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依間小酒館唔少朋友反應兩極 決定都係自己試吓 原來11月有新head chef 嘅加入✨ 轉咗新menu  個人覺得d菜式有心思又有驚喜🥰  必叫嘅喺TAHINI SCALLOP‼️ 晶瑩嘅帶子配上香濃嘅tahini汁撈埋幼滑嘅椰菜花蓉 仲有微酸脆口嘅石榴籽 頗有層次嘅一道開胃菜😚  ps最估唔到喺度遇見菲律賓嘅珍貴手工海鹽Asin Tibuok🥥 其已被Slow Food嘅Ark of Taste列入瀕危傳統食物 製作非常耗時而加亦好少見 多數只會係高級餐廳見到😮  📸 1️⃣ PORK TENDERLOIN/ UMESHU GRAVY/ BRAISED ENDIVE (HK$228) 2️⃣ HAMACHI 'KILAWIN' CARPACCIO/ TOSAKA/ CANDIED CHILI (HK$158) 3️⃣ TAHINI SCALLOP/ CAULIFLOWER/ POMEGRANATE (HK$148) 4️⃣ MEDITERRANEAN OCTOPUS/ WALNUT GLAZED SQUASH/ SHISO (HK$288) 5️⃣ SUNCHOKE/ FIGS/ WALNUTS/ HE

呢間真係bookmark咗好耐 佢個位置少kick所以一路未去之前住緊hall咁近都因為要行斜路而每次都放棄😂但翻到大西北住又會掛住翻港島啲斜路🫠所以嗰日的起心肝行去嗰頭 walk in試下 好彩有位！𝟲 𝗖𝗼𝘂𝗿𝘀𝗲𝘀 𝗧𝗮𝘀𝘁𝗶𝗻𝗴 𝗠𝗲𝗻𝘂($𝟱𝟱𝟬𝗽𝗽)🤍𝗖𝗵𝗲𝗳’𝘀 𝗦𝗲𝗹𝗲𝗰𝘁𝗶𝗼𝗻 𝗦𝘁𝗮𝗿𝘁𝗲𝗿 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴/𝟭𝟬我估starter應該係會比較常換 所以冇直接寫落menu到呢日係帶子刺身配椰菜花purée 仲有啲石榴粒估唔到又幾夾 椰菜花嘅清新幾襯托到帶子嘅鮮甜🤍𝗠𝗶𝘀𝗼 V𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟳.𝟱/𝟭𝟬似搽咗麵豉嘅broccolini再拎去烤 鹹度啱啱好Tuna Tataki正正常常 有塊鷹嘴豆餅就唔太識欣賞😵‍💫醬汁係芫茜同腰果打成 同吞拿魚幾夾 放心芫茜味唔出😂🤍𝗦𝘂𝗻𝗰𝗵𝗼𝗸𝗲 𝗦𝗮𝗹𝗮𝗱 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟳/𝟭𝟬初時食我以為係雅枝竹 但查完先知個中文叫菊芋😂仲有啲椰菜 核桃 無花果 同Ricotta Cheese整體調味唔太重 食材配搭都幾特別但個人唔太鍾意核桃陣苦味 同Ricotta存在感唔高🤍𝗟𝗼𝗰𝗮𝗹 𝗔𝗺𝗮𝗱𝗮𝗶 |

今次係第一次去！ 總括而言，我認為是被騙（廣東話叫俾人搵笨）！一同九人去 Farewell Dinner, 本應是一個很愉快的體驗！ 我們是星期一夜晚8:15進入，而我們特定人數只可以訂取 「Chef Tasting Menu」 五道菜成為港幣$530 + 10% 首先五道菜用咗兩小時上齊，而且由第一道菜到甜品都係每三個人分享一碟！ 我哋見到隔籬枱有麵包，我哋都有借問可否要麵包，好可惜只有a La Cart Menu才可以有！ 可能大家都好奇點解仲要食麵包？ 但我好簡單， 就係食完都仲餓過未入嚟之前！ 整體而言， 我認為佢哋想做一個 casual fine dining 氣氛，但我認為整體為失敗！食物味道還可以，但大部份餐廳在這個價位容易整到這個質素！除非你係饑饉30如果你係絕對唔會飽！ 三個人一齊切同一碟菜，唔知以為你去緊茶樓飲宴， 但起碼茶樓飲宴你都會食得飽。 我哋叫咗兩支酒，每支酒大概$500港幣！ 佢哋仲要預訂時，仲要俾Deposit！ 去完呢間餐廳我深深明白到為何香港人每個週末都要上深圳消費！ 呢次係我第一次寫Review，深刻體會到俾人搵笨的感覺！This is my fi

