86
10
7
港鐵上環站 A2 出口
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電話號碼
28152367
附加資料
設殿堂級食材私房菜（需預訂）、Omakase
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一至六
12:00 - 14:30
18:00 - 22:30
星期日
全日休息
公眾假期
12:00 - 14:30
18:00 - 22:30
公眾假期前夕
12:00 - 14:30
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
📍TableTable has always been one of the to-try restaurants as their signature crab rice is too tempting. For the starters, I really liked their house made XO sauce, which is an interesting pairing with the bread. The gazpacho like amuse bouche was refreshing. The Hokkaido Uni Grilled Scamorza Brioche with 36-month Comte was nice but I probably prefer the Roganic version without the uni. The lobster espresso was very rich but tasty! I want a whole bowl! The fish maw, 50-month Iberico Jamon withTomato-Fish Bouillon, Chili Oil was ambitious but fell a little bit short as the sea cucumber tasted a bit bland. Finally, the show stopper of the night, the Crab Rice. It has a very strong garlic taste that some may not like. I personally love garlic so I am fine with it. The crab was filled with roe and mixing it with the chewy rice, it was great. The other parts of the crab was no longer important as the rice was the main event. I think it’s a dish worth trying. The Abalone Confit was very tender and quite an interesting twist to the sauce. We added a yellow chicken to share and it’s actually really nice! The skin was crispy and well marinated! The dessert was a very rich molten lava cake which is a bit too sweet for me to go with the chocolate ice cream. Price: HK$1800 pp (dinner with add on) Revisit: 8/10
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Weekend嚟到上環嘅✨TABLE✨，試試佢哋嘅午市招牌菜套餐 。餐廳環境好decent，好適合同家人/朋友聚餐。一開始會先上麵包同前菜。唔使餓住等。 🔸龍蝦特濃湯 呢杯叫做Lobster Espresso，原來飲落同一般龍蝦湯好唔同，味道特別濃郁同埋有層次。細細一杯但餘韻無窮。🔸北海道海膽, 烤法式牛油麵包, 煙水牛奶酪, 36 個月Comte奶酪海膽好鮮甜，配搭烤過嘅Comte奶酪，風味好獨特。🔸意式新鮮花膠，配以50個月風乾黑毛豬火腿花膠軟滑重膠質，配蕃茄湯味道好夾。加埋味道細膩嘅伊比利亞風乾黑毛豬，味道好有層次。🔸膏蟹肉和蟹膏 伴 蒜香越光米呢款係佢哋嘅招牌菜，蟹膏同蟹肉撈飯，惹味到令人一口接一口。
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週六同老婆出去食飯，去咗上環TABLE餐廳，品嚐咗午市招牌菜套餐 ($1,128/每人, 至少 2 人)，有Chef Sandy Keung親自講解，體驗好好😆。🍴#龍蝦特濃湯 就好似一杯#Lobster Espresso，表面有深啡色嘅floam， 類似一層芝士奶蓋，配上一隻龍蝦鉗肉點嚟食，肉質新鮮彈牙，amazing!😋🍴#北海道海膽, 烤法式牛油麵包, 煙水牛奶酪, 36 個月Comte奶酪海膽好甜，材料新鮮，配搭適宜。🍴意式新鮮花膠，配以50個月風乾黑毛豬火腿好特別，扣上番茄魚湯，感覺creamy ，亦有保留到花膠腍口，唔油膩冇腥味，附上伊比利亞風乾黑毛豬，係令人印象深刻嘅配搭👍🏻。🍴膏蟹肉和蟹膏 伴 蒜香越光米TABLE 使用臭氧，爲膏蟹清除在運輸過程以及生命週期中積累的代謝廢物、毒素及污染物，回復最潔淨新鮮嘅狀態。令蟹無泥味，帶出鮮甜，蟹膏同蟹肉撈飯，頂瓜瓜✨。 📍Table (上環)上環文咸東街22-26號柏廷坊8樓
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呢間《Table 》位於：上環文咸東街22-26號柏廷坊8樓，地方唔算好大，但好有氣氛，坐得舒服，大家最好都係Book定枱喇！餐盤好靚，見到都開心☺️先黎既係脆條+包麵包暖粒粒，配有兩種醬，配上蕃茄醬，口感好清新開胃都係小食之一🔸Lobster Espresso上層係濃縮龍蝦湯泡泡，下層係龍蝦湯用Espresso杯盛載，外觀一絕！龍蝦肉十分彈牙，點上泡泡味道十分濃郁下層既龍蝦湯唔會好咸👍🏻雖然細細杯，但十分足夠🔸Hokkaido Uni Grilled Scamorza Brioche, 36-month Comte, Pigeon Jus北海道海膽十分之鮮甜！下面係烤法式牛油麵包+煙水牛奶酪+36 個月Comte奶酪。成個配搭好match, 唔會搶走海膽嘅鮮味👍🏻🔸Fresh Italian Fish Maw 50-month Iberico JamonTomato-Fish Bouillon, Chili Oil廚師用意式新鮮花膠，加蕃茄醬同辣椒醬炆煮，再配以50個月風乾黑毛豬火腿花膠好滑，廚師特別調配嘅醬汁好特別，唔似中式花膠，唔錯🔸Mud Crab Roe & Meat Garlic Rice好多好多蟹膏！！廚師會黎到即場幫你撈好啲飯飯吸收左蟹膏既鮮味，飯粒煮得好有口感🔸最後係甜品—薑汁疏乎厘好軟棉棉，好重疆味，唔係好甜.總括嚟講：服務好好，廚師會黎介紹每一道菜，都會講下呢道既靈感來源，令人感覺好親切。食物質素個人認為都唔錯，佢有好多創新食品，材料新鮮，食得出廚師既用心，略嫌出菜有點兒慢🥹可能咁岩我地黎既時候好多客啦。不過唔緊要！享受食物之餘仲多左時間可以傾吓偈，值得👍🏻
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香草麵包加麵包條-味道評分8️⃣我男朋友竟然比呢個前菜吸引住^>⸝⸝⸝⸝<^，佢話呢一個包好香好脆，佢最欣賞就係佢呢個麵包條配搭嘅醬汁.ᐟ佢話通常啲麵包都係點牛油，但係呢度有兩款醬汁可以選擇幾特別。A signature dish - Lobster Espresso 味道評分🔟呢一個我就幾鍾意！畢竟係佢哋嘅招牌菜式(՞ ܸ. .ܸ՞)︎♡成個感覺有少少似飲緊咖啡，上面係一層龍蝦湯泡沫，下面係好香濃好Creamy嘅湯(˶ᐢωᐢ˶)Starter - Mediterranean Blue Fin Tuna Belly, Applewood Smoked 味道評分8️⃣藍旗吞拿魚經過蘋果目煙燻之後特別香。下面仲有沙律菜，同埋蘿蔔。當中仲加埋檸檬醬，酸酸甜甜食落幾開胃(✿´༥`✿)Starter - Hokkaido Uni, 36-hour US Prime Beef Short Ribs. 味道評分🔟呢個真係好好食！本身已經好鍾意食海膽，下面仲加埋牛肉(˶ˊᵕˋ˵)有入口即溶嘅感覺。Txogitxu Txuleton (Traditional Basque Bone In Ribeye) 味道評分9️⃣呢一個牛肉就比較生，但係一啲都唔唔難咬開，而且好香牛肉味。
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