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2021-07-23
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After getting off work in Causeway Bay, and my friend in Quarry Bay, we met in Tin Hau which is a convenient place between us. We had our dinner in Etna where it is close to Tin Hau Station which takes about 5 minutes to walk.We arrived at about 19:30 which is the chill time (12pm to 8pm) in the restaurant which offers $368 for two bottle win set. When we step in, the waiter asked us whether we would like to sit ourdoor or indoor. We walked around and saw a beautiful dinning garden in front of a
We arrived at about 19:30 which is the chill time (12pm to 8pm) in the restaurant which offers $368 for two bottle win set. When we step in, the waiter asked us whether we would like to sit ourdoor or indoor. We walked around and saw a beautiful dinning garden in front of and at the back of the restaurant. Finally, since it was very hot outside, we chose to have a seat indoor.
Sauteed Giant Squid
First of all, we ordered Sauteed Giant Squid as our antipasti. It makes with chorizo, capers & potatoes. The size of the squid was really big and it tasted fresh.
Bucatini Vongole
Bucatini is in hollow circular shape, which increases its elasticity and sauce can easily flow inside the pasta, making the taste thicker. The manila clams & bread crumbs were tasty and fresh.
Pan Seared Sea Bass
It was plated with seasonal vegetables. The saffron fish broth tastes sweet. The sea bass was pan fried well, making the fish skin very crispy. Absorbing the essence of saffron fish broth, the texture of the sea bass was smooth and soft.
Grilled Iberico Pork Chop
The Iberico Pork Chop is a juicy and well-marbled piece of meat. Thanks to its perfect lean cut, the chop was quick-cooking to maintain tender and juicy, avoiding to dry out. Coarse sea salt and ground black pepper provided a balanced taste.
etna 'Tiramisu'
For the dessert, we had our favourite one, Tiramisu! It is a rich treat blending the bold flavors of cocoa and espresso with savory mascarpone cheese and wine, layered with ladyfinger biscuits. The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder.
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