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港铁中环站 D2 出口, 步行约5分钟
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开饭介绍
CVCHE offers a fresh, innovative and daring take on seafood cuisine from all over the world. We are a raw seafood, oyster and wine bar that offers a unique twist on ocean flavors. From our daily oyster selection to our fresh catches, come see what CVCHE is all about!
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营业时间
星期一至六: 12:00-15:00; 1800-23:00
星期日: 12:00-16:00; 18:00-22:00
以上资料只供参考,请与餐厅确认详情
很喜欢食鱼的我,听到朋友说这餐厅的鱼不错,已有好一段日子想来试试,偏偏每次来到都满座。今次同事帮忙订台,终于可以来这里午膳。Lunch menu在3个前菜,4个主菜的选择,连甜品,只是$128。和同区的西餐厅比较,价钱相约。前菜选吞拿鱼薯仔沙律,把薯仔沙律伴上生菜食,口感非常好。爆谷看上去好似不太配,但实际却与薯仔配合得很好。主菜选了salmon and cod fillet和mushroom pasta,和同事分享。鱼确实煮得刚刚好,十分香滑,配以少许薯仔和红菜头茸,带出更多鱼的甜味。Mushroom Pasta 好creamy,配以蒜蓉多士,可以将碟里的汁清得一干二净。甜品german cheese cake不太吸引,可能个人不太喜欢食软如慕丝的Cheese cake。
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原来很多高级食肆在晚饭时段都有offer free flow housewine. 但是这样的offer不会在menu见到, 是要食客主动查询才会得知。因为饭局又有超级酒鬼参予, 又是愉快的星期天晚上, 没有不free flow的理由。这里的free flow要$185 per head. 可以任饮酒牌上Sparking, White wine, Red wine 栏第一行的酒, 即是气泡酒, 白酒, 红酒各一款任饮。 这样的酒单order要$80一杯。 我与同行的友人笑了。这是一个愉快的开始,愉快指数由六时三十分开始起跳... 先送上来的面包都很脆,伴著橄榄油及Sparking wine一起吃。部长见我们吃光了头一round面包意犹未尽便立即送来第二轮的面包。很周到的服务。 还是最近才认识西方Ceviche这种菜式。其实即是东方常见的渍鱼生。店方标榜所有Ceviche都是新鲜即做。 有齐新鲜的三文,吞拿及红鲷。 跟酸酸的酱汁及墨西哥薄片伴在一起吃, 很开胃的一道Starter.相比之下, 这道菜比Ceviche更似日式渍鱼生。 原来这道是在夏威夷常见的菜式。 大大件的新鲜吞拿厚切伴海藻加一件小饭团,真的以为自己去了居酒屋一样。 可见店方对海鲜食品的不同制法有很好的认识。 要极力推介这道蟹饼。表面煎得金黄香脆。 一口咬下去内里酿了热辣辣鲜味十足的蟹肉。 沾上香味独特的龙蒿蛋黄酱一起吃, 是一道吃了半件嫌不够想番兜的菜式。相比之下, 烤带子这道菜便没甚么特别。 粟米酱汁味道不是很出, 带不出带子的鲜味。 带子亦不够大只。 以$240三件的价钱, 有点不值。吃罢starter, 伴著过场的音乐,先换上白酒品味一番,再去迎接主菜的登场....之前单看餐牌的价钱会觉得这儿有点狮子开大口。 又不是甚么名厨坐阵。 主菜的价钱却媲美米芝莲星级价。 但是当主菜上场时, 席客无不被其惊人的份量慑著。三文鱼真是King size. 表皮煎得香口。 鱼块不会煎得过熟。底下伴著大量新鲜蔬菜。 其中的柿子是没有想过会出现的伴菜。鲈鱼亦是两大块大大的登场。鲈鱼煎得刚刚好,鱼味十足,亦是伴著大量的蔬菜。值得一提的是手造的义大利gnocchi做得烟烟靱靱很不错。接下来的鳕鱼亦没有另人失望。鱼肉很滑很有鲜味。 跟在一起的蚬亦是非常鲜甜。三道菜都看得出厨师从用料与卖相都是经过悉心安排的。最后来的龙虾扁意粉便有点失准。 龙虾肉本身亦很鲜甜, 但是整道意粉却弄得过湿。吃下去时水汪汪的有点不似预期...到了甜品时间, 席上友人都很饱了, 只小试了两道甜品。拿破仑做得不错。饼皮是脆的。 不过士多啤梨很酸wor... 士多啤梨唔当造? 朱古力炸弹吗? 其实即是朱古力心太软罢?可惜心太软做得完全没流心性。失败之作...结论是:这儿的甜品可以不试...(对女士来说有点失望吗??)饮了太多杯的气泡酒及白酒,最后怕乱性所以没有再试红酒了。 反正今餐吃的是全seafood宴, 伴白酒已是最好不过。CVCHE是一间主攻海鲜的食店。数道海鲜starter及主菜都做得很出色。 星期天光顾的食客却少得出奇。 有点儿可惜。 希望它可以快点做起一个名堂出来吧!
