109
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 (147)
秋冬時節,不但要品嚐心心念念的煲仔飯,亦要將美味鮮蟹收歸胃納 橙黃溢香的大閘蟹叫人垂涎不已,但近年來問題連連,還是決定投向其他好滋味 攀登上五十六樓的高位,港島香格里拉的Petrus窩在辦公室良久,幸好這夜在嚐味好酒美饌的同時,可以俯瞰熟悉又陌生香港夜景 職員提著包籃到桌服務,濕綿竹炭包、鹹香煙肉包各有風味,讓人想大吃特吃 緊接而來的餐前小點亦甚吸引,聽聞是以黑布甸製作的小撻,一口盡是濃甘郁潤 Red Crab Salad 蟹肉沙律配搭白松露及芹菜,由主到副均是清新之選 先是蟹肉絲絲軟彈,甜鮮而不乾韌,其實單吃已經教人回味無窮 當然,添上片片帶有獨特菌香的白松露就更為多彩富層次,又不會過於濃膩 職員推出一座似曾相識的機器,曾在一家以血鴨為招牌菜的餐廳裏遇過 不過翻看一下餐牌,我們並沒有要吃血鴨;此時督見一碟阿拉斯加蟹蓋,心知肚明 經過職員一番苦工,源源蟹鮮精華流出,同樣道理,用作菜餚佐料以添香味 輕輕澆於Alaska King Crab Handpicked Warm Salad 阿拉斯加皇帝蟹沙律之上 味道自然比起剛才的前菜沙律更見鮮美,加上蟹肉紥實,更易展顯風采 鮮蔬多重清甜不在話下,點點魚子醬的鹹鮮提味,即使是沙律亦不怕單調 先清後濃,暖熱的Alaska King Crab Custard 阿拉斯加皇帝蟹燉蛋也不失場 細緻嫩滑,沒有太多粗糙氣孔影響,蛋香蟹味十分突出,叫人難以忘懷 Miyazaki Wagyu Beef 日本宮崎和牛色澤粉嫩可人,單用看的已能感受其肥美 不過我倒想吃點伴菜清清味蕾,墊一墊底,以迎接和牛悠悠的肉脂香味 一咬便感受到油脂何等豐厚,不失肉汁,唯肉底多筋,還是切得細薄為佳 燒牛肉汁帶有膠質,但容易變得稠杰似啫喱,不易蘸沾,勝在香黏可口 White Coffee Ice-cream 白咖啡雪糕充滿咖啡香氣,又不太苦澀,甚易入口 綿綿的杏仁沙巴雍杏香明顯,但杏仁口味的確並非廣為大眾喜愛,不是保險牌呢 再以朱古力添香增糖氣,整體吃起來有幾分似Tiramisu,份外潤順 最後的最後,Chef Ricardo Chaneton登場與餐廳食客聊天,以親切問好為晚宴劃上句點 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level6 2017-04-08
4555 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.)
