DONOVAN

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係IG 見到主廚Donovan 一段video, 比佢吸引到，結果由佢主理既餐廳，由麪包，頭盤，主菜，甜品， staff 也會耐心講解食物既配料和醬汁，lunch menu 每款食物都各具特色，主廚Donovan 處理既醬汁，配料同食物調味恰到好處👍🏻👍🏻打卡一流，味道也好好！ staff 話每月會更新menu ， 一個值得人encore 既地方！ 有食物敏感人士亦可以係訂位時預先同餐廳講一下，會幫你安排合適的食物！

ℂ𝕎𝔹 • 𝔻𝕠𝕟𝕠𝕧𝕒𝕟 📍 𝟙𝟞/𝔽, ℂ𝕦𝕓𝕦𝕤, 𝟙 ℍ𝕠𝕚 ℙ𝕚𝕟𝕘 ℝ𝕕, ℂ𝕒𝕦𝕤𝕖𝕨𝕒𝕪 𝔹𝕒𝕪📌 #penguin_causewaybay ::::::::::::::::::::::::::::::Named after the renowned Chef Donavan Cooke, @donovan.hongkong serves a delightful European dining experience with menu constantly changing to ensure excitement ✨🦞Lobster tartare 🐑Australian lamb loin🐓French corn fed chicken 🐟Dover Sole🍫Valrhona chocolate coulant 🍌Banana puddingBread and butter sets tone for things to come; the caramelized brioche cube is unique with miso butter, so good

Nice & cozy french restaurant for celebrations or having a decent meal. Excellent food and service. The 2 starters are made with fresh and high-quality ingredients with a rich taste. We opted for lamb loin as the main and berries yogurt sorbet as the dessert. Very reasonable price for French cuisine lunch at HK$380 p.p.The only minor downside was the volume level of the neighboring table as both parties were arranged in a semi-private room. While I understand that dining with friends/ colleagues

早咗兩個禮拜book去到發現得兩台，以為自己會中伏，點知成餐飯非常精心設計，亦都非常有驚喜值得再返嚟試！✨✨✨✨雖然侍應過嚟解釋每一味菜已經係find Dining嘅指定動作，但呢間餐廳嘅廚師喺每一道菜嘅配搭上確實落足心機，唔係敷衍貨👌最有驚喜，一定係佢嘅味噌麵包，非常鬆軟皮亦都夠脆，味噌味道冇腸過麵包香氣非常好嘅平衡。主菜配搭特別，龍蝦非常新鮮👍最後甜品有黑加倫子糖，唔係7–11嗰隻味係真黑加侖子汁做嘅糖，連我唔鍾意食甜嘢都覺得好正

餐廳位於銅鑼灣Cubus大廈16樓"DONOVAN"🥰，將您帶入一場奢華精緻的用餐體驗。燈光柔和映照，營造出溫馨浪漫的氛圍，彷彿置身於皇室殿堂般的尊貴空間。您坐在VIP房內，感受著精心設計的用餐環境，每一處細節都散發著奢華與品味。每道菜式都是大廚用心巧手烹製，散發著誘人的香氣，讓您的味蕾在每一口中都得到極致的享受。在DONOVAN，您可以與摯愛共度浪漫時光，慶祝生日、紀念日或任何特別時刻，為您帶來一場難忘的美食之旅。👩🏻‍🍳Menu 8道菜 式HKD1580 +10%(不包括酒在内)前菜：🩷燒過吞拿魚配襯crispy：經過燒烤處理的吞拿魚搭配酥脆的配菜。🩷鵝肝醬脆脆和鴨肉炸雲吞：香濃的鵝肝醬搭配脆口的鴨肉炸雲吞，口感豐富。🩷 西班牙紅蝦伴魚子醬： 西班牙紅蝦的鮮甜味與魚子醬的鹹鮮味完美結合，搭配著帶有蠔味的忌廉醬點綴一圈，呈現出豐富的口感和層次。紅蝦的鮮美與魚子醬的鹹香交相輝映，每一口都是一場美味的享受。這道菜絕對能讓您的味蕾感受到西班牙海岸的美味風情，讓您流連忘返。🦐🐟🍴🩷自家製麵包海草牛油：麵包表面抹上磨豉醬，經過烘烤後外脆內軟，搭配海草牛油。🩷法式鵝肝凍伴日本梅干：鵝肝凍配上清

We came here for long lunch to celebrate my hubby’s birthday last Saturday. Our table was in a cozy private room which is with simple but nice decorations and a window which brought in natural lights.The team was very thoughtful and brought our guests some bread so that they can start their champagne flights with a ‘not so empty stomach’ while waiting for us. After the amuse bouche with tuna and a ‘fried dumpling’, you can choose scallop carpraccio or foie gras for entree. I am not too fond of c

Fine Dining lunch $380 3 courses 餐牌都未比就問我地要飲咩水我地話普通tap water 得了點知一睇餐牌原來要$48一個人咁當然算啦⋯⋯但感覺唔良好囉⋯⋯講返食物頭盤lobsters tartare配上蕃茄清湯帶出龍蝦的鮮味主菜Lamb 2 way Shoulder 重羊味有點過鹹Rack 煮得剛剛好好份糧還算可以，男仕一定唔夠飽但有朋友叫左French Cron chicken 份糧少到連女仕都唔夠飽3件雞卷仲細過隻麻雀甜品Valrhona Chocolate Soufflé 味係唔錯的但質感就一點都唔似Soufflé好水總結食完要再食個杯面

