AERA

營業中

休息中

AERA確實帶給香港帶來一抹耀眼的北歐星光🌟以傳統北歐烹飪技法 — 如腌製、煙燻和風乾 — 與本地時令食材的完美結合，讓人對「fine dining」有了全新的認識🥄Amuse Bouche 精選：由三款小食揭起精緻序曲🔸梨子 / 煙燻魚 / 麵粉: 煙燻白魚的微鹹與香梨的甜潤，在小撻中交織出驚喜！🔸馬鈴薯 / 豬油脂 /越橘：香脆的薯球一口爆開，越橘的微酸帶出層次感🔸青口 / 奶凍 / 魚子醬：香濃奶凍與醋醃青口的絕妙搭檔，配上炒香的薑蔥，與柚子皮點綴之下，魚子醬的海洋韻味更是點睛之筆🌱 Starter：帶子的創意演繹帶子 / 蒔蘿 / 四川胡椒帶子的鮮甜搭配腌制的芹菜根，以Finger Lime和鱘魚籽點綴，搭上一點四川胡椒以增添刺激口感帶出層次。濃郁白汁是由發酵的芹菜根汁煮成，口感豐腴又不會感到過度油膩🍞 Bread：自家製的麵包驚喜醬油 / 酵母 / 山葵餐廳自家傑作，醬油酸種麵包，每一口都是嚼勁與濃郁🍄 2nd Starter：茶碗蒸的新風貌蘑菇 / Custard / 花傳統日式茶碗蒸與菌類湯汁的相遇，茶碗蒸的香滑與菌菇湯的濃郁香氣，令人陶醉🍋 3rd Course：經典招

讚1 味道的確唔錯 頭盤做得仔細 燒雞皮脆肉香 菜心燒得爽脆 甜品亦都酸香 大部分都想當好味2 服務幾有小店的貼心 解釋食物都詳細彈1 湯唔啱口味 有啲草腥味 份量亦都偏少2 佈置係廉價左 唔太合呢個價位 起碼牆紙起左真係唔太得

AERA比我嘅感覺就係如果唔仔細望入呢間餐廳你可能就咁就miss左一個品嚐美食嘅機會幸運嘅係自己有落足眼力發掘到呢間係內街角嘅fine dine餐廳以呢個價錢可以試到10道菜式真係好surprise Amuse BouchePear l Smoked Fish l FlourPotato l Lardo l LingonberryMussel l Panna l Caviar一共3款餐前小食全部都好精緻一口size嘅薯球入口好香脆自己最鍾意係Mussel l Panna l Caviar口感好似布甸咁香滑 味道鹹香鮮味StarterScallop l Dill l Sichuan Pepper帶子配搭sour cream 入口好香滑又唔會太膩帶微微炙燒香氣BreadSoy l Yeast l Horseradish自家製酸種麵包估唔到都咁出色麵包帶淡淡醬油香氣 食落又帶點大豆香麵包外脆內香軟配上Horseradish麵包抹醬味道更濃香2nd Starter Mushroom l Custard l Blossom以日本茶碗蒸做concept 再加入菌湯茶碗蒸好香滑 菌湯好濃菌香入口好

上星期跟友人去咗灣仔覓食，就見到呢間型格餐廳 AERA ，門口餐牌有一個$1188 Fine Dining，有10道菜🤩馬上就入咗去試試✦ Amuse BouchePear l Smoked Fish l FlourPotato l Lardo l LingonberryMussel l Panna l Caviar前菜三點好吸睛，有一口小薯球，又有入口好滑身Mussel | Panna 配魚子醬，為呢餐Fine Dine 拉開序幕✦ StarterScallop l Dill l Sichuan Pepper採用了帶子加帶子裙邊，搭配酸奶油、蒔蘿和四川胡椒，入口時散發出迷人的香氣，口感滑順，不會過於油膩。帶子裙邊經微微炙燒，帶來一絲燒烤的香氣！✦ BreadSoy l Yeast l Horseradish自家製酸種麵包散發淡淡的醬油香氣，吃下去還帶有微妙的大豆風味。麵包外層酥脆，內部則香軟可口。搭配自家製Horseradish醬，非常出色。✦ Mushroom l Custard l Blossom以日式茶碗蒸作概念，搭配菌類湯汁。這款茶碗蒸散發出迷人的香滑口感，而菌湯則帶著濃郁的

