304
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Level4
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2025-07-21 384 views
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
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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✨
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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
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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
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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~
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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💯
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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😎
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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 😝😝😝
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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
  • The Victuals Tiramisu
Level4
641
0
2025-07-11 576 views
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 bre
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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.
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Record player with a wide selection of records- patrons were encouraged to pick and play. Currently playing: our beloved Leslie collection.
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Private room available.
Here’s what we had.
Crispy seaweed cone filled with chopped cucumber and smoked Salmon Tartare, topped with caviar.
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Wrapped savory ham topped with caviar on sliced bread covered by sweet, acidic tomato paste.
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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.
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Seared Dry-Aged Quail Legs
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Airy artichoke Foam on Chicken Ragu and Poached Egg on a nest of crispy Potato Shreds.
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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.
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Penne in velvety Lobster reduction with plump Tiger Prawns- a rich and indulgent plate, pasta was perfectly al dente.
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Dry-Aged Steak Trilogy:
-15-Day Dry-Aged M7 Wagyu Rump from Australia
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-21-Day Dry-Aged ‘Creekstone’ Ribeye from Australia. More intense and consistent marbling, tenderness and flavor depth.
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-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.
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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!
(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
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Decor
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Hygiene
Value
Dining Method
Dine In
Level4
2025-07-06 673 views
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 $39
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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。
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✿ 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。
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✨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。
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✨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🤎
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✨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。
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✨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🐮
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✨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。
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✿ 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🐔
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✨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。
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✨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。
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✨𝑺𝒄𝒂𝒓𝒍𝒆𝒕’𝒔 𝑺𝒑𝒓𝒊𝒕𝒛𝒆𝒓
使用新西蘭Sauvignon Blanc調配,品嚐到青檸🍋‍🟩接骨木花風味。
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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
2025-07-02
Dining Method
Dine In
Spending Per Head
$550 (Dinner)
Level4
112
3
呢間餐廳每道菜都超有心思,唔單止係主菜,就連前菜、甜品都玩到出神入化,咁高質嘅餐廳邊度搵😭😭💬 菜式短評:❝ 慢煮西瓜虎蝦西瓜經過真空抽取、慢煮再風乾,食落接近魚生口感;虎蝦配上忌廉芝士,亦有脆身香口嘅玄米作點綴,呢款前菜好特別!🍉❝ 周打蜆肉湯(是日餐湯)首先要講蜆肉超級多,非常足料的🔥 湯頭濃郁creamy,薯粒帶濃厚薯香(真心冇誇張),表面嘅croutons夠脆口,每款食材都好高質👍🏻 後尾忍唔住 DM 問返餐廳,點解薯仔可以咁好食🤤🤤 佢哋話係用咗法國手指薯🥔 靚嘢!!完全感受到廚師對自己嘅出品好有要求🥹❤️❝ 14 天雞油熟成牛舌芯好可能係全港首創嘅雞油熟成牛舌芯,睇佢哋social media啲片都知個過程係幾考功夫同費時😳先用雞油包裹住牛舌芯,放入dry-aged熟成櫃14日,再拎出嚟慢煮到軟腍✨不過食落真係好特別,雞油滲透肉質,咬落倍添香氣,非常出色😌 ❝ 15日熟成Creekstone肉眼扒同樣係熟成牛,用上最靚嘅USDA Prime 品質牛扒🥩 外層煎到焦香金黃,內裏肉嫩多汁,高質喎🤤🤤❝ 薩摩雞釀墨魚配焗飯最新推出嘅午餐主食option, 用大大嚿鹿兒島嘅薩摩地雞🐣
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呢間餐廳每道菜都超有心思,唔單止係主菜,就連前菜、甜品都玩到出神入化,咁高質嘅餐廳邊度搵😭😭

💬 菜式短評:

❝ 慢煮西瓜虎蝦

西瓜經過真空抽取、慢煮再風乾,食落接近魚生口感;虎蝦配上忌廉芝士,亦有脆身香口嘅玄米作點綴,呢款前菜好特別!🍉

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❝ 周打蜆肉湯(是日餐湯)

首先要講蜆肉超級多,非常足料的🔥

湯頭濃郁creamy,薯粒帶濃厚薯香(真心冇誇張),表面嘅croutons夠脆口,每款食材都好高質👍🏻

後尾忍唔住 DM 問返餐廳,點解薯仔可以咁好食🤤🤤 佢哋話係用咗法國手指薯🥔 靚嘢!!完全感受到廚師對自己嘅出品好有要求🥹❤️

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❝ 14 天雞油熟成牛舌芯

好可能係全港首創嘅雞油熟成牛舌芯,睇佢哋social media啲片都知個過程係幾考功夫同費時😳

先用雞油包裹住牛舌芯,放入dry-aged熟成櫃14日,再拎出嚟慢煮到軟腍✨

不過食落真係好特別,雞油滲透肉質,咬落倍添香氣,非常出色😌

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❝ 15日熟成Creekstone肉眼扒

同樣係熟成牛,用上最靚嘅USDA Prime 品質牛扒🥩 外層煎到焦香金黃,內裏肉嫩多汁,高質喎🤤🤤

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❝ 薩摩雞釀墨魚配焗飯

最新推出嘅午餐主食option, 用大大嚿鹿兒島嘅薩摩地雞🐣🇯🇵 釀入墨魚滑,以雞皮包裏住,淋上香茅味噌汁,口感同味道層次都好豐富✨

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❝ The Victuals’ Tiramisu

食完主菜好飽差啲食唔落甜品🤣 店員強烈推薦我哋要試佢哋嘅招牌tiramisu😳 一試真係不得了🤣!!

