148
25
4
Level4
121
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2020-11-24 1493 views
生日生日, 去左petrus, 其實未入到餐廳, 已經比shangri la 的裝修驚豔到, 無他啦, 其實我覺得最classic/ standard/ basic 的水晶燈就可以了, 有種古典味就會靚的了, 懷舊D, 復古D, 好老土但帶點樸實的宮廷式裝修就好靚, 唔洗太金壁輝煌或融入現代化, 總之唔好搞咁多野就係我杯茶每日換的地毯呀~~~~仲未入到餐廳, 仲陶醉緊出面呢到好靚~心心眼因為得閒得滯, 又唔洗deposit的, 我咪早成個月book, 網上有好方便的system嫁喇所以餐廳安排左呢個窗邊位, 而且係自成一角個個角落, 好開心~個包同薯波仔送的, 值得一提牛油係室溫牛油, 而餐包又係熱的, 一拍即合的好味咁簡單的事好多餐廳唔會做嫁, 所以加分而個薯波入面係流心芝士醬, 又熱辣辣, 真係好感動-諗落, 維港望得多, 但未試過係係會展斜後面望, 勁多樓唔太靚哈哈-我地叫左4個course, 咁熱同凍頭盤得4款, 就叫哂佢地呢個beef tartare冇咩驚喜/驚嚇, 就係新鮮生牛肉, 上面有D紅菜頭咁, 其實紅菜頭冇咩味的麻, 伴下碟OK GE媽的蟹肉牛油果沙律好好味, 蟹肉
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生日生日, 去左petrus, 
其實未入到餐廳, 已經比shangri la 的裝修驚豔到, 
無他啦, 其實我覺得最classic/ standard/ basic 的水晶燈就可以了, 有種古典味就會靚的了, 懷舊D, 復古D, 好老土但帶點樸實的宮廷式裝修就好靚, 唔洗太金壁輝煌或融入現代化, 總之唔好搞咁多野就係我杯茶
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每日換的地毯呀~~~~
仲未入到餐廳, 仲陶醉緊出面
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呢到好靚~心心眼
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因為得閒得滯, 又唔洗deposit的, 我咪早成個月book, 網上有好方便的system嫁喇
所以餐廳安排左呢個窗邊位, 而且係自成一角個個角落, 好開心~
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個包同薯波仔送的, 值得一提牛油係室溫牛油, 而餐包又係熱的, 一拍即合的好味
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咁簡單的事好多餐廳唔會做嫁, 所以加分

而個薯波入面係流心芝士醬, 又熱辣辣, 真係好感動
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諗落, 維港望得多, 但未試過係係會展斜後面望, 勁多樓唔太靚哈哈
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我地叫左4個course, 咁熱同凍頭盤得4款, 就叫哂佢地
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呢個beef tartare冇咩驚喜/驚嚇, 就係新鮮生牛肉, 上面有D紅菜頭咁, 其實紅菜頭冇咩味的麻, 伴下碟OK GE
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媽的蟹肉牛油果沙律好好味, 蟹肉勁豐富, 一絲絲絕不孤寒
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我另一個熱頭盤係八爪魚多士, 冇咩的, 唔難食但唔驚喜
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反而呢個雞湯超好味, 勁creamy又多料, 雖然只不過係雞, 煙肉片, 菇咁, 但好味同大眾化比起亂咁fusion的野, 黎得自然
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我的主菜係牛同鵝肝, 好好味的鵝肝
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話說而家上士但一個凍肉鋪網, 百四蚊左右都會買到4舊裝匈牙利鵝肝, 只不過係解凍, 落salt and pepper, 再煎就有酒店水準, 老實講呢個年代食材已經好易搵, 廚藝亦絕大部份人都唔差, 所以餐廳的價值已不限於食材同味道咁簡單, 係裝修, 景觀, 服務要取勝

呢到服務好好, 因為menu全英但網上有中文版, 而侍應都係正宗廣東話的年輕人, 亦會有法國口音的外籍侍應介紹每道菜色, 
感覺係, 呢到唔會令人有距離感, 唔離地, 實實在在的禮貌同尊重, 親切

法國餐廳黎講, 呢D親切感絕對係半島間gaddi's冇的, 個到有種冰冷; 而四季間caprice又做多左, 不停每道菜問你一次好唔好食, 又不停抹枱, 仲要又真係每道菜都太前衛味道好唔岩食, 裝修又唔係我中意個種靚
所以, 個人認為 petrus真係唔錯 

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媽的主菜係龍蝦pasta, 個pasta係手做的, 一大塊冇切面條
個龍蝦超好食, 成碟菜根本係一碗濃濃的龍蝦湯
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甜品我地都叫左同一個朱古力tart, 冇咩特別嫁喇, 其實有時冇咩特別係最好的事黎

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而下面呢個, 算係petit four掛, 我已經冇特登食喇, 好飽
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值得一提的係, 我request左係甜品放生日牌, 佢比甜品時冇我就諗唔會唔記得的, 人地個朝仲打比我confirm, 而且佢地的水準絕對唔會遺留
咁好啦
竟然係成個半磅蛋糕咁比我
仲要精緻過menu個甜品, 係朱古力香蕉蛋糕, 面層的朱古力醬勁香滑, 呀呀呀呀好食, 但好飽, 只食到1/3
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好了, 忐忑緊呢個蛋糕會唔會好貴時, 埋單發現係送嫁~~~~~~~~~~~~~~~~~~~~開心開心
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走的時候搭lift前, 又影下相又去多次廁所咁, 但到真係等Lift時 serve開我地的侍應出番黎陪我地等lift, 同我講生日快樂, 又介紹下petrus格離個lounge咁, 呢D細節令人溫暖而唔造作, 令人印象深刻