Level4 2017-11-04
436 views
似乎大家都對蟹情有獨鍾呢!好吧,週末也繼續介紹吃蟹好去處:今個11月,肥美達人 FeedMe Guru 與香港旅遊發展局合作,與60間本地頂級餐廳及五星級酒店的合作,推出不同的 Crabalicious 蟹宴,位於港島香格里拉酒店56樓的 Petrus 珀翠餐廳 也是其中一間! 從來都喜歡 Petrus 的優美環境、開揚景觀及典雅氣氛,不計酒店邀請,自費午餐也來了兩次,但晚市消費的確不是人人負擔得起。11月限定的 Crabalicious Tasting Menu 中,$1,080四道菜已包括白松露、皇帝蟹以及宮崎和牛菜式,以環境及食物都是超值的! Petrus 的服務是一等一的好,熱暖的麵包也非常的好吃,侍者會細心奉上麵包至少3-4次,配上柔滑美妙的牛油,為食的要小心吃麵包吃飽了!如果一定要選,個人心水是下面超香又有口感的煙肉麵包~ 接著又有免費奉上的 Amuse bouche,是件小巧清脆、味道香濃的 black pudding tart,然後才是正式的四道菜晚宴~ 首道菜式是 Red Crab Salad, celeriac and white truffle 蟹肉沙律配芹菜及白松蟹;除了蟹隻,秋天也是菇菌包括矜貴白松露當造的季節,沒想到今年第一頓白松露,在 Petrus 吃到!那份獨特的幽香,與紅蟹肉、芹菜十分匹配,加上柔滑沙律醬,更添美味~ 第二道菜式更加「堅離地」,是 "Le crab à la presse" Alaska king crab in two services Custard and handpicked warm salad 阿拉斯加皇帝蟹配燉蛋及沙律;如非預先看了餐單,一定會以為接下來要吃法式血鴨! 原來,這次放進血鴨機內的,不是鴨子而是已煮熟的皇帝蟹身;製作方法倒是類同,用盡力將之絞盡榨汁,來提取最珍貴的醬汁,來作為菜式的靈魂醬汁。 阿拉斯加蟹肉本身就鮮甜嬌嫩,加上蟹汁鮮味更盛;吃時配搭不同蔬菜以及鹹鮮魚子醬,層次大大昇華;後方的蟹肉燉蛋則熱暖柔滑,有點日式茶碗蒸味道但更加鮮香馥郁,讓我愛到不行的! 今次餐單不包酒水,但喜歡杯中物的,不妨跟從英俊侍酒師的建議,來杯紅酒以配搭主菜~ 這晚的主菜,燈燈燈凳原來是 Miyazaki Wagyu beef Jerusalem articoke textures and beef jus 日本宮崎和牛配朝鮮薊及燒牛肉汁,高級和牛的油香及肉香不用我多講了吧,同時配菜的耶路撒冷朝鮮薊(不同朝鮮薊/阿支竹哦)做成的蓉香甜美味,也不能浪費要全部吃清光的! 最後甜品是 White coffee ice cream, white chocolate mousse and almond sabayon 白咖啡雪糕配朱古力及杏仁蛋黃醬,賣相看不到來,其實味道及層次是非常豐富的,帶來完美的結尾~ 能在如此美景之下,享受一頓白松露、蟹、和牛的法式盛宴,實在是物有所值的體驗;訂位時輸入 更可享$100折扣,大家不妨約同另一半去浪漫一下哦~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-10-15
635 views
Petrus 一直都係我最喜歡嘅fine-dining之一 佢呢度裝修夠Classic 好有一種貴麗堂皇同埋居高臨下嘅感覺 個Harbour view真係好靚 嚟到呢度呢就忍唔住將佢同Gaddis做比較 但呢度多一個Harbour view 3-Courses Lunch Set 頭盤:Grilled Octopus Tentacle, green spiced Sauce and baby leek 烤八瓜魚 咁大條八爪魚鬚 係西班牙 除左西班牙海鮮飯外 佢八爪魚都係名菜 肉質肥美 適合慢煮 再烤 配一條燒烤韭菜 加埋佢個擺盤 同色彩配搭 讚👍🏻 主菜:Roasted Beef Tenderloin, pan-seared foie gras, roast potato and mousse 烤牛柳 好林 好入味 香煎鴨肝 入口即溶 好滑 炸馬鈴薯 非常香口 簡單配海鹽 黑胡椒 黑醋 就已經好出色 甜品:Jivara Milk Chocolate with Hazelnut and Caramel, Tahitian Vanilla Ice-cream 牛奶朱古力配榛子焦糖雲呢拿雪糕濃濃朱古力 每一啖都係朱古力 加埋hazelnut脆口 Hazelnut 加朱古力 係rich左d 但女孩子又真係有第二個胃 食到乾乾淨淨 比起夜晚更加鐘意下午黎食 因為我覺得日頭嘅維港景色真係好值得停落嚟...慢慢欣賞... continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-09-25
