SEPA Bacaro Veneziano (已結業)

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$401-800

意大利菜

supertaster mel

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It's been a year since my last visit to SEPA and now it's better than ever with new dishes and a newly designed menu that is easier to read! SEPA specializes in Venetian cuisine with a cool dining space and since I had a good experience here last time, I was excited to come try the new additions on the menu along with some old classics.

We started off with the Polpette ($98) which is homemade traditional meatballs with a mix of beef and pork along with a honey mustard sauce. Initially I thought these were the croquettes I had last time because the presentation was completely the same but I realized they were different the second I put the soft and tender meatball in my mouth. I expected the flavors to be stronger from the meatball itself but I also liked the honey mustard sauce which added a nice touch of sweetness that wasn't overbearing.

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The Carpaccio di Manzo ($98) with home-made cracker and black truffle was amazingly aromatic and delicious. The only bad thing was that it left us wanting for more!

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Compared to the Focaccia with parma ham and burrata which I have tried before, I liked the Bomba e Mortadella ($128) even more with its fluffy soft homemade bomba with mortadella, ricotta and black truffle.

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On the other hand, the Venetian Rosti with Soft Shell Crab ($138) was really something special as I've never had anything like this before. The base was made with Bomba rice and it was baked so it was partly crispy which went with the soft shell crab really well. Definitely worth a try if you have never tried this before!

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The SEPAghetti ($188) with squid ink spaghetti with Sicilian cuttlefish carpaccio was a bit under-seasoned for me though.

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I couldn't help but stare in awe when the Tartare di Manzo ($198) came out - a beef tartare with 12 choices of seasoning: brandy, egg yolk, ketchup, mustard, chili, capers, salt, pickled cucumber, onions, shallot, bread and lemon juice. Honestly it was hard to choose a particular condiment so we ended up getting a bit of everything and the staff helped us mixed it all up. I liked that we had a say in what we wanted but I'm also torn because I'd also like the chef's take on what he thinks is best for the beef to bring out the most flavors.

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The Tiramisu ($98) with Afribon coffee was legit as they did not skimp on the mascarpone cheese so it had that perfectly rich taste and creamy texture that we've all come to love in a good old tiramisu.

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The Double Chocolate Cake ($98) is for all chocolate lovers with 72% Valrhona dark chocolate, valrhona white chocolate with sponge cake and mango sauce.

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Verdict - as one of the only restaurant in Hong Kong specializing in Venetian cuisine, SEPA is the place to go when you want a little Venice in your life. I'm daydreaming of canals, gondola rides and a masquerade parties with Venetian masks already!

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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來到SEPA試試新餐牌的這一天，一班女友人一起嚐新菜，談天說地，也特別喜歡SEPA食物的份量，幾人分享便剛剛好。在新菜上場的前一刻，我心裡想到的卻是紅菜頭吞拿魚他他，還有留在新餐牌上嗎？幸而這天一開始便食到這道菜，獲得保留在新餐牌上，足見它的受歡迎程度。接下來的幾道小吃也相當適合我們分享，Polpette 是傳統炸肉丸，惹味又札實，以牛肉和豬肉混合而成的，配上蜜糖芥末醬，醒胃得來又平衡了炸物的熱。而Carpaccio di Manzo 生牛肉片配脆餅，表面加上了黑松露，牛肉片的鮮嫩和脆餅做成了很好的對比，而脆餅的薄和香也讓人不期然的想多食一點。在SEPA用餐又怎少得了他們的Bomba和 Focaccia 意大利香草包呢？用上意大利Mortadella肉腸、Ricotta芝士和黑松露的Bomba，肉腸的鹹香尤其吸引，芝士鬆軟和Bomba的脆邊形成了不錯的配搭。意大利香草包配鳳尾魚，stracciatella 芝士和車厘茄，芝士拉開來很誘人，Focaccia焗得香脆，鳳尾魚的濃香亦令整道菜更特別。意粉控又怎會錯過意粉這重要的環節呢？SEPA的Carbonara以63度慢煮日本蛋、炸香了的

來到SEPA試試新餐牌的這一天，一班女友人一起嚐新菜，談天說地，也特別喜歡SEPA食物的份量，幾人分享便剛剛好。在新菜上場的前一刻，我心裡想到的卻是紅菜頭吞拿魚他他，還有留在新餐牌上嗎？幸而這天一開始便食到這道菜，獲得保留在新餐牌上，足見它的受歡迎程度。

接下來的幾道小吃也相當適合我們分享，Polpette 是傳統炸肉丸，惹味又札實，以牛肉和豬肉混合而成的，配上蜜糖芥末醬，醒胃得來又平衡了炸物的熱。而Carpaccio di Manzo 生牛肉片配脆餅，表面加上了黑松露，牛肉片的鮮嫩和脆餅做成了很好的對比，而脆餅的薄和香也讓人不期然的想多食一點。

在SEPA用餐又怎少得了他們的Bomba和 Focaccia 意大利香草包呢？用上意大利Mortadella肉腸、Ricotta芝士和黑松露的Bomba，肉腸的鹹香尤其吸引，芝士鬆軟和Bomba的脆邊形成了不錯的配搭。意大利香草包配鳳尾魚，stracciatella 芝士和車厘茄，芝士拉開來很誘人，Focaccia焗得香脆，鳳尾魚的濃香亦令整道菜更特別。

意粉控又怎會錯過意粉這重要的環節呢？SEPA的Carbonara以63度慢煮日本蛋、炸香了的豬臉頰，柏馬臣芝士入饌，侍者還會在你跟前把蛋拌好，讓意粉均勻地沾滿蛋汁。另外，必食的是海膽意粉，以大蝦濃湯煮成，加入了椰奶，味道特別濃郁。

Spaghetti ai ricci di mare

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五位女生食飯，必定會點上甜品，但今次真的太滿足了，兩道甜品已為這頓午飯畫上完美的句號。Tiramisu 和雙重朱古力蛋糕，黑白朱古力配以雪芳蛋糕和芒果汁，醒胃得來又不致太甜，著實不錯。

Double Chocolate Cake

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Went to Sepa recently with a group of friends. The restaurant is conveniently located by the escelator and is normally not that crowded.

