ESTRO

营业中

休息中

4

4

55 食记

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|

14278

中环

$801以上

意大利菜 Fine Dining

37

8

4

ChingYuen9650

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Revisited @estro.hk for dad's birthday and went for the extended menu ($1,980) should gone for the shorter one. I forgot the name of those ringlettes but they were still great, we asked for seconds and wanted thirds too! The show stopping caviar topped red prawn tartare is now a supplemented course, so we had the squid tartare instead with a secret layer of caviar inside the dome. Also the only photo with sufficient lighting since I was asked to put away my light on the lowest setting angled awa

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Revisited @estro.hk for dad's birthday and went for the extended menu ($1,980) should gone for the shorter one. I forgot the name of those ringlettes but they were still great, we asked for seconds and wanted thirds too! The show stopping caviar topped red prawn tartare is now a supplemented course, so we had the squid tartare instead with a secret layer of caviar inside the dome. Also the only photo with sufficient lighting since I was asked to put away my light on the lowest setting angled away from all guests. Guess that guy didn't like people seeing the food in detail.

Second course was mussels stuffed with prawn and sourdough, they also looked like the chiness rice dumplings thanks to the piece of string tying them together. Sauce was nice. Then buttons came, a spring variation with the subtle flavor of peas, thank god we caught on that subtlety and I guess June is spring? But pales in comparison to the aubergine Parmigiana version I had. Second pasta was the linguine with langoustine. I didn't know linguine was so fat hahahahaha

Fav pasta of the night was this ragu, bomb. Lamb was also juicy and tender. Kinmedai came with this metallic taste that I wish I couldn't taste. Pistachio Gelato was off the menu cuz even though we can go to the moon we can't get pistachios from Sicily to Hong Kong, but the hazelnut was a very decent replacement but a replacement nonetheless. Maybe it's my fault for constantly comparing to the previous menu when it's obvious two different things, one less impressive.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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cheriepsw

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Everything was so good, from service , food presentation , service. So much thought into the details!!!

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Everything was so good, from service , food presentation , service. So much thought into the details!!!

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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hungryfoodbb

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Newest player on the block by JIA Group, Estro prides itself in Italian / Neapolitan fine dining - Chef Antimo Merone was once 8 1/2 ‘s executive chef & has now ventured into a restaurant of his ownPrice: ~HK$2000+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: an incredible space w/ gorgeous interior design for an intimate meal & service definitely stands out (in a good way), short and long menu available w/ a difference of two dishes DISHES:🦐re

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Newest player on the block by JIA Group, Estro prides itself in Italian / Neapolitan fine dining - Chef Antimo Merone was once 8 1/2 ‘s executive chef & has now ventured into a restaurant of his own

Price: ~HK$2000+pp
Quality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳
Recommend: 💖💖💖💖
Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️
(Ratings out of 5)

OVERALL: an incredible space w/ gorgeous interior design for an intimate meal & service definitely stands out (in a good way), short and long menu available w/ a difference of two dishes

DISHES:
🦐red prawn - red prawn tartare with panna cotta topped with Kristal caviar, this three layer starter sends pure goodness along your taste buds

🧀buttons - ravioli stuffed w/ parmigiana cooked in tomato sauce, tastes less saucey than it looks, signature dish here at Estro & look how cute these buttons are!

🐙ink gnocchi - generous amount of gnocchi w/ ink sauce, loved that theres a hint of spiciness to this dish and sweet peas added a lot of texture

🍫hazelnut rocher - ferrero rocher size: L, tastes like the italian confectionery but with more crunch and creaminess , perfect way to end the meal

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Connie Seur

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Estro aims high but misses. The investment in the decor and the room shows but the front of the house was let down by the service. The food was ordinary bordering on pedestrian. It was the service that really lets you down. This isa defcan miss. The open kitchen had chefs wearing masks as chin straps.

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Estro aims high but misses. The investment in the decor and the room shows but the front of the house was let down by the service. The food was ordinary bordering on pedestrian. It was the service that really lets you down. This isa defcan miss. The open kitchen had chefs wearing masks as chin straps.

(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

2022-05-25

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$1200

Claramel

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Nice food, great ambience but unfortunately - horrible service. Spaghetti was too thick but al dente. Fish was average. The dessert was the highlight and I appreciate how the chef put thought into designing it. The main issue with this restaurant is that the staff is egocentric and not well trained. On my first encounter, one of them accidentally poured water on my bag but he did not apologize at all and even did not address this issue. He just changed my napkin, wiped my bag, cleaned the table

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Nice food, great ambience but unfortunately - horrible service.

Spaghetti was too thick but al dente. Fish was average. The dessert was the highlight and I appreciate how the chef put thought into designing it.

