Agora 中環
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Agora推介
Located in the heart of Central, Agora is the new Spanish fine dining restaurant by Chef Antonio Oviedo, opened in collaboration with JIA Group.
中環Agora
| 餐廳分店 | Agora |
|---|---|
| 地區 | 中環 |
| 電話訂位 | 23162005 |
| 餐單 Menu | 西班牙菜,Fine Dining, |
| 人氣指數 | 435 |
| 價錢幾錢 | $801以上 |
Agora訂位
Agora位於中環區，詳細地址是中環荷李活道10號大館D座地下G01-14號舖，餐廳寬敞座位數目共有未知幾多個。Agora幾錢？價錢優惠後人均消費大約$801以上埋單，早餐午餐晚餐Agora餐單包括有西班牙菜,Fine Dining等美食，付款方式有現金付款，Booking網上訂位可以電話致電 23162005 查詢訂座。Agora優惠
Agora 評價 相片
#Agora 🇪🇸🔸Spanish fine dining in Tai Kwun Menu Agora Ibérico ❤️❤️Galician Mussel ·Beef Tartar·Green beans soup Blue Belly ShrimpSea Cucumber ❤️CodfishCustard Apple sorbet ❤️Strawberries & Vanilla ice cream ❤️❤️Bread with olive oil 🔸一心覺得市面小見spanish fine dining 就試下。
每道菜都好靚，但啲醬同啲食材唔太夾。
中伏了🥲🥲🥲🔸成餐飯都不太relate 到我心目中的西班牙菜 （可能係個人口味問題）又或者西班牙菜根本唔岩咁花巧？！🔸只有西班牙黑毛豬及甜品比較出色，無下次😂😂😂📍 Shop 14, G/F D Hall, Tai Kwun 10 Hollywood Road, Central
👉🏻Menú Gran Agora💲17881. Candeal2. Vainas : Green beans3. Rubia Gallega : Beef Tartar4. Vieira : Scallops / Ajoblanco5. Setas : Wild Mushrooms / Black Truffle / Ibérico6. Ventresca : Tuna Belly / Oscietra Caviar / Garum7. Mar y Muntanya : Espardenya / Morcilla / Teardrop Peas8. Lubina : Atlantic Sea Bass / Percebes / Ajada9. Socarrat : Carabinero / Bomba Rice / Prawn Alioli10. Venado : Venison / Sweet Potato / Membrillo11. Chirimoya : Custard Apple / Pomegranate12. Castañas : Chestnuts / Clementine / PX13. Pan con Olivas : Verdial Olive / Hazelnut breadSpanish fine dining restaurant by Chef Antonio Oviedo👨🏻🍳 every dish was divine🫶🏻 tuna belly was very buttery. Deep ocean flavour in espardenya 🤩 first time trying percebes, extremely rare and hard to harvest, tasted a bit like geoduck. socarrat could be treated as the essence of a paella. but i think the bomba rice could be a lil bit more compacted. Texture of venison was a bit chewy yet the sweetness of the potato balanced well with the strong & earthy flavor in venison. Desserts were kinda refreshing, and it’s very interesting to serve the chocolate with bread soaked in their signature olive oil🤣 instax film photos with extra chocolate caramel cake will be provided if you’re coming for celebrations!Rating: 9.5/10〰️〰️〰️〰️〰️〰️〰️〰️〰️Agora (Central)📍Shop 14G01, G/F D Hall, Tai Kwun 10 Hollywood Road, Central Hong Kong🔗#7eating中環#7eating西班牙菜
A contemporary Spanish restaurant in a living cultural heritage site Tai Kwun in Central. A unique dining space with a historic stone arc entrance but a modern interior of marble table and chef’s table counter. The modernity also transpires in Chef Antonio's interpretation of Spanish cuisine. Draw on his Spanish heritage, the menu highlights authentic Spanish ingredients with modern twists and very aggressive flavors (some might find them a bit too salty but I feel okay), dishes are fine and tasty but all leaning towards a similar flavor profile. The part impressed us the most is the unique artistic tableware, elevating the presentation to a new height. It’s very nice of them to introduce the tableware suppliers in their menu.One of Chef’s homage to his heritage is introducing Candeal to HK customers. A common bread in Spain made with Candeal wheat creating incredibly crispy crust but soft bread inside. It’s similar to Chinese crispy bun but a denser sponge within.Espardenya is not the most common seafood on the menu, belongs to sea cucumber family coming from Spain. It has a similar texture as razor clams but less chewy. It also carries deeper ocean flavor. Served with peas and a rich sauce made with Spanish blood sausage. Percebes, known as Goose neck barnacle, look like little animal paws. It’s a rare seafood with only very little meat from each piece, hence is served as a complement to the stone sea bass and it tasted a bit like clam. Fatty tuna belly with caviar is a luxurious bite. Spanish Carabinero is the highlight of the night, incredibly sweet with a slight chili kick from the sauce and absolutely love the crispy bomba rice. Old dairy cow ribeye aged for 30 days, cookedto medium rare with caramelized crust served with a deeply rich beef bone white wine sauce. The palate cleanser and two desserts are delicate and quite refreshing. I particularly like the final chocolate bite disguised as a olive, the mint choco flavor is my thing.
