影片
港铁香港站 C 出口, 步行约7分钟
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附加资料
中环核心地带H Code的NEZ Wine Bistro，是一所新登场的优雅法式酒馆，以其独特魅力吸引一众葡萄酒爱好者、爱美食的朋友、厨师们，甚至葡萄酒业界的专家。NEZ Wine Bistro以巴黎法式酒馆作为灵感，法式烹饪技艺配上令人眼前一亮的珍罕葡萄酒，营造精致隐世法国酒馆氛围感，让大家放松心情感受法式写意生活。
营业时间
星期一至六
17:30 - 00:00
星期日
全日休息
公众假期
17:30 - 00:00
公众假期前夕
17:30 - 00:00
以上资料只供参考，请与餐厅确认详情
Nez has trembled the neighbourhood with excitement for its opening in the H Code in May 2022. The restaurant presents itself with the concept to appeal to senses with food and wine appreciation as well as their extensive selection of hard-to-source wine. Being elegantly furnished and dimly lit, it was a romantic and intimate venue to enjoy the divine French cuisine. ◇ Foie gras “Rougie” crème brulee, $298 (8.5/10) Cracking in the lightly torched caramelised sugar, I was captivated by the crème brulee made with a little touch of cognac. All flavours complement each other harmoniously and the texture was also silky smooth. What a delectable starter. ◇ Organic yellow chicken, $498 (7/10) Having read all the good comments, I ordered the dish with high expectation. The dish features the use of Chinese yellow wine for a more elevated taste of yellow chicken. The sauce was very pungent and creamy but has overpowered the flavour of the chicken. Pleasantly the asparagus and morel mushroom have done their job to strike a balance for the meaty dish. ◇ Daily catch (Halibut), $428 (8/10) The blanc beurre sauce and mixed herb paired beautifully with the halibut. The fish itself is delightfully tender and with crispy skin. Overall an enjoyable dish. ◇ Chocolate moelleux with chocolate ice-cream, $148 (7/10) Up to standard. I appreciate the appropriate sweetness and the cookie crumbs which give extra crunch. Would be even better if the chocolate flavour is richer in both. ◇ Wine Not dissenting that the restaurant holds an impressive collection of wine. I have hoped for more choices available for wine by the glass and that would be more small-group-friendlier.
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The décor is elegant and modern, tables are not packed together which give you some privacy for couple and small group gathering. It fits the expectation & criterion on a fine dining restaurant.The wine list is also impressive though mostly in bottles instead of by glass. Finally, my friend and I got to pick something different as recommended by the staff - they are very friendly indeed.As our first time here, we opted for their signature dishes. The Appetizer: Tuna Tartare with Avocado and mixed Salad in citrus Dressing - fresh ingredients with refreshing dressing, overall taste is balanced.Organic yellow chicken - I have high expectation of this dish after reading all the good comments. I was also told by the staff that they used Chinese yellow wine to elate the taste of the yellow chicken. I would say the chicken is good in general but not impressive. The sauce is somehow intense and creamy that overwhelms the original chicken flavor.I am sorry to say that the Wagyu beef was a disaster that night, it's not about the taste, it's the part that was cut. The steak was cooked to perfection, truly medium rare but super chewy!!! I was so tired in each bite and finally gave up and left 2/3 unfinished. The Manager was nice enough to offer me another one but I turned down coz I didn't dare to have another nightmare.They finally gave me a pot of Blue mussels on the house and this is awesome (I don't see that on the menu, probably daily special...otherwise, I would definitely order the mussel instead). The mussels were meaty and juicy, matched well with the wine sauce, yummy!
