Spanish Ham & French melon 這是我點的，點完後便發覺自己蠢，來這裡不應該吃現成的食物，應該吃料理，下次不可再犯這個錯誤了。這ham的鹹香度不算很強，反而清清的我更喜歡；而哈蜜瓜十分清甜，脆中帶軟，熟度亦適中。這ham應該是serrano，西班牙火腿中，我還是愛Iberian，亦是因為Iberian我才愛上風乾火腿的。
Roasted Australian lamb rack with foamy butter, young garlic cocotte with white beans and spinach 4款主菜當中，其實我一定會點羊，但這次被人捷足先登，下次要快點了。羊架羊味很濃郁，肉質亦很軟腍，沾那creamy的牛油醬，兩者很配。
Selection of French Cheese 最後一道course，有4款選擇，3款為甜品，一款是cheese；或者我依然很想念早陣子吃的cheese buffet吧，所以明知會很飽，但都要點。 總共有5堤cheese，味道的排列亦由淡至濃；第一款是硬cheese，味道比較淡；第二件的質感是硬中帶軟，味道相對上是濃郁的，有點像emmental cheese的味道，濃中帶清；第三件是camembert，有時口痕便會到超市買一件來吃，然後配上cracker；第四款則是blue cheese saint agur，比classic的blue cheese味道稍為淡一些；最後一款亦是blue cheese，十分軟滑，味道是超級濃，我肯定不是人人都愛，連我都覺得味道有點強，不過，可以配上乾果一同進食，味道會沖淡一些。
Petite Four 我很喜歡吃petite four的，因為大多數都是一些普通但又好吃的小甜點，配咖啡最適合不過了。Raspberry牛油蛋糕甜而不膩、檸檬塔的外層很香脆，充滿著檸檬香，十分醒神；而黑朱古力當中有raspberry果醬，從來都覺得苦度高的朱古力配酸性高的水果是很夾的；對這三款小甜點我都很滿意。
If you’re trying to impress (or are celebrating) and want to splash out on fine dining, this is the place to go. Let me give you my verdict before getting into the details: the setting wasn’t fantastic (it was a bit too stifled and overly ornate for me), but the food was excellent - superior quality ingredients and just-right portions. Service was of course impeccable – you can’t expect less from a 5-star hotel. I felt the staff was genuinely helpful and happy though!2ND SUNDAY – LEGENDARY TABLE
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If you’re trying to impress (or are celebrating) and want to splash out on fine dining, this is the place to go. Let me give you my verdict before getting into the details: the setting wasn’t fantastic (it was a bit too stifled and overly ornate for me), but the food was excellent - superior quality ingredients and just-right portions. Service was of course impeccable – you can’t expect less from a 5-star hotel. I felt the staff was genuinely helpful and happy though! 2ND SUNDAY – LEGENDARY TABLESIDE SERVICE AT GADDI’S Price: HK$1,953 (subject to 10% service charge) per person. Available on the second Sunday of each month, Gaddi’s celebrates its Diamond Jubilee as the first fine dining restaurant in Hong Kong. Chef Rémi van Peteghem created a commemorative eight-course Diamond Jubilee degustation menu to mark this milestone… Apparently Chef van Peteghem is a health nut and so he came up with figure-friendly reinterpretations of French classics. Take our first course, for example:
Colorful tomato tartar with beef heart tomato juice mousse. I was told the chef is a ‘wholesome food’ buff but this was a bit “too healthy” for me. I appreciate his vision, but despite the fancy description it was like diced cold tomatoes… don’t worry, though, the rest of the food was lovely so this was definitely an aberration.
Duck terrine from Landes with cooked and fresh cherries
The best foie gras I’ve ever had. Ultra-fine and all concentrated richness, I don’t think you’ll find anything better. It was perfect with the sweet and lightly crunchy brioche toast as well. MMM. I should’ve asked for some extra toast to go with the dish but I was trying to save space in my stomach.
Wild Guilvinec turbot, chive gnocchi and red wine sauce
Their best main course, hands down. The gnocchi and greens added such a good dimension to the texture of the meal, and the wine sauce made it so savoury and eliminated any fish-taste the dish might have had.
Stuffed Limousin lamb saddle, confit potatoes, and Tasmanian black truffle
Great lamb (perfectly done, no blood but incredibly tender), and I love potatoes, but the black truffle stuffed into the lamb was a bit overpowering. I had to leave some on the side of my plate.
They flambeed the blueberries at our tableside in a flaming show – but it’s not all bark and no bite – the dessert was perfect! Light, cool, sweet and fruity. They have cherries sometimes depending on the season. Mmm!!
When they placed this in front of my table, I thought I had died and gone to heaven. Lemon meringue, raspberry tart, and raspberry-filled chocolate from the Peninsula’s in-house Belgian chocolatier. I had to eat them all.
