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港鐵香港站 C 出口, 步行約5分鐘 繼續閱讀
電話號碼
31858388
營業時間
今日營業
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
*最後落單時間: 14:00,21:30
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Visa Master AE 現金
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Wi-Fi
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切餅費
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食評 (8)
等級4 2018-07-13
158 瀏覽
今週非常有口福,美食一頓接一頓,今天先介紹中環 H Queen's 25樓的 Arbor:餐廳以叢林為概念,將中環靜謐一隅,打造成充滿魅力的餐飲熱點;而來自芳蘭的主廚 Eric Räty,又擅長選用日式素材,炮製清新不膩的創意法式料理,十分值得欣賞! 作為星級餐廳 ÉPURE 姊妹店,Arbor 其實是拉丁文「樹」的意思,因此餐廳結合了自然風格及休閒氛圍。餐廳佔地不算很大,但仍然劃分成酒吧及用餐區,同時也設有另一風格的廂房, 我們就坐是用餐區。 在這區可以清楚望到中環美景,初抵達時還有日光,之後夜幕開始低垂,景致越來越迷人!Arbor 晚市餐單相當簡單,就是兩款 Tasting Menu,這晚我們享用了八道菜晚餐;內容會根據食客膳食要求有所更改。 以一杯香檳打開胃口,首先是近期吃過最出色的麵包籃;餐廳自家製的南瓜仁、阿麻子仁及向日葵麵包味道超棒,搽上柔滑美味海草昆布味及鏗魚牛油,好幸福的感受!帶印式香料香氣的薄脆又是另一驚艷位,想不吃澱粉質?難矣~反而首道菜的 Sea Urchin 雖然也鮮甜美妙,加上沙棘帶來了變奏,但仍是意料中的味道,嘩然程度不及麵包牛油。 接著是 Rock Oyster,來自日本巨大鮮甜又 creamy 的岩蠔,在配上蠔葉、酸忌廉等,帶來前所未有的新奇北歐風滋味,徹底打開了嚐鮮的胃口,為接下來的 Lagoustine 作好準備。 這裡的 Lagoustine 曾得識飲識食的葉 Sir 大讚,這天一試果然驚為天人:海螯蝦吃得多,但來自純淨冰島的第一次吃,肉質份外鮮甜,以炭火烤至外層香口、中間仍保留刺身嫩滑感;配以日本生果蕃茄、蕃茄清湯以及用沖繩黑糖煮的昆布,是清鮮動人之極致,是必試推介! 接著又有 Summer Truffle,是黑松露、雞油菌及米形意粉的組合,香氣撲鼻是自然的事,然而口感也異常的柔滑香濃,就是有種令人吃不停口的魔力,讓戒澱粉質中的我徹底破戒! 接著是 Turbot,多寶魚其實也皮脆肉香,同上微酸開胃的泡沫醬汁更加美味,比樓上就是高了幾班,不過那加上綠茶粉的薯仔可愛得來有點飽滯,終於被我嫌棄了~ 晚間的 Arbor 光線很弱,拍不到 Wagyu A4 淋上醬汁的一刻啊!不要緊,那就趕緊趁熱,將豐腴美味、色澤嫣紅粉嫩的日本和牛,通通送進嘴巴好了,吃完剛好超滿足了~ 很喜歡 Chef Eric 的菜式美味得來並不膩滯,來列甜品環節也是一樣,首先有 White Peach:超清甜的白桃本身已經很討喜,加上紫蘇味的脆片、raw cream 及果味雪葩,進一步提昇了果香清香,好一道美妙消暑夏日甜點! 而最後的 Medelaine 貝殼蛋糕,香甜、鬆化、飽滿,兼帶幽幽檸檬及清酒香氣,迷人極了!拍照後一定要趁熱享用;另一邊的馬卡龍雖也好吃,但難免被比下去。 非常美味滿足的一頓,吃完與食友們都覺得,這裡甚至比 ÉPURE 更有驚喜;希望 Chef Eric 繼續努力,年底帶來摘星好消息! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2018-06-10
2468 瀏覽
早前海港城的「ÉPURE」摘下香港米芝蓮一星,可喜可賀,亦令精緻而有活力的法國菜系得到認同,不會再給人只有拘謹嚴肅的感覺。 位於中環新開的「Arbor」,與「Epure」屬同集團,走更有創意 fusion 的法國料理路線。 餐廳以落地玻璃設計為主,自然光充足,坐擁中環靚景: 此店可說是城中新貴,午市常爆,我當日亦見到一位司長來吃飯。Menu 以簡潔為主,只列出食材名,令菜式添上神秘感。 負責主理「Ambor」的是 Chef Eric Räty,也就是某本地著名米芝蓮餐廳的前主廚,在這裡他的創意可說是發揮的淋沛漓盡致: 先上暖烘焙麵包,配木魚牛油及松露牛油,木魚牛油已輕透 fusion 感: 「Foie Gras」 菜名就這樣簡單。冷吃鴨肝醬,配蘇玳甜白酒、大黃酸辣醬、日本梅干、烤蕎麥和矢車菊。鴨肝慕斯打得幼絲細滑,質感輕薄,體現廚技。搭配酸甜梅干及有咬口的蕎麥粒,不論味道及口感,都有所提升: 「Langoustine」 即是冰島小龍蝦,去殻後用炭火輕把表面烤熟,內裏仍保持嫩及刺身般的狀態: Chef Eric 將龍蝦搭配日本蕃茄,用黑啤、黑醋栗、黑糖及雪莉醋醃漬過的日本昆布,昆布油,蕃茄清湯啫喱,木魚等,整體味道清甜,亦看得到心思所在: 「Asparagus」 第當造的法國青蘆筍和白蘆筍,搭配味噌荷蘭醬。