31
9
5
餐廳: Écriture
優惠: 食飯都有得賺里數? 仲唔即刻訂枱?
星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
港鐵香港站 C 出口, 步行約4分鐘 繼續閱讀
電話號碼
27955996
開飯介紹
位於中環藝術地標H Queen's內,店內裝修文化氣息濃厚,彷如置身外國圖書館。主打法式料理,選用世界各地頂級食材。餐具、擺盤亦一絲不苟,有如藝術作品般。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2019-20)
附加資料
Dress Code: Smart casual
營業時間
今日營業
12:00 - 14:00
星期一
全日休息
星期二至六
12:00 - 14:00
18:30 - 22:00
星期日
12:00 - 14:00
公眾假期
12:00 - 14:00
18:30 - 22:00
付款方式
Visa Master 現金 AE 銀聯
座位數目
30
其他資料
Wi-Fi
酒精飲品
自帶酒水
切餅費
電話訂座 詳細介紹
外賣服務
加一服務費
優惠
餐廳: Écriture
優惠: 星期一: HKD1 = 1里數,星期二至日: HKD2 = 1里數 (埋單前記住講聲「我要賺里數」!) 優惠受有關條款約束。
條款及細則:
  • 會員惠顧滿認可消費額(最低300港元,最高10,000港元)可賺取「亞洲萬里通」里數。
  • 會員在星期二至日 (星期一除外),每消費HKD2可賺1里數。
  • 會員所賺取之「亞洲萬里通」里數將根據賬單總金額計算,包括服務費及稅項,但不包括小費。
  • 於節日期間惠顧夥伴餐廳之推廣餐膳,或未能賺取「亞洲萬里通」里數。請於惠顧前先向有關餐廳查詢。
  • 額外「亞洲萬里通」里數將於餐膳後7個工作天內存入會員賬戶。
須受其他「亞洲萬里通」條款及細則約束
食評 (48)
等級4 2020-05-16
2947 瀏覽
18年剛開業時,就留下了深刻的印象,一直是我給朋友力薦的東西方融合類法國餐廳。兩年後再來午餐,依然非常滿足!一道Caviar with Uni Tart留下了深刻的印象。一開始seaweed homemade bread和9種cold cut一起端上桌,立馬把餐桌擺得滿滿的。seaweed homemade bread柔軟又溫暖;9種cold cut包括pate en croute酥皮鵝肝肉醬,bonito鰹魚乾、烏賊乾、grouse松雞乾、海膽、三文魚籽、醃菜、blinis松餅,和每人一份生蠔。 cold cut以咸口感為主,各種肉類包括海鮮,搭配松餅,開胃又好吃。Normandy Whelks tartar,螺肉置於盤底,上面鋪滿甜豌豆和少許醃制黃瓜,非常清爽,完全吃不出螺肉的腥氣。 caviar with uni tart 這道是另加的,每人588,點的人多的話這個tart就會做的很大。我們四個女孩都點了,上來一個幾乎臉一般大的tart,上面鋪滿魚子醬,視覺效果非常的震撼。魚子醬下面是一層北海道海膽,然後上面澆法國白奶油醬(beurre blanc)。整體口感挺震撼的,分量也很足,但真說好吃還是amber原來附加的caviar tart好吃。這個也好吃,但我個人對珍貴食材的疊加這種做法一直不太感冒。taiyouran japanese egg 日本半熟太陽卵蛋,搭配綠蘆筍和vin jaune sauce(一種白葡萄酒醬汁),食材簡單,味道直白,卻很美味。spring garlic and basil agnolotti,蒜和羅勒味道的意大利餃,搭配燉菜肉湯。餃子充滿蒜香和羅勒的香氣,一口下去還有爆漿的感覺,燉菜湯湯體雖清但味道濃郁,分量又恰到好處!完美麵食。lamb gigot 法國aveyron省白中白烤羊腿,入座後不久服務員已經讓我們看過整只羊腿,終於等到了這道主菜。 烤45天的小羊腿,切薄片呈上,佐少許青蔥和醬汁,肉質極其嫩,口感肥瘦正好。搭配的配菜有簡單的salad還有一份烤土豆搭配bottarga碎(醃魚籽)。 bottarga的咸膩,土豆的綿密,中間夾帶的cheese的香滑,這道羊腿配菜讓我喜愛不已,一連吃了好幾口。最後的甜品分為四道,分別是:巧克力焦糖塔,焦糖味道很濃郁。Flan(焦糖布丁),這道焦糖味道沒有很濃,但偏甜,質地細膩緊致。kouign amann(焦糖奶油酥),口感很酥脆,奶油放的不多,所以不油膩。另外搭配一份哈密瓜。三道甜品都非常法式,確實有一些偏甜膩,但整體出品水準還是很高。 整餐下來非常滿足,魚子醬那一道非常吸睛留下了很深的印象,主菜如羊腿充分顯示了餐廳的料理水準,中間幾道比如意大利餃味道也很不錯,全場沒有難吃的菜,且充滿細節。雖然額外加了魚子醬,但結賬時也算物有所值。兩年後再次拜訪,依然非常滿足。 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 2020-03-22
3097 瀏覽
星期六嘅lunch , 人唔多,一共四檯客,有大大嘅落地玻璃,可惜係樓景而且天氣唔靚,所以其實係無乜view,除咗我有位坐,袋當然都有,menu 表達複雜婉轉,唔係直接寫食材,需花惱筋去睇,雖然service 好,可揾waiter 解釋,但法國人講嘅英文實在唔容易聽。weekend 嘅set lunch 係5個courses HKD788 加280可選三款餐酒,我無加,其實醉翁之意不在酒,主要係想試下唔同餐廳,同時又可同朋友傾下偈。starter 嘅墨魚做得好細緻,一層一層薄薄咁,唔講真係睇唔出係墨魚,囗感好好。main course 我地order 咗羊同魚,未上菜之前waitress同我地講要等耐少少,因為魚over cooked ,所以chef 話要再煮過,欣賞呢份認真,而且食得法國餐都需時,所以等一陣無乜問題,魚面有食用花,好靚好精緻,魚好滑,旁邊有露筍同埋mushroom,露筍好嫩,美中不足係魚佢地無處理好,食到有骨。羊嘅面煎得香,不過太羶,所以我麻麻。甜品係士多啤梨啫喱雪糕,佢地介紹士多啤梨係日本嚟,如果無講大話可能係佢地俾人呃,入咗次貨,因為正常嘅日本士多啤梨係唔會酸,即使啫喱同雪糕唔錯都令個甜品扣唔少分。再嚟嘅係脆片加雪糕,脆片有蕃薯味同芋頭味,中間雪糕好滑,仲配咗啲瓜子同姜粉,刺激倒味蕾,呢個我好鍾意。原來雪糕未係最後,仲有三個甜品,無寫喺menu 度,有日本蜜瓜,雖然賣相好靚,但唔甜,應該唔係夕張,另外係酥皮燉蛋,我覺得個酥皮整得幾好,幾香,仲有一個就係朱古力cake , 擺喺本來陣設喺檯上嘅書中間,有少少辣辣地,應該係加咗酒。overall 食材新鮮,配搭幾好,但性價比唔算高,因無靚view 而且set 價錢唔包飲品,連coffee or tea都無,另外就係甜品太多,其實無必要,我見隔離檯嘅男士最後三個甜品完全食唔倒,要take away. 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 2020-05-26
