[{"@context":"https://schema.org","@type":"Article","headline":"呢度絕對係香港數一數二高空餐廳之一","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202605/731602/20260505/hls/post_detail_1777992441842.m3u8"],"datePublished":"2026-05-05 22:48:03+08:00","url":"/community/detailpost/075a84d5-eaf1-47e8-aea6-edd2bd79ff7b/香港攻略/呢度絕對係香港數一數/DuckGor/731602","author":{"@type":"Person","name":"DuckGor","url":"https://www.ulifestyle.com.hk/community/user_profile/731602/DuckGor"},"text":"之前成日話想試下ICC高空餐廳，終於安排到一晚上101樓食Odyssée。由出lift開始已經幾靚，深藍加金色裝潢，配大大塊落地玻璃，望住維港夜景食飯，成件事幾chill又幾有儀式感✨，唔會太浮誇，但氣氛真係好夾情侶同慶祝💑。\n\n佢哋6道菜menu ，主打用季節食材，你揀好想試嘅嘢之後，大廚幫你配前菜、主菜同甜品，成餐感覺幾有個人風格，會覺得真係有人為你設計晚餐🍽️。\n\nAmuse-Bouche\n開頭幾款小點都幾精緻，有芝士泡芙、牛牛造型嘅牛肉他他、紅菜頭蛋白餅同細細件忌廉春卷🥐。芝士泡芙外層輕脆、入面好香口；春卷係我嗰杯茶，外脆內cream。麵包配上海鹽同微辣味牛油，細位見到用心。\n\nJapanese Tomato 🍅\n日本蕃茄配羅勒同白香醋，再加一碗清澈嘅澄清湯，酸甜好平衡，味道好乾淨清爽，食完真係會覺得胃口打開咗。\n\nBouillabaisse / Winter Black Truffle (+$180)\n鍾意海鮮可以揀馬賽魚湯，上枱時用熱壺保溫，倒出嚟暖暖地幾舒服，湯身濃但唔會死鹹，入面有蜆、魷魚同薯仔，魚香幾足🦐。\n\n另外一款睇落好似意粉，其實係墨魚切成幼條，口感黏口又帶少少彈牙，拌埋蛋黃同意式豬面頰肉，再加即場刨上去嘅黑松露，香味幾搶，味道層次都幾豐富😍。\n\nRed Snapper 🐟\n紅鯛魚用法式紙包焗，入面有茴香同龍蒿，打開嗰下聞到香草同白酒味幾吸引。魚肉厚實但唔乾，配酸酸甜甜蕃茄醬汁，充滿驚喜到爆👍。\n\nYellow Chicken Supreme / US Prime Tenderloin (+$180)\n雞胸配薑味汁同南瓜，雞味幾香，醬汁帶少少薑辣味幾特別；旁邊嘅炸可樂餅外脆內軟，加分🧡。\n\n牛柳脂肪分佈平均，熟度掌握得幾好，切開都有肉汁，牛味夠，配香滑薯蓉、炸千層薯仔同炸香蔥，好邪惡但幾滿足😋。\n\nSoufflé ＋ Petits Fours 🍮\n疏乎厘今次係冷萃咖啡口味，質地輕身有空氣感，蛋香同咖啡香都幾出，配紅茶雪糕同Bahibe朱古力醬一齊食，甜度啱啱好。餐尾再上瑪德蓮、馬卡龍同花生糖，對甜品控嚟講應該係幾幸福嘅收尾🍰。\n\n整體體驗連埋景觀、氣氛同服務，係一間值得mark低、之後可以再嚟嘅餐廳💫。\n\n🍽Odyssée\n📍尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓A號舖📍\n\n@odysseehk #odysseehk #hongkongrestaurant #finedining #hongkongfoodie #skylineview \n"},{"@context":"https://schema.org","@type":"DiscussionForumPosting","headline":"呢度絕對係香港數一數二高空餐廳之一","image":["https://video-playback.ulifestyle.com.hk/ul/converts/202605/731602/20260505/hls/post_detail_1777992441842.m3u8"],"datePublished":"2026-05-05 