The Continental

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餐廳:	The Continental
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In early August, I was there when chef Joey Sergentakis started taking over the reigns at The Continental for the first time. The new food menu looked pretty encouraging at the time and a second visit was already in my plans. I just didn't envision it happening as soon as next month. This time, I'm bringing someone with spoiled taste buds (mom) with me.After some really good focaccia, lunch formally started with a trio of Spanish octopus that was served with braised lentils and a hazelnut romes

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In early August, I was there when chef Joey Sergentakis started taking over the reigns at The Continental for the first time. The new food menu looked pretty encouraging at the time and a second visit was already in my plans. I just didn't envision it happening as soon as next month.

This time, I'm bringing someone with spoiled taste buds (mom) with me.

After some really good focaccia, lunch formally started with a trio of Spanish octopus that was served with braised lentils and a hazelnut romesco sauce. Everything seemed to be on the right track but I thought the fried octopus (or confit) was a little on the hard side for me (Grade: 3/5).

Spanish octopus with braised lentils and hazelnut romesco sauce

I like our second starter a lot more. This is a beautifully prepared langoustine on a bed of squid ink risotto finishing with some lemon zest on top. The langoustine was well-seasoned and had that nice bouncy texture working well with the slightly gluey squid ink risotto (Grade: 4/5).

Langoustine on a bed of squid ink risotto

That was followed by the first main dish, applewood smoked cornish game hen (just thigh and leg) with corn purée, bacon fricassée and chipotle glaze. This was just OK (Grade: 3/5).

Applewood smoked cornish game hen with corn purée, bacon fricassée

More successful was the Icelandic cod fish, slow-cooked and served with Vongole clams, chorizo, cherry tomatoes, cranberry beans and piperade. The piperade was a welcome addition to the dish providing something soupy and flavorful in the mix (Grade: 3.5/5).

Icelandic cod fish, Vongole clams, chorizo, cherry tomatoes, cranberry beans and piperade

With chef Sergentakis' Greek background, it came with little surprise that we had something Greek for dessert. The Galaktoboureko, or Greek custard pie with crispy phyllo and candied orange was decent but on this day, I was looking for something a little more sweet (Grade: 3/5).

Greek custard pie with crispy phyllo and candied orange

It's been an up-and-down day from the kitchen. Perhaps it's just me but I found the dishes from the a la carte menu (langoustine and cod fish) quite a bit better than those from the set menu. But why the inconsistency!?

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2016-09-22

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$300 (午餐)

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The Swire Group finally closed their books on Rowley Leigh's tenure as The Continental's consultant and in a much anticipated move, they have installed Joey Sergentakis as the restaurant's new executive chef. Yes, the same Joey Sergentakis who's responsible for the success of Mr and Mrs Fox (another Swire restaurant).So the Joey Sergentakis era officially begins at The Continental on 1st August. The Brooklyn borned chef will double his duties on top of his existing role at Mr and Mrs Fox.I reall

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The Swire Group finally closed their books on Rowley Leigh's tenure as The Continental's consultant and in a much anticipated move, they have installed Joey Sergentakis as the restaurant's new executive chef. Yes, the same Joey Sergentakis who's responsible for the success of Mr and Mrs Fox (another Swire restaurant).

So the Joey Sergentakis era officially begins at The Continental on 1st August. The Brooklyn borned chef will double his duties on top of his existing role at Mr and Mrs Fox.

I really hate rainy days but thankfully I was pretty much undercover the entire morning. After renewing my international license at the motor vehicle office, I decided to hop over to The Continental to check out Chef Sergentakis' new menu.

What a difference a week and a half has made. I still recalled all those empty seats around here every time I visited this place in the past. But it is buzzing with life and enthusiasm right now.

Right from the start, I could see new life breathed into the new food menu. The Australian cobia, Iceland cod and oh the Asian flavors such as curried carrot velouté and Hanwoo beef. I'm starting to get a little excited.

As usual, I have been having way too much meat of late so this was exactly what the doctor ordered, a little tuna salad Nicoise. This was a good looking salad with quail egg, olive, anchovy, purple onion, saffron poached potato cubes and of course tuna confit. Just by looking at the presentation, you know they've put some thoughts into it. Not bad.

Tuna salad Nicoise

I'm sticking with fish again with my main dish which was Tasmanian salmon wrapped in serrano ham. It was nicely complemented by a potato salad and lemon sabayon. Pretty nice.

