105
21
4
Exit F, Admiralty MTR Station continue reading
Telephone
2820 8590
Introduction
位於56樓的珀翠餐廳俯覽一望無際的著名維多利亞港海景,其出品的法國菜被公認為全香港的上乘之選,理所當然成為了港島香格里拉大酒店的代表餐廳。餐廳更榮獲備受飲食界矚目的《米芝蓮指南 香港 澳門》評為星級食府。 珀翠餐廳不單以頂尖的法國佳餚而聞名,其酒牌包羅Petrus名酒系列以及來自不同著名酒莊共超過1,900款的世界級佳釀。珀翠餐廳出色的藏酒選擇在亞洲地區堪稱數一數二,而且更連續十年獲Wine Spectator雜誌冠以Best of Award of Excellence,卓越地位無容置疑。 continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2010)
Good For
Romantic Dining
Opening Hours
Today
06:30-10:30
12:30-14:30
18:30-22:30
Mon-Sun
06:30-10:30
12:30-14:30
18:30-22:30
Payment Method
Visa Master AE Cash UnionPay
Number of Seats
90
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Parking
Phone Reservation
10% Service Charge
Signature Dishes
layers of chocolate mousse whole roasted foie gras roasted duck breast roasted maine lobster
Review (141)
Level4 2017-04-08
1030 views
As a long-time modern French food faithful, it's the light of VEA Dining and Tate Dining Room & Bar that gets me all excited and pumped up. Do I still love some good old traditional French fine dining occasionally? You bet I do but time doesn't seem to be on its side. At least not here in Hong Kong.Over the past few months, Hong Kong's fine dining scene has already suffered a couple of setbacks. First, there was the abrupt closure of Spoon, a fine dining stalwart who has been around forever. French celebrity chef, restauranteur and mastermind Alain Ducasse decided to close it down in January and rebranded it under the more casual Rech by Alain Ducasse. Then, just when we were all set to welcome S.T.A.Y., French masterchef Yannick Alleno's fine dining concept with open arms, he decided to throw in a curveball by introducing his casual French bistro concept, Terrior Parisien instead. So is traditional French fine-dining really a thing of the past in Hong Kong?Not so fast.When I first moved back in Hong Kong more than a decade ago, Gaddi's, Petrus and Vong (which was eventually replaced by Pierre) were the fine dining temples where we normally went for our celebrations. But time has caught up to them in a big way. Not only has their once-luxurious décor turned dated and tired, their old-school French cuisine also seemed to wear out its welcome too. So, am I ready to close the books on these heavyweights (Gaddi's and Petrus in particular)?Not so fast.Things