🥰 話說早前再訪 Senti, 発現同系新餐廳 Donovan, 主廚 Donovan 乃馬會餐廳 Derby Room 嘅前任主廚, 離港幾年後強勢回歸. 據了解, Senti 主廚嘅師傅就係 Donovan.🏘️ 餐廳長方型樓面, 設三張半圓型梳化雅座, 及數張方枱, 用餐區望到酒吧, 再透過玻璃望到廚房. 🥢 今日相約老友 “甘仔” 探店, 午餐三道菜, 包頭盤, 主菜, 甜品, $380+10%, 配酒兩杯 $280+10%, 另收茶位 $48+10%.頭盤: King Crab / Steak Tartare主菜: Spiced Roast Challandais Duck甜品: Valrhona Chocolate Coulant / Japanese Cheesecake🥐 麵包. 賣相十分霸氣, 表層焦糖味, 可惜唔夠脆, 內層少似丹麥吐司, 又唔夠鬆軟, 過關吧!🦀 頭盤: King Crab, sea urchin ice cream, yuzu, caviar. 另加 $120. 魚子醬味道帶領, 海膽雪糕相對含蓄, 配帝王蟹肉, 紮實嘅一體感.🐂 頭盤: Stea

無意中搵到呢間位於銅鑼灣CUBUS嘅fine dining餐廳，一入到餐廳感覺好舒服，環境非常乾淨寬敞，裝修亦都好摩登 (就算連洗手間都一樣 裝修得好靚！) Menu 上面有主廚的簡短介紹，原來佢喺好多間米芝蓮餐廳做過大廚，最近用自己個名開咗呢間餐廳。廚師話佢哋每個月嘅Menu都會轉，會每個月選取返當造嘅食材去design menu，所以去同一間餐廳幾次都會有新鮮感😇喺香港好多西餐廳嘅前菜都會做得好出色，但係去到主菜就慢慢比下去。 相反，我哋今日喺Donovan食嘅每一道菜都好出色，真係每一樣食物都好滿意，好有驚喜。 食物亦都包含咗多國嘅元素，會用到法國/香港/日本嘅食材，包括啲係喺其他餐廳好少食到嘅食材。食物presentation亦都好靚，好有創意。晚飯有8道菜 (1580hkd) 或者6道菜(1280hkd)，個人認為8道菜抵啲😝😝 仲會額外俾appetisers,麵包同埋petite four，食飽飽先走😆 個人認為依個質素比得上charge 兩千幾蚊嘅餐廳..所以真係性價比高!!!!

啱啱星期六去咗呢間優雅西餐廳食4道菜午市套餐 主廚曾經喺馬會餐廳Derby任職廚師長👨🏻‍🍳 小編覺得整體嚟講性價比極高 非常值得推薦👍🏽  最欣賞嘅係第一道菜皇帝蟹肉配魚子醬同海膽雪糕✨ 雪糕入口海膽味超濃 撈埋皇帝蟹肉鮮味十足😚  而主菜選擇之一Olive Oil Confit Salmon肉質非常嫩滑😍 原來喺用橄欖油以攝氏50度低溫將King Salmon慢煮 不過調味略嫌鹹咗少少😛  另一樣令人驚艷嘅係甜品朱古力心太軟 🤎Valrhona Chocolate Coulant🤎 朱古力醬醇厚 入口香味濃郁帶微甘 超好食‼️ 💰: HK$480 p.p.  (另加HK$280可享香檳無限暢飲/加HK$560可選Premium香檳無限暢)  🔖: DONOVAN X LALLIER Long Lunch  1️⃣ 🌟King Crab/ sea urchin ice cream/ yuzu/ caviar🌟 OR Steale Tartare/ black garlic/ horseradish/ egg yolk/ popped tendon 2️⃣ White Asparagus/ co

有點日式的Fusion 菜好有驚喜的一餐松露蒸蛋 味道好複雜 松露 洋蔥 雜菇 鵝肝 令蒸蛋變得非常鮮味蝦蝦Risoni 都好鮮味配Risoni 比配Risotto 口感更貼近蝦肉三文魚個curry sauce 好特別慢煮三文魚 肉質好滑鴨配橙味sauce 好清新甜品同樣精彩 開心果蛋糕好好食味朱古力心太軟用VALRHONA 朱古力做嘅朱古力心太軟真係好好食👍🏻👍🏻👍🏻蛋糕老師都係教用VALRHONA焗蛋糕😄Port wine 配朱古力真係好夾 😌😌順帶一提，餐包都好特別方包個面用麵豉醬焗到脆身然後配上紫菜牛油成個感覺勁日式個包又好腍好鬆軟 👍🏻👍🏻成餐飯Wine pairing 得好好 同啲食物好夾 互相提升味道

Chef Donovan has amassed quite a following since his JC Derby Room days. Really looking forward to dinner after a day of hiking and fasting.Approximately 8 tables with 2 Private rooms, comfortably seating groups of 2 and 6 respectively.As we walked in, could see Chef working in the kitchen through the glass window.Only one Menu with 10 courses, priced at $1280 pp.Here’s what we had. Soy brioche with caramelized exterior, served with Seaweed butter. Loved it. Chef explained he originally planned