Sat night, extremely quiet. If a restaurant is quiet during peak hours, I always suspect the food won't be that fresh.
Presentation of food was great. Side veggie was not impressive when the main was halibut....couldn't taste anything near Halibut although the sauce was excellent. Mussels were not very fresh although the sauce was tasty.
Waitresses were very patient but could be mistaken as not welcoming when they didn't smile.
could be much better if they are genuinely western rather than westernized with a HK Chinese twist.
A friend of mine tried their lunch before, so he suggested to celebrate my colleague's birthday here.
i called for reservation two days before, the manager was very nice, she faxed me the menus for me to choose.
After we got there, we didn't have to spend any time to order(except the soup, the manager told me that there are different soups every day) We ordered five lobster soups and three mixed peas with truffle soup.
Frankly, the soup was better than I expected, I could taste there are many truffle in it and the bread was just baked, they were really hot, cripsy outside and soft inside.
I ordered angus sirlon (medium rare), it was just as what I wanted. It didnt overcooked and the sauce is very delicious. There was potato, tomato and lady fingers as garnish.
We ordered two pork loin, beef curry with rice, two roasted chicken breast salad, lasagne and squid ink pasta.
The pork loin was medium well (my friend is so brave to try it) She said that it is very tender.
The blue mussels was fresh, we asked the manager and she told us that the most of their food were daily delivery.
Squid ink pasta with wasabi; actually this match is quite wired, but my colleague said that it was creamy and the seafood were fresh.
After eating those food, we ordered some drinks, since there were too many customers, we have to wait for a while.
The manager offered us a beautiful cheese cake for my birthday colleague, she said normally free cake are only for customers who have dinner, but we reserve the table a few days before, so she asked the chef to prepare it.
I was surprised by a customer who was near me, she ordered spaghetti with blue mussels, after she finished the spaghetti, she asked the waitress don't clean her dishes but ask for one more bread. After the waitress brought the bread out, I realized what she wanted. She ate the bread with the sauce untill the dish was cleaned like usused.
After having lunch there, we all felt satisfied (actually is more than satisfied) I would love to try to have dinner here. especially the blue mussel!!!!!
Looking at the below reviews, seems like the PRICES had crept up a little bit since its opening. The dinner 3 set course are now in the $200+ range, not including dessert. You want to hear the Good first or the Bad news first?
BAD NEWS it is: The cooking here is not too good to be honest. From the food I ordered it seems like the kitchen staff have never been trained with cooking real Western food. Rather, its pure Hong Kongnese originated Western Food that has been 'unfiltered by proper training' and were inherited from other Hong Kong western food chefs, who in turn was probably trained by another Chinese chef. The basics of cooking show little resemblance to anything to a true, authentic Western food experience. Not only that, but the chefs showed very little RESPECT to the food and ingredients - to them, it was just another job.
Initially, I ordered the Cold Foie Gras with White Wine Jelly dish. When the dish came there was no sign of any white wine jelly, only luke warm pieces of probably poached Foie Gras which was not prepared correctly, it had a foul taste. Upon reconfirmation with staff and kitchen - I was told that they ran out of the wine jelly. Which begs the question - why didn't the staff or kitchen inform me beforehand? Isn't this CHEATING AND LYING, if I wasn't given the same dish I had ordered.
To the credit of the shop - they offered me pan seared Foie Gras as replacement. Luckily, this time it was cooked better. Light and crunchy on the outside, not overly oily, but still soft and tasty inside. It came only with a simple salad, some grilled/caramelised apples and topped with Balsamic vinegar. In a sense, this is a problem with HK food because the accompanying condiments and sauces are so basic and irresponsible. What's the point of having a chef if you're barely going to serve this type of culinary skills (or lack of?) There was no heart put into it at all to make it impressive, , and this particular dish was more expensive than then its next door neightbours by around $20-30 at $128. They even tried to charge me $198 on the bill, but when I pointed it out, it was rectified without fuss.
Another dish I ordered is called a Fried Golden Risotto with Seafood. When the dish came I was very shocked, because all the seafood was chopped up into tiny cubes and mixed into a 'fried' risotto with a bisque type of sauce. The risotto rice itself was actually very good and definitely a type of fat grain Italian Risotto rice, unlike many other shops. The bad thing however is that this dish was really dry and also crunchy, making it difficult to eat or understand.
