La Volta

前幾日好多人講嘅La Volta，夾著飲食界名人前Drawing Room老闆Jeffery再加上米芝蓮星級大廚Roland Schuller的一間新意大利餐廳，星期一終於開幕。朋友推介下當然要即刻食個lunch，呢度嘅lunch絕對係一個驚喜嘅價錢，相信呢間會成為下一間非常難預約嘅舖頭。前菜Burrata & Truffle Honey Bruschetta，呢個形式嘅burrata絕對係無試過，加上蜜糖同松露，只用上Burrata嘅核心，加上勁脆而又好味的麵包，食完呢個已經好期待下一個菜式。Fassona Beef Tartare，手切的生牛肉加上了蛋黃，再加上水瓜柳同鯷魚練成了一個非常獨有的他他味道，味道都令人難以忘懷。Culatello & Panelle用上大量牛尾碎肉嘅脆波波，由外而內都咁好食，可惜當日無飲酒，唔係送杯紅酒感覺更好。第一個意粉係Crispy Gnocchi alla Iberico，第一次試到係煎過嘅Gnocchi，特別香口同外皮超脆，加上慢煮的iberico 豬肉，撈埋個汁，都係一個幾不一樣的Gnocchi體驗。Chitarra alla Gamberi，呢個炒意粉好有水準，簡單的用上蕃茄，蒜蓉，辣醬，加上虎蝦，成就了一碟炒得精美的意粉，而且佢嘅自家意粉好有Al dente的感覺，起角的意粉感覺更特別，重點係用上幾十斤蝦煲嘅湯嘅精華，好奇問師傅仲可以睇到佢哋自家整意粉嘅器皿。Egg Raviolo，應該全香港除左佢哋之外Bombona 提供的好地道嘅意粉，應該大部分人都未試過，除左好食，打卡真係有流，大大個的Egg Raviolo切出嚟超級流心，而且口感係一大件的整體性高的藝術品，而且價錢同Bombona仲要爭好遠，必點之作。我唔特別喜歡食甜品，但Chef Roland's Signature Pear Tart絕對係令你一試愛上，令我想起邊寧頓街曾經最愛的撻，另一個signature 甜Tiramisu的酒香就一定令愛飲酒的人特別喜歡，當日不少女士都愛不釋手。當天見到好多其他選擇的意粉，我相信要多啲人一齊試先開心，來個包場小局，是否一個不錯的念頭呢？…查看更多

由前 Drawing Room老闆與米芝蓮星級名廚 Roland Schuller二人合作，在銅鑼灣新開業的 La Volta，數日前與友人去過光顧，各道菜式，從前菜到意粉以至甜品，都有讓人滿意的高水準，而且價錢親民，不會堅離地，絕對值得一試。這餐廳地方雖然不算很大，但環境都幾有特色，情調不錯，餐廳中的有趣相片也十分配合餐廳吃意大利菜的主題。各款前菜中，我最喜歡的首推 Burrata & Truffle Honey Bruschetta。這特別的前菜，在脆身的麵包上加入附上了松露與蜜糖的 Burrata芝士，甜美的味道讓我留下深刻的印象。Fassona Beef Tartare，以手切生牛肉、雞蛋黃、鯷魚和水瓜鈕作為材料的他他，伴以脆多士吃，味道清新可喜，也是開胃前菜的佳選。Culatello & Panelle是以大量牛尾碎肉作為內餡的波波球，外層炸得十分脆身，裡面充滿口感的牛尾碎肉也為這道前菜帶來嶄新的感覺。Culatello di Zibello 以優質的帕爾馬火腿配搭口感特別的芝士脆角，也不錯。吃過前菜，當然要試意粉。這晚最能為我帶來驚喜的意粉絕對是全素的 Egg Raviolo，芝士味濃郁無比，中間的流心蛋流心度極高，整道意粉味道水準奇高，令人食指大動。另一道素食意粉是 Mafaldine 。這同樣美味的意粉掛汁度滿分，每條波浪形的意粉都沾滿了西蘭花苗青醬，配以香口的開心果碎與 Pecorino芝士，味道濃而不膩，我都幾喜歡。Crispy Gnocchi alla Iberico，當中的 Gnocchi，因為是煎過的關係，所以特別來得香口，脆脆的口感與別不同，配以慢煮烹調的伊比利亞豬肉和好味的醬汁，又是一道令人滿意的意粉。兩款甜品，其一是招牌的 Chef Roland‘s Signature Pear Tart。這道大廚的拿手好戲，是我久違了的的梨撻味道，讓我不禁想起昔日在同區某餐廳中為之驚艷的梨撻美味。另一道甜品 La Volta Tiramisu的味道同樣出色，一份 Tiramisu應該具備的元素它都具有，無論口感與味道都是上乘之作，讓這晚餐有一個令人回味的結束。這間名廚主理的意大利餐廳，食物高質，價錢合理，性價比高，必紅。…查看更多

