Rêveri

营业中

休息中

想試很久的Casual fine dining - Rêveri在上環得孖沙街低調到一不留神就會錯過入口開放式吧檯飄著煙燻香 昏暗的暖光營造出浪漫的氛圍感Tasting menu晚餐只要$888！每一道菜都精緻得像藝術而且超好吃！🍞 Truffle Brioche - 招牌菜！車打芝士鋪滿表面底下是火炙北海道帶子和鬆軟的蜜糖牛油Brioche加上蔥油香味鹹甜交織，好吃到想追加兩份！ 🔥 Hay Smoke Ribeye淡淡燻香纏繞牛扒肉質鮮嫩 🐟 甘鯛魚釜飯 - highly recommended 魚鱗炸炸得酥脆立起，魚肉嫩滑 搭配海膽+魚籽+金箔掀 鮮味十足🌊 每口都是奢華 🌶️ 辣味帶子意粉辣椒油香而不燥！ 肥厚帶子煎出焦糖脆邊 意粉軟硬度剛好 吸滿油香✨試了3款甜點都很驚豔果然法式甜品is the best 特別推薦tiramisu千層酥難得從前菜、主食到甜品都很精緻&出色價錢又合理 是近來吃得很滿足的一餐❤️

今次分享一下聖誕節去咗呢間係上環好低調既法日fusion餐廳 食物質素都幾好 當晚食既每一道味道都合格🥳 唯一店員既服務未係好成熟 好多細節位處理得麻麻地 餐廳門面低調 比想像中細 但裝修典雅 適合慶祝~𝐅𝐄𝐒𝐓𝐈𝐕𝐄 𝐃𝐈𝐍𝐍𝐄𝐑 𝐌𝐄𝐍𝐔 𝐡𝐤𝐝𝟏𝟔𝟖𝟎· 𝐒𝐦𝐨𝐤𝐞𝐝 𝐇𝐚𝐦𝐚𝐜𝐡𝐢 𝐂𝐞𝐯𝐢𝐜𝐡𝐞𝘾𝙧𝙞𝙨𝙥𝙮 𝘾𝙖𝙥𝙚𝙧𝙨, 𝙎𝙖𝙢𝙗𝙖𝙡 𝙈𝙖𝙩𝙖𝙝, 𝙇𝙞𝙢𝙚 𝙖𝙣𝙙 𝘾𝙞𝙡𝙖𝙣𝙩𝙧𝙤 𝙁𝙤𝙖𝙢, 𝘾𝙧𝙖𝙢𝙚𝙡𝙞𝙨𝙚𝙙 𝙁𝙞𝙜𝙨油甘魚口感柔嫩 好鮮甜 配上芫荽做的泡沫醬 以及青檸 味道有層次✨· 𝐓𝐫𝐮𝐟𝐟𝐥𝐞 𝐁𝐫𝐢𝐨𝐜𝐡𝐞𝙎𝙚𝙖𝙧𝙚𝙙 𝙎𝙘𝙖𝙡𝙡𝙤𝙥, 𝙎𝙘𝙖𝙡𝙡𝙞𝙤𝙣 𝙊𝙞𝙡, 𝘼𝙜𝙚𝙙 𝘾𝙝𝙚𝙙𝙙𝙖𝙧 𝘾𝙝𝙚𝙚𝙨𝙚松露牛油brioche好鬆軟 少少油手 帶淡淡松露味道不太強 牛油香頗明顯～ 面加了一塊帶子刺身 比較薄身 最後再鋪滿cheddar cheese 好邪惡🤣· 𝐖𝐚𝐠𝐲𝐮 𝐒𝐡𝐚𝐛𝐮 𝐒𝐡𝐚𝐛𝐮𝘼4 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙒𝙖𝙜𝙮𝙪, 𝙎𝙝𝙞𝙢𝙚𝙟𝙞. 𝙇𝙚𝙚𝙠 𝙔𝙪𝙯𝙪 𝙖𝙣𝙙 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢 𝘾𝙝𝙞𝙘𝙠𝙚𝙣 𝙗𝙧𝙤𝙩𝙝和牛差不多是入口即溶 脂肪比例高 好重

