30
7
7
港鐵銅鑼灣站 F1 出口, 步行約4分鐘
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電話號碼
31885028
開飯介紹
餐廳的菜式全部由意大利北部、鄰近瑞士邊界的《米芝蓮》二星餐廳「Piccolo Lago」主廚打造，帶來意大利北部的優質食材及烹調風味。菜餚造型精緻，口味獨特。提供三款套餐，各分別可選擇4道菜或7道菜。
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營業時間
星期一至六
11:45 - 15:00
18:00 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
食家推介
Awfully Small food portion for lunch. Even a lady would still feel not full after the meal. The stewed Lamb is v v dry; have feedback to the waiter. But no one cares. Service is just so so as we have waited for quite sometime for food. Not good for lunch in you still have to return to the office. Will not go back for a second time.
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༊*·˚ 𝗖𝗮𝘂𝘀𝗲𝘄𝗮𝘆 𝗕𝗮𝘆, 𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮𝗻𝗮 @castellanahk ˚ ༘♡ ⋆｡˚有朋友推薦由意大利二星米芝蓮名廚主理嘅 @castellanahk lunch set抵食，即刻book位試吓先！餐廳環境風格雅致，都坐得幾舒服，仲有啲被酒櫃分隔嘅位置，私隱度較高。𝐋𝐮𝐧𝐜𝐡 - 𝟒 𝐜𝐨𝐮𝐫𝐬𝐞 𝐰𝐢𝐭𝐡 𝐝𝐞𝐬𝐬𝐞𝐫𝐭 $𝟒𝟖𝟎感覺上四道菜先夠飽(❍ᴥ❍ʋ)而且仲可以試多一款主菜食，推薦大家食四道菜。順帶一題，Sourdough餐包好好食，烘到外皮香脆，質感棉密，味道酸酸地同時帶啖淡麥香，讚تღ 𝒵𝓊𝓅𝓅𝒶 𝒹𝒾 𝓅𝒶𝓉𝒶𝓉𝑒, 𝓅𝑜𝓈𝓈𝑜 • 𝗣𝗼𝘁𝗮𝘁𝗼 𝗰𝗿𝗲𝗮𝗺, 𝗯𝘂𝗿𝗻𝗲𝗱 𝗹𝗲𝗲𝗸 𝗽𝗼𝘄𝗱𝗲𝗿非常濃郁嘅韭蔥薯仔湯，質感傑傑地，有啲leek嘅after taste，飲到尾都幾飽肚下🤣╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟳.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴/𝟭𝟬ღ 𝒞𝒶𝓇𝒷𝑜𝓃𝒶𝓇𝒶 𝒶𝓊 𝓀𝑜𝓆𝓊𝑒 • 𝗛𝗼𝗺𝗲𝗺𝗮𝗱𝗲 𝘁𝗮𝗴𝗹𝗶𝗼𝗹𝗶𝗻𝗶, “𝗮𝘂 𝗸𝗼𝗾𝘂𝗲” 𝗰𝗮𝗿𝗯𝗼𝗻𝗮𝗿𝗮係我最期待嘅Carbonara♥︎果然冇令我失望～上桌時，店員會倒入芝士蛋黃醬，再加少少gin香，配埋火腿脆片，整體香而不膩！意粉口感al dente，質感掛汁一流！唯一小缺點係食到尾有少少鹹同埋份量多啲就好啦🥺╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟴.𝟮/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴.𝟱/𝟭𝟬ღ 𝒫𝑒𝓈𝒸𝑒 𝓅𝒾𝒶𝓉𝓉𝑜 • 𝗙𝗹𝗼𝘂𝗻𝗱𝗲𝗿 𝗳𝗶𝘀𝗵 𝗮𝗻𝗱 𝘀𝗮𝗹𝘀𝗶𝗳𝘆魚肉肉質唔錯，好滑。但可惜味道欠缺鮮香，比較普通嘅一度主菜🙊～╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟲.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟲.𝟱/𝟭𝟬ღ 𝒞𝑜𝓈𝓉𝒶 𝒹𝒾 𝓂𝒶𝓃𝓏𝑜 𝒶 𝒸𝑜𝓉𝓉𝓊𝓇𝒶 𝓁𝑒𝓃𝓉𝒶 𝑒 𝒸𝓇𝑒𝓂𝒶 𝒹𝒾 𝒻𝑜𝓇𝓂𝒶𝑔𝑔𝒾𝑜 𝒞𝑜𝓂𝓉é • 𝗨𝘀𝗱𝗮 𝗽𝗿𝗶𝗺𝗲 𝗯𝗿𝗮𝗶𝘀𝗲𝗱 𝘀𝗵𝗼𝗿𝘁 𝗿𝗶𝗯𝘀 𝗮𝗻𝗱 𝗮𝗴𝗲𝗱 𝗖𝗼𝗺𝘁é 𝗰𝗵𝗲𝗲𝘀𝗲 𝗳𝗼𝗮𝗺有驚喜😳燉牛肋骨好腍好香！配埋芝士一齊食，整體配搭好好食，推薦ʕ•ᴥ•ʔ╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟴.𝟱/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟴.𝟱/𝟭𝟬ღ 𝒫𝑒𝓇𝒶 𝒶𝓁 𝒷𝒶𝓇𝑜𝓁𝑜 𝑒 𝑔𝑒𝓁𝒶𝓉𝑜 𝒶𝓁𝓁𝒶 𝓋𝒶𝓃𝒾𝑔𝓁𝒾𝒶𝒫𝑒𝒶𝓇 𝒾𝓃 𝒷𝒶𝓇𝑜𝓁𝑜 𝓌𝒾𝓃𝑒 𝒶𝓃𝒹 𝓋𝒶𝓃𝒾𝓁𝓁𝒶 𝒾𝒸𝑒 𝒸𝓇𝑒𝒶𝓂 • 𝗣𝗲𝗮𝗿 𝗶𝗻 𝗯𝗮𝗿𝗼𝗹𝗼 𝘄𝗶𝗻𝗲 𝗮𝗻𝗱 𝘃𝗮𝗻𝗶𝗹𝗹𝗮 𝗶𝗰𝗲 𝗰𝗿𝗲𝗮𝗺雲呢拿雪糕配上一片片大少少紅酒香嘅梨，解膩一流～╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟳.𝟮/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟳/𝟭𝟬ღ 𝒯𝒾𝓇𝒶𝓂𝒾𝓈𝓊 • 𝗧𝗶𝗿𝗮𝗺𝗶𝘀𝘂非常普通嘅tiramisu，會prefer雲呢拿雪糕多啲😣╰┈➤ 𝘁𝗮𝘀𝘁𝗲: 𝟲.𝟴/𝟭𝟬 𝗿𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱: 𝟲.𝟱/𝟭𝟬𝗖𝗮𝘀𝘁𝗲𝗹𝗹𝗮𝗻𝗮 @castellanahk✵ 𝒍𝒐𝒄𝒂𝒕𝒊𝒐𝒏 • 𝒆𝒏𝒗𝒊𝒓𝒐𝒏𝒎𝒆𝒏𝒕 𝟴/𝟭𝟬╰┈➤ 📍#BELLYwongs_causeway✵ 𝒄𝒖𝒊𝒔𝒊𝒏𝒆 • 𝒇𝒐𝒐𝒅 𝟳.𝟴/𝟭𝟬╰┈➤ #BELLYwongs_italian #BELLYwongs_pasta✵ 𝒑𝒓𝒊𝒄𝒆 𝒓𝒂𝒏𝒈𝒆 • 𝒂𝒇𝒇𝒐𝒓𝒅𝒂𝒃𝒊𝒍𝒊𝒕𝒚 𝟳.𝟮/𝟭𝟬╰┈➤ #BELLYwongs_highclass • $𝟱𝟯𝟬/𝗽𝗽✵ 𝒔𝒆𝒓𝒗𝒊𝒄𝒆 𝟳.𝟴/𝟭𝟬✵ 𝒓𝒆𝒗𝒊𝒔𝒊𝒕 ᴍᴀʏʙᴇ
