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[ Casa Cucina ]銅鑼灣呢間西餐廳裝修非常有格調,以深粉紅色為主調。提供多款小食、手工意粉🍝,仲有唔少特色雞尾酒🍹/紅/白酒🍷🥂選擇,好啱嚟Happy Hour飲翻杯🫶🏻。STARTER✿ OCTOPUS CARPACCIO $168Basil Aioli | Fermented Tomato Coulis | Baked Pancetta八爪魚薄片🐙🐙,彈牙有口感,配上羅勒醬、蕃茄醬🥫,酸酸甜甜👍🏻👍🏻。✿ CLAMS $138Kaffir Oil | Charred Carrot Broth | Nut Puree濃湯偏泰式風味🌴,蜆肉份量充足,仲有酸種麵包伴碟,可以沾滿醬汁食用🤤。PASTA✿ MORELS PAPPARDELLE $188Cream | Port Wine | Aged Parmigiano寛麵條有豐富食用口感,煮得剛好🤌🏻,而羊肚菌醬汁好香口。✿ SHELLFISH TAGLIATELLE $198Tiger Prawns | Blue Crab | Datterino Tomatoes麵條相對幼身,啖啖蟹肉🦀同蝦肉🦐,鮮味十足。MAIN✿ HONEY GLAZED CHICKEN $158/ HalfItalian Spring Chicken | Chicken Jus | Assorted Mushroom春雞烤得外皮香脆,將肉汁鎖滿💦💦。✿ BLACK COD RISONI $228Alaskan Black Cod | Orzo rice | Bottarga | Picked Fennel鱈魚🐟同配合意大利飯食用,好有顆粒感🍚。DESSERT✿ TIRAMISU $88Mascarpone| Amaretto | EspressoTiramisu大大件,啱哂同朋友share食,咖啡味香濃。✿ TOFU PANNA COTTA $58Cream | Red Sugar | Soy Caramel香滑豆腐奶凍,面頭淋上大豆焦糖醬🍮,入口鹹鹹甜甜,好特別。CLASSIC COCKTAILS✿ PEACH BELLINI $98/glsPeach Puree, Sparkling Wine✿ ALTOS LAS HORMIGAS CLASICO MALBEC 2021 $80/gls✿ PROSECCO BRUT DOC ’CASA GHELLER‘ N.V $80/gls總結🫦環境舒適,而且食物質素高,推介鍾意食手工意粉嘅朋友,嚟食下野飲翻杯都唔錯😌。✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿Casa Cucina地址: 香港銅鑼灣百德新街59-65號Fashion Walk地下C及D號舖電話: 2152 0556✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿✿
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// 𝙑𝙚𝙣𝙚𝙩𝙞𝙖𝙣-𝙞𝙣𝙨𝙥𝙞𝙧𝙚𝙙 𝘾𝙞𝙘𝙘𝙝𝙚𝙩𝙩𝙞 𝘽𝙖𝙧 𝙊𝙛𝙛𝙚𝙧𝙨 𝙏𝙤𝙥-𝙣𝙤𝙩𝙘𝙝 𝙃𝙖𝙣𝙙𝙘𝙧𝙖𝙛𝙩𝙚𝙙 𝙋𝙖𝙨𝙩𝙖 - 𝘾𝙖𝙨𝙖 𝘾𝙪𝙘𝙞𝙣𝙖 🍴 //-Well-situated on Fashion Walk Causeway Bay, 𝐂𝐚𝐬𝐚 𝐂𝐮𝐜𝐢𝐧𝐚 is a vibrant neighborhood and homely Venetian-inspired cicchetti bar helmed by the visionary Executive Chef Anthony Cheung, offering an exquisite blend of homely Italian flavors with a Hong Kong twist.