1038 瀏覽
跟我親愛的表妹慶祝生日。跟以前相比,實在少見了很多。加上突如其來的肺炎,自從農曆便沒有見過面了。老爸老媽更是一次出街吃飯也沒有,足足在家裡待了近四個月,實在誇張。本來以為要上班,終於結束幾個月的在家工作。怎料,又有本地個案,打破了連繼十幾天的紀錄,公司又說不用上班了。反正訂了枱,就照來吧。本來想去LPM,抵食又好味,去過有信心保證,但又想試未吃過的,最後還是選了Ecriture。貪新鮮的後果,是失望而回。環境舒適,落地玻璃,日光從外面照入室外,令人心情特別舒暢。我的酒鬼老公不在,不喝酒。有三款果汁選擇。一人一杯,可以試齊。還好吧,不太特別,但是新鮮自家製的。選擇都幾少。3道菜的午餐,每道只有3個選擇,而其中一款是要額外加錢的。為了試下不同的菜式,點了3個三道菜和一個5道菜。點好餐,先來Amuse bouche。很精緻的花,脆脆內有hummus,看不見但吃得出。酸種麵包不錯,外面硬脆但不太硬,中間軟熟而有重量,帶微溫。店員把黃酒,倒入燒熱的鐵鍋內,蓋上蓋,很準確地把小龍蝦煮了忘記幾多秒,然後放入碟內上枱。這堆牛肉中間夾著魚,就是cured john dory in beef cecina。牛肉成了配角,只是用來為魚調味,夠奢侈。Whelk and fava beanSpring onions, lemon confit忌廉香,入口幾厚,中間是細細粒的螺和蠶豆。都可以,但沒有特別。Pertuis AsparagusBraised with seawater, cured john dory in beef cecina蘆荀幾清甜,少少爽,口質和味道都不錯。上面是四片超薄的john dory,就是剛才夾牛肉中調味的魚。有牛肉味嗎?個人認為噱頭成份居多。汁微微酸,幾開胃,還可以。Brittany LangoustineSteamed with vin Jaune, green pea, claw bouillon infuse with liquorice (+$298)泡泡很香,充滿龍蝦的鮮味,連龍蝦肉都沒有泡泡那麼好吃。龍蝦的質地不錯,熟熟地又像魚生。Pate en CrouteBurgaud duck and foie gras, with raspberry and strawberry chutney很普通。偏鹹。肝味亦不是特別香。Ricotta and Spinach agnolottiRubia Gallega beef ham可能最近吃得多西班牙菜,又是rubia gallega。但這個完全風乾,刨成薄片的rubia gallega,實在淡而無味。即使我很有耐性地慢慢咀嚼,也只是在最後吃到難以察覺的肉味。那幾粒小雲吞正正常常,零驚喜。即使要了一個5-course,也只是一共3款主菜,都是重覆了。Line caught Turbot from Le GuilvinecPertius green asparagus fricassee and sauce vin jaune又是蘆荀,又是我的,幸好味道還好。魚肉幾滑,除此之外,吃完也沒有印象,實在普通。Bellor Racan PigeonGrilled maitake, raspberry, kabu puree比起魚,多一點點特式。還好吧。Australian wagyu beef-caviar Charcoal grilled, butter brioche, steamed unagi, royal caviar club schrenckii caviar, kombujime beef ham, Grilled corn foam, espresso coffee foam (+$488)很失望。感覺是加了魚子醬便開天殺價,根本都不值。牛很普通,味道正常,完全沒有驚喜。魚子醬配和牛也不是最襯的配搭。那些泡泡也不太夾,可有可無,用作伴下面的多士。LycheeAloe vera, lychee sorbet and caviar with mint bouillon幾清新,又不太甜,算是個清新的結束。Bell PepperJasmine cream, fresh strawberries and bell pepper confit, serve with strawberry and bell pepper sorbet賣相好看。士多啤梨幾甜,但又不會甜得過份。士多啤梨味較出,滲著一點紅椒的甜的雪葩都幾清新。不過底的大大塊牛油餅令整個甜品降級了。到最後,petite fours是一個朱古力撻、吉士蛋糕和蜜瓜。預先留下的生日blessing早已寫在朱古力撻上。個人覺得全餐飯最好吃是這個撻。朱古力選材一流,不甜,帶少少果味,可可味中帶少少酸,朱古力厚又滑,撻則脆。終於有一樣覺得好吃。每一道都好看。要不是大量麵包和最後一大堆甜品,即使吃五道菜也完全吃不飽。很失望。Arbor比這裡還好。LPM更是出色又抵食得多。服務沒有挑剔的地方,但就是感覺不真心,有點虛偽,有點假,沒有令人覺得友善的親和力。 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5 2020-02-20
3098 瀏覽
