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食记 (35)
大约最一个月前左右已经上网揾下有咩好去处庆祝生日, 而我选择了3-4个不同类型餐厅. 结果老公选择了去Zone-D 到庆祝生日. 由于刚搬去了上环, 所以不知铜锣湾原先环境是怎样, 没有得比较.不过 会在数天前, 会用email或 what’s apps menu 比我选择先. 今天是老公生日, 终于上去试下这个私房菜. 入度去地方不算太大, 只可容纳15-16人左右, 枱数不多. 只是胜在静,可以倾下计. 装修就没有特别, 而望出去只是写字楼. 所以今次主要focus 在食物质素.头盆选了Panfried Crab Cake及Panfried Foie Gras , 两者都做得不错. Crab Cake都好有蟹肉味, 而鹅肝入口即溶, 而底下放了薄片菠萝, 一起食感觉不会太腻. 汤Wild Mushroom Soup, 好有磨菇味, 不错. 只是配搭长条的棒, 就感觉不太夹.餐前King Prawn Linguine, 虾有好浓的蒜蓉味, 入口好香.到主菜 Grilled US Black Pork 和 Ribeye Steak. 首先2款份量足够, 我order Black Pork, 肉很松软, 但味道就淡D, 配菜只有薯仔. 我比较喜欢有沙律菜, 因为对女仕就感觉太肉, 太腻. 但我没有试Ribeye Steak, 但老公话都不错, 熟度适中. 甜品Creme brulee 味道不好味. 我本人喜欢食甜品, 但真系整得不太好. 可能因为钟意食甜品, 对甜品要求比较要求高 总括: 主菜和甜品比较逊色, 反而头盆, 汤和餐前菜相比下出色一点. 不过, 每位$450有5道菜都算抵食.
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睇下先...上次去好似系新年长假期,,又系同首领家人去食,,而今次第二次好幸运地L小姐升职加人工+我 pre bday dinner请我庆祝好姐妹真系唔话得:3争扎过outback定zone d,,但朋友话想好倾d,,所以都系拣左呢度我仲request要坐玻璃房入面添L小姐系第一次泥,所以菜式由我拍板打过电话俾餐厅，留左email之后就会收到果排ge menu。拣番头盆、主菜同甜品好似唔知几耐会转一次，不过同负责人倾过之后好似可以有得special request，不过价格我就唔知洗唔洗调整噜 上次试完呢度,,我觉得beef carpaccio生牛肉沙律、龙虾沙律、maincause ge鱼都系must try!!!所以今次都有叫番 beef carpaccio呢个系至爱!!!佢呢度做法有煎到2成熟左右，所以唔会太生面头有层黑胡椒，上碟时切簿片加埋rocket leaves、parmasen cheese、black truffle sauce同vinegar&oliveoil(?) 盖过左d血腥味，d cheese又咸咸地、黑松露酱又香，best combination啊!!!!不过如果d rocket leaves换左芝麻叶就好，因为我唔中意rocket leaves 其实呢个都有谂过自己整，不过样样材料都买晒应该都几贵，系度食好似化算d，个set包的唔洗加钱,真系好想叫佢俾个maga size我做maincause 啊hahaha,,唔知得唔得呢 龙虾沙律(+ $100)龙虾新鲜,有甜味、爽口唔会有lobster本身果阵gip味,,我相信系因为日式芝麻酱发挥ge作用,,mixed ge菜都新鲜同够冻，但都系有苦苦地果d菜，我本身唔中意呢d味，但芝麻酱都僻得到，所以ok。个酱落得都够多，每片菜叶都沾得到。龙虾都有沾酱的，所以好好食。 lobster bisque本身我麻麻呢个汤，起街食饭都唔会叫，所以唔系好识比较我自己觉得调味都调得几好，唔会太浓味同fishy，面头有落d cream，侧边仲有只龙虾仔,剥埋shell，that's y我话佢呢度有heart，不过d肉麻麻,,俾只鲜虾我会开心d 我同朋友都饮得晒。 scallop linguini in white wine cream sauce呢个都好食，不过我中觉得d面林d仲好，出亲街d面都偏硬,所以我中意自己煮多d。 i hate al dente...下次要request定先得个汁够浓，但系偏干果种，呢度我就无咩所谓，够味就得带子ok唔un，我食到。 seabass呢个推啊!!呢度d鱼都好食咖，上次食三文鱼金次食seabass，个皮都系脆卜卜。呢个面头仲加在d tomato salsa，个底放左薯蓉，三样一齐食好夹咖。啖啖都软林林，好快就食晒左 spring chicken w/ bacon roll个卷系d烟肉包住d鸡(?)同pesto sause(?)/1 d绿色ge蓉，惹味但有d咸个鸡脾仔香喷喷但系un，我qoo过牙食唔到硬/un野，所以我俾晒我个fd食呢个麻麻啦~~ cream burlee我唔中意食cream burlee哈哈所以我食左1啖ja,我觉得中式炖奶先好食 warm chocolate pudding(+ $30)即系心太软啦，朱古力味浓，够流心，跟vanila ice cream,呢个我食得多d哈哈哈total($380x2+$100+$30)/2=$890每人大概$400要朋友俾晒实好甘啦我揾到工会请番佢咖喇-___________-"多谢多谢、恭喜恭喜best sis i love u -3-
