Venedia Grancaffe

营业中

休息中

🥰 兩年前, 初試米芝蓮三星餐廳 8½ Otto e Mezzo Bombana, 其後又再戰同系嘅兩星意大利餐廳 Octavium, 同埋高級扒房 Rex.🤗 今日相約老友江湖飯局, 選址 Venedia Grancaffe, 試埋集團呢塊拼圖.🏘️ 餐廳位於中環商廈 One Chinachem 地舖, Rex 喺地牢, Octavium 喺八樓. Venedia 屬入門版意大利菜, 走優閒路線, 落地玻璃, 對住大馬路, 入門口靠右邊係小酒吧區, 再直入就係用餐區, 樓底甚高, 藍色大水晶吊燈, 多張四人圓枱方枱, 座位濶落, 唔算太嘈.🥢 午市套餐, $538+10%, 頭盤, 意粉, 主菜. 另加咖啡 $50+10%.🥐 麵包. 煙煙靭靭, 點橄欖油, 唔錯!🦑 頭盤: Octopus Salad. 八爪魚份量唔多, 算係腍嘅, 但就冇咗基本口感, 有點可惜. 橄欖搶味, 整體偏鹹, 味道單一. 八瓜魚同薯仔蕃茄擦唔出火花, 麻麻地.🍝 Pasta: Spaghettini. 意粉軟硬適中, 蕃茄汁唔算濃厚, 橄欖再次搶味, 吞拿魚全熟, 口感少似沙甸魚, 與蕃茄味格格不入, 唔

📍Venedia GrancaffeHaven’t been back since it’s opening but glad that I am back. A much better lunch when compared to the other Italian restaurant that I have been to recently and even cheaper! Their lunch set is really good for value. Started with a creamy Burrata with Puntarelle chicory, Cantabrian anchovies, butter crostini. The additional HK$40 is totally worth adding. For mains, their pasta just won’t go wrong. Their Cavatelli with Fresh Italian porcini and smoked ricotta cheese is to die fo

週中某天與友人在中環辦完要事，午餐吃意大利菜。甫進餐廳，即感覺室內裝修典雅華麗，座位舒適，甚具空間感，很宮廷風。前菜乃炸八爪魚，伴有西式小蘿蔔片、以及一些魚籽。八爪魚肉竟是軟嫩的，加上脆脆的外層和伴菜一起送入口裡，非常好食！小人的主菜安格斯牛柳，伴菜是芝麻菜車厘茄沙律，更刨了些巴馬臣芝士在其上。牛柳熟成度做得幾近完美，肉質腍滑有汁，小人轉眼間已經掃光！香草烤春雞看似簡單，但做到雞肉細緻亦不是易事，這客春雞就做到這點了。香草牛油完全釋出香草的威力，同行的友人亦瞬間清碟！此外我們也點了餐廳的名物紅蝦扁意粉。紅蝦十分吸睛，爽口而鮮嫩。意粉內也有車厘茄，而意粉醬是蝦膏加蕃茄的混合體，正是茄中有蝦的味道，不會只得蕃茄醬那麼單調。餐飲熱檸茶，我們都未有想過竟襯以果仁朱古力，正好為欠缺甜品的一餐帶來一絲甜意。是一餐有格調的美饌。

近一兩年，見朋友的post，香港好似多了好幾間「你唔係未去試吓嘛」的高質西餐廳，其中有幾間是意大利餐廳。一說起高質，十之八九都是富貴朋友，而且訂座隨時是要等三幾個月，對於我這種「有得食會好開心但又不是趕住去打卡」的普通人來說，只會繼續秉持「緣份到了，自然完成」的心態。今晚緣份終於到，朋友邀請去 Venedia Grancaffe 食飯。之前路人甲身份經過好幾次，感覺是：中環核心內圍的地鋪，估計不用兩千也要千幾落樓。今日一試，嚇了我一跳！我很少以性價比來作餐廳評價指標，但這裡的價位，有少少接近不合邏輯。打個比喻，意大利西西利紅蝦pasta，單價不用五百元。需知進口紅蝦，在高級超市都可能要賣三四百元。十年前我在某高級扒房點了地中海紅蝦已經要八百幾，今餐這個極美味的紅蝦意粉，超值！今餐兩個pasta，烹調非常意式，名廚ROLAND SCHULLER的出品更勝預期。再查lunch menu，如果不特別要點些最高昂的食物，一個3-course set lunch不用七百元，以中環核心地段這個級數、這個環境，真心超值。今日我來是晚餐，相片的每一樣都足夠色香味，真不用逐款介紹，放心去點。餐廳服務十分

