Grissini 意大利餐廳

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曾經本豬問過唔同人全港最好食嘅tiramisu喺邊🇮🇹有幾個人不約而同地答Grissini所以今日專程嚟試=͟͟͞͞ʕ•̫͡ ·ʔ=͟͟͞͞ʕ•̫͡ ·ʔ=͟͟͞͞ʕ•̫͡ ·ʔ餐廳環境好望到哂ifc icc不在話下仲要每一道菜都好好味.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ✧ Sparkling water ($30/pp)雖然有飲開嘅san pellegrini有氣水🍾但今次俾呢個shui吸引到💧係佢哋house特有之餘仲可以free flow不斷refill可以一路食一路暢飲ꉂꉂ꒰•̤▿•̤*ૢ꒱✧ Complimentary Breadstick 唔似平時嘅一片片sourdough呢度嘅包係長條形嗰種🥖熱嗰陣鬆軟但cool down咗就易啲啪開食～標準配備olive oil & vinegar✧ 24 month aged Prosciutto di Parma ($180)好耐冇食過覺得好正嘅parma ham •͈౿•͈ !呢個夠咸得嚟仲要好腍切得夠薄易啲入口餐廳建議可以試下wrap住個包嚟食✧ Bottoni de Bufala ($280)Bottoni一直係本豬好喜歡嘅pasta type !可愛嘅圓形意粉入面包住

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曾經本豬問過唔同人全港最好食嘅tiramisu喺邊🇮🇹
有幾個人不約而同地答Grissini
所以今日專程嚟試=͟͟͞͞ʕ•̫͡ ·ʔ=͟͟͞͞ʕ•̫͡ ·ʔ=͟͟͞͞ʕ•̫͡ ·ʔ
餐廳環境好望到哂ifc icc不在話下
仲要每一道菜都好好味.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ.ᐟ

✧ Sparkling water ($30/pp)
雖然有飲開嘅san pellegrini有氣水🍾
但今次俾呢個shui吸引到💧
係佢哋house特有之餘
仲可以free flow不斷refill
可以一路食一路暢飲ꉂꉂ꒰•̤▿•̤*ૢ꒱

✧ Complimentary Breadstick
唔似平時嘅一片片sourdough
呢度嘅包係長條形嗰種🥖
熱嗰陣鬆軟但cool down咗就易啲啪開食～
標準配備olive oil & vinegar

✧ 24 month aged Prosciutto di Parma ($180)
好耐冇食過覺得好正嘅parma ham •͈౿•͈ !
呢個夠咸得嚟仲要好腍
切得夠薄易啲入口
餐廳建議可以試下wrap住個包嚟食

24 month aged Prosciutto di Parma

✧ Bottoni de Bufala ($280)
Bottoni一直係本豬好喜歡嘅pasta type !
可愛嘅圓形意粉入面包住cheese🧀
食落唔會好漏的🔘
Toppings脆脆體好似之前食拉麵嗰啲牛蒡haha

Bottoni de Bufala

Bottoni de Bufala

✧ Tagliatelle all’uovo ($580)
喺Seasonal Black Truffle Menu入面揀嘅～
大家睇下片中侍應刨truffle嘅手勢 ̊ଳ ̊

係起勢咁刨刨足20秒⏰
震驚咗本豬覺得值返哂呀！
不過食落pasta雖然好足蛋香
但係食落覺得有啲硬🍝

Tagliatelle all’uovo

✧ Pan fried Seabass ($540)
可能係本豬食過最好食嘅seabass
個肉質唔老之餘🐟
仲要醃得非常入味🧂
味道肉質都兼顧到嘅真係唔多

Pan fried Seabass

✧ Roasted Lamb Loin ($450)
唔算係食過最好食嘅羊但絕對唔差🐑
而且留返少少皮連帶煎得好夠油香🤏🏻

Roasted Lamb Loin

✧ Tiramisu ($120)
全晚重心好食到拍哂手(୨୧• ᴗ •͈)◞︎ ♡

首先用大大隻羹好豪邁咁舀已經滿足咗視覺(and心靈)
味道方面本豬覺得最特別嘅位係啲mascarpone cheese打得好綿密
個口感就好似溶咗嘅棉花糖咁
泡泡感之餘又唔會話好似冇食過咁🫧
另外個蛋糕都好重酒味
被譽為全港第一當之無愧🥇

✧ Pannacotta al Pistachio ($140)
冇諗過panna cotta都可以做得咁重開心果味💚
本身以為係奶/糖味為主
不過面頭嘅mandarin gel反而唔係太夾
酸味同nuts味唔係太襯
如果就咁serve個panna cotta應該仲正

Pannacotta al Pistachio

✧ Sorbetti e Gelati — Pistachio ($60)
Toppings嘅開心果品種好特別
係全綠色外皮
但老實說冇平時啲開心果咁香
然後gelato好滑冇咩奶粉味|ૂ•ᴗ•⸝⸝)
開心果味好真好香nuts味

Sorbetti e Gelati

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2024-02-20

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推介美食

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新年就到，聽好多人都有推介Grand Hyatt既Grissini既食物&氣氛，決定book尼試試，同屋企人提早食一個西式團年飯。🧧果然名不虛傳，餐廳暗暗既燈光+意式既裝修，再加埋個無敵大海景😍真係好好feel，唔只屋企人好享受，呢到更加適合情侶約會既好地方。我recommend ⭐️。Grissini ⭐️餐廳最出名嘅長麵包，即焗即送出，食完之後再可以向職員申請再要👍🏻口感軟綿綿，同傳統嘅意大利麵包棒味道一樣。24months aged Prosciutto di Parma(HK$180)⭐️份量好多，而且每塊火腿肉質都好柔軟，味道唔會太鹹，而且好香嫩。VITELLO TONNATO (HK$260)⭐️小牛肉薄片+吞拿魚醬，食落味道幾濃郁、好香，係一個唔錯嘅前菜。POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA (HK$720) ⭐️⭐️呢個係for share，而且每日有限的！！超級surprise，廚房一焗好隻雞，侍應就即刻拎出嚟俾我哋睇😍超級大隻、超級香，之後再拎返入廚房炆煮。再送出嚟嘅時候，已經係一個完整嘅炆雞，裏面有唔少嘅薯仔同埋菇，配菜全部

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新年就到，聽好多人都有推介Grand Hyatt既Grissini既食物&氣氛，決定book尼試試，同屋企人提早食一個西式團年飯。🧧

