red Prawn, Cherry Tomato, Homemade Chinese XO Sauce, Basil（$198/半份；$288/份）：此道公司客仔推介o既XO醬意粉可稱得上為傳統與潮流o既結合

，因麵條用上頂級麵粉以傳統方式搓成，調味卻一反傳統地換上自家製o既中式XO醬，並配上大大隻西班牙紅蝦，整個菜式概念已教人驚喜萬分！入口更為一絕，除咗意粉麵條夠哂al dente，隻紅蝦仲好爽脆彈牙，明顯屬高級貨色，加上XO醬香辣惹味，足料過足料

，食完半份先識得後悔冇叫全份黎食。

Spaghettini – Carabineros Red Prawn, Cherry Tomato, Homemade Chinese XO Sauce, Basil（$198/半份）

Pan Roasted Iberico Pork – Braised Cannellini Beans, Garlic Aioli, Salsa Verde（$388）：食咗咁多澱粉質落肚，兩口子決定分多味香煎黑毛豬做主菜。

事實又一次証明除咗人之外，其實豬都不可以貌相架

！黑毛豬扒外型雖看似厚實，但契妹一刀切開已覺其肉質鬆爽，見埋連地獄廚神都會大讚o既完美粉紅色

，嚐到黑豬如何軟嫩多汁又鮮甜，契妹就立即同哥哥仔講話想包一客返屋企俾auntie食。

Pan Roasted Iberico Pork – Braised Cannellini Beans, Garlic Aioli, Salsa Verde

結果外賣訂單就轉交咗比經理哥哥跟進，就連大廚哥哥都走埋出黎教契妹如何處理黑毛豬扒

，態度十分認真。

Pan Roasted Iberico Pork – Braised Cannellini Beans, Garlic Aioli, Salsa Verde

試問一頓完整o既晚餐又點少得甜品環節呢？！

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie（$78）：Affogato食唔少，不過都係第一次以咖啡溝入奶茶雪糕，相信咁港式o既鴛鴦組合應該都係店子獨創o既

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie

甜品真如其名，好似食緊杯凍鴛鴦落肚咁，冰涼香滑，微甜而不苦澀。

Yin Yang Affogato – Milk Tea Gelato, Espresso Shot, Peanut Butter Cookie

環境雅致舒適o既「Trattoria Doppio Zero」除咗食材用料跟麵粉質量一樣幼細，店子內外o既服務生及廚師都極之誠懇。餐店以傳統o既烹調製法，加插咗一啲新派o既思維，用心創造出一系列o既中意混合菜式，成功擦出驚喜火花

，食後確實令人興奮莫名。據悉，店子會不定時加入多款季節菜餚，真期待下次再黎有新菜食

。

(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

用餐日期

2016-06-06

用餐途徑

堂食

人均消費

$680 (晚餐)

用餐優惠

優惠券

推介美食

SeaBlue 海藍

等級3

78

3

其實我一直以來，很少去中上環一帶吃飯，因為住在西貢，來這邊實在有點遠，不過近來就有點不同，因為轉了新工作，每天遠行到中環上班，收到朋友相約在 Doppio Zero 吃晚飯，我毫不考慮就答應了。意大利文 Doppio Zero，英文即是 Double Zero，對烹調及製作意大利粉有認識的話，相信就會知道，意指最幼細的 00 號麵粉，製作麵條，質感非常好。顧名思義，餐廳主打是自家製作的意大利粉。以前路過幾次卻未有機會到訪，這次來到，據說餐廳已換了主廚和管理團隊，但我第一次來未能比較。走落地庫，經過門口的酒吧位置就是餐廳，當晚人客不多，地方算頗大，燈光充足得來亦覺悠閒舒適。餐廳盡頭的位置，感覺自成一角，在酒櫃旁邊，氣氛更好，私隱度更高。店員先送來仍然溫熱的麵包，散發著穀麥香氣，令人更覺肚子餓了。還以為有新鮮生蠔作為頭盤，原來驚喜更大。蠔肉以天婦羅方法輕輕炸過，帶脆薄外層，沾上黑松露，令蠔肉的鮮甜味更突出，伴以忌廉菠菜茸，帶來更多味道層次，更能降低油膩感。另一道前菜送上，外貌似足鮮艷的紅蘋果，其實是清甜的紅菜頭泡沫。泡沫底下收藏著鴨肝意大利雲吞，咬落味道似是鴨肝醬與中式潤腸混合，充滿鹹香與

更多

其實我一直以來，很少去中上環一帶吃飯，因為住在西貢，來這邊實在有點遠，不過近來就有點不同，因為轉了新工作，每天遠行到中環上班，收到朋友相約在 Doppio Zero 吃晚飯，我毫不考慮就答應了。

意大利文 Doppio Zero，英文即是 Double Zero，對烹調及製作意大利粉有認識的話，相信就會知道，意指最幼細的 00 號麵粉，製作麵條，質感非常好。顧名思義，餐廳主打是自家製作的意大利粉。

