High Life

64 品 除了来自意大利的特色菜品外， 餐厅创作新菜色时，亦使用一些香港 本地出产的材料。主厨 Randall 愈来 愈熟悉这座城市，并期望餐厅能以实 而不华的风格，成为本地意大利菜的 佼佼者。 他笑言道：“今天在我走进餐厅 时，光听到里面（熙熙攘攘）的声音就 知道成功了。空气中有种声音嗡嗡作 响。我喜欢。” HandmadedelightsincludeRavioli di Bietola, pinoli e limone – ravioli pasta filled with Swiss chard, ricotta, pine nuts, parmesan and lemon zest in sage and butter sauce. For seafood aficionados, Tonno alla Scottadito con Datterini, capperi, pistacchio, rucola e salsa a limone is a great choice, with pan-fried yellowfin tuna, Datterini tomatoes, capers, pistachio, rocket and Amalfi lemon sauce. A roasted veal chop with roasted Datterini tomatoes, porcini mushrooms and salsa verde, the Bistecca di vitello arrosto is yet another sumptuous offer. In addition to all things Italy, some dishes boasting new flavors are craftedusing selected localHongKong produce. Chef Randall now feels more connected to the city and is confident that his restaurant will continue to be a hub for individuals who enjoy high quality, simple dishes. “I walk into the restaurant today and can feel that it is successful by listening to the sound. There is a sort of buzz in the air. I like it,” he smiles.