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港鐵中環站 G 出口, 步行約4分鐘 繼續閱讀
營業時間
今日營業
12:00 - 14:30
18:30 - 22:00
星期一至日
12:00 - 14:30
18:30 - 22:00
付款方式
Visa Master 現金
座位數目
30
其他資料
酒精飲品
電話訂座 詳細介紹
加一服務費
食評 (5)
等級4 2020-02-02
0 瀏覽
首先, 雖然這篇食評我給予劣評, 但be fair, 客觀而言該稱讚的還是應該稱讚的。首先restaurant 在中環地點段,非常方便,環境也不錯, 服務也是合格至中上水平。 價錢也是市價marker price 中算相對抵吃的, 如果沒有wine pairing, 每人hkd $1280 , 對比其他對手 ,真的用良心說,算是 value for money!而且我也要讚一讚份量與味道,每人的份量也不少,雖然開頭的前菜部分個別弱雞,但中後期---特別是主菜就煮得很出色!尤其是第二個魚,應該是有能力攞 Michelin Star米芝蓮三星的 。整體來說,起碼取1~2星是沒有問題的。但如果要數缺點, 輕微的問題就是調酒師雖然專業、態度還好,但缺乏笑容。 但這些也不是大問題! 直至讓我給予餐廳劣評的唯一一個原因就是我向來的標準:首要任務就是衛生與健康!現在已經是2020年的二月了,大家也明白什麼局勢呢!起碼很多香港六星餐廳、米芝蓮餐廳的所有服務員都已經全線帶口罩了!但這間餐廳有幾個職員明顯地明顯地病了, 但竟然難以置信地 一個人也沒有戴口罩! 本來冇事冇幹大家也就算了! 但結果當晚 我又有2位家人被傳染生病了,晚上我要親自看病還要開藥。總結: 餐廳衛生意識不佳----劣! 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 2020-01-31
188 瀏覽
Always excited for new restaurant opening ! MONO, a contemporary french concept with single ingredients focus on each dish. Chef Ricardo Chaneton, ex- head chef of Mirazur voted as number 1 world best 50 restaurants in 2019 and awarded with michelin 3 ⭐️ ! Lunch menu $580 + 10% service charge and 3% carbon tax. For dinner if I remember correctly, it’s $ 1,280 !!! I love their chef table setting but unfortunately I couldn’t book that seat, I guess it’s going to be next time ! Amuse-bouche, a cold pork terrine. A rich pork flavor with a chewy texture. Light and refreshing to start off the meal ! The fresh and sweet scallops matched perfectly with the fresh vegetables! A slightly hint of sour dressing increased my appetite for the next dish ! If you have followed my post and IG you will know I am a bread lover and I focus on how I rate restaurants depending how impressive their bread are, given a lot of chef neglect these simple but important dish ! The bread here is made with white, black and red quinoa. Very impressive ! The bread was super crispy was served hot ! The texture inside was warm and soft, the quinoa added a bit of texture to the bread ! Served with the best arbqueina olive oil, which soaked into the warm interior like the bread was blend with the oil ! I can just have the entire bread myself !!!!! Foie gras is a simple dish and the sauce had increased the creamy texture of the foie gras ! But didn’t make it more filling ! Time for the first main course ! Monkfish was cooked with Sichan pepper, star anise & cinnamon! Monkfish is normally super hard and dry .... but this one was juicy but didn’t completely losses it’s chewy fish texture ! It’s simple and nature ! They used a french breed cow with the best cut to create this dish. Out of the two slices one was hard the cut, I