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港鐵銅鑼灣站 A 出口
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Fassone牛的變化好像有很多記得上一次吃到Fassone Carpaccio記憶猶新牛脂風味豐厚，味濃但又偏偏不會膩拍案叫絕，也不枉其「牛肉界勞斯萊斯」的美譽就這樣，Fassone便成了我的「心頭肉」之一無論熱葷與冷盤，都像蜜糖般吸引· ‒ – — ‒ – ·這次來到銅鑼灣皇冠假日酒店 #Giacomo 也是衝著Fassone而來朋友說餐廳大厨的光環也不小 —— 師承多家米芝蓮星級餐廳逾20年烹調高級意大利菜廚藝經驗blablabla ......就可以下省千字反正自己親身感受，無論菜色部局、設計與擺盤以至味道都是滿分之作· ‒ – — ‒ – ·Bread basket Homemade sourdough 內脆內軟配olive oil 吃很perfect，不自覺就吃了大半個Amuse Bouche的Tomato 莎莎甜酸開胃Fassone beef tartare ，一如預期牛油香豐盈沒太多調味，咸鮮來自oscietra caviar酸甘筍也有些街解油作用，這組合不很錯Scallop輕煎軟稔輕煎Scallop入口軟稔鮮香同樣也是沒濃重高味Topping 的Pata Negra Ham 把味道層次都推進了咸中帶甜，配紅酒油禾餘韻更顯悠長Main course 是Fettuccine Al Ragu'Di VitelloFassone煮成的小牛肉肉醬淋在homemade fettuccine上麵條吸收了肉醬的香氣加上恰到好處的嚼勁重碳水但就是令我抗抵不能甜品方面超有驚喜愛cheese 的朋友一定會拍手掌！由主廚精選的3款cheese selection 搭配自製果jam與乾果三款thick cut cheese 都太好味遇有little sweet bites 分別是檸檬tart 與松露朱古力不覺太full的朋友，強烈建議要追加個餐後酒Good food, good vibes good ending treats
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同朋友慶祝生日於是帶佢黎到香港銅鑼灣皇冠假日酒店fine dine入座後先送來麵包籃當中我最鍾意食sourdough成個麵包睇落好綿密外皮香脆 內裡口感軟綿綿配橄欖油同醋真係perfect👍🏻仲有Amuse Bouche甜甜酸酸 好開胃 👅"FASSONE" Beef Tartare用上來自北意大利既牛肉靚牛自然唔需要太多既調味廚師只用鹽同胡椒 就帶出生牛肉嘅鮮味香軟既牛肉他他 配上高貴得黎又百搭既魚子醬加上薄切蘿蔔既爽脆 係好豐富既口感啊🫶🏻.👅Roasted Scallop帶子既產地係北海道輕輕煎香過令帶子既香味出晒黎加上48個月既風乾火腿咸香得黎又軟滑.👅Amadai馬頭魚用左立鱗燒既方式外皮燒到脆卜卜 好似食緊薯片咁!魚肉新鮮juicy又軟滑 沒有魚腥味用埋意大利青瓜 槍烏賊及海鮮煮出黎既醬汁鮮味重 又fresh又健康.👅Chocolate and Hazelnut黎到極邪惡既甜品時間每個小桶外層都係朱古力脆脆裡面係非常香濃既榛子醬啖啖都甜入心😍.總結黎講用餐體驗係非常好服務態度有禮親切 好注重食客既體驗食材用料都睇到大廚既用心同執着非常推介朋友黎體驗一下👍🏻👍🏻👍🏻
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我和男朋友最近在Openrice上預訂了一家餐廳，為他的生日慶祝。我們嘗試了他們的Degustation Menu 4 Courses價值$1,280。服務員首先端上麵包籃，裡面有芝士脆片、酸麵包和自家製酸種麵包。酸麵包外酥內軟，搭配開胃的蕃茄莎莎小點，非常開胃。前菜有兩道（不記得名字）。紅蝦配上魚子醬和柚子泡沫，柚子的風味將整道菜提升到另一個層次。另一道是鵝肝配栗子醬汁，口感豐潤，油脂適中。主菜：我選擇了他們的招牌菜 - Red Prawn Spaghetti Chitarra（需額外加$320）。麵條入味，紅蝦頭煮得剛剛好，整碗麵條極為美味。甜品：櫻桃拿破崙蛋糕配櫻桃雪葩。在品嚐了這麼多美食後，這道甜品依然讓人驚艷。外形像一朵花，底部的櫻桃鮮甜爽口，拿破崙蛋糕層層脆口，搭配櫻桃雪葩的花香味，非常令人印象深刻。餐廳還贈送了一個提拉米蘇作為男朋友的生日甜點，讓我們感到十分溫馨。
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I was attracted by their Red Prawn Chitarra and finally got a chance to try their lunch. Their interior design is simple yet elegant. Able to take a few photos before it filled up.The menu and each item was introduced in detail by the server.When the bread came out, I nearly thought they served the wrong appetizer. The focaccia was freshly made