This Michelin 2-star restaurant is located in H Queen's in Central, on the top floor of the building. Knowing that Chef Maxime Gilbert is renown to make use of Japanese ingredients to develop his recipes of modern French cuisine, we came with a high expectation, and happily the whole experience turned out even better than I originally hope.The name itself was a French word meaning scripture, and stepping out the lift we found the bookshelf decor interesting and echoing that. Greeted warmly by the staff, we were seated at the window side, looking out into the skyline of the Central district. The walls are painted with coppery veins, matching the symmetric copper ceiling tiles, offering a comfortable, chic and stylish environment. The tables are set with a fair distance apart, allowing good privacy for conversations. The chairs are also contemporary and overall one could feel the attention the restaurant had placed in creating a nice dining atmosphere.We decided to go for the Library of Flavours tasting menu ($1788 each). And quickly we were served an array of Amuse Bouche. Everything were very delicate, beautifully rendered, and tasty. The staff also explained each of them to us, but with my poor memories I failed to recall exactly so I did not attempt to try review them here. I was quite positively surprised by both the quantity and quality of everything, pairing well with the glass of Perrier-Jouet Belle Epoque Rose to start.The first course was Moshiba Tomato and Katsuo. The grilled bonito are placed on appealing, brightly red slices of tomato and strawberry. Both the tomato and strawberry came from Japan, with the tomato having an intense taste, with great balance of sweetness and acidity matching perfectly with the Amaou strawberries from Fukuoka, and having both marinated in olive oil. The katsuo, or bonito, are grilled nicely, with crispy skin, the meat soft and tender. On the side the chef also used the bonito shavings and put on a toast which is truly amazing. A great start for the menu, and it was paired beautifully also with Domaine Bellaud Vin de Savoie Le Feu.The second course was Caviar Tart. This is an additional course which diners can opt for, with an supplement charge. A signature of the restaurant, I found almost all the customers did order this, and it was good that I followed suit. Great in presentation, the tart is full of royal cristal caviar on top, with the caviar nice in size, bursting with creamy aromas and long after-taste. The fillings have Hokkaido sea urchin which matches well with the caviar. The tart crust is also beautifully baked, with some Bearnaise sauce to accompany. A must-order in my opinion, the wine paired was a very nice Champagne Thienot Cuvee Stanislas Blanc de Blancs.The third course was