影片
港鐵中環站 D2 出口, 港鐵香港站 C 出口
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電話號碼
25932593
開飯介紹
紐約意大利餐廳Carbone向20世紀中業的意式佳餚致敬，將優雅舒適而樸實無華的裝潢重現，將源自紐約的魅力，延伸至中環蘇豪。
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附加資料
敬請客人勿穿著破洞牛仔褲、短褲、運動裝或無袖汗衣。男士請穿著密頭鞋履 。
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至三
12:00 - 14:30
18:00 - 22:30
星期四至六
12:00 - 14:30
18:00 - 23:00
星期日
18:00 - 22:30
公眾假期
12:00 - 14:30
18:00 - 23:00
公眾假期前夕
12:00 - 14:30
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
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We have booked an early dinner and they were not joking about their return table policy as it was that packed and there was another party arriving when we left at 830pm.The bread basket was amazing already with complimentary ham.Beets Siciliana was a refreshing appetizer with just the right amount of citrius from the orange and sweet flavor from the beets.Mario meatball for me was a bit too salty for me though I am known for not tolerating salty food.Ribeye Diane was extremely tender and the sauce gave it an extra layer of flavor though without overpowering it.The Rigatoni was enough a reason for me to come back again. The aroma was heavenly and it was cooked to a perfect al dente. The spiciness of the sauce had just the right kick without being too much.Out of the 4 we tried the lemon cheesecake and hazelnut chocolate cake. The chocolate cake was surprisingly less sweet and heavy compared the its citric counterpart. I also have to praise the staff here. I was unaware of the size of the dessert and since there was 4 of us, we thought of trying all 4 but the staff then told us it was quite big and advised maybe 2 was enough. Really loved them for it.
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Carbone from New York has always captured the heart of the celebrities with delicious and flavourful italian cooking which earned them a Michelin Star back in 2013. Carbone is thus one of the first brand that black sheep group introduced to Hong Kong in 2014. Just like their America flagship branch, Carbone situated themselves at LKF, the heart of the city. With such renown fame, one could surely understand the excitement we hold for our first visit.——————————————————✨𝔹𝕣𝕖𝕒𝕕 𝔹𝕒𝕤𝕜𝕖𝕥 𝕨/ 𝕊𝕒𝕝𝕒𝕞𝕚 & ℂ𝕙𝕖𝕖𝕤𝕖 ✨They go all out with their complimentary bread basket, serving with quality salami and cheese fresh from the cheese wheel, setting up a high bar for coming courses.✨ℂ𝕒𝕖𝕤𝕒𝕣 𝔸𝕝𝕝𝕒 ℤℤ✨$308Prepared by the Table-side with a generous amount of Parmesan and anchovies. The gigantic croutons didn’t amplify the crunchiness. The salad is flavourful with that sweet Roman lettuce giving an extra snap. Still I prefer the anchovies ground and folded in as the base of the seasonings.✨𝕊𝕡𝕚𝕔𝕪 ℝ𝕚𝕘𝕒𝕥𝕠𝕟𝕚 𝕍𝕠𝕕𝕜𝕒✨$278The signature of Carbone. This hearty pasta is known for it glossy appearance and deep flavour. The rigatoni is perfectly al dente and each of them is coated with the savoury sauce, living up to the origin. As a tribute to the classic italian red sauce, it manages to maintain the acidity of tomato with a mild kick of peppers. Vodka acts as a perfect cohensive to the caramelised tomato and creamy cheese.✨𝕊𝕒𝕝𝕞𝕠𝕟 𝕆𝕣𝕖𝕘𝕒𝕟𝕒𝕥𝕒✨$508We are not into red meat for that night so we go for the fish. Contrary to our imagination of classic oreganata in which the fillet should be covered in garlicky, zesty oregano breadcrumbs, it seated on the bed of cannellini beans and herb salad, which are bland and incoherent. More to it the fillet is overcooked and giving the dish a boring and monotonous texture. We are very disappointed with the protein.