110
15
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Restaurant: Odyssée
Offer: Cathay members can earn up to HKD4 = 2 miles with the Asia Miles by Cathay app. T&C apply.
Terms & Details:
  • Cathay members must present a membership QR code in the Asia Miles by Cathay app to earn Asia Miles.
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Level4
566
0
5 day(s) ago 33 views
呢間Odyssée係一間位於ICC嘅高質法國菜!餐廳提供嘅菜式賣相清新優雅,室內嘅裝修亦時尚有格調,仲可以從高處飽覽到維港嘅美景,整個氛圍令到成餐飯嘅儀式感🆙🆙~🌟Odyssée Experience✨餐包有暖笠笠嘅Cheese Puff!仲有外脆內軟嘅黑白麥包,搽上特製嘅chili butter同埋smoke butter,令簡單嘅麵包亦變得滋味無比~✨Amuse Bouche賣相精緻嘅法式開胃小菜,次序由外到內咁食!味道各具特色,個人最喜歡雞乾慕斯撻~✨Japanese Tomatoes 日本蕃茄配搭Burrata芝士,再用羅勒葉襯托住同淋上白香醋,食落去一啲都唔膩,味道清新脫俗~✨Brittany Blue Lobster經慢煮再碳燒過嘅法國藍龍蝦肉質爽口彈牙!連雲吞裡面都有龍蝦肉!充滿龍蝦精華嘅龍蝦汁亦用咗泡沫嘅形式呈現出來~✨Wild Mushroom Velouté野生蘑菇湯會即場喺客人面前加熱!每一啖都飲到粒粒蘑菇蓉,亦加入咗松露片做點綴,十分奢華~✨Star Snapper經慢煮再碳燒過嘅鯛魚外皮香脆,肉質緊實無碎骨!表面仲有檸檬啫喱,為鯛魚帶來一絲清新感!作為配菜嘅澳
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呢間Odyssée係一間位於ICC嘅高質法國菜!餐廳提供嘅菜式賣相清新優雅,室內嘅裝修亦時尚有格調,仲可以從高處飽覽到維港嘅美景,整個氛圍令到成餐飯嘅儀式感🆙🆙~


🌟Odyssée Experience
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✨餐包
有暖笠笠嘅Cheese Puff!仲有外脆內軟嘅黑白麥包,搽上特製嘅chili butter同埋smoke butter,令簡單嘅麵包亦變得滋味無比~
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✨Amuse Bouche
賣相精緻嘅法式開胃小菜,次序由外到內咁食!味道各具特色,個人最喜歡雞乾慕斯撻~
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✨Japanese Tomatoes
日本蕃茄配搭Burrata芝士,再用羅勒葉襯托住同淋上白香醋,食落去一啲都唔膩,味道清新脫俗~
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✨Brittany Blue Lobster
經慢煮再碳燒過嘅法國藍龍蝦肉質爽口彈牙!連雲吞裡面都有龍蝦肉!充滿龍蝦精華嘅龍蝦汁亦用咗泡沫嘅形式呈現出來~
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✨Wild Mushroom Velouté
野生蘑菇湯會即場喺客人面前加熱!每一啖都飲到粒粒蘑菇蓉,亦加入咗松露片做點綴,十分奢華~
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✨Star Snapper
經慢煮再碳燒過嘅鯛魚外皮香脆,肉質緊實無碎骨!表面仲有檸檬啫喱,為鯛魚帶來一絲清新感!作為配菜嘅澳洲青口同埋西蘭花,沾上特製嘅奶油醬汁後,味道毫不遜色~
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✨Noir De Bigorre Pork Belly
黑毛豬五花肉肥瘦均勻,肉質嫩滑!底層係用咗Parmesan芝士同埋南瓜煮成嘅pasta,粒粒分明,有種食緊risotto嘅感覺~
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✨Miyazaki A4 Sirloin
宮崎A4沙朗牛香四溢,入口即溶 !加入咗酸酸甜甜嘅檸檬同埋蘿蔔粒,完美地中和咗和牛帶來嘅油膩感~
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✨Choux
芒果士多啤梨泡芙,中間有大量乳酪、士多啤梨雪葩同埋果肉!用紅桑子醬汁同埋白酒味啫喱做襯托,味道有驚喜~


✨Petit Four
有覆盆子黑朱古力 、紫薯馬卡龍同埋杏仁撻!最後用咁精緻嘅法式甜點為呢一餐劃上完美嘅句號~
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
  • Miyazaki A4 Sirloin
  • Choux
  • Amuse Bouche
  • Japanese Tomatoes
  • Brittany Blue Lobster
  • Wild Mushroom Velouté
  • Star Snapper
  • Noir De Bigorre Pork Belly
  • Petit Four
Level4
303
0
2025-07-02 852 views
ICC 101樓向來有好多高級餐廳,見到呢間餐廳食法國菜為主,仲可以居高臨下,於是入嚟試吓開胃前菜Cheese🧀Ball黑白麥包 配上2款牛油🧈(煙燻味及辣味)個人比較推薦辣味,稍為刺激下味蕾,尤其開胃🤤Amuse Bouche炸紫菜芝士🧀外脆內軟,口感黏黏的雞肝慕絲撻 不會有任何腥臭味 吃下去口感好順滑粒粒三文魚撻 表面淋上青蘋果🍏慕絲 再放上三文魚籽,有漲爆口感~Japanese Tomatoes🍅 Burrata cheese墊底,吃下去不會太膩再配上超清甜的日本蕃茄及羅勒葉🌿醋口感很豐富呢~Brittany blue lobster 法國藍龍蝦🦞 烹調方法以慢煮炭燒龍蝦🦞肉超新鮮再配上一粒意大利🇮🇹小雲吞並以香橙🍊粒及意大利🇮🇹Zucchini 作點綴Wild Mushroom🍄‍🟫Veloute粒粒蘑菇湯配上大量一片片的Black truffle再滴上一點點的白松露油松露的香味充斥著整個口腔!Star Snapper以Slow cook 炭燒烹調鯛魚🐟魚皮煎得好香脆,魚肉很嫩滑再以青口及西蘭花🥦作配菜Sauce以奶油及鯛汁為主魚的鮮味更提升更高層次Noir De Bigorr
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ICC 101樓向來有好多高級餐廳,見到呢間餐廳食法國菜為主,仲可以居高臨下,於是入嚟試吓

開胃前菜
Cheese🧀Ball
黑白麥包 配上2款牛油🧈(煙燻味及辣味)
個人比較推薦辣味,稍為刺激下味蕾,尤其開胃🤤

Amuse Bouche
炸紫菜芝士🧀外脆內軟,口感黏黏的
雞肝慕絲撻 不會有任何腥臭味 吃下去口感好順滑
粒粒三文魚撻 表面淋上青蘋果🍏慕絲
再放上三文魚籽,有漲爆口感~

Japanese Tomatoes🍅
Burrata cheese墊底,吃下去不會太膩
再配上超清甜的日本蕃茄及羅勒葉🌿醋
口感很豐富呢~

Brittany blue lobster
法國藍龍蝦🦞 烹調方法以慢煮炭燒
龍蝦🦞肉超新鮮
再配上一粒意大利🇮🇹小雲吞
並以香橙🍊粒及意大利🇮🇹Zucchini 作點綴

Wild Mushroom🍄‍🟫Veloute
粒粒蘑菇湯配上大量一片片的Black truffle
再滴上一點點的白松露油
松露的香味充斥著整個口腔!

