Video
4-min walk from Exit D1, Central MTR Station
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Telephone
93800161 (WhatsApp)
Introduction
It is helmed by a Neapolitan chef who is among the vanguard of chefs rewriting the rules of Italian cuisine. You can enjoy fine dining which is inspired by Neapolitan hometown food and made with modern cooking ways under an art theme interior design.
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Awards and Titles
Michelin 1 Starred Restaurant (2023-25)
Opening Hours
Today
12:00 - 15:00
18:30 - 23:00
Mon
Closed
Tue - Sat
12:00 - 15:00
18:30 - 23:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
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🥰 過去幾年, 同 Estro 數次擦身而過, 想食又滿座, 訂到位又改期. 今日終於圓夢, 相約 “小秘書” 嚟 Estro 飯聚.🥢 餐廳位於都爹利街商業大廈, 長方形樓面, 開放式廚房, 環境舒適, 設多張二人圓枱. 點咗三道菜午餐, $680+10%, 包頭盤, 主菜, 意份.🥨 前菜. 南意大利小食, 有一款似包裝芝士夾餅, 有趣. 另一款口感極似 “水泡餅”, 乾淨淨. 其他口味麻麻, 但頗有新鮮感.🥐 麵包. 賣相靚仔, 牛油 同埋 橄欖油 都唔錯!🐟 頭盤: Cured Buri. 鰤魚, 煙燻味唔重, 但口感結實, 底層嘅蕃茄精華 絕配 魚油, 驚喜!🐚 意粉: Riso. 其實屬於意大利麵, 唔係飯. 海膽發揮理想, 不俗!🍝 意粉: Pappardelle. 闊條麵掛汁, 十個讚!🥰 主菜: Yellow Chicken. 皮脆肉滑, 配汁黐肉, 應該係近期食過最驚艷嘅雞.🍊 甜品: Orange, 另加 $120+10%. 其實就係乳酪加橙, 味道平衡, 誠意.🍪 Petit Fours. 開心果味雪葩, 超級濃郁. 士多啤梨批, 唔酸喎. 最後係金莎朱古力.🥂 配酒, $520+10%. 全意大利酒, 第一款, 白酒, 由頭香到尾, 配鰤魚. 第二款, 橙酒, 放不鏽鋼桶10年, 飲落怪怪, 似老咗嘅白酒, 但頂到意粉. 第三款, 紅酒, 產自火山區Etna, 還好! 整體選酒夠心思.🤗 總結: 餐廳環境闊落, 侍應用心介紹菜式, 服務帶溫度. 食物水準之上, 主菜嘅雞冇啞火, 非常驚艶! 中環意大利餐廳戰場競爭激烈, Estro 出類拔萃, 值得一試.
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🌟𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻 𝘀𝘁𝗮𝗿 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑬𝒔𝒕𝒓𝒐𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝐶𝑒𝑛𝑡𝑟𝑎𝑙, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒 🥂: 𝐹𝑖𝑛𝑒 𝐷𝑖𝑛𝑖𝑛𝑔⚜️𝑬𝒔𝒕𝒓𝒐🏆米芝蓮一星🌟｜黑珍珠一鑽💎🎖️ 《BAZAAR》選為2025年香港30大精英餐廳🏅亞洲50最佳餐廳（排名32）🥇「Talter香港最佳20餐廳獎」📍餐廳背景Estro由拿坡里籍主廚 Antimo Maria Merone主理👨🍳 主打「無界拿坡里料理」（融合意大利傳統、日本海鮮及法國醬藝）🍽️主廚以「Estro」（意大利文解做靈感）為核心理念🤌將童年記憶、家鄉食材透過現代技術重構✨每道菜都承載佢既個人故事例如「青口Gemmina」係以祖母食譜為藍本📖⚜️空間美學由室內設計大師André Fu 設計✨以拿坡里古建築為靈感🤏暖灰大理石、琥珀燈飾營造低調奢華感🔱採用開放式廚房增互動性🤓🍽️𝐄𝐬𝐬𝐞𝐧𝐭𝐢𝐚𝐥𝐬 𝐌𝐞𝐧𝐮｜$1680 🍴𝑨𝒑𝒆𝒓𝒊𝒕𝒊𝒗𝒐｜前菜1️⃣ 意大利紅蝦｜珊瑚奶凍｜魚子醬 （+$500）招牌紅蝦奶凍呈現珊瑚紅色✨ 紅蝦頭熬製奶凍🍮 濃縮蝦膏鮮味🦐中層係橄欖油漬紅蝦韃靼🤤表面鋪滿滿既魚子醬🫶 非常奢華⚜️口感極有層次🤓2️⃣ 原隻鮑魚青蔗筍🌟韓國原隻鮑魚配青蔗筍慢煮⏰淋中帶韌（易咬得黎又會有彈牙既感覺）🤏白酒汁用Vermentino白酒煮成🍶 陣陣酒香🤌3️⃣扁麵條🍝（杏仁｜芝麻菜｜海膽）手打Linguine好Al dente🤤海膽Creamy到🤌中間有小小杏仁碎🥜口感香脆✨平衡海膽嘅濃郁🤏醬汁收得乾身唔膩口👌4️⃣ 𝖡𝗈𝗍𝗍𝗈𝗇𝗂意大利鈕扣雲吞🥟(🌟招牌菜)主廚Antimo成名作✨Bottoni即係紐扣狀意式雲吞🥟餡料似吃食緊小籠包般充滿湯汁🤤風味亦隨四季而變🤏今季用左羊奶馬佩克里諾芝士、菜薊、意式豬油🇮🇹食落去好Juicy🤤芝士味係個口爆出黎🤌之後會感受到豬油既鹹香🐷中間夾住菜薊解膩🤏食完一粒之後念念不忘會想再食第2粒🤤5️⃣ 鴨｜紅菊苣｜意大利陳醋（🌟驚艷）一道儀式感十足既菜式😎服務員會先將溫潤醇厚既鴨湯🍲優雅傾注於剔透既酒杯中🍷再奉上主角——點綴左義大利陳醋既鴨肉🦆建議一啖鴨肉🥓再細品一口熱湯🤤湯汁既鴨脂香氣徘徊口腔👍鴨肉經香煎封存肉汁🤏入口驚人柔嫩🤤6️⃣ 草莓🍓甜品係草莓雪葩🍧食落去酸酸甜甜🫶口感清爽🍦7️⃣ 𝖲𝗐𝖾𝖾𝗍 𝖤𝗇𝖽𝗂𝗇𝗀餐後以三樣精緻甜點(甜、苦、酸)三重奏作結:🍨開心果雪糕: 綿密濃醇🥜開心果味濃郁🍫黑朱古力：微苦深邃🥧Petit four: 清新微酸