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一早BOOK咗同同事去食, 去到唔使等位, 第二次嚟呢度, D SET LUNCH 唔错, 简咗BEEF 要MEDIUM WELL 煮得几准,多数出面D会OVERCOOK, 但佢几好. 同事简咗三文鱼, 好滑,唔觉DRY, DESSERT 系芝麻雪糕配 蛋白霜都好好食~
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Date of visit : 26 February 2014 (Wed) 1:15pmNo. of diners : 2Average cost per head : $185Food quality : 7.5/10Environment : 8/10Service : 7.5/10Value-for-money : 8/10Overall rating : 7.7/10This is one of my reviews on meals booked in the Restaurant Week event.CVCHE is an oyster and seafood restaurant. From it’s name, it is also specialized in serving ceviche, cured fresh raw fish in citrus juices and spices. However, not many choices found in the lunch menu designed for the Restaurant Week. Instead of showcasing their signature dishes, they offer a wider choice of food. The overall food was average in particular the seafood which may give negative impression for first time visitors.a) Freshly Shucked Oysters (Entrée) – 7/102 pieces of oysters from Coffin Bay of Australia served fresh on shredded ice, one topped with cocktail sauce and the other with chives and cucumber. It’s fresh but why having Aussie oysters when they’re not in season?b) Soup of the Day (Optional Entrée)That’s my friends order and I didn’t taste it.c) Soft Boiled Egg (Optional Entrée) – 8/10The soft boiled egg was cooked to perfection with a golden yolk. The mashed potatoes were mixed with chives and sour cream. Topped with dehydrated Iberico ham. A decent dish with pleasant presentation.d) Sea Bass Confit (Optional Main) – 7.5/10Fillets of sea bass were slowly poached in oil. Sitting on a small patch of barley and hollandaise sauce. Both the texture and taste were not exciting.e) Stew of Pork Belly (Optional Main) – 8/10As recommended by the wait staff when I struggled between this and the deep fried mushroom risotto ball. The cube of pork belly was tender and evenly layered with fat and meat. Unlike the Portuguese or Chinese way of cooking, the skin was slightly seared with mild crispiness.f) Chef Dessert – 7.5/10Ice cream sundae with fresh honey dew melon and strawberry mousse. A classical dessert that could be more interesting and appealing.
