今次選了九龍富豪酒店的zeffirino ristorante. 因為有buy one($438) get one free的coupon, 所以就試試這裡的6-course set dinner. 上過有關網頁看看
http://www.regalhotel.com/Regal-Kowloon/Main/Restaurants---Bars/Zeffirino-Ristorante.aspx, 講到好似好出名, 睇到好似幾高貴. 好, 就嚐嚐有幾好味la!
本著早d食ge原則, 訂咗六點鐘枱. 去到, 一個人都無. 見到d裝修格局, 跟介紹的差不多. 都幾鍾意整個環境, 舊舊地幾有feel, 圓拱形天花幾特別.
首先送到的是麵包...加醋加橄欖油係特別好食. 我哋都添加咗d麵包一次, 證明真係幾好味.
(1) 意大利巴馬火腿配香瓜(italian parma ham with cantaloupe melon)...一向對這類"cold cut"無mug興趣, 不過, 今次d火腿唔會好乾好硬, 相反少少濕潤, 鹹淡適中, 啱啱好.
(2) 意式鮮大蝦配香橙蔬菜沙津(fresh shrimps with rucola salad and diced orange)...蝦都幾爽, 配沙津, 夠fresh...都係好鍾意意大利生菜!
(3) 鮮蟹肉南瓜忌廉湯(pumpkin soup with fresh crabmeat)...第一個感覺...好甜. 不過, 唔係糖ge甜味, 而係海鮮, 蟹肉的鮮甜味...不錯
(4a) 特色大通粉配鮮蝦, 煙肉及櫻桃蕃茄(rigatoni pasta with bacon, prawns and cherry tomatoes)...我覺得麻麻, 長通粉ge texture有d硬, 配煙肉令味道較濃, 唔多夾.
(4b) 特製意式雜肉雲吞配香草忌廉汁(ravioli with minced meat and vegetable in creamy pesto sauce)...食唔出d雜肉, 不過, 香草味道十足, 個sauce比較出色.
(5a) 香燒鴨胸配甜酒燒汁(grilled duck breast with marsala wine)...可能我喜歡燒鴨多d, 總覺得這種製法差dd.
(5b) 香煎鱸魚伴帶子配芥末白酒汁(fillet in crust of herbs with scallops in white wine mustard sauce)...這個魚好味好多, 面頭焗得好香好脆, 裡面仲係比較嫩滑, good good!
(6a) 傳統意大利軟芝士蛋糕(traditional italian tiramisu in "zeffirion" style)...幾好, 軟芝士真係幾creamy, 手指餅浸得剛剛好, 唔會覺得太濕, 輕d酒味我鍾意.
(6b) 野莓凍批配雲呢拿汁(wild berries cold cake with vanilla sauce)...食到飽飽地, 有個酸酸地ge凍批fit晒. 味道清新, 即刻覺得鬆d, 無咁heavy.
精選甜點(petit fours)及茶...例牌無糖檸檬水, 感覺上可以幫助消化. 那些曲奇和朱古力, 更加有畫龍點睛的效果...鬆脆ge曲奇, 香濃ge朱古力...我仍然好難忘!!!
http://www.regalhotel.com/Regal-Kowloon/Main/Restaurants---Bars/Zeffirino-Ristorante.aspx, 講到好似好出名, 睇到好似幾高貴. 好, 就嚐嚐有幾好味la!
本著早d食ge原則, 訂咗六點鐘枱. 去到, 一個人都無. 見到d裝修格局, 跟介紹的差不多. 都幾鍾意整個環境, 舊舊地幾有feel, 圓拱形天花幾特別.首先送到的是麵包...加醋加橄欖油係特別好食. 我哋都添加咗d麵包一次, 證明真係幾好味.
(1) 意大利巴馬火腿配香瓜(italian parma ham with cantaloupe melon)...一向對這類"cold cut"無mug興趣, 不過, 今次d火腿唔會好乾好硬, 相反少少濕潤, 鹹淡適中, 啱啱好.
(2) 意式鮮大蝦配香橙蔬菜沙津(fresh shrimps with rucola salad and diced orange)...蝦都幾爽, 配沙津, 夠fresh...都係好鍾意意大利生菜!
(3) 鮮蟹肉南瓜忌廉湯(pumpkin soup with fresh crabmeat)...第一個感覺...好甜. 不過, 唔係糖ge甜味, 而係海鮮, 蟹肉的鮮甜味...不錯(4a) 特色大通粉配鮮蝦, 煙肉及櫻桃蕃茄(rigatoni pasta with bacon, prawns and cherry tomatoes)...我覺得麻麻, 長通粉ge texture有d硬, 配煙肉令味道較濃, 唔多夾.
(4b) 特製意式雜肉雲吞配香草忌廉汁(ravioli with minced meat and vegetable in creamy pesto sauce)...食唔出d雜肉, 不過, 香草味道十足, 個sauce比較出色.
(5a) 香燒鴨胸配甜酒燒汁(grilled duck breast with marsala wine)...可能我喜歡燒鴨多d, 總覺得這種製法差dd.
(5b) 香煎鱸魚伴帶子配芥末白酒汁(fillet in crust of herbs with scallops in white wine mustard sauce)...這個魚好味好多, 面頭焗得好香好脆, 裡面仲係比較嫩滑, good good!
(6a) 傳統意大利軟芝士蛋糕(traditional italian tiramisu in "zeffirion" style)...幾好, 軟芝士真係幾creamy, 手指餅浸得剛剛好, 唔會覺得太濕, 輕d酒味我鍾意.
(6b) 野莓凍批配雲呢拿汁(wild berries cold cake with vanilla sauce)...食到飽飽地, 有個酸酸地ge凍批fit晒. 味道清新, 即刻覺得鬆d, 無咁heavy.
精選甜點(petit fours)及茶...例牌無糖檸檬水, 感覺上可以幫助消化. 那些曲奇和朱古力, 更加有畫龍點睛的效果...鬆脆ge曲奇, 香濃ge朱古力...我仍然好難忘!!!
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