Tiramisu 唔會太甜,層次豐富,裝飾用嘅杏仁片亦好香同脆口🙌🏻

最癲嘅係連朱古力都經過真空處理重組可可脂,做到蜂巢特別形狀,口感亦更順滑細膩🥰

75%黑朱古力帶少許堅果香,唔太甜亦唔會苦,真係好好食😭 大推‼️

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後記:落場之後同主廚傾咗幾句,言談之間聽得出佢哋對食同烹飪真係好講究同有研究,每道菜都係落足心機研發出嚟,真心respect 值得支持嘅小店🙏🏻

上菜嗰陣店員會同客人講解每道菜嘅做法、特色,聽完真係了解多好多~🫶🏻 朋友話試過呢度個wine list都好正~ 等我下次又試吓🤪

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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
Recommended Dishes
  • The Victuals Tiramisu
Level4
243
0
環境氣氛非常有格調,九點後仲會搖身一變,播放黑膠唱片的音樂🥁🎧🎤,仲有Live Band 🎷🪗🎶視覺聽覺的一大享受~隆重推出✨Grand 6-course tasting menu ✨一個價錢,六種驚喜 !每道菜高質精緻,賣相和味道都令人驚艷 ,仲可以有 wine pairing 🍷🔸5days Kombu Aged ScallopWith Yam Beans北海道帶子,肉質一絲一絲的,厚身又有口感,配上柚子胡椒牛油汁,三文魚籽,炭燒昆布和中東小米,口感豐富味道鮮香🔸 Dry Aged Pigeon Leg鵪鶉腿乾式熟成令肉味更加突出,外層烤得香脆,內裡肉質有口感,味道香口又酥香🔸 Pork toro 香煎松阪豬松阪豬利用層層疊的方法,令豬肉更有咬口,肉質有彈性,肉汁豐富,面層再加上青蘋果粒和黑魚籽,配合松露黑醋醬汁,味道鹹甜鹹甜,超級好食🔸Baked Confit Duck Rice 慢煮鴨髀鴛鴦腸焗飯鴨髀肉一絲一絲鴨味好香濃,加上潤腸、辣肉腸,油潤又甘香,配合香茅青檸油 鴨肉酥嫩,飯粒吸收了香濃的鴨脂,好正🔸M7 Dry Aged Hump Monthly Special (
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環境氣氛非常有格調,九點後仲會搖身一變,播放黑膠唱片的音樂🥁🎧🎤,仲有Live Band 🎷🪗🎶視覺聽覺的一大享受~
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隆重推出
✨Grand 6-course tasting menu ✨
一個價錢,六種驚喜 !
每道菜高質精緻,賣相和味道都令人驚艷 ,仲可以有 wine pairing 🍷
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🔸5days Kombu Aged Scallop
With Yam Beans
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北海道帶子,肉質一絲一絲的,厚身又有口感,配上柚子胡椒牛油汁,三文魚籽,炭燒昆布和中東小米,口感豐富味道鮮香

🔸 Dry Aged Pigeon Leg
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鵪鶉腿乾式熟成令肉味更加突出,外層烤得香脆,內裡肉質有口感,味道香口又酥香

🔸 Pork toro 香煎松阪豬
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松阪豬利用層層疊的方法,令豬肉更有咬口,肉質有彈性,肉汁豐富,面層再加上青蘋果粒和黑魚籽,配合松露黑醋醬汁,味道鹹甜鹹甜,超級好食

🔸Baked Confit Duck Rice
慢煮鴨髀鴛鴦腸焗飯
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鴨髀肉一絲一絲鴨味好香濃,加上潤腸、辣肉腸,油潤又甘香,配合香茅青檸油
鴨肉酥嫩,飯粒吸收了香濃的鴨脂,好正

🔸M7 Dry Aged Hump Monthly Special ( Main)
肉質極為鮮嫩
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🔸Fire scallop火焰扇貝
燒烤過程中,扇貝的鮮味被充分釋放,帶來絕妙的味覺享受

🔸Fire Pigeon Leg火焰鴿腿
燒烤使鴿腿外皮酥脆,內裡保持多汁

🔸Fire Pork Toro火焰豬肩肉
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炭火的香氣讓這道菜的風味更加突出,肉質軟嫩。

🔸Fire Main 火焰主菜
都帶著獨特的火焰香氣,儀儀式感十足

🔸Catalans With Sabayon
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西班牙燉蛋,表面有魚子醬,好有特色。

The Victuals
📍灣仔軒尼詩道99號彰顯大廈3樓
(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
2025-06-18
Dining Method
Dine In
Recommended Dishes
  • Sous Vide 24 hr Iberico Pork Rack
  • 14 Days Chicken Oil Aged 'Omaha' Beef Tongue
  • 14日乾式熟成鵪鶉腿
  • 五天昆布熟成北海道帶子
  • 西班牙燉蛋
Level4
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最近去咗一間超有氣氛嘅西餐廳,燈光柔和、裝潢簡約又不失格調,坐低就感覺好似進入咗另一個世界。背景音樂輕柔,服務貼心,係一個好適合約會或者靜靜享受美食嘅地方。以下係我試過嘅幾道菜,真係每一口都令人驚喜!5天昆布熟成北海道帶子*帶子經過五天昆布熟成,鮮味濃郁得嚟又唔失嫩滑,入口即化。柚子胡椒牛油汁微辣帶酸,完美平衡海鮮嘅鮮甜。三文魚子爆口鹹香,配上炭燒昆布,層次感十足。🍗 *乾式熟成鵪鶉髀(2件)*外皮煎得香脆,肉質緊緻但唔乾,熟成後嘅風味更濃郁,帶有一絲堅果香。細細件但味道好集中,係一道好有驚喜嘅小品。🥓 *香煎松阪豬*味噌 / 青蘋果 / 煙肉松阪豬煎得金黃,咬落爽口彈牙。味噌醬濃郁但唔膩,青蘋果帶出清新果香,煙肉則加添鹹香,三者交織出一個好玩味嘅組合。🍚 *慢煮鴨髀鴛鴦腸焗飯*潤腸 / 辣肉腸 / 青檸油 / 雜菌焗飯香氣撲鼻,鴨髀肉質軟嫩,滲透咗鴛鴦腸嘅鹹香。青檸油令整體味道更清爽,雜菌增添口感層次,係一道好有家鄉味又唔失創意嘅主菜。🥩 *14天雞油熟成牛舌芯*牛舌芯熟成後口感柔嫩,油脂分佈均勻,入口即化。雞油香氣滲入肉中,令人回味。🐟 *香煎三文魚扒,配紫菜汁*三文魚煎得外脆內嫩
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最近去咗一間超有氣氛嘅西餐廳,燈光柔和、裝潢簡約又不失格調,坐低就感覺好似進入咗另一個世界。背景音樂輕柔,服務貼心,係一個好適合約會或者靜靜享受美食嘅地方。以下係我試過嘅幾道菜,真係每一口都令人驚喜!

