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Seasons (Closed)

3.5

3.5

170 Reviews

Taste

Decor

Service

Hygiene

Value

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11813

Causeway Bay

$401-800

French Wine Seafood Cake

100

40

11

Bread Basket

4 Recommended

Hunter115

Level4

732

12

The exclusive Nespresso brunch event took place at a Michelin restaurant, Seasons by Oliver Elzer, filled with scrumptious bites and awakening coffee. Selecting only the world’s top 1-2% of coffee beans, Nespresso experts have chosen a unique blend of distinctive Arabica beans from India and Robusta beans from Mexico to craft this dark roasted coffee. The washed Robusta beans produce a strong, full-bodied coffee with a more refined taste.The new long-cup (110ml) embraces intense and roasted note

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The exclusive Nespresso brunch event took place at a Michelin restaurant, Seasons by Oliver Elzer, filled with scrumptious bites and awakening coffee.

Selecting only the world’s top 1-2% of coffee beans, Nespresso experts have chosen a unique blend of distinctive Arabica beans from India and Robusta beans from Mexico to craft this dark roasted coffee. The washed Robusta beans produce a strong, full-bodied coffee with a more refined taste.

Envivo Lungo Grand Cru

The new long-cup (110ml) embraces intense and roasted note and rich scents reminiscent of dry aromatic woods and gingerbread, a perfect cup to go with the Nespresso coffee inspired relaxing brunch.

Nespresso Afternoon Tea Set

Bread Basket

Apart from the tomato brioche, the coffee pound cakes and scone were exceptionally tasteful with a strong yet not bitter coffee flavour. What's not to love in this buttery pile of crab?

Tomato Brioche

After trying their pound cake and scone, the tomato brioche took on a more savoury side. The flaky and crispy layers were unstoppable.

Envivo Lungo is enjoyable on its own, and it also goes well with both sweet and savoury food. At the brunch event, we were pampered with a wide selection of bite size delicacies.

Savouries

Prawn Toast

Lobster Jelly

Croque-Monsieur

Duck Foie Gras Cream Egg

Caesar Chicken Salad Cube

The Lobster Jelly was surprisingly with a layer of mashed avocado at the bottom, then some fresh lobster meat, topped with another layer of smooth lobster mousse jelly.

Pastries

Macaron

Coffee Cream Puff

Matcha Green Tea Mousse

Chocolate Tart

Yogurt with Tropical Fruit

Coffee Cream Puff

The cold smooth cream just oozed out when biting into this little cute puff. The bittersweet aftertaste was long lasting and memorising.

Coffee Cream Puff

Chocolate Tart

The chocolate tart wasn't too sweet while the smooth chocolate texture complimented beautifully the crushed nuts on top as well as the crumbly tart base.

Macaron

The coffee macaron was mouthwatering with a hint of coffee flavour from inside out. The crispy shell with the soft cream was just fun to enjoy.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-06-14

Dining Method

Dine In

Spending Per Head

$400 (Tea)

Recommended Dishes

tiramimi

Level3

31

0

早在2014年中開店之前已經有留意這家餐廳的動向了主要因為大廚系出名門，在 Robuchon 還有 Pierre 等世界知名的法國大廚名下的餐廳工作過現在自己開店還要押上自己的名字，一定要來捧吓場！餐廳在高級商場內，佔地不小，餐廳以四季為主題分開四區這天坐的 glasshouse 裝修設計時尚，簡單雅緻，中午時分有微微的陽光，坐得舒服也令能人感覺輕鬆以大廚的名氣及餐廳所在的高級地段，午餐算是相當抵食三／四／五道菜分別是 $288／$368／$448可以從 First Course，Second Course，Main Course，Dessert 裏自由配搭麵包籃先來兩款微暖的麵包法包外脆內軟，沾著牛油吃很不錯香草麵包較為結實，外皮焗得鬆化，表面放的香草沒經過處理，感覺很 raw，不是人人都可以接受頭盤類：牛油果蝦沙律配龍蝦啫喱第一款頭盤賣相吸引，顏色艷麗，令人食指大開底層是香軟幼滑的牛油果醬，頂層是鮮味特出的龍蝦啫喱原本以為中間是切細了的蝦粒，但竟然是原隻爽口彈牙的大蝦！旁邊的羅馬生菜有輕輕調味過，整個配搭十分清新協調又討好頭盤類：蕃茄燴法國蝸牛配法式茴香酒汁吃過