The main issue with this restaurant is that the staff is egocentric and not well trained.

On my first encounter, one of them accidentally poured water on my bag but he did not apologize at all and even did not address this issue. He just changed my napkin, wiped my bag, cleaned the table and walked away. He did not even offer to replace the spilt water. This was astonishing.

On my second encounter, the sommelier/waitress (in the manager’s presence) opened a bottle of wine with a similar name and label to the one we ordered, and it turned out that the wrong bottle (which was thrice more expensive) was consumed. This was subsequently found out and put forward to the manager but, instead of exploring if there were any miscommunication or misunderstanding between the parties at the time, the manager said no one raised any issue when the bottle was opened so this was not their fault and that is the end of the matter.

It is the first time I receive such an impolite reply from a fine dining restaurant. It is absolutely disappointing and I will not go back again.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2022-05-25

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PeterChoy

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This Italian restaurant is located on Duddell Street, helmed by Chef Antimo Maria Merone in partnership with JIA Group. Stepping out the elevator the entrance is pretty non-descript, with only the bare wall sign showing you have come to the right place. But after pulling open the heavy opaque door, what greeted you is something completely different. After checking our reservation, the staff led us from the dark green floral wall-paper reception lobby, through a beautiful metal gate, to the main

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This Italian restaurant is located on Duddell Street, helmed by Chef Antimo Maria Merone in partnership with JIA Group. Stepping out the elevator the entrance is pretty non-descript, with only the bare wall sign showing you have come to the right place. But after pulling open the heavy opaque door, what greeted you is something completely different.

After checking our reservation, the staff led us from the dark green floral wall-paper reception lobby, through a beautiful metal gate, to the main dining room, like entering into a stately, luxurious mansion.

The brown and curved walls, the soft dome lighting, the marble island in the middle with the two large bell-shaped lamps and the sculpture, all built up for a cosy and relaxing ambience. We were seated in one of the alcoves on the two sides of the entrance, with a nice mural background, giving us good privacy.

Decided to order the Extended Menu ($1,980 each) featuring 8 courses with wine pairing ($1,480 each), a few Aperitivo were served as starter. The Zucchini Salad had delicate flavours from the zucchini puree, with some lemon zest to provide a touch of refreshing acidity. The shredded zucchini was put together like noodles, with a crunchy bite.

On the marble there were two small snacks. One was Semolina Puff, with an airy texture. The broccolini puree on top had a nice sweet taste while the smoked sardines had the delicious savoury note. The other was Ricotta Cheese Roll, with a slight sweetness from the cheese, highly complementary with the hints of spiciness from the charred oregano on top.

Presented on a shot-glass was Clarified Minestrone, an interesting idea made from the traditional vegetable soup sieved and clarified similar to consommé, then chilled to serve cold. The intense flavours of the Italian soup were certainly unmistakable, with a touch of saline permeating throughout on the taste.

The staff then introduced the various olive oils. Ranging from light, medium to intense flavours, he explained in details the taste characters of each. I ended up choosing Muraglia from Puglia, with intense spicy note and also quite aromatic, to go along with the freshly baked bread. Apart from olive oil, there was the anchovy butter provided.

There is a choice for the first course, and we decided to opt for Red Prawn ($500 supplement each). It was a very delicious 3-layered dish, with finely chopped red prawn sandwiched between some fennel and coral panna cotta on one side, and the caviar with olive oil emulsion on the other. Scooping all three layers in one bite, the savoury notes from the caviar integrated superbly with the very sweet taste of red prawn, supplemented with the fennel and lemon juice. The wine paired was Cavalleri Blanc de Blancs, a Chardonnay sparkling wine from Franciacorta.

The second course was Mussels ‘Gemmina’. Chef Antimo got the inspiration from a dish his mother prepared on special occasions. The mussels were stuffed with bread, garlic, parsley and parsnip with a bit of minced prawns, then steamed, served together with a slightly spicy tomato sauce. The rich and intense taste of the mussels was phenomenal, and the other ingredients performed their support roles to highlight the umami flavours to good effect. One of my favourites in the meal, the wine paired was Argiolas Meri, a Vermentino from Sardegna.

The third course was Bottoni. The home-made pasta looked like buttons, hence its name. They were stuffed with honey peas, green asparagus and mint, with the fresh seasonal vegetables on top as well. Finishing each with one bite, the texture of the dough was gorgeous, contrasting nicely with the poppy mouthfeel from the peas. The mint notes were also delicate and not in any way overpowering the sweetness of the vegetables. The wine paired was Pacher Hof Kerner from Alto Adige, a variety born from the crossing between Riesling and Trollinger.