▪️ʟɪɴɢᴜɪɴᴇ $𝟺𝟾𝟶▫️sɪᴄɪʟɪᴀɴ ʀᴇᴅ ᴘʀᴀᴡɴs, "ᴅᴀᴛᴛᴇʀɪɴᴏ" ᴄʜᴇʀʀʏ ᴛᴏᴍᴀᴛᴏsɪɢɴᴀᴛᴜʀᴇ既紅蝦意粉真係好值得一試，紅蝦煮至半熟，好鮮甜，口感有一點煙靭。意粉煮至ᴀʟ ᴅᴇɴᴛᴇ，配上以蝦膏煮成的醬汁一齊食，香濃得來帶點鮮甜，非常滿足。食物都是和朋友分享，餐廳非常細心地在上菜之前已經兩碟👍🏻所以圖中所見是已經分成兩碟的份量▪️ᴛᴀɢʟɪᴀᴛᴇʟʟᴇ $𝟸𝟾𝟶▫️𝟹𝟼-ʜᴏᴜʀ ᴛʜʀᴇᴇ ᴄᴜᴛs ʙᴇᴇғ ʀᴀɢᴏᴜᴛ, ᴄᴏɴғɪᴛ ᴛᴏᴍᴀᴛᴏᴇs牛肉炆得好淋好入味，闊條麵好夠簿，不過唔算太有咬口▪️ᴄʀɪsᴘʏ ᴏᴄᴛᴏᴘᴜs $𝟸𝟶𝟶▫️ᴡᴀᴛᴇʀᴍᴇʟᴏɴ ʀᴀᴅɪsʜ, sᴍᴏᴋᴇᴅ ᴘɪᴋᴇ ʀᴏᴇ外面脆脆包進入軟熟嘅ᴏᴄᴛᴏᴘᴜs，可以配埋放喺旁邊嘅魚子醬，幾有特色▪️ᴄʟᴀssɪᴄ ᴛɪʀᴀᴍɪsᴜ $𝟿𝟶唔算太甜，幾有咖啡味，口感幾滑，好ᴄʀᴇᴀᴍʏ，不過酒味就唔係好夠

餐廳既裝修優雅別緻充滿歐洲風情環境寬敞舒適侍應既服務態度亦非常好 今次係為佢既紅蝦意粉而來訪 果然非常高水準令人一試難忘LINGUINE “GENTILE” - Sicilian red prawns, “datterino” cherry tomato $480紅蝦意粉係餐廳既 signature意粉煮至剛剛好的 al dente紅蝦半生熟，非常鮮甜得來，質感亦帶點煙韌，非常好咬口意粉醬用蝦膏煮，味道好夠濃郁完全係一試難忘絕對會再食既意粉 👍

WEST ⇦ 西 feature: @venediagrancaffe is a Venetian all-day dining house by @umbertobombana managed by @octavo.management , a go-to for lunch in Central with a well rounded menu for those who crave casual Italian 🇮🇹Price: HKD$400-600ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5) OVERALL: great ambiance, bright colors, and comfy setting all round - italian food but you’ll find some fusion here and there ie. japanese tuna focaccia sando🦐prawn pasta - must order! l

