影片
電話號碼
6837 0402
開飯介紹
大厨 Takuya Yamashita 坐落在一栋拥有 160 年历史的古建筑中，将他从质地元素中挑选出的优质食材制作成一道菜，展示了最好的时令产品的内在美感和纯度。
繼續閱讀
獎項殊榮
米其林一星餐廳 (2024)
特色
Fine Dining
附加資料
大型派对或私人活动
我们接受 6 至 10 人的团体预订，请注意，大型团体预订将安排在活动餐厅就座。
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虽然我们在周日和周一关闭，但我们确实接受最低消费且最多 40 位客人的活动。
營業時間
今日營業
12:00 - 14:30
18:00 - 22:30
星期一
全日休息
星期二至六
12:00 - 14:30
18:00 - 22:30
星期日
全日休息
*着装要求
Smart Elegant（长裤配
男士有盖鞋
以上資料只供參考, 請與餐廳確認詳情
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相關文章
The restaurant was known for its modern Australian cuisine, and located in Chijmes. Service was swift and smooth. I was shown to a sofa seat table with cushion around. Looking at the menu, I decided on the 3-course lunch set ($64++).The meal started with an amuse-bouche which was the chef's version of the korean bibimbap. It consisted of nori cream made with creme fraiche and nori, compressed cucmber sphere, cured trout roe, chrysanthemum petals, puffed wild rice, toasted nori, cherry bell radish, and dashi jelly. It was a party in the mouth.One was also served a slice of bread, served with salt and butter from France.Roasted Mangalica pork jowl, sea scallop xo, braised wombok, land seaweedInterestingly the scallop was flattened into translucent silky sheet, which looked similar to Liang fen 涼粉, but it still retained the scallop's seafood taste. The chinese cabbage was braised in a milky creamy sauce. The pork was fork tender and flavourful.Line caught red seabream, sago porridge, fermented celeriac, young herbs, umami butterThe dish was prettily served topped with cucumber's flowers. The sago porridge sat on a pool of herb oil, topped with the fish. The sago porridge was creamy and crunchy with vegetables in it. It smelt umami when served.Australian berries, young coconut mousse, lychee granita, dried milkThe mousse was light not too sweet, which was quite balance with the slightly tart berries.The meal ended with a serving of petite four which consisted of a macaron and a tart with crispy noodle like base.I also ordered a cup of latte ($7++) to go with it.Overall the food was delicious and unique in its own way.
繼續閱讀
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