This is my second time at Sabatini’s. The first time was a few years ago and it left a lasting impression such that I’ve been meaning to come back since. But as you know, Hong Kong’s vibrant food scene and new restaurant openings has left me trying new things for a while. Finally though, I have arrived back here with high expectations.
For the most part, the restaurant hasn’t changed much. Perhaps the front of the restaurant might have changed a bit, but truthfully, it was such a long time ago that I don’t remember. The Roman Antipasto Table is still there and looked good to try but with so many dishes to try, and so little space, I saved it for another day… again. In addition, the band is also still there and play at intervals during your meal. I don’t know if they are the same people that were there years ago, but if you really wanted to, you could request songs from them. Service from the staff was also excellent as we requested to share the food, and they automatically divided the food onto separate dishes for us before serving. But now back to the food.
Menu . Wine . Bread Basket
The normal menu has a good selection of food with something for everyone. There was also an additional menu that had some Italian southern comfort food as well as some specials that the waiter will probably recommend you as they weren’t on any of the menus.
After putting in our order, we were served with a warm bread basket a trio of spreads and butter. There was also the option of olive oil and vinegar, but I thought that the spreads, especially the pesto like one was sufficient.
For those that love wine, the wine list is huge and given to you in one thick folder book. It consists mainly of wines from all over Italy, but clearly my poor self was only able to go with a bottle of one of the three house whites. I don’t remember the name, but if you ask for the crispest of them, then that’s the one you will get.
Langhirano Ham with Cantaloupe Melon
The ham was good. I’m not sure it was worth the price, but perhaps it’s also because I don’t know how to properly appreciate ham either. Good flavours in the ham and the cantaloupe melon was super sweet. Just a note though, there were actually many tables ordering the more expensive Cinta Senese Ham ($488) which was hand-cut.
Lobster Bisque with Croutons, Creme Fraiche and Chives
The lobster bisque was excellent and in my opinion, one of the best in Hong Kong. Full of bold flavours and a large succulent lobster tail. (Yes, the one at Lawry’s was just no good!)
Dry Aged Black Angus Sirloin Tagliata with Rucola, Parmesan Cheese, Porcini Mushrooms in Lemon Garlic Parsley Gremolata Dressing and Summer Black Truffle
The black angus sirloin was damn juicy for sirloin. Medium-rare of course. Just the way I like it. The thin cheese slices went well with the beef and for someone who does not particularly like eating mushrooms, the porcini mushrooms slipped in between the sirloin were just absolutely exquisite.
Sole Fillet with Asparagus, Cherry Tomatoes and Mushrooms
The sole fillet was amazing. Normally I would not consider ordering sole because it is just such a dull fish. But this time, it was on the specials and well, why not. The portion was huge and so it should be considering it was more expensive than the angus sirloin. For a non-fatty fish, this was just super juicy and had lots of flavour to it and showed that a good chef can still use boring ingredients to make a great dish.
St. Honore Cake . Warm Chocolate Lava Cake with Vanilla Ice Cream
For desert, there was the Sabatini signature St. Honore Cake and the Warm Chocolate Lava Cake with Vanilla Ice Cream. I don’t remember the St. Honore Cake being on their desert menu, and we very nearly missed their signature cake. Luckily, as the desert cart stopped by, this interesting looking cake caught my eye. It was creamy and had a nice crunch to it which gave it great texture. The Warm Chocolate Lava Cake was rich, but I won’t comment much on this because I am generally not a chocolate person.
Coffee . Petits Fours
The coffee had a wonderful smell to it and tasted great. By the time the petits fours arrived though, I was already filled to the brim. They weren’t anything special, but they weren’t bad either.
Overall, this meal was thoroughly enjoyable and I look forward to the next time that I return. Hopefully it won’t be as long as the previous time!
- Lobster Bisque with Croutons, Creme Fraiche and Chives
- Dry Aged Black Angus Sirloin Tagliata with Rucola, Parmesan Cheese, Porcini Mushrooms in Lemon Garlic Parsley Gremolata Dressing and Summer Black Truffle
- St. Honore Cake
Sabatini Ristorante Italiano
3/F, 69 Mody Road, The Royal Garden Hotel, TST, Kowloon, Hong Kong