What do you eat when you dine with a Chef???!!! 🤔🤔 Pretty difficult~ At the same time we were very picky ourselves too haha 🤣 Really there is no going back when you’ve had better meals. You would really compare with food that you’ve had before. Especially if you know how to cook things!! Like tonight, we really can cook those stuff better at home ourselves I think 😂😂 Chef asked us to pick a restaurant so I just picked something that was on my list before. Brut!… was quite disappointing. Have boo

餐廳位於西營盤，主打法式亞洲既fusion菜，選用新鮮當造既食材，餐廳會不時因應季節更改菜單，所以每次去都可以試到新菜式！🥰我同朋友book左8:30，職員安排我哋係bar檯就座。星期六既晚上座無虛席，氣氛熱鬧。職員好熱情健談，會主動介紹唔同既酒類，不時關心客人岩唔岩食！🍽Scallop Crudo廚師將可生食既帶子切成薄片，帶子品質好好，晶瑩剔透，加埋三文魚子同萵苣一齊，口感好清爽。作為entree佢表現得好優秀！🍤Sichuan Amaebi甜蝦size唔算好大隻，但蝦肉帶甜味同夠黏口搭夠，點餐廳自製既sabayon更惹味，醬汁味道有啲似蛋黃醬，但更稠。菜式寫左四川，本來expect會有辣椒或同辣有關既元素，但只係見到醬汁上撒左小小紅色既粉末🧐🍽Smoked Miso Clams雖然有miso呢個字，但湯入面完全飲唔到味噌味🙈，反而似清酒煮大蜆！大蜆數量幾多，湯底濃郁又好鮮美，配酸種麵包令味道更昇華！🥩Hanger Steak幾乎每一檯既客人都有嗌呢個菜式，可以話係Brut既signature dish！廚師烹調之前先用Fineprint coffee jus醃牛肉，令肉質更嫩口，

平時日頭去西營盤多 今次係呢頭吃晚餐 揀咗一間小酒館 平日6ᴘᴍ ᴇᴀʀʟʏ ᴅɪɴɴᴇʀ🤣ᴡᴀʟᴋ ɪɴ就有位啦 酒館燈光昏暗💡餐桌都係高身ʙᴀʀ枱 · ┈┈┈┈┈┈ · ꕥ · ┈┈┈┈┈┈ · ✿ 𝐒𝐦𝐨𝐤𝐞𝐝 𝐌𝐢𝐬𝐨 𝐂𝐥𝐚𝐦𝐬 $𝟏𝟔𝟖：用清酒🍶+蒜頭🧄粒煮成的汁 蜆肉量適中 配上3塊少少🤏🏻烤焦酸種麵包 吸收晒啲汁 惹味的一道 ✿ 𝐇𝐚𝐧𝐠𝐞𝐫 𝐒𝐭𝐞𝐚𝐤 $𝟑𝟏𝟖：用咖啡浸泡過的封門牛柳 ɢʀɪʟʟᴇᴅ的口感 外焦內香 不掩肉味 ✿ 𝐋𝐨𝐜𝐚𝐥 𝐒𝐞𝐚 𝐁𝐚𝐬𝐬 $𝟏𝟔𝟖：煎魚塊配香茅椰汁 精緻嘅一碟 · ┈┈┈┈┈┈ · ꕥ · ┈┈┈┈┈┈ · 食物質素不錯但份量比較少 酒館氛圍吸引咗唔少外國食客同朋友到此飲飲聊聊 同朋友叫咗杯酒少酌🥂人均~💲$𝟑𝟖𝟎

They offered a tasting menu that comes with five courses for around $550 per person. However, when we calculated the total cost of those five courses from à la carte menu, it was $100 less than expected. Additionally, we noticed that the portion sizes on the tasting menu were exactly the same as those on the à la carte menu.

