137
25
4
Level4
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Petrus is always lovely. I never understood why it go a Michelin Star so late. Due to the new law, only 3 of us went to dinner which turned out to be perfect.We decided to order the 5 course and all the items. While we were waiting for a lovely dinner, we enjoyed the view there and also their buttery bread especially their croissant. For the first course, despite the additional price of the caviar and egg, the foie gras was the star. Not only was it plated beautifully, the rich foie gras was bal
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Petrus is always lovely. I never understood why it go a Michelin Star so late. Due to the new law, only 3 of us went to dinner which turned out to be perfect.
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We decided to order the 5 course and all the items. While we were waiting for a lovely dinner, we enjoyed the view there and also their buttery bread especially their croissant. 
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For the first course, despite the additional price of the caviar and egg, the foie gras was the star. Not only was it plated beautifully, the rich foie gras was balanced by the seeds and sides. Heading to a great start. The salad Spring was plated beautifully but I have to say it paled compared to the others.
Foie Gras
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Caviar & Egg
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Spring
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For the Second Course, they ran out of king crab so they used a lobster roll to substitute this dish. It was seasoned with dried lobster(the orange powder), making each bite a burst of flavor. 
Lobster Roll
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However, their signature, and definitely the most memorable the whole night, was the Prawn. Despite it looked the most simple, it was the most richest dish of them all. The sauce was actually hidden inside the prawn head and with the springy texture of the prawn, my only regret is we should have ordered two prawns.
Prawn
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The Zucchini was a refreshing dish after both rich dishes and the tortellini was beautifully made.
Zucchini
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 For the third course, the lobster stood out in terms of presentation of flavor. As the lobster was so rich, the other fish dishes were a bit too light. I guess there is a reason why we shouldn't share dishes.
Lobster
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Halibut
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Dover Sole
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For the fourth courses, the beef was the best. Its presentation was most impressive, with its signature cow, made with cauliflower and morels. It was also the most tender out of all 3.
Beef
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Lamb
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Pigeon
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For the dessert, I guess using comte for cheese cake is innovative but for us, it was a bit too savory as a dessert.
Cheese Cake
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The Mandarin and Pineapple were both refreshing choices but I preferred the Pineapple more, being caramelized perfectly. 
Mandarin
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Pineapple
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The petit four was a lovely end to the dinner. Definitely will come back again in the future.
Petit Four
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(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
2020-04-29
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Recommended Dishes
Foie Gras
Caviar & Egg
Spring
Lobster Roll
Prawn
Zucchini
Lobster
Halibut
Beef
Lamb
Pigeon
Cheese Cake
Mandarin
Pineapple
Level2
18
0
2020-06-28 1182 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.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2020-05-22
Dining Method
Dine In
Spending Per Head
$1000
Celebration
Birthday
Recommended Dishes
  • duo of red prawns
Level2
10
0
2020-06-19 1456 views
1st Anniversary💕慶祝嘅餐廳當然要精挑細選 最後揀咗Petrus 環境 服務 食物 情調都100分嘅餐廳 好奇點解只係米芝蓮一星🤥我哋兩個當晚都嗌咗$1288 4 courses 分別係兩款前菜 一款主菜同一款甜品本身都驚呢晚會係瘦銀包瘦肚腩食唔飽嘅一餐 因為法國菜嘅份量都好細 但原來食食下係好夠飽肚😂除咗以下嘅菜之外 當晚都有order到兩杯champagne🥂唔記得咩名 但我嗰杯類似係Rosey champagne 咁上下 係女仔會鍾意嘅粉紅色同玫瑰💕清甜 幾好飲雖然係最喜愛餐廳 但唔儲多排錢都唔洗再嚟lu😕 今次anniversary 就冇所謂啦!
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1st Anniversary💕慶祝嘅餐廳當然要精挑細選
最後揀咗Petrus 環境 服務 食物 情調都100分嘅餐廳 好奇點解只係米芝蓮一星🤥
我哋兩個當晚都嗌咗$1288 4 courses 分別係兩款前菜 一款主菜同一款甜品
本身都驚呢晚會係瘦銀包瘦肚腩食唔飽嘅一餐 因為法國菜嘅份量都好細 但原來食食下係好夠飽肚😂除咗以下嘅菜之外 當晚都有order到兩杯champagne🥂唔記得咩名 但我嗰杯類似係Rosey champagne 咁上下 係女仔會鍾意嘅粉紅色同玫瑰💕清甜 幾好飲

