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| Restaurant: | Porterhouse |
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| Info: |
To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
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4-min walk from Exit D2, Central MTR Station
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Telephone
25226366
Introduction
With a stylish decor and a stunning skyline, this venue provides a relaxing dining environment. Enjoy tapas, international dishes, and cocktails, creating cherished memories for every gathering and date.
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Opening Hours
Today
11:30 - 15:30
18:00 - 23:00
Mon - Fri
12:00 - 15:00
18:00 - 23:00
Sat - Sun
11:30 - 15:30
18:00 - 23:00
*星期一至五: Last Order: 21:00
星期六至日及公眾假期: Last Order: 21:00
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Offers
🤓今日同男朋友放假去咗蘭桂坊一間超正嘅餐廳食Brunch buffet，真心令人驚喜‼️😍 餐廳逢周末同公眾假期有自助Brunch，😚食物選擇多到誇張，落地大玻璃見到中環高樓大廈林立嘅城景同半山嘅山景，絕對係chill住過weekend嘅好地方🥳✨凍海鮮區
有多款凍海鮮，剩係任食生蠔已經食回本啦🦪 生蠔新鮮肥美，入口帶有清爽嘅海水味蟹鉗蟹腳肉質結實，甜味十足龍蝦同凍蝦彈牙juicy翡翠螺同青口都好新鮮，海鮮控必試！👍🏻✨沙律同凍肉拼盤
沙律款式五花八門🥗，有新鮮嘅火箭菜、雜菜沙律同水果沙律，配搭多款自家製醬汁，清新又健康凍肉拼盤有煙三文魚、火腿同意式風乾肉，切得薄薄嘅✨烤肉區
🔥 豬腩肉燒得外脆內嫩，肥瘦均勻，入口香氣四溢；羊架烤得恰到好處，肉質鮮嫩帶點野味香🔥🐑油花分佈完美💓😋✨即煮自選意大利麵
即煮意大利麵有專人現場製作，可以揀醬汁同配料，選擇好多元化！試咗蝴蝶結意粉配cream加shrimp ，醬汁濃郁入味🍝🤤✨甜品區
🍰 奶茶布甸入口滑溜，茶香濃郁又唔會太甜！芝士蛋糕濃郁creamy，黑芝麻馬卡龍外脆內軟，帶淡淡嘅芝麻香，精緻又好食，食完唔會太膩🤤👏😋
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。中環Porterhouse原來搬左新舖，佢由中環加州大廈7樓搬到上面嘅24樓，搬高左搬大左，個影色都靚左。依家餐廳新舖新裝修變得更加典雅舒適，而且仲有魔術表演，有機會可以近距離同魔術師互動。-Salmon Crude三文魚好鮮味，配上mulberry同mayonnaise一齊食，食落酸酸地，好有風味好開胃。-Shellfish Cappuccino 好特別嘅一道菜，將海鮮湯做到一杯Cappuccino甘，入面有龍蝦肉，食落好彈牙，而個湯好濃郁綿密，無論視覺定係味道都一流。-Ribeye & Striploin牛肉方面分別叫做Ribeye同Striploin，Ribeye油脂豐富香濃，食落軟腍。而Striploin牛味同樣濃郁，而且肉質厚實有咬口。Ribeye同Striploin兩款肉，一次過食到唔同嘅肉質、油脂同口感，真係雙重享受。-Yuzu Cheese CakeYuzu酸甜清爽，味道好Fresh好輕盈，配上綿密嘅cheese cake，兩個味道非常夾。-Sour Plum Cocktail & Lilly Lychee n Fizz品嚐左兩杯與別不同嘅Cocktail，第一杯Sour Plum Cocktail就好似酸梅湯咁，首先味道甘甘地酸酸地，然後慢慢Gin同Wriskey嘅味道又會返出黎，非常特別。而另一杯Lilly Lychee n Fizz就係一般荔枝味泡泡嘅Cocktail，甜甜地唔會好重酒味，而且PinkPink色，好有少女心。-
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呢間酒吧餐廳嘅菜式真是一個接一個嘅驚喜，由開胃嘅炸金菇到奢華嘅和牛配青椒粒醬，每道菜都好有心思，味道同擺盤都充滿水準。環境型格又放鬆，無論係同朋友chill定係同另一半過浪漫夜晚都好啱😋See You Tomorrow
呢道菜名好有趣，食完真會想「明天再見」！新鮮金菇炸得金黃香脆，外層嘅炸粉薄而脆，完全唔搶金菇嘅鮮味，咬落juicy又爽口。配上微酸甜嘅特製醬汁，入口先係一陣香脆，然後金菇嘅鮮甜同醬汁嘅層次感爆發，食到停唔下來。作為開胃菜，呢道炸金菇真係一個完美嘅開始，令人期待接下來嘅菜式！Bang Bang Shrimp
蝦迷嘅福音！大隻新鮮蝦炸得外脆內嫩，蝦肉彈牙多汁，裹上微辣甜醬，辣度啱啱好，帶點「Bang Bang」嘅刺激感。醬汁仲有蒜香同香草嘅點綴，味道層次豐富，一食就上癮，絕對係menu上嘅亮點。每一隻蝦都好似一個小驚喜，令人忍唔住一隻接一隻咁食！Burrata
芝士控準備尖叫！呢個 Burrata 用頂級水牛芝士整，切開一刻，流心芝士滑到似雲朵，入口即化，奶香濃郁得令人陶醉。配上新鮮蕃茄片、火箭菜同橄欖油，灑少少海鹽同黑椒，簡單嘅調味帶出芝士同蕃茄嘅天然酸甜味，清新又滿足。每一啖都係享受，食完真係有種幸福感！Wagyu Picanha 150g
