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13
5
5-min walk from Exit G, Central MTR Station continue reading
Telephone
2523 8624
Introduction
A new restaurant opened in 2002 that replace La Taverna. Ole is serving genuine Spanish cuisine of high quality products. The restaurant wants their guests to feel that they are in Spain when they dine in Ole (in terms of food and atmosphere). and the restaurant imports best selected Spanish wines. continue reading
Good For
Romantic Dining
Opening Hours
Mon-Sat: 12:00-15:00; 18:30-00:00 Closed on Sun
Payment Method
Visa Master AE Cash
Number of Seats
60
Other Info
Wi-Fi Details
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Phone Reservation
Delivery
10% Service Charge
Review (105)
傳統西班牙餐廳 @ Ole Featured Review
Level4 2017-01-19
2067 views
牛肝菌松露炸丸 $110 Croquette 是最common的西班牙小食,所以不得不來一份。傳統的都是用以菇菌,而這個版本,比傳統的多了點矜貴元素,加入了牛肝菌和松露後,味道上更加濃郁,亦炸得香脆,教人喜愛。 華倫西亞大鑊飯 $440 西班牙炒飯是我最喜歡吃的飯,用了濃濃的上湯來烹調,飯粒充滿各種味道,十分喜歡;而這份華倫西亞大鑊飯,為傳統的西班牙炒飯,用了兔肉和雞肉,味道很濃,還有強烈的野味味;覺得殘忍的朋友便不要點了。 來過幾次,幾次都覺得這裡的西班牙飯做得很好,如果不想吃兔肉,海鮮會是一個不錯的選擇。 西班牙紅鹿肉配自家製草莓紅酒汁 $380 吃鹿肉的機會都不多,想不到在這裡可以吃到呢;鹿肉的味道就是濃郁,濃得有點過份呢,不過配上了草莓紅酒汁,帶酸的草莓汁減低了膩感,整體感覺不錯。 香煎西班牙野鴨配雪利酒燉飯 $290 來了一份野鴨,味道上同樣都是很濃郁,幸好我比較重口味,否則肯定吃不下這麼多;鴨肉十分腍,鴨的味道濃得滲到了飯中,不錯。 香煎極級巴斯克牛扒 很多時即使吃貴價牛扒,牛味也不是十分濃郁;吃過這塊牛後,我只想說,很久很久沒吃過這麼濃味的牛扒,真的濃得有點誇張,而且煎得很棒,厚切的口感亦棒,可以以滿分來形容呢。 Ole Spanish Restaurant 中環雪廠街24-30號順豪商業大廈1樓 2523 8624請支持一下小妹,給我一個like continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-01-15
1380 views
西班牙野味,即在當地狩獵得來的食材。時至今日,秋冬狩獵依舊是西班牙人重要的傳統,國內擁有狩獵許可證的人亦多達百萬計,甚至有專門公司聘用獵人,指導遊客體驗一番,由此可見風氣之盛。 香港這個石屎森林雖然不可能打獵,老牌西班牙餐廳為了響應當地的狩獵季節,也有推出狩獵主題菜式。菜式的特點是用上了鹿肉、兔 等狩獵味濃的食材,由西班牙直送,餐牌設計傳統,也是香港甚罕見。 餐廳環境不錯,外亮燈的招牌安靜地掛在外面的磚牆,靜候光臨。 西班牙位於歐洲南部,天氣比較明暖,餐廳裡面橙色的鮮明牆身、紅座椅、黃枱布與之蠻搭調。佈置沒有令人感到過於浮誇高調,加上風景畫的調劑,滲出異國風情。 在西班牙餐廳食飯,怎能沒有古典結他音樂襯托。今次晚飯的伴奏是雙人結他,樂聲很有佛朗明哥感覺: 先賞美腿。這是甘香可人的西班牙伊比利亞火腿,擠身歐洲九大傳奇食材之中。腿身經過風乾及封蠟後,留下精華。切開後可見其色澤鮮艷,火腿迷絕對想即切即食。 來到重點菜式了,「牛肝菌松露炸丸」$110 牛肝菌在西班牙獵的叢林很常見,通常以傳統家鄉 croquettes 炸丸子的烹調手法製作。丸子加入了牛油、牛奶、洋蔥及牛肝菌等材料,做得很鬆脆,加上菌香濃厚,沾點上面的松露蛋黃醬,口中的餘韻更有層次。 「香煎西班牙野鴨配雪利酒燉飯」$290 野鴨帶有鮮肉獨有騷味,煎香的胸肉及腿肉的質地實淨,肌肉吃起上來就是不一樣的那種口感。燉飯吸收了鴨的肉汁精華,加上 Oloroso 雪利酒陪襯,是有畫龍點睛。 我向來覺得,不同地方各有自己的資源及環境,塑造出別樹一格的飲食文化,所以小小的餐桌上,也可體現到寬廣的世界,更慶幸在香港這個彈丸城巿,能容納到多種不同菜式及文化,我們的福氣也! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-12-12
