Francesco By Franck Muller (Closed)

呢間位於銅鑼灣既Francesco by franck Muller已經第三次來幫襯了！❤️因爲貪呢度環境夠靜夠舒服！🥰可以同朋友坐係度慢慢傾計！😊而且冇諗過環境咁舒服，仲要位於銅鑼灣區，價錢一d都唔貴，好多套餐仲好平！👍🏼💰平得黎食物超有水準！👍🏼💰三次來三次都有叫蟹肉餅！🦀銀雪魚🐟同長腳蟹！🦀另外燒豬都係必點！🐷想係寧靜環境下又食到就質西餐就要過來喔！🍷❤️#Francesco by franck Muller

My colleague brought us to this restaurant yesterday for lunch (25/6/19). I never learnt of this place at Sharp Street.The food was delicious, right from salad to main (I had her fish), dessert and latte.We are planning to do a walk in this afternoon (as the restaurant only opens at 12noon, hence unable to make reservation), bringing another colleague to celebrate her belated birthday.Recommended..

名錶牌子Franck Muller踏入埋飲食界！一樓係賣錶，二樓三樓係食野！大家睇完錶耐咗係樓上就遊用到高級餐廳服務，的確方便至極！錶店入面有獨立升降機比客人上餐廳，無須用到公眾的升降機，更顯尊貴。餐廳裝潢簡單且費氣，食品嘅賣相都有悉心佈置。而且全部都係迎合港人味道！單單係一個簡單嘅沙律前菜，用料已經非常上盛。大大粒嘅帶子足有一個掌心咁大，加上特別嘅醬汁，食落有別於過去西餐廳嘅味道，相當好味！🥰🥰

究竟點解Franck Muller由賣錶變了開餐廳, 這幾年我吃了幾次, 但也找不到答案. 平心而論, 在銅鑼灣以二百元內一款Main Course的西菜已不太好找, 還要加上Franck Muller的大名, 這裡其實頗為抵食.Franck Muller的錶面設計是天馬行空, 他的餐廳菜式上雖不能說如此, 但也有些Think Out of the Box的元素, 就是西菜和現代日菜的Crossover. 像是鮮鮑和大根作的前菜, 擺設上很西式, 吃上去又因為鰹魚醬油的配合, 又變得日式起來, 頗為有趣!LC焗雞Risotto, 重點是LC煲! (笑) 飯的Texture比傳統Risotto硬身, 有飯焦的Risotto那時真的是第一次試呢! 龍蝦湯釀墨魚可能是全場最”西”的Main了, 味道也好, 龍蝦湯夠濃而墨魚燒得不會太乾, 太乾就變成魷魚絲般的質感了.銀鱈魚西京燒配飯團彷佛令我想起Nobu, 但吃完後覺得兩者始終還有一段距離, 單是味噌的濃度和銀鱈魚油脂和肉的平衡, 就決定了兩者在價錢上, 差不多一倍的差距就是.

Didn’t even know this restaurant exists before tonight but it turned out to be a pleasant surprise!The seasonal menu is of very good value and the food is more than decent. The risotto I had tasted delicious, with the risotto soaked in spinach sauce and scallops nicely seared. The texture of the risotto was perfect that it had a great balance of softness and chewiness. The dessert panna cotta we had was amazing too!

I come to CWB quite a lot but I’ve never heard of this restaurant before tonight. Turns out it’s right behind Times Square! The interior design is quite chic and the service is very good. They have this very good value seasonal menu that serves a 3-course dinner at iust $238 per head!The lobster bisque was ok but nothing beyond ordinary. The lobster flavor was pretty strong tho.I had the wagyu beef udon as the main course and it was soooo delicious!! The wagyu beef was cooked perfectly to give a

< 🍽 Seasonal 3-Course Menu $328 >Highly recommend this great-value seasonal menu! The Wagyu beef with Inaniwa udon was outstanding, with the beef super juicy and tender soaked in their signature sauce, and the udon very well seasoned. If you want something even more filling, you can go for the Seared Hokkaido scallop risotto, which is served with salmon roe in spinach sauce.-Taste: 👅👅👅👅Value for Money: 💰💰💰Ambience: 👌🏻👌🏻👌🏻👌🏻(on a scale of 0-5 emojis)-Francesco By Franck Muller Address: 2/

吃過其中一間最有水準的西餐廳。頭盤龍蝦湯很creamy很濃龍蝦味，另外點了帶子risotto，回味無窮。甜品點了拿破崙蛋糕，味道獨特。這裡的羊架很出名，下次來必定要試。

