COBO HOUSE 尖沙咀

COBO HOUSE 評價 相片

隆重安排這一餐🍴，雙重🎉紀念當然揀一間靚人靚景🌃而且食物質素同服務都相當優秀嘅地方🥂.餐廳環境寧靜闊落有空間感，無敵維港夜景一覽無遺，餐單每6️⃣個星期會轉一次menu📋，而今次個Theme 主題係「🥚蛋」，所以每一碟都會有蛋嘅元素係食材裡面。

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為老公慶祝生日，卻要他自己選餐廳、訂枱，還要為自己的甜品要求加上Happy Birthday。

被寵慣了，是有點懶。

他從不會去要落訂的餐廳，卻突然付了每人$500的訂金給Cobo House，有點驚訝。

去過西環的Cobo House，原來已經結業，店員介紹這間新店的大廚和團隊都換了。

舊店的菜式都是IGable，拍影一流，新店則不只著重賣相。

身後的落地玻璃外，是香港漂亮的夜景，百香不厭。

桌上每人一粒正方體，上面是5個QR code，取代印出來的餐牌，有午餐四道菜、晚餐的六和八道菜、飲品和酒牌。

突然覺得晚餐充滿趣味。

不過wine list那面一直也scan不到，店員給我們ipad看酒牌。

老公選了wine pairing，$780五杯，另有三杯可供選擇。

熱呼呼的Pretzel，表面少少硬，中間卻軟熟。

麵包香，配漂亮的黑蒜味牛油，很好吃。

我不喝酒，點了杯mocktail。

有四杯cocktail，其中兩款可做mocktail。

這杯Sunny Side Up很清新，柚子味夠出，又不會太甜。

中間那粒大大的冰慢慢溶掉，飲來飲去都未飲完，飲得開心。

老公wine pairing的第一杯。

第一道是蟹，裝飾得好看。

我不吃蟹，店員為我轉了另一道菜，只顧看那複雜的構造而沒留心聽介紹。

有蟹肉、皮蛋蛋白做的啫喱、皮蛋蛋黃做的醬，上面有塊忘記了是甚麼做的透明啫喱。

我的轉成帶子，煎得幾香。

中間未熟透，表面煎得有乾瑤柱的濃味。

不過最欣賞是下面的粟米汁，又濃又甜。

第二道菜是自家製烏冬。

只有一塊，比papardelle還要粗，煙煙韌韌，跟溫泉蛋和creamy的泡泡拌勻，下面有些瑤柱添上微鹹，多層味道衝擊味蕾，黏黏的，口感佳。

第二支酒，也是白酒。

每一次都有詳盡的介紹。

第三道菜。

鵪鶉蛋煎至燶邊脆脆的，蛋黃中間卻是流心的，上面加些魚子醬調味。

下面有三粒薯仔。

別少看這幾粒薯仔，經過幾日的處理，味道較香濃，炸至外層超香脆可口，中間卻仍然濕潤，比蛋更好吃。

伴了自家製的橙味乳酪和韓式辣醬，乳酪幾清新，辣醬味道不錯，讓人想起韓國街邊小食，感覺有點矛盾。

一次過來了兩枝酒。

店員長長地介紹，有人說鵝肝配甜酒，法國人則喜歡配紅酒，於是各有一杯，讓客人試齊兩種配搭，幾特別。

鵝肝creme brulee，加了咖啡調和鵝肝的膩，鵝肝味夠香，同時帶點輕輕的咖啡香。

焦糖薄薄的，夠脆，不會太甜。

反而上面的無花果更甜。

鮑魚risotto，中間有流心的咸蛋黃。

雖然配合蛋的主題，但蛋黃可有可無。

飯煮得中心少少生，口感不俗，味道還好，沒甚麼特別所以不大印象。

鮑魚的口感幾好，有咬口，上面有點鮑魚肝做的醬，幾香。

一人一細杯cold brew茶。

忘記店員說這茶叫甚麼，只記得是個有趣的名字，是來自雲南的茶。

飲了細細啖，很清香，那香在口裡慢慢散發。

第五杯。

鵪鶉上面不是皮，以咸蛋做成一片模仿原本的皮。

這道普通。

加上甜酒已經過5杯了，原來還未完。

第七道是主菜和牛。

我不吃牛，換成Iberico pork。

肉味幾香。

最後是甜品。

白朱古力外殼包著鐵觀音味mousse，中間是流心的橘子醬。

下面是朱古力泥和橙。

配搭得很好，mousse的茶味清香。

老公生日快樂！以為完了，老公還有杯limoncello，完滿的結局。

服務很好，店員有禮，介紹詳細。

吃了三個多小時，大胃王的我吃完也未飽，但自從生完BB後便甚少出街吃飯，很久沒有兩個人撐枱腳了，心滿意足。

吃完還可以到外面吹吹風、看海景。

餐廳：COBO HOUSE (尖沙咀)地址：尖沙咀梳士巴利道18號Victoria Dockside K11 Musea6樓602號舖高級fine dining餐廳 @COBOHOUSEHK 8月中喺K11MUSEA回歸🎊，開設咗係6樓嘅藝術展覽場地當中。

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Starting over again in K11 Musea, Cobo House has a brand new series of menus and chefs. The harbour front view was great, just as good as any restaurant in Tsim Sha Tsui facing the harbour. However, the interior design is kinda faulty, in an autumn afternoon when the sun is shining, the gigantic glass window kinda levelled up the sunlight hitting on you (yes, much worse than dining al fresco). The heat was quite excruciating, all the diners seated near the window requested for a change of table except my friend and I. We could barely bear the heat, and my friend had a headache after the meal…Seriously something has to be done, otherwise it would be a torture to dine here in summer…Our 4course lunch started with a complimentary housemade Pretzel Bread with garlic butter. The pretzel bread was warm and so fluffy! When I tore it to smear garlic butter on it, I could see filament of bread. So therapeutic.First course is a Veal Tartare with smoke egg yolk, horseradish