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一试难忘！一间唔算大嘅餐厅，环境浪漫，较暗品酒师为我同朋友推介左支酒，好细心所有嘅食物都见证到厨师嘅用心，特别系带子旁边嘅青豆蓉，配上清新嘅薄荷，简单易清新嘅Middle course，真系不得了
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𓈒𓏸𓐍New French bistro in town with elevated bistro food with amazingly fresh ingredients! New combinations of flavours are definitely worth the try.在5月的时候于中环新开张的法式餐馆@nezwinebistro以新鲜的食材提供法式餐馆的常见菜式同时加添新元素传统的味道加上新口味值得一试！Starters𓇢 cʟᴀssɪᴄ ʙᴇᴇꜰ ᴛᴀʀᴛᴀʀᴇ, ꜰʀᴇɴᴄʜ ꜰʀɪᴇs & ʜᴏᴍᴇᴍᴀᴅᴇ sᴀᴜᴄᴇ ③②⑧Absolutely flavourful hand-cut U.S. WBI prime grade tenderloin is ready in this beef tartare! A golden brown quail egg yolk and a sprinkle of chives brings another layer of texture and flavours. A classic way to kick off a meal in bistro!以肉味丰富的美国prime等级手切牛柳制成的牛肉他他实在太吸引了！加上金黄色的鹌鹑蛋黄和细香葱碎每一口更觉细滑同时增添一份香气𓇢 ꜰᴏɪᴇ ɢʀᴀs ”ʀᴏᴜɢɪᴇ” ᴄʀᴇ̀ᴍᴇ ʙʀᴜ̂ʟᴇ́ᴇ & sᴇᴀsᴏɴᴀʟ ᴍɪxᴇᴅ ʙᴇʀʀɪᴇs sᴀᴜᴄᴇ ②⑨⑧I’m in love with this dish! Made with terrine with cognac and a light crust of torched caramelised sugar, every mouthfuls are so silky rich and flavourful.加进了鸭肝和干邑制成的焦糖布甸是非常特别的一道菜！质感细滑柔软 加上表面烧焦过的焦糖脆片 口感有著鲜明对比𓇢 ᴘᴀ̂ᴛᴇ́ ᴇɴ ᴄʀᴏᴜᴛᴇ, ᴄʜᴇꜰ’s ᴘɪᴄᴋʟᴇs & ʟᴇᴍᴏɴ sᴀʟᴀᴅ ②⑨⑧One of my favourite French bistro food is Pate en Croute! With terrine wrapped and pressed in a pastry crust, it was served cold together with juicy pickles and refreshing lemon salad.法式料理其中一道经典菜式 法式冷肉批以肉 香料 肝酱等 以酥皮包裹配著腌菜和清爽的柠檬沙律 非常地道𓇢 sᴀʟᴍᴏɴ ʀɪʟᴇᴛᴛᴇ ᴡɪᴛʜ ᴛʀᴏᴜᴛ ʀᴏᴇ, sᴏᴜʀᴅᴏᴜɢʜ ᴛᴏᴀsᴛ ②⑥⑧Dive in the savoury and umami flavours from the roe and salmon! It pairs well with some crispy sourdough toast and the entire dish was light and appetising.三文鱼的熟肉抹酱加上鳟鱼籽 配著松脆的酸种面包吐司吃非常开胃Main Course𓇢 ᴍᴏᴜʟᴇ ᴍᴀʀɪɴɪᴇ̀ʀᴇs ᴡɪᴛʜ ꜰʀᴇsʜ ʜᴇʀʙs, ꜰʀᴇɴᴄʜ ꜰʀɪᴇs ②⑨⑧Juicy mussels soaked with wine sauce imbued with aroma from shallots and fresh herbs are just scrumptious. No one can resist to soak up the sauce with bread / fries with all the essence in the sauce!