La Luna 中環
地址: 中環伊利近街31號
最後更新:
La Luna推介
Soho's latest venture to date is of Spanish fare. The prestigious Elgin Street spot was previously owned by Canucck, now furnished into La Luna, translated from Spanish as "The Moon", where chef and coowner Nathan Hogan works the two storey joint with magic fingers! Take a closer look at La Luna and you'll realize that it looked nothing like its predecessor. The walls painted a textured light sea green with artful decors and furnishing throughout its Lshaped dining room. In the front displayed a copy of "1080 Recipes", aka the Culinary Bible of Spanish Cuisine. Seeing that, I (as a cookbook fanatic) am greatly relieved that things aren't going to be deadwrong, if couldn't possibly.The lunch menu is reasonably priced. At $85 you get two courses, and $99 you get an extra course for your meal, not to mention complimentary desserts should you choose either. Between the two of us we ordered both soups and salads on the menu. For our mains we unanimously picked the paellas (not served in the traditional paella pan) instead of the basilcrusted salmon or grilled striploin.TRADITIONAL GARLIC SOUP WITH BACON AND TOMATOFried bits of bacon and croutons afloat a smoky tomato soup base. Te garlic flavour is potent but not invasively pungent. I took yet another exploratory dip into the soup to be further seduced by that essential smokiness and an enjoyable tickle of heat in the throat between sips. Accompanying bread was served with roasted garlic in olive oil and vinegar mixture.POTATO SOUP WITH GRILLED LEEKS AND SAUTEED CABBAGECabbage in soup sounds like a silly idea (unless it's the Caldo Verde), but this rendition of the potato soup is thinner with floating juliennes of sauteed cabbage channelled no silliness. The soup was lighter in consistency with a fresher take on the leeks. Good start indeed.LA LUNA CAESAR SALADIf you like your Caesar fishy, please move on to the next one. This one is not extracheesy either, but rest assured that this Caesar features the crispiest romaine dressed appropriately with a light vinaigrette (just enough tang to it). The bacon was overtoasted and resembled melba toast in texture but that, can be improved. Just pass on the words when you order this one.MIXED VEGETABLE SALAD WITH GRILLED VEGETABLES AND WHITE WINE MUSTARD VINAIGRETTEThis one screams Mediterranean to the core Fresh frisee lined the base with grilled sweet peppers, portobellos and courgettes piled up an architecturally sounding pyramid dressed with a sweettangy dressing. Good thing the vegetables are fresh and sweet on its own, as the vinaigrette's tartness opens up the tastebuds and appetite for the mains to come.CHICKEN AND WILD MUSHROOM PAELLAI always feel odd not having paella in a shallow pan. I think it got underloved thanks to the newfound popularity of the Italian kin Risotto. This one was no risotto. The rice granules are slightly firmer but cooked through. The chunks of chicken are mealy and tender without that urge to shred it into pieces. (nor can you in this one). I especially love the depth in flavour offered from the mushrooms.ROASTED TOMATO AND MANCHEGO PAELLARoasting tomatoes yield a more potent flavour and condensed sweetness to the fruit. Using these in a paella invariantly skyrockets the tomatoness within it all. The crimson puddle of rice, decorated neatly with a lone spot of frizzled basil leaves and shavings of Manchego, a sheep's milk staple of Spanish cuisine, was more than scrumptious and satisfying. If I was already on cloud nine after soup and salad. This one must have taken me straight to the Moon with a snap of the fingers. I enjoyed the necessary tang in the fruit but the richness from the rice was enhanced but not overdone by the cheese. Wonderful indeed.Teas followed the mains, and complimentary dessert of the day happened to be a housemade ALMOND CAKE WITH WHIPPED CREAM AND CARAMEL ORANGE. On a long rectangular plate stands a wedge of almond cake, with a brush of chocolate and a supreme of caramelized orange. The orange was sweeter than I anticipated, but it went perfect pairing with the custardy interior of the almond cak, with silvers of toasted almonds blended through. I forked through bitefuls of the cake, slowly savoring as melodies of Joaquin Rodrigo's "Concierto de Aranjuez" rang through my ears. Just about a perfect pasttime...Dinner Menu at La Luna features some impressive tapas (each order serves for 2). The Paella Valenciana is authentic with rabbit in it (no seafood for that one). There is a private room upstairs at the back as well for private parties. The food has been fantastic throughout, as I expected it to be. Chef Hogan is experienced from former training at various Hong Kong hotspots, and he's more than happy to take you through the menu should you have any questions. The possibility of returning for dinner is hardly a blue moon here. La Luna is a good establishment comparatively to some of the older joints on the same street.
