108
10
9
港鐵尖沙咀/尖東站 A1/ C1/ L5 出口, 港鐵柯士甸站 F 出口 繼續閱讀
電話號碼
31858338
開飯介紹
餐廳設計以法國皇帝路易十六的狩獵行宮為靈感,配合現代法式滋味,帶給顧客獨特法式高級餐飲體驗。大多數食材皆由法國直送,因此餐單隨季節而變更。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2017-18)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
12:00 - 14:30
18:30 - 22:30
星期一至日
12:00 - 14:30
18:30 - 22:30
付款方式
Visa Master 現金 AE 銀聯
座位數目
60
其他資料
酒精飲品
自帶酒水 詳細介紹
泊車 詳細介紹
外賣服務
加一服務費
食評 (147)
等級5 2019-05-01
1268 瀏覽
信用卡不時都會跟餐廳合作,提供一些推廣優惠。這些優惠大多設有期限,一不留神便很容易錯過,平時真要多加留意。說到信用卡用餐買一送一的優惠,以往較多人認識的應是Visa Signature 或Visa Infinite信用卡跟數間酒店或食店合作的自助餐或晚市套餐優惠。不過Visa近年的聲勢已大不如前,沒有開拓新的合作餐飲推廣,舊有的合作餐廳卻又大幅減少,優惠每况愈下。Visa的另一勁敵Mastercard,亦有推出套餐買一送一的推廣優惠,但現時只有獅子銀行的Mastercard咭可以使用此項優惠。優惠餐廳選擇較多,參與的食店亦有定期更新,吸引力比Visa更高,不過價惠只限於一間發卡銀行的信用卡,方便程度略打折扣。至於最後要一提的,是近年新興的後起之秀銀聯信用卡。銀聯鑽石卡提供的餐飲推廣,同樣是買一送一的優惠。雖然本年度合作的食店只有兩間,但都是甚具份量的米芝蓮高級食府。而與其他兩間信用卡優惠的最大分別,是銀聯提供的套餐優惠連午餐時段亦可享用,不只局限於晚間的時段。兩間星級食肆晚餐都要過千元以上的消費額,還是比較適合特別的喜慶或紀念日子前往。相比之下,較相宜的午餐優惠較符合肯恩生活的日常。從銀聯網頁預約餐廳,除了感覺網站劉覽速度較慢之外,訂座的過程也很簡便,網站亦不需要信用卡持有人預先繳款,比Visa Signature的網上訂座體驗更佳。中午時段抵達食店。食店分Cafe及Fine dining兩個區域。招待處的服務員先領肯恩穿過Cafe區及另一度金色大門才會到達Fine dining區。(金色大門的設計跟座落門口的大閘地圖幕門同出一轍。)Fine dining區座落的位置雖然與海港城的平台區域只有一窗之隔,但由於落地玻璃對出的位置正是食店自己的室外用餐區域,中午時段人流甚少,食客就算在最近落地玻璃的座位用餐也不會感受到任何滋擾,環境僻靜。室內用餐區樓底不高,裝潢高尚而含蓄。弧形牆上的叢林壁畫作點綴,為餐廳添上格調。食店週末午市提供的套餐分別有兩款,一份是春季餐單,另一份則是特選餐單。兩份套餐都是四道菜,附有餐前小吃及餐飲 (但就沒有petit four的提供),價錢分別是$598及$888。銀聯網站列出的優惠餐單是一份三道菜的菜單,跟拿在手上的餐牌很不一樣,正覺困惑之際,店員便前來解釋。銀聯提供的優惠,是一份三道菜的菜單不差。把原先春季餐單當中的第二道魚類菜式刪去,便是銀聯所指的$498三道菜午餐。客人可以選擇原來的四道菜餐單,不過每人就要另加一百元,換句話說銀聯卡的買一送一優惠只限定在金額$498之內。難得週末到來用膳,肯恩跟友人最後都選擇了四道菜全餐,亦各自從頭盤、主菜及甜品項目中選擇了不同的菜式,讓二人可以多試不同種類菜式的味道。點過菜後侍者先送上餐前小吃。Amuse bouche餐前小吃由多種食材組合而成。以帶有鹹味的檸檬粒作底,再放上蕃茄粒及鷹豆蓉,最後放上一片八爪魚肉及蕃茄味啫喱薄膜,準備過程繁複。一道份量相對細小的餐前小吃,當中的味道卻是異常地豐富,檸檬的酸甜夾雜蕃茄的香氣,後繼鷹豆蓉的樸實豆香,效果討喜。單是一道小吃已經功架十足,令人對往後的菜式十分期待。送來兩款暖烘烘的餐飽,配搭含川椒味道的牛油。當中的牛角酥外舖上一層蕃茄芝士,並且帶有少許黑胡椒的味道,香口且油膩感不算太重,口味獨特。Asparagus頭盤菜式之一乃素菜菜式。時令白蘆筍多汁清甜,配搭帶有薄荷香味的綠色蛋黄醬,令蘆筍味道更添清爽。上面舖上戒辣花及生白蘆筍絲,令整道菜式口感更富層次,錦上潻花。Snail, foie gras另一道頭盤菜式是香煎鴨肝配法國蝸牛。整份菜式都浸淫在一片綠色的青瓜泡沫中,緩和鴨肝菜式的膩感。蝸牛只會在法國菜中才出現,上桌前已經褪殼進食更為方便。蝸牛肉味濃重且嚼感十足,口感與輕軟的鴨肝形成強烈對比。不過令肯恩最覺驚喜的,是菜式中加入了螄蚶肉。螄蚶肉肉質軟腍,味道鮮甜突出,一小片已經足以全陣陣海水鮮味充盈於口腔當中,美味可口。Slow cook salmon由於河鱒魚缺貨,厨房以慢煮三文魚取代餐牌上的第二道菜式。一塊橙中透綠的半透明葉子,像一件性感的高級裙紗,裹著若隱若現的三文魚驅體,垂涎欲滴。這片半透明的植物,原來並不是葉子,而是青瓜花的花瓣。只有意大利品種的青瓜,才可以長出這樣大片的青瓜花。青瓜花賣相獨特,口感亦很爽脆,不過只得薄薄一片,份量始終較少,未能吃真當中的味道。三文魚用慢煮煮法製作,口感輕軟若綿,魚肉鮮味突出,配搭酸奶泡沫及青橄欖粒,淡雅的味道令魚肉味道更為提昇。接下來還有剛剛焗起的Baguette麵包(忘記拍照)作中場小吃,新鮮熱辣,難怪侍者沒有收起較早前送上的牛油。 Bresse chicken主菜有兩款選擇,其中的這款主菜需要另外加$148才能享用。上桌是一道混合三種不同煮法的雞料理。採用來個法國佈雷斯的鷄肉,雞胸部位以慢煮製作,再配以烤雞腿及釀了雞慕絲的羊肚菌,一雞三吃。