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2
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港铁香港站 C 出口, 步行约5分钟 继续阅读
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31858388
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今日营业
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
*最後落单时间: 14:00,21:30
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食记 (13)
等级4 2018-08-05
2334 浏览
中环新贵H Queen,整栋大厦充满设计气质,矗立於人流畅旺的核心区域,因此有多家艺廊及高级法式餐厅进驻,对住饕客来说,当然是好消息。Arbor无论是在装修及菜式特点上,与同系餐厅épure也十分相似。芬兰主厨Eric Räty曾是Cafe Gray Deluxe的head chef,菜式中透露法日融合的韵调;装潢布置方面则也是由Yabu Pushelberg经手,取意餐厅名字「乔木」一意,打造以温暖木色为主的用餐环境,采光充足自然,正正适合享受周末午餐。Amuse Bouche侍应首先送上amuse bouche,油甘鱼刺身盖着新薯方粒,缀以青芥末及海苔酸忌廉酱,整体相当温和,又带些许鲜味,已见日式元素。Bread篮内盛着两款完全不同的面包,葵瓜子酸种面包厚实,充满果仁香气,配上两款牛油送吃颇为配搭。餐厅送上的牛油精心别致,鲣鱼味牛油(bonito butter)透出木鱼香气,比海苔牛油更佳。另一款面包为孜然(cumin)薄脆,香料味浓、硬度高,後段还吃得点苦味,只能一块止步。3-course menu starter: Octopus头盘的八爪鱼经慢煮处理,入口带点烟韧,没有常见的浓郁酱汁配搭,反而更为清新。配上淡甜的日本小蕃茄,冲绳黑糖渍昆布及紫苏花,日式风格显着,配合得宜。4-course menu starter: Foie Gras四道菜的套餐头盘有甜酒鹅肝慕斯,质感十分幼滑,加上日本的梅干(umeboshi)及烫大黄粒(rhubarb)混合的酸甜酱汁,油腴和酸度平衡,还有增加口感的荞麦(buckwheat)脆脆,整体表现出色,但难以一人之力完成。Omakase menu starter: Oyster像迷你盆景的生蚝头盘也不失鲜美,青瓜冰沙、酪奶(buttermilk)突显清爽,还有舖在蚝叶上的小水珠,更是由香槟及醋混合而成,别具匠心。4-course menu middle course: Corn Velouté粟米浓汤望着简单,吃着也简单。但加入了蓝龙虾肉在汤内陪衬,似乎有点不合,想刻意强调食材运用,着实弄巧反拙。Omakase menu middle course: Asparagus芦笋当造,怎少得这款甚带法风的食材。虽不如前些日子在Amber吃的加大码芦笋般精致出色,不过已算合格,由指橙(finger lime)带出草绿气息。另外还有法式经典荷兰酱(Hollandaise Sauce)伴衬,柠檬酸香简单调搭。3-course menu main: Iberico Pork主菜相对头盘稍为失色,伊比利猪浇上精华(pork juice),肉质合格但调味较弱,甜椒蓉(bell pepper purée)亦没有作出协调。配菜的甜卤大根及醋渍大根薄片单独来说是做得还可,不过与伊比利猪欠缺互相环扣的和谐。4-course menu main: Cod鳕鱼主菜以清新的方式呈现,用上接骨木花作泡沫酱汁,又配以芝士碎、青葡萄和少量辣根酱(horseradish sauce)点缀鱼肉,伴及韮葱(leek),整体是相当轻盈淡雅,但缺乏对鱼肉的强调。Omakase menu main: Sea Bream时令的主厨发办菜单,主菜较其他两道优胜少许,鱼肉表面香脆金黄,内里柔嫩秀白,和西兰花蓉(broccoli purée)般为配搭,柚子酱汁平衡协调,还有芝麻增添层次。3-course menu dessert: Organic Chocolate三道菜餐单的甜品以坚果为主题,例如有荞麦焦糖雪糕,朱古力酱、咖啡慕斯及焦糖脆脆,可是整体过甜,对不嗜甜者或许过腻。4-course menu dessert: Passion Fruit充满视觉冲击的一道热情果甜品,由黑芝麻去担任中和酸度的角色,并以不同形式呈现。主角热情果酱配西米,酸度高强,无论是黑芝麻雪糕还是脆片,都未能成功制服酸味。黑芝麻混白朱古力球内有热情果慕斯,这个反而较平衡。Omakase menu dessert: Calamansi另外一道甜品是以比较少见的四季柑/金桔(calamansi)为主,造成雪糕及甜酱,配以自家制碎曲奇及蛋白饼脆片带出层次,清新的感觉颇为迎合夏日气息。最後送上新鲜焗好的贝壳蛋糕,渗出丝丝青柠及清酒微香,以咖啡送吃甚佳。单看午餐几道,未有想再试晚餐之意,整体成品未达精致的水准,特别是甜品部分,而味道上又不及姊妹店Épure。环境及服务则没什麽可以挑剔,舒适悠闲,气氛轻松,经理也照顾得宜。风格很是适合女生,若说想来喝些小酒香槟还是可以的。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