Star Snapper
以Slow cook 炭燒烹調鯛魚🐟
魚皮煎得好香脆,魚肉很嫩滑
再以青口及西蘭花🥦作配菜
Sauce以奶油及鯛汁為主
魚的鮮味更提升更高層次

Noir De Bigorre Pork Belly
採用左西班牙黑毛豬🐷煎得好香~
Pasta形狀有啲似白飯~
再配上Pumpkin Sauce 及 Parmesan 泡沫🫧一齊煮
味道👅真係好新穎又特別!

Miyazaki A4 Sirloin
以slow cook烹調,宮崎牛口感入口即化、超嫩滑!
煎餅用左牛尾煮,濃郁的牛味~
並採用日本蘿蔔作蔬菜🥬中和一下口腔

Choux
泡芺入面有好豐富嘅cream,透明狀是白桃jelly
並以紅桑子dressing~冰涼的口感

最後係餐廳附送的
杏仁味撻 有濃郁的杏仁香味~
紫薯味馬卡龍 有啖啖香的紫薯味 而且唔會太甜
Raspberry Chocolate 唔會太甜 偏苦澀為主~
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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
2025-06-30
Dining Method
Dine In
Type of Meal
Dinner
Level4
125
0
2025-07-27 0 views
在ICC 101樓 399 米高 法國菜餐廳 finedining - Odyssee,沒有想到這類高空景觀餐廳午餐只要328HKD一位,就可以品嚐到法式創意料理4道菜… 不過佢最靚的是晚景,大概6:30pm 左右天還未暗,食晚餐時段就可以一次睇到日與夜,勁浪漫~ 餐廳大概只有十枱以下,全都是景觀位,服務態度一流,食物與醬汁都勁balance, 俾到你全新口感,推薦!Odyssée 6-course Amazing Experience🌷Amuse Bouche🌷Japanese TomatoesBurrata / Basil / White Balsamic🌷Wild Mushroom VeloutéSummer Truffle / Duxelles /Broth🌷Brittany Blue Lobster Lobster Bisque / Ravioli / Zucchini🌷Star SnapperGreen Mussel / Dill / Beurre Sauce🌷Noir De Bigorre Pork Belly Pumpkin / Orzo / Parmesan🌷Miya
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在ICC 101樓 399 米高 法國菜餐廳 finedining - Odyssee,沒有想到這類高空景觀餐廳午餐只要328HKD一位,就可以品嚐到法式創意料理4
道菜… 不過佢最靚的是晚景,大概6:30pm 左右天還未暗,食晚餐時段就可以一次睇到日與夜,勁浪漫~
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餐廳大概只有十枱以下,全都是景觀位,服務態度一流,食物與醬汁都勁balance, 俾到你全新口感,推薦!
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Odyssée 6-course Amazing Experience

🌷Amuse Bouche
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🌷Japanese Tomatoes
Burrata / Basil / White Balsamic
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🌷Wild Mushroom Velouté
Summer Truffle / Duxelles /Broth
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🌷Brittany Blue Lobster
Lobster Bisque / Ravioli / Zucchini
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🌷Star Snapper
Green Mussel / Dill / Beurre Sauce
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🌷Noir De Bigorre Pork Belly Pumpkin / Orzo / Parmesan
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🌷Miyazaki A4 Sirloin
Kabu/ Oxtail/ Lemon
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🌷Choux
Yogurt / Strawberry / Vino Bianco
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餐包已經是我喜歡的酸種麵包
牛油也有二款選擇
菜品未上已經在不停嚼麵包
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二款主食及甜品都俾到我驚喜~

新鮮油甘魚搭配哈密瓜及青檸汁,清新果香與魚肉的細膩融合,皮煎到非常香口,入口即化,sauce 也非常配合!

炭烤和牛,香氣逼人,肉質入口即化!

法國加斯科黑豬腩搭配南瓜米型粉-
先慢煮再炭燒的黑豬腩,溫潤回甘,香油再拌勻南瓜米型粉!第一次食這種意粉,口感好有驚喜~

草莓白酒奶酪泡芙
打卡度爆表的甜品!酥脆泡芙搭配酒香奶酪,酸甜平衡超有層次!

餐廳最後仲送多了一款甜品給我地,佢哋既朱古力真係好好食,勁濃可可豆味🤩 完美的一餐~
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
95
0
景觀一流,菜品展現了法國料理的精緻與創意,結合了多種食材的風味Odyssée ExperienceAmuse Bouche在正式晚餐的開始時提供的小吃,有三文魚他他、炸鮮奶及法式撻(tarte),以刺激食慾Japanese Tomatoes Burrata/Basil/White Balsamic新鮮的日本番茄,搭配豐富的水牛芝士(Burrata)、香草和白香醋,形成一種清新而和諧的口感,展現了夏季的風味Wild Mushroom Velouté Summer Truffle/Duxelles/Broth濃郁的野生蘑菇濃湯,加入了夏季松露和Duxelles(以蘑菇為基底的細碎混合物),搭配清湯Brittany Blue Lobster Lobster Bisque/Ravioli/Zucchini以布列塔尼的藍龍蝦為主角,配上濃郁的龍蝦濃湯、餃子和西葫蘆,展現出海洋的鮮美與細膩Star Snapper Green Mussel/Dill/Beurre Sauce星鯛配上綠青口貝,口感豐富,海鮮的鮮味與奶油的醇厚相得益彰Noir De Bigorre Pork Belly Pumpkin
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景觀一流,菜品展現了法國料理的精緻與創意,結合了多種食材的風味

Odyssée Experience
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Amuse Bouche
在正式晚餐的開始時提供的小吃,有三文魚他他、炸鮮奶及法式撻(tarte),以刺激食慾

