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11
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港鐵香港站 C 出口, 步行約5分鐘 繼續閱讀
電話號碼
31858388
開飯介紹
位於中環藝術地標H Queen's內,餐廳樓底高,空間感十足,設計主題圍繞森林,感覺自然輕鬆。主打新派法國菜糅合日式元素,菜式設計亦不忘配合餐廳自然的主題概念。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2019), 米芝蓮二星餐廳 (2020-2021)
營業時間
今日營業
12:00 - 14:30
18:30 - 00:00
星期一至日
12:00 - 14:30
18:30 - 00:00
*最後落單時間: 14:30, 21:30
付款方式
Visa Master 現金 AE
其他資料
餐廳運作模式 - B類
Wi-Fi
酒精飲品
自帶酒水
切餅費
外賣服務
加一服務費
食評 (85)
中環米芝蓮Nordic Japanese Fusion 菜由北歐㕑師主理,食材用很多日本食材,配搭方法新穎,味道很特別。Dinner set 包括了八道菜和兩道甜品,份量適中。麵包很鬆軟,牛油香濃,加入了紫菜,味道很特別。牛油加入了明太子,感覺很日式。urchin:北海道海膽非常鮮甜。配菜有紫菜tempura 。ebisu oyster:九州的蠔很肥美多汁,跟素麺一起吃的吃法延特別。湯底清淡,令蠔的鮮味更加突出。tuna:吞拿魚monaka 外面包著一塊wasabi 蘿蔔,吃法很特別,只是覺得吞拿魚不夠鮮甜。matsutake:松茸雞肉焼き鳥燒得非常好。外脆內面有肉味。外面再加上松茸絲,可以雙倍享受松茸的鮮味。lobster :加拿大龍蝦肉質結實,味道濃郁。配的醬汁是辣味,想像之外,但是跟龍蝦配搭得很好。主菜試了pigeon 跟wagyu 鴿子肉味非常濃郁,肉質軟腍,配raspberry sauce。另外鴿子腿是燒熟的,配上一塊薄炸皮。味道像焼き鳥,肉質鮮嫩多汁。和牛則中規中矩,不值得另外加錢點。料理很注重食材的鮮味,烹調有創意,味道特別,整體不錯。 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 2021-07-12
3073 瀏覽
2🌟🌟 Michelin Nordic Japanese fusion restaurant located in Central. Reserved the table almost 2 months in advance for weekend lunch😊.We took one chef’s tasting menu ($888), one weekly tasting menu ($688) and pre- ordered the pigeon foie gras pie ($680) to replace the main for both of our set. The food was just average ( there are definitely amazing dish- I love the lobster risotto but quite disappointed for the pigeon foie gras pie and some others), the interior is definitely one of the best and eye catching 😊 Overall, I would recommend you to stick with the chef tasting menu if you visit, DO NOT ADD the pigeon foie gras pie. Homemade bread w/ miso butter ( too salty) and parmesan butter (love this😋)- I actually came here for this, a premier version of bunSashimi & tomato sauce - no comment Tuna Pancake & Fish soup ( chef tasting menu) - Tuna pancake just so so but I like the fish soup, very rich and creamyAyu ( weekly tasting menu) - I forgot how it taste already, should be not bad One upside I forgot to mention is that the lighting in here is 💯💯💯. Lobster risotto ( chef tasting menu) - My favourite in here 😍😍😍😍😍😍😍😍😍 very rich sauce w/ tomato flavour. This would be the reason for you to visit!! Dessert ( weekly treating menu) - berry somethingDesesert ( chef tasting menu) - soy bean milk theme- My second favourite in here apart from the lobster😍😍😍 everything is amazing - soy bean milk flavour ice cream// crunchy crumbles // crispy 腐皮// black beanMadeleine - some ppl said it’s the best in HK, errrrr ( maybe I was too full) The pigeon foie gras pie ($680) add on. This is really not my thing.. maybe just that I’m not into pie. I think the main comes with the tasting menu would be better 😭 The pigeon and foie gras are too raw for me, 好腥😖😖 It was way better after I requested to reprocess becoz it was too fishy for me🙈the portion is generous tho - personally don’t recommend this 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 2021-07-08