The new brainchild of the team behind The Drawing Room. According to one of the founders, they named the restaurant La Volta as it can be both interpreted as “turning” a new leaf or the “twirling” of a fork. Went during the first week of its soft opening. Walk-ins only. There was already a line of 10 upon arriving 20 minutes prior to the lunch session.Compact menu. We tried 3 appetisers, 2 pastas and 2 desserts. Stracciatella & Pomodoro - Burrata’s creamier cousin. Tomatoes were fresh.Culatello & Panelle12-month aged culatello di zibello and crispy Sicilian chickpea fritters. The fritters were bland. Hamachi CrudoA citrus medley of finger lime, first-pressed olive and lemon aioli. For pastas, we ordered the Burrata Ravioli that featured meat ragù, button mushroom and port wine reduction. The ragu was nicely flavoured and the port reduction added depth to the sauce. Chitarra alla Gamberi that featured tiger prawns, shellfish bisque and 3 types of cherry tomatoes. The sauce was rich and luscious. A symphony of the land and the sea.Dessert of the day was panna cotta and milk pudding. Overall, a welcome addition to the CWB hood offering fair priced quality pasta that stay true to their origin.…查看更多

最近嚟到呢間啱啱開幕嘅小店 La Volta，位於銅鑼灣蘭芳道，由米芝蓮雙星級大廚 Roland Schuller 主理，專攻手工意粉同意大利菜。作為一間新店，佢哋嘅 set menu 已經畀我感受到星級水準嘅魅力，絕對值得大家嚟試吓！先講環境：La Volta 雖然係小店，但設計得超有格調。店內光線柔和，木枱石牆配埋少少綠植，感覺親切又溫馨，彷彿置身意大利小鎮，避開咗鬧市嘅喧囂。店主話係向 Anthony Bourdain 嘅「No Reservations」精神致敬，畀人即興嚟試嘅自由感。店員服務熱情，細心講解菜式故事，氣氛輕鬆又舒適。食材方面， Antipasti 入面嘅 Burrata & Truffle Honey Bruschetta，用新鮮松露蜜糖同 creamy 嘅burrata心，配 Maldon Sea salt，甜鹹交織。Fassona Beef Tartare 用 Piemonte 牛肉手切，混合 cured egg yolk 同 capers，嫩滑又有層次。Oxtail Croquettes 外脆內軟，牛尾慢燉到即溶，裏面原來係用返燉牛尾嘅肉汁，無多餘嘅調味，真係超級好食。Pasta 部分，Egg Raviolo 塞滿 golden-yolk boragine 同 triple-cheese，cheese 香濃到飛起。成隻碟咁大嘅raviolo真係第一次見，切開中間，個半熟蛋黃隨之流出，火候處理啱啱好，足見芝蓮雙星級大廚嘅功力。Crispy Gnocchi alla Iberico 煎到金黃，內裏軟糯，口感層次都係冇得彈。Chitarra alla Gamberi 嘅 tiger prawns 彈牙，sauce 濃郁又唔膩。意粉用咗chitarra pasta，係呈方形嘅長意粉，特別煙韌同掛汁。Dessert方面，Chef Roland's Signature Pear Tart，用 williams pear 同 homemade vanilla gelato，果香四溢，一啲都唔膩。La Volta Tiramisu 層次豐富，espresso 同 mascarpone 平衡得宜，酒味比一般餐廳嘅 tiramisu 濃好多，展現傳統同創意嘅完美融合。店主 Jeffery Mui 同大廚 Roland Schuller 16年前喺 The Drawing Room 合作，創下香港首間 3 個月預約滿嘅意式餐廳，更 3 個月攞米芝蓮星。呢間 La Volta 目標係用真材實料同親民價分享意大利美食工藝，性價比超值！每日鮮製多款手工意粉，融入創新同傳統，午市菜單每兩週更新一次，兩道菜 $148 起、三道 $178 起，晚市前菜同意粉選擇更豐富，價錢親民但質素媲美米芝蓮。快啲 walk-in 試吓，享受呢個新篇章嘅味蕾之旅啦。…查看更多

