49
8
4
Level4
111
1
2020-01-12 778 views
週五晚上沒有定位,這裡有位置便來了。從beefbar開業到現在一直都很喜歡這裡,但不知道為什麼週末晚上居然坐不滿。 Amberjack and sea urchin carpaccio. 油甘魚和海膽;每次來必點,非常tasty,一點都不腥Langoustine, avocado and mango ceviche第一次點,味道有些清淡,我個人重口味,所以更喜歡amberjack carpaccio。angus beef and jalapeño sauce mini burger,超級juicy的mini burger,每次必點。一個小小的正好,大了可能會膩。sea urchin tagliolini 海膽面,超級好吃,很有滋味,面的質地恰到好處,不軟不硬!味道creamy但不膩,第一次點這個,沒想到這麼好吃。bone in rib eye,三分熟,我喜歡搭配辣根醬,好吃! Side點了comte cheese homemade potato cream 芝士土豆泥,簡直太好吃了,停不下來!Classic french fries. 薯條creamy spanich 奶油菠,saut
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週五晚上沒有定位,這裡有位置便來了。從beefbar開業到現在一直都很喜歡這裡,但不知道為什麼週末晚上居然坐不滿。

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Amberjack and sea urchin carpaccio. 油甘魚和海膽;每次來必點,非常tasty,一點都不腥

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Langoustine, avocado and mango ceviche第一次點,味道有些清淡,我個人重口味,所以更喜歡amberjack carpaccio。

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angus beef and jalapeño sauce mini burger,超級juicy的mini burger,每次必點。一個小小的正好,大了可能會膩。

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sea urchin tagliolini 海膽面,超級好吃,很有滋味,面的質地恰到好處,不軟不硬!味道creamy但不膩,第一次點這個,沒想到這麼好吃。

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bone in rib eye,三分熟,我喜歡搭配辣根醬,好吃!

Side點了comte cheese homemade potato cream 芝士土豆泥,簡直太好吃了,停不下來!
Classic french fries. 薯條
creamy spanich 奶油菠,sauteed mushroom 蘑菇,sauteed asparagus 蘆筍,這三個菜都很好吃,每次來都會點。

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甜品點了一個lemon tart一個irish coffee soufflé, souffle也是沒次必點,太好吃了!

從beefbar開業到現在,每次來都很喜歡吃,菜品的發揮一直很穩定,加上好訂位置,讓人時不時地就想回來吃。
(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
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Dining Method
Dine In
Spending Per Head
$1500 (Dinner)
Level2
23
0
2020-01-07 470 views
上年係Beefbar食過晚餐,出名係食牛,果餐飯都好滿意,今日好想食牛,所以揀左黎Beefbar吃個LunchLunch Set有5個選擇,另外可以揀2個course或3個course,如果唔中意食甜品嘅可以揀2個course,價錢又扺啲我地揀左Milano 同埋 Tokyo Set一麵一牛,唔怕食膩Milano set嘅前菜肉醬焗子,茄子煮得好淋,幾好食Tokyo set 前菜 牡丹蝦刺身,刺身夠新鮮,正Tokyo Set嘅主菜鹿兒島和牛,牛肉基本上係唔需要點仼何野已經好出色好好味,一諗起又想食Milano set嘅主菜牛肝菌意大利麵,呢個就唔係好識欣賞,建議大家可以試下其他set 甜品揀左Tiramisu,好食有朋友推薦下次一定要試下佢嘅梳乎厘,期待下次再光顧
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上年係Beefbar食過晚餐,出名係食牛,果餐飯都好滿意,今日好想食牛,所以揀左黎Beefbar吃個Lunch

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Lunch Set有5個選擇,另外可以揀2個course或3個course,如果唔中意食甜品嘅可以揀2個course,價錢又扺啲

我地揀左Milano 同埋 Tokyo Set
一麵一牛,唔怕食膩

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Milano set嘅前菜
肉醬焗子,茄子煮得好淋,幾好食
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Tokyo set 前菜
牡丹蝦刺身刺身夠新鮮,正

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Tokyo Set嘅主菜
鹿兒島和牛,牛肉基本上係唔需要點仼何野已經好出色
好好味,一諗起又想食

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Milano set嘅主菜
牛肝菌意大利麵,呢個就唔係好識欣賞,建議大家可以試下其他set

