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2024-05-28 2443 views
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 wo
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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.

Aperitive
A 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.


Appetizers
The 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.


Bread
The 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.


Pasta
For 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.

Main
Having 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 Ending
The 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.


Summary

I 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.
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(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
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Date of Visit
2024-05-18
Dining Method
Dine In
Spending Per Head
$800 (Lunch)
Level3
36
0
2024-10-10 960 views
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。
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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。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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561
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2024-10-07 803 views
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 toma
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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
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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 consommé
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Raw Striped Jack (Shima-aji) with turnip, earthy beetroot and delightfully tangy rose vinegar. Loved the artistic presentation.
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Rich and indulgent Red Prawn coral pannacotta, topped with with a luxurious layer of caviar. One of chef’s signatures.
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Sliced Japanese Squid cooked in olive oil and Lemon served with a sauce of almond milk and a sprinkle of caviar.
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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.
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Linguine featuring bell pepper, tomato, capers and tuna; light yet flavorful, a perfect representation of coastal Italian cuisine.
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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.
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Slow-roasted Lamb served with roasted carrots and a rosemary-fennel pollen jus that elevated the dish with aromatic depth.
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Yellow Chicken thighs and breast with onion, mushrooms, and preserved truffle.
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Panna cotta with melon
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Pistachio sorbet; hazelnut biscuit; lemon tart
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In summary: enchanting experience that captured the essence of Italian cuisine with a modern twist; amidst an inviting atmosphere and friendly attentive service.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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1
0
2024-02-24 2986 views
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。
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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。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2
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2024-01-13 3043 views
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。
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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。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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8
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2023-09-16 4805 views
Estro - Michelin⭐️出品穩定,尤其是每次都好期待食佢哋嘅Bottoni,係一間會經常心血來潮想返去嘅意大利Fine Dining🧡·Amberiack | oregano, capers, citrus·Green Minestrone| basil custard, zucchini"trombetta"·Red Prawn| coral pannacotta, lemon, caviar 🧡·Bottoni buffalo robiola, yellow tomato, basil🧡•Pappardelle| morel mushroom, mushroom jus🧡·Fettuccial blue lobster, chili 🧡·Market Fish| vegetable "millefoglie", mussel and vermentino sauce·Veal onion, artichoke, onion jus·Vaniglia.....#hkfood #hkfoodblogger #hkfoodstagram #hkfoodlover #hkfood
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Estro - Michelin⭐️

出品穩定,尤其是每次都好期待食佢哋嘅Bottoni,係一間會經常心血來潮想返去嘅意大利Fine Dining🧡

·Amberiack | oregano, capers, citrus
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·Green Minestrone| basil custard, zucchini
"trombetta"
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·Red Prawn| coral pannacotta, lemon, caviar 🧡
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·Bottoni buffalo robiola, yellow tomato, basil🧡

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•Pappardelle| morel mushroom, mushroom jus🧡
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·Fettuccial blue lobster, chili 🧡
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·Market Fish| vegetable "millefoglie", mussel and vermentino sauce
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·Veal onion, artichoke, onion jus
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·Vaniglia

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#hkfood #hkfoodblogger #hkfoodstagram #hkfoodlover #hkfoodpic #miffyeatwell #hkfoodie #estro #estrohk @estro.hk
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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147
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2023-09-09 3867 views
米芝蓮星級餐廳Estro,坐落於中環,以其卓越的意大利菜餚、優雅的環境和世界一流的服務而聞名,係2023新入選米芝蓮一星嘅餐廳🌟🍴 6 道主菜 $1580 ▫️紅蝦魚子醬奶凍🦐 (+$500)Estro招牌菜❣️品味一道結合鮮美紅蝦、奢華魚子醬,以及滑順奶凍嘅美味佳餚,結合多重精緻風味及質感。▫️藍龍蝦🦞藍龍蝦嘅鮮味,配以淡雅的醬汁調味,讓龍蝦的風味完美咁散發出嚟。▫️鮮茄圓意粉🍝擇星招牌意粉❣️煙韌嘅手製意粉,配搭難以想像嘅爆汁內餡,只能在Estro才能享受得到。▫️濃蝦粗管意粉🍝醬汁香濃,食完嘴內仍留有濃蝦嘅鮮味,中間有少少鮮蝦刺身中和番,完美!▫️和牛🥩 (+$440)輕輕香煎嘅和牛油脂分布平均,配搭超濃菇菌製成嘅醬汁,仲有一層層黑松露嘅配菜,超滿足!▫️朱古力慕絲🍰甜品以朱古力慕絲、雪芭及其他精緻小點作結,朱古力係偏濃既黑朱古力,中和其他甜點嘅甜。Michelin-starred Estro, nestled in Central, is an Italian culinary masterpiece, celebrated internationally for its exceptiona
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米芝蓮星級餐廳Estro,坐落於中環,以其卓越的意大利菜餚、優雅的環境和世界一流的服務而聞名,係2023新入選米芝蓮一星嘅餐廳🌟

