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港鐵中環站 D2 出口, 步行約6分鐘
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電話號碼
26684088
開飯介紹
由澳洲墨爾本回流的一星廚師帽主廚Alex Law主理，提供六道或八道菜廚師發辦晚餐，或精心安排的自選主菜商務午餐配以精緻頭盤及甜品。
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營業時間
今日營業
12:00 - 15:00
17:30 - 23:00
星期一至六
12:00 - 15:00
17:30 - 23:00
星期日
全日休息
公眾假期
12:00 - 15:00
17:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
我同老婆呢幾年食過兩次午餐，今次再黎試下晚餐。第一次寫食評，因為好想呢間性價比咁高但超水準既 非米芝蓮餐廳可以生意興隆，咁我地先可以繼續有得黎食。上次食午餐已經覺得超級好食，性價比又好好。所以今次慶祝都無去食米芝蓮，反而過黎試下晚餐。呢度環境望住大館夜晚好chill，服務員用廣東話解釋每道菜好貼心(服務員幾年都仲係果個好親切既叔叔)。其實佢食物比得上米芝蓮二星三星，除左tasting menu 外，我地仲加左個魚，雞翼，Scallop... 所有野都好好味。尤其是龍蝦主菜，仲配左啲焗得超香既牛油法式麵包貼龍蝦個汁，野味到爆。個scallops 好新鮮清新。和牛都好有水準。之前午餐黎我地食過紅蝦意粉同埋牛扒，都係煮得超級出色，價錢又相宜。
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Senti 係2023年9月已開始夜晚有A la cart menu ，但始終未約到朋友去試食。今晚家姐生日，終於可以有藉口去食😊我哋ordered 幾個small bite 去share. All are so so good. 最後再encore 多一個beef tartare, 就轉食main course。We ordered 3 main courses, mussels 、黃油雞、toothfish。之前午餐已食過fish and chicken as main course, 每次都好滿足，很少會失敗。今晚一樣都係咁好食😋因為家姐唔食diary products ，大廚做了一個特別嘅wine sauce for mussels 俾我哋, we all like it🥰For the dessert, we ordered 3 to share. Of course their signature oolong tea ice cream is one of these. 其實家姐大多數同朋友會食中菜，西餐係甚少。不過佢好鍾意Senti 嘅食物質素、presentation 及 招呼周到😍希望Senti 新嘅一年，更上一層樓。做多些新嘅菜式俾我哋食😋😋
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放完大假，又到要返office「覓食」嘅日子。今日個friend想去中環食lunch，search search下，見倒其他人介紹嘅間法式餐廳，見個friend話有時間hea下，心諗啱哂～位置算方便，由石板街上，到頂後轉左再行一陣就到。餐廳有吧枱同靠窗位置可坐，窗外面向大館，景觀算開揚～午餐選擇算豐富，雞牛羊豬海觧都有～最後，前菜揀左他他，主菜揀左牛面豬登同羊肉卷～最欣賞係個薯片，似係刨出嚟嘅薯片再拎去焗，香脆但唔油膩。他他上面有隻大陽鵪鶉蛋，如果係生蛋會更好。整體上好食😋主菜我地share，擺盤幾靚。牛面豬登好嫩，羊肉卷味道很好👍🏻最後咖啡或茶～總括黎講，環境味道幾好，但CP值唔高，成$300一個set lunch應該有更多選擇，但不失為一個幾好嘅用餐體驗。
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因為不太就腳，有一段時間少去Senti。知道佢哋出咗特式A la carte menu ,睇落好吸引，所以約開朋友食飯就試吓。發覺small bites 性價比很高，種類多，每份不大份重，但食物質素高，有新意也好好味！叫吓叫吓差不多所有snacks 都試哂。細食的食完snacks都半飽！再加main course share 就真的夠，絕對值得再去👍🏼
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Dinner. Restaurant belongs to chef Donovan’s group of restaurants, been meaning to try for sometime.Went for the 5-course tasting menu.Comprehensive wine list. Ordered a bottle of Burgundy red.Here’s what we had. Scallop carpaccio in Passion fruit dressing. Garnished with slivers of watermelon, cucumber and radish.Suckling pig- slow cooked then roasted. Served with tangy Pineapple sauce and Blood orange gel. Skin was delightfully crispy.Restaurant’s signature Dish: Lobster topped with deep fried Seaweed on a slice of Daikon. The accompanying smooth buttery sauce made with Grapes, sweet wine and white wine vinegar accentuated the natural sweetness of the lobster.We were given some focaccia to finish the sauce. Cappuccino of Lobster bisque cooked with lobster head etc. Chunks of lobster in it.M7 wagyu beef wellington with Truffle sauce. Local yellow chicken thigh and breast with panfried foie gras. Served with Mushroom sauce. Very flavorful.Dessert: White peach sorbet with matcha foam, Lemon meringue and Rose wine jelly.In summary: expertly cooked meal with impeccable balance of flavors.
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