36
10
5
2-min walk from Exit H, Central MTR Station continue reading
Telephone
31858396
Opening Hours
Today
11:30 - 00:00
Mon - Fri
12:00 - 00:00
Sat - Sun
11:30 - 00:00
Public Holiday
11:30 - 00:00
Payment Methods
Visa Master Cash AE UnionPay JCB
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Delivery
10% Service Charge
Outdoor Seating
Above information is for reference only. Please check details with the restaurant.
Review (55)
曾掌舵米芝蓮一星餐廳的總廚 nicolas boutin 與主廚 lea.cantalloube 攜手合作,打造於餐廳難忘的叢林美食之旅。餐廳內採用溫暖柔和燈光,充滿藝術氛圍,洋溢輕鬆氛圍餐廳內的Wood Ear酒吧亦是Happy Hour好去處;酒吧設400多種主要來自蘇格蘭和日本珍稀威士忌,其 2,000瓶葡萄酒包括世界知名酒莊的出品,亦有風格大膽、具備潛力的佳釀。✨Seasonal Tasting Menu✨6 courses ($1388)🌟Starter頭盤以蛋殼造型的器皿盛載,內裏有蜆肉,配上切粒的芹菜頭,醬汁則採用採用龍蒿、蘋果蓉🍎檸檬汁🍋等調配而成,還帶有點煙燻味道,口感味道均十分豐富🌟 LobsterTagetes vinaigrette, Lemon採用來自加拿大的龍蝦🦞其特別之處是底下配有兩層啫喱,一層採用龍蝦汁製成,另一層則以蕃茄清湯製成🍅上面放有青瓜片🥒青蘋果片等,配上finger lime,食落味道清甜清新🌟 Mushroom SoupShiitake & black pepper roll 呢個湯真係好出色❗️選用大量來自法國巴黎的button mushroom 🍄,再加上少量cream混合而成。上層打成泡狀🫧,下層則製成蘑菇custard,建議由上層𢳂到下層食🥄同時enjoy兩個texture,再配上採用真菇及黑椒製成的蘑菇卷同食,蘑菇味道十分濃郁😍🌟 Toothfishcourgette, red wine sauceToothfish以紅酒汁醃製🐟底下配上紅菜頭及Red wine sauce🍷令外層帶有紅色,慢煮而成,食落口感軟嫩🌟 Abalonedried sausage, petit pois選用南非鮑魚,底下配上港式臘腸,蓮藕粒、四季豆🫛上面配上櫻花蝦🦐海蘆筍,醬汁質已煮鮑魚汁及龍蝦混合製成🇭🇰甚有港式風味🌟 Wild boar loin (Main Course)parsnip, caramel jus軟嫩的豬柳🐷外層用上印度式傳統乳酪lassi,醃了兩日令外層的纖維軟化,配上焦糖汁及黑椒汁🌶️後勁帶點微辣味🌟 Japanese A4 wagyu beef tenderloin (supplement $198) (Main Course)spring onion 日本A4和牛牛柳,配上洋蔥汁🧅,肉質細膩,油花細緻均勻,牛肉味香濃,食落口感非常軟嫩,入口即溶🌟 Black forest 66% chocolate, Kirsch, morello cherry甜品用上66%milk chocolate🍫配上櫻桃🍒及雲呢拿雪糕🍦加上聖誕樹造型的朱古力作裝飾🎄更顯節日氣氛Petit Fours有餐廳招牌的橙朱古力條🍫及Madeleine,充滿柑橘果香,為這這頓飯畫上完美的句號🌟 FascinationCopper Dog Scotch infused raspberry, earl grey Grand Marnier, fresh lemon juice, honey syrup, fresh mint, pineapple呢杯Whiskey base cocktail,配上新鮮raspberry、檸檬🍋加上earl grey tea浸嘅橙酒,味道甜甜地酸酸地,好Refreshing,啱哂女仔飲🌟 DelightTried & True vodka infused apple & rosemary, smoked Mancino Bianco, fresh lime juice, Cox's apple, rosemary syrup以Vodka作基調 cocktail,打開蓋充滿煙熏味道,配上鮮檸汁、蘋果汁🍎迷迭香等,味道同樣都係好清新 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2023-12-28