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5天昆布熟成北海道帶子*

帶子經過五天昆布熟成,鮮味濃郁得嚟又唔失嫩滑,入口即化。柚子胡椒牛油汁微辣帶酸,完美平衡海鮮嘅鮮甜。三文魚子爆口鹹香,配上炭燒昆布,層次感十足。
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🍗 *乾式熟成鵪鶉髀(2件)*
外皮煎得香脆,肉質緊緻但唔乾,熟成後嘅風味更濃郁,帶有一絲堅果香。細細件但味道好集中,係一道好有驚喜嘅小品。
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🥓 *香煎松阪豬*
味噌 / 青蘋果 / 煙肉
松阪豬煎得金黃,咬落爽口彈牙。味噌醬濃郁但唔膩,青蘋果帶出清新果香,煙肉則加添鹹香,三者交織出一個好玩味嘅組合。
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🍚 *慢煮鴨髀鴛鴦腸焗飯*
潤腸 / 辣肉腸 / 青檸油 / 雜菌
焗飯香氣撲鼻,鴨髀肉質軟嫩,滲透咗鴛鴦腸嘅鹹香。青檸油令整體味道更清爽,雜菌增添口感層次,係一道好有家鄉味又唔失創意嘅主菜。
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🥩 *14天雞油熟成牛舌芯*
牛舌芯熟成後口感柔嫩,油脂分佈均勻,入口即化。雞油香氣滲入肉中,令人回味。
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🐟 *香煎三文魚扒,配紫菜汁*
三文魚煎得外脆內嫩,魚油香濃。紫菜汁鹹香帶海味,令整道菜更有深度。
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🍮 *西班牙燉蛋 Catalans with Sabayon*
自家醃雜莓 / 杏仁金鐵
燉蛋滑溜香甜,Sabayon醬柔滑帶酒香。醃雜莓酸甜開胃,杏仁金鐵增添脆口層次,係完美嘅收尾甜品
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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
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Hygiene
Value
Dining Method
Dine In
Level2
17
0
2025-08-05 0 views
飲飽食醉之旅呢間野每次黎都係有酒局,佢哋揀既酒都幾有心思。價錢同零售價差唔多,仲免開瓶費。食物質素好唔錯Truffle sauce with japanese pouched egg餐廳其中一道招牌菜,蛋既生熟度岩岩好,配合濃厚既黑松露醬恰到好處,最鍾意喺墊底嘅炸著絲,增加口感。Dry aged pork belly面頭既配菜酸酸甜甜,帶少少spicy,減低返個油膩感。肉質嫩滑,夠肉味。Baked confit duck rice鴨肉飯用一個煲仔上,好夠熱,入面都好多鴨絲,畫龍點睛係加咗提子乾Prime rib呢道係隱藏Menu嚟嘅,因為係要原條做燒牛扒。好似hugo/ lawry 咁,呢度菜做得非常好,如果大家人多記住預訂。side dish嘅炸薯仔都好香脆。食物: 😋😋😋😋😋😋😋😋😋環境: 🤩🤩🤩🤩🤩🤩🤩🤩🤩服務: 🫡🫡🫡🫡🫡🫡🫡🫡🫡性價比: 🤑🤑🤑🤑🤑🤑🤑🤑
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飲飽食醉之旅

呢間野每次黎都係有酒局,佢哋揀既酒都幾有心思。價錢同零售價差唔多,仲免開瓶費。

食物質素好唔錯

Truffle sauce with japanese pouched egg
餐廳其中一道招牌菜,蛋既生熟度岩岩好,配合濃厚既黑松露醬恰到好處,最鍾意喺墊底嘅炸著絲,增加口感。

Dry aged pork belly
面頭既配菜酸酸甜甜,帶少少spicy,減低返個油膩感。肉質嫩滑,夠肉味。

Baked confit duck rice
鴨肉飯用一個煲仔上,好夠熱,入面都好多鴨絲,畫龍點睛係加咗提子乾

Prime rib
呢道係隱藏Menu嚟嘅,因為係要原條做燒牛扒。好似hugo/ lawry 咁,呢度菜做得非常好,如果大家人多記住預訂。side dish嘅炸薯仔都好香脆。

