影片
港鐵上環站 A2 出口, 步行約5分鐘
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電話號碼
98700898 (Whatsapp)
營業時間
今日營業
12:00 - 15:00
18:00 - 23:00
星期一至日
12:00 - 15:00
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
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迷人的的意大利小餐館，是香港小眾主打威尼斯傳統CICCHETTI（類似西班牙小吃Tapas）的影響，點杯酒，和朋友兩三碟分着吃，果然醉翁之意不在酒，賣的是氣氛。👯♀️👯♀️Tasting Menu ($650 per head) 已經可以嘗盡多款美食，亦隨著季節變換菜單，不斷地為食客帶來新鮮的體驗。每一碟極盡精巧細緻～相比大酒店的fine dining, 這裏顯得更有溫度和心思🫶🏻🔸Bites🐙 Grill octopus ink這道小吃的賣相真是令人驚艷，墨魚汁就像流淌在碟上的一幅抽象藝術作品。而口感與味道的層次則是那幅作品中的深度和複雜性 😍🦆 Crostini confit duck- 烤得酥脆的鴨皮下，是滑順的鵝肝醬，這絕對是口感和味覺的完美雙重奏🦆🔸Handmade Pasta 🍝 🍝 Cavatelli手工製作的意大利麵，口感絕佳！搭配了海藻和煙燻沙丁魚這不一樣的組合，每一口都帶來新鮮的驚喜 🌊🐮 Casoncelli牛尾、黑松露蘑菇和無花果葉醋的和諧，如同舌尖上的秋日交響，雖然覺得意大利應該不會下辣椒，但我就嚐到有一陣微辣，成件事更加有層次🔸Meat and Seafood🐟 3 days aged threadfin搭配馬鈴薯慕斯和腰果，再加上發酵高麗菜的酸爽，這魚肉的細膩在口中散開，美妙絕倫🌺 Lamb roulade羊肉的軟糯讓人回味無窮，等上的的白色花朵是米子炸製的，不僅美觀還增添了一抹香脆🌼🥦 Grilled celeriac松露的香氣、香草酸奶和帕馬森，這組合讓你重新認識了芹菜根的魅力。🔸Sweet🧀 Cannoli自製的桂花酒、牛油和芝士等非常特別的配搭，這是對甜蜜的重新定義，甜而不膩，芳香四溢。🔸Drink 🍸 🍸The Choker核桃波本、香菇白蘭地、Cynar，這一杯，讓人有種走在秋日森林的錯覺。🍂🍸The Comforter (served hot)黃油蘋果伏特加、白蘭地、香料蜂蜜，這是冬日裡的暖陽，溫暖人心。🌞
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意大利小餐館POSSO，歐式休閒的格調，木質餐桌上的溫馨燭光，適合星期五晚來Chill下。為了呈現意式的地道風情，意大利麵均以手工製造，呷一口sparkling wine，令用餐氣氛更愜意，有種說不出的浪漫感覺。主打TASTING MENU FOR 2, 廚師會定時更換招牌菜，包括開胃菜、意大利麵、肉食及海鮮菜式等，滿滿滋味。ᴄʀᴏꜱᴛɪɴɪconfit duck, aged duck liver pate, muscat入口香脆的脆餅，夾著柔滑鴨肝醬，鴨肝的油份散發在口腔裏，濃郁綿密，鹹甜交融。ɢʀɪʟʟᴇᴅ ᴏᴄᴛᴏᴘᴜꜱink, spiced squash, coriander烤八爪魚比一般的柔軟，咀嚼當中，口感軟彈，加上秘製墨汁，微微帶辣的，更提升鮮味。ᴄᴀᴠᴀᴛᴇʟʟɪseaweed, smoked sardine, garlic crumbs手工意粉入口煙韌，像圓碌碌的貝殼粉，加上煙燻沙丁魚、海藻和奶油為主料，風味迷人。每條意粉都掛滿沙丁魚蓉，口感稠密濕潤，入口充滿奶油香氣，令人意猶未盡。 ᴄᴀꜱᴏɴᴄᴇʟʟɪoxtail, black trumpet mushroom, fig leaf vinegar手工製作的ᴄᴀꜱᴏɴᴄᴇʟʟɪ，酷像意大利雲吞，入口帶嚼勁，內裡包裹牛尾肉，肉質軟腍，香濃的肉香，加上爽口的黑喇叭菇，以黑醋汁調味，啖啖鮮香。3 ᴅᴀʏ ᴀɢᴇᴅ ᴛʜʀᴇᴀᴅꜰɪɴpotato mousse, macadamia, fermented cabbage經過3天熟成的馬友，煎封香脆，魚肉嫩滑，魚油豐盛，夾合綿蓉細滑的奶油薯泥，味道細緻均衡，健康又美味。ʟᴀᴍʙ ʀᴏᴜʟᴀᴅᴇ羊肉卷肉質粉嫰，外皮香煎至酥脆，羊脂帶微巧的羊羶味，肉質軟嫰，肉香味濃。搭配了一片米紙脆片，敲碎配羊肉享用，鬆脆且別一有番風味。Fried finger potato dashi poach potato, honey mustard, parmesan炸薯磚粗身、熱燙燙的，邊緣焦脆，灑上一絲絲巴馬臣芝士，令人食指大動。ᴄᴀɴɴᴏʟɪhomemade osmanthus wine, cultured butter, ricotta甜品是奶油甜餡煎餅卷，酥脆的外層，灑上糖霜，內裡填滿特濃香滑的ricotta芝士，沾上桂花糖漿，入口蜜甜，是用心的製作。
