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開飯介紹
店主曾於美國世界咖啡拉花比賽中奪得亞軍，並曾於台灣及悉尼開設cafe。餐廳提供多款咖啡豆，食客也可與店員交流咖啡心得。菜式則以澳洲菜為主，且賣相精美。
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營業時間
今日營業
08:00 - 21:00
星期一至日
08:00 - 21:00
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
食家推介
招牌菜
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The Crab & Burrata Cheese Pizza was a delightful surprise. Despite initial confusion about the cheese, the combination of crab and mozzarella worked harmoniously. The well-balanced seasoning elevated the taste, while the asparagus added a unique twist, enhancing the overall flavor profile.The Boston Lobster Pasta was equally impressive. The perfectly cooked lobster boasted a natural sweetness that shone through in every bite. Paired with perfectly cooked pasta and cherry tomatoes, it offered a delightful balance of flavors. This dish comes highly recommended.We also enjoyed two slow-cooked fish dishes: the Slow-Cooked Salmon Pasta and the Slow-Cooked Mackerel. The salmon, with its buttery texture, blended seamlessly with the pasta. The mackerel, known for its robust flavor, was expertly seasoned, resulting in a dish that was both flavorful and balanced.The real highlight of the meal, however, was the Piccolo Latte. The coffee was exceptional, offering not only a silky smooth texture but also an exquisite aroma that lingered long after each sip. It truly set the standard for the rest of the dining experience.
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Hamachi and Scallop Cold Udon: The delicate slices of Hamachi and plump scallops were perfectly complemented by the chilled udon noodles, creating a harmonious blend of textures and flavors. The dish was beautifully presented, with vibrant colors that were as pleasing to the eye as they were to the palate. Salmon Udon: The tender slices of salmon were generously portioned and cooked to perfection, while the udon noodles soaked up the rich broth, infusing every bite with savory goodness. Each mouthful was a symphony of flavors, making it difficult to resist going back for seconds. Holy Crab Benedict : This inventive twist on a classic brunch favorite features a generous serving of succulent crab meat atop perfectly poached eggs and toasted English muffins, all smothered in a velvety hollandaise sauce. The dish was decadent yet well-balanced, leaving me craving more long after the last bite. Siu Wan Rice: The tender chunks of pork belly were melt-in-your-mouth delicious, while the fragrant rice and flavorful sauce tied everything together beautifully. It was a comforting dish that felt like a warm hug on a chilly evening.
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