AERA (Moved) New Location

一踏進AERA，嗅到空氣中混合咗生熟材料嘅香氣，令人心情一下子興奮起來🌟。今次試嘅Tasting Menu，從小食至主菜，個個都驚喜連連。小食開始，就俾蜜糖豆梨撻嘅味蕾清新，蕃茄蛋白脆餅嘅輕盈口感，同青口魚子醬奶凍嘅獨特層次給征服✨。再來嗰碗打滿氣泡嘅粟米帶子湯，滑得佢媽都唔認得，溫暖嘅食感伴隨著淡淡嘅春蔥香氣，簡直就算個命一樣😋。到咗酸種麵包，辣根牛油香濃又帶勁，令人停唔到口。海膽酸梅醋飯，每一啖都係鮮味爆炸💥。雞脾出場嘅時候，我已經心知今晚食到正中！皮脆肉嫩，麥芽糖嘅香氣同青檸蜂蜜梳打一齊送到口，簡直係雞皇冠的擔當！鱸魚肉質嘅嫩滑同埋青豆嘅清爽，使得整道菜完美平衡。到咗最強嘅黑松露和牛，每一咬都有如雲朵般輕柔，松露嘅香氣綿延不絕。最後嘅甜品，清新嘅熱情果雪芭同甜度恰到好處嘅蜂蜜脆餅撻結尾，配上青提蛋糕，仲有青檸味嘅貝殼蛋糕圓滿結束🍰。每一款食物都透出廚師嘅用心同埋對食材嘅尊重。今次嘅美食之旅，係一次難忘的舌尖探險！

今晚車車同幾位朋友仔嚟到位於灣仔既AERA食飯girls talk, 入到去環境簡約格調, 感覺舒適, 開放式廚房可以望到廚師烹調美食! 餐廳主打北歐菜式, 以特別嘅烹調技巧例如醃製/煙燻/風乾/發酵等製作唔同菜式, 餐廳每3個月就會轉一次新Menu, 令食客有新鮮感, 今次既Tasting menu 主要以秋冬季同天然做主題, 每道菜外觀賣相都做得相當精緻! Tasting Menu 10個course人均$1188, 如果加埋wine pairing都係加多$798, 性價比相當高✨️Amuse BouchePumpkin ／Abalone / Vinegar鮑魚南瓜黑醋撻以日本高湯烹煮鮑魚, 質感柔嫩, 配搭黑醋同南瓜酸酸甜甜, 十分開胃✨️Mussel Panna / Caviar醃青口奶凍配Royal Caviar Club魚子醬用左本地三黃雞去炒個醃青口, 配搭紫蘇油同柚子皮, 食落好鮮味帶點清新感覺, 層次感十足✨️Pecorino / Lemon / Greens細細粒可愛嘅Canele, 估唔到係咸的, 魚皮味嘅Canele配搭本地忌廉慕思同檸檬蜂蜜, 一口size食落味道

今日到訪一家別緻的西餐廳，店子的裝修充滿現代感，帶一些工業風。座位沒有太狹逼，加上環境尚為安靜，感覺舒適。午餐由$178-$336， $178有頭盤/湯+主菜。凱撒沙律配parma ham, Parmesan 芝士這沙律菜幾新鮮爽脆，凱撒汁沒有太多，就係薄薄的包住生菜，加上parma ham 碎的少少鹹香，帶一點芝士味，味道幾清爽。美國西冷配青花菜，馬鈴薯泥，磨菇清湯+$128($178+$128)這西冷煮至四成熟，牛扒肉質軟嫩呈半熟，滿有肉味，是比較lean 的肉，沒有牛脂的油香，口感比較清爽，加上磨茹清湯的點綴，馬鈴薯泥十分幼滑，整體帶有少少磨茹同肉汁高湯的味道。咖啡咖啡是正常水平，咖啡味比較溫和，不帶酸也不苦，夠熱順滑。整體而言是ok的。

