Arbor

營業中

休息中

Arbor 名字解作 ”森林” ，布置陳設融合大自然風，卻不失奢華氣派 🌳🌳 In line with its name, which means ‘tree’ in Latin, renowned design firm Yabu Pushelberg have created a nature-inspired look of warm, soft textures and botanic tones; the firm also did the interiors for Epure. Beyond the high, arched ceiling lies a sweeping panoramic view of Victoria Harbour.

Came here for an early dinner with my bff 👯, the service was very attentive.Very refreshing start this fusion styled tomatoes and bean curd sheet was very interesting with the sauce made in molecular balls we swapped oyster with this delicious scallop and morel mushrooms the sauce was a little on the salty side though. this Japanese fish was beautifully complemented with this curry sauce slightly spicy for me though very well presented veal was very happy to receive this, I don’t usually eat des

感謝友人細心挑選了這間米芝蓮新星慶祝我特別的日子。 這裡的裝修行簡單型格路線，落地玻璃使餐廳日光充足，令人輕鬆怡神。侍應們不卑不亢，服務細心到位，每道菜都很仔細的介紹食材。Lunch分別有$688和$888兩種選擇,均為four courses. 第一次來到，便選擇了稍微平價的set嘗試一下。House made Brioche with seaweed and cod roe butterAmuse BrocheHeirloom tomatoSpring potatoSlow braised pork cheeksMadeleine and sesame macaron

Innovative fine dining menu 😋in a fantastic environment 🥂with professional and friendly staffs✨I really enjoy the amazing time here❤️Arbor X Hommage exclusive collaborative “four-hands dinner” by Michelin-starred chef Noboru Arai and Eric Räty from 11-13 Apr~ feel so blessed 😇#excellent place for special celebration 🍾#wonderful place for loving couples 🌹#relaxing place for close friends gathering 🍸

Occasionally, we deserve to treat ourselves better. There’s no better reward than a causal fine dining experience. Had a blissful night at Arbor, blown away by their delectable 8-course chef’s tasting menu of modernized french cuisine with innovative Japanese twist.As I often emphasized that the bread is what separates a good and a great french fine dining restaurant. Instead of traditional baguettes/sourdough, they serve a brioche. But this may be the best brioche I’ve ever had. Warm and soft b

有嘗過尖沙咀的米芝蓮一星店的ÉPURE，對日本食材融合法國新派廚藝作菜也不會覺得陌生，餐廳設計以落地玻璃設計為主，木材天花和地板為空間定下柔和基調，完全沒有Fine Dining一絲拘謹的感覺，很自在舒服。鴨肝鵝肝永遠是法國菜缺一不可的菜。這款冷吃鴨肝醬，配少許甜酒jelly、果仁，鴨肝慕斯打得幼絲細滑，但個人覺得搭有咬口的果仁粒，雖然口感有所提升但格格不入。(8/10)第二道是北海道的帶子，用炭火輕把表面烤熟，內裏仍保持刺身般的狀態，整體味道清甜。 (7.5/10)如果喜歡黑松露，接著這一道一定令你大開眼界，一片片黑松露佐以法國雞油菌蘑菇和舞茸菇香氣十足，沒有太多的調味，只是黑松露的味道已經大大提升了整道菜。 (8/10)到主菜反而有點失望，汁煮魚沒有太大驚喜，但魚肉很幼滑，下次來的時候還是選最穩陣的和牛吧(6/10)最後甜品上場，已經飽到吃不下，比較吸引我的是後面的貝殼蛋糕「Madeleine」，口感鬆軟，帶點青檸味和牛油香味(7.5/10)整個用餐體驗都非常驚喜，值得再來!

