Francesco By Franck Muller (已結業)

4

4

34 食評

味道

環境

服務

衛生

抵食

|

2632

銅鑼灣

$201-400

日本菜意大利菜西餐廳

25

4

0

Tiramisu

3 已推介

happy美食

等級2

21

0

有驚喜在價錢！一直都很欣賞這裡的意日fusion菜式，食材優質新鮮，烹調認真，環境仲相當舒適闊落，價錢雖然屬中上，但我覺得物有所值。今晚無意中又諗起佢，可能比較晚，餐廳只有兩枱客，而兩個侍應中，女侍應比較熱情及笑容可掬。一看餐牌，驚喜就出現！佢地居然推出季節性3-course, 4-course, 5-course 選擇，價錢由$298-$498，比散叫平一節！雖然吸引，但我都有懷疑會唔會將貨就價？答案係完全冇，份量質素同散叫一樣！Roasted Okinawa Miso Pork肉質相當爽嫩，有啲似食豬頸肉，甜甜地配埋洋蔥絲同青瓜絲一齊食，食落不膩，聰明配搭。Seared Hokkaido Scallops帶子非常新鮮甜美，燒得剛剛好，加上三文魚子同個汁一齊食，好鬼好食！Lobster Bisque 龍蝦湯一直係我既至愛，濃濃既龍蝦味但不杰身，但份量足夠兩人分享。Roasted Australian Lamb Rack羊架烤得相當好，皮是脆的，我們要了全熟，所以肉比較嚡，一啲都唔juicy,應該要medium相信好味好多。Seared Seasonal Seafood Linguin

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有驚喜在價錢！
一直都很欣賞這裡的意日fusion菜式，食材優質新鮮，烹調認真，環境仲相當舒適闊落，價錢雖然屬中上，但我覺得物有所值。
今晚無意中又諗起佢，可能比較晚，餐廳只有兩枱客，而兩個侍應中，女侍應比較熱情及笑容可掬。
一看餐牌，驚喜就出現！佢地居然推出季節性3-course, 4-course, 5-course 選擇，價錢由$298-$498，比散叫平一節！雖然吸引，但我都有懷疑會唔會將貨就價？答案係完全冇，份量質素同散叫一樣！

Roasted Okinawa Miso Pork

肉質相當爽嫩，有啲似食豬頸肉，甜甜地配埋洋蔥絲同青瓜絲一齊食，食落不膩，聰明配搭。

Roasted Okinawa Miso Pork

Seared Hokkaido Scallops
帶子非常新鮮甜美，燒得剛剛好，加上三文魚子同個汁一齊食，好鬼好食！

Seared Hokkaido Scallops

Lobster Bisque
龍蝦湯一直係我既至愛，濃濃既龍蝦味但不杰身，但份量足夠兩人分享。

Roasted Australian Lamb Rack
羊架烤得相當好，皮是脆的，我們要了全熟，所以肉比較嚡，一啲都唔juicy,應該要medium相信好味好多。

Seared Seasonal Seafood Linguini
大蝦帶子魷魚鮮甜無比，linguini 有嚼口，個汁份量做得剛剛好。

Seared Seasonal Seafood Linguini

雖然食完已經好飽，但食埋甜品就更滿足！
Mango Napoleon 好脆，中間仲輕輕燒過啲杧果，好正！Tiramisu我就唔係特別喜歡，但酒香軟滑，都算唔錯！

咁嘅架錢食咁高質素既食物，環境又一流，超值！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

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衛生

抵食

用餐日期

2016-05-26

用餐途徑

堂食

人均消費

$380 (晚餐)

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Ali~!

