View 62 by Paco Roncero 灣仔
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View 62 by Paco Roncero推介
好想食西班牙燒乳豬呢，試左幾間餐廳都強差人意，我要食高質皮香肉嫩既乳豬呀 ﹗由北區搵到港島區，搵到黎 View 62，過埋海希望搵到真命天子啦 ﹗好耐無出城食飯喇 ﹗今晚仲要過海添，勁開心 ﹗終於有位朋友仔陪我走到老遠試菜啊 ﹗次次都係成團朋友出黎飯局，但今晚有幾個放飛機，搞到自助餐取消 ﹗無所謂，得我兩個都可以照食之麻，轉去食西班牙菜，我想黎好耐架喇。朋友仔未到，我先入座吧。食客不是太多，環境都算寧靜舒服。無敵海景連山景，360 度全景觀既旋轉餐廳，幾得意。有點口渴喇，叫杯特別既餐前酒邊飲邊等，拍拍照、望望風景、睇睇 menu。剛才坐低都仲係山景，依家差不多轉到海景喇 ﹗哈哈。辣西瓜馬天尼，堅辣唔係講笑，喉嚨有點熱力直達腸胃，有少少冒汗，加上西瓜汁既清涼好特別又好飲！朋友仔終於趕到，終於有朋友仔陪我黎試西班牙菜，餐廳即時送上杯 welcome drink，thank you。係時候點菜喇，今晚我最想試既係西班牙乳豬、西班牙海鮮飯 ﹗我一貫作風，先黎個前菜，跟住湯、主菜、甜品，夠晒滿足。菜色都幾特別，花多眼亂，唔知試咩好添。忌廉伴鵝肝凍批及牛肝菌，配搭新穎有創意亦有趣︳特別就特別喇，不過質感同味道都較為普通，沒什麼驚喜既地方。可能溫度偏低，所以食材未能發揮其強烈而獨特的氣味，使舉使到食味大跌，鵝肝及牛肝菌階是。忌廉牛油八爪魚，唔講真係唔知是什麼，原全被醬汁所覆蓋。濃厚奶油忌廉味道，處處飄香。薄薄八爪魚片嚥韌中帶點脆口，咸香跟奶油味道非常配合，而且泛著一絲的甜味，蠻滿意啊。餐包配牛油，侍應建議可以配剛才的忌廉牛油八爪魚汁同吃，非常美味的呢 ﹗我就信下您啦，毫不猶豫、不需矜持，將餐包捲上大量汁夜掉在甜尖上翻騰 ﹗嘩，無介紹錯，無吹虛，果然好味 ﹗而且麵包好新鮮，帶著濃厚麵包香味，好食。西班牙龍蝦飯，原來依度係無西班牙海鮮飯架，無緊要，食龍蝦更加好添 ﹗餐廳主打傳統西班牙菜，味道都係偏向濃烈及霸道 ﹗依個龍蝦飯既龍蝦汁超乎想像地濃郁及強烈，味道非常好到不得了，龍蝦味道既餘韻拈據著每顆味蕾，久久都不肯離開，不過確實好有點膩滯感湧上心頭。飯粒飽滿嚥韌，配上極爽彈鮮味龍蝦肉，好味到打冷震。西班牙燒乳豬，我就係為左佢而遠道而來 ﹗等左足足 60 分鐘終於燒好，值成九百幾蚊既乳豬會係點呢？兩個人絕對食唔晒，一陣打包半份返總部同大家分享啦 ﹗新鮮出爐皮香肉嫩，但今晚隻乳豬太肥喇，一定食完就瞓、瞓醒就食、食飽又瞓啦，不怎麼做運動，不太健康 ﹗侍應哥哥話係已經係今晚最後一份架喇，唔要就無嚕 ﹗肉香而有咬口有彈性，肉味濃郁，但因為十分油膩，食兩件已經好滯頂住食唔落喇 ﹗雖然有個橙皮醬能夠減輕油膩感覺，但幫助不大呢 ﹗餐廳細心地將乳豬汁分開上，Waiter 哥哥詳細解譯話唔想浸到乳豬皮腍左而影響口感，讚。配菜焗新薯好好味，做得一絲不苟不馬虎。無奈地食左兩件乳豬已經太滯，食唔落新薯啊 ﹗試過之後，似乎大埔文薈會館既更好食，皮香肉嫩又 juicy，身材勁好唔肥膩，View 62 依隻麻麻地。餐廳送既小甜品，白色超硬，用盡力先咬得開乍。前面既有點似花生果仁類，甜甜地。檸檬雪糕，睇左個甜品 menu 好耐，大部份都普通，依個算係最持別既一個喇 ﹗有個女甜品師係廚房衝出黎，用氮氣將雪糕凝固，外層脆而裡面軟，都幾得意 ﹗味道小小酸又帶甜奶味囉。第一次撐檯腳，食飽飽，坐多陣休息下，影下相就閃喇，影幾張合照留念先。因為上次係諾士佛臺食唔到隻西班牙乳豬使我一直耿耿於懷，所以見依度有無敵開揚景觀咪試依間囉，旋轉餐廳個景真係好正，睇煙花一流，但有點失望。開心既時間好快過，坐到連餐廳都打烊喇。有段小插曲，最初我地隔離檯班阿叔跟兩三個北姑都好正常係度食生蠔，飲紅酒飲烈酒，點知越飲越醉，越黎越嘈，仲要跳晒舞咁。全場都投以非常討厭既眼神注視著，餐廳經理即時走過黎問我地想唔想轉檯呀？唔好意思騷擾到您地食飯呀。無緊要，麻煩幫我地轉檯啦，Thank you。
灣仔View 62 by Paco Roncero
| 餐廳分店 | View 62 by Paco Roncero |
|---|---|
| 地區 | 灣仔 |
| 電話訂位 | 沒有電話號提供 |
| 餐單 Menu | 西班牙菜,Fine,Dining,西餐廳, |
| 人氣指數 | 456 |
| 價錢幾錢 | $401-800 |
View 62 by Paco Roncero訂位
View 62 by Paco Roncero位於灣仔區，詳細地址是灣仔皇后大道東183號合和中心62樓，餐廳寬敞座位數目共有未知幾多個。View 62 by Paco Roncero幾錢？價錢優惠後人均消費大約$401-800埋單，早餐午餐晚餐View 62 by Paco Roncero餐單包括有西班牙菜,Fine,Dining,西餐廳等美食，付款方式有Visa,Master,現金,AE,銀聯付款。View 62 by Paco Roncero優惠
View 62 by Paco Roncero 評價 相片
好想食西班牙燒乳豬呢，試左幾間餐廳都強差人意，我要食高質皮香肉嫩既乳豬呀 ﹗由北區搵到港島區，搵到黎 View 62，過埋海希望搵到真命天子啦 ﹗好耐無出城食飯喇 ﹗今晚仲要過海添，勁開心 ﹗終於有位朋友仔陪我走到老遠試菜啊 ﹗次次都係成團朋友出黎飯局，但今晚有幾個放飛機，搞到自助餐取消 ﹗無所謂，得我兩個都可以照食之麻，轉去食西班牙菜，我想黎好耐架喇。
朋友仔未到，我先入座吧。
食客不是太多，環境都算寧靜舒服。
無敵海景連山景，360 度全景觀既旋轉餐廳，幾得意。
有點口渴喇，叫杯特別既餐前酒邊飲邊等，拍拍照、望望風景、睇睇 menu。
剛才坐低都仲係山景，依家差不多轉到海景喇 ﹗哈哈。
