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港铁铜锣湾站 A 出口, 步行约4分钟 继续阅读
电话号码
28661010
开饭介绍
铜锣湾的日本菜及法国菜餐厅,供应四道、六道及八道菜的套餐,当中有菜式由厨师发办。 继续阅读
特色
包场派对
营业时间
今日营业
12:00 - 17:00
18:00 - 22:30
星期一至日
12:00 - 17:00
18:00 - 22:30
公众假期
12:00 - 17:00
18:00 - 22:30
公众假期前夕
12:00 - 17:00
18:00 - 22:30
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Visa Master AlipayHK 支付宝 现金 美国运通 银联 微信支付
座位数目
50
其他资料
网上订座
Wi-Fi
深夜营业
酒精饮料
自带酒水
切蛋糕费
包厢
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有关奖赏计划
食记 (307)
等级4 2020-09-19
3511 浏览
一向都觉得法国人同日本人其实系好朋友,特别系佢哋对於食物嘅一丝不苟。我哋拣咗佢个signature Menu,九道菜入边有三个惊喜项目,都几鬼惊喜,不过咁样亦都方便厨师响唔同嘅季节根据时令而转换不同嘅菜式。唔在餐单上嘅头盘小食牛蒡小碟。呢个冇乜惊喜,但味道总算唔错。但作为第一道开胃菜,就好似缺乏咗少少新意。面包篮今日系蒜蓉包同牛角包,牛角包好松化,但真系好似食早餐。第一道菜系日本绢豆腐煎带子配赤海胆及Parma ham。好鲜味,饮一啖白酒,海水嘅鲜味简直系口到爆出黎。第二道菜Balik烟三文鱼。Balik系烟三文鱼入边嘅王者,店员煞有介事咁问我哋食唔食烟三文鱼,Nalik喎,做咩唔食先!以前净系俄国沙皇先有得食。三文鱼配上芦笋、炸莲藕、明太子、蜜糖芥茉酱、香槟鱼子酱、 榛子碎及青柠雪巴,flavour profile好丰富。跟住系浸到半熟嘅日本蚝加鲟鱼子、三文鱼子、青苹果及苹果醋啫喱。鱼类系油甘鱼刺身牛油果卷加上芒果酱坚鱼汁同罗勒油,油甘鱼本身已经肥美,加上牛油果我本来以为会太腻,但配合埋酸酸甜甜嘅芒果酱却又刚刚好。呢一件望落去系一件黄牛寿司,但Evan进阶版嘅黄牛寿司用嘅系A4火炙和牛,但包住嘅唔系白饭而系吞拿鱼蓉,两样我都喜爱,虽然厨师建议我哋摆埋一齐食,但我食咗一半之後还是觉得两样咁有性格同份量嘅材料分开食先冇浪费佢哋。寿司前面有一片细细地嘅唔系紫菜,而系鱼子脆片。然後下一道海鲜系冰岛琵琶虾,琵琶虾烧完後再加上青苹果粒同芒果酱,天气热热地食落去其实相当爽口。肉类菜式系鹿儿岛A4和牛。其实我一向觉得A4和牛过分油腻,做寿喜烧火锅系唔错,但用嚟当扒食用於西餐就太过肥腻。不过呢度主菜用咗鹿儿岛A4和牛的里脊肉,入口松软即溶,但有一点油腻感觉都没有。实在好惊喜。最後一道系士多啤梨雪芭配上花生骚,酸酸甜甜正好中和口入边和牛嘅油香。最後来一杯特浓咖啡,算是为今晚做一个完美嘅总结。 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 2021-01-06
0 浏览
发现鼎食聚、香港旅游发展局,连同200+家酒楼、餐厅,推出We Love Dining promotion。第4站,选了家楼上日法fusion fine diningWe Love Dining 午餐,188元#餐前面包:有2种,牛角包和蒜蓉多士,2种都好味!#头盘:田园沙律,摆盘像插花画,好漂亮!份量偏小,浅嚐一吓!#头盘:加88元 多配1个头盘,鱼子酱生蚝,大爱!推荐!#餐汤:粟米汤,不错!#主菜:蟹肉意粉,意粉煮软(不夹生),我喜欢!#主菜:半煎炸鲷鱼柳,只有1小块,味道挺好的!#甜品:芝士饼配荔枝雪葩,清新配搭,好味!Fine dining来说,环境太嘈杂!尤其我旁边的2位女士,起劲的聊天,烦扰的! 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 2020-12-17
253 浏览
Le Reve在某个餐饮订座平台长期合作, 发售其午餐的六五折Voucher, 对食客而言绝对吸引, 折後二百多元的四道菜午餐在菜式上并不失礼, 例如是可以吃到A5级的和牛, 虽然菜单上并没有标明其产地和种类. 我今次点的是汁煮和牛牛肋条, 肉质软糯而有油脂甘香, 以主菜而言合格有余, 不知道是否厨师偏爱, 还是季节关系, 菜式以甜味为主轴, 除了是主菜配油带有蔬果的甜外, 汤品栗子忌廉汤里有栗子蓉, 甜度不比栗子蛋糕里的弱, 还有甜品牛油蛋糕的重甜. 这不是我的至爱, 但至少在食材和价钱以外, 我爱去记下这餐厅曲理由.头盘的三色蕃茄相对来说, 是整个午餐的异数. 除了蕃茄本身的酸甜外, 配搭的芝士也从平时见开的Mozzarella改成Burrata, 後者彷佛是前者的进化版, 味道更香浓, 外面薄膊咬下去的流心感也令其看起来更吸引, 用上意大利青酱的香草咸香, 和Burrata的芝士咸香加起来, 令整道头盘的味道层次更多元化, 也成了午餐上的焦点呢! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
🥂We Love Dining Lunch Menu HKD 188 (Available on Dining City until 20 Dec 2020)Seasonal Baby Vegetables Garden, Celeriac Root Puree, Daishi WaterA very refreshing starter with an impressive presentation, truly reminded me of a blossoming garden🌾 Love the pale pink tomato foam and the daishi water, the different elements worked surprisingly well together and made the vegetables a lot more flavourful and interesting! Was also very happy with the very decent portion size👍🏻 A minor comment is that I feel like the dish would have tasted even better if there was a crispy/crunchy element like thin strips of sweet potato crisps. Also, I was not a fan of the celeriac root puree though as I don’t like celery, but that’s purely personal. Great dish overall!