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城中每个月都有不少新餐厅开业,而最近的都是一些比较新潮,有特色的食店。Cvche反而返扑归真,主打生蚝及其他海鲜,不供应过于花巧的菜式。Cvche 的生蚝新鲜肥美,多款 ceviche (切粒鱼生) 亦清新可口,鲜味无穷。价钱虽然每位大约$600-$700,但以海鲜餐来算还可以接受。Cvche不时会推出一些优惠,例如每位$450的晚市套餐,或逢星期五晚的生蚝夜,每只生蚝只售$15,十分超值!Despite how crazily high rental prices have become, new eateries have still been popping up every week in Hong Kong this year. Unlike many other new restaurants which are hip, no-booking and have a novel dining concept, Cvche is a grounded seafood restaurant and bar that simply focuses on premium oysters, ceviches and other seafoods.Operated by the Plume Group (of 7Heaven and Bar 6ix), the restaurant takes over the second floor of Parekh House which used to be Hakka Yeye. The oceanic-themed decor of the restaurant is sleek, intimate and subtly luxurious, and the seafood bar which faces the open kitchen is a fantastic place for a post-work dinner.(1) We started off with some freshly shucked oysters (12 for $415), which are imported daily from three different regions. I thoroughly enjoyed the Normandy and Coffin Bay oysters, and found the cucumber-chive vinaigrette and the cocktail sauce very well adjusted.(2) As we were dining at a restaurant that is named after ceviches, the Mexican ceviche of salmon, tuna and red snapper ($138) certainly did not disappoint. The salmon, tuna and red snapper were excruciatingly fresh, and the sweet, fruity flavour of the pineapple juice transformed the dish. We could not stop munching on those thin, crispy corn tortillas either!(3) The sherry vinegar ceviche of tuna with iberico ham ($158) was delightful. The iberico ham offered an element of saltiness and crunch against the tuna ceviche, and some fresh orange juice added a bright, fruity note(4) The sea scallop carpaccio with truffle oil, lemon essence, lumpfish caviar ($170) was an explosion of sea-fresh flavours, and the lumpfish caviar provided a lovely counterpoint against the smooth, sensuous scallop carpaccio.(5) The hand cut steak tartare with shallots, gherkins, capers, egg yolk ($208) completely took us by surprise, as we did not expect to find one of the best steak tartares in Hong Kong at a seafood restaurant. The beef tasted pristine with a clean meaty flavour, and the amount of shallots, gherkins and capers was appropriate. The pomme frites, however, while beautifully soft and fluffy on the inside, were not crispy at all.(6) The kitchen certainly nailed its raw seafood dishes, but perhaps needs to work on its deep frying techniques. The crispy soft shell crabs with dressed vine ripened tomatoes ($145) had a decent taste, but were soft and soggy, probably because the oil was not hot enough. The sauce was a bacon emulsion mixed with sherry vinegar, which I found a tad too rich to accompany the deep fried food.(7) The Australian King salmon ($350) was an accomplished dish. The salmon was attractively crispy-skinned, and the pomegranate, organic faro and watercress added a range of vibrant textures and flavours. The persimmons were succulent and delicious, but my dining companion, a rather traditional Chinese man, pointed out that persimmons should not be eaten together with crabs (our previous dish) according to Chinese medicine theories, due to adverse interactions between the two.(8) The Boston lobster linguine with leeks, semi-dried cherry tomatoes, fresh tarragon ($370) was sheer bliss on a plate! Made from the chef's own family recipe, the sauce was buttery and completely flavour-packed. The lobster was also fresh, firm and juicy beyond reproach. I wouldn't mind a little bit more lobster meat though.(9) After having the lobster linguine, we decided to round up the meal with some desserts. I liked how the Lemon Tart Brûlée ($78) was brûléed on the surface, and the piece of biscuit that came with it somehow made me very happy! I wished, though, that the lemon tart was more acidic and creamy.(10) The Chocolate bomb ($90) had an enticing cocoa taste, but the texture could have been more moist and buttery.Dinner at Cvche costs around $600-$700 per head (including a glass of wine), which is reasonable given the seafood-heavy menu. As the restaurant is relatively new, they have some awesome promotions, such as set dinners that only cost $450 per head, or oyster Friday nights when oysters cost $15 each - do look out for these bargains!
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