等級3

76

48

Franck Muller has always reminded me of its lovely collection 'Color Dreams', playful and lively. That was my first impression towards the restaurant when the lift door opened. Francesco was housed in Franck Muller's concept store on the 2nd floor. While I was waiting to be seated (well that took a few minutes before I was noticed by any servers, perhaps I was too tiny...), the vibrantly colored chairs caught my eyes right away and finally I was led to a table next to the window.Franceso endeavo

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Franck Muller has always reminded me of its lovely collection 'Color Dreams', playful and lively. That was my first impression towards the restaurant when the lift door opened. Francesco was housed in Franck Muller's concept store on the 2nd floor. While I was waiting to be seated (well that took a few minutes before I was noticed by any servers, perhaps I was too tiny...), the vibrantly colored chairs caught my eyes right away and finally I was led to a table next to the window.

Franceso endeavored to offer Italian cuisine with a Japanese twist, thus most of the Italian dishes were cooked either with Japanese ingredients (i.e. Daikon, Seagrapes...) or seasoned with Japanese flavors (i.e. Miso, Teriyaki sauce...). We decided to share 2 appetizers, 1 main and the dessert platter.

Slow Cooked Abalone & Daikon was first to arrive. They were topped with a home-made sauce of Bonito, Seaweed Soy and a Dash of Sake. It looked rather simple, but I definitely needed to give credits to the sauce and how the Daikon had perfectly absorbed the best bits and did not taste simple at all. Loved the sweetness of the Daikon itself that it was not overpowered by the sauce. The abalone tasted similar, but was a little too chewy.

Abalone & Daikon

Another 'Favorite Appetizer' of the restaurant came next - Roasted Okinawa Miso Pork. It was sliced into thin pieces with thinly sliced cucumber, onion and bonito on the side. Well, the pork slices were tender and again very flavorful. They were quite fat though, that only 1/3 of the slice was meat and the rest was evil-looking fat. The side was refreshing and neutralized a bit of the guilt developed from consuming each and every slice of the pork.

Miso Marinated Pork

We shared one main to leave more room for desserts. My friend and I opt for Black Cod Saikyo Yaki without any debate. It was white miso marinated cod served with Cherry Tomatoes, Grilled Zucchini and Bonito stuffed O-nigiri. It was a decent dish, as I have always liked Black Cod for its fatty and buttery texture. The o-nigiri was toasted for a little and the bonito flakes delicately gave off a faint savory taste. But ok, apart from the zucchini, I could not tell where its Italian soul had hidden.

Sticking to our original plan, we ordered Dessert Sampler, which we could pick 3 dessert choices from the menu. We picked Mixed Berries Napoleon, Home-made Tiramisu and Chocolate Mousse with Almond Cream.

Dessert Platter

We worked on the Napoleon first. Mille Feuille (its French name) means thousand layers literally that the layers should crack into bits and pieces when you cut them up or take a bite. But this was not the case for this Napoleon. The layers of pastry could be thinner and crispier. They were more like one big thick piece of pastry with 2 layers of raspberry and custard cream in between.

The Tiramisu was not bad. Could be better if the mascarpone cheese was made softer and more creamy.

This Chocolate mousse was rich and there were tiny bites of chocolate that were sprinkled here and there in the mousse. The almond flavor was not very distinct. This was quite heavy that my friend and I just had a few spoonfuls and surrendered.

Chocolate Mousse

Even though the restaurant was marketed to serve Italian with Japanese influence. Dinner tonight should be illustrated as having Japanese and Italian dishes separately. (But I admitted I hadn't tried the pasta or risotto) My friend and I reckoned we had Japanese for appetizer and main, while we switched to Italian for dessert. The Japanese courses were not bad, while the desserts revealed more room for improvement. Maybe it would turn out better if the servers could take the initiative in introducing its signature dishes.

Color Dreams was chosen as the main theme of the restaurant, which I thought it aimed to bring diners on a dreamy and magical foodie journey. In reality, there was quite a bit to finetune before it could achieve this goal.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

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味道

環境

服務

衛生

抵食

用餐日期

2014-08-04

用餐途徑

堂食

人均消費

$420 (晚餐)

推介美食