96
31
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港鐵銅鑼灣站 F1 出口, 步行約3分鐘 繼續閱讀
電話號碼
25056228
開飯介紹
以四季為主題的餐廳,廚師同時引入個人風格,將法國菜重新包裝,并親自挑選美酒搭配各款美食。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2015-2017)
營業時間
今日營業
12:00-22:30
星期一至日
12:00-22:30
付款方式
Visa Master AE 現金 銀聯
座位數目
201
其他資料
Wi-Fi
酒精飲品
加一服務費
室外座位
食評 (152)
等級6 2017-09-06
1021 瀏覽
After my recent run of pasta and pizza (with the occasional cheese fondue), I knew I was due for some Chinese and French food when I come back. Instead of waiting until the weekend, I thought I should check a couple of those off my list during the week, with Seasons by Olivier E the first on my agenda.It's been a while since I last visited this place on a weekday.As a solo diner, I had no problem being put on the counter seats. Who knows, maybe I could learn a thing or two by sitting next to the open kitchen.Prawn, avocado, lobster jelly and chilled romaine leaves - This is the same way I kick off my meals at Seasons since I started coming here a few years ago (except one other time I started with their scallop tartare). It 's a brilliant dish that I probably would never get tired of. This time, I noticed a bit more espelette in there than usual but still great combination of flavors and textures. Wonderful start (Grade: 5/5).Scrambled egg, spinach, summer truffle, garlic chips and crispy bacon - I decided to explore some new dishes this afternoon. This is one of the two dishes I ordered which I have never tried before.This is a very busy dish with a lot of ingredients highlighted by, of course, the scramble egg and summer truffle. I thought the scramble egg was really buttery so I am guessing it had a considerable amount of butter in there. Perhaps more so than egg itself. Honestly, it wasn't bad considering the amount of summer truffle there but I was kind of expecting more (Grade: 3.5/5).Pan seared beef tenderloin with mixed green salad, peppercorn sauce - I had their beef cheek on a number of occasions but it was the first time I tried their tenderloin.I was expecting something along the line of a couple long strips (or slices) of beef but instead it was a big and thick piece of steak like a traditional filet mignon.There were two things I didn't like about this beef tenderloin. First and foremost, it's a bit overcooked. When I asked for medium, I expected at least a little bit of pink in the middle but it looked a lot more like medium well to me. Then, it was the sauce. If I'm looking for a steak served with peppercorn sauce, I probably would have gone to a steakhouse instead of a Michelin starred French restaurant, right (Grade: 3/5)?This small bowl of salad with zucchini, tomato and eggplant was pretty good though.For the first time since I started visiting Seasons by Olivier E three years ago, I walked out of this place with my head down. Food wasn't particularly bad today, just that I had such lofty expectation for this talented kitchen. 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6 2017-07-04
4226 瀏覽