2527 views
In the Spanish kitchen, Venison, rabbit, partridge and snail are very common but rarely served in Hong Kong.I was really lucky that dishes with these ingredients were launched on the menu along with the Txuleton steak and Wild Mallard duck.These special delights were hunted hence the hunting themed dishes.Before you even start, it feels like you have been transported to Spain because of the interior.Started with Porccini mushroom croquettes with truffle aioli.I love these light and crispy morsels filled with creamy chopped mushrooms in the middle.++++++++Next was the hunters pate Morteruelo.A lovely mix of slow cooked partridge, pork belly and pig liver.As I have not tasted partridge before I didn't know what taste to expect but it tasted like creamy tuna pate and very scrumptious with bread.+++++++++While the most common paella found in Hong Kong is seafood, Paella Valenciana is cooked with rabbit and snail.This is the real thing in Spain, the national dish is cooked with rabbit and snails, not seafood.I was quite excited about this because I haven't tasted rabbit meat off the bone and the escargots are freshly imported as well.The rabbit meat is a bit like chicken but tougher and the snails are slimier than the ones I have tried before.Overall, a lovely paella dish with tasty rice that has soaked all the key essences into it. +++++++++Next was another divine dish. It was wild mallard duck with seasonal mushroom juicy rice.The Mallard duck is hunted from Southern Spain and cooked with Oloroso sherry to give it a Southern flavour.The duck was surprisingly strong in flavour just like Chinese Roast goose but with a firmer meat texture.++++++We then had the Venison loin in a burgundy red wine sauce which really puts you in the mood for Christmas.It was presented with sweet potato mash and red berries with thick sauce covering the Venison loin.The pairing of the sweet red wine sauce and berries was just perfect with the Venison loin.