影片
港铁香港站 C 出口, 步行约8分钟
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电话号码
35681397
开饭介绍
餐厅分为三部分，包括供应多款香槟和精品酒庄出品的酒吧区；享用现代法国菜的主餐区；以及收藏一系列珍稀葡萄酒的侍酒师室，加上气氛浪漫，是约会及庆祝重要日子的好地方。
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营业时间
今日营业
12:00 - 23:00
星期一至六
12:00 - 23:00
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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Lunch set, HKD 388 一位，好似几抵就去试吓。法国人经理好热情咁欢迎同送走，即刻好有法国情调🤣🤣🤣风味呢家野，做人客既就系咁肤浅🤣🤣🤣好多人都系庆祝生日同纪念日，餐厅待应会主动帮手影相📸️👍🏼👍🏼👍🏼👍🏼午餐：1）unlimited nordaq water, hkd28 一位，待应好主动添上水👍🏼👍🏼👍🏼👍🏼2）面包+ 牛油，不错👍🏼前菜：1）吞拿鱼，外面铺满芝麻，拣左三款前菜，呢款无咁出色，但亦可称优秀既👍🏼👍🏼2）油甘鱼，跟餐加hkd 78, 鱼既质地滑，推介👍🏼👍🏼👍🏼3)牛肉他他，好味😋👍🏼👍🏼👍🏼主菜：1）魔鬼鱼，好多人叫呢款，鱼有少少辣2）黄油鸡，唔算好惊艳，反而个饭几好味，跟餐加hkd 188 3) 油封羊肩肉，羊有苏味，跟餐加hkd 88甜品：最重要环节，好好味1）开心果红桑子杯，影相📸️靓，开心果roasted 好香，酸系酸左D，但好味😋2）焦糖牛角酥窝夫，如果喜欢焦糖，唔好错过，好好味😋👍🏼👍🏼👍🏼👍🏼👍🏼
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Restaurant Week 抢到 Clarence 位！！分秒必争抢住Book 餐厅🙏🏻 之后啲日子已经Full 晒了🙏🏻大家想食就等 restaurant week 赢家版 （记得佢哋好似每年都有呢样嘢去extend HKRW😂）由23粒米芝莲星厨 Olivier Elzer 主理 aka 湾仔The St. Regis 嘅米芝莲2星 L’Envol 工作过而 Clarence 就系行 affordable/causal french dining 路线🍷毕竟中环地段但Fine Dining做到唔过千只要睇过个Menu 就知道点解咁快 book full 晒明明restaurant week 同佢平时个 menu 系一样 items 但平咗少少！而家$628就食到6-course呢间Book得很正确👌🏻亦都明点解会Full晒🫡重点！个人觉得 HKRW 去试 Clarence 一定要起码3个Frd去食，咁就可以试匀晒所有嘢🫶🏼🫶🏼happy!呢个Menu已经有齐佢哋最 signature 嘅✔️吞拿鱼 ✔️海胆炒蛋 ✔️魔鬼鱼 ✔️黄油鸡 ✔️Croffle 任添面包篮都几有心思！酸种面包、focaccia 、脆脆配附两款牛油同香草乳酪嚟食劲正💯冷热前菜都系每人拣4款～～比较推荐红虾、吞拿鱼、传统法式焗田螺、北海道海胆💖主菜方面，建议嗌牛柳鸭肝批同黄油鸡🤍外型系威灵顿牛柳，外面酥皮够脆，中间包住的鹅肝，切开牛柳系粉红色而且牛肉软腍细致有油香，推荐！黄油鸡都好好食！每一粒小麦都充满住鸡油香好好食🥹但魔鬼鱼调味真系咸😔甜品两款都好唔错！芒果热情果、雪葩、椰子泡沫好有惊喜！推介心太软朱古力，半溶流心蛋糕，朱古力味香浓，配搭香滑重奶味的诺曼第牛奶雪糕，冰火感觉，加分！𖥸 Elite Signature Dinner | $628 p.p.▍STARTER (CHOOSE 2 PER PERSON)⸝ White Asparagus (+HK$28)Burrata, Basil & Sobacha⸝ Tuna with Two SpicesAvocado Purée & Shallot Dressing⸝ Smoked Salmon Mimosa Egg⸝ Scallops Carpaccio (+HK$48)Horseradish Sauce & Dill Oil⸝ Gamberoni With Red Curry & Pistachio Cold Cream (+HK$68)⸝ Beef Tartare With Comté Foam & Baguette Toast▍HOT STARTER (CHOOSE 2 PER PERSON) ⸝ Snail Cooked In Pot 3pcsButter Maitre D’ Hotel & Croutons⸝ BBQ Octopus with Potato Foam, Piquillo & Chorizo Vinaigrette⸝ Hokkaido Sea Urchin (+HK$68)Scrambled Egg & Fennel⸝ Frog LegMeunière, Black & White Garlic Cream▍MAINS ⸝ Skate Wing Cooked On The BoneBrown Butter with Spices⸝ Roasted Yellow ChickenSpelt & Leek⸝ Beef Fillet & Foie Gras Pithivier (+HK$118)Crunchy Salad & Truffle Vinaigrette▍DESSERT⸝ Hot Chocolate MoelleuxNormandy Milk Ice Cream⸝ Mango & Passion Fruit (+$38)Sorbet & Coconut Foam
