LucAle

營業中

休息中

We had the Barata cheese, pasta and steak.Food is decent and quite authentic I have to say, but at this price point I would definitely expect better service.The staff here seemed barely care about you and doesn’t know anything about the wine they are servicing.The whole meal felt super rushed and all they care is to kick you out as soon as possible. Despite the food’s alright, I will certainly be happier to visit carbone or associazione chianti as they provide a decent experience. Here I can’t h

LucAle這名字的由來, 是兩位主理人Luca De Berardinis及Alessandro Angelini名字中頭三個字的結合. 前者在Nicholini’s及Il Milione及後者在Angelini工作的經驗, 令我對其意大利菜充滿期望. LucAle不走Fine Dining而走Bistro風格, Brunch四百元有無限任飲紅白酒以及Prosecco, 只是我不太飲得, 只喝了三杯, 但也差不多回本了. (笑)Brunch的菜式以輕食為主, 但用料上乘, 最Impressive的是放在二十四個月Parma Ham上的Burrata芝士, 除了大塊之外, 一撕開外皮的爆漿度及香濃奶香港, 配上火腿的咸香有特別的化學作用. 其他Cold Cut, 例如是用松露油香味的香腸, 以及辣中帶酸香和原塊脂粒的Salami, 表現也恰到好處. 如果這些頭盤也是All-You-Can-Eat就相當完美.另外附加的主菜是松露芝士意粉, 意粉是自家製結他麵, 結他麵比一般的意粉方型, 口感和蛋香完全沒有問題. 松露磨成粉, 香氣散發, 再加上綿羊芝士製成的醬汁, 味道互相融化, 看似住

🇭🇰LucAle·好耐冇約朋友仔出街食飯 今次去咗西環呢一間意大利餐廳度食brunch😎😎佢$388包左6個前菜 意粉 同埋紅酒白酒prosecco任飲 佢其實咁樣已經好夠食㗎啦 因為我啲相影出嚟其實只係二人份量所以都真係幾多😌不過因為我哋想試吓佢啲意粉 所以我哋都加錢嗌左2個😈😈·burrata with 24 month aged parma hammixed cold cuts我覺得佢個parma ham好好食 本身個鹹香味好夠 而且唔會話太肥膩😌之後個burrata都唔錯幾creamy不過我自己覺得有啲漏 唔可以食太多🙊😂😂個cold cuts又係揀得好出色 佢個salami雖然就咁食真係偏鹹 但係配佢嗰麵包好夾 之後個ham質素都唔錯😎·buffalo mozzarella with camone tomatoesmarinated salmon with green apple balsamic vinegar saladslow cooked chicken breast with pancettakale salad with gorgonzola cream佢個moz

I’ve bookmarked this place for more than a year and finally I’m here🤣 We went for Weekend Brunch which is priced at $380 +10%/ person including 2-hr free-flow of house wines but I personally think that they should have offered another pricing for people don’t drink (like me). The Brunch includes a few Mixed Salads (Squid, Beetroot, Mozzarella with Tomatoes), Cold Cuts & Cheese and a choice of Dessert.The Mixed Salads were just so-so.. However speaking of Cold Cuts & Cheese, the Burrata is really

𝗟𝘂𝗰𝗔𝗹𝗲🇮🇹Wanna try their brunch badly and finally we came!!!I am a 𝐒𝐔𝐏𝐄𝐑 fans of 𝙝𝙖𝙢 & 𝙘𝙝𝙚𝙚𝙨𝙚!!!! And of course need pair up with wine🍷 😝 That’s why many of my friends strongly recommend me to go😜𝗪𝗘𝗘𝗞𝗘𝗡𝗗 𝗕𝗥𝗨𝗡𝗖𝗛 𝗛𝗸$𝟯𝟴𝟬 𝗽𝗲𝗿 𝗽𝗲𝗿𝘀𝗼𝗻(Every Saturday and Sunday)𝗦𝗮𝗹𝘂𝗺𝗶 & 𝗙𝗼𝗿𝗺𝗮𝗴𝗴𝗶 𝗙𝗿𝗲𝘀𝗵𝗶 𝗔 𝗩𝗼𝗹𝗼𝗻𝘁- Cold Cut and Cheese (Salumi, Burrata & Mozzarella)- Mixed Salad🥗(Cesar, Beetroots, Squid 🦑)𝟮 𝗛𝗼𝘂𝗿𝘀 𝗙𝗥𝗘𝗘-𝗙𝗟𝗢𝗪 𝗛𝗼𝘂𝘀𝗲 𝗪𝗶𝗻𝗲(Red, Wine and Prosecco)𝗗𝗲𝘀𝘀𝗲𝗿𝘁 🍨 (𝗲𝗶𝘁𝗵𝗲𝗿 𝗼𝗻𝗲) - Sorrento lemon cream mousse with wild berri

