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忍不住，吃多一口魚
2014-07-17 1906 views
很喜歡食魚的我，聽到朋友說這餐廳的魚不錯，已有好一段日子想來試試，偏偏每次來到都滿座。今次同事幫忙訂檯，終於可以來這裡午膳。Lunch menu在3個前菜，4個主菜的選擇，連甜品，只是$128。和同區的西餐廳比較，價錢相約。前菜選吞拿魚薯仔沙律，把薯仔沙律伴上生菜食，口感非常好。爆谷看上去好似不太配，但實際卻與薯仔配合得很好。主菜選了salmon and cod fillet和mushroom pasta，和同事分享。魚確實煮得剛剛好，十分香滑，配以少許薯仔和紅菜頭茸，帶出更多魚的甜味。Mushroom Pasta 好creamy，配以蒜蓉多士，可以將碟裡的汁清得一乾二淨。甜品german cheese cake不太吸引，可能個人不太喜歡食軟如慕絲的Cheese cake。
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很喜歡食魚的我，聽到朋友說這餐廳的魚不錯，已有好一段日子想來試試，偏偏每次來到都滿座。
今次同事幫忙訂檯，終於可以來這裡午膳。

Lunch menu在3個前菜，4個主菜的選擇，連甜品，只是$128。和同區的西餐廳比較，價錢相約。

前菜選吞拿魚薯仔沙律，把薯仔沙律伴上生菜食，口感非常好。爆谷看上去好似不太配，但實際卻與薯仔配合得很好。
吞拿魚薯仔沙律
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 主菜選了salmon and cod fillet和mushroom pasta，和同事分享。魚確實煮得剛剛好，十分香滑，配以少許薯仔和紅菜頭茸，帶出更多魚的甜味。Mushroom Pasta 好creamy，配以蒜蓉多士，可以將碟裡的汁清得一乾二淨。
Salmon & cod fillet
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Cream Mushroom Pasta
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 甜品german cheese cake不太吸引，可能個人不太喜歡食軟如慕絲的Cheese cake。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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    Dining Method
    Dine In
    Spending Per Head
    $140 (Lunch)
    Recommended Dishes
    Salmon & cod fillet
    Cream Mushroom Pasta
    Level4
    246
    50
    How to resist the seafood and free flow of wine...
    2014-06-24 1589 views
    原來很多高級食肆在晚飯時段都有offer free flow housewine. 但是這樣的offer不會在menu見到， 是要食客主動查詢才會得知。因為飯局又有超級酒鬼參予， 又是愉快的星期天晚上， 沒有不free flow的理由。這裡的free flow要$185 per head. 可以任飲酒牌上Sparking, White wine, Red wine 欄第一行的酒， 即是氣泡酒， 白酒， 紅酒各一款任飲。 這樣的酒單order要$80一杯。 我與同行的友人笑了。這是一個愉快的開始，愉快指數由六時三十分開始起跳... 先送上來的麵包都很脆，伴著橄欖油及Sparking wine一起吃。部長見我們吃光了頭一round麵包意猶未盡便立即送來第二輪的麵包。很週到的服務。 還是最近才認識西方Ceviche這種菜式。其實即是東方常見的漬魚生。店方標榜所有Ceviche都是新鮮即做。 有齊新鮮的三文，吞拿及紅鯛。 跟酸酸的醬汁及墨西哥薄片伴在一起吃, 很開胃的一道Starter.相比之下， 這道菜比Ceviche更似日式漬魚生。 原來這道是在夏威夷常見的菜式。 大大件的新鮮吞拿厚切
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    原來很多高級食肆在晚飯時段都有offer free flow housewine. 但是這樣的offer不會在menu見到， 是要食客主動查詢才會得知。

    因為飯局又有超級酒鬼參予， 又是愉快的星期天晚上， 沒有不free flow的理由。

    這裡的free flow要$185 per head. 可以任飲酒牌上Sparking, White wine, Red wine 欄第一行的酒， 即是氣泡酒， 白酒， 紅酒各一款任飲。 這樣的酒單order要$80一杯。 我與同行的友人笑了。這是一個愉快的開始，愉快指數由六時三十分開始起跳...
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     先送上來的麵包都很脆，伴著橄欖油及Sparking wine一起吃。部長見我們吃光了頭一round麵包意猶未盡便立即送來第二輪的麵包。很週到的服務。
    Mexican Ceviche of Salmon, Tuna and Red Snapper ($160)
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     還是最近才認識西方Ceviche這種菜式。其實即是東方常見的漬魚生。店方標榜所有Ceviche都是新鮮即做。 有齊新鮮的三文，吞拿及紅鯛。 跟酸酸的醬汁及墨西哥薄片伴在一起吃, 很開胃的一道Starter.
    Hawaiian Tuna Poke ($138)
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     相比之下， 這道菜比Ceviche更似日式漬魚生。 原來這道是在夏威夷常見的菜式。 大大件的新鮮吞拿厚切伴海藻加一件小飯團，真的以為自己去了居酒屋一樣。 可見店方對海鮮食品的不同製法有很好的認識。 
    Sauteed Crab Cakes ($198)
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     要極力推介這道蟹餅。表面煎得金黃香脆。 一口咬下去內裡釀了熱辣辣鮮味十足的蟹肉。 沾上香味獨特的龍蒿蛋黃醬一起吃， 是一道吃了半件嫌不夠想番兜的菜式。
    Roasted Sea Scallops ($240)
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     相比之下， 烤帶子這道菜便沒甚麼特別。 粟米醬汁味道不是很出， 帶不出帶子的鮮味。 帶子亦不夠大隻。 以$240三件的價錢， 有點不值。
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     吃罷starter, 伴著過場的音樂，先換上白酒品味一番，再去迎接主菜的登場....
    Crispy Skinned Australian King Salmon ($350)
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     之前單看餐牌的價錢會覺得這兒有點獅子開大口。 又不是甚麼名廚坐陣。 主菜的價錢卻媲美米芝蓮星級價。 但是當主菜上場時， 席客無不被其驚人的份量懾著。三文魚真是King size. 表皮煎得香口。 魚塊不會煎得過熟。底下伴著大量新鮮蔬菜。 其中的柿子是沒有想過會出現的伴菜。
    Grilled French Sea Bass with Hand Made Gnocchi & Orange-Rosemary Butter ($368)
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     鱸魚亦是兩大塊大大的登場。鱸魚煎得剛剛好，魚味十足，亦是伴著大量的蔬菜。值得一提的是手造的義大利gnocchi做得煙煙靱靱很不錯。
    Pan Roasted Black Cod with Potato, Clams and Bacon ($368)
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     接下來的鱈魚亦沒有另人失望。魚肉很滑很有鮮味。 跟在一起的蜆亦是非常鮮甜。

