影片
港鐵中環站 G 出口, 港鐵香港站 C 出口
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電話號碼
21320055
開飯介紹
五星級酒店內的精緻法式酒館，由專業侍酒師主理，供應超過1,600種香檳、葡萄酒、清酒，以及過百款杯賣葡萄酒和清酒選擇，愛酒人士必去。菜式方面都以優質時令食材入饌，擺盤亦非常精緻。
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營業時間
今日營業
12:00 - 14:30
17:30 - 21:30
星期一至五
12:00 - 14:30
17:30 - 21:30
星期六至日
10:30 - 14:30
17:30 - 21:30
公眾假期
10:30 - 14:30
17:30 - 21:30
以上資料只供參考, 請與餐廳確認詳情
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網上訂座服務暫停
🥰 話說 “暑期工” 重出江湖, 相約飯局, 佢話睇唒我所有食評, 揀咗我未食過嘅 SOMM. 餐廳位於 “文華酒店” 七樓, 喺米芝連三星餐廳 Amber 嘅隔離.🥢 入口直望半圓型吧枱, 枱底櫃桶拉開有餐具, 以為去咗 “敏華冰廳”, 哈哈, 另設多張半梳化枱, 燈光昏暗, 幾好氣氛喎. 點咗午餐, $590+10%, 包括頭盤, 主菜, 甜品.🥐 麵包. 普普通通.🐟 頭盤: Classic Seasoned MSC Certified Yellow Fin Tuna Tartare. 屈機菜式, 但調味結構真係出色, 掂喎!🤗 主菜: Yellow Chicken. 皮脆肉嫩, 穩陣嘅選擇. 可惜早幾日喺Estro 食完雞, 比下去了.🍩 甜品: Abinao Chocolate Souffle with Cacao Sorbet. 鎭店菜式, 疏乎厘, 口感味道一絕, 朱古力雪糕味道濃郁, 驚喜之一.🥧 Petit Fours. 暖暖哋嘅, 非常夠誠意.🤗 總結: 我鍾意吧位設計, 服務殷勤. 食物真係超預期, 我覺得好食過 Amber 喎, 咁係咪應該米芝連3.1 星?
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今天和友人放假，於是預約了14:15時段去吃這個很多人推薦的甜品~一上到去~ 女侍應問我們會否先安坐於BAR台位置~ 並於稍後時間再安排我們入座 旁邊座位~ 那我們就先於BAR台那邊坐著~ 不久有位外籍男侍應問我們需要是「STILL WATER OR SPARKLING WATER」我們明明是回答了需要「STILL WATER」然後職員卻端上2杯「SPARKLING WATER」友人也聽到我是回答「STILL WATER」，那沒關係，再找來另一位男侍應幫我們換了「STILL WATER」因友人喝不了有氣水。文華是有跟瑞典頂級濾水系統Nordaq合作，提供這品牌的STILL WATER及SPARKLING WATER的~所以這杯STILL WATER會收取 HK$40/杯 (無限續杯) 之費用然後怪事就開始發生了，事源是因為明明入座時，女侍應說之後會再安排我們坐 座位席~然後一位男侍應再突然問，你們是需要坐那邊座位席的嗎? 「如有需要，可以再安排入坐那邊」我就覺得神奇了，不是你們會主動給我們安排嗎?為何會問到是我主動提出需要。 算了~ 最後我們坐到座位席上來~然後到到下單的時候，友人下單說要2個「CHOCOLATE SOUFFLE」男侍應卻說聲「兩杯ESPRESSO及兩份SOUFFLE」，我又以為是什麼事~ 又叫男侍應查單，然後他下了以上的餐點，但我們從頭到尾都沒有點ESPRESSO結果我又叫了男侍應幫我CANCEL那2杯飲品，因為我聽了他說了兩次說我們要ESPRESSO /_\又算了~ 最後 那份 Abinao Chocolate Souffle with Cacao Sorbet HK$148/份 終於到達一上台~ 那份朱古力味相當濃厚，由於是即叫即製~ 需要15分鐘的~ 然後當我們開始吃時，看到整個餐廳就只有我們和另一台客人~ 原來這邊是1430就不能再下食物了~!因廚房「落場」，那幸好我們於5分鐘內下單，要不是這個甜點都沒有了先說說那份 Abinao Chocolate Souffle with Cacao Sorbet 我和友人都覺得~ 整份甜點~ 最出色最突出是 Cacao Sorbet 而不是 Souffle，Cacao Sorbet 真的很香滑和濃郁，真的100分的 Sorbet~ 外面一定不會有這樣出色的!!!Chocolate Souffle，我個人覺得比較麻麻~ 雲朵質感是有的~ 但我們覺得味道反而淡?!因為Sorbet 太突出~ 真的需要喝一口水再吃一口Souffle才吃到有一點點輕輕的朱古力味~所以我們覺得Sorbet 會比較好吃和味道出色~Souffle就有點名過於實了~
