Carna by Dario Cecchini

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由「世界最偉大屠夫」Dario Cecchini 主理餐廳位於新開張酒店Mondrian 窗邊飽覽360度維港海景真係近期食過最好味嘅扒房🤭入到餐廳大堂已經覺得好華麗四處都係打卡位📸好適合慶祝節日餐廳佈置到猶如一秒去左異國✨Tuscan menu $688/pp✨星期一至三期間限定Menu-APPETISERS-Chianti Tartare平時食嘅他他多數用牛柳，而餐廳主廚則選用較瘦嘅牛臀肉，口感軟腍，伴有蒜及多樣調料，帶微辛感又好清新。Insalata Di Tenerumi店員推介呢款牛腱沙律，牛腱每件都好大舊，而且炆得好好軟腍，牛味香濃。-PASTA-Risotto alla Parmigiana Di Melanzane粒粒分明，有香濃芝士忌廉味，份量多。以茄子為主題，有煙燻過茄子粒，亦有切片後脆炸茄子片，整體口感豐富。-MAIN-Bistecca Di Costola 500g原產於意大利，經45天乾式熟成嘅肉眼牛扒，叫左5成熟，切開啖啖肉，外層烤得焦香脆口，內層肉質嫩滑。配左兩個side dish包括Dario‘s Stewed White Beans及Sautéed Spinach，白豆食落爽口清淡去油膩感，菠菜清甜。-DESSERT-Tiramisù di Casa個份量真係驚嚇了，猶如一個5吋蛋糕呀，味道超出色！面層佈滿朱古力粉，內層Mascarpone Cheese香軟滑溜，入口軟綿，帶有微微嘅咖啡酒味 繼續閱讀

由著名屠夫Dario Cecchini主理高質扒房👨‍🍳餐廳奉行「從頭到尾」的飲食理念，每一道菜式均擅用牛的每一個部位🐂以高品質的肉類為主打🥩並供應經典的意式風味和創新的現代料理😃餐廳坐擁無敵180度維港海景🌃設計以文藝復興的建築為靈感的室內設計，營造出溫馨舒適氛圍及低調奢華的格調🤓踏入門口，先來一杯 welcome drink🥂可以揀紅酒 、雞尾酒或無酒精雞尾酒🍷再來的是新鮮製作的focaccia麵包🍞香草味濃郁，配上精選的橄欖油，非常美味😋自家製長通粉，特別有口感🍝配上牛肚、豬肉碎及番茄醬，香濃惹味☺️法式牛肉他他🧆選用較瘦的牛臀肉，口感軟腍😙加入橄欖油、蒜頭、檸檬🍋鹽跟少量辣椒及辣粉🌶️大大突出牛肉本身的美味🤤意大利飯口感煙韌creamy🍚配以水牛芝士、及煙燻茄子🍆口感豐富，味道香甜，芝士香濃🧀來到重點牛扒🐮份量相當之大的意大利穀飼牛🐃牛肉風乾熟成了45日及用炭爐烤製🔥肉味相當突出，入口綿密軟腍😍相當正宗的Tiramisù，份量非常巨大🤩吃起相當輕盈，富有空氣感🥧咖啡味濃，口感夠濕潤🍴最後還有驚喜🥹送上一大盤海綿蛋糕🍰味道充滿蛋香，起來微酸微甜，還帶著檸檬清香😁整體很滿意，食物高水準👍調酒師非常友善及態度專業👍為我們講解餐廳背景、理念、Menu內容👍貴賓式的用餐體驗👍 繼續閱讀

