Theo Mistral by Theo Randall

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港鐵紅磡站 D1 出口 繼續閱讀
電話號碼
27312870
開飯介紹
全新開幕的意大利餐廳Theo Mistral by Theo Randall以經典的意大利菜式為靈感製作出一系列嶄新美食,將意式滋味帶到香港。於英國頂級名廚Theo Randall的帶領下,餐廳將於3月中旬於香港海景嘉福洲際酒店開幕。憑藉精心炮製的高質素意大利菜餚,Theo Mistral by Theo Randall將引領食客踏上最迷人的意大利美食之旅,保證為食客的味蕾帶來前所未有的享受。 繼續閱讀
營業時間
今日營業
12:00 - 15:00
18:30 - 23:00
星期一至六
12:00 - 15:00
18:30 - 23:00
星期日
11:00 - 15:00
18:30 - 23:00
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
120
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酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
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有關餐廳
Theo Mistral by Theo Randall
全新開幕的意大利餐廳Theo Mistral by Theo Randall以經典的意大利菜式為靈感製作出一系列嶄新美食,將意式滋味帶到香港。於英國頂級名廚Theo Randall的帶領下,餐廳將於3月中旬於香港海景嘉福洲際酒店開幕。憑藉精心炮製的高質素意大利菜餚,Theo Mistral by Theo Randall將引領食客踏上最迷人的意大利美食之旅,保證為食客的味蕾帶來前所未有的享受。

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食評 (4)
等級4 2018-03-28
3767 瀏覽
擅長烹制之意大利菜的英國名廚Chef Theo Randall近日有新搞作,就是繼泰國曼谷後選址香港開設他在亞洲的第二間及香港的第一家餐廳 - Theo Mistral by Theo Randall。這消息對於身處香港的foodies來說,實在是個令大家太興奮的好消息了!Theo Mistral by Theo Randall位於尖東海景嘉福洲際酒店內。餐廳裝修型格,配上柔和淡黃燈光,用餐氣氛cozy輕鬆。先來一杯餐廳招牌無酒精特飲Theo's home-made lemonade ($68)。檸檬的清香來得香濃自然,酸度適中,相當醒胃呢。除了全日單點菜式外,Theo Mistral另外午市亦有供應lunch set(每位$268起)和Sunday brunch(每位$588起)。這夜我們就選來4道菜的tasting menu(每位$688)。頭盤是一客有齊多款經典的意式前菜的Selezione di antipasti。木板拼盤上包括bruschetta di peperonata、橄欖、prosciutto di parma火腿、Burrata芝士等,最喜歡大家一齊分享。Theo Mistral這裡的自家製麵包各款都做得相當好吃。一不小心很易會多吃了麵包,到後來的主菜也吃不完呢。Pasta是Cappelletti di vitello,手工製意式小雲吞。餡料是慢煮小牛肉、豬腩、牛肝菌以及巴馬臣芝士,味道濃郁惹味。我們另外加了一款ricotta芝士及蔬菜的手工製的素食ravioli,適合喜歡吃較清淡的朋友。主菜可從roasted guinea fowl 或roasted halibut中二選一。我選了roasted halibut with parsley, capers, roasted Sicilian red peppers and rainbow chard。厚切比目魚柳肉質雪白細嫩,味道不錯。另外也嚐了一口朋友的roasted guinea fowl filled with prosciutto di parma, lemon zest, thyme and mascarpone on pagnotta bruschetta with Swiss chard, porcini and portobello mushrooms。珍珠雞肉爽彈,調味濃郁豐富而不會過鹹。甜品以拼盤形式上,包括招牌Amalfi lemon tart,soft chocolate cake,以及panna cotta con grappa和蘋果撻。不少朋友大讚這個以意大利Amalfi產檸檬炮製的檸檬撻,而我的心水就是朱古力蛋糕,香甜而質感鬆軟。當大家在呷餐茶、咖啡之際,送上大家面前的有這塊在木板上的 “Theo Mistral chocolate bar”。大家以鎚仔把朱古力片敲碎再吃,敲的過程好玩兼頗治癒呢~ 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 2018-03-31
2512 瀏覽
又吃意菜會悶嗎?當然不會,意大利菜可是甜魔媽媽最愛的菜系之一,但香港有質素的餐館不多... 因此得知當英國名廚 Theo Randall,繼泰國曼谷後在香港開設他在亞洲的第二間餐廳 --- Theo Mistral by Theo Randall 時,一顆為食心當堂興奮不已啊!就在囝囝完了測驗、媽媽放監的 Bright Monday,即興地約了兩位男神再訪尖東海景嘉福酒店 B2 的 Theo Mistral,吃了非常高質的一頓美味意菜晚餐~ 對上一次已是許多年前,當時餐廳還未換上現代化的裝潢;而當化身 Theo Mistral 後,店內除了多了印上新店名的掛畫、餐巾,氣氛也變得更輕鬆 cozy,更適合三五知己悠然聚首用餐~ 事實上,週一晚上餐廳也幾乎全滿... 想吃最好先訂位啊!除了散點餐單,店內也設$268起午餐、$588起 Sunday Brunch,以及我們選的四道菜 Tasting Menu ($688/位)。開餐先來一杯以清香意大利檸檬製作的 Theo's home-made Lemonade ($68),酸度適中、清新醒胃,非常喜歡! 下點油醋,吃條香脆的 Grissini 後,Tasting Menu 首道菜 Selezione di antipasti 上檯了:木板上堆放著 bruschetta di peperonata 甜椒多士、prosciutto di parma 巴馬火腿、烤露筍拌 speck 火腿,橄欖以及超好吃的 Burrata芝士,簡單但質素很高,吃到滿嘴愉悅、滿心歡喜~ 也追加了一份 Insalata di granchio 蟹肉沙律 ($228),份量不多、勝在味道鮮甜誘人,再配上香氣及甜酸度柔和平衡的 Bottega Pinot Grigio delle Venezie,感覺更加美妙。 我們又一起分享了即點即焗的 Pizza Regina ($228),薄餅十分鬆軟,不算脆口但很富棉韌度,口感很好;而面層番茄醬、水牛/巴馬臣芝士、香草、巴馬火腿、風乾番茄及火箭菜滋味又豐富,加起來非常好吃!未完成的打包回家,以焗爐返熱,也美味不減。 接著是 Tasting Menu 第二道菜 -- Cappelletti do Vitello,位上的手工製意式小雲吞。原本口味是慢煮牛仔肉及炒煙肉牛肝菌餡料(右),我們貪心要求一半換成田園素菜雲吞(左),一次過品嚐兩款風味。 