雞胸肉肉質一般偏嚡,普通煮法很難做得好吃。這裡的雞胸肉以慢煮製作,煮出的雞肉剛剛僅熟,肉質質感極為細嫩,juicy可口,將雞肉的味道提昇至另一層次。吃過細緻的雞胸肉,再去品嚐烤雞腿。雞腿烤得脆口非常,富惹味濃香,跟雞胸肉是截然不同的兩種口感與味道,層層推進。最後品嚐釀入雞慕絲的羊肚菌,羊肚菌香氣四溢,釀入慕絲令味道更為豐富。Iberico pork另一道主菜是告香煎西班牙黑毛豬。用了煮得僅熟的肩位肉,肉味香濃,嚼感十足。配搭黑莓泥、蘿蔔粒、及醋汁,微微酸味醒神開胃,有板有眼。甜品有三款選擇:1.  指定的甜品項目,  2. 手推甜品車內的精選甜品(加$100) 或 3. 精選芝士(加$48)。Blackcurrant, caramel 固定的甜品項目是一道雪糕甜品。餐牌只簡單介紹甜品有黑加侖子及焦糖成份,但從甜品外觀,已知l內裡的食材絕不只有兩種成份。雪糕以東加豆製成,混入了焦糖及海鹽。底層放生以黑麥威士忌打成的慕絲,味道帶點甘苦。雪糕及慕絲再配合cocoa seed、黑加侖子與紅加侖子汁、與及上層的兩片黑麥脆片,擺盤考究見心思。吃這道甜品的正確方法,是直接用匙羹由雪糕中間打轉,讓雪糕黏上附近的慕絲及食材,再搯起雪糕放入口中。多樣食材一次過入口,口感時脆時軟,味道百感交集,令甜品在甜的味道之上添上多種層次感,出色之作,令人回味。甜品手推車則放置著十數款不同的甜品讓食客揀選。按服務員所說,顧客可以從甜品車眾甜品中挑選三款心水的甜品享用。其實肯恩對甜品車上多款的甜品都很感興趣,無奈甜品車上的甜品在份量的設定上明顯有很大的落差,若果只能選擇其中三款,那份量較少的種類(例如一塊松露朱古力)絕對不會成為食客揀選的對象。肯恩從甜品車挑選了三款甜點,不過亦對餘下其中的一款甜品展現了興趣,最後成功從服務員手上得到四款甜品的品嚐機會。看來三款甜品只是預設的份量,若果食客的要求不太過份,服務員大抵應該都樂於再讓客人挑選多一兩款甜品(應該是份量較少那些款式罷?)Floating island就是肯恩"搲"回來的甜品項目。份量只有小小的一塊,蛋白入口即融,空氣感跟現在大熱的日式梳乎理不相伯仲,轉眼間煙銷魂散。其實這道甜品主要是要吃它的口感,份量真的下是太過重要,所以小小一塊輕嚐也不壞事。榛子泡芙外酥內軟,榛子味道突出,不錯的選擇。最後選來兩款食店姊妹餅店Dalloyau的招牌糕點。Dalloyau signature hazelnut cake用上大量果仁製作而成的蛋白脆餅,裡面填滿果仁忌廉、杏仁、焦糖與榛子碎粒,果仁香氣四逸,甜而不膩,滿有充實嚼感。Raspberry & Strawberry Mousse cake以士多啤梨及桑莓製成的慕絲蛋糕,口感與味道跟之前的榛子蛋糕截然不同。軟滑慕絲配搭果漬,味道酸中帶甜,果香十足,不負盛名。甜品車提供的甜品項目固然較多,定能滿足嗜甜者之慾。不過平心而論,一百元可從店外的cake shop打包兩件蛋糕回家慢慢享用,若要在午餐時段另加$100從甜品車選取三件現成甜點,肯恩反而寧願選擇不用加錢且即點即做的固定甜品項目,好好享受甜品師的現場手藝。用餐最後可點選咖啡及不同種類的英式西茶。Cappuccino咖啡由侍餐的女服務員親手調泡,香滑順喉,服務員一身多用,功夫底子不錯。貴為米芝蓮一星店子,食店無論食物與侍餐水準都很上乘,服務員對每道菜式都有深入講解,照顧週到。能夠以高折扣的優惠享用高水準的法式套餐,實在非常吸引。套餐優惠將一直提供至年尾, 給予一眾食家足夠時間先去申請信用卡再慢慢排期到來,好好享受一頓愉快的午餐。 繼續閱讀
This restaurant had been on my to-go list for quite a while due to its pretty convenient location and 1 Michelin star. Finally decided to pay a visit for lunch on a weekday to celebrate a special occasion. I had reserved a table for two quite a while ago and received confirmation on whatsapp a day ago. Service was really good as I had raised quite a number of questions on whatsapp and all my questions had been fully addressed! When we arrived at the restaurant, there was only 1 group of guests as we arrived around 12:15p.m. The fine dining area was pretty small with maybe a total of 20 tables. I had asked for a more private seat with a round table and sofa seating. It was not full at all by the time we left the restaurant at around 1:30p.m. There was basically no view of the restaurant but the environment was pretty romantic with dim lighting. There were 3 lunch sets: Executive Lunch at $398+10%, Spring Weekly