+++++++++Last but not least was the Txuleton steak. This is the most celebrated meat in the Basque county in Northern Spain.Normally cows are slaughtered young, but these cows are slaughtered when they reach 12-15 years, so you are eating an old cow.The reason for this is the darker meat with deeper and stronger flavour with rich marbling.They even serve you the strip of fat on purpose as well.It is served with two steak sauces Mojo Verde (coriander and lemon)  and Mojo Picon (red pepper).It was definitely a steak with intense flavour with well developed YELLOW fat.+++++++++This would be something special and different to try this Christmas or New Year. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-03-15
14144 views
Ole Spanish Restaurant - 終於試到了~2016.03.11 LunchOle 已於樹樹的 To-try-list 一段時間,一直也沒有機會,早幾天相識多年的好友姊妹為了樹樹的事情勞心勞力,為了好好答謝,決定與好姊妹齊齊來這裡試一試~由皇后大道中沿雲咸街上,轉入安蘭街,再向上望,便見到招牌了~ 入到商業大廈,剛好有電梯,馬上衝進,怎料找不到「1」字,管理員看到我倆的迷惘樣,問清情況後,告訴我們原來門外便是1樓!我兩真是傻大姐哈哈!大門也許大家也想著1樓必是在樓上吧,故看著大門也完全沒想過是餐廳,各位有興趣來試的記緊別跟樹樹一樣傻喔~餐廳內佈置挺有心思,還有一條旋轉樓梯,可惜是日樹樹坐得有點太遠,中間太多人未能拍到~ 餐廳內檯與檯之間的空位偏狹窄~Set Lunch MenuSet lunch 有兩種選擇:3-course (湯/沙律、主菜、甜品)或 4-course (Tapa、湯/沙律、主菜、甜品),均是於Menu內任選,set lunch來說實在很多選擇呢!於西班牙餐廳,怎能沒有著名的tapas呢?! 當然要點4-course set,希望能盡量吃光吧!Snacks & Bread (Free)選好後,侍應馬上奉上以上3款免費小吃~Bread:微暖,也許因為是日氣溫較低吧,配上牛油,皮不太脆,幸好不太硬,入口味道也沒有甚麼特別,故只吃一件便轉攻其他食物了~Meatball:入口香軟,內裡juicy,配上香濃的茄醬, 不錯不錯~Potatoes:薯仔切細蒸軟後加上淡淡的source,感覺很清新~Spanish Iberico ham "Joselito Gran Reserva"黑毛豬入口不太咸,淡淡的黑毛豬香味,沒有紅酒配也不錯~Garlic Shrimps 奉上時砵內的olive oil還在翻騰中,完全感受到是即點即製滾熱辣!待olive oil不再滾時,先試試油中的蒜片,非常香口,蒜味濃郁;再試蝦,爽口,配上蒜片吃,果然就是蒜蝦!但蝦的質素有點不穩定,當中有兩隻蝦有點霉~Porcini Mushroom Soup入口很香菇味,但口感不夠滑,而且味道濃郁,用來配清淡的tapas便不太好配,故於選tapa及湯時需要注意如何配搭比較好~Traditional 5 Hours Boiled Chicken, Beef and Iberico Ham Soup實在抱歉,拍下了的照片質素太差未能與各位分享,簡單來說看起來像清雞湯般,喝下去比想像中清淡,但主要只喝得出雞湯的味道,用來配tapas卻十分合宜~Roasted Suckling Pig in the Segovia way (推介)沒想過份量如此大!以為豬肉質會像其他西餐很乾? 馬上切一口試試,發現豬的質地juicy且軟林,配上香脆的豬皮,以及香噴噴的豬肉味,讓人不禁繼續吃下去,這道菜實在很驚喜呢!Grouper in Toasted Garlic Sauce沒想過連石斑魚也會如此大份!先於碟上舖上蒜汁,放上薄薄的白蘿蔔作為底,中間當然是石斑柳,再加上一層芝士焗香~ 入口很有層次,蘿蔔吸了有點酸酸的蒜蓉汁很是開胃,石斑魚柳沒有腥味,可惜不夠滑,肉質挺實,芝士淡淡味的 (原本還有點擔心芝士的濃味會蓋過了石斑的味道,幸好是我想多了呵呵),整個main course配起來味道挺不錯~Traditional Caramel Pudding連甜品也是比想像中大... Pudding賣相還可,味道不太甜,可惜不夠軟滑~ 也只有淡淡的焦糖味...Tiramisu Ole StyleTiramisu賣相還好,mascarpone cheese夠軟滑,可惜中間的手指餅有點過濕,用rum酒浸令整個蛋糕有點過甜,而且沒有咖啡的香味,有點失望~總括來說,這裡的地理位置是不錯的,service也很好,但餐廳內檯與檯之間較狹窄,讓人有點難暢所欲言~ 食物份量非常足夠,質素側因食物而異~ 整體來說這裡也是OK的~Lunch:約$290/位地址:中環雪廠街24-30號順豪商業大廈1樓電話:2523 8624 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
