Rêveri

营业中

休息中

-🦄 ʀêᴠᴇʀɪ @restaurantreveri ・🎃 這是胖墩墩の誕生儀式感 🎂・🧸 平凡瑣碎 潦倒得令人麻木 卻是習慣💌 靜好歲月 流金時刻漸困倚 更是憐惜・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・🪽【 𝓛𝓮𝓽’𝓼 𝓬𝓮𝓵𝓮𝓫𝓻𝓪𝓽𝓮 𝓪𝓵𝓸𝓷𝓮… 】・此為我個人訂製之餐單 需要先跟餐廳去協商生日就希望來點特別的 想吃到我最愛的食物謝謝你們願意為我安排 感覺準備功夫挺多的・☁️ ʀêᴠᴇʀɪ sᴘᴇᴄɪᴀʟ ʟᴜɴᴄʜ ʜᴋᴅ510⚡️ ᴏᴠᴇʀᴀʟʟ ʀᴀᴛɪɴɢ🌕🌕🌕🌕🌑・🍆 ᴇɢɢᴘʟᴀɴᴛ ʀᴏʟʟ ᴡ ᴛᴏᴍᴀᴛᴏ sᴀᴜᴄᴇ把茄子弄成捲捲的料理 我還是第一次去嘗試添加日式紫菜捲之原素 創新風格感覺挺特別茄子質感本來就是軟綿 伴隨紫菜卻不失嚼勁紫菜那獨有的青苔香氣 跟茄子甜意外地合襯捲捲配上主廚自製茄醬 對比下茄醬較為濃郁茄醬之甜酸度剛好平衡 整體是清爽中一點濃・🍅 ᴛᴏᴍᴀᴛᴏ, ᴄᴜᴄᴜᴍʙᴇʀ sᴀʟᴀᴅ・捲物料理後來點清新的 茄瓜沙律是不二之選-底層應是青檸青瓜醬汁 味道微甜充滿青瓜香表層的分子碎冰超冰凍 亦充斥著青瓜之清幽醬汁跟碎冰均帶有蜜甜 能平衡車厘茄

上環的Reveri主打Fine Dining，大廚運用創意食材配搭• 配以中西日烹調手法，店內環境高雅舒適☺️🤎Truffle Brioche 滿滿芝士同truffle ，配搭帶子😍好香口🤎Japanese Mackerel Ceviche鯖魚油脂豐潤，肉質好嫩滑，配上清新橘汁，有少少酸甜的西柚肉及爽脆的三文魚籽，食一啖都覺得好refresh ✨🤎Australian Wagyu Beef 和牛火喉控制得好好，和牛軟腍肉🤤入口即溶化感覺

📍上環精緻fine dining‼️• 每道菜都有心思😆 -- Rêveri😋·#pigfoodiexhk_上環#pigfoodiexhk_西餐==========================Reveri位於上環孖沙街，門口唔太顯眼好易miss咗😂呢間餐廳主打fusion fine dine,午餐有 lunch menu同tasting menu選擇😋餐廳環境舒適，店員服務非常有禮周到，幾適合同男女朋友/閨密嚟食🥳------------------------------STARTER⭐️Japanese Mackerel Ceviche (4.1/5)Pickled radish, ikura, grapefruit, cilantro sauce鯖魚新鮮鮮甜，加埋魚子好有鹹香！配埋芫荽汁又幾夾，個味唔會太濃，我本身唔食芫荽都接受到😋·⭐️Duck Breast and Escargot Tart （4.4/5）Girolle, potato foam, duck skin田螺煙韌富鹹香，加上綿密嘅薯蓉口感豐富😆👍撻皮牛油味濃郁又夠香脆👍但係唔係好食到鴨胸（？）🙈•⭐️Trio Tom

