ODEA (已結業)

20200712🌤️Sunday 🌹House 1881進駐四間新餐廳🤩The Queen＝后園（中菜廳）,The Cell（雞尾酒）， The Steak Room（扒房）, ODEA（輕法式餐廳），以上四間餐廳都是屬於LUBUDS集團。 前身是Café Parlour, 一個多月後現變了ODEA MODERN FRENCH，先介紹ODEA總廚，由前洲際副總廚Calvin Choi主理，主打法國菜，踏入餐廳感覺沒有太大的改變，只是面孔有點陌生，坐底後，Waitress 放低Menu, 研究了一陣 Menu, 再問一位 Waiter, 為何沒有Set Lunch?Waiter解釋Weekend 只有 À la carte，坐多一陣，有太陽折射對面大廈玻璃反光到我對眼，有一位Manger 行過嚟問我，是否需要換過座位？我立刻感覺被重視😍食材有誠意😋😋😋Chef 夠細心❤️❤️❤️❤️五星級酒店服務🤩🤩🤩🤩

This new French restaurant at 1881 is still in soft opening and I'm glad to have tried. The ingredients they use are of top quality and I particularly liked the burrata (super creamy), the iberico pork rack (juicy) and the Chilean sea bass (silky and with plenty of fish oil). The desserts were alright, preferred the slow-cooked cheesecake to the French toast. They also have a tasting menu of $880 for 8 courses or $1180 for 10 courses, which is very reasonable. Hope they will thrive and would lo

話說最近1881嚟個大變天，前後足足有三間新餐廳相繼開張，今次先講呢間係由米芝蓮星級名廚Calvin Choi主理嘅輕法式餐廳Odea.前後足足試咗六道菜，先發紅菜頭油甘魚配香檳啫喱，無論係賣相同味道都非常出眾，最吸精一定係紅白雙間嘅波板糖紅菜頭，為油甘魚他他增添爽口感，而頂部嘅香檳啫喱先係成道菜嘅靈魂，其酒香拌落油甘魚度令鮮味更出色，超愛呢道菜呢.然後beef carpaccio將生牛肉片薄切至透光，有種入口即溶嘅軟嫩感，經醃製後香口並帶點鹹香，感覺惹味，田螺則彈牙富肉感帶香料香，意外地覺得薯蓉係更大亮點，幼滑黏度高夠稠糊.主菜方面摩洛哥風味烤雞外皮夠脆口肉質亦夠juicy，香料味冇想像中咁霸道，響微微嘅薑黃味平衡底下食到好香嘅雞味；龍蝦意粉則麵質彈牙，龍蝦肉都好鮮味，但論驚喜感就冇前後兩道咁大衝擊，不過依然係上乘之作；講到成餐主角一定係個烤日本和牛，其油脂香加上嫩口感好無敵，每一啖都食到分布得好平均嘅脂肪層同牛肉層，簡直係極品，另外塊帶有肉香嘅脆片同露筍夾埋食又有一番風味，仲有個洋蔥蓉更係大廚特調，盡顯功架

Rating: 9.5 / 10-Relaxing environment and atmosphere -fresh ingredients & great cook -main courses were top class. (For me, one of the finest main courses restaurant in some time)-wine pairing advise was spotted on-desserts was delicious and with at least 3layers of taste**I care less about the price tag. It’s the quality of the meal I’m after. Taste, hygiene, presentation, range of offerings, environment, atmosphere & services. **

1881 HERITAGE最近一口氣開了三間新餐廳，有扒房、中菜廳以及今日來了吃lunch的法國餐廳 。ODEA真的佔盡地理優勢，英式殖民地建築加戶外椰林樹影，喺呢度歎番個午餐或下午茶，真心寫意。Set lunch由$298起，這個價錢包兩道菜，每加一道菜價錢便會上調$100。今日我們吃了$598的5-course lunch，整體上非常滿意，已經訂定位下星期再來吃下午茶。頭盤選擇有三款，基本上三款都好好食，最推介大家吃肥美香甜的hamachi魚刺身；西冷牛肉火箭菜沙律份量都唔少，有五塊烹調得非常軟熟的牛肉，味道與新鮮爽脆的火箭菜非常合襯。第二道菜有湯同沙律比你揀，如果唔算大食嘅朋友，我會建議你直接吃同樣份量十足的main course。主菜有六款選擇，先講要加$98吃的US Beef Tenderloin；知慳識儉的我，其實好少會主動加錢食主菜，但當你知道廚房班底係由洲際酒店出來的話，這錢一定要花。這份牛肉，真的烤得近乎完美，切開呈粉紅色，生熟度拿捏得剛剛好，不會滲血水之餘，肉質亦如棉花般柔軟，最正係肉味濃郁。其次推介大家吃焗阿拉斯加比目魚，用比較日式的烹調手法處理，又甜又香，適合女