22:48:03+08:00","url":"/community/detailpost/075a84d5-eaf1-47e8-aea6-edd2bd79ff7b/香港攻略/呢度絕對係香港數一數/DuckGor/731602","author":{"@type":"Person","name":"DuckGor","url":"https://www.ulifestyle.com.hk/community/user_profile/731602/DuckGor"},"text":"之前成日話想試下ICC高空餐廳，終於安排到一晚上101樓食Odyssée。由出lift開始已經幾靚，深藍加金色裝潢，配大大塊落地玻璃，望住維港夜景食飯，成件事幾chill又幾有儀式感✨，唔會太浮誇，但氣氛真係好夾情侶同慶祝💑。\n\n佢哋6道菜menu ，主打用季節食材，你揀好想試嘅嘢之後，大廚幫你配前菜、主菜同甜品，成餐感覺幾有個人風格，會覺得真係有人為你設計晚餐🍽️。\n\nAmuse-Bouche\n開頭幾款小點都幾精緻，有芝士泡芙、牛牛造型嘅牛肉他他、紅菜頭蛋白餅同細細件忌廉春卷🥐。芝士泡芙外層輕脆、入面好香口；春卷係我嗰杯茶，外脆內cream。麵包配上海鹽同微辣味牛油，細位見到用心。\n\nJapanese Tomato 🍅\n日本蕃茄配羅勒同白香醋，再加一碗清澈嘅澄清湯，酸甜好平衡，味道好乾淨清爽，食完真係會覺得胃口打開咗。\n\nBouillabaisse / Winter Black Truffle (+$180)\n鍾意海鮮可以揀馬賽魚湯，上枱時用熱壺保溫，倒出嚟暖暖地幾舒服，湯身濃但唔會死鹹，入面有蜆、魷魚同薯仔，魚香幾足🦐。\n\n另外一款睇落好似意粉，其實係墨魚切成幼條，口感黏口又帶少少彈牙，拌埋蛋黃同意式豬面頰肉，再加即場刨上去嘅黑松露，香味幾搶，味道層次都幾豐富😍。\n\nRed Snapper 🐟\n紅鯛魚用法式紙包焗，入面有茴香同龍蒿，打開嗰下聞到香草同白酒味幾吸引。魚肉厚實但唔乾，配酸酸甜甜蕃茄醬汁，充滿驚喜到爆👍。\n\nYellow Chicken Supreme / US Prime Tenderloin (+$180)\n雞胸配薑味汁同南瓜，雞味幾香，醬汁帶少少薑辣味幾特別；旁邊嘅炸可樂餅外脆內軟，加分🧡。\n\n牛柳脂肪分佈平均，熟度掌握得幾好，切開都有肉汁，牛味夠，配香滑薯蓉、炸千層薯仔同炸香蔥，好邪惡但幾滿足😋。\n\nSoufflé ＋ Petits Fours 🍮\n疏乎厘今次係冷萃咖啡口味，質地輕身有空氣感，蛋香同咖啡香都幾出，配紅茶雪糕同Bahibe朱古力醬一齊食，甜度啱啱好。餐尾再上瑪德蓮、馬卡龍同花生糖，對甜品控嚟講應該係幾幸福嘅收尾🍰。\n\n整體體驗連埋景觀、氣氛同服務，係一間值得mark低、之後可以再嚟嘅餐廳💫。\n\n🍽Odyssée\n📍尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓A號舖📍\n\n@odysseehk #odysseehk #hongkongrestaurant #finedining #hongkongfoodie #skylineview \n"},{"@context":"https://schema.org","@type":"ImageObject","contentUrl":"https://video-playback.ulifestyle.com.hk/ul/converts/202605/731602/20260505/hls/post_detail_1777992441842.m3u8","creator":{"@type":"Person","name":"DuckGor"}}]