食物: 😋😋😋😋😋😋😋😋😋
環境: 🤩🤩🤩🤩🤩🤩🤩🤩🤩
服務: 🫡🫡🫡🫡🫡🫡🫡🫡🫡
性價比: 🤑🤑🤑🤑🤑🤑🤑🤑

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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
Level3
48
0
甜品要加錢嘅柚子雪葩個人覺得一般。要加錢嚟講如果佢轉用其他更出色的甜品會更吸引。服務方面每道菜之間都有啲時間唔會急上,唔知係故意定係因為多人所以出得較慢,我覺得咁樣幾好,唔使咁chur。總結嚟講398起食dinner set環境又OK食物份量又OK味道又OK算係值得。
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[自費!]
$398 dinner set算係物有所值
前菜方面個帶子熟到啱啱好,七成左右,加埋三文魚子好鮮。
個周打忌廉湯就中規中矩。
主菜方面,揀咗熟成肉眼扒,肉味偏濃,份量足夠;伴菜有烤菇、烤椰菜花、同類似牛蒡嘅嘢,均衡返個口感同營養。唯一挑易係塊扒有啲部位比較肥同埋脂肪要切走。
另外甜品要加錢嘅柚子雪葩個人覺得一般。要加錢嚟講如果佢轉用其他更出色的甜品會更吸引。
服務方面每道菜之間都有啲時間唔會急上,唔知係故意定係因為多人所以出得較慢,我覺得咁樣幾好,唔使咁chur。
總結嚟講398起食dinner set環境又OK食物份量又OK味道又OK算係值得。
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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
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Hygiene
Value
Dining Method
Dine In
Level4
402
0
2025-07-05 303 views
位於灣仔新派法國菜餐廳 主打自家熟成肉裝潢簡約舒服燈光昏暗播放住黑膠碟音樂好有情調欣賞每道菜式都具有創意我同朋友分別叫左兩個set share試多d款式😍𝑇𝐻𝐸 𝑉𝐼𝐶𝑇𝑈𝐴𝐿𝑆' 𝐺𝑅𝐴𝑁𝐷 𝑇𝐴𝑆𝑇𝐼𝑁𝐺 𝑀𝐸𝑁𝑈𝟨 - ᴄᴏᴜʀꜱᴇ ᴅɪɴɴᴇʀ ꜱᴇᴛ $𝟧𝟫𝟪ᴇɴᴛʀéᴇꜱ𝟧 ᴅᴀʏꜱ ᴋᴏᴍʙᴜ-ᴀɢᴇᴅ ꜱᴄᴀʟʟᴏᴘ ᴡɪᴛʜ ʏᴀᴍ ʙᴇᴀɴꜱʏᴜᴢᴜ ᴋᴏꜱʜᴏ ʙᴜᴛᴛᴇʀ ꜱᴀᴜᴄᴇ/ꜱᴀʟᴍᴏɴ ʀᴏᴇ/ɢʀɪʟʟᴇᴅ ᴋᴏᴍʙᴜ五天昆布熱成北海道帶子柚子胡椒牛油汁/三文魚子/炭燒昆布淨係賣相已經覺得好靚😍!北海道帶子口感彈牙,以柚子胡椒牛油汁調味,味道清新。配搭三文魚籽、海藻、海葡萄同埋中東小米,層次感豐富。ᴅʀʏ-ᴀɢᴇᴅ ᴘɪɢᴇᴏɴ ʟᴇɢꜱ (𝟤 ᴘᴄꜱ)乾式熟成乳鴿脾乳鴿髀以乾式熟成方式烹調,外皮帶點焦香,加入檸檬皮、燈皮等醃製,肉質緊緻嫰滑,咸香入味。ᴘᴀɴ ꜱᴇᴀʀᴇᴅ "ᴍᴀᴛꜱᴜꜱᴀᴋᴀ' ᴘᴏʀᴋ ᴛᴏʀᴏᴍɪꜱᴏ/ɢʀᴇᴇɴ ᴀᴘᴘʟᴇ/ʙᴀᴄᴏɴ香煎松阪豬味噌/青蘋果/煙肉同朋友都一致認同好好味🥹!松阪豬肉質柔軟又多汁,油脂鮮甜細膩。
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位於灣仔新派法國菜餐廳
主打自家熟成肉
裝潢簡約舒服
燈光昏暗
播放住黑膠碟音樂
好有情調
欣賞每道菜式都具有創意
我同朋友分別叫左兩個set share
試多d款式😍

𝑇𝐻𝐸 𝑉𝐼𝐶𝑇𝑈𝐴𝐿𝑆' 𝐺𝑅𝐴𝑁𝐷 𝑇𝐴𝑆𝑇𝐼𝑁𝐺 𝑀𝐸𝑁𝑈
𝟨 - ᴄᴏᴜʀꜱᴇ ᴅɪɴɴᴇʀ ꜱᴇᴛ $𝟧𝟫𝟪
ᴇɴᴛʀéᴇꜱ

𝟧 ᴅᴀʏꜱ ᴋᴏᴍʙᴜ-ᴀɢᴇᴅ ꜱᴄᴀʟʟᴏᴘ ᴡɪᴛʜ ʏᴀᴍ ʙᴇᴀɴꜱ
ʏᴜᴢᴜ ᴋᴏꜱʜᴏ ʙᴜᴛᴛᴇʀ ꜱᴀᴜᴄᴇ/ꜱᴀʟᴍᴏɴ ʀᴏᴇ/ɢʀɪʟʟᴇᴅ ᴋᴏᴍʙᴜ
五天昆布熱成北海道帶子
柚子胡椒牛油汁/三文魚子/炭燒昆布
淨係賣相已經覺得好靚😍!北海道帶子口感彈牙,以柚子胡椒牛油汁調味,味道清新。配搭三文魚籽、海藻、海葡萄同埋中東小米,層次感豐富。

ᴅʀʏ-ᴀɢᴇᴅ ᴘɪɢᴇᴏɴ ʟᴇɢꜱ (𝟤 ᴘᴄꜱ)
乾式熟成乳鴿脾
乳鴿髀以乾式熟成方式烹調,外皮帶點焦香,加入檸檬皮、燈皮等醃製,肉質緊緻嫰滑,咸香入味。

ᴘᴀɴ ꜱᴇᴀʀᴇᴅ "ᴍᴀᴛꜱᴜꜱᴀᴋᴀ' ᴘᴏʀᴋ ᴛᴏʀᴏ
ᴍɪꜱᴏ/ɢʀᴇᴇɴ ᴀᴘᴘʟᴇ/ʙᴀᴄᴏɴ
香煎松阪豬
味噌/青蘋果/煙肉
同朋友都一致認同好好味🥹!松阪豬肉質柔軟又多汁,油脂鮮甜細膩。一半佈滿魚子醬,一半佈滿青蘋果粒,以麵豉汁、煙肉等加以調味,有助減低膩感。配搭伴碟既松露醬黑醋汁或者係海鹽都出樣出色!

