Gaddi's    吉地士  

Ladie's Leisure lunch $328 (4-course ) with a glass of non-alcoholic drink

The portion is really small.

1. Salmon salad - fresh enough, but no surprise2. Mushroom soup - full of mushroom fragrance3. Scallop with tomato paste - scallop is fresh and the mini-toast is really crispy4. Dessert Surprise - the BEST of the 4 course
eash dessert is mini-sized and that just suits me well.
The best one is the macaron - crispy outside and chewy inside.
The mini-sized mille-feuille is better than the original size cos the custard is just about right.
The ice-cream mochi is really fun with the dry ice effect.

A really nice lunch. Environment is great, grand, elegant & quiet. There are around 14 tables, but only half are being occupied. The booking service is great, as I have called a few times to check on discount/reservation with bday request, etc. HSBC premier /advance premier credit cards have 10% discount PLUS 1 pound bday cake (but need to show the HSBC coupon and paid by the birthday person in the birthday month). Food is great, with big portion. Sunday doesn't serve ladies lunch, so we just ordered normal lunch set (3-courses with complimentary red/wine/rose wine @ HK$428 + 10% service charge). But I think for food wise, Caprice food is nicer.

Bread: baguette (leave shape) is nice. Both butter cubes are salted butter.

Appetizer: It's as thick as tomato sauce for pasta! I wish to add some spaghetti there~ The chicken liver is a bit rare, may not be liked by all people.

Main Dish:Dessert: Seems Dessert is the best course among the 3. Would recommend to others : )

今天於hong kong peninsula hotel酒店的set lunch，I gave up their new ladies leisure lunch $328 but then chose the 三道菜午餐。
I was free early未夠eleven thirty，but突然的一場huge rain made me arrive their entrance late at twelve thirty。
it was a 高高的水晶燈 in the middle of the beautiful and relaxing dining hall，and the manager leaded me to a two-chair seat nearest to the entrance, which I mean also---exit。I knew, it was my mistake not booking for a seat。
He asked immediately, if I want some wine or not, as it was included in the set lunch, and the choices are rose wine, red and white wine.
I didn’t want any wine today, so I ordered grapefruit juice, but he then recommended me to mix in some orange juice to sweeten my juice. Ok then, as what you say. I didn’t want to bargain on that tiny matter, but then it proved a mistake again as my juice turned out not able to cheer up my appetite.
First of all, they provided two choices of 牛油, which i certainly love that softer and unsalted one.
There were four choices of 麵包, and they were salty bacon and onion cubes牛角酥、plain wheat flour白法包及red berry, raisin and walnut scone shaped 麥包，也有Irish beer soda 包。all breads are not 熱 at all，Irish soda bread was made into a large roll and then cut into thick slices, its upper外層very脆，而內餡grey 麵包 part入口軟綿綿。煙肉洋蔥 croissant had a very delicious 豬肉香，quality of bacon chosen 着實不錯, caramelized onion besides it 也畫龍點睛, made this bread so different from those CHA SHIU BAO in chinese restaurant。
頭盤我點了four roasted露筍在底，上面放上了gratinated morels菌碎and tasted very alike 開胃蛋黃荷蘭汁的lemon sabayon, but appeared to be thicker and creamier。morels菌濃郁，加上mixed in chopped蒜頭, and some kind of marinated vegetables ( chinese style MUI CHOY ), that layer on top of asparagus was surprisingly good 。
Salt was clearly seen on top of the four heads of asparagus, and the whole appetizer was surrounded by a circle of light brown泡沬，topped with three thick slice of hard 巴馬山芝士, it was, I thought 非常oily的一道菜, as when I enjoyed the whole dish, there was super large amount of oil left on the plate。
the whole meal told me the reason they were not able to get the three stars...

We are going to have our wedding at Peninsula. This is our tasting dinner. Actually, we when there at lunch time. It is a very heavy lunch for all of us. I went there with my wife, a friend of mine who is a french chef, and our wedding planner.

Gaddi's the most famous french restaurant in hong kong. I pick here because I had my birthday dinner there last year and it was great.

When we arrived, we sat at the chef table in the kitchen of Gaddi's. It is my second time sitting here. Our chef is Chef Chu. He came out and presented our menu. Very professional!! Full explaination of all the details and cooking method of all the dishes.

We had Grill goose liver terrine with crispy ric and pear chuney for starter. The goose liver is slow cooked then lightly grilled. Not too oilly and the lightly grill tast just makes the liver tasty perfect. Crispy rice is not really my cup of tea, but wife and my friends like it. Pear cleans the mouth and leave a good after taste. Portion is very good. They gave us a large piece of liver and we make sure the same size will be served on our wedding.