    三道菜都看得出廚師從用料與賣相都是經過悉心安排的。
    Boston Lobster Linguine ($398)
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     最後來的龍蝦扁意粉便有點失準。 龍蝦肉本身亦很鮮甜， 但是整道意粉卻弄得過濕。吃下去時水汪汪的有點不似預期...

    到了甜品時間， 席上友人都很飽了， 只小試了兩道甜品。
    Strawberry Phyllo Napoleon ($78)
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     拿破崙做得不錯。餅皮是脆的。 不過士多啤梨很酸wor... 士多啤梨唔當造？
    Chocolate Bomb ($98)
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     朱古力炸彈嗎？ 其實即是朱古力心太軟罷？可惜心太軟做得完全沒流心性。失敗之作...

    結論是：這兒的甜品可以不試...（對女士來說有點失望嗎？？）

    飲了太多杯的氣泡酒及白酒，最後怕亂性所以沒有再試紅酒了。 反正今餐吃的是全seafood宴， 伴白酒已是最好不過。

    CVCHE是一間主攻海鮮的食店。數道海鮮starter及主菜都做得很出色。 星期天光顧的食客卻少得出奇。 有點兒可惜。 希望它可以快點做起一個名堂出來吧！

    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      DETAILED RATING
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      Date of Visit
      2014-06-22
      Dining Method
      Dine In
      Spending Per Head
      $600 (Dinner)
      Dining Offer
      Coupon
      Recommended Dishes
      Mexican Ceviche of Salmon, Tuna and Red Snapper ($160)
      Hawaiian Tuna Poke ($138)
      Sauteed Crab Cakes ($198)
      Crispy Skinned Australian King Salmon ($350)
      Grilled French Sea Bass with Hand Made Gnocchi & Orange-Rosemary Butter ($368)
      Pan Roasted Black Cod with Potato, Clams and Bacon ($368)
      • Mexican Ceviche of Salmon Tuna and Red Snapper
      • Pan Roasted Black Cod with Potato Clams and Bacon
      • Pan Roasted Black Cod with Potato Clams and Bacon ($368)
      • Mexican Ceviche of Salmon Tuna and Red Snapper ($160)
      Level1
      1
      0
      唔錯嘅選擇
      2014-05-27 1182 views
       一早BOOK咗同同事去食, 去到唔使等位, 第二次嚟呢度, D SET LUNCH 唔錯, 簡咗BEEF 要MEDIUM WELL 煮得幾準,多數出面D會OVERCOOK, 但佢幾好.  同事簡咗三文魚, 好滑,唔覺DRY, DESSERT 係芝麻雪糕配 蛋白霜都好好食~
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       一早BOOK咗同同事去食, 去到唔使等位, 第二次嚟呢度, D SET LUNCH 唔錯, 簡咗BEEF 要MEDIUM WELL 煮得幾準,多數出面D會OVERCOOK, 但佢幾好.  同事簡咗三文魚, 好滑,唔覺DRY, DESSERT 係芝麻雪糕配 蛋白霜都好好食~
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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2014-04-17
      Dining Method
      Dine In
      Spending Per Head
      $140 (Lunch)
      Level4
      206
      13
      Lunch of Restaurant Week 2014
      2014-03-07 2047 views
      Date of visit : 26 February 2014 (Wed) 1:15pmNo. of diners : 2Average cost per head : $185Food quality : 7.5/10Environment : 8/10Service : 7.5/10Value-for-money : 8/10Overall rating : 7.7/10This is one of my reviews on meals booked in the Restaurant Week event.CVCHE is an oyster and seafood restaurant. From it’s name, it is also specialized in serving ceviche, cured fresh raw fish in citrus juices and spices. However, not many choices found in the lunch menu designed for the Restaurant Week. Ins
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       Date of visit : 26 February 2014 (Wed) 1:15pm
      No. of diners : 2
      Average cost per head : $185
      Food quality : 7.5/10
      Environment : 8/10
      Service : 7.5/10
      Value-for-money : 8/10
      Overall rating : 7.7/10

      This is one of my reviews on meals booked in the Restaurant Week event.

