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港鐵上環站 A2 出口, 步行約3分鐘
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附加資料
Creative/Modern European Cuisine with occasional Asian influences
營業時間
星期一
全日休息
星期二至五
18:30 - 22:00
星期六至日
12:00 - 15:00
以上資料只供參考, 請與餐廳確認詳情
食家推介
6-course dinner menu $700講左兩年終於嚟試佢嘅 dinner😜 之前淨係食過lunch同brunch 不過我諗已經轉左手hahahaa 記得以前好欣賞佢大部分嘅食材都係來自香港本地農場 而加嘅廚師態度就唔多友善😓 食物整體而言醬汁偏鹹 最喜歡係煎得香口嘅帶子同嫩滑嘅牛仔肉🐮 the others are just fine. I'm quite disappointed honestly. Quite sad to see a once great restaurant going downhill.
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Amazing food with a lot of surprises in the menu. We have the 6 course menu - and every dish has a different character. We have foie gras, duck breast tartare, Shiitake Roulade, guinea fowl thigh, butchers meat and also the dessert. We cannot say which one is the best because they are all super delicious!Chef has great passion for food and has put a lot of thoughts into the dishes. Recommended!
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Had the amazing 6 course chefs table dinner at a side b side. Very thoughtful sophisticated dinner concoctions that were all unique and balanced.... was not overfull at the end which is a sign of a well designed menu... highly recommended.... would definitely go again...
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Hidden on Sai Street, Sheung Wan, A Side / B Side is a gem for affordable and pleasurable fine dining experience. The restaurant has a cozy interior design, with drawings of food on the wall as menu and decoration, as well as a selection of books and wines. One of the things I like about fine dining is that you can see how the chef prepare food. It is almost like seeing how an artist creates his/her own artwork, very delightful to watch. This time is no different. Seeing the chef prepare the 8 items on my dish was a wowing experience, you never know that there is possibility for such kind of presentation until now.(From 12 o'clock clockwise)Winter Pudding: One of my favorite, chocolate mousse and cream at the bottom, topped up with black truffle, chocolate chips, and dried fruit slices on top.Egg plant: grilled with Japanese sauce.Fish (?) wrapped in veggies: served hot, should eat this first.Fish with caramel pops on top: the caramel pops brought out the flavor of the fish, surprisingly, and added a crunchy sensation to the fish.Mushroom: another of my favorite. Mushroom was mashed and molded back to this mushroom shape. Very creamy and delicious.Salmon "Sushi": gosh! I love this huge chunk of fresh salmon!Foie gras: another favorite, the green jelly bits and green apple circles on top made the foie gras more like cheesecake to enjoy.Deep fried meatball: served hot, should eat this one first.I am definitely coming back to try their dinner menu!
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Despite reading mixed reviews on OR about this restaurant, I kept an open mind when I booked this restaurant. I was a ted disappointed when we were informed that they only served brunch today (had too many disappointing brunch experience in HK...). My view changed when we were presented with a beautiful mix of creative dishes on one plate. I thought I would leave unsatisfied with the small portion but I was entirely wrong...I am not a real truffle person but the Winter Dessert (chocolate mousse, Jerusalem artichoke and black truffle) was really luxurious - what a real treat! Anyone interested must come quick before the artichoke season finishes at the end of Feb! (You’ve been warned!)Got chatting with chef at the end of service and learned that he is English but trained in France. He was working at Akrame before taking up this place. Will surely come back to try their dinner!
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