影片
港鐵香港站 C 出口, 步行約8分鐘
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電話號碼
35681397
開飯介紹
餐廳分為三部分，包括供應多款香檳和精品酒莊出品的酒吧區；享用現代法國菜的主餐區；以及收藏一系列珍稀葡萄酒的侍酒師室，加上氣氛浪漫，是約會及慶祝重要日子的好地方。
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營業時間
今日營業
12:00 - 23:00
星期一至六
12:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
This French restaurant is located on 25/F H Code, on Pottinger Street in Central, creating modern cuisine emphasizing a lighter approach to make the traditional French cuisine more suitable for today’s palates.Seated at a table facing the windows, we can get a good look at the Mid-Levels as backdrop. There are also circular booths at the back; while not directly facing the windows, they offer more cozy experience. The ambience has a classy and comfortable vibe, with warm lighting and soft seating.While there is a set dinner menu, we decide to order a la carte, and I pick a bottle of wine to pair with the food, choosing Domaine Pierrick Bouley Meursault 2020 ($1,948). A classic style, the wine has good citrusy and minerality, apparently also seen some good oak ageing as well, with a creamy buttery palate but maintaining its elegance.We have two appetizers to share. First one is Snails Cooked in Pot, Butter Maitre D’Hotel & Croutons ($258). Instead of serving in its own shell, the baked snails are put inside a small pot, together with a compound butter mixing with parsley, salt, and pepper. Very rich and flavourful. On top there is a thin crisp to give a bit of different texture. A nice starter.The other appetizer is Frog Legs, Garlic & Parsley Butter ($198). The meaty frog legs are seasoned well, pan-fried to give a bit of caramelized skin while the flesh remains tender and juicy. Delicious in taste, there is a garlic and parsley butter on the side for dipping to add extra richness and flavours, allowing diners to adjust depending on how much fattiness they want to enjoy (or avoid). Very good.For the main course, I take the Yellow Chicken Cooked ‘Crapaudine’ ($468 half chicken). The chicken is ‘flattened’, removing the bones. It has been seasoned well, stuffed with lemon and herbs, before grilling it over fire, with the meat succulent and juicy, while the skin has caramelized and flavourful. With a bit of the jus to go with, it is simply fantastic. Must try if you like chicken.My wife has Prawn Risotto with Fennel ($538) for the main course. The creamy risotto has been cooked perfectly al dente, with a number of prawns and mussels on top, together with shredded fennel to give some freshness. Surrounding the risotto is the lobster bisque to further supplement with additional complex seafood flavours. Really delicious.For dessert, I have picked Croffle with Salted Caramel, Normany Milk Ice Cream ($138). The croffle is a hybrid of croissant and waffle, with crispy outside similar to a waffle while the inside is flaky and light like croissant. With the indulgent salted caramel sauce, it is luxurious and rewarding, while the ice-cream complements with rich milk flavours. Unstoppable for one with a sweet tooth.My wife has Lychee, Rose Petals, Raspberry Sorbet ($128). A generous portion of lychee sorbet at the bottom, on top there is a layer of raspberry cream while decorated with some frozen rose petals as condiment. Even though it tastes good, it is probably a bit too much for one person to finish all. Best to share for two in my opinion.Service is very good, with the staff attentive and interacts with us throughout to check in our experience and explaining in detail the food. The environment is a bit noisy, but this is more a casual diner instead of elegant fine dining. The bill on the night is $3,623 which is reasonable and no wonder we see the restaurant fully packed on this Tuesday evening, a rather unusual scene nowadays in HK.