5785 瀏覽
開業短短兩年已成功躋身米芝蓮2星🌟的法日fusion餐廳令我充滿期待,一嚐後甚有驚喜🥸✨,由自家製餐飽、開胃菜、餐前菜、主菜到甜品,無論味覺和視覺都充滿活力和創意🥰,欣賞他們每一道菜式的aftertaste,餘韻在口腔內迴盪的感覺令人難忘❤️▫️Chef’s Tasting Menu ($888 /4-course)自家製餐飽🍞加入海苔碎,微溫熱度、質感鬆軟,充滿牛油香,而亮點是兩款自家製麵包醬,「白麵豉醬油牛油」和「巴馬臣芝士刺身味麵包醬」味道充滿驚喜🤩Amuse bouche配上蕃茄和醋非常醒胃🍅第一道菜”Tuna”賣相極之精緻,為套餐帶來美妙的開始,由2款海鮮菜組成,軟綿煙韌的抹茶crepe包着吞拿魚壽司🍣,另一款用貝殼盛載抹茶海鮮湯🐚,味道無比香濃,留在口腔內的aftertaste令人十分讚賞😋👏🏻第二道菜”Lobster”煮到剛剛熟,鮮味十足,龍蝦下鋪著日本薏米🦞,像吃煙韌risotto,再加入極濃龍蝦湯,味道出眾,我非常喜歡❤️主菜+$680可轉換成名菜”Pigeon Foie-gras Pie”一份🥠,一個批一分為二,餡料豐富,酥皮包著一層菠菜蓉、鵝肝、鵪鶉肉🦆,鵪鶉煮到剛熟,非常juicy,不過對我來說2人分享份量依然有點過飽了😄Arbor出品的甜品相當出色,”Soy Milk”是豆奶雪糕配香脆腐竹片,伴有咸蛋黃白朱古力碎,味道清新得來夠多層次,也帶來多重口感😍結尾的Petit fours是微暖鬆軟的Madeleine貝殼蛋糕和香濃朱古力撻,這餐滿足透了💗午餐推介要試Chef’s Tasting Menu,吃得出廚師的心思和功架👨🏻‍🍳,食材的配合令味覺相當有驚喜😍餐廳裝修年輕優美,有女仕至愛的粉紅色牆💗,但餐桌距離如果可以再闊落一點,相信看起來會更有氣派😃 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 2021-11-21
0 瀏覽
Always a good idea to come once in a while for lunch, a good weather brightens up the place and even food looks tastier!Some dishes remain the same like the pigeon that it’s still nice done, rich flavour but not gamey. Besides the pigeon, another favourite is the tofu dessert, light and full of soy bean taste! 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 2021-11-20
0 瀏覽
📍Arbor 2 Michelin Stars Restaurant 🌟🌟Was attracted by the Japanese French fusion concept but was left a bit disappointed after the experience. Overall, it might be my own issue (though my friend had the same comment), the major thing that I can remember is SALT! The chef has been consistent with their salt seasoning as it is not one course out of a few but in fact it gets saltier and saltier, course after course 😱The first two dishes were fine. The octopus tart tasted exactly like a sushi but with an added crunch ✔️. The tuna wrap is a mushed version sushi and was slightly overpowered by the mayonnaise like sauce. From then, we started our salt journey. The cream soup on the side served inside a seashell was very salty. All I could taste was just salt. The lobster corn dish was also salty and the sweetness of the corn could only help it slightly. We were told that the broth was cooked from lobster shell so they could not control the saltiness of the lobster (?) 🤔 The pigeon was cooked perfectly but the sauce is once again a bit salty. Finally, the dessert is a strong soy ice cream with crispy dry soy bean. It is a very refreshing combination but there were a few soya sauce braised beans. At that point, we already had a sodium overload 😂The ending Madeline and chocolate truffle were actually the best of the whole meal. I can dare to say that the Madeline was one of the best that I have tried in town! Not sure if it was my level of acceptance re salt, it would have been a much greater experience if everything is seasoned properly. Price: HK$1000 pp (lunch) Revisit: 6/10 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)