兩款雲吞的口感都非常出眾,建議先吃由 Ricotta 芝士及蔬菜餡料的田園素菜雲吞,味道素而不寡,陣陣芝香非常誘人;另一邊的慢煮牛仔肉及炒煙肉牛肝菌雲吞更加濃郁惹味,是時間召喚紅酒出場! 紅酒是 Bottega Cabernet Sauvignon delle Venezie,配襯主菜 Arrosto di Faraona 烤焗珍珠雞一流;沒錯雞肉十分入味好吃,但最精彩絕侖其實是底下添加了巴馬火腿、檸檬、百里香、瑞士甜菜、牛肝菌及大啡菇的意式脆多士,好想好想好想再來多一件啊! Tasting Menu 另一主菜選擇是 Ippoglosso al Forno,烤焗比目魚也是,厚身的魚柳肉質仍然嫩滑,調味及滋味也不錯,但兩款相比當然會投珍珠雞! Tasting Menu 最後一道菜是 Piatto di Dolci,一次過可品嚐 Amalfi Lemon Tart、Soft Chocolate Cake、Panna Cotta con Grappa 以及蘋果撻四款甜品,十分開心~ 又是使用意大利檸檬製作的 Amalfi Lemon Tart 固然出色,但個人最愛卻是甘濃軟滑、不會太實的朱古力蛋糕,就是有種令人吃了又吃的衝動;不怕胖的,拌著面層的 mascarpone cream 同吃,滋味更佳!其餘兩款甜品味道也不差。 Tasting Menu 最後以 Espresso or Tea,以及好玩又治療的 Theo Mistral chocolate bar 作結。你有壓力,我都有壓力,一起向朱古力發洩吧,敲碎後還可以吃到香濃高質的朱古力呢! 好久都沒有品嚐到如此令人心滿意足的優質意式美食,加上舒適環境以及貼心服務,十分推薦 Theo Mistral 給大家的!遲些也一定會再訪啊~ 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 2018-03-22
1805 瀏覽
Last Friday marked my thirty-second year on this planet.32 is to birthday’s what Harvey Weinstein is to a feminist book club; uninvited, unwanted and ignored to the greatest possible extent.My friends weren’t going to throw a surprise party for such an innocuous occasion, and I wasn’t about to drop a week’s wages on a three-starmeal. So, I resigned myself to a chicken madras, lamb biriyani and Netflix without the chill (third trimester…). However, last Friday also happened to be the opening night of Theo Mistral, the first Hong Kong outpost of the renowned British chef, TheoRandall.Lauded as perhaps the UK’s finest Italian chef, Randall was Head Chef and Partner at The River Café (a favourite of Chelsea yummy mummiesand celebrities, alike) before opening his eponymous Michelin-starred restaurant in the InterContinental Park Lane. So, I persuaded Mrs A to don a nice frock and we headed to that brutalist bastion of Hong Kong faux-luxury, the InterContinental Kowloon. Upon entering, I was expecting to be directed to a prominent setting within the building, “second on the left, past the businessman and histwo Russian ‘girlfriends’ but before Alain Ducasse”. Instead the concierge gave a light chuckle, “you want the Intercontinental Grand Stanford”. We were in the wrong hotel. I’d assumed that the man who had mentored Jamie Oliver to prominence would be in the InterCon’s flagship hotel. The property containing the Theo Mistral was in fact, thirteen minutes’ walk away towards the less salubrious end of TST East.When we finally arrived, and descended to the windowless bowls of the hotel basement, we were greeted with a bustling and cheerful atmosphere.Mistral offers a wide range of neo-classical Italian dishes, from pappardelle to pizza picante. The design of the menu itself – a laminated A3sheet – was at odds to the price of the dishes. With a ribeye at $578 and Margherita pizza at $178, the prices were pretty punchy. We therefore made sure we had our fill of the free bread basket. The breadstick was very good, with a strong sesame flavour and the chewyconsistency of a Jewish bagel. The focaccia offered a nice contrast, being of a softer, more tender crumb. With a twist of salt and large slug of the very good extra virgin olive oil, both breads provided a most hospitable start to our meal.We then moved onto an antipasti board. This contained prosciutto, roasted sweet red pepper bruschetta and a pair of Parma wrapped asparagusspears, all of which were perfectly