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| 餐廳: | 懷歐敘 |
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| 優惠: | 國泰會員憑「國泰 - 亞洲萬里通」應用程式內會員二維碼，賺高達HKD4 = 2里。受有關條款約束。 |
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影片
港鐵金鐘站 F 出口
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電話號碼
28228803
開飯介紹
懷歐敘提供傳統法國鄉間美食，而且周日更供應的精選早午餐，適合假日與家人一同享用。
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特色
慶祝紀念日
營業時間
今日營業
12:00 - 14:30
18:30 - 22:30
星期一至五
12:00 - 15:00
18:30 - 22:30
星期六至日
12:00 - 14:30
18:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
優惠
| 餐廳: | 懷歐敘 |
|---|---|
| 優惠: | 國泰會員憑「國泰 - 亞洲萬里通」應用程式內會員二維碼，賺高達HKD4 = 2里。受有關條款約束。 |
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條款及細則:
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相關文章
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先嚟侍應倒咗杯酒店專屬嘅特製氣泡茶🥂 第一次飲氣泡茶，感覺好清新好飲～ 好想買返支返屋企飲😆先上咗啲法包🥖烘到外脆內軟唔會太煙靭，配上牛油同埋豬鴨肝醬❛ MOULES MARINIÈRES青口肉嫩滑🤤 鍾意佢用白酒同埋蕃茄碎煮，比較清新開胃唔會太heavy❛ U.S. PRIME BEEF STEAK TARTARE牛肉他他份量多，調味到位醬汁唔會太濃，配上薄薄嘅脆法包好好味🤤❛ CREAM OF WILD MUSHROOM蘑菇湯忌廉份量較多，所以都好香濃比較稠，面頭有幾塊新鮮黑松露❛ ONION SOUP洋蔥湯真材實料，洋蔥好腍好甜，麵包索晒啲湯，個人嫌芝士太多，但係鍾意芝士嘅人就應該會好鍾意❛ SLOW-BRAISED WAGYU BEEF CHEEK 燉和牛臉頰牛臉頰肉非常軟腍，紅酒醬汁都幾入味，正常份量，薯蓉香滑，係經典嘅配搭❛ SEA BASS FILLET 香烤鱸魚鱸魚都大嚿，魚肉非常嫩滑，煎到外脆內軟👍🏻 配上輕盈嘅黃菌醬汁同埋甘筍蓉係好好嘅配搭❛ MILLEFEUILLE 係我最鍾意食嘅拿破崙蛋糕!! 竟然係我食過之中非常出色嘅一次!! 😯 金黃色嘅酥皮焗到啱啱好 好脆，吉士份量啱啱好唔會太甜，中間仲有新鮮製嘅士多啤梨果醬，酸酸地中和番整體嘅甜度，蛋糕都幾大件👍🏻 冇諗過甜品都唔錯 有驚喜🤩最後仲配上餐飲，簡直係無可挑剔嘅套餐！—ʜᴋᴅ $570 𝗉𝗉𝙧𝙚𝙨𝙚𝙧𝙫𝙖𝙩𝙞𝙤𝙣𝙨: yes𝙧𝙚𝙫𝙞𝙨𝙞𝙩? yes𝙤𝙫𝙚𝙧𝙖𝙡𝙡: 8.5/10—📍 懷歐敘 Brasserie on the Eighth金鐘金鐘道88號太古廣場香港港麗酒店8樓8/F, Conrad Hong Kong, Pacific Place, 88 Queensway, Admiralty
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𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝑩𝒓𝒂𝒔𝒔𝒆𝒓𝒊𝒆 𝒐𝒏 𝒕𝒉𝒆 𝑬𝒊𝒈𝒉𝒕𝒉𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝐶𝑜𝑛𝑟𝑎𝑑 𝐻𝑜𝑡𝑒𝑙, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒 🥂: 𝐹𝑟𝑒𝑛𝑐ℎ 🇫🇷🏨 懷歐敘香港𝐶𝑜𝑛𝑟𝑎𝑑 酒店旗下傳統法菜🇫🇷 "𝑩𝒓𝒂𝒔𝒔𝒆𝒓𝒊𝒆" 源自法式小酒館文化🍷主打輕鬆精緻既法國鄉村菜🤏餐廳裝潢充滿90 年代復古氛圍⚜️橙色木調、灰色短絨地毯配搭柔和燈光✨成個空間低調得嚟帶啲浪漫感🌹𣊬間置身於法式小館🍷慶祝節日一流😆🍽️𝐃𝐄𝐆𝐔𝐒𝐓𝐀𝐓𝐈𝐎𝐍 