Japanese Tomatoes
Burrata/Basil/White Balsamic
新鮮的日本番茄,搭配豐富的水牛芝士(Burrata)、香草和白香醋,形成一種清新而和諧的口感,展現了夏季的風味
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Wild Mushroom Velouté
Summer Truffle/Duxelles/Broth
濃郁的野生蘑菇濃湯,加入了夏季松露和Duxelles(以蘑菇為基底的細碎混合物),搭配清湯
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Brittany Blue Lobster
Lobster Bisque/Ravioli/Zucchini
以布列塔尼的藍龍蝦為主角,配上濃郁的龍蝦濃湯、餃子和西葫蘆,展現出海洋的鮮美與細膩
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Star Snapper
Green Mussel/Dill/Beurre Sauce
星鯛配上綠青口貝,口感豐富,海鮮的鮮味與奶油的醇厚相得益彰
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Noir De Bigorre Pork Belly
Pumpkin/Orzo / Parmesan
以Bigorre黑豬肉肚為主的菜,搭配南瓜意大利麵和帕爾馬乾酪,肉質鮮嫩
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Miyazaki A4 Sirloin
Kabu/Oxtail/Lemon
宮崎A4等級的西冷牛排搭配大根、牛尾和檸檬,肉質鮮美,酸香的檸檬提升了整體的口感層次
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Choux
Yogurt/Strawberry / Vino Bianco
這道甜品由泡芙製成,內餡為酸奶和草莓,並以白酒調味,清新而不膩
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Petit Four
杏仁糕點、紫薯馬卡龍、巧克力,為整餐畫上完美的句號。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
89
0
🔖位於ICC Sky Dining 101樓Odyssee✨🫧餐廳採用開放式廚房 主打現代法餐🍽️出品性價比高 擺盤細緻像藝術品一樣Staff服務態度好 會細心解釋每一道菜景觀位置好正 坐擁維港同九龍半島嘅無敵景色 🧡🩶🫶🏻溫馨提示💕建議早啲book位揀窗邊位19:00PM前仲可以睇到日落🌄真心浪漫🥰🥂6 Course HKD980/Per Person ·`♡· Amuse Bouche 麵包🍞黑麥包+全麥包+芝士泡芙牛油🧈煙燻味+辣味 搭配香脆麥包各有特色雞肝撻配雜莓醬💛雞肝入口綿密香濃 搭配雜莓醬嘅微酸啱啱中和晒油香三文魚子青蘋果慕絲咸甜帶清新 零死角開胃🤤·`♡· Japanese Tomatoes🍅西紅柿清甜多汁 水牛芝士奶香濃郁配上羅勒油和白醋嘅微酸 整體口感清新解膩·`♡· Wild Mushroom Veloute現場用虹吸壺煮滾蘑菇湯🤎菇香撲鼻 菌湯濃稠 面頭舖滿西班牙松露片湯入面仲有蘑菇🍄‍🟫粒口感更豐富每一啖都能感受到主廚🧑‍🍳嘅用心·`♡· Brittany Blue Lobster +HKD128🦞龍蝦肉彈牙鮮甜 意大利雲吞皮薄餡足 頭湯打成泡沫空氣感 鮮味十足
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🔖位於ICC Sky Dining 101樓Odyssee✨🫧餐廳採用開放式廚房 主打現代法餐🍽️
出品性價比高 擺盤細緻像藝術品一樣
Staff服務態度好 會細心解釋每一道菜
景觀位置好正 坐擁維港同九龍半島嘅無敵景色 🧡🩶
🫶🏻溫馨提示💕建議早啲book位揀窗邊位
19:00PM前仲可以睇到日落🌄真心浪漫🥰
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🥂6 Course HKD980/Per Person


·`♡· Amuse Bouche
麵包🍞黑麥包+全麥包+芝士泡芙
牛油🧈煙燻味+辣味 搭配香脆麥包各有特色
雞肝撻配雜莓醬💛雞肝入口綿密香濃 搭配雜莓醬嘅微酸啱啱中和晒油香
三文魚子青蘋果慕絲咸甜帶清新 零死角開胃🤤
黑麥包+全麥包+芝士泡芙配牛油
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Amuse Bouche
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·`♡· Japanese Tomatoes
🍅西紅柿清甜多汁 水牛芝士奶香濃郁
配上羅勒油和白醋嘅微酸 整體口感清新解膩
Japanese Tomatoes
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·`♡· Wild Mushroom Veloute
現場用虹吸壺煮滾蘑菇湯🤎
菇香撲鼻 菌湯濃稠
面頭舖滿西班牙松露片
湯入面仲有蘑菇🍄‍🟫粒口感更豐富
每一啖都能感受到主廚🧑‍🍳嘅用心
Wild Mushroom Veloute
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·`♡· Brittany Blue Lobster +HKD128
🦞龍蝦肉彈牙鮮甜 意大利雲吞皮薄餡足
頭湯打成泡沫空氣感 鮮味十足😋
Brittany Blue Lobster
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·`♡· Star Snapper
🐟石蚌魚煎到外脆內軟 魚肉嫩滑更突出鮮味 啖啖充滿牛油香👍🏻
Star Snapper
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·`♡· Noir De Bigorre Pork Belly
🐖黑豬腩肥瘦相間 出奇地soft 入口即化 皮脆肉嫩冇肥膩感
南瓜orzo pasta同巴馬臣芝士好creamy🎃
Noir De Bigorre Pork Belly
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·`♡· Miyazaki A4 Sirloin +HKD180
🥩慢煮再炭燒🔥和牛燒至焦香 肉質粉嫩油香四溢
炸牛尾外脆內軟糯 搭配清甜爽口蘿蔔中和油膩 食落去唔會heavy
Miyazaki A4 Sirloin
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·`♡· Choux
泡芙脆皮包裹著冰涼奶酪和雪糕🍧
最底層有微微酒香白酒jelly
冰涼酸甜 清一清味蕾😋
Choux
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·`♡· Petits Fours
🍰紫薯馬卡龍&特濃黑朱古力&杏仁酥三款甜品真係精緻細膩有心思😍
最鍾意特濃黑朱古力 醇厚苦甜 入口細滑 朱古力迷一定會愛上🍫
Petits Fours
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Recommended Dishes
黑麥包+全麥包+芝士泡芙配牛油
Amuse Bouche
Japanese Tomatoes
Brittany Blue Lobster
Star Snapper
Noir De Bigorre Pork Belly
Choux
Petits Fours
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2025-07-23 0 views
最近ICC 101樓嘅Odyssee出咗一個驚人優惠,只需要$980已經可以享受佢哋六道菜嘅fine dining,咁嘅價錢已經有六道菜一於去試吓。Amuse BoucheJapanese TomatoesWild Mushroom Velouté or Brittany Blue Lobster (+$128)Star SnapperNoir De Bigorre Pork Belly or Miyazaki A4 Sir loin (+$180)ChouxAmuse Bouche 芝士球,三文魚tartare鯛魚青檸泡沫,火腿炸鮮奶,雞肝Muse配雜莓醬,用各種味蕾打開旅程。前菜水牛芝士,日本蕃茄,白提子及羅勒葉醋,水牛芝士幼滑蕃茄鮮甜,配上酸甜醬汁令整個前菜非常平衡。餐湯選擇了法國藍龍蝦湯配小雲吞及蘑菇湯,藍龍蝦半熟狀態非常鮮甜,配上自家製意大利小雲吞,濃郁龍蝦湯泡沫㡳。 磨菇先用蘑菇清湯另外加上虹吸壺內蘑菇cream soup, 上面鋪滿黑松露片,松露香味令蘑菇湯更昇華。海鮮主菜日本鯛魚先慢煮再煎香,配charlotte sauce ,澳洲青口及西蘭花,魚肉結實而有彈性。肉類主
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最近ICC 101樓嘅Odyssee出咗一個驚人優惠,只需要$980已經可以享受佢哋六道菜嘅fine dining,咁嘅價錢已經有六道菜一於去試吓。

Amuse Bouche
Japanese Tomatoes
Wild Mushroom Velouté or Brittany Blue Lobster (+$128)
Star Snapper
Noir De Bigorre Pork Belly or Miyazaki A4 Sir loin (+$180)
Choux

