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8-min walk from Exit C, Hong Kong MTR Station
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Telephone
35681397
Introduction
The romantic restaurant is designed with three parts: champagne & wine bar serves some unique selection of boutique wineries; main dining rooms offer modern French cuisine; and the sommelier room houses a curated collection of rare and exquisite wines. It is a nice place for dating and celebrating important days.
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Opening Hours
Today
12:00 - 23:00
Mon - Sat
12:00 - 23:00
Sun
Closed
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Lunch set, HKD 388 一位，好似幾抵就去試吓。法國人經理好熱情咁歡迎同送走，即刻好有法國情調🤣🤣🤣風味呢家野，做人客既就係咁膚淺🤣🤣🤣好多人都係慶祝生日同紀念日，餐廳待應會主動幫手影相📸️👍🏼👍🏼👍🏼👍🏼午餐：1）unlimited nordaq water, hkd28 一位，待應好主動添上水👍🏼👍🏼👍🏼👍🏼2）麵包+ 牛油，不錯👍🏼前菜：1）吞拿魚，外面鋪滿芝麻，揀左三款前菜，呢款無咁出色，但亦可稱優秀既👍🏼👍🏼2）油甘魚，跟餐加hkd 78, 魚既質地滑，推介👍🏼👍🏼👍🏼3)牛肉他他，好味😋👍🏼👍🏼👍🏼主菜：1）魔鬼魚，好多人叫呢款，魚有少少辣2）黃油雞，唔算好驚艷，反而個飯幾好味，跟餐加hkd 188 3) 油封羊肩肉，羊有蘇味，跟餐加hkd 88甜品：最重要環節，好好味1）開心果紅桑子杯，影相📸️靚，開心果roasted 好香，酸係酸左D，但好味😋2）焦糖牛角酥窩夫，如果喜歡焦糖，唔好錯過，好好味😋👍🏼👍🏼👍🏼👍🏼👍🏼
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Restaurant Week 搶到 Clarence 位！！分秒必爭搶住Book 餐廳🙏🏻 之後啲日子已經Full 晒了🙏🏻大家想食就等 restaurant week 贏家版 （記得佢哋好似每年都有呢樣嘢去extend HKRW😂）由23粒米芝蓮星廚 Olivier Elzer 主理 aka 灣仔The St. Regis 嘅米芝蓮2星 L’Envol 工作過而 Clarence 就係行 affordable/causal french dining 路線🍷畢竟中環地段但Fine Dining做到唔過千只要睇過個Menu 就知道點解咁快 book full 曬明明restaurant week 同佢平時個 menu 係一樣 items 但平咗少少！而家$628就食到6-course呢間Book得很正確👌🏻亦都明點解會Full晒🫡重點！個人覺得 HKRW 去試 Clarence 一定要起碼3個Frd去食，咁就可以試勻曬所有嘢🫶🏼🫶🏼happy!呢個Menu已經有齊佢哋最 signature 嘅✔️吞拿魚 ✔️海膽炒蛋 ✔️魔鬼魚 ✔️黃油雞 ✔️Croffle 任添麵包籃都幾有心思！酸種麵包、focaccia 、脆脆配附兩款牛油同香草乳酪嚟食勁正💯冷熱前菜都係每人揀4款～～比較推薦紅蝦、吞拿魚、傳統法式焗田螺、北海道海膽💖主菜方面，建議嗌牛柳鴨肝批同黃油雞🤍外型係威靈頓牛柳，外面酥皮夠脆，中間包住的鵝肝，切開牛柳係粉紅色而且牛肉軟腍細緻有油香，推薦！黃油雞都好好食！每一粒小麥都充滿住雞油香好好食🥹但魔鬼魚調味真係鹹😔甜品兩款都好唔錯！芒果熱情果、雪葩、椰子泡沫好有驚喜！推介心太軟朱古力，半溶流心蛋糕，朱古力味香濃，配搭香滑重奶味的諾曼第牛奶雪糕，冰火感覺，加分！𖥸 Elite Signature Dinner | $628 p.p.▍STARTER (CHOOSE 2 PER PERSON)⸝ White Asparagus (+HK$28)Burrata, Basil & Sobacha⸝ Tuna with Two SpicesAvocado Purée & Shallot Dressing⸝ Smoked Salmon Mimosa Egg⸝ Scallops Carpaccio (+HK$48)Horseradish Sauce & Dill Oil⸝ Gamberoni With Red Curry & Pistachio Cold Cream (+HK$68)⸝ Beef Tartare With Comté Foam & Baguette Toast▍HOT STARTER (CHOOSE 2 PER PERSON) ⸝ Snail Cooked In Pot 3pcsButter Maitre D’ Hotel & Croutons⸝ BBQ Octopus with Potato Foam, Piquillo & Chorizo Vinaigrette⸝ Hokkaido Sea Urchin (+HK$68)Scrambled Egg & Fennel⸝ Frog LegMeunière, Black & White Garlic Cream▍MAINS ⸝ Skate Wing Cooked On The BoneBrown Butter with Spices⸝ Roasted Yellow ChickenSpelt & Leek⸝ Beef Fillet & Foie Gras Pithivier (+HK$118)Crunchy Salad & Truffle Vinaigrette▍DESSERT⸝ Hot Chocolate MoelleuxNormandy Milk Ice Cream⸝ Mango & Passion Fruit (+$38)Sorbet & Coconut Foam