🍴 6 道主菜 $1580

▫️紅蝦魚子醬奶凍🦐 (+$500)
Estro招牌菜❣️品味一道結合鮮美紅蝦、奢華魚子醬,以及滑順奶凍嘅美味佳餚,結合多重精緻風味及質感。

▫️藍龍蝦🦞
藍龍蝦嘅鮮味,配以淡雅的醬汁調味,讓龍蝦的風味完美咁散發出嚟。

▫️鮮茄圓意粉🍝
擇星招牌意粉❣️煙韌嘅手製意粉,配搭難以想像嘅爆汁內餡,只能在Estro才能享受得到。

▫️濃蝦粗管意粉🍝
醬汁香濃,食完嘴內仍留有濃蝦嘅鮮味,中間有少少鮮蝦刺身中和番,完美!

▫️和牛🥩 (+$440)
輕輕香煎嘅和牛油脂分布平均,配搭超濃菇菌製成嘅醬汁,仲有一層層黑松露嘅配菜,超滿足!

▫️朱古力慕絲🍰
甜品以朱古力慕絲、雪芭及其他精緻小點作結,朱古力係偏濃既黑朱古力,中和其他甜點嘅甜。

Michelin-starred Estro, nestled in Central, is an Italian culinary masterpiece, celebrated internationally for its exceptional dishes, elegant ambiance, and world-class service. Earns its first Michelin star in 2023🌟

🍴 6 Courses $1580

▫️𝑹𝒆𝒅 𝑷𝒓𝒂𝒘𝒏 🦐 (supplement $500)
•coral panna cotta, lemon, caviar
𝗘𝘀𝘁𝗿𝗼 𝗦𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲❣️Indulge in a delicacy featuring succulent red prawns, luxurious caviar, and a silky coral panna cotta, a symphony of exquisite flavors and textures.

▫️𝑩𝒍𝒖𝒆 𝑳𝒐𝒃𝒔𝒕𝒆𝒓 🦞
•citrus sabayon, turnip, consommè
Savor a sumptuous blue lobster dish adorned with a delicate, light sabayon, elevating the lobster's flavor to sublime heights.

▫️𝑩𝒐𝒕𝒕𝒐𝒏𝒊 🍝
•tomato “scarpariello”, basil
𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻-𝘀𝘁𝗮𝗿𝗿𝗲𝗱 𝗽𝗮𝘀𝘁𝗮❣️ Tender pasta parcels filled with vibrant tomato filling, bursting with rich, savory flavors in every bite.

▫️𝑪𝒂𝒍𝒂𝒎𝒂𝒓𝒂𝒕𝒂 🍝
•spot prawn, almond milk, chili
Al dente pasta rings envelop succulent prawns, harmonizing in a seafood symphony of flavors.

▫️𝑲𝒊𝒘𝒂𝒎𝒊 𝑩𝒆𝒆𝒇 𝑴9🥩 (supplement $440)
•seared tongue, wild termite mushroom, preserved black truffle
Exquisite marbling, melt-in-your-mouth tenderness, and unparalleled flavor, a true carnivore's delight.

