影片
港铁中环站 D2 出口, 步行约10分钟
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电话号码
2555 2172
开饭介绍
餐厅大厨兼老板Vicky Lau融合法国和日本菜的烹调风格。餐厅每晚只供应两款套餐，不间断引入时令食材，制作新鲜菜式。
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奖项殊荣
米芝莲一星餐厅 (2015-2017)
营业时间
星期一至六
18:00 - 00:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
相关文章
To celebrate our wedding anniversary, we decided to try one of the most artistic restaurants in HK, Tate Dinning. The head chef is being rated as one of the best female chefs in Asia, Vicky Lau, who is well known for her dishes' artisitc presentation. Tate Dinning offers two types of chef menu dinner, 6 or 8 summer course selection. My wife decided the 6 course while I went for the 8. The restaurant is located at Central district and only has around 10 tables with open kitchen. There are 5 chefs working diligently all the time. Setting is very comfortable but the lighting seems a bit dim. We arrived at 8pm and we didnt finish the whole dinner until around 11pm. The whole experience is very pleasant, from the service, timing, explanation, food quality, and of course the presentation. (Please check the photos and the menu) We enjoyed very much all the way. I am in particular impressed with the Langoustine dish. The texture of the rissoto along with the slight curry oil flavour and perfect cooked langoustine make this such an amazing dish. For my 8 course dinner, it comes with an extra matsutake mushroom dish in between Langoustine and Kagoshima Beef main course. But, I am a bit questioning about the choice of this dish as it seems disturb the flow of the course in terms of the flavor. The strong matsutake seems overpower the taste of the kagoshima beef that come next. I rather have the fish, then risotto, and then the beef directly. I believe somehow chef Vicky decides to fit in this dish to distinguish between the 6 course set. That would be just my personal opinion. The rest of the dishes are all very well prepared. However, the taste of some dishes may not be the absolute top class or as delicate (as I have been to almost all HK michelin star restaurants) while compared to other star french restaurants. For instance, the Lavender peach dessert is a bit blend in taste.If you are looking for fast serving, huge portion type of dinning experience, Tate Dinning may not suit you as you need to be a bit patient and enjoy the presentation. However, 8 course dinner with additional welcome snacks and bread in between will definitely fill you up for sure. As I said, we fully enjoyed the whole experience and I would definitely recommend anyone looking for romantic and artistic food presentation to give it a try.
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当晚我们订了20个位置为庆祝我的生日, 因为全部都是女生的关系,订的是6个菜的餐单。不过当晚才知道原来6个菜份量也蛮少的, 但因为我们当晚太迟才开始吃, 也没时间再加菜了。直接看相, 每道菜也很精致, 可见厨师好有心机, 亦很好味。带子,虾和羊是我最喜欢的, 他们的甜品也很不错。不过服务态度真系有待改进, 问多两句便黑面。这真不是该有的服务行业的态度。
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今晚是周年纪念，我们前后脚到达，坐了良久没有人问我们点什么，再过十分钟也没有人送上面包或well come snack. 我们及后分别点了六道菜和八道菜的晚餐。面包没有任何选择，每人各送上一片。面包质地软熟，充满气孔，味道带微酸；而牛油只是普通牛油，吃过更好的。和牛蕃茄脆筒/summer menu custard果然充满和牛的浓郁肉味，加上蕃茄的一点酸，香脆又开胃.（由于上传相片有限，未能分享相片）个custard 非常滑，味道十分intense, 像高汤的精华，滑溜溜的texture 之中又有爽爽的口感，超水准之作。希望往后的餐点都有此水准Shims aji Green paraya and mango salad/ basil like curd/ kiwi gelee/marinated shrimp agi/ wasabi icecream虾肉的甜配上爽口的青木瓜同芒果粒，质感清爽，而wasabi icecream 的辛为味道带来小冲击，味道十分清新而甜美之中又带点刺激，整道菜美仑美唤，食得又睇得。此时待应送上方形牛油面包，这包包味道好得多，外皮焦香，质地软软而富牛油香。Scallop Hokkaido scallop ceviche/ miso gel/ black garlic daikon/acipenser schrenki caviar 带子是薄切，有D鱼干，面鼓啫喱同鱼子同小金箔向面，感觉十分精致。带子甜甜的加上面鼓同带咸香的鱼子，味道十分细致而带层次。