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甜品揀左Tiramisu,好食
有朋友推薦下次一定要試下佢嘅梳乎厘,期待下次再光顧
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Level3
82
0
2019-12-23 808 views
[🇭🇰香港- 中環].🔻上次係到試左韓牛同澳洲牛,Lunch Set-"Tokyo"係食黎自日本鹿兒島rib-eye,一切開就知油脂分布均勻,食落入口即溶,好難得油份超充足得嚟肉味都有,真心高質!就咁食,唔駛點一邊嘅鹽/wasabi都已經好正,去到後面,我就建議加少少wasabi一齊食會冇咁heavy;前菜紅蝦都好鮮甜,佢哋嘅lunch set性價比好高👍🏻.🔻🍽 Beefbar Hong Kong📌 地址: 中環雪廠街16號Club Lusitano2樓.
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[🇭🇰香港- 中環]
.
🔻
上次係到試左韓牛同澳洲牛,Lunch Set-"Tokyo"係食黎自日本鹿兒島rib-eye,一切開就知油脂分布均勻,食落入口即溶,好難得油份超充足得嚟肉味都有,真心高質!就咁食,唔駛點一邊嘅鹽/wasabi都已經好正,去到後面,我就建議加少少wasabi一齊食會冇咁heavy;前菜紅蝦都好鮮甜,佢哋嘅lunch set性價比好高👍🏻
.
🔻
🍽 Beefbar Hong Kong
📌 地址: 中環雪廠街16號Club Lusitano2樓
.
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(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
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Decor
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Hygiene
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Dine In
Level1
4
0
2019-10-17 2575 views
又到了女朋友的生日飯,左想右想,還是去吃牛扒,誰叫我倆都是食肉獸。Beefbar顧名思義是一家以牛肉為主的餐廳,所以我原先打算直接叫 1200g 的Bone in rib eye,那知侍者一聽到就馬上跟我說...那太多了...那至少是3-4人的份量。在她的推薦之下,我們點了澳洲安格斯的Short rib及Boneless rib eye。餐廳也應我們的要求把兩個部位各分成兩半,再合拼成一份上碟(因為我跟女朋友吃的生熟程度完全不同),滿足了我們一次嚐試兩種不同的牛扒。不得不說Short rib真的非常出色,油份充足而且分布均勻,入口亦嫩滑。而rib eye就肉汁豐富而肉味濃厚,如果喜歡口感重的,絕對是一個好選擇。烤的時候應該沒加太多香料,醬汁也是分開裝盤,能專注的享受牛扒本身的滋味。我們也點了天使紅蝦意粉,紅蝦不算特出但醬汁絕對是一大賣點。非常濃郁但同時不會過咸,整個味道十分和諧。還有用了神戶牛的Tacos,比較大多數混合了很多材料的Tacos,這款用料簡單點但味道亦比較分明,讓肉味能充分發揮而且感覺清爽。這裡有不同的side dishes,主要有potato cream同vegetab
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又到了女朋友的生日飯,左想右想,還是去吃牛扒,誰叫我倆都是食肉獸。

Beefbar顧名思義是一家以牛肉為主的餐廳,所以我原先打算直接叫 1200g 的Bone in rib eye,那知侍者一聽到就馬上跟我說...那太多了...那至少是3-4人的份量。在她的推薦之下,我們點了澳洲安格斯的Short rib及Boneless rib eye。餐廳也應我們的要求把兩個部位各分成兩半,再合拼成一份上碟(因為我跟女朋友吃的生熟程度完全不同),滿足了我們一次嚐試兩種不同的牛扒。

不得不說Short rib真的非常出色,油份充足而且分布均勻,入口亦嫩滑。而rib eye就肉汁豐富而肉味濃厚,如果喜歡口感重的,絕對是一個好選擇。烤的時候應該沒加太多香料,醬汁也是分開裝盤,能專注的享受牛扒本身的滋味。

我們也點了天使紅蝦意粉,紅蝦不算特出但醬汁絕對是一大賣點。非常濃郁但同時不會過咸,整個味道十分和諧。

還有用了神戶牛的Tacos,比較大多數混合了很多材料的Tacos,這款用料簡單點但味道亦比較分明,讓肉味能充分發揮而且感覺清爽。

這裡有不同的side dishes,主要有potato cream同vegetables。我點了香草味的potato cream,薯蓉質感很好但味道就一般,而且那時我已經吃得太飽,所以沒吃到多少。

