[{"@context":"https://schema.org","@type":"Article","headline":"銅鑼灣暗黑型格酒吧餐廳","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202508/680764/20250820/hls/post_detail_1755680578386.m3u8"],"datePublished":"2025-08-20 17:12:46+08:00","url":"/community/detailpost/db2aedaa-52c8-4c7a-93a0-c877497ba157/香港攻略/銅鑼灣暗黑型格酒吧餐/Cass-Cass/680764","author":{"@type":"Person","name":"Cass Cass","url":"https://www.ulifestyle.com.hk/community/user_profile/680764/Cass-Cass"},"text":"今晚帶朋友去咗銅鑼灣一間頗出名嘅樓上酒吧飲嘢兼食飯,呢間酒吧位置很好找,位於時代廣場後面,酒吧走現代禪風黑色風格,頗有格調｡\n\n🍴 Ikura Lobster Arancini\n師傅把龍蝦湯加入車打芝士,再炸成一舊飯團,咬落去感覺外脆內軟,極為香口,鋪在飯團上嘅三文魚籽令整個口感更為豐富｡\n\n🍴 Tuna Tartare\n香滑嘅牛油果蓉加埋吞拿魚他他,再配搭埋香脆嘅炸米紙和炸紫菜一齊食,呢個配搭頗新穎,而且勁香口,食到停唔到口｡\n\n🍴 Crispy Beef Short Rib\nBeef Short Rib係用咗上等嘅牛坑腩,肥瘦適中,焗到外皮微脆,裡面嘅肉質還非常嫩滑,配上廚師特別調配嘅山楂紅酒汁,口感甜甜哋,非常開胃,重配埋綿滑嘅牛油焗薯蓉,口感極為豐富｡\n\n🍴Drunken Crab Pasta\n廚師特別用上中式嘅花雕酒､蒜片和橄欖油煮成嘅墨魚意粉,每啖都能食出濃香嘅花雕酒味,另外蟹肉都非常鮮甜,夠晒足料｡\n\n🍹 Koko Ringo\n用Gin做酒底,再用羅勒葉､班蘭､青檸調配成嘅cocktail, 上面再加上椰mouse, 清爽之餘又帶出陣陣椰香｡\n\n🍹 Prohibition \n端上時用火燒cocktail上的柑橘,儀式感十足,淡淡嘅伏特加酒配有百香果､番石榴､柑橘､青檸葉,口感極為清爽｡\n\n#打卡美食 #銅鑼灣美食 #銅鑼灣好去處 #銅鑼灣必食 #銅鑼灣探店 #香港酒店餐廳 #ciclohk #香港酒吧推介 #香港飲食 #香港酒吧 #雞尾酒 #相機食先 #hkfood #hkfoodblogger #香港食評 #暗黑風格餐廳 "},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"銅鑼灣暗黑型格酒吧餐廳","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202508/680764/20250820/hls/post_detail_1755680578386.m3u8"],"datePublished":"2025-08-20 17:12:46+08:00","url":"/community/detailpost/db2aedaa-52c8-4c7a-93a0-c877497ba157/香港攻略/銅鑼灣暗黑型格酒吧餐/Cass-Cass/680764","author":{"@type":"Person","name":"Cass Cass","url":"https://www.ulifestyle.com.hk/community/user_profile/680764/Cass-Cass"},"text":"今晚帶朋友去咗銅鑼灣一間頗出名嘅樓上酒吧飲嘢兼食飯,呢間酒吧位置很好找,位於時代廣場後面,酒吧走現代禪風黑色風格,頗有格調｡\n\n🍴 Ikura Lobster Arancini\n師傅把龍蝦湯加入車打芝士,再炸成一舊飯團,咬落去感覺外脆內軟,極為香口,鋪在飯團上嘅三文魚籽令整個口感更為豐富｡\n\n🍴 Tuna Tartare\n香滑嘅牛油果蓉加埋吞拿魚他他,再配搭埋香脆嘅炸米紙和炸紫菜一齊食,呢個配搭頗新穎,而且勁香口,食到停唔到口｡\n\n🍴 Crispy Beef Short Rib\nBeef Short Rib係用咗上等嘅牛坑腩,肥瘦適中,焗到外皮微脆,裡面嘅肉質還非常嫩滑,配上廚師特別調配嘅山楂紅酒汁,口感甜甜哋,非常開胃,重配埋綿滑嘅牛油焗薯蓉,口感極為豐富｡\n\n🍴Drunken Crab Pasta\n廚師特別用上中式嘅花雕酒､蒜片和橄欖油煮成嘅墨魚意粉,每啖都能食出濃香嘅花雕酒味,另外蟹肉都非常鮮甜,夠晒足料｡\n\n🍹 Koko Ringo\n用Gin做酒底,再用羅勒葉､班蘭､青檸調配成嘅cocktail, 上面再加上椰mouse, 清爽之餘又帶出陣陣椰香｡\n\n🍹 Prohibition \n端上時用火燒cocktail上的柑橘,儀式感十足,淡淡嘅伏特加酒配有百香果､番石榴､柑橘､青檸葉,口感極為清爽｡\n\n#打卡美食 #銅鑼灣美食 #銅鑼灣好去處 #銅鑼灣必食 #銅鑼灣探店 #香港酒店餐廳 #ciclohk #香港酒吧推介 #香港飲食 #香港酒吧 #雞尾酒 #相機食先 #hkfood #hkfoodblogger #香港食評 #暗黑風格餐廳 "},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202508/680764/20250820/hls/post_detail_1755680578386.m3u8","creator":{"@type":"Person","name":"Cass Cass"}}]