I’ve noticed this restaurant while going to the China visa centre a few times. Came here alone before picking up my new Chinese visa from the visa centre nearby. What a mistake! When I arrived, the restaurant was empty and for good reason. I got the three courses lunch including coffee. The server, who looks like an inexperienced young local server, brought my coffee and spilt the coffee a bit that it leaked on to the plate it was sitting on. The coffee was poor quality. The guanciale pasta was

一踏進AERA，嗅到空氣中混合咗生熟材料嘅香氣，令人心情一下子興奮起來🌟。今次試嘅Tasting Menu，從小食至主菜，個個都驚喜連連。小食開始，就俾蜜糖豆梨撻嘅味蕾清新，蕃茄蛋白脆餅嘅輕盈口感，同青口魚子醬奶凍嘅獨特層次給征服✨。再來嗰碗打滿氣泡嘅粟米帶子湯，滑得佢媽都唔認得，溫暖嘅食感伴隨著淡淡嘅春蔥香氣，簡直就算個命一樣😋。到咗酸種麵包，辣根牛油香濃又帶勁，令人停唔到口。海膽酸梅醋飯，每一啖都係鮮味爆炸💥。雞脾出場嘅時候，我已經心知今晚食到正中！皮脆肉嫩，麥芽糖嘅香氣同青檸蜂蜜梳打一齊送到口，簡直係雞皇冠的擔當！鱸魚肉質嘅嫩滑同埋青豆嘅清爽，使得整道菜完美平衡。到咗最強嘅黑松露和牛，每一咬都有如雲朵般輕柔，松露嘅香氣綿延不絕。最後嘅甜品，清新嘅熱情果雪芭同甜度恰到好處嘅蜂蜜脆餅撻結尾，配上青提蛋糕，仲有青檸味嘅貝殼蛋糕圓滿結束🍰。每一款食物都透出廚師嘅用心同埋對食材嘅尊重。今次嘅美食之旅，係一次難忘的舌尖探險！

今晚車車同幾位朋友仔嚟到位於灣仔既AERA食飯girls talk, 入到去環境簡約格調, 感覺舒適, 開放式廚房可以望到廚師烹調美食! 餐廳主打北歐菜式, 以特別嘅烹調技巧例如醃製/煙燻/風乾/發酵等製作唔同菜式, 餐廳每3個月就會轉一次新Menu, 令食客有新鮮感, 今次既Tasting menu 主要以秋冬季同天然做主題, 每道菜外觀賣相都做得相當精緻! Tasting Menu 10個course人均$1188, 如果加埋wine pairing都係加多$798, 性價比相當高✨️Amuse BouchePumpkin ／Abalone / Vinegar鮑魚南瓜黑醋撻以日本高湯烹煮鮑魚, 質感柔嫩, 配搭黑醋同南瓜酸酸甜甜, 十分開胃✨️Mussel Panna / Caviar醃青口奶凍配Royal Caviar Club魚子醬用左本地三黃雞去炒個醃青口, 配搭紫蘇油同柚子皮, 食落好鮮味帶點清新感覺, 層次感十足✨️Pecorino / Lemon / Greens細細粒可愛嘅Canele, 估唔到係咸的, 魚皮味嘅Canele配搭本地忌廉慕思同檸檬蜂蜜, 一口size食落味道