整體感覺很好,主菜都沒讓我失望,特別是侍者推薦的Short rib更是一大驚喜。服務周到而且能儘量滿足我們的要求,感覺到希望能讓客人滿足的誠意。
Boneless rib eye (Left) & Short rib (Right)
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紅蝦意粉
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Kobe beef soft tacos
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Herbs potato cream
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Other Info. : 最後,我女朋友原是一個不吃生肉的人,嚐過這裡的牛扒之後,她對生肉的印象大為改觀,亦愛上了吃rare的牛扒。
(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
2019-10-09
Dining Method
Dine In
Spending Per Head
$1200 (Dinner)
Celebration
Birthday
Recommended Dishes
Boneless rib eye (Left) & Short rib (Right)
紅蝦意粉
Kobe beef soft tacos
  • Short rib,紅蝦意粉
Level4
115
0
2019-09-24 2175 views
• 5 Courses Tasting Menu🐮•💵Price: $1180🍴Food: 4.5/5❤️-呢度其實真係一間牛魔王必試既餐廳黎,皆因佢成個menu都係牛黎架,名乎其實既全牛宴,淨係賣牛都賣到摘星,當然要睇下佢有咩咁巴閉🤣-5 courses既tasting menu首先有:1️⃣Traditional Beef Tartare “Bistro Style”🇺🇸Beef tartare一向係我至愛,用上美國安格斯牛,生牛肉碎既大細適中,當中混入左洋葱、酸瓜,酸酸地既醬汁更加能夠襯托岀牛肉既鮮味同肉味。-2️⃣Short Rib Tataki 🇦🇺 呢款係澳洲M5既黑安格斯牛,Tataki就即係將牛肉表面微燒,然後將佢慢煮令佢內裡保持細嫩,然後用柚子醋做調味醬料上碟,酸酸甜甜既醬汁加上嫩而入味既牛肉,好perfect👌🏻-3️⃣Homemade Ravioli 🇯🇵 將日本A5神户牛攪碎饟入麵粉皮中製成意大利雲呑,做法創新,牛肉攪得碎成肉醬既狀態,雲呑皮都好薄,食落係好食既但心裡面硬係覺得哂左啲牛咁。-4️⃣Hanwoo Striploin 🇰🇷 1++韓牛加creamy既薯蓉做最後既主菜,
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• 5 Courses Tasting Menu🐮•
💵Price: $1180
🍴Food: 4.5/5❤️
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呢度其實真係一間牛魔王必試既餐廳黎,皆因佢成個menu都係牛黎架,名乎其實既全牛宴,淨係賣牛都賣到摘星,當然要睇下佢有咩咁巴閉🤣
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5 courses既tasting menu首先有:
1️⃣Traditional Beef Tartare “Bistro Style”🇺🇸
Beef tartare一向係我至愛,用上美國安格斯牛,生牛肉碎既大細適中,當中混入左洋葱、酸瓜,酸酸地既醬汁更加能夠襯托岀牛肉既鮮味同肉味。
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2️⃣Short Rib Tataki 🇦🇺
呢款係澳洲M5既黑安格斯牛,Tataki就即係將牛肉表面微燒,然後將佢慢煮令佢內裡保持細嫩,然後用柚子醋做調味醬料上碟,酸酸甜甜既醬汁加上嫩而入味既牛肉,好perfect👌🏻
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3️⃣Homemade Ravioli 🇯🇵
將日本A5神户牛攪碎饟入麵粉皮中製成意大利雲呑,做法創新,牛肉攪得碎成肉醬既狀態,雲呑皮都好薄,食落係好食既但心裡面硬係覺得哂左啲牛咁。
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4️⃣Hanwoo Striploin 🇰🇷
1++韓牛加creamy既薯蓉做最後既主菜,薯蓉特意將表面加上芝士然後用火槍燒成焦糖面咁,幾特別,而且撈芝士都好食!而個牛就軟嫩多汁,肉味濃郁,岩岩好medium rare合哂我心意❤️
最後一個course就用左朱古力配raspberry cream既蛋糕作結,雖然睇落得幾個courses但其實食完都捧住個肚架😆最緊要既呢個價錢就食到一星米芝蓮餐廳帶比你世界各地既靚牛肉,真心值得一試🥳
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(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
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Dine In
Recommended Dishes
  • Beef  tartare
Level2
10
0
2019-09-07 1980 views
生日飯記食番間近自己,又就同事放工同最岩飲兩杯既蘭桂坊Fine dining選擇都多,但同行有男士,唯有揀間有肉食既遷就下朋友啦。見到米芝蓮一星都幾心動,以往都試過幾間on the list都覺得幾好,點知呢間味道有少少失望,不過服務真係好出色既,紅酒都好飲。牛肉他他同taco係最推薦,Taco內既三文魚肉粒好鮮味同埋個醬唔會太膩,同內面既牛油果醬好合,朋友都有沖衝想Encore, 不過叫左starter就算。 breads 都好食,暖溫脆身內軟,配左vinegar and olive oil 好岩收工既餓鬼補肚。唔知係咪影相影耐左,個steak 同tenderloin 冇咩落調味,單靠嫩滑的肉質,食落覺得差一點,又或者前面的菜式都比較濃味,大家都有d失望... 甜品都好食,earl grey pie同chocolate soufflé 都好滑,甜度適中
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生日飯記食番間近自己,又就同事放工同最岩飲兩杯既蘭桂坊
Fine dining選擇都多,但同行有男士,唯有揀間有肉食既遷就下朋友啦。見到米芝蓮一星都幾心動,以往都試過幾間on the list都覺得幾好,點知呢間味道有少少失望,不過服務真係好出色既,紅酒都好飲。

牛肉他他同taco係最推薦,Taco內既三文魚肉粒好鮮味同埋個醬唔會太膩,同內面既牛油果醬好合,朋友都有沖衝想Encore, 不過叫左starter就算。 breads 都好食,暖溫脆身內軟,配左vinegar and olive oil 好岩收工既餓鬼補肚。

唔知係咪影相影耐左,個steak 同tenderloin 冇咩落調味,單靠嫩滑的肉質,食落覺得差一點,又或者前面的菜式都比較濃味,大家都有d失望...

甜品都好食,earl grey pie同chocolate soufflé 都好滑,甜度適中
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37 views
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31 views
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35 views
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37 views
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39 views
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39 views
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42 views
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37 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1500
Celebration
Birthday
Level3
62
0
2019-09-02 1567 views
想食beefbar係以年計,由佢未米芝蓮已經好有興趣,但唔知點解終於到佢上左第3年車胎人先食到🤣(揼心,以前冇咁貴的🥴)為左想有多啲時間enjoy,book左Saturday lunch嘅枱,當日一點左右到埗,大廈嘅門口稍稍有啲唔就腳,不過都無損我要食牛牛嘅決心上到2樓餐廳嗰層,就見到走微暗路線嘅餐廳門面,有啲難想像佢裡面其實有落地玻璃,都幾光猛~當然亦有放岀米芝蓮嘅星星殊榮星期六lunch係有set嘅,之前係官網都有參考過,我覺得如果真心想試一啲餐廳,事前真係要做啲功課,研究下menu,又或者不妨同啲server傾多啲,睇下佢地對餐廳某啲食物嘅睇法~當日我地最後都揀左lunch set,估計lunch應該係2人為base count,因為menu都寫左for 2 person,3個course,仲可以加錢加第4個course里度嘅server相當attentive,服務不錯👍🏻 叫完野食,好快就黎左🍞嗱嗱嗱,唔用心嘅後果就係要左枝sparkling,lunch set加嘅係香檳,咁米錯哂囉😭順道講句我就唔太喜歡里度嘅麵包,有種蠟感,同用嘅橄欖油太濃味,淺嚐完就放棄~黎到就當然要食牛🐃
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想食beefbar係以年計,由佢未米芝蓮已經好有興趣,但唔知點解終於到佢上左第3年車胎人先食到🤣(揼心,以前冇咁貴的🥴)
為左想有多啲時間enjoy,book左Saturday lunch嘅枱,當日一點左右到埗,大廈嘅門口稍稍有啲唔就腳,不過都無損我要食牛牛嘅決心
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上到2樓餐廳嗰層,就見到走微暗路線嘅餐廳門面,有啲難想像佢裡面其實有落地玻璃,都幾光猛~
當然亦有放岀米芝蓮嘅星星殊榮
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星期六lunch係有set嘅,之前係官網都有參考過,我覺得如果真心想試一啲餐廳,事前真係要做啲功課,研究下menu,又或者不妨同啲server傾多啲,睇下佢地對餐廳某啲食物嘅睇法~