Upon asking the manager, she replied that this is a New Type of dish and not the creamy type, which they also have but with other flavours. Fair enough, I mean, I ordered it having read the menu carefully but in the end I just wanted to suss out the dish due to curiosity of why its even on the menu. IT DOES NOT WORK, it was like HK seafood fried rice but using under-cooked Risotto rice, with little cubes of seafood thrown in and had a less than appealing presentation.
GOOD NEWS: The ingredients selected for use here are top notch. I can taste it from the foie gras (it had underlying taste, unlike so many other places), and from the risotto rice which was quite fat like a Carnoroli, which other restaurants hardly use this better grade rice grain. Also the 3 layered ice-cream I had post dinner was much tastier than its bad presentation, basicially a Napolean style like ice cream sliced, then put onto the plate.
I think this place has a lot of potential to be honest. Its put in some efforts, esp. with sourcing good ingredients, but ultimately its too expensive as it is with the kind of cooking its providing. Its not doing justice to the ingredients. If the owner of this restaurant is listening, then perhaps they need to rethink and review the menu items, as well as give it a fresh touch or better presentation. No more fried risotto rice please or other very Hong Kongnised type of food which are on the so called 'Chef's recommendation'.... of Char Chan Ting quality. From memory things like Curry Brisket with risotto or Squid Ink pasta with Wasabi Cream, or some other noodle dishes. Or say a Spinach noodle/fettucine with Crab meat and Tomato sauce, which really wouldn't work well if you ask my honest opinion.
A) If you serve this type of Hong Kong food, lower the price significantly. Its too expensive like it is now. You'll get more customers that way.
B) If you want to serve top ingredients, however, by all means charge the current prices, but then please respect the ingredients and cook them better! You have to aim for 1 way or another, you can't have the best of both worlds and aim for both markets, because as I saw it, there were hardly any customers anyway at night. With the double 'ideals' the menu is aiming for now, well it showed a lack of confidence in your own food and menu, plus the chef(s) were too complacent anyway...
I understand its hard to operate a business and also keep morales high, but as it is now, not many of my friends would wanna come, they won't even give you 1 chance. My word of advice is - Shorten the clumsy menu list now, then make some dishes better tasting first and at a Value for Money price. The Appetizer choices in the Set Menu - get rid of the disgusting, overly simple salads but bring in more attractive starters instead so ppl will wanna try the Set menu. Also, make some Signature dishes for Mains and Desserts with good presentations - these really spread out fast and people will start coming! The so called signature dishes like Cold Foie Gras and 3 Way Ice-Cream however aren't good. The Foie Gras is bad tasting. The ice cream is good tasting but too ugly! Change them or invent something else!
Then go from there...! Give you a Smile as encouragement, since its only recently opened and finding its way !
I know this place is cheap, so I should not expect too much. A simple salad, main course + dessert set dinner is under $200. However I did not order the set dinner since I wanted to try out something else.
The lobster claw salad was so so. At $100 was it good value? Don't think so.
The spring chicken was poor. It was de-boned so easy to eat, but the meat was overcooked and a bit too dry. For $180 I would expect something better. Even Tsui Wah does a better job and only cost $65 or something.
The only good thing is that the staff was very friendly and service ok.
After reading about this restaurant, decided to come here for dinner with a friend.
I ordered a set dinner with crab meat cream soup, angel hair with seafood, and changed the dessert from a creme burlee to their signature home-made ice cream (extra $20). Also tried a bite of my friend's seafood risotto.
The crab meat cream soup and angel hair with seafood were pretty nice, though nothing unique that stood out. But the ice cream (mint with chocolate chip, strawberry, and almond) was very good. It was fresh with actual pieces of fruits. The risotto was very good as well!
As mentioned by others, the place is small and you'll sit pretty close with the next table, but it's a small nice restaurant to dine, chat, and enjoy your evening.
Went for dinner last nite. It is a rather small restaurant and tables very close to each other. Ordered a beer (HK$38) and a special cocktail (HK$48) First came the bread which looked and tasted like those in chatsanten. Definitely needs improvement. My companion had wild mushroom soup and lamb shack I had set dinner (vegetable soup, NZ sirloin steak medium rare) Wild mushroom soup tasted bland. Lamb shack very good even though it was well done (requested by my companion) Vegetable soup a little bit too sour for me Steak was supposed to be medium rare but it came like medium. The steak itself is good. Also good sauce. The salad accompanying the main course is very good. Manager said they put few drops of truffle oil onto the salad Desert is tiramisu which is not particularly attractive The overall quality is pretty good Will try their lunch some day
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(非會員)
just OK
Presentation of food was great. Side veggie was not impressive when the main was halibut....couldn't taste anything near Halibut although the sauce was excellent. Mussels were not very fresh although the sauce was tasty.