青蘆筍面層鋪上有「水果中魚子醬」之稱的指燈粒和食用花,賣相矜貴: 事先切好的白蘆筍嫩而多汁,青蘆筍則清而爽口,配醬同吃是有將食味和層次感一步一步推進,出色: 「Wagyu beef A4」 不是傳統的法式牛扒和薯條,而是用油脂分佈均勻和鮮嫩的鹿兒島A4和牛,配紫薯脆片及混合了柚子牛油的蕃薯蓉。吃次前淋上烤過的唐辛子及印度馬拉巴胡椒汁,十分大膽及有創意的配搭: 不得不說,肉質軟嫩有緻,輕輕一切就分開,沾印度馬拉巴胡椒汁吃,有些孜然及茴香的味道,是第一次感受這種味覺配合: 「Soy Milk」(with Madeleine) 最後甜品上場,Chef Eric 說靈感是來自豆腐花,看上去像木塊的脆腐皮用蜂蜜和牛油烤焗成,配豆奶味雪糕和底下的自家製鹹蛋黃白朱古力,可說是心思非常: 不得不提,旁邊的日本黑豆竟然是用了我們「九龍醬園」豉油沾過的,甜中帶鹹,是真・中西合璧。 整個用餐體驗非常捧,菜式由頭至尾都充滿驚喜,服務員彬彬有禮,介紹每道菜也清𥇦利落。會否成為下年入圍米芝蓮的新貴?大家晰目以待。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2018-05-28
1946 瀏覽
這家新店大有來頭,是米芝蓮星級餐廳Epure的姊妹店, 主打日式新派法國菜。這餐廳位於中環H Queens廿五樓,可一覽摩天高樓景色.裝修以自然木色同綠色為主,兩邊窗唔透着自然光,沒有epure 的華麗堂皇,而是舒服自在的家庭感覺。席上的客人以商務客戶居多,和epure 有點不同,也許與餐廳位置的關係吧。這兒的Lunch set 有三款,分別為3個course$468,4個course $538, 或4 course omasake$698. Bread basket 有sour dough 同脆片,配以自家製的牛油有昆布及日本木魚口味。sour dough 外脆內軟,充滿氣孔,而木魚牛油帶有和風味道,咸香中透出木魚氣息。配上昆布牛油又另有一番風味,是一陣清新的海草味道,十分特別。Amuse broche 這帶子sushi造型精緻,鮮嫩的帶子下是小薯同沙律汁,就是法日fusion的壽司,有趣,但無乜味道的驚喜。Foie gras鵝肝蓉配上、大黃根同日本梅,還有紫色小花點綴,賣相很美。鵝肝口感軟滑,味道濃郁,加上清新酸甜的日本梅,平衡了鵝肝的肥膩感覺,而當中的大黃根同蕎麥粒,令它增添了香口的味道同脆脆口感,令味道更有層次,是幾十分迎合夏天菜式。Sweet corn velouto 曰本沖繩的粟米烤得焦香,口感爽脆。粟米湯口感幼滑creamy ,味道甜美,夾有少量明太子的鮮味,是一個幾完美的粟米二重奏。Sea bream這道慢煮cod Fish,配以接骨木花的汁,還有小花在魚件上,十分夏日的意象。這鱈魚肉質結實有囗感,帶有魚脂的油份,滑溜溜的。魚肉拌以酸酸甜甜的接骨木花泡沬,加埋米醋醃過的青提子,酸甜並置,令鬱悶嘅胃口大開,整體味道淸爽而怡人。Passion fruit黑芝麻朱古力波波細細粒好可愛。一放入口,內𥚃的熱情果汁,卜一聲爆出來。清新熱情果味道淸新帶酸,同香甜的朱古力好夾!正!還有黑芝麻雪芭同黑芝麻脆脆也十分味美。雪芭芝麻味十分香濃軟滑,配合熱情果和西米,一甜一酸,一西一曰,真是完全配撘,是輕怡又味濃的甜品。Petite fours:Madeleine 貝殼蛋糕烤得外脆內軟,唔油膩,唔會太甜仲滿有旦香,還帶點點的清酒同青檸皮的味道,不錯。Cappuccino:賣相不錯,咖啡味道甘香,而奶比較薄身,雖然不致奶滑,但味道可以。由頭盤吃到甜品,無論味道或份量都恰到好處,整體感覺唔錯。法式煮法用上日式食材,同Haku, Ta Vie, a nu retrouvez -vous 走相近路缐,而價格定位也唔差太遠。然而,四家之中,各有千秋,前者和風囗味比較重,而這家法式主道輔以曰式食材,有或多或少epure的影子。今天一個人慶祝,餐廳環境舒適唔焗促,感覺悠然自得。以午餐而言,這兒的菜單比較epure 更能形合季節。下次要相約友人再度拜訪,同epure 再比較一下。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2018-05-05
3094 瀏覽
One Michelin starred Épure has recently opened across the harbour at H Queen's, the newest art hub and dining paradise in Central. Arbor, its sister establishment, becomes the latest member to join the city's crowded fine dining scene, which is going to get even more crowded with the likes of Ecriture joining the party this month.I was curious of who they would put in charge of Arbor's kitchen and it turned out, chef Eric Räty, who was the former chef de cuisine at Café Gray Deluxe at The Upper House, was the man entrusted to take the helm.I have recruited up-and-coming foodie, MOM (no relation to MI6) to be my partner-in-crime