The fourth course was Spaghetti. The home-made pasta was great in texture, with an enticing chewy bite. Some basil leaves were added to infuse the pasta with fragrance. On top of the pasta was the langoustine from Naples, cooked with an amazing broth made with different crustaceans, with great umami and sweet taste. The wine paired was Tenuta Stella Ribolla Gialla Riserva, an orange wine from Collio.

The fifth course was Papparedelle. The chef again had prepared the pasta in-house, with the thin, flat shape perfect with the ragu of short ribs and the Genovese sauce made with Montoro onions. The rich and intense flavours of the meat and the sweetness from the onions was in great harmony. My favourites among the pasta on the night. The wine paired was Paternoster Don Anselmo, a Aglianico from Basilicata.

The sixth course was Kimmedai. The chef had cooked the prized Japanese splendid alfonsino beautifully, searing the skin to give a bit of crispness and enhancing the fragrance of the fish oil, while keeping the flesh moist. With some puntarella to give a bit of bitterness, and the stapled Naples puttanesca sauce, this was another delicious dish showcasing Chef Antimo’s home city. The wine paired was Pietradolce Etna Rosso, made with Nerello Mascalese, a local variety in Sicily.

The seventh course was Baby Lamb from Pyrenees. The less than six-month-old lamb was very tender and perfectly cooked pink, lightly seasoned to highlight its quality and flavours, with the creamy ‘cacio e ova’ cheese sabayon, made with cheese and egg to complement. Pouring the lamb jus to further enhance the flavours, it was finger-licking good, with the baby cabbage also nicely grilled too. The wine paired was Lisini Ugolaia, a Brunello di Montalcino of the famous wine region in Tuscany.

The eighth course was Cioccolate, with the chef featuring four chocolate desserts of different textures, including soft sorbet, creamy mousse, spongy cake and crunchy crust. The cacao was rich and intense in taste, with the flavours obviously in-tune but offering complete different sensual delights. The wine paired was Zyme Traneltri, a passito wine from Veneto, with the right sweetness level and acidity matching well with the dessert.

The last course was Sweet Ending, including three components. The first was a type of Italian pastry with some vanilla cream and citron, with the citrus flavours refreshing. The second was gelato with caramel, with some pistachio on the bottom to increase the texture. The last was chocolate praline, with the rich, sweet taste completing the trio and the wonderful meal.

Service was great, with the staff friendly and explained each of the dishes in details. The sommelier was also professional and able to illustrate how the wines match with each course. Even though the price was a bit on the high side at $7,388 it was a nice culinary experience that we would definitely return to enjoy again.

(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

2022-04-29

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$3700 (晚餐)

SallyLee2880

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香港仍然未通關，香港人最懂自己照顧自己，選擇fine dining 應該係其中一個做法😂來到位於都爹利街嘅呢間餐廳，喜歡佢哋嘅裝修，雖然沒有開揚景觀，但有舒服嘅坐位😅 我哋坐正中間位置，可以近距離欣賞大廚製作食物，又係另一樂趣😄餐廳都與時代並進，無紙化Menu，scan個QR清楚曬👍🏻Pumpkin foam, Spinach sponge, Caper olive tart, Clarified minestrone綠色軟綿蛋糕內含吞拿魚、右邊係香脆疏菜撻、南瓜湯內係香甜栗子蓉、最後配合一杯菜湯，正式踏入美食之旅🥰Sourdough bread, Olive focaccia, Crackers, TaralliIncuso olive oilAnchovy buffalo butter麵包有三種配料可以選擇，橄欖油都有多種選擇👍🏻Truffle Egg: Savoy cabbage, truffle emulsion非常濃郁嘅黑松露味溫泉蛋😋Cured Amberjack: bell pepper, capers and olive oil emulsion睇住大廚咁用心將啲花花放

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香港仍然未通關，香港人最懂自己照顧自己，選擇fine dining 應該係其中一個做法😂

來到位於都爹利街嘅呢間餐廳，喜歡佢哋嘅裝修，雖然沒有開揚景觀，但有舒服嘅坐位😅 我哋坐正中間位置，可以近距離欣賞大廚製作食物，又係另一樂趣😄

餐廳都與時代並進，無紙化Menu，scan個QR清楚曬👍🏻

Pumpkin foam, Spinach sponge, Caper olive tart, Clarified minestrone
綠色軟綿蛋糕內含吞拿魚、右邊係香脆疏菜撻、南瓜湯內係香甜栗子蓉、最後配合一杯菜湯，正式踏入美食之旅🥰

Sourdough bread, Olive focaccia, Crackers, Taralli
Incuso olive oil
Anchovy buffalo butter
麵包有三種配料可以選擇，橄欖油都有多種選擇👍🏻

