Rêveri

營業中

休息中

-𝐑𝐞𝐯𝐞𝐫𝐢 🥘位於上環孖沙街既Rêveri 主打Causal Fine Dining 主理人 Jessica Kesumo 同 John Law 融合薈萃亞洲風味同西式烹調風格 打造前衛料理𝗦𝘁𝗮𝗿𝘁𝗲𝗿𝘀🥘 Reveri Classic -Truffle Brioche ($188)餐廳招牌菜式之一 亦都係當晚Highlight底下係法式多士煎得蓬鬆柔軟 上面放有火炙扇貝薄片 再淋上蔥油 最後刨出熟成車打芝士山 食落甜甜鹹鹹 鹹香味滿滿 仲有香蔥油既馥郁芬芳香氣 🥘 Roasted Pumpkin Salad ($168)烤南瓜沙律 - 新鮮南瓜用左日本麻油食落幾有醬油香伴有馬斯卡邦芝士 + 烤杏仁碎片+ 特別調味過既牛油果 + 昆布 + 紅葱 係軟綿綿蔬菜中增添脆脆口感~𝗠𝗮𝗶𝗻🥘 Uni and Crab Meat Pasta ($348)意粉用上北海道毛蟹同海膽 撒上巴馬臣芝士 成個忌廉意粉都好creamy 同 al dente😗🥘Pork & Mushroom Stewed with Cheese Foam & Caviar表面既奶酪泡沫蓋住整道菜 並有魚子醬作為點綴 內

終於試到了位於上環的法式小酒館Rêveri！！每一道菜品都精緻得像藝術品💐 真的太好看了！前菜點了Roasted Pumpkin Salad烤南瓜跟牛酒果麻油醬沙拉 搭配昆布紅蔥頭還有馬斯卡邦起司 南瓜跟牛油果的口感綿密軟糯帶有淡淡的甜味和堅果的香氣 愈吃愈開胃！招牌前菜Truffle Brioche 外脆內軟的法國麵包口感一絕！！蔥油搭配鮮甜的香煎帶子最上層蓋滿熟成車打芝士 鹹香味道濃郁 很好吃🤤Hairy Crab Somen顏值超級高💯特別喜歡吃這種幼細涼素麵 而且份量也不少！採用北海道毛蟹 鮭魚魚子 還有海膽 鮮味十足🤍主菜方面選擇了Hay Smoked Ribeye還有Confit Duck Rice 兩款都非常好吃！！乾草煙燻的肉眼牛排🥩 肉質軟嫩 牛肉味道濃郁而法式油封鴨髀飯 非常入味可口 啖啖肉！這家店的甜品真的做得很出色🔥Dark Chocolate Mousse Cake 黑巧克力慕絲蛋糕黑朱古力慕絲口感細膩 而且味道非常濃郁！必點Mille Feuille Tiramisu！外面酥脆的千層酥皮夾心是帶有濃郁咖啡酒味跟奶香的Tiramisu甜而不膩！！吃完真的大滿足

this resto is def a hidden gem.the wagyu beef toast was a highlight! it was incredibly flavorful.the uni crab meat pasta was equally impressive. The creamy uni sauce paired perfectly with sweet crab meat creating a rich and satisfying dish!just not a fan of ravioli and one downside was the scent of the resto-- it had a strong perfume-like fragrance that was a bit overwhelming. despite this, the food was excellent, making it a worthwhile visit!

這間位於上環隱世的法日餐廳，門面簡約低調，室內高雅舒適，燈光昏黃，情調浪漫。💠Truffle Brioche餐廳的招牌菜式之一，鬆軟的牛油多士，上面鋪上香煎鮮嫩的鮮帶子，最後再灑上滿滿的芝士，味道出奇地夾，充滿驚喜。💠Toro Tartare粉嫩的金槍魚腩切丁，配搭鮮甜濃郁的海膽及咸鮮的三文魚籽，伴以海苔天婦羅吃，彷彿要將整片海洋鮮味盡收味蕾。💠Kumamoto Pork Belly Yakitori選用熊本產的豬五花入饌，表面燒至帶焦香，內裡鮮嫩多汁，脂香四溢。💠Tomato Ceviche新鮮有機蕃茄配搭水牛芝士及海葡萄，加上柚子酸汁，清新開胃。💠Kumamoto Pork and Mushroom Stewed細膩的芝士泡沫底下，蘊藏着經過慢煮的熊本豚肉，清甜的無花果，矜貴的魚子醬、鵝肝、小磨菇等食材，口感層次分明，風味獨特。💠 Sansho Chicken Rice一道帶有墨西哥風味的炒飯，以墨西哥椒、魚子醬及以山椒調味的雞肉加入炒飯，米飯在熱鍋上帶微微飯焦，啖啖送上微辣香氣。💠 Mille Feuille Tiramisu結合了法國千層酥、意大利提拉米蘇及開心果慕絲，三重不同

Very poor and disappointed service for birthday dinner experienced. Firstly after main course, we were asked to return the table and were not allowed to order a birthday dessert as we had planned . We were made to stand in the corner of the restaurant and wait for any open table, This made it very difficult for us to enjoy our celebratory dinner.I expect better service from a restaurant of your caliber. This severely impacted our ability to properly celebrate the occasion.