Kagoshima Bamboo, roasted with honey and vanilla, with a yogurt sauce and black truffle on top. A very interesting dish, the bamboo has a sweet and subtle taste that goes very well with the yogurt sauce. The truffle shavings on top further adding some more complexity to the dish. The wine paired was a very nice wine from Cotes du Jura, Domaine Ganevat La Pelerine, and I found the Savagnin matched perfectly with the bamboo.The fourth course was Butternut, which is cuttlefish mille-feuille with chestnut sabayon. The cuttlefish is sliced into thin strips and then put back together to make the mille-feuille, and without looking at the menu I would have no clue what this dish is. There are a nice grill on the edge, with the creamy sabayon exhibiting a rich chestnut flavor, plus the sprinkles of small crunchy pieces, accompanied very well with the cuttlefish. Switching from France, the wine paired was from Italy Friuli region, Ronchi di Cialli Colli Orientali del Friuli Cialla, with good green fruit and flinty notes.The fifth course was another innovative creation leveraging Japanese ingredients with a HK element. The staff first came to the table-side with a cast-iron pot. The Akamutsu, the premium black-throated sea perch from Japan, was wrapped in Kombu from Britanny with Verbena. The staff poured in a portion of sake over hot stones, before closing the lid to allow the fish to get steamed for 3 minutes (timed by a hourglass). The fish was tender, intense on the original flavors and seasoned delicately from the kombu leaves wrapping, without further herbs or other things to interfere the taste except a broth made from the fish bones. Fantastic for someone who like the fish, it has a great pairing with the sake produced by Fukuoka winery Miinokotobuki.The sixth course was something quite rarely used by restaurants in HK, Veal Sweetbread. It is in fact the throat glands from veal, with a soft texture that somehow reminds me a bit on the brain or fish milt. The chef had cooked au sautoir, over a frying pan to brown it on the outside to caramelize while retaining the creamy and soft interior. On the side there is the kuro awabi ragout. The stewed black abalone are cut into small pieces, highly flavorful and a very innovative matching with the sweetbread. With Chateau de Fosse Seche Reserve du Pigeonnier from Loire, the Cabernet Franc blend paired very well with the food in a classical manner.The seventh course was the main course and there are two choices, with me going for Roasted Blanc de Blanc Lamb while my wife had the Miyazaki A5 Wagyu with Black Truffle. The lamb is really tender, cooked to medium-rare with