Rêveri位於上環孖沙街，是間fine dining餐廳💖 餐廳門面設計低調，而內部裝潢高雅漂亮，燈光氛暗，營造出浪漫的氛圍 ，很適合約會或慶祝特別日子呢～🥰💕Tasting Menu✨ 🤍Beef and Shiso Tartare韓式style的Beef Tartare🇰🇷 肉質細膩，清新的紫蘇葉平衡了牛肉的濃郁，微微的辛辣感增添了味覺層次🔥🤍Toro Tartare鮮美的拖羅口感柔嫩，搭配甘甜的海膽及鹹香的三文魚籽，海鮮鮮味爆發，跟香脆的天婦羅海苔一起吃超滋味😍🤍Truffle Brioche鬆軟的Brioche上放上鮮甜的煎帶子及滿滿的芝士🤤 松露味濃郁，帶有陣陣的蔥油香氣，鹹香十足，果然是餐廳的招牌菜～🤩🤍Tomato and Burrata Salad酸酸甜甜的蕃茄，搭配奶香十足的Burrata，清新開胃☺️🤍Uni and Crab Meat Pasta海膽、蟹肉跟三文魚籽組合的pasta❤️ 意粉很掛汁，整體味道濃郁creamy👍🏻🤍Hay Smoked RibeyeRibeye肉質鮮嫩多汁，帶有陣陣煙燻香氣，很好吃呢～😋🤍Mille Feuille Tiramisu外層

Reveri位於上環孖沙街，毗鄰上環地鐵站🚇。餐廳門面低調，內部燈光昏暗，營造出浪漫的氛圍，主打日法料理。Truffle Brioche上滿佈芝士，搭配香氣撲鼻的鬆軟牛油多士和煎得香脆的帶子，整體搭配口感豐富，帶來新鮮感🤩。Beef and Shiso Tartare的牛肉質地鮮嫩，搭配上魚子醬增添吸引力，再配上脆脆的麵包，別有一番風味。在三道主菜中，我最推薦Hay Smoked Ribeye，烹調程度剛剛好，散發出陣陣煙燻香氣。另一道主菜Uni Crab Meat Rigatoni and Cheese也相當不錯，濃郁的芝士風味，配搭豐富的蟹肉，不過可能稍微膩口。TASTING MENU $888Starter (Choose 1)▪️Beef and Shiso Tartare▪️Toro Tartare▪️Hairy Crab somen▪️Truffle Brioche▪️Tomato and Burata SaladMain (Choose 1)▪️Scallion Roasted Cod▪️Uni Crab Meat Rigatoni and Cheese▪️Hay Smoked Ribe

朋友生日去食lunch tasting menu $680/set. 另外main 再加$160 and $180. 埋單$1680首先海膽唔新鮮有陣怪味都算冇出聲，然後main 再出現呢個海膽，同waiter 講左呢舊野唔新鮮，然後支悟以對，又話入廚房問下，五分鐘後都係冇處理，咁我地都算，沒有再追問(其實lunch 全場得二枱客，我地兩個同三個外藉男人，serve 外藉男人係另一個女人）所以食物質素味道正常一般，甚至可以話係唔好食，個飯好油，但因為佢仲叫入得口，我同朋友都食埋佢（除左油到不堪的底）最尾waiter 問我地feedback，真係要坦白同佢講唔好食，我唔記得佢解釋左啲咩，最攪笑係俾佢老闆娘咭片我叫我同佢feedback 或者有機會做tailor made menu，而嗰位「老闆娘」就係一直serve 緊第二枱客嗰個女人，只係一步之隔🙃🙃，即係客人對食物有疑問都沒有處理，而亦唔敢/(不屑?!)過黎收feedback。全程我地都係極度客氣，不想難為waiter，但係原來老闆娘一直serve 緊隔離枱 。咁如果唔重視客人feedback唔該唔好扮野問，仲俾咭片呢件事係非常好笑。

