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2017-10-15 1477 浏览
Petrus 一直都係我最喜歡嘅fine-dining之一 佢呢度裝修夠Classic 好有一種貴麗堂皇同埋居高臨下嘅感覺 個Harbour view真係好靚 嚟到呢度呢就忍唔住將佢同Gaddis做比較 但呢度多一個Harbour view 3-Courses Lunch Set 頭盤:Grilled Octopus Tentacle, green spiced Sauce and baby leek 烤八瓜魚 咁大條八爪魚鬚 係西班牙 除左西班牙海鮮飯外 佢八爪魚都係名菜 肉質肥美 適合慢煮 再烤 配一條燒烤韭菜 加埋佢個擺盤 同色彩配搭 讚👍🏻 主菜:Roasted Beef Tenderloin, pan-seared foie gras, roast potato and mousse 烤牛柳 好林 好入味 香煎鴨肝 入口即溶 好滑 炸馬鈴薯 非常香口 簡單配海鹽 黑胡椒 黑醋 就已經好出色 甜品:Jivara Milk Chocolate with Hazelnut and Caramel, Tahitian Vanilla Ice-cream 牛奶朱古力配榛子焦糖雲
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Petrus 一直都係我最喜歡嘅fine-dining之一

佢呢度裝修夠Classic 好有一種貴麗堂皇同埋居高臨下嘅感覺 個Harbour view真係好靚

嚟到呢度呢就忍唔住將佢同Gaddis做比較 但呢度多一個Harbour view

3-Courses Lunch Set

頭盤:
Grilled Octopus Tentacle, green spiced Sauce and baby leek

烤八瓜魚 咁大條八爪魚鬚 係西班牙 除左西班牙海鮮飯外 佢八爪魚都係名菜 肉質肥美 適合慢煮 再烤 配一條燒烤韭菜 加埋佢個擺盤 同色彩配搭 讚👍🏻

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主菜:
Roasted Beef Tenderloin, pan-seared foie gras, roast potato and mousse

烤牛柳 好林 好入味 香煎鴨肝 入口即溶 好滑 炸馬鈴薯 非常香口 簡單配海鹽 黑胡椒 黑醋 就已經好出色

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甜品
Jivara Milk Chocolate with Hazelnut and Caramel, Tahitian Vanilla Ice-cream

牛奶朱古力配榛子焦糖雲呢拿雪糕

濃濃朱古力 每一啖都係朱古力 加埋hazelnut脆口 Hazelnut 加朱古力 係rich左d 但女孩子又真係有第二個胃 食到乾乾淨淨
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比起夜晚更加鐘意下午黎食 因為我覺得日頭嘅維港景色真係好值得停落嚟...慢慢欣賞...



(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2017-09-25 1585 浏览
shangri-la 一向係我fine dinning 首選既地方其一地理位置優秀 第二質素亦係眾多酒店餐廳首屈一指今次黎試下island shangri-la 既petrus 4 courses dinnerMacaroons and anchovy tartsPetrus set dinner開胃菜 ($980 | 4 courses) 好食指數:10/10開胃菜竟然最深得我心你食過咸既macaroons 未? 平時我好少食甜食 所以我係基乎唔食macaroons 但係呢一度開胃菜係咸既 口感鬆脆輕盈 帶點風乾蕃茄咸香味左邊係鯷魚芝士塔 外面餅層造得很薄 香口 上面芝士碎 提升鯷魚香濃鮮度配面包的牛油亦不馬虎 除了無添鹽既牛油外 我獨愛 海帶牛油 天然的咸味令自家製鬆軟面包添色不少食完開胃菜 對主菜更加期待了Red prawn tarte Shallot cloud and cherry textures ($980 | 4 courses)好食指數:9/10平時食beef tarte, salmon tarte , tuna tarte 就多用上西班牙紅蝦黎做tarte真的第一次
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shangri-la 一向係我fine dinning 首選既地方其一地理位置優秀 第二質素亦係眾多酒店餐廳首屈一指
今次黎試下island shangri-la 既petrus 4 courses dinner
Macaroons and anchovy tarts
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Macaroons and anchovy tarts
Petrus set dinner開胃菜 ($980 | 4 courses) 
好食指數:10/10
開胃菜竟然最深得我心
你食過咸既macaroons 未? 
平時我好少食甜食 所以我係基乎唔食macaroons 但係呢一度開胃菜係咸既 口感鬆脆輕盈 帶點風乾蕃茄咸香味
左邊係鯷魚芝士塔 外面餅層造得很薄 香口 上面芝士碎 提升鯷魚香濃鮮度
配面包的牛油亦不馬虎 除了無添鹽既牛油外 我獨愛 海帶牛油 天然的咸味令自家製鬆軟面包添色不少
食完開胃菜 對主菜更加期待了

Red prawn tarte Shallot cloud and cherry textures
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Red prawn tarte 
Shallot cloud and cherry textures ($980 | 4 courses)
好食指數:9/10
平時食beef tarte, salmon tarte , tuna tarte 就多
用上西班牙紅蝦黎做tarte真的第一次食 紅蝦肉質彈牙鮮嫩 蝦味濃 配上旁邊用上紅蝦殻製成的蝦片 好吃到快哭出來 是第一次吃到這麼濃蝦味的蝦片 相信制作功夫定必不少
吃了一口後 再配旁邊的杏仁泡 和櫻桃 令味道更升華 而不會蓋過蝦本身的味道

Pan seared foie gras Plums and confit cevennes onion
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Pan seared foie gras
Plums and confit cevennes onion ($980 | 4 course)
好食指數: 8/10
到左下一道 就係我期待已久既鴨肝 平時節制d 就係為左食呢d比較高脂dish
鴨肝煎得外脆內軟 咬落下就好似有一細小卜一聲既感覺
配上烤過既布冧 同 經番茜煮過既洋蔥 增加味道餘亦都可以減少肥膩感 
細細的一份已經好足夠 而且after taste 好重 呢個時候 配一配紅酒 嗯 c'est la vie !

