85
4
1
Restaurant: AERA
Offer: Dine and earn miles at this Cathay partner restaurant !
Dine at partner restaurants and earn up to HKD4 = 2 miles as a Cathay member. T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of up to HKD10,000.
  • Cathay members can earn HKD 4 = 1 mile when dining at Cathay partner restaurants. Standard Chartered Cathay Mastercard® holders can earn an additional HKD 4 = 1 dining rewards when they pay with their card, for a total of HKD 4 = 2 miles.
  • Asia Miles earned are based on the total amount spent including service charges, taxes and tips.
  • Asia Miles may not be earned on certain promotional menus. Please check with individual partner restaurants prior to dining.
  • Asia Miles will be credited to members’ accounts 10 working days after each eligible dining transaction.
Other Cathay Terms & Conditions apply.
Level4
150
1
2023-05-08 112 views
大隻仔今次覓食嘅店舖就係💥 AERA 💥 法國五月,當然要食法國菜,近年灣仔開咗好多間高質西餐廳,大隻仔今日介紹呢間fine dining 餐廳「AERA」行簡約精緻優雅法國餐路線。餐廳新開張冇幾耐,定價唔高,但食物質素不錯,dinner tasting menu $1188已經有12款食物菜式,呢個價錢只可以喺日本餐廳 omakase lunch 食10幾件壽司。另外,餐廳搵咗調酒師精心挑選不同國家年份餐酒做wine pairing,都係$399起,識得欣賞美食配美酒嘅朋友一定要試吓。餐廳播放着柔和音樂,從餐廳內望住灣仔繁華嘅景色,另有一番風味。⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯5⭐️ 超班3⭐️ 一般/正常1⭐️ 差味道 ⭐️⭐️⭐️⭐️⭐️抵食 ⭐️⭐️⭐️⭐️⭐️服務 ⭐️⭐️⭐️⭐️⭐️環境 ⭐️⭐️⭐️⭐️⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯🔥 Tasting Menu $1188 (另加一服務費)Amuse Bouche 三款餐前精緻小點心包括:春卷,甘筍撻,蜜糖麵包1. 春卷:用焦糖炒香青蔥加入芝麻、椰絲做餡料,帶有香茅、檸檬味道,味道好清新,甜甜地幾開胃。2. 甘筍撻:用上日本人蔘做
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大隻仔今次覓食嘅店舖就係
💥 AERA 💥

法國五月,當然要食法國菜,近年灣仔開咗好多間高質西餐廳,大隻仔今日介紹呢間fine dining 餐廳「AERA」行簡約精緻優雅法國餐路線。
餐廳新開張冇幾耐,定價唔高,但食物質素不錯,dinner tasting menu $1188已經有12款食物菜式,呢個價錢只可以喺日本餐廳 omakase lunch 食10幾件壽司
另外,餐廳搵咗調酒師精心挑選不同國家年份餐酒做wine pairing,都係$399起,識得欣賞美食配美酒嘅朋友一定要試吓。
餐廳播放着柔和音樂,從餐廳內望住灣仔繁華嘅景色,另有一番風味。

⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯
5⭐️ 超班
3⭐️ 一般/正常
1⭐️ 差

味道 ⭐️⭐️⭐️⭐️⭐️
抵食 ⭐️⭐️⭐️⭐️⭐️
服務 ⭐️⭐️⭐️⭐️⭐️
環境 ⭐️⭐️⭐️⭐️
⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯⋯

🔥 Tasting Menu $1188 (另加一服務費)

Amuse Bouche
三款餐前精緻小點心包括:春卷,甘筍撻,蜜糖麵包
1. 春卷:
用焦糖炒香青蔥加入芝麻、椰絲做餡料,帶有香茅、檸檬味道,味道好清新,甜甜地幾開胃。


2. 甘筍撻:
用上日本人蔘做purée 唧入撻內,再放上甘筍片裝飾,賣相好靓好精美,味道帶微辣,撻皮好鬆化,好好食。


3. 蜜糖多士:
麵包多士帶少少miso味,蜜糖牛油味道好突出,食完滿口牛油鹹香味,極之好食。
大隻仔俾蜜糖多士滿分。💯
Amuse Bouche
$1188
8 views
0 likes
0 comments


Starter
Mussel Panna Cotta:
充滿青口海鮮味道既一道菜式,底層鋪上新鮮青口肉,再加入好滑既奶凍,鋪上炒洋蔥同矜貴caviar,一啖放入口充斥着味蕾。
Mussel Panna Cotta
$1188
12 views
0 likes
0 comments