Waitresses were very patient but could be mistaken as not welcoming when they didn't smile.
could be much better if they are genuinely western rather than westernized with a HK Chinese twist.
評分:味道 2 環境 4 服務 3 衛生 3 抵食 1
0個
查看結果
Ketamine214
共2篇食評
Great lunch
so he suggested to celebrate my colleague's birthday here.
i called for reservation two days before,
the manager was very nice,
she faxed me the menus for me to choose.
After we got there, we didn't have to spend any time to order(except the soup, the manager told me that there are different soups every day)
We ordered five lobster soups and three mixed peas with truffle soup.
Frankly, the soup was better than I expected, I could taste there are many truffle in it
and the bread was just baked, they were really hot, cripsy outside and soft inside.
I ordered angus sirlon (medium rare), it was just as what I wanted.
It didnt overcooked and the sauce is very delicious.
There was potato, tomato and lady fingers as garnish.
We ordered two pork loin, beef curry with rice, two roasted chicken breast salad, lasagne and squid ink pasta.
The pork loin was medium well (my friend is so brave to try it)
She said that it is very tender.
The blue mussels was fresh, we asked the manager and she told us that
the most of their food were daily delivery.
Squid ink pasta with wasabi; actually this match is quite wired, but my colleague said that it was creamy and the seafood were fresh.
After eating those food, we ordered some drinks, since there were too many customers,
we have to wait for a while.
The manager offered us a beautiful cheese cake for my birthday colleague,
she said normally free cake are only for customers who have dinner,
but we reserve the table a few days before,
so she asked the chef to prepare it.
I was surprised by a customer who was near me,
she ordered spaghetti with blue mussels,
after she finished the spaghetti,
she asked the waitress don't clean her dishes but ask for one more bread.
After the waitress brought the bread out,
I realized what she wanted.
She ate the bread with the sauce untill the dish was cleaned like usused.
After having lunch there, we all felt satisfied (actually is more than satisfied)
I would love to try to have dinner here.
especially the blue mussel!!!!!
評分:味道 4 環境 3 服務 4 衛生 4 抵食 3
0個
查看結果
Babedolphin
共358篇食評
Poor, but with potential
You want to hear the Good first or the Bad news first?
BAD NEWS it is:
The cooking here is not too good to be honest. From the food I ordered it seems like the kitchen staff have never been trained with cooking real Western food. Rather, its pure Hong Kongnese originated Western Food that has been 'unfiltered by proper training' and were inherited from other Hong Kong western food chefs, who in turn was probably trained by another Chinese chef. The basics of cooking show little resemblance to anything to a true, authentic Western food experience.
Not only that, but the chefs showed very little RESPECT to the food and ingredients - to them, it was just another job.
Initially, I ordered the Cold Foie Gras with White Wine Jelly dish. When the dish came there was no sign of any white wine jelly, only luke warm pieces of probably poached Foie Gras which was not prepared correctly, it had a foul taste. Upon reconfirmation with staff and kitchen - I was told that they ran out of the wine jelly. Which begs the question - why didn't the staff or kitchen inform me beforehand? Isn't this CHEATING AND LYING, if I wasn't given the same dish I had ordered.
To the credit of the shop - they offered me pan seared Foie Gras as replacement. Luckily, this time it was cooked better. Light and crunchy on the outside, not overly oily, but still soft and tasty inside. It came only with a simple salad, some grilled/caramelised apples and topped with Balsamic vinegar. In a sense, this is a problem with HK food because the accompanying condiments and sauces are so basic and irresponsible. What's the point of having a chef if you're barely going to serve this type of culinary skills (or lack of?) There was no heart put into it at all to make it impressive,
Another dish I ordered is called a Fried Golden Risotto with Seafood. When the dish came I was very shocked, because all the seafood was chopped up into tiny cubes and mixed into a 'fried' risotto with a bisque type of sauce. The risotto rice itself was actually very good and definitely a type of fat grain Italian Risotto rice, unlike many other shops. The bad thing however is that this dish was really dry and also crunchy, making it difficult to eat or understand.