收工同朋友小聚 揀咗呢間喺中環嘅餐廳 餐廳唔難搵到 地鐵站行幾分鐘就到 今日訂咗七點 到達之後亦都好快有職員帶我哋入去 餐廳樓底好高 空間感十足 有一種好高級同華麗嘅感覺都好適合情侶拍拖打卡前菜叫左個吞拿魚他他 呢個菜式係用兩塊麵包夾住吞拿魚他他再配埋海膽同埋魚子醬！令到吞拿魚他他嘅味道更加昇華主菜比較推薦嘅睇佢嘅signature 紅蝦意粉 意粉嘅口感唔錯 蝦嘅生熟程度控制得好好 食得出好新鮮 賣相同埋味道都好好我哋仲有開咗支紅酒 喺職員推介嘅 味道配合返成餐飯都好match! 可惜冇影到相總括嚟講呢間餐廳我會俾4.5/5分

Incredible Maestro Chef Roland Schuller in Venédia Grancaffè When it comes to classic to modern Cuisine you’re spoilt for a Choice in Hong Kong, whenever Chef Roland put his hands, you just think of his delicious delicacies and dishes.After last year Hong Kong Octavium Restaurant was award Two Michelin Stars, now Chef Roland is fully focus and responsible too for Hong Kong Venédia Grancaffè , re-creating the restaurant identity and Step-up the level of Venédia Grancaffè , with his full passio

Venedia Grancaffe 🇮🇹 Central Sister restaurant of Octavium, part of the Octavo Group. High expectations for this one too as I loved Octavium but I would say the service and food are no where near 😅😅 Dont get me wrong the food itself wasn’t bad, but given this price point I think it can be a lottttt better !!!! There wasn’t a dish there was remarkable enough for me to revisit, sadly! Only upside, is nice interior for some pics 😀CREAMY BURRATA $260Puntarelle chicory, Spanish anchovies, butter cros

同友人約食weekday lunch，見呢間地點方便就揀來試試。叫左2道菜menu。頭盤tuna tartare，份量真係很少，味道也無乜特別。意粉點了青口spaghetti，等了40分鐘…. 粉的味道其實不錯，但青口無煮熟😰 冇諗過響呢間餐廳出現這低級錯誤。侍應頗有禮貌，座位亦坐得舒服，但食物質素一般，加上上菜速度太慢，真的不會再來了。其實呢間餐廳走中高檔路線，我唔太明白點解唔響食物方面落多少少心機。

3/5The homemade pasta is amazing, but the sauce just never win my hearts. Is delicious but not hearty.

餐廳由米芝蓮三星名廚Chef Bombana Umberto 創立，係8 1/2 同Octavium嘅姊妹餐廳，主要行casual fine dine 風格，裝修充滿歐洲風情，餐廳嘅室內設計優雅別緻，樓底極高，價錢亦都相對比較相宜 💰 ，質素亦都極高😳😳2 Course Pasta Set $368 per person 2 Course Main Set $438 per person 🖤黑白配⚪️分別試咗佢哋嘅pasta set 同埋main set ，意粉同埋主菜都會有頭盤，淨係兩味已經食到好飽🫢🫢AppetisersFASSONE BEEF TARTARE Imperial oscietra caviar (set +$120)呢款牛肉他他上面鋪咗魚子醬，調味啱啱好，突出到牛肉嘅鮮味1960’s Pate En Croute Foie gras, fig chutney 鵝肝保留左濃香嘅油脂，食落去入口即溶 Tagliatelle 36 hours three cuts beef ragout 闊條麵拉到好薄，食落去個質地好煙韌！牛肉粒亦都煮得好淋所以好入味，意粉裏面加咗芝士煮所

今次諗住開心去食一餐午餐 點知食物水準同期望落差好大 非常失望 食物唔係話好難食 但係非常普通 完全唔值咁貴 一定唔會再去第二次 就算服務質素有幾好 食物質素都唔好食咗個魚 但係魚肉有腥味麵包又唔熱又唔脆前菜個八爪魚，非常一般般

Everything seems professional! I love the Ragout Beef Tagliatelle, even better than Grandini (sorry ex chef). Nice bread, n olive oil ...... rare to be offered this quality locally (regret not to stock up from Vasco).Burata portion is rather small compared to appetizers of other restaurants in general. Excellent service. My husband like both beef tartar n lobster linguine pre birthday celebration. Will try lamb next time seems good value.