have been brewing at Gaddi's and Petrus since they made a change at the helm last year. The idea is obviously to get young (I mean its cuisine) and a little more innovative without going over the top. Taking over at Gaddi's was chef Xavier Boyer, a Joel Robuchon alumnus who has spent over a decade working at different L’Atelier de Joël Robuchon from around the world. He's serving up a culinary style which he describes as “modern classic". Almost at the same time (actually 2 months earlier) came Chef Ricardo Chaneton, a Venezuela native who took over as the new chef de cuisine of Petrus. What really excited me about chef Chaneton's experience was his time spent working under the visionary Mauro Colagreco at Mirazur in Menton. We're talking about the sixth ranked restaurant in the world according to World's Best 50 Restaurants and one that I had the pleasure of visiting last summer so I was really curious to see how he puts his stamp on Petrus's revamped menu.It's been nearly a decade since I last sat here in this dining room. Looks like nothing has ever changed since my last visit.They still have one of the better views of any fine dining restaurants in the city.But like Gaddi's, the décor could use a bit of a facelift for sure.Just the one little nibble to start the meal, a small cracker topped with savory Iberian ham and cheese powder. Pretty decent.There were plenty of choices from the "Cold Starters" section of the menu and I went with their foie gras terrine which was served with clementine in four ways and three spice powder. This turned out to be a pretty flawless interpretation of the classic French dish. The silk smooth terrine was rich in flavor and I love the acidity from the different textures of clementine meshing well with the richness of the foie gras while the three-spice powder provided the extra kick.Next up was something from the "Hot Starters" portion of the menu. While the signature red prawn ravioli looked amazingly attractive, I decided to go with my instincts and went with the pan seared Hokkaido scallops instead.I had pretty much the same Hokkaido scallops from Plat du Jour last week and the results couldn't be more different. These were perfectly seared on both sides for the wonderful golden color and crispy crust. Purée made with cauliflower and