可能好簡單的事, 9成餐廳唔會做, 做左都可能好行貨
一間令職員會用心做的酒店, 唔係例行公事的感覺, 唔排除係內部人事管理做得唔錯
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唔知啦, 但整體黎講, customer experience好好 
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-11-19
Dining Method
Dine In
Level4
252
0
Petrus係Island Shangrila既頂樓,張張枱都對住個維港靚景,加上餐廳入面法左宮廷風裝修,係到食飯真係一大享受😍————————❦ 3 courses $628/person ❧ Cheese puff餐前小食係一個cheese puff (我估),一食落去超級香濃既芝士味,但一d都唔膩😍餐前小食都已經咁驚艷!評分:🌕🌕🌕🌕🌖- ❧ Beef Tartare好清爽既他他,牛肉上面加左紅菜頭粒,酸酸地好開胃。評分:🌕🌕🌕🌕🌘- ❧ Sea Bream呢個鯛魚質感好厚實,中間包住左龍蝦,上面淋上魚子醬,味道更加濃郁!評分:🌕🌕🌕🌖🌑- ❧ Beef其實係朋友叫既main,不過試左一啖,牛肉嫩滑,味道濃郁,仲有鵝肝香口唔油膩😍外面仲圍左一圈蔬菜打成嘅蓉,超好食!評分:🌕🌕🌕🌕🌘-❦ Soufflé呢個梳乎厘喺Menu上面係冇嘅,但係侍應推介我哋食。原來呢度嘅梳乎厘係好出名!佢嘅size都算大,送到黎擺左一陣再影埋相都塔到!!好勁!-榛子味嘅疏乎厘上面有d果仁碎,口感超超超超超鬆軟🤩但又有果仁同焦糖脆脆地嘅口感,口感好豐富。入面中間仲有 dark
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Petrus係Island Shangrila既頂樓,張張枱都對住個維港靚景,加上餐廳入面法左宮廷風裝修,係到食飯真係一大享受😍
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❦ 3 courses $628/person
❧ Cheese puff
餐前小食係一個cheese puff (我估),一食落去超級香濃既芝士味,但一d都唔膩😍餐前小食都已經咁驚艷!
評分:🌕🌕🌕🌕🌖
超級無敵好食嘅麵包!
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❧ Beef Tartare
好清爽既他他,牛肉上面加左紅菜頭粒,酸酸地好開胃。
評分:🌕🌕🌕🌕🌘
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❧ Sea Bream
呢個鯛魚質感好厚實,中間包住左龍蝦,上面淋上魚子醬,味道更加濃郁!
評分:🌕🌕🌕🌖🌑
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❧ Beef
其實係朋友叫既main,不過試左一啖,牛肉嫩滑,味道濃郁,仲有鵝肝香口唔油膩😍外面仲圍左一圈蔬菜打成嘅蓉,超好食!
評分:🌕🌕🌕🌕🌘
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❦ Soufflé
呢個梳乎厘喺Menu上面係冇嘅,但係侍應推介我哋食。原來呢度嘅梳乎厘係好出名!佢嘅size都算大,送到黎擺左一陣再影埋相都塔到!!好勁!
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榛子味嘅疏乎厘上面有d果仁碎,口感超超超超超鬆軟🤩但又有果仁同焦糖脆脆地嘅口感,口感好豐富。入面中間仲有 dark chocolate,最下面又鋪左少少砂糖,真係平衡得好好,好好食!
評分:💯💯💯💯💯
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❦ Figs
無花果cheesecake相比之下就比較失色,老實講芝士味真係冇乜,不過無花果好fresh,同埋個雪糕好滑,同平時出面食開個d好唔同。
評分:🌕🌕🌕🌗🌑
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呢間餐廳既食物、服務、環境都非常之好,對得住個米芝蓮一星!不過我呢d窮L下次再黎應該係發左達之後😂😂
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
  • Chocolate souffle
Level5
2020-09-27 3120 views
This Michelin 1-star restaurant is located in Island Shangri-La Hotel at Admiralty, offering French fine-dining with also a prized collection of wines, in particular a wide vintage of Petrus, the famous and most expensive wine in Bordeaux. Seated comfortably at the table facing the window, we can enjoy a great view of Victoria Harbour and the city during our dinner. The ambiance is one of grand luxury, with a dim lighting providing a relaxing and cozy mood while the chandelier, abundance of arts
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This Michelin 1-star restaurant is located in Island Shangri-La Hotel at Admiralty, offering French fine-dining with also a prized collection of wines, in particular a wide vintage of Petrus, the famous and most expensive wine in Bordeaux. 

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Seated comfortably at the table facing the window, we can enjoy a great view of Victoria Harbour and the city during our dinner. The ambiance is one of grand luxury, with a dim lighting providing a relaxing and cozy mood while the chandelier, abundance of arts, all emphasized the French heritage and grandeur. 