the fat trimmed. The lamb did not have any gamey note also so one don't need to worry even if you do not like that. And apart from the rack, the chef also prepared a rice by shredding the meat and then adding chives and mushroom, which honestly I like even more than the lamb itself. I did not try the beef but my wife enjoyed it very much too. For the wine the Domaine Heitz-Lochardet Pommard 1er Cru Les Rugiens matched perfectly with the gamey and mushroom characters reinforcing with the dish harmoniously.For dessert, the first one was Quince, which is cooked in hibiscus bouillon, confiture of plum preserve in vinegar. Light and with acidity, it served also as a cleanser to our palate. The wine paired was a big surprise the sommelier brought me something really special. The wine is a distill coming from Fleurs de Sureau. A bit higher on alcohol, the intense floral notes matches well with the acidity and sweetness of the dish.For the last course, my wife chose Pear, the opalys white chocolate ganache and nuts feuillantine, while I had the Hay adn Black Truffle, with cream and ice-cream, puff pastry with onion crisps. The crisps are truly innovating, with them deep-fried and so did not even any unique smell. The generous black truffle shavings on top provided not just a contrast in flavors, but also on texture. A good way to wrap up the dinner, and the wine paired was a Vouvray Moelleux from Foreau.Throughout the night the staff came repeatedly to check in with us, and when every dish was served the staff also took the time to explain to us that we would be eating. Removing a lot of anxiety... There are Petits Fours with Melon, a Baked Cheese Cake, and a Chocolate Tart. Everything were good, with the fruit fresh and juicy, while the other two dessert also appropriately sweet and intense on the palate.The bill on the night was around $4,000 (for two). A reasonably priced menu considering the number of courses, quality of the ingredients, and the overall experience. The wine pairing was very good, and not because of the wide range of choices, but also how Vincent can pinpoint the special flavor profiles. I would definitely come again... 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 2020-05-13
546 瀏覽
[🇭🇰香港- 中環].🔻好豐富嘅weekend brunch!淨係頭盤都已經有5-6樣嘢,食完都已經飽咗一半;6道菜最鐘意"Taiyouran Japanese egg "-日本蛋配露筍同跟主菜一齊上嘅potato gratin,主菜烤羊腿,味道都唔錯但係薄切嘅關係,口感差少少;甜品有4款,分量都幾多,店員話你一個人嚟都係咁多😂總括嚟講呢個價錢係米芝蓮二星餐廳有咁多嘢食都幾抵,但係菜式/配搭就冇咩驚喜位.🔻🍽 Ecriture📌 地址: 中環皇后大道中80號H Queen's 26樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforfrench #tummysreadyformichelin #tummysreadyforfinedining 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)