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當日我地最後都揀左lunch set,估計lunch應該係2人為base count,因為menu都寫左for 2 person,3個course,仲可以加錢加第4個course
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里度嘅server相當attentive,服務不錯👍🏻 叫完野食,好快就黎左🍞嗱嗱嗱,唔用心嘅後果就係要左枝sparkling,lunch set加嘅係香檳,咁米錯哂囉😭順道講句我就唔太喜歡里度嘅麵包,有種蠟感,同用嘅橄欖油太濃味,淺嚐完就放棄~
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黎到就當然要食牛🐃 appetizer 可選2,就揀左tartare同carpaccio,兩個其實都係生牛肉~
我就較喜歡carpaccio,芝士醬味道帶咸,點綴左生牛肉片嘅鮮甜,另再加入點綴口感嘅pistachio🤭輕輕捲起牛肉片,美味啊❤️
Black  angus  filet  carpaccio
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跟住就到tartare,以veal filet 所製,羶味會較剛才嘅carpaccio 稍強,混合praline嘅甜度,都係一個有趣嘅頭盤
Milk-fed  veal  filet  tartare 
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跟住就黎到額外加嘅course,red prawn tagliolini,個人幾鍾意紅蝦,所以見到的話基本上都會叫~tagliolini 係一款幼身嘅全蛋麵,顏色呈鮮豔嘅黃色,好精緻,配合龍蝦汁同濃郁嘅紅蝦肉,惹味非常🤤如果有肚嘅,我都建議加埋里個course,值得的


Red  prawn  tagliolini
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黎到主菜,如果要食striploin 的話,兩人就只可選一個main course,好即管試試你😛牛扒外皮煎烤得超級脆🤭好好食啊媽媽,作為一間牛主打嘅steakhouse,生熟度當然控制得好好,噢好食到而家諗起已經好想食😭striploin肉同脂肪層都分得幾開,所以佢係有一條肥膏嘅,但個肥膏層有好濃郁嘅牛味,正宗的牛油啊🙈仲要係脆嘅牛油,忍唔住食左🙈
Austrlian  wagyu  crossbred  striploin
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其實食完牛已經飽到七七八八,不過甜品係另一個胃😏tiramisu❤️所有朋友都知我每次見到tiramisu 都會叫,里度亦不例外,之前有另一間餐廳嘅食評講過分拆上碟嘅tiramisu多數伏,但俾里度狠狠打臉!!!!Mascarpone cheese 味道濃郁非常,加入caramelized sponge cake,蛋糕體保持濕潤,好味到人生如夢啊

Tiramisu
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對比起tiramisu,lemon & thyme cake稍遜預期,可能始終combination 比較普通~加入yogurt foam,視覺效果其實唔錯,旁邊有蘋果粒粒,唔係煮到爛嘅質地,稍為保留口感,係有啲心思🤤
Lemon  &  thyme  cake
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整體黎講超級滿意里度嘅食物同服務❤️一定會revisit 🙈牛嘅盛宴等我啊🐃同認真嘅,米芝蓮真係抵佢拎到


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(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
2019-08-24
Dining Method
Dine In
Spending Per Head
$900 (Lunch)
Recommended Dishes
Black  angus  filet  carpaccio
Milk-fed  veal  filet  tartare 
Red  prawn  tagliolini
Austrlian  wagyu  crossbred  striploin
Tiramisu
Lemon  &  thyme  cake
Level3
33
0
2019-09-01 937 views
When choosing a restaurant, I try to follow one simple rule more than any other – If I can achieve the same results in my shoebox kitchen, I’ll give it a miss. This rules out many a just-alike-a-mamma-never-used-to-make pasta joint and even more Costello-cum-soup-kitchen-avocado-on-toast spots. It also rules out most steakhouses; as nipping down to Bones and Blades and firing up the balcony Webber never ever disappoints. Yes, steak is one if the single greatest things you can put in your mouth.
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When choosing a restaurant, I try to follow one simple rule more than any other – If I can achieve the same results in my shoebox kitchen, I’ll give it a miss. This rules out many a just-alike-a-mamma-never-used-to-make pasta joint and even more Costello-cum-soup-kitchen-avocado-on-toast spots. It also rules out most steakhouses; as nipping down to Bones and Blades and firing up the balcony Webber never ever disappoints. 

Yes, steak is one if the single greatest things you can put in your mouth. But I find increasing expense usually delivers diminishing returns. The bill at a high-end steak restaurant – especially those sporting a Michelin star –  rarely justifies the enjoyment. 

The minimum standard you expect from any restaurant that purveys slabs of cow is that it’s well cooked and flavoursome and – this should be a cause of celebration, by the way – most Hong Kong restaurants deliver this. When dining out in Hong Kong, a good steak is, dare I say it, almost ubiquitous. 

So, why do people pay the extortionate prices? I, if you’ll indulge me, have a theory. It’s a theory born in California…

The Magic Castle is a one-time highest rated LA hotel on Trip Advisor. In almost every respect, it’s a run-of-the-mill, 3-star, fibreglass-fronted, probably cockroaches in your bed sort of Hollywood hotel. With one exception; it has a thing. 

