CulinArt 1862

營業中

休息中

今日中午特登約埋Bestie去銅鑼灣間CulinArt 1862食一間充滿藝術氣息嘅西餐廳。我哋預先book咗好耐，因為都真係好多人去，好驚冇位🙈第一款我哋試咗巴馬火腿，豆角沙律，紅蔥頭醋汁。巴馬火腿片片充滿風干味道，煙薰味濃🥓配埋豆角沙律，口感好夾🤭第二款前菜有鮮橙🍊醃三文魚配杏仁奶油，天婦羅脆脆。賣相非常好👍🏻橙味酸酸甜甜，三文魚明顯有花時間處理，非常入味✅✅主菜黎啦‼️炭燒魷魚，明太子意粉🍝 條條意粉都好掛汁，魷魚嘅炭燒味唔會過濃，搶曬明太子味道。另一款係安格斯牛肉漢堡，卡歇爾藍芝士，是拉差醬汁。第一次試配呢款醬汁，好特別，加埋卡歇爾藍芝士同牛肉嘅香味，好滿足💓安格斯牛肉煮得好淋，而且好Juicy!今次真係無帶錯我Bestie黎食午餐，氣氛同環境都係上等Level💖無得輸，有機會一定下次試埋個夜晚套餐🤗

My husband and I went to CulinArt 1862 last night. It was a stunning experience without regret. This restaurant spent a lot of effort on the decoration, the dim light caught my eyes on it.Our dinner start with slice of 🥖 yum 😋 The Hokkaido scallop$225 taste nice and creamy ❣️every single scallop were delicious!My husband ordered Roasted Bone 🍖 Marrow$148. The onion 🧅 source and Argentina source were perfect match for this dishes.My favourite choice is Wagyu Hanger Steak (250g) $388. I have order

今次要講講呢間位於銅鑼灣新開無耐嘅法國菜餐廳 CulinArt 1862餐牌以木座上嘅QR code 展示，倍添貴氣！餐廳裝潢以木系為主，柔和光線坐得舒適，價格方面亦都相對唔進取，可以稱得上算親民價法國菜!同大部分西餐廳一樣會提供 welcome bread Small plate hokkaido scallop 北海道元貝用牛油煎至外層焦香，內層亦保持鮮甜嫩滑嘅口感，豌豆伴碟賣相精緻！配埋泡沫奶油醬很搭 wagyu beef tartare 鮮嫩有肉味嘅和牛做成他他，加入蛋黃拌勻口感再細膩d配特製脆米通食好好味Big plate wagyu hanger steak和牛牛柳扒生熟度5成剛好，肉稔juicy，配特製羊肚菌醬令肉味更昇華Broiled harissa spatchcock烤燒春雞嫩滑，配微酸微辛調味更解肉膩感Dessert:VALRHONA CHOCOLATE MOUSSE朱古力慕絲唔會太甜，配紅莓正 好，連一旁的蛋白餅都好味COCONUT BAVAROISE椰子巴伐利亞入面芒果莎莎夾心椰香順滑同樣唔太甜，芒果同椰汁🥥結合有泰式感覺！

CulinArt 1862係煤氣公司旗下既Fine dine 高級餐廳，佢地分兩款：Chef’s Table 同Lounge & Kitchen - 前者係食西方懷石料理，可以同師傅互動；今次呢我地就想傾下計，所以先試後者! 下次我會試Chef’s Table 因為嗰個甜品畫超 級 靚！😍📍Hokkaido Scallop $225北海道帶子鮮甜無比厚肉飽滿，香煎過既帶子表面焦香，但口感仍保持嫩滑彈牙📍Roasted Bone Marrow $148牛骨髓原來係餐廳招牌菜！上到黎就知烤得好香，牛味濃郁，入口軟滑～上面鋪滿洋蔥醬，可以有效突出牛嘅味道，配埋酸種麵包一齊食就更滋味📍Wagyu M3 Striploin $680用咗嚟自澳洲嘅M3和牛，我哋叫咗7成熟，火候控制得宜做到完美嘅效果，外脆內嫩嘅口感，加上牛肉本身質素好高，油香四溢肉味香濃，配埋牛肝菌醬汁，令成道菜式再昇華～📍Roasted Parsnip and Carrot $188食完和牛，就試下呢會素菜，佢賣相好吸引顏色鮮艷獨特，紅菜頭鷹嘴豆泥最為搶眼，整體味道好有地中海嘅風味，用咗多款嘅烤蔬菜同埋香料，大家可以試試📍Bro