Truffle Egg: Savoy cabbage, truffle emulsion
非常濃郁嘅黑松露味溫泉蛋😋

Cured Amberjack: bell pepper, capers and olive oil emulsion
睇住大廚咁用心將啲花花放上去，真係唔捨得食🥰

Vesuvio: Montoro onion “Genovese” ragu, Wagyu short rib
呢個真係呢度最好食嘅意大利麵，濃香洋蔥汁配煙靭嘅意大利麵😍

Spaghetti: artichokes in different textures, colatura
另一個幾特別嘅意粉，配合雅支竹及菇類

Beef Oyster Blade: turnip tops, aromatic jus
牛肉鮮嫩多汁😋

Blue Spotted Bream: puntarelle, yellow tomato

Hazelnut Rocher
類似金莎嘅物體，只可以講比金沙更好食😋

泡芙配上檸檬片同忌廉，幾清新

牛奶Gelato😍

(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

2022-03-12

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$1000 (午餐)

庆祝纪念

纪念日

littlefoodie00

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Inspired by Chef’s Antimo’s upbringing and memory in Napoli, he brought a fresh new point of view on Italian cuisine at Estro showcasing authentic Neapolitan cooking in a refined and sophisticated manner. The restaurant is elegant without too constrained, causal and relaxed but with class. A very lovely spread of amuse bouche to start, including a clean and refreshing zucchini salad with lemon zest and basil, smoked sardine potato puff, ricotta cheese roll and vibrant flavorful vegetable cold so

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Inspired by Chef’s Antimo’s upbringing and memory in Napoli, he brought a fresh new point of view on Italian cuisine at Estro showcasing authentic Neapolitan cooking in a refined and sophisticated manner. The restaurant is elegant without too constrained, causal and relaxed but with class.

A very lovely spread of amuse bouche to start, including a clean and refreshing zucchini salad with lemon zest and basil, smoked sardine potato puff, ricotta cheese roll and vibrant flavorful vegetable cold soup.

Bread basket features classic sourdough which was my favorite of course, focaccia with black olive, bread ring (which was crunchy and flavorsome!) and ‘music sheet’ seasoned with fennel and sea salt.

wild yellowtail

wild yellowtail tartar

The wild yellowtail tartar is an absolutely beautiful showpiece. Flavors are delicately layered from the creamy light fennel panna cotta to the finely prepared yellowtail tartar tops with generous caviar and dots of mayonnaise for a tangy balance to the overall savory and umami bomb.

Truffle egg, sounded too good to be true. When the creamy egg yolk oozed out melding with the savoy cabbage and truffle emulsion, it was a burst of earthy umami savory goodness. An excellent starter that you wouldn’t want to miss!

The two pasta dishes expressed totally different characters.

spaghetti artichoke

Artichoke may not be a popular ingredient just because it is often not being showcased to its full potential. I was excited to see an entire pasta dish dedicated to this humble vegetable, serving in various textures - chips, smoked and burnt dust, showing off its versatility in the best way. Amazed by how artichoke gave such depth of richness and textures, served well with the classic al dente spaghetti.

The second pasta dish was a complete contrast, it’s dark rich and meaty. The curly vesuvio pasta is so lovely and chewy, carried the deeply meaty short rib ragu perfectly in a chicken reduction sauce.

Bream with crispy skin was spot on, particularly impressed with the yellow tomato sauce that was very vibrant both visually and in taste.

Beef oyster blade

The Australian beef oyster blade has the golden fat ratio that is so tender but still retained its rich beef flavor. The intense beef jus may be slightly over reduced and borderline salty but it was so rich in flavor that I still enjoyed it very much with the beef, the beautiful silky broccolini purée on the side helped balance.

The dessert highlighted the beauty of chocolate presenting in varying textures and sensations. The chocolate mousse bar with a crunchy base was my favorite, it’s dark rich smooth indulgent all in one. Velvety chocolate ice cream on the side and a delicious crispy tuile. It was such a elegant and classy chocolate display.

Petit four was served together with the chocolate dessert featuring orange baba, homemade hazelnut gelato and chocolate truffle.

The lunch was very enjoyable, we felt so cozy and comfy that we spent 3.5 hours there! We were very pleased with the service overall.