delectable. The burratta should have been the star of the dish. Although it oozed with a lusciously milky consistency, it lacked the sweet and savoury depth of flavour you’d expect.We also ordered the Sformato Di Fontina e Romansco (or baked cheese soufflé to you and I). I had high hopes. The cheese soufflé at La Gavroche is the finest thing I’ve ever eaten, defying the laws of physics, chemistry and theology, to create a Gruyère flavoured cloud. Randall’s is a little different, but not without merit. The texture is more akin to a muffin, both crumby and bouncy. An iron-rich sauce of cream, fontina and spinach provided an opulent moat around which the stumpy soufflé perched.Randall is not the first British chef attempting to crack Hong Kong. But, unlike Messrs Ramsey and Oliver, Randall cannot rest upon his fame(he doesn’t have a lot of it). Instead he must rely on talent and technique. There is no better test of talent and technique than pasta. I’ve lamented the  so we ordered two pasta dishes to put the talent and technique to the test.My pappardelle was a little lacklustre. The flavour was there and the pasta was well cooked, with both the requisite bite and slipperiness. But, the dish really needed a more generous helping of the sloppy slow cooked beef. The dish of the day was Mrs A’s Cappelletti Di Vitello, a bowl of rich, earthy, moreish morsels. Five plump ravioli were full to bursting with veal and pancetta and coated in a porcini sauce. It was as a fine a pasta dish as I’ve had in Honkers.While we ate, Randal worked the room, charming the bored businessmen and British diplomats that occupied the tables. As affable as heappeared, I wish he had remained in the kitchen. Without guidance from a fatherly figure, the bastard child Mistral, could easy slip into wayward habits and a life of disrepute. I’m not entirely sure of the nature of Randal’s licensing agreement, but the ‘consulting arrangements’ . For dessert, I ordered the seasonal sorbets. I expected multicolours and a tuile or two. Apparently only lemons are in season, as Ireceived just two castrated balls of yellowy sorbet. In more ways than one, this left a very sour taste in my mouth. I’ve been self-flagellating ever since as punishment for not ordering Randall’s signature Amalfi Lemon Tart.Having a chef of the calibre of Theo Randall adds cache to an otherwise unremarkable business hotel. However, the best hotel restaurants arenot hotel restaurants, they are restaurants that happen to be in hotels. Theo Mistral has the potential to become the later. However, if it is to become a source of pride and profit much more refinement is needed. 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 2018-03-17
1782 瀏覽
Theo Mistral is newly opened and we visited the restaurant on friday night. The environment is very nice and we felt really comfortable. The staff was very friendly and we got prompt and knowledgeable service. Antipasti buffet was fantastic. A real highlight! You can choose the main course from the menu which was great as well. I also loved the Desserts ... especially the Amalfi Lemon Tart! The food uncomplicated italian food which is very fresh, tasty and full of flavour. I can highly recommend the restaurant. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)