這間法國餐廳位於上環站附近，主打Fine Dining，融合薈萃亞洲風味及西式烹調風格，店內環境高雅舒適，開放式廚房更能欣賞到廚師的手藝。侍應熱情招待，每上一道菜前也會換上新餐具，亦會介紹每一道菜式。Lunch Menu - $390/1Japanese Mackerel Ceviche一片片鯖魚刺身油脂豐潤，魚肉細緻嫩滑，被清新的酸橘汁醃過，更有少少酸甜的西柚肉及爽脆的三文魚籽，伴上香菜醬好輕盈。Duck Breast and Escargot Tart金黃酥脆的撻包裹著嫩滑的鴨胸肉和田螺，更有雞油菌帶著明顯的杏香味，綿密的薯仔泡沫增添幼滑感。Trio Tomato Salad嚴選三款不同的蕃茄製成的沙律，有著豐富的蕃茄水，加上羅勒香草，好清新開胃。Amadai Fish Rice +$160一大塊鯛魚立鱗燒，柔嫩的魚肉有著豐富的魚脂，魚鱗炸得薄脆，更有三文魚籽、海膽及日本本菇提鮮，釜飯有少許飯焦很惹味。或Australian Wagyu Beef +$180兩塊澳洲和牛脂肪平均又夠肉汁，再淋上牛骨髓汁，肉味非常濃郁；綿密細膩的黑松露泥散發陣陣飄香，更有時令蔬菜如粟米芯及蘆筍。Mas

呢間鋪面超低調既餐廳 Reveri，主打西日 Fusion菜 一直都bookmark 左好想去，今日終於試咗佢地嘅lunch set $390/pp 📍Japanese Mackerel Ceviche鯖魚花圈造型一黎到賣相已值100 分，師傅用拉丁美洲烹調法Ceviche，以用青檸/檸檬汁醃熟魚肉，魚肉鮮嫩加埋魚籽一齊食更有口感📍Duck Breast Escargot Tart 呢個小巧tart 賣相精緻，咬開有啖啖田螺同鴨胸肉絲撻，加埋配上薯仔泡沫，外脆內軟口感豐富 📍Trio Tomato Salad小清新蕃茄湯，原片蕃茄加上小青瓜粒再加埋蕃茄湯飲完好refreshing~ 📍Australian Wagyu Beef (+$180)澳洲和牛肉身超粉嫩，油脂分佈均勻， 和牛入口超軟腍📍Amadai Fish Rice (+$160)甘鯛立鱗燒釜飯係餐廳 singature dish，魚鱗炸得酥脆，甘鯛肉身鮮嫩;至於飯底 有層層焦香感，夾埋三文魚籽香茹黎食惹味非常 📍Mascarpone Royale超好食既蛋糕～上面有杏仁脆片，個cream入口好柔滑配埋海綿蛋糕黎食一流～#

I must say hands down it is definitely a pleasure of dinning at Rêveri. The sea urchin brioche was the best of so far. The brioche like caramelised egg to me but matching with fresh sea urchin, it literally tasted like heaven. The second of my favourite dishes would be the Australia wagyu. The meat was super tender and juicy, it just melted in my mouth. The main fried rice in two different flavour. The first one was amadai fish rice and the other one was abalone fried rice with caviar. Overall t

最近去過日本旅行，發覺當地的食肆，多以日式為主，當中甚少什麼Crossover fusion菜的存在，甚少中西合壁，西日合壁等等之選擇，而西餐廳的比例也相對也少，是吃日式為主導的一個國家。而香港卻不同，勝在是一個中西文化匯集的地方，單一國家的美食、中西合壁或穿插在兩國遊走的食肆，比比皆是。今天與女兒來到上環孖沙街，我以前工作地點的附近，這裡開了一間舖面低調不張揚，走西日fusion的食肆，名叫 Reveri。這餐廳之出名，因為吃的是精緻、吃的是品味、吃的是時令、也吃的是心機之作，大可以五個字來形容 - 吃的藝術品。這餐廳雅緻，枱數不多，lunch menu只得一個，原則好像沒得再選擇，但心想我說過的評語，精緻、品味、時令和心機，正正就是這餐廳走的路線，一絲不苟地專注服務客人，也是這裡廚師團隊的理念。Lunch menu五道菜之午市套餐之頭盤有三味，先來的是Japanese Mackerel Ceviche，一上枱整碟已很有觀賞價值。日本鯖魚是主角，但更主角的是那些裝飾，用上不同顏色的食材作配搭，有蕃茄三文魚子，醃製過的蘿蔔，配搭上芫茜柚子的汁醬。鯖魚以刺身新鮮上碟，醬汁微酸果然開胃。老

I recently had the pleasure of dining at Rêveri in Sheung Wan, and I must say, it was an unforgettable experience From the moment I walked in, I was greeted with warm hospitality and a chic, modern ambiance that set the stage for an incredible meal.The first dish I tried was the Uni Chawanmushi, which was a delicate and flavourful 🇯🇵 egg custard topped with fresh sea urchin. The combination of the creamy custard and the briny, sweet uni was simply divine.Next up was the Seasonal Sashimi🍣 which w