🍴 《La Volta》｜前米芝蓮二星主廚坐鎮・中環隱世意菜驚喜重生📍 中環 • 由前 Octavium主廚 Chef Roland主理---📝 味覺紀錄───🥩 頭盤：生牛肉他他外間評語一般？我食完只想講：完全相反！牛肉剁得細緻，調味平衡帶香草氣息，比主廚舊作明顯進步，值得一讚。🍝 意粉雙拼• 手切闊條麵（Pappardelle）Al dente 質感完美，醬汁簡約卻吃得出番茄新鮮清甜，牛肉粒鬆化不韌，層次豐富。• 海鮮天使麵蜆肉有沙（唯一扣分位），但醬汁鮮味突出，蒜香與白酒融合得恰到好處。🍮 甜品：經典Tiramisu香港數一數二！馬斯卡彭忌廉輕盈，咖啡酒香到位，手指餅濕潤度完美—為這一客願意再訪。---🌟 環境與服務餐廳偏細，座位略擠，訂位較難；但氛圍輕鬆，服務細心，適合二人約會或小型聚餐。…查看更多

同個friend慶祝生日，試咗呢間新鋪，book唔到位6:30去walkin～都算好彩食到不過好趕時間，7點入座8:15交檯•頭盤Burrata & Truffle Honey Bruschetta (2件) $98呢個好驚喜，黑松露+奶油芝士 +蜜糖，冇諗到咁好食Oxtail Croquettes（牛尾可樂餅 兩件）$98外面脆卜卜，入面係燉到融化嘅牛尾肉，普通係可以想像到嘅味道Grilled Spanish Octopus $198配煙燻辣肉腸、脆薯仔，不過當日隻八爪魚煮得太腍冇咬口，麻麻地意粉：Pappardelle alla Genovese $248燉咗牛肋骨肉+洋蔥醬+意大利腸+Parmigiano芝士，朋友覺得好好食Baked Rigatoni辣伏特加醬、辣肉醬、辣肉腸、Burrata、焗芝士，呢個我最愛 辣辣地幾過癮甜品：Pear Pie批皮鬆化，唔會太甜，梨片入口即溶btw服務真系麻麻地，一路睇住我哋食🙂‍↕️臨尾甜品8點10分遲咗上枱，冇得慢慢影相，要好趕時間塞入口…查看更多

我見到Instagram 同埋其他social media 嘅推介就即刻book 咗嚟試 dinner. 首先，個地方比我想像中細。啲枱有啲近。 個menu 啲 choices 唔多，就叫咗個 mushroom pie, octopus and prawn pasta in tomato sauce， 仲有兩杯 white wine. 冇乜特別好，不過不失。 就好食係個 octopus. 個 pasta 就一般,個味道好淡，有啲失望，尤其係啲人brag about 啲 pasta 超級好食。 我覺得Pici 同 Lucale 好食啲。 Debate 緊會唔會俾多次機會。 …查看更多

I wanted to try La Volta with all hype! First of all it is very difficult to book as you need to book online and no one ever picks up the phone if you call. I was happy to see chef Roland in the kitchen today supervising the team. I was looking forward to try their signature prawn pasta but unfortunately they just changed the set lunch menu and it was not on the menu, which was a big disappointment as they only have other mediocre pasta choices (see set lunch menu attached). For the appetizer, the Stracciatella & Pomodoro would be a better choice than the daily special Octopus Salad which needed to add $28 supplement. For the main, I chose the Crabmeat Rigatoni (need to add $28 supplement) but was nice, a bit too Al Dente, nothing outstanding. I didn’t order any dessert as I saw the portion was very small like a bite size miniature dessert. The only good thing I want to mention is the their sparkling water is free. Overall, I was a bit disappointed as the food was not as good as expected! Only worth a try! I rather go to PICI next time ! When I was leaving, I asked the manager where I can check the set lunch menu next time before I come, he said they change the set lunch menu regularly and there is no where to check and it’s just by luck!…查看更多