1598 views
❤️🤎🩷米芝蓮星級品味🍴話咁快就年尾,依一年大家都辛苦啦!年尾對自己好啲,約咗間神秘法國餐廳🥰點解話係神秘?因為佢正門同牆身融為一體,唔嗌芝麻開門都入唔到餐廳🤣(講笑咋,不過佢哋嘅大門真係有機關㗎!)由Yabu Pushelberg主理,主用餐區The Lounge與Wood Ear酒吧連埋一齊,浪漫溫暖嘅燈光令成個氣氛表演得更有藝術感,用餐過程中亦添加咗唔少儀式感💕❣️Seasonal Tasting Menu❣️ $1388/ppl6-courses嘅tasting menu,米芝蓮星級質素嘅菜式,每道都充滿驚喜,每道菜式都刷新我對現代法國菜嘅認識!✨🧡Sour Dough with Smoky Butter🧡依個餐包係餐廳自家製㗎,酸種麵包外皮硬而不乾🥖麵包體又軟而不濕,口感豐富!搽上煙熏牛油🧈令人回味無窮!💚Mussels💚頂層嘅部份為蛋白結合蜆湯而成嘅,再加入少少青檸皮🍋底部為法國藍青口,食嘅時候清香鮮甜好開胃!🩷Lobster🩷龍蝦非常鮮嫩多汁,龍蝦嘅底部有驚喜!橙紅色就係蕃茄造成嘅啫喱,🍅而淺色嘅就係龍蝦清湯啫喱,食嘅時候仲會有酸酸甜甜嘅味道,依個酸酸甜甜嘅味道,🦞除咗係來自啫喱,仲有萬壽菊嘅黑醋汁!旁邊仲有蔬菜片同埋蕃茄,入口嘅時候爽脆清新!🦞🩶Mushroom Soup🩶呢個蘑菇湯真係好有驚喜!蘑菇湯係採用咗法國白蘑菇打成嘅湯,不加一滴水,所以味道係非常濃郁!🍄蘑菇湯嘅底部有一層mushroom custard,飲嘅時候要有𢳂到底,感受埋細膩嘅口感!🍮呢度店員喺講解同時亦都有建議我哋嘅最佳食法,一啖湯一啖黑椒卷,犀利面滑嘅蘑菇湯再配埋香脆可口嘅酥皮,真係不得了!🥣❤️Toothfish❤️牙魚用咗紅菜頭汁醃製,所以顏色鮮艷動人!🐟旁邊嘅醬汁有紅酒嘅味道,亦都有蔬菜嘅香甜,魚肉入口有魚油香,肉質嫩滑好味!🐟🩵Abalone🩵採用南非鮑魚,口感彈牙又鮮甜!佢嘅料理方式好特別,食嘅時候有啲似港式臘味飯,又有啲法國嘅元素!🍴食嘅時候會食都有啲臘腸肉粒,仲有蘆筍、青豆、櫻花蝦等等!鹹鹹香香又鮮甜,全部融為一體,冇違和感!💕❤️Japanese A4 Wagyu Beef Tenderloin❤️ +$198兩款肉肉都好吸引,最後揀咗食medium rare tenderloin,牛嘅腰內肉顏色粉嫩,口感好嫩滑!🥩配埋spring onion一齊食,又帶點清新!🧅💛Madeleine and Orangettes au Chocolat💛馬德蓮貝殼蛋糕,奶油味好香🧁自家製橙條朱古力,有橙味嘅香甜🍊亦都有朱古力嘅濃郁🍫🖤Black Forest🖤相信呢個黑森林喺餐廳嘅必食甜品,見到唔少食客就算單點都會嗌返個黑森林!經典嘅做法經典嘅配方,不過佢個賣相真係好靚!採用66度朱古力🍫,再加啲酒漬櫻桃🍒有少少酒香帶來刺激感,旁邊仲有軟滑嘅雲呢拿雪糕,食完整個甜品感到好幸福!🤎Apple Wood Smoky🤎餐酒揀咗依杯帶有蘋果木香嘅Cocktail,酒底用咗vodka,入口溫和,味道香甜!🍸以木為主題嘅cafe就去過,以木為主題嘅fine dine都係第一次😆餐廳有分室內外,雖然天氣凍凍哋,但室內外都座無虛席🫣聽靚仔侍應哥哥講,依幾晚booking都好full,walk-in都要講timing呀!😳室外係露天酒吧,所以話依度真係Happy hour 好去處,餐廳內擺放咗唔少酒款😌餐廳內Wood Ear酒吧可以話係威士忌同埋葡萄酒愛好者嘅天堂😇酒吧設400多種主要來自蘇格蘭同埋日本珍稀威士忌🥃,其中2,000瓶葡萄酒包括世界知名酒莊嘅出品,新舊世界嘅酒都有😳鍾意酒嘅朋友仔一定會愛上呢度! 🍷BTW記得save post,方便向店員查詢有關餐點啦❣📍Ami📍中環遮打道16-20號歷山大廈3樓302號舖 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