發現尖沙咀隱世海景餐廳超適合慶祝約會！！尖東地鐵站行2分鐘就到，係酒店有一條秘密通道，搭lift直上到39樓，維港景色盡入眼簾🤩 服務亦有米芝蓮水準，每一個細節都有照顧到~一入門口已經準備好3款welcome drinks同小食，cocktail 係橙酒，好fresh易入口～超級推薦食brunch! 份量好多，真係飽足全日，可以一邊嘆美食，一邊慢慢打卡～除左牛扒，其他都可以refill😍 前菜已經有5款，其中3款都有牛肉，而且亦標明使用邊個部位，我鐘意Insalata Caprese & Warm Beef Salad，前者水牛芝士+蕃茄係勁甜勁fresh，而溫牛肉沙律上碟真係熱食，牛肉嫩滑。食完個前菜已經飽一半，估唔到意粉好食到忍唔住要re-order! 手工意粉食落煙韌，配燉牛肚真係好好食🤩主角點少得beef short rib 同steak！脂肪比例同牛味都恰到好處～ side dishes 真係飽到食唔落😂不過甜品總有第二個胃，tiramisu 簡直係食完啖啖肉嘅消化藥，入口即溶而且唔甜膩，如果加多啲咖啡酒就perfect。另外有個$280 free flow package真係超抵，有6款酒任飲，最特別當然係Spritzer Trolly，自家4款調酒可以揀，真係飲飽食醉🥂 繼續閱讀

❀ Carna by Dario Cecchini #尖沙咀 ❀❗ 39層高坐擁維港景色 $688嘆熟成牛扒套餐❗——————————————————經常流連尖沙咀嘅我居然而家先留意到呢間高質餐廳，一定要即刻介紹俾你哋‼️位於39樓，坐擁維多利亞港，主打意大利熟成牛扒🐮Dario Cecchini係被譽為世界上最偉大嘅屠夫，更曾為英國國王下廚🤩.屬於MONDRIAN HONG KONG酒店，以前衛藝術設計風格聞名，餐廳同樣超有格調，簡約時尚又高貴😚最近仲推出Tuscan Menu，$688就可以望住維港嘆高級意大利餐。一出lift 見到有店員以welcome drinks及小吃恭候，未入到餐廳已經有得食😆.✷𝑀𝑒𝓃𝓊✷☞ Tuscan Menu $688Wine Pairing 3 Glasses $228 | 5 Glasses $328Served Family Style, only on Monday, Tuesday and Wednesday.♥ APPETISERS✦ Insalata Di Tenerumi ✦ Trippa alla Maremmana 前菜份量足足成個主菜咁，仲要已經有牛肉🐮！牛腱係一般嘅兩三倍厚度，仲能做到非常軟腍，配上蘿蔔香芹絲給洋蔥醬汁，清爽開胃🤤另外係意大利常見嘅牛肚😮用濃郁嘅牛肉醬汁醃製，再配上香滑玉米蓉，味道相對冇咁有驚喜，不過非常飽肚。.♥ PASTA✦ Risotto alla Parmigiana Di Melanzane意大利正宗Pasta真係冇得頂。呢啲Risotto被濃濃嘅芝士醬汁包圍，好creamy好rich🥰簡單配上煙燻脆身茄子粒及Ricotta，即使無肉已經好好味。.♥ FROM CARNA’S CHARCOAL GRILL✦ Marango Ribeye, Italian Beef 45 Days Dry-aged (500g)餐牌會列明18個牛肉部位，等客人更清晰明白。今次係45日dry aged牛扒，500g超級大塊。表面微微煎焦，內肉質軟嫩，牛味勁香濃，仲可以按照個人喜好添加旁邊嘅醬料。.♥ SIDE DISHES✦ Dario’s Stewed White Beans✦ Sautéed Spinach.♥ DESSERT✦ Tiramisù di Casa呢個甜品亦係賣點之一🤩整盆呈上，超級兩個人一定食唔晒🤣口感偏濕潤，咖啡及酒味平衡得差不多。——————————————————✨整體味道: 4/5 ✨環境裝修: 4.3/5✨服務態度: 4.1/5✨性價比: 4/5✨再訪興趣: 3.8/5.💞整體來講可以喺39層高望住維港景色嘆高質意大利晚餐，只需$688位真係不能走寶😆 繼續閱讀