辣西瓜馬天尼，堅辣唔係講笑，喉嚨有點熱力直達腸胃，有少少冒汗，加上西瓜汁既清涼好特別又好飲！朋友仔終於趕到，終於有朋友仔陪我黎試西班牙菜，餐廳即時送上杯 welcome drink，thank you。
係時候點菜喇，今晚我最想試既係西班牙乳豬、西班牙海鮮飯 ﹗我一貫作風，先黎個前菜，跟住湯、主菜、甜品，夠晒滿足。
菜色都幾特別，花多眼亂，唔知試咩好添。
忌廉伴鵝肝凍批及牛肝菌，配搭新穎有創意亦有趣︳特別就特別喇，不過質感同味道都較為普通，沒什麼驚喜既地方。
可能溫度偏低，所以食材未能發揮其強烈而獨特的氣味，使舉使到食味大跌，鵝肝及牛肝菌階是。
忌廉牛油八爪魚，唔講真係唔知是什麼，原全被醬汁所覆蓋。
濃厚奶油忌廉味道，處處飄香。
薄薄八爪魚片嚥韌中帶點脆口，咸香跟奶油味道非常配合，而且泛著一絲的甜味，蠻滿意啊。
餐包配牛油，侍應建議可以配剛才的忌廉牛油八爪魚汁同吃，非常美味的呢 ﹗我就信下您啦，毫不猶豫、不需矜持，將餐包捲上大量汁夜掉在甜尖上翻騰 ﹗嘩，無介紹錯，無吹虛，果然好味 ﹗而且麵包好新鮮，帶著濃厚麵包香味，好食。
西班牙龍蝦飯，原來依度係無西班牙海鮮飯架，無緊要，食龍蝦更加好添 ﹗餐廳主打傳統西班牙菜，味道都係偏向濃烈及霸道 ﹗依個龍蝦飯既龍蝦汁超乎想像地濃郁及強烈，味道非常好到不得了，龍蝦味道既餘韻拈據著每顆味蕾，久久都不肯離開，不過確實好有點膩滯感湧上心頭。
飯粒飽滿嚥韌，配上極爽彈鮮味龍蝦肉，好味到打冷震。
西班牙燒乳豬，我就係為左佢而遠道而來 ﹗等左足足 60 分鐘終於燒好，值成九百幾蚊既乳豬會係點呢？兩個人絕對食唔晒，一陣打包半份返總部同大家分享啦 ﹗新鮮出爐皮香肉嫩，但今晚隻乳豬太肥喇，一定食完就瞓、瞓醒就食、食飽又瞓啦，不怎麼做運動，不太健康 ﹗侍應哥哥話係已經係今晚最後一份架喇，唔要就無嚕 ﹗肉香而有咬口有彈性，肉味濃郁，但因為十分油膩，食兩件已經好滯頂住食唔落喇 ﹗雖然有個橙皮醬能夠減輕油膩感覺，但幫助不大呢 ﹗餐廳細心地將乳豬汁分開上，Waiter 哥哥詳細解譯話唔想浸到乳豬皮腍左而影響口感，讚。
配菜焗新薯好好味，做得一絲不苟不馬虎。
無奈地食左兩件乳豬已經太滯，食唔落新薯啊 ﹗試過之後，似乎大埔文薈會館既更好食，皮香肉嫩又 juicy，身材勁好唔肥膩，View 62 依隻麻麻地。
餐廳送既小甜品，白色超硬，用盡力先咬得開乍。
前面既有點似花生果仁類，甜甜地。
檸檬雪糕，睇左個甜品 menu 好耐，大部份都普通，依個算係最持別既一個喇 ﹗有個女甜品師係廚房衝出黎，用氮氣將雪糕凝固，外層脆而裡面軟，都幾得意 ﹗味道小小酸又帶甜奶味囉。
第一次撐檯腳，食飽飽，坐多陣休息下，影下相就閃喇，影幾張合照留念先。
因為上次係諾士佛臺食唔到隻西班牙乳豬使我一直耿耿於懷，所以見依度有無敵開揚景觀咪試依間囉，旋轉餐廳個景真係好正，睇煙花一流，但有點失望。
開心既時間好快過，坐到連餐廳都打烊喇。
有段小插曲，最初我地隔離檯班阿叔跟兩三個北姑都好正常係度食生蠔，飲紅酒飲烈酒，點知越飲越醉，越黎越嘈，仲要跳晒舞咁。
全場都投以非常討厭既眼神注視著，餐廳經理即時走過黎問我地想唔想轉檯呀？唔好意思騷擾到您地食飯呀。
無緊要，麻煩幫我地轉檯啦，Thank you。
My mentee G at work is going back to the UK after a 9month secondment in HK. I wanted to farewell her at a restaurant where she could enjoy the view of HK one last time before leaving for good. Among my choices were Pearl @ the Peak, Ritz @ the ICC and View 62. In the end, I picked the latter (selfishly for my sake as I have never tried it!).I arrived ahead of G and was being seated at a table by the window which I specifically requested for at booking (although not much need for it as almost all their tables are set by the window, I still wanted to play safe). The server politely handed over the iPad wine list and the food menu but without much intention to offer help at that moment and turned away. A quick glance through of the digital and printed menus gave me a sense of dizziness, almost like what you would feel reading on a moving car or onboard a plane, then I realised the floor was gradually revolving, and that's why.G arrived and was amazed by the stunning view and the fact that it is a revolving restaurant so she got to have a full 360 panoramic view of the HK skyline (from Wanchai). A full rotation takes about an