(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

2022-04-05

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$1800 (午餐)

推介美食

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.一直好想試嘅餐廳,果然冇令我失望!好鍾意食意粉嘅我都係第一次食到Vesuvio, 超級掛汁, 尤其廚師配咗好香濃好重和牛肉香嘅醬汁, 好惹味👍🏻主菜”Beef Oyster Blade”都有驚喜, 肉質細嫩, 油脂豐富😍最後餐廳好Nice咁安排我哋去左隔離嘅Music Room慢慢品嚐佢哋嘅甜品 (實情係因為我哋食得太慢,阻住下一輪😂).🔻🍽 ESTRO📌 地址: 中環都爹利街1號2樓.#tummysreadyatcentral #tummysreadyforitalian #tummysreadyforwestern #tummysreadyforsteak

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.
一直好想試嘅餐廳,果然冇令我失望!
好鍾意食意粉嘅我都係第一次食到Vesuvio, 超級掛汁, 尤其廚師配咗好香濃好重和牛肉香嘅醬汁, 好惹味👍🏻
主菜”Beef Oyster Blade”都有驚喜, 肉質細嫩, 油脂豐富😍
最後餐廳好Nice咁安排我哋去左隔離嘅Music Room慢慢品嚐佢哋嘅甜品 (實情係因為我哋食得太慢,阻住下一輪😂)
.
🔻
🍽 ESTRO
📌 地址: 中環都爹利街1號2樓
.
#tummysreadyatcentral #tummysreadyforitalian #tummysreadyforwestern #tummysreadyforsteak

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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or#Tm65261844

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The food is good, but the service is horrible. The whole team made me feel like a child need to be told to behave. First, I made a mistake on the booking time (my bad) so I contacted the restaurant to explain and to see if I can delay the booking for one hour from lunch time into afternoon to give me enough time to travel. The answer is “ Any adjustments or cancellations within 24 hours of the reservation will have forfeit any payment made. ” Did not want to lose the 800hkd re-payment, I had to

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The food is good, but the service is horrible. The whole team made me feel like a child need to be told to behave. First, I made a mistake on the booking time (my bad) so I contacted the restaurant to explain and to see if I can delay the booking for one hour from lunch time into afternoon to give me enough time to travel. The answer is “ Any adjustments or cancellations within 24 hours of the reservation will have forfeit any payment made. ” Did not want to lose the 800hkd re-payment, I had to rush to the restaurant with the promise to give back the table on time. Next, I was told that I won’t be able to choose the menu. Ok fine. Next, during the meal, my husband left some soup in a small cup from the previous course. He was asked if he still wanted it. He said yes. Then I was astonished to hear the waitress said:” pls drink it then and I’ll take it away” . Never had I been to any fine dining restaurant in the world made me feel like I am in a strict boarding school, get constantly checked and corrected by the instructors. It was just a extremely unpleasant experience which ruined the whole meal. Will not go back again.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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mickhl

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由 andrefustudio 打造嘅設計裝橫典雅得嚟令人覺得好舒服亦都係誘人到訪餐廳嘅重要原因之一😊 短短嘅4-course lunch比我想像中有驚喜🤩 特別喜歡主菜beef oyster blade同vesuvio oyster blade即係牛肩胛骨後嘅嫩肩肉🐄🥩 既帶油香亦有濃郁肉味🤤 另外第一次試vesuvio依款pasta 口感彈牙而螺旋嘅外形令佢非常掛汁🤗 焦糖洋蔥意粉醬汁味道香甜配肉味重嘅short rib 粒層次豐富👍🏻 食完飯同朋友喺隔離嘅music room飲酒傾偈🍷 聽住 KEF 喇叭食甜品幾寫意😚 📸 Beef Oyster Blade/ turnip tops/ aromatic jus Spaghetti/ artichokes in different textures/ colatura Vesuvio/ Montoro onion "Genovese” ragu/ Wagyu short rib Truffle Egg/ savoy cabbage/ truffle emulsion Assorted bread 🥖 Amuse-bouche

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由 andrefustudio 打造嘅設計裝橫典雅得嚟令人覺得好舒服亦都係誘人到訪餐廳嘅重要原因之一😊
短短嘅4-course lunch比我想像中有驚喜🤩
特別喜歡主菜beef oyster blade同vesuvio
oyster blade即係牛肩胛骨後嘅嫩肩肉🐄🥩
既帶油香亦有濃郁肉味🤤
另外第一次試vesuvio依款pasta
口感彈牙而螺旋嘅外形令佢非常掛汁🤗
焦糖洋蔥意粉醬汁味道香甜配肉味重嘅short rib 粒層次豐富👍🏻
食完飯同朋友喺隔離嘅music room飲酒傾偈🍷
聽住 KEF 喇叭食甜品幾寫意😚 📸

Beef Oyster Blade/ turnip tops/ aromatic jus

Spaghetti/ artichokes in different textures/ colatura

Vesuvio/ Montoro onion "Genovese” ragu/ Wagyu short rib

Truffle Egg/ savoy cabbage/ truffle emulsion

Assorted bread 🥖

Mandarin and Ricotta Tart

💰 LUNCH: 1 Appetiser丨1 Pasta丨1 Main丨1 Dessert ($780)

