CIN CIN Ristorante 銅鑼灣
地址: 銅鑼灣開平道1號Cubus21樓
最後更新:
CIN CIN Ristorante推介
要將fine dining提升到至高境界，某程度上係要追求菜式上既變化，唔能夠獨孤一味，呢間「CIN CIN Ristorante」絕對係我首選，能夠利用季節性時令食材，將每一道升級至更高水準，成個用餐體驗往往都充滿住驚喜，呢d就係正宗義大利菜必備既條件。👇🏻📌5Course $1,180/Head▪️ ANTIPASTI ▫️「Canape」面頭用上Kaluga Caviar，裡面食落係Parmigiano cheese，再滲上食用花，賣相相當精緻，一啖過相當爽脆。「Focaccia」用橄欖油做成既麵包，面頭放上意大利火腿之王Culatello crudo，入口鹹香十足，加埋麵包既鬆化感，配搭得宜。▫️「ITALY SCOTTONA BEEF TARTARE」牛肉他他入口煙韌，當中食到意大利檸檬油、日本茶葉smoked過既效果，aftertaste帶少少辣勁，完來自於日本wasabi莖，加埋日本柚子香甜，整體非常清甜。▫️「JAPANESE OCTOPUS」日式八爪魚完全做到果種鮮甜爽彈，亮點之一就係chef用上意大利西北部既Alba white truffle，加埋法國鵝肝同埋法蔥，令成個層次更加豐富。▫️「60°C POACHED EGG」溫泉蛋經60度煮熟後，本身已經入口嫩滑無比，再撈埋炒過既法國野菇，加上意大利Summer Truffle，簡直係完美配襯，我只能夠講，果種香味無人會抵抗得到！▪️ PRIMI ▫️「MEDITERRANEAN BABY SQUID PASTA」呢個地中海既魷魚入口爽彈不得至，成個味道都好清新，完全唔膩，面頭連埋烏魚子一齊食，整體味道更加濃郁。▫️「SICILIAN RED PRAWN PASTA」紅蝦係來自於意大利西西里出產，比起平時食開既澳洲來貨，蝦味更加濃香，而Linguine來自拿坡里出產，食落相當有咬口，吸收埋底部既紅蝦sauce，真係停唔到口，就算呢道菜加多300蚊都值！▪️ SECONDI ▫️「PAN SEARED FRENCH PIEGEON」來自於法國布雷斯雞，每日新鮮返貨，食落做到外脆內軟，sauce係用左新鮮winter tea、黑茶、rhubarb，side dish仲有d苦白菜同埋蘆筍仔，有助減膩。「SPANISH RUBIA GALLEGA RIBEYE」來自於西班牙東北部加西利亞牛隻，chef用45日wet aged，做到肉質爽彈之餘，仲將外層煎到帶少少焦脆，裡面保持到裡面水份，而旁邊一邊係smoke過既鹽，另一邊火山鹽，我就鍾意原汁原味，咁先食到最原本牛肉香，呢個牛絕對係高質之作。▪️ DOLICE ▫️「PANNA COTTA」呢個意式奶凍做到市面上無果種爽滑感，係好綿密既質感，底部配搭雜莓整成sauce，酸酸甜甜，夠哂清新。▫️「Croissant」用高杯裝上，底部配搭雪糕同埋開心果，整體層次豐富，鍾意食甜品既朋友一定要試。
銅鑼灣CIN CIN Ristorante
| 餐廳分店 | CIN CIN Ristorante |
|---|---|
| 地區 | 銅鑼灣 |
| 電話訂位 | 23668831 |
| 餐單 Menu | 意大利菜,Fine Dining, |
| 人氣指數 | 435 |
| 價錢幾錢 | $801以上 |
CIN CIN Ristorante訂位
CIN CIN Ristorante位於銅鑼灣區，詳細地址是銅鑼灣開平道1號Cubus21樓，餐廳寬敞座位數目共有40個。CIN CIN Ristorante幾錢？價錢優惠後人均消費大約$801以上埋單，早餐午餐晚餐CIN CIN Ristorante餐單包括有意大利菜,Fine Dining等美食，付款方式有Visa,Master,現金,AE付款，Booking網上訂位可以電話致電 23668831 查詢訂座。CIN CIN Ristorante優惠
CIN CIN Ristorante 評價 相片
要將fine dining提升到至高境界，某程度上係要追求菜式上既變化，唔能夠獨孤一味，呢間「CIN CIN Ristorante」絕對係我首選，能夠利用季節性時令食材，將每一道升級至更高水準，成個用餐體驗往往都充滿住驚喜，呢d就係正宗義大利菜必備既條件。
👇🏻📌5Course $1,180/Head▪️ ANTIPASTI ▫️「Canape」面頭用上Kaluga Caviar，裡面食落係Parmigiano cheese，再滲上食用花，賣相相當精緻，一啖過相當爽脆。
「Focaccia」用橄欖油做成既麵包，面頭放上意大利火腿之王Culatello crudo，入口鹹香十足，加埋麵包既鬆化感，配搭得宜。
▫️「ITALY SCOTTONA BEEF TARTARE」牛肉他他入口煙韌，當中食到意大利檸檬油、日本茶葉smoked過既效果，aftertaste帶少少辣勁，完來自於日本wasabi莖，加埋日本柚子香甜，整體非常清甜。
▫️「JAPANESE OCTOPUS」日式八爪魚完全做到果種鮮甜爽彈，亮點之一就係chef用上意大利西北部既Alba white truffle，加埋法國鵝肝同埋法蔥，令成個層次更加豐富。
▫️「60°C POACHED EGG」溫泉蛋經60度煮熟後，本身已經入口嫩滑無比，再撈埋炒過既法國野菇，加上意大利Summer Truffle，簡直係完美配襯，我只能夠講，果種香味無人會抵抗得到！▪️ PRIMI ▫️「MEDITERRANEAN BABY SQUID PASTA」呢個地中海既魷魚入口爽彈不得至，成個味道都好清新，完全唔膩，面頭連埋烏魚子一齊食，整體味道更加濃郁。
