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Exit G, Central MTR Station, Exit C, Hong Kong MTR Station continue reading
Telephone
21320055
Opening Hours
Today
07:30 - 10:30
12:00 - 14:30
17:30 - 22:30
Mon - Fri
07:30 - 10:30
12:00 - 14:30
17:30 - 22:30
Sat - Sun
08:00 - 11:30
12:00 - 14:30
17:30 - 22:30
Public Holiday
08:00 - 11:30
12:00 - 14:30
17:30 - 22:30
*WINE & SAKE 21:00 - 23:30 21:00 - 23:30
Payment Methods
Visa Master AlipayHK Alipay Cash AE UnionPay Apple Pay WeChat Pay
Number of Seats
31
Other Info
Alcoholic Drinks
May Bring Your Own Wine
10% Service Charge
Review (6)
SOMM這個名字可能未必多人認識,但Sommelier卻應該會多些人知道。其實SOMM是一間開業大半年,提供全天侯悠閒餐飲的餐廳名字,而它就坐落在大名鼎鼎的Amber及志魂壽司旁。SOMM的主廚大有來頭,他正是前Amber的副主廚Mario Paecke,喜歡採用日本食材入饌,設計出一系列脅簡約風而美味的料理,再配合店名其實是Sommelier簡寫的意思,就與侍酒師團隊譜出這間集美酒佳餚於一身的餐廳出來。不要小看這兒的酒藏,少說也有過千款選擇的香檳、紅白酒及清酒等等,藏酒非常豐富。 占苗極為喜歡餐廳的設計,以法國小酒館為概念,用上酒館的一貫胡桃木色系的傢俱,配以葡萄酒色的梳化,令人感到一股悠閒舒適又帶上古典的氣息。除了這樣外,小酒館的酒吧背後竟是一幅酒藏豐富的特式牆壁,可以欣賞到部份酒藏。小酒館的菜式以簡約為主,沒有過多的花巧,但卻依然美麗動人。首先來個Kadaifi fried Taiyouran egg, sour cream, and smoked pike perch roe,流心蛋以幼麵條捲著來炸,炸得金黃香脆,配合以檸檬汁製成的酸忌廉及煙燻魚子,別有一番滋味,層次很豐富,但亦不失清新的一面。接著是招牌菜之一的Tasmanian Salmon confit, ikura & vinegared rice cream,經過慢煮的三文魚柳軟嫩動人,正好與爽脆的三文魚籽形成強烈的對比,再沾上由醋飯製成的粉漿,鮮美得令人陶醉。剛用畢前菜後,主菜中的招牌菜非Japanese Pork Belly, BBQ sauce, Hakata cabbage莫屬,在略帶甜美及煙燻香的自家製燒烤醬的襯托下,豬腩肉入口即溶,旁邊撒下的辣粉更有畫龍點睛之效,與烤過的爽口博多椰菜同吃,油膩感盡消,使人遊走在脂香及燒烤香的薰陶下。Lung Guang Chicken with girolles, silverbeet & yellow wine albufera用上新鮮的龍崗雞起肉,以腫胸製作成中間的部份,旁邊則用上雞腿肉來做,使客人可享受兩種美味。雞胸肉脂肪少會易鞋口,但卻煮得相當柔軟及入味;雞腿肉則油份重嫩滑,配合烤得香口的雞皮,已是佳品,現再配上雞油菌及黃酒煮成的忌廉汁,滋味一發不可收拾,有著欲罷不能的感覺。 主菜的份量一點也不少,但總需要一點Side Dish來,Black Truffle Gratin Damphinois來得正好,占苗最喜歡的了,在芝士及薯片層層相疊之上舖有一片片香噴噴的黑松露,絕對是令人垂涎三尺的美食。 美食當前豈能沒有美酒相襯,於是請侍酒師介紹,他推薦了這支甘口的渡舟純米吟釀給小弟,是與我們的主菜相合襯的,果然在一口豬腩一口清酒下,感到心滿意足。 來到甜品時間,Abinao chocolate souffle with cacao sorbet是最佳選擇,它亦是甜品師傅引以為傲的招牌甜品。師傅巧妙地將甘澀與甜美的朱古力拿捏得非常準確,甜中帶甘,質感又軟綿綿,容易令人一試便愛上。即使疏乎厘已很美味,但再配上一球濃郁而可口的朱古力雪葩,為是日劃上完美的句號。 這間小酒館完全是為飲酒而設,可從豐富的酒藏得知,美酒配上佳餚正在等著大家前來? continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
After six months of work in the making, Chef Richard Ekkebus' Amber 2.0 was finally unveiled in May. Apart from a new and exciting menu that's staying completely away from dairy and gluten, the dining room was also revamped into a more casual space. There's more. The re-organization of space has created a brand new concept, some call the old Amber named SOMM, a casual French neo-bistro sharing Amber's same address.On top of the neo-bistro fare, SOMM also boasts more than 1,000 labels from all over the world.For someone like me who doesn't like to waste time studying the a la carte menu, the "Weekend Sommeliers' Lunch" menu was perfect (3 courses $538 - starter, main+dessert or 4 courses $608 - snack, starter, main+dessert). I was a little full after my breakfast at The Mandarin Cake Shop so I went with the 3-course set without the snack.Taking a page out of our local cha chaan teng (traditional tea restaurants), all the cutlery and napkins are hidden inside a drawer underneath the table. How cool is that?We started things off with some homemade bread.Not bad. Hokkaido scallops, razor clams, sea lettuce and Kyuri condiment - Raw scallop carpaccio and razor clams were served on the shell (scallop) with kombu, diced cucumber and shallots. Judging from the sweetness of the scallops and razor clams, they have to be top notch ingredients so something versatile like kombu was the perfect catalyst (along with some lemon juice) to bring out the sweetness of our shellfish even more.Tasmanian salmon confit, Ikura and vinegared rice cream - I have seen pictures of this dish everywhere from online magazine to SOMM's official website so I'm guessing it's some sort of house specialty!? Again the