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早在2014年中開店之前已經有留意這家餐廳的動向了
主要因為大廚系出名門，在 Robuchon 還有 Pierre 等世界知名的法國大廚名下的餐廳工作過
現在自己開店還要押上自己的名字，一定要來捧吓場！

餐廳在高級商場內，佔地不小，餐廳以四季為主題分開四區
這天坐的 glasshouse 裝修設計時尚，簡單雅緻，中午時分有微微的陽光，坐得舒服也令能人感覺輕鬆

以大廚的名氣及餐廳所在的高級地段，午餐算是相當抵食
三／四／五道菜分別是 $288／$368／$448
可以從 First Course，Second Course，Main Course，Dessert 裏自由配搭

麵包籃
先來兩款微暖的麵包
法包外脆內軟，沾著牛油吃很不錯
香草麵包較為結實，外皮焗得鬆化，表面放的香草沒經過處理，感覺很 raw，不是人人都可以接受

頭盤類：牛油果蝦沙律配龍蝦啫喱
第一款頭盤賣相吸引，顏色艷麗，令人食指大開
底層是香軟幼滑的牛油果醬，頂層是鮮味特出的龍蝦啫喱
原本以為中間是切細了的蝦粒，但竟然是原隻爽口彈牙的大蝦！
旁邊的羅馬生菜有輕輕調味過，整個配搭十分清新協調又討好

Prawn / Avocado / Lobster jelly, romaine leaves

頭盤類：蕃茄燴法國蝸牛配法式茴香酒汁
吃過清新的第一道菜，這道菜相對濃味
法國蝸牛份量放得十分慷慨，差不多有 8-9 粒，而且每隻蝸牛都挺爽嫰多汁又飽滿
芡汁十分濃厚惹味，是很特別很有心思的一道菜

Escargots fricasse with tomato and pastis sauce

栗頭盤類：子濃湯伴煙肉泡沫及栗子脆脆
栗子湯味道濃郁，入口順滑，加上脆脆有不同的口感，有畫龍點晴的作用

Chestnut velouté, emulsion of bacon and chestnut crispy

主菜類：藍蝦伴黑米飯
藍蝦爽口彈牙，煎得非常惹味，香氣十足
米飯富有嚼感，粒粒都沾上香濃醬汁，主菜來說份量算少，但膩滯感重，吃少少已經飽足
菜式特別，唯美中不足之處是過量的牛油令整道菜帶有騷味

Obsiblue prawn with venere rice

主菜類：黃尾魚配韭菜及蘑菇
黃尾魚邊位也算肥美嫩滑，但中間部份色澤帶紅，咬下去又腥又韌，中間部份只能放棄了
要讚的是配菜中蘑菇，非常爽嫩多汁，醬汁味道濃郁，如果配別的魚類肯定會好吃得多

Yellowtail fish, baby leeks and mushroom

主菜類：是日精選 - 羊架
賣相精緻，肉質鬆軟，味道濃郁
略嫌小隻了一點

Daily Special - rack of lamb

甜品類：熱情果泡沫伴蜜柑
酸酸甜甜，醒神怡人

Passion foam with a la clementine

甜品類：特濃朱古力伴紅莓醬配蜜糖脆片
多層的配搭，微酸的紅莓醬加上既香濃又甜美的朱古力
令人吃得滿足

Chocolate ganache and raspberry marmalade with filo pastry

雖然滿有期待的來，但也確實令人有意料之外的驚喜與享受
這棵星實在是實至名歸
從2014年中開業以來價錢已經調整過一次了
想要去食的真的要快點去了

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Spending Per Head

$400 (Lunch)

Recommended Dishes

Ali~!

