112
22
4
Exit F, Admiralty MTR Station continue reading
Telephone
28208590
Introduction
Located inside the Island Shangri-La hotel in Hong Kong, Restaurant Petrus is a fine dining French restaurant. The signature dishes here include the whole roasted foie gras, roasted duck breast, layered chocolate mousse and chocolate souffle. 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 JCB
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 (154)
Level4 2018-02-05
1207 views
#shouldtry想美美的吃個早餐的minasan,想必也沒什麼地方比shangri-labrunch更加「美美的」。坐落在一流商場#pacificplace 的上蓋,#香格里拉 50幾樓的高空,整個香港海景一覽無遺。陪著剛沖好的咖啡,坐在窗邊真的會有#大地在我腳下 的錯覺。#Brunch menu有牛排、lobster、cod,樣樣精選,看來大廚對自己實力還是滿有信心的。原來menu上的食物是可以任點的,我要下多大的決心才沒有把no.1點到最後一個item 😂Scramble egg/ lobster / cod = Devine + gorgeousWith a price tag 388, the lunch is not shabby at all if you want to feel like a queen/king#pandaeatshk #eat #instafood #instagood #instacool #hkfood #hkfoodie #hkfoodpic #hkfollower #hkigers #hkig #shangrila #brunch #steak #scrambledeggs #eatwell continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-01-25
1159 views
每逢一段時間,占苗都會喜歡請半日假去尋找一下美食,特別是會到一些高級的餐廳用膳,一來可以經濟一點,二來可以一試究竟,為再臨晚餐而測試一下。而當中有不少餐廳都在小弟的Wish List之內,其中一間格調優雅的Petrus,位處金鐘,交通地理都十分方便。 這兒是一間正宗的法國餐廳,更是全港有名的靚景餐廳,裝修富麗堂皇,掛滿了不少藝術品,而天花板也塗上了壁畫,配合高貴的水晶吊燈,雍容華貴得來又優雅。在窗外就是另一個世界,透過寬大的玻璃窗,就可欣賞到優美的維港景色,如果晚上來,更會看到繁華的一面。 四道菜的午宴開始前,先來點暖烘烘的麵包,款式都有不少,占苖就喜歡有著香噴噴牛油香的brioche,輕輕塗上軟滑的牛油,真是滋味。以及送上amuse bouche也十分美妙。放入香脆可口的帶子春卷,再喝上一口香檳,愉快地展開了午宴的序幕。 頭盤是Heirloom carrot, sea urchin and ginger condiment,這些復古甘筍有著不同的顏色及型態,口味清新,質感爽脆。Chef Ricardo巧妙地將之刨成薄片及磨成泥,配合薑及鮮甜的海膽,將復古甘筍的美好一面表露無遺。這道頭盤配上果香滿溢,入口清爽的白酒就很美妙了。 第二道是Watercress velouté, crab ravioli and buckwheat,翠綠的雲吞皮包著蟹肉及蕎麥,鮮甜中帶來了厚實的質感,在香濃幼滑的西洋菜濃湯注入後,感到一絲絲的清幽香氣,好味得令人一滴不漏喝畢。 來到主菜時間,魚類同肉類中央,占苗當然會選香港少有的Game Meat。這道Venison, potato and coffee sauce更是大廚擅長烹調的,他將鹿肉煮得軟熟柔軟,並以咖啡調製出來的醬汁牢牢地將那野性的味道表露出來,配合甜薯、紫薯及蒙羅麗莎薯仔,令人難以忘懷。 來到甜品環節,店員送大家如臨仙境,這道Mandarin, vanilla and pumpkin以乾冰製造出煙霧,很迷幻,甜品中以南瓜作主,浸過橙汁,酸酸甜甜,配合雲呢拿泡沫,美味。 臨近尾聲,以一杯Latte配合Petit Fours來作結,與友人們過了一個愉快的晚上。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-01-13
1043 views
Petrus🍴I have been craving for French fine-dining! Petrus definitely has gorgeous interior and view! The appetisers was great, Scallop tartare, oscietra caviar, apple jelly and oyster with Granny Smith apple texture! The best food for the night was creamy spelt risotto and grilled monkfish! Highly recommend ⭐️⭐️⭐️⭐️⭐️ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-12-18
1324 views
Mr. C decided to make it a tradition that we would come back here each year for our anniversary.I asked him, wouldn't it be a bit boring to come here every year? Well, it's memory!What i find amazing about fine dining restaurants is their service. When Mr. C called to make a reservation, the lady immediately recognized that it's our anniversary! Anyways, lets first look at the menu! There's a "Chef's Signature Menu" which has a choice of Four courses ($980 