中環現代創意與傳統技術交融意大利菜

- 𝙆𝙤𝙣𝙩𝙧𝙖𝙨𝙩𝙤✨ 𝗔 𝘁𝗿𝘂𝗲 '𝗳𝗶𝗻𝗲-𝗱𝗶𝗻𝗶𝗻𝗴' 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲 𝗼𝗳 𝗮𝘂𝘁𝗵𝗲𝗻𝘁𝗶𝗰𝗶𝘁𝘆, 𝘀𝘂𝘀𝘁𝗮𝗶𝗻𝗮𝗯𝗶𝗹𝗶𝘁𝘆 𝗮𝗻𝗱 𝗶𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻 🥂 Throwback to my Italian fine dining date at @kontrasto.hk ! Everything from luxurious yet cozy ambience, to the quality service and of course food has made our evening a very amazing and delightful one! 🤍 ✨ 8 Course Tasting Menu ($1580) - 8 glasses wine pairing ($960) Bread with a choice of 4 types of olive oil - Extra virgin olive oil from Sardegna 花香味較重 有淡淡既果香 - Olio extra vergine di oliva bio 果香味相對較重 亦較甜 aftertaste會有微辣同杏仁香 btw 自家製麵包都做得好唔錯 新鮮滾熱辣 尤其是個乾蕃茄包既烘焙味勁香 食完一啖又一啖 Antipasti 𝐚𝐧𝐜𝐡𝐨𝐯𝐲 𝐜𝐫𝐚𝐜𝐤𝐞𝐫 魚骨脆片夾牛油 個牛油細細滴但勁香 幾脆口 𝐡𝐚𝐦 𝐛𝐫𝐞𝐚𝐝 係西班牙火腿放係鬆軟既麵包上 鹹鹹的 𝐦𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐜𝐫𝐚𝐜𝐤𝐞𝐫 菇味超濃 好似一次過食緊十萬個蘑菇咁 𝐩𝐨𝐭𝐚𝐭𝐨 𝐜𝐫𝐨𝐪𝐮𝐞𝐭𝐭𝐞 𝐰𝐢𝐭𝐡 𝐜𝐡𝐞𝐞𝐬𝐞 一咬開會有芝士湧出黎 鹹鹹脆脆的 𝐑𝐨𝐞 𝐭𝐚𝐫𝐭 係用左Olive oil 做既jelly 再放上大量魚子同烏魚子 成個口感係好彈牙脆口 鹹鮮味滿滿 唔怕腥 𝐌𝐚𝐫𝐢𝐧𝐚𝐭𝐞𝐝 𝐅𝐢𝐫𝐞𝐟𝐥𝐲 𝐒𝐪𝐮𝐢𝐝 用上日本螢光魷魚 煙三文魚籽 放係墨汁海綿蛋糕上 鹹鮮鹹鮮 幾得意 🥂 for Scampo - Ca'del Bosco Cuvee Prestige 幽幽而甜美的花香 / 梨 /橙皮 / 蜜糖香溢出 之後會有淡淡麵包香 淡芝士乳香 入口係清新同時帶有鮮香果味 𝐋𝐚𝐧𝐠𝐨𝐮𝐬𝐭𝐢𝐧𝐞 𝐭𝐚𝐢𝐥, 𝐳𝐮𝐜𝐜𝐡𝐢𝐧𝐢, 𝐛𝐫𝐨𝐰𝐧 𝐛𝐮𝐭𝐭𝐞𝐫 𝐜𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 係用左挪威海螯蝦 個人覺得比龍蝦更好味 鮮甜可口、肉質結實、肉色雪白 個醬汁係用左意大利青瓜汁同黑糖牛油花椰菜做 🥂 for Animella - La Staffa 2020 Verdicchio dei Castelli di Jesi Classico Superiore 係意大行本地酒品牌 帶有多啲citrus + lime 香氣 味道清香 微酸帶甜 係一款岩夏天飲既白酒 𝐒𝐰𝐞𝐞𝐭𝐛𝐫𝐞𝐚𝐝, 𝐬𝐩𝐢𝐜𝐲 𝐠𝐥𝐚𝐳𝐞, 𝐦𝐞𝐝𝐥𝐚𝐫, 𝐛𝐫𝐨𝐜𝐜𝐨𝐥𝐢𝐧𝐢 𝐬𝐚𝐮𝐜𝐞, 𝐦𝐨𝐫𝐞𝐥 係牛乳線肉既做法同咕嚕肉有啲似 食落甜甜辣辣 想個呢個部位肉質非常鮮嫰 係好滑好滑咁 西蘭花汁 配羊肚菌係意外地幾配合 🥂 for Madalde La Colombera Derthona Timorasso 帶有金合歡同柑橘飄香 + 白花香氣 會有明顯礦物硝石感同陣陣甜甜蜂蜜 入口很清爽 同時有酒體 飲完仲有漸漸回甘 𝐒𝐞𝐚 𝐮𝐫𝐜𝐡𝐢𝐧, 𝐥𝐢𝐦𝐞, 𝐩𝐚𝐫𝐬𝐥𝐞𝐲 𝐨𝐢𝐥 用上北海道海膽醬闊條意粉配Parsley 呢個海膽汁食落真係好鮮甜 加少少青檸汁 更加提鮮 因為仲有真係一舊舊既真。