𝐃𝐈𝐍𝐍𝐄𝐑 (𝟒 𝐂𝐨𝐮𝐫𝐬𝐞𝐬) ✨ 𝗘𝗡𝗧𝗥É𝗘𝗦｜開胃菜🥗 蟹肉沙律蟹肉份量足料🦀面頭放上牛油果🥑芒果🥭同三文魚籽✨ 整體好清爽🤏蟹味好出🤌點埋柑橘蛋黃醬酸開胃蟹膩👍🦆香煎鴨肝 鴨肝外層煎到微脆✨內裏油脂豐富🤏入口即融🤤配埋烘脆嘅 Brioche一流🍞旁邊仲配咗烤杏桃🤓俾大家食完之後清一清個口腔🫶✨𝗦𝗼𝘂𝗽｜濃湯🍄🟫 蘑菇湯採用時令野菌打茸🍄所以每次飲都會有唔同嘅風味🤌質地濃稠🤓黑松露片（4塊）香氣超突出👍小編覺得比龍蝦湯好飲🤣🦞龍蝦湯新鮮龍蝦肉熬製而成✨龍蝦肉彈牙🤌侍應會即席淋少少黑加侖子酒🍷加左淡淡果酒香🤏層次比起平時飲嘅龍蝦湯更豐富🤤✨𝗠𝗮𝗶𝗻 𝗖𝗼𝘂𝗿𝘀𝗲｜主菜🥩美國牛柳牛柳粉嫩😎火候控制得幾好🔥食落肉質飽滿🤌餐廳仲配搭咗三種唔同嘅鹽同埋芥末配搭🧂（Colmans、Grey Poupon、Maille）好有心思🤓而最驚喜嘅係主廚仲加咗火腿芝士雲吞（Tortellini）🥟配搭埋牛柳一齊食🥩鹹香味很口腔徘徊🤏口感特別 🐟 香烤海鱸魚｜青口青口大大隻✨ 海鱸魚皮煎得好香脆🤏肉質白嫩🤤配埋青豆慕絲更開胃🫛✨𝗗𝗲𝘀𝘀𝗲𝗿𝘁｜甜品🍰千層酥酥皮薄脆唔油🤏吉士醬輕盈唔甜膩🫶中間夾住自家熬嘅士多啤梨果醬🍓酸甜清新🤤🍮 𝖵𝖠𝖭𝖨𝖫𝖫𝖠 𝖢𝖱È𝖬𝖤 𝖡𝖱Û𝖫É𝖤份量超大嘅甜品😍燉蛋超滑🤌免頭放咗海鹽焦糖雪糕🍨甜到控制得啱啱好👍唔係太甜🤤同喺日本食嘅差唔多🤣‼️每個星期主廚都會因應時令季節同食材👨🍳推出各種隱藏菜式🤤相當有驚喜😆小編極力推薦大家追加✨🎁 隱藏菜式｜蝦韃靼配魚子醬今期限定嘅神秘菜！鮮蝦韃靼剁到細碎爽甜✨面頭鋪滿矜貴魚子醬😎相當奢華🤤淨係叫黎打卡都值🤣魚子醬鹹香得來又唔會蓋過咗蝦嘅鮮味👍最後主持仲加咗青檸皮🍋令到菜式更加Fresh更加清新🤌非常適合夏天享用🫶💎 整體體驗 懷歐敘既菜式都非常創新✨主廚大膽突破傳統框架🤏 主廚以非凡創意碰撞食材🫶例如：牛扒配搭雲吞🥩🥟濃郁龍蝦湯中融入黑加侖子酒🍷就連經典蘑菇湯亦因現刨黑松露既點綴而香氣昇華🍄🤏主廚將經典風味提升至全新境界🫶每道菜都非常有記憶點👍！更難得既係菜單隨時令季節同食材不斷煥新📖每次到訪都有驚喜😎絕對值得一再回訪！
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喺restaurant week期間book嘅晚餐！Welcome drink送一杯特色氣泡茶，係氣泡酒咁嘅味，都幾好飲同refreshing!另外亦有烘熱嘅法包同埋麵包醬。前菜我選擇咗蟹肉牛油果三文魚子沙律，味道都ok。重頭戲：龍蝦湯係呢度招牌菜，食之前侍應會埋黎倒少少黑加侖子酒落去，令個湯嘅味更加濃郁同有記憶點，黑加侖子酒味道同龍蝦湯真係好夾，亦都係我第一次試到咁樣調味嘅龍蝦湯，感覺好新奇。主菜海鱸魚同青口都好好食，青口好貼心咁去除左內臟，呢個令成個main dish加好多分！
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ʙʀᴀssᴇʀɪᴇ ᴏɴ ᴛʜᴇ ᴇɪɢʜᴛʜ x ᴛᴏᴍ ғᴏʀᴅ ʙᴇᴀᴜᴛʏ🥀“𝑅𝑜𝓈𝑒 𝒢𝒶𝓇𝒹𝑒𝓃 4-𝒸𝑜𝓊𝓇𝓈𝑒 𝒟𝒾𝓃𝓃𝑒𝓇” - 𝐻𝒦$888⠀⠀⠀⠀⠀⠀⠀⠀⠀In collaboration with Tom Ford Beauty, Brasserie on the Eighth offers a special four-course dinner with a specially curated non-alcoholic cocktail “Rose Essence Fizz”. Diners will receive a complimentary gift from Tom Ford Beauty that includes the new Rose Exposed fragrance (4ml) and a gift card redeemable for a free perfume blending service and samples from the private fragrance collection.⠀⠀⠀⠀⠀⠀⠀⠀⠀My favourite part of the whole dining experience was definitely this delicate sweet treat CHAMPAGNE ROSE RED BERRIES SWISS MERINGUE that unveils a rose tea sorbet on the inside and with red berries compote.
