ESTRO

營業中

休息中

價錢當然係貴，但味道係得既，佢既包係好食，佢好細心介紹唔同olive oil，但英文唔太好既我其實唔算好了解，但覺得佢d包就咁食或配佢既醬都好正一個牛一個魚，個人覺得牛係必食，真係好正，魚係滑既同無腥味，但就無太特別前菜個個好似雲吞既野好食，脆卜卜，同個茄子就無特別，佢有杯唔知咩沙律汁就唔啱我口味，有d醋味既感覺貓耳粉就有口感d，配好似咸魚咁既味，就麻麻，意粉就唔錯，但唔特別甜品好好食，特別係朱古力好香滑，唔會太甜，蛋糕都唔錯慶祝生日會送上蠟燭小甜點

🇮🇹 Estro係由澳門米芝蓮一星8½ Otto e Mezzo Bombana 行政總廚Antimo Maria Merone👨🏼‍🍳開既第一間餐廳🍽️，與Jia group 合作。Estro既意大利文係指「靈感」，靈感來自Antimo既經歷、背景和根源。Antimo自少喺意大利南部Napoli長大，餐廳菜式充滿Napoli色彩。一入餐廳要經過道圓拱形鐵門，餐廳嘅裝修華麗有藝術感🎨，波浪形牆身設計顯得更時尚富空間感。我幾鍾意個餐前小食，賣相又精美又好味。💓😋 餐前小食有三個，第一個係青瓜絲脆撻，第二個係茄子🍆Parmesan cheese🧀卷物，都幾重芝士味，第三個就好似食左一啖濃縮左既pizza 🍕😆，幾香口的。配埋旁邊一杯蕃茄青瓜蜜瓜汁，好清新開胃～😙✨ Wild Amberjack - "puntarelle", carrot, fig leaf煙燻過既鰤魚配上紅蘿蔔汁，甜甜地好清新開胃。✨ Gnocchetti - aglio e olio, cime di rapa, Buffalo ricotta坑紋意粉煙韌有咬口，用南意蕪菁菜做醬汁，雖然帶點甘苦，但加埋啲ricotta芝

為同事慶祝MDRT，所以選一家Fine Dining講食物之前，要先告訴大家我的用餐喜好💡環境、裝修非常重要因為用餐時間不會少過兩小時太少太逼挾的話，坐久了會很壓抑辛苦✅Estro 的用色是大地色系走輕奢風而且空間感很夠，桌與桌之間距離很大就算不是獨立房間，隱私度很高💡Servicing 貼心，不打擾人手絕對不應該是高級餐廳的問題所以侍應主動看到客戶狀況很重要安排上菜時間和侍酒✅因為我們是兩個人去不論是上菜還是收盤，都是由兩個侍應同步進行的。看的出他們是有訓練，放下盤子，連轉身走的時間也差不多💡餐酒搭配有設好的話，我通常都會嘗試因為酒侍會基於他們店私餐單特意配酒雖然不會用到高級的fine wine但配搭得宜能夠帶出整體風味✅嘗試了很多年輕的意大利葡萄酒不是一些很大路的產區，酒待也有講解1️⃣開胃小食有三款+1小杯的海鹽青瓜汁最特別的是有拍到用梨去做的，非常爽脆和甜，上面還有一些食用花提升觀感2️⃣頭盤是北海道帶子刺身/ 野生蘑菇湯帶子刺身口感很好野生蘑菇湯非常香濃👍👍3️⃣麵包籃配上四款不同的橄欖油我對橄欖油沒有什麼認識，但侍應會非常用心介紹。我根據他的推薦揀選了一隻口味比較濃郁的。4️⃣挪威海螯蝦超

