31
5
2
港鐵中環站 D2 出口, 步行約10分鐘
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電話號碼
2555 2172
開飯介紹
餐廳大廚兼老闆Vicky Lau融合法國和日本菜的烹調風格。餐廳每晚只供應兩款套餐，不間斷引入當令食材，製作新鮮菜式。
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獎項殊榮
米芝蓮一星餐廳 (2015-2017)
營業時間
星期一至六
18:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
To celebrate our wedding anniversary, we decided to try one of the most artistic restaurants in HK, Tate Dinning. The head chef is being rated as one of the best female chefs in Asia, Vicky Lau, who is well known for her dishes' artisitc presentation. Tate Dinning offers two types of chef menu dinner, 6 or 8 summer course selection. My wife decided the 6 course while I went for the 8. The restaurant is located at Central district and only has around 10 tables with open kitchen. There are 5 chefs working diligently all the time. Setting is very comfortable but the lighting seems a bit dim. We arrived at 8pm and we didnt finish the whole dinner until around 11pm. The whole experience is very pleasant, from the service, timing, explanation, food quality, and of course the presentation. (Please check the photos and the menu) We enjoyed very much all the way. I am in particular impressed with the Langoustine dish. The texture of the rissoto along with the slight curry oil flavour and perfect cooked langoustine make this such an amazing dish. For my 8 course dinner, it comes with an extra matsutake mushroom dish in between Langoustine and Kagoshima Beef main course. But, I am a bit questioning about the choice of this dish as it seems disturb the flow of the course in terms of the flavor. The strong matsutake seems overpower the taste of the kagoshima beef that come next. I rather have the fish, then risotto, and then the beef directly. I believe somehow chef Vicky decides to fit in this dish to distinguish between the 6 course set. That would be just my personal opinion. The rest of the dishes are all very well prepared. However, the taste of some dishes may not be the absolute top class or as delicate (as I have been to almost all HK michelin star restaurants) while compared to other star french restaurants. For instance, the Lavender peach dessert is a bit blend in taste.If you are looking for fast serving, huge portion type of dinning experience, Tate Dinning may not suit you as you need to be a bit patient and enjoy the presentation. However, 8 course dinner with additional welcome snacks and bread in between will definitely fill you up for sure. As I said, we fully enjoyed the whole experience and I would definitely recommend anyone looking for romantic and artistic food presentation to give it a try.
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當晚我們訂了20個位置為慶祝我的生日, 因為全部都是女生的關係,訂的是6個菜的餐單。不過當晚才知道原來6個菜份量也蠻少的, 但因為我們當晚太遲才開始吃, 也沒時間再加菜了。直接看相, 每道菜也很精緻, 可見廚師好有心機, 亦很好味。帶子,蝦和羊是我最喜歡的, 他們的甜品也很不錯。不過服務態度真係有待改進, 問多兩句便黑面。這真不是該有的服務行業的態度。
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今晚是週年紀念，我們前後腳到達，坐了良久沒有人問我們點什麼，再過十分鍾也沒有人送上麵包或well come snack. 我們及後分別點了六道菜和八道菜的晚餐。麵包沒有任何選擇，每人各送上一片。麵包質地軟熟，充滿氣孔，味道帶微酸；而牛油只是普通牛油，吃過更好的。和牛蕃茄脆筒/summer menu custard果然充滿和牛的濃郁肉味，加上蕃茄的一點酸，香脆又開胃.（由於上傳相片有限，未能分享相片）個custard 非常滑，味道十分intense, 像高湯的精華，滑溜溜的texture 之中又有爽爽的口感，超水準之作。希望往後的餐點都有此水準Shims aji Green paraya and mango salad/ basil like curd/ kiwi gelee/marinated shrimp agi/ wasabi icecream蝦肉的甜配上爽口的青木瓜同芒果粒，質感清爽，而wasabi icecream 的辛為味道帶來小衝擊，味道十分清新而甜美之中又帶點刺激，整道菜美侖美喚，食得又睇得。此時待應送上方形牛油麵包，這包包味道好得多，外皮焦香，質地軟軟而富牛油香。Scallop Hokkaido scallop ceviche/ miso gel/ black garlic daikon/acipenser schrenki caviar 帶子是薄切，有D魚乾，面鼓啫喱同魚子同小金箔向面，感覺十分精緻。帶子甜甜的加上面鼓同帶咸香的魚子，味道十分細緻而帶層次。