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Nouvelle French Cuisine with Asian Soul 🇫🇷
2022-03-30 787 浏览
Opened by renowned two-Michelin star L’Envol’s chef Olivier Elzer and his protegé chef Simon So, without any doubt, we all came with high expectations on this dining experience. Loving the interior design and the sleek yet low-key luxurious ambience of the restaurant 🧡A side note 📝 Clarence is named after Le Clarence de Haut-Brion (second winery of Chateau Haut-Brion), as the restaurant is wine focused and the second one opened by chef 😉🥂𝙁𝙤𝙤𝙙:𝙍𝙖𝙬 & 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧* Black Prawns/ Tonka Bean/ Lemon Peel
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Opened by renowned two-Michelin star L’Envol’s chef Olivier Elzer and his protegé chef Simon So, without any doubt, we all came with high expectations on this dining experience. Loving the interior design and the sleek yet low-key luxurious ambience of the restaurant 🧡

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A side note 📝 Clarence is named after Le Clarence de Haut-Brion (second winery of Chateau Haut-Brion), as the restaurant is wine focused and the second one opened by chef 😉🥂


𝙁𝙤𝙤𝙙:
𝙍𝙖𝙬 & 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧

* Black Prawns/ Tonka Bean/ Lemon Peel $238
(😮‍💨 𝘕𝘰𝘵 𝘳𝘦𝘤𝘰𝘮𝘮𝘦𝘯𝘥𝘦𝘥, 𝘯𝘰𝘵 𝘵𝘩𝘢𝘵 𝘧𝘳𝘦𝘴𝘩 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘵𝘩𝘢𝘪 𝘴𝘱𝘪𝘤𝘦𝘴 𝘢𝘳𝘦 𝘢 𝘣𝘪𝘵 𝘸𝘦𝘪𝘳𝘥)

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* Cooked Octopus/ Uni Foam/ Fresh Tomato/ Line $288
(👌🏼 𝘉𝘶𝘵 𝘯𝘰𝘵 𝘱𝘢𝘳𝘵𝘪𝘤𝘶𝘭𝘢𝘳𝘭𝘺 𝘪𝘮𝘱𝘳𝘦𝘴𝘴𝘪𝘷𝘦, 𝘱𝘳𝘦𝘧𝘦𝘳 𝘵𝘰 𝘩𝘢𝘷𝘦 𝘶𝘯𝘪 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 𝘶𝘯𝘪 𝘧𝘰𝘢𝘮 𝘢𝘵 𝘵𝘩𝘪𝘴 𝘱𝘳𝘪𝘤𝘦)

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𝙔𝘼𝙆𝙄𝙁𝙍𝙀𝙉𝘾𝙃𝙔
(👌🏼𝘐 𝘭𝘪𝘬𝘦 𝘵𝘩𝘦 𝘯𝘢𝘮𝘦, 𝘣𝘶𝘵 𝘱𝘳𝘦𝘧𝘦𝘳 𝘵𝘰 𝘨𝘰 𝘵𝘰 居酒屋 𝘵𝘰 𝘴𝘢𝘵𝘪𝘴𝘧𝘺 𝘮𝘺 𝘰𝘤𝘤𝘢𝘴𝘪𝘰𝘯𝘢𝘭 𝘺𝘢𝘬𝘪𝘵𝘰𝘳𝘪 𝘤𝘳𝘢𝘷𝘪𝘯𝘨𝘴)

* Eggplant/ Escabeche $62
* Frog Legs/ Pastis/ Tomato $68

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* Marinated Lamb Rack/ Spices $88
* Veal Head/ Wasabi $88

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𝙁𝙄𝙎𝙃/ 𝙈𝙀𝘼𝙏 𝘾𝙊𝙊𝙆𝙀𝘿 𝙊𝙉 𝙏𝙃𝙀 𝘽𝙊𝙉𝙀