ᴍᴀɪɴ ᴄᴏᴜʀꜱᴇ
ʙᴀᴋᴇᴅ ᴄᴏɴꜰɪᴛ ᴅᴜᴄᴋ ʟᴇɢꜱ ᴀʀʙᴏʀɪᴏ ʀɪᴄᴇ
ᴄʜɪɴᴇꜱᴇ ꜱᴀᴜꜱᴀɢᴇ/ʟɪᴍᴇ ᴏɪʟ/ᴍɪxᴇᴅ ᴍᴜꜱʜʀᴏᴏᴍ
慢者鴨髀鴛鴦腸焗飯
潤腸/辣肉腸/青檸油/雜菌
呢款焗飯大玩fushion中菜!用左鴨髀肉、鴨肝、藍莓、潤腸等焗成,再上加青檸油同埋雜菌,香氣四溢!朋友超中意食😂差唔多比佢全清!!

𝟣𝟦 ᴅᴀʏꜱ ᴄʜɪᴄᴋᴇɴ ᴏɪʟ ᴀɢᴇᴅ ʙᴇᴇꜰ ᴛᴏɴɢᴜᴇᴄʜᴇꜰ ᴅᴀɪʟʏ ꜱɪᴅᴇ
𝟣𝟦天雞油熟成牛舌芯
牛舌芯非常厚身,但經過24小時慢煮,食落口超級軟腍!配上紅酒汁一齊食,有驚喜呀!

ᴅᴇꜱꜱᴇʀᴛ
ᴄᴀᴛᴀʟᴀɴꜱ ᴡɪᴛʜ ꜱᴀʙᴀ ʏᴏɴ
ᴘɪᴄᴋʟᴇᴅ ᴍɪx ʙᴇʀʀɪᴇꜱ / ᴀʟᴍᴏɴᴅ ᴄʀᴜᴍʙʟᴇ
西班牙燉蛋自家醃製雜莓 /杏仁金寶
燉蛋蛋味濃郁,加左層泡沫令口感更加順滑。最鍾意底層既雜莓同埋杏仁金寶脆脆,酸酸甜甜,口感豐富!本身加左魚子醬,都好驚味道唔夾,但出奇地起左化學作用😮!

ᴅɪɴɴᴇʀ ᴍᴇɴᴜ $𝟥𝟫𝟪
ᴀᴘᴘᴇᴛɪᴢᴇʀ
ꜱᴄʜɪᴄᴋᴇɴ ʀᴀɢᴜ ᴡɪᴛʜ ᴘᴏᴀᴄʜᴇᴅ ᴊᴀᴘᴀɴ ᴏʀᴄʜɪᴅ ᴇɢɢ
以松露芝麻醬炒雞肉再配半熟蘭王蛋,整個口感都十分Creamy,底層脆薯絲脆卜卜,增添口感。

ʜᴀᴍ ʀᴏʟʟ ᴛᴏᴀꜱᴛ
火腿、魚子醬、杏仁碎多士
ʜᴀᴍ帶小小咸香,捲住杏仁碎再加上魚子醬點綴,整個配搭都岩岩好!多士脆卜卜,實在抗拒唔到😂!

ᴍᴀɪɴ ᴄᴏᴜʀꜱᴇ
𝟣𝟦 ᴅᴀʏꜱ ᴅʀʏ ᴀɢᴇᴅ 'ᴋᴜᴍᴀᴍᴏᴛᴏ' ᴘᴏʀᴋ ʟᴏɪɴ
𝟣𝟦日乾式熟成熊本縣豬柳
日本豬柳以𝟣𝟦日乾式熟成烹調而成,熟度剛剛好,帶微微粉嫰,口感十分滑身。配菜一啲都唔馬虎,薯蓉好香滑!
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Modern Wine Bistro🍸Wine & dry-aged est. 2022..灣仔一間新派法國菜餐廳🍽,主打自家熟成的多種肉類,如牛扒、羊肉、白鴿等,再配搭多國特色料理和過百款葡萄酒🍷,為你帶來全新的用餐體驗。環境浪漫有格調、食物有水準,而且夜晚9pm 後,搖身一變成滿有味道的「黑膠唱片」的音樂天地🎵🎶,餐廳亦設有live-brand, 喝點酒一起陶醉在音樂的世界吧~cheersss🥂✨最近更推出【GRAND 6 COURSES TASTING MENU】 $598 p.p.ENTREES🔸五天昆布熟成北海道帶子 (鮮嫩)柚子胡椒牛油汁/三文魚子/炭燒昆布🔸 乾式熟成乳鴿髀(2件)Dry-Aged Pigeon (熟成後的乳鴿更鮮滑 外焦脆又酥香)🔸香煎松阪豬 (MATSUSAKA Pork Toro) (疊層式令豬肉更平均又有咬口 有彈性又脂香嫩滑帶有肉汁)配上味噌/青蘋果/煙肉 配黑松露黑醋汁 (咸咸甜甜又解膩)MAIN COURSE 1🔸慢煮鴨髀鴛鴦腸焗飯一絲絲鴨肉,配上潤腸/辣肉腸/青檸油/雜菌,帶油潤又甘香,每粒米飯吸滿精華。MAIN COURSE 2 🔸 M7
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Modern Wine Bistro🍸Wine & dry-aged est. 2022
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灣仔一間新派法國菜餐廳🍽,主打自家熟成的多種肉類,如牛扒、羊肉、白鴿等,再配搭多國特色料理和過百款葡萄酒🍷,為你帶來全新的用餐體驗。

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環境浪漫有格調、食物有水準,而且夜晚9pm 後,搖身一變成滿有味道的「黑膠唱片」的音樂天地🎵🎶,餐廳亦設有live-brand,

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喝點酒一起陶醉在音樂的世界吧~cheersss🥂✨

最近更推出【GRAND 6 COURSES TASTING MENU】 $598 p.p.

