Bayta (Sheung Wan)

Thevalentin

Level1

Great restaurant, I went to dine there with a group of 4 persons, we were warmly welcomed. We ordered a sharing platter in entry (Hummus, dry pork filet, samoussa ..) it was generous and tasty.For the main we took the beef, the seabass, a greek salad, the pasta of the day and the duck pastilla. We must say that the seabass and the beef are a must try ! The waiter advice us on a bottle of wine and it was excelent.We finished with some desert, the lemon tart with the avocado ice cream (I needed to

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Great restaurant, I went to dine there with a group of 4 persons, we were warmly welcomed. We ordered a sharing platter in entry (Hummus, dry pork filet, samoussa ..) it was generous and tasty.

For the main we took the beef, the seabass, a greek salad, the pasta of the day and the duck pastilla. We must say that the seabass and the beef are a must try !
The waiter advice us on a bottle of wine and it was excelent.

We finished with some desert, the lemon tart with the avocado ice cream (I needed to ask for another scoop as it was so good !) and the baklava are amazing

The staff offer us a tea and a delicious biscuit to finish the dinner.

Total was a bit less than 600HKD per person.

Highly recomended.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2016-10-03

Waiting Time

10 Minutes (Dine In)

Spending Per Head

$600 (Dinner)

FoodieAly

Level3

Excellent combination of Mediterranean and French cuisine at Bayta. It offers a set menu with 3 to 4 options of appetizers, entree, and dessert. We were a group of six, so we did taste most of the main dishes on the menu that night. We started off with wonderful choices of southern French wine with their snack platter before the meal. The platter was excellent; the hummus was surprisingly smooth and refine with a potent sesame kick, the green olives are so fresh and crisp like it was freshly pic

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then we moved onto starter with marinated sardine sit on a bed of citrus mousse with a crunchy side of bread.

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And some ordered the traditional French vegetable pie with brocciu. Brocciu is a rare whey cheeses that only produce in southern France. This tells you how fresh the ingredients are.

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Best out of all the entree we tried are the Seabass and lamb. The seabass with paired with a raw cauliflower with a hint of cheese.

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The lamb was well timed and the spicses used in the rub for this lab is refined and demonstrated the touch of French in this mediterranean dish.

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Continued with a seared tuna with raspberry and wraps with wine leaves.

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And lemon chicken with those delicious and colourful tomatos on the side.

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For dessert, we tried their citron vacherin with basil sorbet and meringue.

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Plus this wonderful castagnaccio - a traditional cake made wiht cheasnut flour paring with rosemary icecream.

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The restaurant also served us some french and excellent cheese to company the hard liquors that we ordered as dessert drinks. They have a wonderful drink menu and love the gin.