Bread
Sourdough bread:
好新穎嘅製作方法,加入日本萬字醬油,超級好食,麵包做到外脆內軟,外皮超級鬆脆,麵包內裏仍然保持濕潤,麥味好重,非常高質素嘅酸種麵包,就算唔點伴隨既自家製牛油醬都超級好食。
大隻仔推薦酸種麵包。😋😋
Sourdough bread
$1188
9 views
0 likes
0 comments


2nd Starter
Handcraft Ravioli:
進入蘑菇之旅嘅一道菜色,食完滿口香菇味。
用ricotta cheese做成既乳青炒香蘑菇包成意式小雲吞,餡料味道好香濃,再加上用牛肝菌熬製而成既清湯,每一啖都被香茹味道包圍住。🍄🍄
Handcraft Ravioli
$1188
14 views
0 likes
0 comments


3rd Course
燒本地三黃雞腳 配 檸檬蜂蜜梳打:
超級落功夫嘅一道菜式,先醃製再風乾再燒煮,前後用咗三日時間製作而成。
做法有啲似炸子雞,用上三黃雞,雞味重,肉質嫩滑,有彈性,將三黃雞腳燒到外皮好脆,而肉質仍然保持超級嫩滑,咬一啖,雞油標晒出嚟,超級好食。食完可以飲伴隨檸檬蜂蜜梳打,有清口腔同去油膩嘅作用。
大隻仔大力推薦燒本地三黃雞腳。👍👍
燒本地三黃雞腳
$1188
8 views
0 likes
0 comments


4th Course
海膽馬友魚:
馬友魚上鋪滿北海道海膽,放上cabbage再灑上柚子皮碎,味道清新,牛油泡沫帶少少鹹香味,味道做得好出色,馬友魚有鮮魚味加上海膽一齊食更加滑溜。
海膽馬友魚
$1188
9 views
0 likes
0 comments


Main
Pigeon or A3 Wagyu + $248

1. Pigeon
Dry aged 過既pigeon 更加重鴿味,肉質仍然保持嫩滑,而且外皮燒得好香脆,真係要讚吓師傅嘅技術,幾道菜式都可以將食物燒到外皮香脆而肉質嫩滑。👍👍
伴碟都十分講究,淨係要山藥既中心位,山藥鮮嫩,超級爽脆。
鴿腳配上麻醬同花生碎,以增加口感。
Pigeon
$1188
6 views
0 likes
0 comments


2. A3 Wagyu
日本宮城縣A3和牛,加上白松露片點綴,感覺更加高級。
選用A3和牛,可以冇咁油膩,而又有牛肉味道,和牛肉質超級嫩滑,入口即溶。
另一食法,可以將和牛切細粒放入米餅上一齊進食,會有另一個口感。
A3 Wagyu  + $248
$1188
4 views
0 likes
0 comments


Pre-Dessert
用藍莓同姜製成嘅sorbet 再倒入自家製kombucha,味道突出,混合一齊食有少少似飲梅酒既感覺。
Pre-Dessert
$1188
8 views
0 likes
0 comments


Dessert
靈感來自馬來西亞既Teh-C Special / 3色奶茶,所以呢個甜品都有3層。
奶泡沫下就係雪糕同用小麥草做成嘅sponge,底部加入椰糖,餐廳建議用匙羹筆到最底層,一啖試晒所有味道,蛋糕好鬆軟,奶味香濃,味道有少少似燕麥奶。
Dessert
$1188
7 views
0 likes
0 comments


Petit Four
酒糟青檸瑪德蓮Madeleine,上碟時仲暖暖地,味道清新,十分鬆軟。


雪球餅
質感幾得意,似用奶粉製成嘅雪球餅。


青檸棉花糖
新鮮即製棉花糖,質地軟綿綿,入口即溶,帶青檸酸味,好好食。


整成金色嘅軟糖
最後食一粒甜甜地嘅Q彈軟心糖果做結尾,大滿足。
Petit Four
$1188
10 views
0 likes
0 comments


食後評語:
超凡服務,服侍周到,有禮貌,會留意客人每一個細節,真正做到fine dining 用餐體驗。
大隻仔同朋友想share主菜來食,未出聲要求多一把餐刀,侍應已經細心送到面前,超級加分。
而且介紹每一道菜式都好清晰,完全知道食緊乜嘢。
451 views
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0 comments

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-05-04
Dining Method
Dine In
Spending Per Head
$1443 (Dinner)
Recommended Dishes
Amuse Bouche
$ 1188
Mussel Panna Cotta
$ 1188
Sourdough bread
$ 1188
Handcraft Ravioli
$ 1188
燒本地三黃雞腳
$ 1188
海膽馬友魚
$ 1188
Pigeon
$ 1188
A3 Wagyu  + $248
$ 1188
Pre-Dessert
$ 1188
Dessert
$ 1188
Petit Four
$ 1188
  • Dry aged Pigeon
  • A3 Wagyu