732 views
shangri-la 一向係我fine dinning 首選既地方其一地理位置優秀 第二質素亦係眾多酒店餐廳首屈一指今次黎試下island shangri-la 既petrus 4 courses dinnerMacaroons and anchovy tartsPetrus set dinner開胃菜 ($980 | 4 courses) 好食指數:10/10開胃菜竟然最深得我心你食過咸既macaroons 未? 平時我好少食甜食 所以我係基乎唔食macaroons 但係呢一度開胃菜係咸既 口感鬆脆輕盈 帶點風乾蕃茄咸香味左邊係鯷魚芝士塔 外面餅層造得很薄 香口 上面芝士碎 提升鯷魚香濃鮮度配面包的牛油亦不馬虎 除了無添鹽既牛油外 我獨愛 海帶牛油 天然的咸味令自家製鬆軟面包添色不少食完開胃菜 對主菜更加期待了Red prawn tarte Shallot cloud and cherry textures ($980 | 4 courses)好食指數:9/10平時食beef tarte, salmon tarte , tuna tarte 就多用上西班牙紅蝦黎做tarte真的第一次食 紅蝦肉質彈牙鮮嫩 蝦味濃 配上旁邊用上紅蝦殻製成的蝦片 好吃到快哭出來 是第一次吃到這麼濃蝦味的蝦片 相信制作功夫定必不少吃了一口後 再配旁邊的杏仁泡 和櫻桃 令味道更升華 而不會蓋過蝦本身的味道Pan seared foie grasPlums and confit cevennes onion ($980 | 4 course)好食指數: 8/10到左下一道 就係我期待已久既鴨肝 平時節制d 就係為左食呢d比較高脂dish鴨肝煎得外脆內軟 咬落下就好似有一細小卜一聲既感覺配上烤過既布冧 同 經番茜煮過既洋蔥 增加味道餘亦都可以減少肥膩感 細細的一份已經好足夠 而且after taste 好重 呢個時候 配一配紅酒 嗯 c'est la vie !Roasted sisteron lamb saddleRicotta black pepper amd grilled figs ($980 | 4 courses)好食指數:9.5/10嚟到主菜 今次就係食羊 個人都幾喜歡食羊 服務員介紹以五成熟煎係最好食嘅 表皮非常之香脆好似食烤乳豬一樣 而不油膩 羊不會太擅 但都帶點羊油香味很少見餐廳用無花果做半碟 感覺十分清新 吃一口羊肉 再吃一口無花果和蘆筍 很配Cantaloupe melonBasil and vanilla ice cream ($980 | 4 courses)好食指數:8.8/10我平時真係好少食甜品 因為唔太鍾意甜嘅感覺 但係呢個甜品令我喜出望外首先以哈密瓜來做甜品已經令人覺得很清新 同埋有自家製嘅雲尼拿雪糕充滿雲尼拿籽 感覺好rich 一般嘅甜品好少會用basil 但我覺得呢個做法好聰明 令到哈密瓜嘅啫喱更加清新 中間嘅蛋糕亦都好柔軟 不過我覺得可以加啲脆嘅元素落去 增強口感Petit fours and raspberry ice pop ($980 | 4 courses)好食指數:7.8/10食到飽飽之際 原來未完結 未填飽女人第二個胃 (雖然我無) lolRaspberry ice pop 係一口流心朱古力 一咬下 即爆漿 酸酸甜甜的 完全不膩Petit fours脆米朱古力 竟然也印了連結酒店的QR code荔枝流心朱古力 實在太甜棉花糖 超輕盈 食完都覺得體重依然保持輕盈😂👍藍莓達相比下普通 不過達皮超薄整個用餐過程我係非常滿意由服務,以至由食物都好優秀當然有較高分 同無咁高分但overall 都係好recommend  continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)