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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一月尾慶祝好朋友生日就去咗Jia旗下上年先開嘅Estro，一入到去餐廳已經俾佢嘅裝修驚艷到，好似去咗另一個空間咁勁靚😍Menu好特別外形好似一個金幣咁，背後有個QR code可以俾你scan嚟睇details。我哋試咗Extended Lunch Menu ($1080pp)，包括2個Appetisers，2個Pasta，1個Main同甜品。第一道菜White Bonito (pic 5)鰹魚配上酸豆，好醒胃，但我個人覺得有少少太酸🤣跟住有Aori-ika Squid (pic 6)，魷魚軟腍彈牙，配上chickpea令到成道菜個味道昇華咗🦑跟住就係2款pasta：Scialatielli羅勒蜆肉意粉(pic 2)同Spaghetti artichokes 菜蓟意粉(pic 1)。我都係第一次食fine dining有 pasta，兩款調味同份量都啱啱好，仲好彈牙幾不錯🍝Main就魚或牛二選一，我就同朋友兩款都叫然後一齊share 。我覺得Beef Oyster Blade (pic 3)較出色，一入口濃郁嘅牛香喺口中慢慢化開，個魚Blue Spotted Bream (pic 4)都

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一月尾慶祝好朋友生日就去咗Jia旗下上年先開嘅Estro，一入到去餐廳已經俾佢嘅裝修驚艷到，好似去咗另一個空間咁勁靚😍

Menu好特別外形好似一個金幣咁，背後有個QR code可以俾你scan嚟睇details。我哋試咗Extended Lunch Menu ($1080pp)，包括2個Appetisers，2個Pasta，1個Main同甜品。

第一道菜White Bonito (pic 5)鰹魚配上酸豆，好醒胃，但我個人覺得有少少太酸🤣
跟住有Aori-ika Squid (pic 6)，魷魚軟腍彈牙，配上chickpea令到成道菜個味道昇華咗🦑
跟住就係2款pasta：Scialatielli羅勒蜆肉意粉(pic 2)同Spaghetti artichokes 菜蓟意粉(pic 1)。我都係第一次食fine dining有 pasta，兩款調味同份量都啱啱好，仲好彈牙幾不錯🍝
Main就魚或牛二選一，我就同朋友兩款都叫然後一齊share 。我覺得Beef Oyster Blade (pic 3)較出色，一入口濃郁嘅牛香喺口中慢慢化開，個魚Blue Spotted Bream (pic 4)都好食。
最後甜品Mandarin & Sweet Ending (pic 7)，其實我個人本身麻麻地橙/柑橘味嘅嘢，但呢個甜品食落又不錯，好清新🍊
因為3pm後佢哋main dining hall會serve 食dunch嘅客人，所以我哋食完pasta就轉咗去隔離嘅music room食埋剩返嘅course，嗰度環境都不錯，感覺比較適合飲嘢。

Estro不論係餐廳環境定員工嘅服務態度好好，食物味道不錯但就未到好有驚喜，不過都係一個都非常適合慶祝特別日子嘅地方🥂

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Had our anniversary booked today and came to Estro only to find it closed (with 1.7K booking deposit paid even), without absolutely no one informed us that the reservation is canceled or anything information related to the closure. Angry and frustrated, really a first time experience in my life. It’s too late to change plan, so thank you Estro and Jia Group for completely ruining our special day.

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Had our anniversary booked today and came to Estro only to find it closed (with 1.7K booking deposit paid even), without absolutely no one informed us that the reservation is canceled or anything information related to the closure. Angry and frustrated, really a first time experience in my life. It’s too late to change plan, so thank you Estro and Jia Group for completely ruining our special day.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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今次能夠和女友吃到Estro, 也是很幸運地在凌晨Book到, 畢竟它從開張至今也是預約困難店, 和上次吃的菜式也有不少不同的地方. Chef Antimo作為來自南意的廚師, 今次再次見到他們處理海鮮的功力, 特別是圖一的Razor Clam和圖五的墨魚, 前者口感爽彈後有沙, 配上厚身而al dente的Scialatelli, 有著Fettucine的粗身但更短身, 一啖意粉一啖蟶子, 就是爽, 以香草醬加上辣粉伴之, 沒有喧賓奪主, 且能提升整碟菜式的鮮味與味道上的層次. 後者魷魚前後兩面交叉起刀, 口感爽彈鮮味濃郁, 醬汁順滑帶蘑菇牛油香味, 還有微微堅果香, 原來是用上鷹嘴豆作主軸, 充滿冬天氣息的一道海鮮菜式.主菜的牛用上澳洲和牛, 比上次吃的Upgraded了, 用上Oyster Blade也就是牛板腱, 油香和肉香平衡, 醬汁葡萄酒香同時可可味的甘和茴甘的香料味, 層次豐富中也能提升和牛的原味. 另一道主菜的Seabass用上檸檬汁和辣椒, 酸甜平衡得恰到好處, 魚肉肉質細嫩但不會鬆散, 配菜是結球菊苣, 清爽帶甘味, 但又不會苦澀. 相比起頭盤和意粉的口味, 也是在