per person) or Six Courses ($1,480 per person);And there's a "Inspired by the Cellar" menu which includes a Five course menu with wine pairing ($2,180 per person), designed specifically by Chef Ricardo Chaneton. Very tempting. But when i was looking at each of the items, i decided to go for a-la-cart instead since the very nice waiter said i can choose anything from any of the menu and they can do a-la-cart for any item. Nice!Amuse-bouche - Foie Gras Creme BruleeChoice of breadRed beets in salad dressing topped with balsamic vinegar pearlsPan-seared duck doie gras, mini apple confit with acacia honey and pollen $310 (the mini apple was amazing)Veal Sweet bread, ceps, girolle and Vin jaune sauce HK$380 (Mr C loved it, he said it’s kinda like eating Chinese style beef intestine).Mieral Pigeon, red onion compote and seasonal plum $640 (I didn’t realize I ordered the same thing last year. I like it but it didn’t surprise me tho~) Aveyron lamb rack, ricotta and Brussels sprout $620 (I tried a bit of Mr. C’s. I really liked the ricotta Brussels sprout pairing. Interesting)Williams pear, caramel and pistachio ice cream $180Dark Chocolate textures, hazelnut cake and praline ice cream $180 (very rich, very smooth)Petit fourAnd there goes. Hoping many more years to come! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-12-13
1085 views
今日分享曾多次到訪、每次來到還是驚喜滿載,城內經典法國菜的 Petrus! 來自法國米芝蓮2星 Mirazur 餐廳的 Chef Ricardo Chaneton 加盟後,數一數手指,原來已是第三次到訪;除了喜歡他的創作菜式的大膽及色彩變化,也實在迷戀這56樓的優美開揚景致,以及古典爾雅的用餐環境啊!來到12月,店內添了一棵高高的聖誕樹,更有氣氛了~ 無獨有偶,這天與上次晚餐就坐同一張檯,拍照角度也幾乎完全一樣!其實,無論是日間還是晚間的 Petrus,氣氛都很棒令人陶醉,這也是它作為城內經典法菜的魅力及原因之一。 喝一口泡沫豐富的香檳,再吞下創意美味的 amuse bouche --- 香脆可口的帶子春卷後,很快的,又來到我很期待的麵包環節了。 麵包籃由外藉美女侍應棒著,任賓客挑選,是已經賣少見少的可愛傳統。除了深愛那帶煙肉碎、鹹鹹香香的圓形扁包,這裡的牛油也十分令我著迷,每次起碼會幹掉一半! 正式開始午餐,首道菜是 Heirloom Carrot, Sea Urchin and ginger condiment。同樣都是橙色,甘筍與海膽大概沒想過彼此會成為朋友;我自己也沒想過,直到這天 Chef Ricardo 將它們拉攏在一起,才讓人驚覺復古甘筍的清甜,與海膽的鮮美,原來是十分匹配的! 然而甘筍天性爽脆,而海膽則從來總是軟滑細膩,口感差異較大;所以這段關係中,復古甘筍是採取主動的一方,除了原生形態,也以軟滑 purée 狀態出場,當堂與海膽水乳交融起來!正正是 Chef Ricardo 這大膽又創意的嘗試,讓我愛上他的菜。 恕我跳過白酒,接著介紹 Watercress velouté, Crab ravioli and buckwheat。天知道 Chef Ricardo 在西洋菜濃湯中加了多少芝士?令原以為是很清新的口味,頓變濃郁豐富細膩,喜愛芝士的我是欣賞不得了,但不排除有人會覺得漏。 湯中的蟹肉雲吞,也讓我十分著迷:很記得 第一次 品嚐 Chef Ricardo 的餐單時,已經很喜歡他的洋蔥雲吞,這回換上蟹肉內餡,再加上蕎麥增加口感,還是那麼引人入勝,理所當然吃清光了! 我間中喜歡喝但不懂酒,但至少也明白紅肉配紅酒,魚及海鮮配白酒的基本原則。主菜前侍酒師棒來一杯黑色 Riedel,經盲試杯中似乎是紅酒?與我的魚主菜匹真的配嗎?席間友人點了鹿肉,他們的酒又是一樣的嗎? 酒的疑團遲些解答,總之我的 Toothfish, Chickpeas, calamari and chorizo 圓鱈肉質結實嫩滑,原是百分百清鮮之選,但沾上西班牙肉腸的紅椒粉與油香後,帶點野性難馴的意味,因此配紅酒反而有驚喜!墊底的雞心豆也一樣惹味,加了鮮魷魚絲更添美味,全部吃光了的。 友人選擇了 Venison, Potato and coffee sauce,賣相很吸引,據報味道相當不俗,當中那蒙羅麗沙薯仔也引起大家的興趣。不過當天開始有感動,想減少吃紅肉,這會是日後努力方向。也揭曉紅酒底蘊:其實是德國的Pinot Noir,根據紅肉/魚肉以不同溫度奉客。非常有趣! 最後甜品是仙氣兼香氣飄飄的 Mandarin, Vanilla and pumpkin。大家都知這是一個充滿幻覺的世界,視覺影響味覺、嗅覺也會影響味覺;後方柑橘水的噴霧,很易誤導大家,以為自己在吃一款柑橘味的甜點,其實杯中主要是雲尼拿及南瓜! 餐後還有香醇咖啡、多樣化的精緻 Petit Fours,足夠閒坐閒聊一整個下午;不過時間差不多要回去接Matthew放學,又要拖著微醺的腳步,乘車回去了~愉快的一場午餐,期待下次再聚! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)