✨ℂ𝕒𝕣𝕣𝕠𝕥 ℂ𝕒𝕜𝕖✨$228Is never a legit celebration without a slice of cake. The swirl cake captured our eyes at the moment the dessert cart presented. A moist, dense cake with a hint of ginger and the exotic scent of cinnamon is soul-satisfying. The frosting is on the sweet side with a beautiful velvet texture. Still if I am here for a casual dinner, I found it hard to convince myself ordering a $228 piece of cake when you can have the same authentic carrot cake with $90 at Butter, which is also a brand owned by Black Sheep. ———————————————————We ended up spending over $800/per head for the dinner. Generally the food are overpriced with the Spicy Rigatoni Vodka as the sole highlight and we didn’t have fancy caviar or a glass of wine so with plenty of decent choices out there Carbone seems to lost their uniqueness in our eyes. The dining envoironment is pretty dim and crowded, hustlers who enjoy a sip would love the vibe but they are just not the spot for intimate moments or people who enjoy discreet. Having said that, their seasonal black series offer is a great deal for diners who wanted to try out. Follow for more dining experience and hottest deals in town:@ 𝓢𝓾𝓼𝓸𝓻𝓲.𝓯𝓸𝓸𝓭𝓲𝓮
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早兩日去左Carbone食晚飯兩個鐘入面聽咗4次生日歌係一間好啱慶祝嘅餐廳一入到去waitress就好熱情招呼會推介你有咩好食一開始個麵包籃同芝士好好食我地每人都食左兩塊跟住叫咗Octopus Pizzalolo呢個前菜好開胃不過我地都覺得八爪魚腳係最好食之後叫咗餐廳最推介嘅Spicy Rigatoni Vodka一開始都驚會辣同好重酒味但食落去反而完全唔太食到酒味唔食得辣嘅我覺得有好少辣, 但都食到成個意粉個味道啱啱好跟住叫咗份medium 既Ribeye Diana不過我唔太好啲表面燒嘅牛排同埋排邊位有少少鞋所以覺得還好不過中間位就好好食食哂主食之後叫咗佢推架甜品車過嚟果陣其實已經好飽但選擇困難之下都叫咗兩件cake分別叫咗NY Lemon Cheese Cake 同Tiramisu一上台極大塊覺得Tiramisu普通,未必需要叫Lemon Cheese Cake就幾fresh, 作為成餐嘅結尾好圓滿最後埋單先知原來cake一件要二百幾難怪咁大份, 不過早啲知嘅話就唔會叫Tiramisu了~最後兩個人埋單$2,500左右但我哋6點開始食,食完飽到12點
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I’ve always wanted to come😋Carbone has such wonderful vintage American restaurant vibe, from their reception table to their interior…absolutely love it😊also love their “cheesy” staff uniforms lolWith the entire restaurant smelling like thick cheese made me extra hungry🤣so we started off with a huge board of tenderloin cold cuts, it was so tender and flavorful. With the black truffle dressing, the flavour stays in your mouth for hours(I’m exaggerating lol) and it follows with the Fusilli Al Ragu, think that’s what I’ve been smelling the whole time. The cheese was so thick, all the pasta was coated with it, given it kinda overpowered the Ragu but it’s still fantastic😋The Funghi Trifolati…OMG, it’s the best mushroom dish I had yet😋I don’t know what sauce they cooked the mushroom with but I wanted to imitate it so badly and that’s how good it is😊And lastly, the Chicken Parmesan came out of nowhere, it was a little dry, I reckon it will taste better if they could be more generous with the sauce and it should come before the pasta, cos all the other dishes totally overshadowed the chicken🧐and we were already quite full.I can finally take Carbone off my list😊
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一年一度既慶祝當然要揀間又靚又正既餐廳！Black Sheep 旗下都試咗好多間，好多間都比到surprise我，今次都唔例外。首先，佢一開始黎咗3個appetizers，我地埋單個陣見唔到佢有charge 我地，咁就應該係枱枱去到都會有。佢分別有3款，有蒜蓉多士, 西蘭花加辣肉腸，而最突出係個蒜蓉多士，一咬落去個下有滿滿既蒜蓉味，最重點佢係好脆，真係好好味。Octopus Pizzaiolo一開個menu 睇到已經好想食，雖然佢係有少少貴，不過都想試下。個八爪魚係真係好正，佢應該係有slow cook左，因為真係好冧，佢既配菜都入晒味，值得order!!!Spicy Rigatoni Vodka黎到主菜，見好多朋友都推介Spicy RigatoniVodka，所以我地緊係要試下。不過我地食落去就覺得有少少普通，可能我對佢expectation 有啲高，入口覺得個汁無wow 一聲Ribeye Diana依個唔洗講都知道係佢地signaturedish 之一，佢個sauce 係真係出色，同啲ribeye 夾埋當然係prefect match!!!我係OpenRice booking 入面有remarks 係celebration，估唔到佢地真係有留意。最後仲送咗個Gelato 比我地食!
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