* 🌟Skate Wing/ Teppan/ Brown Butter/ Spices $698/ 400g
(😍 𝘍𝘢𝘷 𝘥𝘪𝘴𝘩 𝘰𝘧 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶, 𝘸𝘦𝘭𝘭 𝘦𝘹𝘦𝘤𝘶𝘵𝘦𝘥 𝘢𝘯𝘥 𝘤𝘰𝘰𝘬𝘦𝘥 𝘫𝘶𝘴𝘵 𝘳𝘪𝘨𝘩𝘵 𝘵𝘩𝘢𝘵 𝘪𝘵 𝘧𝘦𝘭𝘭𝘴 𝘰𝘧𝘧 𝘵𝘩𝘦 𝘣𝘰𝘯𝘦, 𝘵𝘩𝘦 𝘣𝘳𝘰𝘸𝘯 𝘣𝘶𝘵𝘵𝘦𝘳 𝘢𝘯𝘥 𝘴𝘱𝘪𝘤𝘦𝘴 𝘢𝘭𝘴𝘰 𝘮𝘢𝘵𝘤𝘩 𝘱𝘦𝘳𝘧𝘦𝘤𝘵𝘭𝘺)

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* 🌟 Challans Duck Breast, Charcoal/ Caramel Spices $688/ 400g
(😍 𝘊𝘢𝘳𝘢𝘮𝘦𝘭𝘪𝘴𝘦𝘥 𝘴𝘬𝘪𝘯, 𝘵𝘦𝘯𝘥𝘦𝘳 𝘢𝘯𝘥 𝘫𝘶𝘪𝘤𝘺, 𝘤𝘰𝘶𝘭𝘥𝘯’𝘵 𝘢𝘴𝘬 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦)

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𝙎𝙄𝘿𝙀𝙎
* 🌟Charcoal Burn Mash Potato $90 (😍 𝘴𝘮𝘰𝘰𝘵𝘩, 𝘤𝘳𝘦𝘢𝘮𝘺, 𝘮𝘪𝘭𝘬𝘺, 𝘣𝘶𝘵𝘵𝘦𝘳𝘺)


🌟 ᴍᴜsᴛ-ᴛʀʏ ᴅɪsʜᴇs


💌 Probably will come back again for their wine pairing🥂🍷 But would likely to skip the raw bar/ yakifrenchy, and just go for their teppanyaki fish or charcoal grilled meat😀


📍: Clarence - Central, HK
💰: HK$800-1000/person (𝘈-𝘭𝘢-𝘤𝘢𝘳𝘵𝘦 𝘮𝘦𝘯𝘶)
🎖: ⭐️⭐️⭐️✨ (3.5/5) 


👉🏻 ғᴏʟʟᴏᴡ ɪғ ʏᴏᴜ ᴡᴀɴᴛ ᴍᴏʀᴇ ғᴏᴏᴅɪᴇ ᴘᴏsᴛs ♡


(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Amazing duck
    2022-03-26 3764 浏览
    📍Clarence New place led by Olivier Elzer. Immediately came to give it a try as I thoroughly enjoyed L’ Envol. Once you step out of the elevator, you can smell the residual renovation smell 😅 Clarence is set to provide a French/Japanese fusion take with a friendly environment. Decor wise, it’s comfortable and lovely. Food wise, it’s a bit of a hit and miss to me. We were first served with some complimentary items. The small radish was very refreshing but the honey mustard dip was a bit too overpo
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    📍Clarence

    New place led by Olivier Elzer. Immediately came to give it a try as I thoroughly enjoyed L’ Envol. Once you step out of the elevator, you can smell the residual renovation smell 😅

    Clarence is set to provide a French/Japanese fusion take with a friendly environment. Decor wise, it’s comfortable and lovely. Food wise, it’s a bit of a hit and miss to me.

    We were first served with some complimentary items. The small radish was very refreshing but the honey mustard dip was a bit too overpowering. The thick cream dip on the other hand was good.

    Tried their Black Prawns with Tonka Bean & Lemon Peel. No doubt the black prawns were fresh and sweet but the seasoning tasted more like Thai than Japanese to me.