颗颗饱满的青口非常入味配著红葱和新鲜香草的白酒酱汁吃完一定要用面包和经典的薯条配搭沾著浓郁的酱汁来吃呢𓇢 sᴏʟᴇ ᴍᴇᴜɴɪᴇ̀ʀᴇ ᴡɪᴛʜ ʀᴏᴀsᴛᴇᴅ ᴘᴏᴛᴀᴛᴏ, sᴀᴜᴛᴇ́ᴇᴅ sᴘɪɴᴀᴄʜ, ʟɪɢʜᴛ ʟᴇᴍᴏɴ ʙᴜᴛᴛᴇʀ Ⓜ︎ⓅHighly recommending this dish for the Sole Meunière which is cooked just right with a moist texture, with a light yet creamy light lemon butter sauce (dipped my bread in and it was heaven!). Lightly roasted potato and sautéed spinach added a bit of earthy tone to the dish. Everything is just perfect!整顿饭最期待的一道菜法式香煎龙利鱼鱼柳煮的恰到好处 配上香草 和淡黄色的柠檬牛油酱汁每一口都是嫩滑的鱼身配著浓郁幼滑的酱汁 （沾面包也好好吃）烘烤过的薯仔和拌炒过的菠菜作为拌菜也十分匹配𓇢 ᴏʀɢᴀɴɪᴄ ʏᴇʟʟᴏᴡ ᴄʜɪᴄᴋᴇɴ ᴡɪᴛʜ ɢʀᴇᴇɴ ᴀsᴘᴀʀᴀɢᴜs, ᴍᴏʀᴇʟ ᴍᴜsʜʀᴏᴏᴍ & ʏᴇʟʟᴏᴡ ᴡɪɴᴇ sᴀᴜᴄᴇ ④⑨⑧Indulge yourself with the amazing aroma from the morel mushroom and the yellow wine sauce, and of course the moist and juicy organic yellow chicken! The yellow wine sauce was reduced in a silky smooth texture, binding perfectly with the oil and juice from the chicken. Light crisps from the golden brown chicken skin was so enjoyable as well.羊肚菌还有丝滑的黄酒酱汁光是想想就已经令人垂涎加上有机黄鸡的肉汁和油香 加上香草金黄的鸡皮香脆 内里的肉质滑嫩𓈒𓏸𓐍 𓍯 #sns_italian𓍯 #sns_french
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中环H code新开法式bistro，斋睇Menu价钱，稍贵，价格肯定不算是bistro，但菜式卖相精致，食物质素对得住价钱。虽然近期吃了很多鸡，但这道有机黄油鸡仍然很对我胃口，已起骨的本地黄油鸡腌得入味，以68度慢煮90分钟的鸡肉依然保持嫩滑，最惊艳是配搭的黄酒酱，口感creamy，带鲜带甜，连羊肚菌、芦笋一起清碟。🍴𝙈𝙚𝙣𝙪前菜𝗙𝗼𝗶𝗲 𝗚𝗿𝗮𝘀 “𝗥𝗼𝘂𝗴𝗶𝗲” 𝗖𝗿𝗲𝗺𝗲 𝗕𝗿𝘂𝗹𝗲𝗲 & 𝘀𝗲𝗮𝘀𝗼𝗻𝗮𝗹 𝘀𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝗶𝗲𝘀鹅肝焦糖炖蛋、士多啤梨***𝗣𝗮𝘁𝗲 𝗲𝗻 𝗖𝗿𝗼𝘂𝘁𝗲, 𝗰𝗵𝗲𝗳’𝘀 𝗽𝗶𝗰𝗸𝗹𝗲𝘀 & 𝗹𝗲𝗺𝗼𝗻 𝘀𝗮𝗹𝗮𝗱法式酥皮肉冻、酸瓜柠檬沙律***𝗕𝘂𝗿𝗴𝘂𝗻𝗱𝘆 𝘀𝗻𝗮𝗶𝗹𝘀 𝗿𝗼𝗮𝘀𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗴𝗮𝗿𝗹𝗶𝗰 & 𝗽𝗮𝗿𝘀𝗹𝗲𝘆 𝗯𝘂𝘁𝘁𝗲𝗿香蒜欧芹牛油烤蜗牛***主菜𝗖𝗿𝘂𝘀𝘁𝗮𝗰𝗲𝗮𝗻𝘀 𝗦𝗲𝗮𝗳𝗼𝗼𝗱 𝗦𝗼𝘂𝗽海鲜浓汤***𝗢𝗿𝗴𝗮𝗻𝗶𝗰 𝗬𝗲𝗹𝗹𝗼𝘄 𝗖𝗵𝗶𝗰𝗸𝗲𝗻 𝘄𝗶𝘁𝗵 𝗴𝗿𝗲𝗲𝗻 𝗮𝘀𝗽𝗮𝗿𝗮𝗴𝘂𝘀, 𝗺𝗼𝗿𝗲𝗹 𝗺𝘂𝘀𝗵𝗿𝗼𝗼𝗺 & 𝘆𝗲𝗹𝗹𝗼𝘄 𝘄𝗶𝗻𝗲 𝘀𝗮𝘂𝗰𝗲有机黄油鸡、绿露笋、羊肚菌、黄酒酱🥂𝗝𝘂𝗿𝗮 𝗟𝗮 𝗚𝗿𝗮𝘃𝗶𝗲𝗿𝗲 𝗖𝗵𝗮𝗿𝗱𝗼𝗻𝗻𝗮𝘆 𝟮𝟬𝟭𝟴***甜品𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗠𝗼𝗲𝗹𝗹𝗲𝘂𝘅 𝘄𝗶𝘁𝗵 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗶𝗰𝗲 𝗰𝗿𝗲𝗮𝗺🍸𝗡𝗲𝘇𝗽𝗿𝗲𝘀𝘀𝗼 𝗠𝗮𝗿𝘁𝗶𝗻𝗶鸡尾酒***𝗧𝗮𝗿𝘁𝗲 𝗮𝘂 𝗖𝗶𝘁𝗿𝗼𝗻柠檬挞***𝗖𝗵𝗲𝗲𝘀𝗲 𝗽𝗹𝗮𝘁𝘁𝗲𝗿芝士拼盘
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