      CVCHE is an oyster and seafood restaurant. From it’s name, it is also specialized in serving ceviche, cured fresh raw fish in citrus juices and spices. However, not many choices found in the lunch menu designed for the Restaurant Week. Instead of showcasing their signature dishes, they offer a wider choice of food. The overall food was average in particular the seafood which may give negative impression for first time visitors.

      a) Freshly Shucked Oysters (Entrée) – 7/10
      Fresh Shucked Oyster
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       2 pieces of oysters from Coffin Bay of Australia served fresh on shredded ice, one topped with cocktail sauce and the other with chives and cucumber. It’s fresh but why having Aussie oysters when they’re not in season?

      b) Soup of the Day (Optional Entrée)
      Soup of the Day
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       That’s my friends order and I didn’t taste it.

      c) Soft Boiled Egg (Optional Entrée) – 8/10
      Soft Boiled Egg
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       The soft boiled egg was cooked to perfection with a golden yolk. The mashed potatoes were mixed with chives and sour cream. Topped with dehydrated Iberico ham. A decent dish with pleasant presentation.

      d) Sea Bass Confit (Optional Main) – 7.5/10
      Sea Bass Confit
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       Fillets of sea bass were slowly poached in oil. Sitting on a small patch of barley and hollandaise sauce. Both the texture and taste were not exciting.

      e) Stew of Pork Belly (Optional Main) – 8/10
      Stew of Pork Belly
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       As recommended by the wait staff when I struggled between this and the deep fried mushroom risotto ball. The cube of pork belly was tender and evenly layered with fat and meat. Unlike the Portuguese or Chinese way of cooking, the skin was slightly seared with mild crispiness.

      f) Chef Dessert – 7.5/10
      Chef Dessert
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       Ice cream sundae with fresh honey dew melon and strawberry mousse. A classical dessert that could be more interesting and appealing.

       
      Other Info. : Q : When will I go again? A : May go for lunch. Q: What will I next order? A : Their non-seafood dishes.
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Date of Visit
      2014-02-26
      Dining Method
      Dine In
      Spending Per Head
      $185 (Lunch)
      Recommended Dishes
      Soft Boiled Egg
      Stew of Pork Belly
      Level4
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      Fantastic fresh oysters and ceviches
      2014-01-05 1967 views
      城中每個月都有不少新餐廳開業，而最近的都是一些比較新潮，有特色的食店。Cvche反而返撲歸真，主打生蠔及其他海鮮，不供應過於花巧的菜式。Cvche 的生蠔新鮮肥美，多款 ceviche (切粒魚生) 亦清新可口，鮮味無窮。價錢雖然每位大約$600-$700，但以海鮮餐來算還可以接受。Cvche不時會推出一些優惠，例如每位$450的晚市套餐，或逢星期五晚的生蠔夜，每隻生蠔只售$15，十分超值！Despite how crazily high rental prices have become, new eateries have still been popping up every week in Hong Kong this year. Unlike many other new restaurants which are hip, no-booking and have a novel dining concept, Cvche is a grounded seafood restaurant and bar that simply focuses on premium oyste
      Read full review
      城中每個月都有不少新餐廳開業，而最近的都是一些比較新潮，有特色的食店。Cvche反而返撲歸真，主打生蠔及其他海鮮，不供應過於花巧的菜式。Cvche 的生蠔新鮮肥美，多款 ceviche (切粒魚生) 亦清新可口，鮮味無窮。價錢雖然每位大約$600-$700，但以海鮮餐來算還可以接受。Cvche不時會推出一些優惠，例如每位$450的晚市套餐，或逢星期五晚的生蠔夜，每隻生蠔只售$15，十分超值！