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Coming here of course I need to enjoy the wines, starting with Krug Grande Cuvee 167th Edition ($468). The restaurant offers two menu, one wine pairing menu with selected choices of dishes and wine pairing, and the other a 3/4/5 course with various choices. We decided to go for the 5-course ($1588 each) so each of us can pick something we want. 

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Before the first course it is the Amuse Bouche, with the chef making three of them: the first is a Cheese Puff made to reminiscent of a wine cork. Interesting in the look and great in taste, the puff has rich Comte cheese flavors and a great starter. 

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The second is a Hamachi Sashimi, or Yellowtail, slightly torched on the surface to liven the fish oil and aromas, and sprinkled with white sesame and some finely chopped herbs. Similar to what you would experience in Japanese on the texture, the flavors are richer and more intense. Very good as well. 

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The third one is a Tart with Beetroot and Goat Cheese. While many people don't like the herbaceous notes of beetroot, this one has not got any of it. The presentation is also amazing, with the sliced beetroot made to resemble rose petals. And with the unique goat cheese flavors it is surprisingly harmonious and all in all, the three amuse bouche are very good.

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Beginning with the first course, I have chosen Cherry. Presented beautifully, it is shaped to look like a cross-section of a big cherry, complete with stem, skin and pip. The flesh, which is made from foie gras made by the famous French brand Georges Bruck, is prepared with miso and sake, which helps to break down the fat to make the texture even more creamy. The chef also creatively cut and wrap the sweet jelly often found to pair with foie gras to resemble the skin of the cherry. Even the pip, which is a real cherry, has been meticulously prepared. The true pip of the cherry is removed and then the foie gras is stuffed inside with some pistachio. A piece of Brioche is provided to enjoy together with the foei gras too in the traditional manner. A true amazing dish in both taste and appearance. The wine paired is Egon Muller Scharzhof 2018, a slight off-dry Riesling which is a good match with the foie gras.

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The first course my wife has chosen is Young Potato, which is a Swiss Rosti made from potato, and on top are some Japanese Sardines, with some pickles and vegetable on top to give a great impression of summer garden. A Hollandaise sauce is provided, along with a salad to enjoy afterwards to balance. Even though I did not taste it, from my wife's good comments it is definitely worth trying out too.

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Both of us have chosen our second course for Red Prawn ($188 supplement). The Spanish red prawn is huge, the largest I have ever seen, nearly the full length of my forearm. Cooked perfectly too, the prawn highlights the true and original wonder of its flavors, with a sweet note. There is also a Garum sauce which is kind of fermented fish sauce to add to the savory but honestly I don't think it is necessary. Cracking open the head there are lots of essence which the chef has provided a grilled bread for us to scoop up all the essences. Definitely worth paying the additional surcharge to try it out.

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Coming to the third course, I ordered Japanese Rice ($248 supplement). It is served in Donabe, a Japanese clay rice pot, reminding us of how the rice in a premium kaiseki dinner. The staff helps to put the rice in a bowl for me, with two large pieces of the king crab leg, having delicate sweet notes and a buttery taste. The rice is cooked with broth prepared from the prawn and crab shells, rich in flavors of the sea. There are also two slices of pickled Kohlrabi, giving good acidity which freshen the whole dish and enhanced the complexity of the taste to another level. Another great dish. 

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There is also a side dish which is a gelatin prepared with the broth from the king crab, with a number of kohlrabi pearls, smartly using the same ingredients in the dish to create a small palate cleanser for the next course. The wine paired is Ghislaine Barthod Chambolle-Musigny 1er Cru Les Fuees 2008. Even though a red wine, it matches well with the rice and king crab. 

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My wife had Summer Cabbage, which is a lobster tail with the fragrant Girolles mushroom sauce and bone marrow puree. There is also a side dish with the cabbage wrapping the lobster meat. A nice two-way to enjoy the lobster.

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For the next course we both had chosen Zucchini. There are three dishes in this course, with the first have a quail breast perfectly grilled on the outside, still pink on the interior, seasoned beautifully and paired with quail jus and zucchini puree. Very good in taste. The second dish is a zucchini tart, made from thinly sliced zucchini of green and yellow color, arranged to look like petals of a flower, with some goat cheese to add flavors and richness. 

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The chef prepared the quail leg by deep-frying after sprinkling with salt, with some Koji to add to the flavors. Again I feel amazed how the chef has used the same ingredients but through different means to present his cooking skills and featuring the food in various fashion. Another great dish I like very much. I also like the sommelier having two wines paired for me blind, and then asking me which one I prefer. Even though on the nose I like Alter Ego de Palmer 2001, I voted Cain Five 2006 better with the quail. 

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For dessert I have picked Black Forest, with the cake made to resemble a log, complete with chocolate bark on the outside, a spongy chocolate cake on the inside with raspberry puree in the middle. On its own it is already fantastic, but the chef also added a vanilla ice-cream with cherries soaked in kirsch liqueur, and two cream, one traditional with vanilla seeds and the other having a raspberry puree. One of the best desserts I had for a while indeed.

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My wife had Pistachio, which is a souffle with raspberry jam, topped with pistachio. There is also prosecco granita with cranberries underneath. This option apparently is more refreshing with the featuring of the red fruit and would be a good alternative than the heavy Black Forest.