Tasmanian salmon wrapped in serrano ham

I was real tempted to try out their dessert options but between lemon pie and apricot tart, it was a tough call so instead I quickly settled the bill and headed over to Dolce 88 for my sweet treat.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2016-08-11

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lokyanyan

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位於金鐘附近的the Continental，是一間環境舒適又漂亮的西餐廳。今天不用兼職，特意和媽媽來吃個英式下午茶金鐘金鐘道88號太古廣場4樓6號舖Tea set for two三層英式鐵架的hightea 雖非第一次吃，還是要相機先吃每次吃這種下午茶，我總會穿漂亮一點點。最底層是英式鬆餅鬆餠的鬆軟程度令我驚訝，不像不般的鬆餠硬身，反而很鬆化。牛油更為香滑滑溜，士多啤酒醬也味道特岀，非常滿意第二層是咸點。碎蛋三文治以餃子的方式送上，但帶有小許魚鯹味。牛肉多士沾上蕃茄醬，味道不錯我更愛三文魚小面包，三文魚油脂甘香，十分好吃第三層是甜點。藍莓馬卡龍連媽媽不愛甜也十分喜歡，馬卡龍鬆化而藍莓醬也很天然，沒有一般的假假人造味道。檸檬蛋糕有一層小糖脆，口感實在下午茶份量不太多，大胃的我不太足夠。但環境和味道也不錯哦。

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位於金鐘附近的the Continental，是一間環境舒適又漂亮的西餐廳。

今天不用兼職，特意和媽媽來吃個英式下午茶

金鐘金鐘道88號太古廣場4樓6號舖

Tea set for two

三層英式鐵架的hightea 雖非第一次吃，還是要相機先吃

每次吃這種下午茶，我總會穿漂亮一點點。

最底層是英式鬆餅

鬆餠的鬆軟程度令我驚訝，不像不般的鬆餠硬身，反而很鬆化。

牛油更為香滑滑溜

，士多啤酒醬也味道特岀，非常滿意

第二層是咸點。

碎蛋三文治以餃子的方式送上，但帶有小許魚鯹味。

牛肉多士沾上蕃茄醬，味道不錯

我更愛三文魚小面包，三文魚油脂甘香，十分好吃

第三層是甜點。

藍莓馬卡龍連媽媽不愛甜也十分喜歡，馬卡龍鬆化

而藍莓醬也很天然，沒有一般的假假人造味道。

檸檬蛋糕有一層小糖脆，口感實在

下午茶份量不太多，大胃的我不太足夠。但環境和味道也不錯哦。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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想搵個可以傾計既地方, 上openrice search 下就搵左呢度!一黎到就知道自己無搵錯! 哈哈!! 環境好, 方便! 又唔駛限時比人趕走! 好地方!Griddled Scallops with chestnut puree, shiso and lemon呢個作為第一道菜, 好吸引! 栗子蓉配檸檬汁! 有驚喜!Roasted Chicken成日怕會好乾身, 呢度無喎! 加埋個汁仲幾醒胃!Chocolate souffle with icecream甜品當然唔少得! Souffle係朋友至愛! 令今晚同朋友既晚飯劃上完美名句號~

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想搵個可以傾計既地方, 上openrice search 下就搵左呢度!
一黎到就知道自己無搵錯! 哈哈!! 環境好, 方便! 又唔駛限時比人趕走! 好地方!

Griddled Scallops with chestnut puree, shiso and lemon
呢個作為第一道菜, 好吸引! 栗子蓉配檸檬汁! 有驚喜!

Roasted Chicken
成日怕會好乾身, 呢度無喎! 加埋個汁仲幾醒胃!

Chocolate souffle with icecream
甜品當然唔少得! Souffle係朋友至愛! 令今晚同朋友既晚飯劃上完美名句號~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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今日，我終於去左呢間餐廳:約左人地成三個星期!不過原來可以即日book,唔洗騰。no problem。今期呢間餐廳同珠寶公司聯手合作做的下午茶餐!由落單到上菜時間大約5分鐘;先上飲品!之後就上食物啦下午茶餐架有分三層，俾人感覺好似好高貴。最底層，有英式鬆餅;先食原味;都好香的牛油味:隔籬的士多啤梨醬﹑忌廉同牛油:我先搽士多啤梨醬;食落去好重士多啤梨味但唔重人造糖味!第二層係咸點:我最鐘意係包到好餃子的碎蛋三文治。五款咸點有兩款係有芝士:Roast beef crostini 用蕃茄醬搽麵包度，酸酸甜甜!Goats cheesecake with red onion jam poppy seed croution 就好重芝士味，芝士都幾濃郁而且都幾甘香!最高果層係甜品。藍莓馬卡龍唔太甜;擺明就香港女仔的口味;藍莓醬有藍莓味，唔太甜!pistachio financier with fresh raspberry; raspberry 唔太酸，反而有少少甜!食到開心果碎同淡淡的開心果味!Earl Grey Tea ﹠Lemon Loaf Cake 食落去偏酸: 對我而言唔算太突出

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今日，我終於去左呢間餐廳:約左人地成三個星期!不過原來可以即日book,唔洗騰。no problem。

今期呢間餐廳同珠寶公司聯手合作做的下午茶餐!

由落單到上菜時間大約5分鐘;先上飲品!

之後就上食物啦

下午茶餐架有分三層，俾人感覺好似好高貴。

最底層，有英式鬆餅;先食原味;都好香的牛油味:隔籬的士多啤梨醬﹑忌廉同牛油:我先搽士多啤梨醬;食落去好重士多啤梨味但唔重人造糖味!