There's been no secret that Seasons by Olivier E has slowly established themselves as one of the top French restaurants in the city. After a run of Chinese food in recent weeks, part of me was screaming for some French food so a re-visit to this go-to French restaurant of mine was making perfect sense. One thing I can always count on Seasons by Olivier E is their consistency.Obviously, everyone has gone out to celebrate the 20th handover anniversary which kind of explained the empty dining room and open kitchen (even the staff were out celebrating?).Scallop tartare, fennel cream and lemon emulsion - I usually started things off with their signature lobster jelly and avocado dish but since it's my first visit in 2017, perhaps it's time for a change?I went with their scallop tartare this time around. The finely diced fresh scallop was met with a refreshing mix of fennel cream and lemon emulsion, This was served with ice on the bottom to keep the temperature right. Pretty refreshing and definitely not a bad start (Grade: 3.5/5). Prawn / Avocado / Lobster jelly & Romaine leaves - I miss this dish and I miss it badly. This has the perfect balance of flavors coming from the diced prawns, avocado and lobster jelly. The scallop tartare wasn't bad at all but this was just too good. I managed to steal a spoonful of this from mom and yes, it's still the best choice for starter around here (Grade: 5/5).Escargot fricassée with tomato and Pastis sauce - Almost all five of us agreed on this one, well except one of us. I had this many many times like the previous lobster jelly and avocado dish and I never seemed to get tired of it. The escargots were done just right and the savory tomato and Pastis sauce was perfect with a slight kick of spiciness. Pretty nice (Grade: 4/5).63C poached egg, mushroom, bacon foam, red wine and shallot sauce - Someone courageous went with the 63 degree poached egg with mushroom, bacon foam, red wine and shallot sauce. This was okay but would definitely be hard pressed to beat out with the escargots fricassée (Grade: 3/5).Massala prawn with Venere rice risotto - Mom wanted risotto so this was an easy choice for her. I had this dish once before and didn't really like the combination of grilled prawns and "purple rice" but if you happen to be a diehard fan of those two ingredients, then this was worth a punt.But for me, purple rice is supposed to be sweet so this was just a bit too weird for me when it tasted otherwise (Grade: 3/5).Duck leg Confit, red cabbage compoté and quinoa - I must have been here way too many times already coz this dish Jelloman was having, I also had the pleasure of having it once before. The duck leg was once again very tender and juicy in the middle while a little crispy on the outside. The red cabbage and quinoa did tone down the flavors of the duck ever so slightly so it won't be too "salty" for the palate (Grade: 3.5/5).Stewed wild boar, sweet potato foam and pepper sauce - I went with their stewed wild boar myself and was a little pleasantly surprised with the outcome.Under the layer of crispy crackers and mashed potatoes on top laid a bed of tender and juicy wild boar meat. This was served with a flavorful sauce made with the wild boar jus and pepper so it was a little spicy. There was no sign of the sweet potato foam as advertised in the menu though. I thought this dish was seriously good. With Chef Olivier's previous experience at L'Atelier de Joël Robuchon, there was no question in my mind that he's capable of creating a dish like this with a killer mash (oh yes, with lots and lots of butter) but the texture and flavor from the wild boar did surprise me in a good and tasteful way. I definitely won't mind having this again although it might prove to be pretty heavy for those looking for a lighter meal (Grade: 4/5).Pistachio Paris-Brest and poached pear, yoghurt ice-cream - Most of us went with this dessert because