▫️𝑪𝒊𝒍𝒊𝒆𝒈𝒊𝒂 & 𝑺𝒘𝒆𝒆𝒕 𝑬𝒏𝒅𝒊𝒏𝒈 🍰
Rich chocolate mousse cake accompanied by an array of delightful mini treats.
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(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
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0
2023-08-16 3224 views
相關食物:Essentials - 6-course dinner menuEstro 其實係一間我bookmarked 咗一段時間嘅餐廳,之前有朋友食過話好食,所以就bookmark,當時應該都未奪得Michelin 一星,後來我揀餐廳時再仔細睇先發現佢原來已經攞咗一星,所以我對佢係有一定期望,加上係有人推介,諗住一定唔會失望得去邊,可惜今次用餐體驗唔算好,亦令我幾失望,特別係服務方面,大家睇落去就明⋯⋯其實佢麻麻地嘅服務係由confirm booking 開始,由於我訂枱時已告知佢menu上有食材係我唔食,我問佢係咪可以轉其他,佢就答我可以轉,但話唔可以透露因為係"subject to market and seasonal availability",叫我"choose the menu on the day of your dining",其實當刻我已經覺得怪怪地,至少唔係我expect嘅回覆,因為其實佢dinner set menu 係得2個,有睇過佢menu嘅朋友應該都知裡面基本上係無咩選擇,只係你加錢upgrade 個dish定唔加嘅問題,作為fine-dining re
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相關食物:Essentials - 6-course dinner menu


Estro 其實係一間我bookmarked 咗一段時間嘅餐廳,之前有朋友食過話好食,所以就bookmark,當時應該都未奪得Michelin 一星,後來我揀餐廳時再仔細睇先發現佢原來已經攞咗一星,所以我對佢係有一定期望,加上係有人推介,諗住一定唔會失望得去邊,可惜今次用餐體驗唔算好,亦令我幾失望,特別係服務方面,大家睇落去就明⋯⋯

其實佢麻麻地嘅服務係由confirm booking 開始,由於我訂枱時已告知佢menu上有食材係我唔食,我問佢係咪可以轉其他,佢就答我可以轉,但話唔可以透露因為係"subject to market and seasonal availability",叫我"choose the menu on the day of your dining",其實當刻我已經覺得怪怪地
,至少唔係我expect嘅回覆,因為其實佢dinner set menu 係得2個,有睇過佢menu嘅朋友應該都知裡面基本上係無咩選擇,只係你加錢upgrade 個dish定唔加嘅問題,作為fine-dining restaurant,我expect 餐前如果客人已告知有food allergy or 有食物唔食,係應該可以預早arrange 得好啲,而唔係呢個回覆,因為當日menu係已知嘅事,confirm booking 時都已經send 咗俾我,其實仲有咩到時揀呢?我已經知入面有嘢我唔食,所以先想預早問定,除非你話到時直性會有其他menu揀就另作別論,但事實唔係,anyways,當時佢咁講就算,我無特別講啲咩,我覺得佢哋只要noted 就okay

當晚我準時7點到達,由於有訂位嘅關係,當然係唔需要等位,即時帶我哋入座,餐廳環境係好,不過氣氛感覺有啲拘謹,唔知點解覺得佢哋有啲皮笑肉不笑
,但佢哋所有嘢係有做足嘅,只係略嫌僵硬,欠真誠

坐低望咗陣menu (其實都無嘢好望,同website一樣,主要係望吓drink menu),揀好就同佢講要essentials,而佢都有confirm 知道我有留message話有食物唔食,會幫我轉另一樣(魚),但佢並無詳細講會幫我轉咩煮法同用咩配料等等,我一心諗住佢應該轉食材但個dish應該係用返本來煮法,或者唔會差太遠,點知嚟到時好大陣味,係我好討厭嘅味,原來係落咗我唔食嘅配料同醬汁,好失望,但我都有照撥開啲配料同醬汁照食個魚
,其實其他某幾道菜係唔錯,但都比呢樣嘢蓋過,因為真係唔鍾意食,而且呢間餐廳定價亦唔算低,客人揀得食fine dining自然有一定要求

加上我覺得今次事件嘅過失,完全係來自於佢安排得差,其實我一早已經mark低我唔食啲咩,confirm booking 時為何唔可以同我夾一夾先呢?或者當時就講低會改咩俾我唔得咩?而家係fine dining,唔係一般西餐廳,咁嘅服務真係唔多到位,有啲hea,感覺好似係佢俾咩你食就要食咁,令人感覺不良,而且當晚落order時佢都有機會解釋得清楚啲但又係無,先會導致結果強差人意