This contemporary restaurant has differentiated distinctively from the highly saturated fine dining scene in HK reversing the conventional Western-Asian fusion, predominantly focusing on a blend of Cantonese, Chinese and Japanese cuisine with little addition of western influence. Their Truffle Brioche represented their concept most eloquently - western favorite soft buttery brioche toasted with honey topped with a Japanese scallop and a traditional salty Chinese scallion oil dressing. The sweet

位於上環的Rêveri大廚運用創意食材配搭· 配以中西日烹調手法呈現一道又一道·耳目一新的菜式⍥⃝Lunch Menu ( $390pp)♡ Uni Chawanmushi茶碗蒸加入鱈魚湯 · 口感嫩滑富彈性再以海膽同黑魚籽點綴· 鮮味十足廚師再加入陳皮· 令風味更多層次♡ Seasonal Sashimi牡丹蝦配上炙燒吞拿魚· 發揮正常比較有創意是自己滴上醬油· 有點小互動而店員超級貼心· 幫不吃魚的朋友換上帶子♡Beancurd Prawn Roll彈牙札實的豆皮蝦捲·拌以豆乳泡沫同鮑魚熬製的醬汁味道好鮮甜· 很有驚喜♡ Australian Wagyu Beef（+$180）澳洲和牛粉嫩得討人歡心廚師控制火喉剛好· 和牛軟腍肉味濃很喜歡豌豆泥配上時令蔬菜·令整體非常清爽♡ Chinkiang Iberico Pork伊比利豬用上中式鎮江烹調手法輕炸過再配上香甜醬汁· 外脆而內柔軟外汁醬汁相對地較香濃· 配搭馬鈴薯泥食用剛好♡ Mango Mousse慕絲賣相很精緻芒果慕絲包裹住咸蛋奶黃醬· 咸蛋黃味濃郁添加柚子同覆盤子果醬增加層次· 亦可平衡膩感是會令人想多吃的口味

『金目鯛釜飯令人印象深刻，Lunch Menu性價比頗高』⁡上環新開了一家主打當代亞洲菜的餐廳，門面低調得稍不留神就會錯過。室內設計典雅又不失摩登氣息，很適合商務午餐和夜晚的約會。⁡Lunch Menu定價$390p.p 包括三道前菜、一道主菜以及甜品，另外還可以單點Chef's Signature Menu，看到鄰桌的Truffle Brioche賣相不錯。⁡前菜以海膽茶碗蒸打開序幕，加入陳皮的茶碗蒸糅合了中式同日式的風味，海膽甜滑但味道稍被陳皮搶過。 刺身的拖羅甘香肥美；蝦球彈牙，豆奶泡沫豆味濃郁頗為相襯。⁡主菜部分我們都選了加錢的兩項，金目鯛飯和澳洲和牛。將立鱗燒金目鯛敲碎，和三文魚子及本菇充分拌勻，熱氣瀰漫充斥著魚油的香氣，滲入米飯之間非常可口。和牛亦同樣出色，肉質柔軟易咬，肉味濃厚，唯份量不大男士未必夠飽。⁡甜品的芒果慕斯亦絕不求其，中間釀以鹹蛋黃吉士醬，和外面那層芒果慕斯的酸甜交錯，層次很豐富。————————————————————■LUNCH MENU(HKD390)🥢Uni Chawanmushi🥢Seasonal Sashimi 🥢Beancurd Prawn Ro

Rêveri 融入多國菜式，善用時令食材做出不同配搭及菜式! 大廚係香港人，主要用日式食材以西式烹調方法呈現，令人有耳目一新嘅感覺! 環境有充足私隱及舒適度，為繁華的上環景象帶一點寧靜!◽️Set Lunch $390/person🍴▫️Uni ChawanmushiChive, sea bream broth, dried tangerine日式茶碗蒸用魚湯調味，水嫩光澤，配海膽、魚子醬及乾果皮更特別✨▫️Seasonal sashimi油甘魚魚油豐富，帶濃厚甘香! 中拖羅魚味較出色，魚油相對較低。▫️Beancurd Prawn RollNori Soy Milk Foam, abalone butter juice豆皮卷包住蝦肉，伴豆乳泡沫及用鮑魚熬出醬汁，揉入中式元素，是眾多道菜最有驚喜!Mains▫️Amadai Fish Rice +$160Ikura, spring onion, shimeji立鱗燒皮脆肉嫩，用窩盛載令飯保險持温度! 飯粒帶點焦脆，濃厚醬油配鮮甜海膽、香菇及三文魚籽更豐富👏🏼▫️Australian Wagyu Beef +$180Garden pea puree