Roasted sisteron lamb saddle Ricotta black pepper amd grilled figs
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Roasted sisteron lamb saddle
Ricotta black pepper amd grilled figs ($980 | 4 courses)
好食指數:9.5/10
嚟到主菜 今次就係食羊 個人都幾喜歡食羊 服務員介紹以五成熟煎係最好食嘅 表皮非常之香脆好似食烤乳豬一樣 而不油膩 羊不會太擅 但都帶點羊油香味
很少見餐廳用無花果做半碟 感覺十分清新 吃一口羊肉 再吃一口無花果和蘆筍 很配

Cantaloupe melon Basil and vanilla ice cream
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Cantaloupe melon
Basil and vanilla ice cream ($980 | 4 courses)
好食指數:8.8/10
我平時真係好少食甜品 因為唔太鍾意甜嘅感覺 但係呢個甜品令我喜出望外
首先以哈密瓜來做甜品已經令人覺得很清新 同埋有自家製嘅雲尼拿雪糕充滿雲尼拿籽 感覺好rich 一般嘅甜品好少會用basil 但我覺得呢個做法好聰明 令到哈密瓜嘅啫喱更加清新 中間嘅蛋糕亦都好柔軟 不過我覺得可以加啲脆嘅元素落去 增強口感

Petit fours and raspberry ice pop
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Petit fours and raspberry ice pop ($980 | 4 courses)
好食指數:7.8/10
食到飽飽之際 原來未完結 未填飽女人第二個胃 (雖然我無) lol
Raspberry ice pop 係一口流心朱古力 一咬下 即爆漿 酸酸甜甜的 完全不膩
Petit fours
脆米朱古力 竟然也印了連結酒店的QR code
荔枝流心朱古力 實在太甜
棉花糖 超輕盈 食完都覺得體重依然保持輕盈😂👍
藍莓達相比下普通 不過達皮超薄


整個用餐過程我係非常滿意
由服務,以至由食物都好優秀
當然有較高分 同無咁高分
但overall 都係好recommend 
题外话/补充资料: 用餐後得知有wine pairing 既服務,下次會試下品酒師既專業wine pairing recommendation
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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环境
服务
卫生
抵食
用餐日期
2017-09-03
用餐途径
堂食
人均消费
$1300 (晚餐)
推介美食
Macaroons and anchovy tarts
Red prawn tarte Shallot cloud and cherry textures
Pan seared foie gras Plums and confit cevennes onion
Roasted sisteron lamb saddle Ricotta black pepper amd grilled figs
Cantaloupe melon Basil and vanilla ice cream
Petit fours and raspberry ice pop
  • Red prawn tarte
等级4
174
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2017-08-20 1379 浏览
I used to like this restaurant a lot a few years ago. Unfortunately I feel that the standard has dropped a lot during these 2-3 years. This time I thought the food had improvements but it's still nothing like a few years ago. In all fairness it was a decent meal, just that I don't think the quality matches the price tag. I had a salmon tartare and a blue lobster in three services, it's tasty but not very outstanding.
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I used to like this restaurant a lot a few years ago. Unfortunately I feel that the standard has dropped a lot during these 2-3 years. This time I thought the food had improvements but it's still nothing like a few years ago. In all fairness it was a decent meal, just that I don't think the quality matches the price tag. I had a salmon tartare and a blue lobster in three services, it's tasty but not very outstanding.
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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味道
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$1200 (晚餐)
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563
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2017-07-16 1304 浏览
今晚老公為小妹慶生,他特別揀選了這裡,進店內已經感受到那種法國的宮廷氣派,我倆被安排坐在窗前,遠眺維多利亞港的醉人夜景。 小妹其實最愛吃西餐的餐包,左面兩款是脆法包,外皮極為香脆,但一點也不靭,內裡鬆軟無比;右面三款是軟包,分別是竹炭橙皮包,牛油包及烟肉包,小妹最愛這個烟肉包,牛油味香濃之餘還有烟肉的惹味。 我們點了五道菜的餐($1,680/位),這個餐前小吃,大根和紅菜頭汁,置於鮮帶子上,口感爽脆,帶子鮮嫩,味道滿分! 蕃茄配法國龍蝦及白桃,單是賣相已經色彩豔麗,店員於這道菜淋上新鮮蕃茄水,滋潤了口感之餘還令這道菜的味道變得更清新,龍蝦的肉質彈牙非常,十分鮮味,和白桃的味道出奇地夾,加上魚子醬及蕃茄,令這道菜式的味道及層次更豐富。 烤小龍蝦配茴香、魚子醬及黃酒汁,小龍蝦的肉質相對法國龍蝦則比較腍,但鮮味依然,豐富的魚子醬鮮味無比,加上這個黃酒泡泡汁,口感Creamy,酒香撲鼻,很能帶出小龍蝦的味道。 香煎鵝肝配車厘子及鮮杏仁,鵝肝份量足,大廚把其煎得外脆內軟,肉質很creamy,旁邊的車厘子能中和鵝肝的油膩感,鮮杏仁粒粒香脆。 燒安康魚配烤韮葱及蛋黃醬,安康魚的肉質很特別,很有
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今晚老公為小妹慶生,他特別揀選了這裡,進店內已經感受到那種法國的宮廷氣派,我倆被安排坐在窗前,遠眺維多利亞港的醉人夜景。

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小妹其實最愛吃西餐的餐包,左面兩款是脆法包,外皮極為香脆,但一點也不靭,內裡鬆軟無比;右面三款是軟包,分別是竹炭橙皮包,牛油包及烟肉包,小妹最愛這個烟肉包,牛油味香濃之餘還有烟肉的惹味。
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我們點了五道菜的餐($1,680/位),這個餐前小吃,大根和紅菜頭汁,置於鮮帶子上,口感爽脆,帶子鮮嫩,味道滿分!

