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餐包
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香煎魷魚仔配西班牙肉腸
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法式香草焗田螺
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甜品
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龍蝦意大利飯+26
370
16
7
6-min walk from Exit B, Kennedy Town MTR Station
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Telephone
28188266
Introduction
French bistro that brings genuine respect for French traditions, such as beef bourguignon and the slow-roasted rabbit.
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Opening Hours
Today
12:00 - 15:00
18:00 - 22:15
Mon - Sun
12:00 - 15:00
18:00 - 22:15
Public Holiday
12:00 - 15:00
18:00 - 22:15
Public Holiday Eve
12:00 - 15:00
18:00 - 22:15
Above information is for reference only. Please check details with the restaurant.
About Reward Scheme
Signature Dishes
Recommended Dishes
堅尼地城，從前是港島最西面的隱世小角落，現已成為打卡勝地。今日就在堅尼地城海旁一間小餐館食午餐，看著無盡海景，一覽無遺飽覽維港景色；同時享用高質而價錢合理的法國菜，偷得浮生半日閒。*午餐兩道菜$168；三道菜$198。當中頭盤和主菜都有幾款選擇。餐後嘆杯咖啡也只是$20，好吃又便宜。頭盤：🏅牛油果虎蝦沙律虎蝦煎過很香口，牛油果軟熟，整體很美味。🏅安格斯牛肉他他（+$38）用來做他他的牛肉，新鮮最重要，這份安格斯牛肉他他完全達標，牛肉色澤紅潤，無腥味，入口無渣，配薄脆餅乾簡直是人間美食。主菜：🏅是日精選鮮魚（+$10）非常美味的三文魚，皮脆肉嫩多汁。配菜是薯蓉和烤白椰菜花。這是我吃過最綿密軟滑的薯蓉，和吃雪糕無異，超級好食。本身無什麼味道的白椰菜花烤過後帶焦糖香味，同樣好食。🏅是日廚師精選（+$20）知道今日廚師精選是羊膝後，羊癡說加錢都要食。羊膝大小適中，用燉煮的方法烹調，肉質軟腍嫩滑，全部可吃，輕易離骨，最後只剩下一條骨。甜品：🏅椰子撻配雪糕牛油餅皮裏充滿著椰子醬和椰子奶油，表層鋪滿椰絲。口感比港式椰撻細膩和清淡。
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筆者從小就居住在九龍，每次跟著家人到西營盤探親，都只能坐巴士，顯得非常「大陣仗」！可幸的是，香港的鐵路系統緊隨著香港的發展而不斷擴張，即使「過海」，還是跑到「大西北」，更方便省時。位於西環的「Bistronomique」是一間臨海的法式小餐館，曾獲「2014年度米芝蓮車胎人美食」。餐廳設有兩層及室外座位，均飽覽海景，不管是情侶間約會，或是帶着毛孩用膳，都能享受不錯的用餐體驗。環境：✨餐廳座擁180度海景，室內裝潢設計以木系為主調，環境清幽，配以輕快音樂及射燈折射出更多層次感，營造了非常適合酌酒、聊天的氣氛。服務：✨當日正值閒日晚市，人流也蠻多，職員友善有禮，上菜節奏非常配合食客，用餐時間很足夠，貼心！ 筆者與友人是日晚上享用了「6 COURSES SET」，每位$648。食物：🥗 SALAD ✨凱撒沙律：輕怡開胃。✨牛油果虎蝦沙律：加入健康的牛油果和去殼的蝦肉，口感更豐富。🍴 STARTER ✨雞肝豬肉批：以數種肉混合製成的凍批，肉風味濃厚。✨香煎魷魚仔配西班牙肉腸：小小的魷魚仔富海鮮風味，適合配酒。✨法式香草焗田螺：肉質結實帶嚼勁，沒有泥味，配搭牛油香草薯蓉，更能增添香氣，吃下去更順口。🥣 SOUP✨是日餐湯：以新鮮蘑菇打成的湯，富松露香，講究口感的微粒設計，自然無調加，面層是蛋白泡沫，是低卡而又捱有足夠飽足感的素食選擇。🍽️ MAIN COURSE✨阿拉斯加蟹肉扁意粉：水波蛋下盡是鮮味的蟹肉，配上惹味的蟹汁基調，煙韌的意粉同吃，濕度剛好。✨炭燒美國頂級肉限扒：色澤尤其粉嫩，是完美的medium，中間有一層明顯的油花，經烤製後部分融成美味豐盈的肉汁，肉質細緻，牛味濃郁可口。🍰 DAILY DESSERT✨檸檬撻：黃澄澄的檸檬撻顏色誘人，風味酸香濃郁，充滿夏日活力。✨椰子撻：加入椰絲的忌廉海綿蛋糕，輕怡開胃。