and the olive scent was intoxicating. I think this is the first time I even rated the restaurants bread as 5 stars.The hamachi was another excellent starter. The stronger flavor of the caviar and lighter flavors of the hamachi was already well balanced but their tofu yuzu cream made it more appetizing and brought a feeling of summer to the appetizer.Next came their signature dish and the supplement was definitely worth it. The prawn was large and springy. The chitarra slightly resembles a square shape rather than the usual round shape, allow it to soak the sauce more in each bite. The amount of sauce seems not a lot in the photo but that's the exact design of this dish as the sauce inside the prawn's head acts as remaining sauce for the pasta. Each bite of the pasta was extremely rich. This skin of the toothfish was fried to a perfect crunch while the toothfish was really tender. They later explained this toothfish has a higher content of fat than usual, giving its tenderness. Later came the Apricot themed dessert. The aroma of the rosemary was just right without overpowering the apricot and the tartness was perfect for the hot summer.The menu does not mention this but coffee is included.Definitely coming back again
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銅鑼灣高水準Fine Dining(๑>◡<๑)最近要同朋友大大慶祝生日🫶🏻就揀咗位於銅鑼灣皇冠假日酒店嘅GIACOMO🍽️餐廳佔地1,700平方呎 設有一間貴賓室環境以灰藍色為主 設計洋溢著藝術裝飾的風格😚高樓底 配上柔和燈光同大掛畫🖼️格調優雅時尚食物由師承自多家米芝蓮星級餐廳嘅大廚主理🧑🏻🍳精緻、地道 又有水準😼😼服務亦都好好 店員友善又貼心🥰用心咁為我地介紹每一道菜用餐時間好充裕 可以慢慢享受美食👅🍴Degustation Menu 4 Courses • $1280๑ Bread Basket🥖Sourdough, Grissini & CrispsSourdough外層酥脆 內裡濕潤鬆軟😛而且熱呼呼 超好食Grissini 同Crisps 帶芝士香氣🧀沾上意大利黑醋同橄欖油๑ MARINATED SCAMPI🦐紐西蘭Scampi 非常新鮮入口鮮甜 肉質嫩滑有彈性配上一層牛油果🥑同埋Oscietra Caviar依款魚子醬呈黑金色的光澤 帶堅果風味🌰๑ WARM ASPARAGUS🥬法國白露荀清甜爽脆配上馬糞海膽 香味濃郁😙加上egg emulsion 擺盤精緻 味道層次豐富🆙๑ BLUE LOBSTER SARDINIAN GNOCCHI🦞 (add $ 280)煎香過嘅blue lobster好鮮甜彈牙海膽蜆汁creamy得黎唔會太heavy🤩🤩Gnocchi係餐廳homemade的 非常煙韌配上龍蝦肉同海膽汁好配搭😎๑ RED PRAWN SPAGHETTI CHITARRA🦐 (add $320)超推介的一款main🌟🌟🌟依款紅蝦意粉絕對係必試( •̀∀︎•́ )✧︎首先試西西厘汁原味 茄味香濃🍅之後加入紅蝦蝦膏 整個意粉鮮味昇華起黎！紅蝦鮮味比一般海蝦高 肉質嫩🤤而且用上Chitarra方角麵 比一般麵條更掛汁 亦都好有咬口😼๑ GARIGUETTE STRAWBERRIES🍓甜品外表十分精緻士多啤梨之間有少少糖粉中間加入elderflower cream而面頭既白色花瓣係糖霜蛋白整體甜度適中再配上旁邊嘅shiso sorbet 有一種清新感🌿仲有松露朱古力同埋百香果撻百香果撻有驚喜 內裡配搭咗花生醬 估唔到咁match🤪🤍去慶祝嘅朋友仔要注意記得book枱時註明📲餐廳會準備自家製Tiramisu同埋慶祝字句🖊️藝術感意大利餐廳 慶祝好地方！🥳
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