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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
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)
營業時間
今日營業
全日休息
星期一至六
12:00 - 14:30
18:30 - 00:00
星期日
全日休息
*最後落單時間: 14:00,21:30
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 (38)
This fine-dining French restaurant is located on 25/F H Queen's in Central. Inspired by the concept of a charming forest home of a poet and cook, the restaurant offers a cozy relaxing atmosphere for diners to enjoy bohemian leisure in a home away from home idea. Seated at a table on the window side, when I looked around I got a nice reminder of some of the winery and cellars we visited in France previously. The staff came to check with us on the aperitif, along with a champagne cart which I decided to go for a glass of Jacquesson 741 while my wife had the White Peach Nectar. Soon the staff brought some nice home-made brioche with some seaweed mixed, along with two butter, one made with mentaiko (salted cod roe) with spicy seasonings, the other of kelp with toasted seaweed. Both are innovative and tasty, where we quickly finished the one and asked for another bread. Checking on the menu I opted for the Chef Tasting Menu ($1888) while my wife had the Seasonal Tasting Menu ($1488). Both started with the same course, 'Clam'. The feature is razor clam, served in two ways, with the first being a lightly blanched razor clam on skewer. While it is already fresh and sweet in taste without any additional condiment needed, there is a sauce on the side with some lemon leaves which greatly enhanced the fragrance. The other dish served has a meaty piece of the razor clam on a cream sauce, intense on flavors while still relatively light and without feeling awkward and masking the delicate taste of the razor clam. There are pieces of mushroom which served as a nice decoration too. From the presentation one can clearly see the influence of Japanese cuisine to the chef, no matter on the use of the ingredients, serve-wares and presentation. The second course is 'Scallop', with the Hokkaido scallop seared well on both sides, with some marinated sauce to highlight some savory flavors. There is a kelp jelly sauce underneath with some lime juice to again freshen up and raise the umami taste to the next level. There is also a crunchy toasted seaweed cracker on the side which offered great complement. The wine paired is Kokuryu Daiginjo Ryu, the famous sake from Fukui which uses French maturation techniques for sake making. A nice match. The third course is 'Foie Gras', made to a creamy mousse at the bottom, then on top adding some crispy fried rice treats to give a nice contrasting texture, along with a fig jam where the sweetness balanced well with the intensity of the foie gras. This new way to prepare the foie gras significantly reduced the heavy oily sensation of the dish and making it more welcoming to diners. Really great effort by the chef and his team. The fourth course is 'Chestnut', with the seasonal produce being the highlight. Apart from a chestnut puree similar to what you would see on a cake, but not insanely sweet as many cakes would be. There are some slices of Fuji apple giving a bit of acidity and light-weight balance. The ginkgo has a nice chewy bite as