海膽係度 意粉都非常彈牙 仲食到麵粉香氣~ 🥂for Virtu Alois Lageder - PORER Pinot Grigio 味道相對地complex同rich 酸度中高 比較清爽 帶有青檸 / 檸檬 /白桃等果香 亦都帶有點苦杏仁味道 同雲呢拿味 整個口腔充滿著那熱情果 菠蘿 熱帶水果既香 𝐌𝐢𝐱𝐞𝐝 𝐩𝐚𝐬𝐭𝐚, 𝐦𝐢𝐱𝐞𝐝 𝐬𝐞𝐚𝐟𝐨𝐨𝐝,𝐦𝐢𝐱𝐞𝐝 𝐣𝐮𝐬 One of the Kontrasto signature dishes 係改良自意大利傳統勞動節日美食既雜錦意大利麵 將螺絲粉 / 粗管通粉 / 長通粉 / 大煙斗粉 / 鋸齒麵等 基底係用左多種海鮮熬成既醬汁 再配以一盤好似調色盤咁色彩繽紛既新鮮海鮮 包括魚子醬 龍蝦 西西里紅蝦 日本螢光魷魚 北海道海膽 再同醬汁撈勻 有蛋黃汁 野生蒜汁 黑蒜汁 槨菜花汁 蕃茄汁 最後再以麵包點埋食 咁就可以一次過品嘗多重味道 非常豐富!!! Fusillo 𝐄𝐠𝐠 𝐰𝐡𝐢𝐭𝐞, 𝐟𝐮𝐬𝐢𝐥𝐥𝐨𝐧𝐞, 𝐩𝐞𝐜𝐨𝐫𝐢𝐧𝐨 𝐬𝐚𝐮𝐜𝐞, 𝐩𝐨𝐰𝐞𝐫𝐝𝐞𝐫𝐞𝐝 𝐠𝐮𝐚𝐧𝐢𝐜𝐚𝐥𝐞 主要係用左蛋白同羊奶芝士做主角 選用左牛既面珠肉 肉質非常嫰清 加埋大量既芝士碎碎 芝士香氣係撲鼻而來 3小粒既紡錘粉 但係非常有口感 掛汁 🥂 for Rombo I Custodi - Aetneus Etna Rosso 2015 係黎自西西里島風味 帶有火山超強礦物味 放左係24個月木桶 甜度 Off Dry 飲落仲會有少少泥味 紅莓同煙草味 𝐁𝐫𝐢𝐭𝐭𝐚𝐧𝐲 𝐭𝐮𝐫𝐛𝐨𝐭, 𝐟𝐢𝐬𝐡 𝐜𝐚𝐫𝐚𝐦𝐞𝐥, 𝐟𝐞𝐧𝐧𝐞𝐥, 𝐥𝐞𝐦𝐨𝐧, 𝐜𝐚𝐩𝐞𝐫𝐬 𝐥𝐞𝐚𝐟 用左法國多寶魚配Caramel sauce 同Milk foam 所以個汁都幾濃味 有埋焦糖就有甘甜味 另外件有檸檬汁jelly 可以再帶有清新感 🥂 for Filetto Casale del Giglio - Mater Matuta Lazio Rosso 2016 用上Cesanese 提子 黑莓飲落係好fruity 同時酒體好Rich 微酸 偏Dry 所有野都好well balance 而且帶有橡木筒 朱古力同煙草香氣 屬於一款紅酒應有既條件都具備齊全 𝐓𝐞𝐧𝐝𝐞𝐫𝐥𝐨𝐢𝐧, 𝐠𝐫𝐞𝐞𝐧 𝐛𝐚𝐛𝐲 𝐜𝐡𝐚𝐫𝐝, 𝐚𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 慢煮里脊肉 所以食落個肉質係非常軟腍 同埋多肉汁 配埋個紅酒 真係飲到好濃厚既提子味 因為加入左green baby chard & red beet leaf 食落好似係融入於大自然一樣 好好味 🥂 for Limone 屬於芳香型葡萄微氣泡甜酒 充滿著水果味同花香味 口味清新 微甜卻不膩，果香十足 𝐀𝐦𝐚𝐥𝐟𝐢 𝐥𝐞𝐦𝐨𝐧 個擺碟係非常可愛 用白朱古力整成小小檸檬形狀 食之前職員仲會先噴檸檬水 增添檸檬香氣 仲有D檸檬汁倒影 但食落係微甜唔會太酸 好解膩 Piccola Pasticceria - 𝐏𝐞𝐭𝐢𝐭 𝐟𝐨𝐮𝐫 個人幾中意伯爵茶撻同士多啤梨批 因為主要都係好香 唔會過甜 仲要真係有果肉 Kontrasto✨ A true 'fine-dining' experience of authenticity, sustainability, and innovation 🥂 Throwback to my Italian fine dining date at @kontrasto.hk! Everything from the luxurious yet cozy ambiance, to the quality service, and of course, food has made our evening an amazing and delightful one! 🤍 ✨ 8 Course Tasting Menu ($1580) - 8 glasses wine pairing ($960) Bread with a choice of 4 types of olive oil - Extra virgin olive oil from Sardegna Floral aroma with a hint of fruitiness - Organic extra virgin olive oil Fruity aroma with a relatively stronger sweet aftertaste and a hint of spiciness and almond flavor By the way, their homemade bread is freshly baked and delicious, especially the dried tomato bread, which is fragrant and tasty! Antipasti 𝐀𝐧𝐜𝐡𝐨𝐯𝐲 𝐜𝐫𝐚𝐜𝐤𝐞𝐫 with fish bone crisps and butter The butter is rich in flavor and crispy. 𝐇𝐚𝐦 𝐛𝐫𝐞𝐚𝐝 Spanish ham on soft bread, salty and delicious. 