Carnevino (已結業)

二月五日(星期三)早前Suyi跟同事討論到哪間餐廳吃開年飯在OpenRice內找來找去，突想起Carnevino，不用多想，就用Tablemap訂位四天的假期轉眼間又結束! 回來的第二日就來到這裡，實行來一個西式開年飯早前看過餐牌，有牛肉他他做前菜，真令人滿心期待坐在舒服的梳化椅，整個餐廳感覺高貴優雅相信晚上用餐，光線再暗一點，氣氛會挺浪漫的呢打開餐牌，發現原來已更新，與其網址的不同沒有了牛肉他他，還有喜歡的Carpaccio主菜方面，今次不吃牛扒，反而點了較輕盈的三文魚侍者先送上麵包，一個富牛油香又質感鬆軟而另一個則配上牛油或豬油(butter or lard)同吃豬油的味道強烈且偏鹹，適合重口味的朋友而我則喜歡香滑的牛油，放落麵包吃，美味滿足試了兩款前菜，其中一款是Veal Carpaccio with Salted Egg and Herb DressingCarpaccio上放了大量香草以及鹹蛋，賣相已經先聲奪人薄切的牛肉仍極富牛香，與兩款味道濃郁的配料混在一起，仍然十分突出加上牛肉質感軟滑，是色香味的享受，叫人難忘另一款前菜，是Calamari with Spicy Toma

Friday night with no prior dinner bookings can be a little daunting since most places would be full house. So when I called Carnevino and was able to easily secure a seating for two at 8.30 despite calling just 10 minutes beforehand I was pleasantly surprised, but little did we know...Carnevino, one of Mario Batali's ventures and from the name already announces what it serves- carne meaning meat and vino (you guessed it!) wine with an Italian touch.Starting with some bread. A slice of white crus

I broke a simple rule I have by dinning at Carnevino - when in Asia eat Asian food. Why? Because although you can get good European food it is poor value for money. Carnevino is a prime example of this. My friend and I went here for her birthday. The atomosphere is good, comfortable booths, low lighting and a good selection of background music. So what was wrong?Service mixed - first waiter we talked to about the selection of meat didn't know what he was talking about (was later contradicted by

Carnevino is an Italian steakhouse located right at the heart of Central. With its name "Carne" stands for steaks and "vino" stands for wine, the steak house is promised to serve the highest quality steaks and remarkable wine.The steakhouse was spacious with an open bar at the front door and a grand dining room further inside. The dining room was beautifully furnished with a classy steakhouse ambiance of marble and wood. The service was topnotch with attentive and friendly staffs. Shawl and hot

最近工作有點困阻, 只有見步行步, 食一餐好的平衡一下不正常的心理. 假日的12:30, 只有幾張枱, 冷清而寧静. 他很喜歡CARNEVINO的装修, 古銅色的吊燈配上優雅的皮製傢俱, 古典又有格調. 午餐: Appetizer + Main Course = $238, + Dessert = 另加+ 58Appetizer : 我叫了Veal Carpaccio with Salted Egg and Herb Dressing : 顏色很美, 生牛肉片加些旦, 加些香草, 很開胃. 他是Local Shrimp with Tomatoes and Polenta : 蕃茄蝦加意式玉米餅, 很新鮮, 也大隻.Main Course: 我叫了Carnevio Burger   : 包微微焦香, 牛肉是淡粉紅色的, 豐腴多汁, 簡單配醃黃瓜, 芝士和菜已很滋味, 番茄醬被冷落在一旁. 配菜沙律超大碟, 我倆一同盡力而為. 他是Flat Iron Steak: 平鐵牛排, 它取自一般人用來慢慢燉的牛隻肩膀部位, 在切割時避開肥油筋絡, 是油花均勻而且肉質細腻的牛排. (註一

Never EVER had an experience like the one I am going to detail for you below. If a restuarant in any way reflects the character of its owners/chef then watch out for Mario and Joe. Perhaps gents you are not arrogant, trite and condscending but your staff in HK most certainly are. Last night at a dinner for six people, five of us ordered sirloin steak. When the meal arrived, of the five steaks two were clearly sirloin steaks (you know what I mean - relatively flat with fat distributed around the

因為有買一送一的優惠，所以與同事一行四人到這高級餐廳進膳。場內燈光幽暗，要看清菜單也不容易。而柔弱的蠋光更令人有點想睡的感覺。說回食物，先來的當然是包其實沒甚麼特別，不過查包的就有點不同分別是自家製的牛油及豬油，而豬油味不會很油，不過兩者都徧咸了一點。主菜是厚豬扒真的很厚，但不會不熟，火喉控製的很好，做到外脆內嫩。如果不吃牛肉的人也可選擇這個。然而最好的始終是牛肉質鮮嫩，很有牛味。推介。

Date of visit : 13 Apr 2013 (Sat) 12:30 pmNo. of diners : 2Average cost per head : $330 Corkage : free on Saturday lunchFood quality : 8.7/10Environment : 9/10Service : 9/10Value-for-money : 9/10Overall rating : 8.82/10Carnevino is the only branch of the original award winning Italian steakhouse in Las Vegas. Co-owned by the famous chefs Mario Batali and Joe Bastianich, the steakhouse in Hong Kong received mixed reviews on Open Rice. Similar to other restaurants in the area, a dinner for over HK