銅鑼灣高質Fine Dining慶祝同事升職要食豪啲，book左呢間位於銅鑼灣禮頓道既樓上Fine Dining Culin Art 1862，原來佢地係煤氣公司旗下既餐廳，聽人講煤氣公司既烹飪班好出色，旗下既餐廳質素應該有返咁上下✨Cheese Platter ($248)頭盤揀左個芝士拼盤，有齊多款唔同種類既芝士，擺盤好吸引，作為頭盤夠哂開胃✨北海道帶子 ($225)前菜揀左北海道帶子，帶子煎到剛剛好，食落鮮甜彈牙，仲有洋薑、豌豆同薯仔做配菜夠哂豐富😚✨烤牛骨髓 ($148)牛骨髓烘烤至微焦，大廚加入洋蔥醬同阿根廷青醬烹調，牛味香濃，將烤過既牛骨髓放上酸種麵包上面一齊食，別有一番風味👍🏻👍🏻👍🏻✨香煎老虎蝦 ($360)同事揀左香煎老虎蝦，已經預先起埋肉，肉質爽口彈牙，加入茴香酒調味，鮮味十足✨和牛M3西冷 醃製甜椒 ($680)主菜方面我就揀左和牛西冷，都幾大塊，切開見到粉嫩既肉色，蘸上羊肚菌汁一齊食，口感層次豐富😚😚😚配菜✨西蘭花苗 ($68)另外可以加錢選擇配菜，我地就揀左西蘭花苗同薯條，先講西蘭花苗，煮到好爽脆✨薯條和翠玉瓜片 巴馬臣芝士、黑松露油 ($68)私心推介佢地既

This is our first time to have the Chef’s table in CulinArt 1862. We are really excited about it 🙈This place provides guests with a kaiseki-like tasting set, with meat, seafood or vegetarian menu choices, each with 7 dishes including appetizers, main courses, and desserts.Haha! Loads of wok and pan hanging on the ceiling👀nice try on interior design. There’s a 📺 and wine display cupboard . The waitress lead us to a welll preset of table, clean and comfortable☺️ We are delighted!Boston lobster bean

This place is full of sharp and unique installation art. Strongly suggest people who love Cuisine and Art must come over and enjoy their magnificent menu.Everything is placed properly in order. Our menu start with slice of bread 🍞 they are soft and baked well and smell good!We had a Roasted bone marrow. After a high-heat oven by the Chef, the fat becomes soft and spreadable. A rich, buttery, semi-sweet flavor with a delicately creamy texture stick with my tongue for awhile🤭🤭Marvel!!We have also

星期六去完中環拎嘢就過返銅鑼灣食Lunch~ 有時想食好啲其實唔駛諗理由，或者依然健在就值得慶祝：）揀咗CulinArt 1862 ，煤氣公司企下嘅餐廳一向有質素，裝修簡潔舒服😌Order 完就送上麵包籃Small Plate : HOKKAIDO SCALLOP $225BURRATA CHEESE $158先喺兩個前菜☝🏻北海道帶子外邊微脆，入邊鮮甜嫩滑，伴碟有爽口嘅洋薑同碗豆，sauce beurre blanc creamy有淡淡梅酒味。上枱時將番茄清湯淋落流心嘅水牛芝士，配搭用車厘茄同香草，清新又開胃～ 伴碟有咸香嘅肝醬多士Large plate :WAGYU HANGER STEAK $388SAUTEED TIGER PRAWNS $360食完前菜到Large Plate嘅Main～封門柳店員推介Medium，軟腍帶油香。虎蝦煎得香口，爽口彈牙，放喺蝦下面嘅薯仔，索晒啲汁，記得一定要食埋。可以另外加side，有薯條/ 西蘭花/ 南瓜等等，但我哋留肚食甜品😌DessertISTACHIO CHOUX DONUT passionfruit sorbet $88COCONUT