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3道菜 ($388) 4道菜 ($488) 假日午市套餐𝙨𝙩𝙖𝙧𝙩𝙚𝙧𝙨▫️ Tuna with Two Spices, Avocado Purée & Shallot Dressing 竟然做到中式蒸魚嘅味道😯 好得意又熟悉嘅感覺😆 吞拿魚外層沾上芝麻，搭配牛油果醬同埋乾蔥醬汁 口感味道豐富▫️ Caesar Salad, Chicken, Quail Egg & Croutons 大份嘅凱撒沙律，雞胸肉腍，配鵪鶉蛋同埋脆包片▫️ Sardines Marinated In Mustard & Sherry Vinegar, Warm Potato Salad & Crunchy Vegetables 芥末雪莉醋醃沙甸配搭都好正，令到沙甸魚唔會太鹹，配啖薯仔沙律▫️ French Honey Melon, Burrata & Arugula 因為冇晒普拉塔芝士，所以俾多啲蜜瓜同埋巴馬火腿🙈 巴馬火腿脂肪平均分布，配蜜瓜同埋火箭菜係經典嘅配搭😋𝙢𝙖𝙞𝙣𝙨▫️ Skate Wing Cooked On The Bone, Brown Butter with Spices & Endives Comté Salad 第一次食魔鬼魚！經理仲特登出嚟幫我哋去骨🥹 肉質嫩滑 配上香料奶油同埋康堤芝士苦白菜沙律 味道更有層次🤌🏻 係必試嘅一道菜！▫️ Yellow Chicken Cooked "Crapaudine" Crispy Potato Mille Feuille +$188超香嫩嘅黃油雞🤤 份量多 成半隻雞😯 略嫌薯仔粒有啲油膩▫️ Braised Veal Cheek With Carrot Textures & Kumquat 呢道菜有啲失望 - 燴小牛面頰唔夠腍😕▫️ Charcoal Grilled Tenderloin & King Oyster Mushroom 炭燒牛柳味道香濃，配上杏鲍菇、蔬菜同埋香滑薯蓉𝙙𝙚𝙨𝙨𝙚𝙧𝙩▫️ Croffle, Salted Caramel & Normandy Milk Ice Cream 又係必試嘅牛角酥窩夫！烘到熱辣辣嘅牛角酥勁酥脆！配上焦糖海鹽醬同一大球牛奶雪糕冰火交融好好味🤤服務態度非常好，環境舒適開陽，作為米芝蓮廚師主理嘅餐廳性價比非常高！一定要試呢度嘅招牌菜！🤩—𝗋𝖾𝗌𝖾𝗋𝗏𝖺𝗍𝗂𝗈𝗇𝗌: yes𝗐𝗈𝗎𝗅𝖽 𝗋𝖾𝗏𝗂𝗌𝗂𝗍: maybe💳 𝗉𝗋𝗂𝖼𝖾 $350-400 𝗉𝗉🌟 𝗈𝗏𝖾𝗋𝖺𝗅𝗅 7.5/10📍 Clarence中環砵甸乍街45號H Code 25樓25/F, H Code, 45 Pottinger Street, Central
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餐廳可以睇到中環樓景，裝修雅致舒適。今次試Restaurant Week menu $628 per head。👌🏼麵包籃：有三款選擇。個人覺得軟包比較好，其他兩款普通。牛油頗香。另外仲附上一個香草乳酪醬，味道正常。前菜份量比較細，每樣可以點兩樣，可以少少Potion試吓。💯🤩吞拿魚、牛油果醬、乾蔥醬汁 - 呢個非常好味！細細片嘅吞拿魚撈埋牛油果醬同酸酸甜甜嘅汁，再加一啲炸蒜&炸蔥，撈埋一齊味道好有新鮮感，有層次又好味！可惜顧住食冇影到相，可以睇另外upload嘅片。👌🏼Casear Salad - 正常味道。 👌🏼牛肉薄切 - 生牛肉片非常非常薄，上面加咗酸甜甜嘅cream。味道係唔錯嘅，賣相都靚，就係太薄太薄啦吧。👌🏼絲翠奇亞乳酪、蕃茄、檸檬 (+HK$28) 普通嘅cherry tomato撈埋喺Stracciatella cheese裏邊，加少少香草味橄欖油。味道正常。個人覺得要加錢就唔值得嗌呢個。我會建議寧願揀兩個吞拿魚牛油果。熱頭盤 😋龍蝦湯 - 味道非常濃郁，有少量龍蝦肉彈牙爽口有味。😋乾蔥魷魚 - 味道幾濃郁惹味。😋田雞腿 - 比較強烈牛油嘅香味，田雞腿肉好滑。但味道偏淡。👌🏼日本帶子、紫菜 (+HK$58) - 帶子都嫩滑，味道比平時食到多少少紫菜味。味道可以，但唔值得要加$58先得一隻。主菜：😕龍蝦濃湯麵 - 味道普通，唔濃郁，淡淡地嘅龍蝦意粉味道，唔算出色。🙁黃油雞巴斯克醬汁 (+HK$58)唔係焗雞果種乾身嘅口感，係撈埋蕃茄紅椒醬一齊。味道有啲中式。有兩片冇皮嘅雞肉比較嚡口又冇咩味，另外再有兩片有皮嘅雞髀肉，因爲個皮整得幾好味，將個味道層次提升咗。份量好細。結論係唔使加錢點呢個。甜品：😋覆盆子醬開心果慕絲：相比起坊間一般嘅開心果甜品，呢個冇咁甜，突出咗開心果嘅原本nutty 嘅味道。唔錯。😋牛角酥窩夫、焦糖海鹽醬：牛角包窩夫整得幾香甜，質地煙煙韌韌，有d 彈牙，唔錯。整體來講，環境加埋菜式整體都唔錯。但係要加錢果d item 上面講過反而冇咩特別，建議唔使特別加錢試。環境：★★★★☆ 食物： ★★★★☆ 性價比： ★★★☆☆ 推介度： ★★★☆☆
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今日試吓restaurant week的餐廳，這間店在商廈25樓，裝修高雅又有格調，加上法式音樂和高樓景緻，好有fine dining 的感覺。Restaurant week lunch 頭盤選擇了Crispy lobster roll,spinach salad, pine nuts龍蝦卷的麵包又脆又鬆化，加上龍蝦肉和清新的蔬菜粒，配上沙律醬，感精緻又鮮美，味道不錯。吃過沙律醬，配上spinach salad, 十分清新。主菜Charcoal grilled tenderloin & king mushrooms, vegetables and garlic mashed potatoes 牛扒烤煎medium rare,肉質軟嫩，又幾Juicy，而且沒有太多肥膏，亦都冇筋，配上濃味嘅黑椒汁，黑椒吊起肉味，味道唔錯。配菜有好香嘅烤蘑菇，仲有香甜嘅紅蘿蔔，最正嘅係蒜蓉味嘅薯蓉，口感香滑又惹味。甜品Pistachios cream, raspberry coulis and roasted pistachios 這個甜品正呀！香滑的開心果慕絲，口感香滑créamy, 加上酸香的紅莓醬，酸酸甜甜的，又有開心果香，味道輕甜，正！Honey 選擇的croffle with salted caramel and ice cream 這個甜品又脆又香，加上salted caramel 的焦糖咸甜滋味，感覺甜美，再配上香滑雪糕，真係正！分加oat milk flat white這咖啡的味道溫和，唔會太苦太濃，加上燕麥奶，好適合餐後飲。這一天的午餐真恰意，thank you!
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正宗的法國菜，米芝蓮廚師，食物新鮮兼且特別，麵包好好食，麵包真係好好食，試咗魔鬼魚主菜，口感唔似魚，都幾特別。吞拿魚前菜好好食推薦一道菜，一個set dinner $698 ，呢個份量都足夠，而且合理。開咗兩支紅酒，紅酒嘅價錢都唔貴，兼且高質素。
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