When it comes to Venice-themed hotels, many people think of The Venetian in Macau. However, there is also a Venetian-themed hotel in Shenzhen, but it is not a copycat version of Venice, it was established 6 years earlier than The Venetian Macao, it is the first Venetian cultural theme hotel in the country, and it is also a five-star hotel under the umbrella of OCT International Hotel Management Company.
Located on the 3rd floor of the Venice Ray Hotel Shenzhen, Blue Italian Restaurant was named the Best Italian Restaurant in Shenzhen by That's PRD in 2015, the "Seafood Restaurant of the Year" by That's PRD Editors' Choice in 2017, and the "Best Italian Restaurant in Guangdong" by the Italian Embassy. Blue's chef Antonino Scordo, from Ragusa, Sicily, Italy, has nearly 20 years of culinary experience, not only cooking well, but also occasionally playing the piano for diners.
Antonino knows a thing or two about seafood, and the mushroom seafood tart in the appetizer allows diners to taste the chef's skills once they are seated. The mushroom seafood tart is made with shrimp juice and porcini mushroom sauce as the base, and then the whole nine-section shrimp that have been fried and grilled are placed on top of it, and served with caviar; The tart is baked with butter, Italian flour and eggs. In the mouth, you can feel full of umami, and the caviar cracks in the mouth, which also makes the aftertaste long. In the soup, the pumpkin soup has both beauty and taste, accompanied by dry ice, and the soup is served with Parmar ham, and the meat aroma of the ham and the fragrance of pumpkin are savored.
In most Western restaurants, the main course is red wine with steak, but Blue is ingenious and paired with 3 kinds of Goose Island craft beer. The Wellington beef is made from 90-day-old Australian veal tenderloin, coated with porcini mushroom sauce, wrapped in Parma ham and baked in puff pastry. The porcini mushroom sauce and Parmesan ham make the beef slightly salty in the mouth, but the meat is tender and tender on the outside with the effect of puff pastry, which is a perfect match for the Goose Island Indian Pale Ale. The noodle can choose seafood handmade shell noodles, using the chef's homemade powder sauce with crab meat and mushrooms, the rich taste makes the umami taste to the extreme, and the fragrance of white wine has become the finishing touch, which is the first choice for seafood lovers.
Blue's dessert doesn't have to be conservative with tiramisu, although it's also a good choice, and here we recommend the almond parfait, which is unique to Blue, with a cool taste that is not too sweet.
The restaurant has an open kitchen and a private dining room where smoking is allowed, and the wine cellar at the entrance displays a variety of famous wines, and the whole is dominated by dark blue. The blue floor, chandeliers are very classical, the dark blue tables and chairs, wine glasses, candles, and walls are very elegant, and the window is the hotel swimming pool, next to the white Yang Fan, when dining, it is like taking a gondola in Venice, and the large distance between the tables also creates a quieter dining space for diners. The dining room has an outdoor balcony but no dining table and is the default smoking area. Blue's service is basically decent, commensurate with a 10% service charge, and a service charge starting from 200 yuan is required for bringing your own drinks. The restaurant is only open for dinner from Tuesday to Sunday, and there is no lunch.