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We were celebrating a birthday and wanted to go somewhere a bit different without breaking the bank. We found Zone-D and read some reviews online and decided to give it a try. We were pleasantly surprised with our experience. When we first walked in the place was cosy with around 6 tables. We had to pre-order our food a day before. The lobster spaghetti was amazing which was al dente and the lobster was fresh. The steak was made with high quality meat. All the dishes were not overly seasoned and the quality of the ingrediants were fresh.Highly recommend this if you want the private kitchen experience without spending a fortune.
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复活节假期悠悠长，大部份的时间都是奉献给小友的。两口子真正可以独处的时候可谓少之又少。就在一个近周末的日子，我俩决意暂时忘记凑仔公及凑仔婆的身份及责任，出外吃一餐晚饭，撑一下台脚....选择这间算做半私房菜的菜馆，原因在于得到太座同事的大力推荐，说这儿的东西既美味又抵食。太太对之十分有兴趣，自己看见她的馋嘴相也于心不忍，也就改变了原本的主意，打了个电话在此订了一桌....订了台后负责人send来一张是日的dinner menu。吃的都是些大路菜式如pasta及steak一类的东西。唯一吸引的便是价钱 ---- 每人只付出最低的三百五十大洋左右(当然不计酒水啦)便有五道菜吃。从抵食的角度来说，当然是不错的....两口子偷偷的早溜了出来，抵达时时候还早。这里位于一幢绝不起眼的唐楼内，一不小心便很轻易走了眼。蛮费力的从地下走上五楼，气也有点喘了与太太打趣道，若不好吃的话，就要马上打电话向她的同事发侮气...安顿下来后，面包篮便随之奉上。面包件数不多，款式其中最特别的有一件舖有少许芝士及青葱粒的foccacia。味道是很homemade的它，面头的芝士带半溶而foccacia本身亦有微温且够软熟。醮点最基本的黑醋加橄榄油吃，已是无上美味....Appetizer只有两款可拣，其中一道是鹅肝，太座这个不折不扣的"肝迷"自然是将之预订了；自己不欲与她抢食，于是只能选余下的那道Smoked salmon swimmer crab roll了。怎知出来的效果却是后者更出色....Foie Gras是夜吃到的比平常在其他地方的大片，是十分的值吃；不过表皮层煎得略为过了火，入肚有些㶶苦，而且肝内有些筋是还未完全挑出来的，白白浪费了本也肥美油丰的它；伴菜方面，就只有烘得够脆卜卜的长条型薄多士较可取....Smoked salmon swimmer crab roll以烟三文包裹啄碎洋葱粒及鲜拆蟹肉的"卷物"。三文的烟薰味不算很突出但尚算肥美；以爽口的洋葱粒配合鲜甜的蟹肉做出来的馅料，口味清新而不觉腻。与偏油一些的三文夹起来，倒是一个perfect match....Lobster Bisque这个龙虾汤的酒味还可以，不过论浓稠度及鲜却是普普通通；可赞一下是汤内有好几件小龙虾仔的肉，而且掌勺的还将一小只已全拆肉的龙虾仔连壳当成装饰置于碟旁。卖相倒是有点心思....Scallop spaghetti卖相摆碟是漂亮的，可惜却是"中看不中用"之辈 ---- 幼身扁意粉全欠咬口，只比淰烂的较好一些；带子大而无当，咬落竟是一些鲜及甜也尝不出的与太座不禁打了个眼色，皱了个眉头，不敢相信自己的味蕾是否出现了问题....最令人遗憾的是大厨竟用上大量黑胡椒企图去盖过带子的雪味，弄得味道变得过辣，实在令人非常的失望；茄酱吃起来有点过酸且很不自然。不会是下了过量的茄膏吧....Grilled lamb chop with Rosemary jus羊的生熟度控制没问题，的确能做到medium的程度；肉汁是不缺的；肉边位亦可做出外脆内软的口感；不过羊膻就稍嫌不足，而且跟那意粉一样，同样犯了下太多黑椒的弊病，食起来就只有一个辣字，这样的话，有甚么膻及肉鲜都感受不到了；配菜则是开半的连皮焗薯，咬落不算粉淰带硬且面上又是洒上大量的黑胡椒....真想问一问大厨 : "最近胡椒是不是超便宜呢?".....Panfried Seabass with fresh tomato salsa海鲈处理得不俗 --- 外皮带微脆而肉不嚡，而且是真的鱼有鱼味的。当然嫩滑程度绝比不上如Petrus等做的，但若硬要将这里与五星餐厅比较，就未免太吹毛求疵了。在Petrus，吃一个Appetizer就差不多等如在这儿吃大半个dinner set了.....舖在鱼件面上的蕃茄沙沙，其微酸与鱼肉的清淡是甚相衬；至于垫底的薯蓉则甚滑但牛油香不足。对于喜吃薯蓉的太太来讲，自然未能满足....Creme brulee两个人皆叫了同一款的法式焦糖炖蛋。蛋尚够滑但欠了应有的蛋香；舖面的焦糖层很脆够甜。是中规中矩的水平....说真的，正如太太所说，付出三百多大洋就可以吃到五个courses的晚餐，小弟的批评是未免有些不公平。不过从就事论事的观点来看，光是想起那令人不爽的无味带子及黑胡椒，自己现在想起也有点愤愤不平了....