think it’s just coincidence that my cut was not the best ! The flavor was rich, the beef was chewy and the Smokey aroma retained ! This was delicious 😋! It was creamy and cold, the top layer was a little chewy ! Mixed super well with the olive oil and a hint of rosemary tone ! This is probably the best !!! Ending the meal with a homemade macaroon! This was also delicious 😋! I guess I just love desserts ! 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 2020-01-20
427 瀏覽
[🇭🇰香港- 中環].🔻中環新開嘅法國菜,食材帶少見嘅南美元素, 9道菜嘅dinner以海鮮為主;最特別係個Ocean mix Land嘅”Tendons/Iceland artic char,” 煎冰島野生三文魚配炆到好腍又有膠汁嘅牛筋同濃厚牛汁, 但又唔會搶咗魚嘅鮮味,好特別嘅配搭;另一道招牌菜式”Mieral pigeon/Mole”係一道野味,將法國嘅乳鴿風乾熟成再原隻烤到半生熟, 香口又香脆嘅皮,肉就味濃又嫩,幾出色,係右邊黑色嘅係菠菜包住鴿肝mousse,左邊係用廿幾種香料調配嘅醬汁,偏重朱古力味,但個人覺得配鴿肉就唔係好夾,配鴿肝都唔係好辟到內臟味;自家製麵包配嘅高級橄欖油超正!整體就不過不失啦,驚喜唔多🤔.🔻🍽 MONO📌 地址: 中環安蘭街18號5樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforfrench 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 2020-01-18
252 瀏覽
名廚,仲要係Chef Ricardo Chaneton,中環開店,大集團JIA Group支持,如果頭幾個月唔爆場,策劃果班友唔俾人炒,自己都應該問責落台喇!除非班友喺政府做過!做錯承擔係賴死唔走!早兩三個月去LOUISE 經理已經預告JIA會同Chef Ricardo 合作開 fine dining 餐廳。Chef Ricardo以前係Mirazur (2019 年世界50最佳餐排名第一) 嘅 Chef de Cuisine,未開MONO之前係Petrus主厨。以牌面計冇得輸!餐廳唔大,Dining Area 加埋Chef Counter 可以坐大概30人。Chef Counter有日本Omakase counter feel,又有啲似L'Atelier de Joël Robuchon counter, 我個人好喜歡,可以睇住廚師整嘢又可以同Chef 交流(如果佢得閒的話!) 帶女友上去又想show 下自己識飲識食就一定要坐Chef Counter😊菜單選擇,sorry,係冇得揀,只有一個option 係加唔加 Nova Scotia Lobster with Black Truffle,真係有啲嘥氣,來得嘅唔會慳果$320喇!我就加埋Wine Pairing,新餐廳,點都要試下佢Sommelier嘅功力。第一道off menu頭盤有驚喜,睇落清淡,食落由海膽同魚子醬帶出好Powerful 嘅海洋味,impressive ! menu 第一道菜 Ocean Curdo 好味亦好睇,但係對比off menu 頭盤有少少反高潮,比較清淡,總體菜單以海鮮為主,只有一道紅肉,適合唔多食肉嘅朋友整個菜單個人比較喜歡Ocean Curdo,sour dough 同 the mieral pigeon, 個sour dough要用200日發酵準備,專業廚師對每一個細節嘅重視同要求由此可見!pigeon 風乾再處理,皮爽肉嫩,配菜用菠菜包住鴿肝同埋鴿肉,同Chef Ricardo講呢個配菜有條件加入菜單做option.酒單選擇唔多,Wine Pairing 有少少失望,香檳俾個海膽KO得體無完膚!大倉嘅山廢特別純米配個Iceland artic char 本來想用佢嘅豉油味去帶出有啲日式風味嘅做法,意念好但係做唔到個效果。Rosso Se 2015 配the mieral pigeon,唉,浪費咗個perfectly cooked 嘅pigeon !Sommelier 話餐廳新開業背後好多”持份者” 俾意見(即係老闆們喇!),佢努力微調中,下次過嚟一定會更好!大佬!未必個個人會比下次機會你㗎😝好enjoy 餐飯,食完又同Chef Ricardo 傾咗一陣,不過以咁嘅陣容背景,我嘅期望會再高啲,Mono 仲有好多地方可以改善,期待下次再去。 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 2020-01-14
503 瀏覽
Went to Mono for my colleague’s birthday. The place is nice and neat with clean modern -styled decoration. You could choose to sit at the main dining room, where you can have a quiet dining experience or the chef’s counter, where you can enjoy looking at how the chefs prepare the food for you.The food is great. The waiters are friendly and they provided a clear explanation on all the dishes. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)