Amuse Bouche 芝士球,三文魚tartare鯛魚青檸泡沫,火腿炸鮮奶,雞肝Muse配雜莓醬,用各種味蕾打開旅程。
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前菜水牛芝士,日本蕃茄,白提子及羅勒葉醋,水牛芝士幼滑蕃茄鮮甜,配上酸甜醬汁令整個前菜非常平衡。
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餐湯選擇了法國藍龍蝦湯配小雲吞及蘑菇湯,藍龍蝦半熟狀態非常鮮甜,配上自家製意大利小雲吞,濃郁龍蝦湯泡沫㡳。 磨菇先用蘑菇清湯另外加上虹吸壺內蘑菇cream soup, 上面鋪滿黑松露片,松露香味令蘑菇湯更昇華。
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海鮮主菜日本鯛魚先慢煮再煎香,配charlotte sauce ,澳洲青口及西蘭花,魚肉結實而有彈性。
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肉類主菜慢煮炭燒豬腩肉配意大利pasta及Parmasan芝士泡沫及A4宮崎和牛配牛肉燒汁,炭燒牛尾及蘿蔔,和牛炭燒得非常軟嫩Juice係我最喜歡嘅菜式。
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最後甜品紅桑子泡芙,士多啤梨雪糕,白酒啫喱紅桑子汁,泡芙充滿牛油香氣,連埋雪糕生果忌廉,成餐飯畫咗完美嘅句號。petit four則為紅桑子朱古力,紫薯Mccaron,杏仁蛋糕。
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2025-07-21 226 views
當你坐喺香港最高建築物嘅101樓、俯瞰整個維港美景,配埋優質法式fine dining,真係一個令人難忘嘅回憶。Odyssée 呢個套餐$980,論食物、環境、質素,都物超所值,成個浪漫感爆燈,好值得情侶慶祝紀念日或約會。🥹前菜 & 開胃小點首先有麵包同Cheese ball,炸芝士天婦羅、雞肝mousse撻等,開場小點精緻又細膩,味道配搭得宜;日本蕃茄沙律蕃茄清甜,配上creamy嫩滑嘅Burrata芝士,再加少少白香醋同羅勒,酸香開胃。熱湯有2款:野菌濃湯儀式感滿滿,會喺你面前將蘑菇湯加熱飲落香濃菌味,好有層次感,松露香氣突出。☺️布列塔尼藍龍蝦湯+$128🦞推介龍蝦湯!龍蝦香味極濃厚,加上2大嚿半生熟龍蝦肉,並配自家製雲吞同小青瓜,啖啖鮮味加分。主菜為1款海鮮+1款肉類:低溫慢煮日本鯛魚🐟再炭燒表面,加上lemon gel,配咗青口、西蘭花,牛油sauce,魚肉鮮嫩,牛油醬汁滑身不膩西班牙黑毛豬🐗
豬腩肉以低溫慢煮再烤嘅程序烹調,入口即化,肥而不膩,配上南瓜米型粉同芝士香味,味道豐富。宮崎A4和牛西冷+$180🥩
鍾意牛嘅朋友絕對可以考慮升級!牛肉油花分布均勻,牛尾汁帶微酸檸檬點綴
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當你坐喺香港最高建築物嘅101樓、俯瞰整個維港美景,配埋優質法式fine dining,真係一個令人難忘嘅回憶。Odyssée 呢個套餐$980,論食物、環境、質素,都物超所值,成個浪漫感爆燈,好值得情侶慶祝紀念日或約會。🥹


前菜 & 開胃小點
首先有麵包同Cheese ball,炸芝士天婦羅、雞肝mousse撻等,開場小點精緻又細膩,味道配搭得宜;日本蕃茄沙律蕃茄清甜,配上creamy嫩滑嘅Burrata芝士,再加少少白香醋同羅勒,酸香開胃。


熱湯有2款:
野菌濃湯儀式感滿滿,會喺你面前將蘑菇湯加熱飲落香濃菌味,好有層次感,松露香氣突出。☺️

布列塔尼藍龍蝦湯+$128🦞
推介龍蝦湯!龍蝦香味極濃厚,加上2大嚿半生熟龍蝦肉,並配自家製雲吞同小青瓜,啖啖鮮味加分。


主菜為1款海鮮+1款肉類:
低溫慢煮日本鯛魚🐟再炭燒表面,加上lemon gel,配咗青口、西蘭花,牛油sauce,魚肉鮮嫩,牛油醬汁滑身不膩

西班牙黑毛豬🐗
豬腩肉以低溫慢煮再烤嘅程序烹調,入口即化,肥而不膩,配上南瓜米型粉同芝士香味,味道豐富。

宮崎A4和牛西冷+$180🥩
鍾意牛嘅朋友絕對可以考慮升級!牛肉油花分布均勻,牛尾汁帶微酸檸檬點綴,令味道更鮮明。


甜品
士多啤梨乳泡芙🍓
甜品好精緻,泡芙入面有乳酪同士多啤梨,配白酒醬汁,酸甜平衡。最後仲有法式小甜品作結,畫上完美句號。
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ICC 101 樓有間環境又靚,服務同食物又正嘅Fine Dining🍴建議接近黃昏嘅時候嚟,落地玻璃窗可以欣賞日落到晚霞,對住個大海景,真係好靚🌅6 course 人均$980,可以嚟慶祝啲重要日子!🎉❥Japanese tomato蕃茄好清甜,配上burrata cheese 同balsamic vinegar ,成個配搭係清新之餘又有奶香味,作為第一道菜非常唔錯🤩❥wild mushroom veloute呢道菜非常有儀式感~蘑菇湯會用燒壺當場煮至沸騰,澆灌在黑松露上面!口感同味道都濃郁,好重蘑菇黑松露味😍❥Brittany Blue Lobster龍蝦肉好結實好鮮甜,配埋龍蝦湯同龍蝦小雲吞,精緻得嚟又講究👍🏻👍🏻❥Star Snapper鯛魚用慢煮嘅方式烹調,上面點綴左檸檬gel,底下配上牛油醬汁,魚肉好滑嫩,帶有檸檬嘅清香同牛油嘅奶香😻❥Noir De Bigorre Pork Belly豬腩肉先經過慢煮在炭燒,肥瘦均勻,好香口!底下配有南瓜煮嘅pasta同parmesan cheese,整體層次好豐富😽❥Miyazaki A4 Sirloin和牛都係先經過炭燒再慢煮,牛肉煮
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ICC 101 樓有間環境又靚,服務同食物又正嘅Fine Dining🍴建議接近黃昏嘅時候嚟,落地玻璃窗可以欣賞日落到晚霞,對住個大海景,真係好靚🌅6 course 人均$980,可以嚟慶祝啲重要日子!🎉



❥Japanese tomato
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蕃茄好清甜,配上burrata cheese 同balsamic vinegar ,成個配搭係清新之餘又有奶香味,作為第一道菜非常唔錯🤩



❥wild mushroom veloute
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呢道菜非常有儀式感~蘑菇湯會用燒壺當場煮至沸騰,澆灌在黑松露上面!口感同味道都濃郁,好重蘑菇黑松露味😍



❥Brittany Blue Lobster
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龍蝦肉好結實好鮮甜,配埋龍蝦湯同龍蝦小雲吞,精緻得嚟又講究👍🏻👍🏻



❥Star Snapper
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鯛魚用慢煮嘅方式烹調,上面點綴左檸檬gel,底下配上牛油醬汁,魚肉好滑嫩,帶有檸檬嘅清香同牛油嘅奶香😻



