影片
港鐵中環站 D1 出口, 步行約4分鐘
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電話號碼
31562600
獎項殊榮
米芝蓮一星餐廳 (2025)
營業時間
今日營業
12:00 - 15:30
18:30 - 22:30
星期一至六
12:00 - 15:30
18:30 - 22:30
以上資料只供參考, 請與餐廳確認詳情
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After they gained their Michelin Star, this is the first time I came back. Their six-course dinner is half priced if you use the HSBC Visa Signature DiscountThe amuse bouche are presented in a much more elevated way.My favorite olive oil is served again with its citric ginger flavors. More surprisingly, this time they prepare the butter in front of us. However, this time the bread was not the chef's Grandma recipie.The clams were surprisingly a good match with their almonds and the contrasting texture was fun to have.The abalone was tender. I felt there just a bit too much sugar beans which slightly took away the focus of the dish but the flavors were good.The lobster ravioli was divine and the hint of citric flavor elevated the lobster's flavor even more.The langoustine was springy. However, I felt the tumeric/ginger sauce was a bit too strong for its delicate flavors.Red mullet was succulent and the sauce and sides were just right for this dish.The Sendai wagyu and it was a really stunning dish. The tenderness of most wagyu is due to its fat content. However, for this wagyu, there isn't too much fat yet it remains just a tender.The mild flavors of the fennel complemented the vanilla and chocolate flavors of the desserts making it not too sweet.Looking forward to their next menu.
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This Michelin star restaurant was located in Central and we went for lunch one weekday to try. Upon arrival to the building, they had welcomer on ground floor who took us up to the restaurant on the first floor via their internal lift, giving us a very personal service. The decor of the restaurant was modern and clean, and with the blue undertone, it exuded an ocean theme vibe. We could see the open kitchen in action from where we were being seated which was great as I always wondered what it was like working in one of these high pressure work environments. The head chef that day manned the pass and dishing and / or checking each plate before they were served to customers by the waiters there. I could see different staff manning different stations in the kitchen and they were all diligent and attentive, listening to every directions given by the head chef. It was interesting to watch😆. We chose their 3 course set lunch menu priced at $588 + 10% service charge. Here are my tasting notes:Sourdough Bread and special olive oil: the sourdough bread was crusty and nutty on the outside and soft and airy inside which was good and paired well with the olive oil which had a light touch of infused ginger and lemon. Amuse Bouche: they had prepared 4 types of small bites to start the meal off, ranging from beetroot tacos, carrot and yuzu gel tart to cucumber rolls and tart. They were all refreshing and helped to cleanse the palate. Starter: Since I preferred cooked starters, we notified them in advance of my dietary requirements. My starter was different from the menu and came as a surprise. Under the cover of this beautiful thin layer of clear gel nicely decorated with edible flower petals were cooked sweet prawns with petite pois (peas) which popped in the mouth 😍. Really impressed with the effort made by the team to prepare something that I could enjoy!As for main, I chose “Catch of the Day with Cordyceps & Green Curry”. The catch of the day was snapper and the waiter explained that it would be cooked like the Japanese style of “立鱗燒“ with the individual scales of the fish crisp up to give a textural difference to the flesh of the fish. It’s quite a feat using hot oil to crisp up the fish scales since one could easily overcook the delicate flesh. In this instance, it did not disappoint; the crispy scales of the fish were nicely done and contrasted well with the tender flaky flesh of the fish. Overall, the green curry sauce was nicely balanced though I was not convinced of the use of cordycepts which didn’t quite match with the overall flavour here. Overall, still a very good dish. Fontainebleau with Pear Sorbet, Osmanthus Espuma & Meringue for dessert : though the dessert brought something fresh to end the meal, I wished the flavour of the pear would be more pronounced, the dish felt just a bit bland. They offered a generous range of petit fours which one could choose from. Service was good and overall a very pleasant lunch.
