133
19
10
4-min walk from Exit D1, Central MTR Station continue reading
Telephone
25238624
Introduction
Opened since 1998, Ole is a Spanish restaurant that aims to serve authentic and traditional Spanish food. Their executive Chef Jesus Pascual was directly recruited from Madrid. continue reading
Good For
Romantic Dining
Additional Information
Cake Fee: $150
Opening Hours
Today
12:00 - 15:00
18:00 - 23:00
Mon - Fri
12:00 - 15:00
18:00 - 23:00
Sat - Sun
11:30 - 15:00
18:00 - 23:00
Public Holiday
11:30 - 15:00
18:00 - 23:00
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay
Number of Seats
60
Other Info
Online Reservation
Wi-Fi Details
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Phone Reservation
Delivery
10% Service Charge
Spot payment
About Reward Scheme
Review (174)
🥘3-Course Set Lunch🥘$228/1🔹Starter▪️忌廉芝士薯仔粒▪️好重忌廉芝士味,一口接一口,好味😚▫️蕃茄汁肉丸▫️肉丸幾嫩又多汁,蕃茄汁唔會酸,配肉丸岩岩好😬🔸Soup▪️Porcini Mushroom Soup牛肝菌菇濃湯▪️口感香滑,忌廉味多過菇味,整體唔夠濃,質地都較稀。▫️Traditional 5 Hours Boiled Chicken, Beef and Iberico Ham Soup傳統5小時牛肉黑毛豬火腿濃雞湯▫️似十足中式老火湯😂🔹Tapas▪️Clams Andalusian Style蔬菜汁煮鮮大蜆▪️+$80蜆肉好大粒,超鮮甜,個蔬菜汁清清淡淡但吊得出蜆肉嘅鮮😋不過只有8粒,有d貴😕🔸Paellas▫️Traditional Spanish Seafood Paella傳統西班牙海鮮飯▫️兩人份-要兩個set lunch都可以叫一盤哦😜幾好食,飯粒濕度、軟硬都適中,有d部分醬料唔均勻會冇咩味,但總體都係好味😋可惜海鮮有d少,其中青口細過手指尾,有d令人驚訝😕🔹Desserts▪️Spanish Churros with Hot Choclate▪️Churros好新鮮,外脆內軟,糖粉有d唔夠,但沾上朱古力醬真係太好食啦😋▫️Traditional Caramel Pudding▫️面頭焦糖係脆嘅,布丁好滑,甜度都好適中,敲碎焦糖配住布丁真係好滿足🥰 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
之前曾經來過幾次,每一次都對這餐廳很滿意,這天重來,打算再一嚐美食。這天是三人行,點了三客午餐。每客午餐包括沙拉或湯、主菜、甜品和飲品。點菜後,侍應先送上麵包和橄欖油,我們還向侍應取了這餐廳自家製的番茄醬,用這蕃茄醬配麵包吃,比與橄欖油同吃更美味。有點可惜的是,這天的麵包不太可口,麵包皮太有嚼勁,咬得嘴巴也有點累。侍應還送上了兩小碟前菜,一碟是蕃茄醬肉球,味道一般,另一碟應是馬鈴薯沙拉,很好吃。沙拉或湯:鮪魚馬鈴薯沙拉:這沙拉賣相已經滿分,鮪魚蓉混合馬鈴薯蓉再加上沙拉醬,配合起來頗美味。西班牙雜薈沙拉:這沙拉就比較遜色了,雖然沙律菜很新鮮,但蕃茄沒有什麼蕃茄的鮮味,吞拿魚碎不太多,也沒有沙拉醬,味道過於清淡。忌廉海鮮湯:這湯很香濃,味道有點像龍蝦湯,雖然湯中只有一隻蜆,沒有其他海鮮,但味道滿分。主菜:火焰燒西班牙乳羊扒:本來我們是點塞歌維亞式烤乳豬,但竟然已經售罄,所以就改點了這羊扒,估不到它帶來意外驚喜。這羊扒肉質嫩滑,而且味道很好,沾上放在勺子中的青醬,味道更佳。與羊扒同上的還有薯角,也好吃。傳統西班牙海鮮飯:用兩客午餐主菜可換一盤兩人份量的西班牙海鮮飯,飯的味道不錯,可是海鮮太少,只有兩隻蝦和兩隻很細小的青口,下次還是點兩客午餐主菜口味比較多元化一點。甜品:香橙火焰焦糖燉蛋:有點橙味,有蛋香,口感軟滑,不錯。傳統西班牙焦糖布甸:這個口感也軟滑,味道的層次就比不上焦糖燉蛋。西班牙小油條半朱古力醬:這小油條不太油膩,朱古力醬香濃又不太甜,比很多餐廳的這道甜品出色。飲品:我們點了兩杯咖啡和一杯熱檸檬茶,咖啡對我來說有點過苦,結果用咖啡交換了家人的檸檬茶。環境方面,桌椅的擺放似乎比以往擠迫了一點,不過環境也算是雅致的,邊進餐邊聽餐廳播放的西班牙音樂,感覺很不錯。服務方面,可以說非常好,由進入餐廳開始,已感受到侍應的熱情有禮,入座、點餐、上菜、收盤碗、結帳,直至離開,全都是服務滿分的。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-01-25
492 views
無得出門,唯有係香港尋覓外國風味。今次終於試咗呢間成日想去但無去嘅西班牙餐廳。入門感覺佈置好有西班感,剛好今次食Sunday brunch,坐近窗邊有微光,好舒服。Sunday brunch 分兩輪,一輪11:30am開始,第二輪就1:45pm,疫情下無得做晚市,咁安排都明嘅。食物方面,味道尤其係Starters 真係唔錯,樣樣都好鮮味,個西班牙辣椒連辣椒莖都可以食,意外地好食。蒜片欖欖油蝦上桌時仲熱到有吱吱聲。頭盤已經食到好滿足。到主菜,點咗二人份嘅西班牙龍蝦海蝦飯,要加多五十蚊,個飯煮得好食,硬度適中,不過龍蝦肉唔多,加上無青口,有啲可惜。飲品點咗Sangria同Ole fruit punch,Sangria酒味唔濃,想飲酒但怕酒成份多嘅可考慮,Fruit punch就幾醒胃。服務方面算細心都有交流。整體感覺唔錯,雖然價錢唔平。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2021-01-18
476 views
Ole is a very cozy restaurant with a spanish ambience. Brunch menus are available only on weekends, serving a variation of starters, a main dish and a dessert with tea or coffee. Our meal started with their complimentary house marinated olives. They really tasted like the authentic spanish olives I had a few years ago in Madrid. At this stage, my taste buds were primed for the delights ahead. The first starter was the porcini mushroom soup with truffle oil. I really love how it was still piping hot when it was presented, especially during winter times like this. The padron peppers were completely moreish! They were well blistered all over, crisp on the outside but tender inside. The piquant flavour was heightened to another level with the nutty and slightly sour Romesco sauce. Coming up next was the Spanish Iberico ham Joselito Gran Reserva 48 months air-dried. Its savoury aroma was a