終於試到了位於上環的法式小酒館Rêveri！！每一道菜品都精緻得像藝術品💐 真的太好看了！前菜點了Roasted Pumpkin Salad烤南瓜跟牛酒果麻油醬沙拉 搭配昆布紅蔥頭還有馬斯卡邦起司 南瓜跟牛油果的口感綿密軟糯帶有淡淡的甜味和堅果的香氣 愈吃愈開胃！招牌前菜Truffle Brioche 外脆內軟的法國麵包口感一絕！！蔥油搭配鮮甜的香煎帶子最上層蓋滿熟成車打芝士 鹹香味道濃郁 很好吃🤤Hairy Crab Somen顏值超級高💯特別喜歡吃這種幼細涼素麵 而且份量也不少！採用北海道毛蟹 鮭魚魚子 還有海膽 鮮味十足🤍主菜方面選擇了Hay Smoked Ribeye還有Confit Duck Rice 兩款都非常好吃！！乾草煙燻的肉眼牛排🥩 肉質軟嫩 牛肉味道濃郁而法式油封鴨髀飯 非常入味可口 啖啖肉！這家店的甜品真的做得很出色🔥Dark Chocolate Mousse Cake 黑巧克力慕絲蛋糕黑朱古力慕絲口感細膩 而且味道非常濃郁！必點Mille Feuille Tiramisu！外面酥脆的千層酥皮夾心是帶有濃郁咖啡酒味跟奶香的Tiramisu甜而不膩！！吃完真的大滿足

-𝐑𝐞𝐯𝐞𝐫𝐢 🥘位於上環孖沙街既Rêveri 主打Causal Fine Dining 主理人 Jessica Kesumo 同 John Law 融合薈萃亞洲風味同西式烹調風格 打造前衛料理𝗦𝘁𝗮𝗿𝘁𝗲𝗿𝘀🥘 Reveri Classic -Truffle Brioche ($188)餐廳招牌菜式之一 亦都係當晚Highlight底下係法式多士煎得蓬鬆柔軟 上面放有火炙扇貝薄片 再淋上蔥油 最後刨出熟成車打芝士山 食落甜甜鹹鹹 鹹香味滿滿 仲有香蔥油既馥郁芬芳香氣 🥘 Roasted Pumpkin Salad ($168)烤南瓜沙律 - 新鮮南瓜用左日本麻油食落幾有醬油香伴有馬斯卡邦芝士 + 烤杏仁碎片+ 特別調味過既牛油果 + 昆布 + 紅葱 係軟綿綿蔬菜中增添脆脆口感~𝗠𝗮𝗶𝗻🥘 Uni and Crab Meat Pasta ($348)意粉用上北海道毛蟹同海膽 撒上巴馬臣芝士 成個忌廉意粉都好creamy 同 al dente😗🥘Pork & Mushroom Stewed with Cheese Foam & Caviar表面既奶酪泡沫蓋住整道菜 並有魚子醬作為點綴 內

this resto is def a hidden gem.the wagyu beef toast was a highlight! it was incredibly flavorful.the uni crab meat pasta was equally impressive. The creamy uni sauce paired perfectly with sweet crab meat creating a rich and satisfying dish!just not a fan of ravioli and one downside was the scent of the resto-- it had a strong perfume-like fragrance that was a bit overwhelming. despite this, the food was excellent, making it a worthwhile visit!

