吉地士

营业中

休息中

由今日起(3月25日)一連4日Gaddi's提供Easter set lunch ($340+10% per head)，並首次讓小孩入座。經理表示是次只屬試驗性質，如果反應好日後會在週日繼續讓小孩入座。至於食物，當然又一次無得彈，今次較突出的包括:1. 頭盤的monkfish魚尾: 肉質很爽;2. 主菜的lamb loin: 肉質極嫩，而且"so"味只有很少很少。3. Pear tart: Tart皮非常鬆脆。

Tonight I with my huasband to go to gaddis!! That's not a very traditional fine dining, good environment with a live band which they had playing classical music!! exceptional & excellently service & food!! For tonight there are very full! Luckily we get a lovely table that can facing the band!! nice music, food, service, and huasband!! I appreciate Chris&Roy's help, what they had provided professional service!! Gaddis is the best restaurant that I never seen!!

gaddi's依家叫做唯一喺半島內唯一真係講smart casual既餐廳(去只開晚市既felix,而家着短褲涼鞋都ok啦,但佢list out都係smart casual),以前仲麻煩,要formal,而家lunch連外套都唔再駛,對我依啲爛衫爛褲既就啱晒------------------------------講開又講,toscana依家都仲幾麻煩,佢話smart casual,有日我得閒走去諗住食晏,佢竟然唔畀我入(但我果日並唔係jeans同sporty,差唔多全身都係"連卡佛"),又話smart casual,激嬲!

趁半島仲有75折，同男友o黎慶祝週年紀念。打電話訂檯o既時候，侍應特別講明no jeans，男仕更規訂要著西裝外套；香港依家其實已經好少有餐廳咁formal(去Petrus都可以著jeans啦)，呢度都算巴閉。呢度o既環境其實唔算好grand，可能臨近聖誕，仲佈置得好warm添，一D都唔覺得拘束。不過因為有75折，當晚都好多人；唔單只private room裏面D guest玩到我地嚮出面都聽到，common area仲坐o左一圍成十幾二十人，不知幾熱鬧，但略嫌嘈一D。Menu方面，a la carte選擇唔多；都有set，價錢是乎叫幾多個courses。我地叫o左7個courses，承為$1280/person(未75折)，包括：(pre) 香檳，麵包：食o左件focaccia，幾香o播，又唔硬。(1) Smoked Balik salmon with caviar：未食過咁鮮甜o既caviar，好正！(2) French onion soup：as expected，又濃又香，唔錯。(3) 蟹肉pancake：其實係crepes，個sauce略為漏o左D。(4) 煎鵝肝：煎得剛熟，

as 25% off, tried set lunch for $340bread: 3 kinds only, cold, not bad, but butter not home-remade, it's packed,appetizer: lamb carpaccio w/ deep-fried parmesan chesse and leavesfresh, but taste I don't likemain: prawn tart(pastry nest) w/ cabbage in caramelized saucemid-size prawns fresh, cripsy and smooth, but sauce is strange, w/ cabbage, becomes bitter, not likedessert: orange stew in orange + vanilla sabayon w/ orange sherbetnot tasty, quite bittera glass of red winereally not goodcappuccin

睇開我食評0既朋友都好少見我鬧得0甘勁,話間餐廳垃圾...事實上我係心痛呢度水準越來越差...話說我好細個就0黎呢度食,當年真係好正0架,有法國二三星水平.但後來輾轉0甘換廚司,食物就越來越差.依家0既Philip初初0黎0個陣,我去過幫趁几次都唔滿意(麵包凍又硬,湯唔夠熱,凍鵝肝有腥味,魚太老,野雞個汁煮過火...),失晒信心.服務仲衰,講起火都0黎埋,平時木口木面晦晦氣氣唔好講,最慶0個次,我訂一位0既檯,個侍應居然話冇位.要知金融風暴後Gaddi's閒日都好少爆滿,冇可能冇位...唔忿氣再打過,呢次一開聲只話訂檯,唔講明几多個(諗住佢問先講)...前後兩個字,哈,但佢呢次又有位bor,你話出唔出奇?最尾我先講係一個人,0個個侍應"0下"一聲,嬲到我即時同佢講"一位唔0黎得咩?"佢講聲多謝就即收線,態度勁差.如果0甘叫服務好,無話可說.Fine Dining係要令客人有高高在上帝皇感覺,而唔係要客人受氣呀,究竟佢地明唔明?不過話說回來,自從半島搞Chef Table試過後,發覺Philip0既食物好0左,有改進,觀感好番D,希望?地繼續improve啦,好似以前0甘就好...

半島gaddi"s都話rubbish? 我就覺得好好. 去過香港咁多餐廳, 服務最多一定係gaddi"s. 侍應打扮得好整齊, 因為我去個時好少人. 我感覺好好, 好似幾個侍應serve我一個, 我個朋友就唔係好like. 因為佢話好似成日比人望住. 不過我覺得咁先好, 因為佢係服務的role model. 我好鬼注重一間餐廳的服務. 香港大部份的餐廳服務都好唔掂, 特別係見到10% service charge 都咁worst!!到食物方面, 其實都唔算好貴. 比起其他一般法國餐廳真係唔貴. gaddi"s的foie gras 係最出名的, 好似melt in your month, 好滑. 食過gaddi's的foie gras之後, 其他地方的都可以唔要. 都係個chef phillip 好. 我個main dish係veal. 好味到我寫review都好想去食. 就連個side dish的mashed potato都好味過人. 到dessert, 我叫了個lemon tart, ok 啦. 最後係d朱古力, 好好味.環境100分, tables分得好開, 覺得好有privacy

Extremely BAD ! Food just likes rubbish and the service is'terrible'.Price is unreasonably high that the restaurant doesn't worth acturally."DON'T GO THERE!" is my heartly advice.