at $498+10% and Signature Menu at $888+10% respectively. Really quite a wide choice of lunch sets at your own preference As it was our first visit, we decided to order the two cheapest sets to share and try more dishes. All dishes were different while the $498+10% set also included a dessert.It was really appreciated that a warm wet wipe was served before your meal, which I only saw at top-notch Japanese sushi bars!Very soon our Amuse Bouche and bread were brought to us. Each of our dishes was introduced to us in details. We were told that it was octopus pieces with chicken pea crisps to add some crispy texture and some emulsion (Please excuse me for not being able to remember every detail while the female server did introduce the dishes to us in details). It was quite pleasant to the eyes. Taste-wise it was not particularly pleasing and I found the flavour a little bit weird yet acceptable. The texture of the octopus pieces was not particularly chewy either. The chicken pea crisps were indeed interesting though. Overall not quite a good dish but I would still give it a rating of 3 as it was complimentary.The bread was very good! There was no choice and the server placed two bread onto our plate for bread. We were told that they were butter brioche and cheese croissant while the butter was hand-made in Brittany. Both bread was served warm. The cheese croissant was pretty good: very crispy and freshly baked with strong flavour of cheese and some black pepper. The butter brioche was even better: with very thin and crispy surface and very soft interior which was slightly sweet. They were so good that we asked for one more round of bread! Our appetisers arrived shortly.LobsterThe server told us that it was Boston lobster with radish stuffed with some lobster meat while the green sauce was made from radish leaves offering a refreshing taste overall. It was served cold. The lobster itself was so-so only, not particularly fresh. The radish was very fresh and sweet though. The green sauce was also very interesting. However, it was really nothing when compared with the Crayfish which explained the rating of 3.Crayfish The server told us that the crayfish was from Australia with ravioli made from pumpkin. This dish was served hot. The reason which mostly explained why this dish was much better than the Lobster dish was the sauce which was really delicious! The crayfish also seemed to be quite fresh too. Please