题外话/补充资料：
Lunch features the three-course Gaddi’s Lunch Menu (HK$ 458), including one glass of house wine. In addition to an extensive à la carte menu, the Gaddi’s Dinner Menu of five courses at HK$ 1,588 or HK$ 2,588 with wine is also available. The Gaddi’s Band plays music for dancing in the evenings for guests who enjoy an elegant dinner and dance.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2013-08-08
等候时间
10 分钟 (堂食)
人均消费
$2000 (午餐)
用餐优惠
試食活動
推介美食
Duck terrine from Landes with cooked and fresh cherries
Wild Guilvinec turbot, chive gnocchi and red wine sauce
Flambeed blueberries with yoghurt sherbet
Dessert platter
Wild Guilvinec turbot chive gnocchi and red wine sauce
Colorful tomato tartar with beef heart tomato juice mousse
Duck terrine from Landes with cooked and fresh cherries
Wild Guilvinec turbot, chive gnocchi and red wine sauce
Stuffed Limousin lamb saddle, confit potatoes, and Tasmanian black truffle
致楊師奶 :不經不覺已與妳共渡了六個年頭了。時間飛逝，昔日與妳相處的點滴時刻記在心裡，特別是攜手一同四圍去覓食的經驗更是瀝瀝在目....無論是便宜到普通的茶記以至酒店內的五星餐廳，我們也一起在這些地方留下不少的足跡....妳特別重視週年紀念日，小弟又何嘗不是 ? 所以自己也花了一陣子的時候去找今年飯聚的地方。Caprice、Petrus、盧布松等等的心儀地方都已去過了，另外有一堆如Amber、Bombana等自己當然也很想試一下，不過在云云高檔餐廳中有一間是我認為一生人中怎樣也要去吃一趟的，這就是Peninsula內的老牌法國餐廳 ---- Gaddi's....在一眾新興的後起之秀還未冒起之際，這裡可算是城中最好的法國餐廳。就算到了現在，Gaddi's在我心目中仍是"one of the best"，特別是在服務及裝潢格調的範疇內，仍是數一數二的好....在如此環境底下，花二三千大洋一個來吃頓飯自然是少不免的。不過小弟知道妳最近奉行儉約主義，不主張我胡亂花費....那也好....不過我想，在這大日子裡，最重要是大家高興....若轉而在此吃個weekend lunch的話，花費少了一半
早一兩周前預約好，周六來這裡午餐！第一次黎半島食野，好興奮呀！整個午餐的過程都非常舒適愉快！好享受呢！第一次黎半島食野，一開始摸錯路去錯左另一邊的餐廳！踏入十二月，半島已經換晒聖誕裝飾，氣氛好好，好靚呀！經過侍應帶路，我地終於搵入Gaddi's入口；佢係在半島東翼有一個獨立入口入去的！進入Gaddi's門口後，要搭專梯才能上去1樓的餐廳！呢間餐廳唔係好大，但真係好有氣派，好靚喔！幸運的我們在十二月來訪，剛好換上了聖誕布置，顯得更加富麗堂皇！是日Lunch Set Menu，頭盤、主菜和甜品都可以四選一餐包都有四款，butter都有分salted and un-salted！牛角包相當好吃，有咸餡在裡面的；小法包很脆，口味中性，配牛油最適合；提子核桃鬆餅甜甜的，我也很喜歡！可惜的是四款包都是涼的，我們有幸在十二點餐廳開門時吃到第一個微熱的牛角包，超好吃！呢幾個小餐包，我地encore左幾次，食到甜品stage都叫侍應再夾俾我地！最後佢收走麵包碟時，我都有d意猶未盡 侍應一開始捧著麵包籃時，我沒機會拍，她第二次路過時我問她可不可以讓我拍一下，她說: 呢個籃有d夾走左，無咁靚，等我排返好，一
平時喜愛下廚,西處找美食。第一次寫食評, 多多包涵朋友生日,一星期前打電話訂位時服務員非常有禮貌,email了 menu 比我.打扮的美美的準時7pm 到餐廳,一個人都未有, 坐window seat 好有privacy 一坐低就order glass of rose, NICE高貴的裝修, 閃爍的水晶燈未點菜先送上麵包, 我最欣賞牛角包,質感鬆脆, 內裡有煙肉粒,香氣濮鼻,不過不夠熱期待新廚Remi Van Petegham的菜式, order 一個Dinner set $1488(subject to 10% s. charge) 再 A le carte 叫個main course 同dessertLangoustines Cuites et crus au parfum d'agrumescooked and raw scampi, 好嫩的scapmi, 沒誇讚.......入口融化滑下喉嚨Foie gras de canard poele, 鵝肝做得出色, 與figs 無花果配搭合宜Risotto就....有點普通, 無上載相.....可惜, risotto veal 個汁不
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平時喜愛下廚,西處找美食。第一次寫食評, 多多包涵
朋友生日,一星期前打電話訂位時服務員非常有禮貌,email了 menu 比我. 打扮的美美的準時7pm 到餐廳,一個人都未有, 坐window seat 好有privacy
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