影片
港铁中环站 D1 出口, 步行约3分钟
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开饭介绍
餐厅位于中环，共占两层，下层是法日料理高级餐厅，上层则是酒吧餐厅。餐厅设有露台，客人可眺望中环的景色。酒吧以鸡尾酒为主打，造型、口味都十分独特。而料理则选用高级食材，如新鲜角切刺身、澳洲和牛等，以法式烹调手法处理，感觉特别。
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奖项殊荣
米芝莲一星餐厅 (2020-24)
营业时间
星期一至六
12:00 - 14:30
18:30 - 22:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
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同另一半庆祝周年纪念，喺网上面见到佢哋多年「择星」。见到佢地系米之莲屡获殊荣嘅餐厅，一于去试下！餐厅分为两层，上层系酒吧，可能因为当天享用嘅时候为午膳时间上午没有客人，到店服务员为我们带位带我们到下层的位置就坐。位置上被前边的高楼大厦遮挡勉强叫做看到少少海景。😝由三款餐饱开启美食之旅，餐厅薯蓉嘅牛油口感好轻薄，一啲都唔油腻！ 三款手制餐包都好新鲜好食，焗得刚好，外脆内软。沙餐系三文鱼、海葡萄及薯仔沙律佢哋嘅薯仔连埋皮食却一啲苦涩味没有，起鲜甜好久没系香港吃海葡萄了😆前菜的池鱼也令人好惊喜！配上椰菜花泥 红菜头泥 等新鲜蔬菜但系本人略嫌佢哋主食嘅三黄鸡，同头盘嘅菇汤嘅味道都好浓，重口味。不得不说佢哋嘅服务员全部都好Nice ， 店舖也有为客人提供甜品写字服务🥰全程用心讲解食物嘅烹调方法同埋用料，令大家都有一个愉快嘅用餐体验！
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Birthday Celebration continues. We tried Zest's tasting menu though the best surprise was our preordered Kinki Fish, which subsituted their other fish course.The first dish was off to a good start. The corn custard was light and sweet and I definitely recommend to add caviar to this dish as it would give a nice contrast of flavors for this dish.The deep fried eel had a nice crisp yet a very thin batter. The consomme and the cabbage had its own sweetness making it actually a lovely soup in the end.The main course arrived and I appreciated how they showed and explained how it was cooked. Due to its tender flesh, it actually breaks quite easily and it is cooked while wrapped in something like a sausage casing. This allows it to retain its shape and moisture, making it more tender.The duck came and it had both plum and orange to offset the richness/oiliness from the duck, though actually it was not too oily overall.The final dessert, though I loved it, I felt maybe a bit too tarty for most people.
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「Zest」绝对系我喺香港嘅头三间餐厅之一。我嚟过呢度好多次，你可能会睇到我不时post有关呢度嘅内容。我真系好钟意呢度嘅食物——佢嘅呈现、味道同复杂度简直出色。虽然氛围唔错，但唔系我最喜欢嘅，所以我就唔再多讲啲。Pastry篮系一大亮点；每样食物都好出色。我通常对呢啲篮里嘅食物好挑剔。我唔想喺正餐之前填得太饱，而好多地方通常系提供普通嘅面包。不过，Zest嘅Pastry篮非常出众，尤其系配埋佢哋丝滑嘅牛油。我唔能深入探讨菜肴嘅细节，因为我唔系专家，觉得自己无资格去评断Konishi大厨嘅艺术。不过正如我所提到嘅，佢系我头三间最钟意嘅餐厅之一。每次嚟都会令我对呢度嘅烹饪体验更加热爱，我绝对推荐任何想享受精致美食嘅人嚟呢度一试。
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Got 2 appetisers and 1 main for $680 on the restaurant week menu. The food was alright and I could see the chef working meticulously in the open kitchen. Our fav was the porcini-onsen egg-chicken consommé starter and the 3 yellow chicken main. The baked chicken breast was juicy, tender, flavourful and without a single piece of extra fat. Chicken roll had rich stuffing and the yellow wine sauce had just the right amount of savouriness without being too salty. What stood out was the refreshing black pepper in it.That being said, one of their staff fell short on hospitality. We accidentally made a double booking and obviously would need to cancel one of it. Right after we were sat, a ‘concierge’ lady swooped on us and interrogated us on the matter. We were upset by her tone. Well at least other staff lived up to the standard. I mean, part of the blame is on us but this attitude is never justified. Hell, we gave up a reservation on Arbor at the same time slot to attend this very occasion. The 2-star Arbor just shrug it off and wish us a happy next visit. This kind of tells the whole story.
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冻头盘：北海道带子茄子鱼子 (+$190鱼子酱)带子半生熟非常新鲜，带子份量亦好多，茄子亦整得出奇好食，有少少抢左带子个味，所以分开独立食反而仲正👍🏻 鱼子酱虽然要另外加钱，而我觉得值系因新鲜、一啲都唔腥，而且份量好够多😍 🌚我有点惊讶佢无俾贝壳匙羹我🌚好食度：😋😋😋😋热头盘：鲍鱼Barley Risotto (+$280)呢道菜原本系晚餐其中一个招牌菜，因疫情关系所以可以加钱系午餐到试。呢只Risotto 唔系平时嘅意大利饭，佢系好似早餐d麦糠咁，细细粒好有口感，几好食又唔济。加埋鲍鱼亦整得相当出色，唔韧好食，亦好大粒👍🏻 配埋佢只source 果然系招牌菜🌟好食度：😋😋😋😋主菜：鹿儿岛猪肩外皮脆连埋香草🌿系好食只系肉身有啲’鞋’ ，整得比较熟同只猪真系瘦，味道一般。朋友点了鱼，因本人唔好食鱼，因此不作评论，只提供相片俾大家参考😆甜品：(+$70)榛子蛋糕🌰+姜饼雪糕🍨榛子味好重，啖啖都有榛子粒，唔错好食度：😋😋😋1 appetizer + main $4802 appetizer + main $580Not include drink & dessert 加埋我地额外extra cost 加一平均@$1000/head个人宁愿佢menu直接加哂钱好过每样野extra cost 🙈食物 💛💛💛💛🤍环境 💛💛💛💛💛服务 💛💛💛💛🤍CP值 💛🤍🤍🤍🤍
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