ESTRO

Open Now

Now Closed

Everything was so good, from service , food presentation , service. So much thought into the details!!!

Newest player on the block by JIA Group, Estro prides itself in Italian / Neapolitan fine dining - Chef Antimo Merone was once 8 1/2 ‘s executive chef & has now ventured into a restaurant of his ownPrice: ~HK$2000+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: an incredible space w/ gorgeous interior design for an intimate meal & service definitely stands out (in a good way), short and long menu available w/ a difference of two dishes DISHES:🦐re

Estro aims high but misses.  The investment in the decor and the room shows but the front of the house was let down by the service.  The food was ordinary bordering on pedestrian.  It was the service that really lets you down. This isa defcan miss.  The open kitchen had chefs wearing masks as chin straps. 

Nice food, great ambience but unfortunately - horrible service. Spaghetti was too thick but al dente. Fish was average. The dessert was the highlight and I appreciate how the chef put thought into designing it. The main issue with this restaurant is that the staff is egocentric and not well trained. On my first encounter, one of them accidentally poured water on my bag but he did not apologize at all and even did not address this issue. He just changed my napkin, wiped my bag, cleaned the table

This Italian restaurant is located on Duddell Street, helmed by Chef Antimo Maria Merone in partnership with JIA Group. Stepping out the elevator the entrance is pretty non-descript, with only the bare wall sign showing you have come to the right place. But after pulling open the heavy opaque door, what greeted you is something completely different. After checking our reservation, the staff led us from the dark green floral wall-paper reception lobby, through a beautiful metal gate, to the main

香港仍然未通關，香港人最懂自己照顧自己，選擇fine dining 應該係其中一個做法😂來到位於都爹利街嘅呢間餐廳，喜歡佢哋嘅裝修，雖然沒有開揚景觀，但有舒服嘅坐位😅 我哋坐正中間位置，可以近距離欣賞大廚製作食物，又係另一樂趣😄餐廳都與時代並進，無紙化Menu，scan個QR清楚曬👍🏻Pumpkin foam, Spinach sponge, Caper olive tart, Clarified minestrone綠色軟綿蛋糕內含吞拿魚、右邊係香脆疏菜撻、南瓜湯內係香甜栗子蓉、最後配合一杯菜湯，正式踏入美食之旅🥰Sourdough bread, Olive focaccia, Crackers, TaralliIncuso olive oilAnchovy buffalo butter麵包有三種配料可以選擇，橄欖油都有多種選擇👍🏻Truffle Egg: Savoy cabbage, truffle emulsion非常濃郁嘅黑松露味溫泉蛋😋Cured Amberjack: bell pepper, capers and olive oil emulsion睇住大廚咁用心將啲花花放

Inspired by Chef’s Antimo’s upbringing and memory in Napoli, he brought a fresh new point of view on Italian cuisine at Estro showcasing authentic Neapolitan cooking in a refined and sophisticated manner. The restaurant is elegant without too constrained, causal and relaxed but with class. A very lovely spread of amuse bouche to start, including a clean and refreshing zucchini salad with lemon zest and basil, smoked sardine potato puff, ricotta cheese roll and vibrant flavorful vegetable cold so

.一直好想試嘅餐廳,果然冇令我失望!好鍾意食意粉嘅我都係第一次食到Vesuvio, 超級掛汁, 尤其廚師配咗好香濃好重和牛肉香嘅醬汁, 好惹味👍🏻主菜”Beef Oyster Blade”都有驚喜, 肉質細嫩, 油脂豐富😍最後餐廳好Nice咁安排我哋去左隔離嘅Music Room慢慢品嚐佢哋嘅甜品 (實情係因為我哋食得太慢,阻住下一輪😂).🔻🍽 ESTRO📌 地址: 中環都爹利街1號2樓.#tummysreadyatcentral #tummysreadyforitalian #tummysreadyforwestern #tummysreadyforsteak

The food is good, but the service is horrible. The whole team made me feel like a child need to be told to behave. First, I made a mistake on the booking time (my bad) so I contacted the restaurant to explain and to see if I can delay the booking for one hour from lunch time into afternoon to give me enough time to travel. The answer is “ Any adjustments or cancellations within 24 hours of the reservation will have forfeit any payment made. ” Did not want to lose the 800hkd re-payment, I had to

由 andrefustudio 打造嘅設計裝橫典雅得嚟令人覺得好舒服 亦都係誘人到訪餐廳嘅重要原因之一😊 短短嘅4-course lunch比我想像中有驚喜🤩 特別喜歡主菜beef oyster blade同vesuvio oyster blade即係牛肩胛骨後嘅嫩肩肉🐄🥩 既帶油香亦有濃郁肉味🤤 另外第一次試vesuvio依款pasta 口感彈牙 而螺旋嘅外形令佢非常掛汁🤗 焦糖洋蔥意粉醬汁味道香甜 配肉味重嘅short rib 粒層次豐富👍🏻 食完飯同朋友喺隔離嘅music room飲酒傾偈🍷 聽住 KEF 喇叭食甜品幾寫意😚 📸 Beef Oyster Blade/ turnip tops/ aromatic jus Spaghetti/ artichokes in different textures/ colatura Vesuvio/ Montoro onion "Genovese” ragu/ Wagyu short rib Truffle Egg/ savoy cabbage/ truffle emulsion Assorted bread 🥖 Amuse-bouche