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最近造訪了位於九如坊的受歡迎意大利小餐館 - ᴘᴏꜱꜱᴏ。這家餐廳地方不大，以簡約溫馨的室內設計加上木質餐桌，溫馨雅緻。店家秉持意式傳統風味，意大利麵均以手工自家製，而且提供多款「ᴄɪᴄᴄʜᴇᴛᴛɪ」。餐廳的大廚受到威尼斯傳統小食文化ᴄɪᴄᴄʜᴇᴛᴛɪ的啟發，主打多款適合多人分享的意大利風味美食。.每季都會更換菜單。由於每道菜的份量不多，所以選擇了ᴛᴀꜱᴛɪɴɢ ꜱᴇᴛ ꜰᴏʀ 2 。當中會包括8道菜以及1份甜品。ᴛᴀꜱᴛɪɴɢ ꜱᴇᴛ類似於廚師的招牌菜，包含前菜、意大利麵、主菜等多個菜式。.✿ ᴄʀᴏꜱᴛɪɴɪ開胃菜ᴄʀᴏꜱᴛɪɴɪ以鴨肝醬來做餡，夾在壓得很薄脆的麵包片中。肝醬質感濃郁綿滑，味道香濃。.✿ ɢʀɪʟʟᴇᴅ ᴏᴄᴛᴏᴘᴜꜱ另一道開胃前菜是烤八爪魚，烹調得恰到好處，質感軟嫩有彈性。八爪魚的鮮甜味道突出，令人回味無窮。.✿ ᴄᴀᴠᴀᴛᴇʟʟɪ手工製作的ᴄᴀᴠᴀᴛᴇʟʟɪ，外表就像是一個小麵團、小貝殼形狀，煙煙韌韌的。加上煙燻沙丁魚、海藻和奶油調味，滿開胃。.✿ ᴄᴀꜱᴏɴᴄᴇʟʟɪ手工製作的意大利麵ᴄᴀꜱᴏɴᴄᴇʟʟɪ，扁身長形，像雲吞外皮，著嚼勁十足，並帶有微微蛋香。內裡是牛尾肉，味道濃郁。底下淋上少許黑醋汁調味。.✿ 3 ᴅᴀʏ ᴀɢᴇᴅ ᴛʜʀᴇᴀᴅꜰɪɴ主菜方面是經過3天熟成的馬友魚。魚的肉質嫩滑。配菜則搭配細滑的奶油薯泥，完美平衡了整道菜的口感。.✿ ʟᴀᴍʙ ʀᴏᴜʟᴀᴅᴇ 另一道主菜是大份的羊肉做的卷，外皮香煎酥脆，帶著淡淡的羊羶味道，不會過於濃烈。羊肉肉質柔軟嫩滑，整份羊肉都充滿著肉汁。在羊肉上方還搭配了一片米脆片，鬆脆且帶有米香。.✿ ɢʀɪʟʟ ʙʀᴏᴄᴄᴏʟɪ配菜的ɢʀɪʟʟ ʙʀᴏᴄᴄᴏʟɪ長柄西蘭花，加上了意大利傳統的ʙᴜʀʀᴀᴛᴀ芝士。西蘭花清甜爽脆，完美平衡了主菜的膩感。.✿ ᴄᴀɴɴᴏɴᴄɪɴɪ甜品是ᴄᴀɴɴᴏʟɪ，即是一種意大利西西里地區的奶油甜餡煎餅卷。外層酥脆的餅皮搭配內裡香滑的ʀɪᴄᴏᴛᴛᴀ芝士，結合了不同的口感和風味。
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This Italian bistro is located on Kau U Fong, Sheung Wan. Helmed by Chef Max Wong, the restaurant offers cicchetti, a variety of Italian snacks and small plates that goes along with drinks, like tapas in the Spanish cuisine.The restaurant has a bar on one side with high-chairs, and dining tables on the other. The décor is no-frill, with white brick walls, concrete floor, and simple lightings, but everything is neat and tidy, giving diners a relaxing ambience.The Tasting Set ($650 each) had included three appetizers. The first was Crostini. Sandwiched between the crusty bread were the confit duck and aged duck liver pate, with the muscatel giving the sweetness to match with the rich fatty pate. Very good.The second appetizer was Stracciatella. The Italian cheese had been mixed with crab meat and then breaded and deep-fried, served together with some miso on top and a smoked Romesco puree underneath. A tasty snack for cheese-lovers, but the crab meat’s taste was subdued. Good.The third appetizer was Chargrilled Octopus. The octopus had a good bite but not tough, with good smokiness flavours. The chef had added the ink to enhance the taste, with some spiced butternut squash puree to further add to its complexity. Very good.Next came three homemade pastas. The first one was Cavatelli, which was a short, hand-rolled pasta with a hollow. The chef had prepared a sauce using seaweed to give umami, together with some smoked sardines for its savoury taste. The garlic crumbs added texture to the wonderful pasta. Very good.The second pasta was Ditallini, which looked like macaroni, and was green in colour from the spinach in the dough. Cooked with 24month Comte cheese, and some pickled king mushroom, with garlic chives to give fragrance, it