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2022-07-10 1625 瀏覽
Loved 22 Ships, very excited to try Chef Antonio Oviedo’s new baby- Agora for dinner. Looked up address in OpenRice- nearly went to another eatery with the same name.Not a big restaurant. Counter seating 8, 2 tables of 4; 1 private Room.2 tasting menus (9 courses for $1,288 pp and 12 courses for $1,688). Went for the latter, but not the 5 glasses wine pairing for HK$850).Wine list ok. Went for a glass of Spanish Chardonnay. Here’s what we had. Chef came and presented us with the traditional Span
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Loved 22 Ships, very excited to try Chef Antonio Oviedo’s new baby- Agora for dinner.
Looked up address in OpenRice- nearly went to another eatery with the same name.
Not a big restaurant. Counter seating 8, 2 tables of 4; 1 private Room.
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2 tasting menus (9 courses for $1,288 pp and 12 courses for $1,688). Went for the latter, but not the 5 glasses wine pairing for HK$850).
Wine list ok. Went for a glass of Spanish Chardonnay.
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Here’s what we had.
Chef came and presented us with the traditional Spanish Candeal bread, known for its dense white middle and thin crust. Chef went on to introduce the restaurant's own extra virgin olive oil that came from the mountainous area of Malaga, the ancient Verdial olive trees in particular, with green, fruity olives. Loved the bread: crunchy on the outside; silky and tender inside.
Traditional cold Tomato soup with melon and Cucumber
Ibérico ham atop Tomato bread
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Quisquilla (White prawns), lightly fried, on pickled carrot, topped with Prawn roe
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Selection of heirloom tomatoes with Mandarin served with Green Olive Gazpachuelo (seafood broth with mayonnaise). Very succulent and refreshing.
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Tuna Belly marinated in garum (fermented fish sauce) on a bed of smoked aubergine,
topped with Ossetra caviar. Very flavorful.
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Mar y Muntanya (sea and mountain): a Catalan dish combining ingredients from the mountains (ie meat/sausage) with ingredients from the sea (typically fish/seafood). Here, we had Sea Cucumber and blood sausage. The sea cucumber resembled nothing like the Chinese ones. Only the exterior muscles of the Sea cucumber were used. Tasted rather like razor clams. Teardrops Peas on the side.
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Hake from Basque Country, which tasted similar to cod: firm and meaty, with a slightly sweeter taste. The bits on top were gooseneck barnacle (鬼爪/龜足) from Galicia, being crustaceans that cling to rocks in places that have a strong crashing surf. Not particularly attractive looking; but they are considered a rare delicacy in Spain. PickyEater had seen them being sold in the Saikung wet market before. They tasted like a mix of lobster and clam, quite sweet. Green sauce on the side was made with garlic, parsley, and green tomatoes.
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Large Carabinero red prawn on a bed of paella rice with Socarrat (飯焦), served with a garlic mayonnaise sauce. Probably one of the best prawn paella I have tried: crispy but not too crunchy on the outside; firm but soft on the inside.
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2 pieces of Txuleta, ie beef produced from older, chubbier cows that have a higher fat content and much more marbling. Chef explained that their beef was generally 8-12 years old; aged 45-60 days. He recommended we took ours medium rare (otherwise would be too chewy). My loin of beef lightly sprinkled with sea salt, had a distinct beefy and intense flavour, with very tender texture. Old definitely does not mean tough. On the side: Garlic cream, morel mushroom, and choricero chili pepper– very sweet.
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First dessert:
Nectarine Meringue in horchata (soup made with tiger nuts) with marigold oil. Horchata tasted like soya milk with a hint of coconut.
Second dessert: Strawberry foam on White Chocolate IceCream and Vanilla.
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To finish off: echoing our beginning- a small piece of bread soaked in the same rich olive oil. Plus a green chocolate olive.
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In summary: extraordinary Spanish gastronomic experience. Felt like we were in Spain the moment we walked in. Loved the decor, plating and service. Chef did an excellent job in presenting us with iconic Spanish ingredients with a creative flair.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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