After is Smoked chicken and celeriac ravlol with black truffle foam. A very hugh surprise for us. The truffle foam is very rich and tasty. The chicken is tender and the raviolo is just right! However, the portion is a little too big. So, we ask the chef to make it a little small.

Next is pan-fried sea bass fillet with asparagus bouchot mussel ragout and fennel cream sauce. Nothing wrong with this dish, but no surprise at all. In fact, the source is a little salty and we request to change it to fresh cut salsa. Yes, fish is fresh.

Main course is Roasted prime beef tenderloin with braised Savoy cabbage and Jerusalem artichokes, red wine jus OR Roasted Australian lamb loin with braised Savoy cabbage and Jerusalem artichoke, red win jus. I tried both. I like the lamb. Both are tender and juicy. Cook just right. The artichoke is very interesting. Very satisfy dishes!

Desert is Melted Valrhona chocolate and Kirsch ganache, cherry compote, vanilla ice cream. When we dig into the chocolate, a melted chocolate source pour out from the cake. Ice cream is not too sweet, just right again. Presentation is very nice. Makes a very happy ending.

Classic petits fours and coffee from Peninsula will never go wrong!

In conclusion, professional and jobs well done!

I noticed most of the people who write reviews for Gaddi's had really expensive meals at it, I came here on a casual afternoon for a set lunch which costs <$500; and perhaps that explain why I do not share the majority's comment that the food are 'amazing'.

Decor of Gaddi's follows the classical European style, with large chandelier in the middle & shiny furnitures. It shows off the history of Peninsula being the first 5-star hotel in HK going back to the Colonial years. Gaddi's is well hidden in the basement of Peninsula hotel, with a antique & slow-responding lift which will bring you down to the restaurant from the hotel's ground floor.

There are not too many choices for the set lunch, which is perfectly understandable. The lunch is 3 courses with a glass of wine of your choice. I had the pigeon as the starter & short ribs as the main. The starter has a piece of cooked crispy pigeon standing on top of few pieces of raw meats, and the dish is surround by beet roots I would probably like this dish to come with a bit of sweetness in it, it taste a bit too dull. The short ribs is definitely my favourite dish of the afternoon. It is juicy & soft! Since I do not want pasta, they changed my side dish to small scopes of potatoes. Dishes come in good sizes so we were all too full to finish the petite four at the end.

The set lunch menu is certainly good price, given the luxurious setting & impeccable services. But I perhaps expect too much from Gaddi's, was expecting to be 'surprised' by the dishes. Do not get me wrong, food are of good quality, but i was just looking for something extra. Would love to come back again for the tasting menu, afterall a set lunch doesn't allow the chef to exercise his full creativity.

NB: note the strict dress code. Smart casual, and no jeans.

I was having lunch with mom and sister, 3 of us for a casual but nice lunch there.

Spacious with comfortable lighting and decent decoration. Waiter and waitress are pleasant and helpful, you won't have a hard feeling of being too formal in beautiful Sunday.

We had the following appetizers:
1. Saumon fumé “Czar Nicolaï”, caviar Osciètre et ses condiments (Salmon with Caviar), my favourite, indeed I love this combination with Champagne

2. Coquilles St Jacques pochées, caviar Osciètre et huile vierge de bouillabaisse (Scallops with Caviar), fresh and juicy, very nice
3. Pan-fried goose liver, always at good standard without disappointment

I also ordered Lobster Soup, Soupe de homard crémeuse et médaillons de homard pochés, lovely

For main courses, we had
1. linguine with roasted lobster, yes, I love lobster, that's why I had this pasta after my yummy lobster soup


2. chicken with goose liver and black truffles in wild mushroom sauce, taste so good...if you like the taste of black truffles, you'll love it.
3. Roasted Lamb, good quality although not much suprise.

I've been to Gaddi's a few times now, and it never fails to disappoint.

Classic French style food, outstanding service. Service was typical of high-end French- a little snotty, but very professional, attentive, and 5-stars.

Our appetizers consisted Terrine de foie gras. Rich, melt-in your mouth in flavour and textures. Delicious

For the main, I ordered the cod
My friend ordered the sirloin, rare
The mains arrived at our table within a fair amount of time after we completed our appetizers, and the wine we ordered to accompany our mains arrived right before the mains were placed onto our table.

