影片
港鐵上環站 A2 出口, 步行約4分鐘
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電話號碼
98700898 (WhatsApp)
營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至日
12:00 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
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位於九如坊嘅意大利小餐館posso之前留意到佢地homemade pasta已經好有興趣最近佢地轉左全新menu ̏⸜( ˃▿˂ *)⸝˝望落相當吸引就黎到訪posso紅𩶘魚他他薄切Snapper好新鮮而且甘甜配上大量三文魚籽令鮮味昇華加入佛手柑令味道更清香蔬菜凍湯凍湯味道酸酸甜甜好refreshing充滿蔬菜甜味及羅勒香氣配上脆卜卜麵包粒更香口Handmade pasta - Calla好特別嘅pasta形狀 卷成好似牽牛花嘅花形入口煙韌充滿嚼勁配搭軟身可塗抹又帶辣勁嘅Nduja肉腸令Calla可以完美地掛起Nduja香氣整體香辣惹味亦充滿蜆及魷魚嘅鮮味炭燒芥蘭中西配搭嘅芥蘭入口爽脆而且帶芥蘭獨有嘅甘味味道仲增添左陣炭燒香配搭番石榴同乳酪估唔到又幾match馬介休炸意大利飯有別於日常馬介休嘅係外層由意大利飯包裹住馬介休再炸炸起後 金黃酥脆配上手指檸檬。甜椒醬。醋漬洋蔥味道酸甜清新 平衡返油炸嘅膩感Agnolotti好有驚喜嘅Agnolotti無諗過原來鋪係上面係雞皮入口脆卜卜 帶住一陣油香餃皮煙韌充滿蛋香配搭意式肉腸同cream sauce味道好濃郁香煎鴨胸鴨胸厚身 外層煎得香口肉質香嫩而且充滿肉汁暫時係我食過覺得最鍾意嘅鴨胸配襯無花果。甘筍。馬沙那酒低溫慢煮油甘魚慢煮油甘魚令肉質更細嫩經慢煮後 油甘魚自身甘香更突出作為配菜嘅青口同樣出色入口充滿濃濃煙燻香氣 鹹香鮮味煙燻雲呢拿雪糕帶點微辣感嘅焦糖醬再加上脆卜卜榛子同威士忌充滿層次感Sober melarosemary infused syrup l apple juice m ginger beer l soda好fresh嘅一款cocktail帶住蘋果嘅香甜同氣泡清爽感Passion fruit lemonadefresh lemon juice l passion fruit l soda
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最近再次造訪了位於九如坊的熱門意大利小餐館「ᴘᴏꜱꜱᴏ」。以意式小館形式經營，室內設計簡約而溫馨，木質餐桌為整個空間增添了優雅的氛圍。餐廳堅持傳統意大利風味，所有意大利麵條皆是手工製作，很有心機。 ᴘᴏꜱꜱᴏ菜單以多款「ᴄɪᴄᴄʜᴇᴛᴛɪ」為主，這些小盤菜就像是意大利的特色小吃，適合朋友間分享。主廚深受威尼斯傳統小食文化的啟發，風味正宗。.餐廳的 ᴛᴀᴘᴀꜱ 風格料理每季都會更新，保證每次來訪都能品嚐到新鮮的創意。餐廳有提供9 道菜的ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ💲680/ᴘᴘ，包含時令的 8 道菜和 1 道甜品，個人推薦簡單選擇這個便不需要動腦。.ʙɪᴛᴇꜱ✿ ʙᴀᴄᴄᴀʟᴀ ᴀʀᴀɴᴄɪɴɪ首先來的，是小食的馬介休炸意大利飯。這道菜以手指狀呈現，檸檬的酸甜搭配甜椴醬和醋漬洋葱，外酥內嫩，十分過癮。.✿ ʀᴇᴅ ꜱɴᴀᴘᴘᴇʀ ᴄʀᴜᴅᴏ接著的是紅𩶘魚他他薄切。煙魚骨慕絲的濃郁口感與佛手柑的清新香氣交織，還有三文魚子的鹹鮮，完美提升了菜品的層次感。.✿ ɢᴀᴢᴘᴀᴄʜᴏ還有冷盤的蔬菜凍湯也是一個亮點，清新的意式青瓜與脆包粒交相輝映，份量不算多酸酸甜甜，很開胃。.ʜᴏᴍᴇᴍᴀᴅᴇ ᴘᴀꜱᴛᴀ✿ ᴄᴀʟʟᴀ手工制意粉是餐廳的招牌之一，自製的 ᴄᴀʟʟᴀ意大利麵，搭配了辛辣的 ɴᴅᴜᴊᴀ 香腸、魷魚和大蜆，滋味濃厚，讓人驚喜。.✿ ᴀɢɴᴏʟᴏᴛᴛɪᴀɢɴᴏʟᴏᴛᴛɪ意大利小雲吞，則以意大利香腸、墨西哥辣椒和脆雞皮等組合作雲吞餡料，帶來意想不到的口感衝擊，很出色。.ᴍᴇᴀᴛ ᴀɴᴅ ꜱᴇᴀꜰᴏᴏᴅ✿ ᴘᴏᴀᴄʜᴇᴅ ʏᴇʟʟᴏᴡᴛᴀɪʟ在主菜部分，先有紙溫慢煮油甘魚。魚的柔嫩與發酵蘆筍的配菜，加上煙燻青口和醋瀆沙葛，為整道菜增添了新的風味。.✿ ᴘᴀɴ ꜱᴇᴀʀᴇᴅ ᴅᴜᴄᴋ ʙʀᴇᴀꜱᴛ全晚最欣賞的，是這一客香煎鴨胸。配菜用了無花果、甘筍和馬沙那酒的配搭，展現了意大利料理的優雅與豐富，鴨胸的柔軟口感加上微酸醬汁，讓人驚喜。.ᴠᴇɢᴇᴛᴀʙʟᴇꜱ✿ ᴄʜᴀʀ-ɢʀɪʟʟᴇᴅ ɢᴀɪ ʟᴀɴ炭燒芥蘭搭配香石榴和乳酪，口感豐富且不失清新。.ꜱᴡᴇᴇᴛ✿ ꜱᴍᴏᴋᴇᴅ ᴠᴀɴɪʟʟᴀ ɢᴇʟᴀᴛᴏ最後，甜品是煙燻雲呢拿雪糕。這道甜品以特色的微辣焦糖、威士忌和榛果碎的搭配，為這餐完美作結。