Mediterranean blood orange were very good matches with the sweetness of the scallops. Very nicely done.Fairly quickly, I was already down to my last dish. This time I did go with one of their signature main dishes, poached lobster tail which was beautifully plated next to a pool of spiced green sauce, with a baked Cevennes onion on the side.This boasted very fresh and clean flavors from the lobster meat, perfectly complemented by the earthy flavors of the green sauce.Inside the Cevennes onion were diced lobster meat and mushrooms smothered in a rich and creamy Béarnaise-like sauce. That was a very enjoyable dish.One last look at the amazing harbour view from up high before I go. (Surprisingly, there was no petite four.)At $600 per head, there was obviously a good number of options available in the city for an enjoyable lunch but I was glad that I have picked Petrus over places like Caprice to satisfy my curiosity. I thought chef Chaneton's cuisine is contemporary and exciting without crossing the line. Pacing was clinical and that efficiency got me out of there in just a little over an hour. But if there's an area for improvement, it's probably with their service which was slightly under par for a restaurant of its caliber.Looks like they have finally turned the corner since the departure of Frédéric Chabbert. I'm now working on finding myself an excuse to visit this place again for dinner.PS. Traditional French fine-dining is still very much alive in Hong Kong. Just that it has evolved into something more modern and less pretentious. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Frederic Anton的午餐 Featured Review
Level4 2016-10-29
3616 views
這星期做到無停手,過著朝八晚十,一星期七日的生活。所謂吊頸都要break下,今天lunch同hubby去左shangri-la的Petrus 試下米芝蓮三星廚Frederic Anton 的手藝。是曰menu分三個course 同四個course, 620/780.我們同選三個course .The crab-spicy salad with pamelo 雖說是泰式沙律卻有這麼特別的presentation.一小杯沙律另加小杯忌廉湯。清清地的蟹肉柚子沙律再伴以南瓜忌廉蟹肉湯泡沫,這樣的沙律有少少甜味同少少蟹味,質地爽爽,味道幾ok但唔突出。The scallop- mariniere sauce 帶子十分嫩滑,配上這靑醬,味道由平淡變得濃郁,有番茜牛油的香味,鹹鹹地有D香草味,而加上表面的透明啫喱,令造型十分美觀。The sago-Risotto style with Parmesan cheese估唔到真是西米risotto! 囗感就像西米露放在磨茹忌廉湯,味道是好濃好濃的磨茹味,是好好味但煙韌口感欠奉,還是喜歡傳統的risotto 多DD。The cod-seaweed and lime zest butter個鱈魚好滑,加上牛油香草汁,味道鹹鹹地,魚味淡淡然,味道ok好,可是整體味道好淡。食過眾多星級法國菜點的魚都好一般,看來吃法國菜都是order野味或肉類比較好。The lamb-roasted with timut pepper and celery with citrus salad個羊架肉質好幼嫩,食其原味,只有少少黑胡椒吊味。這bb羊架富肉汁又有肉味又唔羶,真的非常不錯,是這餐的亮點。The espresso-en sabayon, ganache fouetté, creme glacee brûlée 這道甜點樣子平實,由泡沫質地的沙巴翁,朱古力咖啡味的碎碎,同軟綿綿旦糕組成。入口涷凍地,好香甜的咖啡 味,加上豐富的口感(又脆,又軟淋淋,同foamy 的質感),是比較出色的一道甜點。總括而言,食品水準是高的,但沒有特別令人難忘的菜式,一貫高端酒店水準。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-10-25
