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2019-01-22 349 views
It was our second visit to Petrus. Our first visit was slightly over a year ago (https://www.openrice.com/zh/hongkong/review/fine-dining-petrus-e2925968). Actually I had struggled for quite a while whether I should come again because the menu hadn't changed much even after a year! Eventually decided to come again anyway.We managed to get a windows-side table despite making reservations only about a week ago and was told that we couldn't secure windows seats at reservation.  It was quite a bit of
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It was our second visit to Petrus. Our first visit was slightly over a year ago (https://www.openrice.com/zh/hongkong/review/fine-dining-petrus-e2925968). Actually I had struggled for quite a while whether I should come again because the menu hadn't changed much even after a year! Eventually decided to come again anyway.

We managed to get a windows-side table despite making reservations only about a week ago and was told that we couldn't secure windows seats at reservation.  It was quite a bit of a surprise that we were brought to a table besides the window when we checked in. I remembered the same happened to us for our first visit. 

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Like last time, we each ordered a lunch set of 4 courses at a cost of $618+10%. Coffee/tea was not included in this price.

Amuse bouche - cheese puff
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Even before our orders were taken, we were served this Amuse bouche, which was some cheese puff. I remembered that the Amuse bouche last time was not particularly pleasing. But this time it seemed even worse: it was super similar to the Amuse bouche served at Mandarin Grill + Bar. Both were not so pleasing. There was nothing special. Just some cold cheese paste inside. Although it was free of charge, I had to admit that it was quite disappointing. 

法國古法麵包 with butter
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After our orders were taken, we were served this basket of 法國古法麵包. I was quite disappointed that there was no bread basket to choose from and there was just one type of bread. I remembered that there were quite some choices of really delicious bread last time! Luckily this 法國古法麵包 was also delicious with super crispy crusts and soft interior. I could tell they were really freshly baked and served pretty hot. Flavour-wise there was nothing too special though so I really had to eat with the butter. The slightly spicy butter on the right tasted quite good. Last year, only salt and normal butter were offered. This time, both butters were not too greasy. 

Then our Entrees Froides came. 

Hokkaido scallop carpaccio, Granny Smith textures, shallot cream, horseradish
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Hokkaido scallop carpaccio, Granny Smith textures, shallot cream, horseradish

The scallops were pretty fresh! Other ingredients were not so outstanding taste-wise. Overall it was a very refreshing entree. But to pick bones from an egg, I wish the flavour could be slightly stronger to make it more appetising. 

Duck foie gras terrine Vendee-France, navel orange, three-spice powder, brioche
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Duck foie gras terrine Vendee-France, navel orange, three-spice powder, brioche

We had almost exactly the same dish a year ago. The duck foie gras terrine was quite thick but not greasy at all. It was good to go with the sweet and sour orange. The accompanying brioche was not so crispy and was a bit too soft. Overall, it was also a refreshing and appetising entree. The high quality seemed to be maintained well.

Then our Entrees Chaudes came.

Spanish carabineros ravioli, puffed buckwheat, bisque emulsion, Kristal caviar
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Spanish carabineros ravioli, puffed buckwheat, bisque emulsion, Kristal caviar

I think we had the same dish a year ago which was "Red prawn ravioli, spinach and bisque sauce".  I think it was much better this time. Although Kristal caviar was not strong at all, the dish smelt very good of bisque emulsion! The Spanish carabineros were very huge and had a great crispy texture and was so delicious, meaty and fresh. Even the wrapping of the ravioli was so al dente, actually sticky to the teeth! Delicious & special dish indeed.

Butternut veloute, Grenoble walnuts, 36-month Comte cheese
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Butternut veloute, Grenoble walnuts, 36-month Comte cheese

It was a very rich pumpkin soup with a few small walnuts and quite some pumpkin cubes. The cheese flavour was not too rich but was ok because it might have overwhelmed the whole thing if otherwise. Overall, it was quite a good soup despite lack of surprises. A good soup for the winter season by making me so warm after drinking. 

Last time we tried their signature lobster mains and lamb rack, so this time we decided to order something else to try something new. 