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蕃茄配法國龍蝦及白桃,單是賣相已經色彩豔麗,店員於這道菜淋上新鮮蕃茄水,滋潤了口感之餘還令這道菜的味道變得更清新,龍蝦的肉質彈牙非常,十分鮮味,和白桃的味道出奇地夾,加上魚子醬及蕃茄,令這道菜式的味道及層次更豐富。
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烤小龍蝦配茴香、魚子醬及黃酒汁,小龍蝦的肉質相對法國龍蝦則比較腍,但鮮味依然,豐富的魚子醬鮮味無比,加上這個黃酒泡泡汁,口感Creamy,酒香撲鼻,很能帶出小龍蝦的味道。
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香煎鵝肝配車厘子及鮮杏仁,鵝肝份量足,大廚把其煎得外脆內軟,肉質很creamy,旁邊的車厘子能中和鵝肝的油膩感,鮮杏仁粒粒香脆。
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燒安康魚配烤韮葱及蛋黃醬,安康魚的肉質很特別,很有彈性,不像其他魚般切下去就變得鬆散,口感有點像雞肉,配以酸酸的蛋黃醬,更能帶出魚的鮮美。
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未到主菜,我倆已經飽了一半,幸好,主菜的份量不算很大。老公點了烤法國羊架配牛肝菌及紅酒汁,羊架的肉質腍,帶少許羶,旁邊的牛肝菌汁充滿了香濃的野菌味,和藜麥很夾。
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小妹則點了黑毛豬柳配芥茉及法邊豆,黑毛豬柳Medium Well,肉質嫩滑,以帶點甜的醬汁烘焗,更能引出肉味,再配以芥茉醬,小妹覺得可媲美我們粵菜的小腩仔。
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士多啤梨乳酪配雲呢嗱,口感有點像沙巴翁,這個底層有士多啤梨的乳酪餅,新鮮開胃。
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開心果蛋糕,有點像車軚的造型,外面是開心果Mousse ,內裡是開心果蛋糕,份量剛好,甜度適中,好好味呢!
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店員跟我們說,還未吃完呢!左起分別是綿花糖、軟心朱古力、熱情果焦糖軟心朱古力及藍苺撻,小妹覺得熱情果焦糖軟心朱古力味道非常出色,熱情果的酸和焦糖的味道很有化學作用;右邊紅色那顆是注入了新鮮紅苺汁的朱古力,一定要整顆放入口中,要不然必會爆汁。
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臨行前店員為我們送上雲呢嗱味馬卡龍帶回家品嚐,個人覺得有點甜,但味道有別於一般的,這個是加入了香草,增添了一份清新感。
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整體上這裡的服務及食物質素絶對是星級的,小妹和老公都很滿意,我倆必定會再來!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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抵食
用餐日期
2017-07-15
用餐途径
堂食
人均消费
$2000 (晚餐)
等级2
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2017-04-22 1081 浏览
Visited for lunch.   Food is so so. Bread, starters and desserts are nothing to write about. The bread basket can't compare with Robuchon or Gaddi's. It's not even delicious.The crispy frog legs was in fact 4 meatballs, won't consider if would have knew this. The only one thing cannot miss is that signature (in my view) lamb rack. Not much top notch can beat this, and  this is inside a set lunch without additional charge.And the price tag for house wine($88/glass) which could be paired according
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Visited for lunch.   
Food is so so. Bread, starters and desserts are nothing to write about. The bread basket can't compare with Robuchon or Gaddi's. It's not even delicious.
duck liver terrine
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french brest
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Petite four
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The crispy frog legs was in fact 4 meatballs, won't consider if would have knew this. 
ravioli, forgot to shot that frog leg meatball
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The only one thing cannot miss is that signature (in my view) lamb rack. Not much top notch can beat this, and  this is inside a set lunch without additional charge.
Lamb rack
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And the price tag for house wine($88/glass) which could be paired according to your course are unparalleled with its quality in this luxury setup.

Regarding the quality of the whole lunch set, I have gave up the idea for having dinner in Petrus, it's not attractive. 
And more importantly, the set dinner do not have lamb rack for an option. 
But I would definitely return for lunch. (for the lamb).
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2017-04-08
用餐途径
堂食
人均消费
$750
用餐优惠
信用卡優惠
推介美食
Lamb rack
  • lamb
等级4
2017-04-08 8163 浏览
As a long-time modern French food faithful, it's the light of VEA Dining and Tate Dining Room & Bar that gets me all excited and pumped up. Do I still love some good old traditional French fine dining occasionally? You bet I do but time doesn't seem to be on its side. At least not here in Hong Kong.Over the past few months, Hong Kong's fine dining scene has already suffered a couple of setbacks. First, there was the abrupt closure of Spoon, a fine dining stalwart who has been around forever. Fre
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As a long-time modern French food faithful, it's the light of VEA Dining and Tate Dining Room & Bar that gets me all excited and pumped up. Do I still love some good old traditional French fine dining occasionally? You bet I do but time doesn't seem to be on its side. At least not here in Hong Kong.

