影片
港鐵中環站 D2 出口, 步行約6分鐘
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電話號碼
26684088
開飯介紹
由澳洲墨爾本回流的一星廚師帽主廚Alex Law主理，提供六道或八道菜廚師發辦晚餐，或精心安排的自選主菜商務午餐配以精緻頭盤及甜品。
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營業時間
今日營業
12:00 - 15:00
17:30 - 23:00
星期一至六
12:00 - 15:00
17:30 - 23:00
星期日
全日休息
公眾假期
12:00 - 15:00
17:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
已經係呢個大廈食過3間餐廳，都係睇到同一個景🤣Restaurant Week又揾到間令我surprise既餐廳•無記錯好似係$498/ppStarter揀咗Beef Tartare，薯片比牛肉好食🙈Hokkaido Scallop都幾彈牙，又大粒👍🏼•Lobster 係佢哋攞獎既一道菜真係好好架食！龍蝦新鮮彈牙，唔需要自己拆殼，食落啖啖肉🤤下面有塊大根，配埋佢個汁架架食，仲有d提子係呀，真係提子黎架得意，但又幾夾wor😋由於個汁太好食，所以佢哋有配埋包比你可以食埋d汁，又係好好☺️☺️呢個Lobster Cappuccino都好出色佢勁濃仲有d龍蝦肉，使唔使咁好味先，加埋入面既Melon and preserve lemon，甜甜地唔會有酸味，都幾balance💛•Main就叫咗Honey Glazed Yellow Chicken好滑wor，係雞胸位都滑，好岩我呢d唔鍾意食擦子膠雞既人🤣不過真係好飽，完全食唔晒！另外加喊$180轉M9 Wagyu Rib Eye (8oz)睇落覺得勁大塊！Wagyu一定好夠肥美，無得輸•DessertVanilla Panna Cotta 唔知點解覺得佢有杏霜味🤣不過佢有勁多白桃，好味既不過都係太飽🙈Coconut Sorbet椰子味好重，好好味Sorbet無咁飽 下面d芒果夾sorbet食好正，反而烤菠蘿就麻麻地🤔•其實個餐都真係好多野食，不過就無包飲品推介👍🏼所以我哋加咗1位wine pairing ，不過唔記得價錢🙈
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We picked this restaurant as they’ve got a high score of 9.2 in the restaurant week. Inspired by European cuisine, the dishes had got an international flavour, such as having oyster tempura and grilled asparagus with onsen egg and truffle parmesan foam in the starters. I was expecting more of a light, foamy texture, as it was much more solid, while it’s still yummy.The seafood of the day was a salmon, which was nice and tender. Very small though. It suited my friend who had a small appetite while not sure if it’d be right for the general public. The honey glazed yellow chicken with thyme jus was superb. It’s comparable to the one at Ami and Epure. It was so tender and with great chicken flavour. The staff said the Oolong tea ice cream was one of their signature dishes hence we tried. The Oolong tea flavour was obvious. The staff was responsive and resourceful. The only drawback for this restaurant was the noise level, which was high, perhaps due to the wood walls that trapped the noise.
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香港餐廳周Winner的Senti，真係實至名歸。食物質素絕佳，每一道菜都展現出令人驚艷的美味。他他牛肉，肉質鮮多汁；北海道帶子，新鮮帶子甜味令人回味無窮；還有彈牙龍蝦，我特別推薦帶有驚喜味道的龍蝦泡沫咖啡，用上一道龍蝦菜式剩下來嘅部份配製成。再嚐嚐他們家的西班牙紅蝦義大利麵，絕對會讓您愛不釋手。環境氣氛極佳，尤其鄰近大館，是與朋友聚餐或約會的絕佳場所。最後，以雲呢拿奶凍配椰子雪糕結束美好的一餐，清新甜蜜，是絕美的結尾。
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這次的生日飯吃得讓人食指大動！❤️首先，松葉蟹配上番茄醬等….既清爽又有層次。接著，龍蝦肉爽甜彈牙，完美融合了海鮮的鮮美與果香。再來一杯Lobster Cappuccino ，真是別出心裁。接著是法國乳鴿鵝肝派，外層酥酥脆脆再配上松露醬汁，真的是口感豐富。鹿兒島A5和牛配紅酒醬，選取部位非常好👍肉質鮮嫩得令人回味無窮。還有烤澳洲羊排，肉質鮮嫩冇臊味同時搭配特別醬汁💯甜點也讓人無法抗拒：Yoghurt sorbet混合莓果，酸甜適中❤️ 焙茶雪糕再加啲海鹽脆脆。口感豐富…就算前面已經食到飽飽地都要清曬佢😂另外個芒果奶凍，唔好見個賣相普通，佢個奶凍質地真係滑到黐咗線。要比個credit 甜品師傅🫡甜品絕對要試！！！
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這幾年，緊有一餐生日飯約不同嘅朋友去Senti 慶祝，今年都無例外。不過今年就係小妹大壽，所以chef Alex 就幫我設計了一個特別嘅menu for sharing. 我哋一共有8個人，安排坐喺餐廳嘅偏廳，有少少私隱，又可以避免嘈到其他人。For the starter, chef 準備了四款不同嘅ham 俾我哋送酒。有兩款特別要提，36個月嘅iberico ham 以及 風乾和牛片, 這兩款真係非常非常好味😋食完三個頭盤之後，就開始送上第一個main course，北海道帝皇蟹腳。chef Alex 做這個蟹腳，都係小妹第一次試到，真係好好味，煮到半生熟，跟著燒一燒，加上調教嘅sauce非常匹配, 錦上添花, 好食👍🏻第二個main course 係toothfish. 看似簡單，但功力深厚。個魚皮煎到金黃色，又香又脆👍🏻第三及四個主菜就係for sharing, 斧頭扒及烤焗三黃雞。斧頭扒嘅生熟程度剛剛好，三黃雞嘅presentation 非常cartoon, 皮香肉嫩。很好食哦😀真係多謝chef Alex 及 團隊悉心安排🥰🥰
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