for this lunch. Let's see if their contemporary French cuisine could get her out of her seat. We had a bit of a problem deciding whether to take the 3-course ($468) and 4-course ($538) menu. Unlike some of the other fine dining establishments, the multi-course menus here are completely different without a single common item, which created a little headache for the both of us.After some nerve-racking moments, we were finally able to decide. I will take on the 4-course menu while mom will have 3-course. Thankfully, the restaurant does not require us to take the same menu (like some places would).Our amuse bouche was a scoop of foie gras custard served on a bed of rhubarb purée along with Japanese plum coulis and shaved buckwheat. Pretty good start.Bread was some homemade sourdough served with two types of butter. The left one was made with bonito. Didn't get the second one but I thought it's kombu with a bit of herbs on top.I traded starters with mom coz she doesn't like raw fish. On the other hand, I'm a sucker for hamachi so this was a perfect trade, at least on my part. This was just very delicious. The silky hamachi sashimi was perfectly matched with Japanese tomato and served in a light tomato consommé infused with kombu oil. It was a very refreshing dish and the clean flavors from the tomato were an amazing way to kick off the meal.In place of the hamachi sashimi, mom was having my Ebisu oyster but since she doesn't like raw oyster (on top of raw fish), the kitchen did their part turning it into a lightly poached oyster for her. This was a pretty nice dish too. The oyster was paired with cucumber granita, pickled cucumber, oyster leaf and buttermilk espuma. Again very clean and natural flavors, this time coming from the cucumber and oyster leaf which helped to give this dish another dimension.The second dish from the 4-course set was something that I've been seeing a lot lately - green and white asparagus which are in-season right now. These were poached and served with finger lime for some nice acidity and a special Hollandaise sauce infused with white miso. Not bad.Both of our main courses were coming up fast and furious. Mom's having French chicken with a slice of roasted chicken breast nicely complemented with a second portion from the leg which has been confit (I think). Some carrot purée on the side helped to offset