      Despite how crazily high rental prices have become, new eateries have still been popping up every week in Hong Kong this year. Unlike many other new restaurants which are hip, no-booking and have a novel dining concept, Cvche is a grounded seafood restaurant and bar that simply focuses on premium oysters, ceviches and other seafoods.
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       Operated by the Plume Group (of 7Heaven and Bar 6ix), the restaurant takes over the second floor of Parekh House which used to be Hakka Yeye. The oceanic-themed decor of the restaurant is sleek, intimate and subtly luxurious, and the seafood bar which faces the open kitchen is a fantastic place for a post-work dinner.
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       (1) We started off with some freshly shucked oysters (12 for $415), which are imported daily from three different regions. I thoroughly enjoyed the Normandy and Coffin Bay oysters, and found the cucumber-chive vinaigrette and the cocktail sauce very well adjusted.
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       (2) As we were dining at a restaurant that is named after ceviches, the Mexican ceviche of salmon, tuna and red snapper ($138) certainly did not disappoint. The salmon, tuna and red snapper were excruciatingly fresh, and the sweet, fruity flavour of the pineapple juice transformed the dish. We could not stop munching on those thin, crispy corn tortillas either!
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       (3) The sherry vinegar ceviche of tuna with iberico ham ($158) was delightful. The iberico ham offered an element of saltiness and crunch against the tuna ceviche, and some fresh orange juice added a bright, fruity note
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       (4) The sea scallop carpaccio with truffle oil, lemon essence, lumpfish caviar ($170) was an explosion of sea-fresh flavours, and the lumpfish caviar provided a lovely counterpoint against the smooth, sensuous scallop carpaccio.
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       (5) The hand cut steak tartare with shallots, gherkins, capers, egg yolk ($208) completely took us by surprise, as we did not expect to find one of the best steak tartares in Hong Kong at a seafood restaurant. The beef tasted pristine with a clean meaty flavour, and the amount of shallots, gherkins and capers was appropriate. The pomme frites, however, while beautifully soft and fluffy on the inside, were not crispy at all.
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       (6) The kitchen certainly nailed its raw seafood dishes, but perhaps needs to work on its deep frying techniques. The crispy soft shell crabs with dressed vine ripened tomatoes ($145) had a decent taste, but were soft and soggy, probably because the oil was not hot enough. The sauce was a bacon emulsion mixed with sherry vinegar, which I found a tad too rich to accompany the deep fried food.
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       (7) The Australian King salmon ($350) was an accomplished dish. The salmon was attractively crispy-skinned, and the pomegranate, organic faro and watercress added a range of vibrant textures and flavours. The persimmons were succulent and delicious, but my dining companion, a rather traditional Chinese man, pointed out that persimmons should not be eaten together with crabs (our previous dish) according to Chinese medicine theories, due to adverse interactions between the two.
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       (8) The Boston lobster linguine with leeks, semi-dried cherry tomatoes, fresh tarragon ($370) was sheer bliss on a plate! Made from the chef's own family recipe, the sauce was buttery and completely flavour-packed. The lobster was also fresh, firm and juicy beyond reproach. I wouldn't mind a little bit more lobster meat though.
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       (9) After having the lobster linguine, we decided to round up the meal with some desserts. I liked how the Lemon Tart Brûlée ($78) was brûléed on the surface, and the piece of biscuit that came with it somehow made me very happy! I wished, though, that the lemon tart was more acidic and creamy.
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       (10) The Chocolate bomb ($90) had an enticing cocoa taste, but the texture could have been more moist and buttery.
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       Dinner at Cvche costs around $600-$700 per head (including a glass of wine), which is reasonable given the seafood-heavy menu. As the restaurant is relatively new, they have some awesome promotions, such as set dinners that only cost $450 per head, or oyster Friday nights when oysters cost $15 each - do look out for these bargains!
      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        “蠔” 飲“蠔”食
        2013-11-30 1066 views
        朋友知我喜歡生蠔，便邀約我一起到一間新開不久，位處蘭桂芳，主打生蠔、海鮮及葡萄酒的餐廳。他們旨於用上最新鮮的材料，並供應新鮮肥美的生蠔及多款葡萄酒來作配對，務求做出令客人難忘的菜式，。餐廳中間部份為中央廚房，放上龍蝦及生蠔等食材供客人選擇，客人們可邊吃邊喝邊欣賞大廚的手藝。另一邊是酒櫃，放著十多二十款葡萄酒，令客人選擇合適的。裝潢格調高雅，加上柔和的燈光，十分舒適。既然生蠔作為主打，我們當然要了一打Freshly Shucked Oysters($415)，除了鮮檸角及Cocktail Sauce外，還有一款很特別的醬汁，以青瓜、細蔥及油醋調成，入口十分清新，能帶出蠔的鮮味來。由左邊開始，每四隻生蠔分別是Normandy、Coffin Bay & New Zealand Rock。Normandy肉身爽滑，帶有海水味，而且甜味突出。Coffin Bay是較常見，味道亦較清甜爽口，最後的New Zealand Rock較重海水味，有點咸，但亦夠爽口。新鮮肥美的生蠔配上青瓜醬汁，別有一番風味。接著是餐廳的招牌菜 - CEVICHE，先有Mexican Ceviche of Salmon,
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        朋友知我喜歡生蠔，便邀約我一起到一間新開不久，位處蘭桂芳，主打生蠔、海鮮及葡萄酒的餐廳。他們旨於用上最新鮮的材料，並供應新鮮肥美的生蠔及多款葡萄酒來作配對，務求做出令客人難忘的菜式，。
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         餐廳中間部份為中央廚房，放上龍蝦及生蠔等食材供客人選擇，客人們可邊吃邊喝邊欣賞大廚的手藝。另一邊是酒櫃，放著十多二十款葡萄酒，令客人選擇合適的。裝潢格調高雅，加上柔和的燈光，十分舒適。
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         既然生蠔作為主打，我們當然要了一打Freshly Shucked Oysters($415)，除了鮮檸角及Cocktail Sauce外，還有一款很特別的醬汁，以青瓜、細蔥及油醋調成，入口十分清新，能帶出蠔的鮮味來。由左邊開始，每四隻生蠔分別是Normandy、Coffin Bay & New Zealand Rock。Normandy肉身爽滑，帶有海水味，而且甜味突出。Coffin Bay是較常見，味道亦較清甜爽口，最後的New Zealand Rock較重海水味，有點咸，但亦夠爽口。新鮮肥美的生蠔配上青瓜醬汁，別有一番風味。
        Freshly Shucked Oysters
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         接著是餐廳的招牌菜 - CEVICHE，先有Mexican Ceviche of Salmon, Tuna and Red Snapper ($160) 味道酸酸甜甜，將三文魚、和吞拿魚及紅立魚切成骰仔般大小，口感比切得幼細的來得更好，除了較具質口感外，還能保存魚肉的鮮味，當中更拌入了菠蘿及牛油果，兩者令味道變得更有層次，鮮味無窮，與旁邊的粟米脆片一同吃，十分開胃。
        Mexican Ceviche of Salmon, Tuna and Red Snapper
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         另一款是Sherry Vinegar Ceviche of Tuna with Iberico Ham ($158)，這是個有趣的配搭，從未見過將西班牙火腿加進醃菜中。就因新奇，並以橙汁、檸檬汁及些厘酒醋來醃，怎有特色，味道竟然很匹配，而且調味比上者更為酸溜，慢慢能嚐到點點的辣味及咸香，清新中顯得不平凡。