well. Wine paired was Vincent Latour Meursault 1er Cru Poruzots 2016. Good acidity and I think it is a bit too light for pairing with the food. The fifth course is 'Sea Bream', with a broccoli puree, fish stock as sauce, and nice seaweed condiments, successfully highlighting the delicate and elegant taste of the fillet while at the same time intensifying the complexity of the dish through these condiments. The wine paired was an interesting choice, Freeman Vineyard & Winery Pinot Noir from Sonoma, with the strong cherry note not particularly matched with the dish but did not somehow affect the dish in any negative way. The sixth course is 'Pigeon', a piece of nice pigeon breast beautifully seared with sweet wine and berries reduction, tender and juicy on the inside, and my favorite in the evening. On the side there are a piece of root (I forgot the name) which is grilled, with some other seasonal mushroom as well. The wine paired is Tignanello 2014 which got a big tannin and gamey note to match well with the pigeon. Moving to the dessert the seventh course is 'Citrus', a yuzu and jasmine flower sorbet with a cheese meringue cracker on top of some finely chopped citrus fruit pieces. Cleansing for the palate, the dish is great to freshen up before finishing our meal with a more indulgent dessert. The wine paired was Domaine Weinbach Theo Faller Gewurztraminer VT 1989. The wine was very good on its own and appropriate in sweetness for this dish, though leaving a bitter aftertaste. The last course is 'Madeleine', served interestingly in an ice-cream cup which included a walnut ice-cream and three big pieces of sweet black beans. A few pieces of caramel crackers provided nice supplement to the texture, the dish is a nice finale for the dinner, with also a piece of spongy canele-like pastry which is great for coffee. The service throughout the dinner was great, with the staff coming to explain each dish in details, and the sommelier also providing the characters of the wine paired.The bill for the night was $5,330 including the wines ($1,300). Consider the ambiance and quality of the food it was still a bit over-priced in my opinion. I am critical here but the wine pairing can in fact be improved. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
[🇭🇰香港- 中環].上次嚟食嘅時候已經係米芝蓮1💫餐廳,短短一年就變咗2星;今次食4 courses嘅chef's tasting lunch set依然保持到好高質素!頭盤- “langoustine,”好肥美好厚身又大隻嘅挪威小龍蝦配酸酸甜甜嘅醬汁,開胃得嚟又吊到蝦嘅鮮味;另外要讚下佢哋加咗海帶嘅brioche好鬆軟好重牛油味,配咗2款自家製嘅牛油,我就鐘意個明太子牛油,朋友就鐘意另一款有朱古力嘅牛油;主菜-“pigeon,”鴿肉好滑,鴿肉脾更嫩; 最後幾飽都好,一定要食佢哋嘅Madeleine💕🔻🍽 Arbor📌 地址: 中環皇后大道中80號H Queen’s 25樓 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3 2020-03-21
0 瀏覽
🍽Tasting Menu $1488..6個course嘅第一味就係Clams🐚係嚟自日本嘅石恒貝🥰右上嘅刺身食法配上finger lime同日本袖子嘅果皮,清新嘅味道帶出鮮甜味!口感爽口,鮮味齒頰留香👍🏻左下嗰款就係輕輕灼過嘅,浸喺松茸cream sauce一齊食,淡淡的松茸香唔會蓋過石垣貝嘅鮮甜味👌🏻.食完個咁新鮮嘅石垣貝之後就到甜蝦,鵝肝慕絲同埋日本比目魚呢三個course💁🏻‍♀️.Ama Ebi - Hokkaido sweet shrimp, Cherry Tomatoes & Melon, Watermelon Carpaccio, Frozen Rasberries🥰.Foie Gras Mousse, Crispy Wild Rice, Japanese Fig, Pistachio & Madeira Sauce👍🏻👍🏻.Hirame poached in Brown Butter Sauce. Topped with Pickled Mustard Green and Finger Lime. Sided with Creamy Mushroom, Crispy Sourdough👌🏻.黎到主菜部分我揀左+$250嘅和牛,最期待又好滿意❣️色澤粉嫩,係完美嘅medium rare🥰脂肪較多但分佈均勻,牛味濃郁及脂香豐腴,味道帶有微微焦香!肉質軟腍,入口油花溢開,好好食!