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Strawberry jelly with white chocolate crème 草莓啫喱配白朱古力忌廉,
Seasonal fruit tart 季節鮮果撻

5.5/10 plates emptied!
[Written by Carly]

With the wave of anticipation from celebrated chef, Olivier Elzer, who was the former head chef at the highly acclaimed L’Atelier de Joël Robuchon and Pierre Restaurant, it was our pleasure to spend a nice afternoon with delicate afternoon tea sets under summery and green vibrant ambience. Certainly, the lighter upbeat vibe was very different from enjoying a piece of cake under the silvery shining decor and royal classic decor at traditional hotel cake shops or cafe area. This has attracted a younger base of foodies/friends/family (saw a lot of babies!) to enjoy their evenings with colorful liveliness.

當我知道Olivier Elzer進駐了Lee Garden，開了一間名為Seasons的餐廳的時候，我就已經二話不說的訂位，來一嘗較新式優閒派的甜品糕點。

下午茶的包裝的確有令人耳目一新的感覺。不是經典的一層層的英式蛋糕架，而是一個木箱，配合著田園的主題。
整個環境非常寬敞之餘，淺綠佈置燈光、淺啡木紋色，還有粉藍的梳化，加上落地玻璃讓自然光透進餐廳，感覺輕盈得來帶點優閒及舒適。

Prawn / Avocado / Lobster jelly 牛油果蝦沙律配龍蝦啫喱

先來吃冷盤和咸點。牛油果蝦沙律配龍蝦啫喱的樣子很不吸引，看上去因為龍蝦啫喱的原故，所以蝦顯得有點啞角。味道還可以，牛油果的軟滑與味道救了這冷盤質感上的不討好。

The color of the jelly does not look too appealing, with the flat shrimp lying on top. Yet the flavor was decent as the avocado creaminess and piquancy enhanced the seafood taste of the prawns, not so much of the lobsters.

Caesar chicken salad 凱撒雞肉沙律
用了一點時間看清楚這小小的東西是甚麼，小小的雞肉就是那樣吧。味道沒甚麼驚喜，哈。

It took me quite some time to figure out what was this and by the time I took a bite, it was one little cube that unwraps the Caesar chicken salad flavor that explodes in your palate, was quite an interesting presentation.

Smoked salmon tartlet dill sauce 煙燻三文魚撻

煙三文魚的煙燻味不俗，tartlet的餅底亦頗鬆脆，吃上身有種輕盈的感覺。因為一口就吃掉，味道濃郁但又不會太咸或heavy。
Liked the tartlet for its crispy crust without being too heavily buttery, the smoked salmon makes up a fine savory snack to start off the afternoon tea set!

King crab brioche 帝王蟹配法式麵包
麵包非常鬆軟，帝王蟹與蛋黃沙律醬味道不錯，喜歡Seasons的下午茶全都是一口一件，就算是這個迷你漢堡包的咸點亦不會食得很狼狽，可以優雅享受美食與傾談。

Brioche was exceptionally light and fluffy and I did wanted more for that king crab mayo filling as it was very fingerlicking! By the time I enjoyed this little bun, I realized how all the snacks/pastries were in bite-size packed in the Seasons wooden box of delights. Such a nice setting for all the ladies that enjoys desserts and without having to be worried about their dining etiquettes.

Foie gras crème brulee 鴨肝焦糖布甸

我不知道為甚麼那麼多下午茶地方都會用鴨肝作咸點的一種，感覺比較高檔？誠然，不是很多地方能成功把鴨肝，鵝肝這一類較濃味的食品與傳統甜點crossover。之前在Godiva的2014 Chef Selection吃過鵝肝macaron不甚討好，這個有濃濃鴨肝味的焦糖布甸也一樣，肝臟類的食品還是用來做咸點比較適宜。

Noticed how high tier afternoon tea places often choose foie gras as one of the ingredients to crossover with savory snacks, but so far, none of the places have nailed it by successfully combining foie gras with traditional desserts. Foie gras has this exceptionally rich and strong flavor that is hard to blend in with sugary elements, I would very much prefer to have pan fried foie gras alone during dinner.