hour to complete, which means most diners who come here for a decent meal should have more than sufficient time to enjoy a full turn.We started the night with some wines. The iPad drinks menu was kind of confusing to navigate through and not very user friendly; after a few laughs over playing around with it, we needed some help from the server to locate the right page to pick the wines. G ordered a glass of house Chardonnay and me house Sauvignon Blanc, both Spanish as we deliberately wanted to stick with the theme of the cuisine.We were too busy doing catchups to have almost forgotten about ordering food. The poor patient server was like turned away at least 3 times before he could get our orders. We decided to go “light" with Tapas for sharing in lieu of the mains so we could try more different dishes. We obviously had put dieting behind us and ordered 8 dishes, then finished off the meal with a dessert.“Carabinero" spanish red prawn sashimi” fresh with cool presentation.Ibérico "bellota” 36month ham (50g) ok… hm, you know, the usual, taste buds not exceptionally fascinated by it. I’ve had better 36month at other places.Ibérico ham toast with tomato and figs fresh figs balanced off the oiliness of the ham, nice combination.“Boquerones en vinagre" marinated anchovies and potato chip great combination and good companions to the wines; cool presentation as well.Clams with spanish green sauce clams were jet fresh though the dish was a bit salty.Grilled squid with ink sauce different from the usual you get from other Spanish restaurants, here they give you a full blown adult squid instead of the babies. Also, the squid is not cooked in its ink but with daps of the ink placing around the squid alongside some hollandaise sauce. Bit of a letdown as I’d prefer more ink.Bisqué de marisco" seafood soup with prawn, egg and almond taste lacks complexity and I am not sure if I appreciate the chopped hard boiled eggs and almond which felt a bit out of place to me.Lamb spare ribs with "salsa de tomato” Nicely done with meat tender and soft.Lemon tart with berries jam just soso: the tart shell was way too hard I couldn’t even dig my fork in it without a hard push; the lemon curd filling too sweet although presentation scores.We were a bit carried away with the food and had stretched our stomachs a bit, but it was a perfect night with great view, ambience and food. Without us knowing, it was well passed 11pm and the server had to come politely ask us to move to the