The services are very good, with the staff welcoming and attentive, providing good advice and recommendation when choosing the courses in the menu, as well as coming to explain in details when each course is served. 

The bill on the night was $5,646 with $1,488 coming from the wines. Considering the food and the choice of wines, I do think the price is acceptable. And hope that in near future I can come and enjoy the food, and maybe with a glass of Petrus as well?
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-09-26
Dining Method
Dine In
Spending Per Head
$2823 (Dinner)
Dining Offer
Credit Card Offers
Level4
439
0
2020-12-13 356 views
今次去咗食比較傳統嘅法國餐廳🍴petrus,餐廳居高臨下,對住個靚景🏙,不過可惜book唔到窗口位😩.Amuse bouche 望落成個酒cork咁😆,但係其實入邊係釀左芝士🧀,係傳統嘅法國小食.Appetiser 食左四樣,有牛肉他他🥩、pâté en croute🍞、栗子湯🌰同埋南瓜🎃ravioli,牛肉他他雖然係配紅菜頭,不過好彩個紅菜頭冇乜草青味😌,pâté en croute有鹿肉🦌、豬肉🐖同埋鵝肝🦆,比較滯,依家係松露🍄嘅季節,所以我哋喺栗子湯同埋ravioli都add on左白松露☺️,栗子湯就比較普通一啲,反而個南瓜ravioli幾好食,特別係塊南瓜🎃脆片.Main食左龍蝦🦞同埋應節嘅火雞🦃️,龍蝦煮到半熟,肉質爽滑😋,再配左一個幾特別嘅酥皮,另個火雞一上枱嘅時候,見到佢成個連埋椰菜同埋薯蓉嘅setting,咁似上次我喺ecriture食嘅嗰個(唔好食嘅)羊肉咁嘅😳(可以爬番上次我出ecriture嘅文),即刻驚咗一驚🥶,好彩佢呢個火雞係好食嘅😌,肉質一啲都鞋,仲有個菜係有味㗎(上次erciture嗰個係冇咩的)😛.最後甜品係朱古力🍫梨🍐餅,同埋栗子🌰柑🍊蛋糕🍰,甜品都係正
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今次去咗食比較傳統嘅法國餐廳🍴petrus,餐廳居高臨下,對住個靚景🏙,不過可惜book唔到窗口位😩
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Amuse bouche 望落成個酒cork咁😆,但係其實入邊係釀左芝士🧀,係傳統嘅法國小食
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Appetiser 食左四樣,有牛肉他他🥩、pâté en croute🍞、栗子湯🌰同埋南瓜🎃ravioli,牛肉他他雖然係配紅菜頭,不過好彩個紅菜頭冇乜草青味😌,pâté en croute有鹿肉🦌、豬肉🐖同埋鵝肝🦆,比較滯,依家係松露🍄嘅季節,所以我哋喺栗子湯同埋ravioli都add on左白松露☺️,栗子湯就比較普通一啲,反而個南瓜ravioli幾好食,特別係塊南瓜🎃脆片
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Main食左龍蝦🦞同埋應節嘅火雞🦃️,龍蝦煮到半熟,肉質爽滑😋,再配左一個幾特別嘅酥皮,另個火雞一上枱嘅時候,見到佢成個連埋椰菜同埋薯蓉嘅setting,咁似上次我喺ecriture食嘅嗰個(唔好食嘅)羊肉咁嘅😳(可以爬番上次我出ecriture嘅文),即刻驚咗一驚🥶,好彩佢呢個火雞係好食嘅😌,肉質一啲都鞋,仲有個菜係有味㗎(上次erciture嗰個係冇咩的)😛
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最後甜品係朱古力🍫梨🍐餅,同埋栗子🌰柑🍊蛋糕🍰,甜品都係正路嘢,但係唔好話覺得好好食咁樣
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值得一提嘅係wine pairing只係$88一杯🍷,仲可以自由選擇要幾多杯,幾抵,另外用匯豐卡仲有九折添🤑
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太座生日,今年什麼旅行都去不成,要求想吃一頓法國餐。🍀🍀🍀失禮一句,平生沒有吃過法國餐。(只是渡蜜月旅行去過法國,叫做吃過一頓,印象麻麻。)只看過視頻上的法國餐,當時心裏想:食品擺設在碟上雖十分美麗,但那麼小的份量,那會吃得夠?🍀🍀🍀不過,Petrus令我印象大大改觀,在當中,讓我和太座享受到服務和食物,都有五星級的享受。🍀🍀🍀女服務員向我們仔細說了餐牌上不同食物的款式、香濃程度,由於我和太座對食物的濃淡程度需求不同,服務員十分細心,談笑風生之餘,又很有禮貌和貴氣。🍀🍀🍀一頓吃了兩個小時的法國餐,也不覺得時間很長,而且很享受,並且肚子也很滿足。表面上看似一碟很少份量的法國主菜和一切食品,原來不只是色香味俱全,並且完全足夠讓我們吃個夠,值回票價。🍀🍀🍀我們的餐枱雖然是距離窗口位置較遠,但也可以觀看整個維港景色,反而我們二人更喜歡這個位置。🍀🍀🍀整體上,如果100分為滿分的話,我真的會比足100分。若要說美中不足,就是因為我要開車,所以不能嘗試紅酒。而叫了兩杯李汁(Pear juice),但原來味道十分偏甜,不太合適我們二人的口味,但這也不損我們整個午餐的雅興。🍀🍀🍀聽聞該酒店集團因本港經
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太座生日,今年什麼旅行都去不成,要求想吃一頓法國餐。
🍀🍀🍀
失禮一句,平生沒有吃過法國餐。(只是渡蜜月旅行去過法國,叫做吃過一頓,印象麻麻。)只看過視頻上的法國餐,當時心裏想:食品擺設在碟上雖十分美麗,但那麼小的份量,那會吃得夠?
🍀🍀🍀
不過,Petrus令我印象大大改觀,在當中,讓我和太座享受到服務和食物,都有五星級的享受。
🍀🍀🍀
服務員向我們仔細說了餐牌上不同食物的款式、香濃程度,由於我和太座對食物的濃淡程度需求不同,服務員十分細心,談笑風生之餘,又很有禮貌和貴氣。
🍀🍀🍀
一頓吃了兩個小時的法國餐,也不覺得時間很長,而且很享受,並且肚子也很滿足。表面上看似一碟很少份量的法國主菜和一切食品,原來不只是色香味俱全,並且完全足夠讓我們吃個夠,值回票價。
🍀🍀🍀
我們的餐枱雖然是距離窗口位置較遠,但也可以觀看整個維港景色,反而我們二人更喜歡這個位置。
🍀🍀🍀
整體上,如果100分為滿分的話,我真的會比足100分。若要說美中不足,就是因為我要開車,所以不能嘗試紅酒。而叫了兩杯李汁(Pear juice),但原來味道十分偏甜,不太合適我們二人的口味,但這也不損我們整個午餐的雅興。