要數今年米芝蓮拎星大熱，「Estro」應該榜上有名吧？👀 「Estro」係意大利 fine dining，由米芝蓮一星意大利大廚Antimo Maria Merone主理，加上係JIA Group旗下，質素有保證😉 呢間曾經係預約困難店 ，依家就唔難book喇～ 不過我都穩陣起見，提前一個星期去訂位🤭到達餐廳推開正門就會見到接待你嘅職員，然後職員就會為你推開另一道圓拱形鐵門😁 餐廳嘅裝修華麗有藝術感，稱不上富麗堂皇，擺設同顏色配搭卻有種好似走入藝術館嘅錯覺🎨 現場比相片影出嚟更加靚呢😜 餐廳入面其實座位唔多，環境闊落坐得舒適，呢度有open kitchen，我同Antimo say hi，佢都有回應呢～ 🤣服務方面我覺得都體貼嘅👍🏻今次我同條佬就揀咗3 courses ($680) +甜品！佢本身有sweet ending，不過叫desserts就要額外收費，每件加$120💰 今次個Appetiser揀咗招牌Red Prawn，要另加$500🦐♥ Amuse bouche餐前小食有三款，放喺碟上嘅係梨，嘴嚼時散發芳香😳 另外兩款小食，外層同樣好薄脆，感覺似食緊一口pizza同一口pas

The entrance is a bit hidden once you got out of the elevator. Very spacious layout tables are very far from each other, good for those who want a lot of privacy.Very attentive staffs, offered different types of olive oil to go song with bread. Wine pairing is good and even though there was 6 glasses it didn’t feel like a whole lot.The appetizer ie red prawn with caviar was our favorite dish of the night. Personally I am not into carbs so i find having two carb dishes a bit too much for me but t

𝐸𝓈𝓉𝓇𝑜 💫 A delightful dining experience chefed by @antimo_maria_merone, bringing the Neopolitan taste through unique dishes, specially crafted and designed, with a story of its own 💕 ▫️ 𝐸𝑥𝑡𝑒𝑛𝑑𝑒𝑑 8 𝑐𝑜𝑢𝑟𝑠𝑒 𝐷𝑖𝑛𝑛𝑒𝑟 𝑀𝑒𝑛𝑢 ▫️ Booked well in advance to secure my dining experience here, and you can choose either Essentials 6 course or Extended 8 course for the dinner menu; of course I went for the Extended 8 course menu 😊 Before the appetizers and main dishes kick in, we were served with a break basket with

由意大利拿坡里的主廚Antimo Maria Merone 領軍，致力通過現代創新的烹飪技術向家鄉致敬，這次選了午市六道菜 ($1,080)一開始先送上麵包籃，提供四款風味不同的意大利橄欖油，但我更喜歡旁邊那帶微微鹹香的鯷魚牛油。第一道菜以日本鰤魚揭開序幕，佐以酸豆、柑橘醬和以豆奶製成的美乃滋，花巧的醬汁不但沒有提鮮的作用，反而掩蓋了魚鮮味。接著的湯品Min-ESTRO-ne，把經典意大利雜菜湯 (Minestrone Soup)分解並重組，同樣以大量蔬菜煮成，沒有傳統濃厚的湯頭，反而以清湯形式呈現，甘荀、洋蔥和蜜糖豆等蔬菜的清甜香氣緩緩在嘴裏散出，配上底下的番茜燉蛋，甚是有趣。我覺得這演繹更勝傳統，完美突顯食材的原味。再來便是兩道意粉，先來的一道是以南瓜、橄欖和酸豆作主導，味道澎湃得有點像發酵失敗的食品。其後的Gnochetti 反而比較合我合味，有趣地配上茄子蓉、煙熏沙甸魚和鳥魚子粉。其後的主菜牛板腱，還有以法式拿破拿作甜品靈感的’Zupetta’ Milefoglie 不是不好，只是沒有深刻的記憶點。主廚在經典樸實的菜餚上注入創新想法，並重新演繹，無異帶來驚喜。然而，回到餐廳理念

📍EstroMichelin Guide Restaurant Was thoroughly impressed by Estro’s lunch so I quickly booked for their dinner. The amuse bouche were very refreshing to start with. Their bread basket was very nice too with a variety of items. Olive oil selection was very impressive. For appetizers, I enjoyed the marinated squid with almond, capers, fennel pollen and some hidden gem: caviar at the centre. But I really think it is worth adding on for their Red Prawn coral pannacotta, with lemon and caviar. It is