一年一度的白松露季節又到了，今年情況比較特別，有幸能趕及在晚飯時段吃到當季的白松露。前菜選擇了配白松露的菜色。Beef tartare with seasonal white truffles配白松露的菜式選擇了牛肉他他，看着白松露與白雪般灑落在牛肉上，實在是賞心樂事。一打開木盒，白松露的香氣撲鼻而來，令人陶醉其中，但我們運氣不好，侍應挑選了剩下的小塊白松露刨片給我們，大塊的白松露只能夠飽眼福而沒有口福。牛肉他他配上松子、爆谷及炸的薄脆片，味道不錯，不過松露香味不足，所以主題不夠突出。Maim pastaPumpkin and Mascarpone Ravioli, Bronte Pistachios Sauce, Black Truffle.主菜選擇了素菜的南瓜意式雲吞配黑松露。這次黑松露刨得更細碎，加上佔了意式雲吞的餘溫，反而香味更突出。意式雲吞的南瓜味也很濃，因為配了軟芝士在內，雖然是素菜仍然分量十足，六隻雲吞吃下去已經很飽。甜品朋友選擇了意大利傳統的提拉米蘇，我則選擇了荔枝雪糕及榛子醬批。TiramisuNutella Broken Pie, Strawberries and

本身對LucAle都抱有期望，不過經過今次，應該以後都唔會再幫襯...very poor services...-前排去咗LucAle慶祝生日，一坐低想要杯水，點知佢話水喉水（過濾咗嘅）每位$28已經打咗個突。咁好啦我哋就決定要支裝水。之後想要紅酒recommendation，嗰位意大利男人(疑似老闆)超級唔 helpful同唔專業，全程黑面兼hea住咁所謂嘅介紹，又冇問我哋想食啲咩配啲咩會夾啲。結果我哋都係靠自己揀咗一支紅酒。-嘢食就不過不失，burrata cheese都幾好食，牛扒都ok嘅，不過pasta個味我個人就覺得麻麻地，唔知點解聯想到中式茶樓點心嘅味道，怪怪地。-到結尾餐廳10點要閂門，我哋蛋糕都未食完就不斷比餐廳嘅侍應趕我哋出去...其實呢段時間食過其他餐廳，都冇一間好似呢間嘅態度咁差，直頭由頭帶到落尾咁差。正所謂點解要貼錢買難受，真係唔會再幫襯 以下係食物相：

疫情期間與朋友相聚都係想慶祝大家健健康康，珍惜仲可以外出晚膳嘅時間。今次去咗呢間餐廳本身滿心期待因為開咗咁耐以來都聽到唔錯嘅評價。但不知是否疫情關係、人人經濟壓力大，定係其實冇咩原因，呢間餐廳今次比我嘅觀感就係唔專業嘅服務 同貼錢買難受。中立來講食物質素係算可以的，意粉同生牛肉他他可一試，係咁叫我哋加白松露 咁加咗係咪應該到服務唔好咁衰呢？ 如果啲咁嘅服務其實我真係寧願食Pici. 朋友相聚當然想嗌支靚酒飲下，意大利餐廳得意大利紅酒，ok，轉左兩個店員都好似冇乜人識啲紅酒，最後意大利人老闆出嚟求其應付下就算，咁我google應該會好啲。當晚晚飯見到隔離枱對餐廳服務水準都有微言，希望佢哋可以改善，否則個個食到一肚氣，實在好難吸引回頭客。