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ENTREES
🔸五天昆布熟成北海道帶子 (鮮嫩)
柚子胡椒牛油汁/三文魚子/炭燒昆布

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🔸 乾式熟成乳鴿髀(2件)
Dry-Aged Pigeon (熟成後的乳鴿更鮮滑 外焦脆又酥香)

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🔸香煎松阪豬 (MATSUSAKA Pork Toro)
(疊層式令豬肉更平均又有咬口 有彈性又脂香嫩滑帶有肉汁)配上味噌/青蘋果/煙肉 配黑松露黑醋汁 (咸咸甜甜又解膩)


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MAIN COURSE 1
🔸慢煮鴨髀鴛鴦腸焗飯
一絲絲鴨肉,配上潤腸/辣肉腸/青檸油/雜菌,帶油潤又甘香,每粒米飯吸滿精華。


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MAIN COURSE 2
🔸 M7 Dry Aged Rump (Monthly Special) +$98
每月特選~Signture dry age, 牛脷 Dry-aged 再用紅酒汁煮,肉質更濃又嫩滑。

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🔸煎比目魚
外皮煎封焦脆,肉質十分鮮嫩可口,滿有魚油香。

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DESSERTS
🔸Pickled mix berries / almond crumble

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西班牙燉蛋 配自家醃製雜莓/杏仁金寶,加上魚子醬好有特色又獨特。
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×××[The Victuals]×××
©灣仔軒尼詩道99號彰顯大廈3樓
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2025-06-23 240 views
慶祝男朋友Birthday Week 🎉餐廳裝修用上歐式復古風 加上黑膠碟音樂 非常有格調 💽✨Grand Tasting Menu Entrees 🐚5 Days Kombi-Aged Scqllop with Yam Beans北海道帶子用咗五日加入昆布熟成帶有昆布嘅香氣 口感非常嫩滑彈牙底下配有中東小米 炒沙角昆布 🦆Dry-Aged Pigeon Legs乾式熟成乳鴿脾先用糖、鹽、檸檬醃製 之後風乾 最後再煎香 味道非常入味濃郁 肉質嫩滑🐷Pan Seared ‘Matsusaka’ Pork Toro 香煎松阪豬 肉質粉嫩 油脂豐富配搭味噌青蘋果煙肉 減低油膩感加上魚子醬同松露黑醋汁味道更有層次Main 🦆Baked Confit Duck Legs Arborio Rice慢煮鴨髀鴛鴦腸焗飯潤腸、辣肉腸、青檸、雜菌加入中式元素 手撕鴨肉同鴨肝 🐮14 Days Chicken Oil Aged ‘OHAMA’ Beef Tongue 14天雞油熟成牛舌心 👅 紅酒汁好入味 牛味香濃 肉質軟腍 入口溶化 😋另外A La Carte揀咗Signature Dish🥩30 Day
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慶祝男朋友Birthday Week 🎉
餐廳裝修用上歐式復古風
加上黑膠碟音樂 非常有格調 💽
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✨Grand Tasting Menu
Entrees
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🐚5 Days Kombi-Aged Scqllop with Yam Beans
北海道帶子用咗五日加入昆布熟成
帶有昆布嘅香氣 口感非常嫩滑彈牙
底下配有中東小米 炒沙角昆布

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🦆Dry-Aged Pigeon Legs
乾式熟成乳鴿脾
先用糖、鹽、檸檬醃製 之後風乾 最後再煎香
味道非常入味濃郁 肉質嫩滑
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🐷Pan Seared ‘Matsusaka’ Pork Toro
香煎松阪豬 肉質粉嫩 油脂豐富
配搭味噌青蘋果煙肉 減低油膩感
加上魚子醬同松露黑醋汁味道更有層次

Main
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🦆Baked Confit Duck Legs Arborio Rice
慢煮鴨髀鴛鴦腸焗飯
潤腸、辣肉腸、青檸、雜菌
加入中式元素 手撕鴨肉同鴨肝
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🐮14 Days Chicken Oil Aged ‘OHAMA’ Beef Tongue
14天雞油熟成牛舌心 👅
紅酒汁好入味 牛味香濃 肉質軟腍 入口溶化 😋
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另外A La Carte揀咗Signature Dish
🥩30 Days Dry-Aged Rib Eye
西冷經過三十日乾式熟成

Dessert
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🍮Catalans with Sabayon
西班牙燉蛋 醃製雜莓加上杏仁金寶
配搭中間冰凍嘅燉蛋 多重味道口感
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朋友知道我係牛扒控,生日月就帶我去咗間主打自家乾式熟成牛扒嘅餐廳去慶生餐廳位置非常方便,灣仔地鐵站轉個彎就到店內環境有格調,播放住黑膠唱片音樂,氣氛輕鬆柔和,感覺好似去到巴黎嘅小酒館一樣另外仲設有一個葡萄酒品酒區,鐘意同朋友摸下酒杯底傾下計就非常合適餐廳主打自家熟成的多種肉類,如牛扒、羊肉、白鴿等,再配搭多國特色料理及美酒,為大家帶來高質的用餐體驗食物方面 :6 Course Dinner Set- 前菜 -五天昆布熟成北海道帶子 : 賣相非常精緻,帶子厚身又大粒,肉質彈牙入口,再加上子三文魚籽、胡椒牛油汁、炭燒昆布及中東小米做配料,口感同味道都非常豐富乾式熟成乳鴿髀 : 乳鴿髀用乾式熟成方式,加入糖、鹽、檸檬醃製,肉質結實,非常入味香煎松阪豬 : 松阪豬煎得外皮金黃帶點焦香,肉質爽滑,配上青蘋果及黑魚籽,再蘸少少松露黑醋汁,味道濃郁美味- 第一道主菜 -慢煮鴨髀鴛鴦腸焗飯 : 焗飯加慢煮鴨髀絲、潤腸、辣肉腸、青檸油及雜菌,味道濃郁,口感有層次- 第二道主菜 -14天雞油熟成牛舌芯 :  牛舌芯非常厚身,用乾式熟成製成,再用慢煮方式做到軟淋,入口即化,配上紅酒汁及薯粒一齊食,真係好高質
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朋友知道我係牛扒控,生日月就帶我去咗間主打自家乾式熟成牛扒嘅餐廳去慶生