My cod was nicely cooked - tender, moist, so presented the perfect balance with the richness of butter with the acidity of lemon juice.

My friend's steak came cooked nicely - we find that many of the Hong Kong restaurants find it a challenge to understand that rare means cool or warm red centre, cooked on the outside; I've seen it from completely rare and cold in the middle (which would classify it as very rare, to simply pink (which is medium). But here, it was perfectly cooked, and the beef, was nicely marbled, very tender and full of flavour.

Dessert - my favourite - and what better defines French than Soufflé?
This has always been one of my favorite places for soufflé... rich, chocolate...balance of sweetness with bitter chocolate...the melting centre with the light exterior...beyond

The decor is a bit stuffy, and yet, as I noted with the service, typical.

Nice place to go for something special, classical setting.

It was the 2nd time I’ve being invited to have lunch at Gaddi’s within 2 months. I am not sure why the old generation always like to have lunch at there.

The first time when I went there was ordered a set lunch. I didn’t like it as because it was just like a very ‘common’ set lunch,. No surprise at all and I believed I can use the same amount and have a lot of alternatives. ($500 per person). Indeed very disappointed.

When it came to 2nd time, one of my Uncle invited me there again and treated me a Chef Menu. What a big surprise! Everything seems so different compared to last dining. Let me bring you through the menu.

(1) 1st dish: Forgot the name... It was ‘free’ by the Chef. Taste was superb......
(2) Appertizer: Marinated goose liver confit with candied pear and walnuts – A marvellous and delicious dish. I never taste this great great goose liver before. The Chef made the sauce like an ice cream. You had to cut a small slice goose liver and dip into the sauce and ate. The taste was very balance!
(3) Main Dish: Roasted saddle of milk fed pyrennean mountain lamb with wild mushrooms – If you are not a lamb fans, you must try as because the taste is like beef, very tendor and no the lamb taste. I thought I was eating a beef instead of lamb. What a fantastic dish!!! I highly recommend you to order this dish when you dine at Gaddi’s
(4) Dessert: Lightly whipped mascarpone mousse with Coffee, butter caramel ice cream – the best dessert I’ve ever had within this year. The chemistry of caramel and coffee mixed together and became a very rich ice cream. You may think it was too sweet, right? The answer is NO!. Very balance on sugar level and not so sweet indeed! It is highly recommend to order one portion to your girlfriend and make her smile : )

Service: As usual, Gaddi’s provided an excellent service on everything, that’s why they have the right to charge so expensive dining!

Wine and Whisky: My Uncle brought a 1976 L’Enfant Jesus to celebrate my birthday.... excellent wine... Don’t jealous me, ok?
For the whisky, we’ve tried the Brooker’s bourbon whisky. I’ve never heard the name of this whisky and I’ve zipped a little bit... A strong aroma but very balance on the taste. Gaddi's do not list this whisky but you can ask the waiter to get it from other outlets of The Peninsula.

Conclusion: If you are the first time going to Gaddi’s and have the first dating with your companion, don’t order the set lunch as because your partner will feel very disappointed and give her a negative impression (on the restaurant and you). Try to order some signature dishes or Chef Menu, you will definitely bring her a surprise. However, if you don’t want to spend too much money per dining, I recommend to order the dessert (that I recommend) to her and I believe you can receive a warm smile from her! Please remember to make a reservation orelse you may not get a table at night time.

Enjoy the fine dining at Gaddi's!

After 5 years i finally come back for a reunion.

We ordered set lunch.

Appetizer: Roll of foie gras mixed with chicken, with celeriac mouse. Best part of the meal, although i personally like foie gras on it's own as the taste of chicken overwhelm foie gras.

Mains: Steak with pan-fried potatoes cake, and roasted prawns with tagliatelle. Steak is not of top quality (according to my friend). Huge prawns however taste not as fresh as i expected. The potatoes cakes is pan-fried right, crispy and not too salty.

Desserts: we choose chocolate cakes and cheese platter. We like Robuchon from Landmark much better....

I remembered their foie gras is exceptionally top quality some years ago. Unfortunately i didn't try it this time and the set lunches are abit disappointing.

Service is good. I like the part where they screen out the tea leaves when pouring out hot tea from the pot. However i think i would not go back again as it's abit overpriced considering it's food quality.

We went to this place for our wedding anniversary. I have heard such great things about this place that I was pretty excited to try it.

The verdict?? 3 stars out of 5…

The food was very very ... average... which was a great disappointment considering how much people have hyped it up.