In summary, go for the drinks.....not the food. The bar has a sophistaced selection of wine and spirits that are not easy to find in HK. The bartendar was friendly and knowledgable. Our bar tab ended up being more expensive than the food menu given we had Monkey 47 martinis.

The food was plated and presented very well but it lacked in taste. I don't recall what everyone ordered but I started with Venetian chips w/ black truffles and cheese. The chips seemed fresh and there was a generous serving of black truffles but the it lacked flavor and the truffles lacked the aroma and flavor. Maybe it was old or was stored improperly. Normally, the aroma of truffles in that quantity would fill the room. My main was the veal cheeks w/ rosemary potatoes. Veal cheeks are my favorite but unfortunately everything lacked taste but was tender. The bright spot was the rosemary potatoes. Cooked firm.

Lucky I had 2 Monkey 47 martinis.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-08-06

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5 分鐘 (堂食)

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$600 (晚餐)

Kan Lee

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當天又從國金步出、沿著天橋向半山的行人電梯進發。對於已離開商業世界，卻又喜愛走路的我，每次經過這段繁忙兼多姿的路徑也會格外享受，享受景物之餘，也細意回憶著舊日上班的樂趣！在行人電梯的盡頭，雙腿踏上了堅道。在堅道，我唯一認識的就只有「SEPA」，當天這兒是眾姊妹們的午眾的選址！「SEPA」門外依舊充滿著威尼斯風味，再次推開大門，感覺顯然有所不同，「SEPA」被我第一次造訪稱之為「小甜甜」，但眼前的她比從前來得亮麗和更加明艷照人。而木餐桌、座椅，繼續發放出撲實和溫暖感！這趟可全套集齊四款人物的杯墊了！Beetroot Tartare & Tuna with Jernsalem Artichoke Sauce 如小甜心的紅菜頭吞拿魚他他，讓姊妹們一見心動，一試味道更是惹人喜愛！酸甜涼涼的紅菜頭啫喱包裹著幼滑的吞拿魚，再配上滑溜的雅枝竹醬汁，非常醒胃美味，先聲奪人地譜出輕快的樂符！第一次到訪嚐過橄欖及芝士的 Croquete，這回造型相約，但口味卻不同的是肉丸！肉丸皮層細薄，一咬內層隨即滲出濃濃的芝香，繼而再接觸肉丸鬆化的層次！嫌層次未夠鮮明的話，可蘸上細甜的芥末蜜糖醬，感覺既香又不膩。Car

當天又從國金步出、沿著天橋向半山的行人電梯進發。對於已離開商業世界，卻又喜愛走路的我，每次經過這段繁忙兼多姿的路徑也會格外享受，享受景物之餘，也細意回憶著舊日上班的樂趣！

在行人電梯的盡頭，雙腿踏上了堅道。在堅道，我唯一認識的就只有「SEPA」，當天這兒是眾姊妹們的午眾的選址！

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「SEPA」門外依舊充滿著威尼斯風味，再次推開大門，感覺顯然有所不同，「SEPA」被我第一次造訪稱之為「小甜甜」，但眼前的她比從前來得亮麗和更加明艷照人。

而木餐桌、座椅，繼續發放出撲實和溫暖感！

這趟可全套集齊四款人物的杯墊了！

Beetroot Tartare & Tuna with Jernsalem Artichoke Sauce

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Beetroot Tartare & Tuna with Jernsalem Artichoke Sauce 如小甜心的紅菜頭吞拿魚他他，讓姊妹們一見心動，一試味道更是惹人喜愛！酸甜涼涼的紅菜頭啫喱包裹著幼滑的吞拿魚，再配上滑溜的雅枝竹醬汁，非常醒胃美味，先聲奪人地譜出輕快的樂符！

第一次到訪嚐過橄欖及芝士的 Croquete，這回造型相約，但口味卻不同的是肉丸！

肉丸皮層細薄，一咬內層隨即滲出濃濃的芝香，繼而再接觸肉丸鬆化的層次！嫌層次未夠鮮明的話，可蘸上細甜的芥末蜜糖醬，感覺既香又不膩。

Carpaccio Di Manzo 擁有自家製作的脆餅，仲有嫩滑的生牛肉和豐香的黑松露，一口一件，香得不願張開嘴巴！

「SEPA」備有幾款不同口味的 Focaccia，我們挑選了以鯷魚作主打的 Anchovies Focaccia。

包身外脆內軟，鯷魚本身味重，廚師卻巧妙地配上芝士帶出更柔潤的口感，再以車厘茄和迷迭香增強味覺層次，與及中和鯷魚的味道，Anchovies Focaccia 就如一段抑揚頓挫的樂章，我認為是相當完美的協奏！

Mortadella Ricotta Bomba

舊味重溫，選了 Mortadella Ricotta Bomba 和 Sepa Al Nero。

除了要感受 Bomba 鬆軟及獨特的包質和香氣外，裡頭軟溜的 Ricotta 芝士、柔和的 Mortadella 火腿和黑松露，均能互相協調融合，儘管只是溫純、不造作的調子，也定讓人印象深刻！

Sepa Al Nero 跟 Mortadella Ricotta Bomba 有著相似的風格。幼嫩的 BB 墨魚沾上墨汁盛在薯仔泡沫之上，甜香與柔和的韻調中，卻多了一份夢幻！

Spaghetti Ai Ricci 的麵條從意大利訂購，予人爽朗的彈牙口感。將醬汁與海膽及麵條拌勻，入口盡是Creamy 的清新口味，欲來一點點澱粉的話，這會是個香而不膩的選擇。

