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2013-08-31
4475 瀏覽
My friend has recommended this restaurant to me for quite some time but I never got a chance to try it out. Finally, we were here on a Thu evening and there were not many diners so we got to enjoy a piece of tranquility. I was pretty impressed by the setup of the restaurant with the ceiling high wine cellars statued on the side which reminded me of Inter-Continental Hotel. The dining area isn't very big and I appreciate their respect of diners' privacy with enough space between each table.Okay
The manager was so nice to offer us the aged Aceto Balsamico to go with the bread. I remember I'd had the same balsamic vinegar @ another Italian restaurant in Central couple years agao and I was in love with it right away. Given the sophistication of the aged nature, the vinegar gives a taste of fermentation and the mix of acidity & sweetness is amazing
Initially, we chose one more pasta dish to share but we were talked by the Manager to change it to the tenderloin instead. He has a point, he stressed that we need some food that has a stronger taste to match with the full bodied wine and he highly recommended the tenderloin as it's from Italy with strong beefy taste.
The presentation was good and the Japanese cabbage was delicious yet we were disappointed by the tenderloin. It's very dry and rough, I have a feeling that it will be good for beef jerky. We told the manager how we felt and he said it's probably our previous dishes corrupt our taste bud already that we didn't find the tenderloin interesting. Oh well...we were speechless...
題外話/補充資料:
Apart from the food, the dining experience was great and the Manager was exceptionally helpful. He's patient and attentive, he even offered us 2 free signature dessert platters (I lost the photos, otherwise, will show them here) at the end of the meal. I guess I will try something simpler if I ever come back again.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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