餐廳位置非常方便,灣仔地鐵站轉個彎就到

店內環境有格調,播放住黑膠唱片音樂,氣氛輕鬆柔和,感覺好似去到巴黎嘅小酒館一樣

另外仲設有一個葡萄酒品酒區,鐘意同朋友摸下酒杯底傾下計就非常合適

餐廳主打自家熟成的多種肉類,如牛扒、羊肉、白鴿等,再配搭多國特色料理及美酒,為大家帶來高質的用餐體驗
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食物方面 :


6 Course Dinner Set


- 前菜 -

五天昆布熟成北海道帶子 : 賣相非常精緻,帶子厚身又大粒,肉質彈牙入口,再加上子三文魚籽、胡椒牛油汁、炭燒昆布及中東小米做配料,口感同味道都非常豐富
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乾式熟成乳鴿髀 : 乳鴿髀用乾式熟成方式,加入糖、鹽、檸檬醃製,肉質結實,非常入味
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香煎松阪豬 : 松阪豬煎得外皮金黃帶點焦香,肉質爽滑,配上青蘋果及黑魚籽,再蘸少少松露黑醋汁,味道濃郁美味
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- 第一道主菜 -

慢煮鴨髀鴛鴦腸焗飯 : 焗飯加慢煮鴨髀絲、潤腸、辣肉腸、青檸油及雜菌,味道濃郁,口感有層次
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- 第二道主菜 -

14天雞油熟成牛舌芯 :  牛舌芯非常厚身,用乾式熟成製成,再用慢煮方式做到軟淋,入口即化,配上紅酒汁及薯粒一齊食,真係好高質好有驚喜嘅主菜
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- 甜品 -


