ESTRO

營業中

休息中

If you are looking for an upscale, refined but not restricted restaurant, may I present Estro located in Central. This small but spacious restaurant recently acquired a Michelin star but online chatter has always been positive.$$$The lunch menu has three choices, 3 courses at $680 (appetizer, pasta, main), 4 courses at $780 (2 appetizers, pasta, main), and 5 courses at $980 (2 appetizers, 2 pasta, main). Dessert is an additional $120. We went for the 4-course option.The interior decoration is worth mentioning, with amazing architecture, and a selection of art-ware that accentuates the experience.AperitiveA trio of delights, recommended to start from lightest to richest. The Spring Pea tartlet is extremely fresh and crunchy, minimal seasoning so you really get that strong grassy yet sweet pea taste. Followed by a rich eggplant puree in this cracking shell topped with tomato jelly, fancy. Ended this little journey with a dual egg tart; egg salad on the bottom and salmon roe on top, umami! However, the most spectacular thing this small endeavor had was the opaque liquid they gave at the end to cleanse our palette, this liquid only contains cucumber and green apple, and when I say it is the most delicious liquid I have ever had. So rich and sweet but had savoury undertones and I was so close to asking for a glass of this but embarrassment got the best of me.AppetizersThe first of our two appetizers was a Raw Amberjack that is delicately paired with juicy mandarins, bright dill, and a creamy soy emulsion. Definitely did not expect this from an Italian restaurant but very pleasing to eat.The second was perhaps the most memorable and delicious course; their signature minESTROne. There was a whole garden on my plate from root vegetables such as kohlrabi and carrot, to cruciferous plants such as broccoli and romesco. And the amazing thing was that everything was perfectly cooked and bite-sized so eating was an ease! Hiding under this garden was a parsley custard aka a steamed egg which was silky and a great accompaniment to the vegetables. The vegetable consume poured on top reminded me of the insanely delicious cucumber water from before as this consume was rich and deceptively flavorful given its clarity. Really really delicious and highly recommend.BreadThe bread here is unfortunately not made in-house but you would have never guessed it due to the elusive nature of the crafted bread basket. There is a strong, tangy, and chewy Rye Sourdough; a soft, seasoned, fluffy Potato Focaccia; crispy and thin bread crackers decorated with fennel pollen; and finally traditional Taralli flavored with lard and black pepper which melts in your mouth.Accompanying the bread is a selection of olive oil (guests can choose which intensity they want but we obviously asked to sample all of them). The differences between the oils are very distinct and increasing intensity does increase the bitterness of olives which some may dislike. In my honest opinion, none of the olive oils really spoke to me.But that’s okay because what I smeared onto every bite of bread (I cleaned up two portions of butter) was their buffalo milk butter with anchovies, ultra creamy and slightly salty; great with all of the bread.PastaFor the pasta course, me and my friend got both the availible dishes so we could try both. Mine was the Riso with spot prawns in the richest lobster-bisque-style sauce. But perhaps the most mind-boggling part were the pasta which resembled risotto but tastes like pasta, a plumper version of orzo if you will. Very interesting mouthfeel with the raw-like prawns. Hearty portion that is on the verge of being too much.The other pasta is Scialatielli with zucchini, this green pasta is deceptively creamy and flavorful but simultaneously light and fresh. The homemade pasta is chewy and thick but absorbed the sauce very well.Personally enjoyed my Riso more because of its richness and complexity.MainHaving heard great things about their fish, I opted for the Blue Spotted Bream. Loved the perfectly grilled asparagus on the side with minimal seasoning to highlight this seasonal ingredient. Bream is flaky yet meaty just barely cooked so you do get some fishiness which is removed by the fresh parsley sauce with hidden umami from the seawater. Lovely main and use of techniques to highlight the ingredients. Which is what fine dining is all about.Sweet EndingThe end of this luncheon featured the best Pistachio Gelato I’ve ever had. Extremely strong pistachio flavour which contributes to its natural green hue and rich creaminess. The crushed pistachio in the bottom added another layer of textures and crunch which is highly appreciated. However, the most impressive part is how they served this in chilled glassware. This small detail really left an impact on me and needs to be actively implemented in more places.Other sweets we had was this very buttery shortbread filled with a tangy and vibrant lemon curd which was followed by a revamped Ferrero Rocher; a hazelnut encapsulated by a hazelnut ganache which is surprisingly less sweet than I imagined.Very nice ending but I really wished they sent me off with another shot of their vegetable juice because yes, I am still thinking about that sorcery.SummaryI hope you were able to vicariously experience this luncheon and hope you get inspired to try out Estro if you have money to spare or looking for a nice place for special occasions. 繼續閱讀

