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港鐵中環站 D1 出口, 步行約3分鐘 繼續閱讀
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星期一至六
12:00 - 14:30
18:30 - 22:00
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支持防疫 詳細介紹
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食評 (19)
等級4 2020-11-21
0 瀏覽
Mono嘅主廚👨🏻‍🍳係南美人,所以每個菜式都有南美嘅調味、特色同埋食材,好多食材我都係第一次見🧐,而且餐廳亦都會好好咁將嗰個食材嘅原貌拎出嚟俾我哋睇,食呢餐飯學識咗唔少野🤓.一開始嘅餐前小食外表似中式嘅角仔🥠,味道就有啲似印度嘅咖喱角,係南美嘅傳統小食,新鮮出爐熱辣辣嘅時候幾好食😋.First course 係西班牙🇪🇸紅蝦🦐,蝦煮到半熟,配上佛手瓜,醬汁就係有少少咖喱味嘅.之後就係佢哋嘅signature sourdough🥯,一上枱嘅時候熱辣辣,出晒煙💨,外脆內軟,不過我個人就唔係好鍾意食外邊咁硬嘅包,但係要值得一提嘅係佢支橄欖油🫒,全球🌍只有三間餐廳用,香港就只有佢呢間餐廳先有😆.下一道菜係魚🐟,呢道菜真係好好食🤤🤤,因為個醬汁真係超正,用咗青檸🍋,醋,芫荽,黃椒🌶等等去調配,酸酸地又辣辣地,味道好正,仲有一舊白菜頭,又係第一次食呢種野.然後就去到主菜鹿肉🦌,不過由於我個人真係唔係好鍾意食鹿肉🙈,所以餐廳好好咁幫我轉咗做北海道🇯🇵帶子,相對嘅醬汁都變咗用balsamic vinegar,配上panais 中文佢話叫”驅風勾”(唔知中文點寫)🤣,外型似白蘿蔔,都係生長喺地下嘅植物,又係第一次食.係食甜品之前有一杯來自南美嘅馬黛茶☕️,飲落都有少少苦澀,不過就係低咖啡因,就算夜晚飲都唔怕🌛.之後就到甜品啦,因為都就冬天所以就用咗walnut🌰去做個雪糕,下面配以Yogurt,同埋一種叫做木梨嘅生果🍐,又係第一次接觸啊.最後嘅petite four,係用來自紐西蘭嘅finger lime,配以Vanilla cream,serve on委內瑞拉炊餅🫓,幾有趣.其實成餐飯,每一個course都有至少一樣我未接觸過嘅嘢🥸,所以個experience都幾有趣,食一餐飯學識咗好多嘢😆😆.最後仲有樣特別嘢,receipt envelop✉️好特別,用水溶咗啲紙之後,會有啲種子浮出嚟,然後就可以用嗰啲種子佢仲百里香🌿出嚟,幾有意思😉 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 2020-11-17
0 瀏覽
趁它還未有奪星之前, 趕快吃多兩三次, 要不然奪星後更難訂枱, 特別是在Chef Table旁邊就是. 第四次來吃Mono, 在熟悉的食材背後, 每次的做法也有驚喜. 像是煎黃花魚, 油香撲鼻而肉質嫩滑之餘, 用上加了黃辣椒的酸汁, 以及來白法國的白甜菜頭, 前者的酸爽和後者的甘甜, 不會搶走魚肉的鮮味之餘也能中和其油膩感. 來自法國的Brittany藍龍蝦肉質爽嫩彈牙, 配搭的是純粟米蓉, 口感順滑中帶結實, 是當中加入粟米粒的原故. 龍蝦蝦膏在粟米蓉之中, 咸鮮加上天然的甘甜, 豐富了龍蝦味道的層次. 頭盤的大紅蝦用上佛手瓜和Cream Cheese, 不同層次的酸甜, 加上堅果後口感爽彈軟實相間, 同樣令人可喜.另一道主菜換了法國的鹿肉, 纖維感比傳統的少, 羶香味較柔和, 防風根本口感似山藥般粉, 但沒有其黏性, 醬汁由可可製成, 其甘香強化了鹿肉的羶香, 就是一道很晚秋吃的菜式. 說到它的可可, 主廚Ricardo根自南美, 為了讓我們吃到南美的原味, 從南美入口可可豆後, 自己行發酵和調查配成七十度的可可, 製成的朱古力力甜品除了甘香外, 也帶有一種很Homemade的原始味道, 和榛子雪糕一起就是一對Perfect Match! 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 2020-11-01
345 瀏覽
Had my birthday surprise dinner here. A wonderful and intimate venue for a special occasion. Delicious French/South American fusion cooking. Enthusiastic staff and beautiful presentation of every dish. Highly recommended. Come with a big appetite 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 2020-09-06
1744 瀏覽
疫情明顯無阻大家出外用餐上個月試過早幾日book lunch要2點半先有枱所以今次早2星期訂限聚令仲繼續所以4個人依然分2張枱之前冇research一路以為係去食法國菜食下食下先知原來係南美菜Pleasant Surprise 因為整體都唔錯同枱朋友係Vegan所以試左2個唔同嘅4-course menu先黎係一個個樣好似潮洲角仔嘅小食雞肉chilli同個mexican感覺嘅sauce非常搭!Carabinero / Heirloom Tomato / Sea Lettuce 前菜係紅蝦番茄蘆薈加nuts賣相唔錯 可能係想食原味鮮味 但由於所有ingredients都唔太突出 結果係冇味Vegan version冇特別 只係冇左d紅蝦Quinoa Sourdough / Eva Aguilera Arbequina Olive Oil跟住呢個quinoa sourdough好有驚喜切開時出哂煙 外脆內軟 配上香醇嘅olive oil 接近滿分個人覺得其實麵包呢一環好重要所以加左好多分Corvina / Green Sauce / Plantain介紹時聽到個sauce有coriander 即時有小小打折扣 因為真係好怕但食落完全融入左 個sauce好有"泰"味旁邊片脆脆亦非常配合 成件事入到口帶小小椰香 Vegan dish 係 Grill Avocado有d可惜係grill完之後冇左我鍾意果陣Avocado味好似食普通菜一樣Organic French