Paper Moon

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My friend has been wanting to come back to this restaurant for long, we managed to find a time and reunion here once again. Restaurant was busy, didn't interact with the friendly staff much. We ordered their baked Italian pork sausage and grilled herb-crusted lamb loin from their weekend brunch menu and of course, their 1.5hr free flow drinks (which included sparkling/ white/ red wine/ beer/ tea/ coffee). Starting with their Italian cold cut platter and their mixed seafood platter. Both were decent and absolutely wow you. Plating was clean with sharpness. Personally like the cold cut platter better. The frittata was cooked with baby spinach. Generous amount of baby spinach that every bite of egg was with spinach pieces. Moving on to the ham, slightly salted but great to step up the flavour from light egginess to more savoury. Recommending to consume the salami at last because of the strong black peppery and fattiness. Only 4 small cubes of cheese was served but wasn't enhancing the flavour much. There were a lot going on in the seafood platter, octopus with pesto & potato salad, smoked salmon, seared tuna salad & tiger prawn. Octopus were tender but not rubbery. Pesto was coated perfectly with the octopus. Herby and earthy. Baby potatoes were cooked to perfection. Soft and velvety. Love they mixed in with different kinds which purple gave a hint of sweetness. Prawns were relatively big. Fresh and light. Didnt like how they drizzled some kind of aioli/ mayonnaise on top of the beautiful prawn. Kind of overpowered its freshness despite purposely picked the underneath ones with less sauce covering. Smoked salmon was absolutely one of my favourite. Neither too fatty nor too salty. Fresh and meaty. Flavour was just on a right balance. Seared tuna was sesame crusted. Very nutty and soft. Was first surprised by the seedy texture and flavour but when it came to an end, it was a bit boring to eat because of the only one flavour. Appreciated serving chickpeas and red kidney beans underneath so as to lighten the different flavours gave from this dish, plus kind of cleanse the oceanic taste in mouth.Seeing every customers were served with the house bread basket while staff did give olive oil and balsamic vinegar when seated, I guess staff just forgotten to serve. Bread was immediately served once reminded their staff. Fresh, warm fluffy focaccia, crisps and two breadsticks. Focaccia was lightly salted. Even eating on its own, it tasted with a hint of olive flavour. Its soft fluffy texture absorbed the olive oil balsamic vinegar mixture so well. Their choice of olive oil and balsamic vinegar were absolutely in the top quality. Will be my home choice from now. My baked Italian pork sausage came first. It was served in a sizzling hot oven dish that still bubbling after 5mins wait. Sauce set pretty quickly that I started eating instead of waiting for my friend's lamb. It was an incredibly savoury dish and on a salty side. Not the truffle sauce but the sausage itself. Bold flavour to pair with truffle, which a bit overpower the truffle. Tasted close to the British banger & mash, but classy one. Baby potato was again served aligning with. Love the perfect cooked baby potatoes. Again soft and velvety. A bit of a potato sweetness. Well coated with the truffle cream sauce. Indulgent and addicting. My friend's herb-crusted lamb served when I almost finished mine. Lamb was cooked to medium instead of medium rare. Visually, not as described as herb-crusted. Didnt have a strong lamb flavour. Tender and juicy. Thyme jus lifted the whole dish. You could tell the sauce took a long time to reduce which perfect to round up the protein. Thyme was just a little bit flavour but not overpowering. White bean mash was light and silky smooth. Thoughtful and smart to use white bean instead as lamb was a pretty heavy protein. Appreciate to use pan seared green beans and cherry tomatoes as garnish; which gave a good crunch and sweetness. For dessert, we picked the tiramisu and bonet with amaretti crumble. Tiramisu visually was clean with visible layers. Love the green white chocolate leave garnished which gave a leafy plant theme. Mascarpone was creamy and light with a hint of vanilla while the dusting cocoa paired so well with the espresso sponge at the bottom. Every spoonful was an indulgent silkiness. Absolutely loving it. The bonet with amaretti crumble was more on a rich chocolate dessert type. As a chocolate lover, it was a heaven dish. Rich milky chocolate with a hint of almond flavour. Crumble was nice to give some texture. Love they served with some berries for some acidity; otherwise a bit heavy after having half of it. Highly recommend to add extra for their 1.5hr free flow drinks which absolutely perfect to pair each course. However, do check on the time before your next request as no reminder has been given. That means once overtime, regular price will be straight charging. It was a pleasant dining experience which I do wish to visit once again. For their Italian food and their extraordinary Victoria Harbour view. continue reading

依間餐廳係朋友推介，坐得舒服，仲可以飽覽維港景色，夜晚好有feel!!🌃Pizza不錯，份量唔細，足料🤩 有d 菜色menu已轉，揾唔番了🥹1️⃣𝙋𝙞𝙯𝙯𝙖 𝘽𝙪𝙧𝙧𝙖𝙩𝙖 🍕𝘉𝘶𝘳𝘳𝘢𝘵𝘢 𝘊𝘩𝘦𝘦𝘴𝘦, 𝘛𝘰𝘮𝘢𝘵𝘰𝘦𝘴, 𝘊𝘩𝘦𝘳𝘳𝘺 𝘛𝘰𝘮𝘢𝘵𝘰𝘦𝘴 𝘢𝘯𝘥 𝘉𝘢𝘴𝘪𝘭手工水牛芝士、蕃茄、車厘茄、羅勒披薩2️⃣𝙋𝙞𝙯𝙯𝙖 𝘼𝙡 𝙁𝙧𝙪𝙩𝙩𝙞 𝘿𝙞 𝙈𝙖𝙧𝙚 🍕𝘈𝘴𝘴𝘰𝘳𝘵𝘦𝘥 𝘴𝘦𝘢𝘵𝘰𝘰𝘥, 𝘛𝘰𝘮𝘢𝘵𝘰𝘦𝘴 𝘢𝘯𝘥 𝘔𝘰𝘻𝘻𝘢𝘳𝘦𝘭𝘭𝘢海鮮、蕃茄、牛乳芝士披薩 continue reading

