影片
港铁尖沙咀/尖東站 N4 出口, 步行约5分钟
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开饭介绍
除了餐厅招牌艺术式甜品外，更有提供午餐、下午茶以及晚餐美馔，秉承ATUM的风格及创新的精神，为客人带来惊喜。
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营业时间
*最後點餐時間 21:15
星期一至日
12:00 - 22:00
公众假期
12:00 - 22:00
公众假期前夕
12:00 - 22:00
以上资料只供参考，请与餐厅确认详情
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因為呢個出名幫朋友慶祝最令既甜品餐廳，所以預約左去食，擺件好令。員工環境都好好～甜品精美細緻，朋友都好開心,雖然係上年嘅，但佛系的我最近才有心機po若慶生日係必選甜品餐廳
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上上下網睇到佢八月尾休業，即刻衝嚟寫返個道別食評。上次平日17:30 high tea無乜其他食客，成個場得兩台，今次明顯多返人，可能大家都嚟say bye bye🥹人手一如既往好足夠，服務依然好，侍應好友善，所有野食上台都有簡單介紹一下。不過窗邊位坐落同隔離台有啲近，幾乎可以一齊傾計，拎住大袋出入唔方便。講返正題，藝術餐廳，野食、餐具當然都好靚。餐包配黑胡椒牛油海鮮拼盤二人size最出色係愛爾蘭生蠔，新鮮爽口，配白酒啫喱同水果雪葩，味道好夾。蟶子、帶子、魚子、三文魚、鵝肝，合格有餘。醬料都好用心，乳酪汁有唔同味，橄欖油粉簡直係錦上添花，但蝦就唔太新鮮，蝦味唔出，口感有少少霉，蟹肉亦都普通。鹹蛋黃萵筍蟹肉特飛麵最令我驚喜係呢個意粉，特飛麵係香港唔算常見，我每次搵餐廳都要睇睇有無。特飛麵口感比較彈牙煙韌，表面比較粗糙所以好掛汁。意粉睇落細份但實心，醬汁濃稠，兩個人食都夠飽。略嫌鹹蛋黃味唔夠出，同埋真係太杰。65%朱古力奶奶味唔出，偏甜，不過不失。竹炭朱古力雪糕朱古力味好濃，但份量好細，唔夠兩個人食，配料麻麻。
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菜式、擺盤充滿藝術感，裝修行簡約北歐風格，就係想俾你一個欣賞藝術品嘅體驗。整體感覺好舒服，而定價都比較高。火炙香蔥左口魚 魚白湯燉飯 $188左口魚卷入細蔥，火炙後油香更強。燉飯用魚湯燉煮，飯粒用泰國香米，唔夠creamy唔似燉飯，而且調味淡、魚湯唔夠濃。入面有啲蘿蔔粒、枝豆，配搭怪怪的。鮑魚蟹膏醬燉飯 $188鮑魚開半，醬汁醃到好入味，燉飯好creamy，飯粒中心微硬，明顯食到蟹膏鮮味，配埋紅薑漬、蘿白絲，所以唔會太膩，不過面頭嘅紫菜紙感覺怪怪的。
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This is my second time to go to Atum for dinner. The food quality remains nice and artistic.That night we ordered the seafood platter with fresh oyster, shrimp, scallop, salmon, caviar with foie gras, sea urchin and crab. All seafood was fresh and yummy. The second dish was creamy risotto and abalone in crab cream sauce. The abalone was cooked very soft and got a rich taste of crab cream. Together with risotto was a good match. Last but not least, it was the complimentary dessert when you ordered the seafood platter. As we marked that it was a birthday and anniversary celebration, the greeting was warmly presented one the dessert dish. The dark chocolate ice cream and raspberry sorbet were both tasty and marked a wonderful end to our dinner.
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Stewed Rice with Abalone and Crab Paste:The aroma wafting from the bowl was intoxicating, a mix of the sea and earthy goodness. The abalone was tender and succulent, effortlessly pairing with the rich flavors of the crab paste. The rice, cooked to perfection, absorbed the essence of the seafood, creating a harmonious blend of textures and tastes. This dish was a testament to the chef's skill and creativity, turning a simple rice dish into a symphony of flavors that danced on my taste buds.Bamboo Charcoal Milk Coffee:The first sip was a revelation – the coffee was velvety-smooth with a hint of smokiness from the bamboo charcoal. The milk added a comforting creaminess, balancing out the robust coffee flavors. This beverage was not only a treat for the palate but also a visual marvel, making it an Instagram-worthy addition to any meal. Organic Mixed Berry Tea:The aroma was tantalizing, a fruity bouquet that promised a burst of flavors. True to its promise, the tea was a delightful fusion of sweet and tangy notes, each sip akin to biting into fresh berries on a sunny day. The organic quality of the tea shone through, and it was evident that the ingredients were carefully selected to deliver a top-notch experience.
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