31
8
4
电话号码
2861 3130
开饭介绍
以法式地中海佳肴、顶级葡萄酒和个人化服务为卖点的 CÉPAGE 餐厅楼高三层,建筑揉合浓厚古旧情怀和前卫风格设计。 主厨精心设计的菜谱保留新加坡 Les Amis 经典菜式,包括白松露油昆布冻天使面伴法国 Aquitaine 鱼子酱、意大利野菌烩饭配香煎鹅肝及小龙虾等。CÉPAGE 重视食物与酒的配搭,其偌大恒温酒窖珍藏世界各地名酒约2100多种。餐厅可为宾客精心设计菜式,以配搭所挑选的餐酒。 继续阅读
特色
浪漫情调
庆祝纪念日
附加资料
场内不设为客人切饼
付款方式
Visa Master 现金 美国运通 银联
座位数目
25
其他资料
深夜营业
酒精饮料
电话订座
加一服务费
招牌菜
小龙虾 白松露油昆布冻天使面伴法国 Aquitaine 鱼子酱 意大利野菌烩饭配香煎鹅肝
食记 (46)
等级4 2013-09-05
807 浏览
不是偶然看见食评的话, 也不知道 Cépage 已经结了业, 实在感到非常可惜。很怀念 Cépage 的食品, 尤其出众的甜品卖相,已足够令人心花怒放,例如 Pineapple Carpaccio, Blueberries, Mayer Lemon Sorbet, Yogurt Crisp,一片乾菠萝已能做到画龙点睛的作用,鲜菠萝则以Carpaccio形式送上,新鲜可口,配以柠檬味雪芭和蓝莓粒,格外清新。 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 2013-07-09
762 浏览
Knowing that Cepage was wrapping up their operations in Hong Kong during the last week of June, Mr. C and his friends organized a dinner gathering to enjoy a final meal there before bidding farewell to this one starred establishment. Reserved for a Wednesday evening, the restaurant was surprisingly full on a weekday with most tables and their two private rooms being occupied. I guess we were not the only ones wanting to pay final fond sentiments to Cepage.Only two set menus were available to choose from that evening and we all selected the Menu Epicurean. However, since Mr. C is not particularly fond of anago and I was wanting to change my dessert, we asked the servers if we could make some swaps with the Menu Decouverte which they graciously agreed to.A lovely looking bread basket was proffered for our selection with four varieties to choose from. Mini baguettes, sun-dried tomato focaccia, miso brioche and sourdough slices. The tomato focaccia seemed to be the favourite, tart, juicy tomato on a crispy herb oil infused dough, while the chewiness of the baguettes was pleasing. I know Mr. E certainly liked his baguettes since he had more than six of them!The evening began with a trio of appetizers all featuring Caviar. We were advised to start with the pasta and then gradually work our way towards the left. The signature bundle of angel hair pasta tossed with truffle oil was beautifully presented. Al dente strands of thin pasta carrying a wonderful truffle fragrance was subtly savoury from the delicate brininess of the caviar. Just like before, it was an absolute pleasure to eat. If I had to pick a dish that I would miss most from here it would certainly be this! In the middle was a thick stalk of white asparagus with its tough outer skin peeled off revealing its tender inside. Juicy with a mild flavour, it was perfect in showing off the stronger taste of the caviar. A geometric pattern of marquise cut potato was the last appetiser. Spread with a thin layer of cream, the potatoes were nicely soft and like the asparagus, the slightly bland flavour of the vegetable was ideal with the caviar.Our second appetiser was smoked anago with foie gras. When it was placed in front of me I was stunned at how big a portion of foie gras they served... Pan-seared to a gorgeous tone of dark caramel, it was a little firm, but the center still retained a melty softness. So rich and decadent, I was only able to eat half before surrendering the rest to Mr. C. As for the anago, it tasted more like a lovely smoked ham than fish which was unusual yet strangely pleasant. And to relieve the heaviness of the appetiser, the accompanying cup of ginger broth did just that.Mr. C's replacement dish was pan-seared scallops. His favourite~ Two plump looking scallops with an accompanying dipping sauce. Looked really good and definitely a much lighter dish when compared to ours A covered dish when lifted revealed a single langoustine ravioli with Parmesan foam, showered with a generous shaving of black truffles. Bouncy langoustine meat paired nicely with the creamy Parmesean foam, and to me, truffles just made the dish that little bit more special Amadai with lobster in broth was next~ I adore amadai~ no fishiness at all and it was pan-fried until each scale was gorgeously crunchy It was a little tricky trying to maneuver the lobster meat out of its shell, but the sweetness of the lobster made it all worth the trouble in the end. Such a pretty