雖然係最喜愛餐廳 但唔儲多排錢都唔洗再嚟lu😕 今次anniversary 就冇所謂啦!
Free  finger  snacks
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Bread  and  butter
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King  Crab  Roll
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Zucchini 
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Spanish  Red  Prawn
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Calotte  Beef
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Lobster  Risotto 
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Chocolate  Lava  cake
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BBQ  Pineapple 
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(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
Dining Method
Dine In
Spending Per Head
$2000
Celebration
Anniversary
Recommended Dishes
Bread  and  butter
King  Crab  Roll
Zucchini 
Spanish  Red  Prawn
Calotte  Beef
Lobster  Risotto 
Chocolate  Lava  cake
BBQ  Pineapple 
Level2
27
0
2020-06-07 1548 views
最近睇完摘星㕑神,好想食番個好好食嘅法國菜... 揀來揀去,朋友就揀咗呢間~ book嘅時候已經話無窗口位... 當日仲唔知係咩!.上到56樓(無記錯係56, 仲之就係最高個度)... 一路行入去,一路望住個窗,我終於明白點解會特別提無窗口位,個景真係好正!..完全唔想諗,直接想揀4 courses... 然後等安排餐廳俾我食咩,最多揀個main, 但件事唔係咁,每個course都要揀,揀完!再有3 glasses wine pairing..我可能expect多咗,我覺得唔應該係包裝牛油.. 但........頭盤前嘅頭盤係入面full cheese嘅.. 係好食嘅,亦都好cheese~ 但又係爭小小... 爭咗個份量同個樣, 佢好似有啲lonely! ..我揀咗Abalone做頭盤,有scollop~ 呢個有驚喜,scollop簿切有燒過,abalone都好ok.. 清新得嚟又幾鮮,配白酒,好味!..Ravioli.. 呢個都ok~ 入面嘅carbonara 配外面嘅豬,我覺得啱啱好,好濃味,入面嘅carbonara可以熱少少,但我朋友話外國人唔中意食咁熱... ok! 我接受!.
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最近睇完摘星㕑神,好想食番個好好食嘅法國菜... 揀來揀去,朋友就揀咗呢間~ book嘅時候已經話無窗口位... 當日仲唔知係咩!
.
上到56樓(無記錯係56, 仲之就係最高個度)... 一路行入去,一路望住個窗,我終於明白點解會特別提無窗口位,個景真係好正!
.
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.
完全唔想諗,直接想揀4 courses... 然後等安排餐廳俾我食咩,最多揀個main, 但件事唔係咁,每個course都要揀,揀完!再有3 glasses wine pairing
.
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我可能expect多咗,我覺得唔應該係包裝牛油.. 但......
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.
.
頭盤前嘅頭盤係入面full cheese嘅.. 係好食嘅,亦都好cheese~ 但又係爭小小... 爭咗個份量同個樣, 佢好似有啲lonely!
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.
.
我揀咗Abalone做頭盤,有scollop~ 呢個有驚喜,scollop簿切有燒過,abalone都好ok.. 清新得嚟又幾鮮,配白酒,好味!
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.
.
Ravioli.. 呢個都ok~ 入面嘅carbonara 配外面嘅豬,我覺得啱啱好,好濃味,入面嘅carbonara可以熱少少,但我朋友話外國人唔中意食咁熱... ok! 我接受!
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.
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Main course我揀Lamb shoulder... 我覺得... 就係羊一塊,係個面幾好.. 配個potato, 個potato幾好食。
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.
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我朋友就係Lobster, spring roll... 試咗一啖,其實呢個幾有新意,只係我無食。
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.
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甜品係mandarin, 一塊塊Lime leaf扣咗分!個口感... 我接受唔到,同埋pair個dessert支酒...

