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前菜至甜品都好滿意嘅法國菜！
2022-11-01 72 views
今次要講講呢間位於銅鑼灣新開無耐嘅法國菜餐廳 CulinArt 1862餐牌以木座上嘅QR code 展示，倍添貴氣！餐廳裝潢以木系為主，柔和光線坐得舒適，價格方面亦都相對唔進取，可以稱得上算親民價法國菜!同大部分西餐廳一樣會提供 welcome bread Small plate hokkaido scallop 北海道元貝用牛油煎至外層焦香，內層亦保持鮮甜嫩滑嘅口感，豌豆伴碟賣相精緻！配埋泡沫奶油醬很搭 wagyu beef tartare 鮮嫩有肉味嘅和牛做成他他，加入蛋黃拌勻口感再細膩d配特製脆米通食好好味Big plate wagyu hanger steak和牛牛柳扒生熟度5成剛好，肉稔juicy，配特製羊肚菌醬令肉味更昇華Broiled harissa spatchcock烤燒春雞嫩滑，配微酸微辛調味更解肉膩感Dessert:VALRHONA CHOCOLATE MOUSSE朱古力慕絲唔會太甜，配紅莓正 好，連一旁的蛋白餅都好味COCONUT BAVAROISE椰子巴伐利亞入面芒果莎莎夾心椰香順滑同樣唔太甜，芒果同椰汁🥥結合有泰式感覺！
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今次要講講呢間位於銅鑼灣新開無耐嘅法國菜餐廳 CulinArt 1862
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餐牌以木座上嘅QR code 展示，倍添貴氣！
6 views
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0 comments
餐廳裝潢以木系為主，柔和光線坐得舒適，
價格方面亦都相對唔進取，可以稱得上算親民價法國菜!
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同大部分西餐廳一樣會提供 welcome bread
Small plate
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hokkaido scallop
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北海道元貝用牛油煎至外層焦香，內層亦保持鮮甜嫩滑嘅口感，豌豆伴碟賣相精緻！配埋泡沫奶油醬很搭
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wagyu beef tartare
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鮮嫩有肉味嘅和牛做成他他，加入蛋黃拌勻口感再細膩d配特製脆米通食好好味

Big plate
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wagyu hanger steak
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和牛牛柳扒生熟度5成剛好，肉稔juicy，配特製羊肚菌醬令肉味更昇華
6 views
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Broiled harissa spatchcock
烤燒春雞嫩滑，配微酸微辛調味更解肉膩感
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0 comments
Dessert:
VALRHONA CHOCOLATE MOUSSE
朱古力慕絲唔會太甜，配紅莓正 好，連一旁的蛋白餅都好味
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COCONUT BAVAROISE
椰子巴伐利亞入面芒果莎莎夾心
椰香順滑同樣唔太甜，芒果同椰汁🥥結合有泰式感覺！
(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
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Hygiene
Value
Date of Visit
2022-10-20
Dining Method
Dine In
Spending Per Head
$400 (Dinner)