見Arbor係開業短短一年就摘星， 決定去食個究竟。一步入大門， 眼前裝修係柔和既色系， 加上侍應笑容和藹，比人一種吃得輕鬆自在的感覺，絕不拘謹。至於食物， 我不知道從哪一道說起， 每一道都吃得到廚師別出心裁的才藝，連用來配麵包的牛油都一絲不苟地做出煙薰和明太子口味， 先給你眼睛登大的驚喜。吃著吃著，才知道原來主廚只有29歲， 年終無休不斷研究新菜式！多麼令人敬佩的廚師， 年紀輕輕就能把短短開業一年的餐廳打響知名度，每一道菜都觸動味雷，給我一個難忘的回憶。沒有藉口不再來， 絕不會令人失望而回的餐廳，Arbor 等我吖！

this is a perfect place for lunch in Central! The food, the environment, the service are all fantastic!I ordered the omakase lunch set. Every dish is impressive and thoroughly enjoyable.The appetiser is tuna tartare, with a very sophisticated taste.The warm bread comes with two special types of butter.The oyster is very fresh.The mixed fungi risotto is my favourite!The chicken is fine.The tofu ice cream is like frozen and creamy soya milk. The crumble is tasty.The madeleines are sweet and freshl

First time trying this restaurant, really impressed by the delicious dishes designed by chef Eric Raty. What can I ask for more to enjoy a special delicious lunch in a peaceful cozy environment? Also, thanks for the servers so friendly to explain every single dishes for us. Enjoyed so much!

半年前吃過Arbor，印象普通，這次朋友又選擇了這裡，所以開始並不報太高的期望。 一如既往沒有amuse bouche，直接是第一道前菜clam，檸檬汁扇貝味道很好吃，醬料質地略微有些重，可以再清爽一點，搭配的扇貝湯很鮮美。第二道langoustine，肉質特別特別嫩，昆布和番茄的搭配意外的和諧，非常不錯。第三道foie gras果味很足完全不覺得膩，如果可以搭配一小塊略乾的麵包就好了。第四道truffle，一上菜就香氣撲鼻，黑松露和菇的香味撲面而來，一口下去也是滋味十足，搭配的意大利pasta軟硬適中，吃完這個完全對arbor的印象改觀了，希望這道菜可以一直在菜單上，不要換下來。第五道我選擇了ara，魚可能故意做的裡面有點生，但是整體肉質又有一點點老，不過口味沒話說，配的輔菜都是一整根一整條的，擺盤好看，可是吃起來感覺不夠精緻。朋友點了A4wagyu beef我沒有吃不做評論了。甜品是chocolate，我平時不太喜歡巧克力慕斯感覺的甜點，但這道不會很膩。另外附贈的大號madeline很好吃，比前幾天在caprice的好多了。臨行前，還給了我們每人一個小盒子巧克力，很貼心。 最後我特

Nice dining experience here and I highly recommend this place for fine dining as it offers quality food with quality service!!The staff is very sincere and nice... and the dishes are in lovely presentation.. impressive!! From starter to main course and desserts, everything is indeed nice and is something like art! Scallops and the steak are my favourite! Soup is nice as well .. Medium cooked for the steak which is really YuMMM !! Juicy for the steak though the portion is a bit small 😋😋😋 the fis

第一次試Arbor既lunch, 一去到就食左佢既麵包先。麵包好香好鬆軟，配埋明太子牛油同紫菜牛油真係食左好多件。Amuse bouche: 呑拿魚他他，呑拿魚細細粒食落幾鮮，蔥味好重，底層有芝士，夾埋一齊食味道好配合又唔會膩。Mackerel: 奇異果配鯖魚，鯖魚燒成半生熟，質感好豐富，奇異果汁酸酸甜甜好開胃，點黎食更加食到魚既鮮香。Sunchoke: 非常濃郁既忌廉湯，仲加左好多芝士，入面既果仁同牛蒡中和翻湯既膩。Duck: 非常好味既一道菜，鴨煎得好香唔使點醬食已經好夠味，質感好特別有咬口，唔同平時食鴨嗰種好實既肉。Small potato: 薯仔雪糕配朱古力醬，雪糕食到薯仔味但味道唔係好濃，連埋朱古力醬同果仁一齊食味道好特別。