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The restaurant was in the quiet neighbourhood of Kau Yu Fong. There’re only 2 tables with customers during a sunny weekday lunchtime.The appetisers were alright. The creamy prawn croquettes had faint shrimp taste. The one that I had was mostly potatoes only. There was a bit of shrimp in the other 2 that my friend had. They didn’t minced the shrimp.The burnt beans salad was quite good. I liked the pesto sauce mixed with smoked vinaigrette dressing and the macadamia nuts on top.The mains were below expectations. The fried barramundi was slightly overdone on its breaded exterior, while the inside was still having the raw, soil-like flavour of the fish. Must dip into the sauce to get some nice flavour.The flat bread was essentially a pizza but with a pastry base rather than a regular pizza base. The content included smoked duck, confit garlic, figs and rockets. It was hard to chew and very hard to cut it with a knife as well. The periphery wasn’t crunchy and the smoked duck meat was dry. Perhaps the oil of the smoked duck went into the bread as well and it’s very oily. I’ve told the waitress about it and she asked if we wanted to change it and we said it’s ok. They comp us the tiramisu (originally need to add $50 to the set), to compensate for the flat bread. The tiramisu had a good balance of Amaretto. The mascarpone cheese was a bit harder than I thought, as usually when the tiramisu was presented in a bowl, it would be softer.Perhaps the mains in the lunch sets did not reflect their usual standards, as my friend told me last time she had dinner there, it was nicer.
