76
16
3
港鐵香港站 C 出口, 步行約5分鐘 繼續閱讀
電話號碼
31858388
開飯介紹
位於中環藝術地標H Queen's內,餐廳樓底高,空間感十足,設計主題圍繞森林,感覺自然輕鬆。主打新派法國菜糅合日式元素,菜式設計亦不忘配合餐廳自然的主題概念。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2019), 米芝蓮二星餐廳 (2020-2022)
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: 14:30, 21:30
付款方式
Visa Master 現金 AE
其他資料
Wi-Fi
酒精飲品
自帶酒水
切餅費
外賣服務
加一服務費
食評 (105)
同男朋友慶祝3週年 揀左呢間米芝蓮2星嘅Arbor 餐廳主要用日本食材做烹調🌟🌟食米芝蓮當然希望帶尼新鮮感😌 環境唔係設計到好富麗堂重但好舒服 服務當然好好 會細心介紹酒同每道菜 整個體驗都好唔錯😌Chef's Tasting Lunch (4 Course $888)首先係餐包 夾左好香嘅紫菜而且非常軟熟 口感好好👍🏼👍🏼再配埋自家製牛油 好香😍amuse bouche餐前小食呢個撻好可愛🤩撻底係用小麥做嘅 咬落好香脆 上面仲有日本嘅壽司飯 配埋螢光魷魚同埋紫菜 呢個配搭好新穎 都幾得意😍😍tuna用咗菠菜去做pancake皮 入面包住吞拿魚 沙律同飯🥗 吞拿魚一啲都唔腥 配埋沙律一齊食好清新😌 另外仲有個湯 用螺殼裝住真係夠晒吸睛😍😍 飲落去都好鮮甜 好好飲😙scallop帶子配埋蘆筍 下面仲有加入帶子而整成嘅蛋白 泡沫亦係有白酒打制而成😋 成個配搭都好夾 不過可惜帶子有啲overcook 食落唔夠軟滑 好可惜😞Main Coursefish我男朋友就揀咗魚 魚皮脆脆的 油脂平衡食落好香 😍pigeon我就揀咗乳鴿 好似第一次食咁樣煮嘅鴿仔 slow cook 再炭燒😮食落肉質都幾嫩 醬汁香濃有酒味 亦都好夾🤤 仲有個鴿脾 細細隻好可愛 餐廳亦貼心包好方便大家食用唔會整污漕手👍🏼 仲有塊薄脆係上面 睇得又食得😋strawberry & rhubarb甜品應該係唯一失望嘅😞 擺盤雖然好靚 但盤入面各種食物都冇咩關係咁 士多啤梨好酸 仲有個好難食啲味好假嘅雪糕 然後有啲脆米 脆米下面有啲飯... 唔係好知食左啲咩😅madeleineMadeleine係青檸味 好香好清新😍 尼到仲暖笠笠 外脆內軟好正🤤🤤coffee or tea最後仲有粒朱古力架 不過都係麻麻地~ 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 2021-12-16
4172 瀏覽
weekday 大概都要早一個月book位,book咗要online 每位俾HKD200 deposit .今日去到,原來嚟過呢幢building 上一層食野,相比下呢間啲位迫好多,擺得好密,我地算好彩,2個人有張沙化位,擺袋都鬆動。環境有大嘅落地玻璃,不過主要係樓境,有少少咁多海景。menu 有688同888,我地選咗888,main course 要咗鵪鶉同加320要咗和牛。餐前小食係一個鰻魚撻,撻中間係珍珠飯,粒粒都好飽滿,飯亦都調咗味,整體有心思,幾好味。包個賣相幾靚,面好光滑,配自家製明太子牛油,牛油好特別,好出色,不過包就似好舊式嗰啲西餐廳嘅餐包,攞上手好油。魚湯用個螺殼盛住,旁邊係未熟嘅意米,唔食得,好得意,我命名為沙中的貝殼🤣,湯係魚湯,好濃味,幾好唔錯。吞拿魚pancake 都有創意,不過其實我覺得有少少唔夾,吞拿魚魚生幾厚切而且新鮮👍,幾唔錯, 旁邊有Wasabi 同cream.之後係北海道帶子,帶子超大隻,勁鮮甜💗,上面仲有啲脆脆牛蒡,好似食薯片咁, 中間係薏米,用Risotto 嘅煮法,濕濕地,配個菇菌汁幾香濃,易入囗又健康。Main course 嘅鵪鶉將身同脾分開上,好貼心,可食得斯文,對我嚟講有啲腥,面用沖繩黑糖實在唔太夾,整體感覺太heavy.仲有一個係A4和牛,旁邊係甜蕃薯,蕃薯上係薯片,成花型,好賞心悅目😍,牛係入囗即溶,但太肥,感覺好罪惡🙈dessert 係黃豆雪糕配腐竹,好中西合璧,脆脆嘅腐竹可以以咁嘅形態襯雪糕係幾有諗頭, 底嘅粒粒係鹹蛋朱古力脆脆,整體有創意有層次。送上嘅兩個小甜品我食唔倒,太飽,最後take away.coffee 想要mocha 但原來無,要咗cappuccino, 以法菜嚟講算ok ,起碼有個拉花🤣 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 2021-12-09
2289 瀏覽
