44
5
3
Exit E, Causeway Bay MTR Station continue reading
Telephone
28393327
Introduction
You can enjoy the view of the Victoria Harbour at the restaurant. It provides outdoor seats. It also serves weekend brunch. continue reading
Opening Hours
Today
12:00 - 00:00
Mon - Sun
12:00 - 00:00
*Last order (Bar): 00:30
Payment Method
Visa Master AE Cash UnionPay JCB Apple Pay Android Pay
Number of Seats
60
Other Info
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine
Cake-cutting
Parking
Phone Reservation
Delivery
10% Service Charge
Outdoor Seating
Review (65)
Level4 2018-06-10
1989 views
坐擁維港靚景,可睇到對面海靚景之餘亦可睇到維園景色,4道菜嘅早午餐,包任飲汽泡酒同新鮮果汁,另甜品車所有甜點水果都係任點任食,$550絕對超值!約三五好友傾計好地方!麵包藍有3款,意大利法包,黑橄欖餅乾同法包,全部熱辣辣同好脆,配上自家製牛油,好味,當中黑橄欖餅乾係蕃茄底,好好味任飲有意大利汽泡酒Prosecco,果汁有全部新鮮果汁,蘋果汁,橙汁同芒果汁頭盤每人可選2款1)Red snapper escabeche - 魚幾刺身,新鮮加上有d燒過嘅檸檬,酸酸地好開胃,加埋花多重香味,仲有哈蜜瓜好甜,幾好2)Citrus cured Salmon - 上檯時會刨d意大利烏魚子乾,增添多份魚香味,件碟有d豆蓉,不過整體都係普通3)Pan-roasted foie gras French toast - 鴨肝煎得剛剛好,好滑好香,一丁點鴨羶味都無,好正!😋😋😋下面有舊黑色black pudding,多士上有d蘋果蓉,甜甜酸酸,減低油膩感4)Maldivian yellow fin Tuna tartare - 吞拿魚粒下面有d孜然燉茄子,非常濃味,再加上有d黃色花瓣主菜1)Grilled fillet of 200 days grain fed beef - 牛面煎到好脆,牛肉質好淋,好香chargrilled 味之餘又有肉味,好味!😋😋牛肉面有d脆卜卜,增添咗一重口感,2隻色的蘿蔔蓉都好香好甜2)Crisp belly 14 hrs braised Iberica pork - 豬皮真係超勁脆!好似食緊烤魚皮咁!😋豬腩肉炆咗14個鐘,d肥肉已經近乎溶化,入口都好香,個汁係豬骨加埋羊肚菌茶煮成,好特別,伴菜的黑蒜薯蓉既特別又出色,好香好好味😋😋甜品車的生果甜品係無限你揀選幾多款的!如果胃口好,係可以食晒佢🤣- 拿破崙好脆嘅,普通- 檸檬撻d mousse好滑,好香,不錯- 朱古力類似puff的都好濃味,推薦- 冬甩物體,入面係nutty cream ,都不錯- Cup cake 面係檸檬butter cream ,入面係橙味同好多果仁- 杏脯蛋糕超普通- 一杯嘅係藍莓芝士mousse ,味道ok,比較heavy最後仲有coffee/tea餐廳關3點,可以拎住嘢飲去外面嘅bar度坐,個景真係超級靚,環境亦好舒服,不過今日好熱,我都係坐唔得耐😆 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2018-05-16
5932 views
每隔一段日子,甜魔媽媽都會找不同的舊歌來聽,最近最常聽的,就是鄧麗君小姐的老歌,並為她那滑婉柔美的聲線深深著迷!可惜紅顏薄命、伊人早逝,現只能由昔日影片懷念這一代歌仙。同樣地,今日記錄的 SKYE 母親節下午茶已成過去,不過也照貼上來懷念一下吧~ 最近與名廚有緣,上圖美美的 "A Mother's Day Afternoon Tea",8款精彩甜點正是由南非甜品名廚 Andre Steyn 所操刀,並於過去的週末期限供應。上週六,非常多得老公大人幫忙湊著兩兄妹去游水,甜魔媽媽就與好友迎著藍天白雲來嘆茶兼朝聖,好不愉快! 也非常感恩天父造美,是日天氣極佳,上圖可是無修無改、原相直出啊!一場來到 SKYE,當然不會錯過這裡的飲品;在剛過的母親節,餐廳特別設計了兩款 Cocktails 及兩款 Mocktails,我們四人決定全部點下來,拍照後再分享。 矮身的是車媽媽的 Sparrow,Jannis 就要了粉紅迷人的 Bellini 75;劉總就選了黑色型格的 Jasmine High Ball,最後甜魔媽媽就選了由自家製洋甘菊糖漿、菠蘿汁及梳打沖成的 Camomile Cooler,味道十分清新可喜,又非常配襯當日天氣及心情~ 下午茶也上檯了,每人各自一碟精美鹹點,各自兩杯繽紛甜品杯,以及三碟茶架上共享、由香薰品牌 Bodhi 產品啟發的甜點,總共是七鹹八甜的組合,十分豐富! 先吃鹹點:最愛中間的 Pulled Iberico pork mini brioche roll, smoked BBQ sauce, crispy pork crackling 香辛惹味的豬肉絲包,Alaskan king crab cocktail, wasabi pastry, finger lime, cucumber caviar 蟹肉脆撻也清鮮動人;其餘五款雞肉泡芙、牛肉三文治、無花果芝士多士、紅菜頭三文魚班戟等,也別致而有水準。 更精彩的當然是 Chef Andre 的拿手甜點!很喜歡豐滿的 Tiramisu éclairs, mascarpone cream, coffee cremeux, chocolate pearls,馥郁幼滑中滲出迷人啡香,甜而不膩;Carrot & walnut cupcake, cream cheese frosting, grated walnut, orange zest 杯子甘筍蛋糕質感口味也對辦。 