Arbor的名字其實聽過幾次，也知道他的裝修尤其特別 （其實本人非常喜歡他們的bar area，非常有class）但因為本人本身不太喜愛fine dinning. 也許真的食太多，每次都3-4個鐘頭會很累 而且其實冇乜未食過因為本身旅遊比較多也試過很多世界頂尖的fine dine所以會對fine dinning的標準比較嚴苛所以各位閱讀的朋友唔好太認真，我本身對fine dine的要求真的很坎坷首先講講服務，服務到位，服務人員各方面的都很細心仔細.味道配搭較為特別，用料新鮮 也食得出是每天新鮮來港新鮮準備. 我相信餐廳老闆對飲食應該很有心得. 做fine dinning 餐廳是一件很難的事因為利潤低，價錢高同不是普羅大眾每天都會考慮的餐廳 所以在此要說明一下希望大家明白.餐廳海鮮材料挑選很好，看得出主廚的採購人員很到位，味道調味也不錯 不會出現一種味道尷尬（難理解）的情況.融入了法式的煮食方法看到主廚想展現的獨特風格以及想帶出來的味道. 餐廳上菜時間不算慢終結：在於一間fine dinning餐廳該有的都有但簡單來說特色不夠，欠缺了一種wow factor所以很難說很特別或者很有驚喜，

美人姐姐曾多次向肥肥家族推介中環新竉「Arbor」，無奈XO仔訂咗兩次位都食檸檬，一直未有緣一試。適逢十一國慶，美人姐姐居然訂到張五人枱食早午餐喎，所以就叫細佬一定要推掉所有約會去好好品嚐廚師發辦o既海陸大餐。西餐廳位於中環新建成o既畫廊商廈「H Queen's」內，淨聽地址已感十分時尚。乘坐升降機抵達二十五樓，即由兩位溫婉有禮o既妹妹接待。步入用餐大堂必先經過帶有歐陸風味o既酒吧區，甚有格調。餐店佔用面積全層，樓底高高，極具氣派。散座排成近窗及貼牆兩行，空間感足，且毫不嘈雜。部份椅櫈用上弧形梳化，雅致得黎氣氛更為輕鬆。店子全場用上落地玻璃窗，務求貴客可盡情欣賞香港靚景。小肥仲八到店內設有兩間可打通o既十二至十四人及六至八人廂房，均設有最低消費額。厚本酒牌雖然係好多選擇，但單睇香檳o既價格已覺奇高。幸好餐店酒牌正在被審批中，故暫不收取任何開瓶費。嘻嘻，五口子當然係襯機嘆樽大炮香檳啦！主人家非常客氣地為各人點選好廚師發辦之節令四道菜餐單，每位$888。餐桌上已有齊備o既餐具，每道菜上場時亦會換上全身o既配套。安頓好一切，妹妹先弄濕食客面前o既紙巾，好等喺食用麵包前可抹一抹手，衛生非常。每

今次我地黎試下呢間近期大熱既arbor，先食下lunch試一試水溫！環境尚算高級，高級得黎比較自在，唔會有拘謹嘅感覺，而且自然光夠充足，食得好舒服！岩岩加左價，之前見人地Omakase 4 courses係$698，今次已經係$888😨我就睇下你有幾高級！先有餐前小食，面頭有海膽，大根，椰菜花大根係醃漬過，酸酸地。小龍蝦係底度睇唔到，小龍蝦係用龍蝦湯煮過，成杯野好好食！好有日式既感覺。之後係餐前麵包，係紫菜昆布味增homemade麵包，配上紫菜同明太子牛油。麵包好好好軟熟，好得好有驚喜！明太子牛油比紫菜牛油出色，因為紫菜牛油比較鹹。第一道菜：冰島小龍蝦。係生既龍蝦不過表面炙燒過，淋上日本蕃茄啫喱，或者可以話似係比較濃稠嘅蕃茄凍湯。蕃茄上面有用糖煮過既昆布薄脆。好清新！第二道菜係舞茸菌黑松露rice pasta，有好多黑松露薄片，一啲都唔吝嗇，下面係用出面比較少見既rice pasta，用seaweed butter煮過，可惜有少少油膩，舞茸菌又煮得咸左少少。不過整體還可以。第三道菜係豬，佢係豬頸下面嘅位置，肉質比較淋，廚師話呢舊肉煮至5成熟最好食，所以個樣比較生。小茄子上面加上甜味噌醬