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四个女仔，好耐无见，想揾个地方食饭叙旧。朋友推介两个地方，一个打卡好靓，一个好味，不约而同选了好食。毕竟，美食当前，颜值可以稍后再说。Clarence 地方有啲难揾，但一上到去，有惊喜，靓嘢。环境舒适优雅，法式风情浓厚，让人一踏进去就感受到那种精致的用餐氛围。睇下个菜单，个set dinner 咁抵食嘅？因为之前食过间一星，又贵又唔好食，朋友话呢间都系择星大厨主理，但个价钱几亲民。对比起那些动辄过千的米芝莲餐厅，Clarence 的定价确实让人眼前一亮，性价比相当吸引。四个人，由面包开始开心倾到尾。法式面包新鲜出炉，外脆内软，配上两款香滑牛油，已经为整顿饭开了个好头。接著上场的前菜更是让人惊艳，每一道都精心制作，卖相精美。牛肉他他好食，新鲜牛肉剁得幼细，调味恰到好处，入口即化的质感配上微妙的香料层次，展现出厨师的功力。海胆鲜甜，那种来自海洋的纯净甜味在舌尖绽放，配搭巧妙，没有过度调味掩盖海胆本身的鲜美。个龙虾爽口好味，肉质弹牙，处理得当，保持了龙虾的天然鲜甜，酱汁的搭配也恰到好处，提升而不抢夺主角风头。仲有法国特色田鸡腿同田螺，好味。田鸡腿肉质嫩滑，法式烹调手法让这道传统菜式展现出不一样的风味层次。田螺更是经典法式前菜，蒜蓉牛油香浓，田螺肉质爽弹，每一口都是满足。每道菜都令人开心，从卖相到味道都无可挑剔，让人对接下来的主菜更加期待。到主角，加了钱，Grain Fed Prime Rib (+$440)，出场已好有惊喜。一个烟熏木盒俾大家睇同打卡，真系好靓，唔止靓煮medium 煮得恰好，粉红肉色，好食好睇。当服务员打开烟熏木盒的一刻，那阵烟雾缭绕的视觉效果确实令人印象深刻，不愧是Instagram-worthy的呈现方式。牛肉本身的质素相当出色，grain-fed的牛肉带来更丰富的脂肪分布和更深层的味道。Medium的熟度掌握得恰到好处，外层略带焦糖化的香脆，内里保持著诱人的粉红色泽，肉汁丰富，每一口都是享受。配菜的搭配也很用心，蔬菜的处理保持了爽脆的口感，酱汁的调配更是画龙点睛，提升了整道菜的层次感。生日惊喜，甜品又系好味。餐厅细心为主角准备了生日甜品，不但味道出色，卖相也相当精美。仲有细心为主角影即影即有，俾大家留念。这种贴心的服务让整个用餐体验更加完美，也体现了餐厅对客人的重视和用心。甜品本身制作精良，甜度适中，口感层次丰富，为这顿丰盛的法式大餐划下完美句号。呢一餐好开心，又好食又坐得舒服。环境优雅舒适，服务态度亲切专业，每道菜都展现出厨师的用心和技巧。野饮又特色又有made in Hong Kong 之选，餐厅的酒单选择丰富，既有经典的法国酒款，也有本地特色选择，照顾到不同客人的喜好和预算。整体而言，Clarence 确实是一间值得推介的法国餐厅。以这个价位能够享受到如此水准的法式料理，性价比相当高。无论是庆祝生日、朋友聚会，还是商务宴请，都是不错的选择。餐厅的用心从每一个细节都能感受到，从食物的品质到服务的贴心，都让人留下深刻印象。值得推介。
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人越大越珍惜同朋友见面嘅机会，毕竟仍然会相约嘅都系重要嘅人。各自拣个头盘，Caesar Salad - 正常都唔会有咩出事位，而呢个沙律亮点应该系温泉鹌鹑蛋 ，仲有Tuna with Two Spices - 配上酸酸甜甜嘅牛油果酱，系个好开胃嘅前菜，𠮶个酱用嚟点面包，就系牛油果控嘅我一个推介。主菜就点咗Tagliatelle With Lobster & Roasted Yellow Chicken，龙虾扁面味道偏清新，未去令我好深刻，而扁面相对平时食到嘅较粗身，但龙虾肉肉质系可以的，够弹牙都鲜甜。相比之下，我哋都比较喜欢佢嘅烤黄油鸡，表面烤到焦脆，切开系有肉汁流出，肉质非常嫩滑，连鸡胸嘅位置都煮得啱啱好，都系嫩嫩的！Lunch set嘅甜品我哋就拣咗二人份嘅Hot Chocolate Moelleux，即系朱古力心太软。朱古力流心嘅程度恰到好处，仲有朱古力够香滑，配埋香浓牛奶嘅牛奶味雪糕，就系永远嘅绝配。Happy weekend!
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From a reading of Clarence website, this is the brain child of Chef Olivier Elzer who holds many Michelin Stars restaurants. It says they intend to make “French food lighter so that it’s more suitable for today’s palates, while still honouring the essence of French culinary excellence.”