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐜𝐫𝐚𝐜𝐤𝐞𝐫 The mushroom flavor is intense, like eating thousands of mushrooms at once. 𝐏𝐨𝐭𝐚𝐭𝐨 𝐜𝐫𝐨𝐪𝐮𝐞𝐭𝐭𝐞 with cheese sauce When you take a bite, the cheese oozes out, salty and crispy. 𝐑𝐨𝐞 𝐭𝐚𝐫𝐭 Jelly made with olive oil, topped with a large amount of caviar and squid ink caviar. The texture is chewy and crispy, and it's full of salty and fresh flavors without any fishy taste. 𝐌𝐚𝐫𝐢𝐧𝐚𝐭𝐞𝐝 𝐅𝐢𝐫𝐞𝐟𝐥𝐲 𝐒𝐪𝐮𝐢𝐝 Made with Japanese firefly squid and smoked salmon roe, placed on a sponge cake made with squid ink. It's salty and fresh, and very satisfying. 🥂 for Scampo - Ca'del Bosco Cuvee Prestige A sweet and beautiful floral aroma with pear, orange peel, and honey. Afterward, there is a hint of bread and a light cheese aroma. It's fresh and fruity on the palate. 𝐋𝐚𝐧𝐠𝐨𝐮𝐬𝐭𝐢𝐧𝐞 𝐭𝐚𝐢𝐥, 𝐳𝐮𝐜𝐜𝐡𝐢𝐧𝐢, 𝐛𝐫𝐨𝐰𝐧 𝐛𝐮𝐭𝐭𝐞𝐫 𝐜𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 Made with Norwegian lobster, which I personally think tastes better than lobster. It's fresh, sweet, and firm, with a snow-white color. The sauce is made with Italian cucumber juice and black sugar butter cauliflower. 🥂 for Animella - La Staffa 2020 Verdicchio dei Castelli di Jesi Classico Superiore, a local wine brand from Italy, with more citrus and lime aroma. It's refreshing, slightly sour, and sweet, making it a perfect white wine for summer. 𝐒𝐰𝐞𝐞𝐭𝐛𝐫𝐞𝐚𝐝, 𝐬𝐩𝐢𝐜𝐲 𝐠𝐥𝐚𝐳𝐞, 𝐦𝐞𝐝𝐥𝐚𝐫, 𝐛𝐫𝐨𝐜𝐜𝐨𝐥𝐢𝐧𝐢 𝐬𝐚𝐮𝐜𝐞, 𝐦𝐨𝐫𝐞𝐥 It's made with milk-fed veal and tastes a bit like sweet and sour pork. The meat is very tender and smooth, and the broccoli juice with morel mushrooms is unexpectedly delicious. 🥂 for Madalde La Colombera Derthona Timorasso, with a fragrance of acacia, citrus, and white flowers. It has a distinct mineral and honey flavor, and it's refreshing with a full-bodied taste. 𝐒𝐞𝐚 𝐮𝐫𝐜𝐡𝐢𝐧, 𝐥𝐢𝐦𝐞, 𝐩𝐚𝐫𝐬𝐥𝐞𝐲 𝐨𝐢𝐥 It's made with Hokkaido sea urchin sauce and parsley on wide-cut pasta. The sea urchin sauce is very fresh and sweet, and a little lime juice makes it even fresher. The pasta is very chewy, and you can even taste the flour aroma. 