早前海港城的「ÉPURE」摘下香港米芝莲一星,可喜可贺,亦令精致而有活力的法国菜系得到认同,不会再给人只有拘谨严肃的感觉。 位於中环新开的「Arbor」,与「Epure」属同集团,走更有创意 fusion 的法国料理路线。 餐厅以落地玻璃设计为主,自然光充足,坐拥中环靓景: 此店可说是城中新贵,午市常爆,我当日亦见到一位司长来吃饭。Menu 以简洁为主,只列出食材名,令菜式添上神秘感。 负责主理「Ambor」的是 Chef Eric Räty,也就是某本地着名米芝莲餐厅的前主厨,在这里他的创意可说是发挥的淋沛漓尽致: 先上暖烘焙面包,配木鱼牛油及松露牛油,木鱼牛油已轻透 fusion 感: 「Foie Gras」 菜名就这样简单。冷吃鸭肝酱,配苏玳甜白酒、大黄酸辣酱、日本梅干、烤荞麦和矢车菊。鸭肝慕斯打得幼丝细滑,质感轻薄,体现厨技。搭配酸甜梅干及有咬口的荞麦粒,不论味道及口感,都有所提升: 「Langoustine」 即是冰岛小龙虾,去殻後用炭火轻把表面烤熟,内里仍保持嫩及刺身般的状态: Chef Eric 将龙虾搭配日本蕃茄,用黑啤、黑醋栗、黑糖及雪莉醋腌渍过的日本昆布,昆布油,蕃茄清汤啫喱,木鱼等,整体味道清甜,亦看得到心思所在: 「Asparagus」 第当造的法国青芦笋和白芦笋,搭配味噌荷兰酱。青芦笋面层铺上有「水果中鱼子酱」之称的指灯粒和食用花,卖相矜贵: 事先切好的白芦笋嫩而多汁,青芦笋则清而爽口,配酱同吃是有将食味和层次感一步一步推进,出色: 「Wagyu beef A4」 不是传统的法式牛扒和薯条,而是用油脂分布均匀和鲜嫩的鹿儿岛A4和牛,配紫薯脆片及混合了柚子牛油的蕃薯蓉。吃次前淋上烤过的唐辛子及印度马拉巴胡椒汁,十分大胆及有创意的配搭: 不得不说,肉质软嫩有致,轻轻一切就分开,沾印度马拉巴胡椒汁吃,有些孜然及茴香的味道,是第一次感受这种味觉配合: 「Soy Milk」(with Madeleine) 最後甜品上场,Chef Eric 说灵感是来自豆腐花,看上去像木块的脆腐皮用蜂蜜和牛油烤焗成,配豆奶味雪糕和底下的自家制咸蛋黄白朱古力,可说是心思非常: 不得不提,旁边的日本黑豆竟然是用了我们「九龙酱园」豉油沾过的,甜中带咸,是真・中西合璧。 整个用餐体验非常捧,菜式由头至尾都充满惊喜,服务员彬彬有礼,介绍每道菜也清𥇦利落。会否成为下年入围米芝莲的新贵?大家晰目以待。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2018-05-28
3370 浏览
这家新店大有来头,是米芝莲星级餐厅Epure的姊妹店, 主打日式新派法国菜。这餐厅位於中环H Queens廿五楼,可一览摩天高楼景色.装修以自然木色同绿色为主,两边窗唔透着自然光,没有epure 的华丽堂皇,而是舒服自在的家庭感觉。席上的客人以商务客户居多,和epure 有点不同,也许与餐厅位置的关系吧。这儿的Lunch set 有三款,分别为3个course$468,4个course $538, 或4 course omasake$698. Bread basket 有sour dough 同脆片,配以自家制的牛油有昆布及日本木鱼口味。sour dough 外脆内软,充满气孔,而木鱼牛油带有和风味道,咸香中透出木鱼气息。配上昆布牛油又另有一番风味,是一阵清新的海草味道,十分特别。Amuse broche 这带子sushi造型精致,鲜嫩的带子下是小薯同沙律汁,就是法日fusion的寿司,有趣,但无乜味道的惊喜。Foie gras鹅肝蓉配上、大黄根同日本梅,还有紫色小花点缀,卖相很美。鹅肝口感软滑,味道浓郁,加上清新酸甜的日本梅,平衡了鹅肝的肥腻感觉,而当中的大黄根同荞麦粒,令它增添了香口的味道同脆脆口感,令味道更有层次,是几十分迎合夏天菜式。Sweet corn velouto 曰本冲绳的粟米烤得焦香,口感爽脆。粟米汤口感幼滑creamy ,味道甜美,夹有少量明太子的鲜味,是一个几完美的粟米二重奏。Sea bream这道慢煮cod Fish,配以接骨木花的汁,还有小花在鱼件上,十分夏日的意象。这鳕鱼肉质结实有囗感,带有鱼脂的油份,滑溜溜的。鱼肉拌以酸酸甜甜的接骨木花泡沬,加埋米醋腌过的青提子,酸甜并置,令郁闷嘅胃口大开,整体味道淸爽而怡人。Passion fruit黑芝麻朱古力波波细细粒好可爱。一放入口,内𥚃的热情果汁,卜一声爆出来。清新热情果味道淸新带酸,同香甜的朱古力好夹!正!还有黑芝麻雪芭同黑芝麻脆脆也十分味美。雪芭芝麻味十分香浓软滑,配合热情果和西米,一甜一酸,一西一曰,真是完全配撘,是轻怡又味浓的甜品。Petite fours:Madeleine 贝壳蛋糕烤得外脆内软,唔油腻,唔会太甜仲满有旦香,还带点点的清酒同青柠皮的味道,不错。Cappuccino:卖相不错,咖啡味道甘香,而奶比较薄身,虽然不致奶滑,但味道可以。由头盘吃到甜品,无论味道或份量都恰到好处,整体感觉唔错。法式煮法用上日式食材,同Haku, Ta Vie, a nu retrouvez -vous 走相近路缐,而价格定位也唔差太远。然而,四家之中,各有千秋,前者和风囗味比较重,而这家法式主道辅以曰式食材,有或多或少epure的影子。今天一个人庆祝,餐厅环境舒适唔焗促,感觉悠然自得。以午餐而言,这儿的菜单比较epure 更能形合季节。下次要相约友人再度拜访,同epure 再比较一下。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2018-05-05
4477 浏览