果然名不虛傳，餐廳暗暗既燈光+意式既裝修，再加埋個無敵大海景😍真係好好feel，唔只屋企人好享受，呢到更加適合情侶約會既好地方。

我recommend ⭐️

。Grissini ⭐️
餐廳最出名嘅長麵包，即焗即送出，食完之後再可以向職員申請再要👍🏻口感軟綿綿，同傳統嘅意大利麵包棒味道一樣

。24months aged Prosciutto di Parma(HK$180)⭐️
份量好多，而且每塊火腿肉質都好柔軟，味道唔會太鹹，而且好香嫩

24months aged Prosciutto di Parma

。VITELLO TONNATO (HK$260)⭐️
小牛肉薄片+吞拿魚醬，食落味道幾濃郁、好香，係一個唔錯嘅前菜

VITELLO TONNATO

。POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA (HK$720) ⭐️⭐️
呢個係for share，而且每日有限的！！
超級surprise，廚房一焗好隻雞，侍應就即刻拎出嚟俾我哋睇😍超級大隻、超級香，之後再拎返入廚房炆煮。
再送出嚟嘅時候，已經係一個完整嘅炆雞，裏面有唔少嘅薯仔同埋菇，配菜全部都好淋身、好入味; 而全隻雞焗到金黃色，本身好怕雞肉好乾身，但冇諗到佢食起嚟完全好嫩滑，同旁邊嘅汁係一個好好嘅配搭。

POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA

POLLO PIEMONTESE COTTO IN PENTOLA D’ARGILLA

。BOTTONI DI BUFALA (HK$260)⭐️
充滿芝士餡嘅意大利雲吞，皮薄餡靚，而且旁邊有少少薄荷汁配合埋，食起嚟好清新，一啲漏嘅感覺都冇。

BOTTONI DI BUFALA

。SPAGHETTI ALL' ASTICE (HK$390)
唔好以為係普通嘅茄汁意粉，其實上面放左Atlantic龍蝦，茄味好夠，而且意粉煮得好彈牙。

SPAGHETTI ALL' ASTICE

Dessert
。TIRAMISÙ ALL’AMARETTO (HK$120)⭐️
呢度嘅signature之一，侍應即時係面前拎左一大匙落碟，完全唔吝嗇，Tiramisu好香好滑，而且幾夠咖啡味。

。L’APERITIVO (HK$140)
有Homemade balsamic vinegar ，飲起嚟少少提子汁嘅感覺

。LIMONATA SICILIANA SALATA (HK$110)
NON-ALCOHOLIC ，甜甜酸酸嘅，幾清新

。CREMA LIQOURE ALLE MANDORLE (HK$110)
NON-ALCOHOLIC ，幾有桃味，都好清新

回頭指數: ⭐️⭐️⭐️⭐️
食物質素: 🌮🌮🌮🌮
服務質素: ☺️☺️☺️☺️
消費指數: 💰💰💰(TTL $2519，人均消費$839.7)
環境質素: ☘️☘️☘️🍀

* Grissini 意大利餐廳 (灣仔)
灣仔港灣道1號君悅酒店2樓

同類餐廳 #cocofood_意大利菜
同區餐廳 #cocofood_灣仔
如果你鍾意我既分享，按右上角🔔，就可以睇到我所有既update

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Judith Tong

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最後一次來 Grissini 是幾年前，也是小妹有生以來吃過這種級數餐廳的食物是用難吃來形容的一次，單單「全港最好的 grissini 和 tiramisu 」無力回天。前一點時候小妹跟一班朋友老饕談論意大利餐，覺得現在連《八部半》 8 1/2 都「衰落」了，感覺香港意大利菜似乎比法國菜落後了呢。前輩老饕們暗笑，話香港最好的意大利餐是 Bombana 之前在 Ritz-Carlton 時候的 Toscana。小妹懂事之時，Toscana 已經是歷史，未有口福一嚐，無法判斷真偽，不過說話中他們也許同意 8 1/2 已經不復當年。朋友訂了 Grissini，當然是為了白松露，他跟我說經過那麼多年，現在 Grissini 連 chef 都換了，是時候再來試一下事物水準是否不同了。【環境】久久沒有來的 Grissini 依然故我，小妹最喜歡君悅酒店的餐廳是因為樓底高，而且桌與桌之間距離夠，環境不會嘈雜。裝修好似沒有大改，相比現在新的餐廳，是有點「老氣」，不過意大利餐廳的老氣是有迷人之處喔。當然還有高高的落地玻璃，陽光把中午時份的餐廳都照得明亮宜人呢。意大利翡冷翠名店 Enoteca Pin

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最後一次來 Grissini 是幾年前，也是小妹有生以來吃過這種級數餐廳的食物是用難吃來形容的一次，單單「全港最好的 grissini 和 tiramisu 」無力回天。前一點時候小妹跟一班朋友老饕談論意大利餐，覺得現在連《八部半》 8 1/2 都「衰落」了，感覺香港意大利菜似乎比法國菜落後了呢。前輩老饕們暗笑，話香港最好的意大利餐是 Bombana 之前在 Ritz-Carlton 時候的 Toscana。小妹懂事之時，Toscana 已經是歷史，未有口福一嚐，無法判斷真偽，不過說話中他們也許同意 8 1/2 已經不復當年。

朋友訂了 Grissini，當然是為了白松露，他跟我說經過那麼多年，現在 Grissini 連 chef 都換了，是時候再來試一下事物水準是否不同了。

【環境】久久沒有來的 Grissini 依然故我，小妹最喜歡君悅酒店的餐廳是因為樓底高，而且桌與桌之間距離夠，環境不會嘈雜。裝修好似沒有大改，相比現在新的餐廳，是有點「老氣」，不過意大利餐廳的老氣是有迷人之處喔。當然還有高高的落地玻璃，陽光把中午時份的餐廳都照得明亮宜人呢。意大利翡冷翠名店 Enoteca Pinchiorri 的名古屋分店都沒有當下濃妝豔抹所需的氛圍，而是把之前某個年代最美的一剎那凝固下來而已。

今天選擇了 weekdays 既 Autumn Lunch Menu（3 courses $ 520），主菜加錢改成 White Truffle Lunch Set Specials 上的 pasta dish 。小妹認為餐牌上說明未夠清晰，那個 White Truffle 餐牌只寫著那 tagliolini pasta + white truffle dish ‘Add 520 on lunch set’ ，沒有清楚說明是「代替」Lunch Menu 的主菜，所以小妹以為還需要選擇 lunch set 上的主菜呢。

【 Grissini 】吃過不同餐廳 / bakery 的 grissini ，這種麵包有大有小，有脆的也有軟的，質感像麵包的，亦有如餅乾喔。你問小妹 Grissini 的 grissini 是否最好？嗯。這裡的 grissini 無論味道，質感，烘焙手藝都是最好的。