Over the past few months, Hong Kong's fine dining scene has already suffered a couple of setbacks. First, there was the abrupt closure of Spoon, a fine dining stalwart who has been around forever. French celebrity chef, restauranteur and mastermind Alain Ducasse decided to close it down in January and rebranded it under the more casual Rech by Alain Ducasse. Then, just when we were all set to welcome S.T.A.Y., French masterchef Yannick Alleno's fine dining concept with open arms, he decided to throw in a curveball by introducing his casual French bistro concept, Terrior Parisien instead. So is traditional French fine-dining really a thing of the past in Hong Kong?

Not so fast.

When I first moved back in Hong Kong more than a decade ago, Gaddi's, Petrus and Vong (which was eventually replaced by Pierre) were the fine dining temples where we normally went for our celebrations. But time has caught up to them in a big way. Not only has their once-luxurious décor turned dated and tired, their old-school French cuisine also seemed to wear out its welcome too. So, am I ready to close the books on these heavyweights (Gaddi's and Petrus in particular)?

Not so fast.

Things have been brewing at Gaddi's and Petrus since they made a change at the helm last year. The idea is obviously to get young (I mean its cuisine) and a little more innovative without going over the top. Taking over at Gaddi's was chef Xavier Boyer, a Joel Robuchon alumnus who has spent over a decade working at different L’Atelier de Joël Robuchon from around the world. He's serving up a culinary style which he describes as “modern classic". Almost at the same time (actually 2 months earlier) came Chef Ricardo Chaneton, a Venezuela native who took over as the new chef de cuisine of Petrus. What really excited me about chef Chaneton's experience was his time spent working under the visionary Mauro Colagreco at Mirazur in Menton. We're talking about the sixth ranked restaurant in the world according to World's Best 50 Restaurants and one that I had the pleasure of visiting last summer so I was really curious to see how he puts his stamp on Petrus's revamped menu.
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It's been nearly a decade since I last sat here in this dining room. Looks like nothing has ever changed since my last visit.
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They still have one of the better views of any fine dining restaurants in the city.
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But like Gaddi's, the décor could use a bit of a facelift for sure.
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Just the one little nibble to start the meal, a small cracker topped with savory Iberian ham and cheese powder. Pretty decent.
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There were plenty of choices from the "Cold Starters" section of the menu and I went with their foie gras terrine which was served with clementine in four ways and three spice powder. This turned out to be a pretty flawless interpretation of the classic French dish. The silk smooth terrine was rich in flavor and I love the acidity from the different textures of clementine meshing well with the richness of the foie gras while the three-spice powder provided the extra kick.
Foie gras terrine which was served with clementine in four ways and three spice powder
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Next up was something from the "Hot Starters" portion of the menu. While the signature red prawn ravioli looked amazingly attractive, I decided to go with my instincts and went with the pan seared Hokkaido scallops instead.
Pan seared Hokkaido scallops
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I had pretty much the same Hokkaido scallops from Plat du Jour last week and the results couldn't be more different. These were perfectly seared on both sides for the wonderful golden color and crispy crust. Purée made with cauliflower and Mediterranean blood orange were very good matches with the sweetness of the scallops. Very nicely done.
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Fairly quickly, I was already down to my last dish. This time I did go with one of their signature main dishes, poached lobster tail which was beautifully plated next to a pool of spiced green sauce, with a baked Cevennes onion on the side.
Poached lobster tail with spicy green sauce and Cevennes onion
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This boasted very fresh and clean flavors from the lobster meat, perfectly complemented by the earthy flavors of the green sauce.
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Inside the Cevennes onion were diced lobster meat and mushrooms smothered in a rich and creamy Béarnaise-like sauce. That was a very enjoyable dish.
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One last look at the amazing harbour view from up high before I go. (Surprisingly, there was no petite four.)
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At $600 per head, there was obviously a good number of options available in the city for an enjoyable lunch but I was glad that I have picked Petrus over places like Caprice to satisfy my curiosity. I thought chef Chaneton's cuisine is contemporary and exciting without crossing the line. Pacing was clinical and that efficiency got me out of there in just a little over an hour. But if there's an area for improvement, it's probably with their service which was slightly under par for a restaurant of its caliber.

Looks like they have finally turned the corner since the departure of Frédéric Chabbert. I'm now working on finding myself an excuse to visit this place again for dinner.

PS. Traditional French fine-dining is still very much alive in Hong Kong. Just that it has evolved into something more modern and less pretentious.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Pan seared Hokkaido scallops
Poached lobster tail with spicy green sauce and Cevennes onion
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2017-01-30 2554 浏览
指定菜單2千大元(偏貴,因沒有珍貴食材)配 4-glass wine pairing ($980) 增加了用餐時嘅樂趣餐前小吃  芝士脆餅比較特別有煙肉包同竹炭包, 及配海藻牛油小龍蝦及生蠔他他配雪梨醋忌廉魚子醬 這配搭突顯了生蠔腥味鴨肝雲吞配鴨肉清湯黑松露皮滑餡creamy, 湯鮮甜清香有機雞蛋配西班牙辣肉腸及特色馬鈴薯水煮蛋配辣肉腸汁,恰到好處。而5件薯粒,只有2個係脆口中空薯波龍脷魚配法國洋蔥及白酒汁肉質不過不失 烤法國雞肉配復古甘筍及香橙汁雞肉皮似油炸般香脆,肉質結實但不是鞋口,冇雪味但偏咸。法國檸檬餡餅有檸檬肉㗎節日價錢偏貴是常識,但 set menu 實在太平凡。
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指定菜單2千大元(偏貴,因沒有珍貴食材)