「SEPA」的 Tiramisu 很 Creamy 及軟滑，中間帶有明顯的咖啡香氣，與坊間較為挺身的質感有著大大的不同，喜愛 Tiramisu 的朋友大可一試作比較。

Double Chocolate Cake

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Double Chocolate Cake 水準依然不俗，最喜歡它那軟香而不甜的朱古力，有著入口即溶的快感，喜歡的話，沾上酸甜的芒果醬汁，又帶出另一種調子！

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第二次造訪「SEPA」，是開啟了重新感受威尼斯味道的大門。
從前的「小甜甜」變得成熟多了，不再是小女孩，還將獨特的韻味在菜色中散發！慶幸這次的午聚，讓我感認得到快樂的音符在嘴巴躍動，跟第一次完全不同了！

題外話/補充資料：不喜歡散叫的話，中午亦設有午餐選擇。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-07-27

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$300 (午餐)

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This is a bit late, but their happy hour is great! So many awesome authentic decor to look at and the whole vibe is just awesome. I had just gotten off work and was starving so i ordered the Bomba with the burrata, it's literally insane! Dip the burrata in the vinager they give you because this just takes it to whole other level! The sepa mule was exactly what i needed after climbing the mountian of stairs to get there, not that bad when the escalators are on!

This is a bit late, but their happy hour is great!
So many awesome authentic decor to look at and the whole vibe is just awesome. I had just gotten off work and was starving so i ordered the Bomba with the burrata, it's literally insane! Dip the burrata in the vinager they give you because this just takes it to whole other level! The sepa mule was exactly what i needed after climbing the mountian of stairs to get there, not that bad when the escalators are on!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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While I was away on business, my better half had snuck into a little Venetian restaurant on the edge of SoHo that delighted her. How did I come to this conclusion? Well, she didn't stop talking about the cute little restaurant and the amazing food on offer. Of course, I needed to check out a place that left such an indelible mark my girl.

SEPA: Bacaro Veneziano, is a cute little bar & restaurant located on Caine Road, just underneath the escalators in SoHo. It's hard to miss from the street, from an amazing looking wall mural along the side of the building to the stone fronted facade that could easily have been transported from Italy. The distinctive blue stones and the style windows that remind me of an old tavern, SEPA certainly stands out.

There is a stand out in the kitchen of SEPA too, with world recognised Italian chef Erico Bartolini at the helm. With a history that included the issuing of two Michelin Stars, the youngest Italian chef to do so for his restaurant Devero in Milan, the lure of Hong Kong became too much. Like a number of European Michelin Starred chefs, Erico made the move to front Hong Kong's first Venetian style restaurant.

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The menu at SEPA, which translates into 'cuttlefish' in the Venetian dialect and a popular ingredient in Venetian, was an interesting blend of traditional cuisine with a hint of local flavour. Sectioned off in quite an unusual manner, you read from side to side, the menu is very much designed for sharing, with practically every item intended to be shared. Compiled from a series of boxes, each item is listed in Venetian then translated into English, thankfully making it easier to decide on what we'd eat.

Our first share plate was quite interesting, the very visually appealing beetroot and tuna tartare with Jerusalem artichoke sauce was a bit of a dichotomy for me. I loved the look of the little purple balls of beetroot and tuna, designed to look like little fruit, but the flavour and texture was a little odd for me. My initial thought was that they were a little too 'fishy' and the usual strong flavour of beetroot was completely lost, but upon reflection, it was the texture that didn't work for me. Blended to a puree, the texture was too fine, I'd much preferred to have seen more texture, with chunks of beetroot. Admittedly, they might not have looked as good, but the flavour and texture would have been more palatable.

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Next up was another raw dish, this time the tuna carpaccio with grapefruits and sauce, which were dainty little packets of flavour presented on a square slate. The finely chopped tuna was placed on incredibly think crackers, then topped with truffle and cheese. Each was a bite sized treat that was fresh and full of flavour, but I found that the cracker was a bit dry and there wasn't enough moisture in the dish to balance. Perhaps a little dollop of a mayonnaise would have brought the whole dish together and elevated the starter from pretty good, to great.

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My main was a complete mystery to me, in fact, I wasn't really sure what had been placed in front of me. I'd ordered the risotto al salto with Venetian soft shell crab, with the latter being the only recognisable element of the dish. In a continuation of my culinary learning, I found out that a risotto al salto is actually cooked differently to a traditional risotto. Instead of being creamy and runny, the al salto version is usually made from leftovers and then pan fried to form a golden crust. Once I recovered from my initial shock, I was able to appreciate the dish. The risotto was still creamy inside, but it had an outer crust that reminded me of the crust at the bottom of a great paella. The soft shell crab was the highlight of the dish though, it was quite sweet and delicious.

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Our last main was a duck tagliatelle and was one of the specials from the night. We were back on track with a dish that looked exactly as expected, beautifully fresh pasta with chunks of dark, gamey duck flesh. The huge bowl of pasta was expertly cooked and had a rich sauce that enhanced the thin strips of al dente pasta. It was good, really good and before long, it was completely devoured and all that was left was an empty plate with a little bit of left over sauce that was crying out for some crusty bread.

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We were pretty full, but wanted dessert, so we decided on grabbing one dessert to share, the double chocolate cake with mango sauce. I was a little confused about how mango would go with double chocolate, but it all became clear when the double chocolate included white and dark and the mango was a puree. The dessert looked great, with a ladder of tempered white chocolate sitting atop. It tasted great too, with the blend of white and dark chocolate providing a sweet hit (white) and bitter hit (dark) of chocolate that worked brilliantly with the mango sauce. Upon further reflection, and feeling like we'd missed out, a dessert each might have been a better option.