Dinner experience at Arbor few years back has left lasting impression, prompted this revisit for lunch and they have shown consistent excellence in their food and much improved service. Began with a umami bomb amuse bouche, a seaweed tart with tender octopus exploded with seaweed umami. It does taste very much like a sushi but in a way of a crunchy tart, interesting and very tasty.Bread being the cover photo speaks volume how extraordinary their signature brioche is. As light as feather, so impressed with the intricate paper thin layers of fiber-like structure. Nice buttery aroma with a very subtle seaweed note. The saltiness of the mentaiko butter complements it amazingly well especially with the chili flakes. The tuna wrapped in a thin pancake is another elegant Japanese inspired dish, served with 3 condiments including horseradish, ponzu jelly and a red rice cream. Tuna has been seasoned with soy and tops with some mustard seeds while both the heat from horseradish and zing from ponzu jelly highlighted the tuna. The seashell there was is a garnish but filled with bonito soup that embodied incredible umami and rich creaminess. The Lobster is our favorite dish, not only as pretty as a painting on the plate, the perfectly cooked lobster with a deep rich lobster bisque sauce is so delicious, that jalapeño foam lifts it to another level, added the hint of spicy funkiness and balanced with the silken creamy smooth butternut squash purée. Simply perfection. Anglerfish superbly cooked, bouncy texture and the pike fish roe added the savory burst. Creamy Japanese barley risotto is a great complement to the fish. If the fish main brought you to the seaside, the pigeon main was the rich dark whimsical theatre. The pigeon breast was coated with sugar to create that crispy deeply caramelized crust, and the perfectly cooked extremely succulent meat. Pigeon meat was added to the onion chutney on the side that was packed with oniony goodness. The pigeon leg was served with a wafer thin crispy chicken skin. What a funky dramatic show.Always favored a light dessert after so many courses, the tofu dessert was a perfect one. Tofu sheet added crispiness and the salted egg yolk crumbs underneath has a hint of saltiness to reinforce the soybean flavor. This lovely beautiful lunch ends with excellent freshly baked lemon madeleine with coffee or tea. The madeleine has the crunchy buttery edges yet soft and tender but not crumbly within. A perfect lunch, I couldn’t fault anything. 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 2022-05-18
37 瀏覽
