CITRINO

營業中

休息中

餐應裝修歐陸風，優雅舒適。😞麵包：普普通通，冇咩特別。🥰🤩Seasonal Organic Vegetable Smoke Baona Cauda ($338)餐廳招牌菜。賣相超靚，滿分。 食之前，餐應會展示一個色彩繽紛嘅生果盤你睇，介紹日本主廚係將呢個生果盤上咁多唔同類型嘅蔬菜，用唔同嘅方式呈現咗喺呢碟沙律度。就咁睇有啲不可思議，真係有咁多類型嘅蔬菜咩？食落確係有唔同蔬菜帶嚟唔同嘅口感，醬汁味道偏淡，就係cream嘅味道，淋上綠色嘅羅勒油，就令到個沙律有少少羅勒香味。賣相一流，個idea都好好，不過食落味道又未算好驚喜好難忘，同埋覺得個份量比較細。❌洋蔥撻：問餐廳有咩好介紹，佢話呢個都多人鐘意，就聽佢介紹嗌咗。但係食落就冇咩特別。洋蔥係有少少酸酸甜甜嘅味道。唔推介。😋Mariated Yellow Tail Carpoccio ： 油甘魚混和Wasabi & 牛油果 & 柚子胡椒嘅味道。個人口味如果少啲Wasabi味，多番啲牛油果同柚子胡椒味道會更好。OK，但又未算好難忘。👌🏼海膽凍意粉：都係餐廳介紹。意粉撈埋蕃茄醬，海膽 & 魚子醬。就咁聽介紹好吸引。但係食落又冇特別好食得出海膽同魚子醬嘅味道。味道OK，但又唔算好突出。😋Red Prawns Linquine ($760)紅蝦意粉彈牙爽口，紅蝦意粉味道符合預期。蝦都爽脆。 💯😍Grilled Wagyu and Arugula ($598)餐廳介紹Tenderloin 牛扒係off menu，全晚我最鐘意呢一碟。佢係dry age 的味道，有帶少少好似風乾火腿嗰種鹹香味道，又整得非常嫩滑，但又唔係和牛果種肥同油甘香，而係質地偏瘦得來又軟滑。個人非常滿意佢嘅味道。上枱時佢介紹話連埋啲火箭菜一齊食，但係我夾埋一齊食，反而覺得會掩蓋咗牛扒嗰浸淡淡的鹹香味道。分開食會更好。 甜品：👌🏼Lemon tart:  正常味道，再加一個薄荷味嘅雪糕🥰Chestnut Fondant  :  食落有粒粒口感，質感唔錯總結：擺盤滿分，味道唔錯，除左牛扒覺得好完美，其他未到驚豔，但絕對係視覺享受。價錢偏貴。環境： ★★★★★ 食物： ★★★★☆ 性價比： ★★★☆☆ 推介度： ★★★☆☆ 繼續閱讀

馬上就要過春節  第一次嘗試Luxury Comfort Dining🍽🍮餐廳裝修風格很漂亮 挺適合約會和姐妹聚餐菜系是日式和意大利菜的fusion 挺有特色 餐廳分量比常規法餐的份量要大 好愛油甘魚刺身和西西裏紅蝦扁意粉🍝 Banoffee Pie有被驚艷到！ 繼續閱讀