▫️「SICILIAN RED PRAWN PASTA」紅蝦係來自於意大利西西里出產，比起平時食開既澳洲來貨，蝦味更加濃香，而Linguine來自拿坡里出產，食落相當有咬口，吸收埋底部既紅蝦sauce，真係停唔到口，就算呢道菜加多300蚊都值！▪️ SECONDI ▫️「PAN SEARED FRENCH PIEGEON」來自於法國布雷斯雞，每日新鮮返貨，食落做到外脆內軟，sauce係用左新鮮winter tea、黑茶、rhubarb，side dish仲有d苦白菜同埋蘆筍仔，有助減膩。
「SPANISH RUBIA GALLEGA RIBEYE」來自於西班牙東北部加西利亞牛隻，chef用45日wet aged，做到肉質爽彈之餘，仲將外層煎到帶少少焦脆，裡面保持到裡面水份，而旁邊一邊係smoke過既鹽，另一邊火山鹽，我就鍾意原汁原味，咁先食到最原本牛肉香，呢個牛絕對係高質之作。
▪️ DOLICE ▫️「PANNA COTTA」呢個意式奶凍做到市面上無果種爽滑感，係好綿密既質感，底部配搭雜莓整成sauce，酸酸甜甜，夠哂清新。
▫️「Croissant」用高杯裝上，底部配搭雪糕同埋開心果，整體層次豐富，鍾意食甜品既朋友一定要試。
坐落於銅鑼灣Cubus嘅21樓嘅@cincin.hk ，一出𨋢門先會見到一個個放滿咗酒樽嘅櫃，餐廳嘅裝修以灰白色為主調，坐起亦十分舒適同闊落~staff每一道菜都會詳細講解，可以睇得出餐廳對食材嘅季節性同產地十分講究，餐廳總廚更加會特意飛去歐洲選購食材☺️ Spring Dinner Menu［ ANTIPASTI | APPETIZER ］๑ Canapés 煙燻嘅火腿搭配炸麵包同牛油，係十分開胃嘅傳統餐前小食🌿๑ POTATO MILLEFEUILLE一層層嘅薯仔砌成咗一個方塊，咬落去外脆內嫩，魚子醬嘅鹹香味十分突出，搭配burrata cream 同埋炸大蔥一齊食更加可以食到豐富嘅層次配搭๑ 60°C POACHED EGG將晶瑩剔透嘅半熟蛋吉穿，同碟入面嘅法國新鮮蘑菇及新鮮松露拌勻，一入口就感受到蛋黃同松露嘅香氣橫溢，稍微咀嚼一下，緊接而嚟嘅就係新鮮蘑菇獨有嘅菌香，三者嘅味道融為一體喺口腔裏面流連忘返，令人不自覺地好快清碟๑ JAPANESE OCTOPUS八爪魚整成一個roll，而且有兩隻醬可以選擇，分別係味道清新小小嘅Bell pepper，以及有啲似Wasabi嘅辣根。
八爪魚嘅質地十分爽彈，而配上辣根醬更加能夠將八爪魚嘅鮮味帶出嚟🐙๑ SICILIAN SCAMPIItalian Garlic | Kaffir Lime I Dill OilScampi只係做輕微嘅調味，務求呈現食材原有嘅味道，佢嘅口感比起常見嘅蝦類較為軟腍，但係食起上嚟佢嘅鮮甜程度遠遠超乎想像，同後面紅蝦嘅鹹鮮形成強烈對比，令人好surprised~［ PRIMI | FIRST COURSE ］๑ AUSTRALIAN WILD SMOKED EEL RISOTTO配上法國嘅西洋菜，煙燻過嘅鰻魚香氣徹底咁樣滲入左喺意大利飯入面，而咬入口依然感受每一粒飯嘅質感粒粒分明，煙靭得嚟帶些微嘅脆，掛汁得嚟唔會變到糊狀🫶🏻๑ SICILIAN RED PRAWN PASTA紅蝦意粉用上餐廳自己用紅蝦蝦殼新鮮熬製嘅湯煮成醬汁，一入口一陣濃烈嘅蝦香即刻喺口入面爆開，而每一隻蝦嘅蝦頭都充滿住鹹鮮味十足嘅蝦膏好rich!［ SECONDI | SECOND COURSE ］๑ SPANISH BEEF RIBEYE一上碟就俾佢嘅色澤深深咁吸引住！亮麗嘅紅色散發住光澤，而佢嘅肉汁緊緊咁鎖咗喺肉入面，牛嘅外層有輕輕嘅焦脆，而入口嘅質感十分之軟腍嫩滑，每咬一啖濃郁嘅肉味都會隨即充斥住口腔💕๑ FRENCI BARBARIE DUCK鴨嘅皮煎得香脆，鴨肉嘅質地結實得嚟唔會韌，蜜糖燒汁為鴨香味提鮮［ DOLCE | DESSERT ］๑ CROISSANT GELATO今次呢個雪糕夠晒特色！第一次食牛角包口味嘅雪糕，一入口除咗有香濃嘅奶味之外，仲有好香嘅牛油同鹹香味，香滑嘅雪糕配上一粒粒榛子，為今餐畫上完美嘅句號
上集回顧: 話說老友 “安妮亞” 識飲識食, 大力推介 “Cin Cin”. 佢話: “我見你識嘢先介紹俾你”, 呢招我真係擋唔住, 決定一試. 🥰 兩星期前, “安妮亞” 帶隊親征嚟食晚飯, 唔睇價錢, 唔跟餐牌, 玩 “廚師發板”, 一試難忘.🥢 今日嚟食午餐, 睇價錢, 跟餐牌. 午市套餐四道菜 $620, 包頭盤, 意粉, 主菜, 甜品, 同埋咖啡. 另外可以選擇三道菜 $420, 就少咗意粉或主菜.🥐 麵包. 我覺得普普通通. 但點鹹魚醬食, 一流!🕊 前菜, 選擇一: Baked French Quail with Culatello di Zibello. 鎮店菜式之一, 鵪鶉肉嫩, 外圍嘅火腿負責味道, 有趣!🥩 前菜, 選擇二: Piemonte Beef Tartare with Rustic Toast. 牛肉他他口感滑溜溜, 調味略淡, 多士嘅烤焗味非常濃烈及出色, 牛肉一定要夾埋多士一齊食, 唔錯!🥰 意粉, 選擇一: Orecchiette with Mixed Mediterranean Seafood. 唔係蕃茄汁, 唔係香草汁, 係由魚蝦等海鮮煮出嚟嘅濃湯汁, 十個讚. Orecchiette 中譯 “貓耳朵”, 形狀同其他餐廳食過嘅 “貓耳朵” 唔同, 較有立體感. 師傅煮腍少少, 啱番個人口味.🍝 意粉, 選擇二: Spaghetti Bolognese. 