配 4-glass wine pairing ($980) 增加了用餐時嘅樂趣

餐前小吃  芝士脆餅
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比較特別有煙肉包同竹炭包, 及配海藻牛油
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小龍蝦及生蠔他他配雪梨醋忌廉魚子醬 
這配搭突顯了生蠔腥味
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鴨肝雲吞配鴨肉清湯黑松露
皮滑餡creamy, 湯鮮甜清香
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有機雞蛋配西班牙辣肉腸及特色馬鈴薯
水煮蛋配辣肉腸汁,恰到好處。而5件薯粒,只有2個係脆口中空薯波
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龍脷魚配法國洋蔥及白酒汁
肉質不過不失 
龍脷魚配法國洋蔥及白酒汁
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烤法國雞肉配復古甘筍及香橙汁
雞肉皮似油炸般香脆,肉質結實但不是鞋口,冇雪味但偏咸。
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法國檸檬餡餅
有檸檬肉㗎
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節日價錢偏貴是常識,但 set menu 實在太平凡。
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题外话/补充资料: 遇上了waiters 是老煙槍,我不要啊:sick:
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2017-01-29
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2016-12-28 2267 浏览
I think I sense a pretty obvious deterioration in this restaurant for the last 12 months in terms of both food and services. I used to like this place a lot but now I think the food is at best mediocre and the service I'd say is pretty lousy. As we were having this blind tasting wine event there and we were told that each table can only bring 2 of your own bottles and anything more than that we're not allowed to open. We brought in 3 opened wines already and it took us some time to sort that our
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I think I sense a pretty obvious deterioration in this restaurant for the last 12 months in terms of both food and services. I used to like this place a lot but now I think the food is at best mediocre and the service I'd say is pretty lousy. As we were having this blind tasting wine event there and we were told that each table can only bring 2 of your own bottles and anything more than that we're not allowed to open. We brought in 3 opened wines already and it took us some time to sort that our with the sommelier. They say it's a strict policy at Shangri-la, what a silly rule but since we sorted it finally by taking away the unopened one so I will not comment further on the incident, but that really was not a very good experience for me. 

Let's talk about the food, they've changed the menu so that for dinner we ONLY get to choose 5 course or 7 course tasting menu and you're NOT allowed to pick anything in the menu, I find that lousy and laughable. Food was not very good the second dish, some weird cauliflower (I don't know what I should call it because it's not exactly a salad) was unbelievably lousy. Portions were not generous and everyone was still hungry by end of the evening. The best dish we had was cheese which we ordered a la carte! 

One thing I liked was the good selection of glasses there but that should be a standard rather than something we should give credit to in a 5 star hotel. The way they serve wine is okay I suppose as the head Sommelier is indeed quite experienced. 
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-12-27
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2016-12-03 2493 浏览
今年我同Mr C 決定去Petrus慶祝我哋既結婚週年。回想返我哋結婚都係響呢間酒店擺酒,每次返黎都會諗返起當時嘅情景返嚟講返餐廳... 一嚟到個靚女就好nice咁帶我地入坐,好開心有靚景位~首先叫咗still water(一直以來我都麻麻哋有氣嘅水),然後就睇吓佢個Menu。我同Mr C 都覺得嗰Chef menu 唔係好啱我哋就決定咗嗌a la cart menu。咁首先當然同所有嘅fine dine restaurant 都係嚟咗個amuse-bouche 先啦。一個係個凍湯jello既clam,另外有macaron 加black truffle cream。macaron 嗰個好特別。我同Mr C 都話如果有多啲就好啦仲有一個mascarpone cheese foam 加魚子加蔥。我個人麻麻地蔥個味。。。呢啲咁開心嘅日子我哋梗係開一支酒啦。Sommelier 好好,好有心機咁同我地介紹,同我地傾計嘅時候都探到我哋鍾意乜嘢類型嘅紅酒同埋budget~ 好。我哋嘅前菜。Mr C 叫咗個生牛肉他他配青檸、白胡椒、蘑菇、藍妹。而我就叫咗鴨肝配百里香清湯、香草、百合。我覺得Mr C 嗰
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今年我同Mr C 決定去Petrus慶祝我哋既結婚週年。回想返我哋結婚都係響呢間酒店擺酒,每次返黎都會諗返起當時嘅情景


返嚟講返餐廳... 一嚟到個靚女就好nice咁帶我地入坐,好開心有靚景位~

首先叫咗still water(一直以來我都麻麻哋有氣嘅水),然後就睇吓佢個Menu。

我同Mr C 都覺得嗰Chef menu 唔係好啱我哋就決定咗嗌a la cart menu。

咁首先當然同所有嘅fine dine restaurant 都係嚟咗個amuse-bouche 先啦。一個係個凍湯jello既clam,另外有macaron 加black truffle cream。macaron 嗰個好特別。我同Mr C 都話如果有多啲就好啦
仲有一個mascarpone cheese foam 加魚子加蔥。我個人麻麻地蔥個味。。。
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呢啲咁開心嘅日子我哋梗係開一支酒啦。Sommelier 好好,好有心機咁同我地介紹,同我地傾計嘅時候都探到我哋鍾意乜嘢類型嘅紅酒同埋budget~
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好。我哋嘅前菜。Mr C 叫咗個生牛肉他他配青檸、白胡椒、蘑菇、藍妹。而我就叫咗鴨肝配百里香清湯、香草、百合。

我覺得Mr C 嗰個牛肉他他配蘑菇幾好!但加藍莓就有點怪怪的~

而我個鴨肝煎得啱啱好,個湯配得剛好。啲百合又做到個balance 。幾唔錯!
$280
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$280
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到個主菜啦!我叫咗個法國乳鴿配栗子、珍珠洋蔥、無花果。Mr C 就叫咗法國鯛魚配小蘿蔔、聖子及迷失香汁。

我個乳鴿肉質好嫩,幾彈口。加埋啲汁一齊食,好match.