一早已給餐廳侍應或經理說明，我們只會於晚上七時至八時用餐，不管預訂的時間為晚上六時半至八時。首先，本人及用餐的客人，亦有相同的意見，覺得餐廳經理及侍應沒有好好的款待我們。原因為，餐廳男經理只顧着在晚上八時再翻枱一次，提出了很不能接受的理由，就是要求我於晚上7:15前把所有訂餐確認，過了指定的時間，就不能下單。坦白說，香港好的意大利餐廳很多，例如船街的trattoria felino 以及君悅酒店的grissini ，由於本人對意大利餐情有獨鍾，對於品嚐意大利餐有一些看法。例如，今天晚上於La Volta 點了baked rigatoni，本以為是熱騰騰的一個菜式，點不知，看來根本就根本沒有焗過。tiger prawns linguine 亦沒有al dente。大家可以於相片評評理。今時今日於香港開設餐廳，首先希望服務態度要進步，賣啲菜式，要好睇又好食，性價比要提高，才能可以留住客人。對於這一次用餐的經驗，本人及同行的食客，決定不會再幫襯，因為沒有得到殷勤的款待，亦沒有品嚐到性價比高的食材及菜式。大家一齊來看看照片吧。…查看更多

Really can’t say no to Italian, I was over the moon when I heard there’s a new Italian Spot in Causeway😊Apparently the spot runs by a Michelin Chef and their Lunch Menu is pretty affordable, even for Causeway. Me and my friend ordered a 3 course meal to share. The course starts with some Pane Carasau. It was quite interesting, i don’t remember i had that before and then we had some burrata and tomatoes, it was so good😋and the culatello was so yummy. For main, we ordered the Linguine and Fettuccine. Both pasta are top quality but i do like the Fettuccine better. Cos the sauce was so rich and creamy(i actually never had Saffron Sauce before), really loved that hay-like and sweet flavour. Really nothing quite like it😊The Linguine was pretty wild too. Really love the spiciness🤪I reckon it will taste even better if it’s a tad more spicier. Then we completed the lunch with the Creme Caramel😋Overall the meal was pretty satisfying and like what I said, it was very affordable but I wish they can be a bit more generous with their portions.…查看更多

由Jeffrey梅慶豐夥拍米芝蓮二星名廚Roland Schuller聯手打造的La Volta, 是一間休閒、簡約而實惠的全手工意粉專門店. 不止意粉吸引, 就連甜品都超有水準!  午市菜單從四款精緻頭盤、六款手工意粉及三款甜品的組合中選擇, 兩道菜$148起 / 三道菜$178起, 兼且每兩週更新一次, 保持新鮮感~  餐廳的裝潢以木及石牆為主, 有高枱及正方枱, 是走進鄉村、意大利小館風格. 室外往洗手間的位置也是IGable~ 我們晚餐時段到訪, 晚餐菜單有限定菜式, 例如Egg Raviolo, 巨型意大利雲吞內有一整夥蛋黃及Ricotta芝士與菠菜打成的餡料, 好香滑~ 一刀切下, 蛋黃流出, 好靚~ 這是我吃過最美味的ravioli. Iberico Pork Crispy Gnocchi – 煎香的Gnocchi外脆內軟, 肉醬是豬肋排、豬頸肉及豬肉腸慢燉而成, 配以茴香花粉再混入煙燻芝士, 味道好特別. 一些可以分享的前菜/小食, 例如Burrata & Truffle Honey Bruschetta, 未吃已聞到陣陣香甜, 一口咬下, 松露蜜糖甜甜的, 最驚訝是burrata 做到輕盈的質地, 口感軟綿綿, 明明說不想吃太多麵飽類, 最後我是整件吃下.要趁熱吃的是Oxtail Croquettes~ 牛味香濃, 軟糯的牛尾肉餡混了馬莎莎醬, 肉質像牛腩, 好味~   Beef Tartare 調味頗重, 肉質滑,  無論放不放在多士上吃, 也讓我們吃得好滋味. 三款午市特選意粉, 也精心挑選相應造型的意粉去 ‘掛汁’.  Chitarra 醬汁好味到不得了~  緊緊包著每條意粉, 濃郁海鮮味~ 雖然也是海鮮, 但Rigatoni 與Chitarra的醬汁大不同! 烤章魚與辣肉腸以番茄汁去基底, 意粉完美地盛著醬汁, 吃得好滿足.   甜品也是我看重的.  別看輕Chef Roland’s Signature Pear Tart , 這是Chef Roland 的招牌作, 食材是法國名物Williams Pear, 尤其要讚的是酥皮撻仍然是和暖及脆, 是脆、甜、暖和凍的重疊, 口感豐富. Tiramisu 的mascarpone cheese超幼滑, 咖啡酒味濃，中間層的濕潤度剛剛好, 必食甜品! …查看更多