A thing is both easy and impossible to define, implying, as it does, both everything and nothing. In the Magic Castle’s case, the thing is a red phone. A red phone which when called, will dispatch a silver platter of ice-cold popsicles to your sun lounger. 

It’s thing creates a moment of memorable magic that renders the Magic Castle utterly unique, resulting in unanimous five-star reviews. 

Which brings me back to steakhouses. More than any other category of eatery, steak restaurants need a thing. Something you remember beyond a well cooked hunk of meat. Something that makes people say ‘You know… that steak restaurant with the [insert name of thing here]’.

Often a chef will create a thing of the beef itself, resulting in an alms race of cow pampering. To my mind however, it matters not if the heffer was massaged by half a dozen virgins while it gorged on Château Latour as Jack Nicholson whispers filth in it’s ear, it’s eating won’t justify the mortgage you’ll need to pay it. 

You can hide a multitude of bovine sins by making a thing out of the side dishes. La Vache for example, hides very average steak with bottomless fries. While it’s bigger sister, Buenos Aires Polo Club, hides bad value with a conceptual thing. 

Not to be outdone, that life-sapping, vapid, money pit of a place, Macau, takes the experiential thing to extremes. Every 30-minutes the lights of The SW Steakhouse dim, resting gamblers look-up from their phones, and a wonderful, utterly bonkers puppet cabaret springs into action. Hey presto, a thing. 

Which finally, finally brings me round to the focus of this week’s review, Beefbar. 

Beefbar is a Monte Carlo based chain (I’m not sure of the collective noun for Michelin-starred restaurants, so chain will have to do) of up market steak restaurants. It’s Ice House Street premises have all the trappings of ostentatiousness; marble, leather, cold lighting and colder service. 

I, along with some man friends (one of whom was a stag for the evening) were ready to line our stomachs in the most opulent fashion and find out what Beefbar’s thing is. 

After obligatory beers, we each started with a mini burger (again, just call it a bloody slider) and I opted for the jalapeño option. This was three bites of a wonderfully decadent, sopping wet burger, light brioche bun and a lingering kick of jalapeño mayonnaise. It had me salivating for more beef. 
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Beefbar has a many cuts from many breeds. People partial to cows that undergone a degree of bothering can choose from both Kobe and Wagyu. Those of us who go by size and price can choose between US and Australian Angus. I went for a 500g boneless ribeye Angus (even at $880, it was one of the cheaper cuts). 

It arrived in a beautiful cast iron baking dish – a dish which I’m sure has never seen any cooking action. As someone who appreciates good kitchenware, it pained me to see the expensive enamel without glistening bloodied juice or sticky caramelised fat. I would much prefer the steak to arrive on a plate. 

And how did it taste? Well, it was a bloody good steak – but at nine-hundred bucks it bloody well should be. 
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A host of sides were also ordered, and I remember the creamed spinach being particularly good. But, thimbles of annealed Béarnaise were no match for the fries and offered scant accompaniment to the steak.

A small copper saucepan of Robuchon-esk mash potato, laden with Comte and lacquered with a caramelised lid, was the star of the sideshow. It was smooth, sumptuous and quite divine.
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The same can’t be said for our wine. We ordered two bottles of Bordeaux. The first tasted like a concoction of vinegar and port. The sommelier reluctantly replaced it, citing something strange about their method of storage as an excuse. The second left a mass of black pelleted decayed cork (not dissimilar to cockroach entrails) in our glasses. In a Michelin starred restaurant, serving wine that poor once could be excused as bad luck, serving it twice is incompetent, charging full price for it is unforgivable. 
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The wine left a sour taste and we ordered dessert rather reluctantly. The dessert however, were all very good. We enjoyed a light chocolate soufflé, a raspberry donut and some sort of banana and marshmallow mouse. This made-up somewhat for the wine. 
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It would be cruel to say that Beefbar’s thing is bad wine. It would also be too generous to say it was the mash potato. Sadly, Beefbar has no thing. It’s thingless. It’s the Lord Varys of the Hong Kong steakhouses. As such, I can happily give it a four-star review, but I unfortunately can’t recommend that you go. If you want great steak, give me an hour’s notice and I’ll fire up the Webber. 
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(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
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Level3
49
0
2019-08-24 626 views
Having a meal at the Beefbar is not only about dining experience but an union with beef and meat lovers. We were given a very warm welcome with friendly smile at the entrance.We received a brief introduction of the menu from the staff, and chose the Saturday lunch menu.We got the Delamotte,Brut NV for wine pairing and some bread.For starter, we ordered Black Angus filet carpaccio with pistachios crunches and parmesan cheese sauce/ Milk-fed veal filet tartare.For the filet carpaccio, the meat was
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Having a meal at the Beefbar is not only about dining experience but an union with beef and meat lovers. We were given a very warm welcome with friendly smile at the entrance.
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We received a brief introduction of the menu from the staff, and chose the Saturday lunch menu.
We got the Delamotte,Brut NV for wine pairing and some bread.
Delamotte, Brut NV
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For starter, we ordered Black Angus filet carpaccio with pistachios crunches and parmesan cheese sauce/ Milk-fed veal filet tartare.
Black Angus filet carpaccio, pistachios & parmesan cheese
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For the filet carpaccio, the meat was sliced into paper-thin pieces, well-seasoned, and melt in my mouth. Very classy and incredibly tasty.
Milk-fed veal filet tartare with tarragon & praline
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Texture of the tartare was buttery, the yolk joined into the beef and maintain consistency of the taste.
Homemade Sicilian red prawn tagliolini
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We upgraded our course to 4 course, with a homemade Sicilian red prawn tagliolini.
The home-made tagliolini was soft and slightly chewy. The prawn sauce matched with the pasta which is remarkably tasty.
Australian “Wagyu-Crossbred” striploin 500g
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And of course we have to order steak in a one Michelin star steakhouse. The Australian Wagyu-Crossbred striploin - just very juicy and tender. It was beautifully cooked medium rare, perhaps leaning toward rare in the centre. The side dishes mashed potatoes were creamy (probably with a lot of butter)....we were not able to finish all of them.
Lemon & thyme cake
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Tiramisu
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At last, we have Tiramisu/Lemon & thyme cake as our dessert. The mascarpone layer was place next to the sponge cake soated with coffee serum. A bit boozy,rich and creamy. Personally prefer Tiramisu more than the Lemon one.


