LARIS Modern Australian Cuisine (已結業)

六月七日 (星期五)開心週五，是日來到Dining Concept旗下的LARIS提起LARIS這名字，好們有點似曾相識再在前加上David，大家就好像恍然大悟一樣無錯，這裡就是澳洲名廚David Laris在港開設的高級餐廳Laris幼時居於希臘，後來回到澳洲，發現自己喜愛烹調，於是就開始接受正統的法國菜廚藝訓練之後他更遊走世界各地，眼界亦大眼，其烹調風格亦多變而多樣化輾轉來到香港，在這裡開設此餐廳的前身LARIS Contemporary Dining，是一高價位之餐廳後來大廚想更多人可以品嚐到其飲食風格，決定改革，轉為較平民化兩道菜的午市套餐HK$138，是中環蘇豪區內的中位價加上名廚David Laris的名氣，這個價錢絕對是抵吃頭盤有三款，可選是日餐湯,沙律或是白酒煮青口三人同時也對青口感興趣白酒青口很多西餐廳也會供應，但放得如此美觀實在少見來自澳洲青口，每隻也是脹卜卜配以白酒來煮，鮮味突出，濃度又沒蓋過青口的鮮甜青口肉汁豐富，汁充滿白酒芳香，用來沾麵包吃，美味！David 設計的fusion菜一直也享負盛名，見到餐牌的這客吞拿魚烏冬，當然也要一試黃鰭吞拿魚的外層沾上芝麻後微

A promising menu and resounding Time Out review got us excited about visiting Laris. Especially as we had good memories of 3 on the Bund in Shanghai.The staff desperately tried to push the tasting menu, which we decided against, as there were only heavy red meat options for main courses and no leeway to change to another dish. The starters arrived while we were still drinking our champagne – a little quick. The ocean trout tataki with slow cooked egg, XO sauce and keta caviar came beautifully pr

看到其他食家的照片，這天特意跟友人來試試這家餐廳。雲石廚房採取開放式，讓人感覺簡潔乾淨。用餐地方則是傳統Dining的微暗燈光，配上白檯布和花瓶，有簡約高貴之意。本來對於環境沒有什麼可挑剔，但坐著坐著到高峰時期(也才8成滿左右)，整家餐廳好像變成街市，環看四周，每個人都是西裝友，說話都蠻斯文的，但不知為何就是很吵雜，坐到後來我們差不多是用逃走來形容，反正整體感覺不算舒服。說回食物，看了一下Set Lunch Menu，選擇還不錯，我跟友人就一人叫了一個Set。Starter個人非常喜歡麵包，以致對於餐前麵包也甚有要求，看過之前食家的照片，本來蠻有期待的，結果上來只有薄薄一片，有點小失望。麵包有點冷掉，有點脆又有點硬，而且牛油在這種麵包上也起不了什麼作用。友人要了Daily Soup，當日是Mushroom Cream Soup (8/10)，以茶壺上，店員會在你面前倒出來，倒出來的瞬間我也聞到蘑菇味四溢，只輕嚐了一口，入口倒沒有聞起來香，但也算不錯。我則要了Duck rillette with blueberry lavender compote (6.5/10)。看名字覺得很漂亮，上

我向來都很喜歡Dining Concepts的餐廳，最近他們和澳洲籍名廚David Laris合作在雲咸街開了一間叫Laris的餐廳，主要供應現代澳洲及地中海料理。室內裝修挺豪華，有皮椅和一個大雲石廚房檯面，但空間細小，覺得有點逼。食物方面，菜式有創意，味道都可以，但份量很少，我吃了三道菜也不太夠飽。晚餐有一個8道菜的Tasting Menu，每位$788，聽朋友說份量也不是太大。Dining Concepts is well-known for their brilliant collaborations with celebrity chefs, such Vi Cool with Sergi Arola, Lupa and Carnevino with Mario Batali and Il Molo with Michael White. Their latest venture, located in the prime location of Wyndham Street, is a partnership with David Laris, an Australian c