dish, everything so artfully arranged and the colours of the ingredients just went really well together~As we were waiting for our final savoury dish, the servers pushed out their signature roast chicken as a surprise from the chef. Thank you~ Served gueridon style, it was just as good as when I had it last time. Roasted beautifully, the chicken was tender and juicy whether it was meat from the breast or thigh and the skin retained a slight crisp. The potatoes deserve a special mention, soft and mushy with a crispy edge, they were delicious from being roasted with the drippings of the chicken. So so good...And then our actual main dish was served. There was a choice between roasted quail and hide beef and I picked the quail. Stuffed with foie gras it was roasted and laid on top of a bed of ratatouille. The quail had a welcome gamy flavour while the stuffing of foie gras added a richness to the overall dish. If I was not so full from the chicken beforehand, I would have enjoyed this dish even more.I did not try the hide beef, but it looked highly appetising as well. Cooked to a pink medium Mr C did say it was tender with a nice beefy flavour.And for desserts~ The original dessert was a small cup of chilled Alphonso mango pudding with exotic sorbet. I had a small spoonful of this and it tasted exactly like a Mango Weiss bars, which essentially is a bar of ice block/cream where two-thirds is mango sorbet while the remaining one-third is iced cream. For me, I opted to change it for their chocolate souffle~ Tall, dark and handsome fluffy, it was sinfully rich and just so chocolaty... an absolute chocoholics dream dessert! Paired with a small bowl of Tahitian vanilla bean ice-cream, this really made my night But it did not end there...Extra desserts from chef~ Dark chocolate tart and a huge cherry clafoutis! Even though I was so full already, I could not resist sampling both. The chocolate tart made my inner chocoholic do a happy dance~ lusciously smooth and bittersweet ganache on a crisp shortcrust pastry.. so good! While the cherry clafoutis was something totally different altogether. It had a texture similar to baked custard, quite eggy, but not overly sweet and packed full of cherries. Pleasant, but really filling.And so it concluded. A wonderful evening, great company and lovely food. Farewell Cepage, you will be missed~ 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2 2013-01-15
376 浏览
All my previous dining experiences in Cepage were highly rated and enjoyable, so it always remained among one of my highest acclaimed restaurants in Hong Kong. Until my recent Christmas dinner Service is always spot on with no doubt. From how they dealt with our reservations(I was sent pictures of the exact seating area and menu) to actually serving us on the night.Cepage has the whole package: with one michelin star under its belt, the Les Amis group restaurant located in Wanchai nestled between all the other bustling restaurants firmly holds its place as the most refined among them all. It boasts beautiful decor, tasteful artwork and one of the hugest wine collections in town, with over 2000 wine labels if memory serves me well.We were set to sample either the Christmas Set Menu (Menu Noel) at approximately 1,580 HKD per person or a regular 5-course Epicurien menu at 1,070 HKD.In light of the festivities we opted for the Christmas Set Menu - looking at it retrospectively that was a poor choice on my part.I'm not a particular fan of fried food so when we were presented with this to start with, it etched a slight frown on my face, nevertheless I was looking forward to sample the rest of the menu This was an alternate dish offered to me as I don't eat raw food. It was very nice, well paired with an asian inspired sauce This was not as simple as it looked! The scallop was wrapped in truffle This was by far the best dish among the entire menu! The onion tart was very refined and went perfectly with the trufflesThis dish was rather average. Despite the use of delicate ingredientsI was not impressed by this dish. It didn't feel very Christmasy for starters, nor did it stand out to me at