2481 views
第二屆 香格里拉國際美食節 International Festival of Gastronomy 今天開幕了!繼上週二的九龍香格里拉 香宮美食節菜單,今天分享米芝蓮三星客廚 Frédéric Anton,為港島香格里拉 Petrus 創作的四道菜驚艷菜式。風暴過後,天氣晴朗明媚,令到原本就優美典雅、氣派不凡的 Petrus 環境更加迷人。如此環境下,可以享用來自法國 Chef Frédéric Anton 炮製的米芝蓮美饌,自然是賞心樂事! 要知道,在歐洲 Chef Frédéric Anton 可是非常知名的大人物!他除了是米芝蓮三星餐廳 Le Pré Catelan 總廚,也是法國炙手可熱的食評家,更受到 Chevalier (Knight之法文) 的尊稱,身分及地位可見一斑。 乘著 香格里拉國際美食節 這盛事,他特別來港數天,與 Petrus 主廚 Ricardo Chaneton 一起炮製拿手好菜。昨天甜魔媽媽很榮幸出席傳媒午宴,預先品嚐由不同午/晚市餐單抽選出來的四道菜美饌~ 美好的一頓,以香脆出色的麵包開始:我選了法包,配上餐廳又香又滑的牛油,簡直就是天仙配,結果一條法包下來,牛油剛好清了一半!之後有再添包的時間,我可是用了極大意志力,才控制住自己不要再取的! 精緻的法國佳餚離不開法國佳釀。這天的菜式以海鮮為主,故品酒師選了 2014 Domaine Guiberteau Saumur 給我們佐餐;剛吃完麵包飲這酒,感覺有點少酸,但當配搭海鮮進食,那份清麗芳香立時散發出來,大大提昇了用餐經歷! 首道菜式是 The Crab - light dill cream and caviar from France,如果你以為這單是魚子醬,就徹底錯了:其實鹹鮮的魚子醬只是配角,真正主角是鮮甜的蟹肉,還有底下的刁草輕忌廉。整個組合既鮮又甜、輕香滑溜,美味非筆墨所能形容,太太太讚了! 接著的 The Langoustine - ravioli, foie gras cream and gold leaf jelly 也異常精彩:像小鬼的啫哩狀雲吞皮下,是超巨鮮甜的螯蝦,吃時趁上味道香馥而質感輕柔的鵝肝泡沫,好吃得舌頭也想吞掉啊!特別一提,大廚刻意在雲吞皮上加上少量黑椒,令出品更惹味且難忘。 主菜是 The Cod - Genevoise sauce and bottarga:鮮嫩結實的大平洋鱈魚添上烏魚子片,再澆以由紅燒紅酒及魚原汁製作的 genevoise 醬,絕對是鮮上加鮮的組合,不過單吃起來感覺較鹹,原來要再配上清爽沙律吃,才會平衡美妙啊! 最後甜品是賣相極其可愛、令人不忍破壞的 The Apple - crispy puff, caramel ice cream, cider and sparkling sugar。敲破清脆外殼,中間是香甜柔滑的焦糖慕絲及雪糕,綴以爆炸糖及餅乾片,味道香甜、口感豐富多變,好吃得來玩味十足。 最後還有 Chef Frédéric Anton 安排的 Petit Fours,棉花糖及果味啫喱皆輕甜不膩,最後再來一杯香醇的 Caffe Latte,徹底滿足了~ 以上菜式主要在 $1,980 晚市八道菜餐單內供應,另外也設尊貴 Bordeaux 1982 晚宴,以及$620三道菜 / $780四道菜午餐,供應日期只由今天至10月29日,想吃一定要趁快了~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2016-09-08
2453 views
今年的加薪飯,我們到港島香格里拉大酒店珀翠餐廳(Restaurant Petrus)品嚐高級精緻素食午餐。 我們選了8月20日星期六的下午。 剛好是爸爸農曆生日,晚上再相約弟弟和弟婦到北角無肉食吃自助晚餐。 我沒有留意餐廳在哪一樓層。到達酒店後才查看樓層指示牌。原來餐廳在五十六樓!上班常常經過酒店,不知道酒店原來有那麼高。 乘電梯到五十六樓才發現酒店有兩架子彈型電梯。就是酒店常有的設施。孩童時最愛乘子彈型電梯。雖然餐廳位於最高的樓層,在電梯內發現中間有部份連續的樓層不見了。所以,餐廳的實際位置應該不是在五十六樓。 電梯外的走廊佈置很高雅。天花板垂吊著大型水晶燈。兩旁有宮廷式白色橫樑。米白色雲石地板中間覆蓋了厚厚的地氈。顏色和花紋與電梯旁的牆壁相配。走廊有落地玻璃窗。白天可透光到走廊中。窗外是酒店房間圍攏的空間,往下看是小花園。 這樓層對客人有規定的衣著。為免影響環境的清靜,也規定客人的行動裝置需調教至靜音模式。 盡頭便是餐廳位置了。 高級餐廳有別於普通餐廳的其中一個地方,可以從空間分辨出來。普通餐廳會盡量利用空間來擺放餐桌。以招待更多的客人。而高級餐廳則利用空間來讓客人有舒適感和私隱度。