One Michelin starred Épure has recently opened across the harbour at H Queen's, the newest art hub and dining paradise in Central. Arbor, its sister establishment, becomes the latest member to join the city's crowded fine dining scene, which is going to get even more crowded with the likes of Ecriture joining the party this month.I was curious of who they would put in charge of Arbor's kitchen and it turned out, chef Eric Räty, who was the former chef de cuisine at Café Gray Deluxe at The Upper House, was the man entrusted to take the helm.I have recruited up-and-coming foodie, MOM (no relation to MI6) to be my partner-in-crime for this lunch. Let's see if their contemporary French cuisine could get her out of her seat. We had a bit of a problem deciding whether to take the 3-course ($468) and 4-course ($538) menu. Unlike some of the other fine dining establishments, the multi-course menus here are completely different without a single common item, which created a little headache for the both of us.After some nerve-racking moments, we were finally able to decide. I will take on the 4-course menu while mom will have 3-course. Thankfully, the restaurant does not require us to take the same menu (like some places would).Our amuse bouche was a scoop of foie gras custard served on a bed of rhubarb purée along with Japanese plum coulis and shaved buckwheat. Pretty good start.Bread was some homemade sourdough served with two types of butter. The left one was made with bonito. Didn't get the second one but I thought it's kombu with a bit of herbs on top.I traded starters with mom coz she doesn't like raw fish. On the other hand, I'm a sucker for hamachi so this was a perfect trade, at least on my part. This was just very delicious. The silky hamachi sashimi was perfectly matched with Japanese tomato and served in a light tomato consommé infused with kombu oil. It was a very refreshing dish and the clean flavors from the tomato were an amazing way to kick off the meal.In place of the hamachi sashimi, mom was having my Ebisu oyster but since she doesn't like raw oyster (on top of raw fish), the kitchen did their part turning it into a lightly poached oyster for her. This was a pretty nice dish too. The oyster was paired with cucumber granita, pickled cucumber, oyster leaf and buttermilk espuma. Again very clean and natural flavors, this time coming from the cucumber and oyster leaf which helped to give this dish another dimension.The second dish from the 4-course set was something that I've been seeing a lot lately - green and white asparagus which are in-season right now. These were poached and served with finger