bar area where there was live music playing should we wish to continue as they needed to clean up the restaurant area, had we realised the time. We would really love to, but G had loads of packing to do before flying off the next day so we had to call the night off at that point.Todo lo mejor! G. Good luck in your future endeavours way to go! And it was certainly a pleasure getting to know you, my very bright Cambridge mentee.
人生當中很多事情只得一次機會。
對 View 62 的食物，我們一口氣在她試業的第一個星期給了兩次機會！極為可惜的是，除了優雅的環境以外，Chef Paco Roncero 的當代西班牙菜未能為我們營造驚喜。
轉眼已過了年半，不時有消息傳出， Chef Paco Roncero 會旋風式訪港為餐廳造勢。
心想，差不多是時候給這位 Adrià Ferran 的得意門生多一個機會。
午巿時間，餐廳主推三道菜的商務午餐，價錢由 $250 至 $350不等，主要視乎所選的主菜而定。
海蝦配蒜片、辣椒及薯仔忌廉, 4/5廚師將香蒜炒過的大蝦，擺設得像 shrimp cocktail 一般的賣相，再伴以薯仔忌廉和少許辣椒油。
大蝦入口感覺惹味，質地也相當彈牙，這道菜特別適合吃得重味的朋友。
香煎鵝肝、青蘋果薑味雪芭, 3.5/5另一款頭盤是香煎鵝肝。
由於鵝肝經過香煎之後，會釋放不少油份，因此廚師特別採用了薑味的雪芭，與及青蘋果粒和青蘋果片來作襯托，藉此減輕鵝肝的油膩。
這個配搭既有創意，亦同樣能達到設計的功效。
不過倘若鵝肝能夠再厚切多一點點，口感必定更叫人滿足。
油浸鴨腿、配雜莓, 3.5/5主菜率先揀選了油封鴨腿，菜式加上以鴨肉、鴨骨和雜莓一同餚製的醬汁後，入口更加香濃。
這款油封鴨腿跟一般油封鴨腿不同之處，是肉質沒有正常的乾硬。
相反它的質感好比被慢火燘過一樣，口感像吃燘牛腩或東坡肉般的暢快。
煎鱈魚配青豆蓉、鯷魚、西班牙火腿泡沫, 3/5近期吃過不少用鯷魚做配菜的菜式。
自問個人不太喜歡吃鯷魚，但用作吊味效果卻一流！這道鱈魚絕對擁有上乘和美味的配料所支持，青豆蓉、鯷魚和西班牙火腿泡沫各有所長，味道有層次亦夠豐富。
可惜敗筆來自鱈魚身上，或許是火候掌握得不太好，以至過於乾身，也可能是鱈魚的肉質本身不夠肥美，令到菜式略為失色。
意式奶凍配紅桑子, 4/5甜品永遠都是不可缺少的一環，這次廚師終於沒有令我們失望了。
（上次的甜品是鮮菠蘿粒加乳酪，簡單而且零難度！）意式奶凍特別加入了紅桑子味道，鮮紅得非常悅目。
味道也不會守舊，紅桑子味跟奶和雲呢拿味十分配合，總算為午餐畫上滿意的句號。
總結賣點仍然是無敵環迴的景觀，成功地打做出一個開揚雅緻的環境氣氛。
但服務質素跟年半前一樣沒有太大起色，以普通餐廳來說是勉強的達標，但若以高級餐廳而言，便欠了一份殷勤和細心。
不過最關心的還是食物的水準。
個人從這次的體驗，察覺到菜式的水準的確較試業時穩定，菜式之間不會有太大的起伏，唯一美中不足的是驚喜有點兒不足。
The first time to this restaurant. We have heard good reviews. We were looking forward to it. Views were amazing. The restaurant rotated but you wouldn't feel it moving. The waiters introduced oysters. I ordered some. It was fresh and nice. Main course was pigeon. It was nicely presented. It was very tendered and very delicious. However, I was shocked to see there was no vegetables and potato to go with it. For prices like these ($390), one would expect some vege or potato to come with your main course. There were only four slices of pigeon meat, sizes equivalent to tuna sashimi at Japanese restaurants. The portion was very small for me and I don't have a big appetite. The waiter should have known about this. The waiter didn't suggest me to order potato or vege on the side when he took our orders. That was disappointing. My husband has ordered lamb rack for main ($460). It came with small amounts of tomato and spinach, no potato. He was shocked by the small portion too. In general, we had a lovely evening. The only thing bothered us is the small portion of food.