**

【 Bellini 】下午要工作不便喝太多，小嚐瓶裝 Bellini 一杯，Bellini 不過 Moscato + peach juice 而已，酒精度低，甜美易飲，不是甚麼美酒。但是 Bellini 是 apéritif，應該在前菜上菜之前給我們的，但是今天還是在前菜之後才出現，服務協調部份，感覺 Grissini 不像高級餐廳。其實香港很多收你很貴的餐廳都有這種「服務協調」的缺憾。

**

說遠一點，最近到東京 Bvlgari Hotel Tokyo 的 Il Ristorante - Niko Romito 晚餐，那是一家今年（2023年）四月才開的餐廳。我們也說要 Bellini 做 apéritif，那知 Il Ristorante 的 sommelier 後記先生—— 不錯他的姓氏是「後記」（ごき）— 後記先生堅持 Bellini 太甜不適合當夜美饌，建議他為我們預備一杯日本橘子八朔（はっさく）加入 Campari 的雞尾酒，八朔橘子不甜而回甘融和 Campari 確實是令人迷醉的開胃酒。當飲完 cocktail，不用催促，sommelier 已經及時為我們遞上 wine list。

無論那個 cocktail 建議是酒侍 a nice way to say Bellini is not available 還是真誠地覺得一杯他自己調配的雞尾酒才襯當晚菜式，服務專業且充滿誠意。至到飲完 cocktail 自動為我們送上 wine list 的 timing，小妹感受到日本 fine-fining 超過香港太遠啦。或者說在東京這個級數餐廳的服務沒有因為疫情而退步了。

說說頭盤【 Carpaccio di Ricciola / Smoked yellowtail carpaccio | Chicory puntarelle | Anchovy colatura| lemon balm 】煙燻 yellowtail 肉質爽滑和味道也出色，其他的「配角」，chicory 甘苦與共，anchovy 強烈魚鮮，lemon balm 如鹹檸深沉。這個前菜食物質素上佳，調味也 spot on，唯味道的 profile 過於沉重（要說味道「沉重」可以用檸七和鹹檸七去講的，前者清新，後者就是沉重啦。）沉重的味道是否真的好味？見仁見智啦，小妹認為太沉了，有點憂鬱的餘韻。小妹謹記，寫食評是按食物的質素和烹調手藝去定好與壞，而不是按個人的口味，所以，這道菜也應該是 4 星的。

Smoked yellowtail carpaccio | Chicory puntarelle | Anchovy colatura| Lemon balm

**

今天來是為了 white truffle 的，當然要 order 最簡單但最能突出白松露美味的菜式【 Tagliolini, Burro di Bufala, Tartufo Bianco / Homemade tagliolini | Buffalo milk butter | White truffle 】

午餐加 $ 520 可以選擇這個 pasta dish 代替午餐餐牌的主菜。

做 pasta 應該不會難倒 Grissini 的吧？這是滿分的 pasta dish。濃郁的 cream，完全覆蓋煮得完美的 al dente 義大利麵，足夠的調味又不會奪了主角白松露的光芒。主角當然 Alba 的 white truffle 啦。

Homemade tagliolini | Buffalo milk butter | White truffle

**

今年白松露價錢不便宜。早在 10月7日在 Robuchon 午餐，當時剛剛白松露到貨，Robuchon 要 $200 一 gram，小妹沒有吃。Grissini 是今年第一餐。然後11月18日 Sabatini，價錢 $ 188 一 gram。之後到東京，則平均 3,000 yen 一 gram，現在的匯價，去日本真的「抵食」。回港 12 月 16 日臨近白松露季尾到 Gaddi’s 也吃了一餐。所以香港三餐構成小妹的今年『白松露愛情三部曲』了😎。

Grissini 沒有列出每 gram 價錢，而眼前一碟，目測松露份量比較單薄，但是淺嚐也是美事呢，皆因小妹一次在 Tosca 吃白松露，因為 host 太客氣，不斷請服務員多削幾片，可能太多松露吃滯了，導致回家後把一餐美食都吐了出來，罪過罪過🥺。以後吃 white truffle，小妹十分克制。

【 Tiramisu 】似乎 Grissini 對 tiramisu 並不吝嗇，一大碟，十分滿足。甜度和酒味恰好，口感也柔滑，咖啡香濃，是否全港最好，沒有之一？小妹認為只是其他地方做得太差而已，tiramisu 本來應該這樣吧，但是小妹還是衷心讚一句既，好味就是好味嘛。

**

【 Petit Fours | Coffee 】那個杏仁小甜品 ricciarelli ，雖非甚麼珍品而且味道單一，吃下去竟然蠻好吃，巧克力則還是可以的。至於咖啡，意大利餐廳的咖啡不能不好吧？這杯咖啡中上水準啦。作為這個價錢的午餐（不計白松露 $ 520 + 10%），簡單甜點加咖啡的 finale 是收貨的。

Petit Fours and Coffee

**

【總結】

Grissini 的招牌麵包、pasta + white truffle 和 tiramisu 是高水準的。今天午餐吃了一道 white truffle pasta dish，連酒水每人 $1,300 亦可接受呢。仔細分開服務和食物講一下：

為我們服務的 captain S 先生並非本地人，服務相當周到，笑容可恭，並且 attentive，態度也真誠（單單是他，服務上為餐廳挽回不少分）。其他服務員都是交足功課，做到了 Restaurant Management 101 所要求的。總的來說，員工欠了一點好似 S 先生的 personal touch。再者，餐廳的 coordination 未算完美，侍酒和上菜的協調可以更好一些。

食物方面小妹沒有投訴，由 grissini 到 ricciarelli 小妹都滿意。朋友問我會否再來，小妹沒有反對 —— 其實今天沒有吃他們的主菜的，Grisinni 做 pasta 一向都好架啦，單吃 pasta 不能推斷其他主菜也好，要再來吃 full course dinner 才能客觀評價。

【後話】單中加了 1% 捐款到 Zero Foodprint Asia，小妹樂於捐助，但不同於 10% service，那不是預期的費用，雖然餐牌上用 fine prints 寫了，既然是 good cause，建議餐廳不用 fine prints ，而是更公開的說明，那顯得大體☝🏽。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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張貼

評分

味道

環境

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衛生

抵食

用餐日期

2023-10-30

用餐途徑

堂食

人均消費

$1300 (午餐)