-AERA 🍴位於灣仔既AERA 菜式深受北歐烹調技巧所啟發著重運用醃製 / 煙燻 / 風乾 / 發酵等於各種菜式當中餐廳每3個月就會轉一次新Menu 今次最新既Tasting menu 係以季節性同天然做主題 因為主廚剛去完日本而啟發出黎每一款都係相當精緻 味道層次豐富 帶畀味蕾新體驗！✨ Tasting Menu - 10 course ($1188）𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞🎃 Pumpkin / Abalone / Vinegar鮑魚南瓜黑醋撻 - 用上日本高湯去煮個鮑魚 質感非常軟嫰又保留到嚼口 連埋黑醋同南瓜 酸酸甜甜的🦪 Mussel / Panna / Caviar醃青口奶凍配 Royal Caviar Club 魚子醬🌟🌟🌟🌟🌟用左本地三黃雞去炒個醃青口 配搭紫蘇油同柚子皮 一啲都唔會覺得油膩 反而好清新creamy 鹹鮮味勁濃郁🐟 Pecorino / Lemon / Greens魚皮味既鹹Canele都係第一次食 配搭本地忌廉慕思同檸檬蜂蜜 鹹鹹甜甜的𝐒𝐭𝐚𝐫𝐭𝐞𝐫🥩 Beef Tartare / Chive / Apple / Wheat 🌟🌟🌟生牛肉他他以用本

A friend recommended this place to me so came here on a Saturday evening. Reservation had to be made in advance and also a deposit ($500/person) was required.We had the 10 course tasting menu, and I have to say I truly loved every dish. The chef came and presented every dish and you could tell they really had put a lot of efforts into every dish. All their dishes took days to prepare (marinade/dry aged etc) and all the dishes are so just innovative that you would not see them in any other restau

Æera 係丹麥語中代表榮譽和時代既意思，係一間位於灣仔既現代北歐餐廳。一行入去嘅感覺就係好簡約再帶啲rustic既裝修，唔係一般fine dining 既setting。主廚Chevalier Yau帶住一班年輕既團隊，炮製出各種帶北歐風味既菜餚。好多菜式都會用到醃製、煙燻、風乾同發酵等烹飪技術去提升食材既品質。你望住menu想像既食物同實際上枱既食物係完全唔同，視覺同味覺上都有驚喜。當晚試左十道菜，款款各有特色，當中有好多道菜都幾出色，同大家介紹吓。_第1道菜係令大家都好印象深刻既Egg / Seaweed / Broccoli。我亦都對佢情有獨鍾。滑捊捊既蛋、新鮮彈牙既本地貴妃、酸酸甜甜既高湯醋，再加上面頭炸左既西蘭花。口感同味道好有層次，係想像唔到既美味！而家一路寫食評一路係到回憶緊個味道🤤_第2樣係望似好簡單既soy infused sour dough bread。麵包由頭到尾都係主廚自已整既，酸種都係自己養既。聞得到既醬油味，配埋新鮮既辣根牛油，連平時唔太鍾意食麵包既我都好享受😋_第3樣係Mussels/Panna/Caviar，係一款咸既奶凍配醃左既青口。有海鮮既新鮮鹹

I decided to try this restaurant for my birthday. Whilst the food was good, and it was overall an enjoyable experience thanks to the efforts of the chef, everything else was not upto the mark. When the chef presented our 1st course we had no cutlery on our table, neither had our drinks arrived which we had ordered about 10-12mins ago. There was only 1 other table with 2 people at this point too. After reminding they apologised and brought the drink, still a few minutes later, no taste testing of

🍴Aera的菜餚深受北歐烹飪哲學的啟發，運用了像醃製、煙燻、風乾和發酵等烹飪技巧，重視運用本土和可持續性食材。主廚最近去咗日本，受其啟發而創造咗呢份菜單，以簡單、天然和季節性為特點，每一道菜都層次豐富，在這10道菜嘅tasting menu，可以吃到受北歐風味和日式風味影響的料理，如麥芽糖和檸檬醃製的本地三黃雞腳，以及加入了紅紫蘇醋飯，鋪上海膽。🍷但係，小失望嘅係佢地嘅Wine Pairing，搭配嘅酒真係未夠match食物嘅味道，不過每一樣菜都令我覺得到佢地對食物嘅熱愛同尊重。📜餐廳每三個月會換一次餐單, 期待下次再去試。☺️畢竟我一直以來都好鐘意北歐菜純淨的烹飪風格。

