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港鐵銅鑼灣站 A 出口, 步行約4分鐘 繼續閱讀
電話號碼
28661010
開飯介紹
銅鑼灣的日本菜及法國菜餐廳,供應四道、六道及八道菜的套餐,當中有菜式由廚師發辦。 繼續閱讀
特色
包場派對
營業時間
今日營業
12:00 - 15:00
18:00 - 22:30
星期一至四
12:00 - 15:00
18:00 - 22:30
星期五至六
12:00 - 15:00
18:00 - 02:00
星期日
12:00 - 15:00
18:00 - 22:30
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 微信支付
座位數目
50
其他資料
網上訂座
Wi-Fi
深夜營業
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
VIP房
電話訂座
外賣服務
加一服務費
室外座位
當面支付
有關獎賞計劃
食評 (299)
等級4 2020-04-06
4562 瀏覽
位於銅鑼灣的 Le Rêve,是一間高級法日菜餐廳。餐廳名在法文中,有「夢」的意思,以這個主題創造非凡創意的餐點,為客人帶來與別不同的餐飲享受。裝潢和襬設都配合主題,浪漫兼有情調的氣氛,寬敞舒適的坐位,細心有禮的服務,相信會令壽星仔女或情人非常滿意哦!餐廳提供 4道丶6道和8道菜的套餐,價格分别為 $650丶 $890和$1190/位。6 Shades of Flavor $890/位這晚我選擇6道菜套餐,包含: 兩款神秘菜式丶日本竹蝦丶法國鵝肝丶日本鹿兒島豚肉和焦糖口味甜品。率先呈上的麵包籃,深得包控歡心! 有香脆的牛角包丶結實富嚼勁的麥穗 和 山楂佛手柑萢芙。第一道神秘菜式,是來自日本九洲的生蠔,搭配環青蘋果粒和三文魚子,更可沾上燈籠椒醬食用。日本花竹蝦,用兩種傳統日本菜手法烹調,天婦羅蝦頭酥脆可口,火炙蝦身保留刺身口感,配上青口雪糕,味道很特別呀。法國鵝肝,油脂非常豐盛! 煎焦的外層,保留鵝肝的肥嫩兼入口即溶的口感,附旁的紅酒車厘子焗牛奶麵包,可減低膩感。日本平目魚,甚少在西餐中看到平目魚的蹤影,魚肉輕盈,入口即化,明太子帶出魚鮮,更加提味。今晚的主菜 - 日本鹿兒島豚肉扒,果然不失所望! 香得不得了的豚肉扒,香煎兩面,熟度剛好,插上黑松露芝士片和羽衣甘藍,抹上燒汁或洋蔥蘋果蓉食用,味道更佳。最後的甜品,深得我喜愛呀!!! 對慕斯不太熱愛的我,完全敗在這個焦糖慕斯蛋糕上呀。彈滑的布丁慕斯,甜度剛好,味道濃郁,頂層有黑朱古力片,內裡有流心焦糖醬,底部有香脆餅底,女孩子必定喜歡唷!如果你還在考慮去那裡跟情人慶祝,去那裡跟朋友慶生, Le Rêve是我最近最推薦的餐廳之一! 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 2020-06-30
279 瀏覽
一直bookmark咗呢間fine dining好耐,今次叫咗廚師發辦嘅四道菜式。前菜嘅生蝦用料新鮮,主菜分別叫咗A4和牛同羊架,一碟和牛仲有兩種食法,分別食出兩種層次,兩種口感🥰 甜品好似畫一般精緻,再配搭梅酒果凍,食落好特別💖 夜晚黎仲可以試埋shisha添~ 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 2020-06-24
308 瀏覽
位置交通方便,附近有車位,餐廳內設計襯色和氣氛很好,也有露台位置呼吸,洗手間乾淨。侍應服務很細心,每道菜都會有講解!餐牌主要提供 Set Dinner , 有Wine Pairing. 也有不同的酒類飲品供應。店舖會採用世界各的食材(例如:靜岡蜜瓜,鹿兒島和牛),每隻碟和菜式有配襯,食物佈置精緻賣相吸引,餐具很有質感。有待改善:環境燈光:只集中在碟上方(影相的時候,臉有陰陽光。侍應:講解可以再大聲一點(口罩原因)餐碟:主菜碟很細心有預熱,可是甜品碟沒有預冷。 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 2020-06-21
297 瀏覽
Came here for a birthday celebration. The servers were polite and informative. He would tell us about the ingredients of the dishes and their origins each time he served.So there were two of us, again, and we went for the 6-course meal. It was filling indeed! Restaurant area isn't too huge. No particular view unless you're having drinks outdoor? But the restaurant does meet the basic indoor ambience of a fine dining restaurant.Before our appetizers and surprise dish, we were served bread, which was good. Not sure if the bread (garlic bread and croissant) were baked in-house. This appetizer of scallops, tofu, dried parma ham with pumpkin sauce was good and set the tone right for the meal ahead.Appetizer of smoked salmon fillet. Came with different sauces. Unlike the typical, very salty smoked salmon, the one served here was not salty at all yet retained the smoked taste. I'm not an advocate of foie gras dishes but will eat when served. The foie gras was thick and tasty. However with the rich taste of a foie gras, I'd appreciate the dish better if the citrus sauce came through more strongly. But still yummy I'd say.This should be another surprise dish, containing fish and bird nest. The taste was compatible except some parts of the fish had the fishy taste. But it would be ok if you ate everything together.My partner took the wagyu beef as main and found it to be decent. (Since she expected it to be better). The commendable part for this dish is the use of Asian ingredients which were surprisingly compatible. I loved the main pork dish! The fat ratio was perfect (for me) and made the meat tender to chew on. And was cooked to be very fragrant. The dish was also served with 2 different sauces and each sauce was a perfect match with the pork. Couldn't decide which sauce I preferred. 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 2020-06-03
571 瀏覽
Not sure why all the raving reviews. I had the 8 shades (no wine pairing). The food is not exceptional consider the price of the set. It is acceptable to say the best. Not fine dining quality, hence, I am not sure why the raving reviews. Start off with the bread, the quality is poor. Is not fresh and the croissant is borderline poor. It started off with some sort of a Small pear thing as amuse bouche, is tangy but no real flavor; then it’s the scallop , thinly sliced and slightly overcooked. It is rough to palette. I have never had a fine dining place that cannot cook good scallop. The small shrimp on a big place is fine, the shrimp is fresh but the sauce comes on the side just don’t go well with it. There was also some dish with the caviar, with some bird nest on it, and it sits on a bunch of squash like stuff. Why on earth would you put a bunch of flavorless weird bird nest stuff on a bunch of caviar? The caviar carries very mild taste, but the bottom and top squashy things really kill the dish. The main is the Kagoshima beef. It’s good but you can’t say is exceptional. The chef tends to use very fruity sauce like pear on every dish, it gets boring. The desert is some coconut thingy, and the petit four is a biscuit and a dome shape small gel that looks like it has too much neon artificial colouring. Both are bad, it taste bad and it looks cheap. The bill was over 2000 for two. If you have a sophisticated palette, you will be disappointed. The food quality and the attentiveness to the preparation just don’t live up to this price point. The server was very good but overall experience is just so so . 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)