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餐廳: The Continental
優惠: 於此國泰夥伴餐廳用餐賺里 !
國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。
條款及細則:
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  • 賺取之「亞洲萬里通」里數將根據餐飲與膳食消費，包括服務費、稅項及小費的總和而計算。
  • 惠顧特定推廣套餐或不可賺取「亞洲萬里通」里數。請預先向個別「賺里餐廳」查詢。
  • 賺取的「亞洲萬里通」里數將於認可餐膳消費交易後10個工作天內存入會員的賬戶。
須受其他國泰條款及細則約束。
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An up-and-down day from the kitchen...
2016-09-25 8695 瀏覽
In early August, I was there when chef Joey Sergentakis started taking over the reigns at The Continental for the first time. The new food menu looked pretty encouraging at the time and a second visit was already in my plans. I just didn't envision it happening as soon as next month.  This time, I'm bringing someone with spoiled taste buds (mom) with me.After some really good focaccia, lunch formally started with a trio of Spanish octopus that was served with braised lentils and a hazelnut romes
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In early August, I was there when chef Joey Sergentakis started taking over the reigns at The Continental for the first time. The new food menu looked pretty encouraging at the time and a second visit was already in my plans. I just didn't envision it happening as soon as next month.  
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 This time, I'm bringing someone with spoiled taste buds (mom) with me.
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 After some really good focaccia, lunch formally started with a trio of Spanish octopus that was served with braised lentils and a hazelnut romesco sauce. Everything seemed to be on the right track but I thought the fried octopus (or confit) was a little on the hard side for me (Grade: 3/5).
Spanish octopus with braised lentils and hazelnut romesco sauce
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 I like our second starter a lot more. This is a beautifully prepared langoustine on a bed of squid ink risotto finishing with some lemon zest on top. The langoustine was well-seasoned and had that nice bouncy texture working well with the slightly gluey squid ink risotto (Grade: 4/5).
Langoustine on a bed of squid ink risotto
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 That was followed by the first main dish, applewood smoked cornish game hen (just thigh and leg) with corn purée, bacon fricassée and chipotle glaze. This was just OK (Grade: 3/5).
Applewood smoked cornish game hen with corn purée, bacon fricassée
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 More successful was the Icelandic cod fish, slow-cooked and served with Vongole clams, chorizo, cherry tomatoes, cranberry beans and piperade. The piperade was a welcome addition to the dish providing something soupy and flavorful in the mix (Grade: 3.5/5).
Icelandic cod fish, Vongole clams, chorizo, cherry tomatoes, cranberry beans and piperade
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 With chef Sergentakis' Greek background, it came with little surprise that we had something Greek for dessert. The Galaktoboureko, or Greek custard pie with crispy phyllo and candied orange was decent but on this day, I was looking for something a little more sweet (Grade: 3/5).
Greek custard pie with crispy phyllo and candied orange
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 It's been an up-and-down day from the kitchen. Perhaps it's just me but I found the dishes from the a la carte menu (langoustine and cod fish) quite a bit better than those from the set menu. But why the inconsistency!?
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    張貼
    評分
    味道
    環境
    服務
    衛生
    抵食
    用餐日期
    2016-09-22
    用餐途徑
    堂食
    人均消費
    $300 (午餐)
    推介美食
    Langoustine on a bed of squid ink risotto