#灣仔美食擁有全世界最好食 #tiramisu 嘅 @aera.hk ☕️朋友話想試呢間嘅 #weekend #lunch 我哋即刻二話不說嚟試 我哋嗌咗#starter 🎬Caesar Salad with Parma Ham • Crouton • Parmesan🥗正常發揮嘅 #沙律 Mixed Tomato Salad with Burrata🧀唔算好濃郁 唔會太濟Mushroom Consommé with Pickled Mushroom • Smoked Oil🥄呢個湯比較特別 有人飲到鹹味 有人飲到酸味 唔係特別啱我哋口味😹#main 👨🏻‍🍳Risotto with Prawn • Scallop • Fish🦐呢個味道好特別 調味好出色 啲鹹香同 #risotto 配合得好好Cavatelli with Savoy Cabbage • Mozzarella🌲朋友一嚟話好似蟲蛹🐛想打佢😹青醬味都好濃烈M7 Wagyu Beef • Mashed Potato🥩牛軟韌度適中 調味唔錯 同薯蓉都match呢個lunch set有包括埋餐飲（熱/凍咖啡茶水）而戲肉係daily

最近同朋友慶生，選擇了位於灣仔的北歐fusion 餐廳，吃了一頓很高質的fine dine! 除了食物特色好吃，服務更是相當好，我們都很享受！當天品嚐了10碟精緻菜式～～Tasting Menu ($1188每位)～^Amuse Bouche一開始是三款特色前菜，包括蕃茄芝士蛋白脆餅，Panna Cotta及蜜糖豆撻～ 當中最喜歡是蛋白脆餅～ 裡面是蕃茄湯有驚喜！^Starter青洋蔥湯入面有日本帶子，粟米及溫泉蛋，口感順滑creamy!^Bread自家製的酸種麵包外脆內軟，最特別是加入了醬油，更惹味！塗上牛油真的很好吃！^2nd Starter赤子醋飯上面放有北海道新鮮海膽，再加上蜆濃湯泡沫，口感豐富！^3rd Course三黃雞腳是用麥芽糖風乾一晚再燒，雞皮更脆薄香口，肉質嫩滑～ 配合青檸柚子梳打解膩～^4th Course香煎海鱸魚，豆是用鴨油炒香，吃到微微煙熏香味～ ^Main選用本地三黃雞雞髀肉，配搭日本羽衣甘藍，菜心苗等，醬汁是雞紅製成～^A3 Wagyu / Truflle / Beef Jus (+$248)宮崎縣A3 和牛，上面放有大大片黑松露及本地蔬菜中和～^Pre

在繁忙的餐飲界中，有時很難找到一間能夠真正引人注目的餐廳。然而，當我走進位於市中心的aera餐廳時，我被他們獨特的Nordic fusion菜式所吸引。這間餐廳將北歐烹飪傳統與現代創新相結合，為食客帶來一場火爆的美食體驗。首先，Amuse Boucher開胃小點將令您為之驚艷。蕃茄清湯做成的蛋白餅，內夾著芝士，口感豐富多層次。奶凍配青口肉搭配上Caviar和basil油，帶來豐富的海鮮風味。而蜜糖甜豆tart搭配梨醬，帶來一絲甜蜜的滋味。接下來的開胃菜和麵包將讓您更加期待主菜的呈現。温泉蛋蛋黃搭配帶子未來粟米，再配上洋蔥意大利蕃茜泡沫，給予您舌尖上的驚喜。自家制的sourdough bread使用萬字醬油發酵，散發著濃郁的醬油香氣，讓您欲罷不能。第二道開胃菜以壽司飯赤紫蘇和西梅為基礎，搭配海膽和蒜油蜆湯泡沫，口感輕盈且豐富。這種獨特的組合展現了廚師對食材和風味的巧妙運用。第三道菜以Warn salad概念為靈感，使用本地的Red snapper搭配青瓜意大利牛油汁，再加上炭爐上炒熟的青瓜粒、三文魚籽和caviar，最後淋上薄荷油，帶來清新而豐富的口感。接著是第四道菜，本地三毛雞雞腳搽上