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堅尼地城海旁成為打咭熱點🤳🏻一望無際嘅大海真係夠晒Chill，平日夜晚就比較靜，啱晒係海旁Chill吓傾吓計🌉見到有間法國菜小店係海旁，好似幾有feel💕決定去試試。Menu有個6 courses set，有沙律，又有2個Starters、有湯、有Main course，仲有甜品，只係$648(per person)，好抵食呀！同朋友各點一個6 courses set，所以2款沙律🥗同4款Starters都試到晒😋首先嚟咗餐包🥖沙律分別係凱撒沙律同牛油果虎蝦沙律，兩款都係好Fresh好開胃！Starters首先講吓法式煎田雞腿，等一次見有依道菜，真係煎得勁香！田雞腿肉扎實又彈牙，配埋Creamy又順滑到爆嘅薯蓉，勁香口。其次講吓香煎魷魚仔配西班牙肉腸，魷魚仔嘅份量好多，估唔到入口勁香墨汁香氣，每件魷魚仔都勁爽口彈牙，配埋肉腸嘅鹹香，真係不得了。第三講吓法式香草焗田螺，法式馳名菜，焗完後田螺變軟腍，帶少少嚼口，帶有獨有香氣，加上大量香草，好惹味，仲有薯蓉配搭，非常精緻。最後講下雞肝豬肉批，雞肝同豬肉混合一齊食，勁濃郁肉味，配上酸瓜中和油膩感，非常特別嘅Starter。上晒沙律同Starters之後就有是日餐湯，係Blend到好蓉好Rich嘅南瓜湯🎃Main course首先揀咗炭燒美國頂級肉眼扒，烤得整塊肉眼扒好juicy，肉質軟嫩多汁，油脂分佈豐富，切落去肉汁爆滿！勁大塊😝另一份Main course揀咗阿拉斯加蟹肉扁意粉🍝蟹肉一絲絲份量超多，扁意粉嘅份量都勁多，好抵食呀！最後一人一份甜品，真係飽到捧住個肚走呀🤣
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Their weekend lunch menu is of great value for money. You can get 2 courses at $168 and 3 courses at $198. Honestly I think the pear tart dessert is quite forgettable so I’d recommend you to get the 2-course lunch and maybe order a couple starters for sharing off their a la carte menu.We ordered 1.5 dozen of oysters to share, and they were all very fresh. As for the main course, I got the ribeye and my friends got the lamb shank which was huge. The ribeye was nicely cooked and seasoned, with some veggies on the side. My friends said the lamb shank was delicious as well.
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Tonight was a busy Valentine’s night and the restaurant was completely unable to cope. There was no trace of our reservation (despite it being confirmed by email), although they seated us anyway. It would have been better if they hadn’t.The first cold appetisers (oysters and salads) took more than forty-five minutes to arrive, with another similar wait for the next appetiser. Main courses had not arrived more than two hours in, so we gave up, and left. The bill for this car-crash of a dinner date was more than HKD1,500 for two. The food that did arrive was OK, but overpriced for what it was - especially considering the cramped premises with cheap decoration and pungent toilets.Staff was more or less apologetic most of the time and wrote off service charge and drinks, but the experience was nevertheless awful.
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