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2022-01-28
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Went here solo on a Thursday afternoon. Heard great things about this 1-star Michelin restaurant prior so had high expectations, and it definitely lives up to it. The service is uniformly excellent overall, from greeting me pleasantly at the hallway, offering magazines to explaining the menu in detail. Also had a chat about the food and life in UK with the manager which is nice. The meal starts off by getting served with bread that’s pipping hot and it went well with the olive oil and balsamic
The service is uniformly excellent overall, from greeting me pleasantly at the hallway, offering magazines to explaining the menu in detail. Also had a chat about the food and life in UK with the manager which is nice.
The meal starts off by getting served with bread that’s pipping hot and it went well with the olive oil and balsamic vinegar. I wonder why the ranges of olive oil as shown online were not offered though. For the amuse bouche, it has a hint of creamy curry flavour to it, which refreshes my palate for the dishes coming up.
1) Appetiser: Mediterranean Baby Sepia with Cannellini Beans Veloute and Chorizo
The baby sepia is thoroughly seasoned and barbecued with herbs and spices, and the chorizo’s saltiness adds a flavourful flare and completeness to the whole dish.
2) First Course: Mezzi Paccheri “Mancini” with Sicilian Red Shrimps and Basil Pesto Sauce (Supplement HK $180)
Ah, the infamous dish everyone’s here for. And it didn’t disappoint! The red shrimps are so far the freshest among the ones I’ve tried. The pasta’s cylindric shape soaks up all the sauce and every ingredient complements so well with one another. Absolutely splendid! Sauce bit too salty for my liking, still worth a try though.
3) Main Course: Mediterranean Corvina fillets with Cierchia Beans, Asparagus and Iberian Papada
Opted for this as manager said it’s the last week this dish is available before the menu change. It’s pretty decent overall, the skin of the fillet is crispy with a tender and chewy texture, goes well with the mash of beans and papada underneath it. But it somehow lacks a shock factor, tastes like those you’d found in general higher end restaurants.
4) Dessert: Traditional Tiramisu with Coffee Granita and Amedei Chocolate
Normally not a fan of Tiramiru, but this one’s a pleasant surprise- the bittersweet ladyfingers are soaked in rich mascarpone and espresso, while managed not to be overwhelmingly soggy. While serving it along with the coffee granita (I actually mixed them tgt) is a creative approach, I don’t really see how the flavours work together or are elevated in anyway. It has an amazing lingering aftertaste though.
Overall, authentic cuisine and attentive service which makes up for the foggy view. A downside would be the design of the sofa chair- as I saw another guest mentioning this as well- whenever somebody sitting on the sofa on the same side moves even the slightest bit, my lower body got moved at the same time, which is kind of annoying at times.
Will definitely revisit. Highly recommended.
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张贴