sour cream, watermelon radish and jalapeno oil. We felt like we had to eat extra quick in the heat… The veal tartare was a bit standard and ordinary, yet the horseradish sour cream and jalapeno oil topped up the flavor of the tartare a bit.Second dish was more on the Japanese side. It’s a risotto with aka awabi abalone slowed cooked for 16 hours, and a soy marinated duck egg underneath. The abalone was quite fresh and not chewy at all. The marinated duck egg yolk further enhanced the freshness of the abalone and made a good dressing to the risotto. Legit risotto with crunchy core (I hope it’s intentional, not because of undercooking…)My friend and I really appreciated the use of local beef chuck. It was rightly roasted so that it’s very tender and juicy. I really like the hon shimeji mushroom.My friend and I joked that we couldn’t really find anything “frozen” in this dish. The Pistachio, Almond & Lingonberry Frozen Nougat Dacquoise was literally melting when it’s served, that’s why the last piece of cracker fell and couldn’t stand on my dacquoise. Trust me, we spent less than a minute taking pictures (including the one the waitress kindly offered to help us take…) So, I had this “Frozen” nougat dacquoise like melting ice cream. Nevertheless, it tasted good as nothing can go wrong with pistachio and almond for dessert. The lingonberry brought a bit of freshness to the dessert. Not that it’s overly sweet or anything.There are quite a number of art pieces inside the restaurant, but we didn’t get a chance to look at them like we did in Bibo (sadly closed now…), as the atmosphere didn’t quite allow it…what a shame.I strongly suggest you to think again if you plan to visit Cobo House in the afternoon, or make sure you can get a table far away from the window, which kinda defeat the purpose of having it for the harbour view. Anyway, the heat was really excruciating…

All this technology abt scanning the QR code to read the menu~~~~ didn’t work. Our server explained the reason was prob cos the wooden block with the QR code was similar color as the table, so difficult for the phone to recognize...... Wine list was no good, severely over priced. Corkage was $500 per bottle. So the wine pairing option seemed to be relatively reasonably priced. The food was ok in general, but no one dish stood out as “wow”. In summary, good restaurant to pick if you wanted to impress a date cos they liked to place 2 diners side by side, so you cd enjoy the view together. Ambience was good.

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COBO HOUSE餐廳詳細資料：

• COBO HOUSE地址:
  尖沙咀梳士巴利道18號VictoriaDocksideK11Musea6樓602號舖
  COBO HOUSE, Shop602,6/ F, K11 Musea, Victoria Dockside,18 Salisbury Road, Tsim Sha Tsui
• COBO HOUSE電話: 26563088
• COBO HOUSE價錢: $801以上
• 分類: 多國菜,Fine,Dining,
• 座位: 未知
• 付款:
• FB專頁: COBO HOUSE Facebook

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