Pan-seared meagre Corse-France, chickpea ragout, calamari strips, cod tripe, Spanish chorizo
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Pan-seared meagre Corse-France, chickpea ragout, calamari strips, cod tripe, Spanish chorizo

It was a very good dish. The portion looked so huge when served to us. The fish was so juicy yet tender! It was done really well. The chickenpea ragout tasted good and there were so many! So healthy as it was free of carbohydrates!The sauce was very good and was a little bit spicy. It looked oily but in fact it wasn't. It was so interesting to have some calamari strips and cod tripe which I couldn't really tell by eating. There were also some slight additions of Spanish chorizo on top to enhance the flavours, although I didn't find them necessary.

Free-range yellow chicken breast Landes-France, paccheri stuffed with chicken thigh in ragout, Albufera sauce
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Free-range yellow chicken breast Landes-France, paccheri stuffed with chicken thigh in ragout, Albufera sauce

This one was very disappointing comparatively. The chicken breast was quite rough, especially towards the tip as you can see at the bottom left-hand corner. The paccheri stuffed with chicken thigh was not tender either and was quite salty. I had some expectation of the chicken but it was actually quite free of the flavour of chicken. There was nothing special with the paccheri either. Don't try!

There were not many choices of desserts. I didn't fancy poached pear much so we went for the chocolate dessert and the cheese.

Bitter orange blancmange, variations of 72% Araguani Venezuelan Valrhona chocolate
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Bitter orange blancmange, variations of 72% Araguani Venezuelan Valrhona chocolate

This one was quite disappointing. I didn't find the cocoa particularly strong, nor the orange particularly bitter. I couldn't really associate this dessert much with its name. The chocolate ice-cream was ok but was melting when served. The small chocolate cakes were just so-so without much texture but just like some soft chocolate cake. Same for the small white blancmange which were tasteless. 

Selection of cheese from Maitres Bernard and Jean-Francois Antony
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Selection of cheese from Maitres Bernard and Jean-Francois Antony

We were told the cheeses were Camembert, Blue cheese and something I couldn't recall for the hard cheese sticks. The blue cheese was very salty, as expected! Blue cheese lovers must love them a lot! The Camembert cheese was soft and I liked it although I found it more salty than usual. The hard cheese sticks were quite salty too. Maybe I am just not really a cheese lover. The dried fruits, red grapes, walnuts and seeds were so fresh and tasty - you could tell that they were of really high quality! The berry paste in the middle was very important to balance the saltiness of the cheese too and I wish there were more! Last but not the least, the plate was so so pretty!

Petit Four (Matcha chocolate ball with ginger liquid, raspberry maracon, dark chocolate)
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Petit Four 

The server did introduce each of them to us. 
The matcha chocolate balls contained some ginger liquid inside which was not too strong. The server kindly reminded to finish them in one sip. They were quite refreshing!
The raspberry macaron was quite a failure though as it was too soft!
The dark chocolate tasted quite good, and there seemed to be a layer inside rather than just pure chocolate. 
Interestingly, there were quite a lot of bitter cocoa pieces (?) at the bottom of the bowl for the macaron and chocolates! 

The overall food quality was quite good despite some disappointments; service was attentive; environment and view of the restaurant were top-notch.  However, after this meal, we felt that we had tried almost all of their dishes. I wish that the menu could be changed with more varieties regularly so that we got to try something new next time.
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2019-01-21
Dining Method
Dine In
Spending Per Head
$680 (Lunch)
Recommended Dishes
Hokkaido scallop carpaccio, Granny Smith textures, shallot cream, horseradish
Duck foie gras terrine Vendee-France, navel orange, three-spice powder, brioche
Spanish carabineros ravioli, puffed buckwheat, bisque emulsion, Kristal caviar
Butternut veloute, Grenoble walnuts, 36-month Comte cheese
Pan-seared meagre Corse-France, chickpea ragout, calamari strips, cod tripe, Spanish chorizo
  • Hokkaido scallop carpaccio
  • Spanish carabineros ravioli
  • Butternut veloute
  • Duck foie gras terrine
  • Pan-seared meagre