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10-min walk from Exit A2, Sheung Wan MTR Station
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53480985
Introduction
A South American steakhouse run by the team behind Flat Iron Steak, the bar seating is designed around the open kitchen, creating a vibrant atmosphere. Their signature picanha steak is expertly prepared using traditional Brazilian cooking skill and served with homemade Argentine pesto, pairing with Argentinian wines is perfect.
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Opening Hours
Today
12:00 - 22:00
Mon - Sun
12:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
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Flat Iron Steak 嘅新副線 －Picanhas同店名一樣主打 Picanha 部位嘅餐廳Picanha 亦都係有 Queen of Steak 之稱嘅臀肉（rump cap）肉質紋理非常清晰，一層緊致嘅瘦肉夾著一層薄薄嘅脂肪，一層一層呈條索狀分佈。而且肉嘅表層有層油蓋覆蓋，呢層油蓋就為舊肉帶來獨特風味！肉味香濃！◞由前 Black Sheep 嘅大廚 Billy Otis @ 同 Flat Iron Steak 創辦人 Johnny Glover 掌舵重點！ 價格好親民! Lunch Set 都只係 $158 有齊牛扒、薯條、西班牙油條、飲品性價比高到傻咗！就算係夜晚過嚟 Happy Hour 都好唔錯◞大癲！個 Mac & Cheese 真係暫時喺香港食過最好食！忍吾住問佢哋點煮的？？！Chef 表示佢係用緊家鄉食譜用5種芝士自己Blend想講面頭個芝士crumble 先係個靈魂個鴨油薯條都勁正！建議用嚟點 Malbec Aioli係用咗 10 瓶紅酒嘅濃縮醬汁簡單嚟講，姐係個醬好貴啦◞餐廳吧枱設計環繞開放式廚房，，Chef 亦都會同你一齊walk through 個 menu～個下先知連個焗爐都大有來頭！佢哋個西班牙運過嚟嘅焗爐啊 JOSPER 做到晒焗爐+炭烤嘅功能！因為 Picanha 瘦肉占比多，更加適合木炭明火燒烤！呢個爐就做到香港廚房少有嘅炭火爐功能，所以係真食到炭香味架！而且用煙燻逼出油脂再鎖住肉汁，然後慢火煮到七成熟，再薄切就食到塊牛最好嘅 texture!◞新開嘅扒房嚟講，性價比高到傻咗！就算係夜晚過嚟 Happy Hour 都好唔錯因為！食扒一定要配紅酒！！呢到得3款紅酒，全部都係嚟自阿根廷 Uco valley 嘅酒莊每款酒都試咗少少，比 Chef 教下我紅酒知識❶ El Nudo Engreido - Uco Valley, Argentina ╰ 飲落比起 2 更加輕身，而且會更加 fruity ❷ El Nudo Reserva - Uco valley Argentina ╰ 入口會再澀身啲 姐係啲人講嘅單寧重！而且吞落去會有小小辛辣 ❸ El Nudo Espiritu Guitarron Gran Corte - Uco valley Argentina╰ Chef 最愛，入口明顯感覺到比起1 2 都係滑身好多不過比我揀都係鍾意易啲入口嘅 1 多啲！食完成餐飯覺得好開心！要將呢粒 hidden-gem 話俾大家知同大家開心 Share 咁正嘅扒房！𖥸 what we ordered (⭐️must-order!): ⸝ Provoleta Mac & Cheese | 98 ⭐️ ⸝ Chorizo Sausage Skewers | 98 ⸝ Dry-Aged Black Angus Picanha | 268 ⸝ Wagyu M9+ Picanha | 348 ⭐️ ⸝ Churros | 88 ⭐️
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❀ Picanhas' #中環 ❀❗新阿根廷扒房食扒之皇后 超值價錢大滿足❗——————————————————新阿根廷扒房‼️由前Black Sheep Buenos Aires Polo Club嘅大廚chefbillyotis主理👏🏻主打Picanha （牛臀蓋扒），呢個牛肉部位有 Queen of Steak 之稱，略瘦但肥瘦分明，口感軟腍☺️餐廳設開放式廚房，可以望到巨型西班牙Josper燒烤爐，用熊熊烈火烹調牛扒🔥亦可以近距離欣賞烹調過程，廚師們亦非常用心地介紹食物！.Lunch Set $158 有齊牛扒、薯條、西班牙油條及飲品，晚市牛扒都係二百幾蚊，性價比超高😆.必食餐廳招牌Picanha，分別有200日穀飼$228、dry-aged $268同澳洲M9+和牛 $348🐮當日和牛剛好賣晒，所以試咗穀飼及dry-aged。說真的兩款同樣美味，分別不太大，dry-aged可能牛味略為香濃一點，但我覺得性價比最高必定係200日穀飼，已經能夠感受到軟腍嘅口感及不錯嘅牛味，再加埋自家製嘅阿根廷青醬，香口撲鼻🥰.牛扒附送鴨油炸薯條🍟炸得非常香脆，不過鴨油香氣味算太突出，反而點埋佢哋自家製嘅蒜香蛋黃醬就Perfect。.