意粉高質, 黐晒肉醬汁, 應該係我食過最好食嘅肉醬意粉.🐥 主菜, 選擇一: Roast French Guinea Fowl with Comte Sauce. 廚師話呢隻叫 “野雞” 或者 “珍珠雞”, 相對少脂肪, 雞皮特別厚, 煎得香脆. 雞肉嫩滑, 配合埋釀咗嘅材料, 超水準!🐐 主菜, 選擇二: Roast New Zealand Lamb Rack. 肉質鬆嫩, 好食.🍒 甜品, 選擇一: Cherry Tart. 餅底酥脆, 不俗.🍐 甜品, 選擇二: Poached Pear in Prosecco. 一般用紅酒做嘅, 呢度用咗甜氣泡酒.☕️ 意大利泡沫咖啡. 正常發揮.🤗 攻略: 論環境, 食客唔多, 唔嘈, 傾到計. 四道菜唔算極飽, 有時間就慢慢食, 商務午餐嘅話, 三道菜應該夠了. 論食物, 有驚喜, 有水準, 午餐可以試到餐廳鎮店菜式 “鵪鶉”, 十分讚. Cin Cin 唔太 “商業化”, 服務親切到位, 但唔係米芝蓮風格, 食物好食, 但魚蝦有刺有殼. 用餐體驗愉快, 期待下次再臨.
I am sorry to say that my wife and I had a very bad experience in terms of the food quality here.We have chosen the appetizers according to staff recommendations. The first dish was the "the red prawn and langoustine carpaccio".It was served as 2 small sized deshelled red prawns and a mediumsized langoustine lined up parallel to each other with no extra knife work nor processing. There were 2 lines of 4 small red dots in between them with absolutely no additive flavour. The dish was plain and honest yet absolutely dull and boring and we couldn't help but feeling ripped off. (By comparison, we had a red prawn carpaccio dish at another restaurant not long ago, served in the size of regular sized tartare with prawn meat (I would say at least 68 small sized prawns), supplemented with red prawn oil (extracted from the heads), supplemented with dotted aioli and fresh herbs That I would say is proper cooking and the dish was still memorable to us)The 2nd dish was "The quail 2way".It was served with one baked part and the other fried. The baked part was with a doughything wrapped with minced meat mixed with foie gras (so we were told), with condiments of 2 rolled beetroots. It was with a thick dough, which happens to have zero taste of quail meat nor foie gras inside. Now that is surprisingly difficult to attain since the taste of foie gras is often distinctive and succulent, maybe it was never even put in. The rolled baked beetroots have a firm to hard consistency that is not pleasant and both the sweetness and earthiness that we expected from them were depleted rather than enhanced with the cooking. Zero sauce nor dressing to counter the oiliness of the quails.For pasta we had the linguine with razor clams. The fragrance of the pasta did stand (slightly wakened me up a bit from the anticipated nightmare from the starters). The consistency of the pasta was managed well and al dente to bite with good