This Italian steakhouse is located on 39/F of Mondrian Hong Kong in TST, developed by the famous butcher Dario Cecchini who originate from Chianti in Tuscany. He has a belief of sustainability and promotes the idea to use all cuts of meat in cooking. There is a separate lift lobby with direct access to the restaurant, one floor up from the popular bar Avoca in the hotel.At the circular reception there is a nice tinted glass mural, with the staff pouring us a glass of Chianti (or mocktail) and inviting us to try some prosciutto while checking our reservation. They are very friendly and creating a great first impression about the hospitality of the restaurant.Seated at a table facing the windows, we can enjoy a great view looking at the harbour at an angle. The design of the restaurant is chic, with pattern tiles, plenty of wood fixtures and arches, circular ceiling lights giving a warm and cozy ambience. The overall atmosphere is very comfortable and already wins me over.To pair with the food on the evening, I have ordered a bottle of Agricola Querciabella Batar 2020 ($1,580). This iconic Italian white wine is a blend of Chardonnay and Pinot Blanc, reminiscent of a Burgundy white with some classic minerality, lemon peel and jasmine, as well as some spice and pear. The vanilla characters are quite strong too.The breadbasket contains Focaccia and Charcoal Carasau, with the former having a crisp surface nicely seasoned with some sea salt, and an airy interior. Perfect to go with the Sicily olive oil I have chosen. The latter is black toasted flatbread, crunchy and with a bit of smoky flavours. Both delicious. There are also some pickled vegetables to go along too.We start with Burrata E Pomodoro Cimelio ($248). Featuring a trio of tomatoes, with cherry tomatoes, some tomato tartare, and a tomato gazpacho on the side, a soft and creamy Apulian Burrata cheese is placed on top, drizzled with some olive oil and black peppers to season. There are also some aromatic bread crumbles and a refreshing basil sorbet, which gives complex and refreshing flavours after mixing together. A very good starter.Next is Chianti Tartare ($298), with the staff pulling a cart to prepare the dish on tableside. Using a meat tenderizer, she processes a rump of beef, before adding some garlic, black pepper, and paprika, a bit of zesty lemon juice, chili, Chianti salt, and plenty of olive oil to season. The choice of the meat is great, offering more intense flavours than the traditional use of lean tenderloin, with the seasoning on a lesser level to highlight the original taste of the beef. With a bit of rosemary to add to the fragrance, and some egg yolk and yuzu puree on the side, some sourdough toasts are provided to enjoy with the tartare. Really nice.Coming to the main course it is Bistecca Alla Fiorentina ($1,980). The Porterhouse steak comprises of a tenderloin and sirloin on the two sides of the bone, about 1.2kg in size. The black angus beef comes from the famous producer Rangers Valley in Australia, having dry-aged for 45 days. After showing us the steak, the staff helps to cut into cubes for us to enjoy. The charcoal grill has imparted the steak with nice smoky flavours, cooked to medium level, with the meat tender and juicy. The staff also arranges five sauces, including Bearnaise, Green peppercorn, Chimichurri, Truffle sauce, Red wine sauce, as well as some sea salt to go with the steak. It is very nice but because the portion is so big we cannot finish all. Best to order if you have three people or more.For dessert, we have Tiramisu di Casa ($208). It is of sharing portion. Under the rich cholate powder with the name of the restaurant depicted are layers of Savoiardi biscuit, coffee, and mascarpone cream. The soaked ladyfingers have an aromatic coffee note, with the slight bitterness balances with the sweetness of the cream cheese. Very delicious and despite already very full, we manage to finish the whole serving.There is an end dessert provided, kind of like petits fours and signature in Italy. The Lemon Zest Sponge Cake has a fluffy texture, not excessively sweet, with the lemon zest giving a refreshing note and I also like the drizzle of olive oil on top.On the night it is the Doraemon drone show and the restaurant is a good spot to look at that. The service is certainly one of the highlights. At the beginning the staff asks us on the temperature and volume of the music, helping to tune it down based on our feedback. Apart from introducing the menu, they also come to check in throughout the meal on the food. The bill on the night is $4,832. Overall, it is a great venue to enjoy some nice meat, in a comfortable environment surrounded by impeccable services. Highly recommend for beef-lover. 繼續閱讀