影片
港鐵香港站 C 出口, 步行約8分鐘
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電話號碼
35681397
開飯介紹
餐廳分為三部分，包括供應多款香檳和精品酒莊出品的酒吧區；享用現代法國菜的主餐區；以及收藏一系列珍稀葡萄酒的侍酒師室，加上氣氛浪漫，是約會及慶祝重要日子的好地方。
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營業時間
今日營業
12:00 - 23:00
星期一至六
12:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
Restaurant Week 搶到 Clarence 位！！分秒必爭搶住Book 餐廳🙏🏻 之後啲日子已經Full 晒了🙏🏻大家想食就等 restaurant week 贏家版 （記得佢哋好似每年都有呢樣嘢去extend HKRW😂）由23粒米芝蓮星廚 Olivier Elzer 主理 aka 灣仔The St. Regis 嘅米芝蓮2星 L’Envol 工作過而 Clarence 就係行 affordable/causal french dining 路線🍷畢竟中環地段但Fine Dining做到唔過千只要睇過個Menu 就知道點解咁快 book full 曬明明restaurant week 同佢平時個 menu 係一樣 items 但平咗少少！而家$628就食到6-course呢間Book得很正確👌🏻亦都明點解會Full晒🫡重點！個人覺得 HKRW 去試 Clarence 一定要起碼3個Frd去食，咁就可以試勻曬所有嘢🫶🏼🫶🏼happy!呢個Menu已經有齊佢哋最 signature 嘅✔️吞拿魚 ✔️海膽炒蛋 ✔️魔鬼魚 ✔️黃油雞 ✔️Croffle 任添麵包籃都幾有心思！酸種麵包、focaccia 、脆脆配附兩款牛油同香草乳酪嚟食勁正💯冷熱前菜都係每人揀4款～～比較推薦紅蝦、吞拿魚、傳統法式焗田螺、北海道海膽💖主菜方面，建議嗌牛柳鴨肝批同黃油雞🤍外型係威靈頓牛柳，外面酥皮夠脆，中間包住的鵝肝，切開牛柳係粉紅色而且牛肉軟腍細緻有油香，推薦！黃油雞都好好食！每一粒小麥都充滿住雞油香好好食🥹但魔鬼魚調味真係鹹😔甜品兩款都好唔錯！芒果熱情果、雪葩、椰子泡沫好有驚喜！推介心太軟朱古力，半溶流心蛋糕，朱古力味香濃，配搭香滑重奶味的諾曼第牛奶雪糕，冰火感覺，加分！𖥸 Elite Signature Dinner | $628 p.p.▍STARTER (CHOOSE 2 PER PERSON)⸝ White Asparagus (+HK$28)Burrata, Basil & Sobacha⸝ Tuna with Two SpicesAvocado Purée & Shallot Dressing⸝ Smoked Salmon Mimosa Egg⸝ Scallops Carpaccio (+HK$48)Horseradish Sauce & Dill Oil⸝ Gamberoni With Red Curry & Pistachio Cold Cream (+HK$68)⸝ Beef Tartare With Comté Foam & Baguette Toast▍HOT STARTER (CHOOSE 2 PER PERSON) ⸝ Snail Cooked In Pot 3pcsButter Maitre D’ Hotel & Croutons⸝ BBQ Octopus with Potato Foam, Piquillo & Chorizo Vinaigrette⸝ Hokkaido Sea Urchin (+HK$68)Scrambled Egg & Fennel⸝ Frog LegMeunière, Black & White Garlic Cream▍MAINS ⸝ Skate Wing Cooked On The BoneBrown Butter with Spices⸝ Roasted Yellow ChickenSpelt & Leek⸝ Beef Fillet & Foie Gras Pithivier (+HK$118)Crunchy Salad & Truffle Vinaigrette▍DESSERT⸝ Hot Chocolate MoelleuxNormandy Milk Ice Cream⸝ Mango & Passion Fruit (+$38)Sorbet & Coconut Foam
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you can find Clarence in michelin guide restaurant, with the theme of French contemporary, chef Olivier Elzer founded this restaurant that aims to allow new ways of enjoying French cuisine. so let’s have a try haaa and it comes out with high satisfaction, did enjoy the dishes so much the food is simply delicious, the service is good they are all so polite and friendly, and the environment is grand and classy, we got a table facing tai kwun yaya, but it’s way too sunny in the afternoon laa so the curtain is off this time we come to have their lunchset menu, first we picked two starters, first one is Caesar Salad, Chicken, Quail Egg & Croutons, didn’t have high expectation on salad as usual but this one is good, i like the dressing, thick chicken and fried bacons, the outlook is good too, fresh salad as a starterSea Bream Tartare With Celeriac & Green Apple is another one, sea bream tartare is chewy and the apple & celery are so matching and it’s also good if you have some bread left putting sauce on top is good tooBeef Cheek Braised In Red Wine, Smoked Mashed Potatoes & Pickled Onions is good with shattered beef meatsYellow Chicken Cooked "Crapaudine" Baker's Potatoes & Vegetable, upgraded to half chicken yaya, very delicious, the skin even a bit over cooked and burnt but it didn’t affect the