今日終於有機會可以一試Franck Muller餐廳，其實位於銅鑼灣Time Square後面街二樓，位置很方便就腳。上到餐廳用餐地方不大，大約十多張枱，勝在樓底高仲有落地玻璃窗，感覺很開揚。午餐有頭盤、主菜、甜品及餐飲，價錢太約$140至$180，CP值高主菜有三款選擇，但沒有素菜供應。味道很不錯，特別是頭盤，而主菜味道就偏濃，但分量亦很多甜品也是賣點，不會太甜最可惜咖啡沒有skim milk服務人員態度親切，下次會試一試晚餐

岩岩開我已經有去食我覺得啲嘢好食又唔貴、我唔明點解人咁少是他們宣傳不夠嗎！第一次去食佢嗰個日式蟹肉南瓜湯、超級好飲！之後我就愛上左佢個南瓜湯、就變咗我中午嘅飯堂有賣相、又好食日式溫泉蛋carbonara 是我常點的精美賣相又好食！

今次在這𥚃品嚐了seasonal 3 courses 前菜最欣賞龍蝦湯，特別欣賞碗伴那一小塊芝士，浸著鮮味十足的濃郁龍蝦湯喝實在一流。主菜的意大利飯香濃得來又不會太膩，有陣陣芝士香味，食落啖啖creamly。甜品是拿破崙蛋糕，一層鬆化一層軟滑，配上鮮莓味道更為豐富整體食物質素不錯，價錢亦相當合理，seasonal 3 courses每人只須不到$300，但是酒品選擇少而且偏貴，不過而言整體都算不錯

參加完活動來呢度食甜品呢度裝修幾簡約舒服我食嘅呢碟甜品有三個小點有牛奶紅豆布甸布甸非常香濃有淡淡的奶味好滑紅豆又唔會過甜馬卡龍咬落去鬆化朱古力味濃郁最後就係個士多啤梨撻士多啤梨鮮甜餅底鬆脆

佈置得不錯，似cafe多過fine dining restaurant, 但奇怪是不供應麵包，菜色似fine dining but service is not。叫西班牙豬排， 已經講明不要全熟，到枱時也是熟到不能食，不明白食物怎樣烹調，無野講，可惜！可以做得好好多，要看太子女怎樣position 這個餐廳，私人飯堂還是一盆生意，我就一定不回來再試，還有是紅酒，酒牌寫2009，到枱是2013，無人跟你講，完全不像是Frank Muller 名下。

有驚喜在價錢！一直都很欣賞這裡的意日fusion菜式，食材優質新鮮，烹調認真，環境仲相當舒適闊落，價錢雖然屬中上，但我覺得物有所值。今晚無意中又諗起佢，可能比較晚，餐廳只有兩枱客，而兩個侍應中，女侍應比較熱情及笑容可掬。一看餐牌，驚喜就出現！佢地居然推出季節性3-course, 4-course, 5-course 選擇，價錢由$298-$498，比散叫平一節！雖然吸引，但我都有懷疑會唔會將貨就價？答案係完全冇，份量質素同散叫一樣！Roasted Okinawa Miso Pork肉質相當爽嫩，有啲似食豬頸肉，甜甜地配埋洋蔥絲同青瓜絲一齊食，食落不膩，聰明配搭。Seared Hokkaido Scallops帶子非常新鮮甜美，燒得剛剛好，加上三文魚子同個汁一齊食，好鬼好食！Lobster Bisque 龍蝦湯一直係我既至愛，濃濃既龍蝦味但不杰身，但份量足夠兩人分享。Roasted Australian Lamb Rack羊架烤得相當好，皮是脆的，我們要了全熟，所以肉比較嚡，一啲都唔juicy,應該要medium相信好味好多。Seared Seasonal Seafood Linguin

近年由時裝品牌跨界别開設的餐廳或咖啡室為數不少，而且出品還有着一定的質素，唯獨直到現在好像沒有太多鐘錶品牌有過這樣的舉動，相信瑞士名錶品牌Franck Muller算是第一間了。最近，Frank Muller在香港銅鑼灣開設了一間名錶與餐廳結合的旗艦店，此店樓高四層，地舖是鐘錶零售店，二樓的Francesco by Frank Muller主打意日fusion菜，三樓則是主打中菜的EighteenSharp，而其中更有專用電梯從店舖直上餐廳用餐，夠哂尊貴貼心。之前去試過Francesco by Franck Muller，這餐廳走的路線是以意大利菜為藍本，再加入日式料理的食材和做法，來個意日料理crossover。 店中裝潢揉合了兩國的風格，座椅顏色七彩繽紛，吸晴度高，配上枱面及酒吧的設計，隱約透出點點歐式意國風情；而天花的木框吊飾和四周的牆壁設計卻帶著日式的簡潔風格，兩者配合予人輕鬆歡愉的感覺，悠閒舒適。今次試了一個Main Dish，一個Pasta和Dessert Sampler。Slow Cooked Waygu Beef Cheek - 以帶甜的醬汁慢煮和牛臉頰肉，肉質嫩滑鬆化