❥Noir De Bigorre Pork Belly
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豬腩肉先經過慢煮在炭燒,肥瘦均勻,好香口!底下配有南瓜煮嘅pasta同parmesan cheese,整體層次好豐富😽



❥Miyazaki A4 Sirloin
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和牛都係先經過炭燒再慢煮,牛肉煮得啱啱好,口感細膩,肉質柔軟,配上牛肉汁同日本小蘿蔔,好食🤤🤤



❥Choux

最後嘅甜品係泡芙!個甜品真係好精緻~入面有新鮮嘅芒果、士多啤梨、紅桑子,仲配有雪葩,好有層次感!😙



❥Petit Fours
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餐廳到最後仲會送小點心!每款都好小巧精緻,但係味道又唔錯~分別係合桃蛋糕,紫薯馬卡龍同紅莓朱古力😆呢個小細節令到成個晚餐好加分😋
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2025-07-16 252 views
老婆生日帶佢食好西,揀左elements入面呢間法國餐廳,位置方便而且101高空睇景勁靚🤭入到去果然無失望,成個感覺都勁grand好舒服,而且waiters全部都好細心好好服務,每道菜亦用心介紹,令人感到賓至如歸🤩先上既餐包就已經準備impress我地,酸種包配辣味牛油,整得勁靚好有心思🥰前菜三文魚他他配青醬慕絲、野菌天婦羅、雞肝醬,三款食物就清到濃味不斷衝突味蕾😆龍蝦湯打到泡沫咁,食落口感好特別,最正係龍蝦微微煎過勁香,成個湯都係龍蝦鮮味一啲都唔腥蘑菇湯配搭黑松露,中意濃味既人有福了😋食到停唔到口香煎鯛魚,底下青檸牛油汁配搭出色,香濃得黎唔會cover左魚既鮮味烤五花肉配意大利米麵,一放低已經聞到超級香既五花肉味,層皮脆卜卜肉質嫩滑肥瘦適中,米麵就第一次食估唔到連埋個醬食又幾好味😄沙朗牛排勁嫩,食落勁出牛味,淨係睇都垂涎三尺,配菜亦唔會由其,係炸牛尾配蘿蔔,好creative 🤗最後當然唔少得要食甜品,士多啤梨泡芙,中間夾住凍冰冰乳酪同白酒啫喱,味道勁多層次,就算覺得勁邪惡都忍唔住食晒🥹
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老婆生日帶佢食好西,揀左elements入面呢間法國餐廳,位置方便而且101高空睇景勁靚🤭
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入到去果然無失望,成個感覺都勁grand好舒服,而且waiters全部都好細心好好服務,每道菜亦用心介紹,令人感到賓至如歸🤩
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先上既餐包就已經準備impress我地,酸種包配辣味牛油,整得勁靚好有心思🥰
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前菜三文魚他他配青醬慕絲、野菌天婦羅、雞肝醬,三款食物就清到濃味不斷衝突味蕾😆
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龍蝦湯打到泡沫咁,食落口感好特別,最正係龍蝦微微煎過勁香,成個湯都係龍蝦鮮味一啲都唔腥
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蘑菇湯配搭黑松露,中意濃味既人有福了😋
食到停唔到口
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香煎鯛魚,底下青檸牛油汁配搭出色,香濃得黎唔會cover左魚既鮮味
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烤五花肉配意大利米麵,一放低已經聞到超級香既五花肉味,層皮脆卜卜肉質嫩滑肥瘦適中,米麵就第一次食估唔到連埋個醬食又幾好味😄
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沙朗牛排勁嫩,食落勁出牛味,淨係睇都垂涎三尺,配菜亦唔會由其,係炸牛尾配蘿蔔,好creative 🤗
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最後當然唔少得要食甜品,士多啤梨泡芙,中間夾住凍冰冰乳酪同白酒啫喱,味道勁多層次,就算覺得勁邪惡都忍唔住食晒🥹

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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和朋友都是隨興派~ 不是每年都慶祝🙈今年有心情,找了這間餐廳稍微慶祝一下😆 •想不到在這橦大廈的晚餐也有不用$1000 each person的選擇~(最近openrice訂座有優惠)🤣 看著夜景吃的每一口都大加分選了這個dinner set 六道菜也只是 $980 each person •開胃菜 今晚才學懂原來Amuse Bouche 法語是指餐前的精緻小點。一口一個的小麵團,芝士味濃卜卜脆。再來餐包,最特別是那兩種味的牛油,一款是辣味牛油,一款是煙燻牛油,個人覺得煙燻味好特別!! 一口牛油一口麵包,正~•依然是前菜: 看見這小點覺得好驚喜!三文魚配青蘋果泡沫汁口感新鮮~ •Japanese tomatoes 🍅一上枱就知道果然是法國餐廳,第一道菜就如此精緻~ 新鮮日本番茄切得一塊塊的,甜得像水果,搭配Burrata芝士的濃郁奶香,入口化開超滑順!配上羅勒葉的清香和白醋的微酸把味道平衡得剛剛好,盤子上還有點甜甜的醬汁點綴,吃上來層次滿滿!好surprise 好好食~ •Wild Mushroom Velouté 接著侍應拿了個像以前在chem lab做實驗的容器用火燒蘑菇湯😂 新奇
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和朋友都是隨興派~ 不是每年都慶祝🙈
今年有心情,找了這間餐廳稍微慶祝一下😆

想不到在這橦大廈的晚餐也有不用$1000 each person的選擇~(最近openrice訂座有優惠)🤣
看著夜景吃的每一口都大加分

選了這個dinner set 六道菜也只是 $980 each person


開胃菜
今晚才學懂原來Amuse Bouche 法語是指餐前的精緻小點。
一口一個的小麵團,芝士味濃卜卜脆。
再來餐包,最特別是那兩種味的牛油,一款是辣味牛油,一款是煙燻牛油,個人覺得煙燻味好特別!! 一口牛油一口麵包,正~

Amuse Bouche
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Amuse Bouche
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依然是前菜:
看見這小點覺得好驚喜!
三文魚配青蘋果泡沫汁口感新鮮~
Amuse Bouche
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Japanese tomatoes 🍅
一上枱就知道果然是法國餐廳,第一道菜就如此精緻~

新鮮日本番茄切得一塊塊的,甜得像水果,
搭配Burrata芝士的濃郁奶香,
入口化開超滑順!
配上羅勒葉的清香和白醋的微酸把味道平衡得剛剛好,盤子上還有點甜甜的醬汁點綴,
吃上來層次滿滿!好surprise 好好食~

Japanese  tomatoes 
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Wild Mushroom Velouté
接著侍應拿了個像以前在chem lab做實驗的容器用火燒蘑菇湯😂 新奇有趣!!
不用多久就見到煮得沸騰沸騰的湯
侍應在我們面前把湯倒出來 ~
一入口超濃郁!滿口的蘑菇香味,喝一口整個人都暖起來!!
每一口的細膩口感和清湯的層次感超搭,湯面上還浮著點松露片,奢華享受~
Wild  mushroom  veloute 
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Brittany Blue Lobster (add on $128) 🦞
看見餐牌上有加$的菜式,
心大心細要不要試試看 🙈
想著反正都來了,一於把這餐牌上的都好好品嚐一番吧 ~
和剛剛的濃郁的蘑菇湯味道絕對不同!
這半龍蝦湯又有ravioli的菜式頗有創意
龍蝦肉入口鮮甜又彈牙,搭配濃郁的龍蝦湯汁,再吃Ravioli,多種口感,超滿足!
Brittany  blue  lobster 
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Star Snapper 🐟
當初揀這餐廳就是因為這menu
這menu的main竟然有牛/豬還有魚!
一次過可以吃到這麼多的選項😆 不用選擇😂
看上去的賣相沒之前幾道菜的吸引
但吃下去依然有驚喜