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今次能夠和女友吃到Estro, 也是很幸運地在凌晨Book到, 畢竟它從開張至今也是預約困難店, 和上次吃的菜式也有不少不同的地方. Chef Antimo作為來自南意的廚師, 今次再次見到他們處理海鮮的功力, 特別是圖一的Razor Clam和圖五的墨魚, 前者口感爽彈後有沙, 配上厚身而al dente的Scialatelli, 有著Fettucine的粗身但更短身, 一啖意粉一啖蟶子, 就是爽, 以香草醬加上辣粉伴之, 沒有喧賓奪主, 且能提升整碟菜式的鮮味與味道上的層次. 後者魷魚前後兩面交叉起刀, 口感爽彈鮮味濃郁, 醬汁順滑帶蘑菇牛油香味, 還有微微堅果香, 原來是用上鷹嘴豆作主軸, 充滿冬天氣息的一道海鮮菜式.

主菜的牛用上澳洲和牛, 比上次吃的Upgraded了, 用上Oyster Blade也就是牛板腱, 油香和肉香平衡, 醬汁葡萄酒香同時可可味的甘和茴甘的香料味, 層次豐富中也能提升和牛的原味. 另一道主菜的Seabass用上檸檬汁和辣椒, 酸甜平衡得恰到好處, 魚肉肉質細嫩但不會鬆散, 配菜是結球菊苣, 清爽帶甘味, 但又不會苦澀. 相比起頭盤和意粉的口味, 也是在介紹自己家鄉的回憶之後, 將我們拉回現地的餐桌上.

甜品的Luxurious版金莎應該會成為Chef Antimo的招牌菜, 比起第一次吃更出色. 內裡的海鹽焦糖醬鹹鹹甜甜, 再加上朱古力的甘, 對比得可愛, 特別是在餐廳隔離的KEF Room, 一路吃甜品, 一路聽着過百萬元的喇叭播放出來的爵士樂, 不只是Fine也夠Chili.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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在 Estro 吃到一頓拿坡里風格的精彩意大利菜！主廚Antimo Maria Merone 來自拿坡里，敢於創新，風格前衞，提倡改寫意大利美食規限，$1580 六道菜的 tasting menu，幾乎每道菜式皆令人眼前一亮，味道出色.餐前小食三道四款: 南瓜慕絲, 菠菜海綿及脆撻, 蔬菜湯橙黃奪目的南瓜慕絲口感順滑甜美，內藏粒粒南瓜肉及豆，正好為餓了的胃納添暖意。綠色的菠菜海綿球很有趣，軟綿綿，內裏的乾坤疑似吞拿魚醬，倍增潤澤。蔬菜撻口感唔錯，白菜與茄子的組合，外撻餅脆脆，餡料汁豐。最後的小杯子意大利蔬菜湯，一口喝下，清爽味可口。六道菜:Red PrawnLangoustineGreen ButtonsMafalde “Gentile”PigeonMandarin & Ricotta Red PrawnCoral panna cotta, lemon, Kristal caviar魚子醬下鋪滿生嫩紅蝦肉及充滿紅蝦鮮味的奶凍，魚子醬鹹香特出與蝦鮮爭擁，口感有變化，很 rich 、很和味、非常豐富之感。 Bread & Olive Oil吃過第一道菜之後，送上麵包，同時推出

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在 Estro 吃到一頓拿坡里風格的精彩意大利菜！

主廚Antimo Maria Merone 來自拿坡里，敢於創新，風格前衞，提倡改寫意大利美食規限，$1580 六道菜的 tasting menu，幾乎每道菜式皆令人眼前一亮，味道出色.