中環出色的餐廳琳瑯滿目,但以西班牙菜為例,我還是鍾情位於雪廠街的OLE。來OLE並不容易,每次都要爬上那條長長的斜路,才見到這道隱蔽的木門,彷彿回到歐洲。這已是我第三次在OLE進餐了。之前曾在這兒Team Lunch和跟客人吃午餐,特愛這兒的環境。第一次跟同事吃午餐時坐在這充滿掛畫的角落,感覺很像在外國別墅裡進餐一樣。第二次則在這個角落跟客人吃午餐,又有另一種風味。今次,我們再稍移玉步,到餐廳後廳坐下。在場也有不少情侶在進餐。我們對面是一道迥旋樓梯,上面都放了不同的酒。晚餐時段,原來在場有歌手即時彈結他和唱歌,令我回想起兩年前在跑馬地Amigo雅谷餐廳的仲夏夜生日飯,氣氛相近。今次,OLE的歌手更唱出Frozen的Let it go,厲害!我差點也想跟著一起唱。今次適逢Restaurant Week,HKD398(+10﹪)便有十一道菜,真的非常抵食!不過,若三個人吃的話,其實兩個餐已經很足夠了,一人一餐實在飽得過份。先上的前菜有Ali Oli potatoes、Home-made marinated Olives和Andalucian tomato "salmorejo"(蕃茄凍湯)。以前也有試過OLE的薯仔,覺得這兒的薯仔特別甜。今晚的水準依舊,單單是這一枱的前菜,我已感到很幸福了。當然,這只是西班牙的「旅程」開始。今次的前菜也包括了Grilled Galician octopus,八爪魚肉很熊厚,上面放了溶芝士,下面是烤薯仔,主廚把味道和口感都拿捏得很好,是今晚最出色的Tapa之一。另一前菜為Hunter's style Iberico pork meatballs黑毛豬肉丸,吃起來有點像吃豬排漢堡的感覺,豬肉很鬆化。吃過多款前菜後,我還以為已到主菜時間。怎料,侍應又突然過來,在我們每人的碟上放上一個猶似蕃茄的食物,原來這是西班牙很有名的Tapa Stuffed piquillo bell peppers with bacalao紅椒鑲馬介休!我覺得這比起葡式馬介休球來得更開胃和特別,紅椒的甜味和馬介休魚味混得剛剛好,讚。再來的是48 months Iberico ham on farmer's bread,主廚在伊比利火腿上放了芝士片和青草,在視覺上多添一點顏色。有時候,我覺得也像個味痴,吃過多次伊比利火腿,我只懂得一個字:「好吃。」不過,這農民麵包似乎烘得太過,多吃怕口腔損呢。聽說西班牙伊比利火腿比意大利帕瑪火腿更名貴,在Bar枱附近,我發現了這個伊比利真腿呢。另一名菜為Garlic shrimps on sizzling casserole,這道菜之前來OLE時也曾品嘗了,當侍應把大蒜蝦呈上時,果然是噝噝作響,配合餐廳的現場奏樂,像個交響樂團一樣。大蒜蝦的鮮甜也不用多說了。再來一道很令人一試難忘的前菜﹣Spider crab "Txangurro" stuffed in the Basque way。我對西班牙菜式和地理也不太熟悉,不太明白in the Basque way究竟是怎樣一回事,只知道這蟹肉溶鮮味無窮,若以中國菜的吃法,我大概會把所有蟹肉溶拌白飯吃。前菜暫告完畢。侍應說主菜大約要等半小時,結果我們一等便是個多小時,主角終於登場。首先出場的是Mediterranean red mullet fillets with "Ajoarriero" & rock fish sauce。主廚把這紅鯔魚擺放得像壽司一樣,魚下放了鮮甜的薯仔,很可愛。紅鯔魚其實也鮮甜,不過較為多骨。第二道主菜是Red prawns, razor clams and codfish maw juicy rice。這跟平時的西班牙海鮮炒飯到底有什麽分別呢?海鮮同樣地新鮮,那海鮮汁濃得如海鮮湯一樣,吃起飯時有點像在吃海鮮湯泡飯,並非炒飯。一大匙把海鮮汁飯放進口中,很滿足。我一直也不是特別喜歡吃燒乳豬,因為不愛那燒濃的脆皮味道。但,這個3 hours slow roasted suckling pig with sauteed rustic apple實在Make My Day!先談那脆皮,不如大部分的港式燒豬那麽厚,薄薄的夾著皮下脂肪,令我第一次愛上吃燒豬皮。再談肉質,「淋」得像煲湯豬肉一樣,豬肉也輕微滲透出新鮮肉汁,配合那薄薄的脆皮,真是一流享受。我尤其喜愛那嫩煎蘋果,不是平時蘋果批的甜,而輕微帶著烘焙的味道。吃畢主菜後,已是晚上十時多,肚子脹得像有三個月的寶寶,甚有倦意。不過,有甜品,不吃實在對不起自己了!我點了House Fried milk with toffee reduction(聽起來已夠飽),這並非廣東炸鮮奶,裡面的鮮奶不是流質,口感有點像椰汁糕,味道也不錯的,不過我還是偏愛廣東式炸鮮奶的味道。朋友則點了Pineapple tartar infused with fresh Bourbon vanilla,雪糕底下是切碎的菠蘿粒,感覺較清新一點。意想不到,這晚餐還送上一杯Spanish Sherry餐後甜酒,伴以white chocolate & saffron rocks。朋友覺得兩者甜上加甜,我反而很喜歡Sherry的濃度。從這相片看起來,Sherry有點像在儀式上的聖酒呢。星期一晚上,從八時吃到十一時,這真的很任性。心情猶如星期五,踏上的士回家後便呼呼大睡了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)