影片
港铁中环站 D2 出口, 步行约4分钟
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电话号码
91618697 (WhatsApp)
开饭介绍
餐厅由阿根廷主厨开设，菜式糅合西班牙、日本元素，款式精致且别树一格；而开放式厨房及优雅的装潢，打造舒适的用餐环境。
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奖项殊荣
米芝莲一星餐厅 (2021-25)
营业时间
今日营业
12:00 - 15:30
18:30 - 19:30
星期一至六
12:00 - 15:30
18:30 - 19:30
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
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很久没发文虽然餐厅座位少，但唔难订位，可能因为要deposit 吧，online booking每位按金HKD 500大厦位于威灵顿街，有三部电梯只有一部可以上倒一楼餐厅，半开放式厨房，大厅及一间VIP房，侍应人手充足，招待技巧成熟，呢度无提供tap water , 可选蒸馏水or sparkling , 电子menu , lunch 4个course HKD888 或5个courses 1088, 其中caldoso rice 系已指定菜式，所以如果点4个course 只需选三款。不在menu 的三个餐前小食，上菜时配上生果篮介绍，用上三个白色器皿方便摆拍，第一款是火龙果，第二款用脆片承托住生果，第三款系一个粟米挞上面再配上Parma Ham面包做倒外脆内软，配上2种橄榄油Starter 我拣咗 Saba fish crudo, 黄色及红色车厘茄都好甜，鱼有烟熏过，个汁酸酸地好开胃另一款我地要 Balfego tuna(加HKD380), 摆鱼子酱嘅过程都几赏心悦目，不过食落感觉就有啲HeavyMain course 加270要咗angus beef 牛配上本地南瓜👍另一个点咗羊配自家制酱汁指定嘅汤饭用上北海道米，配上鱿鱼，汤香料比较重，好浓味甜品白桃好清新，有人话对甜品最高嘅评价就系唔甜🤣, 如果系咁呢一款甜品可以攞到好高嘅评价🤭Amarena cherry 面层望落去似糖霜，食落口应该系蛋白加少少糖都唔系好甜👍埋完单之际原来仲有甜品，继续系精致地上碟，打卡able，当中最欣赏个焙茶，茶味非常香浓好出色😍大多米芝莲餐厅食材都系用澳洲同埋日本，Ando 有部份食材系嚟自阿根廷，比较少见另外大部份餐厅都会喺你用餐完之后立即问你感受，呢间反而就系之后e mail send返问卷俾你
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Dinner.Here’s what we had.Welcome Snacks -Longjing tea with lime -buttery and briny Diced Hamachi and green apple, on a Mochi base and topped with slices of Ginger.-bite-sized tacos filled with Marinated Hokkaido Scallops and sweet Japanese Grape halves-Crispy buttery corn tartlet topped with thin, smoky slices of aged Spanish Cecina beef.Carabinero prawn topped with paste made with its head plus egg yolk offering a deep, coral richness. Topped with ossetra caviar on a bed of herbs panna cotta and sauce of Takana (Japanese pickled mustard green).Cereals & Grains Sour dough, served warm with choices of two Argentinian olive oils.Diced deep red tuna from the prized Balfegó lineage in a creamy, nutty, cold almond-garlic soup. Topped with briny aromatic seaweed and tangy takana greens, with a palate-cleansing freshness.Lisa fish (马友)— firm, clean, with crispy skin atop a savory seaweed pancake, with baby shallots and sugitake (Japanese mushroom) adding umami depth. A touch of Cava foam lifted the dish with sparkle and acidity.Spanish Lamb, slow cooked then grilled over coal; perfectly tender, paired with earthy chickpeas, sweet baby zucchini, a fermented punch of red miso, with black olives tying the dish together. Sauce was made with lamb bones and chinichuri.Sommelier recommended the perfect red to go with it.A deeply comforting broth dish made with chicken stock, Hokkaido rice, briny clams and tender squid.Amarena Cherry served with Cream cheese mousse providing a tangy airy contrast, cherry sorbet then topped with a crunchy and nutty Sunflower Seeds Praline. A stunning dessert that balanced tart, floral, and creamy elements.Finally: -Crème brûlée tartlet -Hojicha with chocolate -Dark chocolate In summary: a menu that seamlessly blended diverse culinary influences; with every dish carefully composed with pristine ingredients, and an ambiance exuding warmth and sophistication, captivating the senses and leaving a lasting impression. The staff's passion for the cuisine and dedication to customer satisfaction shone through.