第二層係咸點:我最鐘意係包到好餃子的碎蛋三文治。五款咸點有兩款係有芝士:Roast beef crostini 用蕃茄醬搽麵包度，酸酸甜甜!
Goats cheesecake with red onion jam poppy seed croution 就好重芝士味，芝士都幾濃郁而且都幾甘香!

最高果層係甜品。藍莓馬卡龍唔太甜;擺明就香港女仔的口味;藍莓醬有藍莓味，唔太甜!
pistachio financier with fresh raspberry; raspberry 唔太酸，反而有少少甜!食到開心果碎同淡淡的開心果味!

Earl Grey Tea ﹠Lemon Loaf Cake 食落去偏酸: 對我而言唔算太突出

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2016-05-22

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$236 (下午茶)

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There were a couple of reasons why I visited the Continental, which is one of the many restaurants at Pacific Place.A mate at work had been banging on about how great the place was and how well known the Chef was back home in his native United Kingdom (although I didn't recognise the name). The other, and much more important reason was that I'd read an article that the Continental produced one of the 'best soufflés in Hong Kong' by Time Out HK.I've been craving soufflés lately, so that was all I

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There were a couple of reasons why I visited the Continental, which is one of the many restaurants at Pacific Place.

A mate at work had been banging on about how great the place was and how well known the Chef was back home in his native United Kingdom (although I didn't recognise the name). The other, and much more important reason was that I'd read an article that the Continental produced one of the 'best soufflés in Hong Kong' by Time Out HK.

I've been craving soufflés lately, so that was all I needed to get on in for a bite to eat after work.

First thing first, the Continental is a beautiful looking restaurant. Designed by David Collins Studio with an eye to the sophistication of Europe's grand cafes, the Continental is a study of how to integrate a restaurant into it's local environs. With amazing views of the Hong Kong city scape, the dining room is both cool and modern looking; instantly helping me feel right at home as we were seated.

The Continental was established in partnership with award winning chef and author Chef Rowley Leigh, a man who apparently needs no introduction if you're a UK native. Acclaimed as one of the founding fathers of modern British cooking, Chef Rowley learned his trade at Le Gavroche and Joe Allen, before going on to head up iconic restaurants Kensington Place and Le Poulbot.

After being seated by professionally dressed and expertly trained staff, we were given our menus to peruse, a task which was made difficult by the huge variety of contemporary British classics! While the girl was trying to decide on which delightful options to choose, I'd gone straight to the back of the menu to see what the dessert options were; after all, I was there for the aforementioned soufflé!

Disaster!

No souffle on the menu! My heart sank, and I started to wonder what it was all about. Why I was there and what I'd do to salvage 'anything' from the evening. It was at that point that I focussed on the dishes I could order.

The girl kicked off her meal with a starter of Tasmanian salmon and Hokkaido scallop tartare with lemon coulis, dill and Oscietra caviar. The sensational looking dish was presented with a trio of scallop shells filled with quenelles of salmon and scallop tartare and a couple of pearls of caviar delicately balanced on top. The dish was pretty, sure, but it was absolutely divine to eat! There was a freshness coming from the fresh, sweet seafood that danced on the palate and was helped with a little salty hit from the caviar. The lemon coulis, which was much more like a curd, added a bitter sweet hit of acidity and just levelled out the sweetness perfectly. It was a relatively simple dish, but tasted wonderful.

My choice was a little more predictable! The green asparagus, wrapped in Serrano ham with a slow cooked Taiyouran Japanese egg looked just too good on paper to pass on. It looked much more rustic than the concoction I'd envisioned, but the plating was probably more in line with the restaurant's styling anyway. Four large spears of asparagus were wrapped in the salty ham to form a 'box', in which the slow cooked egg was placed. The plate was finished off with shallot crackling, a tomato and red pepper salad and dollops of Meaux mustard. Egg, asparagus and ham are such classic flavours that it was always going to be a tasty dish, and I wasn't disappointed. The star of the dish was the egg, the yolk was thick and viscous and velvety and, coated the asparagus and ham, was 'juuust' right.

With quite vast options for mains, I was surprised when the girl when for the pasta, especially since she'd told me that the milk-fed veal chop was the dish she really wanted. After the waitress had walked away and I asked her about her last minute change of mind, she was actually a little perplexed herself! Anyway, the wild forrest mushroom pasta came and was pretty nice, although I'm sure SC through she made the wrong choice. For a dish that had mushroom in the title, there was a surprising lack of chunks and textures of mushroom! The flavour was there, but we'd loved to have had some extra texture to break up the 'same(ish)' texture that came from the roasted hazelnuts, capers and preserved lemon. It was a nice plate of well cooked pasta, but could have been so much more!