Duck foie gras terrineLO Sui soy sauce marinated duck foie gras terrine/sliced duck beast/ raspberry gel/pine nut鴨肝醬十分香濃，質地結實而帶酒香，配上荔枝麵包代替多士，手法特別。而伴碟的小鹵旦十分入囗，味道濃，彷彿同鴨肝醬的味道同一調子，一西一中但卻又幾夾。PlaicePlaice with calm sauce,celery root/olive cream/Marrakech lemon confit/citrus oil法國䮜魚：魚肉質地好滑，剛剛熟，加埋蜆汁有少少蜆味，魚味十分濃郁。LangoustineMandarin Apple rice/ curry oil/ basil pine nut mascarpone / kumquat confit個risotto 超級好味！creamy 之餘又有口感，而小龍蝦肉非常新鮮而彈牙，加上酸酸地的柑子蘋果汁，非常醒胃之餘又減少左risotto heavy 的感覺，而面上的一點點咖喱油增加了辛香，令味道更加立體。risotto 的份量剛剛好，唔會太多令你太飽，太少又唔盡興。正呀！MatsutakeMatsutake pan fried in duck fat/ butter/smoke eel cream松茸是十分京貴的食材，坊間比較少有，尤其用作法國菜。松茸大大件，入囗非常香，質地chewy,而配上三種醬汁，由淡至濃，吃罷茹味在口中迴迴不散，正！Iberivo porkIberivo pork pluma/red date port wine/ fennel puree/西班牙豬四小件，有豬柳同pork belly. 豬柳的肉質嫩，充滿肉味加埋棗汁，味道甜甜的，不錯！Kagoshima beef tenderloin Articoke/tomato herbs paste/ miso butter sauce/beef jus和牛相當嫩，medium rare, 充滿肉汁，加埋味噌醬汁，和味十足。Apple jamApple terrine, Apple pie icecream/ White chocolate mousse/ raisin gelee/spice crumble蘋果爽甜微軟，加上二十三年的Apple rum 同朱古力慕𢇁，十分香甜而freshLavender peachYellow peach cream and sorbet/lime financiers/raspberry mousse/lavender icecream十分精美的甜品，三層粉紫的旦糕分別夾著唔同的mousse，酸咪咪又好smooth，淡淡的甜，十分含蓄。Zen gardenMignardises石頭形狀的軟心榛子朱古力，臘腸味軟心朱古力，綠茶層層朱古力等，樣子特別，朱古力味道甘醇，囗感幼滑。Matcha teaWarm soy matcha foam/black sesame icecream: monchi 綠茶甘甘地加埋芝麻味雪糕，味道十分香濃而味美，為我們週年紀念晩餐劃上完美句號。用餐前段有感服務不周，或許太忙，中後段用餐服務周到，而餐點帶來視覺和味覺的藝術享受，留下難忘回憶。
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2016-0523經過台灣友人推薦TATE,所以當日晚上一行人五位來此用餐，接著發生了幸運及不幸運的兩件事！ 幸運的事～一進門就遇見故鄉台灣來的朋友（他也是慕名而來）在內用餐，讓我很開心。不幸運的事～先把好的介紹了再抱怨吧！開始似乎還不錯！welcome appetizer ~ Not to my liking 那試管內的東東喝起來像罐頭飲品！鰺魚新鮮美味。pate ! Quail's Egg!Duck breast!有被騙的感覺，很多Buffet都可以吃到的東西，說不定我自己擺擺盤也不差或更漂亮！不禁的讓我擔心之後的菜。盤子很漂亮（不是指盤子上的食物喔！）閃閃發光，餅很脆⋯⋯至於餅內填充物！不予置評。Not to my Appetite!又一道我認知內不協調的食材，日本銀烏賊，But那個不知道是什麼菜名的青菜真是大敗筆，不用我說chef自己去研究吧！好吃的🐗，五人都說讚，就不需要我介紹了。接著不幸運的事發生了圖中兩位服務人員是這家店最該糾正的原因之一不幸1、當日用餐時主廚出國學習去了！TMD廚師經驗及其做菜時的態度跟用心是非常重要的！不幸2、一位友人要先行離席，拜託服務人員叫的士，他同意了。坐在位子上的我們卻看見的士一架一架的呼嘯而過，過10分鐘後結果～悲劇來了，他說：「不好意思，我沒電話可以call車」。另外一位同事才有，他幫你叫車，再過10分鐘，又來說要我們去斜坡上自己攔車，見鬼了你早早就說沒這服務就好了啊！服務生還要跟我朋友辯論，態度強硬，難不成你答應幫我叫車，沒叫到還是我們的錯嗎？搞的隨行友人大發雷霆，我這個介紹選擇餐廳的簡直是顏面盡失，還能有下次嗎？還能介紹朋友嗎？消費者，只要合理的服務與對等的食材與美味！～
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Decided to give Tate a second visit but had a huge surprise towards the end of the meal. A HUGE mouse ran into the restaurant and was running right around our table!! But none of the staffs offered any explanation or did anything. Everyone acted as if nothing happened even though the mouse did cause quite a stir amongst the diners and i definitely got really scared when I realized a big mouse was running right around my feet 😬😬😧😱...I was quite surprised this could've happened in a restaurant like Tate. Both having a mouse running around the restaurant and how the staffs handled it afterwards. I was lucky enough to have been to a lot of the finer establishments both in Hong Kong and overseas but nothing like this had ever happened..Now back to the food and services before the incident. I obviously revisited coz I had a relatively pleasant first visit. Service was attentive and warm but food was rather bland and uninspiring this time. The only dish that stood out in terms of taste was the chawanmushi with grilled mushrooms... the rest of the courses were rather forgettable.I seldom write restaurant reviews but definitely had a huge shocking element this time. For any restaurant, especially one charging HKD 1k+ per person, i would expect hygiene to be the most basic of all. And worse none of the staffs offered any explanation.. which on its own was another failure in terms of handling overall customer experience.
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