seasoning of the dish was very very light and it came primarily from the umami-rich salmon roes. The vinegared rice cream was a nice touch. I had a similar dish in Kyoto where they used vinegared sushi rice to make some kind of puree or cream as a dipping sauce. The concept was very similar yielding equally great results.Madai, green flat bean coulis, pickled onions and horseradish - My main course was pan-fried madai fish which was slightly overcooked. The green flat bean coulis was a surprise addition providing the dish with some clean flavors to work with while the pickled onions and horseradish generated some extra kick. Very decent (except the overcook).Veal “Wiener Schnitzel”, baked new potatoes - We were told that this was a very popular dish with very high demand at SOMM. From what we've seen from our neighbors, I could tell it's of high demand too.The deep-fried veal cutlet was pretty tender and juicy but I actually enjoyed the baked new potatoes which have been dusted with onions, bacon and garden herbs even more.Raspberry 1000-Feuilles and whipped pepperberry ganache - Mille feuille is always a crowd pleaser. This was topped with fresh raspberries, strawberry sorbet and whipped pepperberry ganache.Abinao chocolate soufflé with cacao sorbet - I can't recall how long it's been since I last had a traditional soufflé but it had to be ages.I was so happy that I picked this over the mille feuille. It was light and airy, almost like marshmallow with deep chocolate flavors (thanks to the layer of chocolate ganache and cocoa nibs on top). If there's ever a perfect chocolate soufflé, you're looking at it now.For a restaurant dubbed as Amber's sister restaurant, I was certainly expecting more than what I've seen this afternoon. While all the dishes tasted reasonably good, they lacked the refinement, sophistication and artistry I was anticipating from a Neo-French bistro (something along the line of Belon perhaps?), especially for a MO establishment. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-12-09
0 views
未食過佢哋嘅早餐一定要黎試吓「SOMM BREAKFAST. $288. 」- One Hot Beverage- One Fresh Juice- Sourdough Bread (White or Rye) or Croissant with Bordier Unsalted Butter & Seasonal Christine Ferber Jam- One Sweet or Savory Plate One Side(全部都有五款左右俾你揀)$300人均消費左右~五星食物+服務酒店 高質早餐! 佢哋個包嘅擺盤勁靚!所有嘢都好精緻好好味!其實我哋當日食完個包點之後飲埋杯咖啡 仲有杯超大杯果汁 未食主菜已經飽飽地!我地點左個Eggs Benedict 鬆餅好煙銀,上方有煙肉,水煮蛋,荷蘭醬 味道真係好香!👍👍👍 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-11-08
212 views
Causal french dining with more than hundred of wine by glass selection 🍷.Somm 置地文華新餐廳,呢度既特色就係有多個成100款酒俾你揀, 主打紅,白酒和sake , 仲要每款酒都可以㨂不同容量, 因為通常大部份嘅餐廳,貴酒通常都唔可以order by glass , 但就絕對可以,只要你有酒量,就有排你試,餐廳走causal 路線,適合同三五知己一邊飲,一邊食,食物方面都以small bites 和輕食為主。. •飯前來杯日本罔山もも白桃汁🍑,清甜,夠晒濃郁..•oyster- La Royale No.1 & La Speicale No. 2.叫左兩款生蠔No.1 個款會比較大隻,餐廳侍應特別推介,兩者既creamy 度同海水味恰到好處,放幾滴檸檬汁一齊食已經好fresh , 飯前先吃幾隻再配埋杯來自智利既Casa Marin wine , 啱晒我哋口味!. •Miyazaki A5 Wagyu & Shitake skewers with steak sauce & pickles 一碟兩串,送酒一流,和牛夠鬆化.•Japanese pork belly bbq sauce & hakata cabbage 好香嘅撲Berry又唔會覺得佢好肥燒到好香,配埋個BBQ sauce , 好惹味!.•Potato Gnocchi porcine mushroom kabocha pumpkin ricotta & caper leaves 呢度嘅gnocchi 係師傅手做所以做到薯仔同麵粉嘅比例恰到好處,唔會太過韌又唔會太過林,仲會有埋啲南瓜同芝士,呢個我會推介!.•Potato & black autumn truffle gratin dauphinois 將啲薯仔切片焗,面頭鋪滿了黑松露,呢個超香超好食!.•Chocolate soufflé with cacao sorbet 同 blackberry 1000 feuilles & elder flower diplomats cream都係我非常鍾意,先講嗰個朱古力疏乎厘,一啲都唔甜好濃朱古力味,第一次食可可味嘅sorbet , 呢個疏乎厘食完都唔會覺得好飽滯,最後再食返個酸酸地嘅黑黑莓千酥,咁就啱啱好。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-29
377 views
讚1. 侍酒師好好,真係一聽客既大致要求,就介紹到合客人口味既酒,而且對酒既知識好充足2. 菜式好味道,由頭盤到甜品都高水準,好出色,薯團少有地做得精巧而唔漏彈1. 以一間酒吧黎講,有個茶餐廳咁既櫃桶黎放餐具,好似唔太夾2. 甜品既味道有啲平板 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)