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2022-03-30
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Opened by renowned two-Michelin star L’Envol’s chef Olivier Elzer and his protegé chef Simon So, without any doubt, we all came with high expectations on this dining experience. Loving the interior design and the sleek yet low-key luxurious ambience of the restaurant 🧡A side note 📝 Clarence is named after Le Clarence de Haut-Brion (second winery of Chateau Haut-Brion), as the restaurant is wine focused and the second one opened by chef 😉🥂𝙁𝙤𝙤𝙙:𝙍𝙖𝙬 & 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧* Black Prawns/ Tonka Bean/ Lemon Peel
A side note 📝 Clarence is named after Le Clarence de Haut-Brion (second winery of Chateau Haut-Brion), as the restaurant is wine focused and the second one opened by chef 😉🥂
𝙁𝙤𝙤𝙙:
𝙍𝙖𝙬 & 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧
* Black Prawns/ Tonka Bean/ Lemon Peel $238
(😮💨 𝘕𝘰𝘵 𝘳𝘦𝘤𝘰𝘮𝘮𝘦𝘯𝘥𝘦𝘥, 𝘯𝘰𝘵 𝘵𝘩𝘢𝘵 𝘧𝘳𝘦𝘴𝘩 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘵𝘩𝘢𝘪 𝘴𝘱𝘪𝘤𝘦𝘴 𝘢𝘳𝘦 𝘢 𝘣𝘪𝘵 𝘸𝘦𝘪𝘳𝘥)
* Cooked Octopus/ Uni Foam/ Fresh Tomato/ Line $288
(👌🏼 𝘉𝘶𝘵 𝘯𝘰𝘵 𝘱𝘢𝘳𝘵𝘪𝘤𝘶𝘭𝘢𝘳𝘭𝘺 𝘪𝘮𝘱𝘳𝘦𝘴𝘴𝘪𝘷𝘦, 𝘱𝘳𝘦𝘧𝘦𝘳 𝘵𝘰 𝘩𝘢𝘷𝘦 𝘶𝘯𝘪 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 𝘶𝘯𝘪 𝘧𝘰𝘢𝘮 𝘢𝘵 𝘵𝘩𝘪𝘴 𝘱𝘳𝘪𝘤𝘦)
𝙔𝘼𝙆𝙄𝙁𝙍𝙀𝙉𝘾𝙃𝙔
(👌🏼𝘐 𝘭𝘪𝘬𝘦 𝘵𝘩𝘦 𝘯𝘢𝘮𝘦, 𝘣𝘶𝘵 𝘱𝘳𝘦𝘧𝘦𝘳 𝘵𝘰 𝘨𝘰 𝘵𝘰 居酒屋 𝘵𝘰 𝘴𝘢𝘵𝘪𝘴𝘧𝘺 𝘮𝘺 𝘰𝘤𝘤𝘢𝘴𝘪𝘰𝘯𝘢𝘭 𝘺𝘢𝘬𝘪𝘵𝘰𝘳𝘪 𝘤𝘳𝘢𝘷𝘪𝘯𝘨𝘴)
* Eggplant/ Escabeche $62
* Frog Legs/ Pastis/ Tomato $68
* Marinated Lamb Rack/ Spices $88
* Veal Head/ Wasabi $88
𝙁𝙄𝙎𝙃/ 𝙈𝙀𝘼𝙏 𝘾𝙊𝙊𝙆𝙀𝘿 𝙊𝙉 𝙏𝙃𝙀 𝘽𝙊𝙉𝙀
* 🌟Skate Wing/ Teppan/ Brown Butter/ Spices $698/ 400g
(😍 𝘍𝘢𝘷 𝘥𝘪𝘴𝘩 𝘰𝘧 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶, 𝘸𝘦𝘭𝘭 𝘦𝘹𝘦𝘤𝘶𝘵𝘦𝘥 𝘢𝘯𝘥 𝘤𝘰𝘰𝘬𝘦𝘥 𝘫𝘶𝘴𝘵 𝘳𝘪𝘨𝘩𝘵 𝘵𝘩𝘢𝘵 𝘪𝘵 𝘧𝘦𝘭𝘭𝘴 𝘰𝘧𝘧 𝘵𝘩𝘦 𝘣𝘰𝘯𝘦, 𝘵𝘩𝘦 𝘣𝘳𝘰𝘸𝘯 𝘣𝘶𝘵𝘵𝘦𝘳 𝘢𝘯𝘥 𝘴𝘱𝘪𝘤𝘦𝘴 𝘢𝘭𝘴𝘰 𝘮𝘢𝘵𝘤𝘩 𝘱𝘦𝘳𝘧𝘦𝘤𝘵𝘭𝘺)
* 🌟 Challans Duck Breast, Charcoal/ Caramel Spices $688/ 400g
(😍 𝘊𝘢𝘳𝘢𝘮𝘦𝘭𝘪𝘴𝘦𝘥 𝘴𝘬𝘪𝘯, 𝘵𝘦𝘯𝘥𝘦𝘳 𝘢𝘯𝘥 𝘫𝘶𝘪𝘤𝘺, 𝘤𝘰𝘶𝘭𝘥𝘯’𝘵 𝘢𝘴𝘬 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦)
𝙎𝙄𝘿𝙀𝙎
* 🌟Charcoal Burn Mash Potato $90 (😍 𝘴𝘮𝘰𝘰𝘵𝘩, 𝘤𝘳𝘦𝘢𝘮𝘺, 𝘮𝘪𝘭𝘬𝘺, 𝘣𝘶𝘵𝘵𝘦𝘳𝘺)
🌟 ᴍᴜsᴛ-ᴛʀʏ ᴅɪsʜᴇs
💌 Probably will come back again for their wine pairing🥂🍷 But would likely to skip the raw bar/ yakifrenchy, and just go for their teppanyaki fish or charcoal grilled meat😀
📍: Clarence - Central, HK
💰: HK$800-1000/person (𝘈-𝘭𝘢-𝘤𝘢𝘳𝘵𝘦 𝘮𝘦𝘯𝘶)
🎖: ⭐️⭐️⭐️✨ (3.5/5)
👉🏻 ғᴏʟʟᴏᴡ ɪғ ʏᴏᴜ ᴡᴀɴᴛ ᴍᴏʀᴇ ғᴏᴏᴅɪᴇ ᴘᴏsᴛs ♡
张贴