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.
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最後又到餐廳送嘅甜品,又係感覺好lonely...
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.
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唔知係我太耐無食French lunch, 定係而家menu係咁,點解有啲位嘅食物咁lonely..
.
前菜我好中意,個環境都好好,但有啲位係爭少少~
(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
Dining Method
Dine In
Level1
4
0
2020-05-29 1177 views
An impressive dinner in Petrus for celebrating my wedding anniversary in terms of the food quality, ambience and service. We have requested window table, the view was awesome but it was dark outside later at night. I may come again for lunch given the food was exceptional.My husband and I were thinking whether we should opt for 4 courses meal since we thought the food portion was petit. Lucky that we ordered 3 courses as the portion was unexpectedly reasonable. They have the theme of Spring now
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An impressive dinner in Petrus for celebrating my wedding anniversary in terms of the food quality, ambience and service.
We have requested window table, the view was awesome but it was dark outside later at night. I may come again for lunch given the food was exceptional.
My husband and I were thinking whether we should opt for 4 courses meal since we thought the food portion was petit. Lucky that we ordered 3 courses as the portion was unexpectedly reasonable.
They have the theme of Spring now and the red prawns is the signature dish that must be tried😍😍
As for the service, the staff were busy as it was full that night but they maintained their composure 👍🏼👍🏼They kept refilling water and were willing to take pics for us.
Lastly, a complimentary chocolate plate was offered to celebrate my 20th wedding anniversary 😍😍😍😍😍
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(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
Dining Method
Dine In
Level4
329
0
2020-05-13 1165 views
和女朋友來到剛摘星的Petrus, 在Island Shangri-La頂層, 充滿古典音樂氣息的橫裝, 但在Uwe Opocensky及Bjoern Alexander的主理下, 菜弍變得富代表而且活潑起來, 強調的不再只是食材的Luxurious, 而是更自然, 更巧也更舒服. 初夏的菜式處處見到蔬果與魚肉的配搭, 除了甜品的橘柑雲尼拿清酒雪糕外, 主菜的龍蝦麥卷也用上日式抽子醬, 味道酸酸甜甜, 在這炎熱的時間特別舒服. 湯品的白蘆筍湯不是凍湯, 而是加上榛子醬打成, 前者的清香淡然, 後者為其加上甜味和厚滑的質感, 再加上黑松露的多士, 味道和口感的對比強烈, 足見團隊的心思.頭盤的Abalone是指由鮑魚內臟製成的醬, 放在帶子切片上, 充滿海洋的鮮味, 醬料由見到日式柚子的身影, 中和了其濃烈的味道, 也令頭盤變得恰如其份. Ravioli是Carbonara的變奏, 前者包著後者的醬汁, 見到其融合的心思, 只是皮厚了一點, 吸汁能力差了一點就是. 羊臂肉是全場最直接而Classic的菜式, 皮脂肉層次分明, 肉腍而羶味十分柔和, 也許是因為要迎合大家的口味. 甜品的芝士
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和女朋友來到剛摘星的Petrus, 在Island Shangri-La頂層, 充滿古典音樂氣息的橫裝, 但在Uwe Opocensky及Bjoern Alexander的主理下, 菜弍變得富代表而且活潑起來, 強調的不再只是食材的Luxurious, 而是更自然, 更巧也更舒服. 初夏的菜式處處見到蔬果與魚肉的配搭, 除了甜品的橘柑雲尼拿清酒雪糕外, 主菜的龍蝦麥卷也用上日式抽子醬, 味道酸酸甜甜, 在這炎熱的時間特別舒服. 湯品的白蘆筍湯不是凍湯, 而是加上榛子醬打成, 前者的清香淡然, 後者為其加上甜味和厚滑的質感, 再加上黑松露的多士, 味道和口感的對比強烈, 足見團隊的心思.

頭盤的Abalone是指由鮑魚內臟製成的醬, 放在帶子切片上, 充滿海洋的鮮味, 醬料由見到日式柚子的身影, 中和了其濃烈的味道, 也令頭盤變得恰如其份. Ravioli是Carbonara的變奏, 前者包著後者的醬汁, 見到其融合的心思, 只是皮
厚了一點, 吸汁能力差了一點就是. 羊臂肉是全場最直接而Classic的菜式, 皮脂肉層次分明, 肉腍而羶味十分柔和, 也許是因為要迎合大家的口味. 甜品的芝士蛋糕配上士多啤梨醬, 重點是那個內裏很溶化的蛋糕, 沒有任何糖分, 像芝士多過像蛋糕, 就算沒有任何的醬料我也十分喜歡.

換上了新團隊的Petrus為我們帶來的, 是換走老氣加添活力的Fine Dining, 這點要給由@uweo和@bjoern_alexander_75負責團隊的一個表揚.

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13 views
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8 views
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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
Level2
20
0
2020-05-04 984 views
Degustation is a term usually used for describing tasting menu in fine dining place. It is a kind of culinary art that needs to impress guests. Surely I have found it today at Petrus. Celebrating my girl friend’s birthday is always as challenging as planning for a long-haul, haha, well, thanks to special promotion recently, I have decided to book a lunch and give her surprise! Upon arriving 56/F, we have been impressed by the corridor and the entrance. There is a huge Chinese oil painting out bu
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Degustation is a term usually used for describing tasting menu in fine dining place. It is a kind of culinary art that needs to impress guests. Surely I have found it today at Petrus.