重頭戲登場！呢份和牛 Picanha 烤得外層微焦帶脆，內裡粉嫩多汁，肉質入口即化，牛肉嘅油脂香氣喺嘴裡散開，濃郁得黎完全唔膩。配上青椒粒醬（green peppercorn sauce），醬汁帶點辛香同微辣嘅青椒味，完美襯托和牛嘅鮮甜同油香，味道層次提升到另一個境界。呢道菜真係肉食愛好者嘅天堂，每一口都係極致享受！Steamed Asparagus
呢道蒸蘆筍係健康又清新嘅選擇，蘆筍蒸得啱啱好，保持翠綠同爽脆嘅口感，入口有種蔬菜嘅天然清甜。簡單配上少少牛油同檸檬汁，牛油嘅滑順同檸檬嘅酸香完美提升蘆筍嘅鮮味，作為配菜真是一個清爽嘅結尾，平衡晒成餐嘅豐富味道。
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回頭指數：⭐️⭐️⭐️⭐️食物質素：🌮🌮🌮🌮服務質素：☺️☺️☺️☺️環境質素：☘️☘️☘️☘️有時都幾中意係中環食飯，因為有唔少餐廳有室外位置，而室內既裝修都唔錯🥰估唔到呢間餐廳都有，仲要比我撞正好靚既日落，真係太正啦 !Starter。See you tomorrow 香脆可口，外層炸得金黃酥脆，非常唔錯。Tartare 牛肉質感細膩，入口即溶，配搭脆片食恰到好處。Bang Bang Shrimp 蝦肉彈牙鮮甜，配上微辣既醬汁，味道層次豐富。Burrata 芝士控必點‼️ Burrata軟滑濃郁，搭配新鮮番茄同香草，簡單但充滿驚喜。Sticky Eggplant 茄子煮得軟糯而且入味，加入左少少清酒，黏醬甜中帶酒香Main。Wagyu Picanha 150g 和牛臀蓋肉 -小妹個人最愛🥹和牛燒得恰到好處，around 三成熟左右，烹調過程中脂肪蓋輕微溶化，令肉質更嫩滑多汁。Steamed Asparagus簡單烹調保留左蘆筍既鮮甜同爽脆Dessert。Tiramisu Drinks。Garden Serenade 。Sour Plum Toddy
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Dinner. Not exactly a new restaurant under the LKF group- just moved some levels up in the same building. Wine list not bad. Went for a glass of ChardonnayWe didn’t feel like ordering any steak from the menu. Here’s what we had.5 different types of bread to choose from. Ma Ma day, didn’t taste fresh.Korean Hanwoo Beef Tartare- buttery and deeply flavorful, served on bone marrow. Topped with sunchoke crisps and served with music paper bread (traditionally from Sardinia, made by separating baked flat bread into two sheets then baked again; so called because of the unique crackly noise it makes when broken or eaten.)Delicate and ocean-sweet Red Prawn Carpaccio, topped with briny pops of flying fish roe. Served with Tonka bean (similar to vanilla but less sweet and more spicy/nutty) adding a subtle warmth and olive oil.Steamed Asparagus with Champagne Emulsion adding buttery acidity and Salmon Pearls bringing bursts of umami and salt.Crispy, golden Curly Fries seasoned with a whisper of Dashi Salt, served with silky Aioli on the side.Jerusalem Artichoke (aka sunchokes, unrelated to artichokes; a root vegetable from the sunflower family, known for their nutty, sweet flavor and crunchy texture when raw, which softens to a potato-like consistency when cooked.) Caramelized with Brown Butter, served with Macadamia and Malt, giving a sweet-savory complexity.Tableside Parmigiano Wheel Pasta, tossed tableside in a hollowed-out 36-month aged Parmigiano wheel, allowing the cheese to melt and coat every strand. Finished with a light champagne emulsion.Bubble Tea Ice Cream, served with cocoa balls. Wish the tapioca pearls were more chewy and as abundant as the cocoa balls.In summary: haute ingredients playfully composed with confidence; smart, stylish technique and flavor with finesse. Excellent service.
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