Tate Dining Room & Bar (已搬遷) 新店位置

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2825

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$801以上

法国菜 Fine Dining 西餐厅

31

5

2

The Sea

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Ankihey

等级3

70

0

期待著和你經歷最好時光~~~~~~~~~~~~~~~~~~~~~~~~~~久仰 TATE 大名終於來到拜訪摘星美女廚房店內雖然不大, 但格調簡潔得來又很高貴真的很期待這一夜...看見廚房裡的 Pretty Chef - Vicky很用心的為客人預備食物, 從各方面都能看出她是一位很要求, 又細膩的人每款菜式均用了各種不同的用料、食材, 非常有心思特讚!Starter: 就連盤子也造得很精細, 分別是金、木、水、火、土想特別說說"水", 用了一層超薄的食材包住裡面的coconut water口感很可愛呢~由於TATE website 有menu 供下載, 而每款菜式都很特別, 味道, 口感亦很複雜, 所以在此就不每款都詳細介紹了, 想品嚐的朋友請訂座吧是晚最最最喜歡的一道菜 - THE SEA: scallop espuma / taraba crab meat / yuzu gelée / marinated jelly fish / osetra schrencki caviar / rice paper最後最後真的很捨不得就這樣就完結這一餐.....是晚還有 wine p

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期待著和你經歷最好時光
~~~~~~~~~~~~~~~~~~~~~~~~~~
久仰 TATE 大名終於來到拜訪摘星美女廚房
店內雖然不大, 但格調簡潔得來又很高貴
真的很期待這一夜...

看見廚房裡的 Pretty Chef - Vicky
很用心的為客人預備食物, 從各方面都能看出她是一位很要求, 又細膩的人

每款菜式均用了各種不同的用料、食材, 非常有心思
特讚!

Starter:
就連盤子也造得很精細, 分別是金、木、水、火、土
想特別說說"水", 用了一層超薄的食材包住裡面的coconut water
口感很可愛呢~

由於TATE website 有menu 供下載, 而每款菜式都很特別, 味道, 口感亦很複雜,
所以在此就不每款都詳細介紹了,
想品嚐的朋友請訂座吧

是晚最最最喜歡的一道菜 - THE SEA: scallop espuma / taraba crab meat / yuzu gelée / marinated jelly fish / osetra schrencki caviar / rice paper

最後最後真的很捨不得就這樣就完結這一餐.....
是晚還有 wine pairing, 都是高質素的!
相信不久的將來會再次到來拜訪,
也衷心祝願TATE 明年摘取更多星星

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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EE 依依

等级4

108

5

Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details. Am

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Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details.

Amuse bouche - I will say it's fun and nicely presented.

Bonito – marinated katsuo/bonito dashi gelee/daikon roll/datterino tomato confit (matched with champagne)
The presentation is appetizing itself and the taste overall is fine. In fact, not much can be done to the fish as the chef has thought through the seasoning to be added in order to not cover the original freshness of the ingredients. The champagne is so-so...personally, I don't think it's a good match to the dish.

Foie gras terrine – duck foie gras terrine/spices & curry tulie/pommery mustard ice-cream/blueberry sauce

The small portion of the terrine was always good…I am a bit bored with the foie gras as it appears almost everywhere for the gastronomic meal. The smell and taste of the duck foie gras here was very intense and I really enjoyed the soothing sensation of the pommery mustard ice-cream as it toned down the massiveness of foie gras.

Foie Gras Terrine

The sea – black truffle scallop espuma/taraba crab meat/yuzu gelee/marinated jelly fish/osetra schrencki caviar/rice paper (matched with Australia Riesling, very honey taste)

