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2018-04-18 1805 views
今日同一位好耐冇見嘅老朋友聚舊,大家都想靜靜哋談天說地享受美食,佢就推薦喺銅鑼灣嘅Otto法國菜。Otto係一間法國藍帶美食協會推薦餐廳,要成為推薦餐廳係需要通過該會嘅美食專業評審團隊評選,質素無容置疑。餐廳喺銅鑼灣地鐵站C出口對面嘅駱克駅,過條馬路就到,上到16樓電梯門一打開,即刻有位靚仔侍應招呼我哋上樓梯。原來餐廳有兩層,但坐位唔多,適合夫婦情侶拍拖、閏蜜好友相聚。一坐低侍應就幫我哋拉櫈就座,鋪好餐巾、斟暖水,令我哋迅速進入食嘢嘅狀態,然後奉上麵包。裝麵包個籃有張卡介紹麵包係用米粉麵團製作,營養價值高,感覺麵包更軟綿,配上黑松露牛油,更突出牛油香味。我哋叫咗兩客set dinner。【Starter 精選生蠔一隻】大大隻蠔,水潤乾淨,但蠔肉唔夠飽滿。入口一陣就回甘,食落海水味唔重,感覺舒服。【Starter 夏威夷香蔥吞拿魚紅蝦沙律】吞拿魚係切成粒嘅刺身,質感更軟糯軟滑。紅蝦刺身大隻兼膠質重,用醬油醃好入味,配上清新沙律又幾夾。【Soup 番茄蘋果蟹肉湯】頗特別嘅配搭,味道酸中帶甜幾開胃,啖啖蕃茄蓉同蟹肉絲,好足料。【Soup 黑松露花膠燉湯】食法國菜有燉湯飲真係未聽過。大大塊花膠
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今日同一位好耐冇見嘅老朋友聚舊,大家都想靜靜哋談天說地享受美食,佢就推薦喺銅鑼灣嘅Otto法國菜。Otto係一間法國藍帶美食協會推薦餐廳,要成為推薦餐廳係需要通過該會嘅美食專業評審團隊評選,質素無容置疑。

餐廳喺銅鑼灣地鐵站C出口對面嘅駱克駅,過條馬路就到,上到16樓電梯門一打開,即刻有位靚仔侍應招呼我哋上樓梯。原來餐廳有兩層,但坐位唔多,適合夫婦情侶拍拖、閏蜜好友相聚。
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一坐低侍應就幫我哋拉櫈就座,鋪好餐巾、斟暖水,令我哋迅速進入食嘢嘅狀態,然後奉上麵包。裝麵包個籃有張卡介紹麵包係用米粉麵團製作,營養價值高,感覺麵包更軟綿,配上黑松露牛油,更突出牛油香味。
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我哋叫咗兩客set dinner。
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Starter 精選生蠔一隻】大大隻蠔,水潤乾淨,但蠔肉唔夠飽滿。入口一陣就回甘,食落海水味唔重,感覺舒服。
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Starter 夏威夷香蔥吞拿魚紅蝦沙律】吞拿魚係切成粒嘅刺身,質感更軟糯軟滑。紅蝦刺身大隻兼膠質重,用醬油醃好入味,配上清新沙律又幾夾。
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Soup 番茄蘋果蟹肉湯】頗特別嘅配搭,味道酸中帶甜幾開胃,啖啖蕃茄蓉同蟹肉絲,好足料。
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Soup 黑松露花膠燉湯】食法國菜有燉湯飲真係未聽過。大大塊花膠,滋潤養顏。成個湯菇味香濃,但就冇乜黑松露味,因為係燉,所以都好清潤,飲完口腔有淡淡餘味。
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Appetizer 海鮮鮑魚酥】酥皮非常鬆脆,而且好有牛油香味。酥皮同鮑魚之間係魷魚肉,食落冇一般魷魚咁硬身。鮑魚就一啖入口夠爽彈。
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【青檸雪葩】食法國菜喺「中場休息」嗰陣會上一道青檸雪葩俾食客清清味蕾。用雞尾酒杯上碟配紅紅綠綠嘅水果肉(士多啤梨+青蘋果)相當別緻,雪葩下面仲有青蘋果粒,都幾花心思。
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Main course 澳洲頂級牛柳配法國鴨肝】餐廳用鴨肝而唔係鵝肝,鴨肝色澤冇鵝肝咁金黃,不過食落味道差別不大,外層皮脆一咬就咇油。牛柳炭燒味濃,肉質軟腍肉汁豐富。伴碟有蔬菜同焗薯,焗薯落左沙律蛋黃醬,食落冇咁飽肚,不錯。
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Main course 海鮮拼盤配蟹肉番茄多士】初初以為「海鮮拼盤」會有多種海鮮,但連同多士入面嘅蟹肉絲只得四款,而每款只得一件,期望過高,有啲失望~帶子肉味鮮甜,蝦亦煎得惹味可口,魚柳就鮮甜爽滑,可惜份量唔多。主食嘅蟹肉番茄多士,蟹肉絲佈滿整塊多士,不過口味同個番茄蘋果蟹肉湯有啲重覆。
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Daily dessert 桂花糕】除咗燉湯外原來仲有中式食物。擺盤別緻,中間淡茶色嘅桂花糕係用玻璃杯裝住,都幾亮麗。桂花糕清香少甜,食完覺得口腔都清新咗。
Daily dessert 抹茶木糠布甸 】同一擺盤格局,玻璃杯裝住淡綠色嘅抹茶木糠布甸睇落幾可愛風。口感綿滑,不過抹茶味稍微不夠濃。
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食法國菜除咗食物味道同擺盤外,其他都好講究。餐廳燈光柔和,伴以悠揚音樂,氣氛高雅中帶輕鬆。而且食得好舒坦,食完一道菜先上下一道,感覺冇咁hurry之餘又確保食客食到最啱溫度嘅食物。我哋就喺度享受咗一頓完滿晚餐;一晚愜意時光。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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