影片
电话号码
28895939
开饭介绍
以海洋做主题的西餐厅，装潢亦以蓝白为主，更拥浅水湾海景。食物则由著名法国主厨Olivier Bellin主理，提供时令海鲜如大虾、海胆及带子等。
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奖项殊荣
米芝莲一星餐厅 (2018)
营业时间
*星期一如是公众假期则照常营业
星期一
全日休息
星期二至五
18:30 - 23:00
星期六至日
12:00 - 14:30
18:30 - 23:00
公众假期
12:00 - 14:30
18:30 - 23:00
以上资料只供参考，请与餐厅确认详情
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本身谂住book隔离间igloo，但因为广告原因太受欢迎，所以一早己高朋满座，入左waiting list ,所以最后因祸得福食左尼间the ocean,一入到去系无人，吓左一吓，我和朋友都系超级食家，喜欢到处寻找美食，我们点了各一set既主menu,由头盘，开胃小点到最后茶点和朱古力都令我惊喜连连.每组食材都有著奇怪又大胆的想法却出乎意料之外的好好好食，味浓皮薄脆香甜
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Adhering to nature and the chef’s hometown, the eight-course menu at The Ocean by Olivier Bellin is designed to take you on a gastronomic dive through the earth and sea of Brittany. Chef Bellin is the first to incorporate authentic Breton buckwheat into contemporary Frenchcuisine. If you were wondering what flavour could define Brittany, look no further, because you would expect to taste this traditional, earthy ingredient throughout the dishes!Here are my picks from the eight-course Breton-inspired menuCEAN BREEZE - thinly sliced cauliflowers that are grown on the Breton coast, served with creamy parmesan ice-cream, elegantly garnished with squid ink jus and lime. This dish highlights the contrast of temperatures, textures, colours and flavours from the Brittany sea.SEA ANCHOR – a deeper dive into the ocean: raw Hokkaido scallops and Japanese kabu turnip slices with honey and pollen vinaigrette dressing, which perfectly complemented the creaminess of the scallops. A subtle burst of freshness is guaranteed.FIRST WAVE - undoubtedly one of my favourite dishes! Brittany langoustine (also commonly known as scampi or Norway lobster) is often described as the new marker in haute cuisine for its succulent texture, and to our expectation, it is perfectly pan-seared to retain its freshness and richness from the sea. With the addition of the earthy buckwheat lace, black pudding and beetroot sauce to give a hint of sweet finish to the dish, it leaves us wonder how this small piece of seafood contains such intensive flavour that lingers in our mouths.BLUE LAGOON – a photogenic dish yet another highlight of the menu, featuring melt-in-the-mouth Japanese sea urchin in oatmeal foam and toasted buckwheat, which to our surprise is a perfect marriage of the marine and terrestrial flavours. DEEP SEA – featuring Atlantic cod fish confit in seaweed topped with fermented rice, potato gnocchi, burnt razor clams and andouille chips served with grated fresh lemon. Thanks to the addition of the crunchy burnt razor clams and andouille chips, they perfectly complemented the tenderness of the fish and gnocchi, while bringing a smoky, savoury twist to the meaty fish.Overlooking the breath-taking coastline of Repulse Bay, The Ocean by Olivier Bellin is a truly hidden gem for those who seek a private yet romantic seaside setting with pleasant culinary surprises. Given the portion size is quite generous, this eight-course Degustation Menu is reasonably priced at HKD1,288 per person. There is also a five-course menu available at HK$1,088 per person, and an array of other newly added a la carte items available for light eaters.
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今日终于来到一间期待已久嘅餐厅 The Ocean，餐厅位于浅水湾一个商场以内，这间餐厅其实我一路都非常之想来，今日终于俾我有呢个机会可以趁着朋友的生日聚会过来享受一餐，一入门口已经被无敌景观及华丽的落地玻璃吸引住，餐厅所坐的位置亦相当阔落，背后有着这间餐厅的卖点水母水族缸，这间餐厅的餐单会跟着厨师的想法定期更换非常美味的鲈鱼大家估唔估到系咩呢？非常适合我呢类对芝士特别钟情嘅客人呢餐法国餐都食咗差不多成三个小时，嘢食味道来讲其实不错，装饰亦相当吸引，唯一遗憾的是没有饱肚的感觉
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An incomparable dinner with a nice dining area, meticulous service and delicate, delicious dish.A quiet place for couples enjoy the foods and drinks and share the times. Professional server keep their eyes on you and understand you needs.
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之前晚餐来过，蛮不错的。但今次不一样，Sunday 驾车过来浅水湾lunch，valet parking 没了，唯有找个远点的付费停车场，入了餐厅，点了sparkling water, starter and main course, 上了水与面包后，等了好些时候才上头盘，算了，但是等主菜却等了超过40分钟，别人晚来的都已经上菜了。举手问问，洋人Captain 过来道歉，原来没有落单，希望送我们wine, 但我们不喝酒的呢，最后说明情况，结果干脆免了价钱差不多或更便宜的 starter， 那我们也真的觉得算了吧。
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