影片
港鐵香港站 C 出口, 步行約8分鐘
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電話號碼
26331862
開飯介紹
位於大館內，佔地2,000呎，融合19世紀維多利亞式建築與英式古典設計元素。以西班牙中北部沿海地區的海鮮美饌為主打，讓食客彷彿置身於地中海岸邊。
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Came here to celebrate the birthday of a couple, but the husband didn’t turn up because of having a fight with his wife right before the dinner.The restaurant is located in the historic Tai Kwun in Central. The atmosphere of the location is inviting and ideal for casual dinners.To start, only a few tapas were ordered, which was my style in making orders as I didn’t want to hurry while enjoying our chitchat time.Olive was one of my favourite tapas and there were two to three kinds of olives. The green olive was rich in sour taste while the purple-black olive was less bitter and has a meaty flavour.The savoury flavor of the clams was very intense and was good to go with alcohol.The tortilla was a bit watery when cut opened but the taste was still good. Ample potato cubes were wrapped in the tortilla making it soft and chewy in texture. The deep-fried squid was crispy on the outside and without fishy taste.The salami and baguette were served witout any heat processing, which made them not that appetising to me. The octopus tenacle was tender and juicy. Both the chillie sauce and the green paste brightened up the seafood flavour of the octopus.These small green peppers were fresh and juicy , and simple frying was the best way to enjoy the natural flavors of this pepper.The skin of the roasted pig was very crispy and the meat was also tender despite the outlook of the dish was not attractive at all. The sweet and sour taste of the pineapple satisfactorily balanced the saltiness and greasiness of the pig.As a signature Spanish dish, the paella was loaded with flavours from clams and mussels. However, the dish was likely overcooked leading to drying up of the sauce.The red wine was good according to my friend, however the Mojito was a bit pricey judging from its quality.
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1862 BAR DE TAPAS Y VINO ，它主打西班牙美食，設有室外座位，飲酒氛圍佳。叫咗少少小食，非常推介呢個Croquetas Iberico 西班牙橡果黑毛豬火腿炸鮮奶，是西班牙傳統美食的代表之一，精選頂級橡果黑毛豬火腿製成。將火腿與奶油和麵粉混合成濃稠的餡料，再裹上一層面包屑，經油炸至金黃酥脆。外層的香脆與內裏的鮮奶火腿餡形成鮮明對比，每一口都充滿了濃郁的火腿香氣和奶香，是味蕾的一次奢華之旅。Almejas 西班牙蛤蜊，在白酒、蒜末和橄欖油的混合調味下，好入味，散發出誘人的海洋風味。每一只蛤蜊都飽滿多汁，保留了其天然的鮮美。Omelette of Baby Spinach, Eggs & Garlic Espinaca 菠菜薯仔奄列，口感層次豐富，菠菜的清爽以及雞蛋的柔滑相互交織，幾特別。Ojo Bife 牛扒，優質牛肉中最嫩滑的部分，經過精心處理後呈現出完美的紋理和色澤。牛扒在高溫下快速煎制，鎖住肉汁的同時賦予表面一層誘人的焦糖色。內部保持粉紅色澤，質地柔軟多汁，入口即化。搭配特製的調味醬汁和新鮮蔬菜，不僅提升了整體風味，還確保了營養均衡。