Traditional plain and raisin scones served with clotted cream and homemade jam
傳統及提子鬆餅配忌廉及自製果醬

哇，我是有點驚訝這鬆餅乾到有點嚇人。友人吃了一口已經吃不下去，我勉強用果醬才可以吃掉一個鬆餅。這個一定要改善吧，就連Passion by Gerard Dubois一間有名的cafe做這個更出色，這乾到吃不下去的鬆餅是絕對不能夠接受啦。果醬的味道還可以，不太甜，有淡淡梨果的清香與甜度。
This was an utter disappointment, the scones were so dry that my friend couldn’t even finish one and I barely gobbled one down with much jam and cream.  It was not buttery or crumbly good, it was just simply DRY and hard as well. 

 Seasonal fruit tart 季節鮮果撻

意外驚異的小甜點，嚴格來說不是撻的一種，似是一塊小小的餅乾。今期是無花果，有驚喜！不是一般的夏日草莓如藍莓或紅莓。無花果中小小的種子豐富了這甜點的口感，加上薄薄鬆脆的餅底，不是很甜，有自然的味道，與Seasons下午茶的田園主題很配合。

Was delightfully surprised by the mini fig tart, more like a bite-size biscuit. The fig seeds gave a rather stunning palate experience with that slight natural sweetness and crispy butter biscuit.

 Strawberry jelly with white chocolate crème 草莓啫喱配白朱古力忌廉

甜度適中，味道不錯，能夠分明的吃得出比一般朱古力較奶身的味道與質感。不是特別驚豔的甜點，但忌廉非常滑身又不太甜是值得一讚的。
Loved the creaminess, milky texture of the white chocolate creme, without being overly sweet and was slightly lighter than a regular rich chocolate mousse. So here is my favorite: the strawberry jelly gave the dessert a fruity sweet kick that echoes with the whole seasonal summery theme of Seasons.

Tart Mont Blanc 栗子撻

栗子蓉是一般的滑身，味道中規中矩，那小小一捲的裝飾把整個甜點都升級了，讓它顯得比較不普通。

Chestnut mousse was smooth yet flavor-wise not profoundly good. The presentation took it away with that little decor on top, adding a fancy note to a traditional Mont Blanc.

Chocolate marquise 法國特濃朱古力餅

不錯的朱古力餅，特濃程度還可以，不能夠與Godiva大師級一眾相比。但勝在味道不會特別甜，朱古力的濃是有做到，但香就還未及。有我最喜歡的薄薄的朱古力脆脆底，增加了蛋糕的口感層次。

Even though this was not as good as the chocolate delights I had at the Godiva 2014 Chef Inspirations selection, this chocolate marquise did quite hit the note with the rich chocolate tone, without adding too much sugar and with the right mixture of cocoa powder and cream.

Lemon cupcake 檸檬迷你蛋糕

一口一蛋糕。味道沒有甚麼特別，檸檬忌廉感覺輕盈，不太濃，顏色鮮豔是有加分的。

The bright, sunny yellow lemon cupcake made the whole wooden box really colorful!

Praline éclair 閃電泡芙
泡芙吃的時候像空氣，反觀上面的牛奶朱古力，味道卻很突出。

Airy puff and eclair as expected with that milk chocolate decor on the top which overwhelmed the dessert a little since the milk chocolate was a bit too sweet.

我會回來吃下午茶嗎？大概不會，味道上是還可以的，卻沒有甚麼驚喜。其實是被那乾到吃不下去的鬆餅嚇倒，但勝在環境開明，有足夠自然陽光，坐戶外就更加不錯。HKD430，二人份量，比一般酒店級的下午茶便宜一點，但口味上還是覺得InterContinental 與Four Season的甜點好吃很多。喜歡一口一蛋糕的女仕們，應該會很喜歡Seasons的田園木盒吧。

Seasons by Olivier Elzer

Shop 308, 3/F, Phase 2, Lee Garden, 2-38 Yun Ping Road, Causeway Bay

銅鑼灣恩平道2-38號利園二期三樓308號舖

2505 6228
*Need to book in advance*