和朋友試這家的chef’s table fine dining, 非常不錯，所有菜式不單好味而且漂亮，甜品更令我們十分驚喜，本來已經很飽都全部食哂。好利害！日後會再去試其他菜式。

今日同朋友黎到哩間最近新開既西餐廳。餐廳環境雅緻浪漫，成個氛圍好適合約會同慶祝🌹除左有長枱之外，亦有兩張圓桌。而每張桌上都放有一個小型蒸氣潔手器，方便又衛生。餐牌上除左有唔同既特色小食、主食及甜品可以選擇，仲要有超多款唔同既酒🍷🍞兩款餐包及牛油🔸HOKKAIDO SCALLOP $225梅酒奶油帶子有三粒，每粒都大粒同厚身，入口新鮮，熟度剛好，亦煎得金黃富奶油香，配有薯仔及青豆。🔸WAGYU BEEF TARTARE $178哩個真係非常好食❗️哩到既和牛他他用上泡菜蛋黃醬，上面再放上流心蛋黃，撈埋一齊食夠曬滑身，加埋特別既醬汁及脆米餅，絕對係好食推介👍🏻🔸WAGYU M3 STRIPLOIN (300g) $680哩款和牛封門柳真係非常出色❗️質感外脆內嫩，入口牛味濃郁，充滿肉汁，配有羊肚菌醬及迷你紅椒，亦係好食推介👍🏻🔸GRILLED WHISKEY-BRINED PORK PLUMA $348豬排質感鬆軟，醬汁微甜，而且味道好特別，係出面好少見。🔹COCONUT BAVAROISE $88椰子巴伐利亞，芒果沙沙哩個好有驚喜❗️巴伐利亞既椰子味非常突出，入面放有芒果醬，味道清新，而旁邊仲

This restaurant is highlighted as private dining lounge concept that melds together the most influential culinary roots in his professional history with sustainable cooking. Tonight, it’s a night to celebrate my friend engagement 🎊 First of all, we love the environment very much! It’s clean and with tidy table setting😚 such a decemt environment and quite place for dinner!TOOTHFISH🐟🐟 Simply seasoned and grilled the skin to crispy texture. Surprise me a lot and it taste well!🙈ROASTED BRASSICA🥗 the

Such a wonderful day to have our lunch here today. We are celebrating when our colleague get promoted. So happy for him and we take him to CulinArt 1862 as a big surprise🎉🎉The restaurant is divided into two areas: Lounge & Kitchen and Chef’s Table, the former can scatter multi-national dishes😋Let’s talk about food 😛😛❣️Wagyu Hanger Steak (250g) Is my favorite cut of beef, the dish cooked perfectly.I have never had a Hanger steak up until now - I never knew what I was missing out on. This cut of me