曾掌舵米芝蓮一星餐廳嘅總廚 Nicolas Boutin 與主廚 Lea.Cantalloube 聯手打造嘅 Ami 餐廳,以大膽嘅藝術風格和溫馨嘅燈光,營造出令人驚艷嘅用餐氛圍,無論午餐、晚餐,定係放工同同事happy hour,都非常啱feel。✳️Seasonal Tasting Menu✳️Lobster:來自加拿大嘅龍蝦,搭配清爽嘅 Tagetes vinaigrette 同檸檬,層次豐富,喚醒味蕾。Mushroom Soup:選用來自法國嘅 button mushroom 製成嘅濃湯,口感綿密,配上香氣十足嘅 Shiitake & Black Pepper Roll,風味絕佳。Toothfish:以紅酒汁醃製嘅鱈魚,肉質細嫩,配上鮮甜嘅 Courgette 同 Red Wine Sauce,色香味俱全。Abalone:南非鮑魚搭配港式臘腸、蓮藕粒同四季豆,醬汁融合鮑魚汁同龍蝦汁,鮮味十足,有港式風味,超特別🫶Wild Boar Loin:軟嫩多汁嘅野豬腰,外層醃製印度傳統乳酪 Lassi,配上焦糖汁同黑椒汁,鹹甜交織,口感豐富。Japanese A4 Wagyu Beef Tenderloin:油花細緻均勻嘅和牛牛柳,配上香甜嘅洋蔥,肉質細膩,牛肉味重,入口即化。Black Forest:以 66% 牛奶朱古力製成嘅甜品,配上酸甜嘅Cherry同雲呢拿雪糕,為用餐畫上完美句點。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
❣️𝗔𝗺𝗶❣️擁抱中環嘅繁華,位於歷山大廈嘅呢間餐廳,唔止地理位置優越,更係一個品味法國菜嘅絕佳場所。三層樓高嘅空間,無論係商務午餐定係悠閒嘅晚餐,都為客人提供咗一個高雅而舒適嘅環境💖 享受美食係生活嘅儀式感,而Ami嘅服務和氛圍都無與倫比。從藝術感滿溢嘅裝潢到每道菜嘅精緻擺盤,Ami無疑是一次味覺與視覺嘅雙重盛宴。𝗕𝘂𝗯𝘂推介 🔥👍 𝗟𝗼𝗯𝘀𝘁𝗲𝗿用咗加拿大新鮮龍蝦尾,搭配清新嘅啫喱同金盞花汁,口感微酸帶黎意想唔到嘅搭配,作為開胃菜,令我好期待其他嘅菜式。👍 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺 𝗦𝗼𝘂𝗽選用來自巴黎嘅白蘑菇,打成香濃嘅蘑菇湯,令人每一口中都可品嚐到蘑菇最純粹嘅風味。必須要讚吓跟湯嘅酥皮麵包,一層層好鬆化,充滿牛油香。👍 𝗧𝗼𝗼𝘁𝗵𝗳𝗶𝘀𝗵 𝘄𝗶𝘁𝗵 𝗥𝗲𝗱 𝗪𝗶𝗻𝗲 𝗦𝗮𝘂𝗰𝗲牙魚配上紅酒汁,底部鋪上細緻嘅翠玉瓜,魚肉與紅酒嘅香味完美結合,絕對唔會田腥,令人回味無窮。👍 𝗦𝗼𝘂𝘁𝗵 𝗔𝗳𝗿𝗶𝗰𝗮𝗻 𝗔𝗯𝗮𝗹𝗼𝗻𝗲精選南非鮑魚,口感緊實,搭配龍蝦汁和櫻花蝦點綴,每一啖都是視覺同味覺嘅盛宴。👍 𝗪𝗶𝗹𝗱 𝗕𝗼𝗮𝗿 𝗟𝗼𝗶𝗻野豬腰肉烹調得恰到好處,粉嫩嘅肉色誘人,佐以細膩嘅薯蓉同燒汁,展現野味與精緻嘅完美融合。👍 𝗔4 𝗪𝗮𝗴𝘆𝘂 𝗕𝗲𝗲𝗳每一片A4和牛都呈現出誘人嘅色澤,脂香四溢,肉質軟嫩,每一口都讓人感受到和牛肉質嘅高級享受。🍰 𝗕𝗹𝗮𝗰𝗸 𝗙𝗼𝗿𝗲𝘀𝘁 𝗖𝗮𝗸𝗲作為完美嘅用餐終點,這款特別嘅黑森林蛋糕為我和朋友嘅晚餐畫上咛圓滿嘅句號。用餐後,不妨移步至餐廳外嘅露台酒吧,呢度係中環嘅小憩之地,非常適合下班後嘅放鬆時光。下次我一定會再黎享受Happy Hour,強烈推薦👍!📍Ami中環遮打道16-20號歷山大廈3樓302號舖 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2024-03-23
82 views
個人真係比較鍾意食法國菜,皆因好睇又好食,心情都開心啲🥰因為Restaurant Week 可以用個相對抵嘅價錢試吓咁優質嘅餐廳🍴Amuse-bouche小食:八爪魚加鷹嘴豆撻,面頭有加醋Sourdough breadParis mushroom soupshiitake & black pepper roll呢個蘑菇湯,非常香濃,好食到想encore 😋成件都充滿香菇,好好食🤤超正Hakefennel, 'bouillabaisse'雪魚,海鮮湯汁Yellow chickenmorel, yellow wine sauce三黃鷄,做法將鷄肉釀返雞髀內,配上黃酒汁TeaEarl grey / ChamomileOrange blossom souffléalmond ice cream血橙疏乎厘加杏仁雪糕,非常鬆軟😋Petit four黑加侖子朱古力撻+貝殼蛋糕 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)