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📍Andō［中环米芝莲Fine Dining］ANDŌ以西班牙 X 日本料理作为主，主厨Agustin Balbi更是全亚洲首位被授予米芝莲殊荣的阿根廷厨师。2020年7月开业半年便赢得米芝莲评审们的一致肯定，连续两年夺得米芝莲一星殊荣。餐厅比较细，先订枱较好。今次食左3cources 午餐，附送餐前小食3款+1小杯饮品，面包亦配上两款不同橄榄油选择。Starter 选了Saba fish crudo，摆盘用色非常好睇，汁系蕃茄base，味道酸酸地好清新。Main选了Spanish Lamb，煮得啱啱好，粉红色非常靓，肉质好嫩，汁用red miso，味道带小小甜甜品选了Peach sorbet，酱加左Mint gel，有小小太抢味另外亦送左3款小甜品，都唔太甜，轻松入口另外加左杯Cappuccino，咖啡同外面精致咖啡店有得比总括所有食物同饮品都非常出色，高质之选，服务亦超高水准，埋单每位HK$900
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同朋友庆祝生日，见有信用卡优惠，提早预订这米芝莲餐厅。一开始个面包已经好吸引，配以橄榄油好正。前菜方面好欣赏佢嘅鱼子酱牛肉他他，好味。主菜Angus beef 亦出色，牛肉嫩滑有肉汁。另外，我同朋友都好喜欢西班牙特色"CALDOSO" rice 。最后嘅甜品亦都十分吸引，系我最爱嘅朱古力蛋糕！GREEN ASPARAGUSOCTOPUSWAGYU TARTARSHITAKE MOUSSE, TOFU, MUSHROOM DASHIARGENTINA ANGUS BEEF, BRAISED SHALLOT, SANSHO PEPPER, WHITE KOMBUIKA "CALDOSO" RICECHOCOLATEDULCES
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🥰 中环米芝莲战场竞争激烈, 今日嚟到一粒星嘅 Ando, 融合西班牙菜日本菜.🥢 餐厅楼面长方形, 设开放式厨房, 几张方枱, 单边落地玻璃, 望街景. 今日点咗四道菜午餐, 包冷盘, 主菜, 招牌汤饭, 甜品, $888+10%. 另外点咗一杯 Burgundy 红酒, $245+10%.🍹 Welcome drink. 茶味底, 合格.🤗 三款 Amuse Bouche. 水准之上, 但冇乜惊喜.🐚 北海道带子. 小小辣, 一体感不俗.🦑 烤八爪鱼. 八爪鱼切粒, 放落用豆打嘅泡, 少似汤品, 有创意.🐂 和牛他他. 牛肉调味平衡, 饼底松脆.🥐 面包. 老老实实, 真系一般般.🐟 Crudo, Cured Hamachi, Pear, umami herb sauce. 油甘鱼肉质唔实净, 但夹到爽脆嘅梨片, 配合酸汁, 一齐食, 经典嘅味道.🤗 Hokkaido Snow Pork. 猪肉腍滑, 但未算多汁, 整体表现出色, 但讲唔出有乜特色.🐟 Line-Caught Lisa. 最紧要皮脆肉滑, 过关!🦀 Signature “Caldoso Rice”. 上菜时候展示蟹壳同埋辣椒, 抵赞! 好多蟹肉㖞, 汤底味浓, 但有点过咸了, 扣分.🍊 Mikan, Mikan Sorbet and Caramelized Quinoa Cheesecake. 蜜柑雪葩主导, 还好.🍐 Pear, Chamomile foam, local honey, buckwheat, Pear sorbet. 玩金箔, 卖相加分, 质感少似蛋糕.🥧 花式小蛋糕. 用餐车送上, 即点即切, 非常具诚意, 而且件件都好食.🤗 总结: 菜式虽然冇乜大惊喜, 但出品稳定, 主菜交到功课, 系摆盘上菜花咗心思, 可以再战.
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