餐前小食三道四款: 南瓜慕絲, 菠菜海綿及脆撻, 蔬菜湯

橙黃奪目的南瓜慕絲口感順滑甜美，內藏粒粒南瓜肉及豆，正好為餓了的胃納添暖意。

綠色的菠菜海綿球很有趣，軟綿綿，內裏的乾坤疑似吞拿魚醬，倍增潤澤。

菠菜海綿球

菠菜海綿球

蔬菜撻口感唔錯，白菜與茄子的組合，外撻餅脆脆，餡料汁豐。

最後的小杯子意大利蔬菜湯，一口喝下，清爽味可口。

六道菜:
Red Prawn
Langoustine
Green Buttons
Mafalde “Gentile”
Pigeon
Mandarin & Ricotta

Red Prawn
Coral panna cotta, lemon, Kristal caviar

魚子醬下鋪滿生嫩紅蝦肉及充滿紅蝦鮮味的奶凍，魚子醬鹹香特出與蝦鮮爭擁，口感有變化，很 rich 、很和味、非常豐富之感。

Bread & Olive Oil

吃過第一道菜之後，送上麵包，同時推出餐車選擇橄欖油，這個項目值得稱讚。

先談麵包，質素相當好，四款不同，各有千秋，我最喜歡有橄欖的這一款，等待期間我們清了麵包籃。

橄欖油解解說細心，由淡至濃有四款橄欖油的選擇，我們南轅北轍，最淡及最濃的各選一分享。

最窩心的是，我們追加了兩個橄欖麵包後，服務員主動為我們添加剛才沒有選擇的兩款橄欖油，讓我們可以試齊四款，正合我意！味道淡啲橄欖油草青味比較重，但是討好的，濃郁自有更多濃橄欖香。

Langoustine
Almond, capers, turnip

取用冰島龍蝦尾，預先輕輕煎香，生熟程度剛剛好，口感鮮嫩香滑有彈性，完美演繹龍蝦的獨特風格。

以小酸豆及杏汁作陪襯，輕重分明。

Green Buttons
Turnips tops, anchovy, “aglio e olio”

可愛非常，形狀就是衣服的鈕扣，看得出滑溜。

原來以蕪菁嫩葉：香蒜橄欖油及芝士製造，咬落完全是意麵的質感，但相比一般極潤滑，而且出奇的辣辣地，我非常喜歡！

Fettuccine
Alba white truffle, buffalo butter, light anchovies sauce (+$880) or

第二道意麵二選一，但必須全枱相同選擇，我們沒有揀這昂貴的白松露闊麵，覺得重點在白松露，我並不太嚮往，且估計另一道菜更能試到大廚的功夫。

Mafalde “Gentile”
Ragu “Genovese” of Montoro onions, short rib

Mafalde “Gentile”

Mafalde “Gentile”

長曲麵條新鮮自製，滑而有力，以牛肉及大量洋蔥煮出濃郁醬汁，的確很有牛肉香。

Mafalde “Gentile”

之後配上一件36小時慢煮而成的澳洲牛肋骨肉一片，極鬆軟腍滑，非常滋味。

Pigeon
Savoy cabbage, hazelnut
Hazelnut n pigeon sauce French

不及期望中精彩，因為沒有奉上泥焗原形，只如一般準備好了的乳鴿菜式，齊齊整整，醬汁濃郁。

據說用燒焦了的雅支竹及無花果葉先薰香，然後才用泥焗，沒有在面前打開，享受不到香氣。

幸好食味追分，鴿子的肉真心超嫩，皮香入味，以拿坡里紅酒及乳鴿煮出醬汁，濃稠肉香十足。

伴以切至長方盒子的雅支竹，味道協調。

Mandarin & Ricotta

Mandarin & Ricotta

甜點方面又再失分，沒有期望中的招牌 Hazelnut Rocher，而送上了蛋白餅 Mandarin & Ricotta，不過不失。

Mandarin & Ricotta

因為是朋友訂位，錯誤送上了 Congratulation祝賀語，收也無妨，總會找到藉口慶祝的！話說過來，朋友告知已經取消這項目，這樣餐廳程序上就有失誤。

Sweet Ending

Kiwi tart、Panna cotta sour、Hazelnut 、ice cream

petit fours有開心果雪糕、無花果撻、意式酸奶凍、榛子卷、桃子肉

全部都是討好的甜點，甜度適中，水準正常。

服務員禮貌地諮詢我們喜歡茶或咖啡，我們也就隨口選擇了無咖啡因咖啡及薄荷茶，最後每杯收費$70！錢並非重點，這亦可能是大部份餐廳的做法，但依然覺得少少不快，收費項目，理應給我們餐牌自由選擇，若然是特色的茶或咖啡是願意付錢的。

因此，服務扣分 !

餐廳設計是熟悉的高雅大方，運作流暢，員工表面上非常禮貌算醒目，但欠缺內心的誠懇，始終是集團經營，茶水錢計到足！

來慶祝，出錯機會低，但今晚未能盡興，結論是：意麵的確非常出色.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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2021-12-03

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人均消费

$1909 (晚餐)

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