Level3

76

48

It seems to be the current trend for talented chefs to establish their own brands and build their own gastronomic kingdom. Chef Olivier Elzer was one of them. Taking over the huge dining space on the 3rd floor on Lee Gardens two, it was transformed and divided into 4 distinct seasons. We were seated in the main dining hall which depicted the harvest scene in Autumn. There was an open kitchen with an embellished bar table resembling that of L’Atelier Joël Robuchon’s.My definition of a fine dining

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It seems to be the current trend for talented chefs to establish their own brands and build their own gastronomic kingdom. Chef Olivier Elzer was one of them. Taking over the huge dining space on the 3rd floor on Lee Gardens two, it was transformed and divided into 4 distinct seasons. We were seated in the main dining hall which depicted the harvest scene in Autumn. There was an open kitchen with an embellished bar table resembling that of L’Atelier Joël Robuchon’s.

My definition of a fine dining experience includes 1. TASTE, 2. SERVICE, and 3. CREATIVITY (the pleasant surprises one receives along the meal). Unfortunately, Seasons excelled in none of those and I could not help but call its service a disaster. It was most likely one of the worst fine dining experiences I have ever had.

The first impression right after I was seated was that this was a really bustling and noisy dining scene. I could hear clearly from the table next to me exclaiming, ‘ALL OF THE INGREDIENTS CAME FROM FRANCE’… ok, well noted. Well, I was not sure if the low ceiling was the culprit, but I was definitely caught by surprise that I almost thought I was having dim sum at some Chinese restaurants on Sundays. I attempted to distract myself, focused on the menu and skimmed through it. Different choices were offered for dinner – a la carte, 4-course set dinner and la carte blanche (an option of 4, 6 or 8 course). As a fan of Pierre Gagnaire, and the fact that I just had an enjoyable lunch at le salon de the of Joël Robuchon on the same day, we decided to let the chef play with his magical wand on the food and opt for a 6 course dinner. It was very weird that the server told us very briefly the names of each course instead of asking for our dietary requirements. We had also ordered drinks at the same time.

Bread basket was served soon after we placed our order. It consisted of home-made potato chips, tomato bread and bread with herbs (the server said it was garlic bread, but we could not taste anything pertaining to garlic). The tomato bread was the highlight, warm and soft, and I could tear out the surface bit by bit as if I was eating a tomato croissant! (8/10)

We were expecting our drinks to arrive and we were startled to see 2 white bowls were offered instead. There was NO ILLUSTRATION literally, as soon as those were placed on our table, the server turned and left.

FLAW no. 1 – drinks were only served after we were done with the first course (we came to realization of what the white bowls were after we examined the ingredients). Isn’t there an unspoken rule on fine dining 101 that drinks would be served before food is offered to the diners? I was fine if they came while I was having bread or after I was done with my bread, but it ONLY came after the first course.

FLAW no. 2 – French Fine Dining Restaurant. Even for lunch, there would be an amuse bouche/ aperitif before the dining journey begins. But there was NONE at Seasons. We debated for a minute when the first course came whether that was just an amuse bouche or an actual course.

FLAW no. 3 – It was not very proper for the server to walk away right after she placed the dishes on our table. She could at least tell us what it was, what was on the dish. I reckoned that was due to a vague job description she received upon accepting the job and there was no clear division of job responsibilities among the staff. It did not seem to me they knew exactly what they needed to do, i.e. Someone to take the dishes out from the kitchen, someone to place the dishes on dining tables, and someone to explain the courses.

Back to the first course; luckily I downloaded the menu from the web and found the proper name of our dish – Sweet Corn veloute, burrata cheese and ibaiona ham. It was a cold appetizer. The Jambon Ibaiona was decent, I liked its aroma and its salinity which was just right. However, compared to the corn veloute, the taste was a bit too light and bland. I also did not understand why burrata was a good choice to be included in this dish. Somehow I felt these ingredients did not blend well together as wished. Honestly I thought Japanese sweet corn soup tasted better…

My boyfriend and I were discussing on whether we should lower our expectation for the night to avoid further disappointment when he straightened his back all of a sudden! And turned around and looked.