note that this dish was included in the cheaper lunch set while the Lobster was included in the more expensive one.Then our bread arrived again. This time we had one more baguette which was again freshly baked and was so crispy. Comparatively I still liked the butter brioche best which was really soft and buttery and sweet! Our mains were also served together.Pike PerchThe server introduced to us that the fish was pan-fried and was not those type of fish which was very very tender. There was a crispy thin coating on top with a piece of 鼠尾草 and foam made from 鼠尾草 to offer a refreshing taste. There was some soup made from beef bone marrow at the bottom. It was recommended that we could mix everything together while eating.The fish was quite good, not as rough as I had expected as the server had emphasised that it was not super super tender. The soup was surprisingly slightly sour but delicious. The crispy texture added by the thin crisp on top was really good and the 鼠尾草 was indeed refreshing. There were quite some mushrooms at the bottom. Quite a good dish overall and I think it was better than the Lamb dish offered by the more expensive lunch set.LambThere was a choice of either lamb or Polmard beef steak at a top-up cost of $98+10% for the mains of the Spring Weekly lunch set. We chose the lamb instead of the beef. The server introduced to us that it was lamb shoulder cooked as medium rare which was recommended by the chef. On the side there was a piece of eggplant stuffed with sun-dried tomato, onion and 松子. On the left there was mashed eggplant.The lamb itself was quite good taste-wise but it could have been even more tender, maybe because it was too rare. The sauce was delicious. The eggplant was ok but the mashed eggplant on the side was too salty and sour. The presentation of the dish was not so pleasant.Coffee/tea was included in the set. We decided to order our favourite iced chocolate with skimmed milk! Again it was worth mentioning that the server kindly asked if we would like to order our drinks at that time as I immediately asked her to serve us desserts after we had finished our mains. The bread crusts on our table were removed before the serving of the desserts too. Really attentive and considerate service! It was really one of the best iced chocolates I had ever had, maybe just slightly less good than the Chesa's with chocolate chips and cream on top. There was no ice which