LG/F 61-63 Hollywood Road, Central
Tel: 2545 5988
Open: Monday-Saturday 11am-10.30pm (last order)
Cuisine: European tapas
Price: about HK$230 without drinks or the service charge
Ambience: it's a cosy restaurant, with plush banquettes and low lighting.
Pros: on the table was a grater, peeled garlic cloves and olive oil, which you can use to flavour the bread.
Cons: our waitress interrupted our conversation several times. It wasn't as if the restaurant was busy (there were only two other groups), or that the questions couldn't have waited until an appropriate pause in the conversation.
Much of the food was served tepid, even the ones that should have been hot - which was odd, considering how close the kitchen was to our table. The sautéed sherry mushrooms with garlic (HK$78) would have been better if they'd been sizzling. The gambas pil pil (HK$118) is described on the menu as being king prawns, which implies that they'd be large, but these were small, and again, the dish wasn't hot, nor was it spicy. The sautéed chorizo (HK$88) wasn't cooked long enough, so the pieces were soft and fatty, although the chunks of olive were a nice touch. Grilled pork tenderloin souvlaki with tzatziki (HK$128) had dry meat.
Recommended dishes: the dish listed as Italian burrata cheese with sea salt (HK$88) actually lacked salt, although the burrata was soft and creamy. The freshly baked garlic loaf with rosemary and sea salt (HK$38) was bread worth paying for. Oxtail ravioli in tomato sauce (HK$118) were large, well-stuffed with a savoury filling, and piping hot.
What else? The space was formerly Jaa Kitchen. The entrance is actually on Man Hing Lane, a small alley parallel to Hollywood Road - you find it by walking down Peel Street from Hollywood Road, and turning left.