影片
更多
2022-09-26
898 浏览
There is a new chef for this restaurant (Chef Hubert Goussard) who, according to the restaurant’s social media, had previously worked in the kitchens of Michelin star restaurants throughout France and Switzerland. The restaurant has undeniably one of the very few with amazing views of Hong Kong, overlooking IFC across the harbour and also towards the direction of Lantau Island from afar. We were so grateful to be seated next to the window. The view was breathtaking. There were two menus to choos
in the kitchens of Michelin star restaurants throughout France and Switzerland.
The restaurant has undeniably one of the very few with amazing views of Hong Kong, overlooking IFC across the harbour and also towards the direction of Lantau Island from afar. We were so grateful to be seated next to the window. The view was breathtaking.
There were two menus to choose from for lunch; a 6 course Premium Lunch menu and a Mix & Match Lunch menu which allowed for more flexibility and choice. I opted for a 4 course Mix & Match Lunch priced at $540 +10% service charge. We ordered a bottle of sparkling water (Aquaenergy @$99). The Mix & Match lunch menu however did not include tea and coffee.
Here are my tasting notes:
Cheese crisps, sourdough bread and smokey butter - the crisps were tasty and cheesy with herbs. The sourdough bread was served piping hot with slightly crispy crust. The bread tasted rather dense though as not a lot of open crumb could be seen from inside the bread.
Brittany Memories- the dish was presented nicely. There were mussels, baby clams and baby snails cooked just right with crispy baby prawns to give texture and bite to the dish. The cauliflower and salicorne also added crunch to the overall texture. The seafood consommé was quite flavourful.
Organic Egg- the poached egg sat on top of a bed of spinach, complimented by foie gras and cured duck bits, spinach purée and a foie gras jus. The egg was cooked perfect with the egg yolk oozing out once broke open. The jus and the other elements complemented the egg. A good dish.
Atlantic Cod - the cod fillet, was rolled up with lemon confit filling within, and the fish roll was served with white butter. The nature of cod was that it was quite a bland fish. Unfortunately, the fish turned out to be rather tough, and the white butter didn’t enhance its flavour and there wasn’t enough lemon confit to add acidity to the dish. The carrot purée was velvety smooth though.
Soufflé- the Guanaja chocolate soufflé was cooked textbook perfect; a reasonable rise above the brim, served piping hot with soft centre. The size of the soufflé was also generous too. The milk ice cream didn’t quite pair with the soufflé and it probably needed a citrusy ice cream to balance out the sweetness of the soufflé. Nevertheless, a good effort made.
Summary: there were some good elements in the dishes, though some were not so favourable. In respect of the level of service, attempts were made by members of the staff team to be attentive though discrepancies were noted; insufficient knowledge on how some of the dishes on menu would be prepared or cooked when asked, serving dishes to the wrong table, neglected to help to pour the sparkling water nearing the end of the meal, discrepancies in how cutleries were laid on the table by different staff members etc. It is plausible that the chef is new and he would probably need some time to gel with his team and to bring his team members up to speed on his passion and creativity.
张贴