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Had their tasting menu ($918 for 4-courses + wine pairing $600 for 3 glasses) food was ok but not impressive. the restaurant is really small and feels a bit too packed for me. The distance between tables is very close. The table is also very small, theres barely any space left after a few wine glasses. lolservice needs to be improved:-sommelier was not professional enough, could have engage with the customers more. He did not say much but only ask if we’d like to take pictures of the wine bottle. lol-servers were not attentive, they did refill our water but thats it, did not even clean the food crumbs on the table before serving the next dish (we had to request for it when the sommelier served us wine). I expect a better service in this 5* hotel restaurant. -the restaurant manager i believe (Danny) was nice enough to waive us the +$30 for the chocolate souffle when we asked if we could change one of the desserts we ordered to this souffle as its their signature, but we think he didn't sound very genuine because he said we were spending mid-range amount, other tables were having cheaper sets/promotions, so he waived it for us so we could be friends, introduce more friends to come, etc. dont think this is the professional way of service. it feels like he was forced to be there and just not genuine at all (sorry if he was having a bad day). For HKD4000 i think you can find many other better options.
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文華SOMM Early Dinner 每人只需$508享用3-course fine dine 體驗！前菜試左個yellow fin tuna tartare同埋ham salad，兩款正常發揮👌🏻今次另外加左個每個人黎到都食嘅uni french toast！除左打卡一流之外，其實佢就係好普通嘅海膽加多士😂主菜就有驚喜，必食佢個yellow chicken🐔 分別有雞腿卷同埋雞胸部分，雞腿卷當然會更加軟滑，但係兩個部位都口感軟熟，味道濃郁，加埋雞汁味道更濃更鮮！另外有個salmon bass 都幾有趣，佢係口感好似salmon 嘅sea bass😂唔係真係三文魚！魚皮煎到香脆，魚肉彈牙👏🏻甜品試左個caramel cream millefeuille，超大份😳 千層酥非常鬆脆，中間嘅cream唔會太heavy👌🏻
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🌈捉緊restaurant week 的尾巴 來左SOMM 食個lunch 🌟打住文華的旗號抱左好大的期望 🍎 午餐$598 起跳有哂starter, main, dessert, drink 🍷 餐廳環境okay 不過坐位唔算隔得好開會聽到旁邊的bankers 係度傾生意😂🌟 前菜Scampi , Mizuna Nashi Pear & Kyuri Cucumber Salad with Yuzu & Sweet Soy Dressing. 炸左既脆脆，包住蝦肉，好味 😋友人叫的tuna tartare 🌟主菜叫左yellow chicken, 處理得有水準，唔會太乾，個皮微微脆，無得挑剔既🌟甜品 朱古力疏乎厘 🌟因為網上見到好多人推介，所以抱住期望來食的。真係好好，朱古力迷必食，疏乎厘入邊有濃濃的朱古力醬。奇怪嘅係，食完完全唔覺得滯，唔覺得膩。我諗這就是文華的功力吧 🌈
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