推介美食

MomoSpecking

等級4

186

1

上一代會覺得君悅係90年代香港富麗堂皇5星酒店，隨著新興酒店設計與裝潢，名氣慢慢被取締。今年生日特意嚟到酒店內高級意大利餐廳，一嚐傳統正宗味道。入座時，餐廳職員見到訂座寫上生日慶祝，第一句就係Happy Birthday。禮貌與笑容無懈可擊，令人心情愉快。食物方面 - Grissini︰即烘熱辣辣上桌，三條一呎半骨形長麵包；城中名物，源自於14世紀意大利食譜，民間具代表性傳統麵包。外脆內軟、微微發酵香、水份充足使包身保持濕潤，加上包師極高技術令麵包質感幼滑鬆軟。橄欖油及意大利黑醋︰職員現場倒出濃郁厚身橄欖油加黑醋，可惜黑醋份量好少，用麵包沾食相對油膩。最後只配前菜巴瑪臣芝士同食，更夾，更開胃。頭盤巴瑪臣芝士風乾火腿︰風乾火腿濕潤軟身，肉與脂肪比例均勻，份量亦相當多。配上濃烈、細滑半溶化芝士咸香，神奇地兩者混合都唔會過咸，加適量露筍更可中和膩感。布拉塔芝士聖女茄沙律︰清淡芝士配清甜聖女茄，整體清新爽利，味道反而未夠突出。主菜藏紅花豬肉寬條麵︰豬肉粒份量約佔一半之多，每件小肉塊煮得入味香濃。醬汁味道層次豐富，足以填補寬條麵之淡。肉被炆至一絲絲質地，口感嫩滑，與正宗意大利粉之硬身相映生輝。煎

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上一代會覺得君悅係90年代香港富麗堂皇5星酒店，隨著新興酒店設計與裝潢，名氣慢慢被取締。
今年生日特意嚟到酒店內高級意大利餐廳，一嚐傳統正宗味道。
入座時，餐廳職員見到訂座寫上生日慶祝，第一句就係Happy Birthday。禮貌與笑容無懈可擊，令人心情愉快。

食物方面 - Grissini︰
即烘熱辣辣上桌，三條一呎半骨形長麵包；城中名物，源自於14世紀意大利食譜，民間具代表性傳統麵包。
外脆內軟、微微發酵香、水份充足使包身保持濕潤，加上包師極高技術令麵包質感幼滑鬆軟。

橄欖油及意大利黑醋︰
職員現場倒出濃郁厚身橄欖油加黑醋，可惜黑醋份量好少，用麵包沾食相對油膩。
最後只配前菜巴瑪臣芝士同食，更夾，更開胃。

Grissini 配油醋

頭盤巴瑪臣芝士風乾火腿︰
風乾火腿濕潤軟身，肉與脂肪比例均勻，份量亦相當多。
配上濃烈、細滑半溶化芝士咸香，神奇地兩者混合都唔會過咸，加適量露筍更可中和膩感。

Bresaola di Bufala, Asparagi Verdi, Parmigiano, Aneto

布拉塔芝士聖女茄沙律︰
清淡芝士配清甜聖女茄，整體清新爽利，味道反而未夠突出。

Burrata, Pomodori, Basilico

主菜藏紅花豬肉寬條麵︰
豬肉粒份量約佔一半之多，每件小肉塊煮得入味香濃。醬汁味道層次豐富，足以填補寬條麵之淡。
肉被炆至一絲絲質地，口感嫩滑，與正宗意大利粉之硬身相映生輝。

Pappardelle Allo Zafferano E Ragout di Cinghiale

煎紅鯛魚︰
三色蔬菜花加黑蒜伴碟，襯托煎魚無趣顏色，擺盤變更精緻。爽口蔬菜、濃甜黑蒜減少魚脂油膩。
魚皮脆身，亦帶出魚油本身香味。新鮮鯛魚份量大件，肉身嫩滑，爽口彈牙，豐富滿足。

Orata Rossa, Cavolfiore, Aglio Nero, Bottarga

甜品方面 - Tiramisu︰
水潤蛋糕底已被特濃冧酒與咖啡浸到完全濕透，有點溶爛狀態。忌廉甜度輕微，無過份膩感，加上強烈冧酒味令人帶點微醺之甘苦。
忌廉質地幼滑綿密，空氣感重，再灑上大量可可粉後更使人忘記飽肚。所有食材集合好夾，配合得完美。
職員手拎大盤，現場撈起一大匙直接放餐碟，充滿儀式感。
高級而傳統之餐廳，意大利Tiramisu果然名不虛傳，絕對係第一追食必點之選。

意大利榛子雪糕及檸檬雪芭︰
每日新鮮製作手工Gelato，雖然榛子味重，卻無搶走可可香濃味，而係更突出兩者之配合。
檸檬雪芭勁酸，同時又食到增加糖份，未達心目中開胃解膩效果。

Lemon Sorbetti E Hazelnut Gelati

最後，多謝 Grissini 自行秘密為我準備生日蛋糕
特濃意大利朱古力撻、榛子朱古力及雪球，作完美生日甜品作為午餐完美句號︰

Birthday chocolate tart

Hazelnut praline chocolate, snow ball

總結︰
3款前菜、2道主食、5款甜品到意大利特濃咖啡，全部都成為我今年完美嘅開始。
全Full，滿足。
高質美食，優質服務，性價比極高，值得翻桌。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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衛生

抵食

用餐日期

2023-05-16

等候時間

15 分鐘 (堂食)

人均消費

$600 (午餐)

慶祝紀念

生日

用餐優惠

信用卡優惠

推介美食

littlefoodie00

等級4

536

1

Quality 3-course lunch at Grissini, the classy Italian restaurant in Grant Hyatt. It’s very reasonable priced and generous lunch at this caliber. They did charge extra for many of their signature dishes, but still it’s just ard $700pp. The open seaview and elegant decor also make this an ideal spot for celebratory dining. Their most famous item is arguably their complimentary breadstick, freshly baked served warm with house blended balsamic and extra virgin olive oil. It does live up to all the

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Quality 3-course lunch at Grissini, the classy Italian restaurant in Grant Hyatt. It’s very reasonable priced and generous lunch at this caliber. They did charge extra for many of their signature dishes, but still it’s just ard $700pp. The open seaview and elegant decor also make this an ideal spot for celebratory dining.

Their most famous item is arguably their complimentary breadstick, freshly baked served warm with house blended balsamic and extra virgin olive oil. It does live up to all the hype, super crispy crust with a very stretchy and strong bread texture within. It’s absolutely addictive, when staff offers to refill, it’s a no brainer, I literally ate 5 myself 🤭

Yellowtail carpaccio

Yellowtail carpaccio is very generous, fatty melty tuna with a citrusy vibrant dressing to freshen up. Beef tartare on the other hand is relatively mundane and not as flavorful as I would’ve liked so might skip that extra dollars for other starters.