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年紀大，食嘢唔想嘥quota! 唔係講一定要食貴野靚野，而係講因為有limit, 唔想食完覺得肚皮唔抵，最緊要係值唔值得同埋好唔好味呢度自己整Sourdough, yellow tail 他他、鵪鶉焗批，Ravioli, 和牛，喜之次都係好好食之選.Barolo 就永遠都咁易入口走高級路線但係服務係舒服既，唔會扮到高不可攀，永遠係對的時候過來服務。價錢係偏貴不過又値得既。👍🏻👍🏻夜晚外藉廚師會出嚟同每一檯問好打招呼，waiter waitress 見你起身走就幫定你襟笠，服務好好！
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Castellana is a restaurant specializing in
Piedmont cuisine.Piedmont, a region in northwest Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for wines such as Barolo and cuisine with rich flavors.Went when it first opened and wasn’t impressed.Returned to try the new menu by new chef. Chef Fabiano hails from Asti, Piedmont. We went for his “JOURNEY AROUND THE WORLD SPRING EDITION” tasting menu (6 courses for HKD 1480).Here’s what we had. Amuse bouche: toasted brioche with tonnato sauce (made with tuna, anchovies and capers). Yummy.Sour dough. Excellent. Wanted to finish all but really needed to save tummy space. Cheviche with a Mediterranean twist in lemon and lime dressing, which chef created in memory of his holiday in Peru.Contemporary minestrone. The base was tomato water (ie distilled tomato essence). Italian Datterino tomatoes (small and extremely sweet) were used. 4 types of seafood (including prawns and baby octopus) and 9 types of vegetables were used. Seemingly simple dish but a lot of work and effort in the making. Loved it.Homemade puff pastry filled with quail, onion, cardoncelli mushrooms and cream cheese. Surrounded by a ring of shredded truffle. Very good.Datterino tomato and seafood broth, served with homemade crackers. Tasted a bit too fishy for me.Ravioli with smoked duck meat, Parmesan cheese, truffle and aubergine. Perfectly balanced with the sweet and sour pomegranate sauce. Richly fine.Tagliolini made with espresso and hazelnut. Chef’s signature. Creative. Perfectly al dente.Kinki fish with lemon and saffron sauce.Wagyu beef from Omi, Japan served with fermented grape sauce.Dessert: pear cooked in vermouth with chocolate IceCream. Compared to the rest of our meal, this was probably the most underwhelming course of the night. In summary: excited by Chef Fabiano’s talent, creativity and attention to detail. Will def return to try other dishes when the menu changes. Must try.