the richness of the chicken.My main course was braised veal cheek with sweet potato, purple potato chip and fresh black pepper. While the dish didn't score very high with its presentation, I thought the veal cheek was really nice and tender. There were different textures of sweet potato and purple potato there to balance things out. For mom, dessert was a few sticks of chocolate mousse with chocolate crumble and scoop of sorbet which I guessed was basil (didn't get the chance to try it myself so I guess I would never find out). Pretty decent.I got more premium Japanese ingredients, this time it was Japanese strawberries in a chilled strawberry soup. I was busy answering a call when our server was explaining all the ingredients so like mom's sorbet, I missed the part about my sorbet as well. But judging from the flavors, I would take a wild guess that it's green tomato!?A freshly made madeleine straight from the oven serving as our petite four.Living up to its reputation as a French-Japanese fusion, Arbor combines modern French cooking with premium Japanese ingredients. I thought Arbor's cuisine is a lot more contemporary comparing to Épure's and you can really tell the difference in style. But after all, I guess there's no point of making the two alike.This was the second of my four highly anticipated meals this week. With HAKU and Arbor down, I still have à nu retrouvez-vous and Ecriture coming up later the week. A really busy week for my stomach! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2018-07-09
151 瀏覽
週六去吃午餐 分別點了不同套餐 3 courses & 4 courses & omakase (4 courses)兩款牛油都很特別 一款是紫菜味 很有shake shake粉感覺 一款是鰹魚味 挺特別麵包上有太陽花籽一起烘焙 感覺有點硬Octopus (3 courses)八爪魚很軟腍 微微炭烤過 挺好吃Foie gras (4 courses)鵝肝很軟滑 加入了日本莓類 筍和蕎麥 味道有點酸 還可以Oyster (omakase)生蠔葉放在最上加了香檳水珠和青瓜冰粒挺特別 生蠔很鮮甜挺好吃Sweet corn velouté (4 courses)粟米湯加入了藍龍蝦湯底 最上面加了curry oil 整個配搭挺奇怪 幸好粟米味很濃郁Asparagus (omakase)蘆筍上面放了青檸粒 配以荷蘭醬 比較普通 蘆筍不算很清甜Iberico pork (3 courses)黑毛豬比較普通 肉質不夠軟腍 有點韌Cod (4 courses)鱈魚上面放了海葡萄 辣筋和接骨木花 接骨木花汁打成泡沫魚肉嫩滑 但所有食材一起吃味道感覺有點太多 挺奇怪Fish (omakase)醬汁以柚子煮成 魚肉較實 輕微烤過表面 外脆內軟 味道挺好Organic chocolate (3 courses)巧克力撻配上焦糖醬 整道甜品就是很甜很溜的感覺 幸好有咖啡cream和雪糕中和一下Passion fruit (4 courses)熱情果醬汁混合西米 配上黑芝麻雪糕 感覺不太配合 而且白巧克力裡面是芝麻熱情果餡 很奇怪Citrus (omakase)雪葩是四季柑桔味 微酸挺清新 配上脆糖感覺挺好 服務環境挺不錯 不過當天去的時候是中午有點熱 特別是背面都是玻璃陽光直照食物挺令人失望的 感覺配搭得很奇怪 兩位友人都覺得沒必要再訪 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)