Quail / Black Beans / Braised Celtuce主菜整體唔錯 個Quail好香配上mashed black beans食落似hummus 個sauce雖然都係綠色但呢個冇泰味portion細小小 但女仕係ok嘅 反而非常欣賞Vegan個Maincourse個千層sweet potato無論賣相定味道都好吸引成得出層次唔會入口融左 最surprise係甜品Alfajor 本身係阿根延local dessert呢道進化版 上面係白朱古力好脆但唔會太甜加上應該係蛋白加檸檬嘅foam個底有d caramel再加上杯Mate Cocido(應該係瑪黛茶)配合得好好 完全係我prefer嘅清新系ending 另外加左杯sweet wine飲落似Port Wine嘅red想食南美菜finedine值得推介整體服務非常好唯一係每道菜介紹有d長 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 2020-08-23
1485 瀏覽
MONO is helmed by Chef Ricardo Chaneton, the Ex-Head Chef for Mirazur (3 starred Michelin restaurant and ranked 1 in world’s 50 best restaurants in 2019) in France and Petrus in Hong Kong. So I came here for its tasting menu. My favourite carabinero appears in the French heirloom cherry tomato bracelet.MONO amazingly soft sourdough (one of the best breads in hk) and the rare Eva Aguilera olive oil which is only served in 3 restaurants in the world. Bread lovers must try this restaurant.Blood pudding tamale looks like Chinese rice dumplings but corn husk instead of bamboo leave is used to wrap the fillings. It is filled with masa (grounded maize dough) and some blood pudding (luckily not too much) this time, topped with grounded corn and served with a green Spanish tomatillo paste aside. Iceland Artic char looks like a pan fried salmon but it’s lean, so aguachile is added to moisturise it. The dish comes with corn in 3 styles: dried, purée and grilled. 粟一燒 taste is found in reality. Corn taste can’t go wrong. It comes to an educative presentation about mole sauce of South America. The black mole demonstrated in MONO contained 21 spices, lime zest and chocolate! A little french element, chocolate, is added into the mole pate which melts the oily feeling of foie gras. It’s a perfect match. The side jicama tasted like burdock. These interesting combination is one of the best twists of South American and French ingredients. The not on menu Hokkaido scallop is surprisingly good. The seaweed sauce with oil matched the scallop so well. It is the best dish of the lunch. Corvina from Spain with green sauce from Mexico. Imagine pan fried 黃花魚 dipped into curry sauce and it is the taste. Argentinian rib eye paired with black bean sauce and braised celtuce (萵筍) which is usually found In Sichuan cuisine. Personally speaking, I still prefer US steak with stronger favour.Hokkaido milk textures with French white peach. Verbena is added into the ice cream. If the peach becomes a Japanese peach (sweeter) in purée form, it will be perfect. The price of the tasting menu is relatively cheap so we ordered a bottle of white wine of approximate $2000. Generally speaking, it’s a very pleasant meal and I would return for its casual lunch for sure. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)