今日到訪一家別緻的西餐廳，店子的裝修充滿現代感，帶一些工業風。座位沒有太狹逼，加上環境尚為安靜，感覺舒適。午餐由$178-$336， $178有頭盤/湯+主菜。凱撒沙律配parma ham, Parmesan 芝士這沙律菜幾新鮮爽脆，凱撒汁沒有太多，就係薄薄的包住生菜，加上parma ham 碎的少少鹹香，帶一點芝士味，味道幾清爽。美國西冷配青花菜，馬鈴薯泥，磨菇清湯+$128($178+$128)這西冷煮至四成熟，牛扒肉質軟嫩呈半熟，滿有肉味，是比較lean 的肉，沒有牛脂的油香，口感比較清爽，加上磨茹清湯的點綴，馬鈴薯泥十分幼滑，整體帶有少少磨茹同肉汁高湯的味道。咖啡咖啡是正常水平，咖啡味比較溫和，不帶酸也不苦，夠熱順滑。整體而言是ok的。

-AERA 🍴位於灣仔既AERA 菜式深受北歐烹調技巧所啟發著重運用醃製 / 煙燻 / 風乾 / 發酵等於各種菜式當中餐廳每3個月就會轉一次新Menu 今次最新既Tasting menu 係以季節性同天然做主題 因為主廚剛去完日本而啟發出黎每一款都係相當精緻 味道層次豐富 帶畀味蕾新體驗！✨ Tasting Menu - 10 course ($1188）𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞🎃 Pumpkin / Abalone / Vinegar鮑魚南瓜黑醋撻 - 用上日本高湯去煮個鮑魚 質感非常軟嫰又保留到嚼口 連埋黑醋同南瓜 酸酸甜甜的🦪 Mussel / Panna / Caviar醃青口奶凍配 Royal Caviar Club 魚子醬🌟🌟🌟🌟🌟用左本地三黃雞去炒個醃青口 配搭紫蘇油同柚子皮 一啲都唔會覺得油膩 反而好清新creamy 鹹鮮味勁濃郁🐟 Pecorino / Lemon / Greens魚皮味既鹹Canele都係第一次食 配搭本地忌廉慕思同檸檬蜂蜜 鹹鹹甜甜的𝐒𝐭𝐚𝐫𝐭𝐞𝐫🥩 Beef Tartare / Chive / Apple / Wheat 🌟🌟🌟生牛肉他他以用本

A friend recommended this place to me so came here on a Saturday evening. Reservation had to be made in advance and also a deposit ($500/person) was required.We had the 10 course tasting menu, and I have to say I truly loved every dish. The chef came and presented every dish and you could tell they really had put a lot of efforts into every dish. All their dishes took days to prepare (marinade/dry aged etc) and all the dishes are so just innovative that you would not see them in any other restau

Æera 係丹麥語中代表榮譽和時代既意思，係一間位於灣仔既現代北歐餐廳。一行入去嘅感覺就係好簡約再帶啲rustic既裝修，唔係一般fine dining 既setting。主廚Chevalier Yau帶住一班年輕既團隊，炮製出各種帶北歐風味既菜餚。好多菜式都會用到醃製、煙燻、風乾同發酵等烹飪技術去提升食材既品質。你望住menu想像既食物同實際上枱既食物係完全唔同，視覺同味覺上都有驚喜。當晚試左十道菜，款款各有特色，當中有好多道菜都幾出色，同大家介紹吓。_第1道菜係令大家都好印象深刻既Egg / Seaweed / Broccoli。我亦都對佢情有獨鍾。滑捊捊既蛋、新鮮彈牙既本地貴妃、酸酸甜甜既高湯醋，再加上面頭炸左既西蘭花。口感同味道好有層次，係想像唔到既美味！而家一路寫食評一路係到回憶緊個味道🤤_第2樣係望似好簡單既soy infused sour dough bread。麵包由頭到尾都係主廚自已整既，酸種都係自己養既。聞得到既醬油味，配埋新鮮既辣根牛油，連平時唔太鍾意食麵包既我都好享受😋_第3樣係Mussels/Panna/Caviar，係一款咸既奶凍配醃左既青口。有海鮮既新鮮鹹