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There was no mistaking we were in a Venetian based restaurant, the interior was a nod to pretty much all of the well known (and lesser known) cultural institutions. Masks that were inspired by the well known Carnival of Venice, were everywhere, just waiting for customers to don and then break into festivities. Drink coasters were designed around the characters in the famous Venetian play 'Servant of Two Masters', which doubled up as looking really cool on the table. Lastly, the staff were dressed in the traditional black and white horizontal striped sailor suits worn by the gondola drivers well known in Venice.

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I'm not 100% sure that the food on offer was truly reflective of Venetian cuisine, there were certainly shades of traditional Italian on offer, but I've not been to Venice to compare... Something that I will have to rectify at some point.

While I thought the food was nice, I wasn't completely blown away by it either, with a couple of little issues that (in my mind) detracted. The texture of the beetroot and tuna tartare and the off balance tuna carpaccio most notable. I didn't really like the risotto al salto, but that was completely my issue, as it was cooked well and just didn't meet my expectations of a risotto - so I take that one on the chin. The pasta and dessert were pretty darn delicious thought, so they were a great way to finish a meal.

What we did love, was the vibe in SEPA, which was alive with great music and friendly staff. At some points, it seemed more like a bar that served food than a restaurant with a bar, which was not necessarily a bad thing, but if you were looking for a nice quiet spot to have a meal, you might need to reassess your options. If you're looking for a funky spot with a great vibe and awesome tunes, then SEPA is going to be right up your alley.

I think I will go back for another sampling of the SEPA food, there was enough in my first visit to add it to my list of 'revisit' spots. Probably on a Friday night when walking home, after all, it is on my route...

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The bar was pumping and the chandelier was made up of commedia del arte masks

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The interior was quite cute and had an old world charm

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The texture on the beetroot and tuna tartare was not to my liking, but they looked great

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The tuna carpaccio was great, but just needed a little moisture to bring together

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An interesting style of risotto, I learnt something from the meal!

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Transported from Venice in the heart of Hong Kong

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$400 (晚餐)

Cookmecookies

等級2

So I saw the shop window that is very nice that's how I wanted to try.

Sepa has an amazing decoration! the Ambiance is warm and chic.

I love the caracters/puzzle drawing that they have to put under to glasses, makes me want to collect them!

I went there for dinner, night time is perfect with their lighting.
Definetly a great place for dates!

I took the pollenta frieds, very special ! It looks heavy but its not greasy!
The forcaccia is nice too, goes well with alcool for starter. The mortadel one is better to me.
You need to know a little bit about pollenta to appreciate it I think.
However I tried the ravioli cheeck veal, delicious! very tasty and the sauce is just perfect.
My friend tried the rissoto but definetly the ravioli is the winner!

For the dessert, I tried the cake with the ice cream, luckly the ice cream was there because I found the cake too dry, even they told me its like that. I would like more ice cream because that one was super!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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eat_eat_everyday

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1.5K

又來到一年一度的威尼斯的嘉年華，換上華麗的服裝，戴上面具，盛裝出席，無疑是令人響往的一件事。不能親身參與，幸好有SEPA把威尼斯菜帶來香港，算是望梅止渴。位於自動扶手電梯旁，位置方便。推開綠色格仔的木門，歡迎來到威尼斯。餐廳以深綠色作主調，讓人聯想到水都的Gondola。酒吧一邊，以紅磚砌成牆，甚有古典味。仔細一看，天光吊著的燈飾，正是一個個面具，富有特式。枱紙簡潔地列出24款供應的食物，還有黑板上的數款Special。選擇不多，卻包括前菜，麵包，意粉，海鮮，肉類和甜品。古語有云，貴精不貴多。桌上另一亮點－可愛得忍不住拍下的杯墊。Beetroot tartare and tuna with Jerusalem artichoke sauce趣緻的"車厘子"，為這餐揭開序幕。以紅菜頭做成薄得像紙的紅色啫喱外層，上面插了啡紅的兩片葉，帶濃郁的紫蘇香，包著吞拿魚和紅菜頭碎，清甜的紅菜頭跟吞拿的咸香混為一體，味美之外，口感豐富。把artichoke打成蓉，淡淡而清香，制衡吞拿魚的咸，更是好吃。SEPA with black cuttlefish ink看上去滑溜無比的忌廉，中間放了墨魚仔。忌廉

枱紙簡潔地列出24款供應的食物，還有黑板上的數款Special。選擇不多，卻包括前菜，麵包，意粉，海鮮，肉類和甜品。古語有云，貴精不貴多。桌上另一亮點－可愛得忍不住拍下的杯墊。

Beetroot tartare and tuna with Jerusalem artichoke sauce
趣緻的"車厘子"，為這餐揭開序幕。以紅菜頭做成薄得像紙的紅色啫喱外層，上面插了啡紅的兩片葉，帶濃郁的紫蘇香，包著吞拿魚和紅菜頭碎，清甜的紅菜頭跟吞拿的咸香混為一體，味美之外，口感豐富。把artichoke打成蓉，淡淡而清香，制衡吞拿魚的咸，更是好吃。

SEPA with black cuttlefish ink
看上去滑溜無比的忌廉，中間放了墨魚仔。忌廉泡泡的口感很特別，稠得可以承托墨魚的重量，忌廉味香濃得難以形容，只懂不斷往口裡送。忌廉之下藏了墨魚汁，鮮味十足，稀稀的跟忌廉形成對比。

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Bone marrow w/saffron risotto-cracker
光看名字，還以為是意式米通。上菜時發現原來是番紅花意大利飯味的脆片，骨髓才是主角。脆片雖脆，但口感普通，卻滿有番紅花味。骨上有3件炸物，起初以為是炸蠔。咬下去稀稀的，滿口油脂，聯想到鵝肝，但又欠了鵝肝的香味。吃真才發現，其實是牛的脂肪，很邪惡的一整舊油脂。幸好有酸酸甜甜的青提子中和一下。骨裡有薯蓉，配肉粒，加上牛味濃郁的汁。味道偏重，但頗特別的，肉、脂肪、汁，用3種不同的方法演譯出牛的味道。