經慢煮再炭燒後的星鯛魚皮煎得酥脆,
魚肉軟嫩得像要化開,
搭配牛油奶油醬汁的濃郁香氣,
入口滿嘴幸福感

Star  snapper 
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Miyazaki A4 Sirloin (add on $180)
一上枱就已經覺得這碟菜加得值🤣
未入口看上去就已經是高級的食材!
侍應介紹這是日本宮崎A4和牛!
牛柳煎得外焦內嫩,看得到切開是粉紅色的,
肉汁滿滿,入口軟嫩又充滿牛肉香!
搭配牛尾醬汁的濃郁和蕪菁的清甜,超級Matchy~這味道讓人一試難忘~
Tonight’s highlight!

Miyazaki  A4  Sirloin
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Noir De Bigorre Pork Belly 🇪🇸
盤子擺盤很精緻

經慢煮再炭燒後的西班牙黑毛豬豬腩肉肥瘦相間,燉得軟爛又不失嚼勁,入口化開的感覺超滿足

配上南瓜意粉,甜甜的很解膩,
未食過這種配搭,很有創意。
Noir  de  Bigorre  pork  berry 
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Choux
最後來到甜品!完全值得打卡的甜品
泡芙外皮酥脆,裡面是酸奶內餡,滑順又清爽,草莓的酸甜和白葡萄酒的香氣混在一起,超級高雅的口感!
口感輕盈,吃完不會覺得膩~
甜點是完美收尾!

Choux 
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Choux
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好值得的一餐晚餐,每一碟都有亮點!

提醒大家如果來餐廳慶祝生日或慶祝anniversary的話,記得預約時在remarks記下。
今晚看見附近好幾台客人都是慶祝生日,餐廳用心準備了一個在音樂盒上的蛋糕🎂,頗有驚喜!

As usual, menu for reference :
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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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Choux
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「Odyssée」位於ICC Sky Dining 101層,坐擁維港180度夜景,全落地玻璃窗可以一邊欣賞靚景,一邊享受精緻嘅Fine Dining🥂有幸被安排坐到窗邊位置,店員引領入座後會仔細介紹今晚不同嘅menu,我地揀咗6 courses嘅Amuse Bouche,6道菜$980,服務、環境、食物—絕對物超所值🩵BreadHome-made Cheese Ball|全麥包|黑麥包配上原味牛油同chilli butter芝士球酥脆香口,芝士味道非常濃郁黑白麥包外脆內軟,入口有嚼勁並帶有顆粒感令口感更加豐富,兩種牛油各有特色,牛油溶化喺麵包表面,個人更喜愛辣味,辣辣地刺激味蕾三文魚他他|芝士天婦羅|雞肝mousse三文魚他他配上酸酸甜甜嘅青蘋果醬,肥美嘅油脂配搭清爽嘅果醬,prefect match用紫菜包住芝士製成天婦羅,芝士加熱後呈半溶嘅狀態,酥脆可口雞肝mousse撻口感絲滑而細膩,味道濃郁令人回味Japanese Tomatoes日本蕃茄味道特別清甜,底下嘅水牛芝士奶香味濃,加上白醋同羅勒葉令味道層次更加豐富Wild Mushroom Velouté侍應會先加熱蘑菇湯,粒粒
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「Odyssée」位於ICC Sky Dining 101層,坐擁維港180度夜景,全落地玻璃窗可以一邊欣賞靚景,一邊享受精緻嘅Fine Dining🥂有幸被安排坐到窗邊位置,店員引領入座後會仔細介紹今晚不同嘅menu,我地揀咗6 courses嘅Amuse Bouche,6道菜$980,服務、環境、食物—絕對物超所值🩵
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Bread
Home-made Cheese Ball|全麥包|黑麥包
配上原味牛油同chilli butter
芝士球酥脆香口,芝士味道非常濃郁
黑白麥包外脆內軟,入口有嚼勁並帶有顆粒感令口感更加豐富,兩種牛油各有特色,牛油溶化喺麵包表面,個人更喜愛辣味,辣辣地刺激味蕾
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三文魚他他|芝士天婦羅|雞肝mousse
三文魚他他配上酸酸甜甜嘅青蘋果醬,肥美嘅油脂配搭清爽嘅果醬,prefect match
用紫菜包住芝士製成天婦羅,芝士加熱後呈半溶嘅狀態,酥脆可口
雞肝mousse撻口感絲滑而細膩,味道濃郁令人回味
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Japanese Tomatoes
日本蕃茄味道特別清甜,底下嘅水牛芝士奶香味濃,加上白醋同羅勒葉令味道層次更加豐富
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Wild Mushroom Velouté
侍應會先加熱蘑菇湯,粒粒嘅蘑菇湯配上白松露油同黑松露片令整個口腔充斥松露嘅香氣
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Brittany Blue Lobster
矜貴而高質嘅法國南龍蝦以慢煮方式,令肉質更加爽口彈牙,泡沫龍蝦湯加入香橙肉令湯底味道更加鮮味濃郁,再一啖食埋龍蝦小雲吞真係超級滿足😋
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Star Snapper
日本鯛魚亦用上slow cook方式烹調,令魚肉更加嫩滑鮮甜,配上脹卜卜又肥美嘅澳洲青口鮮味十足,海鮮嘅鮮味實在令人無法抗拒
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Noir De Bigorre Pork Belly
主菜方面有兩款選擇-豬腩肉以慢煮炭燒嘅方式去烹調,外皮焦香,肥瘦相間嘅肉質令口感更加鬆軟
底下嘅Itanlian pasta粒粒飽滿有咬口,以南瓜同Parmesan cheese製成嘅醬汁入口creamy香濃,奶香味十足
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Miyazaki A4 Sirloin
A4日本西冷和牛入口即化,可以清楚見到脂肪雪花嘅紋路充滿油香,外面煎得焦香充分鎖住肉汁,以牛肉燒汁作調味更能突顯肉嘅鮮味,旁邊伴有炸牛尾肉,一絲絲嘅牛肉配上蘿蔔仔,味道甜甜酸酸,多重口感滋味👍🏻
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Choux
乳酪泡乎充滿空氣感,用白酒做成啫喱粒帶有淡淡嘅酒香,中間加入士多啤梨sorbet同忌廉,頂層加上芒果、紅桑子同士多啤梨,新鮮嘅水果配搭紅桑子醬,酸酸甜甜又冰涼,為完美嘅晚餐作總結🩵
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紫薯馬卡龍|杏仁蛋糕|朱古力
三式甜點一樣非常出色,Macaron味道不會過甜,一口杏仁蛋糕仔鬆軟,dark chocolate 微微苦,入口絲滑,超滿足💜
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📍Odyssée (尖沙咀)
尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓A號舖