其實都算數,當晚主要同人慶祝生日,唔想focus呢樣野,但及後,由於我當日無特別影低menu(平時我會影,但因為佢website都有,所以覺得之後打review上去佢website睇返都得),點知到我想睇時佢已經轉咗menu,我都明係會不定期轉menu,只係無諗過佢會咁快轉,不過唔緊要,我照whatsapp問佢哋拎返就得,點知佢哋覆我佢哋的確係轉咗menu,亦話佢哋website有講明會轉,好似不滿我咁,我明明只係好好禮貌問佢哋攞返舊menu for record姐,又唔係怪佢哋轉menu,唔明點解好似咁defensive 咁,我解釋只係想記低自己食過啲咩,佢影相俾我都得,點知佢哋之後就無視我,已讀不回,呢個位真係好差,只係一個小小要求都唔理個客!


總結,今餐係某啲食物OK,服務差,價錢唔平,唔會再去❌
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Other Info. : 以呢個價嚟講,服務的確好差,唔會再去,俾得呢個price range選擇好多,唔需要貼錢買難受
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$2100 (Dinner)
Celebration
Birthday
Level2
22
0
2023-07-15 2567 views
這次巳是我們第二次再來了,知道他們有新菜單,所以想再來試試。意大利廚師剛拿了米芝蓮一星,價錢應該提升不少了,所以花費絕不便宜呢!當晚我們兩人共花了$6,000,因為是米芝蓮廚師,出品當然穩定!但坦白說,食物並不是太驚喜,所以不要期望太高哦但有一點做得很好的,就是他們的服務,現在的餐廳很多也做不到,所有侍應,都非常注意每位客人的需要,服務相當到位呢!而我們要了一支白酒,而免了我們帶來的紅酒開瓶費,這個安排是挺貼心
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這次巳是我們第二次再來了
,知道他們有新菜單,所以想再來試試
。意大利廚師剛拿了米芝蓮一星
,價錢應該提升不少了,所以花費絕不便宜呢
!當晚我們兩人共花了$6,000,
因為是米芝蓮廚師
出品當然穩定!但坦白說,食物並不是太驚喜,所以不要期望太高哦
但有一點做得很好的,就是他們的服務,現在的餐廳很多也做不到,所有侍應,都非常注意每位客人的需要,服務相當到位呢!
而我們要了一支白酒,而免了我們帶來的紅酒開瓶費,這個安排是挺貼心
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level3
71
1
2023-06-30 2277 views
有星嘅餐廳坐低見到好多外國 staff 聽口音應該都係意大利人多或者英文幾好嘅 Asian staff 訂枱嘅時候,四個人嚟食先比訂金 $1638 Stillwater 4 people $152 Launch menu 3 courses $680 4 courses $780 5 courses $980 唔知係咪冇加錢嘅關係揀咗三個 courses 食物 覺得一般唔知點解食前菜嗰陣某啲口感好似食緊中式送粥嗰啲蕎頭咁樣慢食好夠飽 因為有熱辣辣嘅麵包Staff 中途仲會問你夠唔夠 幫你添麵包同埋搽麵包嗰劈野 (有少少腥)最好味係有一粒花形嘅麵包 加錢轉其他食物又唔係咁抵 例如紅蝦要加5百蚊 咁如果本身個 3 courses都係六百幾精明眼 又唔想加 $500喎個主菜5家錢的話 個牛好食過過魚魚本來應該係好味 可惜本次調味又係唔夠味甜品Nocciola $120 味道好似市面上一個牌子嘅 出奇蛋其中一個系列嘅一條條嘅榛子朱古力 係幾好食 Americano $120 見環境影相幾靚又有星係同閨蜜慶祝生日坐得舒服嘅地方 食1:15pm 坐到成 3:30Pm 先至捨得走 係 sweet
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有星嘅餐廳
坐低見到好多外國 staff
聽口音應該都係意大利人多
或者英文幾好嘅 Asian staff
訂枱嘅時候,四個人嚟食先比訂金 $1638

Stillwater 4 people $152


Launch menu
3 courses $680
4 courses $780
5 courses $980

唔知係咪冇加錢嘅關係
揀咗三個 courses
食物 覺得一般
唔知點解食前菜嗰陣
某啲口感好似食緊中式送粥嗰啲蕎頭

咁樣慢食好夠飽 因為有熱辣辣嘅麵包
Staff 中途仲會問你夠唔夠 幫你添麵包
同埋搽麵包嗰劈野 (有少少腥)
最好味係有一粒花形嘅麵包
加錢轉其他食物又唔係咁抵
例如紅蝦要加5百蚊
咁如果本身個 3 courses都係六百幾
精明眼 又唔想加 $500喎