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四個女仔，好耐無見，想搵個地方食飯敘舊。朋友推介兩個地方，一個打卡好靚，一個好味，不約而同選了好食。畢竟，美食當前，顏值可以稍後再說。Clarence 地方有啲難搵，但一上到去，有驚喜，靚嘢。環境舒適優雅，法式風情濃厚，讓人一踏進去就感受到那種精緻的用餐氛圍。睇下個菜單，個set dinner 咁抵食嘅？因為之前食過間一星，又貴又唔好食，朋友話呢間都係擇星大廚主理，但個價錢幾親民。對比起那些動輒過千的米芝蓮餐廳，Clarence 的定價確實讓人眼前一亮，性價比相當吸引。四個人，由麵包開始開心傾到尾。法式麵包新鮮出爐，外脆內軟，配上兩款香滑牛油，已經為整頓飯開了個好頭。接著上場的前菜更是讓人驚艷，每一道都精心製作，賣相精美。牛肉他他好食，新鮮牛肉剁得幼細，調味恰到好處，入口即化的質感配上微妙的香料層次，展現出廚師的功力。海膽鮮甜，那種來自海洋的純淨甜味在舌尖綻放，配搭巧妙，沒有過度調味掩蓋海膽本身的鮮美。個龍蝦爽口好味，肉質彈牙，處理得當，保持了龍蝦的天然鮮甜，醬汁的搭配也恰到好處，提升而不搶奪主角風頭。仲有法國特色田雞腿同田螺，好味。田雞腿肉質嫩滑，法式烹調手法讓這道傳統菜式展現出不一樣的風味層次。田螺更是經典法式前菜，蒜蓉牛油香濃，田螺肉質爽彈，每一口都是滿足。每道菜都令人開心，從賣相到味道都無可挑剔，讓人對接下來的主菜更加期待。到主角，加了錢，Grain Fed Prime Rib (+$440)，出場已好有驚喜。一個煙燻木盒俾大家睇同打卡，真係好靚，唔止靚煮medium 煮得恰好，粉紅肉色，好食好睇。當服務員打開煙燻木盒的一刻，那陣煙霧繚繞的視覺效果確實令人印象深刻，不愧是Instagram-worthy的呈現方式。牛肉本身的質素相當出色，grain-fed的牛肉帶來更豐富的脂肪分佈和更深層的味道。Medium的熟度掌握得恰到好處，外層略帶焦糖化的香脆，內裡保持著誘人的粉紅色澤，肉汁豐富，每一口都是享受。配菜的搭配也很用心，蔬菜的處理保持了爽脆的口感，醬汁的調配更是畫龍點睛，提升了整道菜的層次感。生日驚喜，甜品又係好味。餐廳細心為主角準備了生日甜品，不但味道出色，賣相也相當精美。仲有細心為主角影即影即有，俾大家留念。這種貼心的服務讓整個用餐體驗更加完美，也體現了餐廳對客人的重視和用心。甜品本身製作精良，甜度適中，口感層次豐富，為這頓豐盛的法式大餐劃下完美句號。呢一餐好開心，又好食又坐得舒服。環境優雅舒適，服務態度親切專業，每道菜都展現出廚師的用心和技巧。野飲又特色又有made in Hong Kong 之選，餐廳的酒單選擇豐富，既有經典的法國酒款，也有本地特色選擇，照顧到不同客人的喜好和預算。整體而言，Clarence 確實是一間值得推介的法國餐廳。以這個價位能夠享受到如此水準的法式料理，性價比相當高。無論是慶祝生日、朋友聚會，還是商務宴請，都是不錯的選擇。餐廳的用心從每一個細節都能感受到，從食物的品質到服務的貼心，都讓人留下深刻印象。值得推介。
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人越大越珍惜同朋友見面嘅機會，畢竟仍然會相約嘅都係重要嘅人。各自揀個頭盤，Caesar Salad - 正常都唔會有咩出事位，而呢個沙律亮點應該係溫泉鵪鶉蛋 ，仲有Tuna with Two Spices - 配上酸酸甜甜嘅牛油果醬，係個好開胃嘅前菜，嗰個醬用嚟點麵包，就係牛油果控嘅我一個推介。主菜就點咗Tagliatelle With Lobster & Roasted Yellow Chicken，龍蝦扁麵味道偏清新，未去令我好深刻，而扁麵相對平時食到嘅較粗身，但龍蝦肉肉質係可以的，夠彈牙都鮮甜。相比之下，我哋都比較喜歡佢嘅烤黃油雞，表面烤到焦脆，切開係有肉汁流出，肉質非常嫩滑，連雞胸嘅位置都煮得啱啱好，都係嫩嫩的！Lunch set嘅甜品我哋就揀咗二人份嘅Hot Chocolate Moelleux，即係朱古力心太軟。朱古力流心嘅程度恰到好處，仲有朱古力夠香滑，配埋香濃牛奶嘅牛奶味雪糕，就係永遠嘅絕配。Happy weekend!