西班牙焦糖燉蛋 : 燉蛋夠曬嫩滑,蛋味濃郁,底層加入藍莓及杏仁甘金寶脆脆,食落更有口感      
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30天乾式熟成 Swift 肉眼 : 用上 Swift 30天乾式熟成肉眼,肉眼肉香更加集中,帶來極高的嫩滑嘅感覺,煎到五成熟,色澤粉嫩,蘸少少黑椒汁更加惹味,再配埋極幼滑薯蓉及椰菜花做配菜,真係餐廳必點之選
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過開嚟灣仔區做嘢,一定要試吓呢間人氣扒房西餐廳。店員非常親切友善,並簡單介紹Menu上既食物我們點咗推介dinner set,頭盤非常吸引,先嚟松露芝麻醬雞肉配蘭王蛋. 日本蘭王蛋慢煮至流心狀態,輕輕切開中間蛋黃慢慢流出,雞肉嫩滑得嚟帶啖啖芝麻香。黑松露醬非常甘香,反而同底層炸到金黃嘅薯仔絲形成脆軟對比—熱熱地嘅小薯絲吸晒蛋汁同醬料,一啖放入口有三重質感交疊,呢種味道唔喺度度食到,真係唔錯。八爪魚他他: 碎粒八爪魚肉質彈牙, 他他醬混入少許香草碎。再用迷你雪糕筒盛載,非常之有心思,食落去脆筒好有層次,味道配搭恰到好處,正。14日乾式熟成熊本縣豬柳: 熟成後嘅豬柳外層炭燒得非常甘香,有料到,一刀切落聽到「嚓」聲。肉芯呈淡粉紅色,肉質柔軟得嚟有咬口,油脂分布似帶有小小牛雪花紋,可能係乾式熟成嘅關係,配菇菌西蘭花同埋薯蓉
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過開嚟灣仔區做嘢,一定要試吓呢間人氣扒房西餐廳。店員非常親切友善,並簡單介紹Menu上既食物
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我們點咗推介dinner set,頭盤非常吸引,先嚟松露芝麻醬雞肉配蘭王蛋. 日本蘭王蛋慢煮至流心狀態,輕輕切開中間蛋黃慢慢流出,雞肉嫩滑得嚟帶啖啖芝麻香。黑松露醬非常甘香,反而同底層炸到金黃嘅薯仔絲形成脆軟對比—熱熱地嘅小薯絲吸晒蛋汁同醬料,一啖放入口有三重質感交疊,呢種味道唔喺度度食到,真係唔錯。
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八爪魚他他: 碎粒八爪魚肉質彈牙, 他他醬混入少許香草碎。再用迷你雪糕筒盛載,非常之有心思,食落去脆筒好有層次,味道配搭恰到好處,正。
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14日乾式熟成熊本縣豬柳: 熟成後嘅豬柳外層炭燒得非常甘香,有料到,一刀切落聽到「嚓」聲。肉芯呈淡粉紅色,肉質柔軟得嚟有咬口,油脂分布似帶有小小牛雪花紋,可能係乾式熟成嘅關係,配菇菌西蘭花同埋薯蓉
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2025-06-03 504 views
叫左$598的dinner course, 整體好滿意,每道菜都好花心思👍🏻五天昆布熟成北海道帶子-帶子十分厚切,用左炭燒昆布,配搭起黎味道特別鮮 -底下係中東小米,好嫩的口感,mix 埋三文魚子好食!香煎松板豬-豬質素好高,豬油味好香,用左青蘋果同魚子配搭,各有驚喜!姐更歡喜青蘋果,更解膩-沾上松露黑醋汁又係另一種食法慢煮鴨脾鴛鴦腸焗飯-潤腸獨有的”潤”味同辣肉腸的香辣好夾,整個飯有香氣有層次👍🏻-鴨脾肉好嫩滑,仲食得出鴨肝的香30 天dry aged 西冷-來自美國的西冷牛味勁濃郁,廚師煎得好好,微焦脆,欣賞夠厚切-配菜亦好出色,菇/椰菜花都係有各自烹調的👍🏻西班牙燉蛋-用左自家製雜莓係底,新鮮又甜-蛋味極香,夠滑,面頭火炙過好脆口
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叫左$598的dinner course, 整體好滿意,每道菜都好花心思👍🏻
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五天昆布熟成北海道帶子
-帶子十分厚切,用左炭燒昆布,配搭起黎味道特別鮮
-底下係中東小米,好嫩的口感,mix 埋三文魚子好食!
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香煎松板豬
-豬質素好高,豬油味好香,用左青蘋果同魚子配搭,各有驚喜!姐更歡喜青蘋果,更解膩
-沾上松露黑醋汁又係另一種食法
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慢煮鴨脾鴛鴦腸焗飯
-潤腸獨有的”潤”味同辣肉腸的香辣好夾,整個飯有香氣有層次👍🏻
-鴨脾肉好嫩滑,仲食得出鴨肝的香
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30 天dry aged 西冷
-來自美國的西冷牛味勁濃郁,廚師煎得好好,微焦脆,欣賞夠厚切
-配菜亦好出色,菇/椰菜花都係有各自烹調的👍🏻
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西班牙燉蛋
-用左自家製雜莓係底,新鮮又甜
-蛋味極香,夠滑,面頭火炙過好脆口
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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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🍽️ The Victuals|灣仔精緻料理驚喜不斷🔥.今次同朋友去咗灣仔嘅The Victuals✨地點就腳,環境又夠chill,燈光柔和,適合傾偈兼打卡📸.我哋分別試咗6-COURSE SET同Special Offer Dinner Set,可以試勻兩款Menu,真係大滿足💖💖.▪️前菜:松露芝麻醬雞肉配蘭王蛋 🥚一上枱就聞到濃郁松露香🍄雞肉嫩滑,芝麻醬帶少少甜,撈埋蘭王蛋一齊食,層次豐富,開胃之選!▪️海鮮:五天昆布熟成北海道帶子 🌊帶子厚身,用昆布熟成後鮮味爆燈💥配上柚子胡椒牛油汁,微辣酸甜,三文魚子嘅鹹香同炎塊昆布嘅脆口,完美襯托帶子嘅鮮甜。▪️肉食:乾式熟成乳鴿髀 🕊️乳鴿髀外皮脆薄,肉質juicy,乾式熟成令肉味更濃郁,咬落去仲有肉汁滲出,正!▪️香煎松阪豬 🐷松阪豬煎得金黃,邊位微微焦香,肉質爽彈,油脂分布均勻,蘸少少海鹽已經好夠味。▪️五香油浸鴨髀福袋 🦆呢個有驚喜!鴨髀肉嫩滑,用五香油浸過超級入味,外層福袋吸滿醬汁,一啖咬落去,香氣四溢。▪️主菜:慢煮鴨髀鴛鴦腸焗飯 🍚焗飯用咗潤腸同辣肉腸,鹹香惹味,慢煮鴨髀肉質鬆化,青檸油同雜菌帶出清新感,整體唔會膩,好有層次!▪️肉食升級:14
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🍽️ The Victuals|灣仔精緻料理驚喜不斷🔥
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今次同朋友去咗灣仔嘅The Victuals✨地點就腳,環境又夠chill,燈光柔和,適合傾偈兼打卡📸
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我哋分別試咗6-COURSE SET同Special Offer Dinner Set,可以試勻兩款Menu,真係大滿足💖💖
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▪️前菜:松露芝麻醬雞肉配蘭王蛋 🥚
一上枱就聞到濃郁松露香🍄雞肉嫩滑,芝麻醬帶少少甜,撈埋蘭王蛋一齊食,層次豐富,開胃之選!
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▪️海鮮:五天昆布熟成北海道帶子 🌊
帶子厚身,用昆布熟成後鮮味爆燈💥配上柚子胡椒牛油汁,微辣酸甜,三文魚子嘅鹹香同炎塊昆布嘅脆口,完美襯托帶子嘅鮮甜。
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▪️肉食:乾式熟成乳鴿髀 🕊️
乳鴿髀外皮脆薄,肉質juicy,乾式熟成令肉味更濃郁,咬落去仲有肉汁滲出,正!
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▪️香煎松阪豬 🐷
松阪豬煎得金黃,邊位微微焦香,肉質爽彈,油脂分布均勻,蘸少少海鹽已經好夠味。
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▪️五香油浸鴨髀福袋 🦆
呢個有驚喜!鴨髀肉嫩滑,用五香油浸過超級入味,外層福袋吸滿醬汁,一啖咬落去,香氣四溢。
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▪️主菜:慢煮鴨髀鴛鴦腸焗飯 🍚
焗飯用咗潤腸同辣肉腸,鹹香惹味,慢煮鴨髀肉質鬆化,青檸油同雜菌帶出清新感,整體唔會膩,好有層次!
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▪️肉食升級:14日熟成系列 🥩

🔻雞油熟成'OMAHA'牛舌 👅
牛舌厚切,用雞油熟成後更加軟嫩,牛味濃郁,入口即化,完全冇羶味。
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🔻乾式熟成熊本縣豬柳 🐖
豬柳肉質細膩,熟成後味道更加集中,簡單調味已經好出色,配菜嘅薯仔都滑到不得了!
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▪️甜品:西班牙燉蛋配雜莓 🍮
燉蛋香滑,面層焦糖脆脆哋,自家腌製雜莓酸酸甜甜,杏仁金寶增加口感!
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總評🌟
The Victuals 嘅食材同烹調手法都花足心思,每道菜都有驚喜,服務亦周到,價錢合理,絕對值得再encore!如果鍾意試新嘢,呢度嘅熟成肉同海鮮必點💯
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The Victuals✨
📍 香港灣仔軒尼詩道99號彰顯大廈3樓

#灣仔美食 #TheVictuals #熟成肉 #香港好去處
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