    Then here comes the brand new concept of Yakifrenchy. To be honest, I am not a fan 😅 Tried a few items and none of them really stand out nor improved after being put on skewers. My frog leg was really dry and the seasoning was quite bland.

    An interesting episode is that they gave us snails instead of egg plant. We told the waiter and he said “ok” and then left the snail on our table. We were left a bit puzzled as it’s Covid times now and we are not sure how to deal with the 🐌😂 It was after 5 mins, another waiter came and told us that our eggplant is on its way. In the end we had the snail without it being charged which is a very nice gesture by the restaurant but the whole experience was a bit weird.

    For the star of the day, we chose Challans Duck Breast cooked on the bone with Charcoal and glacéd with Caramel Spices. The duck breast was very well executed. Tender and juicy. It might be a bit sweet to some people but it’s not a problem to a sweet tooth like me.

    As a bread lover, I had to try their baguette but it is more than ordinary. Can’t say much given its price point.

    Didn’t have time, or else would like to try their croffle too.

    Overall, can give it a try but probably a bit later when the renovation smell is gone and when their staff training is up to par first.

    Price: HK$700-1000pp (lunch)

    Revisit: 7/10 (for the duck)
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    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Asian twist to French fine dining
      2022-03-11 1044 浏览
      New venture by chef Oliver of l’Envol. Nice classy decor. Our table overlooked Tai Kwun. Was a bit sunny but was ok after I drew the blinds.-Welcome snacks--Crackers with tartar sauce. -Radish with lemon mustard.Menu divided into different sections: raw bites, skewers and meat cooked on the bone. Decided to try a few things from each section. Here’s what we had.-Light bites--Hotdog, being sausage encased in a light crispy deep fried dough. Served with the same lemon relish mustard.-Sea snails wi
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      New venture by chef Oliver of l’Envol.
      Nice classy decor. Our table overlooked Tai Kwun. Was a bit sunny but was ok after I drew the blinds.
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      -Welcome snacks-
      -Crackers with tartar sauce.
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      -Radish with lemon mustard.
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      Menu divided into different sections: raw bites, skewers and meat cooked on the bone. Decided to try a few things from each section. Here’s what we had.
      -Light bites-
      -Hotdog, being sausage encased in a light crispy deep fried dough. Served with the same lemon relish mustard.
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      -Sea snails with garlic and parsley. Chef explained that he originally wanted to import from France, but being logistically difficult to get fresh ones, he decided to source his locally. Not bad. Big and juicy.
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      -Raw and wine bar-
      -Chilled cooked octopus with uni foam, tomatoes and lime. Refreshing. Unfortunately restaurant had yet to receive its liquor license, so couldn’t order any drinks to pair.
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      -Yakifrenchy- (essentially French classic ingredients cooked on the robata charcoal grill and presented on skewers)
      -Baby onions dipped in Reblochon cheese: a soft French cheese made from raw cow's milk. Onions tasted very sweet.
      -Pickled eggplant
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      -Snails with garlic and parsley
      -Frog legs with pastis and tomato. Yummy with crispy skin.
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      -Veal head with a punchy wasabi sauce. Meat was tender, with gelatinous bits. Loved it. Went very well with the sauce.
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      -Meat on the bone-
      -Challans duck breast. Challans ducks are French ducks, famous for their smooth tender flesh and thick skin. Ours was perfectly cooked: juicy with a gamy aroma.
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      -As side: baby artichokes with crispy bacon streaks. One of the best artichoke dishes I’ve tried. The sauce had a rich, comforting flavor, reminded me of the chicken alphabet soup I used to have when I was a kid.
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      -Dessert-
      Was tempted to try the croffle (waffle made with crepe batter) but was too full. So picked a lighter choice: assorted fresh berries with whipped cream, pureed berry sauce and milk ice cream. Very fresh and summery.
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      Cigar Smoker was very happy that cigar smoking was allowed on the terrace. I took a latte, which was good.
      In summary : refreshing new concept offering a lighter version of French fine dining. Excellent service. Especially loved the different sauces. Each and every one was interesting and flavorful. Recommended.
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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