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Upon my second visit, the modern Italian restaurant tucked within Kau U Fong remains a gem. Masterminded by Chef Max Wong, the reimagined eatery departs from expectation with artfully presented cicchetti highlighting local flavors. Small plates mesmerize palates in Rustico-chic surrounds, cementing Posso's status among culinary establishments in the city. - 𝙿𝚊𝚜𝚝𝚊 - 𝘽𝙪𝙘𝙖𝙩𝙞𝙣𝙞, $155 (7/10) Overall very satisfying. The pasta paired with clams delighted with its savory umami bomb of anchovy and aromatic garlic butter, coating each toothsome strand perfectly. Though well executed and delivering unctuous flavor, we wished for a twist to elevate this classic beyond predictability. 𝘾𝙖𝙨𝙤𝙣𝙘𝙚𝙩𝙩𝙞, $165 (7.5/10) The casoncetti enveloped tender oxtail within while black trumpet mushrooms on top, with their seaweed-like bite, brought contrasting texture. We appreciated how the fig leaf vinegar enhanced each component too. 𝘿𝙞𝙩𝙖𝙡𝙞𝙣𝙞, $135 (8/10) Infused with garlic chives, the pasta surprised and pleased with its savory notes. Paired with a robust sauce of aged Comté and pickled mushrooms, subtle and lively, each bite left our palates satisfied yet craving more. 𝙍𝙞𝙨𝙤𝙩𝙩𝙤, $135 (7/10) The risotto paired sunchokes and persimmon with fermented chilli, highlighting the earthy root flavors. However, we found it on the blander side, desiring bolder contrasts from the chili to balance the milder components in this combination. - 𝙼𝚎𝚊𝚝 & 𝚂𝚎𝚊𝚏𝚘𝚘𝚍 - 𝟯 𝘿𝙖𝙮𝙨 𝘼𝙜𝙚𝙙 𝙏𝙝𝙧𝙚𝙖𝙙𝙛𝙞𝙣, $160 (7/10) The threadfin delighted with its moist, flaky flesh and crispy skin. paired with potato mousse of fine texture. While the fish and mousse satisfied, the combination lacked surprise, leaving us desiring innovation to elevate it beyond familiarity. 𝙇𝙖𝙢𝙗 𝙍𝙤𝙪𝙡𝙖𝙙𝙚, $175 (8/10) The dish featured tender, flaky morsels of lamb and merguez, wonderfully paired with a shard of rice cracker and miso glazes. The cracker was also memorably good. It was thin and crispy, and melts instantly on the palate, providing an unexpected textural contrast that harmonized the complex flavors throughout each bite.
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今日同朋友去咗位於中環嘅Posso食lunch，呢間餐廳主打意大利菜🇮🇹，喺擺滿打卡餐廳嘅中環區，佢嘅環境舒適恬靜，以木系傢俬為主，感覺好warm，加上柔和嘅燈光，真係好啱同朋友食飯傾計！，感覺好專業！餐廳座位寬敞舒適，唔會覺得逼夾，坐低之後，店員好快就送上餐牌同水，服務態度好好👍🏻Lunch - 3 courses $225- Prosciutto croquette- Pork Belly - Tiramisu 嘩！呢個忌廉可樂餅真係不得了！外脆內軟，熱辣辣，一啖咬落去，creamy 嘅忌廉餡湧出嚟，真係好滿足呀！😋😋😋 Pork Belly 份量十足， 嘅豬皮烤得好脆，肉質鮮嫩多汁，完全唔會乾柴，配埋香甜嘅醬汁，真係好食到停唔到口！🤤 Tiramisu🍰 嘅咖啡味香濃，蛋糕濕潤鬆軟，甜度適中，為呢餐畫上完美句號！餐廳嘅服務態度都好好，店員好friendly，會主動介紹菜式，上菜速度都算快，整體嚟講，Posso 嘅食物質素高，環境舒適，服務態度好，值得推薦！👍🏻👍🏻👍🏻
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