. We went for lunch one week day. Being a more relaxed type of French restaurant, the tables were relatively more closely placed than one would expect from a fine dining French restaurant. The decoration was clean and modern. We were being seated by the window which commanded an excellent view of Tai Kwun. We had their 3-course set lunch under restaurant week priced at $328 per person. We also ordered a bottle of Evian sparkling water ($68) to share. These were my selections under their lunch menu: Appertizer- Tuna with Two Spices, Avocado Purée & Shallot Dressing; Main- Skate Wing Cooked On The Bone, Brown Butter with Spices, Endives Comté Salad; Dessert- Croffle With Salted Caramel & Normandy Milk Ice Cream. Here are my tasting notes: Tuna with Two Spices, Avocado Purée & Shallot Dressing- the tuna pieces were coated with black and white sesame and were slightly seared. As for the dressing, I could taste a tinge of ginger and shallots with shiso vinegar as the background acidity. The softness of the tuna, paired so well with the creamy avocado purée and the acidic dressing! Quite delicious. Skate Wing Cooked On The Bone, Brown Butter with Spices, Endives Comté Salad - there were some heavy spices going on with the skate wing like, paprika, turmeric and cumin. The endives with the Comte sauce though fresh didn’t quite match with the spicy fish. The chef was probably trying to bring in spices into the dish to create a new dimension to French cuisine but I found the two flavour profiles in this instance just didn’t marry. I felt the seasoning had overpowered the delicate fish too and the burnt butter just made the spicy fish more oily than it ought to be. Croffle With Salted Caramel & Normandy Milk Ice Cream - this dessert was decadently delicious. The Normandy milk ice cream was creamy and smooth, and was not icy at all which was difficult to do. The croffle was crispy having the virtues of being a flaky croissant and the looks of a waffle. With the melting ice cream and warm buttery crispy croffle, it was so moreish. Every mouthful was pure indulgence! Simple yet super delicious . Overall, the service was good. The chef was tying to use French cooking techniques to incorporate local ingredients to bring some new concepts to traditional French cooking. Good effort though a delicate balance needs to be struck.
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