尋日中午同朋友一齊食呢一間法國菜，佢嘅lunch相對係性價比非常之高，就算唔該菜單其實價錢大約都係$500左右，環境坐得舒適，有機會可以試吓佢嘅晚餐，喺上環嚟講唔算一個好難搵嘅地方，下次再試吓

Wasting time and money. Can’t believe they call themselves fine dinning. Not worth to try.1. Inefficient booking, late reply for the confirmation.2. Everything is just really small, the quality and the quantity can't compare with either LPM nor Racines. 3. It's a trap for the lunch set menu, only 1 choice of the main course doesn't need to add more money and yes we did add more money to have ONLY two small pieces of beef (BTW the waitress didn't even ask us how would we like to cook the meat)

Last Saturday I came to Reveri for a special event, a one-night only 6-hands collaboration dinner, where Chef John Law worked together with two guest, Chef Rania Hatoum of Tart by R.H. and Chef Lee ZheXi of Eat & Cook, to offer an interesting 7-course menu.Arriving the restaurant at Mercer Street in Sheung Wan at 6pm sharp as requested, we saw the three chefs already busy preparing behind the counter, with the co-founder of the restaurant, Jessica Kesumo, greeting customers and managing the fron

📍RêveriHave longed to come to try this Japanese X French restaurant, using Japanese ingredients with French techniques.To start with, Japanese Mackerel Ceviche was refreshing and a piece of art to the eyes. The Uni Brioche reminds me of the one at Roganic but even richer with the uni on top. One of my favorite of the night was their Fole Gras Monaka with Shaoxing wine jelly, figs jam, caviar, chill aioli. They don’t make sense in a sentence but it was a flavor explosion. We then turned to a Pige

又一間好好食既fine dining 💜💚今次喺上環，呢個tasting menu 都係有改動過，為左迎合返我既口味，所以提早睇定menu，再同餐廳溝通好要改既菜式🩵以下係正常原set menu :❤️Ika NoodlesPear, uni, caviar, pickled lotus root yuzu and osmanthus sauce呢個noodles 其實係魷魚整到好似麵咁，配埋海膽+魚子醬，又有心機又好食🥰🧡Truffle BriocheJapanese scallop, aged cheddar cheese,scallion oil好重松露同芝士味既奶油蛋卷，仲有帶子on top ，非常香口好食，甜甜地，有啲似日本蛋卷咁但佢又似都包，好好食，仲係chef signature🫶🏻💛Razor ClamIberico ham, maitake, chicken broth winter melon, shaoxing wine蟶子配ham仲有冬瓜粒，個湯既味似西式creamy 磨菇湯咁既味，呢個配搭有驚喜😋💚Garden PeasPeas, mint cucumber y

-🦄 ʀêᴠᴇʀɪ @restaurantreveri ・🎃 這是胖墩墩の誕生儀式感 🎂・🧸 平凡瑣碎 潦倒得令人麻木 卻是習慣💌 靜好歲月 流金時刻漸困倚 更是憐惜・✿－✿－✿－✿－✿－✿－✿－✿－✿－✿－✿・🪽【 𝓛𝓮𝓽’𝓼 𝓬𝓮𝓵𝓮𝓫𝓻𝓪𝓽𝓮 𝓪𝓵𝓸𝓷𝓮… 】・此為我個人訂製之餐單 需要先跟餐廳去協商生日就希望來點特別的 想吃到我最愛的食物謝謝你們願意為我安排 感覺準備功夫挺多的・☁️ ʀêᴠᴇʀɪ sᴘᴇᴄɪᴀʟ ʟᴜɴᴄʜ ʜᴋᴅ510⚡️ ᴏᴠᴇʀᴀʟʟ ʀᴀᴛɪɴɢ🌕🌕🌕🌕🌑・🍆 ᴇɢɢᴘʟᴀɴᴛ ʀᴏʟʟ ᴡ ᴛᴏᴍᴀᴛᴏ sᴀᴜᴄᴇ把茄子弄成捲捲的料理 我還是第一次去嘗試添加日式紫菜捲之原素 創新風格感覺挺特別茄子質感本來就是軟綿 伴隨紫菜卻不失嚼勁紫菜那獨有的青苔香氣 跟茄子甜意外地合襯捲捲配上主廚自製茄醬 對比下茄醬較為濃郁茄醬之甜酸度剛好平衡 整體是清爽中一點濃・🍅 ᴛᴏᴍᴀᴛᴏ, ᴄᴜᴄᴜᴍʙᴇʀ sᴀʟᴀᴅ・捲物料理後來點清新的 茄瓜沙律是不二之選-底層應是青檸青瓜醬汁 味道微甜充滿青瓜香表層的分子碎冰超冰凍 亦充斥著青瓜之清幽醬汁跟碎冰均帶有蜜甜 能平衡車厘茄