It had been such a long time since I'd had a lovely piece of grilled Tasmanian salmon, so went for the slow cooked salmon with sauce verde, crushed green peas, baby carrots and a lemon emulsion. It was a lovely dish, let me say that right up front, the flavours wonderfully complimenting each other and fresh as you'd hope to get. But, I was bitterly disappointed in the way that my salmon was cut and presented! It was cut into a circle and as a consequence, lost that texture that you get from a lovely big chunk of fish. I'm not sure why the team at the Continental prepared it that way either, the dish was rustic looking anyway, and didn't need the extra 'refinement' that came from a perfectly consistent piece of fish! The other thing that amazes me is why the Brits love mushy peas so much! The provided a great fresh flavour, but I'd have been just as happy if there were fresh new peas in their original spherical shape!

If it sounds like I've been a bit picky with some of the elements of the meal, it's only because I was disappointed that there was no souffle on the menu for dessert, so we did end up passing on sweets at the end of the meal. However, we actually loved our meal at the Continental, in particular the simple fresh ingredients that were treated (largely) with respect and allowed their natural flavours to shine. We'd definitely go back!

It's worth noting that wile the restaurant was established by a UK celebrity chef, the man running the kitchen was Executive Chef Joseph Sergentakis, whom up until recently had been running the hugely popular Mr & Mrs Fox. It's also worth noting that Chef Joseph worked at world renowned l'Hotel de Ville under Philippe Rochat, who tragically died while exercising. Ironically, that restaurant would go on to become the #1 Restaurant in the world (according to La Liste) with his predecessor also tragically dying.

Now that we've moved to Wan Chai, Pacific Place is a very short walk away, which means that we'll be adding the Continental to one of our regular after work dining joints. With super tasty food, impeccable service and an added bonus that it's on the way home from work, it would be a shame not to drop in for dinner!

See you real soon, especially if you put a soufflé back on the menu!

@FoodMeUpScotty

The salmon and scallop tartare was a standout - incredible flavours

Super tasty, but why cut the fish into a circle?

Contemporary styling that integrated into its environ - the Continental is a comfortable place to dine

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$700.00 (晚餐)

crumpet

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Came here with a friend for lunch on a weekday. When we arrived at noon, the place was empty. We wanted to choose seat but they claimed that the restaurant was fully reserved.I ordered their lunch set which consisted of Double boiled chicken consomme,grilled snapper and the molten chocolate cake. Price came out to be 345 for the 3 course meal.My friend ordered a Pearl Barley "Risotto" small size for 125.Decoration: The decoration of the place is nothing special. This place definitely looks bette

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Came here with a friend for lunch on a weekday. When we arrived at noon, the place was empty. We wanted to choose seat but they claimed that the restaurant was fully reserved.

I ordered their lunch set which consisted of Double boiled chicken consomme,grilled snapper and the molten chocolate cake. Price came out to be 345 for the 3 course meal.

My friend ordered a Pearl Barley "Risotto" small size for 125.

Decoration: The decoration of the place is nothing special. This place definitely looks better in their photos. In person, the layout and decoration reminded me of a diner/cafe.

Food: I am not sure how their were so many positive ratings for this place but I found most of the food subpar at any price range. The presentation of the food I have to say was very nice. The chicken consomme I had was bland. It didnt have a rich taste to it. The grilled snapper was slightly overcooked. The meat was a little dry. Most restaurants could have done a better job. My friends Barley "Risotto" was good. It was a simple dish with simple ingredients (just leek inside and a few dabs of truffle paste). Molten Chocolate Cake was a complete failure. The presentation was good and thats about it. It was totally cooked. Outside it was a chocolate cake, inside the cake was still a chocolate cake, completely dry.

Service: I am very surprised to find that the service was subpar. As I mentioned, the restaurant was empty when I arrived and by the time I finished an hour later, it was still only half full at most. The waiters were polite. My water was never refilled unless I asked them. I wonder what they are thinking when they just walk around in circles doing nothing. When I asked for the bill, it arrived at my table shortly afterwards.... as I paid by credit card I expected them to check it and give me the receipt and the credit card copy after I have signed it. No one came to attend to my bill for another 10 minutes so I just left after taking the receipt and credit card copy. As I left, the waiter finally came over and took away the bill but did not say bye. At the time I left there was still an over abundance of waiters compared to the customers. The waiters just werent doing anything.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2016-03-04

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$250 (午餐)

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The more I go to Admiralty these days, the more I realize how sad the food scene around here is. This is a place that could definitely use a few new faces but until they do, I am going back to the usual suspect such as The Continental, whom has successfully won me over since my post Christmas dinner back in December.There are a number of reasons why I like The Continental and no, it's not entirely their food menu nor their service. Well, it has more to do with the ambiance and the fact that I kn

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The more I go to Admiralty these days, the more I realize how sad the food scene around here is. This is a place that could definitely use a few new faces but until they do, I am going back to the usual suspect such as The Continental, whom has successfully won me over since my post Christmas dinner back in December.

There are a number of reasons why I like The Continental and no, it's not entirely their food menu nor their service. Well, it has more to do with the ambiance and the fact that I know it's very easy to get a table even without reservation.