This restaurant integrates Italian cooking with a Japanese touch, with owner chef Yoshinaga Jinbo aiming to highlight the flavours of the ingredients through impeccable execution of his cooking. On this Saturday after the Christmas holiday, we come to On Lan Street in Central, to see how the chef weaves his magic on the ingredients.The décor of the restaurant has a chic and artistic vibe, with the wallpaper having a nice diamond pattern decorated with some art pieces that has apparently paid tribute to the signature Yayoi Kusama dotted pumpkins. Even the fabric of the sofa and chairs have intricate designs sewn, and the overall ambience is relaxing, with a touch of subtle luxury premium.We order a bottle of Moss Wood Ribbon Vale Chardonnay 2022 ($1,380). This wine comes from Margaret River in Western Australia, with a nice citrus note supplemented with plenty of peach and apricot, good vanilla and toasty oak, and finishing with some almond. The fresh acidity makes it a nice match with most of the seafood and also can go with the pork loin well.We decide to order two starters, one pasta, and two main courses to share. Starting with Citrino Sea Salad ($368), and although it is called salad, there is no vegetable, instead featuring a range of seasonal fresh seafood, which I can identify a few, including deep-fried tilefish, marinated tuna, squid, applewood-smoked scallop, slow-cooked abalone, prawn, clam-jelly caviar. Paired with an appetizing and refreshing citrus dressing, it is very delicious and umami in taste. Excellent.The next starter is Seasonal Organic Vegetable Smoke Baona Cauda ($338). This is Chef Jinbo’s signature dish, featuring 35 different types of vegetables, drawing a big wow and smile from both of us when the staff presents those colourful and beautiful assorted ingredients to us. Seeing these we already know the dish will not be disappointing.The warm salad highlights the different texture and flavours of the vegetables using different cooking methods, but without excessive seasoning or any other protein. With a flavourful Baona Cauda sauce made with potato, garlic, and anchovy, the salad is truly amazing and a must-try. No wonder I see almost all the tables have ordered this one.For the pasta, we order the Crab Pasta ($788) which is not on the menu. The capellini has a wonderful al dente, cooked with a lobster stock, together with king crab and snow crab meat, with a bit of Japanese green chili added so there is a hint of stimulating spiciness. Very delicious, the pasta has absorbed the flavours of the lobster stock, harmonized nicely with the crab meat. The chili is the touch of genius to add extra layer of flavours and make the whole pasta lively. Excellent.On the main course we have Toothfish ($498) which is also not on menu. The fish is slightly seared and then cooked ‘En Papillote’, wrapped inside a parchment paper with fresh clams and tomato. The fish has a firm texture, rich in fish flavours, testimony to the quality of the ingredient. The essence of the clams and fish, along with the tomatoes, are showing up in the stock, which are so delicious I scooped up every last drop from the plate. Excellent.The other main course is Succulent Iberico Pork-Loin ($480). The pork loin is seared beautifully on the surface to caramelize, with the interior still showing pink, very juicy and full of flavours, and the chef has thoughtfully added a bit of fresh peppers on the side for us to season as needed. Paired with a nice veal porcini marsala wine sauce, on the side there is a broccoli puree, with two pieces of deep-fried samosa which contains Napa cabbage. Excellent.Coming to dessert, I have chosen Citrino Tiramisu ($148). Served in a large coffee cup, the tiramisu is authentic in taste, with the ladyfinger dipped in coffee at the bottom, with a rich middle layer of mascarpone cream, and cocoa powder on top. A nice twist is the addition of coffee jelly to increase the texture. On the side there is coffee gelato as well. Very good.My wife has Seasonal Gelato ($128), which includes two flavours of Pistachio and Chocolate. Both the gelato are homemade, soft and creamy in texture, and appropriate on sweetness, with a wafer and honey cake to go together. Very good.Wrapping up with a cup of coffee, it is a highly satisfying dinner. Service is very nice, with the staff attentive and courteous. The overall dining experience is joyful, and the food is truly exceptional. The bill on the night is $4,783. Reasonable for such high-quality ingredients. Excellent Italian cuisine with a touch of Japanese finesse. 繼續閱讀

好看又好吃，有被小小惊艳到。头盘Hamachi，肥美的鱼肉搭配丝滑的牛油果，再加上风味独特的酱汁，个人很喜欢。番茄奶酪慕斯沙拉，清新开胃，以为中间是扎实的布拉塔，没想到居然是很轻盈的慕斯质感，番茄也是经过发酵的，每道食材都是时间和慢功夫，细节拉满。无花果蜜瓜火腿淋上特调的意大利黑醋，颜值实力都在线。蟹肉意粉全场最佳，蟹肉鲜甜细嫩，每根意粉上都裹满了酱汁，搭配酸甜的小番茄吃到停不下来😋已经安利给身边不少朋友，希望保持住水准。 繼續閱讀

和朋友試香港中環新開的西餐廳。 三人合共三千六百多，服務我味道一般，環境不錯，物虽然精美。但味道却配不上。性價比略差 頭盤:經理推介的一盤連加一快四百元的廚司沙律: 雖然用貴的菜，但份量小得可憐，一人作頭盤也小，还建议我们三人一起分享，每人只能吃到一口。味道沒驚喜。 性價比極低。 頭盤：經理推薦的生黃尾魚 真心難吃。 酸掉眉。 完全沒吃到魚的鮮味，也沒有酪梨的香味，只有一個酸字。 十分失敗。 零分！ ！ ！ ！ ！ ！ 頭盤:也是㕑司推介的羅宋湯。 大廚特來解説是全素的。 我覺得一般，菜切得小小粒的較精美，湯上面的花餅味道一般，唉！ 朋友説這比好的茶餐廳的可能還差。 我心想為何要全素？ 加入牛肉或牛尾會更香，我們不是來吃素，不解！ 主菜略好: 意粉有勁道。 經理推廣的龍蝦雲吞的龍蝦咯熟，雲吞不好吃。 不知怎推介的！ 蜆肉意粉可以，有蜆味，但略鹹，欠了一點點檸檬汁提鮮。 海膽意粉的海膽太差，不鮮！ 義大利麵好吃，如蕃茄汁加入海鮮煮會更夾海曕。 全餐最好吃的是熟成牛扒，唯一有驚喜，口感味道都好。 甜點:義大利起司飯Tiramisu咖啡味濃，朋友説不錯，我覺得用的起司比例不足因咖啡太多，一般。 更差的是檸檬卷，酸得眼淚也流下。 還有點苦味。 差！ 朋友和我都吃了一口不吃了 服務一般，水不叫不加，小餐廳內常常看不見服務生，出甜點的時間配合不好，一樣的甜點分二次？ 一碟跟餐，一碟是生日的，有2條甜品卷放一碟，碟上有寫生日快呆，但同樣二碟甜品追後還相隔十多分鐘，二人去過洗手間了，另一人 煙抽完了才做好送來。 。 。 。 。 。 生日驚喜沒了！ 同樣的檸檬捲不可放一起嗎？ 經理問了食物水準如何，反影了yellow tail味道差，也沒反應。 問問題隻的表面工夫。 整餐味道太平凡不會再來！ 繼續閱讀