約了好久沒見的酒鬼朋友𝐬 𝐝𝐢𝐧𝐧𝐞𝐫，特意找了這家燈光較為昏暗，特別有情調的酒館，全場都是𝐛𝐚𝐫枱👍🏻食物選擇不算多，建議試試他們家的𝐭𝐚𝐬𝐭𝐢𝐧𝐠 𝐦𝐞𝐧𝐮，餐廳擅長透過不同食材烹調創意料理，保證有驚喜🤭 ——— ✤ 𝟓-𝐂𝐎𝐔𝐑𝐒𝐄 𝐂𝐇𝐄𝐅’𝐒 𝐓𝐀𝐒𝐓𝐈𝐍𝐆 𝐌𝐄𝐌𝐔｜$𝟓𝟐𝟎 ✰ 𝐒𝐜𝐚𝐥𝐥𝐨𝐩 𝐂𝐫𝐮𝐝𝐨薄切片刺身級別的帶子晶瑩剔透，鮮甜無比。醬汁是店家自家製的萵筍配青檸葉的𝐦𝐚𝐲𝐨𝐧𝐧𝐚𝐢𝐬𝐞，配搭非常𝐫𝐞𝐟𝐫𝐞𝐬𝐡𝐢𝐧𝐠，順利打開大吃特吃的食物大門🚪 ✰ 𝐆𝐨𝐥𝐝𝐞𝐧 𝐁𝐞𝐞𝐭𝐫𝐨𝐨𝐭 紅菜頭大家應該頗為熟悉，但黃金紅菜頭就應該比較少見👍🏻𝐆𝐨𝐥𝐝𝐞𝐧 𝐁𝐞𝐞𝐭𝐫𝐨𝐨𝐭味道較清香，較少泥土味。 一直抗拒紅菜頭味道的人士，或者會接受到黃金紅菜頭的味道。配上店家自家製的濃郁綿滑 𝐫𝐢𝐜𝐨𝐭𝐭𝐚 𝐜𝐡𝐞𝐞𝐬𝐞簡直是𝐩𝐞𝐫𝐟𝐞𝐜𝐭 𝐦𝐚𝐭𝐜𝐡！ ✰ 𝐒𝐦𝐨𝐤𝐞𝐝 𝐌𝐢𝐬𝐨 𝐂𝐥𝐚𝐦𝐬 以𝐬𝐚𝐤𝐞入贅的湯頭清甜之餘帶點少許溫和的嗆口，混入新鮮蒜頭粒更為提鮮🧄蜆鮮甜大隻飽滿，完美吸收湯汁精華！最後記得要以酥脆的𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡浸泡湯汁清空所有😋 ✰ 𝐂𝐨𝐝 𝐟𝐢𝐬𝐡泰式風情的這

整體氛圍係小酒館嘅感覺，有bar枱可以小酌兩杯，又可以傾下計。個人覺得係拍拖曖昧好去處，嘻嘻。*Heirloom carrots, parsnip purée, truffle, manchego (V) $168兩種紅蘿蔔煎到焦香，但有微微草腥味。最底係歐洲蘿蔔蓉，好重根莖類植物嘅甜，配搭甜紅蘿蔔更加甜。表面有少量羊奶芝士、黑松露，鹹味搭配甜紅蘿蔔幾特別。Hanger steak, coffee by fine print, soy cured egg yolk $318封門牛柳外皮微焦香帶微微咖啡苦澀味。煎到半生熟，油花唔多，肉質軟腍但保留到咬口，但肉味未算特濃。點蛋黃+醬油汁令牛柳帶日式風味，有啲似壽喜燒。牛肉底下仲有鴻喜菇索肉汁，好好味！Roquefort mac & cheese (V) $148羊奶藍芝士通心粉超級大失望！通心粉變咗螺絲粉，芝士汁油水分離，而且冇鹹味冇芝士味。最好食係表面燒到脆香嘅roquefort羊奶藍芝士。

一直都好出名同好難book既Brut,有一晚同朋友試下運氣，5:50pm walk-in, 竟然有一張枱available 😍即刻入去試下！全部菜式都好有水準Delighted our taste buds totally

4/5Grandma roll is crumbly crunchy, the Lao fan ma is my favourite of all time and gives the roll a real good kick. Size a little big for a “smaller” or maybe is becos is carbs for two.Eggplant is light and nice. Curry good, green curry sauce I would never get tired of, can lick the whole plate off. Calamari was the best, torched perfectly, very tender and juicy. Sauce amazing, smoked miso, but there’s some green colour herbs in there, I’m dying to know what is it. Mac and cheese, blue cheese I