🥂for Virtu Alois Lageder - PORER Pinot Grigio, relatively complex and rich in taste with a medium-high acidity. It's refreshing with fruity aromas of lime, lemon, and white peach, and a hint of bitter almond and vanilla flavor. The whole mouth is filled with passion fruit, pineapple, and tropical fruit aroma. 𝐌𝐢𝐱𝐞𝐝 𝐩𝐚𝐬𝐭𝐚, 𝐦𝐢𝐱𝐞𝐝 𝐬𝐞𝐚𝐟𝐨𝐨𝐝,𝐦𝐢𝐱𝐞𝐝 𝐣𝐮𝐬 One of the Kontrasto signature dishes, a colorful Italian pasta dish that is a variation of a traditional Italian labor festival food. It includes fusilli, rigatoni, paccheri, long macaroni, and serrated pasta, with a sauce made from various seafood. It's served with a palette of fresh seafood, including caviar, lobster, Sicilian red prawns, Japanese firefly squid, and Hokkaido sea urchin. The sauce is mixed with egg yolk, wild garlic juice, black garlic juice, cauliflower juice, and tomato juice. Finally, it's served with bread, allowing you to taste multiple flavors at once. It's very rich and satisfying!!! Fusillo 𝐄𝐠𝐠 𝐰𝐡𝐢𝐭𝐞, 𝐟𝐮𝐬𝐢𝐥𝐥𝐨𝐧𝐞, 𝐩𝐞𝐜𝐨𝐫𝐢𝐧𝐨 𝐬𝐚𝐮𝐜𝐞, 𝐩𝐨𝐰𝐞𝐫𝐝𝐞𝐫𝐞𝐝 𝐠𝐮𝐚𝐧𝐢𝐜𝐚𝐥𝐞 The main ingredients are egg white and goat cheese, with beef pearl meatballs that are very tender and juicy. It's topped with a lot of cheese crumbs, which are very fragrant. The three small fusilli are very chewy and go well with the sauce. 🥂 for Rombo I Custodi - Aetneus Etna Rosso 2015, with a strong mineral flavor from the volcanic Sicilian island. It's aged in oak barrels for 24 months, with an off-dry sweetness. It has a hint of mud flavor, red berry, and tobacco aroma. 𝐁𝐫𝐢𝐭𝐭𝐚𝐧𝐲 𝐭𝐮𝐫𝐛𝐨𝐭, 𝐟𝐢𝐬𝐡 𝐜𝐚𝐫𝐚𝐦𝐞𝐥, 𝐟𝐞𝐧𝐧𝐞𝐥, 𝐥𝐞𝐦𝐨𝐧, 𝐜𝐚𝐩𝐞𝐫𝐬 𝐥𝐞𝐚𝐟 It's made with French John Dory fish, caramel sauce, and milk foam. The sauce is thick and sweet with a caramel flavor. There is also a lemon juice jelly that adds a refreshing touch. 🥂 for Filetto Casale del Giglio - Mater Matuta Lazio Rosso 2016, made with Cesanese grapes and blackberries, which is very fruity. It's rich in taste, slightly sour, and dry, with a well-balanced flavor