        Sherry Vinegar Ceviche of Tuna with Iberico Ham
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         接著的Sea Scallop Carpaccio with Smoked Trout and CremeFraiche Potatoes ($170)是我的推介之一，看似平平無奇的一道，巧妙之處正被隱藏起來。在爽口鮮甜的帶子下竟是混合了煙三文魚的薯蓉，軟滑又美味可口，配以松露油的香氣、黑魚子的鮮味及檸檬橄欖油的清新，令味道更為突出，但又沒有蓋過帶子的鮮味。
        Sea Scallop Carpaccio with Smoked Trout and CremeFraiche Potatoes
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         不過最令人驚喜的是Hand Cut Steak Tartare ($208)，論賣相已先聲奪人。牛肉切成小粒，保留了肉的彈性，但入口又軟滑無比，從每啖生牛肉中都夾雜著蛋汁、喼汁、芥末、洋蔥、胡椒等多種滋味看來，味道及層次豐富又有個性。唯一覺得炸薯條未夠香脆，可是的卻很喜歡這種作法，厚身又重薯味，啖啖也是薯仔，很滿足。
        Hand Cut Steak Tartare
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         滿足的同時，為了更加滿足，主菜要了Crispy Skinned Australian King Salmon ($350)。說起三文魚，香港人大多喜歡作刺身來吃，也有人喜歡以慢煮方式，貪其質地鮮嫩幼滑，亦有人喜歡用來煎及烤，貪其香脆可口，而我兩款都喜歡，但今次是以後者來烹調，魚皮金黃香脆又鬆化，配合恰到好處的生熟度，盡顯大廚的功力，而且創新的配搭令其更加突出。從未想過會將石榴做成沙沙，再配以柿子、organic faro及watercress來作配菜，顏色鮮豔又美味。
        Crispy Skinned Australian King Salmon
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         可是相比之下，我更愛Boston Lobster Lingquine ($370)，麵條軟滑又煙煙靱靱，龍蝦肉又非常爽口，配合那個濃郁又富鮮味的龍蝦汁，已立於不敗之地，真的要親身感受一下那份滋味。
        Boston Lobster Lingquine
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         雖然胃口已飽，但甜品總要嚐。分別有Chocolate Bomb ($78)及 Lemon Tart Brule ($78)，前者切開後不太流心，但可可味香濃，十分喜歡那塊風乾橙片，與可可很夾。後者質感較為結實，檸檬味濃厚，可是我還是較喜歡像吉士般的質感。
        Chocolate Bomb
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        Lemon Tart Brule
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         是夜非常滿足，幾款餐前頭盤都做得十分出色，加上結尾的龍蝦意粉，絕對無懈可擊，三五知己又可邊吃下生蠔，邊摸著酒杯，人生就應如此。
        另外，這兒不時會推出優惠，最新的優惠是逢星期五晚也是生蠔夜，每天會供應三款新鮮生蠔，價錢只是$15@，可無限量柯打，十分抵吃，但記著要先預訂枱。
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         其實有一個節日已悄悄來到，它就是感恩節，港人未必會熟識此節日，但對於美國及加拿大人而言，絕對是一個重要的日子，亦因此餐廳的背景，所以這兒亦推出了感恩節套餐，看過餐單後，真的非常豐富，大家也可趁著感恩節期間(28/11-30/11)來感受一下氣氛。
        (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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          DETAILED RATING
          Taste
          Decor
          Service
          Hygiene
          Value
          Dining Method
          Dine In
          Type of Meal
          Dinner
          Recommended Dishes
          Freshly Shucked Oysters
          Mexican Ceviche of Salmon, Tuna and Red Snapper
          Sea Scallop Carpaccio with Smoked Trout and CremeFraiche Potatoes
          Hand Cut Steak Tartare
          Crispy Skinned Australian King Salmon
          Boston Lobster Lingquine
          • Mexican Ceviche of Salmon Tuna and Red Snapper
          Level2
          9
          0
          一試蠔客滋味
          2013-11-20 1013 views
          位於中環雲咸街之CVCHE 每逢星期五及六於晚餐時段特設之Oyster Night, 提供三款特選生蠔，每隻只是$15元，是晚特與友人前來一試。店子不算大，但環境舒適氣氛浪漫，尤其靠近窗邊的二人檯，更是情侶談心必選位置。對正餐廳入口的是一張長長的蠔吧及開放式廚房，中間是兩張四至六人長檯，靠窗三張兩人檯，再入些少是一張背靠長長梳化的長檯，自成一角，相信可作私人廂房之用。侍應都是外籍人士，全操英語，但都態度誠懇有禮，沒有白鴿眼的感覺，比起很多所謂的高級餐廳感覺舒服得多。是晚客人稀少，只有兩三檯客人，餐廳有三款特價生蠔給客人選擇，有creamy，有crispy，亦有海水味較重的，全都是15元一隻， 我們首先先來一打，每款4隻，再配以一支 New Zealand Sauvignon Blanc ($380)，清爽的白酒配以鮮甜的生蠔，簡直是絕配。一打過後，意猶未盡，再來一打，這才切合 Oyster Night 這個主題啊！接著我們點了Hanger Steak ($390)及 Lobster Linguine ($370)作為主菜，牛扒口感軟腍嫩滑，跟我喜愛的西冷很不同，少了嚼口但卻有入口溶化的
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          位於中環雲咸街之CVCHE 每逢星期五及六於晚餐時段特設之Oyster Night, 提供三款特選生蠔，每隻只是$15元，是晚特與友人前來一試。
          店子不算大，但環境舒適氣氛浪漫，尤其靠近窗邊的二人檯，更是情侶談心必選位置。對正餐廳入口的是一張長長的蠔吧及開放式廚房，中間是兩張四至六人長檯，靠窗三張兩人檯，再入些少是一張背靠長長梳化的長檯，自成一角，相信可作私人廂房之用。侍應都是外籍人士，全操英語，但都態度誠懇有禮，沒有白鴿眼的感覺，比起很多所謂的高級餐廳感覺舒服得多。
          是晚客人稀少，只有兩三檯客人，餐廳有三款特價生蠔給客人選擇，有creamy，有crispy，亦有海水味較重的，全都是15元一隻， 我們首先先來一打，每款4隻，再配以一支 New Zealand Sauvignon Blanc ($380)，清爽的白酒配以鮮甜的生蠔，簡直是絕配。一打過後，意猶未盡，再來一打，這才切合 Oyster Night 這個主題啊！
          接著我們點了Hanger Steak ($390)及 Lobster Linguine ($370)作為主菜，牛扒口感軟腍嫩滑，跟我喜愛的西冷很不同，少了嚼口但卻有入口溶化的感覺，喜歡與否，因人而異吧，而龍蝦扁麵卻也做得不錯，蝦肉爽口彈牙之餘，份量亦算多，扁麵亦有Al Dente的口感，算是水準之作。
          總括來說，餐廳環境舒適，親切有禮的服務及出品亦都具水準，雖然價錢不算便宜，但若有特價生蠔的話，可算拉上補下，若星期五或六晚上找地方享受一頓舒適蠔宴的話，CVCHE仍值得推介。
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          Live Oysters
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          Live Oysters
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          Hanger Steak
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          Lobster Linguine, 蝦肉爽口彈牙, 水準之作
          72 views
          1 likes
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          82 views
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          New Zealand Sauvignon Blanc
          57 views
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          (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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            DETAILED RATING
            Taste
            Decor
            Service
            Hygiene
            Value
            Date of Visit
            2013-11-16
            Dining Method
            Dine In
            Spending Per Head
            $650.00 (Dinner)
            Dining Offer
            Others
            Recommended Dishes
            Live Oysters
            Live Oysters
            Lobster Linguine, 蝦肉爽口彈牙, 水準之作
            New Zealand Sauvignon Blanc
            • Lobster Linguine 蝦肉爽口彈牙 水準之作
            Level4
            365
            89
            Seafood, Oyster & Wine
            2013-11-06 31 views
            CVCHE is a seafood, oyster and wine bar located in the heart of Lan Kwai Fong district. The name CVCHE has long captured my attention and I finally went tonight under the invitation of the house PR.Freshly Shucked OysterThe oysters menu are seasonal, so check the chalkboard for daily specials! We had Fine de Clair and Utah Beach Oysters, served with chive vinaigrette and cocktail sauce for tonight. The Utah Beach Oyster from Normandy was fatty with a good balance of saltiness and sweetness.The F
            Read full review
            CVCHE is a seafood, oyster and wine bar located in the heart of Lan Kwai Fong district. The name CVCHE has long captured my attention and I finally went tonight under the invitation of the house PR.
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             Freshly Shucked Oyster
            The oysters menu are seasonal, so check the chalkboard for daily specials! We had Fine de Clair and Utah Beach Oysters, served with chive vinaigrette and cocktail sauce for tonight. 
            Freshly Shucked Oyster
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             The Utah Beach Oyster from Normandy was fatty with a good balance of saltiness and sweetness.
            Freshly Shucked Oyster
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             The Fine de Clair, also from France was smaller in size, but sweeter in taste.