這間位於上環隱世的法日餐廳，門面簡約低調，室內高雅舒適，燈光昏黃，情調浪漫。💠Truffle Brioche餐廳的招牌菜式之一，鬆軟的牛油多士，上面鋪上香煎鮮嫩的鮮帶子，最後再灑上滿滿的芝士，味道出奇地夾，充滿驚喜。💠Toro Tartare粉嫩的金槍魚腩切丁，配搭鮮甜濃郁的海膽及咸鮮的三文魚籽，伴以海苔天婦羅吃，彷彿要將整片海洋鮮味盡收味蕾。💠Kumamoto Pork Belly Yakitori選用熊本產的豬五花入饌，表面燒至帶焦香，內裡鮮嫩多汁，脂香四溢。💠Tomato Ceviche新鮮有機蕃茄配搭水牛芝士及海葡萄，加上柚子酸汁，清新開胃。💠Kumamoto Pork and Mushroom Stewed細膩的芝士泡沫底下，蘊藏着經過慢煮的熊本豚肉，清甜的無花果，矜貴的魚子醬、鵝肝、小磨菇等食材，口感層次分明，風味獨特。💠 Sansho Chicken Rice一道帶有墨西哥風味的炒飯，以墨西哥椒、魚子醬及以山椒調味的雞肉加入炒飯，米飯在熱鍋上帶微微飯焦，啖啖送上微辣香氣。💠 Mille Feuille Tiramisu結合了法國千層酥、意大利提拉米蘇及開心果慕絲，三重不同

Very poor and disappointed service for birthday dinner experienced. Firstly after main course, we were asked to return the table and were not allowed to order a birthday dessert as we had planned . We were made to stand in the corner of the restaurant and wait for any open table, This made it very difficult for us to enjoy our celebratory dinner.I expect better service from a restaurant of your caliber. This severely impacted our ability to properly celebrate the occasion.

尋日中午同朋友一齊食呢一間法國菜，佢嘅lunch相對係性價比非常之高，就算唔該菜單其實價錢大約都係$500左右，環境坐得舒適，有機會可以試吓佢嘅晚餐，喺上環嚟講唔算一個好難搵嘅地方，下次再試吓

Wasting time and money. Can’t believe they call themselves fine dinning. Not worth to try.1. Inefficient booking, late reply for the confirmation.2. Everything is just really small, the quality and the quantity can't compare with either LPM nor Racines. 3. It's a trap for the lunch set menu, only 1 choice of the main course doesn't need to add more money and yes we did add more money to have ONLY two small pieces of beef (BTW the waitress didn't even ask us how would we like to cook the meat)

Last Saturday I came to Reveri for a special event, a one-night only 6-hands collaboration dinner, where Chef John Law worked together with two guest, Chef Rania Hatoum of Tart by R.H. and Chef Lee ZheXi of Eat & Cook, to offer an interesting 7-course menu.Arriving the restaurant at Mercer Street in Sheung Wan at 6pm sharp as requested, we saw the three chefs already busy preparing behind the counter, with the co-founder of the restaurant, Jessica Kesumo, greeting customers and managing the fron

📍RêveriHave longed to come to try this Japanese X French restaurant, using Japanese ingredients with French techniques.To start with, Japanese Mackerel Ceviche was refreshing and a piece of art to the eyes. The Uni Brioche reminds me of the one at Roganic but even richer with the uni on top. One of my favorite of the night was their Fole Gras Monaka with Shaoxing wine jelly, figs jam, caviar, chill aioli. They don’t make sense in a sentence but it was a flavor explosion. We then turned to a Pige

又一間好好食既fine dining 💜💚今次喺上環，呢個tasting menu 都係有改動過，為左迎合返我既口味，所以提早睇定menu，再同餐廳溝通好要改既菜式🩵以下係正常原set menu :❤️Ika NoodlesPear, uni, caviar, pickled lotus root yuzu and osmanthus sauce呢個noodles 其實係魷魚整到好似麵咁，配埋海膽+魚子醬，又有心機又好食🥰🧡Truffle BriocheJapanese scallop, aged cheddar cheese,scallion oil好重松露同芝士味既奶油蛋卷，仲有帶子on top ，非常香口好食，甜甜地，有啲似日本蛋卷咁但佢又似都包，好好食，仲係chef signature🫶🏻💛Razor ClamIberico ham, maitake, chicken broth winter melon, shaoxing wine蟶子配ham仲有冬瓜粒，個湯既味似西式creamy 磨菇湯咁既味，呢個配搭有驚喜😋💚Garden PeasPeas, mint cucumber y