I was most looking forward to try their homemade pasta. The tagliatelle doesn’t disappoint, perfectly al dente with just the right thickness for chew. The rocket leaf provides the dramatic green color but doesn’t deliver much in flavor. The pasta sauce though is a little blend, personally would prefer a deeper richer sauce.

Wagyu short rib

Braised wagyu short rib is extremely tender and gelatinous, you can shred the meat with a spoon. Rich sticky sauce with lovely pumpkin puree and mushroom. A simple but beautiful beef main.

Many restaurants tend to give different twists to tiramisu, it sometimes feels great to just back to basic, the traditional version of tiramisu, scooping directly from the bowl. Foamy mascarpone very light and creamy. Intense hit of espresso in the ladyfinger, but amaretto isn’t as strong. I wish a more balanced proportion of mascarpone to ladyfinger, it’s now too overwhelmingly soft and creamy. Nevertheless, it’s extremely satisfying sweet delight.

Orange blossom semifreddo

The other dessert is a orange semi-freddo covered by cinnamon tuile served with vanilla ice cream. I find the orange blossom and cinnamon combo fighting against each other rather than complementing. It’s a shame the beautiful presentation gets sunk by busy patterns of the plate.

(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

2023-01-06

用餐途徑

堂食

用餐時段

午餐

推介美食

eatwai

等級4

188

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[ Grissini | 灣仔 ]This restaurant has been in Hong Kong for a really long time and many chefs have came and left, each imprinting onto the restaurant and added new style and flavors. The most recent chef to take on this role is chef Valerio Mandile, born and raised in Naples. He has been here since July 2021 and made quite a few changes to the menu. He uses regional ingredients from southern Italy from Campania to Amalfi to showcase the freshness and variety of produce Italy has to offer, and sho

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[ Grissini | 灣仔 ]

This restaurant has been in Hong Kong for a really long time and many chefs have came and left, each imprinting onto the restaurant and added new style and flavors.

The most recent chef to take on this role is chef Valerio Mandile, born and raised in Naples. He has been here since July 2021 and made quite a few changes to the menu. He uses regional ingredients from southern Italy from Campania to Amalfi to showcase the freshness and variety of produce Italy has to offer, and show that it’s not only pasta and pizza.

We decided to opt for their dinner set which is quite a steal as 5 courses is $880 and some individual dishes are already $200+

Our original booking was supposed to be at 6 but then on that day they messaged me and said it had to be delayed till 7 due to a private lunch meeting that got delayed too. However, when I arrived at 7, they said I couldn’t be seated till 7:30 which definitely made me quite upset. But I tried not to let this ruin my mood and I could tell the staff were very apoplectic as they kept offering me stuff and the general manager even came out to apologise many times.

—— ——

Grissini 🥖

Of course I had to start with their signature breadsticks. Each Grissini is baked fresh by Sessi, the chef you would be greeted at the entrance that has been making this foot-long delicacy for more than 20 years!

They serve it in threes and you might find yourself devoting all three by yourself because it’s so irresistible!! The exterior is crispy and oh so warm, the aroma is just divine with the warm and comforting smell of yeast and bread. When you break the bread, steam comes storming out and punches you in the face with more fragrance and warmth. The interior is fluffy and soft, the plump ends of each Grissini is even more fluffy with a beautiful crumb and chewy texture whereas the midsection is on the crisp side due to its thinness. I really like the two contrasting textures on the same breadstick.

They serve this with extra virgin olive oil, cold pressed and straight from Italy and a house made balsamic vinegar.

The EVOO is fruity and velvety. I can eat it plain with the bread to be honest. So luscious and perfectly moisturizes the bread. Also, they sell their oil at $450 for a hefty bottle which definitely tempted me.

The balsamic vinegar is so much better than I thought it would be. Normally, the vinegar in other restaurants are way too acidic and tart, making you feel as though you just ate a lemon. But not here, the vinegar has sweet undertones and an overall fruity flavor. You can taste the depth and how long they have aged it for from the complexity and richness of this vinegar.

It’s no wonder that this tangy vinegar and luscious oil are best friends. They simply complement each other perfectly even though one is hydrophobic and the other is hydrophilic.

This combination with the bread was so good that I had to ask for more of each and the server generously refilled my dish.

They keep refilling the breadsticks throughout the whole night whenever a fresh batch is released. They even ask to take away any old ones you have and replace them with fresh, hot ones. We didn’t want to waste any food so finished the breads before allowing them to put more.

To accompany the breadstick, there is a series of antipasti (appetisers) that are served around 10 minutes after the bread arrives, by then you would have already eaten two rounds of bread!

Carpaccio Di Ricciola 🐠

This yellowtail carpaccio rivals many high quality Japanese sashimi. The fish is so soft and tender but doesn’t melt in you mouth and thus retains a texture. But what I loved were the flavours they used. The orange pieces and anchovy colatura works surprisingly well together and the result is this sweet, refreshing but savoury and thick bite, the perfect accompaniment with the yellowtail. Colatura is like the Italian version of fish sauce, made with anchovies and salt so it tastes very similar and offers a rich and deep saltiness. Eating everything wit the Grissini was absolutely divine due to the prance of textures you experience in your mouth: tender yellowtail, fluffy and crisp bread, juicy and sweet orange, and salty and savoury anchovy sauce.

The ratio of fish to orange was a bit skewed due to the generous amount of yellowtail but I didn’t mind eating some alone as it was so fresh.

Insalata Di Carciofi e Burrata 🧀

Burrata is an Italian classic. They source theirs from Andria and thus claims the flavours to be better. And I have to say, the flavours are much better than the typical burrata. The texture of the mozzarella is tender and creamy whereas the straciatella is soft and luscious. The flavour is quite mild but still envelopes your mouth in this dairy-rich wonderland. It is definitely too rich to be eaten by itself thus it is another ideal match with the Grissini. Add in sun dried tomato that’s bursting with umami and some fresh herbaceous basil and you got yourself the best bite sized caprese you could ever ask for.

The portion is quite sufficient and as this was part of the dinner set, they gave us each 1/4 of the whole burrata so we get a nice amount of mozzarella and straciatella.

Marinated Anchovies All’Amalfitana 🐟

This is definitely a memorable dish as it is not very common in Hong Kong. Unlike the tinned and jarred anchovies that are used for their saltiness and depth. Grissini marinates fresh anchovies instead. By using fresh anchovies, the natural depth of the fish is enhanced whereas the salt that is normally used to preserve the fish is silenced. The texture is tender but a bite tough (as if eating a tendon) but still somehow melts in your mouth. The taste is phenomenal, especially due to the spicy oil they use for marination. I mopped all the leftover oil with my bread and it was so good.

We each got 2 pieces of plump anchovies but since my companion didn’t like it, I ate hers too.