perfect combination with the tomato bread accompanied. The garlic prawns tasted average as I expected the flesh to be firmer, but I must admit I was very surprised when I saw they were sizzling in the saucer and blazing hot when served.Another tapas, Txangurro prepared in Basque way (aka spider crab), tantalised my palate (My family was not as impressed as I was though...maybe it’s because I’ve never eaten this kind of tapas before haha ). Anyway, I was totally blown away by its warm briny aroma as well as its rich but soft texture. Around 10 minutes later, a waiter came by to collect our plates. Just as we thought we had finished all the starters, they served us with the sautéed chorizo with garlic and chives as the finale! I was quite disappointed not only because I was looking forward to my main dish, but it was also the oily and over-salty chorizo that let me down. Since the quintessential Spanish paella with lobsters was Ole’s signature dish, we set high standards for it. At first glance, the lobsters caught my attention and the dish looked extremely vibrant with each grain perfectly soaked in the appetizing yellow sauce. As colourful as it appeared, it didn’t taste as scrumptiously addictive as I’d imagined. The rice was a bit overcooked. I’d hope for a more al dente texture. Albeit at the bottom of the pan, the crust of rice was wonderfully caramelised to the right level of crunchiness. In my opinion, the flavour base of the paella was a bit bland. However, it was remissible as I couldn’t expect a full-flavoured seafood paella when the main ingredients consisted of lobsters and squid rings only. The squid was tender yet the chewy texture remained. The edible parts of the lobster, on the other hand, were so little that contrasted with its massive presentation starkly. Next, we had the baby lamb shank cooked in the Andalusian way, served with mashed potatoes and roasted vegetables. The meat was fall-apart tender. I also love the taste of the lamb. It was not gamey at all but its distinguishable lamb scent stayed. The succulent aubergine and the earthy asparagus added some refreshness to the meaty flavour in my mouth. This sublime umami lingered around my palate once the last bite had been devoured.The roasted suckling pig was another dish not to miss! It was rendered in perfection. The combination of the delicate texture of the crispy skin and the sweet juice leaching out from the tender flesh was a complete masterpiece. Each mouthful was like a burst of flavours on my palate. That complex flavour intensified with each bite.Here comes the dessert part finally! I was happy to end this hearty meal with the pear confit in red wine. The natural sweetness of the pear was sublimed by the red wine. However, it would even be better if it can be poached longer so that the flesh could be less crunchy.I’d say the Catalan cream with orange flambee was an absolute delight. The liquor was poured on top of the cream to allow the outer surface to be broiled until golden brown. I’ve scooped a spoonful of it from my mum. The rich and creamy base was elevated by the crispy caramelised layer, then hit the zesty goodness from the citrusy orange flambee. Marvelous! According to my other family members, the Leche Frita was overly sweet and the churros were a bit too brittle. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-01-07
513 views
經DiningCity訂咗Ole西班牙菜。餐廳位置有啲特別,原來已經喺度好耐歷史,所以限敍令下都幾好生意😅當晚體驗好好😍環境好靚,好有氣氛,適合敍會嘅地方👍🏻至於食物方面亦有水準👍🏻雖然係餐,絕不欺場。DiningCity 餐牌,真係好多野食👍🏻前菜熱辣辣😋好食嘅麵包芝士薯蓉丸,好味😋特飲🥰爽脆大蝦🦐真係爽脆👍🏻👍🏻墨魚🦑彈牙,個底係薯仔好食,好夾,好食😋串燒Suckling Pig乳豬,必食👍🏻Baby lamb羊架😋估唔到咁好食嘅薯條,食到停唔到口😆甜品,醃製咗嘅梨 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)