Beetroot cured salmon with dill and avocado - This dish has two of my favorite ingredients, beetroot and avocado so it was an obvious choice for me. The cured salmon was really nice and sweet. My only complaint came from the sauce (lemon?) which had a little too much acidity for my liking (Grade: 3.5/5).

Beetroot cured salmon with dill and avocad

Duck breast with cauliflower puree, leeks and turnip - They ran out of the duck leg confit so the menu was changed on the fly and in came the roasted duck breast. This was pretty decent stuff. The duck breast itself was slightly under-seasoned but the sauce did alright to make up for it (Grade: 3/5).

Duck breast with cauliflower puree, leeks and turnip

Baked raspberry chocolate tart with raspberry sorbet - If there's one thing from The Continental that has impressed me since Day One (I was there at the soft opening in Day 1), it's their dessert. Kudos to their pastry chef for the marvelous job so far and this raspberry chocolate tart was something to die for. Very rich and delicate (Grade: 4/5).

Baked raspberry chocolate tart with raspberry sorbet

I must confess that The Continental wasn't my first choice this afternoon. The honor should in fact go to the newly opened Plat du Jour at the same shopping complex, which also happened to be owned by Swire Group. But since it's fully booked, I have to come back tomorrow to check out their lunch menu.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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It was a Christmas holiday filled with Chinese food. That was somewhat of an unfamiliar territory for me but most importantly, we had a great time sharing good food with our beloved family. That's all it matters. Fast forward to Boxing day, there's no way in the world that I will have Chinese food again, at least not in the next 24 hours.I started the afternoon off having a little bit of French food at IVY and after doing some damage to my wallet in Causeway Bay, I decided to hover back to Admir

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It was a Christmas holiday filled with Chinese food. That was somewhat of an unfamiliar territory for me but most importantly, we had a great time sharing good food with our beloved family. That's all it matters. Fast forward to Boxing day, there's no way in the world that I will have Chinese food again, at least not in the next 24 hours.

I started the afternoon off having a little bit of French food at IVY and after doing some damage to my wallet in Causeway Bay, I decided to hover back to Admiralty for some modern British food at The Continental.

I know, I have heard this before. The service here is lousy and the menu isn't all that exciting. But come on, it's Christmas. Let's give it another chance. I arrived a little earlier than expected so I ended up enjoying a cocktail at the bar first.

I think no one would argue the fact that The Continental boasts one of the elegant most dining rooms in Hong Kong. Absolutely loves the relaxed ambiance.

A little Christmas lighting at each table!?

Griddled scallops with chestnut purée, shiso and lemon ($265) - I had trouble picking out an appetizer from the menu so I thought why not have two main courses instead? Starting things off with the griddled Hokkaido scallops was a brilliant idea. Love the combination of the scallops and chestnut purée working well together as a team. A bit of lemon juice and lemon zest provided just enough acidity for the dish. Not a bad start at all!

Griddled scallops with chestnut purée, shiso and lemon

Roast goose leg, spiced red cabbage and apple sauce ($360) - When the goose leg arrived, fragrance from the perfectly roasted goose meat had me thinking that I was having dinner at Yung Kee!

I thought the meat was really nice. Tender and fairly juicy. The spiced red cabbage was perfect in neutralizing the richness of the goose meat. Another pretty enjoyable dish for me.

Roast goose leg, spiced red cabbage and apple sauce

The restaurant (or more accurately, the kitchen) finally redeemed itself after a lackluster effort from my previous visit. There's no doubt in my mind about coming back some other time in the very near future.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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一般人去PP一係會係PP商場D餐廳用餐, 一係去上面D酒店餐廳. The Continetal 剛剛在商場與酒店中間. 平時會少D人去.2個人, 剛剛佢地有個tasting set 店員亦提議可以叫一個set另加小小其他嘢就可以share! 真係好細心!麵包：暖+外脆+內軟 = OMG頭盤帶子, 切得好薄, 口感好fresh另叫咗半打 Dongegal Bay (irish) 貴 FdeC 少少但好食D! 海水味濃D!叫咗兩個湯, chef更幫我哋將一碗分做2小cup , share飲兩個主菜: 量真係唔多, 亦未及頭盤驚喜!set包一份cheese plater 個人欣賞哪份無花果醬! 係一個咁靚嘅氣氛同環境食完一餐又怎可沒有甜品呢? Apple tart + 一杯咖啡作結尾（apple tart襯蕉糖雪糕! 直情係導你升仙）

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一般人去PP一係會係PP商場D餐廳用餐, 一係去上面D酒店餐廳. The Continetal 剛剛在商場與酒店中間. 平時會少D人去.
2個人, 剛剛佢地有個tasting set 店員亦提議可以叫一個set另加小小其他嘢就可以share! 真係好細心!

麵包：暖+外脆+內軟 = OMG

頭盤帶子, 切得好薄, 口感好fresh

另叫咗半打 Dongegal Bay (irish) 貴 FdeC 少少但好食D! 海水味濃D!

