香港終於有素食Fine Dining，識飲識食的你一定要去試下。
餐廳位於中環荷李活道，即是大館對面，可以搭電梯到過去大館條天橋，再落地下就見到，不用行樓梯上途路。
因為吃新派中菜，所以裝修也是中式路線，感覺高級又優雅。
坐低就有三款小食，甜甜地的合桃、茴香和腰果，菜與菜之間等食時有野咬下。
今天吃的是12道菜套餐，可以一次過試晒全部美食。
清新五青汁用苦瓜、西芹、青瓜、羽衣甘藍和青蘋果新鮮打，飲落好健康的感覺。擺盤好玩有趣的是麻婆脆筒，少少麻辣香又脆脆地咁。
一蒸一炸的銀絲卷都很美味，一個鬆軟富麵香，另一個外脆內軟。欖菜醬是慕絲質地，口感非常幼滑有空氣感，很特別。
炸米紙上有柚子肉、西米和藜麥，一啖香脆又有點清新。
賣相漂亮的淺漬蔬菜有兩種蘿蔔和萵苣等，旁邊白色粒粒竟是藤椒，麻而不辣刺激好味。
意想不到的豆漿油條，碟底有自家製豆腐、鹹鹹地的豆漿，油條切成薄薄一片，比脆更脆。還有豆漿泡泡增加趣味。
白色那塊是蛋白炸柚皮，茨實原來是軟軟糯糯的口感，配酸酸甜甜的冰梅汁吃。
用西式做法的西洋菜湯，入面還有桃膠和中式湯料，跟平常吃的中式西洋菜湯不同，入口幼滑非常好味。配一片酸奶餅乾有點新奇，但邊吃餅邊喝湯又會撞出另一個味道。
吃了差不多兩個鐘終於食到主菜，中間黃色的是苗族酸湯醬，用來點蔬菜食，它的味道是有點像冬陰公但更偏酸的方向，好像吃super lemon檸檬糖。紅色薄片西瓜熟成後捲著青瓜條增加口感，黃色麵條原來用番紅花做，實在好玩。
另一道較濃味主菜來之並，先上配餐飲品，是柚子有氣茶，帶果香和淡淡玄米茶的調子。
成個餐牌最濃味的一道菜，一口白蘑菇、百靈菇和大啡菇各有不同做法，大啡菇釀了很多餡料再加芝士焗，調味還加了腐乳香氣十足。百靈菇就用了羅望子醬，其他我就不記得了。
清味蕾用的寒天凍，入面有西柚和橘子肉，還有些dill和鮮茴香，口味就有點古怪。
另一道主菜，像彩虹一般，堆得很密的法式經明典普羅旺斯燉菜，豆腐則類似琵琶豆腐的做法，共有三層，最底是脆的，中間綿密，最上面則是雪燕，配一個辣蕃茄醬食。
類似上海菜黃鱔燉飯的做法，不過是栗子加五穀飲，再加幾粒脆米一齊食。
甜品九宮格來之並先上一張筆記，可以對照著吃，九粒有中式西式甜品和水果，味道由淡到濃，要順著次序吃，感覺好吃又好玩。
最後來一碗滋潤甜湯收尾。
With light-colour tone and good lighting, the overall ambience is comfortable and relaxing. The open kitchen on one side allows diners to see the team in action. We are seated at a corner facing the street to enjoy some good privacy throughout our dinner.
I order a bottle of Sparkling Yuzu Genmaicha ($288) which is locally made. Highly refreshing, the sparkling tea has nice yuzu notes while the Japanese brown rice green tea is mild and have a slight nutty flavour.
The first amuse bouche is a Crisp Cone with some Chinese Celery, Dried Egg Curd, and Shimeji Mushroom stuffed in. The different components provide contrast in texture and flavours, with the overall a nice combination of delights.
Coming to the appetizer, the first is a salad made from Pomelo, Tricolour Quinoa, and Tomatoes, putting on top of a rice crisp seasoned with some seaweed powder. The sweetness of the pomelo balances with the acidity of tomatoes, with the texture of the quinoa a nice contrast with the crisp.
The Entrée reminds me of the salty soymilk for breakfast, with the chef adding some thinly sliced Chinese Fried-Dough to the soft Homemade Tofu, with some Pickled Vegetable to give a bit of crunchy bite and flavours. The final touch of a foam made from soy sauce gives some savoury and salty taste.
The Soup is made by blending Watercress with some cashew nuts to form a thick mouthfeel, with some Peach Gum added for both its health and texture. On the side is a Yogurt Cracker with some Seasonal Fruits, a bit out of place with the soup but I rather like that.
The other main dish features different mushrooms. The Button Mushroom has some white miso added to provide savoury taste, while the Baked Portobello Mushroom is stuffed with oyster and morel mushroom, with some cheddar and mozzarella cheese on the surface. The last one is White Ferula Mushroom with some tamarind paste. My favourite on the evening, each mushroom has its unique taste and texture, delicious to the full extent.
The other main course features Fried Tofu, with some Gum Karaya on top, which is similar to bird’s nest in texture and taste. On the side, in a rainbow shape, is a layered zucchini pumpkin. Paired with a Chili Tomato Sauce, really delicious with each ingredients harmonized and showcased. Another of my favourite dish in the evening.
The Dessert is another wonderful creation by the chef, highlighting different combinations of ingredients and cooking techniques. The 9 Sweet Grid include dragon fruit in green grape juice, pumpkin in sweet osmanthus, aged tangerine peel and red bean cake, pear in elderflower, grapefruit and strawberry chewy candy, Chinese pea cake, chestnut coffee, coconut milk taro cake, and blackcurrant truffle chocolate. An indulgent treat.
圓是新派的素食中菜館，為客人提供極致的素食體驗，不停推陳出新，美食除了擺盤精緻，也糅合了四季的時令食材。室內簡約氣派，化繁為簡的風格，以綠色植物點綴，舒適優雅，與閨蜜享受美味的營養素食宴席。
一開始嘅welcome snack 已經有驚喜
最後好食到買咗返屋企share
12-course all day tasting menu(1280)
迎賓飲品 - 清新五素
- 欖菜｜螺絲卷
開胃菜
- 藤椒丨淺漬蔬菜
前菜
- 冰梅｜柚皮｜芡實
湯
主菜
- 啡菇｜口磨｜百靈菇
清新小點 - 鮮茴香｜橘子
主菜 - 乾燒丨雪燕丨豆腐
主食 - 冬栗丨五穀
甜品
- 蘋果｜百合丨狀元茶
Video