Mr C 個魚呢。話說我平時都會避免叫魚因為怕佢「鞋」。但係今次呢個鯛魚令我有second thought。正係好嫩。好好味。真係推介!
$580
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$580
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食完主菜。就到甜品

我實在抵擋唔住芝士既誘惑。個人超鍾意Comte. 需然都只係18 months,但我唔貪心,已經好滿足。另外仲有mimolette 同埋一隻soft cheese.
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Mr C 叫咗mandarin pie, saffron ice cream, crumbles and burnt meringue。我就叫咗70% chocolate textures hazelnut, raw milk ice cream and oolong tea。

我personally 鍾意我個多啲,好 Rich,好好味!
$180
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$180
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黎到呢個位已經好飽啦!最後petit four。
呢個紅色既,我真係好surprise。個server 叫我一定要成件放囉口,咁我照做啦。一合埋口,爆咗。哈哈。需然已經畀晒提示,但係都幾驚喜。不過好唔好味就見仁見智。。。
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心情好,環境好,service 好,食物好。好滿足既一餐。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-11-19 3069 浏览
Petrus, we have previously been there before since Chef Ricardo Chaneton takes over. However, this time around is a bit different as Michelin 3 stars chef Frederic Anton from France being the guest chef in HK offering various tasting menu. We managed to book a lunch set for a trial out as there are 3 or 4 course choices. Right down to the verdict, maybe our expectation is way too high as we came out disappointed. Dont get me wrong as there is nothing major wrong with the food but just really
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Petrus, we have previously been there before since Chef Ricardo Chaneton takes over. However, this time around is a bit different as Michelin 3 stars chef Frederic Anton from France being the guest chef in HK offering various tasting menu.

We managed to book a lunch set for a trial out as there are 3 or 4 course choices. Right down to the verdict, maybe our expectation is way too high as we came out disappointed. Dont get me wrong as there is nothing major wrong with the food but just really nothing special at all. The scallop, the lamb are fresh and tendered, but not much of a difference compared to regular menu. My wife 's cod in seaweed is a bit blend in taste and not enough saltiness. The risotto is quite nice and rich in flavour but the portion is a bit too small. The spicy crab appetizer is also just ordinary. Lastly, the espresso dessert is the best which salvaged some scores in my opinion as the flavour is quite delicate.

Service is good as usual and no complaint at all. But I have to say for 800 dollars per head lunch, which in my opinion is a bit disappointed as all dishes are a bit ordinary to 3 stars standard as we have been to many stars French restaurants before. Just didnt leave us any special memory that a 3 stars should have. Maybe the special dinner tasting menu could tell a different story.

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2016-10-29
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$800 (午餐)
等级4
2016-10-29 5626 浏览
這星期做到無停手,過著朝八晚十,一星期七日的生活。所謂吊頸都要break下,今天lunch同hubby去左shangri-la的Petrus 試下米芝蓮三星廚Frederic Anton 的手藝。是曰menu分三個course 同四個course, 620/780.我們同選三個course .The crab-spicy salad with pamelo 雖說是泰式沙律卻有這麼特別的presentation.一小杯沙律另加小杯忌廉湯。清清地的蟹肉柚子沙律再伴以南瓜忌廉蟹肉湯泡沫,這樣的沙律有少少甜味同少少蟹味,質地爽爽,味道幾ok但唔突出。The scallop- mariniere sauce 帶子十分嫩滑,配上這靑醬,味道由平淡變得濃郁,有番茜牛油的香味,鹹鹹地有D香草味,而加上表面的透明啫喱,令造型十分美觀。The sago-Risotto style with Parmesan cheese估唔到真是西米risotto! 囗感就像西米露放在磨茹忌廉湯,味道是好濃好濃的磨茹味,是好好味但煙韌口感欠奉,還是喜歡傳統的risotto 多DD。The cod-seaweed and
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這星期做到無停手,過著朝八晚十,一星期七日的生活。所謂吊頸都要break下,今天lunch同hubby去左shangri-la的Petrus 試下米芝蓮三星廚Frederic Anton 的手藝。
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是曰menu分三個course 同四個course, 620/780.
我們同選三個course .
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The crab-spicy salad with pamelo
雖說是泰式沙律卻有這麼特別的presentation.一小杯沙律另加小杯忌廉湯。清清地的蟹肉柚子沙律再伴以南瓜忌廉蟹肉湯泡沫,這樣的沙律有少少甜味同少少蟹味,質地爽爽,味道幾ok但唔突出。
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The scallop- mariniere sauce
帶子十分嫩滑,配上這靑醬,味道由平淡變得濃郁,有番茜牛油的香味,鹹鹹地有D香草味,而加上表面的透明啫喱,令造型十分美觀。
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The sago-Risotto style with Parmesan cheese
估唔到真是西米risotto! 囗感就像西米露放在磨茹忌廉湯,味道是好濃好濃的磨茹味,是好好味但煙韌口感欠奉,還是喜歡傳統的risotto 多DD。
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The cod-seaweed and lime zest butter
個鱈魚好滑,加上牛油香草汁,味道鹹鹹地,魚味淡淡然,味道ok好,可是整體味道好淡。食過眾多星級法國菜點的魚都好一般,看來吃法國菜都是order野味或肉類比較好。
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The lamb-roasted with timut pepper and celery with citrus salad
個羊架肉質好幼嫩,食其原味,只有少少黑胡椒吊味。這bb羊架富肉汁又有肉味又唔羶,真的非常不錯,是這餐的亮點。
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The espresso-en sabayon, ganache fouetté, creme glacee brûlée
這道甜點樣子平實,由泡沫質地的沙巴翁,朱古力咖啡味的碎碎,同軟綿綿旦糕組成。入口涷凍地,好香甜的咖啡 味,加上豐富的口感(又脆,又軟淋淋,同foamy 的質感),是比較出色的一道甜點。
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總括而言,食品水準是高的,但沒有特別令人難忘的菜式,一貫高端酒店水準。