all. I had much higher expectations for Cepage. If I dare be rude, it instantly reminded me of beef brisket noodles and for the price charged per head for the dinner, much need not be said of that..So for dessert they served us with this Christmas Log. I took one look at it and instantly lost interest. It did not look creative, appeasing nor appetizing and I can assure you that its taste reflected that too. Again, I had much much higher expectations for Cepage. I sincerely had hoped that they made more of an effort with their christmas menu. This so called dessert was something I could've bought from any supermarket and I'm leaving it at that.In conclusion, we were not happy with our Christmas dinner at Cepage. We've always had nothing but praise for the restaurant and its food. It was always a treat to dine here, but this time, we were thoroughly let down by the food. The menu didn't seem to be very well thought out nor executed up to its normal standards. We would have been much happier ordering off the a la carte menu. It came to around 4000HKD and neither of us walked away patting our wallets happily thinking it was good money spent on a decent meal. Still skeptical of returning again to allow it to redeem itself, but our recent dining experience really struck itself off my favourites list.. 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1 2012-12-23
142 浏览
是晚想吃得fancy点,想吃 presentation 能有惊喜的,本来是想到TATE的,但已经fully booked。Cépage是於早两天致电book枱,有礼的服务员回覆7点半时段客满,只能安排在9点15分入座。那⋯那那不是要吃到凌晨吗?也只能怪自已太迟预约吧。当晚於8点多到达,先到天台小酌两杯。於差不多过百页的WINE LIST中选了杯champagne (~$200) 及 virgin mary(<$100)。倾倾讲讲说说笑笑吹吹风然後准时入座。有个4-course set($780)、5-course set($1080)、tasting menu($1,3xx)及数款a-la-carte选择,我谂应该仲有啲 off menu dishes嘅。我俩分别点了4-course set(只有甜品可以2选1)及5-course set(主菜及甜品可以2选1)。款式及味道可以,最基本及起码是暖的,但算不上出色。Scallop Maki Rolled in Tuber Melanosporum, Celery Rémoulade、Teppanyaki Seared Hokkaido Scallops with Teriyaki Sauce1st course 同样都系带子,带子卷做得不错,肉质滑嫩不过无奈我不太喜欢黑松露之气味,但整体味道不俗,是不错的前菜。server 说吃完可以将个黑松露汁一饮而尽。Seared Scallops 肥大,试了一点,算是做到表面香口中心鲜嫩,但略嫌盐下得太重手了。2nd course 分别系Pan Fried Foie Gras, Enhanced with Quince, a Smooth Ginger Glaze and 'Jus Court' 及 Lightly Smoked Eel with Fine Dijon Mustard and Dashi BouillonFoie Gras做得出色不油腻,但盐亦下重手了一丁点。Foie Gras确实真的被梨子Enchanced了。朋友则说 Eel 及 vegetables 有点苦,亦不太明白点解要配 Dashi Bouillon 。3rd course 则是Hokkaido Sea Urchin Over Lobster Flan, Veil of Aniseed Foam 及 Salmon under the Veil of Silky Herbal Ravioli, Enhanced with Langoustine Bisque卖相是讨好的,Sea Urchin 亦很鲜嫩,但配上 Lobster Flan 味道开始奇怪了⋯ 始终不喜欢 Lobster 浓汤阵味⋯朋友的 Salmon Ravioli 可算是全晚最差⋯ Ravioli 皮有点‘UN”而且有点腥,好似做得唔好嘅虾饺皮⋯ 鱼很嫩滑,但亦有点腥⋯ 再配上 Langoustine Bisque 可谓腥上加腥⋯朋友看到邻座的老外吃这道菜时神式同样有异,怕亦是觉得配搭及味道古怪吧。我的4th course 系 "Zaru" Inaniwa Udon Dipping Lobster Bouillon, Fresh GingerUdon 有阵油’益‘味⋯ 又加上龙虾汤⋯ 情绪开始进入低潮⋯主菜我选了Slices of Hilda Beef with Aromatic Garnish,朋友的则是Oxtail "Pot Au Feu" Cooked in Black Truffle Bouillon and Winter Vegetables。好彩主菜配搭正常!牛肉是全晚做得最好的,但比不上 Gaddi's 及 Madam Sixty Ate。另外,牛尾回归传统做法,味道立即重拾高水准,加上黑松露高汤相得益漳。Dessert: Poached <Bonnie Louise> Creamy Dark Chocolate with Pear Sorbert、Strawberry Sorbet & Yuzu Granita over Golden Sake Jelly with Sparkling Crystal Lid。味道中规中距,与价钱成正比。卖相不算outstanding。最後加上 Tea / Coffee 及 Petite Four。食物大体上做得不俗,很多细节看得出心思,烹调时间掌握得拾到好处。chef 好似好钟意‘汤’咁,几道course都不约而同建议你饮埋个汤 / 汁去。不过食材选用上稍稍不够百变。用来装饰的唔记得咩tempura系4个course上都有出现,而lobster做的汁酱亦用於3个course上。可能系成本控制上的结果,你亦都可以话人地唔会个个course都share嘅。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
Once a year you get to choose where you wanna go, on that special day. You are very grateful for what you've been blessed with. Every good, beautiful and delicious thing is from above. Environmentiana Krall singing S'wonderful softly in the background. Note: 36-month iberico ham available that evening. 