Mortadella ricotta cheese and black truffle "Bomba"
SEPA的小炸彈"Bomb"，夾著意式肉腸，芝士和黑松露，活像餡料把麵包撐得爆開。新鮮的黑松露，比一般用的松露醬清新，沒那麼濃，很自然、柔和。麵包薄薄的外層，脆得每一口咬下去也有咔嚓一聲。鬆軟的麵包帶麥香，跟淡淡的肉腸，芝士很夾，最後以松露作點綴。

Sea urchin spaghetti
很喜歡這小鑊仔。比普通意粉粗，加上彈牙的口感，口裡感覺有份量又有嚼勁，很喜歡。上面小塊海膽焗得外面微乾，中間濕潤鮮甜。每條意粉都沾滿醬汁，細細的蔥花添上輕輕的調味。幾好食，但整體來說，Naked Gurume Gyarari的海膽意粉更出色。

Tiramisu
每次吃意大利菜都總要試它的Tiramisu，SEPA都不例外。打得十分滑，奶味幾香，口感稠稠的。濕潤的lady finger佈有咖啡香，不錯，但還是未找到旅行時一試難忘的味道。

Homemade Italian ricotta cake with vanilla icecream
Ricotta cake在香港不常見，很地道的味道。淡淡的ricotta，配上雲尼拿雪糕，特別夾。雲尼拿味香濃而清新，雪糕不是滑溜重奶香那種，冰沙的口感，反覺輕盈。十分喜歡ricotta cake像牛油撻皮般鬆化，卻沒有牛油的膩，既乾又濕，鬆化卻又實實的有咬口，吃得百般滋味在舌頭。

只有兩個肚子，卻貪心地樣樣都想試，飽得不想動。份量都幾大，想多試幾款，4人分享就剛好。

店員友善，每一道菜也詳細介紹，而且主動跟食客閒話家常。店內播著音樂，氣氛熱鬧，卻無礙傾計，讓人有置身威尼斯的市集的感覺。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$500 (午餐)

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Pcsy

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在香港傳統威尼斯菜餐廳非常罕有, 得知堅道開了一間, 前來一嚐.店內分上下層, 頗有外國酒吧格局感覺.餐牌和杯墊非常吸引, 人形頭, 有心思!看過餐牌, 實在不太熟識威尼斯菜, 隨便點了四款:Beetroot tartare and tuna with Jerusalem artichoke sauce : 比波子大小小的紫紅球狀物在面前, 好精緻. 紅菜頭加入tuna撈碎, 做成球狀. 紅菜頭的清甜配以咸香的吞拿魚, 再加少許亞枝竹汁, 層次分明, 一流可惜份量太少.Spaghetti with smoked eel : 鰻魚帶有好重煙熏味, 好彩那鰻魚的鮮甜沒的蓋過, 看似簡單, 但是個不錯的組合.Salted Codfish on crispy polenta : 金黃色的香脆玉米片, 本來淡而無味, 平平無奇, 但伴以微醎的鱈魚, 口感完全不同了. 不過又係嗰句, 太精緻份量太少.Parma Ham and burrata focaccia : 扁形意大利香草包, 大致上和披蕯差不多, 鬆軟. Burrata是用水牛芝士加忌亷製成, 口感份外creamy軟滑

在香港傳統威尼斯菜餐廳非常罕有, 得知堅道開了一間, 前來一嚐.
店內分上下層, 頗有外國酒吧格局感覺.

餐牌和杯墊非常吸引, 人形頭, 有心思!

看過餐牌, 實在不太熟識威尼斯菜, 隨便點了四款:

Beetroot tartare and tuna with Jerusalem artichoke sauce : 比波子大小小的紫紅球狀物在面前, 好精緻. 紅菜頭加入tuna撈碎, 做成球狀. 紅菜頭的清甜配以咸香的吞拿魚, 再加少許亞枝竹汁, 層次分明, 一流

可惜份量太少.

Spaghetti with smoked eel : 鰻魚帶有好重煙熏味, 好彩那鰻魚的鮮甜沒的蓋過, 看似簡單, 但是個不錯的組合.

Salted Codfish on crispy polenta : 金黃色的香脆玉米片, 本來淡而無味, 平平無奇, 但伴以微醎的鱈魚, 口感完全不同了. 不過又係嗰句, 太精緻份量太少.

Parma Ham and burrata focaccia : 扁形意大利香草包, 大致上和披蕯差不多, 鬆軟. Burrata是用水牛芝士加忌亷製成, 口感份外creamy軟滑. 整体將parma ham的鹹香加入creamy芝士, 再配搭麵色, 份外滋味. yummy !

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題外話/補充資料：份量精緻, $$$$太貴

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-12-13

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$250

Yvonne's Corner

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720

SEPA，是一個威尼斯菜餐廳，說到威尼斯，真的很愛威尼斯水城，地方小小，但有不同的小店，還有超美味的意粉，十分香濃的咖啡等的美食；如有機會，還是想到這個地方感受多一次。12時多來到，全場只有我們兩位食客，大概這個位置實在太高了，大家都不會特意從山腳爬上來；而小妹的工作地點也有少少高，所以從扶手電梯上來是十分方正的。而這餐廳的裝潢，在燈飾上亦花了點心思，那些吊燈，用了代表威尼斯的面具，頗有特色的。Croquettes Filled Ricotta and Olive有六款的午市套餐可選，價錢由$168-$198，午餐相比晚餐來說，價錢上可是實惠得多；而午市的套餐中，包括了一份頭盤、一份Focaccia和一份主菜。其中一款頭盤為Croquettes，因為鐘情於西班牙美食，所以鐘情於Croquettes；而這Croquettes，沒想像中的美味，外層比較厚身，當中的芝士餡比較乾身，幸好芝士味還在。Beetroot Tartare and Tuna with Jerusalem Artichokes Sauce這款可是必點的，看著這小波波，你不會覺得這是Tartare，紅紅的波波裡藏著吞拿魚粒