叫咗兩個湯, chef更幫我哋將一碗分做2小cup , share飲

兩個主菜: 量真係唔多, 亦未及頭盤驚喜!

set包一份cheese plater 個人欣賞哪份無花果醬!

係一個咁靚嘅氣氛同環境食完一餐又怎可沒有甜品呢? Apple tart + 一杯咖啡作結尾

（apple tart襯蕉糖雪糕! 直情係導你升仙）

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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被餐廳的外貌吸引去了，一間被樹木包圍的玻璃屋，同時享有金鐘的繁華景緻，落地大玻璃窗引入自然光，增添周末閒適的感覺。很可惜！侍應服務態度一般！食物味道更令人失望！漢堡包的牛肉一切就完全散開（忘了拍照），亦沒甚麼牛味。牛扒雖沒那麼差，但不見得好，肉質偏硬，還有一條頑固、切不斷的筋。唯一可取的是，啤酒是我喜歡的清甜口味，啤酒杯外型亦討好。這間餐廳並不便宜，我食完之後只想到幾個字：金玉其外，敗絮其中。艾琳熊推介指數：1.5分 (滿分是5分）

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被餐廳的外貌吸引去了，一間被樹木包圍的玻璃屋，同時享有金鐘的繁華景緻，落地大玻璃窗引入自然光，增添周末閒適的感覺。

很可惜！侍應服務態度一般！食物味道更令人失望！漢堡包的牛肉一切就完全散開（忘了拍照），亦沒甚麼牛味。

牛扒雖沒那麼差，但不見得好，肉質偏硬，還有一條頑固、切不斷的筋。

唯一可取的是，啤酒是我喜歡的清甜口味，啤酒杯外型亦討好。

這間餐廳並不便宜，我食完之後只想到幾個字：金玉其外，敗絮其中。

艾琳熊推介指數：1.5分 (滿分是5分）

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Cherriehui

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You probably think ... how much more is there but the heat?Gladys and I met here for dinner after work on a Thursday night. With much of the influence from the waiter, we have been having this fantasy about the recently launched a 6-courses Summer Tasting Menu. It was $680 per head, or $1100 if you'd like each course to be paired with wine. Since we both just kind of want to try everything on the menu, which we didn't manage surely, we decided to order the tasting set for one, plus a Raw Tuna wi

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You probably think ... how much more is there but the heat?

Gladys and I met here for dinner after work on a Thursday night. With much of the influence from the waiter, we have been having this fantasy about the recently launched a 6-courses Summer Tasting Menu. It was $680 per head, or $1100 if you'd like each course to be paired with wine. Since we both just kind of want to try everything on the menu, which we didn't manage surely, we decided to order the tasting set for one, plus a Raw Tuna with Ginger Dressing and a Veal Chop ($140) with Sage Butter to share ($380).

When I arrived (ok I was like 30 minutes late because I couldn't get out of work!), the bread was already cooled. Though the fresh bread was chewy, slightly crunchy on the sides. Even better if there is nicer butter to go with it.

The Raw Tuna was served with the lean meat that has got much fat attached to it. However was still sweet and went really well with the ginger dressing. Though talking about the ginger dressing, I honestly felt it tasted exactly like though spring onion &　ginger soy sauce especially for dipping our steamed chicken. I should try making my own next time... prob can make a full plate of it with this amount of cash investment.

The starters that were from the tasting menu includes the Scallop Ceviche and the warm salad with Ceps and Foie Gras. Scallop was finely sliced and plated like a flomust say the duck foie was seriously TINYYYY. It was so thin that was easily over-seared. I liked how crispy the sides and the edges were, but I guess it doesn't hurt the P&L account so much to serve it with 0.5cm thicker if you put this dish in the tasting menu and want people to come back for the full version next time after the indulgement? Or I would be happy to have a decently presentable salad without the luxury part too.

The mains were definitely more exciting. Firstly, the Magaret of Duck was presented as lovely pinkish, medium rare. The meat was tender and rich in flavour, while the boiled cherries were indulgingly sweet and plump. Never knew they would make such a perfect match, and I love how the creamy baby spinach has picked up all the juice and essence!

The oily macherel was another star of the night. The fish was nicely seared, with its edges and skin gorgeously crispy while the fish oil was tightly locked within the flakes which oozed out in the month as you bite into it! It was so delectable and it went beautifully with the lightly tangy and truly refreshing apple puree!

Here it comes the veal chop. This simple yet impeccable grill veal chop was done medium rare, which left the meat all juicy and absolutely splendid with the sage oil. Best parts were where the fats and tendons were as always. It was definitely the best veal chop I have had so far in Hong Kong.

And nope how could I ever missed out the fries. They were perfectly crunchy. Loved them with the French mustard!

For dessert, we had the apricot souffle and a scoop of almond icecream. The souffle was done just right, fluffy and refreshing. The almond icecream was one of the highlight as well! It was so creamy and as nutty as eating almond butter!