Beefbar presents fine dinning in a warm atmosphere with absolutely delicious food. The staff were good, knowledgeable about food and attentive to our needs.

In fact,it is called beef bar for a reason. If you are a meat lover, please go to beefbar, one Michelin star steakhouse. Gonna to try the Kobe burger next time!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-08-24
Dining Method
Dine In
Type of Meal
Lunch
Recommended Dishes
Delamotte, Brut NV
Black Angus filet carpaccio, pistachios & parmesan cheese
Milk-fed veal filet tartare with tarragon & praline
Homemade Sicilian red prawn tagliolini
Australian “Wagyu-Crossbred” striploin 500g
Tiramisu
Level3
54
0
2019-08-04 883 views
🐮🐮Tasting Menu.1️⃣Traditional beef tartare (🇺🇸American Prime Black Angus).2️⃣Short Rib Tataki (🇦🇺Australian M5 Black Angus) 3️⃣Homemade Ravioli (🇯🇵Japanese A5 Kobe).4️⃣Hanwoo Striploin (🇰🇷Korean 1++ Short Horn).牛魔王必去嘅米之蓮一星餐廳🌟呢個價錢試到幾款黎至世界各地嘅靚牛我覺得OK😍
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🐮🐮Tasting Menu
.
1️⃣Traditional beef tartare (🇺🇸American Prime Black Angus)
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.
2️⃣Short Rib Tataki (🇦🇺Australian M5 Black Angus)
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3️⃣Homemade Ravioli (🇯🇵Japanese A5 Kobe)
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.
4️⃣Hanwoo Striploin (🇰🇷Korean 1++ Short Horn)
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.
牛魔王必去嘅米之蓮一星餐廳🌟呢個價錢試到幾款黎至世界各地嘅靚牛我覺得OK😍
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dining Method
Dine In
Level2
27
0
2019-06-14 1833 views
拍拖周年紀念,每年倆口子都花盡心機簡餐廳有時睇氣氛,有時睇菜式,價錢先忘記今次簡左間米芝蓮餐廳,名字叫beefbar,唔需要問都知道主菜是什麼吧環境係我杯茶,因為大部分牆身都係雲石,港女打卡必備Beefbar Menu大概有8成的菜式係牛,分為唔同國家唔同部位睇你個人喜好鐘情邊一隻牛,或者可以好似我地問餐廳人員意見難得光臨當然唔想因為唔熟悉而簡錯,浪費呢個機會啦前菜簡左個ham,跟左法包配三文魚粒兩者配搭得天衣無逢,個ham夠重味夠鹹,我喜歡,但男友就話覺得身為前菜既佢,,應該係要淡味d既之前叫左個beef tacos兩個人食三舊有少許尷尬,當然,大食男友成功多獲一份此菜式不過不失,牛肉味很出,可是不是太特別若有下次應該也不會encore主角駕到,冇記錯叫左一個black market/一個wx waygu beef同樣都係medium rare冇走雞兩款牛都係上到,肉中心好明顯係紅色,不過食落去完全冇問題要我比較,我反而喜歡black market個款,牛肉味重一點甜品叫左個特別版Tiramisu,不是平時食開有手指餅的那種面頭有點像焦糖布丁的脆面,挺特別,不過我較喜歡傳統的tira
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拍拖周年紀念,每年倆口子都花盡心機簡餐廳有時睇氣氛,有時睇菜式,價錢先忘記
今次簡左間米芝蓮餐廳,名字叫beefbar,唔需要問都知道主菜是什麼吧
環境係我杯茶,因為大部分牆身都係雲石,港女打卡必備

Beefbar Menu大概有8成的菜式係牛,分為唔同國家唔同部位
睇你個人喜好鐘情邊一隻牛,或者可以好似我地問餐廳人員意見
難得光臨當然唔想因為唔熟悉而簡錯,浪費呢個機會啦

前菜簡左個ham,跟左法包配三文魚粒

兩者配搭得天衣無逢,個ham夠重味夠鹹,我喜歡,
但男友就話覺得身為前菜既佢,,應該係要淡味d既
pata negra ham
$280
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之前叫左個beef tacos

兩個人食三舊有少許尷尬,當然,大食男友成功多獲一份
此菜式不過不失,牛肉味很出,可是不是太特別
若有下次應該也不會encore
waygu beef tacos
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主角駕到,冇記錯叫左一個black market/一個wx waygu beef

同樣都係medium rare冇走雞
兩款牛都係上到,肉中心好明顯係紅色,不過食落去完全冇問題
要我比較,我反而喜歡black market個款,牛肉味重一點
waygu beef
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甜品叫左個特別版Tiramisu,不是平時食開有手指餅的那種