coating of sauce. But the razor clams were overcooked and chewy and a total let down. We are also disappointed that the pasta was not of handmade at this price point. (or didn't taste like one)For main course we had the pigeon, which was also of staff' recommendation. It was served with 2 legs and one breast, with a condiment of one baked baby carrot, with tiny bit of sauce and pate on toast on the side. All pigeon components seemed to be finished in a highheat pan, which gives caramelization of the skin but also a chewy meat part underneath, surrounding a yet pinkish core. Any overcooked poultry will immediately give you an unpleasant chewiness , dryness that is totally reminiscent of a chinese roast duck. The cookery was rough and unpolished, and again, a total mismatch with the price point. Again, zero balance in the the dish, where the sauce was just lack of flavour and charm. Oh, and the pate on toast on the side was a joke, where the two were superdry on its own and do not combine at all. At this point we were just shocked and could not summon any interest in ordering desserts but only the will to gather the little energy left within to pay the big bill and leave. Credits to the staff there who were all wellgroomed, welldressed and attentive to the guests. The sharing plates were served warm for the main which is sign of a proper restaurant. The ambience, the colour tone, lighting, seatings, and spacing between tables were all nicely curated and up to standard. The selection and price of wines were also very inviting. Indeed, the only soothing thing that went into our mouth was the Babera red.P.S. I now wished there were photos taken to supplement the post but we were very put off by our first dishes that no photos were taken
Learnt about this restaurant when waiting for the elevator at Cubus. Not a widely reviewed restaurant; website seemed ok traditional Italian food, so decided to try for dinner. Loved the decor: tasteful rustic Italian. Reminded me of my holiday in Tuscany. 6 tables in the main dining room.A private room seats up to 8.PickyEater recalled going to a restaurant with the same name in CWB but with less upscale decor. Server explained that indeed they had relocated from Haven Street abut 6 months ago. Spied the chef showing another table his Spanish Rubia steak. Looked very yummy, but minimum order was 1kg. Maybe next time.Staff