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而這餐廳的裝潢，在燈飾上亦花了點心思，那些吊燈，用了代表威尼斯的面具，頗有特色的。

Croquettes Filled Ricotta and Olive

有六款的午市套餐可選，價錢由$168-$198，午餐相比晚餐來說，價錢上可是實惠得多；而午市的套餐中，包括了一份頭盤、一份Focaccia和一份主菜。

其中一款頭盤為Croquettes，因為鐘情於西班牙美食，所以鐘情於Croquettes；而這Croquettes，沒想像中的美味，外層比較厚身，當中的芝士餡比較乾身，幸好芝士味還在。

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Beetroot Tartare and Tuna with Jerusalem Artichokes Sauce

這款可是必點的，看著這小波波，你不會覺得這是Tartare，紅紅的波波裡藏著吞拿魚粒和紅菜頭粒，魚味不會很強，而紅菜頭的的味道亦香甜，整體的感覺非常好，酸酸甜甜的十分開胃。 (Must-Try)

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Focaccia with Mozzarella, Cherry Tomato and Basil

有兩款Focaccia，正常地都會選每樣一款吧；包身香脆猜煙韌，當中的Mozzarella很香帶煙韌，頗新鮮的，而那蕃茄亦清甜美味，不錯。

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Focaccia with Smoked Scamorza and Radicchio

包身同樣的香脆，Scamorza經過smoke，帶著少少的煙香；而Radicchio經過醃製，那苦味超級出，我們都覺得這個超級苦。

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Chicken Thigh with Oven Roasted Potatoes and Zucchini $188

主菜時間，選了一份雞和一份risotto；這份雞很美味，雞皮香脆，雞肉幼嫩十分juicy，雞味亦濃郁；而旁邊的薯粒亦美味，充滿濃濃的薯味，不過鹽撒得不夠平均，有一粒薯粒頗鹹的。

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Risotto with Green Peas and Oregano $178

另一份主菜則是risotto，因為我要煮risotto，所以要試試不同餐廳的出品；這份risotto對我們來說比較濕，有點像粥似的；而飯粒不會太腍，但欠了些硬度，而味道則頗不錯，帶著香香的豆香，還不錯吧。

這天的甜點是Panna Cotta，小妹對Panna Cotta的興趣不太大，所以沒有點了。總括來說，這裡的食物未算perfect，但都算是不錯的。

美味指數: 3.9/5

餐廳: SEPA Bacaro Veneziano

地址: 半山半山堅道61號

電話: 2521 9800

請支持一下小妹，給我一個like

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Peter Carey

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I've been to this place several times as it's very close to where I live. Several time for some drinks to unwind before I head home. I always liked the vibe and was surprised by the staff to customer ratio - I asked the bartender if they are in any groups and found that it's helmed by the same group behind Catalunya. No wonder!

Attention to details is the 1st thing I noticed. Decor was interesting, featuring rustic elements and an array of Venetian touches. The coasters are the head / body of (medieval?) carnivalistic characters for you to mix and match after a couple of drinks. There were TOWELs in the wash room - that reminds me of the luxurious touch you'd find in a 5 star hotel. Top notch services married with their buzzing energy and casual and friendly hospitality is something you don't usually find in town.

Another thing is that those boys started to recognise me now after around 3 drinks visits and they remembered what i liked to drink, or could make new suggestions according to my previous preferences --- CRM back to basics!

We picked a few dishes and started with their beerroot / tuna tartare. It was bloody amazing. It looked like small apples, with beetroot jello wrap stuffed with tuna tartare bites. It's really interesting as the taste was so strong, rich and distinct it almost felt like i was eating meat (these days I have been trying to be a pescetarian)! Suble sweetness and earthiness of beetroot balanced with tuna so well. Strong start! Then we had the fried fish, which needed a bit more salt. The ravioli was also tasty but the most unforgettable one was the risotto rich in cheese but the fresh parsley and zest of lemon totally took this dish to another level. Again very strong and distinct flavours that complimented one another incredibly well and the rice was cooked to perfection. One of the best risotto dishes I'd had this year.

To finish we had a tiramisu which was very delightfully smooth and surprisingly not too heavy.

Washed everything down with a whiskey sour. We also recommend their Amaretto Sour for a more complex cocktail.

Will be back and back again!

Risotto - cheese, lemon, herbs

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-10-24

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$600 (晚餐)

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supertaster mel

等級4

587

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We actually stumbled upon this Venetian bacaro on our way to another place for lunch and decided to try this instead. Hong Kong has a lot of Italian restaurants but none that specializes in Venetian cuisine to my knowledge. I just love the quaint exterior of the restaurant which looks like it could be straight out of Venice. The inside was equally impressive with its rustic design along with Venetian themed decor such as the glittering golden masks hanging from the chandeliers to the colorful glass on the walls. Even the staff dresses like a gondolier with their white and blue stripes shirt.

Sepa means cuttlefish in Venetian dialect and their menu is simple which consists mainly of small plates and a few choices of pastas, mains and desserts.