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2016-10-29
用餐途径
堂食
人均消费
$690 (午餐)
等级4
第二屆 香格里拉國際美食節 International Festival of Gastronomy 今天開幕了!繼上週二的九龍香格里拉 香宮美食節菜單,今天分享米芝蓮三星客廚 Frédéric Anton,為港島香格里拉 Petrus 創作的四道菜驚艷菜式。風暴過後,天氣晴朗明媚,令到原本就優美典雅、氣派不凡的 Petrus 環境更加迷人。如此環境下,可以享用來自法國 Chef Frédéric Anton 炮製的米芝蓮美饌,自然是賞心樂事! 要知道,在歐洲 Chef Frédéric Anton 可是非常知名的大人物!他除了是米芝蓮三星餐廳 Le Pré Catelan 總廚,也是法國炙手可熱的食評家,更受到 Chevalier (Knight之法文) 的尊稱,身分及地位可見一斑。 乘著 香格里拉國際美食節 這盛事,他特別來港數天,與 Petrus 主廚 Ricardo Chaneton 一起炮製拿手好菜。昨天甜魔媽媽很榮幸出席傳媒午宴,預先品嚐由不同午/晚市餐單抽選出來的四道菜美饌~ 美好的一頓,以香脆出色的麵包開始:我選了法包,配上餐廳又香又滑的牛油,簡直就是天仙配,結果一條
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第二屆 香格里拉國際美食節 International Festival of Gastronomy 今天開幕了!繼上週二的九龍香格里拉 香宮美食節菜單,今天分享米芝蓮三星客廚 Frédéric Anton,為港島香格里拉 Petrus 創作的四道菜驚艷菜式。
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風暴過後,天氣晴朗明媚,令到原本就優美典雅、氣派不凡的 Petrus 環境更加迷人。如此環境下,可以享用來自法國 Chef Frédéric Anton 炮製的米芝蓮美饌,自然是賞心樂事!

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要知道,在歐洲 Chef Frédéric Anton 可是非常知名的大人物!他除了是米芝蓮三星餐廳 Le Pré Catelan 總廚,也是法國炙手可熱的食評家,更受到 Chevalier (Knight之法文) 的尊稱,身分及地位可見一斑。

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乘著 香格里拉國際美食節 這盛事,他特別來港數天,與 Petrus 主廚 Ricardo Chaneton 一起炮製拿手好菜。昨天甜魔媽媽很榮幸出席傳媒午宴,預先品嚐由不同午/晚市餐單抽選出來的四道菜美饌~

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美好的一頓,以香脆出色的麵包開始:我選了法包,配上餐廳又香又滑的牛油,簡直就是天仙配,結果一條法包下來,牛油剛好清了一半!之後有再添包的時間,我可是用了極大意志力,才控制住自己不要再取的!

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精緻的法國佳餚離不開法國佳釀。這天的菜式以海鮮為主,故品酒師選了 2014 Domaine Guiberteau Saumur 給我們佐餐;剛吃完麵包飲這酒,感覺有點少酸,但當配搭海鮮進食,那份清麗芳香立時散發出來,大大提昇了用餐經歷!

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首道菜式是 The Crab - light dill cream and caviar from France,如果你以為這單是魚子醬,就徹底錯了:其實鹹鮮的魚子醬只是配角,真正主角是鮮甜的蟹肉,還有底下的刁草輕忌廉。整個組合既鮮又甜、輕香滑溜,美味非筆墨所能形容,太太太讚了!

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接著的 The Langoustine - ravioli, foie gras cream and gold leaf jelly 也異常精彩:像小鬼的啫哩狀雲吞皮下,是超巨鮮甜的螯蝦,吃時趁上味道香馥而質感輕柔的鵝肝泡沫,好吃得舌頭也想吞掉啊!特別一提,大廚刻意在雲吞皮上加上少量黑椒,令出品更惹味且難忘。

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主菜是 The Cod - Genevoise sauce and bottarga:鮮嫩結實的大平洋鱈魚添上烏魚子片,再澆以由紅燒紅酒及魚原汁製作的 genevoise 醬,絕對是鮮上加鮮的組合,不過單吃起來感覺較鹹,原來要再配上清爽沙律吃,才會平衡美妙啊!

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最後甜品是賣相極其可愛、令人不忍破壞的 The Apple - crispy puff, caramel ice cream, cider and sparkling sugar。敲破清脆外殼,中間是香甜柔滑的焦糖慕絲及雪糕,綴以爆炸糖及餅乾片,味道香甜、口感豐富多變,好吃得來玩味十足。

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最後還有 Chef Frédéric Anton 安排的 Petit Fours,棉花糖及果味啫喱皆輕甜不膩,最後再來一杯香醇的 Caffe Latte,徹底滿足了~

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以上菜式主要在 $1,980 晚市八道菜餐單內供應,另外也設尊貴 Bordeaux 1982 晚宴,以及$620三道菜 / $780四道菜午餐,供應日期只由今天至10月29日,想吃一定要趁快了~