推薦點埋芝士焗通心粉，$98少少一碗雖然較為昂貴，但用上家鄉食譜嘅五種芝士🧀即時在刨上大量芝士碎，最後加上特製嘅芝士crumble。你擔心會好膩，但反而恰到好處，醬汁唔會太稠。而且有脆脆，口感更豐富😙.另外亦有提供少許阿根廷串燒。阿根廷肉腸串燒肉汁爆滿，另外串燒MAZZANCOLLA PRAWN 就不過不失啦。.再食埋CHURROS🤩幼幼一條特別香脆，表面仲有大量肉桂糖，點埋自家製朱古力醬，夠晒好食！.牛扒當然唔少得配紅酒🍷餐廳同其中一間阿根廷酒廠Uco Valley合作，全港只有呢一間餐廳提供。一共有三款紅酒選擇，酒樽包裝充滿故事，都係源自於酒莊主人兒時回憶，喜歡飲酒嘅不妨到時問吓職員詳細介紹。.✷𝑀𝑒𝓃𝓊✷☞ 200 DAYS GRAIN FED BLACK ANGUS PICANHA $228- with duck fat chips 🍟 ☞ DRY AGED BLACK ANGUS PICANHA $268- with duck fat chips 🍟 .☞ MAZZANCOLLA PRAWN SKEWERS $148☞ PORK CHORIZO SAUSAGE SKEWERS $98.☞ PROVOLETA MAC N' CHEESE $98.☞ CHURROS $88.☞ Drinks♥ El Nudo Engreido - Uco Valley, Argentina♥ El Nudo Reserva - Uco valley Argentina♥ El Nudo Espiritu Guitarron Gran Corte - Uco valley, Argentina——————————————————✨整體味道: 4.1/5 ✨環境裝修: 3.9/5✨服務態度: 4/5✨性價比: 4.1/5✨再訪興趣: 3.8/5 . 💞整體來講由black sheep阿根廷扒前大廚開嘅新扒房性價比夠晒高！
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平時lunch多人推介好抵食😍但太full啦 我地今日dinner 2030黎到四個人叫晒三款唔同價位嘅牛200 days grain fed black Angus Dry aged black Angus Wagyu m9黎到三款嘅賣相同調味都係一模一樣🤣唯有唔同嘅係肉質🤔但可能我地唔太識食😔唔太分到三款係分別最貴個款肉質係淋啲無咁多筋👍🏻其餘兩款真係差唔多😂最後同waiter都有講起哩樣嘢佢都好耐心同我地解釋三款肉質有咩分別😯但如果再黎嘅話應該都係叫返200days angus可以了😋
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Picanhas’ 意思係指牛肉臀部，有啲人好鍾意食呢個部位，近排呢間阿根廷扒房喺社交平台爆紅，好多人吹奏佢哋中午有個好抵食嘅$158 牛扒餐，間店仲有熟食牛扒揀🤪‼️小編見到就去試吓，食咗佢哋晚市嘅兩款牛扒，睇落就同午市嘅一樣不過就貴d：-1️⃣「200 DAYS GRAIN FED BLACK ANGUS PICANHA Chimichurri, Duck Fat Chips & Malbec Aioli🥩($288)」2️⃣「WAGYU M9+ PICANHAChimichurri, Duck Fat Chips & Malbec Aioli🥩($348)」（轉做 #熟成牛扒 $388）有book位嘅可以睇到廚師喺你面前切牛扒，採用巴西烹調方式，兩款臀部蓋扒食落都係唔係好腍，比較薄切，煮到五成熟，而和牛嗰款就會相對腍少少同埋多啲油香，至於熟成後嘅肉味都唔係話十分之突出，牛扒都係跟阿根廷青醬，酸酸地幾開胃，個人覺得想抵食嘅就食中午嗰餐，跟餐會有一份幼薯條，不過偏腍～-3️⃣「EMPANADAS (SPANISH FRIED PASTRY) ($88）」（Slow Cooked Beef FillingChimichurri Spice, Salsa Picanhas）叫咗牛肉餡，外皮烤至乾身都幾脆口～-4️⃣「PROVOLETA MAC N’ CHEESE🧀（$98）」（Parmesan Breadcrumbs）有巴馬臣芝士嘅脆脆令到口感豐富，表面卜卜脆，不過份量真係好少，大概一個心太軟size，男仔完全係食唔飽
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Went here for dinner for 2. The menu is simple and steak quality is a great value driver.Few things I would recommend the restaurant:1) Need to fix the ventilation. The oven exhausts too many fumes and it affects diners.2) Portion of fries is not clear. I thought fries came 1 per steak, however each table just seems to get 1 bowl. For dinner might as well offer free replenishment or give 1 portion per steak. 3) Service can be fine tuned from entering the restaurant, tableware and drinks service. It was just not streamlined.Overall worth revisiting and a quick fix for steak.
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