Video
Exit A1/ C1/ L5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station/ Exit F, Austin MTR Station
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Telephone
31858338
Introduction
A one-Michelin-star restaurant, ÉPURE is a fine-dining French restaurant that aims to serve contemporary dishes made from the finest ingredients. Apart from scrumptious food, ÉPURE also has an extensive vintage wine collection.
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Awards and Titles
Michelin 1 Starred Restaurant (2017-24)
Good For
Romantic Dining
Special Occasion Dining
Additional Information
Lunch/ Weekend Brunch: 12:00nn - 2:30pm (last order) Afternoon Tea at the Lounge: 12:00nn - 4:30pm (last order) Dinner: 6:30pm - 9:30pm (last order)
Opening Hours
Today
12:00 - 22:30
Mon - Sun
12:00 - 22:30
*Lunch/ Weekend Brunch: 12:00 - 14:30
Afternoon Tea at the Lounge: 12:00 - 16:30
Dinner: 18:30 - 22:30
Above information is for reference only. Please check details with the restaurant.
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位於尖沙咀海港城的ÉPURE是家米芝蓮一星法國餐廳🌟 店內裝潢高級優雅，並設有戶外座位✨ 戶外座位滿佈五彩繽紛的花花裝飾，彷彿將整個空間化身為一個迷人的花園，帶來令人驚艷的視覺享受，這裡還可以欣賞日落，環境氛圍都非常適合拍照打卡呢～💐🌺🌸由法國甜點大師DALLOYAU x香港故宮博物館合作推出的「中法文化盛薈」下午茶，靈感源自十七、十八世紀中法宮廷文化藝術交流，將宮廷文化歷史故事與食材結合，製作成精緻漂亮的下午茶💕💖「中法文化盛薈」✨法式美點：🤍紅桑子鴨肝撻酥脆的撻皮內滿滿濃郁的鴨肝醬，搭配酸酸甜甜的紅桑子醬更添清新感😍🤍田螺蘑菇酥皮盒外皮金黃酥脆，裡面是嫩滑的田螺及香氣濃郁的蘑菇餡，口感層次豐富😋🤍龍蝦松露三文治餡料是嫩滑的龍蝦及濃郁的松露，搭配酸酸甜甜的山楂醬，層次分明🤩🤍煙三文魚三文治餡料是柔軟的煙三文魚，鹹香十足☺️法式甜點：🤍經典法國朱古力慕絲十八世紀中國瓷精品造型的甜點，裡面是Valrhona 70%黑朱古力慕絲，口感輕盈，甜而不膩🤎🤍杞子桂花杯非常精緻的人手彩繪花卉圖案裝飾杯子，裡面是清甜的杞子桂花啫喱，既美味又有創意💛🤍招牌歌劇院蛋糕由70%朱古力醬、咖啡忌廉、浸泡特濃咖啡的杏仁海綿蛋糕及金箔朱古力片製成的歌劇院蛋糕，口感層次豐富，難怪是招牌甜點🥰🤍栗子千層酥千層酥外層鬆脆，栗子內餡香甜柔滑，層次感豐富✨🤍法式馬卡龍馬卡龍上印有香港故宮文化博物館及凡爾賽宮的標誌性大門！外層鬆脆，夾心柔滑，甜度適中😚🤍原味及提子英式鬆餅鬆餅外脆內軟，奶香味濃郁，搭配酸酸甜甜的山楂醬更添清新😌📍ÉPURE - 尖沙咀廣東道5號海港城海洋中心4樓403號舖
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ÉPURE 米芝連法國菜🇫🇷❈每道菜🍽盡顯廚師精湛廚藝❈❈Canapé❈ 餐前美點籃內有2種法式麵包黑椒芝士牛角酥🥐百吉包🥖 包有餘溫，搽上法國鹽味牛油🧈吃落口感鬆化。開胃小食✨️ 皮薄而非常脆，內包著魚子蓉，味道鹹鹹地，立刻開啟我們的味蕾。由餐前美點開始感覺之後每一度菜都有驚喜🤩❈Hokkaido scallop crudo with cucumber and yuzu shiso❈北海道帶子配青瓜柚子紫蘇葉採用新鮮北海道帶子， 青瓜精巧地卷著併上帶子上好精緻， 用柚子和紫蘇葉做醬汁，好清新開胃。❈Hamachi crudo with jalapeñio and shiso❈ 時令油甘魚採用時令日本油甘魚🐟， 用紫蘇葉和西班牙辣椒醬做醬汁。一上餐桌時有煙霧效果，之後就見到好有藝術感嘅一道菜出現在眼前，深和淺綠的顏色醬汁圖案好耀眼，每一片油甘魚有食用花襯托，盡顯法國菜廚師🧑🍳傳統的精藝👍，醬汁味道好匹配使油甘魚的味道更昇華。❈Paris mushroom soup❈ 巴黎白蘑菇湯 🍲用純蘑菇不加水情況下煮，這種烹調方法可帶出蘑菇精華，湯更有層次更濃郁味，口感幼滑。❈Roasted Maine lobster with artichoke and sauce bouillabaisse❈ 香烤緬因龍蝦緬因龍蝦肉質鮮甜口感滑嫩，菜薊拌菜， 併上龍蝦味的醬汁，份量少少巳經心滿意足。❈Braised beef cheek❈ 燉牛頰肉燉牛頰肉十分入味， 肉質鮮軟，併上醬汁一起食幾特別。❈Artisan cheese selection❈ 精選法國牧場芝士有法國薄脆麵包， 三款芝士🧀，兩款果Jam。❈Citrus with shiso sorbet and yuzu espuma❈ 柑橘配紫蘇雪葩及柚子泡沫全晚最有口感味蕾驚喜的甜品，上面一層糖脆，第一口好有種空氣感，柑橘和柚子酸甜味好醒神。大家立刻醒曬👀互望一同講，再度掀起多重味覺高潮。❈Mignardises❈ 法式美點Madeleine 瑪德蓮蛋糕🥧Chocolate Cake 朱古力蛋糕🎂蛋糕一層一層有不同質感，香濃細滑，最欣賞師傅手寫的朱古力字十分美👍盡顯廚師多年功力。❈Set Dinner❈ HK$1,888 per person +10%❈Laroche La Chevaliere Chardonnay 2022🥂❈$108/glass▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️今年週年記念🥂，選擇左ÉPURE法國 Fine Dining 慶祝 🍽自2017年起獲得米芝蓮一星殊榮🏆。今次可品賞米芝蓮星級廚師烹調手藝。菜式特別融入法式和日本元素而有驚喜，侍應們服務十分好又好傾，讓我們好好享受左一晚難忘的晚宴😃餐廳室內以法國皇宮金啡色為主，配合柔和燈光,給人感覺浪漫高雅又有氣派。室外更可清晰望到維港🌆🌇，有好多花草，享受下午茶🍰和好友聚會最啱👍。📍尖沙咀廣東道5號海港城海洋中心4樓403號舖