            Mexican Ceviche of Salmon, Tuna and Red Snapper
            This ceviche did tasted Mexican with the elements of avocado, peppers and the corn tortilla. The salmon, tuna and red snapper cubes blended together very well, tasting sweet and spicy with great tenderness. I love to put everything onto the corn tortilla for a crispy touch as well.
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             Sherry Vinegar Ceviche of Tuna with Iberico Ham
            Absolutely LOVE this ceviche of Tuna with Iberico Ham marinated with Sherry Vinegar and drizzled with olive oil, fresh orange, grated lemon and chilli. Again quite a spicy ceviche but much more refreshing due to the use of lemon and sherry vinegar. The tuna again was very succulent here. The presence of Iberico Ham balanced out the sourness of the dish.
            Sherry Vinegar Ceviche of Tuna with Iberico Ham
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             Hand Cut Steak Tartare
            The steak tartare was beautifully plated like a picture! The creamy yellow yolk on top of the perfectly circled steak tartare is the sun, while the condiments (shallots, gherkin, capers) lined up at the side are the lines divert out from the sun. The steak tartare was decent but the thing that I love most on the plate was the pomme fries. They were extremely crispy on the outside, soft and creamy on the inside with smoky aroma!
            Hand Cut Steak Tartare
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             Sautéed Foie Gras with Cherry Gastrique
            The foie gras was nicely sautéed to give a toasted crust with smokey aroma. The sweet pineapple and cherry gastrique were nicely paired with the foie gras to balance out the heaviness.
            Sauteed Foie Gras with Cherry Gastrique
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             Sautéed Crab Cakes with Tarragon Aioli
            The crab cakes were served slightly bigger than a mouth bite. The deep fried golden crust was very crispy and the inner was creamy with lots of crab chunks in it. The tarragon aioli on top of the crab cake was delicious! I hope there could be more!
            Sauteed Crab Cakes with Tarragon Aioli
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             Boston Lobster Linguini
            Loved this fabulous lobster linguini dish with leeks, semi-dried cherry tomatoes and fresh tarragon. The dish was full of flavours with bouncy lobster, al dente linguini, savoury and sweet sauce semi-sun dried tomato and tangy sauce.
            Boston Lobster Linguini
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             King Prawns with Creamy White Polenta
            Equally nice was this king Prawns Polenta dish with artichokes, roasted mushrooms and lemon brown butter. The King prawn was nicely grill with smokey edge and sweet meat. I used to hate polenta but this polenta was delicious! Cooked creamy with lemon brown butter, the white polenta tasted more like potato mash and much better than the usual mushy polenta! Yum!
            King Prawns with Creamy White Polenta
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             Lemon Tart Brule
            I am not the person who loves a (SUPER) sweet ending, I like mine sour and refreshing. This lemon tart was my obvious choice. The tart was buttery and crunchy at the side but was a bit soft at the center. The lemon tart was not too sour and at appropriate sweetness. Love the glazed lemon on top of the cream and the shortbread served at the side.
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             Vanilla Bean Panna Cotta with Chilled Summer Berry Soup
            The vanilla bean panna cotta actually looked nicer and tasted more delicious than the lemon tart. The bouncy panna cotta had a strong vanilla taste. The berries soup was sweet and refreshing. The dessert was great and I love to chew the mint leave at last for a refreshing end.
            Vanilla Bean Panna Cotta with Chilled Summer Berry Soup
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             I had quite an enjoyable night here at CVCHE. Unlike many restaurants in the same area where I need to shout over the table to talk to my friends, the noise level is minimal here. CVCHE would be a good place to bring your date where privacy is guaranteed.