of the combination of pistachio and pear.It's beautifully plated too. I thought the mild acidity from the yoghurt ice-cream was quite an interesting match with the creamy pistachio and sweetened pear (Grade: 4/5).White chocolate and cream cheese Chantilly, mixed berries and balsamic-strawberry sorbet - I missed out on the Paris-brest because I couldn't pull the trigger when we initially placed our order. I asked our server to check with me again after the finish of my main dish and that turned out to be a very poor decision on my part as I was later informed that it's already been sold out. So, I was left stranded with this combination of white chocolate, cream cheese chantilly, mixed berries and balsamic strawberry sorbet.If it's any consolation, I thought the various degree of acidity here did well to offset the richness of my previous wild boar and escargot dishes. It didn't look as good as the Paris-brest but I like the results (as a palate cleanser)  (Grade: 3.5/5).What I enjoy most about Seasons by Olivier Elzer is how they are able to deliver their dishes on a consistently high standard. That's a quality that's not often seen even for some of the Michelin starred restaurants in town. 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 2017-04-29
5581 瀏覽
今天與友人茶聚,試試這兒的Paris afternoon tea。$248/per person, $468 for twoTea set 的12件鹹甜點以木盤和高身架送上,每一様都細細件,(好似)好吸引。Savouries有五款:1.牛油火腿牛角包:無乜特別,仲漏左火腿,牛角包唔鬆化,仲有點韌,應該唔夠新鮮,沒有一星餐廳應有的水準。2.法式三文魚啫喱:三文魚肉浸在啫喱中,表面有些沙律醬,味道鹹鹹地,有少少半流質狀,唔係難食,不過唔太喜歡。3.磨茹鵝肝醬:這個磨茹配合鵝肝醬幾甘香,鹹鹹地,有少少松露香,是咸點中比較好少少的。4.阿拉斯加蟹腳、旦沙律:蟹肉鮮甜但好少,同旦沙律幾夾。5!豬肉泥配法包:這豬肉泥有點咸,法包又硬更韌,咬不斷。6.Homemade scones原味/提子鬆餅:整個tea set 只有這個是亮點,scone 入口鬆化,牛油味十足,加上牛油同jam,配合咖啡又幾唔錯!Pastries:7.泡芙:感覺是超市的雪藏貨式,口感唔脆仲有點稔,忌廉也是超市的那一種。8.檸檬貝殼旦羔:這只是最普通的旦羔,質地結實,味道比較甜。沒有Joel Robuchon 的做得好。朱古力咖啡醬忌廉:這是唯一在甜點中比較好少少的,入口滑滑地,朱古力味十足,有少少甘醇的味道。雲尼拿千層酥:雲尼拿cream 應該不是用雲尼拿籽造的, 味道甜美但唔夠雲尼拿香,酥皮也不鬆化。Apple cinnamon mousse:味道幾清新,微甜有少少酸,很light 的質地。今次幾次叫待應加水,他也忘記;而牛角包更漏夾火腿;是次是第三次到seasons, 上兩次食午餐不過不失,而今次食tea 實在失望。無論咸點同甜點都無乜驚喜,味道十分普通,而法包更入口韌到咬不下,以這價錢應該有不少更好的選擇,應該無下次。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
有質素嘅tea 焦點食評
等級4 2017-02-08
11264 瀏覽
PARIS AFTERNOON TEA🇫🇷$248 for 1; $486 for 28/10甜點 Pastries🍩1️⃣雲尼拿法式千層酥 Vanilla Mille-Feuille 🍪2️⃣法式檸檬貝殼蛋糕 Madeleine🐚3️⃣朱古力咖啡忌廉 Café Viennois🍫4️⃣蘋果肉桂慕斯 Apple & Cinnamon Mousse🍎5️⃣巴黎泡芙圈 Paris-Brest🇫🇷6️⃣原味+提子鬆餅配忌廉及果醬 Scones with clotted cream and jam🍇🍴平時好難book,新年唔洗book都有位😜整體上唔會話太大驚喜,不過勝在樣樣都好食,有一定水準😋👌🏻最怕tea set甜點甜到假,好彩呢度果d唔會🙅🏼最好食係雲尼拿千層酥😍😍好香脆層次豐富,唔會一咬就碎,雲尼拿忌廉都好香濃🍼慕斯同朱古力咖啡忌廉味道偏甜,不過都好好味👍🏼鹹點 Savouries🌭1️⃣阿拉斯加蟹腳配雞蛋沙律 Alaska King Crab and Egg Mimosa🍳2️⃣牛油火腿牛角包 Ham and Butter Croissant🍔3️⃣鵝肝醬蘑菇 Foie Gras Paris White Mushroom🍄4️⃣豬肉泥配法式麵包 Pork Rillettes on Toasted Baguette🍞5️⃣法式三文魚啫喱 Salmon A La Parisienne🐟🍴鹹甜方面我覺得最好味係鵝肝醬蘑菇🍄😝唔會好腥,細細粒幾juicy幾好味👌🏻另外將三文魚啫喱搽埋落個牛角包度都幾好味😋不過單食牛角包就麻麻啦,唔夠香脆唔夠軟,味道都偏淡🙈 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 2017-09-05
89 瀏覽
早兩星期前就預約好,與一眾英國大學同學聚會,最好就是享用英式下午茶,一解思英國之nostalgia~碰巧其中一位小女子生日,而餐廳亦細心準備了小字牌和蠟燭,令她獨有的tea set更添窩心。仲有一份細心,一開始餐廳會提供暖水,可以邊等邊warm up。Tea Set Menu:咸點有5款,有別於一般的三文治,三層架頂部的樹蕃茄凍湯配羅勒泡沫。Tea set有凍湯已經好少有,而且仲要係凍上,質感介乎湯和啫喱之間,羅勒泡沫更是我的最愛,basil味留響口腔唔散好回味~另一個咸點松露龍蝦配蛋黃醬真係有一片完整truffle響上面,散發出啖啖松露香,龍蝦肉爽口,麵包多士脆脆,不錯的combination!木盒子入面有scones (按每人份量, 傳統牛油及提子各一件)同埋甜點。Scones唔係特別鬆脆,有少少似牛油蛋糕。甜點同樣有5款,其中比較特別的有菠蘿冰棒,外面係一層白朱古力脆脆,內裏係一粒好juicy嘅菠蘿肉,甜得嚟又清新!另一款非常有驚喜的甜點就係炸黑朱古力冬甩,佢並非係一般中間空心的donut,而係Cromesqui,即係一個炸波波球,內裏係軟心流心黑朱古力,仲要係熱㗎! 所以大家暫時放下儀態,唔好咬開/切開嚟食,要一啖食哂落口先感受到嗰份澎湃! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)