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My friend booked this restaurant for his girlfriend's birthday. Finding the place is an experience in itself. There is no signage on the street level and there are two entrances marked as No 16. The correct entrance is 16-18. From there you get to do a bit of exercise as it's a 4th floor walk up.It is worth it though. The decor is pleasant - nothing special but nice.The food is generally good:The beef carpaccio was good, although a little too much pepper was used.The lobster salad was better. The foie gras was very good. The quality of the foie gras was evident. Some private kitchens use lower quality ingredients and the foie gras can be too fatty and stringy. Zone D's was done very well. Two of us had it and both portions were very good.The mushroom cappuccino was delicious.The tomato spaghetti was seasoned very well. Great use of herbs. Spaghetti was done el dente which was well received by all four of us.The main courses:The black cod was enjoyed very much.The chicken was also well received.I had the steak and it was awful! Very very disappointing. The quality of the meat was very poor. It was too tough. I'd asked for it medium and it came medium/rare. It was luke warm, had no seasoning at all. My husband also had the steak and his was as equally disappointing. He'd asked for it rare, and it was. But the quality of the meat was very substandard, which as you pay an extra $100 for the steak is just not acceptable. We both left over half our steaks.The desserts:The apple crumble is good, too sweet for one of the diners. The chef uses a lot of brown sugar to sweeten his crumble. The apples don't appear to have been stewed beforehand, but this may be just a difference in recipes. The creme brulee was delicious! Done perfectly. Cold underneath the warm crispy glaze. Great texture and very yummy.The dinner was enjoyable. The food, with the exception of the steaks, is good quality, well seasoned, and tasty. We'd try it again but avoid the steaks.
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