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港鐵尖沙咀/尖東站 J 出口, 步行約2分鐘 繼續閱讀
電話號碼
26563088
付款方式
Visa Master 現金 AE
座位數目
55
其他資料
加一服務費
食評 (13)
等級4 2020-11-17
783 瀏覽
為老公慶祝生日,卻要他自己選餐廳、訂枱,還要為自己的甜品要求加上Happy Birthday。被寵慣了,是有點懶。他從不會去要落訂的餐廳,卻突然付了每人$500的訂金給Cobo House,有點驚訝。去過西環的Cobo House,原來已經結業,店員介紹這間新店的大廚和團隊都換了。舊店的菜式都是IG-able,拍影一流,新店則不只著重賣相。身後的落地玻璃外,是香港漂亮的夜景,百香不厭。桌上每人一粒正方體,上面是5個QR code,取代印出來的餐牌,有午餐四道菜、晚餐的六和八道菜、飲品和酒牌。突然覺得晚餐充滿趣味。不過wine list那面一直也scan不到,店員給我們ipad看酒牌。老公選了wine pairing,$780五杯,另有三杯可供選擇。熱呼呼的Pretzel,表面少少硬,中間卻軟熟。麵包香,配漂亮的黑蒜味牛油,很好吃。我不喝酒,點了杯mocktail。有四杯cocktail,其中兩款可做mocktail。這杯Sunny Side Up很清新,柚子味夠出,又不會太甜。中間那粒大大的冰慢慢溶掉,飲來飲去都未飲完,飲得開心。老公wine pairing的第一杯。第一道是蟹,裝飾得好看。我不吃蟹,店員為我轉了另一道菜,只顧看那複雜的構造而沒留心聽介紹。有蟹肉、皮蛋蛋白做的啫喱、皮蛋蛋黃做的醬,上面有塊忘記了是甚麼做的透明啫喱。我的轉成帶子,煎得幾香。中間未熟透,表面煎得有乾瑤柱的濃味。不過最欣賞是下面的粟米汁,又濃又甜。第二道菜是自家製烏冬。只有一塊,比papardelle還要粗,煙煙韌韌,跟溫泉蛋和creamy的泡泡拌勻,下面有些瑤柱添上微鹹,多層味道衝擊味蕾,黏黏的,口感佳。第二支酒,也是白酒。每一次都有詳盡的介紹。第三道菜。鵪鶉蛋煎至燶邊脆脆的,蛋黃中間卻是流心的,上面加些魚子醬調味。下面有三粒薯仔。別少看這幾粒薯仔,經過幾日的處理,味道較香濃,炸至外層超香脆可口,中間卻仍然濕潤,比蛋更好吃。伴了自家製的橙味乳酪和韓式辣醬,乳酪幾清新,辣醬味道不錯,讓人想起韓國街邊小食,感覺有點矛盾。一次過來了兩枝酒。店員長長地介紹,有人說鵝肝配甜酒,法國人則喜歡配紅酒,於是各有一杯,讓客人試齊兩種配搭,幾特別。鵝肝creme brulee,加了咖啡調和鵝肝的膩,鵝肝味夠香,同時帶點輕輕的咖啡香。焦糖薄薄的,夠脆,不會太甜。反而上面的無花果更甜。鮑魚risotto,中間有流心的咸蛋黃。雖然配合蛋的主題,但蛋黃可有可無。飯煮得中心少少生,口感不俗,味道還好,沒甚麼特別所以不大印象。鮑魚的口感幾好,有咬口,上面有點鮑魚肝做的醬,幾香。一人一細杯cold brew茶。忘記店員說這茶叫甚麼,只記得是個有趣的名字,是來自雲南的茶。飲了細細啖,很清香,那香在口裡慢慢散發。第五杯。鵪鶉上面不是皮,以咸蛋做成一片模仿原本的皮。這道普通。加上甜酒已經過5杯了,原來還未完。第七道是主菜和牛。我不吃牛,換成Iberico pork。肉味幾香。最後是甜品。白朱古力外殼包著鐵觀音味mousse,中間是流心的橘子醬。下面是朱古力泥和橙。配搭得很好,mousse的茶味清香。老公生日快樂!以為完了,老公還有杯limoncello,完滿的結局。服務很好,店員有禮,介紹詳細。吃了三個多小時,大胃王的我吃完也未飽,但自從生完BB後便甚少出街吃飯,很久沒有兩個人撐枱腳了,心滿意足。吃完還可以到外面吹吹風、看海景。 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 2020-11-02
2440 瀏覽
Starting over again in K11 Musea, Cobo House has a brand new series of menus and chefs. The harbour front view was great, just as good as any restaurant in Tsim Sha Tsui facing the harbour. However, the interior design is kinda faulty, in an autumn afternoon when the sun is shining, the gigantic glass window kinda levelled up the sunlight hitting on you (yes, much worse than dining al fresco). The heat was quite excruciating, all the diners seated near the window requested for a change of table except my friend and I. We could barely bear the heat, and my friend had a headache after the meal…Seriously something has to be done, otherwise it would be a torture to dine here in summer…Our 4-course lunch started with a complimentary housemade Pretzel Bread with garlic butter. The pretzel bread was warm and so fluffy! When I tore it to smear garlic butter on it, I could see filament