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2013-04-22
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Date of visit : 13 Apr 2013 (Sat) 12:30 pmNo. of diners : 2Average cost per head : $330 Corkage : free on Saturday lunchFood quality : 8.7/10Environment : 9/10Service : 9/10Value-for-money : 9/10Overall rating : 8.82/10Carnevino is the only branch of the original award winning Italian steakhouse in Las Vegas. Co-owned by the famous chefs Mario Batali and Joe Bastianich, the steakhouse in Hong Kong received mixed reviews on Open Rice. Similar to other restaurants in the area, a dinner for over HK
No. of diners : 2
Average cost per head : $330
Corkage : free on Saturday lunch
Food quality : 8.7/10
Environment : 9/10
Service : 9/10
Value-for-money : 9/10
Overall rating : 8.82/10
Carnevino is the only branch of the original award winning Italian steakhouse in Las Vegas. Co-owned by the famous chefs Mario Batali and Joe Bastianich, the steakhouse in Hong Kong received mixed reviews on Open Rice. Similar to other restaurants in the area, a dinner for over HK$1,000 per head is not unusual, however, we can now sample some of their signature dish for lunch at a much affordable price.
On top of the set lunch at $296 for appetizer, main course and dessert, seven days a week, Carnevino offers free corkage on Saturday lunch. The restaurant was not packed when I visited but almost all tables had been serving wine. The service was impeccable and the waiters/waitresses were knowledgeable about their food.
They serve very good olive oil and balsamic vinegar for bread, but more tempting would be the small plate of lardo placed on the table. It’s finely smashed fat trimmed from cured meat and mixed with rosemary and other herbs. I know the calories count but it was just heavenly delicious.a) Veal Carpaccio with Salted Egg Salsa Verde – 8.5/10
This was one of the East meets West dish. Dutch veal was sliced in foils as a base, a Chinese salted duck egg was minced finely and mixed with chives, pickle and garlic aioli. The preserved egg and veal gave a good balance of flavour. The colourful pattern of the dish was both eye and mouth pleasing that reminded me of the scenic view in Tuscany.b) Calamari with Spicy Tomato – 9/10
I could feel the heat of the freshly deep fried calamari when the plate was delivered. Calamari was lightly dusted with flour to give a crispy texture. Picked chillies, lemon and smashed tomatoes made a matching spicy sauce.c) Carnevino Burger with Tuscan Wedges – 9/10
The burger bun was well toasted on both sides for a crispy crust. The patty was simply cooked to the required medium-rare order. Very good smell of charcoal, juicy Aussie ground beef was topped with crispy pancetta and aged cheddar cheese. The Tuscan wedges on side were those French finger potatoes that carried a crispy skin and less starchy texture.d) Flat Iron Steak – 8.5/10
The Aussie steak was beautifully grilled to another medium-rare order. Three sources of salt, Spanish lava salt, Philippine pink salt and Mediterranean sea salt were accompanied for seasoning at your own choice. Personally I like the Spanish salt that further enhanced the charcoal flavour of the steak. e) Profiteroles – 8/10
The cream puffs sandwiched with vanilla ice cream and topped with warm dark chocolate sauce.f) Chocolate-Banana Brownie – 8.5/10
This was a more attractive dessert than the profiteroles. Roasted banana ice cream, baked pastry sheet and warm chocolate banana brownie gave contrasting textures and temperatures.04.2013
題外話/補充資料：
[i][b]Q : When will I go again?
A : With a bunch of friends for causal Western meal and BYO wine.
Q: What will I next order?
A : Duck leg confit as main and lemon semi-freddo for desser[/i]t.[/b]
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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