中環La Luna
| 餐廳分店 | La Luna |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西班牙菜,西餐廳, |
| 人氣指數 | 606 |
| 價錢幾錢 | $101-200 |
La Luna訂位
La Luna位於中環區，詳細地址是中環伊利近街31號，餐廳寬敞座位數目共有未知幾多個。La Luna幾錢？價錢優惠後人均消費大約$101-200埋單，早餐午餐晚餐La Luna餐單包括有西班牙菜,西餐廳等美食，付款方式有Visa,Master,現金付款。La Luna優惠
La Luna 評價 相片
Soho's latest venture to date is of Spanish fare. The prestigious Elgin Street spot was previously owned by Canucck, now furnished into La Luna, translated from Spanish as "The Moon", where chef and coowner Nathan Hogan works the two storey joint with magic fingers! Take a closer look at La Luna and you'll realize that it looked nothing like its predecessor. The walls painted a textured light sea green with artful decors and furnishing throughout its Lshaped dining room. In the front displayed a copy of "1080 Recipes", aka the Culinary Bible of Spanish Cuisine. Seeing that, I (as a cookbook fanatic) am greatly relieved that things aren't going to be deadwrong, if couldn't possibly.The lunch menu is reasonably priced. At $85 you get two courses, and $99 you get an extra course for your meal, not to mention complimentary desserts should you choose either. Between the two of us we ordered both soups and salads on the menu. For our mains we unanimously picked the paellas (not served in the traditional paella pan) instead of the basilcrusted salmon or grilled striploin.TRADITIONAL GARLIC SOUP WITH BACON AND TOMATOFried bits of bacon and croutons afloat a smoky tomato soup base. Te garlic flavour is potent but not invasively pungent. I took yet another exploratory dip into the soup to be further seduced by that essential smokiness and an enjoyable tickle of heat in the throat between sips. Accompanying bread was served with roasted garlic in olive oil and vinegar mixture.POTATO SOUP WITH GRILLED LEEKS AND SAUTEED CABBAGECabbage in soup sounds like a silly idea (unless it's the Caldo Verde), but this rendition of the potato soup is thinner with floating juliennes of sauteed cabbage channelled no silliness. The soup was lighter in consistency with a fresher take on the leeks. Good start indeed.LA LUNA CAESAR SALADIf you like your Caesar fishy, please move on to the next one. This one is not extracheesy either, but rest assured that this Caesar features the crispiest romaine dressed appropriately with a light vinaigrette (just enough tang to it). The bacon was overtoasted and resembled melba toast in texture but that, can be improved. Just pass on the words when you order this one.MIXED VEGETABLE SALAD WITH GRILLED VEGETABLES AND WHITE WINE MUSTARD VINAIGRETTEThis one screams Mediterranean to the core Fresh frisee lined the base with grilled sweet peppers, portobellos and courgettes piled up an architecturally sounding pyramid dressed with a sweettangy dressing. Good thing the vegetables are fresh and sweet on its own, as the vinaigrette's tartness opens up the tastebuds and appetite for the mains to come.CHICKEN AND WILD MUSHROOM PAELLAI always feel odd not having paella in a shallow pan. I think it got underloved thanks to the newfound popularity of the Italian kin Risotto. This one was no risotto. The rice granules are slightly firmer but cooked through. The chunks of chicken are mealy and tender without that urge to shred it into pieces. (nor can you in this one). I especially love the depth in flavour offered from the mushrooms.ROASTED TOMATO AND MANCHEGO PAELLARoasting tomatoes yield a more potent flavour and condensed sweetness to the fruit. Using these in a paella invariantly skyrockets the tomatoness within it all. The crimson puddle of rice, decorated neatly with a lone spot of frizzled basil leaves and shavings of Manchego, a sheep's milk staple of Spanish cuisine, was more than scrumptious and satisfying. If I was already on cloud nine after soup and salad. This one must have taken me straight to the Moon with a snap of the fingers. I enjoyed the necessary tang in the fruit but the richness from the rice was enhanced but not overdone by the cheese. Wonderful indeed.Teas followed the mains, and complimentary dessert of the day happened to be a housemade ALMOND CAKE WITH WHIPPED CREAM AND CARAMEL ORANGE. On a long rectangular plate stands a wedge of almond cake, with a brush of chocolate and a supreme of caramelized orange. The orange was sweeter than I anticipated, but it went perfect pairing with the custardy interior of the almond cak, with silvers of toasted almonds blended through. I forked through bitefuls of the cake, slowly savoring as melodies of Joaquin Rodrigo's "Concierto de Aranjuez" rang through my ears. Just about a perfect pasttime...Dinner Menu at La Luna features some impressive tapas (each order serves for 2). The Paella Valenciana is authentic with rabbit in it (no seafood for that one). There is a private room upstairs at the back as well for private parties. The food has been fantastic throughout, as I expected it to be. Chef Hogan is experienced from former training at various Hong Kong hotspots, and he's more than happy to take you through the menu should you have any questions. The possibility of returning for dinner is hardly a blue moon here. La Luna is a good establishment comparatively to some of the older joints on the same street.
簡約裝修，配合柔和燈光及閃爍燭光，製造出舒適雅緻的西餐廳。
先來一小碟有蒜蓉味的薯仔，食唔停，在來用鐵圈盛着的法飽。
Tapas Platter $198，五款Starter的價錢，用罐頭盛在的有湯的蜆，釀墨魚，炸魷魚卷，西班牙肉腸，釀吞拿魚，樣樣都新鮮及各有特色，除咗西班牙肉腸有渣。
Santa Mia $280白酒Salad La luna $75， 火箭菜，紅椒，Olive，紅洋蔥，最特色有兩三片的青蘋果。
Strip Loin $165，西冷，賣相幾靚，無牛味，五成熟，嫩。
Scallop & Mussel$155，有湯的海鮮併盤，兩隻蝦，兩隻帶子，蜆肉及青口，跟薯蓉，海鮮好新鮮。
1 black Cod$175，伴墨魚飯，香，滑，飯夠煙靱。
食一餐滿意晚飯，嚐一口酒，飯友不須多，三五知己已足夠，人生一樂也。
您對於中環餐廳「La Luna」有何comment？
La Luna餐廳詳細資料：
- La Luna地址: 中環伊利近街31號 La Luna,
- La Luna電話:
- La Luna價錢: $101-200
- 分類: 西班牙菜,西餐廳,
- 座位: 未知
- 付款: Visa,Master,現金
- FB專頁: La Luna Facebook
更多La Luna相關資料:
香港餐廳2023推介06月
為減低冠狀病毒病在美心MX內有任何傳播的風險，美心MX在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳美心MX除了遵守預防及控制疾病的相關規例，美心MX同時建議採取以下措施*美心MX 黃, 美心MX 藍, (美心MX 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
La Luna在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內La Luna應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳La Luna建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
La Luna餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