remark seat outdoor吾大風坐出面係不錯的選擇8:15坐到人地收工都未想走🙈🙈2 Bread有3款 配上佢地的甜黑醋夾到要再refill 多一set1 Surgiva (Still)1 Mussels & Clams白酒青口入口白酒仲未蒸發晒係口腔仲不停帶有白酒的香氣1 Bottega Vinai Cabernet Sauvignon By Bottle2個人開一枝瓶呢枝吾飲開酒的人可以試未抖氣都已經易入口抖氣後層次更加升級係入門人士的選擇 continue reading

朋友話好耐冇見我即日約 3大2b去食brunch 我諗住係食海景就會冇食物質數但又其實可以反而最麻麻係個炸青瓜有少少失望青瓜出水令到出面都唔脆一pat野咁但其他都係幾好食嘅服務態度亦幾好見到我地有小朋友 都主動攞bb椅子但唔知點解成間餐廳得一張bb椅😂環境衛生情況都乾淨雖然都有不足 但我都係會俾好評 希望下次有機會黎個陣又會好一d 😆 continue reading

𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝓟𝓪𝓹𝓮𝓻𝓶𝓸𝓸𝓷 𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝑇𝑠𝑖𝑚 𝑆ℎ𝑎 𝑇𝑠𝑢𝑖𝐶𝑢𝑖𝑠𝑖𝑛𝑒 🥂: 𝐼𝑡𝑎𝑙𝑖𝑎𝑛 𝐶𝑢𝑖𝑠𝑖𝑛𝑒 🇮🇹𝐷𝑖𝑠ℎ𝑒𝑠 📸：𝘼𝙥𝙥𝙚𝙩𝙞𝙨𝙚𝙧:1. 𝑃𝑎𝑛-𝑠𝑒𝑎𝑟𝑒𝑑 𝐺𝑜𝑜𝑠𝑒 𝐿𝑖𝑣𝑒𝑟 𝑤𝑖𝑡ℎ 𝐹𝑟𝑒𝑠ℎ 𝐴𝑝𝑝𝑙𝑒 𝑃𝑢𝑟é𝑒 & 𝑃𝑖𝑛𝑘 𝑃𝑜𝑚𝑒𝑙𝑜-𝑃𝑖𝑛𝑜𝑡 𝐵𝑖𝑎𝑛𝑐𝑜 𝑆𝑎𝑢𝑐𝑒 香煎鵝肝伴鮮蘋果蓉及紅肉柚子白酒汁 (𝐶ℎ𝑟𝑖𝑠𝑡𝑚𝑎𝑠 𝑚𝑒𝑛𝑢)2 𝑃𝑎𝑛-𝑠𝑒𝑎𝑟𝑒𝑑 𝑆𝑐𝑎𝑙𝑙𝑜𝑝𝑠 𝑤𝑖𝑡ℎ 𝐵𝑢𝑡𝑡𝑒𝑟𝑒𝑑 𝐴𝑠𝑝𝑎𝑟𝑎𝑔𝑢𝑠,𝐿𝑒𝑒𝑘 𝐹𝑜𝑛𝑑𝑢𝑒 𝑎𝑛𝑑 𝐶𝑎𝑣𝑖𝑎𝑟 香煎帶子伴牛油蘆筍（$258）𝙈𝙖𝙞𝙣 𝘾𝙤𝙪𝙧𝙨𝙚:3. 𝑃𝑎𝑛-𝑓𝑟𝑖𝑒𝑑 𝐴𝑢𝑠𝑡𝑟𝑎𝑙𝑖𝑎𝑛 𝑊𝑎𝑔𝑦𝑢 𝑆𝑖𝑟𝑙𝑜𝑖𝑛𝑤𝑖𝑡ℎ 𝐶ℎ𝑎𝑛𝑡𝑒𝑟𝑒𝑙𝑙𝑒 𝑀𝑢𝑠ℎ𝑟𝑜𝑜𝑚 𝑆𝑎𝑢𝑐𝑒 香煎澳洲和牛西冷伴雞油菌汁🥩（$428）🌟（𝑀𝑢𝑠𝑡-𝑡𝑟𝑦）4. 𝐻𝑜𝑚𝑒𝑚𝑎𝑑𝑒 𝑇𝑎𝑔𝑙𝑖𝑎𝑡𝑒𝑙𝑙𝑒𝑤𝑖𝑡ℎ 𝐵𝑜𝑙𝑜𝑔𝑛𝑒𝑠𝑒 𝑅𝑎𝑔𝑜𝑢𝑡 𝑆𝑎𝑢𝑐𝑒 肉醬幼寬條麵 🍝（$228） 𝘿𝙚𝙨𝙨𝙚𝙧𝙩：5. 𝑇𝑖𝑟𝑎𝑚𝑖𝑠𝑢’ 𝑃𝑎𝑝𝑒𝑟 𝑀𝑜𝑜𝑛 ($138) 🧁🌟（𝑀𝑢𝑠𝑡-𝑡𝑟𝑦） continue reading