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2016-10-24
用餐途径
堂食
等级2
7
0
2016-10-23 1275 浏览
My boyfriend and I love the whole fine dining experience. We have tried a few sophisticated restaurants for dinner before, but this time, he decided to surprise me with a fine lunch. This way, we would still be able to enjoy the pristine service, but at a smaller price. Needless to say, upon entering, Petrus already had our jaw dropped by its classic French style decor and the magnificent view. Obviously, we ordered the taster lunch set and a bottle of red wine to pair with our meal suggested by
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My boyfriend and I love the whole fine dining experience. We have tried a few sophisticated restaurants for dinner before, but this time, he decided to surprise me with a fine lunch. This way, we would still be able to enjoy the pristine service, but at a smaller price.
Needless to say, upon entering, Petrus already had our jaw dropped by its classic French style decor and the magnificent view. Obviously, we ordered the taster lunch set and a bottle of red wine to pair with our meal suggested by the sommelier. To our surprise, our host was a bit dreamy and somehow forgot what we ordered and delivered the wrong dish! But we were treated so well for the rest of our experience, that we were able to let that slide.
At the end of our lunch, we were very full and satisfied. We will definitely come back soon again.
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2016-06-05
用餐途径
堂食
人均消费
$1000 (午餐)
庆祝纪念
纪念日
等级2
6
0
In celebration of October 1st National Day, mom and I—both fell obsession for French cuisine—went to Shangri-La Hotel for their fireworks dinnerspecial at Petrus. 6 courses in total, $2000 HKD plus per head, with tables abiding full length glass window and a breathtaking panorama of nocturnal Victoria Harbour at Level 56: Petrus' ambition for an unforgettable dining and visual experience was tangible. Petrus definitely has a gorgeous interior, engraving my mind a strong first impression.Though I
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In celebration of October 1st National Day, mom and I—both fell obsession for French cuisine—went to Shangri-La Hotel for their fireworks dinnerspecial at Petrus. 6 courses in total, $2000 HKD plus per head, with tables abiding full length glass window and a breathtaking panorama of nocturnal Victoria Harbour at Level 56: Petrus' ambition for an unforgettable dining and visual experience was tangible. 

Petrus definitely has a gorgeous interior, engraving my mind a strong first impression.
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Though I made the reservation call only 2 hours before the dinner session, we got the seat for two by window. Such luck....
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As usual, we received some exquisite welcoming dessert
Welcoming Appetizer
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Japanese Clam & Jelly?
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Choice of bread: Cereal, bacon, butter, charcoal, french bread. Butter: Seaweed & SaltedI Love the bread! In fact 99.99999% of the reason I am obsessive with French restaurant (and Italian) is for the bread and butter.
Seaweed butter & Salted Butter & Bread
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Course 1
Oyster & Apple Ice
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Course 2
Raw Beef Tartare w/ Mushroom
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Course 3
Cuttlefish, Olives, Eggplant in Carbonara
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Course 4
Fish & Turnip
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Course 5
Black Iberian pork & Foie Gras x 3
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Course 6 - Dessert
Peach cake & Pistachio Ice Cream
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Petit Fours
Chocolate
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Raspberry Pops in Ice?
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题外话/补充资料: I have to admit the dishes bear striking resemblance with AMBER's in terms of both taste and gastronomy. I wouldn't say Petrus was inferior to the two-starred Michelin eatery at the Landmark Mandarin Oriental, but the service was visibly less considerate and meticulous and the waiting time shorter. AMBER's petite but delicate portion size was also more preferable to me personally.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2016-10-01
用餐途径
堂食
人均消费
$2000 (晚餐)
推介美食
Welcoming Appetizer
Japanese Clam & Jelly?
Seaweed butter & Salted Butter & Bread
Oyster & Apple Ice
Raw Beef Tartare w/ Mushroom
Cuttlefish, Olives, Eggplant in Carbonara
Black Iberian pork & Foie Gras x 3
Peach cake & Pistachio Ice Cream
Chocolate
Raspberry Pops in Ice?
等级2
13
0
2016-10-04 1007 浏览
国庆小假期,提前一个礼拜定好座位,跟朋友去试试。在金钟香格里拉56楼,太古广场里面,吃完还可以逛逛街。我们被安排到窗边位置,风景还是不错的。和朋友各点了一个set。先上来一篮子法式餐包,我喜欢软面包,朋友却喜欢法棍。前菜一个是生蚝,一个是龙虾汤,没什么特别,但都还算不错。主菜都是要的鱼,主要是之前吃法餐,点的牛肉,羊肉,鸡肉等,都很失望,现在不敢点了,都点的海鲜类。两款鱼都还算不错。。甜品,味道是不错,但,实在是,太甜了!!!!我这种很爱吃甜的都觉得甜只能不断喝茶。。
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国庆小假期,提前一个礼拜定好座位,跟朋友去试试。在金钟香格里拉56楼,太古广场里面,吃完还可以逛逛街。我们被安排到窗边位置,风景还是不错的。和朋友各点了一个set。先上来一篮子法式餐包,我喜欢软面包,朋友却喜欢法棍。前菜一个是生蚝,一个是龙虾汤,没什么特别,但都还算不错。主菜都是要的鱼,主要是之前吃法餐,点的牛肉,羊肉,鸡肉等,都很失望,现在不敢点了,都点的海鲜类。两款鱼都还算不错。
甜品,味道是不错,但,实在是,太甜了!!!!我这种很爱吃甜的都觉得甜
只能不断喝茶。。
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法式面包
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生蚝
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龙虾汤
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鱼🐟
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苹果派蛋糕
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甜品
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巧克力
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
味道
环境
服务
卫生
抵食
用餐日期
2016-10-02
用餐途径
堂食
人均消费
$1500 (午餐)
推介美食
法式面包
生蚝
龙虾汤
鱼🐟
苹果派蛋糕
甜品