🍀🍀🍀
聽聞該酒店集團因本港經濟影響而要裁員,我希望該餐廳的所有員工都不受影響;因為他們每位都十分專業,令我和太座都留下美好的回憶。
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-12-09
Dining Method
Dine In
Spending Per Head
$1200 (Lunch)
Celebration
Birthday
Dining Offer
Credit Card Offers
Level3
75
0
2020-12-01 209 views
Time to wine down ~Christmas is coming. If you are looking to wow your other half, you cant go wrong with #Petrus, full of glass chandeliers and pale yellow table lamps. The dimly-lit romantic ambience is sure to set your hearts racing. Opt for 4-courses ($1288)~Reignite sparks over jumbo red prawn and foie gras. The pip is a real cherry with the real pip removed and then stuffed foie gras and pistachio ~ amazing presentation metaphors my heart burns cherry red for you. The main course is for su
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Time to wine down ~

Christmas is coming. If you are looking to wow your other half, you cant go wrong with #Petrus, full of glass chandeliers and pale yellow table lamps. The dimly-lit romantic ambience is sure to set your hearts racing.

Opt for 4-courses ($1288)~
Reignite sparks over jumbo red prawn and foie gras. The pip is a real cherry with the real pip removed and then stuffed foie gras and pistachio ~ amazing presentation metaphors my heart burns cherry red for you. The main course is for sure served with steak, its presentation is impressive with the cow made of cauliflower and morels.Then share the signature fluffy pistachio souffle for the perfect ending. 

If all that doesn’t win over your love, maybe the stunning views of Victoria Harbour will.😘

Good luck guys 💪💪💪
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Level2
5
0
2020-11-29 211 views
牛肉和鹅肝是亮点,午餐餐牌我不觉得很值,因为premium 套餐味美些。一分价钱一分货,好像以前文华的Pierre更好吃些。大紅蝦很鮮嫩,跟sushi差唔多.酒店藝術收藏不錯
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6
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2020-11-27 144 views
喺呢度慶祝週年紀念, 啲嘢食除咗有酒店水準之外, 個紅蝦真係特別推介 👍 初時waiter 介紹話好多人叫, 甘就試下啦. 嚟到個賣相都真係平平無奇, 一隻蝦 😅 食落就知不得了 😏 d 蝦頭膏漏曬出嚟, 用麵包索嚟食, 好鮮 好味. 🦐 另外一個頭盤幾得意嘅係 oyster & scallop, 整到一張風景畫甘, 好靚啊. 又新鮮好味. 今次主菜有個鹿肉, 就試下. 都幾淋, 配埋個甜甜地嘅薯蓉味道都好夾. 另外第二個主菜牛扒都唔錯啊.甜品其實都做得好好, cheese cake 好有芝士味得嚟唔太'漏'. 梳芙厘都做得好出色. 連送嗰個 anniversary 蛋糕都好得 😂 (ok, 我係比較鍾意食甜品嘅).酒店嚟講, 千幾文一個餐, 有甘嘅靚景, 甘嘅食物質素及服務. 其實值回票價 👍
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喺呢度慶祝週年紀念, 啲嘢食除咗有酒店水準之外, 個紅蝦真係特別推介 👍 初時waiter 介紹話好多人叫, 甘就試下啦. 嚟到個賣相都真係平平無奇, 一隻蝦 😅 食落就知不得了 😏 d 蝦頭膏漏曬出嚟, 用麵包索嚟食, 好鮮 好味. 🦐

另外一個頭盤幾得意嘅係 oyster & scallop, 整到一張風景畫甘, 好靚啊. 又新鮮好味.