📍上環 𝚂𝚑𝚎𝚞𝚗𝚐 𝚆𝚊𝚗❝新開高級西日fine dine小店!✨🤍環境高雅浪漫 慶祝一流! 海膽三文魚籽煲仔飯😍甜品有驚喜❞🍴𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮 $390 pp. ▪️𝙐𝙣𝙞 𝘾𝙝𝙖𝙬𝙖𝙣𝙢𝙪𝙨𝙝𝙞▪️𝙎𝙚𝙖𝙨𝙤𝙣𝙖𝙡 𝙎𝙖𝙨𝙝𝙞𝙢𝙞▪️𝘽𝙚𝙖𝙣𝙘𝙪𝙧𝙙 𝙋𝙧𝙖𝙬𝙣 𝙍𝙤𝙡𝙡 ✨▪️𝙏𝙧𝙪𝙛𝙛𝙡𝙚 𝘽𝙧𝙞𝙤𝙘𝙝𝙚 +$180 (𝘢𝘥𝘥-𝘰𝘯 𝘪𝘵𝘦𝘮) ▪️𝘼𝙢𝙖𝙙𝙖𝙞 𝙁𝙞𝙨𝙝 𝙍𝙞𝙘𝙚 +$160 ▪️𝘼𝙪𝙨𝙩𝙧𝙖𝙡𝙞𝙖𝙣 𝙒𝙖𝙜𝙮𝙪 𝘽𝙚𝙚𝙛 +$180 ✨▪️𝙈𝙖𝙣𝙜𝙤 𝙈𝙤𝙪𝙨𝙨𝙚 ✨之前經過已經比佢門面吸引到☺️原來係上年先新開既fine dine餐廳 食contemporary pan-asian western fusion菜✨環境優雅classy🤍我覺得幾岩情侶/同bff 2-3人黎食🥳趁3.14比個藉口自己同男友黎lunch!😙前菜以海鮮配搭日式煮法為主 有海膽魚籽茶碗蒸🥚而當日刺身係油甘魚&吞拿魚 用dropper自己滴豉油落去😆仲有豆奶泡腐皮蝦卷 豆奶味好香!😍另外追加左𝙏𝙧𝙪𝙛𝙛𝙡𝙚 𝘽𝙧𝙞𝙤𝙘𝙝𝙚 吐司香口鬆軟 中間有帶子 充滿芝士同truffle鹹香!☺️主菜揀左魚飯

今日到訪－家別緻的法日餐廳，素雅的色調，－邊是chef table, 另－邊是枱座，枱與枱之間有寬濶的空間，感覺高雅Set lunch $390有五個courseUni chawanmushi Chive, sea bream broth, dried tangerine 海膽茶碗蒸十分香滑，海膽甜香配上魚湯的鮮美，加埋陳皮的幽香和少少黑魚籽的點綴，味道滿有特式。Seasonal sashimi 油甘魚中拖羅：油甘魚口感柔軟，魚味濃厚，略帶脂香，但有少少腥；而那中拖羅充滿油花，魚脂豐腴，加上芥辣和豉油，有少少回甘的餘韻。 Beancurd prawn rollNori soy milk foam, abalone butter juice這腐皮蝦卷真可口！腐皮包住爽彈蝦肉，加上香滑的豆奶泡沫和牛油鮑汁，極為鮮美，可惜只有一口。Amadai fish rice + $160Ikura , spring onion, shimeji 甘鯛魚煎得脆香，魚皮如薯片的脆，加上嫩滑的魚肉，脆香嫩口，好吃！可惜魚的份量很少，米飯是高湯風味，加上三文魚籽的鮮味，幾ok.Honey 的主菜選擇了Aust

Everything was acceptable except food quality and price. Very ordinary place with sub-par quality of materials, while decoration and price imitate Michelin stared ones. Their poor wine list reaffirms its lack of expertise in fine-dining.1. Truffle oil was not aromatic enough, sub-par quality, while the price of brioche was pretty expensive.2. Their sashimi was not fresh enough.