Upon asking the manager, she replied that this is a New Type of dish and not the creamy type, which they also have but with other flavours. Fair enough, I mean, I ordered it having read the menu carefully but in the end I just wanted to suss out the dish due to curiosity of why its even on the menu. IT DOES NOT WORK, it was like HK seafood fried rice but using under-cooked Risotto rice, with little cubes of seafood thrown in and had a less than appealing presentation.
GOOD NEWS:
The ingredients selected for use here are top notch. I can taste it from the foie gras (it had underlying taste, unlike so many other places), and from the risotto rice which was quite fat like a Carnoroli, which other restaurants hardly use this better grade rice grain. Also the 3 layered ice-cream I had post dinner was much tastier than its bad presentation, basicially a Napolean style like ice cream sliced, then put onto the plate.
I think this place has a lot of potential to be honest. Its put in some efforts, esp. with sourcing good ingredients, but ultimately its too expensive as it is with the kind of cooking its providing. Its not doing justice to the ingredients. If the owner of this restaurant is listening, then perhaps they need to rethink and review the menu items, as well as give it a fresh touch or better presentation. No more fried risotto rice please or other very Hong Kongnised type of food which are on the so called 'Chef's recommendation'.... of Char Chan Ting quality. From memory things like Curry Brisket with risotto or Squid Ink pasta with Wasabi Cream, or some other noodle dishes. Or say a Spinach noodle/fettucine with Crab meat and Tomato sauce, which really wouldn't work well if you ask my honest opinion.
A) If you serve this type of Hong Kong food, lower the price significantly. Its too expensive like it is now. You'll get more customers that way.
B) If you want to serve top ingredients, however, by all means charge the current prices, but then please respect the ingredients and cook them better! You have to aim for 1 way or another, you can't have the best of both worlds and aim for both markets, because as I saw it, there were hardly any customers anyway at night. With the double 'ideals' the menu is aiming for now, well it showed a lack of confidence in your own food and menu, plus the chef(s) were too complacent anyway...
I understand its hard to operate a business and also keep morales high, but as it is now, not many of my friends would wanna come, they won't even give you 1 chance. My word of advice is - Shorten the clumsy menu list now, then make some dishes better tasting first and at a Value for Money price. The Appetizer choices in the Set Menu - get rid of the disgusting, overly simple salads but bring in more attractive starters instead so ppl will wanna try the Set menu. Also, make some Signature dishes for Mains and Desserts with good presentations - these really spread out fast and people will start coming! The so called signature dishes like Cold Foie Gras and 3 Way Ice-Cream however aren't good. The Foie Gras is bad tasting. The ice cream is good tasting but too ugly! Change them or invent something else!