of bread. So therapeutic.First course is a Veal Tartare with smoke egg yolk, horseradish sour cream, watermelon radish and jalapeno oil. We felt like we had to eat extra quick in the heat… The veal tartare was a bit standard and ordinary, yet the horseradish sour cream and jalapeno oil topped up the flavor of the tartare a bit.Second dish was more on the Japanese side. It’s a risotto with aka awabi abalone slowed cooked for 16 hours, and a soy marinated duck egg underneath. The abalone was quite fresh and not chewy at all. The marinated duck egg yolk further enhanced the freshness of the abalone and made a good dressing to the risotto. Legit risotto with crunchy core (I hope it’s intentional, not because of undercooking…)My friend and I really appreciated the use of local beef chuck. It was rightly roasted so that it’s very tender and juicy. I really like the hon shimeji mushroom.My friend and I joked that we couldn’t really find anything “frozen” in this dish. The Pistachio, Almond & Lingonberry Frozen Nougat Dacquoise was literally melting when it’s served, that’s why the last piece of cracker fell and couldn’t stand on my dacquoise. Trust me, we spent less than a minute taking pictures (including the one the waitress kindly offered to help us take…) So, I had this “Frozen” nougat dacquoise like melting ice cream. Nevertheless, it tasted good as nothing can go wrong with pistachio and almond for dessert. The lingonberry brought a bit of freshness to the dessert. Not that it’s overly sweet or anything.There are quite a number of art pieces inside the restaurant, but we didn’t get a chance to look at them like we did in Bibo (sadly closed now…), as the atmosphere didn’t quite allow it…what a shame.I strongly suggest you to think again if you plan to visit Cobo House in the afternoon, or make sure you can get a table far away from the window, which kinda defeat the purpose of having it for the harbour view. Anyway, the heat was really excruciating… 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
餐廳:COBO HOUSE (尖沙咀)地址:尖沙咀梳士巴利道18號Victoria Dockside K11 Musea6樓602號舖高級fine dining餐廳 @COBOHOUSEHK 8月中喺K11MUSEA回歸🎊,開設咗係6樓嘅藝術展覽場地當中。