was good because it wouldn't dilute the chocolate. The level of sweetness was also about right. The portion was big too while the shape of the glass was quite special. A great drink to end the meal which also pleased the eyes!This dessert was included in the Spring Weekly lunch set but not the Executive Lunch set. We chose it over the artisan cheese at a supplement of $48+10%. The server introduced to us that the crisps were made from fuji and green apples covering some green apple sorbet inside. There were quite a lot of apples which had been poached in whiskey and cider. I usually fancied something chocolate which was heavier than this apple dessert. Yet I found it better than average as there were so many different ingredients offering different textures like crispy crisps and cold sorbet as well as poached apples which actually tasted quite delicious although I was never a fan of alcohols. Those who loved refreshing desserts would definitely like this.It was really to our surprise that they served us this on a plate with some celebratory words made from chocolate sauce when they brought us our dessert. The server introduced to us that it was Opera (I supposed it was a Dalloyau sliced cake). The cake itself was pretty good, very rich in coffee although I was never a fan of coffee. The different layers were not so distinct as I ate it but still I managed to have different textures of crispy chocolates plus smooth chocolate ganache. What more you should ask for from a complimentary celebratory sliced cake?Very pleasant to the eyes was the mini rack with Petits Fours. The server, again, introduced each item to us. The mini macaron was unfortunately too sweet. Same as the jelly was which was pretty chewy. However, the chocolate with hazelnut, as you can tell from the appearance, was very delicious with crispy chocolate coating filled by flowing out chocolate ganache enhanced by the crispy hazelnut.Overall, I must say that it was a very very nice dining experience with pretty good quality of food and very attentive service. Environment was nice with a private round table for us to chat to each other over lunch. Also very important was the price, which was really not expensive taking into account its 1 Michelin star, especially in view of our recent dining experience at another Michelin restaurant in Central which charged a similar price but without Amuse Bouche, drink or Petits Fours and much worse environment and privacy. Would definitely recommend this place to you and come back from time to time.  繼續閱讀