—— ——

Polpo Marinato 🐙

The first official starter, technically still an antipasti but eaten without the Grissini.

The octopus itself is tender but the bigger pieces were quite tough and firm. I couldn’t really taste the marination on the octopus which was disappointing but at least I got to taste the natural flavour of it and it wasn’t fishy at all. They say they boil the octopus first before flash frying it to get some crispness on it but this was minimal. I would have preferred it being roasted, sous-vide or fried.

The accompaniments though were superb. The boiled potatoes are tender but not mushy and is perfectly seasoned. What shocked me was the lime mayonnaise. So refreshing yet wholesome and works wonders with the low-key dull potato and even duller octopus. The celery on top added a great crunch and refreshment to each bite but was quite bland.

Overall, this dish is only good when everything is eaten together and not individuality. The portion is quite generous as I had 4 sufficient pieces of octopus.

—— ——

Spaghetti All’Astice 🦞🍝

This is the best lobster sauce I’ve ever had in my life. No joke.

The sauce is so insanely rich without being too overwhelming as the freshness of the lobster is highlighted along with the freshness of the tomatoes. The chef says they instead of roasting the shells (as one normally does for a bisque) he roasts the vegetables and then toss in the shells at the end to retain the freshness of it. He wanted to showcase the freshness of the lobster as if it has been poached.

There is a big piece of lobster that situated on the top and it was almost too pretty to eat! Nonetheless, I ate it and it was so tender and minimally seasoned so the freshness really shines through. I also really enjoyed the bits of poached lobster meat that literally melts in your mouth and is amazing with the luscious sauce and the firm pasta.

Speaking of the spaghetti, it is perfectly al dente. Because it is cooked so well, a lot of people in Hong Kong will say it is undercooked and still very hard. To this I say that it is supposed to be like this and 咬口 and 彈性 is intentional. Each spaghetti is coated with a thin layer of sauce and provides the perfect ratio.

The portion is quite sufficient as a pre-main course. I would have liked more sauce so I will end up with extra ache for me to mop up with some bread. Because the sauce tastes even better with the warm and crisp Grissini.

—— ——

Orata Rossa, Cavolfiore, Aglio Nero, Bottarga 🐟

For the main, I asked to change to the fish course instead and they happily adjusted to my needs. Sadly, this may have been the most visually underwhelming course. By this time, we were already quite full but was still excited by the fresh Grissini and could never resist one straight from the oven.

The texture of the fish is dense and firm which is what seabream is supposed to be. It is still juicy with a meaty texture but some may not like the firmness as this is not a flaky fish like cod. The skin is very crispy but still a tad but greasy so it does get soggy over time. The skin is well seasoned but the flesh could have used more salt and pepper.

Accompaniments included seasonal cauliflower which is a delight due to its vibrant colour and refreshing crunch. I believe they also made a cauliflower purée which was smooth and creamy and went well with the firm fish. I am very intrigued by their black garlic sauce which had a great depth and made the dish more dimensional along with the salty and rich bottarga shavings that offered bursts of flavours.

—— ——

Millefoglie Ricotta, Pere, Mandorle 🍐

As for desserts, this was a great ending. The presentation is beautiful and made me sad to demolish it.

Firstly, the ricotta is made from buffalo milk instead of cow thus it is slightly sweeter and less acidic than milk but the creaminess is also milder but thicker. I thoroughly enjoyed this and could have eaten the cream by itself with some bread 😆 This creamy, fluffy cream contrasts beautifully with the crunchy and flaky puff pastry, sadly it was just a tad bit stale so breaking it was hard and it wasn’t as crisp as it could have been. Nonetheless, still great with the cream and each thin layer melted in your mouth.

The poached pears on top were nice and offered a new fruity texture and flavour but there was not enough to elevate the whole flavour profile since the cream and puff pastry did not have pear flavouring. The almond flavour too were silenced and only made apparent in a few slices scattered in the layers.

—— ——

Tiramisù All’Amaretto $120 🍮

This is not apart of our dinner set but our server was kind enough to let us try. Maybe because it was already 10pm and they had some extra stock 😅

First and foremost, the presentation is just perfectly executed. She gave us two very generous scoops and we happily finished both despite being very full.

This tiramisu has been deemed the most traditional and delicious one in Hong Kong and I definitely understand why. The ladyfingers are soaked with amaretto and espresso and thus the taste of alcohol and coffee is very fragrant and intense but not enough to make one drunk, it does leave a heavy taste in your mouth afterwards though. Despite being soaked and seeped, it still has structure to it and doesn’t get mushy at all, perhaps being refrigerated for a long time? Moreover, the mascarpone is so so so creamy and rich and even fluffy. Surprisingly light and not heavy nor is it overly sweet,easily made me go back for more. I asked the chef how this is so good and he said they let it rest overnight for it to really set and firm up.

The coffee powder on top is mainly for garnish and they diluted it with some cocoa powder so it’s not overly bitter or make your mouth dry.

A very indulgent dessert at the end of an epic meal. My companion is a tiramisu lover and she definitely approved of this and said it could be the best in HK.

—— ——

Petit four 🍬

As any Italian fine dining restaurant, there should be petit fours. Although there are only two here…. The almond cookie is way too sweet and hard, but I guess that’s how it’s supposed to be as no one every eats almond cookies anyways 😂 But their chocolate one is very good. The chocolate is rich and velvety but the inside is crunchy like a wafer (or malteser?) it’s also not too sweet with a focus on the cocoa. Eating this with their complementary tea or coffee is wonderful.

—— ——

推介 🙆🏻‍♀️

💬 Overall, a lovely experience at Grissini and glad they are still providing top notch service and food after so many years. I really enjoyed the service here and they waited a sufficient amount of time before clearing out plates and serving us the next course. They also periodically checked our water and refilled when necessary. Foodwise, their Grissini, starters and desserts definitely lived up the the hype with some of the starters being scrumptious. The main was the biggest disappointment, not that it’s wasn’t delicious, just not as creative and memorable as the other delicious.