人均消費:$1000-1500
食物:⭐️⭐️⭐️⭐️⭐️
環境:⭐️⭐️⭐️⭐️⭐️
服務:⭐️⭐️⭐️⭐️⭐️
回頭率:⭐️⭐️⭐️⭐️⭐️
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2025-07-11 218 views
OdysseCheeseball芝士的香氣濃厚,讓人感受到奶香味帶有一絲鹹味,口感柔滑,一口接一口,外層酥脆,內部的芝士香濃雞肝mousse撻味道可口非常細緻,入口即化,雞肝味濃郁,散發著濃郁的肉香,帶有淡淡的香料味道,質地光滑,吃起來非常順口,搭配酥脆的撻皮更好味,有一絲微妙的甜味炸芝士外層金黃酥脆,咬下去時發出清脆的聲音,芝士的風味濃厚,帶有奶香味,咸香的味道,熱乎乎的口感 三文魚他他表面放有三文魚籽,新鮮咬開鹹香,中間他他醬細滑香濃,軟綿滑口,底部放有三文魚,肉質嫩滑白提子醋羅勒葉,水牛芝士上面配上四片日本蕃茄,水牛芝士的奶香味濃厚,日本蕃茄的鮮甜與酸味相互平衡,增添了清新的感覺,白提子醋汁帶來微酸的風味,與芝士的濃厚形成對比,羅勒葉散發的香氣,提升草本的清香煙燻嘅牛油,辣味牛油配黑白麵包牛油有兩款用來搽麵包,煙燻牛油好香,而辣味的牛油很特別,帶一點辣味都很好味法國藍龍蝦慢煮炭燒配意大利小雲吞藍龍蝦的肉質鮮嫩,帶有海鮮甜味,炭燒獨特的煙燻香氣,龍蝦肉的口感滑嫩,意大利小雲吞與龍蝦的口感相輔相成鯛魚慢煮燒烤配青口和西蘭花味道,鯛魚肉質滑嫩,鮮美,煙燻香氣,增添了魚肉的風味,青口的自
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Odysse


Cheeseball
芝士的香氣濃厚,讓人感受到奶香味帶有一絲鹹味,口感柔滑,一口接一口,外層酥脆,內部的芝士香濃


雞肝mousse撻
味道可口非常細緻,入口即化,雞肝味濃郁,散發著濃郁的肉香,帶有淡淡的香料味道,質地光滑,吃起來非常順口,搭配酥脆的撻皮更好味,有一絲微妙的甜味



炸芝士
外層金黃酥脆,咬下去時發出清脆的聲音,芝士的風味濃厚,帶有奶香味,咸香的味道,熱乎乎的口感



三文魚他他
表面放有三文魚籽,新鮮咬開鹹香,中間他他醬細滑香濃,軟綿滑口,底部放有三文魚,肉質嫩滑



白提子醋羅勒葉,水牛芝士上面配上四片日本蕃茄,水牛芝士的奶香味濃厚,日本蕃茄的鮮甜與酸味相互平衡,增添了清新的感覺,白提子醋汁帶來微酸的風味,與芝士的濃厚形成對比,羅勒葉散發的香氣,提升草本的清香



煙燻嘅牛油,辣味牛油配黑白麵包
牛油有兩款用來搽麵包,煙燻牛油好香,而辣味的牛油很特別,帶一點辣味都很好味



法國藍龍蝦慢煮炭燒配意大利小雲吞
藍龍蝦的肉質鮮嫩,帶有海鮮甜味,炭燒獨特的煙燻香氣,龍蝦肉的口感滑嫩,意大利小雲吞與龍蝦的口感相輔相成



鯛魚慢煮燒烤配青口和西蘭花味道,鯛魚肉質滑嫩,鮮美,煙燻香氣,增添了魚肉的風味,青口的自然甜味西蘭花的口感脆嫩




宮崎A四西冷和牛配煎餅(牛尾)
和牛肉質鮮嫩多汁,帶有豐富的油花,入口即化,牛尾的濃郁香氣與肉質的甘甜形成獨特的口感,煎餅的酥脆外皮與內裡的柔軟,牛肉的鮮香與煎餅的脆香結合



南瓜汁西班牙黑毛豬慢煮炭燒
西班牙黑毛豬的肉質鮮嫩,經過慢煮肉汁豐盈,充分釋放了豬肉的自然香氣,炭燒豬肉誘人的焦香,增添了煙熏的風味



Yogurt士多啤梨泡芙'芒果片底部紅桑子醬,味道清新,口感冰涼




合桃蛋糕,口感爽脆味道香濃,紫薯馬卡龍,入口很香的紫薯味道,梅子粉朱古力,表面的梅粉鹹酸,和朱古力甜味極端變化但很夾
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Odyssée—尖沙咀環球貿易廣場ICC 101樓一間法式海景餐廳,客人可以從高處飽覽維港美景,更可以係充滿現代感又舒適既環境中聚餐,享受細緻的法式佳餚🥂 食物方面,餐廳以各地食材,製作出四道精緻創意法式料理:前菜日式Hamachi,魚生片中加左哈密瓜,令味道甜甜地非常清爽開胃;椰菜花濃湯配上日本海膽,味道香濃相當特別;主菜伊比利豬臉頰,肉質軟綿切開成絲搭配頂樓的炸蒜絲,配上特調醬相當入味,最後甜品蜜柑疏乎厘,疏厘自帶解膩蜜柑味,配上雲呢拿雪糕,唔會太甜味道剛剛好!整體用餐體驗相當好,值得推薦✨
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Odyssée—尖沙咀環球貿易廣場ICC 101樓一間法式海景餐廳,客人可以從高處飽覽維港美景,更可以係充滿現代感又舒適既環境中聚餐,享受細緻的法式佳餚🥂 食物方面,餐廳以各地食材,製作出四道精緻創意法式料理:前菜日式Hamachi,魚生片中加左哈密瓜,令味道甜甜地非常清爽開胃;椰菜花濃湯配上日本海膽,味道香濃相當特別;主菜伊比利豬臉頰,肉質軟綿切開成絲搭配頂樓的炸蒜絲,配上特調醬相當入味,最後甜品蜜柑疏乎厘,疏厘自帶解膩蜜柑味,配上雲呢拿雪糕,唔會太甜味道剛剛好!整體用餐體驗相當好,值得推薦✨
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2025-07-11 168 views
第三次食Odyssee,之前兩次都係黎慶祝生日,今次純粹係想夜晚chill 下試下個新Menu。首先要讚一讚佢個麵包同牛油,牛油準備得好用心,有煙燻味同辣味。個人推薦大家試下辣味牛油,配上烤得香脆嘅麥包好刺激到味蕾。Starter 係日本蕃茄配Burrata,蕃茄🍅甜甜地咬落好juicy。Burrata好creamy,個人覺得奶香味可以再多少少,不過加上白醋一齊食都幾開胃。第一個course係Brittany Blue Lobster,龍蝦肉🦞好彈牙,Ravioli 入面包住龍蝦肉,配上煎過嘅西葫蘆,點埋龍蝦濃湯foam一齊食,鮮味幾夠。煎鱸魚🐟有啲驚喜,煎嘅火候啱啱好,皮脆肉嫩,仲有d dill 嘅香味做點綴,配埋青口同Beurre sauce,味道濃淡啱啱好。Miyazaki A4 Sirloin 🥩油脂分佈好靚,入口即溶。一食就聞到炭燒香氣,牛尾醬汁偏濃郁,但係有配微微酸香嘅檸檬醬,啱啱好中和左油膩感,食落去唔會太 heavy,係成餐嘅 highlight。最後嘅甜品係一個超大嘅泡芙🍓,泡芙外脆內軟,入面係乳酪忌廉同埋白葡萄酒jelly,有少少酒香又唔會太搶,係一個酸甜平衡做得出
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第三次食Odyssee,之前兩次都係黎慶祝生日,今次純粹係想夜晚chill 下試下個新Menu。


