飛唔到去意大利,點都要喺香港過足口癮,精品意大利餐廳Crit Room
今次去左上環一間頂級精品意大利餐廳Crit Room,餐廳由著名設計師Barrie Ho何周禮先生設計,親自操刀以黑、白無彩色調為餐廳的裝潢主軸,將建築美學 x 藝術靈魂完美結合。
Zuppa Di Mare CRIT ROOM($208.00)
熱愛飲湯一定要試下這道48小時慢煮意大利海鮮湯,鮮味十足既海鮮湯選用不同高級海鮮食材所製成,啖啖濃郁鮮甜,肥美青口更是最佳配搭,青口吸了海鮮湯,一口咬下爆出濃郁鮮味,份外滋味。
Pan-seared Kobe M5 beef tenderloin ($398.00)
入口即溶的澳洲M5神戶牛,肉質粉嫩,原汁原味,牛味濃厚,牛肉汁的油香突顯其油脂滑嫩感。神戶牛柳下配似青新菠菜汁,令賣相更鮮明吸引。亦可平衡和牛的油膩感。
Tagllerini Plemontesi con funghi porcini e tartufo nero
Hand-made 意大利雲吞,好有咬口,配以黑松露雜菌汁,極之美味。芝士味如果可以再濃啲就更加好。
Taglierini al nero di seppia, polpo affumicato, ragu di pesce, bottarga sarda ($188.00)
之前去意大利食過墨魚汁意粉,覺得好腥,而且會食到個咀「黑蚊蚊」今次係CRIT ROOM試吓,食得出墨魚汁意粉係新鮮手製,非常彈牙有質感,沒有魚腥味之餘,仲有豐富鮮味。最重要一點,個咀唔會食到「黑蚊蚊」。咁就唔驚食到尷尬啦。
每一餐都必須要有甜品作結尾,今次點了意籍總廚 Fabio Mariella大力推介嘅意大利經典甜品Tiramisu della casa ($78.00)。賣相吸引,最上層是意式軟芝士,香醇咖啡的香氣撲鼻而來,挑起了味蕾的神經。第二啖帶有濃濃咖啡香的Tiramisu糅合了奶味濃郁的 Mascarpone cheese丶可可粉與朗姆酒,在軟綿口感伴隨著咖啡的甘澀,中和了軟芝士的甜味,毫無甜膩感。沾滿咖啡的手指餅交織出苦與甜的滋味,夾雜芝士、朱古力的咖啡香,完美組合彼此融合帶來豐富層次,入口即融的完美口感令人無法抗拒。
精品意大利餐廳 Crit Room
地址:上環太平山街30號地下C號舖
電話: (852) 2366 9608
Facebook : critroom
Instagram : crit_room
餐廳網站: http://www.thecritroom.com
地址:上環太平山街30號地下C號舖
電話: (852) 2366 9608
Facebook : critroom
Instagram : crit_room
餐廳網站: http://www.thecritroom.com
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