Da Domenico 銅鑼灣
地址: 銅鑼灣開平道8號地下
最後更新:
Da Domenico推介
Da Domenico 提供最好，有代表性的牛肉菜餚。餐廳的菜餚使用每天最新鮮的材料所做成，而且餐廳更提供一系列的意大利酒和雞尾酒。Da Domenico 更有雅緻裝潢。
銅鑼灣Da Domenico
| 餐廳分店 | Da Domenico |
|---|---|
| 地區 | 銅鑼灣 |
| 電話訂位 | 28828013 |
| 餐單 Menu | 意大利菜,西餐廳, |
| 人氣指數 | 431 |
| 價錢幾錢 | $801以上 |
Da Domenico訂位
Da Domenico位於銅鑼灣區，詳細地址是銅鑼灣開平道8號地下，餐廳寬敞座位數目共有未知幾多個。Da Domenico幾錢？價錢優惠後人均消費大約$801以上埋單，早餐午餐晚餐Da Domenico餐單包括有意大利菜,西餐廳等美食，付款方式有Visa,Master,現金,AE付款，Booking網上訂位可以電話致電 28828013 查詢訂座。Da Domenico優惠
Da Domenico 評價 相片
If you like to pay exorbitant prices, coupled with average decor and poor (bordering on rude) device, then this is your dream dining destination.As soon as we sat down we realized it was a mistake. We had to ask several times for a menu, then despite being only half full the waiters were too busy to pay us much attention. This was a recurring theme during our meal with us constantly trying to get their attention for anything... In the end we had a couple of pasta dishes which was ok but not worth the 700hkd...I don't really understand how restaurants like these survive with so many other choices in Hk. Best avoid this place if you want to go out and actually have a pleasant dining experience.
Da Domenico is a restaurant that I still sit on the fence about, after a few visits. While the food is very good, I can't decide if the price tag really matches the food and the environment. I've read the reviews of other Open Rice members, and the restaurant does split opinions down the middle the food is good, but not great, and service can be horrendous.The bruschetta ($180) it used to be $150 but now the prices have gone up. I don't know if paying $150 or $180 is worth it for 3 pieces of toasted bread with tomatoes, garlic, balsamic vinegar and olive oil. The tomatoes are fresh and sweet, but I wish there was some herbage. Their burrata ($320) just simple burrata cheese, accompanied by tomatoes and balsamic (like the bruschetta) and rocket.The famous Linguine Gamberi ($520) it's one of the highlights of coming to Da Domenico; I would sum it up as a very intense shrimp bisque pasta. Pasta is cooked perfectly. It's good, but not overthetop fantastic. The clams ($520) were very fresh, sweet and succulent. Nothing fancy, just some parsley on top. I'm not the type to put a lot of weight on service and decor when I write reviews, but when the pricing of dishes is in the same tier as other 5star hotel or 23 star Michelin restaurants, it really made me wonder what I was paying for. Is it really that expensive to import all those ingredients from Italy, or am I just paying for bragging rights? Clearly the money isn't really going into the decor or service. On top of which, the chef/owner is known for having a temper and when I was there he refused to cook for a table because they were late for their reservation and he didn't want to cook anymore.Da Domenico is worth trying just make sure you can stomach the subpar service and the bill. Original review @ http://pleasuresofeating.blogspot.com/2010/10/dadomenico.html and a subsequent review @ http://pleasuresofeating.blogspot.com/2010/10/revisitingdadomenico.html
I heard of this restaurant for so long and finally was taken by a freind there last nite!they have a reputation for bad service and unforutnately that is very true.we had a booking but when we arrived, we stood there for 10 minutes without anyone coming to take us to our table!At last we had to walk to the table without being served!The bread was cold and the dipping was so little for a whole table of people.That is not nice.The deco is not much to mention as it is just so plain wiht a few pictures on the wall.put it this way, I can't tell its uniqueness and italian elements!!!The food was ok but not surprising.It simply is not bad but just ok.It is certainly not Great Italian good that I would agree or recommend!As one of my friends in the dinner quoted, it is Roman trattoria at 5 star prices.