Celebrating my girl friend’s birthday is always as challenging as planning for a long-haul, haha, well, thanks to special promotion recently, I have decided to book a lunch and give her surprise!

Upon arriving 56/F, we have been impressed by the corridor and the entrance. There is a huge Chinese oil painting out but on the other hand can see classic palace style of decoration on the floor.

Booked a harbour view table, needless to say, the view is stunningly amazing especially under the good weather.

We ordered 4 courses menu, 2 appetisers, 1 main course and 1 dessert. Before that we have been served with a mini puff. It’s still warm and inside is creamy cheese!


Bread basket has 2 choices, mini baguette and “napoleon” roll? I forgot the name they told us lol.

Starting with cold appetiser, I have ordered the scallop with abalone sauce. Scallop is nicely sliced, the taste of abalone sauce is unexpectedly strong, very nice as the starter.
My gf has ordered the salad, apparently looks pale with a coddled egg with salad but indeed it’s an impressive dish. In every bite you can really taste the mix of smoked bacon and olive oil fully absorbed in the veggie, with the golden egg yolk is just brought the salad to another level.

Next is hot appetiser. I ordered Ravoli and she ordered soup. For Ravoli, this is covered with carbonara sauce with cheese and olive oil on top. It was surprising us as it has successfully combined the element of Chinese soup dumplings into traditional Italian dish!

Here goes to the main courses. I have ordered the suckling pig. Perfectly cooked, the crispy skin with juicy pork meat inside can light up the day! Yet I think the sauce has a burning taste, and the pesto sauce is too plain.

My girl friend has ordered the lobster. At the time of serving, we are surprised that whole lobster meat has been filled in the crispy spring roll. Apparently normal, the taste is amazingly gorgeous with the grapefruit mayo sauce.

For dessert, we ordered both one cold and one hot. Starting from the cold one is the mandarin sorbet with mochi, combination of light sweet sour to clean our tongue for next one. The 2nd dessert is chocolate fondue with ice cream. Taste is delicious but unfortunately the core is not in lava state, perhaps is slightly overcooked.

Of course, the highlight of the meal is birthday celebration. A chocolate mousse cake with happy birthday tag has surprised her a lot! Also need to praise the photo taking quality of the staff there, the shooting skills is the way much better than I do!


Overall, this dining experience is impressive and we both are very satisfied and definitely will visit again!

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Mini  puff
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Scallop 
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Salad 
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Ravoli 
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Suckling  pig 
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Lobster 
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Chocolate Fondue 
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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
2020-05-04
Dining Method
Dine In
Spending Per Head
$800 (Lunch)
Recommended Dishes
Mini  puff
Scallop 
Salad 
Ravoli 
Suckling  pig 
Lobster 
Chocolate Fondue 
  • Lobster spring  roll
  • Mini  cheese  puff
Level3
64
0
2020-05-01 726 views
The cooking is quite good. Not memorable but good.I ordered off the only menu given to us, which is a set from which you can select up to 5 courses. I went with the standard 3 course that was $980 or something like that. Can't remember the exact price. I did not choose the dishes requiring a supplement.First we had three small pieces of amusebouce. A red beet root flan with stuff inside. Good. Can't remember what the stuff inside was. A small molecular skinless ravioli of olive. A piece of lardo
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The cooking is quite good. Not memorable but good.
I ordered off the only menu given to us, which is a set from which you can select up to 5 courses. I went with the standard 3 course that was $980 or something like that. Can't remember the exact price. I did not choose the dishes requiring a supplement.

First we had three small pieces of amusebouce. A red beet root flan with stuff inside. Good. Can't remember what the stuff inside was. A small molecular skinless ravioli of olive. A piece of lardo on top of a loosely put together with potato julienee which was deepfried. A good start.

The first up was a small dish of sliced raw scallop. I can't add an "s" because I can't be sure there is more than one. Paper thin slices lined the bottom of a plate which has an internal indentation to hold them. On it were black stuff that the staff introduced as truffle oil. In any case there was not much taste of truffle. Could have fooled me. This dish was bland and disappointing.

The main that followed was a piece of rolled up fish, which was dover sole.  It was plated with dots of egg based sauce. However, the size of it was a small cyclinder the length of my thumb. It could have been a small appetizer. 