👍🏻👍🏻👍🏻Seared Kumamoto Wagyu Terderloin Marinated with Blackberries & Sake🐮 Paired with baby eggplant & smoked eggplant puree🍆 With White Miso Hollandaise..甜品都好好食! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Finally, the one and only Arbor‼️Headed by rising culinary star Eric Raty, Arbor serves contemporary french cuisine with the use of premium & seasonal Japanese ingredients.With its michelin-star reputation and the many positive reviews, we held high expectations upon our visit for a bday celebration. And to sum it all up - the 2 stars are def well-deserved🥳‼️_The full arbor experience consists of 10 dishes, plus some complementary bread to start and freshly baked madeleines to finish.Everything from beginning to end did not disappoint. It’s impressive how Chef Eric manages to meld different flavours together in an incredibly precise, harmonious, elegant and at the same time, innovative manner._Some of our favs would be the👉🏼𝐇𝐢𝐫𝐚𝐦𝐞 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐟𝐥𝐨𝐮𝐧𝐝𝐞𝐫 𝐩𝐨𝐚𝐜𝐡𝐞𝐝 𝐢𝐧 𝐛𝐫𝐨𝐰𝐧 𝐛𝐮𝐭𝐭𝐞𝐫 𝐰𝐢𝐭𝐡 𝐜𝐫𝐢𝐬𝐩𝐲 𝐬𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡🐟👉🏼𝐅𝐨𝐢𝐞 𝐆𝐫𝐚𝐬 𝐂𝐡𝐚𝐰𝐚𝐧𝐦𝐮𝐬𝐡𝐢 𝐰𝐢𝐭𝐡 𝐅𝐮𝐣𝐢 𝐚𝐩𝐩𝐥𝐞, 𝐡𝐚𝐳𝐞𝐥𝐧𝐮𝐭𝐬 𝐚𝐧𝐝 𝐬𝐚𝐮𝐭𝐞𝐫𝐧𝐞𝐬🍎👉🏼𝐈𝐜𝐞𝐥𝐚𝐧𝐝𝐢𝐜 𝐥𝐚𝐧𝐠𝐨𝐮𝐬𝐭𝐢𝐧𝐞 𝐰𝐢𝐭𝐡 𝐣𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐟𝐫𝐮𝐢𝐭 𝐭𝐨𝐦𝐚𝐭𝐨 𝐚𝐧𝐝 𝐤𝐨𝐦𝐛𝐮🦞👉🏼𝐏𝐢𝐠𝐞𝐨𝐧 𝐜𝐫𝐮𝐬𝐭𝐞𝐝 𝐰𝐢𝐭𝐡 𝐨𝐤𝐢𝐧𝐚𝐰𝐚 𝐬𝐮𝐠𝐚𝐫 𝐚𝐧𝐝 𝐒𝐢𝐜𝐡𝐮𝐚𝐧 𝐩𝐞𝐩𝐩𝐞𝐫𝐬🦆👉🏼and last but not least, 𝐓𝐇𝐄 𝐁𝐑𝐄𝐀𝐃!🍞 Yes, even the bread was exceptional! Fresh out of the oven, their homemade brioche was buttery and so pillowy. And with that mentaiko and soy sauce butter... omg so good we actually each had an entire basket🤤🤤🤤_Verdict: While we thought the meal lacked a few mind-blowing moments, there were no let downs at all, with every dish showcasing Chef Eric’s exquisite palate and skills. And if we were to critique, service and ambience aren’t the best compared to other fine-dine restos we’ve been to. But hey, at the end of the day, it’s the food that really matters. And Arbor certainly delivers exceptionally in that category😉 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 2019-10-05
4057 瀏覽
今年的週年紀念慶祝,原訂了九龍站的餐廳,不過最後都係改變計畫留守港島。於是在中環處理完俗務以後,就碰運氣walk in 到 Arbor。果然在這非常時期,有位之餘,仲只得五檯客人 ... 不過侍應們都非常有禮專業,是一個很好的序幕。餐廳室內設計舒適,雖然今天天氣晴朗,但陽光未有直射進來,燈光處理很好。菜單方面有兩款選擇,weekly tasting menu 的 pork 是豬脷,非常大膽的設計 ... 不過我們還是選了 weekly tasting 的 牛及 chef's tasting 的魚。先上麵包,是海藻白麵豉味道,配昆布牛油及七味明太子,非常日式的配搭。麵包看上去感覺厚實,但其實口感輕盈,不算十分好吃,不過還可以 ...接著就到 amuse bouche,是蟶子濃湯再配蟶子串,味道甚佳,是一道很好的開胃菜。一濃厚一清爽,體現了餐廳的contrast concept。前菜分別是 chef's tasting 的ama ebi 及 weekly tasting 的 amberjack,以淡淡的低溫處理,卻一如預期的甜美細緻,是一個不錯的開始。第二道進入到果實根莖類,味道亦轉趨沉實。chef's tasting 是我很喜歡的栗子,是栗子濃湯上配栗子蓉銀杏及蘋果片,非常秋天的選材。蘋果片微酸薄脆,平衡了栗子的豐盈,好吃! weekly tasting 的第二道是牛蒡,以為會是帶點粗燥的口感,誰不知吃落居然有點蘿蔔鬆化的感覺,實在是意想不到。來到 chef's tasting 的主菜 sea bream。坦白說,我覺得presentation 很一般,未有如其他創意法系的雕花,不過味道穩打穩紮,中間夾著的西洋菜再一次帶來秋冬感覺,有畫龍點睛的效果。weekly tasting 的 主菜和牛另配小口牛肉餅米飯。和牛面層焦香,搭配略甜醬汁,吃落有點像叉燒。旁邊橘紅色的是燈籠椒purée,少辣有甜味及麻香,好像腸粉的甜醬!第四道由 chef Eric 親自出來講解,難道是他最有信心的得意之作?chef's tasting 的甜品叫 small potato。從未想過以薯仔作甜點,這道包括有銀箔包薯仔雪糕及薯片,再配兩款口感的朱古力。配搭創新之餘,更非常匹配,我覺得是四道菜裡面最特別及好吃的一道。weekly tasting 的甜品是 citrus,當中有蛋糕,meringue,sherbet,果肉及其他,層次豐富,大狸俠話很特別!最後以微暖少脆的madeline及草餅macaron 作結。總括來說,餐廳的氛圍服務,以至食物的鋪排味道都不錯,可以說各方面都十分平均。較為特別的是二道及甜點的選材,常用作甜點的栗子是主菜,而常用作主配菜的薯仔竟然是甜點。餐廳的contrast concept 略見於menu 中,不過未算十分突出。另外可以一提的是,作為一星餐廳,其洗手間竟然完全未有刻意策劃,普通到如大狸俠所言像公廁一樣,就真的有點扣分了 ... 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)