-Featuring their handcrafted pasta made using locally sourced produce to celebrate the richness of every season; pasta dishes highlight their 𝐂𝐇𝐈𝐋𝐈 𝐆𝐀𝐑𝐋𝐈𝐂 𝐓𝐀𝐆𝐋𝐈𝐀𝐓𝐄𝐋𝐋𝐄 that consists of Datterino tomatoes, dried chili, and garlic sprinkles for an elevated texture and flavor; as well as the irresistible 𝐎𝐗𝐂𝐇𝐄𝐄𝐊 𝐏𝐀𝐏𝐏𝐀𝐑𝐃𝐄𝐋𝐋𝐄, lusciously cooked with port wine, bell pepper, and aged Parmigiano for a distinctively savory taste.-Other drool-worthy dishes include 𝐇𝐎𝐍𝐄𝐘 𝐆𝐋𝐀𝐙𝐄𝐃 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 and 𝐄𝐆𝐆𝐏𝐋𝐀𝐍𝐓 𝐂𝐀𝐏𝐎𝐍𝐀𝐓𝐀 are the must-orders to indulge in! Tender and succulent Italian spring chicken was served in delectable chicken jus and assorted mushrooms; while the chopped fried eggplant was perfectly seasoned with olive oil and tomato sauce, topped with fried duck egg with dainty runny yolk and crispy shoestring fries.-📍 𝐂𝐚𝐬𝐚 𝐂𝐮𝐜𝐢𝐧𝐚Shop C&D, G/F, Fashion Walk, 59-65 Paterson Street, Causeway Bay-ʙs-ᴛᴀᴅ-ʀᴘ-ᴡᴛs-sᴄɴ
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鑼灣海傍有一間很可愛的意大利餐館,粉紅色的裝潢非常奪目,簡直是燃起了大家的少女心❤️這裡不但是裝潢好看,食物也是水準之上~🔹Octopus Carpaccio八爪魚沙律非常清新,八爪魚口感剛剛好,加上有甜甜的蕃茄,很到位的前菜。🔹Prawn Frito Misto這款炸蝦很有港式風味,不過在調味上保持了意式情懷,很脆不油,特別適合配酒~🔹Autumn Bottoni第一次吃這款鈕扣意粉,賣相很可愛,裡面分別有南瓜和蘑菇蓉,口感味道都很特別,不會太濃,值得一試。🔹Shellfish Tagliatelle喜歡吃海鮮的話,這款最適合不過,蕃茄將海鮮的鮮味帶出來,寬條麵很有咬口~🔹Honey Glazed Chicken黃油雞加了蜜糖味道更香,甜味撲鼻,皮脆肉嫩又多汁,我自己很喜歡這道菜,旁邊的雜菇也很有口感。🔹Black Cod Risoni這道魚顏色奪目,下面黃色的米麵被酸酸的醬汁包裹,很有趣的組合,魚肉很滑很香,整體來說很有特色。🔹Tiramisu 🔹Tofu Panna Cotta來這裡一定要試豆腐Panna Cotta,濃濃的豆腐淡香下是柔柔的奶香,焦糖味讓奶凍更有層次,整體不會很甜~ 至於Tiramisu味道很經典,咖啡味恰到好處~🔹Tiramisu 🔹Tofu Panna Cotta來這裡一定要試豆腐Panna Cotta,濃濃的豆腐淡香下是柔柔的奶香,焦糖味讓奶凍更有層次,整體不會很甜~ 至於Tiramisu味道很經典,咖啡味恰到好處~
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食 brunch 正餐固之然重要,但最緊要係加埋平靚正嘅 free flow 🍾🥂 runch Menu $278 每人有一前菜一主菜一甜品~Add on 2 小時 free flow 只係 $178,好抵~!!! Casa Cucina 依家搬咗去銅鑼灣,繼續都係夠大夠光猛夠粉紅,坐得舒服,食得開心~前菜:Crispy Polenta 香脆粟米糕 - 香甜粟米味,脆扑扑嘅口感同芝士嘅鹹香,新鮮嘅體驗Octopus Carpaccio 八爪魚薄片 薄切八魚薄片🐙配火箭菜、羅勒蒜蓉蛋黃醬、發酵番茄醬,啖啖海風入魂Kohlrabi Fettuccine 青蘋果球莖甘藍「闊條麵 」- 青蘋果,好似雲泡一樣嘅 greek yogurt 醬加石榴係超級清爽Clams 濃湯煮蜆 - 估佢唔到呢個竟然係帶南洋風味嘅蜆,蜆肉大粒飽滿加埋用靑檸油,紅蘿蔔同Nut Puree 制成嘅汁底鮮香濃郁,大推 (遺憾嘅係個包唔夠用呀!