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好耐無食fine dining，趁住今日係特別日子就預先訂好枱黎食返餐好既。Castellana係一間意大利餐廳，星期六午餐有3道菜同4道菜，價錢係$380同$480，另加一。3道菜係頭盤，主菜或意粉，同甜品。4道菜係多一道主菜或意粉。多一道主菜或意粉只係加$100又好似唔貴，於是我哋每人叫一個4道菜午餐。不過睇真啲其實好多菜式都要加錢，當中好多要加錢都係松露菜式。麵包籃得一款sour dough，唔似得其他意大利餐廳咁有麵包條，薄脆等等。而且跟麵包居然係牛油，而唔係通常意大利餐廳提供嘅橄欖油同黑醋。不過麵包係熱辣辣上枱，同埋塊皮勁脆而個餡非常鬆軟，係新鮮好食嘅。牛油擠得好靚，食落非常之香滑邪惡。不過我哋都叫左黑醋，甜甜哋配麵包芯非常好食。食完服務員冇主動問要唔要添麵包，要自己再叫。Potato cream, burned leek powder頭盤3選1，另外兩個菜式都要加錢，於是大家都揀左呢款。原來呢個係薯仔忌廉湯，上面加左少少Extra初榨橄欖油同燒大蔥粉。個湯好滑，份量唔少，味道都正常，不過完全冇特別，非常普通。意粉3選1，我哋揀左兩個唔洗加錢嘅意粉。Ravioli, black cod and date tomato意大利雲吞一客3隻，入面真係食到有鹹香魚味，同好似有少少粉狀餡，雲吞皮係正常。配有3個半粒車厘茄。最後上面灑上少少香草。有肉嘅意大利雲吞我比較少食，呢碟意粉算可以。雖然冇汁，都唔會太乾。Homemade tagliolini, au koque carbonara呢個原來係signature dish。自家製tagliolini擺得靚靚仔仔，份量大概有兩大啖，上面有兩塊薄脆煙肉片，服務員建議可整碎之後食。上完枱之後服務員先喺你面前倒蛋黃醬落去。個汁有勁濃嘅蛋黃醬味，我撈好先連意粉一齊食，啖啖都有超多汁，好邪惡，可惜意粉質地唔夠al dente，腍左啲，食唔到意粉應有嘅質感。主菜3選1，我哋都係揀左兩款唔洗加錢嘅。Flounder fish and salsify比目魚魚柳一塊，下面墊有西餐少見嘅白菜苗幾條，伴碟用Horseradish sauce擠得好靚嘅幾點，上面再加上可愛小花瓣點綴。塊魚柳係滑嘅又冇骨，不過冇乜魚味，非常之普通。Usda prime braised short ribs and aged Comte cheese foamShort ribs一客兩片，餐廳用左澳洲和牛，經過長時間慢煮，所以勁腍，用刀一切就切得開，食落入口即化，而且牛味又濃，呢個牛就似返啲樣。上面加左燒汁同芝士汁，再灑上食用乾花。個芝士汁勁滑又帶濃濃芝士味，令牛肉食落更滑。呢個主菜好食好多。強烈建議捨魚取牛。甜品都係3選1，雖然餐牌冇寫Tiramisu，不過原來都可以揀。芝士拼盤就要加錢。Tiramisu 自家製Tiramisu分3層，下底係手指餅同expresso，中層係mascarphone芝士，上層係朱古力粉。Tiramisu好易用羹切開，食落非常濕潤，mascarphone芝士好滑溜，味道主要係芝士再帶咖啡味，上面加左塊薄荷葉。呢道甜品可以，不過冇特別。個人覺得早幾日喺另一間意大利餐廳嘅Tiramisu更為出色。Pear in barolo wine and vanilla ice cream呢道甜品係酒浸梨片砌成花形，賣相顏色都好靚，伴有雲呢拿雪糕球大大球，下面墊有餅碎。梨片爽脆冇酒味。雪糕味道可以質感滑溜，係合格嘅。個餐冇包咖啡茶或petite fours。菜式份量輕盈，不過本身唔太餓，所以有食麵包都夠飽。食物質素就唔係話好特別，大部份都係普普通通。服務就好接近米芝蓮餐廳，服務員上每一道菜都會向你介紹吓，又會不斷幫你清理枱上嘅麵包碎，走嘅時候會幫你㩒鉝同送你走，好窩心。餐廳入面有9張枱，一邊有窗外街境，不過室內裝修都唔差。今餐都近乎係最低消費，以呢個價錢作為一餐慶祝午餐都算係咁，不過要加錢升級其他菜式條數就襟計啲。
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