最近又在西环挖到一枚宝藏 fusion bistro！菜品不多但相当有趣，看看菜单都惊叹个性化极强，调味更是脑洞放飞，酱汁堪称碳水土匪，可惜没有餐前面包，不然我真的会刮干净盘子！·Brut跟主打印法fusion的Pondi还有相传Reuben比Morty‘s还要好吃的Fat Chad’s（🆘我跑了两次都没开门）属于同一team，我自从吃过Pondi就盯上了Brut，吃过Brut之后更巴望着他们开新餐厅。·Brut是一位叛逆的优等生，食材和调味都不太循规蹈矩，就连老干妈和酸菜这样跟西式完全不沾边的都用上了，但每道菜又都那么好吃！菜式会不定期更新，还有看不到菜名的神秘厨师发办。·【Golden Beetroot】一大块圆滚滚的甜菜头被一层薄如蝉翼的糖衣包裹着，柔嫩多汁的内芯与外壳好像是两个世界，又与表面的蜂蜜脆粒碰撞出火花。·搭配了自制Ricotta和蔬菜泥蘸食，若不是凑近闻到了某种迷人的香料味，差点以为这道完美的开场是一份甜品了。·【Sichuan Tiger Prawn】不知道四川到底产不产虎虾，但原产地其次，好吃更重要，虾肉又鲜又弹，铺在下面的竟然是腌制的寿司姜！·Sabayon酱绝

。Seared Thai Eggplant ($128) - 烤泰國小圓茄子配芹菜蓉及磨菇出汁，茄子仍保持爽口的口感，正常發揮，不太特別。。Torched Calamari ($168) - 火炙魷魚輕輕燒過表面，色澤仍保持半透明的狀態，肉質嫩滑之餘又帶有淡淡的焦香味。最令人驚喜的是配搭的菠菜汁，加上黑蒜煙燻麵鼓醬，惹味程度大增，最後食到一點醬汁也不剩🙈👍🏻👍🏻👍🏻。Chicken Thigh, Curry, Crispy Coconut Rice ($168) - 雞肉煎得肉嫩皮脆，仍然多汁，椰汁飯亦煎得香脆，有飯焦的口感，但唔係好食到椰汁的香味，可點上咖哩汁一齊食。。Hanger Steak, Coffee by Fine Print ($298) - 這道菜非常特別，是用咖啡醃過的封門柳，未食之前覺得好奇怪，但食完後又出奇地夾，牛肉有淡淡的咖啡香，肉質軟熟又夠肉味，再沾上旁邊的醬油漬日本蛋黃，整體肉味更出，肉質亦更滑溜。👍🏻👍🏻

食物組合夠特別, 氣氛夠chill, 酒款選擇都幾得意唔係一般出面熟口熟面嗰啲~ Brut 係法文 raw 既意思～呢度既食物融合左亞洲調味喺西方烹調同食材入面，帶嚟一個新奇既體驗Sichuan Tiger Prawn, Pickled Ginger, Bisque Sabayon墊底既 sabayon 醬汁好味，呢個加入左薑既辛辣味好開胃好醒神，small bites 個人最鍾意呢款Grandma's Roll, Lao Gan Ma, Miso Glaze老乾媽卷食落個口味好新奇，望落成個豬手咁既樣，其實入面係好似聖誕包包咁有啲唔同既乾果 (Official 話呢個係 Cinnabon)然後外面再加glaze 左既調味，鹹香辛辣中帶點甜全部共冶一爐好衝擊Brussels Spouts, Radish, whipped ricotta個人對所有甘藍科系既食物冇乜特別好感，成日一係好苦一係就好燶，所以 as expected 都係唔係好啱我口味。個 ricotta 反而又真係唔錯既～Harissa Roasted Cauliflower, Mint Gel, Apricot Tahin

Friday night dinner out, first bad thing about this place would be only two seatings available for dining in which are 6pm and 8:30pm. So for folks who do not work near the place or leave office early, this is impossible to come unless getting a rather late dinner. This is understandable because of the small size of the place and possibly high rental for the area.Anyway, back to the topic. The place was really crowded and people sitting really close to each other. Not much space for belongin