Second visit to this Italian restaurant and Chef Antimo really did the magic again! Still my favourite Italian restaurant in HK so far. We ordered the 6 course dinner menu and a nice bottle of Nebbiolo for the night. Around 2.4k per person.  The menu was slightly different from my first visit so I think they update it from time to time while retaining their most signature dishes.Kicked off with the signature red prawn "panna cotta". Generous amount of caviar paired with fresh red prawns. Here's

[🇭🇰香港- 中環].二訪 - 6道菜嘅”Essential” Dinner Menu✨第一道菜”Homage to Salina” 外形特別, 將日本魷魚切粒, 再包住魚子醬, 口感幾好我最鐘意係意粉 “Bottoni” 包住滿滿又濃郁嘅鴨湯反而主菜有啲失望, Sea Bass/ Kiwami Beef M9 都唔係好岩我口味最後要一讚呢度嘅服務, 好高水準👍🏻.🔻🍽 ESTRO📌 地址: 中環都爹利街1號2樓.#tummysreadyatcentral #tummysreadyforwestern #tummysreadyforitalian #tummysreadyforpasta

📍EstroMichelin Guide Restaurant Tuck in the quiet street of Duddell’s Street, Estro provides innovative Italian cuisine with a twist. The amuse bouche were very refreshing, from the water melon, the crunchy tomato bite and the cool shot. Their bread basket was very nice too with a variety of items. Although their olive oil selection was very impressive, I was more into their house made butter! For appetizers, the cured Amberjack was nice even though I don’t like capers. But I really think it is

一搭𨋢上到去有疑惑咗一下係咪去錯左後門一拉門入去就有驚喜入到去有一道鐵門 好有feel啲service好attentive 我哋揀咗6個course嘅set由welcome嘅snack已經好靚每一件嘅味道都夾雜幾種唔同嘅味有層次 特別又有驚喜麵包好好食😋有四款意大利嘅oil選擇我揀咗有almond同pistachio嗰種真係好香 朋友揀咗有tomato flavour嘅都好好👍🏻呢個係squid 同啲sauce好夾然後server展示呢盤mussels 再炮製下一道菜Mussels裡面釀左香草味嘅餡個sauce好味 食完再點麵包阿拉斯加蟹再配Al dente 嘅pasta好正呢道菜係芝士餡加上金泊啲汁咸左少少Main course係羊 分開三個唔同部位甜品好出色 雖然樣樣都係朱古力但每一款都唔同口感唔同味 驚喜呢個pistachio雪糕係highlight圓形嘅tiramisu好特別

📍 ESTRO Level 2 , 1 Duddell Street, Central, Central8-course tasting menu, $1980 ppSymposium Wine Experience $1480 (8 glasses)Chef: Antimo Maria MeroneEvery dish was perfectly executed and beautifully presented. It’s like going on a spectacular journey to Naples, Italy through Chef Antimo’s creations, which were blessings to both our taste buds and our eyes ❤️ Amuse bouche | Their amuse bouche was a cucumber pasta. A refreshing start of the meal. 🌟 Red Prawn | Panna cotta of red prawn tartare to

I went to Estro weeks ago and it’s a pretty fantastic dining experience! Check out with my photos on ig:tobb.kitchen as well!! ⭐️The cured Amberjack is a bright and robustly flavoured appetiser, with buttery and smooth textures. ⭐️Semolina Risotto boasts the perfect ratio of rice and baby cuttlefish and delivers a perfect mix of bold flavours. ⭐️Pappardelle Ragu is dished up al dente with Genovese. Definitely steal the show for mains. ⭐️Beef Oyster Blade is unbelievably moist and tender, melting in

There have been some negative reviews for this restaurant, particularly the front of house, but based on the experience we had this evening I can’t really understand why. From the moment we stepped outside the lift to the moment we finished our meal, the front of house service was exceptional. We would place this restaurant alongside many of its peers such as Amber and other multi-star restaurants. They don’t have a star yet but it’s definitely going to happen. If you love fine food & wine, thes