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// 𝙏𝙞𝙢𝙚-𝙡𝙞𝙢𝙞𝙩𝙚𝙙 𝙍𝙤𝙨𝙚 𝙂𝙖𝙧𝙙𝙚𝙣 𝙁𝙧𝙖𝙜𝙧𝙖𝙣𝙘𝙚-𝙩𝙝𝙚𝙢𝙚𝙙 𝘿𝙞𝙣𝙣𝙚𝙧 - 𝘽𝙧𝙖𝙨𝙨𝙚𝙧𝙞𝙚 𝙤𝙣 𝙩𝙝𝙚 𝙀𝙞𝙜𝙝𝙩𝙝 𝙭 𝙏𝙤𝙢 𝙁𝙤𝙧𝙙 𝘽𝙚𝙖𝙪𝙩𝙮 🌹 //-Well-situated on the 8th floor of Conrad Hong Kong with an incredible landscape view of the city, 𝐁𝐫𝐚𝐬𝐬𝐞𝐫𝐢𝐞 𝐨𝐧 𝐭𝐡𝐞 𝐄𝐢𝐠𝐡𝐭𝐡 features an array of all-time favorite French-continental dishes and is the perfect spot for a casual evening with friends over a glass of wine.-☞ 𝐑𝐨𝐬𝐞 𝐆𝐚𝐫𝐝𝐞𝐧 𝟒-𝐜𝐨𝐮𝐫𝐬𝐞 𝐃𝐢𝐧𝐧𝐞𝐫 - 𝐇𝐊$𝟖𝟖𝟖 𝐏𝐞𝐫 𝐏𝐞𝐫𝐬𝐨𝐧In collaboration with 𝐓𝐨𝐦 𝐅𝐨𝐫𝐝 𝐁𝐞𝐚𝐮𝐭𝐲, Brasserie on the Eighth offers a special four-course dinner with a specially curated non-alcoholic cocktail “𝐑𝐨𝐬𝐞 𝐄𝐬𝐬𝐞𝐧𝐜𝐞 𝐅𝐢𝐳𝐳”. Diners will receive a complimentary gift from Tom Ford Beauty that includes the new 𝐑𝐨𝐬𝐞 𝐄𝐱𝐩𝐨𝐬𝐞𝐝 𝐟𝐫𝐚𝐠𝐫𝐚𝐧𝐜𝐞 (𝟒𝐦𝐥) and a gift card redeemable for a free perfume blending service and samples from the private fragrance collection.-Starters highlight the 𝐋𝐎𝐁𝐒𝐓𝐄𝐑 𝐒𝐀𝐋𝐀𝐃 that’s perfectly complemented with figs, fennel, and rich caviar sauce; as well as my all-time favorite 𝐏𝐀𝐍-𝐒𝐄𝐀𝐑𝐄𝐃 𝐃𝐔𝐂𝐊 𝐅𝐎𝐈𝐄 𝐆𝐑𝐀𝐒 that’s served on crispy toasted brioche, along with cherry compote, and beetroot for a flavor elevation.-The second course features either the 𝐒𝐈𝐆𝐍𝐀𝐓𝐔𝐑𝐄 𝐋𝐎𝐁𝐒𝐓𝐄𝐑 𝐁𝐈𝐒𝐐𝐔𝐄 infused with crème de cassis, a dark red liqueur made from blackcurrant; or 𝐎𝐍𝐈𝐎𝐍 𝐒𝐎𝐔𝐏 with rich and delectably earthy Gruyère cheese. Followed by the third course of 𝐁𝐄𝐄𝐅 𝐓𝐄𝐍𝐃𝐄𝐑𝐋𝐎𝐈𝐍 that perfectly seared to medium-rare, presented with drool-worthy ham tortellini and truffle gravy.-Concluding the dining experience with a delicate sweet treat 𝐂𝐇𝐀𝐌𝐏𝐀𝐆𝐍𝐄 𝐑𝐎𝐒𝐄 𝐑𝐄𝐃 𝐁𝐄𝐑𝐑𝐈𝐄𝐒 𝐒𝐖𝐈𝐒𝐒 𝐌𝐄𝐑𝐈𝐍𝐆𝐔𝐄 that unveils a rose tea sorbet on the inside and with red berries compote.-ʙᴀ-ᴛᴀᴅ-ǫᴘᴡɪ-ᴡs-sᴄɴ
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