🦪Fresh Oyster and Ama Ebi Tartar, Ponzu Jelly, Caviar (+ HKD 88)This was amazing and definitely worth the extra charge. The fresh oyster, ama obi tartar and ponzu jelly was a heavenly combination, super fresh and briny with a hint of rusty copper after taste. There was also bits of okra in the mix and for the first time, I actually didn’t hate it! Definitely left me wanting more!They also served a deep fried oyster with uni on top. Hands-down the best fried oyster I have ever had, amazing quality with a bouncy texture and just the right amount of seasoning. That sea urchin just melted away in my mouth so quickly though, if only there was more! 超级鲜甜,值得加👍🏻Sweet Corn Espuma with MusselsLove the sweet corn flavour and the creamy texture. The addition of an onsen egg just made it even more fun. Felt like the dish would have been better with the mussels though, as the mussels didn’t taste too fresh in my opinion and didn’t really add much to the corn soup.🦀Crab Meat Spaghetti, Lobster Foam and Spicy Prawn Oil and Bottarga🍝I love this dish! The picture doesn’t do it justice at all. Very generous amount of crab meat and the seasoning was spot-on! I just love that sweet briny flavour with a kick of spice! 😋Their dish would have appeared even fancier had they used fresh pasta or just a different type of pasta such as linguine or angel hair, because the type of spaghetti they used was the really thick kind that reminded me of cha chaan teng bolognese. Regardless, I love the dish! 其中一道我最锺意嘅菜式,够晒多蟹肉,好鲜甜野有少少辣,好正!🥰 如果意粉用手做意粉或者有新啲嘅天使面会显得更加高级,宜家用嗰只意粉比较粗身,有啲似茶餐厅成日用嗰只🙈🎣 Crispy Amadai, Clam Salsa and BouillabaisseBeautifully presented, the skin of the fish was super crispy and overall flavour of the dish was well-balanced. The texture of the meat of the fish was a little mushy though, but it wasn’t too noticeable when eaten together with the skin and the bouillabaisse, which mean fish/shellfish soup. And strangely enough, the mussels in this dish tasted fine.Dessert SurpriseI have said this before and I will say it again, I have always been skeptical of deconstructed desserts. Because to me, part of creating a dessert is combining different elements to form a whole (in the form of a tart/cake etc) and managing/maintaining the structural integrity of that tart/cake is part of the challenge. I just don’t think it makes any sense to just serve a deconstructed dessert with the different elements scattered on a plate, it just feels like a lazy half-made dessert. Regardless, their deconstructed lemon meringue tart tasted better than it looked, I particularly liked the hint of yuzu flavour which was quite unique. But i just wish it was presented as a proper tart. 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 2020-12-07
262 浏览
这次我选了六道菜的精选菜单:Amuse Bouche 餐前点心Saba SashimiHokkaido ScallopOyster ChowderSurprise Dish - Chilean Sea Bass bouillabaisseBaby Lamb in 2 Ways: Pyrenees Lamb (slow cook) + Lamb Shoulder Pastilla (taste like minced lamb stuffing)Desert Surprise - Chocolate mouse with vanilla ice-creamMignardises 精致小点 & Coffee or Tea照片会説话,充满惊喜,我就不累赘了。用APP 订位有折扣。这餐厅服务周到,上菜非常严谨一丝不苟,每道菜都给我们解释清楚烹调的方法和所用材料,而且环境舒适,值得一再光顾。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)