20
1
1
電話號碼
28895939
開飯介紹
以海洋做主題的西餐廳，裝潢亦以藍白為主，更擁淺水灣海景。食物則由著名法國主廚Olivier Bellin主理，提供當令海鮮如大蝦、海膽及帶子等。
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獎項殊榮
米芝蓮一星餐廳 (2018)
營業時間
*星期一如是公眾假期則照常營業
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
公眾假期
12:00 - 14:30
18:30 - 23:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
本身諗住book隔離間igloo，但因為廣告原因太受歡迎，所以一早己高朋滿座，入左waiting list ,所以最後因禍得福食左尼間the ocean,一入到去係無人，嚇左一嚇，我和朋友都係超級食家，喜歡到處尋找美食，我們點了各一set既主menu,由頭盤，開胃小點到最後茶點和朱古力都令我驚喜連連.每組食材都有著奇怪又大膽的想法卻出乎意料之外的好好好食，味濃皮薄脆香甜
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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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今日終於來到一間期待已久嘅餐廳 The Ocean，餐廳位於淺水灣一個商場以內，這間餐廳其實我一路都非常之想來，今日終於俾我有呢個機會可以趁着朋友的生日聚會過來享受一餐，一入門口已經被無敵景觀及華麗的落地玻璃吸引住，餐廳所坐的位置亦相當闊落，背後有着這間餐廳的賣點水母水族缸，這間餐廳的餐單會跟着廚師的想法定期更換非常美味的鱸魚大家估唔估到係咩呢？非常適合我呢類對芝士特別鍾情嘅客人呢餐法國餐都食咗差不多成三個小時，嘢食味道來講其實不錯，裝飾亦相當吸引，唯一遺憾的是沒有飽肚的感覺
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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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