My friends keep talking about taking me back here for a meal, and it finally happened tonight.They know the staff well, and were hoping to introduce me to the staff so that the service will be a little better than normal.The poor service (or lack thereof) here has reached legendary status, but the regulars keep coming back on account of the food.We ordered everything to share, which was great and frankly the right way to do it.The burrata is always nice with arugula, and came with really ripe and sweet cherry tomatoes.The cheese itself was so creamy and milky... really delicious with a drizzle of aged sweet balsamic vinegar. The bruschetta was pretty awesome for something so simple.You have again the ripe cherry tomatoes, arugula, and the warm bread has a bit of garlic sauce which was a little raw and spicy.The mussels were incredibly fresh.I'm a guy who never orders mussels, thanks to Kitchen Confidential.But even I was happily downing these creamy and sweet mollusks, which are among some of the freshest I've had.I wouldn't imagine leaving here without ordering the grilled scampi.My last visit here was a revelation, and I really wanted to have these yummy things again.Unfortunately, I was a little disappointed...Yes, these were still pretty yummy in terms of flavor, and I happily used my hands and sucked out everything I could from each crevice.But you know what?The scampi wasn't really fresh.The texture of the tail was a little mushy, and the claws were kinda liquid and runny.They haven't exactly gone bad, but they're just not the freshest around.Then came a pair of pastas...the fettucine vongola verace, the waiter's suggestion, was a little disappointing.I thought the clams were OK, but it would have been better by itself instead of making it into pasta.This paled in comparison to the other pasta dish.I finally had a chance to try the linguine gamberi, made with gambero rosso.The flavor was every bit as yummy as I expected...so full of the shellfish taste.But once again, it was obvious to me that the prawns were not fresh.My similar plate of pasta at Tuscany by H two days ago was better and cheaper with fresher prawns.The waiter suggested peas, and what arrived didn't look too appetizing.While they were really sweet to the taste, they were so plainly overcooked that they started to turn yellow.I must admit that after peeling the skins off each pea two weeks ago, my standard for peas are even higher than before.The veal liver was a good way to finish the meal.Thinly sliced and panfried, it was simple yet delicious. I was pretty glad to have come back, and overall the food was pretty good.But as I said to my friends... if I'm paying this kinda money at a restaurant with zero decor and service that is legendary poor, then I'd be pretty upset if the ingredients weren't the freshest that money can buy.The food tonight definitely did not measure up to my high expectations.I'll have another chance to return in a few weeks, so we'll see what happens...original blogpost with pictures and wine notes:http://chihewanle.blogspot.com/2010/05/dadodado.html
I was looking to see how a restaurant in HK can charge such an expensive price, even more expensive than 5* hotel restaurants like Mistral and Sabatini's.I was hoping for outofthisworld Italian food and was quite disappointed.The food was average at best.I could probably make a pasta sauce and also soup better than this place.The veal was ok but nothing special.For very average food, they rob you blind. Service was nonexistent.It's not that the staff has poor attitude.Instead, they were simply not paying attention or weren't trained properly.How could any restaurant put your plate of food on your table without telling you what it is?Even the local tea cafe would do that.The girl waitress was so shy and passive; the male waiters were inattentive and ignorant.I disagree with the other poster that we should stop complaining about service.If you pay this much money ($2,000 for two people), I expect perfect service.It doesn't have to feel like a 5* hotel, but it has to feel comfortable and attentive.If you want better food, go to Mistral.I am not a huge fan of Sabatini's because of their relatively stuffy atmosphere and tiny portions, but I'd go there and still have money left vs Da Domenico.If you want good Italian food, go to Grappa's at Pacific Place instead.A dish of Spaghetti Marinara there costs around $150, the Ragu $100.Here, it costs three times as much and it doesn't taste that great.On a value vs what you get scale, this place gets negative marks.With the price Da Dominico charges, you can buy your plane ticket, fly to Italy and have better meals for much less.
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Da Domenico餐廳詳細資料：
- Da Domenico地址: 銅鑼灣開平道8號地下 Da Domenico, G/ F.,8 Hoi Ping Road, Causeway Bay
- Da Domenico電話: 28828013
- Da Domenico價錢: $801以上
- 分類: 意大利菜,西餐廳,
- 座位: 未知
- 付款: Visa,Master,現金,AE
- FB專頁: Da Domenico Facebook
更多Da Domenico相關資料:
香港餐廳2023推介04月
為減低冠狀病毒病在潮牛@潮州牛丸內有任何傳播的風險，潮牛@潮州牛丸在餐廳內會盡力保持高水平的清潔及衞生標準。餐廳潮牛@潮州牛丸除了遵守預防及控制疾病的相關規例，潮牛@潮州牛丸同時建議採取以下措施*潮牛@潮州牛丸 黃, 潮牛@潮州牛丸 藍, (潮牛@潮州牛丸 黃藍 等意思黃店或藍店簡稱
常見問題 FAQ:
Da Domenico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Da Domenico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Da Domenico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）
Da Domenico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