因為有其他客人的關係,我不便拍照。只拍了餐廳中間的位置。有略略高於地面的平台,上面擺放著三張餐桌。 平台旁邊是收賬櫃台和廚房的入口。木門後面是另一個用餐區。 我們被安排坐在分隔的用餐區外近窗邊的位置。基本上,除了中間平台的餐桌外,所有餐桌都是位於窗戶旁。可想而知,餐廳內是疏疏落落的餐桌。高靠背、有扶手的椅子,寬大而舒適。可以讓我們安坐於此享用超過一小時的午餐。淺嘗慢活的生活方式。 餐廳的景觀是維多利亞港。這天天氣不太好,如果陽光普照便好了……有海景陪伴我們享用美味午餐。 這是素食午餐的餐單。我們選了四道菜式,每位$498,另有加一服務費。晚餐也有素食餐單。只是……價錢超出我的預算。其實午餐也好。可以吃多一點也不用擔心沒有時間消化食物。餐後又可以四處走一走,不用趕快回家。餐單不包括飲品,餐廳會提供免費的温水給客人。 服務員先放下兩陀芝士給我們。原來有免費麵包! 另一服務員遞上一籃子麵包。內有三個款式。我選了竹炭麵包。麵包是温暖的。口感鬆軟。服務員後來再遞上麵包籃子,有一款麵包是剛才沒有的。我不好意思再取一個,便說不要了。至於爸媽,他們繼續吃麵包…… 正式上菜了。這是復古番茄沙律配白醋、羅勒及牛肝菌(純素)。 棕色有紋路的薄片應該是牛肝菌。因為我們在沙律中找不到平常看到的牛肝菌模樣。烤成脆片的牛肝菌,非常特別! 原來這是復古番茄。番茄皮下層有像蘋果皮的紋路,又是很特別呢!有青色的番茄,也有紅色和橙色。番茄充滿了鮮味。另有軟腍的本菇和新鮮羅勒。平常不喜歡吃香味濃的新鮮香葉,如羅勒。然而,這些羅勒真的很清新。味道不令我抗拒。 時令蘑菇湯(奶素)。第一次看到這樣子呈上的蘑菇湯。服務員先將新鮮、沒有煮過的白蘑菇放在碟中。蘑菇湯則在銀製水壼中。服務員在我們面前將蘑菇湯倒進碟內。 濃稠的蘑菇湯,味道香濃。但如果有蘑菇蓉在蘑菇湯內更好,口感更豐富。新鮮白蘑菇沒有霉味。切成薄薄的一片,感覺矜貴。喝完這湯後,已有飽足的感覺。幸好菜式是慢慢送上來。 自製蜆殼粉配芝士及小黃瓜(奶素,含麩質)。看起來份量不算多。 其實這份量足以讓我們吃得很撐。還因為有濃稠的芝士汁。有兩顆黑色的球狀東西是甚麼?實際上不是黑色,而是墨綠色的小黃瓜皮。廚師將小黃瓜挖成小圓球,十分有趣。除了球狀,廚師也將小黃瓜切成薄片。同樣的食物,不同的切法,增加我們的口感和豐富我們的視覺享受。另外也有黃皮的小黃瓜。也是內軟外爽脆。自製的蜆殼粉比我曾吃過的大和厚。而且形狀圓滑。以傳統的煮法,蜆殼粉很有嚼勁。 法國士多啤梨配芝士及開心果雪糕(奶素,含果仁和麩質)。 火紅的士多啤梨鮮甜美味。底下是薄薄的餅皮。不是脆的,是濕度剛好的蛋糕餅皮。軟而鬆化的口感。白色帶黑點的可能是芝士。口感卻是另一回事。吃起來是鬆化的。芝士味道並不明顯。 淡綠色的開心果雪糕。有開心果仁碎在內。高級餐廳的雪糕原來是不會被挖成球狀,而是一邊圓、另一邊尖的橢圓形狀。餐單上有第五個菜式給客人選擇 — 精選法國芝士。我們覺得這個不太吸引。 坐得太久,我不好意思再磨蹭下去,吃完甜品便立即要求結賬。怎料,原來還有餐單上沒有列出來的這些餐後甜品。這讓我們太驚喜了! 我們三人各有所愛。這是媽媽最喜歡的法式小蛋糕。軟腍香甜。 這是爸爸最愛的黑朱古力。我略嫌甜了一點。 這是我最愛的法式湯圓(這只是我給它的名字)。服務員介紹這甜品,說湯圓中間是液體,所以要整顆放進口裡。我們於是往嘴裡倒。咬破外層的脆皮,紅桑子汁便流出來。外層應該也是紅桑子汁染製的。底下透明的啫喱狀東西應該是寒天。這甜品真的又特別又有趣呢! 享用完美味的午餐,我們乘子彈型電梯往下層。原來這電梯不能到達酒店大堂,卻帶我們到了酒店的圖書館參觀。 在電影中看到的英式圖書館,我現在置身其中了! 從圖書館往外看是山頂的景觀。富有人家住的地方也是密麻麻的建築物…… continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
極緻午餐 Featured Review
Level4 2016-06-10
3333 views
是曰公假,點知要加班。心灰灰之際,hubby book 左Petrus 同我撐枱腳。餐廳的座位唔多,只有十張枱左右。我地有幸有window seat, 尖沙咀海濱一覧無維。午餐有3個course 或4 個course. 頭盤:北海道帶子配甘筍血橙汁。帶子煎得剛剛好,外焦內軟,配上血橙汁酸酸甜甜的,而配菜甘筍十分清爽,十分開胃,很適合夏天的胃口。主菜:燉和牛面頰肉配薯仔泡沫和菠菜。和牛肉燉到一絲𢇃的,很軟稔,味道十分濃郁。本來覺得有點膩,但混和薯仔泡沬同菠菜葉同吃,是肉味同蔬菜味微妙的平𧗽,一濃一淡,微酸的泡沬令這軟軟的燉肉感覺清新,又多一些口感。Hubby 的羊架:是我吃過最棒的!既有羊味,又唔羶,仲剛剛medium rare,有肉香之餘又有肉汁,食到羊的原味,其鮮令我們變成一頭狼,要狼吞虎嚥的把它幹掉,叫人欲罷不能。千層酥配香豆雪糕:酥皮很薄很脆,唔覺油,配上質地像custard 的香豆雪糕,感覺很輕,甜甜地,完全無食甜品的膩。紅莓,茘枝,薰衣草:這道甜點十分清新,酸酸甜甜的紅莓和荔枝雪芭,加上薄薄旦糕增加口感,不錯!Petite fours: 有驚喜!raspberry 爆漿朱古力,激酸的味道衝擊了朱古力的甜膩Dark chocolate: 幼滑到位Hazelnut cake: 普通滑溜的Cappuccino 為我們劃上完美句號。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)