Then go from there...! Give you a Smile as encouragement, since its only recently opened and finding its way !
評分:味道 3 環境 4 服務 3 衛生 4 抵食 2
0個
查看結果
(非會員)
奇怪經理
過了幾天，一個自稱是新經理打電話給我再confirm我們的菜單，不知什麼原因，上次那位經理和廚師都突然離職了!!!!!我們沒時間再去試菜，所以便打電話去cancel那裡的booking，問問可否把原先的deposit 找一日再去餐廳用掉。打了兩次電話去餐廳，那位新經理不願意cancel，我明白現在因為生意難做，但我們已早了兩星期去通知取消，她長篇大論的叫我們去再試菜，為了cancel一個booking，竟要花3次長篇大論的電話才行！我們又不是last minute才通知，她說在商言商，那麼就要希望客人今次光顧不成還有下次機會吧﹖本來我是很不好意思的，但經過她一輪煩擾，最終又說deposit不能退不能用在下次booking，又說什麼為了我們推掉了幾個booking，如果是真的，那就不如早點乾脆跟我說不能吧！真的很討厭！
評分:味道 2 環境 3 服務 2 衛生 3 抵食 2
0個
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small jj
共853篇食評
散叫好過set
1) 麵包籃 (免費)
-1籃有4款
-每款都好有自己嘅性格,有芝士酥條,芝麻包,類似whole grain包, 香蔥包,雖不是熱騰騰,但起碼仲暖熱,麵包類個心都喺軟
-每款都有質素,芝士條有鹹香,酥度都合格,芝麻包好有芝麻香,類全麥包就有d好似瓜子粒,而香蔥包就焗出咗蔥個香氣
-1個難得認真嘅麵包籃
2) french foie gras cold
-呢個喺經理介紹...........因頭盤我無頭緒佢邊個掂
-全件賣相好似藝術品咁,擺得好靚
-但因為要近拍,所以放棄了個宏觀角度
-唔好以為喺甜品(雪糕塊+啫喱)..............上面嘅喺凍鵝肝,舖上少少黑醋汁,下面嘅喺白酒蜜糖啫喱........而碟底都有1陣好薄嘅魚膠粉透明啫喱
-個鵝肝因為喺凍食,所以無煎出嚟嘅油膩感,而且仲食到好肝嘅甘香豐腴,幼滑,有質素
-而個白酒啫喱就酒味10足,幾重手,無欺場,單食佢就會嚐到酒精嘅苦苦哋,小彈
-夾埋1齊食口感就會幾豐富
-很不錯
-後來我就知道點解咁高質素................後記內分曉
3) set dinner salad - caesar salad x 2
-脆口嘅romaine,個汁比1般嘅多咗份醋酸勁
-所以食完都幾開胃吓
4) set dinner soup
i) wild mushroom w/parma ham
-+$30包多個湯...........可以在散叫menu內任擇1款
-都幾"杰"身吓,每啖都充滿了磨菇粒粒同磨菇味,巴馬火腿就有佢嘅小鹹味
-不錯
ii) spinach & crab meat soup
-都幾"杰"身
-雖唔喺好有鮮味,呢個就有自然嘅蟹味,而且蟹肉份量都幾慷慨,唔喺得嗰幾絲,喺1小舊1小舊咁食到
-味道不溫不火...........很順喉
-呢個湯比較特別,外邊比較少見
5) set dinner主菜
i) grilled us porkloin
-見友人cut落去咁用力剧嗰吓,就feel都大件事
-豬柳呈厚身,但都幾"un",都幾費勁去嘴嚼,估計overcook咗,但個grill味幾濃,的確side咗
-反而個薯磚做得好用心機,賣相都幾靚,喺佢頭上插條西芫茜..........原來喺1層薄薯片,1層薄蛋片咁交叠住,好味.............更欣賞佢嘅心思
-邊豆都灼得剛剛好,爽口,無腍到,都幾新鮮
ii) cod fish risotto
-d飯都喺唔夠咬口,幸好未至於好腍
-估唔到銀鱈魚喺有醃鹹過.............有幾個鐘嗰種
-整體ok啦~~
6) set dinner甜品
i) lemon tart
-都頗甜吓,甜中亦有酸,個mousse嗰part都好軟滑,但個tart底就腍咗d
-可能檸檬嘜mug物..................1直到唔喺我杯茶啦
-所以覺得1般啫
ii) babylon ice-cream
-要on top+$30,就可以揀番menu上嘅甜品
-有3種雪糕 : mint w/chocolate chips+ vanilla w/almond+ strawberry w/dried berry fruit
-個人最鍾意vanilla w/almond因愛佢嘅果仁香...........其他2款就普普通通啦
7) set dinner飲品
i) 熱咖啡
-友人話好濃,+咗糖同奶都仍然帶d苦
ii) 凍檸茶
-友人話茶味普通
- 多謝2位友人請食飯
- 店內環境幾暗吓.............只可坐22人
- 其實個鵝肝點解咁好質素,原來我睇錯咗價$$$$($198睇咗$98),本來喺青口同鵝肝,2擇其1,最初諗住鵝肝平d,就佢啦..............真喺對2位友人唔住
- 此店嘅麵包籃,湯同頭盤都有heart同水準.....但set嘅主菜(薯磚除外)同甜品就好1般啫
評分:味道 3 環境 4 服務 4 衛生 4 抵食 2
0個
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共110篇食評
Not worth going
The lobster claw salad was so so. At $100 was it good value? Don't think so.
The spring chicken was poor. It was de-boned so easy to eat, but the meat was overcooked and a bit too dry. For $180 I would expect something better. Even Tsui Wah does a better job and only cost $65 or something.
The only good thing is that the staff was very friendly and service ok.
評分:味道 2 環境 2 服務 4 衛生 3 抵食 2
0個
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ET for Food
共103篇食評
Would come again
I ordered a set dinner with crab meat cream soup, angel hair with seafood, and changed the dessert from a creme burlee to their signature home-made ice cream (extra $20). Also tried a bite of my friend's seafood risotto.