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From a reading of Clarence website, this is the brain child of Chef Olivier Elzer who holds many Michelin Stars restaurants. It says they intend to make “French food lighter so that it’s more suitable for today’s palates, while still honouring the essence of French culinary excellence.”. We went for lunch one week day. Being a more relaxed type of French restaurant, the tables were relatively more closely placed than one would expect from a fine dining French restaurant. The decoration was clean and modern. We were being seated by the window which commanded an excellent view of Tai Kwun. We had their 3-course set lunch under restaurant week priced at $328 per person. We also ordered a bottle of Evian sparkling water ($68) to share. These were my selections under their lunch menu: Appertizer- Tuna with Two Spices, Avocado Purée & Shallot Dressing; Main- Skate Wing Cooked On The Bone, Brown Butter with Spices, Endives Comté Salad; Dessert- Croffle With Salted Caramel & Normandy Milk Ice Cream. Here are my tasting notes: Tuna with Two Spices, Avocado Purée & Shallot Dressing- the tuna pieces were coated with black and white sesame and were slightly seared. As for the dressing, I could taste a tinge of ginger and shallots with shiso vinegar as the background acidity. The softness of the tuna, paired so well with the creamy avocado purée and the acidic dressing! Quite delicious. Skate Wing Cooked On The Bone, Brown Butter with Spices, Endives Comté Salad - there were some heavy spices going on with the skate wing like, paprika, turmeric and cumin. The endives with the Comte sauce though fresh didn’t quite match with the spicy fish. The chef was probably trying to bring in spices into the dish to create a new dimension to French cuisine but I found the two flavour profiles in this instance just didn’t marry. I felt the seasoning had overpowered the delicate fish too and the burnt butter just made the spicy fish more oily than it ought to be. Croffle With Salted Caramel & Normandy Milk Ice Cream - this dessert was decadently delicious. The Normandy milk ice cream was creamy and smooth, and was not icy at all which was difficult to do. The croffle was crispy having the virtues of being a flaky croissant and the looks of a waffle. With the melting ice cream and warm buttery crispy croffle, it was so moreish. Every mouthful was pure indulgence! Simple yet super delicious . Overall, the service was good. The chef was tying to use French cooking techniques to incorporate local ingredients to bring some new concepts to traditional French cooking. Good effort though a delicate balance needs to be struck.
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