There were a few dishes impressed me

that evening whilst “The sea” was one of them. It looked like a simple dish but I could tell the chef has put a lot of thoughts to mix the ingredients together to make them WORK. It surprised me when the combination of the strong tasted black truffle and caviar did not supersede the mild flavor of scallop & crab meat. I am very picky about scallop & crab meat yet I have to say those two ingredients here were fantastic. The colorful rice paper did catch my attention, love this fun element and it’s definitely for decoration purpose only.

Wreath – lightly poached oyster/Chinese licorice root oxtail consume/kimchi picked daikon/sweetcorn kernels/braised wagyu beef tongue slice
Personally, I am not a big fan of braised beef tongue due to its texture that I prefer the charcoal grill version better. I have to be fair with this dish, the braised version didn't disappoint at all; my fear on the gamy taste wasn't there at all whilst the whole texture was smooth one. The broth was clear and clean...like it.

Lobster – Maine lobster/barley/sweetcorn puree/tonka bean/lobster sauce/baby fennel (Burgongne white)
A so-so dish...a safe one.

Matching Riesling

Wild boar tart – Jerusalem artichoke veloute/green curry foam/grilled baby eggplant/wild boar ragout/black pepper tart shell (Syrah from Rhone)
An interesting dish but a bit filling (greasy) and my compliment went to the matching of Syrah.

Kagoshima beef – A4 Kagoshima beef sirloin/fig & port compote/white onion puree/roasted red pepper puree/red wine beef jus (Piedmont, more acidity)

The texture of the Kagoshima sirloin itself wasn’t bad, not beefy enough as usual as most of the people love the melting taste of it. Personally, I found it to be too saucy which the beef lost its character. I couldn’t figure out why the beef happened to be dry & slightly chewy when it’s indeed prepared as medium rare. I suspect it’s the quality of the meat itself…a bit disappointed with the main course dish.

Exotic – mango mousse/banana bread pudding/passion fruit gelee/shiso coconut sorbet

I couldn’t figure out how I finished the whole dessert platter…what a joke?! I have to complement the dessert combination here, very refreshing and tropical to clean up the palate from the saucy sticky beef sirloin. One may not think these bits & pieces will go well together but there we go. I am equally surprised that the taste of coconut sorbet is perfect balanced in its thickness & sweetness, the sorbet just melted in my mouth reminded me of the fresh coconut water.

Zen garden – Matcha opera cake, dark chocolate with coconut ganache, passion fruit marshmellow, jasmin macaron