銅鑼灣La Volta｜米芝蓮星級主廚坐鎮 手工意粉界隱世高手 🇮🇹.
✨Roland Schimmel米芝蓮二星主廚 ✖ 每日鮮製手工意粉
🌿 必試：流心蛋雲吞｜松露蜜糖Burrata｜神級香梨撻.行到蘭芳道比La Volta個開放式意粉工房吸引住😍原來係香港餐飲界教父Jeffrey聯乘《The Drawing Room》星級主廚Roland Schimmel新作📸【頭盤】邪惡度爆燈四重奏 🎻🔹Burrata & Truffle Honey Bruschetta 
🔥 熱辣辣嘅Pugliese麵包咬落「咔嚓」聲，Burrata芝士香綿creamy！幽香松露蜜糖絕對有畫龍點睛功效😝🔹Oxtail Croquettes 
👑金黃脆皮入面包住慢煮紅酒燉牛尾，一切開D肉絲仲識冒煙💨🔹Fassona Beef Tartare 
🇮🇹 用Piedmont頂級牛肉手切，撈勻後肉質滑溜到不得了！🔹 Culatello & Panelle🍖 呢道前菜用咗12個月熟成嘅Culatello di Zibello火腿，鹹香得嚟帶住淡淡堅果同芝士嘅後韻，入口即溶，質感柔軟得嚟唔會太油膩👍旁邊嘅西西里鷹嘴豆炸餅（Panelle）外皮超脆，咬落去好輕盈，仲有微微嘅豆香，蘸整體配搭好平衡，開胃得嚟又唔會搶咗主角風頭😋【手工意粉】每日新鮮製作的藝術品 🖌️🔹Egg Raviolo 
💛 巨型雲吞一切開，蛋黃漿同三種芝士（Ricotta+Mascarpone+Parmigiano）瀑布咁爆出嚟！夾埋旁邊煎到脆邊嘅牛肝菌，濃郁得嚟有菇菌清香～🔹Crispy Gnocchi alla Iberico 
🐷 顛覆晒我對Gnocchi嘅認知！表面煎到脆卜卜🥹個豬肉醬用伊比利亞黑毛豬三個部位慢燉，仲要落埋煙燻Scamorza芝士，食完成個口都係燻木香氣～🔹Mafaldine (素食) 
🌱 波浪紋意粉掛滿西蘭花苗青醬，堅果香氣勁過傳統羅勒醬！面頭灑滿開心果碎同Pecorino芝士，唔講真係唔知係全素，連食肉獸朋友都搶住encore📢🔹 Creste di Gallo🐙 呢道意大利粉真係驚喜！醬汁用咗慢煮八爪魚肉醬，啲八爪魚燜到超軟腍，一啲都唔韌🌊辣味’Nduja香腸同煙燻紅椒粉帶出微微辛辣感，仲有啲煙燻香氣，層次好豐富🍝長通粉咬落去好al dente，掛汁能力一流，每啖都充滿醬汁精華，食落好過癮🔥 🔹 Chitarra alla Gamberi🍤 虎蝦意粉真係冇得輸！虎蝦大大隻，煎到剛剛好，肉質爽彈又鮮甜🦐醬汁用咗濃郁嘅海鮮bisque，裡面仲有櫻桃番茄同蒜蓉，帶出清新酸甜味，平衡返濃厚嘅蝦湯底🍅意粉係Chitarra（吉他弦麵），粗身有咬口，索晒啲精華湯汁，仲有少少辣椒嘅後勁，食落好惹味。成道菜鮮味爆棚，鍾意海鮮嘅人一定會愛上💖【甜品】星級主廚招牌作 🏆🔹Chef Roland's Signature Pear Tart 
🍐酥皮薄到透光，放滿用紅酒煮過嘅威廉斯梨配自家製雲呢拿雪糕，冰火口感正到不得了... 建議叫一杯熱茶平衡甜度☕🔹La Volta Tiramisu
☁️同坊間唔同，佢用dark chocolate nibs代替可可粉，咖啡酒香溫柔又帶朱古力脆脆。重點係Mascarpone打得超輕盈，似食緊芝士雲朵🎈【環境】工業風水泥牆襯原木枱椅，最正係開放式廚房可以睇住師傅即壓意粉🍝晚市全場滿座都唔覺嘈，可能因為枱與枱之間有足夠空間。服務生會好仔細介紹每款意粉，超貼心嘅服務✨.總結：La Volta嘅食物質素同心思都好出色👏🏻每道菜都有獨特風味同層次，服務態度亦好nice，絕對值回票價🥳推薦俾鐘意意大利菜嘅你💛.銅鑼灣La Volta🇮🇹📍 地址：銅鑼灣蘭芳道9號…查看更多