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My review was prepared a bit late thus this promotion has ended. However, the items of the menu are still available at other menus so I still prepared this review.Their croissant was as amazing as always and the main problem is controlling yourself from eating too much with their spicy mentaiko butter.Both starters were prepared beautifully though my focus was how they used shisho to further elevate the flavor without overpowering the seafood's own flavors.The pasta was presented beautifully and the flavors really reminded me of autumn.Despite I loved the pigeon, my friend found a bit too raw. We reflected this and they immediately helped us change to a chicken dish. For myself, I found the pigeon to be tender and the sweetness of the beetroot, spiciness of the pepper and the savory flavor of the pigeon blended well altogther. There was even a small cup of pigeon soup.Tiramisu was wrapped with a layer of menringue and I felt they deliberately made the tiramisu less sweet so we can enjoy the outer layer with the tiramisu altogether.Their usual menu costs 1688(though it has a bit more items) and the discount at November for this menu is really a bargain
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連續多年榮獲米芝蓮一星嘅法國菜，今晚一試，感受到每道菜式滿滿嘅心思同高質素，充滿視覺同味覺嘅享受，的確實至名歸。 - ÉPURE dinner set -✨先來餐前麵包，有法式百吉包同黑椒芝士牛角酥。大愛後者，相信係我食過最好食嘅牛角包，用上cottagecheese，熱辣辣、口感酥脆可口，再搽上特製海帶鹽味牛油，非常美味。✨Comté and truffle beignet vin jaune芝士松露貝涅餅貝涅餅外脆內軟，一口咬落係濃厚嘅芝士松露流心醬，鹹香味係口腔迴盪。✨Shima ebi with shiitake and guanciale 縞海老配香菇風乾豬頰肉脆撻上放上鮮味縞海老同風乾豬頰肉，面層再有濃郁炸香菇絲，口感同味道都好豐富，非常深刻嘅菜式。✨Sea urchin with Jerusalem artichoke and nori 海膽配雅枝竹以黑醋啫喱包裹鮮味甘甜海膽及雅枝竹，底層製成薄脆層，中間再加入紫蘇葉提升層次感。✨Shima aji with dill and caviar 池魚配魚子醬薄切池魚刺身鮮嫩肥美、甘香細膩，面頭配上日本秋月梨脆片同鮮味魚子醬。醬汁則以青蘋果同刁草製成，清爽酸甜，開胃醒神。✨Maine scallop with fish roe and sauce marinière 緬因帶子配魚子珍寶緬因帶子肥美，表層煎至金黃，肉質保持非常鮮嫩。伴以三文魚籽及魚子醬，最後加入忌廉醬汁，回味無窮。✨Langoustine with savoy cabbage and vin jaune 蘇格蘭海螯蝦 鮮味彈牙海螯蝦上舖著以自家製煙韌雲吞皮。雲吞皮黃黑相間，黑色嘅係混和左墨魚汁。最後再加上黃酒泡泡醬汁。更加香濃。✨Pigeon with beetroot and magaw pepper 乳鴿配紅菜頭馬告山胡椒以兩種方式烹調，分別係香烤乳鴿胸同油封乳鴿腿。乳鴿大約五成熟會呈現最佳口感。前者皮脆肉嫩，後者更甘香，肉汁豐富。蘸上馬告山胡椒紅菜頭醬汁更有特色。再以乳鴿熬湯，香濃甘香。✨Sorbet以青檸同青瓜整成雪葩，口感冰凍清新，食完主食後可以令味蕾清新一下。✨Tiramisu / 法式美點Tiramisu外層係蛋白脆餅，裡面有朱古力咖啡味雪糕、蛋糕、豆蔻啫喱，仲有爆炸糖，爆炸糖，有別於一般tiramisu，又唔會太甜，好特別。馬鞭草啫喱檸檬焦糖撻，中間係吉士醬餡料，香滑又清新。
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