            For those who love oysters, CVCHE is doing oyster night every Friday and Saturday night for only HKD15 each! A great deal not to be missed! Book your table in advance!
             
            Other Info. : The Bill for 3 Bollini Pinot Grigio 2012 Trentino, Italy - HKD80/glass Freshly Shucked Oyster - HKD415 for 12 Mexican Ceviche of Salmon, Tuna and Red Snapper - HKD160 Sherry Vinegar Ceviche of Tuna with Iberico Ham - HKD168 Hand Cut Steak Tartare - HKD225 Sauteed Foie Gras with Cherry Gastrique - HKD198 Sauteed Crab Cakes with Tarragon Aioli - HKD198 Boston Lobster Linguini - HKD370 King Prawns with Creamy White Polenta - HKD348 Lemon Tart Brule - HKD78 Vanilla Bean Panna Cotta with Chilled Summer Berry Soup - HKD78 Total ex. alcohol - HKD2238 (HKD746 p.p)
            (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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              DETAILED RATING
              Taste
              Decor
              Service
              Hygiene
              Value
              Date of Visit
              2013-09-18
              Dining Method
              Dine In
              Spending Per Head
              $800 (Dinner)
              Dining Offer
              Tasting Event
              Recommended Dishes
              Freshly Shucked Oyster
              Freshly Shucked Oyster
              Sherry Vinegar Ceviche of Tuna with Iberico Ham
              Hand Cut Steak Tartare
              Sauteed Foie Gras with Cherry Gastrique
              Sauteed Crab Cakes with Tarragon Aioli
              Boston Lobster Linguini
              King Prawns with Creamy White Polenta
              Level1
              4
              0
              Good value, Great Taste!
              2013-09-30 994 views
              My friend tried this restaurant before, so we decided to have a nice lunch on the day of Mid-Autumn Festival. Three of us ordered different main courses.The Salad was greatly made, served with lemon sauce, the salad was fresh and the sauce matched well with the fish and vegetables.Main Course : Chicken Breast - there are a total of 3 pieces, all are served hot and with good taste. The texture of chicken was great, and the tomato sauce was tasty with nice herbs. My friend ordered Fish and Chips,
              Read full review
              My friend tried this restaurant before, so we decided to have a nice lunch
              on the day of Mid-Autumn Festival. 

              Three of us ordered different main courses.

              The Salad was greatly made, served with lemon sauce, the salad was fresh and the sauce matched well with the fish and vegetables.

              Main Course : Chicken Breast - there are a total of 3 pieces, all are served hot and with good taste. The texture of chicken was great, and the tomato sauce was tasty with nice herbs. 


              My friend ordered Fish and Chips, the fish has fine texture and was fresh.

              Dessert (also served with coffee / tea) : dessert has a large portion, and the coffee was also a medium sized cup, which is very nice. 