面頭有點像焦糖布丁的脆面,挺特別,不過我較喜歡傳統的tiramisu
Tiramisu
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僅記,美食配美酒,天經地義
咱倆喜歡白酒,甜一甜
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-04-13
Dining Method
Dine In
Spending Per Head
$1200 (Dinner)
Celebration
Anniversary
Recommended Dishes
pata negra ham
$ 280
waygu beef tacos
waygu beef
Level2
7
0
2019-06-04 1687 views
我的pre-birthday dinner, 收到男友在flannel flower訂給我的花束,我更希望他用買花的錢帶我吃多一頓豐富的飯今年米芝連的評選剛好出來了,我和男朋友都是無牛不歡!於是他挑了這家名為beefbar一看就知道是吃牛的專門店,剛好也在米芝連一星名單上。果然餐牌上,各款名牌牛都有,上至神戶和牛,韓牛,美國prime steak、亦有澳洲的安格斯牛與和牛,花多眼亂下,服務生亦很熱情為我們做推薦,雖然服務生感覺是位年輕男生,做的推薦感覺只是稍稍形容不同的口味,當然每塊牛吃下去都會有不同的滋味,不能要求他能講解的太多,但也很欣賞這位服務生的熱誠牛肉他他- 稍為有點失望的醬料下手很重,雖然很多人很怕生牛肉的味道和口感,但作為吃牛專門店,期望他們調配的醬料會有點特色,但也只是傳統口味,而且很難吃到肉的味道,全被芥末醬的味道蓋過了Mini和牛漢堡- 我和男朋友各自選了不同的醬汁,都很出色!和牛漢堡的肉汁飽滿,而且很香!主菜- 分別點了澳洲black market的boneless ribeye和wx wagyu filet, 其實現在我和男友口味都換成喜歡吃有熟成過的牛,這家店
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我的pre-birthday dinner, 收到男友在flannel flower訂給我的花束,我更希望他用買花的錢帶我吃多一頓豐富的飯

今年米芝連的評選剛好出來了,我和男朋友都是無牛不歡!於是他挑了這家名為beefbar一看就知道是吃牛的專門店,剛好也在米芝連一星名單上。
果然餐牌上,各款名牌牛都有,上至神戶和牛,韓牛,美國prime steak、亦有澳洲的安格斯牛與和牛,花多眼亂下,服務生亦很熱情為我們做推薦,雖然服務生感覺是位年輕男生,做的推薦感覺只是稍稍形容不同的口味,當然每塊牛吃下去都會有不同的滋味,不能要求他能講解的太多,但也很欣賞這位服務生的熱誠

牛肉他他- 稍為有點失望的醬料下手很重,雖然很多人很怕生牛肉的味道和口感,但作為吃牛專門店,期望他們調配的醬料會有點特色,但也只是傳統口味,而且很難吃到肉的味道,全被芥末醬的味道蓋過了
Mini和牛漢堡- 我和男朋友各自選了不同的醬汁,都很出色!和牛漢堡的肉汁飽滿,而且很香!
主菜- 分別點了澳洲black market的boneless ribeye和wx wagyu filet, 其實現在我和男友口味都換成喜歡吃有熟成過的牛,這家店的牛應該是沒有熟成,但還是吃得出很重的肉味特別是肉眼,分別配了黑椒汁和紅酒汁,兩個汁都很好,不過我還是比較喜歡用少許鹽巴襯托肉的味道!
最後甜品- 平常其實我也不喜歡點甜品,因為不愛吃,但生日男友安排了朱古力梳乎厘,不會太甜,算是為這餐飯完美作結
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Beef  tartare
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主菜的兩份牛扒
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梳乎厘
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(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
Dining Method
Dine In
Recommended Dishes
Beef  tartare
主菜的兩份牛扒
梳乎厘
  • Mini  burger
Level3
61
0
2019-05-31 1405 views
Love to come here to try out different kinds of beef all around the world. We ordered the lunch set, Sydney for Australian wagyu hanging tender, very tender and soft. We are ambitious enough to take chef Andrea’s recommendation of ribeye cap from Australia to try out. This is even more tender than the other ones, love it so much! Definitely go back to try other kinds in the future.
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Love to come here to try out different kinds of beef all around the world. We ordered the lunch set, Sydney for Australian wagyu hanging tender, very tender and soft. We are ambitious enough to take chef Andrea’s recommendation of ribeye cap from Australia to try out. This is even more tender than the other ones, love it so much! Definitely go back to try other kinds in the future.

Seabass ceviche, saffron fennel & mandarin
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Australian  Ribeye  Cap
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australian wagyu hanging tender
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Mashed  potatoes
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Lemon & thyme cake
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(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
Dining Method
Dine In
Recommended Dishes
Seabass ceviche, saffron fennel & mandarin
Australian  Ribeye  Cap
australian wagyu hanging tender
Mashed  potatoes
Lemon & thyme cake
Level5
2019-05-22 6198 views
This restaurant opened in 2015, part of the formidable international Beefbar network (16 in total) which originated in Monte-Carlo, Monaco. This outlet in HK, located in Central Ice House Street, is awarded Michelin 1-star status consecutively from 2017 till now, and has been one of my good friends' favorite restaurants. Even though I generally do not eat beef, I decided to try it out today.Arriving early in the evening, the dining section was not yet ready, and we had to wait at the bar. Lucki
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This restaurant opened in 2015, part of the formidable international Beefbar network (16 in total) which originated in Monte-Carlo, Monaco. This outlet in HK, located in Central Ice House Street, is awarded Michelin 1-star status consecutively from 2017 till now, and has been one of my good friends' favorite restaurants. Even though I generally do not eat beef, I decided to try it out today.

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Arriving early in the evening, the dining section was not yet ready, and we had to wait at the bar. Luckily we don't need to hang out for too long before we were seated. The restaurant offered a nice ambiance, with white marble table top contrasting with the dark-colored chairs. The lighting was comfortable, creating a warm cozy sensation while not too dark to make it challenging for customers to make out what they actually were eating.