今次主菜有個鹿肉, 就試下. 都幾淋, 配埋個甜甜地嘅薯蓉味道都好夾. 另外第二個主菜牛扒都唔錯啊.

甜品其實都做得好好, cheese cake 好有芝士味得嚟唔太'漏'. 梳芙厘都做得好出色. 連送嗰個 anniversary 蛋糕都好得 😂 (ok, 我係比較鍾意食甜品嘅).

酒店嚟講, 千幾文一個餐, 有甘嘅靚景, 甘嘅食物質素及服務. 其實值回票價 👍
$1500
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2020-11-04 979 views
米芝蓮一星睇返米芝蓮指南的觀點餐廳環境璀璨奪目的水晶吊燈、高貴的絨布簾幕與一絲不苟的餐桌佈置,讓餐廳披上了奢華的巴黎沙龍外觀,窗外美不勝收的海景更是錦上添花。餐單上供應的是經典法國菜,廚師團隊繼續搜羅來自法國及全球各地的名貴材料,並以出色的技巧演繹。酒窖內的佳釀多不勝數,包括自1928年起產自珀翠酒莊的多個年份葡萄酒。我會講如以上所講有華麗水晶燈 高貴絨布 像極維多亞時期既餐椅 56樓高度環抱維多利亞海景我地坐window sit 身後仲有休息sofa簡單講餐廳主理主廚係Uwe Opocensky 2004年他在 5,000 名候選人中脫穎而出,獲邀往世界知名的米芝蓮三星餐廳 El Bulli 任職半年,成為其八名客席主廚之一。 今日為慶祝閨密生日而黎 我book 左 lunch 因為覺得日照時間個景比較靚一開始就有一藍新鮮焗既麵包同一個小食 但係我地掛住傾偈 miss 左唔記得左食 😅之後Staff 有禮介紹menu 而且點餐完畢 wine 會另有品酒師介紹有三種set 我既選擇3個course1)冷盤2)main3)甜品原本我屬意4course 被阻止⋯⋯我叫左咩呢冷盤 如職員
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米芝蓮一星
睇返米芝蓮指南的觀點

餐廳環境璀璨奪目的水晶吊燈、高貴的絨布簾幕與一絲不苟的餐桌佈置,讓餐廳披上了奢華的巴黎沙龍外觀,窗外美不勝收的海景更是錦上添花。餐單上供應的是經典法國菜,廚師團隊繼續搜羅來自法國及全球各地的名貴材料,並以出色的技巧演繹。酒窖內的佳釀多不勝數,包括自1928年起產自珀翠酒莊的多個年份葡萄酒。

我會講如以上所講有華麗水晶燈 高貴絨布 像極維多亞時期既餐椅 56樓高度環抱維多利亞海景
我地坐window sit 身後仲有休息sofa
簡單講餐廳主理主廚係Uwe Opocensky 2004年他在 5,000 名候選人中脫穎而出,獲邀往世界知名的米芝蓮三星餐廳 El Bulli 任職半年,成為其八名客席主廚之一。

今日為慶祝閨密生日而黎 我book 左 lunch
因為覺得日照時間個景比較靚
一開始就有一藍新鮮焗既麵包
同一個小食 但係我地掛住傾偈 miss 左唔記得左食 😅
之後Staff 有禮介紹menu
而且點餐完畢 wine 會另有品酒師介紹
有三種set 我既選擇3個course
1)冷盤
2)main
3)甜品
原本我屬意4course 被阻止⋯⋯
我叫左咩呢
冷盤
如職員講日本空運到港既蟹😂.......
蟹肉牛油果上面珊瑚造型嘅芝士配凍蕃茄濃湯 蟹肉好新鮮配上濃湯更fresh
Main
牛扒牛肝菌蘑菇 牛肝菌墊底 法式做法炸薯伴邊 再配左個牛肉牛骨紅酒煮成既汁
閨蜜同我都好欣嘗個牛扒middle 好juicy 好霖 牛肝菌醬真係好好味
Desserts
我地揀左
無花果檸檬芝士凍餅 配腰果雪糕
呢個係staff極力推介 無花果酸酸甜甜 配呢個凍餅 非常清新
黑朱古力撻配 自家制villa 雪糕
個雪糕淨係視覺已經滿滿雲利拿籽 好滑好重牛奶味
每度菜 staff 都會細細說明
我地因為唔red wine所叫想叫支white wine 個wine menu 好似本字典甘厚 隨意打開既第一頁就見到一支1966年既酒 要價120000+😱
但係呢度又唔係支支都甘貴 $460up
最後決定vintage 2006 Isabel Riesling 葡萄香味十足 dry 同偏酸
不過就見識左距地既Melchior 真係好少見

餐後亦order左black tea

surprise 時間 係個蛋糕 首先我並無order多一個蛋糕 訂位就只係講左birthday celebrate
慣常餐廳只會上甜品果陣寫happy birthday .我預期當中都會係甘
而餐廳係另外送左一個蛋糕比壽星女 staff仲細心幫忙影相
入返正題蛋糕係咩呢?係呢度signature 朱古力香蕉蛋糕 聽落無咩特別
我形容下先 個蛋糕係鏡面 裡面新鮮香蕉做餡再配一個cookie底 size差不多半磅 足夠4-6個人share 朱古力同香蕉原本就係絕配 口感係入口即熔既感覺最後再咬碎曲奇🍪餅底
真係一個wow moment , 壽星女故然wow左一下,但係事實wow 到既係我