一月尾慶祝好朋友生日就去咗Jia旗下上年先開嘅Estro，一入到去餐廳已經俾佢嘅裝修驚艷到，好似去咗另一個空間咁勁靚😍Menu好特別外形好似一個金幣咁，背後有個QR code可以俾你scan嚟睇details。我哋試咗Extended Lunch Menu ($1080pp)，包括2個Appetisers，2個Pasta，1個Main同甜品。第一道菜White Bonito (pic 5)鰹魚配上酸豆，好醒胃，但我個人覺得有少少太酸🤣跟住有Aori-ika Squid (pic 6)，魷魚軟腍彈牙，配上chickpea令到成道菜個味道昇華咗🦑跟住就係2款pasta：Scialatielli羅勒蜆肉意粉(pic 2)同Spaghetti artichokes 菜蓟意粉(pic 1)。我都係第一次食fine dining有 pasta，兩款調味同份量都啱啱好，仲好彈牙幾不錯🍝Main就魚或牛二選一，我就同朋友兩款都叫然後一齊share 。我覺得Beef Oyster Blade (pic 3)較出色，一入口濃郁嘅牛香喺口中慢慢化開，個魚Blue Spotted Bream (pic 4)都

Had our anniversary booked today and came to Estro only to find it closed (with 1.7K booking deposit paid even), without absolutely no one informed us that the reservation is canceled or anything information related to the closure. Angry and frustrated, really a first time experience in my life. It’s too late to change plan, so thank you Estro and Jia Group for completely ruining our special day.

今次能夠和女友吃到Estro, 也是很幸運地在凌晨Book到, 畢竟它從開張至今也是預約困難店, 和上次吃的菜式也有不少不同的地方. Chef Antimo作為來自南意的廚師, 今次再次見到他們處理海鮮的功力, 特別是圖一的Razor Clam和圖五的墨魚, 前者口感爽彈後有沙, 配上厚身而al dente的Scialatelli, 有著Fettucine的粗身但更短身, 一啖意粉一啖蟶子, 就是爽, 以香草醬加上辣粉伴之, 沒有喧賓奪主, 且能提升整碟菜式的鮮味與味道上的層次. 後者魷魚前後兩面交叉起刀, 口感爽彈鮮味濃郁, 醬汁順滑帶蘑菇牛油香味, 還有微微堅果香, 原來是用上鷹嘴豆作主軸, 充滿冬天氣息的一道海鮮菜式.主菜的牛用上澳洲和牛, 比上次吃的Upgraded了, 用上Oyster Blade也就是牛板腱, 油香和肉香平衡, 醬汁葡萄酒香同時可可味的甘和茴甘的香料味, 層次豐富中也能提升和牛的原味. 另一道主菜的Seabass用上檸檬汁和辣椒, 酸甜平衡得恰到好處, 魚肉肉質細嫩但不會鬆散, 配菜是結球菊苣, 清爽帶甘味, 但又不會苦澀. 相比起頭盤和意粉的口味, 也是在

在 Estro 吃到一頓拿坡里風格的精彩意大利菜！ 主廚Antimo Maria Merone 來自拿坡里，敢於創新，風格前衞，提倡改寫意大利美食規限，$1580 六道菜的 tasting menu，幾乎每道菜式皆令人眼前一亮，味道出色.餐前小食三道四款: 南瓜慕絲, 菠菜海綿及脆撻, 蔬菜湯 橙黃奪目的南瓜慕絲口感順滑甜美，內藏粒粒南瓜肉及豆，正好為餓了的胃納添暖意。 綠色的菠菜海綿球很有趣，軟綿綿，內裏的乾坤疑似吞拿魚醬，倍增潤澤。 蔬菜撻口感唔錯，白菜與茄子的組合，外撻餅脆脆，餡料汁豐。 最後的小杯子意大利蔬菜湯，一口喝下，清爽味可口。 六道菜:Red PrawnLangoustineGreen ButtonsMafalde “Gentile”PigeonMandarin & Ricotta  Red PrawnCoral panna cotta, lemon, Kristal caviar魚子醬下鋪滿生嫩紅蝦肉及充滿紅蝦鮮味的奶凍，魚子醬鹹香特出與蝦鮮爭擁，口感有變化，很 rich 、很和味、非常豐富之感。 Bread & Olive Oil吃過第一道菜之後，送上麵包，同時推出

在朋友極力推薦下，抱着即管一試的心態到來。穿過迂迴寫字樓大堂搭上電梯當推開暗門看見reception 及餐廳環境才把戰戰兢兢心情一掃而空。餐廳室內設計是Andre Fu的手筆，但相信大廚Antimo給了不少意見及靈感，把意大利南部大宅內飯廳移到中環。我們更似在那不勒斯某山坡上洞穴內進餐。在這級數餐廳味道好食材靚巳是最基本，況且在其他食評巳看過每道菜的相片，達到期望巳經合格了，還仲有驚喜添！每碟菜擺盤都賞心悅目外，也食得出大廚家鄉風味、酒也配搭適宜。頭盤及甜品不約而同用了橘子作配，有喚醒味蕾及解膩作用外更令人食到尾時諗返第一道菜、令人回味、回味、再回味