這是一間不錯的香港米芝蓮一星西餐廰。 餐廳會給你選擇喜歡的橄欖油來配麵包。 橄欖油味道有濃有淡，很有議式感。可惜味道並沒有讓我很感動。 頭盤用魚子醬味道一般，估计应该是国内的鱼子醬。 這裡的牛仔肉肉質鮮甜煮得剛剛好！ 龍蝦義大利粉口小的藍龍蝦十分小！ 但煮得剛剛好，口感十分弹牙，義大利麵是廚師親手做的有誠意，有誠意。 主菜味道可以，但甜點味道更勝一籌。 這裡吃到了多道菜，午餐約1000元，就是中環一星米芝莲的價钱，算是合理的，因服务不错，環境可以，地方乾净食物也ok。 繼續閱讀

Dinner. Recall coming here for lunch when restaurant first opened and was full till after dinner. So I made sure I had a very light lunch.Here’s what we had.Appetizer medley to kickstart our nite:-Tomato water -Saffron cracker -creamy and smoky eggplant dip-toast with Ham and buffalo tomato -Naples cracker Sourdough focaccia served with Butter with anchovies. Regrettably, there was no longer a line of exquisite olive oils for us to choose from.Spoonful of linguine topped with chopped fresh tomato in consomméRaw Striped Jack (Shima-aji) with turnip, earthy beetroot and delightfully tangy rose vinegar. Loved the artistic presentation.Rich and indulgent Red Prawn coral pannacotta, topped with with a luxurious layer of caviar. One of chef’s signatures.Sliced Japanese Squid cooked in olive oil and Lemon served with a sauce of almond milk and a sprinkle of caviar.Brittany Sea Bass accompanied by emulsion of spring onion, seawater and seaweed- adding depth and complexity to the delicate flavor of the surprisingly lean fish.Linguine featuring bell pepper, tomato, capers and tuna; light yet flavorful, a perfect representation of coastal Italian cuisine. Bottoni (button-shaped pasta), another of Chef’s signatures. The seasonal filling this time round was buffalo robiola (smooth cream-colored cheese with slightly tangy flavor), guanciale (cured pig's jowel), in chicken broth accented with aromatic peppercorns- rich and satisfying.Slow-roasted Lamb served with roasted carrots and a rosemary-fennel pollen jus that elevated the dish with aromatic depth. Yellow Chicken thighs and breast with onion, mushrooms, and preserved truffle.Panna cotta with melonPistachio sorbet; hazelnut biscuit; lemon tartIn summary: enchanting experience that captured the essence of Italian cuisine with a modern twist; amidst an inviting atmosphere and friendly attentive service. 繼續閱讀

从来未试过咁难饮嘅Wine Pairing，质素认真差。介绍嘅时候话好特别，饮完之后知道真系好特别，系特别难饮过特别。咁高级嘅餐厅，咁好食嘅食物。但系，谂都谂唔到啲酒嘅质素，真系好唔掂。原本期待一个难忘的晚餐。结果，真系好难忘。都唔知点解可以俾啲咁嘅酒嚟配搭咁好嘅食物。 繼續閱讀

生日飯，特登揀咗米芝蓮，3個禮拜之前已經book咗枱，期間冇收到任何通知話要俾訂留位，直至到訂枱前四日，突然之間喺夜晚收到個訊息，我張枱已經被取消。WhatsApp話我12點個booking已經被取消，但係我個Booking其實係13:30 。Send WhatsApp詢問之下先知餐廳喺2pm send咗個email嚟叫我俾錢。 我問客服點解send咗email六個鐘之後就取消我張枱，email明明話我有廿四小時去比訂。客服顧左右而言他，但係並沒有作出解釋。 （1）餐廳搞錯我book枱嘅時間 （2） 點解六個鐘就取消我張枱。我唯有重新喺OpenRice 再訂過同一個時間。 今次我入到佢哋嘅網頁睇晒佢哋網頁入邊有咩規矩，發現book枱時間13:30， last order亦都係13:30。 咁我又問客服，兩個時間撞埋一齊我點落order？ 客服居然話佢已經將我嘅訂枱時間改到13:00。而期間並沒有詢問我13:00可唔可以或者我趕唔趕到。未食，啲服務就已經係咁樣，令我感覺餐廳想點就點，其實餐廳只要同客人多啲溝通就好容易可以避免呢一種誤會。難怪見到幾個post都話啲服務態度差。 繼續閱讀