Clarence

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平時係中環食法國菜都係去開LPM，今次朋友生日去左新嘅法日fushion餐廳 Clarence環境好靚偏暗，上樓嘅餐廳但有outdoor方便吸煙嘅朋友食物唔錯，味道ok，但幾特別，fushion 左日本菜，有raw food 同yakifrenchy. 將法國野變串燒今次book左房食飯，好靚，又有privacy佢有啲main個portion都幾大份，如果想試，最好叫多幾位朋友一齊食。慢煮蒜頭超好食，個豬偏肥，但中間位置都可以，其他野都算唔錯。甜品個Croffle 係一定要試🥰個晚價錢$2600/位。

中環又有新餐廳 仲要係兩星餐廳L’envol既大廚開既 同埋係中法Fusion 緊係即刻試下因為last minute book枱 所以只有bar枱有位 下次再試Main dining room - 會有中環夜景睇一坐低就會有d cracker 俾你一路食一路睇MenuOrder 左個signature 既 starter - cooked octopus / uni foam / fresh tomato / lime - must try ⭐️ 八爪魚🐙煮得texture啱啱好 唔會太韌 再加埋uni foam 好食 想再食至於串燒類 Yakifrenchy就叫左eggplant 同 duck confit 佢會預先俾幾款調味粉同醬放檯面 你可以鍾意家幾多就幾多 不過佢d串燒已經調好味 唔加都好好食😂自己比較鍾意eggplant Main course 就叫左Skate wing / teppan / brown butter / spices ⭐️Must try! 魚好嫩好惹味 圖係400g 絕對夠哂2個人食另外仲有cheese - hot camembert selection

Pushing the boundaries of French cuisine by elevating traditional recipes and flavours with Asian cooking methods such as charcoal grilling, steaming, and Teppan-👉🏻Lobster / Thick Cream / Perseus No.2 Oscietra 💲398龍蝦他他/Perseus No.2 魚子醬👉🏻Cooked Octopus / Uni Foam / Fresh Tomato / Lime 💲288慢煮八爪魚/海膽泡沫 / 蕃茄 / 青檸👉🏻Mâche Salad / Truffle Dressing / Lardons 💲98孖薯菜/松露醬汁 /豬腩👉🏻Skate Wing / Teppan / Brown Butter / Spices 💲698/400g魔鬼魚，鐵板/奶油/ 焦化👉🏻Challans Duck Breast, Charcoal / Caramel Spices 💲888/400g法國鴨胸，炭

This is a new restaurant concept helmed by Elzer. It’s truly innovative and original concept that you could not find in other places. From the pre-set chopstick 🥢 setting, you know they are different.𝗖𝗼𝗼𝗸𝗲𝗱 𝗢𝗰𝘁𝗼𝗽𝘂𝘀 / 𝗨𝗻𝗶 𝗙𝗼𝗮𝗺 / 𝗙𝗿𝗲𝘀𝗵 𝗧𝗼𝗺𝗮𝘁𝗼 / 𝗟𝗶𝗺𝗲The presentation was so refined and showed you what a restaurant they wanna be: casual but with class. They also split the portion into two for easy sharing👍🏼 The citrus kick was so good that balanced the savoury uni foam. But wish some more octopus cho

新新地既日法fine dining好食喎叫左個black prawns做appetizer 有啲泰式生蝦feel 好refreshing跟住叫左個cooked octopus with uni foam 都好好食 有海膽既creaminess 但同時有八爪魚既煙靭感mains 叫左個duck breast 好好食燒得好香 炭香味好重配紅酒一流最特別係餐廳有串燒可以叫嗌咗串田雞串燒 燒得幾嫩最後叫左個apple cinnamon waffle best to wrap up the meal 個雪糕好好食裝修環境服務一流我想再嚟試dinner

.@elzer.olivier 新開嘅日法餐廳, fine得黎夠causal, 幾鐘意佢地嘅booth seating“Raw”嘅部分都幾fusion, 好似“法式煙鯖魚”配左芥末墨汁Mayonnaise, “慢煮八爪魚”配海膽泡沫, 不過個人就覺得醬汁濃左啲, 蓋過左海鮮嘅鮮味全港首創嘅YAKIFRENCHY, 推介個”勃良田螺”, 整到好似芝士球裏面包住田螺👍🏻 其他就不過不失全晚嘅亮點當然係主菜”魔鬼魚"同"炭燒法國鴨胸", 上網見到超多人介紹, 試過就知真係值得一試, 前者魚肉超滑, 後者味濃又嫩,仲有微微炭香👍🏻總括就係值得一試!.🔻🍽 Clarence📌 地址: 中環砵甸乍街45號H Code25樓.#tummysreadyatcentral #tummysreadyforwestern #tummysreadyforfrench #tummysreadyforjapanese

It has been a while since covid hit Hong Kong badly this time. This time it has taken a toll on the food industry again. But luckily, there’s still a lot of entrepreneur with passion for restaurant and the industry may lost many restaurants that took the limelight but newcomers to the industry are still shining bright. 這次新冠病毒嚴重打擊香港。這一次，它再次對食品行業造成了很大影響。但幸運的是，仍然有很多對餐飲充滿熱情的企業家，這個行業可能有很多已關掉餐館，但仍然有一些趁着新冠疫情抓緊機會新開的餐廳在風頭火勢下熠熠生輝。This is a French fusion restaurant. A Concept by Olivier Elzer, chef worked

Newly opened fine dining restaurant by Elzer Olivier. Clarence is specialising in french cuisine with a Japanese twist.. They don’t have set menu for lunch, we ordered everything from ALC menu. - Tonka Black Prawns - uni foam Octopus - scallops, Bayonne ham - Skate Wing - french soft bread - challan duck breast - croffle apple cinnamon - croffle salty caramel Everything was great, a little pricey but expected, service was superb! They accidentally served the mains to us before the starters, and

Opened by renowned two-Michelin star L’Envol’s chef Olivier Elzer and his protegé chef Simon So, without any doubt, we all came with high expectations on this dining experience. Loving the interior design and the sleek yet low-key luxurious ambience of the restaurant 🧡A side note 📝 Clarence is named after Le Clarence de Haut-Brion (second winery of Chateau Haut-Brion), as the restaurant is wine focused and the second one opened by chef 😉🥂𝙁𝙤𝙤𝙙:𝙍𝙖𝙬 & 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧* Black Prawns/ Tonka Bean/ Lemon Peel

📍Clarence New place led by Olivier Elzer. Immediately came to give it a try as I thoroughly enjoyed L’ Envol. Once you step out of the elevator, you can smell the residual renovation smell 😅 Clarence is set to provide a French/Japanese fusion take with a friendly environment. Decor wise, it’s comfortable and lovely. Food wise, it’s a bit of a hit and miss to me. We were first served with some complimentary items. The small radish was very refreshing but the honey mustard dip was a bit too overpo

New venture by chef Oliver of l’Envol. Nice classy decor. Our table overlooked Tai Kwun. Was a bit sunny but was ok after I drew the blinds.-Welcome snacks--Crackers with tartar sauce. -Radish with lemon mustard.Menu divided into different sections: raw bites, skewers and meat cooked on the bone. Decided to try a few things from each section. Here’s what we had.-Light bites--Hotdog, being sausage encased in a light crispy deep fried dough. Served with the same lemon relish mustard.-Sea snails wi