Among the 3 pastries that came with the set, the Chocolate Salted Caramel Tart was my ultimate favourite! The tart was as crunchy like a crumbly caramel cookie, while the ganache and the caramel was beautifully smooth, silky and seducing. It was irresistable that I swear it's one of the signature at the patisserie.

The atmosphere, setting, service and more importantly the food have been impressive at The Continent. Grilled meat is definitely a must try here, and oh my goodness can someone actually finish the whole tasting set by himself / herself? Portions are huge! However I guess they can work more on the plating. Honestly the foie gras salad, the mackerel and the dessert platter could definitely look more appealing and instagramable. Anyway love our after-work night out! Next time it's going to be Fox? hehe

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-08-06

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$600

ophelia710

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43

打從它剛開店時...我就被它的裝潢所吸引著～　不知道是愛它的用色　還是能引進日光的部份都總教我著迷再三約朋友陪我到訪，終於都成行啦！！挑了個愜意的週末到訪，但笨笨的明知道自己會有起床氣遲到應該跑不掉，卻偏偏約了個大早。害朋友要等我了 ><坐在窗邊享受日光浴，餐廳也有戶外位置。不過當日天氣還蠻悶熱我還是乖乖嘆冷氣就好啦，服務生簡單的為我們介紹過餐牌的特別菜式還有這個 THE SATURDAY 套餐包括主菜飲料及甜點，很虛的甜點車引不起我的興趣只好單點嚕，各選了前菜的部份～再添一份主菜應該也夠吧？？！Raw Salon with Avocado,Lime and Green Peppercorns﹝HKD$145﹞懂我的就知道我盯上的是牛油果有朋友跟我說她很怕這質感的食物，但我卻很愛耶～柔滑綿綿的伴鮮嫩的三文魚只是配上的醬是極酸咪咪的檸檬汁有點搶戲之餘也讓每吃一口都令眼睛瞇成一線Raw Tuna with Ginger Dressing ﹝HKD$135﹞其實每道的份量都不多，看到它瞬間以為是蒜蓉蒸扇貝的變奏版極為普通的賣相切得透薄的鮪魚片缺嚼勁，也吃不

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打從它剛開店時...我就被它的裝潢所吸引著～　不知道是愛它的用色　還是能引進日光的部份都總教我著迷
再三約朋友陪我到訪，終於都成行啦！！挑了個愜意的週末到訪，但笨笨的明知道自己會有起床氣
遲到應該跑不掉，卻偏偏約了個大早。害朋友要等我了 ><

坐在窗邊享受日光浴，餐廳也有戶外位置。不過當日天氣還蠻悶熱
我還是乖乖嘆冷氣就好啦，服務生簡單的為我們介紹過餐牌的特別菜式
還有這個 THE SATURDAY 套餐包括主菜飲料及甜點，很虛的甜點車引不起我的興趣

只好單點嚕，各選了前菜的部份～再添一份主菜應該也夠吧？？！
Raw Salon with Avocado,Lime and Green Peppercorns﹝HKD$145﹞懂我的就知道
我盯上的是牛油果有朋友跟我說她很怕這質感的食物，但我卻很愛耶～柔滑綿綿的伴鮮嫩的三文魚
只是配上的醬是極酸咪咪的檸檬汁有點搶戲之餘也讓每吃一口都令眼睛瞇成一線

Raw Tuna with Ginger Dressing ﹝HKD$135﹞其實每道的份量都不多，看到它瞬間以為是蒜蓉蒸扇貝的變奏版
極為普通的賣相切得透薄的鮪魚片缺嚼勁，也吃不出它的鮮！只吃到油膩的醬油及蒜泥味，這到底是什麼嗎？！

其實吃到這邊真的沒什麼好期待的了，漢堡配瘦巴巴薯條很奇怪這薯條缺鹽巴來提味
Hamburger with Swiss Cheese, Bacon and Chips﹝HKD$175﹞熟成度算是拿捏到，但漢堡扒的肉質很鬆散
整體而言屬清淡解膩，當然也不令人非常深刻。

吃到不如預期般的美味時，心裡就會有種莫名的空虛
友人跟我對望了一下就知道我吃不飽足也不滿足...決定續攤去

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Given my friend is back in Hong Kong from Switzerland, 3 ladies decided to go somewhere nice for afternoon tea which is normally a great way to spend an afternoon for girls chit chat. Afternoon tea or high tea, being a British thing, I chose The Continental, a British restaurant run by the Swire group. I thought that would be a safe choice, given the restaurant is run by a conglomerate which would have no problems getting the chefs and ingredients to build a successful restaurant. I called to b