Then to the dessert. Mango puree jelly with some sort of a white Japanes mochi treatment on top. Not bad, but no wow factor here.

That was it. 

Some of us order a spanish red prawn as an appetizer. And that required a supplement of 188 for each prawn. They did not rave about it and said to me the prawn was "alright".

I really wish dishs do not shrink to such pitiful sizes. It really affected the experience. Come on, how much profit margin can you get if it drives customers away from returning?
(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
2020-04-30
Dining Method
Dine In
Dining Offer
Credit Card Offers
Level1
3
0
2020-04-30 777 views
侍應態度極好,樂於同你交談,又唔會有嗰種法國餐廳好嚴肅嘅感覺。餐廳裝潢好古典典雅,燈光比較明亮,同想像中嘅比較黑嘅法國餐廳不同,但係又係另一種感覺。枱與枱之間空間寬闊,但係唔知係燈光定係咩問題,感覺冇想像中咁有privacy餐廳望海,景色還可以,但係因為望西九,可能近排個個work from home, 無乜燈,所以唔算好熣燦。正式法國菜,雖然只係五道菜,但係每道菜十分精緻好味,冇令人失望。未黎頭盤先有幾點小食,精巧細緻,味道特別餐包好脆口,牛油勁香搣開一嚿嚿食會搣到成枱麵包碎,但係侍應會係你每一次食完之後幫你用清理一下張枱,十分細心頭盤特別,係鮮帶子加椰菜花,個椰菜花好鮮同個帶子好夾,但係反而覺得個帶子唔係特別鮮甜第二個頭盤,似意大利雲吞,但一啲都唔跩,個醬汁似係啲蔬菜蓉,係法國時令蔬菜做,幾特別,係一個新嘅味道,似係一啲瓜但係又好似唔係,唔知點形容我哋叫咗兩個唔同嘅頭盤,呢個係第二個,係一個龍蝦春卷,只可以話成條春卷都係龍蝦好誇張。嗰啲橙色嘅粉係龍蝦殼磨出嚟嘅,原來都會有龍蝦味😱叫咗兩個海鮮,呢個係龍利柳,佢會跟左兩個伴菜一個係海草一個係萵筍。個海草就真係麻麻地,乾到真係草咁,但係
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侍應態度極好,樂於同你交談,又唔會有嗰種法國餐廳好嚴肅嘅感覺。

餐廳裝潢好古典典雅,燈光比較明亮,同想像中嘅比較黑嘅法國餐廳不同,但係又係另一種感覺。枱與枱之間空間寬闊,但係唔知係燈光定係咩問題,感覺冇想像中咁有privacy
餐廳望海,景色還可以,但係因為望西九,可能近排個個work from home, 無乜燈,所以唔算好熣燦。

正式法國菜,雖然只係五道菜,但係每道菜十分精緻好味,冇令人失望。
Finger  food
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未黎頭盤先有幾點小食,精巧細緻,味道特別

餐包
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餐包好脆口,牛油勁香
搣開一嚿嚿食會搣到成枱麵包碎,但係侍應會係你每一次食完之後幫你用清理一下張枱,十分細心

Scallop
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頭盤特別,係鮮帶子加椰菜花,個椰菜花好鮮同個帶子好夾,但係反而覺得個帶子唔係特別鮮甜

Zuchini
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第二個頭盤,似意大利雲吞,但一啲都唔跩,個醬汁似係啲蔬菜蓉,係法國時令蔬菜做,幾特別,係一個新嘅味道,似係一啲瓜但係又好似唔係,唔知點形容

Lobster  spring  roll
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我哋叫咗兩個唔同嘅頭盤,呢個係第二個,係一個龍蝦春卷,只可以話成條春卷都係龍蝦好誇張。嗰啲橙色嘅粉係龍蝦殼磨出嚟嘅,原來都會有龍蝦味😱

Dover  sole
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叫咗兩個海鮮,呢個係龍利柳,佢會跟左兩個伴菜一個係海草一個係萵筍。個海草就真係麻麻地,乾到真係草咁,但係算係食得落啦,個萵筍就十分新鮮爽口。個魚配搭左少少蛋黃醬,唔太滑有啲鞋口,但真係好有魚味😂😂

Lobster
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呢個係龍蝦,下面有啲飯,我個friend話極度好味,好有龍蝦味,個飯係用骨髓坳左好耐出嚟嘅,所以十分入味絕對值得試