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"Basotto" egg with "bagna cauda" sauce, zucchini and potato foam ($88) - the portion was surprisingly small but what it lacked in size, it made up in terms of flavors. The gorgeous orange liquid yolk spilled from the egg easily and blended in very well with the deliciously rich and creamy foam. The quinoa on top was a nice touch as well. [4/5]

''Basotto'' egg with ''bagna cauda'' sauce, zucchini and potato foam

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Croquettes filled with ricotta and olives ($98) - the croquettes were pretty disappointing though with its rock-like crusts and bland fillings. I had a hard time pinning down my croquette with my fork because the crust was almost too hard to penetrate while the olive flavor was faint and mild. Even the tomato sauce couldn't save it. [2.5/5]

Croquettes filled with ricotta and olives

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Parma ham and burrata focaccia ($158) - focaccia is pretty similar to a pizza and it was well-made here with a crispy crust while flavorful as the dough had been seasoned with olive oil and salt. The toppings of parma ham and burrata went well with the focaccia but again the portion was pretty small for the price. [3.5/5]

Parma ham and burrata focaccia

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SEPA with black cuttlefish ink ($158) - one of the signature dishes here and it was amazing as the cuttlefish was very tender while the saltiness of the ink sauce was very well balanced with the slightly sweet potato foam. The only detractor from this dish was that they neglected to remove the beak from our cuttlefish. [4.5/5]

SEPA with black cuttlefish ink

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Ravioli filled with veal cheek and parmigiano cheese with butter and thyme ($158) - the ravioli was cooked al dente but the skin was a bit thick so the pasta felt kind of tough on the first bite as you chew through the skin. The fillings were flavorful but I guess I'd have expected more intense flavors from the veal cheek.[4/5]

Ravioli filled with veal cheek and parmigiano cheese with butter and thyme

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Verdict - not all of the dishes were a home run but in general the quality was great but the portions can be rather small for the price. I did enjoy the setting and ambiance of SEPA while the service was attentive and excellent on the whole. A great place to grab a few nibbles for a light lunch or even dinner.

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Ali~!

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When the term 'Venetian cuisine' was brought to my attention, I had no idea what it served, as I believed most of us were only familiar with Northern Italian dishes (i.e. Milanese risotto), or the irresistable Neapolitan Magherita. With a menu designed by the Michelin two-star chef, Enrico Bartolini, Sepa shares with the city a refined experience of Venice.We were led to the mezz floor of the restaurant that night since it was fully booked. Would love to go back next time to enjoy the more relax

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We were led to the mezz floor of the restaurant that night since it was fully booked. Would love to go back next time to enjoy the more relaxed ambience and high ceiling on ground floor.

Items on the menu were divided into 6 categories for share. As mentioned by the server that all the portions were of tapas size, we ordered 1 dish from each of the category. For Nibble, we chose Basotto Egg, with bagna cauda sauce, zucchini and potato foam. The yolk from the soft boiled egg was rich and smooth, which flowed out of the egg gracefully and was served on a bed of refreshing zucchini. Crispy quinoa (my recent favorite!) was sprinkled on top, loved it!

Moving on to the next category, we had Mortadella, Ricotta Cheese, Black Truffle Bomba. I loved the combination of aromatic black truffle, ham and creamy ricotta cheese. However, the bomba was lukewarm while the ricotta was actually still cold. It was a little confusing whether this dish should be a cold or hot one... I guess it might taste better if the cheese could be served hot as well?

Next came our dish from the sea - Salted Cod fish on crispy polenta. The cod was a little too heavily seasoned and the dish was not particularly memorable. The cichetti bite size was actually a little too small to completely bring out the tastes of everything.

We had Risotto with broccoli, lemon and bell pepper mask for our pasta course. Very creamy and rich it was for the risotto, which was well balanced with sprinkles of broccoli and a faint hint of lemon aroma. Loved the reinterpretation of sweet bell pepper mask at the top to offer a variety of flavors in this course.

Risotto with Broccoli, Lemon & Bell Pepper Mask

Our last main from the earth was Beef with green pepper cream sauce and "summer" eggplant. Well, the beef was quite tender, but I did not think it was a great match with the bell pepper sauce, and how the eggplant was prepared did not suit my liking.

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As usual, we needed to end the dinner with something sweet, and we set our eyes on Homemade Italian Ricotta Cake with Vanilla Ice-cream. The cake was soft and light. I liked how it was able to strike a good balance between the sweet ice-cream and the savory ricotta.

Staff have been friendly, and did their homework on offering illustrations and recommendations. However, they could be more attentive even when the mezz floor was fully occupied. We were left with an empty cup for quite some time before someone noticed us waving for more water. Perhaps we might come back again, but would definitely get a table on the ground floor.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-08-26

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$500 (晚餐)

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雖然「佔中行動」已經一觸即發，但似乎沒有絲毫影響中環和蘇豪餐飲業的氣氛，新餐廳還是不斷地開個不完，最近半山堅道便有新店 Sepa 初到貴境。Sepa 在威尼斯地道方言可解作墨魚，但跟據員工所説，以墨魚做題材的菜式並非餐廳的主打。其實餐廳主要提供幾類威尼斯的小菜，如佐酒小吃、不同款式的香草飽、意大利粉和肉類菜式等等，全部都由意藉廚師 Enrico Bartolini 悉心炮製。小吃當中挑選了富有分子料理設計概念的紅菜頭呑拿魚他他。廚師將紅菜頭、呑拿魚和水瓜柳等等攪拌成蓉，然做成一個個小球狀，再在外層鋪上雅枝竹醬汁。一顆顆精緻的紅菜頭呑拿魚他他隨即面世。這款創意的他他，賣相足足有八九成像小車厘子，入口感覺酸酸甜甜，味道複雜之餘，又頗具新鮮感，不錯 (4/5)。接著的另一款小吃威尼斯「薯條」，侍應解釋其實不是用馬鈴薯做材料，而是採用了一種像粟米的植物來做。有別於一般的薯條，這款威尼斯「薯條」吃起來雖然脆口，但中間感覺上好像是空心，而且口感比較「粉」 (2.5/5)。來到 Sepa，當然要一試以店名來命名的一款頭盤。顧名思義，菜式以墨魚為主調，配以墨魚汁、馬鈴薯泡沫、橄欖油和少許葱花，口感十分

雖然「佔中行動」已經一觸即發，但似乎沒有絲毫影響中環和蘇豪餐飲業的氣氛，新餐廳還是不斷地開個不完，最近半山堅道便有新店 Sepa 初到貴境。

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Sepa 在威尼斯地道方言可解作墨魚，但跟據員工所説，以墨魚做題材的菜式並非餐廳的主打。其實餐廳主要提供幾類威尼斯的小菜，如佐酒小吃、不同款式的香草飽、意大利粉和肉類菜式等等，全部都由意藉廚師 Enrico Bartolini 悉心炮製。