慕米芝蓮二星之名來到Arbor。據侍應介紹,大廚來自芬蘭,但對日本飲食文化十分有興趣,所以菜式用了很多日本食材 🇫🇮🇯🇵獲安排坐窗邊一排的枱,整個用餐範圍不大,感覺枱的距離有點近。至於窗外景色是一般樓景,環境只屬普通。看看餐牌,選了Omakase menu $1288/位,共六道菜。坐下不久侍應過來介紹三款香檳。Kurg雖然最貴($450/glass),但必定是穩陣之選。侍應亦推介這支Grand Cuvée 169ème Édition🍾混合了多種葡萄酒的精華釀製。我喜歡它淡金的顏色,亦有很香果味。先來麵包質地鬆軟,麵包的甜味融合了味噌和海苔的鹹香味,很新鮮的配搭。Amuse bouche鮑魚海苔撻鮑魚鮮甜,配上脆海苔和珍珠米,是口感和味道都很有驚喜的開場小食。南極小龍蝦這道菜lunch set沒有,也是Omakase menu比較貴的原因。小龍蝦十分新鮮,蝦味很重,切成小塊吃比較好,配上蕃茄可以中和蝦味。旁邊是來自日本的蕃茄,上面有由醋製成的啫喱和洛神花,酸酸甜甜,加上數滴昆布油,增加香味。吞拿魚pancake菠菜做皮,但味道不明顯,中間夾着厚切吞拿魚和珍珠米,旁邊有酸忌廉和蛋黃醬。個人認為兩種醬都和吞拿魚都不太搭,整體的味道比較淡。魚生加飯我還是喜歡配醬油及wasabi吧。同一時間上桌的是忌廉湯,以海螺殼盛載,份量不多但十分濃味,有點點鹹。鮟鱇魚肝十分新鮮和高質的鮟鱇魚肝,也是lunch menu沒有的。厚厚一件魚肝,如果不新鮮會很腥。這件完全不腥,配上橙皮和鹽粒,沒有多餘調味,讓你嘗到魚肝的原味道,不過亦未必人人吃得慣。松露茶碗蒸茶碗蒸內有松露碎、八爪魚、海參和椰菜花碎,很濃的松露味及昆布油,鮮味。北海道帶子白蘆筍煎帶子配白蘆筍、鯊魚子及麵豉醬,混合起來是複雜的鮮味,很刺激味蕾。因為本身很喜歡吃帶子,抱很高期望,反而覺得帶子本身的鮮味被配菜掩蓋了。主菜選了A4和牛(+$320)和鴿侍應建議和牛和鴿均是medium rare最好。和牛煎得粉嫩,油脂分布平均,肉質和味道俱佳。鴿脾火喉亦剛好,鴿身則有點生,肉切不開,所以吃剩半件。醬汁很濃,有黃酒香氣,配上羊肚菌,達到整頓午餐的濃味頂峰。在套餐以外加了一個甜品 - 魚子綠茶雪糕($440)抱住戰戰兢兢的心情下單,上桌時真的嚇了一跳,以為是明將出品🤣更有意想不到的味道!軍艦造型的甜品,外層是非常脆的海苔,上面的綠茶雪糕圍了一層厚厚的魚子,吃到中間有mochi,底部則是脆餅。味道主要是綠茶雪糕的甜味,夾住魚子微微的鹹鮮,難以想像的配合,就像是焦糖朱古力配鹽粒那種和諧,令人上癮回到套餐的甜品,是小麥雪糕和焦糖布甸。雪糕配上脆薏米、mochi和朱古力碎,口感多層次,但個人對小麥味道不太感興趣,認為作為甜品不夠甜。反而小小的朱古力及macaron比想像中好吃,檸檬madeleine也頗清新。整體而言食物方面,菜式創新、食材新鮮,喜歡日本菜那種umami的不會失望。加上大廚不時根據時令食材更換菜式,相信每次到訪都會有驚喜個人略嫌大部分菜式的味道都很接近,例如海苔/昆布油/味噌便經常出現,到後段有點味覺疲勞 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 2022-05-17
0 瀏覽
Michelin ⭐️⭐️experience. Very impressive overall! The ingredients they used were really simple, nothing especially extravagant. But they managed to combine all the flavors and textures perfectly. Their mix and match of flavors were creative and new to me, but I found it very balanced and pleasing. 🍞 Bread basketSeaweed brioche with Parmesan miso butter and Japanese shoyu butter — extremely soft and fluffy bread and the shoyu butter was unforgettable🥧Amuse BoucheA little tart with matcha powder, rice, seaweed powder, abalone liver sauce and octopus🥩 AppetizerBeef tartare with crispy nori🌽SoupCorn soup with chicken skin crisp and smoked chicken — very very amazed! It has tiny bits of chicken crisp and a very distinct smoky aroma🐑MainLamb with mashed sweet potato and purple potato crisp — the 七味粉 sauce went well with the lamb, and the mashed potato had hints of citrus flavors🫐DessertBerry cheesecake with meringue, yogurt and sorbet🧇Petit FoursMadeleines and dacquoise — best in town 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)