153
26
10
6-min walk from Exit D2, Central MTR Station continue reading
Telephone
28106166
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Thu
12:00 - 15:00
18:00 - 23:00
Fri - Sat
12:00 - 15:00
18:00 - 02:00
Sun
11:00 - 16:00
Payment Method
Visa Master AE Cash
Number of Seats
80
Other Info
Wi-Fi
Open Till Late
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
VIP Room
Phone Reservation
10% Service Charge
Review (204)
Level1 2018-04-05
803 views
早前從朋友口中聽說過這間餐廳環境很不錯。昨天晚上與朋友晚飯試試,我覺得環境沒有想像中靚啊,有3/5分,食物就4/5分,服務4/5分。在中環的餐廳來講 性價比都不錯,會再來和朋友晚飯! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-03-24
1006 views
餐廳裝修sooo romatic,好適合飲酒/情侶拍拖既地方,但係如果係黎食好西既話就唔係咁喏....點解?因為menu選擇實在太少了吧😑😑由於小妹我唔食牛又唔食羊選擇更少Well...是日之所以黎呢間餐廳主要係因為佢個lobster mac & cheese 係有個cheese wheel 去整好喏芝士迷既朋友仔餐前飽:自家製蒜蓉牛油值得加分,麵包不過不失Buffet 質素法國蠔....朋友話冇見過咁細隻既法國蠔,味道唔差不過唔夠新鮮,生蠔唔連殼已經死左😔😔令人最期待既lobster mac & cheese, 半隻瘦瘦的grilled lobster一d都唔juicy....芝士味唔夠濃even佢放左係個cheese wheel度整,因爲佢落得太多酒冇哂芝士味,好令人失望☹️☹️Truffle whipped potato : 👍🏻👍🏻唯一推介,薯蓉好滑牛油味香濃,加埋truffle paste prefect match呢一個菇係最冇特別....如果佢用啡菇可能會好d.....所以都係果句呢度係食裝修同飲野既地方,我諗如果dinner 真係冇下次 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-03-20
1017 views
我男朋友幫我補祝既生日飯本身呢棟大廈前身係LKF hotel而家變晒餐廳之前睇openrice 見到佢上而下咁影落黎真係好靚補祝就揀左呢間氣氛真係好浪漫下樓底好高既 岩兩個人既情侶黎途中佢地不停咁問我地選擇好未選擇困難就唯有要佢地幫下手首先佢地上左個麵包個牛油好香好香又有咸香味配合個麵包硬硬地既質地都幾好食(可能我肚餓)呢個沙律係佢地推薦既因為始終女人都係偏好沙律最搞笑係佢入面唔係生菜為止係比較硬身既菜配合d 比較crispy 既豬肉 加sauce所以我好鍾意食第一個main 要左個rib eye steak medium肉質就ok 既 佢好彩唔算煮得好熟所以唔會太軔身但個薯條我覺得太淋我對面果個就好鍾意呢個texture 呢個係芝士焗lobster 通粉睇其他食評我都有見過味道比我想像無咁流食完steak 我覺得都食得晒個龍蝦都幾好食 清潔得好乾淨又唔覺得太咸 呢個甜品佢地整得好靚配合佢地既氣氛我覺得真係好浪漫佢地仲好主動同我講happy birthday 加幫我地影相果到人客唔多又唔嘈氣氛比較暗但好高級既氣氛順帶一提佢地個廁所整得好靚我好鍾意仲有梳妝台可以化妝係暗左d only continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-03-02
1890 views
Have been to Lily and Bloom on a few occasions through the years, but only for drinks, so this evening we went there for the other half's birthday dinner.  We were seated in a booth where we could sit next to each other instead of across from each other, which was nice. I went for a negroni (well, why wouldn't you?) and the lady asked for a recommendation from the waitress, something she was unable to  do, so she dashed off to find someone who could help. In the end she went for a Mai Tai, which came in a large, glass tiki mug. Both were good and well soused in liquor. We started with a pair of fois gras lollipops (an old favourite of ours at Amber until it was sadly taken off the menu). a silky chilled block of fois gras with a thin strawberry glaze and a light dusting of crushed pistachios. To be honest, the glaze and the nuts were barely detectable from a taste perspective, but the fois was very nice. A decent start.We followed on with a couple of appetizers. A classic steak tartare with quail egg and a punchy horseradish cream.  It was accompanied by, what can only be described as, sourdough doilies. Pretty to look at, but practically useless when challenged to hold even the smallest weight of tartare. so thin in fact that we renamed them 'sour hai bin dough?' and laughed uncontrollably at my amazing handle on Cantonese (sarcasm is tough to convey in writing). Having said that, another hit, with the flavour and the horseradish cream was great. Then came the sea urchin terrine. Three plump uni atop a light pink mousse, joined by some tiny green seaweed bubbles, that could have been sea grapes but don't quote me on that.  