Yuzu and lemongass tartlets, lemongrass curd, yuzu gel, burnt Italian coconut meringue 明顯是清新之作,夏天享用一流;同上的 Banana and pecan chocolate-chip bread covered in chocolate and pecan nuts 則是飽肚之作,吃完下午茶其實可以跳過晚餐呢! 而個人最愛的,要數接下這兩款甜點:黑色的 Dark chocolate gateaux, chocolate mint mousse, almond sponge, chocolate sauce,濃香極幼滑質感配上薄荷清香,呈現無限魅力;黃色的 Tropical gateaux, mango and lemongrass mousse, coconut spone, pineapple mint salsa 則清新脫俗,我怎麼又想起鄧小姐的歌聲了? 最後還有杯裝的 White chocolate cremeux, apricot compete and jelly, amond streusel crumb, honeycomb,面層金色的蜂蜜脆脆是亮點;另外漂亮的 Rosemary cheesecake, berries and their jelly, vanilla sponge, dried meringue 也超香滑滿有果香、甜酸度剛好十分動人! 下午茶定價$480/兩位,每位母親還可獲得 Bodhi 禮品套裝,十分抵食;不過推廣已過,大家唯有用念力鼓勵餐廳趁父親節/佛誕或隨便一個節目,再推出新款美味下午茶以饗食客吧~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-10-09
182 views
位於銅鑼灣27樓,有戶外座位,當晚朋友同我都係坐室內,侍應們很有禮貌而且會我哋一一介紹菜單,六道菜的套餐非常精美,當然相機食先而且朋友幫我影咗好多靚想,服務都幾專業,不但係菜式,餐具酒具很有檔次,牛肉非常細膩,花樣和配料十分講究,食完帶我到戶外坐可欣賞到維多利亞港同九龍半島的景色,係呢個無敵美景當前,飲住紅酒,突然送上生日甜品我哋坐下傾下影吓相,呢到真係很棒的喝酒聊天嘅地方,尤其是朋友生日可以帶朋友到呢度食生日飯開支紅酒慢慢傾計都幾開心 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2018-09-23
484 views
We booked a table for dinner a month ago for a birthday celebration. We got confirmation yesterday that the booking was fine. However, we got a call today that they couldn’t arrange a table for us because they had a big party of 45 people and we have to squeeze in 5 people in a small table for 4 only. What a ridiculous arrangement unbefitting of a Pullman hotel. If they have overbooking problem, they should not have accepted our booking originally and only informed us at last minute when everyone had been informed. We would never go there again! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
近年不少餐廳,都會請 Guest Chef 來港 crossover: 今次的露天酒吧餐廳「SKYE」,請來米芝蓮二星,西班牙廚師 Chef Kiko Moya 來獻技,慶祝餐廳開幕兩周年。 上次來「SKYE」,是品嚐 brunch,今次就是西班牙菜晚餐。露台酒吧同樣看到一覽無遺的海景: 今回晚餐涵蓋 Chef Kiko 自家的首本名菜,及用本地食材入饌的菜式,例如餐廳天台花園種植的香草和蔬菜,等一會大家就會看到。 頭盤「魚籽、椰菜花及鹽漬蛋黃」 用法國 Kaviari Oscietra Prestige (20g) 魚籽醬作主角,配椰菜花蓉、鹽漬蛋黃、薯仔: 味道是鮮極,做菜的手法已先體驗到 Chef Kiko 細致的心思。 「芥末荷蘭醬、新鮮香草、脆芝麻」 香草來自酒店的天台花園,綠悠悠一片: 火箭菜和香草,搭配 Chef Kiko 自家調製的芥末荷蘭醬,畫龍點睛地用焦糖芝麻,帶出多一重層次感。 「岩蝦冷麵」 賣相相當漂亮!岩蝦以刺身呈現: 調味是西班牙傳統慢烤蕃茄洋蔥醬,帶甜,搭配用天台花園種植的玫瑰香草調配而成的番紅花油醋,以甜配酸,去吊出岩蝦的鮮。 「新鮮石崇魚、海膽」 以海洋作主題。來自地中海的石崇魚,配日本海膽: 調味較輕,讓鮮味突出,再用醃海藻及水源生物油,去提升整體味道。 「煙燻西班牙黑毛豬火腿配洋蔥」 此菜的靈感來自Chef Kiko 經常被煙燻洋蔥的味道弄醒的兒時回憶。此現代版本,加入西班牙黑毛豬火腿肉: 洋蔥經過脫水、煙燻和烤的過程,化成粉末狀態,配軟嫩煙燻火腿,手功所在。 「法式奶油麵包」 有趣的 presentation,似製作蛋糕的原材料: 粉狀的酵母雪糕,配檸檬忌廉,撈勻來吃,酸香冰涼。 甜品「香辣烤南瓜汁」 用新鮮甘草和素食魚膠粉製成甘草糖漿,再將抽取自新鮮南瓜的南瓜汁,製成南瓜形態: 上放冰杏仁忌廉,再以薄荷葉作伴碟裝飾,甚有分子料理的影子。 「SKYE」 地址:香港銅鑼灣告士打道310號柏寧酒店27樓 電話:2839 3327 營業時間:12:00 至 14:30,18:30 至 22:00 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)