個主菜5家錢的話 個牛好食過過魚
魚本來應該係好味
可惜本次調味又係唔夠味

甜品Nocciola $120
味道好似市面上一個牌子嘅 出奇蛋其中一個系列嘅一條條嘅榛子朱古力

係幾好食

Americano $120

見環境影相幾靚又有星
係同閨蜜慶祝生日坐得舒服嘅地方
食1:15pm 坐到成 3:30Pm 先至捨得走
係 sweet ,閨蜜收到餐廳全體人員嘅生日簽名卡
同埋一件小甜品俾birthday girl



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Appetiser
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熱辣辣的包
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花形麵包+  amberjack 
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Three Courses  Lunch Veal   $680 
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Three courses lunch Sea Bream $680 
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Americano  $120 
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Nocciola $120 
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-06-14
Dining Method
Dine In
Spending Per Head
$820 (Lunch)
Recommended Dishes
Americano  $120 
Nocciola $120 
Level1
1
0
2023-03-26 2059 views
第一次给Fine dining写食评很有心的餐厅,装修可以说是香港Fine dine里面我最喜欢的。意大利南部风情兼具设计感,所以吃饭的时候特意喷了南意沙龙香搭配😁餐具也很喜欢,不规则形状的盘子,还是很有艺术感。餐前面包有四种橄榄油可以选,从最light到最strong的;前两个菜是鱼子酱红虾和煮鱼,鱼的酱料好像是胡萝卜做的,有新意,都非常好吃😋服务很好,上菜换盘子很快👌甜品也很好吃,不是很甜腻。很开心的一餐,
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第一次给Fine dining写食评
很有心的餐厅,装修可以说是香港Fine dine里面我最喜欢的。意大利南部风情兼具设计感,所以吃饭的时候特意喷了南意沙龙香搭配😁
餐具也很喜欢,不规则形状的盘子,还是很有艺术感。
餐前面包有四种橄榄油可以选,从最light到最strong的;
前两个菜是鱼子酱红虾和煮鱼,鱼的酱料好像是胡萝卜做的,有新意,都非常好吃😋
服务很好,上菜换盘子很快👌
甜品也很好吃,不是很甜腻。
很开心的一餐,
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(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
Recommended Dishes
  • Red Prawn
Level4
221
0
由米芝蓮一星意大利大廚Antimo Maria Merone主理意大利Fine Dining餐廳Estro 出名難book所以喺佢開左一年後先試下book唔book到點知俾我喺兩星期前book到weekend lunch總括而言 一試難忘 完全值得等待 期待Estro摘星嘅日子打開鐵門 見到華麗而典雅嘅裝潢Lunch Menu 3 courses - $680 (1 appetizer, 1 pasta, 1 main course)4 courses - $780 (2 appetizer, 1 pasta, 1 main course)5 courses - $980 (2 appetizer, 2 pasta, 1 main course)Aperitivo餐前小食有三款麵包有四款 仲有多款橄欖油俾你選擇Appetizers 【Red Prawn|coral pannacoatta, lemon, caviar (supplement $500)】面層魚子醬 底層紅蝦肉配蝦膏 非常鮮甜 絕佳配搭【Scallop|caramelized cauliflower, kohlrabi,
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由米芝蓮一星意大利大廚Antimo Maria Merone主理
意大利Fine Dining餐廳Estro 出名難book
所以喺佢開左一年後先試下book唔book到
點知俾我喺兩星期前book到weekend lunch
總括而言 一試難忘 完全值得等待
期待Estro摘星嘅日子
打開鐵門 見到華麗而典雅嘅裝潢
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Lunch Menu
3 courses - $680 (1 appetizer, 1 pasta, 1 main course)
4 courses - $780 (2 appetizer, 1 pasta, 1 main course)
5 courses - $980 (2 appetizer, 2 pasta, 1 main course)