Beef
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主菜,嗰隻乳牛原來係有蘑菇同埋椰菜花做出嚟嘅醬,連埋個牛一齊食,不得了。個牛唔係美國同澳洲嗰種好重牛味嘅牛柳,係有D似比較嫩嘅牛,個質感贏曬,因為呢個牛我會再去

Lamb
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非常林嘅小羊,包住一層應該係薯仔造成嘅脆皮,十分之容易入口,唔會有好勁嘅羊蘇味,但係覺得個牛好似impressive啲

Chocolate  cake
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最後嚟到甜品係一個心太軟,因為其他兩項甜品選擇都好似唔太吸引,所以我哋兩個都揀咗心太軟。最後一啲都冇揀錯,個心太軟鄙薄好趣,加咗冧酒提子喺面,再加上雲呢拿雪糕,個心太軟一切開真係流出嚟, 10分好味。唯獨個雪糕好似溶左少少,可以改進

除咗個甜品之外佢仲會有一兩舊小蛋糕俾你之後揀,但係其實都已經好飽啦

啊,仲有個餐酒,有試酒師幫你去揀,佢一揀就揀到我鍾意嗰隻, 十分欣賞佢

Overall嚟講,係貴嘅,但係都算值




(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
2020-04-29
Dining Method
Dine In
Type of Meal
Dinner
Recommended Dishes
Finger  food
餐包
Scallop
Zuchini
Lobster  spring  roll
Dover  sole
Lobster
Beef
Lamb
Chocolate  cake
  • Chocolate souffle
Level2
17
0
2020-02-26 2817 views
每年anniversary dinner都會揀食fine dining慶祝, 今年都唔例外。武漢肺炎的關係,很多酒店餐廳都唔開,最後揀左Petrus。位於56樓的Petrus, 讓食客可以俯瞰維港夜景, 餐廳裝修行復古路線,很有情調🥰無論餐包或餐前小食都做得一點也不馬虎老公揀左tasting menu而我就揀左5 courses dinner。個人比較recommend 揀3 or 4 or 5 courses 因為可以自由選擇appetitzer, main dishes and desserts 的combinations👍🏻Appetitizer 我揀左鵝肝批配多士,入口好滑好香,另外揀多個紅蝦,第一次食紅蝦原來真係貴得有道理😋Main dishes 我叫左lobster 同 beef,牛肉建議四成熟,一點血水都冇感覺唔會好生, 肉質非常嫩滑,佢個汁醬整到成隻牛咁真係好靚,唔捨得整花佢😂Dessert 我揀左soufflé 不過不失。值得一提係waiters們都很風趣, 同食客有適當交流,氣氛唔會太拘謹,好似被人監視住咁😆想試下Petrus的朋友不妨早點book 位reserve
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每年anniversary dinner都會揀食fine dining慶祝, 今年都唔例外。武漢肺炎的關係,很多酒店餐廳都唔開,最後揀左Petrus。
位於56樓的Petrus, 讓食客可以俯瞰維港夜景, 餐廳裝修行復古路線,很有情調🥰
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無論餐包或餐前小食都做得一點也不馬虎


老公揀左tasting menu而我就揀左5 courses dinner。個人比較recommend 揀3 or 4 or 5 courses 因為可以自由選擇appetitzer, main dishes and desserts 的combinations👍🏻