It got credit by merely looking at the presentation and how they taste are not that important anymore…after the previous 7-course. I tried a little bit of everything but not impressed by any of them, an ordinary piece to wrap up the meal. My friend likes the passion fruit marshmallow but still thinks it’s too sweet.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2015-02-05

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人均消费

$1650 (晚餐)

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lawsonlai

等级3

33

1

曾經上下班經過伊利近街，被這道白色的門和牆吸引着，感覺很脱俗，有一點點美術館的感覺。終於有一次朋友建議來這裡和我慶生，在周五的晚上來到這裡。主廚Vicky Lau是前灣仔Cepage的二廚，剛巧對上一年我就是在Cépage慶生。那一次的用餐體驗算是我數一數二滿足的，食物富創意味道一流，服務親切貼心，環境優雅舒適。Cépage結業真是甚為可惜，可幸這裡也吃到Cépage的味道，且更上一層樓。Tate的室內環境以白色和暖色為主，寧靜舒適，簡單的設計但注重細節。尤其喜歡餐桌的設計，brass的圍邊在兩側整齊地套着枱布，別具心裁的設計亦增加了私隱的感覺。枱之間的距離較短，幸好今次坐最邊的位置而鄰桌只是一位食客，能好好享受二人世界。為了嘗試不同的菜式，和朋友點了不同的menu配wine pairing。分別選了6道菜的Sensualist Menu和9道菜的Gastronomy Menu。兩份menu皆有招牌的Sakura Ebi Tagliolini，除此之外兩份menu的其他菜式不盡相同，只是有些菜式的食材相近。法日fusion的菜式，食材也多用法國和日本出產的。Garden of Tran

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曾經上下班經過伊利近街，被這道白色的門和牆吸引着，感覺很脱俗，有一點點美術館的感覺。終於有一次朋友建議來這裡和我慶生，在周五的晚上來到這裡。

主廚Vicky Lau是前灣仔Cepage的二廚，剛巧對上一年我就是在Cépage慶生。那一次的用餐體驗算是我數一數二滿足的，食物富創意味道一流，服務親切貼心，環境優雅舒適。Cépage結業真是甚為可惜，可幸這裡也吃到Cépage的味道，且更上一層樓。

Tate的室內環境以白色和暖色為主，寧靜舒適，簡單的設計但注重細節。尤其喜歡餐桌的設計，brass的圍邊在兩側整齊地套着枱布，別具心裁的設計亦增加了私隱的感覺。枱之間的距離較短，幸好今次坐最邊的位置而鄰桌只是一位食客，能好好享受二人世界。

為了嘗試不同的菜式，和朋友點了不同的menu配wine pairing。分別選了6道菜的Sensualist Menu和9道菜的Gastronomy Menu。兩份menu皆有招牌的Sakura Ebi Tagliolini，除此之外兩份menu的其他菜式不盡相同，只是有些菜式的食材相近。法日fusion的菜式，食材也多用法國和日本出產的。

Garden of Tranquility
色彩繽紛的花園，底層為椰菜花做的Creme Anglaise，上面佈滿三文、醃菇、水煮啤梨和洋蔥啫喱。味道與賣相同樣豐富，每種食材有不同的味道和質感，感覺清新。

Garden of Tranquility

Onion Gateau
驟眼看像甜品，是洋蔥panna cotta，底下是一塊黑胡椒sable。兩種味道都十分香濃可口，一滑一脆，兩者互相配合當中又有對比。

Shrimp Cocktail
蝦做的consommé gelée，晶瑩剔透，味道清甜爽口。

Shrimp Cocktail

The Sea
海洋的味道是怎麼的？應該是鮮甜清新再帶點點的鹹味。這道菜有挪威三文、蠔做的cream和魚子帶出豐富的海鮮味道，配合蘋果茉莉做的泡沫和青瓜做出清爽的感覺。整個海洋的神髓就濃縮於碟上，味道複雜得來又很統一。

Eel Foie Gras Mousse
鵝肝mousse配煙鰻魚，加上士多啤梨、balsamic gelée和duck powder ice。

Eel Foie Gras Mousse

Smoke
煎香了的sea bass加上Gillardeau的蠔，配檸檬草泡沫和柚子雲呢拿beurre blanc。海鮮味濃並帶清香。

Sakura Ebi Tagliolini
龍蝦湯煮的意粉配櫻花蝦，麵煮得乾身彈牙，香濃的龍蝦味道佈滿麵上，有意大利日本菜混在一起的感覺。

Sakura Ebi Tagliolini

Kagoshima Beef Tenderloin
黑蒜汁煮的鹿兒島牛柳，另配幼滑的薯仔mousse和紅酒汁。

Kagoshima Beef Tenderloin

Sakura
以春天的櫻花為主題，櫻花做的pastry cream上放了花瓣形狀的yogurt meringue，配上紫蘇葉做的panna cotta和紅桑子雪芭。甜酸味道平衡得很好。

Chocolate Scotch
朱古力mousse配Glenlivet18年雪糕和dacquoise，酒味不夠突出，整體比較甜和膩。

Chocolate Scotch

Tate's Dessert Cart
這晚精緻的句號。

Tate's Dessert Cart

整體服務親切專業，唯介紹酒的部分可以更清楚一點。環境食物都一流，以這種質素價錢算合理。

（雖然寫的已是2月春季時的事，季節性的餐單大概也變了不少，但那次晚餐很滿足且印象深刻，事隔良久還是要補寫食評一則。）

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2014-02-07

用餐途径

堂食

人均消费

$1600 (晚餐)

庆祝纪念

生日

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