Duck foie gras terrineLO Sui soy sauce marinated duck foie gras terrine/sliced duck beast/ raspberry gel/pine nut鸭肝酱十分香浓，质地结实而带酒香，配上荔枝面包代替多士，手法特别。而伴碟的小卤旦十分入囗，味道浓，彷佛同鸭肝酱的味道同一调子，一西一中但却又几夹。PlaicePlaice with calm sauce,celery root/olive cream/Marrakech lemon confit/citrus oil法国䮜鱼：鱼肉质地好滑，刚刚熟，加埋蚬汁有少少蚬味，鱼味十分浓郁。LangoustineMandarin Apple rice/ curry oil/ basil pine nut mascarpone / kumquat confit个risotto 超级好味！creamy 之余又有口感，而小龙虾肉非常新鲜而弹牙，加上酸酸地的柑子苹果汁，非常醒胃之余又减少左risotto heavy 的感觉，而面上的一点点咖喱油增加了辛香，令味道更加立体。risotto 的份量刚刚好，唔会太多令你太饱，太少又唔尽兴。正呀！MatsutakeMatsutake pan fried in duck fat/ butter/smoke eel cream松茸是十分京贵的食材，坊间比较少有，尤其用作法国菜。松茸大大件，入囗非常香，质地chewy,而配上三种酱汁，由淡至浓，吃罢茹味在口中回回不散，正！Iberivo porkIberivo pork pluma/red date port wine/ fennel puree/西班牙猪四小件，有猪柳同pork belly. 猪柳的肉质嫩，充满肉味加埋枣汁，味道甜甜的，不错！Kagoshima beef tenderloin Articoke/tomato herbs paste/ miso butter sauce/beef jus和牛相当嫩，medium rare, 充满肉汁，加埋味噌酱汁，和味十足。Apple jamApple terrine, Apple pie icecream/ White chocolate mousse/ raisin gelee/spice crumble苹果爽甜微软，加上二十三年的Apple rum 同朱古力慕𢇁，十分香甜而freshLavender peachYellow peach cream and sorbet/lime financiers/raspberry mousse/lavender icecream十分精美的甜品，三层粉紫的旦糕分别夹著唔同的mousse，酸咪咪又好smooth，淡淡的甜，十分含蓄。Zen gardenMignardises石头形状的软心榛子朱古力，腊肠味软心朱古力，绿茶层层朱古力等，样子特别，朱古力味道甘醇，囗感幼滑。Matcha teaWarm soy matcha foam/black sesame icecream: monchi 绿茶甘甘地加埋芝麻味雪糕，味道十分香浓而味美，为我们周年纪念晩餐划上完美句号。用餐前段有感服务不周，或许太忙，中后段用餐服务周到，而餐点带来视觉和味觉的艺术享受，留下难忘回忆。
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2016-0523经过台湾友人推荐TATE,所以当日晚上一行人五位来此用餐，接著发生了幸运及不幸运的两件事！ 幸运的事～一进门就遇见故乡台湾来的朋友（他也是慕名而来）在内用餐，让我很开心。不幸运的事～先把好的介绍了再抱怨吧！开始似乎还不错！welcome appetizer ~ Not to my liking 那试管内的东东喝起来像罐头饮品！鲹鱼新鲜美味。pate ! Quail's Egg!Duck breast!有被骗的感觉，很多Buffet都可以吃到的东西，说不定我自己摆摆盘也不差或更漂亮！不禁的让我担心之后的菜。盘子很漂亮（不是指盘子上的食物喔！）闪闪发光，饼很脆⋯⋯至于饼内填充物！不予置评。Not to my Appetite!又一道我认知内不协调的食材，日本银乌贼，But那个不知道是什么菜名的青菜真是大败笔，不用我说chef自己去研究吧！好吃的🐗，五人都说赞，就不需要我介绍了。接著不幸运的事发生了图中两位服务人员是这家店最该纠正的原因之一不幸1、当日用餐时主厨出国学习去了！TMD厨师经验及其做菜时的态度跟用心是非常重要的！不幸2、一位友人要先行离席，拜托服务人员叫的士，他同意了。坐在位子上的我们却看见的士一架一架的呼啸而过，过10分钟后结果～悲剧来了，他说：「不好意思，我没电话可以call车」。另外一位同事才有，他帮你叫车，再过10分钟，又来说要我们去斜坡上自己拦车，见鬼了你早早就说没这服务就好了啊！服务生还要跟我朋友辩论，态度强硬，难不成你答应帮我叫车，没叫到还是我们的错吗？搞的随行友人大发雷霆，我这个介绍选择餐厅的简直是颜面尽失，还能有下次吗？还能介绍朋友吗？消费者，只要合理的服务与对等的食材与美味！～
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Decided to give Tate a second visit but had a huge surprise towards the end of the meal. A HUGE mouse ran into the restaurant and was running right around our table!! But none of the staffs offered any explanation or did anything. Everyone acted as if nothing happened even though the mouse did cause quite a stir amongst the diners and i definitely got really scared when I realized a big mouse was running right around my feet 😬😬😧😱...I was quite surprised this could've happened in a restaurant like Tate. Both having a mouse running around the restaurant and how the staffs handled it afterwards. I was lucky enough to have been to a lot of the finer establishments both in Hong Kong and overseas but nothing like this had ever happened..Now back to the food and services before the incident. I obviously revisited coz I had a relatively pleasant first visit. Service was attentive and warm but food was rather bland and uninspiring this time. The only dish that stood out in terms of taste was the chawanmushi with grilled mushrooms... the rest of the courses were rather forgettable.I seldom write restaurant reviews but definitely had a huge shocking element this time. For any restaurant, especially one charging HKD 1k+ per person, i would expect hygiene to be the most basic of all. And worse none of the staffs offered any explanation.. which on its own was another failure in terms of handling overall customer experience.
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