25g per serve. Service:Excellent, as expected. Participation of the entire table for a particular menu is not mandatory. like!! Our server asked if H wanted only hot food, and thus served hot water and made a substitution for the originally cold amuse bouche. They also gave us plates to share food - no intimidating airs and graces here! And I had a small stool to put my stuff on. Sadly, sparkling water was imposed on the other diners. Food:Bread basketSourdough, tomato focaccia, bacon rolls. Bacon roll was the best - haven't had it elsewhere. Very chewy body and the pancetta was very fragrant. You could taste the delicious oils. Menu epicurien (for me)Amuse bouche - avocado cream balanced with fresh tomato water, topped with light mediterranean yoghurt Intense and extremely fresh tomato water. Yoghurt was not too sour or overpowering. Not too thick either. Served cold. Enough tartness to get my juices flowing. Bring it on. Potato salad with oscietre caviar and mixed herbsThe potato was very soft but was not crumbly. You know how baked jacket potatoes go all crumbly in the center? This leaf of potato was more rubbery and 'malleable' in terms of texture. But it was soft. Quite an interesting texture actually. Wonder what potato they used. Smoked salmon was very intense and the caviar wasn't that bad. I actually ate all of it...and I usually stay away from these fishy things. Capers weren't too sour/salty. Good flavour profile. And of course it looked beautiful. Deep sea lobster ravioli and silky tofu in a light dashi buillon with kinome and junsaiOkay so this item was on my menu but I gave all of it away to a happy beneficiary who gladly took the langoustine ravioli. I finished the soup. It's like a consomme, but slightly over-seasoned. It was very hot though. You can see that the ravioli skin had some corriander incorporated into it but I couldn't taste it at all. And you can see how the corriander specks are uniform and evenly distributed. Man. So much skill must've gone into making this delicate skin. Upside down cheese souffle with tasmanian black truffleArtwork which pains me to eat. The natural patterns on a truffle's cross-section are beautiful. Natural is beautiful. The term 'souffle' here is slightly misleading here since the texture is unlike the traditional light and airy souffle. It's more custardy than anything - a mystery why they used 'souffle' in the first place. But regarding the taste - nothing impressive. And honestly, I couldn't really taste the truffle because it was sliced so thinly and there was nothing to bring out its delicate flavours. I nicked the origami paper though, so pretty . Kimedai fillet cooked in bamboo steamer, drizzled with rich tuna jus and olive oilBecause it's steamed, I guess it helped preserve the silky texture and moistness of the fillet. The green asparagus was in season - tender and sweet! I guess the tiny drizzling of juice reflects the chef's confidence in the natural sweetness of the fish. Poached cherry tiramisu layered with light mascarpone creamAgain, I had to marvel at how pretty this thing looked before digging in. Somehow they managed to find a really good piece of origami paper to match the speckled surface of the tiramisu. I nicked the piece of paper of course (it is still wedged comfortably under the sheet of glass on my desk). It was surprisingly light for a tiramisu - the creamy, cheesy bit was frothy and felt somewhat like whipped cream (just set). This might explain why I managed to finish the whole thing without feeling guilty..? The lady fingers were not soggy so the coffee liquor taste was not strong. I believe there was some cherry-flavored thing going on with the sponge. A sprinkling of crunchy, sweet, candied almond splinters added another dimension to the creamy, smooth dessert. The dessert is not chilled. But is it very good? I don't know. Perhaps not. Despite its visual appeal I think this dessert did not wow me in terms of flavour. A-la-carte:White asparagus soup with 18 months mimolette cheese $130This dish was an a la carte order. It was hot, steamy, frothy, and not creamy. Extra hot to suit the lady - server told us it was normally served lukewarm. A small chip of grilled cheese went surprisingly well with the soup. The grilled cheese was a delicious little morsel. I'm not sure if it was deep fried or grilled - or both. It was very cheesy and intense, a bit too salty if had alone, but it complemented the mild flavour of soup very well. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)