Appetitizer 我揀左鵝肝批配多士,入口好滑好香,另外揀多個紅蝦,第一次食紅蝦原來真係貴得有道理😋
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Main dishes 我叫左lobster 同 beef,牛肉建議四成熟,一點血水都冇感覺唔會好生, 肉質非常嫩滑,佢個汁醬整到成隻牛咁真係好靚,唔捨得整花佢😂
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Dessert 我揀左soufflé 不過不失。值得一提係waiters們都很風趣, 同食客有適當交流,氣氛唔會太拘謹,好似被人監視住咁😆
想試下Petrus的朋友不妨早點book 位reserve window side,相信個view會更吸引
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(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
2020-02-22
Dining Method
Dine In
Celebration
Anniversary
Dining Offer
Credit Card Offers
Level2
12
0
2020-01-08 2268 views
I am so happy to see Petrus to have one star. They deserve that. We went to try the new menu of chef Uwe and Bjoern. It was very good. The venison was strong. Chefs cooked the salmon very well. With that platting, it made me think of the Disney Mermaid cartoon song ‘Under the Sea’. The dessert was very nice as well. Not too sweet, and the salty lemon match really well with the chocolate. But I would love have a vanilla ice cream instead of Baileys.
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I am so happy to see Petrus to have one star. They deserve that. We went to try the new menu of chef Uwe and Bjoern. It was very good. The venison was strong. Chefs cooked the salmon very well. With that platting, it made me think of the Disney Mermaid cartoon song ‘Under the Sea’. The dessert was very nice as well. Not too sweet, and the salty lemon match really well with the chocolate. But I would love have a vanilla ice cream instead of Baileys.
Venison  Tortellini 
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Salmon  with  wild  mushroom 
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Chocolate  tart  with  salted  lemon  and 
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(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
2020-01-08
Dining Method
Dine In
Spending Per Head
$800 (Lunch)
Recommended Dishes
Venison  Tortellini 
Salmon  with  wild  mushroom 
Chocolate  tart  with  salted  lemon  and 
Level4
154
0
2019-12-25 1912 views
[🇭🇰香港- 金鐘].🔻🎅🏻Merry Christmas🎄聖誕節梗係要食大餐慶祝!!恭喜佢地係今年重登米芝蓮新1💫餐廳!絕對係實至名歸!餐廳轉左head chef @uweo 嘅6 courses dinner set以海鮮為主;先有用木煙燻過嘅三文魚,濃味得黎好嫩好滑,再黎係龍蝦湯配用紫菜包住黎炸嘅龍蝦鉗,意外利雲吞包住原粒嘅北海道帶子同蝦膠,主菜係肉味香濃又嫩嘅Sirloin,道道菜都好味又大份,未食個main都已經好飽,但仲有芝士,無花果甜品同Petit Four,黎嘅話真係要成日唔食嘢先得😂.🔻🍽 Restaurant Petrus📌 地址: 金鐘金鐘道88號太古廣場二座港島香格里拉酒店56樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatadmiralty #tummysreadyforwestern #tummysreadyforfrench #tummysreadyforfinedining #tummysreadyformichelin
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[🇭🇰香港- 金鐘]
.
🔻
🎅🏻Merry Christmas🎄聖誕節梗係要食大餐慶祝!!恭喜佢地係今年重登米芝蓮新1💫餐廳!絕對係實至名歸!餐廳轉左head chef @uweo 嘅6 courses dinner set以海鮮為主;先有用木煙燻過嘅三文魚,濃味得黎好嫩好滑,再黎係龍蝦湯配用紫菜包住黎炸嘅龍蝦鉗,意外利雲吞包住原粒嘅北海道帶子同蝦膠,主菜係肉味香濃又嫩嘅Sirloin,道道菜都好味又大份,未食個main都已經好飽,但仲有芝士,無花果甜品同Petit Four,黎嘅話真係要成日唔食嘢先得😂
.
🔻
🍽 Restaurant Petrus
📌 地址: 金鐘金鐘道88號太古廣場二座港島香格里拉酒店56樓
.
#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatadmiralty #tummysreadyforwestern #tummysreadyforfrench #tummysreadyforfinedining #tummysreadyformichelin
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51 views
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(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
Dining Method
Dine In
Level3
61
0
今晚雖然係我生日係我自己揀餐廳(因為唔想老公煩😘)但去一個佢滿意嘅地方都好緊要結果比我想像中還要好首先環境係一流 😍😍很classic 很有氣派那種一坐下便是面對全海景老公話如果坐入面就唔抵啦嚟呢間餐廳係因為知道做緊信用卡優惠買一送一而我提出想改smoked salmon 做 Foie Gras(因為我唔食生嘢或類似生嘢)竟然唔雖要加錢就轉到👍🏻👍🏻一坐低除咗麵包(已經好好味😋😋)仲會送3 款餐前小食- 墨魚汁deep fried potatoes- 三文魚tartar- slow cook 魚子醬生蠔1)Foie Gras用麵士及清酒淹2 星期然後慢煮超滑!!提子係法國釀洒嘅提子🍇感覺好清食落有淡淡清酒味但又唔太重恰到好處👍🏻2)龍蝦湯🦞我懷疑佢係放左成隻龍蝦去煮架雖然湯好稀唔算creamy,但好濃郁!好重龍蝦鮮味但一d都唔咸亦唔會膩👍🏻仲有一隻微炸龍蝦㶰,超正3 帶子雲吞由於帶子半生,我想食全熟佢哋提議再煮過,唔係煎兩煎,係再煮,好有誠意!而煮咗既佢哋話會俾同事食皮薄又滑,包住帶子,好特別4)牛扒medium 牛扒係正路野,反而冇乜特別肉質好嫩,但因為冇醬汁好淡我都係一個醬汁怪🤦🏻
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今晚雖然係我生日係我自己揀餐廳(因為唔想老公煩😘)但去一個佢滿意嘅地方都好緊要