上一次到fiat caffe試吃的時候，負責人曾經提過國際名廚 David Laris 是在那邊擔任顧問，而他剛剛在中環開了一家新餐廳，既然我們對fiat的食物都頗滿意，所以鬆弛就說過不如找天去試試看。其實事隔都差不多個幾月，這個周末午餐想吃西餐，我也就終於記起了要去這家餐廳了。周末的午餐時段客人不多，連我們在內，只有四檯客。餐廳的裝修很漂亮，懷舊風格中又帶點時尚感，深啡色的半圓皮椅和牆身配搭圓球型的玻璃吊燈，特大玻璃窗透入陽光，感覺柔和舒適。雲石檯面的開放式廚房，可以看著廚師們在準備食物，滿足了視覺享受。午市套餐價錢非常相宜，兩道菜才$138，想吃甜品的話可以另加$40。頭盤分別有是日餐湯，牛肉tartar和brie cheese tart，因為我們對當日的薯仔湯沒太大與趣，所以就選了餘下兩款。主菜同樣是三選一，我點了crab cake，而鬆弛就要了medium rare的burger；兩款甜品只有一款合心水，所以就只加了一份而已。首先送上來的是麵包，長型兩頭尖的麵包微暖，有點硬，我比較喜歡軟身的麵包，不過這個也不算差。牛油有兩款，一款是帶有少許蒜味的軟身牛油，另一款既硬身的無鹽牛油

Date of visit : 8 Mar 2013 (Fri) 12:45 pmNo. of diners : 3Average cost per head : $185Food quality : 8.3/10Environment : 8.8/10Service : 9/10Value-for-money : 9/10Overall rating : 8.68/10Laris is a new member of the Dining Concepts which owns dozens of dining outlets such as Lupa, Al Molo and Carnevino. The restaurant is headed by chef David Laris, an Australian, and that explains the choices of some meats including wagyu beef and lamb from the Australasia. For lunch charging at $138++ for a 2-

老公生日, 又有借口大吃一餐. 在OPENRICE 的地圖點來點去, 決定試下呢間剛開業的餐廳.由石板街行上到中環警署, 枱頭望左手面, 便會看見餐廳的招牌.Laris 燈光柔和, 裝潢型格, 他頗喜歡OPEN KITCHEN的佈置.星期五的晚上, 顧客很多, 有點嘈吵, 餐廳開著強勁音樂把它嘈音蓋過.第一次來, 當然係乜都試吓－TASTING MENU ：Amuse Bouche 冒煙的設計, 蠻有趣的. 蠔的味道很鮮, 很好味.Iberico Ham, Compressed Melon and Pickles 火腿鹹香, 夾著好甜的蜜瓜, 味道不錯.Crab with Avocado Salsa and Lemongrass Gazpacho 賣相很精緻, 置底的牛油果和蕃茄西班牙凍湯中和偏咸的蟹肉,配搭很好.Ocean trout Tataki with Slow cooked egg, XO sauce and Kelo Caviar 魚煮得很嫩滑, 仲有XO 醬, 魚子, 和流心旦, 味道很有層次Lobster Blini, Kombu poached Lobster Tai

David Laris first burst onto Shanghai's dining scene by opening the highly acclaimed Laris at the prestigious Three At the Bund over a decade ago. Ever since then he has been an integral part of the rapidly evolving culinary culture in Shanghai. At the end of 2012, he is finally bringing his creativity to Hong Kong.His latest venture, Laris Contemporary Dining, is his first restaurant in Hong Kong and it serves his trademark contemporary cuisine with an Australian touch. The size of his first-ev

This is yet another new restaurant opened by the expanding Dining Concept Group. The Chef is formerly from Terance Conran Group in Lonon and has successfully opened his own restaurant in Shanghai 8 years ago.The restaurant is still in its trial period but judging from what i had, this is surely a restuarant to watch in 2013. The lunch menu is very reasonable and the ingrediaent used is first class. The deco is very intimate and modern with Laris' signature Carrera marble used lavishly. The servi