以前路過幾次卻未有機會到訪，這次來到，據說餐廳已換了主廚和管理團隊，但我第一次來未能比較。走落地庫，經過門口的酒吧位置就是餐廳，當晚人客不多，地方算頗大，燈光充足得來亦覺悠閒舒適。餐廳盡頭的位置，感覺自成一角，在酒櫃旁邊，氣氛更好，私隱度更高。

店員先送來仍然溫熱的麵包，散發著穀麥香氣，令人更覺肚子餓了。

Truffled Fried Oyster

還以為有新鮮生蠔作為頭盤，原來驚喜更大。蠔肉以天婦羅方法輕輕炸過，帶脆薄外層，沾上黑松露，令蠔肉的鮮甜味更突出，伴以忌廉菠菜茸，帶來更多味道層次，更能降低油膩感。

Smoked Duck Liver Ravioli

另一道前菜送上，外貌似足鮮艷的紅蘋果，其實是清甜的紅菜頭泡沫。泡沫底下收藏著鴨肝意大利雲吞，咬落味道似是鴨肝醬與中式潤腸混合，充滿鹹香與油潤感，紅菜頭泡沫令鴨肝的質感吃起來不會太過粉粉的黏口，亦以消甜味降低油膩感，整體感覺的確新奇有趣。

Carabineros Scarlet Prawn Spaghetti

大大隻紅蝦，煎至蝦殼的香氣到處飄散，肉厚彈牙又惹味，非常討人歡喜。意大利粉夠乾身而煙韌，伴入油蝦油與 XO 醬，難怪啖啖都充滿海鮮香味。

New Zealand Wild Clam Linguine

體積頗大的紐西蘭蜆，蜆味有點淡，但勝在清甜無沙，配以豬腹肉吊一吊味也算聰明之舉。不過醬汁不足，意粉吃起來有點單調，而且幾款粉當中，這個的份量相對較少，不太化算。

Classic Bolognese Sauce Tagliatelle

肉醬意粉不少人吃得多，要突圍而出總要弄點新意，這個版本的肉醬意粉，完全沒添加番茄醬，肉味與油香更加突出，有特色，混合全溶化的芝士，黏稠的質感配搭寬條麵同吃可是一流。不過賣相嘛…坦白說，第一眼看起來不是像嘔吐物…就是像寵物糧食罐頭…可以稍為修飾會更好吧。

Brown Crab Chitarra

麵包蟹肉、蟹膏和蟹籽製成濃郁的醬汁，配搭厚身彈牙富嚼勁的麵條，個個都讚不絕口…但對蟹敏感的我只能遠觀了…很可惜呢！

Braised Short Rib Bone Marrow Agnolotti

吃過無數次小雲吞，用牛骨髓做內餡的還是首次品嚐到。雲吞皮比預期中薄，但口感仍然煙韌。咬落牛味不重，就是滿口油香，加入質感厚重的羊奶芝士，味道濃郁帶點微酸，滋味得來完全不覺膩。

Grilled USDA Prime Ribeye (10oz)

終於來到主菜，是餐廳重頭戲，肉眼牛扒配燒牛骨髓，光看相片都看得出，牛扒肉質鮮嫩非常，充滿肉汁，外層燒得帶有焦香，配搭香草及蒜蓉牛油同吃，牛肉味更覺濃郁，非常非常出色。但牛骨髓的味道卻比預期中淡而無味，滿口油份卻不覺牛香，入口感覺有點單調，若有所失。試過沾上點香草蒜蓉牛油同吃，已略有改善，也許，只需再加點海鹽就可以補救這點。心裡其實不禁想念之前吃過那份伴有蘑菇碎與炸蒜片的燒牛骨髓，實在香到不行…

Yin Yang Affogato

來到甜品時間，這份鴛鴦 Affogato 揉合中西式材料，用幼滑清香的奶茶雪糕，淋上濃郁的濃縮咖啡，配搭香脆的花生醬曲奇，一款甜品中帶來不同的質感與味道，總算有特色，但個人覺得未算驚喜。

看似平平無奇的 Tiramisu，表層灑上爆炸糖，啖啖刺激著味蕾，亦有新意。不過整體質感結實乾身了點，粉亦有點多，未能討我歡心。

Sweet Corn & Vanilla Pudding

倒是被這道甜品散發著香氣深深吸引著，想了好一會，方想到是烘粟米片的香氣。底層是帶有雲呢嗱香的焦糖燉蛋，質感幼滑，蛋味濃郁，舀起來看見內有粟米粒，有趣。配搭醇厚粟米味雪糕，亦是非常有新意，又清甜而不膩，向來愛吃粟米的我，當然大愛！

Doppio Zero 以多樣新奇的菜色，在食材配搭上稍為變化又不失傳統，一洗坊間對於意大利菜只有薄餅和常見幾種意粉的沉悶感，又能保持好吃水準，價錢略為有點不捨得…但最重要是算值得。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2015-10-13

用餐途徑

堂食

人均消費

$400 (晚餐)

用餐優惠

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