我至愛西班牙菜Tapas 呢種下酒小菜形式的料理，小小一碟的一口份量，可以吃很多很多不同款式❤️冇諗過呢種下酒小菜形式都可以做Fine Dine ‼️由西班牙米芝蓮知名大廚 Chef Antonio Oviedo主理的Tasting menu，食盡西班牙特色食材配合嶄新的烹調概念！透過食物演繹西班牙文化❤️Agora 只開晚市，並只做兩款tasting menu，我就揀咗入門版Menú Agora ($1,388) + Selection of 4 glasses of wine HK$718 per guest餐廳環境氣氛極好，獨特的紅色大理石既搶眼，又盡顯時尚氣派， 簡潔又帶Retro的灰色座椅❤️太喜歡了🥹🔸Gazpacho Cucumber超愛西班牙凍湯❤️一直以來對西班牙東方的認知都是以蕃茄做基礎，這個以青瓜和薄荷葉煮成的凍湯顛覆我想像‼️清新冰涼‼️爽🔸Pan con Tomate Jamón Ibérico自製的蕃茄麵包～連橄欖油都一絲不苟！精心挑選來自西班牙南部的馬拉加的百年橄欖老樹而製成的verdial 橄欖油! 豐富的香草杏仁香味更加豐富麵包的層次! 再配上油脂豐溢的黑毛豬火腿！配搭帶着豐富的層次變化🔸Escabeche Mackerel / Tomato / Fig Leaf充滿西班牙風味的浸漬生魚，配上鮮甜蕃茄香醋又發出魚肉本身的鮮味！半生熟的鯖魚口感滑順有嚼勁，讓人愛不釋口！巧妙地加上無花果，帶來一份香醇清新🔸Merluza Hake / Percebes / Ajada冇諗過今日竟然可以食到狗爪螺！畢竟狗爪螺無論係香港定係西班牙都屬於極矜貴食材‼️今日有福氣了😋不愧被譽為來自地獄的海鮮！這份鮮甜味不是蓋的，用上蒜頭和甜椒粉做汁，用微辣襯托濃濃的鮮香，至於肉質，肥美的爪子部份口感也太像龍蝦了吧❤️太多幸福了🔸Chipirón Baby Squid / Black Bomba Rice / Teardrops Peas採用新鮮花枝與墨魚汁調製而成的墨汁意大利飯！非常美味的西班牙風味！不要看他黑烏烏的，味道卻比外型來得溫和、鮮香！採用bomba rice, 一種比較短身的西班牙米，圓滾滾的米粒吸滿湯汁後仍粒粒堅實飽滿，口感軟中帶硬！係新鮮八爪魚腳，成個配搭好有嚼勁🔸Txuleta Old Dairy Cow / Boletus / FigTxuleta 牛扒是指年長較豐滿的奶牛，這些奶牛脂肪含量較高，因此肉味更加濃郁，而且脂肪會形成美麗的雲石紋。
外皮焦香。
中心部分則保持微熟鮮嫩！帶出西班牙牛排獨特的風味。
🔸Nectarina Horchata / Meringue / Marigold用野莓的酸味平衡蛋白餅的甜🔸Cerezas Cherries / Vanilla / White Chocolate本身有點怕白朱古力，香滑的奶味再加上車厘子和雲呢拿！酸甜香滑牛奶般的口感🙌🏻再講講selection of wine , 由 Anton Marquez 設計，主要聚焦於西班牙酒‼️能夠有兩位大師級的美酒美食pairing ❤️真係好豐盛的一晚
Worst experiences in hk ever! So we booked for three but they messed up the booking only with two. A friend of mine was late for 30mims and there was no extra chair, We kindly asked them if they could help check with the two ppl at the table to switch as the table is for four. But they refused. The whole time we were very calm and tried to find solutions but the chef Antonio called us RUDE which was personal attack and insult.After being called RUDE, it destroyed all our mood to continue the food and their arrogance was out of imagination. So we decided to offer to pay the food we consumed , but they refused to accept and forced us to either finish the menu or pay the full price even for the dishes that we didn’t consumed at all.we had to call the police. The chef Antonio and the manager Anton didn’t do an inch of compromise. We paid 5000+ and left being hungry and angry.
