The Victuals

今晚朋友帶咗我食呢間餐廳嘅fusion日式料理，確實有驚喜，食物質素高之餘煮法又有創意。前菜五天昆布熟成北海道帶子係全晚我最鍾意嘅菜式之一，有清香嘅柚子胡椒牛油汁，三文魚子爆汁嘅口感同炭燒白昆布嘅脆口，配上帶子溏心嘅質地恰到好處。底層嘅海葡萄同日本玄米增加層次感，一啖食落去多重感官交織，幾有心思。三文魚他他用細細嘅雪糕筒呈現，上面加咗魚子醬，份外精緻。香煎松阪豬，肉質軟腍到好似豬頸肉咁，而且調味平衡得好有心思，先用味噌醬搽勻豬肉令到佢有濃郁嘅鹹香味，配上魚子醬同青蘋果purée，形成先甜後咸嘅層次，點埋黑松露醬食更加香。主菜慢煮鴨髀鴛鴦腸焗飯，非常新穎嘅嘗試，餐廳用咗清新嘅青檸油，減少油膩感。焗飯仲加入咗藍莓乾，佢嘅酸甜同潤腸辣肉腸嘅鹹香成強烈對比，整體鹹味同酸甜嘅碰撞配合得好好，清爽嘅雜菌亦加強咗咬口。第二主菜14天雞油熟成牛舌芯，用雞油包住牛舌再做熟成，呢個處理手法幾特別，令牛舌保持嫩滑，而且慢煮令到牛舌唔會太韌，入口即溶。最後加上紅酒汁，減輕油膩感，難怪係餐廳嘅signature菜式。21天乾式熟成澳洲M7和牛扒，經過21日熟成嘅牛扒，肉質竟然可以保持鮮嫩，同時保留牛肉濃郁嘅風味，加埋紅酒汁，簡單而出色。甜品 Tiramisu，由朱古力、杏仁脆片到 Tiramisu 都係餐廳自家製，非常用心。朱古力用咗真空處理，比平日食到嘅更加脆口，而 Tiramisu 則好輕身，作為飯後甜品又滿足到第二個胃. 又唔會覺得太飽。…Read More

這家位於樓上的隱世小餐館主打自家熟成肉及多款葡萄酒！餐廳內環境燈光昏暗，非常之有格調！在這裡吃著精緻的美食及品酒，真的是特別的有氣氛呢～✨五天昆布熟成北海道帶子北海道帶子口感彈牙，加入了柚子胡椒牛油 ，風味獨特！還有三文魚子、炭燒昆布等，令到整體口感更豐富～✨魚子醬三文魚多士香脆的多士配搭魚子醬三文魚，真是一道奢華的開胃菜～✨香煎松阪豬選用了日本松阪豬及日本味增、青蘋果及煙肉精心製作而成！肥瘦均勻，能夠吃到豬肉的鮮甜味！一定要配搭旁邊的松露黑醋，風味更佳～✨慢煮鴨髀鴛鴦腸焗飯慢煮鴨髀一絲一絲的口感非常特別，加入了臘肉腸、潤腸及雜菌等焗製而成，整體味道既濃厚又令人難忘～✨14天雞油熟成牛舌芯第一次吃到肉質這麼軟熟的牛舌芯，原來是用了慢煮的方式去烹調，才做到這種類似吃牛頰肉的口感！配搭紅酒汁更滋味～✨30天熟成西冷牛扒西冷牛扒牛味濃郁、肉質柔軟！連旁邊的精選配菜也相當之有水準～✨西班牙燉蛋表面有一層香脆的焦糖及魚子醬！這個甜咸的配搭，主要是想營造出一種焦糖加海鹽的感覺！中層是雞蛋泡沫，底層是杏仁金寶及自家醃製雜莓，把全部配料一起吃，味道及口感都很多元化～總括來說，這裡真是一個品嚐美酒佳餚的好地方～…Read More

如果你問我灣仔有咩地方岩傾計聚舊，舒服好坐，食物高質～我都會推介The Victuals呢到每一味菜都係大廚精心設計，食材配搭一流，好味得黎擺碟又靚靚✨裝飾都好高級，但價錢完全唔過份，我哋兩個女仔叫左一個$398同一個$598 Dinner Set😝超滿足～仲要連YOASOBI都黎食過😳！！！唔知我地有冇坐埋同一張櫈呢。。。🥹兩個Menu都好好食～前菜已經好驚艷五天昆布熟成北海道帶子，昆布經過炭燒後香到不得了🙂‍↕️搭配三文魚子，口感層次豐富❣️個柚子胡椒牛油汁幾開胃另外就係乾式熟成鵪鶉腿，dry aged牛就食得多，鵪鶉腿真係第一次食😋唔好睇佢細細隻，其實都啖啖肉～主菜嘅慢煮鴨髀鴛鴦腸焗飯非常之有創意😆係有潤腸、辣肉腸、雜菇，仲有手撕鴨🦆加上松露黑醋，味道平衡，唔會覺得油膩💯不得不提嘅係The Victuals嘅dry aged真係做得好好，無論係澳洲M7和牛冧扒🐮，抑或係熊本縣豬柳🐷肉質都係極嫩滑，濃郁嘅肉香加上特製嘅培根汁，咸香剛剛好，每一口都係享受😎甜品方面，我地揀左招牌Tiramisu🫶🏻滑順得黎唔會覺得好heavy，原來係用左light weight cheese!!! 同埋我勁欣賞伴碟嘅自家製朱古力🍫超級無敵crunchy 😝😝😝…Read More