taste of the dishes, the chicken is so tender and covered with lovely chicken oil, and you will find potatoes and vegetables are super soft, i usually don’t order chicken outsides but this one is an exception for 101% sureeee haa Croffle With Salted Caramel & Normandy Milk Ice Cream is sososo goooddd, ohmygod i think this is one of the best dessert i’ve ever tried really definitely, because this is much better than most of pure dessert shop lolll, this combination is simply perfect, you can’t find any flaw in this dessert seriously, croffle is soso crispy and i love the sauce soso much, mixing salted caramel and ice cream is super yummmmy, this caramel tasting so good salted caramel is intensified to another level tasting more like toffee yaya, seriously i’m in love with this beauty really like a piece of arts for your tongue, you can’t expect that good from its outlook, this one dessert can already the reason for coming back(; loveyaya Pistachio Cream, Raspberry Coulis & Roasted Pistachios is also good, but croffle definitely outdated this haaa, but this is so good too pistachio cream is sweet and i love roasted pistachio pieces insides, and good raspberries is sweet tooo lovely one yayainsides:menuefinitely a michelin standard and way more than that, the foods are delicious here and in high quality thankyou the good cook by chef Olivier Elzer(: and i love the staff with smiling face and gentle greeting, and i can’t forget incredible Croffle with salt caramel and ice cream which is amazing and yummmy, other dishes also in very good quality very enjoyable meal today yaya(; thankyou
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呢間affordable French 性價比好高🤩‼️Fine dining 嚟講，價錢同dining experience屬於較casual，michelin chef Oliver Elzer主理👨🏻🍳，佢so far榮獲23粒米芝蓮星星⭐️，一聽就知係水準保證。25樓環境舒服，先讚下佢地個bread basket好好食😋。💰Dinner set menu $698pp可以㨂 cold starter x2 + hot starter x2 + main + dessert，數埋6個course性價比好高嫁。🔸Cold Starter話說staff好推介Tuna，小編就覺得一般般，Scallap Carpaccio(+$48)都新鮮開胃，最值得試一定係Beef Tartare 🐂～ Served in bone marrow and pair with baguette toast，賣相精緻🥰，調味偏淡但作為first course啱啱好。🔸Hot Starter一定要㨂Hokkaido Sea Urchin (+$58)~ 海膽加蛋呢個combo認真無得輸🏅。BBQ Octopus 就相對creamy，底下嘅Potato Foam好細滑，成件事好有層次😋。🔸MainPrawn Risotto 好高水準，首先米飯嘅軟硬度同濕潤道煮得恰好👍🏻，用左Anised Shellfish Juice去調味，完成度好高🫶🏻。Stuffed French Turkey (+$58) 諗住12月就食下turkey啦，原來presentation咁靚💕～ Stuffing應該係傳統嗰隻，配Truffle Mashed Potatos係心機之作。🔸Dessert好鐘意粟子嘅小編一見到有Mont Blanc二話不說就㨂左🌰，但有少少失望因為無論係賣相同味道口感都同想像中有落差🙁，唔係唔好食，但呢個變奏版過於超前😂，面頭塊薄脆無咩chestnut味，底下只係Normandy Milk Ice Cream有少少普通。Croffle都無咩特別🤔，如果㨂另一個 Pistachio Cream應該會好D。🔸DrinksChristmas special呢杯Winterfell到以家都念念不忘🥹，可以話係全晚highlight❤️~ 用apple pie syrup調味嘅cocktail上面仲放左烤棉花糖💯，每日同我嚟一杯plz😌！Overall唔係每道菜都好驚喜，但至少presentation + environment拎高分💕，食物質素同可以customise嘅menu絕對係物超所值🥂。
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This French restaurant is located on 25/F H Code, on Pottinger Street in Central, creating modern cuisine emphasizing a lighter approach to make the traditional French cuisine more suitable for today’s palates.Seated at a table facing the windows, we can get a good look at the Mid-Levels as backdrop. There are also circular booths at the back; while not directly facing the windows, they offer more cozy experience. The ambience has a classy and comfortable vibe, with warm lighting and soft seating.While