您對於中環餐廳「Agora」有何comment？
Agora餐廳詳細資料：
- Agora地址: 中環荷李活道10號大館D座地下G01-14號舖 Agora, Shop14, G01, Tai Kwun D Hall,10 Hollywood Road, Central
- Agora電話: 23162005
- Agora價錢: $801以上
- 分類: 西班牙菜,Fine Dining,
- 座位: 未知
- 付款: 現金
- FB專頁: Agora Facebook
更多Agora相關資料:
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常見問題 FAQ:
Agora在餐廳內應如何確保環境衞生？
- 食物業經營者應加強對食物業處所包括廚房、食物房、洗滌間、廁所（包括水龍頭與廁所把手）和食肆座位間的清潔，定時及在有需要時應用1：99（即把1份漂白水與99 份水混和）的稀釋家用漂白水消毒，以經常保持清潔和適當維護。
- 在處理被呼吸道分泌物、嘔吐物或排泄物污染的地方，應使用 1：49（即把 1 份漂白水與 49 份水混和）的稀釋家用漂白水。
- 經常清潔消毒食物接觸面及設備，例如餐具。
- 經常清潔消毒員工或顧客的頻密接觸點，例如門柄、桌面、餐盤。
- 確保用作送遞食物的工具不可用於收集餐桌上已使用的餐具及食物殘渣，可考慮以不同顏色或標示來識別工具的不同用途。所有工具都要保持清潔和定時消毒。
餐廳廚房內Agora應如何確保食物衞生？
- 採用「食物安全五要點」，以正確處理食物：
- 精明選擇：選擇安全的原材料
- 保持清潔：保持雙手及用具清潔
- 生熟分開：分開生熟食物
- 煮熟食物：徹底煮熟食物
- 安全溫度：把食物存放於安全溫度
- 有需要時，提供公筷公羹。
- 避免公開展示沒有包裝的即食食物（例如烘焙食品）。
- 如使用即棄手套處理即食食物，要注意手套不能代替清洗雙手，並要正確使用。手套如有損壞、弄污或食物處理人員因暫停工作而把手套除下，便應把手套丟掉；要經常更換手套，更換時和除手套後都要清洗雙手。
對於工的個人衞生餐廳Agora建議是什麼？
- 工作人員須謹記：定期檢查體溫
- 工作期間，戴上口罩
- 咳嗽或打噴嚏時，要用紙巾掩蓋口鼻，並立即將已弄髒的紙巾丟入垃圾桶。然後，以梘液和清水清潔雙手
- 保持良好的個人衞生習慣（例如在處理食物前後、進行清潔之後、處理廚餘或垃圾後以及上廁所後要洗手）
- 如患有或懷疑受到傳染病感染或出現病徵，例如感冒、腹瀉、嘔吐、黃疸病、發燒、咽喉痛和腹痛，應停止處理食物。如出現呼吸道感染病徵時，應戴上外科口罩及盡早求醫
- 洗手時應以梘液和清水清潔雙手，搓手最少 20 秒，用水過清並用抹手紙弄乾。雙手洗乾淨後，不要再直接觸摸水龍頭 （例如先用抹手紙包裹著水龍頭，才把水龍頭關上）
Agora餐廳內大家應如何減少社交接觸？
- 為採取以下措施保持員工之間、員工與顧客之間以及顧 客之間的社交距離：
- 為顧客提供外賣選擇
- 避免搭枱或改動座位安排以減少直接面對面接觸
- 在食肆張貼告示或作廣播、或於地面加上標記、提醒顧客在排隊或等候期間保持距離
- 在服務櫃枱加設屏障，減少顧客與員工直接面對面接觸
- 鼓勵顧客使用非觸式的付款方法（例如：信用卡、手機應用程式等）
- 安排員工分批工作、休息及用膳