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Seasons (Closed)

3.5

3.5

170 Reviews

Taste

Decor

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11804

Causeway Bay

$401-800

French Wine Seafood Cake

100

40

11

食神歸位

Level4

926

107

There's been no secret that Seasons by Olivier E has slowly established themselves as one of the top French restaurants in the city. After a run of Chinese food in recent weeks, part of me was screaming for some French food so a re-visit to this go-to French restaurant of mine was making perfect sense. One thing I can always count on Seasons by Olivier E is their consistency.Obviously, everyone has gone out to celebrate the 20th handover anniversary which kind of explained the empty dining room

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There's been no secret that Seasons by Olivier E has slowly established themselves as one of the top French restaurants in the city. After a run of Chinese food in recent weeks, part of me was screaming for some French food so a re-visit to this go-to French restaurant of mine was making perfect sense.

One thing I can always count on Seasons by Olivier E is their consistency.

Obviously, everyone has gone out to celebrate the 20th handover anniversary which kind of explained the empty dining room and open kitchen (even the staff were out celebrating?

Scallop tartare, fennel cream and lemon emulsion - I usually started things off with their signature lobster jelly and avocado dish but since it's my first visit in 2017, perhaps it's time for a change?

Scallop tartare, fennel cream and lemon emulsion

I went with their scallop tartare this time around. The finely diced fresh scallop was met with a refreshing mix of fennel cream and lemon emulsion, This was served with ice on the bottom to keep the temperature right. Pretty refreshing and definitely not a bad start (Grade: 3.5/5).

Prawn / Avocado / Lobster jelly & Romaine leaves - I miss this dish and I miss it badly. This has the perfect balance of flavors coming from the diced prawns, avocado and lobster jelly. The scallop tartare wasn't bad at all but this was just too good. I managed to steal a spoonful of this from mom and yes, it's still the best choice for starter around here (Grade: 5/5).

Prawn / Avocado / Lobster jelly & Romaine leaves

Escargot fricassée with tomato and Pastis sauce - Almost all five of us agreed on this one, well except one of us. I had this many many times like the previous lobster jelly and avocado dish and I never seemed to get tired of it. The escargots were done just right and the savory tomato and Pastis sauce was perfect with a slight kick of spiciness. Pretty nice (Grade: 4/5).

Escargot fricassée with tomato and Pastis sauce

63C poached egg, mushroom, bacon foam, red wine and shallot sauce - Someone courageous went with the 63 degree poached egg with mushroom, bacon foam, red wine and shallot sauce. This was okay but would definitely be hard pressed to beat out with the escargots fricassée (Grade: 3/5).

63C poached egg, mushroom, bacon foam, red wine and shallot sauce

Massala prawn with Venere rice risotto - Mom wanted risotto so this was an easy choice for her. I had this dish once before and didn't really like the combination of grilled prawns and "purple rice" but if you happen to be a diehard fan of those two ingredients, then this was worth a punt.

Massala prawn with Venere rice risotto

But for me, purple rice is supposed to be sweet so this was just a bit too weird for me when it tasted otherwise (Grade: 3/5).

Duck leg Confit, red cabbage compoté and quinoa - I must have been here way too many times already coz this dish Jelloman was having, I also had the pleasure of having it once before. The duck leg was once again very tender and juicy in the middle while a little crispy on the outside. The red cabbage and quinoa did tone down the flavors of the duck ever so slightly so it won't be too "salty" for the palate (Grade: 3.5/5).

Duck leg confit, red cabbage compoté and quinoa

Stewed wild boar, sweet potato foam and pepper sauce - I went with their stewed wild boar myself and was a little pleasantly surprised with the outcome.

Stewed wild boar with sweet potato foam and pepper sauce

Under the layer of crispy crackers and mashed potatoes on top laid a bed of tender and juicy wild boar meat. This was served with a flavorful sauce made with the wild boar jus and pepper so it was a little spicy. There was no sign of the sweet potato foam as advertised in the menu though.

I thought this dish was seriously good. With Chef Olivier's previous experience at L'Atelier de Joël Robuchon, there was no question in my mind that he's capable of creating a dish like this with a killer mash (oh yes, with lots and lots of butter) but the texture and flavor from the wild boar did surprise me in a good and tasteful way. I definitely won't mind having this again although it might prove to be pretty heavy for those looking for a lighter meal (Grade: 4/5).

Pistachio Paris-Brest and poached pear, yoghurt ice-cream - Most of us went with this dessert because of the combination of pistachio and pear.

Pistachio Paris-Brest with poached pear and yoghurt ice-cream

It's beautifully plated too. I thought the mild acidity from the yoghurt ice-cream was quite an interesting match with the creamy pistachio and sweetened pear (Grade: 4/5).

White chocolate and cream cheese Chantilly, mixed berries and balsamic-strawberry sorbet - I missed out on the Paris-brest because I couldn't pull the trigger when we initially placed our order. I asked our server to check with me again after the finish of my main dish and that turned out to be a very poor decision on my part as I was later informed that it's already been sold out. So, I was left stranded with this combination of white chocolate, cream cheese chantilly, mixed berries and balsamic strawberry sorbet.

If it's any consolation, I thought the various degree of acidity here did well to offset the richness of my previous wild boar and escargot dishes. It didn't look as good as the Paris-brest but I like the results (as a palate cleanser) (Grade: 3.5/5).

White chocolate and cream cheese Chantilly, mixed berries and balsamic-strawberry sorbet

What I enjoy most about Seasons by Olivier Elzer is how they are able to deliver their dishes on a consistently high standard. That's a quality that's not often seen even for some of the Michelin starred restaurants in town.

(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

Service

Hygiene

Value

Dining Method

Dine In

Spending Per Head

$418 (Lunch)

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