              Total Spending : HK$ 148 +10% , I think the quality and value were great and I will definitely visit this restaurant again. 
              Other Info. : Very nice dining atmosphere, the manger is very friendly. Open kitchen means that you can see how your dish is cooked!
              (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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                DETAILED RATING
                Taste
                Decor
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                Hygiene
                Value
                Date of Visit
                2013-09-19
                Dining Method
                Dine In
                Spending Per Head
                $165
                Level1
                1
                0
                Seafood lover
                2013-09-12 844 views
                Great date nite location or book the private side room for special events or groups.  Started with a variety of different oysters listed on their oyster board.  Very fresh and the cucumber chive vinaigrette was something different.  Tasty!For starters we shared the handcut steak tartar which was good but my favorite was the scallop carpaccio served atop creme fraiche potatoes with french smoked trout.  The combination of flavors with a hint of truffles and served with caviar was delicious.  For
                Read full review
                Great date nite location or book the private side room for special events or groups.  Started with a variety of different oysters listed on their oyster board.  Very fresh and the cucumber chive vinaigrette was something different.  Tasty!
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                For starters we shared the handcut steak tartar which was good but my favorite was the scallop carpaccio served atop creme fraiche potatoes with french smoked trout.  The combination of flavors with a hint of truffles and served with caviar was delicious.  
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                For the main they have a daily specials board which looked good but I opted for the Boston lobster linguini.  The lobster was sweet and perfectly cooked and the rich lobster sauce was amazing.  The portion size was large and can be shared between two people.  We wanted to save room for the desserts.
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                Good selection of wines and bubbles too...
                (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
                • Recommend
                  Recommended
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                2 Recommended
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                  DETAILED RATING
                  Taste
                  Decor
                  Service
                  Hygiene
                  Value
                  Date of Visit
                  2013-09-06
                  Dining Method
                  Dine In
                  Type of Meal
                  Dinner
                  Recommended Dishes
                  • Scallop carpaccio
                  • Boston lobster linguini
                  Level4
                  178
                  11
                  CVCHE?!.....
                  2013-09-04 687 views
                  In the ever expanding foodie neighbourhood that is Hong Kong- Central is the next best thing in foodie heaven. Except for the change in restaurants. For a foodie like myself...I can hardly keep up! CVCHE is the baby of the Plume Group, the group specializes in after hour drinks, like 'member's only bar' Bar Six and 'new clubbing hot spot' 7Heaven. It's a small space inside Parekh House. It's been open for a while and I was surprised to see that Open Rice hasn't had one review yet. So one, stormy
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                  In the ever expanding foodie neighbourhood that is Hong Kong- Central is the next best thing in foodie heaven. Except for the change in restaurants. For a foodie like myself...I can hardly keep up! CVCHE is the baby of the Plume Group, the group specializes in after hour drinks, like 'member's only bar' Bar Six and 'new clubbing hot spot' 7Heaven. It's a small space inside Parekh House. It's been open for a while and I was surprised to see that Open Rice hasn't had one review yet. So one, stormy, super stormy night. The two of us braved the rain to go try it out! The company was awesome...the food and what you pay for it- not at all.
                  Boston Lobster Linguini, Leeks, Semi-Dried Cherry Tomatoes, Fresh Tarragon
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                   Boston Lobster Linguini, Leeks, Semi-Dried Cherry Tomatoes, Fresh Tarragon | $370. My FAVOURITE of the night. This pasta was rich, decadent, savoury in the best way. The fresh Boston lobster were plump, sweet and flavourful. The perfect hint of tarragon, garlic and loved the al dente linguini pasta! YUM ....definitely recommend this dish. But, still pricey for the portion...
                  Salmon Carpaccio w/ Truffle Oil, Beet Root Jelly
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                   This was a Salmon Carpaccio w/ Truffle Oil, Beet Root Jelly (But has been taken off the current menu) This is your standard smoked salmon dish but very nicely executed. Loved the burst of fresh beet root jelly along a pinch of truffle oil mix!
                  Beef Carpaccio w/ Red Pepper Harissa and Spanish Tetilla Cheese/ Shaved Shallots, Extra Virgin, Rocket Salad | $225.
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                   Beef Carpaccio w/ Red Pepper Harissa and Spanish Tetilla Cheese/ Shaved Shallots, Extra Virgin, Rocket Salad | $225. I liked this! The thin beef carpaccio was practically like butter. It was delicious....with drizzles of tetilla cheese shavings! PERFECT.
                  Oysters
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                   OYSTERS GALORE! We had two platters. 2 platters of Freshly Shucked Oysters. 12 for $415. Oysters were great! Fresh, juicy, and perfect....pricey. But very tasty.
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                   Close up of the semi-cooked steak tartare. :/
                  Beef Steak Tartare
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                   Hand Cut Steak Tartare, Shallots, Gherkins, Capers, Egg Yolk, Pommes Frites |$225- The steak tartare was decent, but half cooked already....found that a bit odd? The pommes frites were pretty good. Crispy, light and crunchy. Yet again, the side dishes were better than the main.
                  Salmon Tartare
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                   Salmon Tartare w/ Avocado and Mango.. (This was also taken off the menu). It's your very standard salmon tartare....the avocado was probably one of the better parts of this dish....not a good start.
                  Hmmm...think I'll pass on this, hopefully better luck next time!
                  (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
                  • Recommend
                    Recommended
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                  Post
                  DETAILED RATING
                  Taste
                  Decor
                  Service
                  Hygiene
                  Value
                  Date of Visit
                  2013-09-03
                  Dining Method
                  Dine In
                  Spending Per Head
                  $600 (Dinner)
                  Recommended Dishes
                  Boston Lobster Linguini, Leeks, Semi-Dried Cherry Tomatoes, Fresh Tarragon
                  Salmon Carpaccio w/ Truffle Oil, Beet Root Jelly
                  Beef Carpaccio w/ Red Pepper Harissa and Spanish Tetilla Cheese/ Shaved Shallots, Extra Virgin, Rocket Salad | $225.
                  Oysters
                  • Boston Lobster Linguini Leeks Semi-Dried Cherry Tomatoes Fresh Tarragon
                  • Salmon Carpaccio w/ Truffle Oil Beet Root Jelly
                  • Beef Carpaccio w/ Red Pepper Harissa and Spanish Tetilla Cheese/ Shaved Shallots Extra Virgin Rocket Salad | $225.