ESTRO

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聖誕節一行五人食個聖誕午餐（set menu). 6 course meal: 2 appetisers, 2 pasta, 1 main and 1 dessert.，餐廳環境非常舒適寬躺，出自於Andre Fu的設計。Top notch的服務態度。亦非常滿意食物質素，我們三人加$380 per head食牛扒Beef tenderloin，其餘食魚不用加錢。牛扒煎得恰到好處，外脆鎖住肉汁，非常美味。聖誕節比平時貴了大約30%已是意料之內，整體是物有所值😋。

Estro, inspiration in Italian, is one of my most anticipating new restaurants in 2021. Chef Antimo helmed one of my favourite restaurants before and I am very curious and excited to see how he presents the flavour of his hometown 🇮🇹𝗔𝗺𝘂𝘀𝗲 𝗕𝗼𝘂𝗰𝗵𝗲We were welcomed by four autumn canepes to start the meal. I love the parmesan pumpkin cream a lot. It was like an ultra thick and creamy pumpkin soup🎃 The extra spice on top added much seasonality and warm to the evening. The anchovy tartlet and one burra

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

We added $780 for the truffle fettuccine and @antimo_maria_merone came to dice out the goods. He used different pieces of white truffle to really bring out the aromas, and the alight anchovy sauce with the fettuccine make it the perfect combo. You can never, I repeat, never, go wrong with truffle HAHAHAHAHAHBut before that, we got the signature Buttons, filled eith Parmigiana, tomato and basil, it was soooo intense. Each button was a flavour bomb and my god, I can't express how much I loved it a

One of my most anticipated meals of the year is at @estro.hk, and this going to be part 1 of many parts to give all the great dishes the spotlight they deserve. Also this was the first meal wherey pprtable light from taobao was finally put to use, so everything is nright and clear!We started off with scanning the menu on the other side of a coin. Verdict went to the 8 course long menu ($1,980) so things got rollings. Amuse bouche was a pumpkin mousse with a spinach minibun and bitter vegetables

呢間新開，見人社交平台放照，comment話放照個個人咁快手食到之類就即上網book可以上網撳撳撳對我黎講大加分😂餐前小食，無特別感覺，南瓜加啲nuts，唔鍾意，試一兩啖就算另外既都一般般，唔記得係咩都係試一啖仔正常貴餐廳麵包貪心第一次去，自己一個都叫6個course，如果俾我重新揀過，我會要蝦、墨汁個個意粉同牛。呢碟係我最唔鍾意既鰹魚，勉強都食咗兩組…….no comments 我都預咗比佢哋問係咪唔啱食，我好尷尬咁話我唔鍾意呢種魚。侍應呆一呆：你main都係魚wo。我又解釋唔關魚唔魚事同絕對唔係味道嘅問題，omakase有時我會講明唔要呢種，我叫係想試下西式整法😅（原來又係生鰹魚……🥲。唔想聽介紹&好快落左單。）好味，煎得啱啱好口感得意，樣係珍珠奶茶啲珍珠咁，但唔彈牙，軟軟咁，但又唔係完全唔彈，口感好得意想逐粒趙個汁都好好，咸鮮太咸😂 我已經食得好咸既人同食咁耐意大利餐廳嚟講，佢最「al dente」最硬既一次😂😂😂魚普通地滑，冇咩特別驚喜，個汁又草味😅同埋唔鍾意食青口，下次一定唔叫呢個。又係試幾粒豆咁試甜品，好甜😵有食晒啲去咗皮既柑大門，推開後好別有洞天咁男女廁共用😑服務正路呢種

Whether a restaurant is good or worthy or trying is not just about food. The entire experience of a meal also include service! Service covers a very broad spectrum, from how attentive the servers are to cleanliness of the toilets or helpfulness of he receptionist, etc. It all begins with reservation. This restaurant fails at the very beginning. Back in Sept, I tried to make a lunch reservation for 6 Nov (which was a Saturday), the reservation system came up with a slightly different time slot, s

Italian lunch. Classy decor, tables very well spaced apart. One private room, with an even more private room (chef’s table) behind the kitchen. QR code of menu behind a cold coin.4 or 6 courses to choose from. Decided to eat as much as possible.To begin: -Spinach sponge with ricotta cheese-Olive tart-Corn mousse-Italian vegetable soup: bursting with flavorBread was well made. Particularly the sour dough- perfect acidity. 4 olive oils to choose from. Picked the nutty one. Butter was made with fis

和Chef Merone的緣份, 始於在澳門時品嚐他主理的8 1/2, 應該是最為Affordable的8 1/2午餐. 及後他回港發展, 在開始自家的Estro之前, 曾經左Haus和Tatler合作的Pop-Up Dining Room小試牛刀, 反應相當不錯. 說到Estro, 現在要吃也要等兩個月, 相當驚人. 一如其他JIA的Fine Dining餐廳, Estro沒有甚麼開揚的大海景, 在都爹利會館下層, 位置上並不高調, 但餐廳的裝修用了Andre Fu的設計, 以粉紅, 木色及翠綠作為餐廳的主色, 感覺相當舒服而暖和. Estro的意思是The Inspiration, 這倒令我想起他在去澳門之前, 和Philippe Léveillé合作, 位於灣仔的l'altro, 意譯是The Other, 有一脈相通, 將自己創新及非傳統, 屬於自己的意式風味帶出來的感覺. Chef Merone厲害之處, 是將平時我們在餐碟上忽略的角色, 用他的巧手成為主角, 特別欣賞圖六的頭盤冰島龍蝦的配菜——椰菜花, 他將其以三種方式表達, 分別是焦糖煎, 打成蓉以及和杏仁烹煮成汁, 完