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慶祝先生生日，揀咗呢間米芝連一星餐廳食晚飯環境裝修唔花巧，但足夠精美，氛圍好👍🏻餐廳職員服務友好體貼😆食物質素都十分之滿意😋採用當季新鮮嘅食材，加醬汁/配菜，將主食材嘅味道發揮得淋漓盡致，食完整個晚餐，十分滿足☺️絕對對得住米芝連一星呢個級數👍🏻👍🏻地理位置方便，中環站行5分鐘左右就去到少食高級餐廳嘅我地，都冇覺得侷促，整個晚餐都好自在👍🏻絕對係慶祝/同摯友食飯嘅好地方，十分推薦❤️
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Pleasance by Mauro Colagreco 今年取得米芝蓮一星餐廳美譽。餐廳非常寬敞，以海洋世界為主題，優雅寧靜，令人好放鬆，休閒自在。為朋友慶生就選了Michelin 2025 Celeration Menu。✨Amuse Bouche🔸Scallop Tartare Mini Taco🌮🌮奇亞籽薄脆玉米卷包着鮮甜帶子韃靼、烏子，口感豐富，加上少許檸檬忌廉，清新美味。🔸Green Apple Roll🍏🍏酸甜青蘋果醬，配上馬鞭草，清新爽口，令人一食愛上。🔸Carrot Tart🥕🥕甘筍蓉，香甜幼滑，加入孜然等香料和堅果碎，增添脆香口感，亦豐富味道。好食😍😍🔸Green Bean Tart🫛🫛酸脆檸檬撻皮鋪上檸檬啫喱和層次分明的青豆，清新自然。🔸Sourdough Bread with Homemade Olive Oil and Butter🥯🥯自家製 酸總麵包，外脆內軟， 陣陣麥香味散發出，塗上自家製三種 牛油（原味、 海苔、海鹽）或帶有檸檬薑味橄欖油， 齒夾留香，回味 無窮✨Starters🔸Brittany Brown Crab & Celery Boots Bavarois🦀🦀蟹肉鮮甜厚實，混合芹菜根製成的奶油，質地輕盈，提供微妙的風味，與蟹肉相得益彰。此外，用上鮮花點綴，成為一道亮點。🔸Chu-Toro with Radish & Seaweed中拖羅配蘿蔔和海藻，精心擺盤成為一朵立體花圖案。中拖來油脂分布均勻，帶有海洋鮮甜味，入口即化，配搭清新， 脆口蘿蔔和鮮味海藻，每有一口鮮味即爆發出來😋😋✨Main Dishes🔸Zucchini Flower & Sardinia Frenula🥒🥒淡淡清甜意大利青瓜薄片如薄沙般精緻地覆蓋面層，讓人急不及待打開窺探。原來是珍珠意粉， 吸飽了蝦肉、青瓜粒，紅椒等食材的精華，鮮味無比，咬起來軟中帶煙韌彈牙，更有一番風味。整道菜散發優雅細膩的味覺體驗，好正喲！👍👍🔸Racan Pigeon & Stuffed Sea Cucumber🕊️🕊️鴿肉肉質，味道鮮美有點像嫩雞肉，但更瘦，口感更細膩。海參口感嫩滑， 充滿骨膠原， 鴿肉的細膩和海參的嫩滑，兩者各自的風味相輔相成，形成豐富口感，加上紅酒和薄荷醬汁，增添整道菜風味和整體視覺效果更佳。🔸Shizuoka Tachiuo & Sudachi🐠🐠青岡太刀魚煎至魚皮外脆， 且富有油香，口感細膩肉嫩，搭配酢橘醬汁，味道清新，帶點微酸，加上魚子青蔥等，層次更豐富，增添風味😋😋✨Desserts🔸Naranjo en Flor 這款甜品充滿着橙香的戲院，杏仁奶泡打至雲霧 般輕盈，配上軟滑絲藏紅花吉士醬和濃稠橙汁糖漿，面頭再加上一片濃濃橙味的晶瑩剔透糖片，層次更豐富，一啖都令味蕾跳動起來。💃💃✨Petit Four🔸 馬德蓮傳統貝殼型小蛋糕，牛油味極香濃，質地濃稠而且呈膏狀，帶點檸檬和杏仁結合的特別風味🔸 日本沖繩柚子x 菠蘿軟糖軟糖清香，酸甜。開胃小點心。🔸 熱情果芒果泡芙夏日風情的濃郁果香散發出來，完美地把熱情果和芒果的甜酸香濃味道融合一起展示出來，帶來雙重滋味。🔸 斑蘭芝士忌廉撻忌廉口感軟滑，芝士味濃，而且散發出淡淡斑斕清香每道菜式都充滿創造力和想像力，配上多元食材，各款餐具，增添互動元素，更為佳餚賦予生命力。
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餐廳環境有D似tiffany 既餐廳，因為顏色格調為透明同tiffany blue. 空間感足。推介晚餐6 道菜，比起4 道菜，不要錯過另外兩碟小菜。a) finger snacks 三款，開胃小菜，樣子精美，good 👍🏼👍🏼👍🏼b) 大廚grandma 獨特配方麵包，熱辣辣，好味。大廚仲叫朋友為呢款麵包作左首詩。詩情畫意外，又有外婆的溫暖；好感受到大廚welcome 我地，拿出家鄉味，格外溫暖又有story👍🏼👍🏼👍🏼👍🏼1）Kohlrabi & Crustacean Tarlet，好味2) Cuttlefish & Tomato Extraction ,小食一碟3) Catch of the Day & Parsley Emulsion，賣相麻麻，但魚肉ok 4) Blue lobster 🦞 & sake lees (就係呢碟，所以推介六道菜，感覺有呢碟開心D，本身喜歡吃龍蝦，所以係龍蝦都ok; 賣相比D泡泡遮住咗，睇唔到龍蝦）5a) yellow chicken & yunnan morel mushroom (一如往常，法國菜既雞，好好味，個菇都好好味，賣相也很好。）😋😋😋😋5b) sendai wagyu tenderloin 🐮with watercress & oyster 😍😍😍😍😍賣相靚又好味。oyster 醬冇乜味，但和牛真係賣相好靚6a) Shikuwas & Mascarpone , 呢個麻麻地6b) cheese & dried fruit, 好味😋c) petite four , 最好味係朱古力個件，其他普普通通。甜品方面，可以落d 功夫。女士都係喜歡fancy 甜品作結尾。
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