🗓 Revisit? ✅ ⭕️/ ❎

Olive oil and Balsamic

Spaghetti All’Astice

Orata Rossa, Cavolfiore, Aglio Nero, Bottarga

Wagyu short rib

(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

2022-12-10

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人均消費

$1000 (晚餐)

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淘淘淘

等級1

1

0

因為朋友介紹嚟食, 令我哋慕名而來嘅有Grissini同燉雞, 結果都無令我哋失望~整個用餐體驗不錯, 唯獨上餐時間偏慢, 由坐低到走超過兩小時.Grissini 新鮮焗起鬆脆可口, 內裏煙韌, 帶着期望嚟都仲有驚喜.特色焗雞係另一個我哋慕名而來嘅菜色, 焗好之後先拎出嚟俾你望一望再拎返入廚房煮非常美味, 但兩人食份量就太多了.最後梗係甜品啦, 又係出名嘅tiramisu, 侍應拎住一個大碗行過嚟用匙羹'筆'落你隻碟度, 有趣有趣味道口感有水準, 但未到一食難忘份量都頗為足夠, 兩人食都ok但$120一份就略嫌少少overpriced

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因為朋友介紹嚟食, 令我哋慕名而來嘅有Grissini同燉雞, 結果都無令我哋失望~
整個用餐體驗不錯, 唯獨上餐時間偏慢, 由坐低到走超過兩小時
.
Grissini 新鮮焗起鬆脆可口, 內裏煙韌, 帶着期望嚟都仲有驚喜

.
特色焗雞係另一個我哋慕名而來嘅菜色, 焗好之後先拎出嚟俾你望一望再拎返入廚房煮
非常美味, 但兩人食份量就太多了

.
最後梗係甜品啦, 又係出名嘅tiramisu, 侍應拎住一個大碗行過嚟用匙羹'筆'落你隻碟度, 有趣有趣
味道口感有水準, 但未到一食難忘
份量都頗為足夠, 兩人食都ok
但$120一份就略嫌少少overpriced

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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人均消費

$750

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joyceclt

等級4

550

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📍灣仔𝚆𝚊𝚗 𝙲𝚑𝚊𝚒❝五星酒店既意大利菜✨一大盤tiramisu係你面前挖比你🤤❞2年前黎過食dinner 今年生日lunch再黎呢度慶祝🥰環境夠正💕(當然夜晚有feel啲🌃)其中一樣期待既野就係佢既Grissini Breadstick🥖3大條暖笠笠外脆內軟微煙韌點微甜既黑醋橄欖油🤏🏻🥰(真心…宜家好掛住條包…)🍴𝟑 𝐂𝐨𝐮𝐫𝐬𝐞𝐬 𝐋𝐮𝐧𝐜𝐡 𝐒𝐞𝐭 $480▪️𝘚𝘭𝘰𝘸 𝘤𝘰𝘰𝘬𝘦𝘥 𝘷𝘦𝘢𝘭 𝘭𝘰𝘪𝘯, 𝘵𝘶𝘯𝘢 𝘴𝘢𝘶𝘤𝘦 (4.5/5)肉質嫩滑豬肉味濃🤤吞拿魚醬香滑成件事好match😍▪️𝘔𝘢𝘳𝘪𝘯𝘢𝘵𝘦𝘥 𝘰𝘤𝘵𝘰𝘱𝘶𝘴, 𝘱𝘰𝘵𝘢𝘵𝘰 (+$45) (4/5)八爪魚控男友一定會叫🤣炆煮後再燒既八爪魚腍身帶燒香🐙呢個質地我中意😚但中意硬韌口感既男友就話太腍🤔配西芹片同酸甜青檸沙律醬🍋▪️𝘚𝘢𝘧𝘧𝘳𝘰𝘯 𝘱𝘢𝘱𝘱𝘢𝘳𝘥𝘦𝘭𝘭𝘦, 𝘸𝘪𝘭𝘥 𝘣𝘰𝘢𝘳 𝘳𝘢𝘨𝘰𝘶𝘵 (4/5)粗意粉口感al dente 爽口彈牙配蕃茄醬同牛肉粒🐮男朋友話好食過my fav pici wor😏▪️𝘙𝘰𝘢𝘴𝘵𝘦𝘥 𝘔𝘢𝘺𝘶𝘳𝘢 𝘣𝘦𝘦𝘧 𝘩𝘢𝘯𝘨𝘦𝘳 𝘴𝘵𝘦𝘢𝘬 (+$95) (4/5)牛魔王

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📍灣仔𝚆𝚊𝚗 𝙲𝚑𝚊𝚒
❝五星酒店既意大利菜✨一大盤tiramisu係你面前挖比你🤤❞

2年前黎過食dinner 今年生日lunch再黎呢度慶祝🥰環境夠正💕(當然夜晚有feel啲🌃)

Grissini breadstick

其中一樣期待既野就係佢既Grissini Breadstick🥖3大條暖笠笠外脆內軟微煙韌點微甜既黑醋橄欖油🤏🏻🥰(真心…宜家好掛住條包…)

🍴𝟑 𝐂𝐨𝐮𝐫𝐬𝐞𝐬 𝐋𝐮𝐧𝐜𝐡 𝐒𝐞𝐭 $480

Slow cooked veal loin

▪️𝘚𝘭𝘰𝘸 𝘤𝘰𝘰𝘬𝘦𝘥 𝘷𝘦𝘢𝘭 𝘭𝘰𝘪𝘯, 𝘵𝘶𝘯𝘢 𝘴𝘢𝘶𝘤𝘦 (4.5/5)
肉質嫩滑豬肉味濃🤤吞拿魚醬香滑成件事好match😍

Marinated octopus

▪️𝘔𝘢𝘳𝘪𝘯𝘢𝘵𝘦𝘥 𝘰𝘤𝘵𝘰𝘱𝘶𝘴, 𝘱𝘰𝘵𝘢𝘵𝘰 (+$45) (4/5)
八爪魚控男友一定會叫🤣炆煮後再燒既八爪魚腍身帶燒香🐙呢個質地我中意😚但中意硬韌口感既男友就話太腍🤔配西芹片同酸甜青檸沙律醬🍋

Saffron pappardelle

▪️𝘚𝘢𝘧𝘧𝘳𝘰𝘯 𝘱𝘢𝘱𝘱𝘢𝘳𝘥𝘦𝘭𝘭𝘦, 𝘸𝘪𝘭𝘥 𝘣𝘰𝘢𝘳 𝘳𝘢𝘨𝘰𝘶𝘵 (4/5)
粗意粉口感al dente 爽口彈牙配蕃茄醬同牛肉粒🐮男朋友話好食過my fav pici wor😏

Beef angus steak

▪️𝘙𝘰𝘢𝘴𝘵𝘦𝘥 𝘔𝘢𝘺𝘶𝘳𝘢 𝘣𝘦𝘦𝘧 𝘩𝘢𝘯𝘨𝘦𝘳 𝘴𝘵𝘦𝘢𝘬 (+$95) (4/5)
牛魔王男友要食🤣medium肉質夠腍牛味香濃💕好中意旁邊既椰菜花醬😋

▪𝘛𝘪𝘳𝘢𝘮𝘪𝘴𝘶 (4.5/5)
另一Signature就係呢個! 服務員會喺你側邊拎住一大盤tiramisu 不一大羹比你🥄😍(好想成盤拎走XD)酒味好濃!!😋lady fingers夠濕潤 mascarpone cheese夠香滑呢個tiramisu好好食🥰

