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港铁尖沙咀/尖東站 E 出口, 步行约4分钟 继续阅读
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35005888
开饭介绍
位於香港藝術館的澳洲菜餐廳,全店座位均可飽覽維港海景,加上以大量藝術畫作作裝飾,讓你在醉人的氣氛下享用美食。 继续阅读
营业时间
今日营业
12:00 - 22:00
星期一至五
12:00 - 22:00
星期六至日
11:00 - 22:00
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Visa Master 现金 美国运通 银联
座位数目
120
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Wi-Fi
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自带酒水
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有关奖赏计划
食记 (238)
等级4 2024-01-09
1654 浏览
HUE位於尖沙咀藝術館旁,享有無敵海景;餐廳可以由藝術館通往,又或在路旁搭電梯直達。既然位於藝術館,憑當晚文化中心即埸門票🎫7:30前埋單,可以享有85折,就係因為咁,我哋選擇呢度晚餐😄我哋選擇三道菜晚餐,$780pp (85折),包括前菜、主食及甜品🍧Mocktail :FIG ME UP (+$90)Burnt Fig, Lychee, Apple焦無花果、荔枝、蘋果麵包🥯前菜:伊比利亞豬肉、油封豬面頰、芹菜頭忌廉、焦糖無花果豬肉軟淋適中,而且多汁,好食😋前菜:帶子、澳洲南瓜蓉、南瓜籽油、開心果(+$30)好鍾意食煎帶子,乾身爽口,配甜甜地嘅南瓜汁更美味😋帶子大大粒,肉質彈牙爽口👍🏻👍🏻主菜:壓煮法國雞肉、舞茸菇、薯蓉、黑松露片雞肉嫩滑,唔會「鞋」,配菜舞茸菇幾特別😋好食👍🏻主菜:羊鞍架、蜂蜜嫩茄子、焦香青蔥莎莎、檸檬小紅蔥、羊肉汁(+$55)睇相都知肉質鮮嫩😂梗係好食啦😋😋甜品:香蕉拖肥蛋糕|香蕉、榛果朱古力、肉桂焦糖真心甜品有啲hea ,不過用心點埋蠟燭,OK啦吉士撻|肉桂香料鬆餅•黑糖及姜都係嗰句,hea啲囉,又唔係唔好食,可以特別啲就更好😅餐廳環境,地方、環境都好掂,咁靚嘅境價錢都要咁上下😉 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
📍尖沙嘴海景餐廳‼️· 一餐嚐盡高品質牛羊😋 — Hue Dining🥂·==============================Hue dining嚴選多款澳洲新南威爾斯州屢獲殊榮嘅羊牛,連同來自當地優質新鮮食材一同入饌,炮製出$980嘅5 course wine pairing dinner menu🤤呢個menu只係做埋3月,想食嘅記住book檯啦😋𝐵𝐸𝒮𝒯 𝒪𝐹 𝒩𝐸𝒲 𝒮𝒪𝒰𝒯𝐻 𝒲𝒜𝐿𝐸𝒮, 𝒜𝒰𝒮𝒯𝑅𝒜𝐿𝐼𝒜 - 𝒯𝒜𝒮𝒯𝐼𝒩𝒢 𝑀𝐸𝒩𝒰 $𝟫𝟪𝟢Add Wine Pairing for $530 per person ⭐️自家製酸種麵包| 煙燻牛油、胡椒梅海鹽Sourdough酸勁十足,包體紮實有拉扯感😙加埋煙燻牛油好特別😍·1ST COURSE⭐️澳洲羊肉 Margra 澳洲南瓜、南瓜籽油、夏威夷果仁莎莎醬Margra係白毛嘅新品種羊係來自澳洲新南威爾斯州,佢嘅脂肪熔點只需攝氏28至35度,適合慢煮~食落細膩嫩軟,而且一啲都唔臊!👍👍👍我本身唔食羊都覺得好ok!加埋灑喺面頭嘅開心果粒令口感更豐富🤤·2ND COURSE⭐️牛面頰意式雲吞|洋蔥清湯、醃珍珠小洋蔥、番茜Ravioli係人手包,非常精美😙內餡係穀飼100日嘅牛面頰肉,味道濃郁!特別鍾意甜甜嘅洋蔥湯,味道平衡得好好😋·3RD COURSE⭐️Jack’s Creek 黑安格斯牛排|蕃薯、澳洲南瓜薯仔丸子、蛋黃醬、啤酒腌洋蔥以穀飼方式培育嘅澳洲和牛及黑安格斯牛,混種後肉質鮮嫩,肉味好濃!蕃薯丸子煙韌香甜😙·4TH COURSE⭐️Rangers Valley |5+級和牛、Yorkshire 布甸、忌廉菠菜、牛骨髓醬、薯蓉和牛肩里脊肉油花飽滿,口感軟嫩得嚟有少少紮實,好好味🤤Yorkshire pudding係酥皮嚟,口感係硬脆~·5TH COURSE⭐️蛋白霜脆餅|酒浸車厘子、蛋白霜、檸檬香蜂草及馬鞭草Palvova係澳洲傳統嘅甜品,口感幾脆,配埋酸酸甜甜嘅雪葩清新解膩!為整頓晚餐劃上完美句號😋———————————————————-賣相:4/5味道:4.7/5性價比:3/5推介度:4/5———————————————————-📍Hue Dining尖沙咀梳士巴利道10號香港藝術館1樓平台 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2024-03-13
235 浏览
🇭🇰Hue 人氣新派澳洲菜😍最近就簡左閒日既lunch試左佢地既set lunch。餐廳有無敵大海境同live band performance ,令到成個用餐環境好舒服,食物亦都好高質😍 推薦必食1️⃣澳洲和牛腹扒:呢道菜以優質的澳洲和牛腹肉為主要食材,肉質鮮嫩多汁,口感十分出色,絕對岩晒食肉獸。2️⃣蟹餅班尼廸蛋呢款菜融合左由新鮮蟹肉整既蟹餅同超級流心既班尼廸蛋,蟹肉味勁香再配搭埋班尼廸濃濃既蛋味,非常出色。3️⃣炸蝦卷麵包上面既蝦外層炸到卜卜脆,但入面既肉仲係好鮮嫩同多汁,夾埋個麵包一齊食真係勁正。4️⃣士多啤梨蛋白餅呢款蛋白餅絕對會令你驚艷,鬆脆既蛋白餅帶有清新既士多啤梨味,味就配搭得勁好。5️⃣法式閃電泡芙外層酥脆,泡芙入面填滿晒濃郁的香草奶油😍😍。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