整個set飽足感十足

最後 我地支酒最終只係飲左一半 staff 主動話pack好邀請我地攞走 話可以作為留念 真係第一次去高級餐廳食飯 而staff 會主動有呢種提意 我個人係appreciate

另外埋單staff 仲主動講比你知咩信用卡有discount 👍🏻👍🏻



非常好既體驗 我係推介大家去試

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Level4
1K
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2020-10-18 1608 views
華麗fine dining午餐 • 超高性價比 • 每位$488起 • 星期一至日也有供應最近出返嚟食飯,同朋友補祝生日。一行四位中學同學着靚靚去Petrus食返個birthday long lunch。Petrus屬於傳統法國餐,去年換了主帥,由Chef Uwe帶領下獲米芝蓮一星殊榮。先講環境,位於酒店頂樓,景色開陽寬躺,坐擁無敵海景。裝修非常華麗,一身古典木制牆壁及大門,再配以優雅的藍色地氈,絕對是新開酒店及餐廳唔能夠媲美的大氣。望一望餐牌,價錢真心優惠,選擇又多。細食嘅女士可以吃$488的2-course lunch,雖然係法國餐,但卻沒有規矩多多,迫全台人食同樣的course。以我們今日為例,我們點了三個3-course lunch($588),另外一位點了2-course,亦同餐廳講明for sharing的。呢啲咁港女嘅要求,餐廳絕對冇嫌棄我哋,亦非常樂意配合。不可不提的,還有這裏的午餐餐酒,索價$88/杯,也太抵飲了吧!連平時唔飲酒的我們,都忍唔住每人點了一杯助慶。餐廳為了確保客人安全,要等到熱辣辣的餐前麵包上枱後,先容許客人除下口罩,謹慎一點也是應該的。頭盤有四個選擇
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華麗fine dining午餐 • 超高性價比 • 每位$488起 • 星期一至日也有供應
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最近出返嚟食飯,同朋友補祝生日。一行四位中學同學着靚靚去Petrus食返個birthday long lunch。
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Petrus屬於傳統法國餐,去年換了主帥,由Chef Uwe帶領下獲米芝蓮一星殊榮。先講環境,位於酒店頂樓,景色開陽寬躺,坐擁無敵海景。裝修非常華麗,一身古典木制牆壁及大門,再配以優雅的藍色地氈,絕對是新開酒店及餐廳唔能夠媲美的大氣。
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望一望餐牌,價錢真心優惠,選擇又多。細食嘅女士可以吃$488的2-course lunch,雖然係法國餐,但卻沒有規矩多多,迫全台人食同樣的course。以我們今日為例,我們點了三個3-course lunch($588),另外一位點了2-course,亦同餐廳講明for sharing的。呢啲咁港女嘅要求,餐廳絕對冇嫌棄我哋,亦非常樂意配合。
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不可不提的,還有這裏的午餐餐酒,索價$88/杯,也太抵飲了吧!連平時唔飲酒的我們,都忍唔住每人點了一杯助慶。
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餐廳為了確保客人安全,要等到熱辣辣的餐前麵包上枱後,先容許客人除下口罩,謹慎一點也是應該的。頭盤有四個選擇,兩熱兩凍,最推介大家吃heirloom tomatoes,蕃茄非常清甜,配埋蕃茄啫喱吃,清新開胃。蟹肉牛油果凍湯賣相好靚,用上優質食材,絕對不會出錯。熱的頭盤也有看頭,蜆肉薯仔湯非常鮮味,魷魚沙律多士就相對普通了些少。
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去到主菜,最精彩的一定係sea bream,連我這個不喜歡吃魚的人也大讚魚肉鮮甜嫩滑;其次是龍蝦pasta,pasta上印了綠色花紋,賣相超靚。Beef Tenderloin也是漂亮的medium rare,最後的羊肩肉配焗豆,羊味都幾重,比較切合外籍人士口味。這裏的主菜份量都幾大,女士們基本上食2-course都應該夠飽的。
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去到甜品環節,有兩個選擇,另外亦有芝士拼盤。最近好多餐廳都推出無花果甜品,Petrus於檸檬撻上放了新鮮無花果,是非常時令及清新的一道甜品。朱古力撻表面上平平無奇,放入口卻不得了,質地超軟熟,可可味濃。
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以這個消費,,換來這一頓午餐,大家都真心覺得超值。在此祝兒時好友生日快樂,身體健康,仔女同老公都聽聽話話。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2020-10-01 1369 views
最近,我為左同一位好重要的朋友慶祝生日,睇左我follow開的youtuber的介紹之後,我選擇左Petrus!試過之後,我發覺Petrus真係一間令人樂而忘返的法國餐廳😍😍有無敵的維港景色,裝修非常有氣派,充滿著濃濃的古典美👍🏻侍應嘅服務都係一流的👏🏻每次上菜時都會詳細介紹.講返食物先,每一道菜的擺設都非常精緻,我就如吃了一幅畫一樣🥰絕無誇張!食物除左好睇之外,仲要好好食,重點係會食得好夠飽😋而我最推介的食物係西班牙紅蝦,真係真係令人一試難忘😻我非常推介Petrus呢間餐廳,如果有重要節日想慶祝,I highly Recommend!
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最近,我為左同一位好重要的朋友慶祝生日,睇左我follow開的youtuber的介紹之後,我選擇左Petrus!
試過之後,我發覺Petrus真係一間令人樂而忘返的法國餐廳😍😍有無敵的維港景色,裝修非常有氣派,充滿著濃濃的古典美👍🏻侍應嘅服務都係一流的👏🏻每次上菜時都會詳細介紹.講返食物先,每一道菜的擺設都非常精緻,我就如吃了一幅畫一樣🥰絕無誇張!食物除左好睇之外,仲要好好食,重點係會食得好夠飽😋
而我最推介的食物係西班牙紅蝦,真係真係令人一試難忘😻
我非常推介Petrus呢間餐廳,如果有重要節日想慶祝,I highly Recommend!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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麵包好食,食晒個圓既,尖既咬左啖。兩款都係偏向煙韌款,尖既勁啲。下次會食晒啲包只叫兩個courses 。始終搭來回兩個幾鐘出黎要試多啲。蟹牛油果。無味無感覺。蟹無鮮味,牛油果又無加野令佢呈現到最好既味道。呢個我唔會再叫。但好靚既。鮮味!未倒湯前見到啲薯仔刨到好似珍珠提咁,整個樣勁靚。其實未倒湯前好多(類似價位餐廳)都好靚,咁貴;同整到咁靚可以問下人映唔映照/倒唔倒湯住。又係講完一輪即倒(當然熱度緊要,但多一兩秒無咁誇張掛😂)呢個個樣唔靚啦,同兩大片意粉。每樣食材整唔同size一定係為表現得最好既狀態,但成張紙咁唔覺,始終都要介開擺入口。我覺得想展現波菜夾埋係入面,介成四大條都一樣可以。有兩大片意粉,我食左一片就飽左。食晒蝦同菜了開睇下有幾多蝦肉,味道好好,彈牙,汁正常咁既價錢既鮮味。只係意粉size我覺得咁大片唔洗咁😂租品無感,唔鐘意食甜野,但老實佢唔算甜,酸酸地幾清,我都食左幾啖。原來咖啡要另外加錢,走左好耐睇返單,心頭一緊。 個種緊,係如果788一個餐包咖啡可以,但688咖啡另計就心頭一緊🤣。雖然即登記咩會員折左。服務好好,好愉快既一餐。暫時食得唔多,個下覺得暫時食物上,整體好過c
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麵包好食,食晒個圓既,尖既咬左啖。兩款都係偏向煙韌款,尖既勁啲。下次會食晒啲包只叫兩個courses 。始終搭來回兩個幾鐘出黎要試多啲。
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蟹牛油果。無味無感覺。蟹無鮮味,牛油果又無加野令佢呈現到最好既味道。呢個我唔會再叫。但好靚既。
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鮮味!未倒湯前見到啲薯仔刨到好似珍珠提咁,整個樣勁靚。其實未倒湯前好多(類似價位餐廳)都好靚,咁貴;同整到咁靚可以問下人映唔映照/倒唔倒湯住。又係講完一輪即倒(當然熱度緊要,但多一兩秒無咁誇張掛😂
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呢個個樣唔靚啦,同兩大片意粉。每樣食材整唔同size一定係為表現得最好既狀態,但成張紙咁唔覺,始終都要介開擺入口。我覺得想展現波菜夾埋係入面,介成四大條都一樣可以。有兩大片意粉,我食左一片就飽左。食晒蝦同菜
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了開睇下有幾多蝦肉,味道好好,彈牙,汁正常咁既價錢既鮮味。只係意粉size我覺得咁大片唔洗咁😂
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租品無感,唔鐘意食甜野,但老實佢唔算甜,酸酸地幾清,我都食左幾啖。
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原來咖啡要另外加錢,走左好耐睇返單,心頭一緊。 個種緊,係如果788一個餐包咖啡可以,但688咖啡另計就心頭一緊🤣。雖然即登記咩會員折左。