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We ordered the Tasting Menu ($1180 each) and I also opted for the wine pairing ($600). The first course was Traditional Beef Tartare "Bistro Style", featuring American prime 'Black Angus'. The raw beef was added with onion and I believe some gherkins (?), giving a nice sour note and a bit of crunchy texture to the soft minced meat. The egg yolk sauce on top actually reminded me of the Chinese raw egg with minced beef pot rice. A few drops of balsamic vinegar on the side added further complexity of flavors to the meat. Certainly a good start for the meal. This was paired with a glass of Delamotte Brut champagne which is surprisingly good match with the tartare.

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The second course was Short Rib Tataki, featuring the Australian M5+ 'Black Angus'. The slow-cooked beef was grilled beautifully, and dipped with a sauce I guessed made with some yuzu vinegar, providing yet again the nice acidity and a refreshing palate. The leek and onion on top further enhanced the fragrance of the dish. Another nice dish, though might not be particularly 'special'. It was paired with a Napa Valley red wine from Stag's Leap.

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The third course was my favorite in this dinner: Homemade Ravioli with Japanese A5 Hyogo Tajima 'Kobe' as fillings. The beef inside the ravioli was intense in flavors, with a nice 'shredded' texture. The ravioli itself was very terrific, perfect on the chewy bite and size, with a bit of jus added to make it moist and further echoing the taste of the fillings. A really great dish. It was paired with a Chateauneuf-du-Pape which is surprisingly light in my opinion.

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The fourth course was Hanwoo Striploin, served with Comte Cheese Mashed Potato. This top-tiered Korean 1++ 'Short Horn' was served on cast-iron, cooked perfectly to medium rare as I requested, with a crispy surface while a moist, juicy and tasty flesh inside. Seasoned simply but smartly to highlight the true flavors of this good quality meat, it was amazing indeed. The mashed potato was also creamy and good in taste, while the torched comte cheese on the surface reminded us of a creme brulee. Another nice dish. The wine paired was a Shiraz from Tuscany.

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Before dessert we were served a cocktail called Sunny Monte-Carlo to help cleanse our palate. An interesting way to transition but I am not particularly impressed and thought the taste a bit awkward for this purpose. It seemed the mocktail was in fact better from my wife's reactions. The last course was Raspberry and Chocolate Bar, with a chocolate cake base, a raspberry mousse in between, and a chocolate strip at the top. With some toasted hazelnut and puree on the side, it is a nice finish to the meal.

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With also a Petite Fours served, our overall experience in this dinner was very good. The service was friendly and attentive, but I found they are a bit shy in explaining the dishes to us in more details. The total bill on the night was $3333 and I think it is a fairly reasonable price.
(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
2019-05-22
Dining Method
Dine In
Spending Per Head
$1667 (Dinner)
Level3
71
0
2019-04-25 2430 views
好朋友生日🎂梗係同佢食餐好既位於中環landmark對面既 Beefbar Hong Kong已經連續兩年獲米芝蓮一⭐️榮銜ee係牛魔王🐮🐮🐮平日lunch menu有set叫,我地就叫黎試下Chicago (神戶安格斯🍔配羽衣甘藍🥗)漢堡咬落juicy,牛肉味重,配料好新鮮沙律菜新鮮,冇澀味,仲有牛油果🥑墊底,一齊食,味道好平衡。Sydney (澳洲和牛🥩配薯蓉煙肉🍲)和牛肉嫩,但生熟度還是差一點點medium 變 medium rare一定要提伴碟既炒洋蔥,甜度十足,同牛肉一齊食非常夾。mustard都有三種提供,任君選擇。薯蓉湯就有點膩,飲完真係飽咗一半🤣仲有薯條🍟同薯蓉,個人比較喜歡薯條!炸得好、味道又岩岩好👍🏻👍🏻👍🏻甜品揀咗 Lemon & Thyme Cake 檸檬百里香蛋糕配埋杏仁脆片、松子同檸檬味泡泡又靚又好味😋📍 Beefbar Hong Kong (中環)中環雪廠街16號Club Lusitano2樓
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好朋友生日🎂梗係同佢食餐好既
位於中環landmark對面既 Beefbar Hong Kong
已經連續兩年獲米芝蓮一⭐️榮銜

ee係牛魔王🐮🐮🐮
平日lunch menu有set叫,我地就叫黎試下

Chicago (神戶安格斯🍔配羽衣甘藍🥗)
漢堡咬落juicy,牛肉味重,配料好新鮮
沙律菜新鮮,冇澀味,仲有牛油果🥑墊底,一齊食,味道好平衡。

Sydney (澳洲和牛🥩配薯蓉煙肉🍲)
和牛肉嫩,但生熟度還是差一點點
medium 變 medium rare
一定要提伴碟既炒洋蔥,甜度十足,同牛肉一齊食非常夾。mustard都有三種提供,任君選擇。
薯蓉湯就有點膩,飲完真係飽咗一半🤣

仲有薯條🍟同薯蓉,個人比較喜歡薯條!
炸得好、味道又岩岩好👍🏻👍🏻👍🏻

甜品揀咗 Lemon & Thyme Cake 檸檬百里香蛋糕
配埋杏仁脆片、松子同檸檬味泡泡
又靚又好味😋

📍 Beefbar Hong Kong (中環)
中環雪廠街16號Club Lusitano2樓
australian  wagyu  tender 
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kobe  angus  burger 
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kale  avocado  salad 
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mashed  potato
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soup  of  the  day
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lemon  &  thyme  cake 
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140 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
australian  wagyu  tender 
kobe  angus  burger 
kale  avocado  salad 
lemon  &  thyme  cake