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afternoon tea set

Given my friend is back in Hong Kong from Switzerland, 3 ladies decided to go somewhere nice for afternoon tea which is normally a great way to spend an afternoon for girls chit chat. Afternoon tea or high tea, being a British thing, I chose The Continental, a British restaurant run by the Swire group. I thought that would be a safe choice, given the restaurant is run by a conglomerate which would have no problems getting the chefs and ingredients to build a successful restaurant. I called to book a table about 3 days before hand. The lady who answered the phone in a cold but professional manner, took my booking efficiently and reminded me that afternoon tea is up to five and we will need to leave by that time. I replied that would be ok and my booking was done. The day before the booking, the same lady called again, in her run of the mill professional tone with no warmth re-confirmed my booking and reminded me the time I have to leave the restaurant. I truly felt the welcoming approach of this restaurant, they like me to "leave" before I come, since the repeated message is to remind me of my eminent departure from the premise. I would rather receive a repeated message to say "looking forward to seeing you this Saturday......."
Well I thought maybe the restaurant is very popular and that is why they need to remnd you to leave, so in a way, I just continued to wish for the best and still looked forward to tasting a authentic British afternoon tea at a Britsh restaurant.

Finally Saturday came, and I arrived at the restaurant. We were placed in a nice table at the window. I am glad they kept the beautiful wavy ceiling that was there when this restaurant was stil Domani. Very efficiently our afternoon tea set arrived. The 3 tier set was nicely presented and there was also a basket of sconed. Yes, the scones was the reason I came to this restaurant as I do miss the fresh, warm fluffy scones with cream and jam from my days in Australia. The scones at The Continental is hardly warm, not fluffy at all, and taste like mmm... the ones I get from Wellcome. This is very annoying as a British restaurant that can't get scone right has committed the same cardinal sin for a char charn teng that can't get their pineapple bun right. As I was concerned that I might just got the "bad" batch of scones, I requested the waiter to change and sorry the new batch had the same quality. I am now convinced that the scone is consistently bad. As for the rest of the goodies on the 3 tier dish, most of them were mediocre, so one may be better off buying cakes from Maxim's cake shop and cut them to small cute pieces. The taste would not be much different.
So if you like to donate HKD365 to the already wealthy Swire Group, for a worse than mediocre Afternoon Tea set, be my guest but you can be sure I shall not step my foot there again unless one day, they get their basics right, i.e. make thier scones right!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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一連好幾天的大雨，每次出外都是濕漉漉的跑回家，心情真的糟透了。踫上了難得的清早聚會，天公竟然做美，睽違了的太陽又再露面，雖然有點熱，還在微微冒汗，但真的感受到夏日的步伐。早餐會的地點就是金鐘的The Continental，室外的陽光，透過半身玻璃照射入室，倍感光潔明亮，加上餐廳空間感強烈，謐靜舒適，更加令人覺得是一個懶洋洋的早上。今次餐廳跟化妝品品牌La Prairie合作，客人只要光顧餐廳的指定健康早餐，就可以獲得相關產品的試用裝。其實健康不單指飲食上，就連身體都要照顧到，才是全面的保護。說起來，早餐又真的豐富，先奉上一份清新怡人的鮮果併盤，選用的全是時令水果，用來清洗味蕾，倍感爽朗。至於Breakfast Plates有三款選擇，在下點選了Spelt Pancakes with Grilled Peaches and Summer Berry Coulis，賣相簡單而亮麗，把半開的蜜桃烤得微焦，好讓甜味更豐富，切開pancake再蘸點一下紅莓醬，鬆軟甜美，就連心情也開朗了。飲品除了健康的西柚汁外，更可以點選Smoothie of the Day，雖然看起來不甚討好，但入口一陣清涼

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一連好幾天的大雨，每次出外都是濕漉漉的跑回家，心情真的糟透了。
踫上了難得的清早聚會，天公竟然做美，睽違了的太陽又再露面，雖然有點熱，還在微微冒汗，但真的感受到夏日的步伐。

早餐會的地點就是金鐘的The Continental，室外的陽光，透過半身玻璃照射入室，倍感光潔明亮，加上餐廳空間感強烈，謐靜舒適，更加令人覺得是一個懶洋洋的早上。

今次餐廳跟化妝品品牌La Prairie合作，客人只要光顧餐廳的指定健康早餐，就可以獲得相關產品的試用裝。
其實健康不單指飲食上，就連身體都要照顧到，才是全面的保護。

說起來，早餐又真的豐富，先奉上一份清新怡人的鮮果併盤，選用的全是時令水果，用來清洗味蕾，倍感爽朗。

Spelt Pancakes with Grilled Peaches and Summer Berry Coulis

至於Breakfast Plates有三款選擇，在下點選了Spelt Pancakes with Grilled Peaches and Summer Berry Coulis，賣相簡單而亮麗，把半開的蜜桃烤得微焦，好讓甜味更豐富，切開pancake再蘸點一下紅莓醬，鬆軟甜美，就連心情也開朗了。

飲品除了健康的西柚汁外，更可以點選Smoothie of the Day，雖然看起來不甚討好，但入口一陣清涼透心的感覺。

最後再來一杯Earl Grey，客人大可自行添點蜜糖，但在下還是喜歡茶中的甘香，在清早令人精神一振，更加有幹勁迎接新一天。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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