我哋 extra order 加錢要多啲包嚟點汁食)主菜:Eggplant Caponata 西西里燉茄子 - 口感好豐富,嫩滑的茄子燉雜菜🍆特別在加埋香脆薯絲同香煎鴨蛋,各種風味混合令呢味簡單家常菜餚提升到另一個層次Chili Garlic Tagliatelle 蒜香辣椒闊扁意粉Shellfish Tagliatelle 甲殼海鮮闊扁意粉 - 未嚟之前就揀好咗必食呢款,虎蝦加藍蟹🦀鮮美又回甘(最緊要係咩,唔使剝殼!)鮮美十足大滿足Oxcheek Pappardelle 牛頰肉寬帶麵 - 寛條麵蛋香豐富,口感彈牙夠掛汁,牛頰肉燉煮到入口即化Black Cod Risoni 銀鱈魚配米型意粉 - 個樣似 Risotto 嘅米型意粉食落口感係好唔同,奶滑煙韌嘅口感配上濃稠濕潤嘅汁底~仲有皮脆又入口即融的銀鱈魚~好食甜品:TiramisuTofu Panna CottaStrawberry Basque Chesscake*舖頭啲 staff 好nice,影相靚
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朋友之前係西營盤食過呢間fusion 意大利餐廳覺得好好食,見佢搬咗黎銅鑼灣咁方便,特別帶我黎品嚐一下~ 餐廳外牆以粉紅色為主題,少女心大爆發,好靚, 令餐廳整體感覺更young 更有活力,而且餐廳外還設置多個咖啡座,坐住飲咖啡好chill, 打卡超正!而內裏則布置溫馨,很有小酒館的感覺 入座先點一杯cocktail 解解渴 🍹Cocktail: Lady Mojito/Pisco Sour 加入蝶豆花的Lady Mojito,顏色變成夢幻紫色,但薄荷味依然強勁清新,好fresh Pisco Sour 則用上秘魯傳統雞尾酒,用上pisco 酒作基底,味道酸酸的,很清新 🌟Starter: 🐙Octopus Carpaccio Carpaccio是傳統的意大利前菜,大廚今次用上八爪魚,將其切成薄薄一片,再加入Basil leave 煙肉及醬汁同吃,清新又鮮味的前菜~ 🦪Clams 這個前菜份量充足,蜆肉大粒又飽滿,帶creamy 的醬汁因為加入Kaffir lime oil,辣辣地又有冬蔭公香味,惹味,用來醮sourdough 超正! 🌟Pasta: 🐂Oxcheek Pappardelle 牛面頰寬條麵,寛條麵口感彈牙,有蛋香味,而醬汁則以砵酒加甜椒等煮成,味道香濃,而且牛頰肉份量頗多,上面灑滿帕森芝士,入口時滿口的牛頰肉及芝士,豐富又滿足。 🌸Autumn Bottoni 呢個係意大利傳統的麵食,類似意大利雲吞,主要是餡料及麵的比例不同而有分別,bottoni 的樣子是圓圓的,像顆鈕扣,這裏的面層還加上花花的裝飾,超靚。Bottoni 口感比較煙韌,入口滿滿的黑松露香味,有內餡又有顏值。 🌟Main: 🍗Honey Glazed Chicken 蜜汁燒春雞,有半隻,而且都算大隻,上碟時已一開二,吃時更方便。 雞肉好嫩滑,比一般西餐的雞滑嫩太多,而且皮香脆又掃滿蜜糖,好食推介! 🐟Black Cod Risoni 銀鱈魚米粒麵,形狀似大米粒,而且好滑身,這裏將米粒麵與creamy醬汁同煮,米粒麵掛滿醬汁,十分好味。配埋煎得皮脆肉嫩的銀鱈魚同吃,一啖有多款不同口感。 🌟Dessert: 🍰Tiramisu 意大利菜當然甜品就選Tiramisu 啦,份量充足,面頭灑滿可可粉,酒味與咖啡味十分平衡,入口幼滑濕潤,令人食不停口 🍰Spring Basque Cheesecake 另一款甜品揀咗巴斯克芝士蛋糕,帶微微的焦香味,入口有濃郁的芝士香,口感軟滑,淋上士多啤梨醬,酸酸甜甜,味道十分平衡 🍷Wine: Cherry Tart Chardonnay / Felsina Chianti 吃飯時當然要配葡萄酒,酒單有介紹每款酒的tasting note, 很不錯,我同朋友紅白各點一杯。 Felsina Chianti 是來自意大利的紅酒,酒比較乾身,充滿乾果香味,飲落順滑,好唔錯。而Cherry Tart Chardonnay是來自加州的白酒,充滿果香味,平衡又清爽,我最鍾意。
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