It’s birthday dinner month so this time my friend picked a new restaurant ie AERA for its Nordic fusion food.Usually fusion cuisine is not my cup of tea as some chefs would just twist two unrelated cuisine and techniques together and make the dish into a weird one. Luckily, the chef did a good job in AERA and the tastes are better than we thought.The wine pairing is especially impressive. Its picks were not from any common famous chateaux but the varieties match the dishes well. We were impre

<Impressive Fine Dining Experience at aera>aera is a fine dining restaurant that offers Nordic fusion cuisine. The restaurant impressed us with its artistically crafted and cooked food, thoughtful menu, and attention to detail in every dish. The chef at Aera is highly skilled and incorporates various techniques in the preparation and cooking process, resulting in a unique and memorable dining experience. One standout dish is the roasted three yellow chicken leg, which is marinated for th

湾仔这家宝藏fine dining，大家一定要打卡‼️其实开业第一天我就留意到了，平时经常路过这里（我说是新开，其实也开了几个月了）但是我看🍠居然不怎么🔥的样子说实话很久没有餐厅的味道让我这么惊喜了定价居然才1000出头（可能因为没有采用昂贵食材）但是给了我至少2000多价位的味蕾体验从头到尾几乎每一道菜的必品都出乎我的意料落座后拿到手的菜单就已经让我很惊讶你这个价位，怎么这么多道菜【餐前小点】开场的3个小点就全都很有创意，🍯蜂蜜配豌豆🍐梨汁，蛋白做成球包裹着番茄🍅内馅儿，贻贝鱼子酱做成奶冻【前菜&餐前面包】这两个一起端上来搭配吃，这份绿色的前菜我真的太爱了，绿色的泡沫汤底加了了葱调味，底下藏着一颗流心蛋和🌽粒，餐前面包搭配了一碗带有山葵味道的酱泥【前菜2】忘了是一种什么泡沫，混合着海胆米饭【菜】这个烤鸡腿真的太绝了‼️听主厨介绍是他们要提前烟熏一整晚的，这个搭配了一杯酸酸的柠檬汁海鲈鱼 绿豌豆 汤汁好像是用霞多丽酒调制的这个A3和牛吃出了A5和牛的口感还放了黑松露 小蘑菇 用菜叶卷起来像卷饼一样哈哈哈青提葡萄切片月桂味道的饼干再来点冰淇淋饼干碎绝了

餐廳裝修以木系為主🤎坐得舒服 而且店員好friendly 每上一道菜都會好細心咁介紹🫶🏻 食物擺盤有心思 每道菜都好食同埋好特別～ʕ •ᴥ•ʔ Tasting Menu HKD1188/pp［Amuse Bouche］✻Honey Pea / Gardenia / Pear好得意嘅蜜糖甜豆撻仔💚加埋梨食落好香甜 口感好豐富🍐 估唔到豆都可以咁甜～✻Tomato / Basil / Albumen甜嘅蛋白脆餅食得多 第一次食用咗芝士同埋蕃茄做嘅蛋白脆餅🧀🍅🤍好特別口感好鬆脆好香蕃茄湯味！好食💕✻Mussel / Panna / Caviar同樣地甜嘅奶凍食得多 咸嘅奶凍都係第一次🤣奶凍口感creamy 有青口粒同埋魚子醬好特別 配埋雞蔥油估唔到咁match✨Spring Onion / Egg / Corn上枱以為係杯綠茶🍵🤣 原來係青洋蔥湯💚入面有帶子 粟米 同溫泉蛋 口感非常豐富，仲有用本地青蔥做成嘅泡沫，味道好refresh! Rice / Urchin / Garlic新鮮北海道海膽🧡 蜆濃湯泡沫口感豐盈 而且赤子醋飯好煙靭 好鮮甜嘅一道菜～Chicken / Sansai /