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小吃當中挑選了富有分子料理設計概念的紅菜頭呑拿魚他他。廚師將紅菜頭、呑拿魚和水瓜柳等等攪拌成蓉，然做成一個個小球狀，再在外層鋪上雅枝竹醬汁。一顆顆精緻的紅菜頭呑拿魚他他隨即面世。這款創意的他他，賣相足足有八九成像小車厘子，入口感覺酸酸甜甜，味道複雜之餘，又頗具新鮮感，不錯 (4/5)。

接著的另一款小吃威尼斯「薯條」，侍應解釋其實不是用馬鈴薯做材料，而是採用了一種像粟米的植物來做。有別於一般的薯條，這款威尼斯「薯條」吃起來雖然脆口，但中間感覺上好像是空心，而且口感比較「粉」 (2.5/5)。

來到 Sepa，當然要一試以店名來命名的一款頭盤。顧名思義，菜式以墨魚為主調，配以墨魚汁、馬鈴薯泡沫、橄欖油和少許葱花，口感十分滑溜。馬鈴薯泡沫的味道絕對不比 Robuchon 的招牌薯蓉遜色，由其是加上墨魚汁之後，味道更加升級 (4/5)。

主菜只點了一款脆皮牛面頰肉作分享。牛面頰肉烤得相當不俗，但又不至於有脆皮的效果，調味也略為重手了一點。個人反而較為欣賞旁邊用迷迭香燒過的馬鈴薯，那種香草味道配搭馬鈴薯的焦香實在吸引 (3/5)。

甜品未有花了太多心思去思考，只是遵從侍應的推介進行。點的是用意大利乳清幹酪做的蛋糕，配上雲呢拿味蛋糕。不過這款蛋糕 (或批，攪不清) 味道有少許鹹，亦好像有少許甜，口感有些似吃 quiche，感覺只屬普通 (2.5/5)。

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Sepa 這間小店給我的印象不錯，食物如紅菜頭呑拿魚他他和 Sepa 等都頗有特色，不過唯一少少個人意見是，餐廳的設計和氣氛未能盡顯小威尼斯的風格，相信裝飾方面還有可以調校的空間。

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-09-30

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$350 (晚餐)

maxinechann

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Luckily got a reservation here one saturday night so I decided to come here with my dad. Although we had to eat at 6 and return the table by 7:30, I really wanted to try this place out, so we decided to go with it. Their menu is quite small, but my dad told me that this is usually a good sign since they focus on dishes they do well, and he was right!

The restaurant is super cute and cosy. The ceiling has a bunch of Venetian masks hanging down, and the whole feel is just very home-style italian. Please excuse my photos, the restaurant was quite dark and so the quality came out so-so...(but trust me, its worth trying for sure)

Our server told us that their dishes lean towards the small side, and that usually people order around 4-6 dishes depending on how hungry you are. We decided to go with 5 savory dishes, and see if we have any room for dessert afterwards

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Sepa al nero

We started off with Sepa al nero ($158) cuttlefish in squid ink sauce, potato foam. The server suggested we order their foccacia to mop up the sauce, but we also ordered their bomba, so we didn't want to be too stuff with carbs since there were too many dishes we wanted to try! The portion of cuttlefish is quite small, but it makes for a nice starter. The potato foam was really good! tastes like a super light and airy version of mashed potatoes.

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Mortadella ricotta "bomba"

The next to arrive was the Mortadella, ricotta cheese, black truffle bomba ($138) - the bread was quite yummy! it was dense but paired well with the creamy ricotta and the cold cut. I accidentally ate all the toppings with the first bite, but that left me with bread to dip the squid ink from the previous dish which was perfect!

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Veal cheek ravioli

Our Veal cheek ravioli ($148) came next: veal cheek stuffed inside, with a buter and thyme sauce with parmesan. This was really nice!! the pasta might be slightly thick, but it worked well since the veal is super hearty and flavorful, and needed more pasta to balance it out.

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Sweet corn chicken

Next came the chicken dish that was on the specials board; Chicken thigh with corn emulsion, chicken liver pate and caramelized onions with mushroom ($168). I enjoyed this dish so so much. The chicken thigh was juicy, the skin provided a nice smokey flavor while the corn puree gave the dish a refreshing sweetness that prevented it from being too heavy. The chicken liver pate just made the dish feel super luxurious. The pearl onions are cooked in the chicken jus, and they were so yum. I loved every element of this dish and writing about it now just makes me want to have it again. They should keep this on the regular menu.

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Crispy veal cheek

Lastly came the Crispy veal cheek with potatoes and their secret sauce ($248). This dish was more expensive but it is probably because it was also the biggest dish of the night. The veal cheek was sooo tender the meat just fell apart as I was cutting it. The potatoes are seriously a work of art. There are soo many layers they are like flakes! The outside is crispy and caramelized but the inside is cooked. I am usually not a big fan of potatoes because they make me quite full but I gladly ate these ones...I cannot stress how good they were. You just have to try them.

So I actually really wanted to try the ricotta cake even at the start of our dinner, but by the 5th course my dad and I were so stuffed we felt like it wasn't fair to try the cake when we were so full since we wouldn't fully enjoy it. Knowing that we will be back soon enough to try the rest of their dishes, we decided to leave dessert for next time so that we don't have to stuff ourselves to the brim.

Haven't had such fantastic food in a while, and I was really surprised by the execution of the food here tonight! I really hate it when I go to places that are overhyped or that look tasty but isn't actually (which happens quite a lot actually).

They don't serve super fancy food here, but its definitely hearty and comforting. The background music is a little loud, but still a nice place to sit and chat either with friends or family

I can't wait to come back.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-09-20

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用餐優惠

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