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港鐵中環站 G 出口, 港鐵香港站 C 出口 繼續閱讀
電話號碼
21320055
營業時間
今日營業
08:00 - 11:30
12:00 - 14:30
17:30 - 22:30
星期一至五
07:30 - 10:30
12:00 - 14:30
17:30 - 22:30
星期六至日
08:00 - 11:30
12:00 - 14:30
17:30 - 22:30
公眾假期
08:00 - 11:30
12:00 - 14:30
17:30 - 22:30
*WINE & SAKE 21:00 - 23:30 21:00 - 23:30
付款方式
Visa Master AlipayHK 支付寶 現金 AE 銀聯 Apple Pay 微信支付
座位數目
31
其他資料
酒精飲品
自帶酒水
加一服務費
食評 (4)
After six months of work in the making, Chef Richard Ekkebus' Amber 2.0 was finally unveiled in May. Apart from a new and exciting menu that's staying completely away from dairy and gluten, the dining room was also revamped into a more casual space. There's more. The re-organization of space has created a brand new concept, some call the old Amber named SOMM, a casual French neo-bistro sharing Amber's same address.On top of the neo-bistro fare, SOMM also boasts more than 1,000 labels from all over the world.For someone like me who doesn't like to waste time studying the a la carte menu, the "Weekend Sommeliers' Lunch" menu was perfect (3 courses $538 - starter, main+dessert or 4 courses $608 - snack, starter, main+dessert). I was a little full after my breakfast at The Mandarin Cake Shop so I went with the 3-course set without the snack.Taking a page out of our local cha chaan teng (traditional tea restaurants), all the cutlery and napkins are hidden inside a drawer underneath the table. How cool is that?We started things off with some homemade bread.Not bad. Hokkaido scallops, razor clams, sea lettuce and Kyuri condiment - Raw scallop carpaccio and razor clams were served on the shell (scallop) with kombu, diced cucumber and shallots. Judging from the sweetness of the scallops and razor clams, they have to be top notch ingredients so something versatile like kombu was the perfect catalyst (along with some lemon juice) to bring out the sweetness of our shellfish even more.Tasmanian salmon confit, Ikura and vinegared rice cream - I have seen pictures of this dish everywhere from online magazine to SOMM's official website so I'm guessing it's some sort of house specialty!? Again the seasoning of the dish was very very light and it came primarily from the umami-rich salmon roes. The vinegared rice cream was a nice touch. I had a similar dish in Kyoto where they used vinegared sushi rice to make some kind of puree or cream as a dipping sauce. The concept was very similar yielding equally great results.Madai, green flat bean coulis, pickled onions and horseradish - My main course was pan-fried madai fish which was slightly overcooked. The green flat bean coulis was a surprise addition providing the dish with some clean flavors to work with while the pickled onions and horseradish generated some extra kick. Very decent (except the overcook).Veal “Wiener Schnitzel”, baked new potatoes - We were told that this was a very popular dish with very high demand at SOMM. From what we've seen from our neighbors, I could tell it's of high demand too.The deep-fried veal cutlet was pretty tender and juicy but I actually enjoyed the baked new potatoes which have been dusted with onions, bacon and garden herbs even more.Raspberry 1000-Feuilles and whipped pepperberry ganache - Mille feuille is always a crowd pleaser. This was topped with fresh raspberries, strawberry sorbet and whipped pepperberry ganache.Abinao chocolate soufflé with cacao sorbet - I can't recall how long it's been since I last had a traditional soufflé but it had to be ages.I was so happy that I picked this over the mille feuille. It was light and airy, almost like marshmallow with deep chocolate flavors (thanks to the layer of chocolate ganache and cocoa nibs on top). If there's ever a perfect chocolate soufflé, you're looking at it now.For a restaurant dubbed as Amber's sister restaurant, I was certainly expecting more than what I've seen this afternoon. While all the dishes tasted reasonably good, they lacked the refinement, sophistication and artistry I was anticipating from a Neo-French bistro (something along the line of Belon perhaps?), especially for a MO establishment. 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 2019-11-08
0 瀏覽
Causal french dining with more than hundred of wine by glass selection 🍷.Somm 置地文華新餐廳,呢度既特色就係有多個成100款酒俾你揀, 主打紅,白酒和sake , 仲要每款酒都可以㨂不同容量, 因為通常大部份嘅餐廳,貴酒通常都唔可以order by glass , 但就絕對可以,只要你有酒量,就有排你試,餐廳走causal 路線,適合同三五知己一邊飲,一邊食,食物方面都以small bites 和輕食為主。. •飯前來杯日本罔山もも白桃汁🍑,清甜,夠晒濃郁..•oyster- La Royale No.1 & La Speicale No. 2.叫左兩款生蠔No.1 個款會比較大隻,餐廳侍應特別推介,兩者既creamy 度同海水味恰到好處,放幾滴檸檬汁一齊食已經好fresh , 飯前先吃幾隻再配埋杯來自智利既Casa Marin wine , 啱晒我哋口味!. •Miyazaki A5 Wagyu & Shitake skewers with steak sauce & pickles 一碟兩串,送酒一流,和牛夠鬆化.•Japanese pork belly bbq sauce & hakata cabbage 好香嘅撲Berry又唔會覺得佢好肥燒到好香,配埋個BBQ sauce , 好惹味!.•Potato Gnocchi porcine mushroom kabocha pumpkin ricotta & caper leaves 呢度嘅gnocchi 係師傅手做所以做到薯仔同麵粉嘅比例恰到好處,唔會太過韌又唔會太過林,仲會有埋啲南瓜同芝士,呢個我會推介!.•Potato & black autumn truffle gratin dauphinois 將啲薯仔切片焗,面頭鋪滿了黑松露,呢個超香超好食!.•Chocolate soufflé with cacao sorbet 同 blackberry 1000 feuilles & elder flower diplomats cream都係我非常鍾意,先講嗰個朱古力疏乎厘,一啲都唔甜好濃朱古力味,第一次食可可味嘅sorbet , 呢個疏乎厘食完都唔會覺得好飽滯,最後再食返個酸酸地嘅黑黑莓千酥,咁就啱啱好。 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 2019-09-29
283 瀏覽
讚1. 侍酒師好好,真係一聽客既大致要求,就介紹到合客人口味既酒,而且對酒既知識好充足2. 菜式好味道,由頭盤到甜品都高水準,好出色,薯團少有地做得精巧而唔漏彈1. 以一間酒吧黎講,有個茶餐廳咁既櫃桶黎放餐具,好似唔太夾2. 甜品既味道有啲平板 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 2019-09-15
340 瀏覽
I had been here for drinks before. They have a very large selection of wine here. Thus this time I go for wine pairing for only $238 per person for 3 glasses of wine and one coffee !! So good deal.They have some dishes that was from Tasmania 😮 and its wine from Devil Corner 😮 we been to that winery before! It refreshed our memories when we were there.The pork belly was very nice and the chicken was so tender and juicy 😌I will definitely come back again. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)