見到人介紹兩位主廚由Shangri-La Angelini同Conrad Nicholini出黎開，已經好想過黎試，但之前無book位嘗試walk in一路都唔成功。最後要預早大半個月先book到星期5食晚餐。餐廳風格比較casual，wine menu有好多意大利酒選擇，價錢亦都好親民，大部分4-5百蚊以下，2-3百蚊選擇都好多！前菜方面必點一定係個burrata，可以配parma ham或者番茄仔。份量無得選擇，一定要兩粒burrata，本來怕兩個人食會太飽，但因爲太creamy太滑，之後先發現原來一人食一粒都ok！另外叫左個紅菜頭salad，都好新鮮好好食。主菜試左同樣好多人力sell既Black Truffle Homemade Pasta，聞落超級香！

I had expectation before visiting LucAle as it's highly rated Italian restaurant in Sai Ying Pun. Not sure if they used to have a great service level as I read positive reviews months ago. Food is average and to be honest I like the burrata cheese and pasta. However staff was kind of pushy when they are hard-selling their white truffle special menu. There was an untold minimum spending for my group of 5 and we ordered too much according to their recommendation on how we should order. I dont mind

📍 LucAle Address: Shop 100A, Third Street, Sai Ying PunCame here for the huge balls of burrata cheese and they didn’t disappoint! LucAle uses the opulent and super yummy burrata deliziosa from the Puglia region of Italy, which goes perfectly with the 24-month aged parma ham. And they’re really generous with their portions!🧀The rest of the dishes we had were ok but not impressive. The twisted pasta tasted quite bland but the texture was al dente👌🏻 Also I wasn’t a huge fan of their famous tiramisu

I went here when it first opened and was impressed by the menu. Kept wanting to return but it was always fully booked. Now they have a 2 seatings policy and a website to do bookings, it is easier. We finally managed to get a 6:30pm seating one day. We asked to be seated in the inner room as it seemed to be cozier. Big mistake. There was a group that was SO loud, the low ceiling made it worse. The table next to us actually requested to be moved, but we decided to suffer in silence. The food made

We tried LucAle’s free flow brunch menu at HKD380 (+10% service). Great value for quality food and wines!The burrata, no doubt, was one of the highlights, tho was expecting it to be more melty for videos 🤪 Another surprise was the not-so-photogenic salads, but all were perfectly mixed with the right amount of dressing. Celery salad with seafood was my fav among the three styles. 🦑For the add-on items, liked ragu pappardelle and clams spaghetti chitarrino (somehow tasted like ramen tho). Lamb cho

水牛芝士係我心目中芝士界嘅翹楚！可愛圓滾滾嘅外型，奶味香濃，口感幼滑，每食一啖都洋溢幸福嘅感覺，太美妙啦上網見到呢間由Conrad 同香格里拉大廚主理嘅意大利餐廳，吸引我嘅並唔係名氣，而係佢一大舊嘅水牛芝士加上Parma ham，見到軟綿綿好似雲朵嘅mozzarellas cheese，我又淪陷咗啦！有圖有真相，當然先貼為敬！我食嘅水牛芝士都唔算好少，你當我扮野都好！佢真心我食過最好食，最新鮮，佢入面極度水潤，食得出鮮奶嘅鮮甜味，真係令我忍唔住咪埋雙眼，好好咁去享受嘅芝士，以往食嘅都係比較有彈性，但呢種係你一揭開芝士嘅表面，佢入邊嘅芝士係會傾倒出嚟....好滑好鮮呀！我上網睇返，原來佢嘅芝士係由意大利直送到港，一旦食過新鮮嘅，返唔到轉頭....咩冷藏保存的水牛芝士，乾巴巴嘅加工品根本無法相比！飛機直送已經可以咁好食，佢令我燃起到意大利食新鮮嘅慾望！究竟可以幾好食呀！！！！如果有同好，我極度提議你加多一粒芝士！你唔會後悔！巴馬火腿，都整整兩大兜！我個人係舊芝士度好似薛家燕咁轆轆吓，完全忽略咗嘀火腿！係好食嘅，但印象唔深因爲我呢個係FreeFlow wine brunch，只係$380紅，

Talk about leaving a bad taste in your mouth - figuratively and literally! Atrocious service. We ordered the - inedible - beef tartare, sent it back, did not have it replaced and still had to pay the full price for a dish we barely touched. I understand times are hard, but do consider earning an honest living, like maybe serving decent food? Please visit if you think life is too good and would like to endure some bad service as a reality check. Else even plain yogurt with blueberries would make