等級4 2018-11-25
9970 瀏覽
今天是生曰正日,hubby 選擇了位於尖沙咀的米芝蓮一星餐廳-Epure 同我慶祝。一步入餐廳,燈光幽暗,情調十足。Epure 的裝修高雅又帶點貴氣,牆身彷佛是印象派的樹林景緻,有著fine dining 的氣氛但不會過於局促拘謹。這兒的Dinner menu共有四款, 分別是autumn tasting, signature tasting , inspiration dinner 同thematic dinner, 價格由$1488-$2388 per head. 今天我們一試那surprise offmenu 的Inspirational menu - 8 course $1980/ person。信用咭優惠buy one get one. Welcome snack 有三款:分別是紅蝦脆片、蕃茄撻和辣肉腸八爪魚波波。紅蝦脆片:一口大小的紅蝦脆片,口感香脆,蝦肉爽彈鮮美,好吃。蕃茄撻:超級滋味,從來沒有想到蕃茄撻可以咁好食!蕃茄撻味道極為濃郁,一放入口𥚃,立刻爆汁,好似蕃茄精華一湧而出,而且鮮味十足,超正!辣肉腸八爪魚波波這八爪魚波波満有芝士香,辣肉腸香口惹味,口感有點像日式麵包店的麻糬波波,咸香煙韌。每款小吃各具特色,完全有喚醒味蕾的作用,為這inspirational dinner 打開序幕。接下來,送上四川牛油與法國麵包麵包分別有兩款:芝士牛角麵包與牛油麵包。芝士牛角麵包香脆酥化,酥皮層次分明,充滿氣孔,還有陣陣芝香。牛油麵包相當軟熟,牛油味濃香,配埋四川牛油,甘香的味道中,帶點不羈的辛口香料味,香而不辣,好吃。石頭魚凍湯啫喱這石頭魚凍湯啫喱口感幼滑。由於凍湯啫喱用了石頭魚製作,所以啫喱口感既滑溜,又鮮甜。內裡還有鮮甜的龍蝦肉,爽彈鮮美,鮮上加鮮。表面脆香的番紅花葉,除了為增加視賞性以外,也為這凍湯啫喱增加口感和味覺的衝擊。日本藍旗吞拿魚刺身這日本藍旗吞拿魚刺身口感幼滑,肉質纖嫩,魚脂豐盈,入口有著buttery 的感覺,入口即化。再配上鮮美魚子醬和elderflower的泡沫,味道散發陣陣茴香,及後還有柚子淸香的after taste. 是一道味道清怡而不寡的菜式。日本皇帝蟹配魚子醬嘩!日本皇帝蟹極度鮮味!原來是先蒸後拆肉,再混合蟹膏而成。嫩滑的蟹肉再配上矜貴的魚子醬,味道鮮中帶甜,再一口帶有回甘味的白菜,一鮮一甘,更凸顯蟹肉鮮味。Black pudding一向不愛black pudding, 但今晚的,又的確不錯。野兔肉血腸肉味濃香,既有野味的野性味道,當中又帶一點果仁香。幼滑口感,配以淸新香軟的無花果,為濃厚血腸作為緩衝,再加一點醒胃的酸汁,是巧妙的平衡。鯛魚伴紅石榴籽法國鯛魚先經慢煮,然後再煎香。魚皮微微金黃焦脆,魚肉鮮甜又嫩口,好吃。加上醬汁味道濃香䰷美,而紅石榴籽酸爽脆口,配以清新嫩綠的菠菜,濃鮮之中帶一點田園風味。無論口感抑或味道都層次豐富,好吃!法國藍腳雞雞牛肝菌南瓜蓉這法國藍腳Bresse可是2018首廿位必食之物。這藍腳Bresse身價不菲,而且每年有限定的產量。今晚吃的是雞胸同雞腿部份。這雞胸肉奇嫩無比,雞味濃香,既juicy, 口感又紥實,配上濃郁的肉汁,真的十分好吃!雞腿肉肉質比較嫩滑,而且運動量足,口感具彈性而鬆化,沾上醬汁和香甜的南瓜蓉,配以爽口的牛肝菌,豐盈之中透出甜香,是細膩醇厚的味道。紅菜頭紅莓朱古力這甜品有花般美!造型很高雅又富藝術感。朱古力甜美而濃郁,巧遇酸爽紅莓與紅菜頭。激酸的莓汁和甜厚的朱古力角力,形成味蕾上的刺激。甜點一放入口即化,酸中帶甜,果香中又有醇厚朱古力的影子,妙!橙酒梳乎厘配柑橘雪芭這梳乎厘焗得十分精準!它有著空氣般的輕盈口感,味道輕輕的甜,濕潤幼滑,透出陣陣橙香。再吃一口柑橘雪芭,一熱一冷,一甜一酸,正好平衡一下梳乎厘的甜味。Opera這旦糕是這兒的signature cake, 曾有人比喻為甜點中的Hermes. 這opera cake 用上70度以上的朱古力,朱古力味醇厚香甜,而那咖啡和朱古力忌廉更是極之幼滑,杏仁海綿旦糕香軟濕潤,入口又rich 又creamy, 不錯。Petite foursPetite fours 放在美侖美喚的金屬架上,真的很美!手造朱古力口感絲滑,又帶一點果仁的脆香,醇香豐厚,真的有點捨不得吞下去,比Godiva 的更好吃。macaroons 的皮透薄得很,忌廉香滑又帶點接木骨花的芳香,一放入口,立刻溶化。那橙啫喱糖也十分不錯!啫喱糖完完全全充滿橙香,而且多汁軟腍,加上那薄薄的白朱古力,味道更加香甜。今晚的晚餐真是令人驚喜。每一道菜的配搭創新,味道極緻細膩。慢慢的品嚐,本來以為份量太少,估唔到吃完的時候,的確有點飽。兩個多小時一迅即逝,留下愉快的慶生回憶。 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 2019-04-23
719 瀏覽
再次到訪米芝蓮一星嘅Epure除咗因為服務水準貼心外最重要原因係每次到訪都會好有驚喜餐廳主打Fusion + inspiration 法式菜唔會有特定餐牌菜式每次都唔同會因應唔同季節時份而有所不同好適合貪新鮮嘅香港人*****是次最欣賞就係個龍蝦啫喱凍湯將用龍蝦肉淆製而成嘅湯雪凍成啫喱啫喱龍蝦湯凍凍地好清新而又不失龍蝦嘅鮮味再配上新鮮龍蝦肉成個配搭好夾令人回味無窮***** 整餐飯由前菜至甜品都令人非常滿意相信好快又會再次到訪 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)