-𝐋𝐚 𝐕𝐨𝐥𝐭𝐚 🍝最新銅鑼灣有間新開既意式手工意粉專門店係由米芝蓮二星廚師 Roland Schuller 同Jeffery共同主理主打親民貼地價錢既手工意粉 聽講係每日新鮮製造添當中仲有平時香港較為少見又有趣既形狀🔻◻️🟡包括海螺形既Trottole、荷葉邊形既Mafaldine、雞冠形既Creste di Gallo 等等 巨大化既Ravioli 都幾特別特別推薦佢地既八爪魚Grilled Spanish Octopus同招牌海鮮意粉Chitarra alla Gamberi𝗔𝗻𝘁𝗶𝗽𝗮𝘀𝘁𝗶🥩Fassona Beef Tartare手切 Fassona牛肉 細緻軟嫩 入口滑順中帶微微嚼勁醃漬蛋黃既濃郁同鯷魚、酸豆既鹹香點綴 令牛肉鮮味更突出 配搭微硬烘脆麵包（少少界口）整體帶微酸醒胃🐟Smoked Eel & Foie Fras Bruschetta香脆既烤pugliese 麵包 配搭冷燻鰻魚既油潤細緻同鵝肝醬既柔滑濃厚 伴上蘋果蓉既清甜微酸作點綴 入口油而不膩 甜鹹交錯 餘韻仲帶有淡淡果香🐙Grilled Spanish Octopus表面燒得微焦帶脆 肉質軟彈不韌 煙燻香氣微微滲透出黎配搭香辣西班牙臘腸、橄欖既鹹香、炸薯仔、煙燻紅椒粉同炸酸豆 一次過食到鹹、辣、香、脆既交織🌟🌟🌟𝗣𝗮𝘀𝘁𝗮🍝Egg Raviolo (v.)巨大化既意大利雲吞 單單一件已經佔滿整個碟面外皮煙韌帶蛋香 一切開就有流心蛋黃、濃郁芝士拌勻後一次過食 口感細膩 蔬菜餡料濃郁🍝Crispy Gnocchi alla Iberico自家製Gnocchi 外層煎至香脆內裏軟糯帶微Q配搭西班牙黑毛豬三重慢燉肉醬（肋條、嫩肩、香腸）食落肉香濃郁、麵糰蠻索汁 加上茴香花粉同煙燻 scamorza 芝士帶有淡淡草本 大大提升整體層次感🍝Chitarra alla Gamberi意粉掛汁力十足 夠晒Al Dente 配以鮮甜虎蝦、濃郁海鮮蕃茄汁底 所有海鮮味濃縮於每一口 酸香開胃 微辣中帶鮮3個之中較推薦這個🌟🌟🌟𝗗𝗲𝘀𝘀𝗲𝗿𝘁🍐Chef Roland’s Signature Pear Tart酥皮算鬆化 牛油香氣十足 鋪上燴梨 清甜多汁配自家製雲呢拿雪糕 真正冰火交融🍰La Volta Tiramisu層層手指餅索滿濃郁 espresso 芝士滑順細膩 頂層可可粉同黑朱古力粒增添微苦香氣 甜度恰到好處🍮Crème Caramel布甸較為實淨 焦糖帶微微苦香 較為濃稠香甜…查看更多