上環的Reveri主打Fine Dining，大廚運用創意食材配搭• 配以中西日烹調手法，店內環境高雅舒適☺️🤎Truffle Brioche 滿滿芝士同truffle ，配搭帶子😍好香口🤎Japanese Mackerel Ceviche鯖魚油脂豐潤，肉質好嫩滑，配上清新橘汁，有少少酸甜的西柚肉及爽脆的三文魚籽，食一啖都覺得好refresh ✨🤎Australian Wagyu Beef 和牛火喉控制得好好，和牛軟腍肉🤤入口即溶化感覺

📍上環精緻fine dining‼️• 每道菜都有心思😆 -- Rêveri😋·#pigfoodiexhk_上環#pigfoodiexhk_西餐==========================Reveri位於上環孖沙街，門口唔太顯眼好易miss咗😂呢間餐廳主打fusion fine dine,午餐有 lunch menu同tasting menu選擇😋餐廳環境舒適，店員服務非常有禮周到，幾適合同男女朋友/閨密嚟食🥳------------------------------STARTER⭐️Japanese Mackerel Ceviche (4.1/5)Pickled radish, ikura, grapefruit, cilantro sauce鯖魚新鮮鮮甜，加埋魚子好有鹹香！配埋芫荽汁又幾夾，個味唔會太濃，我本身唔食芫荽都接受到😋·⭐️Duck Breast and Escargot Tart （4.4/5）Girolle, potato foam, duck skin田螺煙韌富鹹香，加上綿密嘅薯蓉口感豐富😆👍撻皮牛油味濃郁又夠香脆👍但係唔係好食到鴨胸（？）🙈•⭐️Trio Tom

這間法國餐廳位於上環站附近，主打Fine Dining，融合薈萃亞洲風味及西式烹調風格，店內環境高雅舒適，開放式廚房更能欣賞到廚師的手藝。侍應熱情招待，每上一道菜前也會換上新餐具，亦會介紹每一道菜式。Lunch Menu - $390/1Japanese Mackerel Ceviche一片片鯖魚刺身油脂豐潤，魚肉細緻嫩滑，被清新的酸橘汁醃過，更有少少酸甜的西柚肉及爽脆的三文魚籽，伴上香菜醬好輕盈。Duck Breast and Escargot Tart金黃酥脆的撻包裹著嫩滑的鴨胸肉和田螺，更有雞油菌帶著明顯的杏香味，綿密的薯仔泡沫增添幼滑感。Trio Tomato Salad嚴選三款不同的蕃茄製成的沙律，有著豐富的蕃茄水，加上羅勒香草，好清新開胃。Amadai Fish Rice +$160一大塊鯛魚立鱗燒，柔嫩的魚肉有著豐富的魚脂，魚鱗炸得薄脆，更有三文魚籽、海膽及日本本菇提鮮，釜飯有少許飯焦很惹味。或Australian Wagyu Beef +$180兩塊澳洲和牛脂肪平均又夠肉汁，再淋上牛骨髓汁，肉味非常濃郁；綿密細膩的黑松露泥散發陣陣飄香，更有時令蔬菜如粟米芯及蘆筍。Mas

呢間鋪面超低調既餐廳 Reveri，主打西日 Fusion菜 一直都bookmark 左好想去，今日終於試咗佢地嘅lunch set $390/pp 📍Japanese Mackerel Ceviche鯖魚花圈造型一黎到賣相已值100 分，師傅用拉丁美洲烹調法Ceviche，以用青檸/檸檬汁醃熟魚肉，魚肉鮮嫩加埋魚籽一齊食更有口感📍Duck Breast Escargot Tart 呢個小巧tart 賣相精緻，咬開有啖啖田螺同鴨胸肉絲撻，加埋配上薯仔泡沫，外脆內軟口感豐富 📍Trio Tomato Salad小清新蕃茄湯，原片蕃茄加上小青瓜粒再加埋蕃茄湯飲完好refreshing~ 📍Australian Wagyu Beef (+$180)澳洲和牛肉身超粉嫩，油脂分佈均勻， 和牛入口超軟腍📍Amadai Fish Rice (+$160)甘鯛立鱗燒釜飯係餐廳 singature dish，魚鱗炸得酥脆，甘鯛肉身鮮嫩;至於飯底 有層層焦香感，夾埋三文魚籽香茹黎食惹味非常 📍Mascarpone Royale超好食既蛋糕～上面有杏仁脆片，個cream入口好柔滑配埋海綿蛋糕黎食一流～#