✦ Gin “Muma”Muma 來自意大利🇮🇹帶著一種地中海的味道，混合六種植物，有洋甘菊、檸檬、肉桂等等，味道清爽👍🏻✦ Gin “Ki No Tea” Ki No Tea 來自日本🇯🇵 與京都宇治老茶舖一堀井七茗園合作，從奧之山茶園精選出優質的茶葉而製成的Gin，帶有上甘甜香味😍✦ Hokkaido Scallop 主廚採用梅酒與奶油烹調帶子，帶子熟透度剛剛好，非常嫩滑。伴碟有蒜頭與青豆，連平時不吃青豆的我們配上奶油牆汁，將所有青豆通通都吃掉了。✦ Wagyu Beef Tartare 和牛他他配脆米餅😍主廚採用了泡菜蛋黃醬配搭和他牛牛，第一次試呢款醬汁配搭，又幾特別。中間加了流心蛋黃，令和牛他他入口更嫩滑。✦ Toothfish 推介必食西京燒鱈魚柳🤩白雪雪嘅鱈魚，魚皮煎得好脆身，肉質極滑口，好香嘅魚油味又帶點日式風味。✦ Wagyu Hanger Steak 和牛封門柳配搭羊肚菌醬，伴碟迷你小紅椒。封門柳肉質好軟腍，配搭特調的羊肚菌醬汁，好出色。✦ Truffle Mac and Cheese 推介必食Side Dish”烤焗松露通心粉”一上枱已經香噴噴，芝味十足，仲有拉絲效

返咗成個星期工，終於等到放假，可以出去chill下同食好嘢。我去左喺銅鑼灣好出名嘅一間西餐廳到食lunch, 順便好好咁relax一下😌🐮🍟有機封門牛柳🍟🐮好似牛肉combo咁，有牛柳，骨髓同薯條。完全可以滿足我食幾樣嘢嘅慾望。牛柳非常新鮮嫩滑，牛骨髓就滋味濃郁。 呢兩樣嘢夾埋一齊食。真係perfect match. 薯條同樣岀色。炸得非常香脆，仲一啲都唔油膩。同岀面嘅西餐廳冇得比！🐟🍊鮮橙醃三文魚🍊🐟成碟三文魚有好香嘅鮮橙味，呢兩樣嘢加埋味道好夾。廚師再加左杏仁奶油，令到三文魚鮮味更突出，而天婦羅脆脆就將成件事嘅口感更豐富。呢個菜式非常有新鮮感！👍🏻🐮🥯安格斯牛肉漢堡🥯🐮呢個漢堡真係一試難忘，牛肉漢堡煎得一啲都唔乾，咬開仲有勁多汁喺入邊😍，真係超Juicy，最特別嘅係有入面仲有卡歇爾藍芝士&是拉差醬汁，成個Burger 味道即刻提升左！🎂🍊帕夫洛娃配雜莓🍓🍰呢個甜品超級好味，cream同雜莓嘅比例剛剛好。而且入面仲有香甜嘅柑橘果醬。成個味道甜甜地，但完全唔覺得好漏。絕對係值得一試嘅甜品！

成日搵好嘢食嘅我，喺網上面搵到係銅鑼灣華懋禮頓廣場到有間coomment唔錯嘅餐廳。所以即刻約埋friend, book 好位去刷餐勁嘅🤣🤣✔️麵包呢間餐廳嘅麵包喺出咗名好食，佢有幾種唔同嘅款式，味道同口感都好岀色！一定有一種係岩自己食嘅！👍🏻👍🏻👍🏻👍🏻✔️烤牛骨髓特色菜之一！🐮牛骨髓入口幼滑，而且有香濃嘅牛味。配埋特製嘅洋蔥醬同阿根廷青醬，令到牛嘅味道更突出。加埋焗到脆卜卜嘅酸種麵包🥖一齊食。成個味道真係超正！👍🏻👍🏻👍🏻👍🏻👍🏻✔️烤花椰菜西蘭花🥦非常新鮮，味道鮮甜爽口👍🏻再加左白麵豉熱沾醬+杏仁紅甜椒醬，令到原本已經鮮甜嘅西蘭花味道更清甜！👍🏻👍🏻👍🏻👍🏻✔️威士忌醬汁烤豬肋眼🐷+蘋果酸辣醬 豬肋眼煮到勁入味，口感好腍，咬落去除咗濃郁嘅豬肉味之外仲有好香嘅威士忌🥃味道。再加左蘋果酸辣醬一齊食，整個豬肋眼提升到另一個層次！👍🏻👍🏻👍🏻👍🏻👍🏻呢度所有嘅菜式果然同comment 一樣咁好味，值得推薦俾朋友！