We showed up at a weekday night and had to wait for 30mins for our table. That’s alright. But since there is not a time limit imposed on each table of guests if you arrive late your wait could be much longer (at least that’s what we heard from the table next to us)We had several pasta and found the taste and the look pretty average. Nothing stunning nothing outstanding. Too average for this price frankly. We didn’t get to see the famous chef tonight. All we see are a group of young employees behind the glass of the kitchen. We had stilled water for our table but we are served with what looks like tap water in other restaurants. That was $28 per head. If they serve bottled still water, that would make customers felt much better. But now that serve like tap and charge you $28 per head, well, yes you might have earned some money for tonight but you leave bad impression to customers and they will never returnFor desert we had tiramisu, well, pretty average, for this price we have much better choices in town. …查看更多

繼深水埗一役後再到意粉專門店探店！這次去到銅鑼灣區新開的意粉專門嚐新。這夜來到由米芝蓮二星名廚Roland Schuller掌舵的意式手工意粉專門店LA VOLTA，門口已經滲出陣陣濃厚的異國風情好吸睛。餐廳內以木與石作設計的主調精緻中帶出舒適的感覺。開放式設計的廚房絕對是餐廳信心的佈局，大家可以看到烹調過程感覺更加有信心。在這麼Chill的地方晚餐前來杯美酒正合時宜Cheers。服務員隨即送上麵包籃配襯橄欖油跟香醋品嚐好美滿。先品嚐數款特色前菜來開開胃。Fassona Beef Tartare$188！採用意大利西北部Piedmont地區的Fassona牛來炮製，此品被視為世界三大牛之一，長肉不長脂肪肉厚卻異常細嫩非常適合作他他。 Burrata & Truffle Honey Bruschetta$98！香脆意式香草麵包上鋪滿香滑的Burrata Cheese，配襯松露蜜糖清香甜美味道非常可愛。Oxtail Croquettes$98！酥脆不油的外層包裹著入口即化的牛尾內餡，綴以羅馬莎莎醬口感豐富肉味香濃牛迷必吃。Culatello di Zibello$148！這Aged 12個月的小屁股質感極為柔軟彷彿入口即化，味帶鹹香而不俗氣跟其他風乾火腿很有分別我很喜歡，伴碟那貌似炸魚角的其實是鷹嘴豆餅，沒多調味下充份享受到其豆香伴火腿共嚐成為最佳拍檔。Egg Raviolo$228以巨型的意大利雲吞造型出場超震撼，內餡包裹著一顆蛋黃、Ricotta芝士及以菠菜打成的香滑餡料，切開時蛋漿頃刻湧出賣相好誘惑，濃郁蛋香加上芝士、菠菜及牛肝菌這味道太有勁了吧。Iberico Pork Crispy Gnocchi$218！Gnocch吃過不少但香煎過的我還是第一次品嚐，外脆內軟的口感極為討好，配襯以豬肋排、豬頸肉及豬肉腸慢燉而成的肉醬，加上茴香花粉及煙燻Scamorza芝士味道香濃誘人萬分。Chef Roland's Signature Pear Tart $108！這是Chef Roland的招牌作甜品，用上法國名物威廉斯梨炮製而成，香脆微熱的酥皮撻上鋪滿甜美的香梨，搭上一球香滑的自家製雲尼拿雪糕實在叫人回味。La Volta Tiramisu$98！Tiramisu忠粉的我表示這出品十分讚，咖啡跟酒香平衡得恰好而且甜度不高，齒頰留香令我印象深刻果然出色。午市只需$148便可享受2~Course包括前菜及意粉的套餐，想豐富點$178~3 Course還有甜品結尾真的好開心，而且午市餐單選擇挺多不難找到心頭愛太抵吃喇！於銅鑼灣區竟然可以這價錢品嚐到米芝蓮二星大廚出品的手工意粉對我來說簡直是天大的喜訊，同樣地那條長龍也需要排一段時間想朝聖的朋友記得預早去排隊呀。…查看更多