Aperitivo
餐前小食有三款
麵包有四款 仲有多款橄欖油俾你選擇
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Appetizers
【Red Prawn|coral pannacoatta, lemon, caviar (supplement $500)】
面層魚子醬 底層紅蝦肉配蝦膏 非常鮮甜 絕佳配搭
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【Scallop|caramelized cauliflower, kohlrabi, mandarin】
鮮嫩帶子 配上清新Mandarin醬汁 配搭新穎
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【Wild Mushroom|roasted mushroom, custard, consommé】
呢個蘑菇湯又一驚豔之作 唔係creamy嗰種蘑菇湯
係可以飲到野生蘑菇個鮮菌味 極之香濃 仲有回甘味
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Pastas
【Spaghetti|pumpkin, Taggiasca olives, capers】
加入capers 多左一份香辣味道 味道更惹味香濃
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【Gnocchetti|eggplant, smoked sardines, bottarga】
Gnocchetti 十分i煙韌 沙甸魚咸香味好出
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Main Courses
【Seabass|zucchini, Amalfi lemon】
肉質香滑 魚皮非常香脆 一口魚皮加魚肉 口感吸引
加入zucchini 味道清新
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【Beef Oyster Blade|Romanesco, beef jus】
肉汁超豐盈 肉質超鮮嫩 醬汁濃郁
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Dessert (supplement $120)
【”Persimmon”】
以柿作花瓣 加上面頭Persimmon sorbet
擺盤已經令人心動
食落清新香甜
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【”Cioccolato”】
朱古力迷一定唔可以錯過
唔同口感 唔同濃度嘅朱古力
層次豐富 係品嚐朱古力嘅最佳享受
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Sweet Ending
最後以開心果gelato 另外兩款小甜點同咖啡作結
十分滿足同非常滿意嘅一餐
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
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Hygiene
Value
Dining Method
Dine In
Level1
1
0
2023-03-06 1337 views
香港很難得有這麼高質素的餐廳,從裝修服務食物各方面都平衡。由入門口的一刻有一種穿越時空的感覺,餐廳用開放式廚房,可以清楚看見主廚 antimo 用心準備每一道菜,由準備完畢到上枱,在30秒內完成,保持食物最佳狀態。餐洒配搭有驚喜,紅白酒以及甜酒都有不錯的選擇,食物方便由麵包到甜品,每一個環節都一絲不苟。我特別喜歡他的麵包,除了選擇多之外,還有四款橄欖油,充分突顯麵包和橄欖油的美味。整個用餐過程輕鬆愉快。
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香港很難得有這麼高質素的餐廳,從裝修服務食物各方面都平衡。

由入門口的一刻有一種穿越時空的感覺,餐廳用開放式廚房,可以清楚看見主廚 antimo 用心準備每一道菜,由準備完畢到上枱,在30秒內完成,保持食物最佳狀態。

餐洒配搭有驚喜,紅白酒以及甜酒都有不錯的選擇,食物方便由麵包到甜品,每一個環節都一絲不苟。我特別喜歡他的麵包,除了選擇多之外,還有四款橄欖油,充分突顯麵包和橄欖油的美味。

整個用餐過程輕鬆愉快。

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level3
44
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2023-03-02 932 views
價錢當然係貴,但味道係得既,佢既包係好食,佢好細心介紹唔同olive oil,但英文唔太好既我其實唔算好了解,但覺得佢d包就咁食或配佢既醬都好正一個牛一個魚,個人覺得牛係必食,真係好正,魚係滑既同無腥味,但就無太特別前菜個個好似雲吞既野好食,脆卜卜,同個茄子就無特別,佢有杯唔知咩沙律汁就唔啱我口味,有d醋味既感覺貓耳粉就有口感d,配好似咸魚咁既味,就麻麻,意粉就唔錯,但唔特別甜品好好食,特別係朱古力好香滑,唔會太甜,蛋糕都唔錯慶祝生日會送上蠟燭小甜點
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價錢當然係貴,但味道係得既,佢既包係好食,佢好細心介紹唔同olive oil,但英文唔太好既我其實唔算好了解,但覺得佢d包就咁食或配佢既醬都好正