there is a set dinner menu, we decide to order a la carte, and I pick a bottle of wine to pair with the food, choosing Domaine Pierrick Bouley Meursault 2020 ($1,948). A classic style, the wine has good citrusy and minerality, apparently also seen some good oak ageing as well, with a creamy buttery palate but maintaining its elegance.We have two appetizers to share. First one is Snails Cooked in Pot, Butter Maitre D’Hotel & Croutons ($258). Instead of serving in its own shell, the baked snails are put inside a small pot, together with a compound butter mixing with parsley, salt, and pepper. Very rich and flavourful. On top there is a thin crisp to give a bit of different texture. A nice starter.The other appetizer is Frog Legs, Garlic & Parsley Butter ($198). The meaty frog legs are seasoned well, pan-fried to give a bit of caramelized skin while the flesh remains tender and juicy. Delicious in taste, there is a garlic and parsley butter on the side for dipping to add extra richness and flavours, allowing diners to adjust depending on how much fattiness they want to enjoy (or avoid). Very good.For the main course, I take the Yellow Chicken Cooked ‘Crapaudine’ ($468 half chicken). The chicken is ‘flattened’, removing the bones. It has been seasoned well, stuffed with lemon and herbs, before grilling it over fire, with the meat succulent and juicy, while the skin has caramelized and flavourful. With a bit of the jus to go with, it is simply fantastic. Must try if you like chicken.My wife has Prawn Risotto with Fennel ($538) for the main course. The creamy risotto has been cooked perfectly al dente, with a number of prawns and mussels on top, together with shredded fennel to give some freshness. Surrounding the risotto is the lobster bisque to further supplement with additional complex seafood flavours. Really delicious.For dessert, I have picked Croffle with Salted Caramel, Normany Milk Ice Cream ($138). The croffle is a hybrid of croissant and waffle, with crispy outside similar to a waffle while the inside is flaky and light like croissant. With the indulgent salted caramel sauce, it is luxurious and rewarding, while the ice-cream complements with rich milk flavours. Unstoppable for one with a sweet tooth.My wife has Lychee, Rose Petals, Raspberry Sorbet ($128). A generous portion of lychee sorbet at the bottom, on top there is a layer of raspberry cream while decorated with some frozen rose petals as condiment. Even though it tastes good, it is probably a bit too much for one person to finish all. Best to share for two in my opinion.Service is very good, with the staff attentive and interacts with us throughout to check in our experience and explaining in detail the food. The environment is a bit noisy, but this is more a casual diner instead of elegant fine dining. The bill on the night is $3,623 which is reasonable and no wonder we see the restaurant fully packed on this Tuesday evening, a rather unusual scene nowadays in HK.
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餐廳入面分為三個部份: Bar & Lounge, Main Dining Room, The Burgundy Room今次好好彩有得坐梳化位又可以望到出邊戶外景色 餐廳內有足夠空間感 唔會有壓迫感店員好friendly! 仲主動幫我哋影合照添✨😆個人覺得生牛肉他他、北海道海膽、雲南雞蛋、芒果熱情果雪吧 最有驚喜!! ✌︎︎Dinner set 可以試齊咁多道courseFine dining 嚟講性價比都幾高!! ⸜(｡˃ ᵕ ˂ )⸝ꕤ*.ﾟ
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