結果比我想像中還要好

首先環境係一流 😍😍
很classic 很有氣派那種
一坐下便是面對全海景
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老公話如果坐入面就唔抵啦
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嚟呢間餐廳係因為知道做緊信用卡優惠買一送一
而我提出想改smoked salmon 做 Foie Gras(因為我唔食生嘢或類似生嘢)
竟然唔雖要加錢就轉到👍🏻👍🏻
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一坐低除咗麵包(已經好好味😋😋)
仲會送3 款餐前小食
- 墨魚汁deep fried potatoes
- 三文魚tartar
- slow cook 魚子醬生蠔
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1)Foie Gras
用麵士及清酒淹2 星期然後慢煮
超滑!!提子係法國釀洒嘅提子🍇感覺好清
食落有淡淡清酒味但又唔太重
恰到好處👍🏻
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2)龍蝦湯🦞
我懷疑佢係放左成隻龍蝦去煮架
雖然湯好稀唔算creamy,但好濃郁!好重龍蝦鮮味但一d都唔咸亦唔會膩👍🏻

仲有一隻微炸龍蝦㶰,超正
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3 帶子雲吞
由於帶子半生,我想食全熟
佢哋提議再煮過,唔係煎兩煎,係再煮,好有誠意!而煮咗既佢哋話會俾同事食

皮薄又滑,包住帶子,好特別
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4)牛扒medium
牛扒係正路野,反而冇乜特別
肉質好嫩,但因為冇醬汁好淡
我都係一個醬汁怪🤦🏻‍♀️🤦🏻‍♀️
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5)cheese
佢哋好有hesrt咁講解三款芝士
但我連名都記唔到

成個presentation & 味道都好好
連side dishes 既提子杏脯麵包都係一流
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6)甜品 Snicker & 附送嘅生日蛋糕🎂
snicker - 特別有層次,不過好甜
朱古力mousse cake - 好滑但好膩
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整體:非常滿足及滿意 🥰🥰😋😋😋
老公值得飽到傻左

CP 值超超超高!!⭐️⭐️⭐️
服務一流,唔只係面果浸,係連態度及佢哋對每個dish 既講解都十分有耐心十分專業👍🏻👍🏻

老公都十分滿意,讚我叻叻

小記:佢話見到家燕媽媽好傷心💔,好彩我哋有一齊⋯⋯ 我都好感觸,幸好而家有佢同亞囡,感恩感恩 ❤️❤️❤️
(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
2019-12-08
Dining Method
Dine In
Spending Per Head
$1000 (Dinner)
Celebration
Birthday
Dining Offer
Credit Card Offers
Recommended Dishes
  • Foie  Gras
Level4
154
0
[🇭🇰香港- 金鐘].🔻唔黎都唔發現原來上次黎都已經2年前啦🙈今次黎係因為知道大廚 @uweo 黎左做executive chef,當然要食佢嘅拿手菜-烤西班牙紅蝦🦐成隻手掌咁大隻,烤到半生熟嘅蝦肉口感又爽又嫩,又鮮甜;拆左蝦頭先係重點,超多蝦膏,好濃好甘香😍真心好高質,不過一隻都真係唔平,但絕對值得!.🔻🍽 Restaurant Petrus📌 地址: 金鐘金鐘道88號太古廣場二座港島香格里拉酒店56樓.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatadmiralty #tummysreadyforwestern #tummysreadyforfrench #tummysreadyforfinedining
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[🇭🇰香港- 金鐘]
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🔻
唔黎都唔發現原來上次黎都已經2年前啦🙈今次黎係因為知道大廚 @uweo 黎左做executive chef,當然要食佢嘅拿手菜-烤西班牙紅蝦🦐成隻手掌咁大隻,烤到半生熟嘅蝦肉口感又爽又嫩,又鮮甜;拆左蝦頭先係重點,超多蝦膏,好濃好甘香😍真心好高質,不過一隻都真係唔平,但絕對值得!
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🔻
🍽 Restaurant Petrus
📌 地址: 金鐘金鐘道88號太古廣場二座港島香格里拉酒店56樓
.
#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatadmiralty #tummysreadyforwestern #tummysreadyforfrench #tummysreadyforfinedining
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)