一個牛一個魚,個人覺得牛係必食,真係好正,魚係滑既同無腥味,但就無太特別

前菜個個好似雲吞既野好食,脆卜卜,同個茄子就無特別,佢有杯唔知咩沙律汁就唔啱我口味,有d醋味既感覺

貓耳粉就有口感d,配好似咸魚咁既味,就麻麻,意粉就唔錯,但唔特別

甜品好好食,特別係朱古力好香滑,唔會太甜,蛋糕都唔錯

慶祝生日會送上蠟燭小甜點
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(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
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Dine In
Level4
103
0
🇮🇹 Estro係由澳門米芝蓮一星8½ Otto e Mezzo Bombana 行政總廚Antimo Maria Merone👨🏼‍🍳開既第一間餐廳🍽️,與Jia group 合作。Estro既意大利文係指「靈感」,靈感來自Antimo既經歷、背景和根源。Antimo自少喺意大利南部Napoli長大,餐廳菜式充滿Napoli色彩。一入餐廳要經過道圓拱形鐵門,餐廳嘅裝修華麗有藝術感🎨,波浪形牆身設計顯得更時尚富空間感。我幾鍾意個餐前小食,賣相又精美又好味。💓😋 餐前小食有三個,第一個係青瓜絲脆撻,第二個係茄子🍆Parmesan cheese🧀卷物,都幾重芝士味,第三個就好似食左一啖濃縮左既pizza 🍕😆,幾香口的。配埋旁邊一杯蕃茄青瓜蜜瓜汁,好清新開胃~😙✨ Wild Amberjack - "puntarelle", carrot, fig leaf煙燻過既鰤魚配上紅蘿蔔汁,甜甜地好清新開胃。✨ Gnocchetti - aglio e olio, cime di rapa, Buffalo ricotta坑紋意粉煙韌有咬口,用南意蕪菁菜做醬汁,雖然帶點甘苦,但加埋啲ricotta芝
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🇮🇹 Estro係由澳門米芝蓮一星8½ Otto e Mezzo Bombana 行政總廚Antimo Maria Merone👨🏼‍🍳開既第一間餐廳🍽️,與Jia group 合作。Estro既意大利文係指「靈感」,靈感來自Antimo既經歷、背景和根源。Antimo自少喺意大利南部Napoli長大,餐廳菜式充滿Napoli色彩。


一入餐廳要經過道圓拱形鐵門,餐廳嘅裝修華麗有藝術感🎨,波浪形牆身設計顯得更時尚富空間感。


我幾鍾意個餐前小食,賣相又精美又好味。💓😋 餐前小食有三個,第一個係青瓜絲脆撻,第二個係茄子🍆Parmesan cheese🧀卷物,都幾重芝士味,第三個就好似食左一啖濃縮左既pizza 🍕😆,幾香口的。配埋旁邊一杯蕃茄青瓜蜜瓜汁,好清新開胃~😙


✨ Wild Amberjack - "puntarelle", carrot, fig leaf
煙燻過既鰤魚配上紅蘿蔔汁,甜甜地好清新開胃。


✨ Gnocchetti - aglio e olio, cime di rapa, Buffalo ricotta
坑紋意粉煙韌有咬口,用南意蕪菁菜做醬汁,雖然帶點甘苦,但加埋啲ricotta芝士食落又幾好味,唔係想像中嘅草青味~


✨ Blue Lobster - zucchini, basil, Amalfi lemon
主菜藍龍蝦🦞新鮮爽口,泡沫醬汁用咗意大利南部阿馬爾菲出名既檸檬🍋,散發出芳香檸檬味,又突顯出藍龍蝦嘅鮮甜~️💯😙😋


✨ Hazelnut Tart & Sweet Ending
個朱古力榛子撻都幾大份,覺得有啲膩。開心果gelato超級有驚喜好好味😍,好濃開心果又香滑~😋🥰


味道:4.6/5
賣相:4.7/5
環境:4.4/5
性價比:4.4/5


🏠 ESTRO
📍 中環都爹利街1號2樓
☎️ 93800161


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20 views
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Wild Amberjack - "puntarelle", carrot, fig leaf
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Gnocchetti - aglio e olio, cime di rapa, Buffalo ricotta
27 views
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Blue Lobster - zucchini, basil, Amalfi lemon
25 views
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19 views
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25 views
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9 views
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9 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
Wild Amberjack - "puntarelle", carrot, fig leaf
Gnocchetti - aglio e olio, cime di rapa, Buffalo ricotta
Blue Lobster - zucchini, basil, Amalfi lemon
  • Blue  Lobster