服務好好,好愉快既一餐。暫時食得唔多,個下覺得暫時食物上,整體好過caprice。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2020-06-28 2306 views
相約舊同事食飯 ,揀咗Petrus 係island shangri-la hotel 既56樓  相當有氣派米芝蓮一星當之無愧幾款送既小食,精巧細緻,玫瑰花造形既beetroot,另一個係cheeserollonion soup有chawamushi, flora tea bag, cheese puff法籍大廚係你面前介紹,未飲已經好開心龍利柳幾滑主角red prawn 真係好好食 好濃既蝦味 100分cheesecake咸既甜品。有comte strawberries black pepper 都幾飽last but not least compliment 畫上完美句號
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相約舊同事食飯 ,揀咗Petrus 係island shangri-la hotel 既56樓  相當有氣派
米芝蓮一星當之無愧
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幾款送既小食,精巧細緻,玫瑰花造形既beetroot,另一個係cheeseroll
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onion soup
有chawamushi, flora tea bag, cheese puff
法籍大廚係你面前介紹,未飲已經好開心
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龍利柳幾滑
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主角red prawn 真係好好食 好濃既蝦味 
100分
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cheesecake
咸既甜品。有comte strawberries black pepper 
都幾飽
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last but not least compliment 畫上完美句號
Other Info. : 環境 服務 食物 情調都100分嘅餐廳 龍利柳
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)