I decided to try this restaurant for my birthday. Whilst the food was good, and it was overall an enjoyable experience thanks to the efforts of the chef, everything else was not upto the mark. When the chef presented our 1st course we had no cutlery on our table, neither had our drinks arrived which we had ordered about 10-12mins ago. There was only 1 other table with 2 people at this point too. After reminding they apologised and brought the drink, still a few minutes later, no taste testing of

🍴Aera的菜餚深受北歐烹飪哲學的啟發，運用了像醃製、煙燻、風乾和發酵等烹飪技巧，重視運用本土和可持續性食材。主廚最近去咗日本，受其啟發而創造咗呢份菜單，以簡單、天然和季節性為特點，每一道菜都層次豐富，在這10道菜嘅tasting menu，可以吃到受北歐風味和日式風味影響的料理，如麥芽糖和檸檬醃製的本地三黃雞腳，以及加入了紅紫蘇醋飯，鋪上海膽。🍷但係，小失望嘅係佢地嘅Wine Pairing，搭配嘅酒真係未夠match食物嘅味道，不過每一樣菜都令我覺得到佢地對食物嘅熱愛同尊重。📜餐廳每三個月會換一次餐單, 期待下次再去試。☺️畢竟我一直以來都好鐘意北歐菜純淨的烹飪風格。

#灣仔美食擁有全世界最好食 #tiramisu 嘅 @aera.hk ☕️朋友話想試呢間嘅 #weekend #lunch 我哋即刻二話不說嚟試 我哋嗌咗#starter 🎬Caesar Salad with Parma Ham • Crouton • Parmesan🥗正常發揮嘅 #沙律 Mixed Tomato Salad with Burrata🧀唔算好濃郁 唔會太濟Mushroom Consommé with Pickled Mushroom • Smoked Oil🥄呢個湯比較特別 有人飲到鹹味 有人飲到酸味 唔係特別啱我哋口味😹#main 👨🏻‍🍳Risotto with Prawn • Scallop • Fish🦐呢個味道好特別 調味好出色 啲鹹香同 #risotto 配合得好好Cavatelli with Savoy Cabbage • Mozzarella🌲朋友一嚟話好似蟲蛹🐛想打佢😹青醬味都好濃烈M7 Wagyu Beef • Mashed Potato🥩牛軟韌度適中 調味唔錯 同薯蓉都match呢個lunch set有包括埋餐飲（熱/凍咖啡茶水）而戲肉係daily

最近同朋友慶生，選擇了位於灣仔的北歐fusion 餐廳，吃了一頓很高質的fine dine! 除了食物特色好吃，服務更是相當好，我們都很享受！當天品嚐了10碟精緻菜式～～Tasting Menu ($1188每位)～^Amuse Bouche一開始是三款特色前菜，包括蕃茄芝士蛋白脆餅，Panna Cotta及蜜糖豆撻～ 當中最喜歡是蛋白脆餅～ 裡面是蕃茄湯有驚喜！^Starter青洋蔥湯入面有日本帶子，粟米及溫泉蛋，口感順滑creamy!^Bread自家製的酸種麵包外脆內軟，最特別是加入了醬油，更惹味！塗上牛油真的很好吃！^2nd Starter赤子醋飯上面放有北海道新鮮海膽，再加上蜆濃湯泡沫，口感豐富！^3rd Course三黃雞腳是用麥芽糖風乾一晚再燒，雞皮更脆薄香口，肉質嫩滑～ 配合青檸柚子梳打解膩～^4th Course香煎海鱸魚，豆是用鴨油炒香，吃到微微煙熏香味～ ^Main選用本地三黃雞雞髀肉，配搭日本羽衣甘藍，菜心苗等，醬汁是雞紅製成～^A3 Wagyu / Truflle / Beef Jus (+$248)宮崎縣A3 和牛，上面放有大大片黑松露及本地蔬菜中和～^Pre