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| 餐廳: | 意寧谷 |
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| 優惠: |
於此國泰夥伴餐廳用餐賺里 ! 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
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港鐵金鐘站 F 出口
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電話號碼
25213838 (Ext 8210)
28228801
開飯介紹
意寧谷以演繹意大利北部菜及自製新鮮意大利粉見稱，而且餐廳更有多元化的餐酒供選擇。連續20年，意寧谷榮獲著名Hong Kong Tatler雜誌譽為「香港最佳餐廳」，以及獲意大利總統曾兩度譽為「海外最出色的意大利餐廳」(Insegna Del Ristorante Italiano)，招牌菜式包括波士頓龍蝦天使麵、新鮮番茄、燒牛仔骨配羊土菇及香草薯醬等。
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附加資料
少量素食菜式每天供應 位處酒店8樓的餐廳及酒吧正進行維修工程, 在此期間你可到訪樂聚廊品嘗懷歐敍及意寧谷的滋味之最
營業時間
今日營業
12:00 - 15:00
18:30 - 22:30
星期一至日
12:00 - 15:00
18:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
優惠
| 餐廳: | 意寧谷 |
|---|---|
| 優惠: | 國泰會員於夥伴餐廳消費可賺高達HKD4 = 2里數。受有關條款約束。 |
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條款及細則:
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招牌菜
相關文章
😱 明知山有虎, 偏向虎山行. “意寧谷” Nicholini’s 算係香港家傳戶曉嘅 意大利餐廳, 未食過都聽過, 今日慕名而來, OpenRice 負評比較多, 預咗踩雷.🤗 餐廳位於 港麗酒店 八樓, 環境高調, 經典酒店餐廳格局, 大範圍落地玻璃, 天然採光, 望樓景城景. 服務出奇地接地氣, 今日被安排坐靠窗位置, 舒適闊落.🥢 午餐兩道菜 $538, 三道菜 $568, 四道菜 $598. 頭盤, 意大利麵, 主菜, 甜品, 隨意組合, 另包咖啡. 餐牌簡單直接易明, 十個讚!🥐 麵包. 未齊人就上塲, 唔熱嘅, 勝在軟熟, 食咗一啖.🥰 頭盤: Nicholini’s Antipasti, 精選意寧谷頭盤, 即係自助沙津吧. 長方形嘅沙津吧枱, 種類豐富, 我食咗一𨍭, 我見其他客人食四五轉, 哈哈. 蟹肉, 鮮味不足. 蝦, 算爽身. 火腿, 黐口, 出色. 培根, 太鹹. 焗西蘭花椰菜花, 凍嘅?! 另外, 蕃茄湯同埋沙津由專人送到枱面. 整體表現合格. 頭盤有四款選擇, 自助沙津吧最吸引.🍅 蕃茄湯, 甜酸平衡, 又夠熱, 不俗!🦞 意大利麵: Capellini, 波士頓龍蝦天使麵. 蕃茄汁主導, 缺乏鮮味, 龍蝦肉一般般, 麵質算爽彈, 重點係 - 超級鹹. Nicholini’s 話哂都係意大利餐廳, 呢個天使麵交唔到功課喎.🐥 主菜: Polletto, 燒春雞. 兩隻雞脾仔, 夠哂誠意, 皮脆, 肉滑, 味道簡單, 高質酒店餐廳出品, 穩穩陣陣, 但驚喜欠奉, 我覺得似 IPO 午餐嘅普通質素.📖 IPO = Initial Public Offering, 首次公開招股. 想當年, 準上市公司喺港交所上市前, 安排投資者午餐推介會, 一般喺酒店宴會廳舉行, 二三十圍, 大部分座位留俾保薦人, 幾枱留俾 公關公司 嘅客人, 只要你有張卡片, 就可以報名.😱 經典畫面: 大門一開, 一群 百萬年薪嘅金融才俊 衝搶公關公司安排嘅座位, 搶到位就免費食酒店午餐, 包括頭盤, 主菜, 甜點, 咖啡, 搶唔到就坐後排食三文治. 我親眼睇住 某食飯黨黨員 張全枱麵包掃入自己背囊, 再指示侍應添加麵包, 大開眼界.🐟 主菜: Merluzzo, 煎鱈魚. 皮脆, 魚肉實淨, 油份豐富, 不過不失.🍮 甜品: Tiramisu, 傳統意大利芝士蛋糕. 由專人係你面前𢳂一舊出嚟, 賣相攪唔掂, 但食落質地軟綿, 唔算太濕, 好味喎!☕️ 咖啡. 我竟然點咗 Latte, 真係普普通通. 食到後期已經忘記咗自己喺意大利餐廳, 否則, 應該點 Cappuccino, 試下實力.🍪 Petit Fours. 講真, 飽到唔識行, 食唔落, 但誠意值得一讚.🤗 總結: “意寧谷” 屬於酒店內嘅餐廳, 享環境優勢, 樓底夠高, 枱面擺放乾花, 格調夠唒氣派, 連餐牌都用上皮面. 服務貼地, 唔會生硬做作. 論食物, 大衆化質素吧, 頭盤玩自助沙津吧, 一定受歡迎, 覺得抵食, 主菜變成配角, 策略上 “合格” 可以了.🥰 攻略: 如果你搵緊優質意大利菜, “意寧谷” 可能令你失望. 如果你搵緊 環境舒服嘅半自助午餐, “意寧谷” 皆大歡喜. P.S. 今日見到 電視台前總經理, 同埋 總經理前愛將.