開揚典雅嘅空間,有數件藝術展品🗿,配上落地大玻璃,望住維多利亞海景🏙,喺呢度食飯真係超級cozy😍一入到餐廳已經感覺賓至如歸🥰,由帶座到坐位安排🪑、每一道食物嘅詳盡介紹💁‍♀️、食完每道菜都更換新餐具🍴,以至賣單到離開餐廳前一刻,全程都感受到職員嘅熱情款待👍🏼今次品嚐咗個4-course luncheon,盡享Silhouette experience👤1️⃣Appetizer 前菜先黎嘅係德國結麵包🥨,外層口感酥、薄、脆,內層麵包柔軟,用陶瓷刀刮出黑蒜牛油🧈,牛油口感細膩,輕輕塗上麵包,口味一流📌japanese sea bream📌gazpacho consommé📌finger lime-pickled ginger日本鯛魚刺身淋上西班牙凍湯,法式煮湯技巧嘅整法🇫🇷,令鯛魚活靈活現咁呈現出佢嘅鮮香,切成粒狀,面頭亦加上配製過嘅薑同其他配料🌱,增加味道層次之餘,亦提升咗唔少色彩2️⃣Main Course - Risotto 主菜(意大利飯)📌engawa fregola📌koji📌seaweed左口魚裙邊配上珍珠意大利米,加入咗清酒米穀,有啖啖清酒香🍶,但係就冇酒精成份😆,幾鍾意佢個汁,同清酒米穀互相配合,甜甜地幾香😋3️⃣Main Course - Meat 主菜(肉類)📌iberico pork presa📌sweet potato purée📌endive marmalade西班牙黑毛豬用咗肩脊(豬頸肉)嘅部位🐗,係新鮮豬黎講最昂貴嘅部分,食起上黎肉嫩飽滿,細膩軟滑🤤,香味濃厚突出,配上香甜嘅薯蓉同比利時苦苣,加上秘製醬汁,簡單得黎又不失高貴格調4️⃣Dessert 甜品📌yamanashi white peach📌shiso ice cream📌jasmine咩叫先苦後甜🤪?就係先品嚐咗匙羹上嘅台灣白苦瓜碎冰,再食碗內嘅日本白桃🍑,同埋用分子料理技術,將茉莉花茶打入去紫蘇雪糕入面🍧;估唔到一個甜品同時又可以苦又可以甜,仲食到唔同食物質感,夠晒特別 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1 2020-11-27
0 瀏覽
With the extraordinary view of Victoria Harbour, we had a great night and felt truly away from the hustle and bustle in COBO HOUSE. The restaurant is decorated by a number of art pieces, including Zhang Enli's, Pascale Marthine Tayou's and Fred Eversley's. The atmosphere is artsy and relaxing. COBO HOUSE offers "unspoken menu", its the menu is a cube with QR code, and we choose our number of courses. Full experience will be presented by 8-courses. But until the course served, we didn't know what we going to eat.The staffs introduce the dishes while they serve it. This gives us an new experience of dining. The dishes are unpredictable, we couldn't know the dishes even when we looking at it. We had the Opening Chapter of "The Knife and Spoon" menu, starting with a homemade pretzel with sea salt black garlic butter, we love the texture of pretzel, it was crispy outside and so chewy inside, the black garlic butter was very smooth. Another remarkable dish was the Japanese oysters with caviar and salmon roe, we were recommended to eat in one bite, and the oyster was exploded, the full blast of flavours in mouth. Another course I wanted to taste again would be the shiso ice cream and rice puff, after 7 courses, I was full, and didn't have much expectation on the dessert, but it was so light and refreshing, I even wanted it more.COBO HOUSE changes its menu every 6 weeks, we are planning to celebrate our anniversary in COBO. 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 2020-11-10
590 瀏覽
又有新餐廳進駐K11 MUSEA✨今次係強勢回歸嘅 @cobohousehk😇 全新餐廳完美地將藝術🎨與美食🥂融合,而且坐擁180度無死角維港景色😍,邊欣賞邊嘆美酒簡直係人生樂事🥰 餐廳兩位大廚 @chef_devh 及 @chef_raychoi 均極具經驗👍🏻,更為新餐廳打造全新Unspoken Menu──餐刀與湯匙系列👉🏻 每個章節以單一食材作為主題,各位可選六道菜或八道菜,而且玩法新鮮,每份菜單只會供應六個星期,實行玩轉你味蕾😋.首個菜單嘅開胃菜係Chef Ray心機力作,日本鯛魚刺身以昆布醃製,配上以車厘茄秘製醬汁,再加酸味獨特的指橙和日本酸薑作為點綴,係再適合不過嘅開胃菜😇 另一道令人讚不絕口嘅係Chef Devon及Chef Ray傾力之作— 奶油北海道厚岸拌希靈魚籽及三文魚籽 👏🏻 入口層次十足且充滿活力,味道濃郁同時不失鮮味👍🏻 甜品以時令的山梨縣白桃甜點作結🍑 用上新鮮白桃、白米味泡芙配上紫蘇雪糕,酸甜解膩✨ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)