Bianco & Rosso (已結業)

Item: Bianco & Rosso
Rating: 4
Author: thetaleoftastes

83 食評

味道

環境

服務

衛生

抵食

10720

上環

$201-400

意大利菜法國菜酒早午餐

thetaleoftastes

等級3

Bianco & Rosso is a bar and restaurant that pays tribute to the origins of Vermouth, with its name referred to the white and red varieties of the wine. The menu features sharing plates, artisanal pasta dishes, and hearty main dishes including the signature Whole Three Yellow Chicken with a house-made vermouth chicken sauce. The elegant atmosphere, complete with gallery-ish décor and wall-to-ceiling windows, sets the stage for a memorable dining experience.- 𝙷𝚒𝚐𝚑𝚕𝚒𝚐𝚑𝚝𝚜 -✧ 𝙋𝙤𝙡𝙢𝙖𝙧𝙙 𝘽𝙚𝙚𝙛 𝙏𝙖𝙧𝙩𝙖𝙧𝙚 (7/

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- 𝙷𝚒𝚐𝚑𝚕𝚒𝚐𝚑𝚝𝚜 -

✧ 𝙋𝙤𝙡𝙢𝙖𝙧𝙙 𝘽𝙚𝙚𝙛 𝙏𝙖𝙧𝙩𝙖𝙧𝙚 (7/10)
Thinly sliced free range cattle is generously seasoned and topped with tiny Lilliput capers that add a briny burst of flavor. Biting into the Melba toast and beef together creates a satisfying symphony of contrasts - the rich minerality of the beef and capers pairs beautifully with the crisp dryness of the toast. Though simple in preparation, the focus on quality ingredients and thoughtful combination of flavors makes it a great starter.

✧ 𝙍𝙞𝙘𝙘𝙤𝙩𝙖 𝙍𝙖𝙫𝙞𝙤𝙡𝙞 (8/10)
The rich and velvety porcini cream sauce coats each pillowy ravioli filled with moist and subtle ricotta cheese. Bite into the plump ravioli and it gives way to release a gentle rush of lightly sweet ricotta cheese that melds wonderfully with the deep earthy sauce. The sauce was not overly heavy, creating a perfect balance of flavors and textures.

✧ 𝘼𝙧𝙩𝙞𝙨𝙖𝙣𝙖𝙡 𝙊𝙧𝙚𝙘𝙘𝙝𝙞𝙚𝙩𝙩𝙚 (6/10)
The aromatic sausage ragout and creamy Parmesan provide savory traditional flavors. However, some of the handmade orecchiette were slightly undercooked and marred the texture. More focus on the pasta itself would elevate this dish to fully showcase the restaurant's culinary artisanship.

Artisanal Orecchiette

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✧ 𝙎𝙖𝙜𝙖𝙗𝙪𝙩𝙖 𝙋𝙤𝙧𝙠 𝙇𝙤𝙞𝙣 (8/10)
The thick cut of pork loin is perfectly cooked, remaining juicy and tender. It is paired with the vibrant and zesty chimichurri sauce, adding a punch of flavor to the pork. The addition of the Padrón peppers, which are used sparingly outside Spanish cuisine, adds a kick of piquancy, elevates this course’s flavorfulness.