After dinner at Happy Veggies, I took my friends to View 62 for drinks and girls chatWhen we got to 57/F, a tall male in suits asked if we were going up for drinks and took us up! While we were in the lift, my friend said she needs the toiletWhen we arrived on 62/F, he asked if we would like to use the washroom first before going in. He pointed to my friend the direction for the toilet and then led us to our seat. We were seated right next to the live singers at the sofa seats by the window! Strawberry pina colada tasted like a nonalcholic smoothie with just the right level of sweetness. The whipped cream on top was so fluffyWe liked this best and probably should order all three flavours of pina colada next time we come here xPThis passionfruit drink's a bit too alcoholic for my friend's liking.My margarita is refreshing and I could really taste the tequila and lime and it didn't melt too fast, not enough salt on the glass though. The size of the drinks and the amount of alcholol in the cocktails were much more generous than those you get in Central and there is unlimited good quality nuts! Love the cozy ambience, the 360 degrees rotating view and the jazzy bossa nova live music. Big contrast from bars in Central where you have to shout in your friends' ears and squeezed into tiny tables. At the price of $100 per drink, you get amazing view, classy decor, attentive service and good live music, definitely one of the best places for drinks in HK.
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View 62 by Paco Roncero餐廳詳細資料：
- View 62 by Paco Roncero地址: 灣仔皇后大道東183號合和中心62樓 View 62 by Paco Roncero, 62/ F, Hopewell Centre,183 Queen's Road East, Wan Chai
- View 62 by Paco Roncero電話:
- View 62 by Paco Roncero價錢: $401-800
- 分類: 西班牙菜,Fine,Dining,西餐廳,
- 座位: 未知
- 付款: Visa,Master,現金,AE,銀聯
- FB專頁: View 62 by Paco Roncero Facebook
更多View 62 by Paco Roncero相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在銀杏館內有任何傳播的風險，銀杏館在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳銀杏館除了遵守預防及控制疾病的相關規例，銀杏館同時建議採取以下措施*銀杏館 黃, 銀杏館 藍, (銀杏館 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
View 62 by Paco Roncero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View 62 by Paco Roncero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View 62 by Paco Roncero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）
View 62 by Paco Roncero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