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欣賞完大館的文娛節目後，朋友帶著我前往了一間頗具特色的餐廳，在大館內的建築入面左穿右插，上上落落，終於來到位於14座D倉的位置。原來這𥚃隱藏了一家西班牙餐廳。這裡的氛圍非常熱鬧，從一進門就能感受到濃厚的西班牙風情。我們選擇了靠近室外的位置，晚上的大館相對寧靜，和餐廳的熱鬧有一個強烈的對比。經店員的介紹下點了幾道餐廳的特式菜：Ojo Bife 肉眼扒（配青胡椒汁及炸洋蔥）Ribeye (6oz ) with a Green Peppercorn Sauce andFried Onions肉眼扒的質地非常有牛味，每一口都散發著肉汁的鮮美。青胡椒汁的味道恰到好處，不會壓過肉本身的香味，反而增添了一絲清新的辛辣感，非常開胃。而炸洋蔥則給了這道菜一個驚喜的脆口效果，與肉眼的柔軟形成了有趣的對比，讓人回味無窮。Tinta de Calamar 墨汁薯仔奄列配炸魷魚和辣味蛋黃醬Squid ink Tortilla with Crispy Squid & Spicy Alioli奄列加入薯仔粒的口感滑順，墨汁的獨特風味增添了整道菜的層次感，讓人忍不住一口接一口。炸魷魚外脆內嫩，非常新鮮，每一口都能感受到海鮮的鮮甜，與辣味蛋黃醬搭配得天衣無縫，既有刺激的風味又不失和諧。1862 Arroz de Marisco 1862招牌西班牙海鮮飯1862s Seafood Rice with Clams, Mussels, Squid & Baby Scallops這道菜的份量十足，米飯吸收了海鮮的精華，口感濃郁。海鮮的種類繁多，有各種貝類 - 青口同蜆、還有小帶子和魷魚，海鮮新鮮又肥美，每一口都能感受到大海的味道。特別是米飯的燜煮程度剛好，不油膩，卻又十分入味。
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中環大館半日遊 沿着中環自動電梯緩緩上行，穿過熙來攘往的街道，終於來到大館正門前的空地。這裡熱鬧非常，幾間特色餐廳錯落其間，遊客三三兩兩駐足拍照，學生團體則聚在一旁聆聽導賞，空氣中混合着咖啡香與歷史的氣息。 我們沿着石階和斜路拾級而上，穿過一座白色殖民地風格的建築——域多利監獄，來到一個開闊的中庭。這裏曾是監獄囚犯的放風操場，如今則是遊客歇息拍照的好地方。監獄地下，一間低調隱蔽的西班牙餐廳映入眼簾——它就隱身於D倉的地下樓層。我和先生今日專程來這裡享受一頓地道的西班牙式午餐。 套餐的頭盤可選沙律或餐湯。沙律調味恰到好處，爽脆清新，而今日的南瓜湯則濃郁順滑，帶點微甜的南瓜香氣，暖胃又窩心。 🏅**西班牙烤章魚腳** $168這是一道經典西班牙開胃菜，章魚腳經過慢煮後烤至微焦，外層帶點焦香，內裏則軟Q彈牙，鮮味十足。搭配紅色的 Rioja 辣醬，帶來微辣的香氣，而綠色的香菜青醬則增添一絲清新，兩種醬汁交織出濃厚的西班牙風味。 🏅 **烘底火腿芝士三文治** $128Serrano 火腿的鹹香，配上Mahon 芝士的濃郁奶香，再夾進烘得香脆的酸種包裏。外層微脆，內裏鬆軟，鹹香與奶香交融，每一口都是簡單而純粹的美味。 🏅**西班牙風味雜菜配太陽蛋** $108這道雜菜燉煮得入味軟腍，翠玉瓜、矮瓜、甜椒等蔬菜的天然甜味完美融合。上邊覆蓋着一顆流心的太陽蛋，蛋黃輕輕一戳便緩緩流下，與燉菜混合後更添滑順口感。下層墊着香脆的麵包，邊緣仍保持酥脆，而中間則被燉菜的醬汁浸潤至微軟，形成外脆內軟的層次口感，令人一試難忘。 🏅**甜品：肉桂條配朱古力醬** 西班牙油炸鬼 (Churros)炸至金黃酥脆，表面撒上細緻的肉桂糖，搭配濃厚的朱古力醬，甜蜜醇厚。 飯後，我們慢慢步出餐廳，陽光透過白色建築的窗框灑落中庭，一切顯得悠閒而愜意。這半天的中環大館之旅，既飽覽歷史建築之美，也滿足了味蕾，真是一次恰到好處的都市小旅行。
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隱身中環中央警署建築群的「1862 Bar de Tapas y Vino」，以維多利亞式圓拱門與簡約吊燈營造出舊城時光感，是鬧市中難得的靜謐角落。 這日與友人👭午後小聚，點選的幾道菜盡顯西班牙小館精髓。Serrano Ham & Grilled Mahon Cheese Sandwich——鹹香火腿🍖油脂均勻，與焦香綿密的Mahon Cheese🧀形成濃郁對比。400g South Australia Blue Mussels cooked with Jamon and sherry——藍青口🦪以白酒蒜香烹煮，肉質飽滿鮮甜，湯汁蘸麵包更顯層次。Happy Hour 特供的飲品🌅 Afterglow 散發熱帶風情，橙汁與石榴糖漿交織出日落般的漸層色彩，鳳梨與檸檬的清新酸甜，為你帶來一口充滿活力的夏日微醺。🌴 Tailandia 椰水與百香果的奇妙邂逅，搭配香濃椰奶與清新檸檬草，彷彿置身泰國海灘，每一口都是異國風情的療癒享受。甜品🥧最後以熱騰騰的Churros吉拿棒收尾，外脆內軟灑上肉桂糖粉，蘸濃郁朱古力醬，重現巴塞隆拿街頭滋味。
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