The crab meat cream soup and angel hair with seafood were pretty nice, though nothing unique that stood out. But the ice cream (mint with chocolate chip, strawberry, and almond) was very good. It was fresh with actual pieces of fruits. The risotto was very good as well!
As mentioned by others, the place is small and you'll sit pretty close with the next table, but it's a small nice restaurant to dine, chat, and enjoy your evening.
評分:味道 4 環境 3 服務 5 衛生 5 抵食 4
0個
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(非會員)
Fairly Good Quality
It is a rather small restaurant and tables very close to each
other.
Ordered a beer (HK$38) and a special cocktail (HK$48)
First came the bread which looked and tasted like those
in chatsanten. Definitely needs improvement.
My companion had wild mushroom soup and lamb shack
I had set dinner (vegetable soup, NZ sirloin steak medium rare)
Wild mushroom soup tasted bland.
Lamb shack very good even though it was well done (requested
by my companion)
Vegetable soup a little bit too sour for me
Steak was supposed to be medium rare but it came like medium.
The steak itself is good. Also good sauce. The salad accompanying
the main course is very good. Manager said they put few drops of
truffle oil onto the salad
Desert is tiramisu which is not particularly attractive
The overall quality is pretty good
Will try their lunch some day
評分:味道 4 環境 3 服務 4 衛生 4 抵食 4
0個
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帶着哨子跑步的人
共108篇食評
埋末在印刷舖中的心機小店
舖頭係銀杏館前面的印刷舖的前面, 完全唔覺眼，所以唔多人，只坐咗３張枱，經理會介紹吓Ｄ食物。
Set Lunch 大概78 - 128一位, 包括湯, 主菜和咖啡.
新張期內送甜品, 今日係焦糖燉蛋,焦糖焦得啱啱好，燉蛋唔太甜，又滑，好食! 如果以後都包埋就好抵食啦！
我覺得呢間小店幾有心機, 可以推介。
評分:味道 4 環境 4 服務 4 衛生 4 抵食 4
0個
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DragonFire
共479篇食評
續戰歌賦街
味道一般的雲石芝士蛋糕
豬扒的橫切面
店內的裝飾偏用深沉顏色，跟街上烈日的光猛形成極強烈的對比，聽著輕音樂坐在舒適的梳化上，在那一刻，心靈得到一段時間的舒緩。不久後經理拿著Menu過來介紹，想了一會便決定要美國豬扒。
先來的餐湯是<<Puree cream vegetable soup>>，亦即是法式忌廉雜菜濃湯。可能因為要過濾的關係，所以湯底不算太熱。還好是湯的味道濃而且有很強的蔬菜味道，帶一點點甜及微酸，單是這樣已比一般的南瓜湯更有誠意了。
一起上菜的<<麵包>>，則有點失色了。外層受水氣回潮變腍了，口感也隨之變差了。
喝過來了湯後，便靜靜地邊聽著音樂，邊等著主菜到來。上菜的速度顯然有一點慢，還好自己有充足的時間，再慢一點也沒問題。終於主角<<U.S. Porklion with Porcini Mushroom in Red Wine Sauce>>美國特級豬扒配紅酒牛肝菌汁出場。燒出了燒紋的豬扒，賣相很吸引。陣陣的微微紅酒香味不斷四溢出來。肉質方面，沒有用上任何化學物，有本來的質感，不嚡口而多汁肉嫩，只因煎至八成熟左右。雖比不上那次吃到的極黑豬扒，但這塊絕對在中上之作品。至於配菜，是一少撮的沙律和白飯，雖不突出但總比那些白烚的蔬菜有誠意得多。
再來就是甜品<<雲石芝士蛋糕>>，味道上算是中規中矩，不過該是剛起步的關係，還有很多地方需要改進，而這裡的甜品，也是其中一環。
最後的咖啡味道頗不錯，雖說經理也坦言是第一次選用這個南美咖啡豆，但是其口感順喉而有餘香，酸度亦較低，是一個很"溫和"的咖啡來的。
總括來說，食物和環境也十分不錯，而經理也指出他們著重食物原材料的質素，從剛吃過的豬扒來看確是事實。這次試的是午餐，但不太清楚晚餐的水準如何，我想，有機會是會再來試試看的......如果真的有額外quota的話~
評分:味道 4 環境 4 服務 4 衛生 3 抵食 4
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