My appetizer was so unmemorable that I almost forgot what it was until my husband reminded me that he tried it and did not like it. It was a lentil dish… hm… no comment. I ordered the duck for my main course and to be honest, I make a better duck on a good day, and one at least on-par on an average day (sorry chef). I expected Gaddi's duck to be much better than mine, is that too much to ask?

My husband had better luck than I did with his appetizer. He went with the safe route and order foie gras followed by lamb for main. Again nothing special… sometimes I buy a nice piece of foie gras plus lamp rack from City Super on lazy Sundays and cook them at home. And I think the ones from my kitchen taste just as good.

The service was great! The waiters were attentive and knowledgeable.

The décor was SO French-ballroom-from-the-1800’s… a bit stuffy for my taste but I can see why some people would like it. It’s quite and you are far from other tables.
The best thing that we had was a complimentary passion fruit macaroon at the end of the meal. It was just wonderful (my favorite thing in the evening actually)

Don’t think I will be back to this place…

I think the last time I had dinner at Gaddi's was some 10 years ago, but for some reason I just never found the urge to return, despite the obvious talent of Philip Sedgwick and his successors. Tonight I finally had the opportunity to return, thanks to a dinner hosted by my friend.

The amuse bouche was OK, but honestly not very interesting.

Layers of marinated goose liver with slow-cooked Bresse chicken, celeriac cream - honestly... not a fan. And I don't say this very often about foie gras. I have no idea why the chef thought Bresse chicken and foie would be a good combination... I didn't like the tough texture of the chicken with the foie. Didn't particularly care for the ham (Parma?) on the outside, either.

Braised white asparagus gratinated with a black truffle crust - not bad at all. I always find it hard to cut poached or braised white asparagus, but I do love the flavors. There was plenty of foam and what looked like to be Hollandaise sauce. There was some spinach with the black truffle...

Lightly-poached Atlantic turbot carpaccio with Oscietra caviar - the dish was OK, although I'd hardly call poached fish "carpaccio"... I also totally didn't realize that the caviar was actually Oscietra... thought it was just plain lumpfish...

Combination of beef prepared 3 ways with a red wine oxtail jus - the wagyu fillet was reasonably tender and nice. The braised beef cheek was done like Chinese style, and was not bad. Finally there was the tête de veau, tasting a little acidic and deep-fried.

All about mango - I love mango so this was right up my alley.

Some words about the service... I was a little annoyed and surprised when our waiter decided to interrupt our conversation at the start of the dinner, to announce the names of all the dishes in one go. I was annoyed because he insisted on interrupting our conversation, just as we were started to get acquainted. And why would anyone announce the names of all the dishes in one go, instead of introducing each dish one by one? Does he truly expect us to remember them all? I am truly surprised at this kind of service at a restaurant of this caliber.

original blogpost with pictures and wine notes: http://chi-he-wan-le.blogspot.com/2010/05/lamour-lamour.html

I went to this restaurant for a wedding anniversary dinner. It is a traditional french styled restaurant requiring formal dress code but it also quite a cosy place to dine and tables are well spaced and the environment is not crowdy or noisy like most restaurants in HK. So, it is a great place for romantic couples. There was a live jazz band the whole time I was there and all tables are basically set out to be candle lit dinner.

The service is top class. Waiters are attentive, explain the dishes, give you personal space and try to be pre-emptive to your calls. The environment was relaxing with the space and the band but some may feel it is abit formal with the classy atmosphere.

For the food, the ingredient quality is best in class and very well prepared. However, I found the menu had limited choices. Most things were either seafood or goose liver. That was the only down side. The other down side is the price. Expect 1000 per person without wine.

I went there for my birthday lunch.

When I arrived, they came over with 2 glasses of Dom Perignon 2001. That was a surprise from my wife! Thank you.

We ordered 2 set lunch and we sat for 2.5 hours to finish. The set lunch includes a glass of Red/White/Rose wine, I think it's really value for money!

You will not be disappointed with the service, food, atmostphere. Just that the champagne that we ordered is more expensive than the lunch set. !!

Enjoy.

Went to have lunch with my partner, overall the food is great!! i love especially the main course and the dessert. the veal is so soft and it taste so nice with mustard smash potato and the white sauce. the dessert is just right, not very sweet.

Although I was ill at the time of this particular lunch I still finished the meal with (relatively) good impressions of each dish. Not going to write much more for this review - photos should speak for themselves.
$500 for a 3 course lunch plus glass of wine at Gaddi's (and a delicious foie gras amuse-bouche) - can't deny that this is v. good value for money