-𝙃𝙐𝙀 𝘿𝙞𝙣𝙞𝙣𝙜 🥩位於尖沙咀海傍 HUE 主打創意現代澳洲菜🇦🇺黎到漸有春意既3月 推出Best of NSW Tasting Menu嚴選多款新南威爾斯州屢獲殊榮羊牛同當地優質食材入饌好難得可以係香港食到引至唔同澳洲本地農場最出色既肉肉透過樸素簡單烹調襯托出食材嘅原味 大大滿足食肉獸既味蕾並配合釀製自澳洲新南威爾斯週的紅白葡萄酒食用望住維港享用美食 整個用餐體驗都係非常之嘆🌌🥩 Best of New South Wales, Australia5 Course Tasting Menu ($950 +10%/pp)+ Add-on wine pairing x5 ($530/pp)+ Sponsored by the NSW Trade & Investment | Meat Livestock Australia🍞 Homemade Sourdough自家製酸種麵包配煙燻牛油及胡椒莓鹽無諗過煙燻味可以咁強烈 食落微酸微鹽 都幾開胃🥩 Margra Lamb澳洲獨產Margra 脂肪熔點比一般羊肉低慢煮已經令個肉質好細膩軟腍 食到原味鮮美 冇羶味外圍包有開心果碎碎 再配搭澳洲時令南瓜 南瓜籽油 同埋夏威夷果仁莎莎 整個口感層次已經好豐富🌟+ 🍷Rieslingfreak No.33, 2022, Riesling, Clare Valley, Australia 🥩 Bindaree Ox Cheek Sacchetti係牛面頰意式雲吞配洋蔥清湯🌟🌟🌟選用澳洲Bindaree所生產穀飼100日牛頰肉做內饀配上經慢煮過夜既香洋蔥湯同經醃製既珍珠洋蔥提味用新鮮歐芹作點綴 主要食到蔬菜既甜味 完全冇落糖由淡至濃咁慢慢食到牛面頰既肉味 而且肉質柔嫩~+ 🍷Vasse Felix, ‘Filius’, 2022, Chardonnay, Margaret River, Australia 個人幾中意呢款 味道好香醇🥩 Jack's Creek Black Angus Strip選用澳洲Jack's Creek出產既黑安格斯牛前腰脊肉肉味香濃鮮甜 油脂感相對地少啲 食到牛肉原始風味配搭自家製澳洲南瓜丸子 口感香軟入味 另外仲有番薯 蛋黃醬同啤酒醃洋蔥 食落味道層次更為豐富+ 🍷Langmeil Rough Diamond Grenache, 2022, Grenache, Australia🥩 Rangers Valley Zabuton 係澳洲Rangers Valley牧場5+級和牛肩里背肉伴有約克郡布甸 牛油菠菜 牛骨髓汁同薯蓉特點係精選純種黑安格斯牛與和牛混種飼養油花飽滿 入口即溶 口感軟嫩 油香滿滿 肉香濃厚紮實+ 🍷Clonakilla ‘Hilltops’, 2021, Shiraz, Canberra, Australia🍰 Pavlova = 澳洲傳統甜品蛋白脆餅經低溫烘烤至外脆內軟既酒漬車厘子蛋白脆餅配搭檸檬香蜂草同馬鞭草 食落酸甜得黎都好清新+ 🍷De Bortoli Noble 1, 2018, Botrytis Semillon, Yarra Valley, Australia 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2024-03-07
215 浏览
Our group of 5 came here to specifically try the NSW tasting menu. We had a very enjoyable meal, and portion sizes were not too big so I comfortably ate all 5 courses. In summary this was a well designed tasting menu and highly recommended.We started with a generous slice of sourdough each, with smoked whipped butter.The first course was Magra lamb, with butternut squash and macadamia salsa. The lamb was very tender and specifically bread to be less gamey. This was my favourite dish.Second course was Ox Cheek Sacchetti. It is served like above, and then they pour the onion consommé immediately upon serving (below)I really enjoyed the ox cheek served this way, the consommé was tasty and complimented the ox cheek well.The third course was Angus Striploin served with butternut pumpkin and sweet potato gnocchi. 😋 The final course was the Wagyu. I forgot to take a photo of it, but needless to say it was very tender with an almost melty texture.Our dessert was a very light and not overly sweet berry pavlova. Beautiful presentation and refreshing to eat after the four meat courses. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)