lime for some nice acidity and a special Hollandaise sauce infused with white miso. Not bad.Both of our main courses were coming up fast and furious. Mom's having French chicken with a slice of roasted chicken breast nicely complemented with a second portion from the leg which has been confit (I think). Some carrot purée on the side helped to offset the richness of the chicken.My main course was braised veal cheek with sweet potato, purple potato chip and fresh black pepper. While the dish didn't score very high with its presentation, I thought the veal cheek was really nice and tender. There were different textures of sweet potato and purple potato there to balance things out. For mom, dessert was a few sticks of chocolate mousse with chocolate crumble and scoop of sorbet which I guessed was basil (didn't get the chance to try it myself so I guess I would never find out). Pretty decent.I got more premium Japanese ingredients, this time it was Japanese strawberries in a chilled strawberry soup. I was busy answering a call when our server was explaining all the ingredients so like mom's sorbet, I missed the part about my sorbet as well. But judging from the flavors, I would take a wild guess that it's green tomato!?A freshly made madeleine straight from the oven serving as our petite four.Living up to its reputation as a French-Japanese fusion, Arbor combines modern French cooking with premium Japanese ingredients. I thought Arbor's cuisine is a lot more contemporary comparing to Épure's and you can really tell the difference in style. But after all, I guess there's no point of making the two alike.This was the second of my four highly anticipated meals this week. With HAKU and Arbor down, I still have à nu retrouvez-vous and Ecriture coming up later the week. A really busy week for my stomach! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2018-09-10
171 浏览
同屋企人庆祝生日就黎左呢间法国餐厅。好彩有book枱,因为去到都已经8成满座。以中环市区黎讲,佢既view真系几靓,仲可以企出去balcony饮野。餐牌有两个set选择,但我地都拣左有A4和牛个款。总共有9个course:Sea urchin: 用炸脆左既紫菜包住海胆,加左少少wasabi,海胆好鲜又够冻,食落好清新。跟住上左面包,有得搽飞鱼子牛油同紫菜牛油,个人觉得飞鱼子牛油好味啲Kaluga caviar: 鱼生配鱼子同芝士酱,鱼生正常味道,鱼子真系好鲜同有少少烟韧,芝士酱好重奶味,偏甜既Langoustine: 海虾系全晚最好食既,虾煮成半熟,配翻微酸甜既香油Organic cauliflower: 椰菜花同椰菜花蓉配上忌廉泡沫Turbot: 鱼配洋葱忌廉泡沫,鱼好滑Wagyu beef A4: 望落好生既牛肉,但食落又冇觉得好生,好重牛味但唔太觉得系去到A4级数,可以整得再香口少少Muscat grape: 酒酿提子配糯米,红莓雪芭中和翻酒味Soy milk: Arbot既signature,豆奶布甸配翻脆片同脆米,比较港式既味道Madeleine: 好香既小蛋糕,中和翻甜品既腻 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)