FLAW no. 4 – A server was trying to open the bottles for our neighboring table and he obviously broke the cork. It was shattered into pieces along with the seal, it flew into the air and hit my bf’s back right on the spot. I understood it was an accident, but why would a fine dining restaurant allow some untrained servers to open bottles? Everyone makes mistakes, but some errors are simply unacceptable.

Moving on, our second course came, it was Seared pepper crusted Ahi tuna steak with Calamansi dressing. It was meaty, but not as succulent and juicy as I had imagined. I would give credits to the dressing, which was similar to a lighter version of orange marmalade, both sweet and sour. This was a better pick as appetizer. But I could barely understand what the server said when she tried to tell us what this was by rote memory (6.5/10)

Seared Ahi Tuna

Our third course was Grilled Langoustine, risotto venere and masala butter. Fresh and sweet, the langoustine was a perfect match with the masala butter which amplified the taste. Risotte Venere was a nice good pick if it was beautifully cooked. It was smooth somehow, but rather watery and did not absorb the butter well as intended. (7/10)

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Langoustine and Risotto Venere

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We were already halfway through the carte blanche but I simply could not force a smile on my face. I watched around the dining scene and the open kitchen in front of me. I usually loved to watch how the servers and cooks work. They were like dancers while the head chef was the choreographer, everyone totally conscious of what they were doing and where they were heading to under the lead with a certain rhythm. However, it was simply not the case here. Some servers ran into each other, and I did not want to look around anymore.

Pan seared foie gras with watermelon sorbet was our fourth course. Foie gras was nicely prepped – soft and rich and decadent on the inside while the surface was seared just right that it was slightly crispy. However, when it was eaten along with the watermelon sorbet (and raspberries), the acidity of the sorbet overshadowed the foie gras’ fragrance. Innovation should be encouraged, but obviously watermelon was not a good complement for foie gras. I’d prefer William pear or apple. (7/10)

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Pan Seared Foie Gras

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The main (fifth course) for the night was beef – Grilled Holstein beef cooked with beef jus and red wine sauce. The server explained how this beef was more tender and it was around the shoulder/ back area of the beef. There were 2 pieces of the beef on the plate, and my bf was inquisitive to ask how the 2 pieces were different. From the appearance, one looked more tender while the other looked slightly dry. The reply we got from her was ‘Oh they are the same’.

FLAW no. 5 – NEVER brag about things which you are not familiar with. This applies to all aspects I guess. I am no beef expert. But simply just by looking at their appearances and the patterns on the beef, I can tell they are different. You won’t describe a drumstick and chicken breast coming from the part of a chicken. Please understand the ingredients and what would be served before explaining to the diners. Or simply seek help from colleagues rather than giving illogical response.

One of the pieces was indeed juicy and tender while the other was quite the opposite. The jus was delicious and brought out the overall beef flavor. There was home-made mashed potato on the side too; too bad I just had mashed potato from Robuchon on the same day, Robuchon’s mashed potato tasted better. I did not understand why there was this mixed vege on the side, they resembled those you usually had for Japanese set lunches… (7/10)

Grateful that we finally made it to the last course – Cherry Sorbet, Chocolate Mousse with Vanilla Panna Cotta beneath. Separately speaking, they were not bad, but I did not understand why they came in one plate, I just did not see the chemistry. (6/10)

Raspberry Sorbet, Chocolate Mousse with Vanilla Panna Cotta

I wonder how much involvement from Chef Olivier Elzer there was in preparing the carte blanche. If it were a HKD 400-500 meal, I guess I would be less furious. But given it was a HKD 1200 pax dinner, it was reasonable to look for qualities in all aspects similar to other fine dining restaurants across the world. With all the hit and misses, I was utterly disappointed.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2014-08-06

Dining Method

Dine In

Spending Per Head

$1430 (Dinner)

Recommended Dishes