was well trained and attentive. We listened to our server’s recommendations (with detailed descriptions) and decided. Wine list ok. Despite sommelier’s recommendation on a nice Sancerre, I went for a glass of Brunello. Here’s what we had. Bread Appetisers Japanese Scallop and Mediterranean Red Prawn Tartare with Spanish Seaweed. Very refreshing.Baked French Quail with Culatello di Zibello (kind of ham) and Goose Foie Gras.PastasLinguine with Irish Razor Clams with garlic and olive oil. Server presented us with a bottle of homemade chili oil. Linguine was perfectly al dente. Razor clams very fresh.Fusilli with assorted seafood in an Amalfi lemon sauce. Very refreshing. Loved the pasta: much longer than the usual corkscrew shape; looked more like the wire connecting a vintage telephone to its headphone. Chef had thoughtfully divided all the dishes into 2 portions upon serving.Main Bresse Pigeon with Morel Sauce. Again, chef gave equal portions of pan seared breast and deep fried leg to each of us. Crispy skin. The potato millefeuille on the side was outstanding: very crispy and flaky. DessertCherry tart and Lemon tart. One of the best tarts I have tried. Pastry base was crunchy just perfect. To finish off: Lady’s kisses (hazelnut cookies sandwiched together with melted chocolate) and Dark chocolate.In summary: amazed that none of my foodie friends had been talking about this restaurant. With such a talented chef, restaurant should definitely be getting a lot more hype and raving reviews. Go try!
您對於銅鑼灣餐廳「CIN CIN Ristorante」有何comment？
CIN CIN Ristorante餐廳詳細資料：
- CIN CIN Ristorante地址: 銅鑼灣開平道1號Cubus21樓 CIN CIN Ristorante, 21/ F, Cubus,1 Hoi Ping Road, Causeway Bay
- CIN CIN Ristorante電話: 23668831
- CIN CIN Ristorante價錢: $801以上
- 分類: 意大利菜,Fine Dining,
- 座位: 40
- 付款: Visa,Master,現金,AE
- FB專頁: CIN CIN Ristorante Facebook
更多CIN CIN Ristorante相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在味皇美食內有任何傳播的風險，味皇美食在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳味皇美食除了遵守預防及控制疾病的相關規例，味皇美食同時建議採取以下措施*味皇美食 黃, 味皇美食 藍, (味皇美食 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
CIN CIN Ristorante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CIN CIN Ristorante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CIN CIN Ristorante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）
CIN CIN Ristorante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