They were joined on the plate by a couple of crackers that looked like they were made from various colours of sesame seeds. Honestly, not over-enamored with them, they were a bit chewy, lacked crunch and took away from the lovely oceanic joy of the uni and the mousse. On the whole though, three for three. On to the mains.  We went for the confit duck leg with lentils and a mustard seed sauce. The duck was as you would expect, not too fatty, rich in flavour and a pleasant experience. the lentils were not so successful. No issue with the flavour, but they lacked identity. They were kind of whole, kind of crushed, kind of pureed. The texture didn't quite hit the mark, and the mustard sauce went ok with the duck, as it was a touch on the sour side and cut through the richness, but it conflicted somewhat with the lentils. A rare miss on the balance of things.Next came the showstopper. Cacio e pepe 'from the wheel'. a half wheel of finest Italian formaggio (pecorino i think), melted down with some kind of flaming alcohol, then the pasta was added to the oozing melting mass of heart attack. All done right in front of us. It looked really impressive, a fairly unique experience and a great dish. peppery, of course and a sauce literally made from booze and cheese. A hit on so many levels. We finished by sharing a dessert. We went for the fresh baked cookie with salted caramel ice cream. it came with the ubiquitous chocolate piped birthday greeting (name spelt wrong, but hey, not a big issue) and a candle in a strawberry, all to a chorus of 4 or 5 staff singing happy birthday. The cookie was rich, doughy, hot, gooey and very sweet, the ice cream, not too much salt, but enough to know it's there. A nice end to the meal, one that we left full and satisfied.The duck didn't stand out, but to be honest we were pleasantly surprised with how much we enjoyed the rest of the meal. Would I recommend it? Well, if someone else is paying, yes, go, indulge and enjoy. If you are paying....maybe, still yes. It did seem a touch on the expensive side. You may say 'but it will be because of the location'. I disagree, there is no view, and no real draw to the location. You are paying more because of rent, which is disappointing but sadly not unusual. Give it a try, but if you balk at the bill, don't say you weren't warned.  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2018-02-20
2053 views
有人出雙糧請食飯,去咗中環蘭桂芳附近食西餐。餐廳在5-6/F,一出lift,環境較暗,侍應都以外國人為主,如能英文對答較方便,而且都 very nice,很有耐心解釋各菜式的特色。入口直入經一長廊是bar 區,客人都很斯文,感受到輕鬆愉快的氣氛。有精選set,但必須同行者都要order一樣的, 最後決定散叫。餐前麵包,一個字:韌,反而自製牛油醬好味。前菜有Foie Gras Lollipop ,鵝肝用士多啤梨汁製成的薄皮包住,上面再灑上開心果碎。外形似棒棒棉花糖, so cute。微酸能使鵝肝吃時無滯感。Scallop Sashimi  帶子刺身,混有黑色魚卵,然後放在牛油果醬上,原殼放冰上。帶子很新鮮,吃到海水和淡淡類似檸檬或橙的清新味道,又鮮又卜卜脆的口感,正。Rib eye Steak - 10 ozs 是美國高級靚牛排,半熟上,燒得有些過熟,但仍唔韌,很juicy肉味濃無渣,伴以豆苗,減少了油膩。Whole Roasted Organic Spring Chicken 烤雞畧乾,不鞋但無雞味,伴有車厘茄和一些小枕頭型的麵疙瘩,軟軟黏黏的。一般啦!Lobster Mac n' Cheese 龍蝦通粉,係波士頓龍蝦,細細隻而已。係三重芝士,總之非常非常濃郁嘅芝士味。而且有表演睇,通粉準備好會請你出來睇撈通粉,燃點白蘭地瓶,用火和熱力燒芝士磚的內側,等芝士溶解時倒入通粉混和,侍應會問是否夠芝士,會盡量滿足你。如你是芝士控,就一定能滿足你了。飲品叫咗Cocktail: Mai Tai,酒味唔太濃,合女仔口味。 環境佈置很優雅,很多不同的花做擺設,尤其內廳有一盞連貫兩層樓的掛燈,好美好浪漫,談心一流。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)