▪️𝘉𝘳𝘪𝘰𝘤𝘩𝘦 𝘣𝘳𝘦𝘢𝘥, 𝘮𝘰𝘴𝘤𝘢𝘵𝘰 𝘥'𝘈𝘴𝘵𝘪 𝘴𝘢𝘣𝘢𝘺𝘰𝘯 (2/5)
呢個伏伏地😂以為包入面有moscato cream 點知係就咁一舊brioche包配一碗moscato白酒味既醬~ moscato係我最中意既白酒(夠晒甜😜) 但變成醬我mmd🤔個包好鬆軟但就係純粹一大舊包甜品我唔會expect食一舊齋包點醬🤥

Chocolate mousse cake

▪️𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘔𝘰𝘶𝘴𝘴𝘦 𝘊𝘢𝘬𝘦 (4/5)
因為慶祝生日佢送左個朱古力蛋糕幾好食!🤪朱古力好濃下面係朱古力脆餅✨

꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂
📍Grissini
灣仔港灣道1號君悅酒店2樓

🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…
#joys_灣仔

🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦 /𝘧𝘰𝘰𝘥…
#joys_西式

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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特別推薦大家✅Bonito tuna tartare✅Parma ham, steam potato, figs, sour cream✅Braised beef cheek✅Tiramisu 《Bonito tuna tartare》新鮮，落咗lemon zest味道酸酸地，好refreshing開胃，mix埋少少cheese又幾好味🐟 《Parma ham, steam potato, figs, sour cream》Parma ham味道濃郁，配sour cream同薯仔食感覺新穎，夾埋食三者嘅味道都有齊👌🏻《Braised beef cheek》口感比其他牛嘅部位淋，唔似牛扒，似濃味煲湯肉，但係好有牛味《Tiramisu》好creamy，蛋糕好濕潤，又夠酒味🍰🤤*餐前Grissini麵包條係超級好食🤤🤤☺️熱到辣手，好新鮮夠軟熟，dim埋橄欖油同自家製意大利黑醋冇得輸😭食到停唔到**lunch set得weekday有😈2 courses set:1️⃣Appetiser2⃣Main-course + Coffee or Tea / 1️⃣Main-co

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特別推薦大家
✅Bonito tuna tartare
✅Parma ham, steam potato, figs, sour cream
✅Braised beef cheek
✅Tiramisu

Bonito tuna tartare

《Bonito tuna tartare》
新鮮，落咗lemon zest味道酸酸地，好refreshing開胃，mix埋少少cheese又幾好味🐟

Parma ham, steam potato, figs, sour cream

《Parma ham, steam potato, figs, sour cream》
Parma ham味道濃郁，配sour cream同薯仔食感覺新穎，夾埋食三者嘅味道都有齊👌🏻

Braised beef cheek

《Braised beef cheek》
口感比其他牛嘅部位淋，唔似牛扒，似濃味煲湯肉，但係好有牛味

《Tiramisu》
好creamy，蛋糕好濕潤，又夠酒味🍰🤤

Grissini麵包條

*餐前Grissini麵包條係超級好食🤤🤤☺️熱到辣手，好新鮮夠軟熟，dim埋橄欖油同自家製意大利黑醋冇得輸😭食到停唔到

**lunch set得weekday有😈
2 courses set:
1️⃣Appetiser2⃣Main-course + Coffee or Tea /
1️⃣Main-course2⃣Dessert + Coffee or Tea
3 cources set:
1️⃣Appetiser2⃣Main-course3️⃣Dessert + Coffee or Tea

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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pda2010

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Grand Hyatt 餐廳眾多，試過五間，尚欠Grissini 和鹿悅，今天就試一試意式的 Grissini 。看網評Grissini 裝修後由 fine dining 改為 Causal 路線，dinner set menu 價錢親民，抱著一試的心情，沒有太大期望。去到是黃昏，二樓臨海全景，可惜前面有修路工程，景致沒有很好，倒是夜幕低垂後，遠處維港夜景不俗。坐下後點了兩杯 cocktails，粉紅色的Virgin Bellini漂亮極了, 但味道較淡，另一杯 Apersol Spiritz 味道清新，這時待應端來了大大條的grissini ，香脆可口，倆口子一頓飯共吃了五條點的是set menu，starter 是牛仔肉配吞拿魚醬，味道較濃，和 grissini 一起吃較配合，另一款是意式芝士蕃茄沙律， Burrata cheese口感很好，幾款蕃茄味道各有不同，整體味道清新，我較喜歡。First course 是野猪肉闊面，味道不錯但沒有很特別。Main course 是燉牛面頰，味道濃郁，配菜白露荀清甜，但都是預期之內的味道，另一款是 Sea bass on tomato

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Grand Hyatt 餐廳眾多，試過五間，尚欠Grissini 和鹿悅，今天就試一試意式的 Grissini 。看網評Grissini 裝修後由 fine dining 改為 Causal 路線，dinner set menu 價錢親民，抱著一試的心情，沒有太大期望。去到是黃昏，二樓臨海全景，可惜前面有修路工程，景致沒有很好，倒是夜幕低垂後，遠處維港夜景不俗。

坐下後點了兩杯 cocktails，粉紅色的Virgin Bellini漂亮極了, 但味道較淡，另一杯 Apersol Spiritz 味道清新，這時待應端來了大大條的grissini ，香脆可口，倆口子一頓飯共吃了五條

Apersol Spiritz

點的是set menu，starter 是牛仔肉配吞拿魚醬，味道較濃，和 grissini 一起吃較配合，另一款是意式芝士蕃茄沙律， Burrata cheese口感很好，幾款蕃茄味道各有不同，整體味道清新，我較喜歡。

Slow cook veal loin with Tuna sauce

First course 是野猪肉闊面，味道不錯但沒有很特別。Main course 是燉牛面頰，味道濃郁，配菜白露荀清甜，但都是預期之內的味道，另一款是 Sea bass on tomato sauce，蕃茄醬酸甜清新，魚肉鲜甜，意外的合襯和好吃

甜品是待應端著大大碗的 Tiramisu 然後分一份給你，味道相當濃郁，酒下得重手，合我口味，太太有點受不來

Saffron pappardelle, wild boar ragout

Braised beef cheek

Sea bass on tomato sauce

今晚用餐經驗愉快，氣氛是輕鬆的，待應水準以上，set menu 價格親民，再用了六折酒店餐券，性價比高的一頓晚餐。

(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

2020-06-27

用餐途徑

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人均消費

$480 (晚餐)

用餐優惠

現金券

推介美食