首先要讚一讚佢個麵包同牛油,牛油準備得好用心,有煙燻味同辣味。個人推薦大家試下辣味牛油,配上烤得香脆嘅麥包好刺激到味蕾。


Starter 係日本蕃茄配Burrata,蕃茄🍅甜甜地咬落好juicy。Burrata好creamy,個人覺得奶香味可以再多少少,不過加上白醋一齊食都幾開胃。


第一個course係Brittany Blue Lobster,龍蝦肉🦞好彈牙,Ravioli 入面包住龍蝦肉,配上煎過嘅西葫蘆,點埋龍蝦濃湯foam一齊食,鮮味幾夠。


煎鱸魚🐟有啲驚喜,煎嘅火候啱啱好,皮脆肉嫩,仲有d dill 嘅香味做點綴,配埋青口同Beurre sauce,味道濃淡啱啱好。


Miyazaki A4 Sirloin 🥩油脂分佈好靚,入口即溶。一食就聞到炭燒香氣,牛尾醬汁偏濃郁,但係有配微微酸香嘅檸檬醬,啱啱好中和左油膩感,食落去唔會太 heavy,係成餐嘅 highlight。


最後嘅甜品係一個超大嘅泡芙🍓,泡芙外脆內軟,入面係乳酪忌廉同埋白葡萄酒jelly,有少少酒香又唔會太搶,係一個酸甜平衡做得出色嘅甜品
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DETAILED RATING
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今日打算慶祝就約咗個朋友食Fine Dining🥂一踏入餐廳非常之有驚喜❤️坐落喺ICC既101樓落地玻璃望到晒成個維港嘅夜景🌠成個環境浪漫又有格調好適合約會🌙 食物方面比起傳統嘅法式料理有種Modern既演繹🇫🇷唔同食物嘅配搭都平衡得好好🥹美景更加昇華左Fine Dining既體驗好值得一試😚 ⭐️ Amuse Bouche 🍱 前菜有炸過嘅Feta Cheese🧀肝醬配上紅莓醬🍇同埋三文魚配上刁草蘋果泡沫🍏口味由濃到淡嘅次序整體感覺好開胃同清爽☘️ 另外值得一讚嘅餐前麵包配上自家製嘅海鹽同辣椒牛油好有風味🧂 ⭐️ Japanese Tomatoes 🍅 來自日本嘅蕃茄有種清甜嘅感覺🇯🇵簡單配上Burrata Cheese同埋Balsamic Vinegar🤍 輕輕嘅奶香增添了層次🥛 ⭐️ Wild Mushroom Veloute 🍄‍🟫 用上法式野菇造成嘅湯底濃郁而且質感醇厚😛 用上黑松露點綴🖤增添了香氣同時幼滑夾泡沫有特色🫧 ⭐️ Brittany Blue Lobster 🦞 特別用上法國南部嘅龍蝦煮成嘅龍蝦湯🇫🇷充滿海水嘅鮮味亦保持了龍蝦嘅鮮度🌊配上Ravioli精緻得來技巧講究🥟 ⭐️
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今日打算慶祝就約咗個朋友食Fine Dining🥂一踏入餐廳非常之有驚喜❤️坐落喺ICC既101樓落地玻璃望到晒成個維港嘅夜景🌠成個環境浪漫又有格調好適合約會🌙 食物方面比起傳統嘅法式料理有種Modern既演繹🇫🇷唔同食物嘅配搭都平衡得好好🥹美景更加昇華左Fine Dining既體驗好值得一試😚 
Amuse Bouche
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Amuse Bouche
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⭐️ Amuse Bouche 🍱 
前菜有炸過嘅Feta Cheese🧀肝醬配上紅莓醬🍇同埋三文魚配上刁草蘋果泡沫🍏口味由濃到淡嘅次序整體感覺好開胃同清爽☘️ 另外值得一讚嘅餐前麵包配上自家製嘅海鹽同辣椒牛油好有風味🧂 
Japanese Tomatoes
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⭐️ Japanese Tomatoes 🍅 
來自日本嘅蕃茄有種清甜嘅感覺🇯🇵簡單配上Burrata Cheese同埋Balsamic Vinegar🤍 輕輕嘅奶香增添了層次🥛 
Wild Mushroom Veloute
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⭐️ Wild Mushroom Veloute 🍄‍🟫 
用上法式野菇造成嘅湯底濃郁而且質感醇厚😛 用上黑松露點綴🖤增添了香氣同時幼滑夾泡沫有特色🫧
 
Brittany Blue Lobster
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⭐️ Brittany Blue Lobster 🦞 
特別用上法國南部嘅龍蝦煮成嘅龍蝦湯🇫🇷充滿海水嘅鮮味亦保持了龍蝦嘅鮮度🌊配上Ravioli精緻得來技巧講究🥟 
Star Snapper
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⭐️ Star Snapper 🐟 
魚肉用上經典嘅牛油汁煮成💛保持了香脆嘅外皮配上香草提升了清新感🌿同時青口非常新鮮飽滿🐚 
Noir de Bigorre Pork Belly
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⭐️ Noir de Bigorre Pork Belly 🥓 
豬腩肉煎得逼出油香🤤帶點焦糖感但不會油膩🍭 配上南瓜汁同Orzo絲絲既甜味好平衡🎃 
Miyazaki A4 Sirloin
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⭐️ Miyazaki A4 Sirloin 🥩 
特別用上宮崎和牛質素非常講究🗾油花嘅分布好均勻有入口即溶嘅感覺好驚艷🥰 用上日本蘿蔔同埋檸檬啫喱去點綴🍋 整體更加Refreshing
Choux
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 ⭐️ Choux 🍰 
泡芙配上乳酪同埋士多啤梨雪葩🍓再配上新鮮生果🍊酸酸甜甜嘅口味整體好輕盈🥭喺法式甜品上面有種日式蛋糕嘅精緻 
Petit Fours
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⭐️ Petit Fours 🍫 
完結嘅小點心係我每次嘅期待之一🎀顯得出餐廳嘅心思💞 紅莓朱古力同埋合桃蛋糕都有質素🌰 特別欣賞紫薯Macaron口味好有創意🍠甜度岩岩好💜
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
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Dine In
Recommended Dishes
Amuse Bouche
Amuse Bouche
Japanese Tomatoes
Wild Mushroom Veloute
Brittany Blue Lobster
Star Snapper
Noir de Bigorre Pork Belly
Miyazaki A4 Sirloin
Choux
Petit Fours