was al dente and delicious. Very good.The third pasta was Casoncelli. A type of stuffed pasta like ravioli, with braised and tasty oxtail in the fillings. With the tasty black trumpet mushroom to provide a different bite to complement, a fig leaf vinegar sauce to add a savoury element, the taste was rich and memorable. Good.The next part comprised of meat, fish, and vegetable. Starting with 3 Days Aged Threadfin, which had a rich taste of the prized fish, the chef had made a creamy potato mousse underneath with some fermented cabbage and dusted some macadamia crumbles on top. Very good.Then came the Grilled Celeriac. Cutting the root vegetable into thick sticks to grill, the sweetness was pleasant, with a subtle peppery note on the background. With the herb yoghourt sauce, and plenty of parmesan shavings, it was hearty and delicious. Good.The meat was Lamb Roulade. With a large rice cracker covering, the lamb roulade was tender and juicy, and there was also the merguez, a sausage made from lamb meat and stuffed in the lamb intestine casing. Together with some eggplant, a complete dish that was filling and nice. Good.Dessert was Cannoli, with the tube-shaped fried pastry stuffed with cultured butter and ricotta, then dusted with icing sugar. The staff told us a special way to enjoy the dessert, after each bite it was to sip some of the homemade osmanthus wine, which gave a nice fragrance to the taste. Good.Service was good, with the staff friendly. The bill on the night $1,502 and in my opinion it was good value for money, and the tasting set allows diners to experience more of the dishes so I would recommend trying it out.
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復活節留港消費🐰🥚🎈很快便到了假期的尾聲，和朋友來了位於九如坊的「ᴘᴏssᴏ」💕 餐廳的店面不大，不過卻充滿著愉悅的氛圍，外籍店員也很友善熱情🙌🏻🙌🏻✂︎❥$𝟭𝟮𝟱 意式多士🥖由鴨肝醬、咸鴨肉、甜酒醋製成的意式多士整齊地排放著，咸香的味道很誘人🫶🏻✂︎❥$𝟭𝟯𝟱 炭燒八爪魚🐙八爪魚QQ軟軟，蘸上黑烏烏的墨汁和香辛的南瓜蓉，相當美味👍🏻✂︎❥$𝟭𝟳𝟬 ᴄᴀᴠᴀᴛᴇʟʟɪ🍝耐嚼厚實的ᴄᴀᴠᴀᴛᴇʟʟɪ煙韌彈牙，大廚加了海苔、煙沙甸魚、蒜香麵包糠，整體口感咸香無比，口感豐富很美味👍🏻✂︎❥$𝟭𝟲𝟱 ᴄᴀsᴏɴᴄᴇʟʟɪ🥟牛尾餡料製成的意大利雲吞小巧精緻🫶🏻 無花果醋氣味清新，吃著酸酸的讓人很開胃😋✂︎❥$𝟭𝟲𝟬 風乾馬友🐠經過風乾三天的馬友肉質咸、鮮、嫩🤓 底部鋪著一層綿密的薯仔慕絲，味道相當不錯👍🏻✂︎❥$𝟭𝟱𝟱 北寄貝🦪貝殼中擺放著新鮮爽口的北寄貝，鮮甜味十足還滲著一絲蒜香味👍🏻 菜式中還有Q彈的珍珠意粉及醃杞子，配搭特別讓人印象深刻💕✂︎❥$𝟭𝟯𝟱 燒西芹頭🥬以黑松露醬、香草乳酪、巴馬臣芝士為主製作而成，驟眼看去還以為是薯仔🤭✂︎❥$𝟳𝟱 炸奶酪卷🥠自家製奶酪卷外層香脆，內層的牛油軟綿綿又清盈☁️ 配搭自家釀製而成的桂花酒，是一道很特別又美味的甜點❣️✂︎❥$𝟵𝟱 ᴄᴏᴄᴋᴛᴀɪʟ🍸ᴛʜᴇ ᴄʜᴏᴋᴇʀ ᴡᴀʟɴᴜᴛ ʙᴏᴜʀʙᴏɴ, sʜɪᴛᴀᴋᴇ ʙʀᴀɴᴅʏ, ᴄʏɴᴀʀ❥$𝟳𝟱 sᴘɪʀɪᴛs🥃ʙᴏᴜʀʙᴏɴ ᴡʜɪsᴋᴇʏ, ᴡɪʟᴅ ᴛᴜʀᴋᴇʏ品嚐美食少不了酒精的相伴，兩者讓整餐飯更加相得益彰🫶🏻
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