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首先一行入入去個氣派已經令到我感受好好🥰由頭到尾我內心 都好讚嘆❤️每一個前菜都好用心，我最鍾意食咁樣嘅小食🥰魚子醬都一定係好食㗎啦，唔使講 要講嘅話就要分享食意大利雲吞嘅感覺，我都係會覺得比較漏，但係依一度簡直係超好食🤤入口就係好濃烈嘅湯汁湧出嚟刺激我味蕾🥹魚係好嫩滑🥰蝦係好彈牙🥰意粉係煙靭🥰每一樣嘢都整到食物靈魂嘅精髓😚好正心形牛扒係估佢唔到😍男仔帶女朋友慶祝生日一定要揀佢啦😝😝不過暫時最令我念念不忘嘅牛扒就係置地文華Amber🫶🏻最後仲有開心果雪糕做過結尾 我鍾意💓我都睇緊你做緊啲乜
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這是一間不錯的香港米芝蓮一星西餐廰。 餐廳會給你選擇喜歡的橄欖油來配麵包。 橄欖油味道有濃有淡，很有議式感。可惜味道並沒有讓我很感動。 頭盤用魚子醬味道一般，估计应该是国内的鱼子醬。 這裡的牛仔肉肉質鮮甜煮得剛剛好！ 龍蝦義大利粉口小的藍龍蝦十分小！ 但煮得剛剛好，口感十分弹牙，義大利麵是廚師親手做的有誠意，有誠意。 主菜味道可以，但甜點味道更勝一籌。 這裡吃到了多道菜，午餐約1000元，就是中環一星米芝莲的價钱，算是合理的，因服务不错，環境可以，地方乾净食物也ok。
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Dinner. Recall coming here for lunch when restaurant first opened and was full till after dinner. So I made sure I had a very light lunch.Here’s what we had.Appetizer medley to kickstart our nite:-Tomato water -Saffron cracker -creamy and smoky eggplant dip-toast with Ham and buffalo tomato -Naples cracker Sourdough focaccia served with Butter with anchovies. Regrettably, there was no longer a line of exquisite olive oils for us to choose from.Spoonful of linguine topped with chopped fresh tomato in consomméRaw Striped Jack (Shima-aji) with turnip, earthy beetroot and delightfully tangy rose vinegar. Loved the artistic presentation.Rich and indulgent Red Prawn coral pannacotta, topped with with a luxurious layer of caviar. One of chef’s signatures.Sliced Japanese Squid cooked in olive oil and Lemon served with a sauce of almond milk and a sprinkle of caviar.Brittany Sea Bass accompanied by emulsion of spring onion, seawater and seaweed- adding depth and complexity to the delicate flavor of the surprisingly lean fish.Linguine featuring bell pepper, tomato, capers and tuna; light yet flavorful, a perfect representation of coastal Italian cuisine. Bottoni (button-shaped pasta), another of Chef’s signatures. The seasonal filling this time round was buffalo robiola (smooth cream-colored cheese with slightly tangy flavor), guanciale (cured pig's jowel), in chicken broth accented with aromatic peppercorns- rich and satisfying.Slow-roasted Lamb served with roasted carrots and a rosemary-fennel pollen jus that elevated the dish with aromatic depth. Yellow Chicken thighs and breast with onion, mushrooms, and preserved truffle.Panna cotta with melonPistachio sorbet; hazelnut biscuit; lemon tartIn summary: enchanting experience that captured the essence of Italian cuisine with a modern twist; amidst an inviting atmosphere and friendly attentive service.
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