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2023-09-10
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有時Weekend想遠離繁囂放空休息吓,今個weekend就去淺水灣行吓同喺沙灘旁邊嘅餐廳食嘢。今次嚟咗呢間意大利餐廳,餐廳裝修以藍色古樸風為主調,氣氛輕鬆寫意,餐廳有outdoor and indoor部份,outdoor位置可以望到淺水灣沙灘,今次揀坐喺outdoor位置望吓海景chill吓我哋一共order咗5 courses (Starters+Main Courses)Vitello Tonnato (Veal/Tuna/Capers/Anchovies/Mayo/Caper-berries) 呢個starter唔係好多西班牙餐廳有,嫩滑牛肉片配上金䱽魚、酸豆、鯷魚、蛋黃醬同Caperberries,味道超級鮮美,而且成個配搭好夾,金䱽魚同蛋黃醬令牛肉嘅味道更昇華,好濃郁Mediterranean Octopus Carpaccio (Octopus/Cherry Tomato/Rocket salad/Lemon dressing) 不得不讚地中海章魚片真係整得好薄,而且好新鮮,軟嫩,淋身同入味,章魚薄片上面配上櫻桃蕃茄,火箭菜同檸檬汁,成個配搭好夾同好開胃,好鍾意呢個St
我哋一共order咗5 courses (Starters+Main Courses)
Vitello Tonnato (Veal/Tuna/Capers/Anchovies/Mayo/Caper-berries) 呢個starter唔係好多西班牙餐廳有,嫩滑牛肉片配上金䱽魚、酸豆、鯷魚、蛋黃醬同Caperberries,味道超級鮮美,而且成個配搭好夾,金䱽魚同蛋黃醬令牛肉嘅味道更昇華,好濃郁
Mediterranean Octopus Carpaccio (Octopus/Cherry Tomato/Rocket salad/Lemon dressing) 不得不讚地中海章魚片真係整得好薄,而且好新鮮,軟嫩,淋身同入味,章魚薄片上面配上櫻桃蕃茄,火箭菜同檸檬汁,成個配搭好夾同好開胃,好鍾意呢個Starter
Meatballs (Beef/Pork/Bread/Parmesan Cheese/Milk/Tomato sauce/Basil) 聽西班牙廚師講呢個係佢自己自創嘅unique recipe,出面食唔到㗎廚師用咗traditional Italian way去煮,肉丸裏面撈左啲軟麵包碎,比起平時出面食嘅肉丸soft同鬆軟,tbh我好鍾意呢個texture,肉丸咬落好多汁而且肉味好香濃,配埋cheese同蕃茄醬一齊食,味道豐富濃
Gnocchetti Pistachio and mint pesto with Sicilian red prawn (Homemade durum/Semolina pasta/Pistachio/Mint/Pecorino/Red prawn) 麵條係用自家製麵團製造,咬落Q彈有嚼勁,配埋用開心果、薄荷、乳酪醬整成嘅醬汁一齊食,好神奇咁集清新同濃郁於一身,仲有紅蝦嘅鮮甜,蝦頭仲有啲蝦膏,成道菜都好好食
Lobster linguine (Linguine pasta/Half lobster/Cherry tomato/Basil/Tomato sauce/White wine) 扁意粉煮得恰到好處,配上半隻龍蝦、蕃茄醬同小小白酒,煮得好香口,係冇得輸嘅組合
食完呢五個courses其實已經好飽,我哋仲飲埋cocktail (Watermelon mojito & Come to an end)同食埋甜品Panna Cotta,奶凍好濃味同柔滑,配上自製紅梅醬,口感豐富。總括而言無論餐廳環境,vibes,同埋感受到廚師都好用心製作每一道菜色,highly recommended!
We visited an Italian restaurant in Repulse Bay for a relaxing weekend. The restaurant had a pleasant atmosphere, with outdoor seating offering a picturesque beach view. Our culinary journey began with the starters Vitello Tonnato (tender veal slices with tuna and caperberries), Mediterranean Octopus Carpaccio (slices of octopus with cherry tomatoes), and Meatballs with a unique recipe from an Italian chef. For main courses, we had Gnocchetti Pistachio with Sicilian red prawn and Lobster Linguine cooked to perfection. Finally, we enjoyed Panna Cotta with homemade red plum sauce as dessert. Overall, the restaurant provided an excellent and remarkable dining experience, with delicious food and attentive chefs. We highly recommend this hidden gem.
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