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I only focused on the choices for the main when I made the booking. Was a very nice surprise to see that antipasti buffet was one of the options in the starter. Of course we picked that, as the waiter told us that the antipasti buffet also has burrata cheese, which was the second option for the starter. The antipasti buffet was having great variety, including the cod fish, fried salmon & pork, beef stew, veggies, salads, mac n cheese and also seafood such as prawns, mussels and scallops, apart from the usual Parma ham, melons and etc. The tomato soup was nice and the Caesar salad was freshly mixed by the chef right in front of you. I love the crabmeat with mangoes the most. I got full after having the antipasti buffet before having the main.The waiter was very experienced and caring and appeared right on time when we finished our plates and asked whether we wanted our mains at that time or would go for another round at the antipasti buffet.We picked the angel hair with Boston lobster and the grilled spring chicken for the mains, which were both great. The chunks of lobster meat were well mixed with the pasta. It would be better if it’s also with lobster sauce rather than fresh tomato sauce. The spring chicken was tender with crispy skin.The desserts were of huge portion as well. The vanilla panna cotta with strawberry foam had an interesting presentation. I thought it would be of a small cylindrical shape right in the middle of the plate with the strawberry foam on top, but it turned out to have this interesting look. The pointed tip was a strawberry standing upright inside covered by the foam.The tiramisu was served by the waiter scooping it from another large bowl and you could ask for more scoops if needed. We were too full to ask for more. Tea / coffee wasn’t listed on the 3-course menu while it’s included, along with the petits fours.It’s a very satisfying lunch 😋 in a spacious restaurant with lots of natural lighting and high ceiling.
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I had always heard great things for their brunch at Nicholini and finally I tried it today to celebrate my father' birthday.The starters was already really impressive, with oysters, beef tartar, poached eggs etc.Their buffet section was just as impressive, from their seafood, pasta station, cocktail/mocktail station, carving station etc. The quality of the buffet was amazing. Their choice was diversive, just for the pasta station, there was around 6 types.After all of that food, I was quite full even before the main. The beef tagliata was really tender and the vinegar renewed my appetite.Desserts came and it was beautifully presented. My favorite was definitely the Tiramisu, being rich with just the right amount of alcohol. For the dessert platter, despite they were delicious, I felt it can include more citric/berry types of desserts as it would be more appetizing since most people would be very full by this time.Service here was impeccable and even the buffet stations the staff were polite and are willing to introduce the food in detail when asked.
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無論是繁忙的都市人，間中想透透氣，又或是享受人生的閒人，位於金鐘港麗酒店的意寧谷是個不錯的選擇。這意大利餐廳環境舒適優雅，服務態度一流，而菜式方面提供了二至四道菜的午餐，可選擇1. 沙律、湯和前菜，2. 各式意大利麵，3. 主菜可選魚、羊架或牛，連4. 甜品也有不同的選擇, 真的全方位照顧到不太餓、有點餓和十分餓的食客。第一道菜建議自助沙律吧，除了新鮮爽脆的蔬菜和即時泡製的凱撒沙律外，還有鮮美的大蝦和啖啖蟹肉的水果沙律和脆炸三文魚等美食，而今天的餐湯是開胃的忌廉番茄湯，懶人也可要求把沙律和餐湯直接送到面前。其他幾道菜也美味可口，伴天使幼麵的龍蝦爽脆有咬口，羊架肉嫩香口，青口銀鱈魚配搭巧妙，而甜品款款也是賣相吸引，個人比較喜歡伴上雪糕的Tiramisu ，最後隨咖啡茶送上的美點更有Macarons 和巧克力等，大滿足的午餐，是包括身和心的大滿足，吃得舒適悠閒之餘，肚子撐脹到真的沒有空位了！
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係華麗既地方享用精緻意大利餐，確實別有一番滋味，Nicholini’s貴為城中著名的意大利餐廳，更被Hong Kong Tatler雜誌譽為香港最佳餐廳。餐廳以烹調意大利北部菜為主，今次品嚐的頭盤實在靚到好似幅畫一樣！醃紅蝦配搭烤墨魚，放係四色醬汁上，分別以莧菜、紅菜頭、墨魚汁、紅花及白酒製作，再加入野生三文魚籽作提鮮及點綴，個人十分滿意這份頭盤菜式！餐廳亦主打自製新鮮意大利粉，海鮮寬條麵好看又美味！麵皮承上一碟頭盤的色調，厚薄度剛剛好放上波士頓龍蝦配紅蝦，加入蛋黃忌廉及羊奶芝士淋上醬汁、香草油及鮮刨松露片，各種食材的味道配搭相得益彰，相當美味可口！另外湯品及主菜包括牛扒同藍龍蝦都很出色，甜品亦精緻吸引，特別喜歡AGRUMI，有柚子慕絲配搭白朱古力及杏仁酥餅，再加上清爽酸甜的柑橘雪葩！
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