Dinner. Steakhouse with great wine selection recommended by foodie who doesn’t eat beef. Chef apparently used to work at Robochon.Loved the vibes as soon as we walked in. Record player with a wide selection of records- patrons were encouraged to pick and play. Currently playing: our beloved Leslie collection.Private room available. Here’s what we had. Crispy seaweed cone filled with chopped cucumber and smoked Salmon Tartare, topped with caviar.Wrapped savory ham topped with caviar on sliced bread covered by sweet, acidic tomato paste.Sous Vide Watermelon, taking on a dense, almost tuna-like bite, served with Cream Cheese adding richness, Tiger Prawns bringing briny depth, finished with Balsamic Vinegar for acidity.Seared Dry-Aged Quail LegsAiry artichoke Foam on Chicken Ragu and Poached Egg on a nest of crispy Potato Shreds. Perfectly pan-seared Halibut, golden on the outside, flaky and moist within, elevated by a seaweed sauce that brought umami and oceanic minerality. On the side: Scallop covered with caviar and cauliflower.Penne in velvety Lobster reduction with plump Tiger Prawns- a rich and indulgent plate, pasta was perfectly al dente.Dry-Aged Steak Trilogy:-15-Day Dry-Aged M7 Wagyu Rump from Australia-21-Day Dry-Aged ‘Creekstone’ Ribeye from Australia. More intense and consistent marbling, tenderness and flavor depth.-30-Day Dry-Aged ‘Swift’ US Prime Ribeye- the boldest flavor of the trio. Intensely beefy, with a dry-aged crust and deep, mineral finish. Loved the accompanying crispy Duchess Potatoes.In summary: The focus on dry-aging and textural play created a sophisticated, protein-driven menu with modern flair and bold technique. Chef is clearly inspired by both modern gastronomy and classical French flavor structures. Come hungry; leave euphoric!…Read More

灣仔一向不乏美食，朋友好中意食牛肉🐮今次就同咗佢去灣仔呢間扒房試試。各款菜式都經過大廚精心設計，有別於出面扒房，同時菜式做到搭配度高👍🏼餐廳有吾少復古唱片💿令環境更具氣氛。✿ 𝑻𝑯𝑬 𝑽𝑰𝑻𝑼𝑨𝑳𝑺 𝑮𝑹𝑨𝑵𝑫 𝑻𝑨𝑺𝑻𝑰𝑵𝑮 𝑴𝑬𝑵𝑼 $598✨五天昆布熟成北海道帶子北海道帶子配以炭燒昆布，海藻，海葡葡，三文魚籽，中東小米。成個組合偏向日式，頭3款食材都系清新又開胃，加埋中東小米口感好特別。✨乾式熟成乳鴿髀（2件）用檸檬皮🍋橙皮🍊醃製風乾，乳鴿髀本身皮脆肉嫩，加埋檸檬皮同橙皮酸甜味道滲入乳鴿髀當中，別具風味。✨香煎松阪豬松坂豬配以味噌，青蘋果🍏煙肉🥓松露醬黑醋汁，松坂豬軟稔度剛好，加埋青蘋果同煙肉，清甜又增添口感。松露醬黑醋汁酸甜可口🤎✨慢煮鴨髀鴛鴦腸焗飯材料有潤腸，辣肉腸，青檸油，雜菌🍄鴨肉 鴨肝 藍莓🫐有潤腸將中式元素融入焗飯當中，意念新穎。另外有雜菌 鴨肉 鴨肝，覺得成個feel有啲似煲仔飯🤭但味道不俗的。✨14天雞油熟成牛舌芯經過24小時慢煮，同埋紅酒汁，肉質非常軟稔🐮✨西班牙燉蛋有自家醃製雜莓同埋杏仁金寶，蛋味濃郁🥚食到一粒粒雜莓頗有口感。✿ 𝑫𝑰𝑵𝑵𝑬𝑹 𝑴𝑬𝑵𝑼 $398✨松露芝麻醬雞肉配蘭王蛋有蘭王蛋同埋雅支竹泡沫，松露芝麻醬同蘭王蛋撈勻後好creamy! 芝麻醬味亦好濃郁🤎雞肉嫩滑🐔✨巴馬火腿魚子醬多士材料有火腿，杏仁碎，菇碎 ，魚子醬🖤火腿鹹香十足，有杏仁碎同菇碎增添口感，魚子醬更突顯高級。✨14日乾式熟成熊本縣豬柳來自日本嘅豬柳🐷吾洗全熟，顏色粉嫩💖口感屬滑身。✨𝑺𝒄𝒂𝒓𝒍𝒆𝒕’𝒔 𝑺𝒑𝒓𝒊𝒕𝒛𝒆𝒓使用新西蘭Sauvignon Blanc調配，品嚐到青檸🍋‍🟩接骨木花風味。…Read More