Carnevino-We begin the night with the amouse bouche. A big hunk of cheese. GOOD START. Milky, bold & smooth.Chopped to order Steak Tartare with raw mushrooms & extra virgin olive oil. HK258. - I didn't like this. The steak tartare was also under seasoned too. But, much too oily.Veal carpaccio w/ salted egg salsa verde & herb dressing. HK168. So smooth, refined, and smokey. It was divine and the texture was melt- in- your- mouth veal loin. The salted egg dressing was more "sauce-y" and salty tha

前些日子, 小弟的阿姨剛從美國回來香港探望我們. 話說以前在美國留學時, 受了不少照顧.當然這次難得的小機會, 要好好報告一下當年的恩情.有幾次跟同事來吃過午餐, 感覺還不錯價錢算是中位, 服務態度不錯, 食物實而不華請客來說, 尚算得體的好地方我們點了一個set lunch, 然後單點了一些別的Set lunch 才$238, 包括頭盤主菜, 分量十足, 吃得挺滿足的首先,頭盤我們點Calamari with Spicy Tomato和Lonza SaladCalamari裹上薄薄的一層粉, 炸得酥酥脆脆的, 配上酸中帶點微辣非常惹味Lonza Salad則是像Parma Ham配上爽脆的青蘋果和甜甜的果醤中和了Prama Ham的咸味味道跟外表一樣, 清新可人可惜份量以我的胃口而言有點少主菜點了上次來的時候還沒有的Duck還有, 當然就是來到扒房不能不吃的牛扒, 這次點了Prime USDA NY Strip說到Duck,煮的方法是confit, 亦即是油浸是源自南法的一種煮鴨腿的傳統方法不過不失, 只能說平常的法式餐廳吃的理所當然地更勝一籌至於牛扒, 必需套用一句”Less is

What a nice lunch at Central!! Never thought of for such price would have a decent lunch in the heart of Central, Average set lunch price in Central mostly around $250 or even up to $350 per person. Freakly speaking, like all the others, by thinking of what to have for lunch becomes a headache everyday, so do I. However, i had a solution for that -- Ask every of my friend who works in Central for recommendation! Today Answer: Carnevino by Mario Batali.Its located at LHT Tower, 5/F, pretty fansy

As my topic mention - 2nd try. The reason for me to come back again for a second try is because of their attactive Christmas Dinner Menu ($988 per person with 5 courses), freakly speaking last time visited was a little disappointed but i believe everyone deserve to have a 2nd chance so does restaurants. Well...well.. I booked the table at 7:30pm, as usual i arrived 20 mins early was hoping i am able to get a better table (at least a corner table, last time i was placed at the middle of the main

接上篇，由於大家都未吃飽，CEO提議的秘魯菜又滿座，結果改來到另一間新開的扒房吃下場。Carnevino是來自拉斯維加斯的得獎扒房，位於陸海通大廈5樓，就在LUPA的上層，位置便利，連KC都推介，質素絕對比上埸有保證。扒房門口的雲石店名牌很能彰顯氣派，一進店的裝潢也相當不凡，完全可媲美酒店餐廳/扒房，令人驚嘆dining concepts旗下食店越來越高班了! 扒房裡面是一派高貴的fine-dining格局，而服務也是相樣地專業有禮，講解細心，添水極密，即使我等衣著隨便求其，沒點收費水，吃的東西也不多，仍然提供賓至如歸的服務，值得高度讚揚。就座後，首先侍者會由熱暖麵包籃中，為每位食客取出一片麵包。其實麵包質素無特別，但同上除了牛油，還有豬油，搽上同吃味道極香，很夠特別! 　然後侍者為每位送上一份amuse bouche，是蕃茄凍湯來的。本來成品的色澤鮮明吸引，微酸口味十分開胃，但湯中的洋蔥味實在太強了，媽媽不太受得住呢! 　已經半飽關係，當晚跳過頭盤，只點了兩款主菜；相信是即點即燒關係，食物要等較久，對於心急回家看寶寶的媽媽來講有點難耐，唯有慢慢欣賞精緻的三色鹽盒，以及高貴餐刀自娛。差

Very high priced and terrible food! I went with some friends after work to have a nice meal. What a disappointment! The potato wedges has so much garlic and salt on them, we could nto eat them. The mushrooms and cream corn were also covered in salt. The steak was the biggest disappointment. It was tasteless. The texture of the meat was mushy. If you closed your eyes, you would not know what you were even eating. We ended up leaving most of the food on the table and left with empty wallet

..Trio of Pesces Crudo $318. Too pricey for the portions by HK standards, with not many pieces. From price point of view I won't recommend this at all. However from the taste side, it was decent indeed. The Geoduck with Espelette Pepper and Lime was the highlight definitely, but you can order that separately. Scallop with Mandarin Oil was also decent but it seemed like half a Hokkaido scallop was further sliced up into 3 extra thin pieces, which makes it 1/6th a scallop by bite. Seri