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2014-08-16 10058 浏览
Now is over mid night 00:00. I still feel much full now , I should utilise this resting period to write this note during digest.The restaurant is located at HK Island Shangri-la. Getting to Shangri-la hotel is easy. You often passes thru Pacific Place and then take the lift to L5. After it, you take another hotel life to 56 floor. The hotel decoration is kinda old fashion with coat gold. Hm....I am surprised that it was not renovated as modern interior design. Thinking another way - keeping old
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Now is over mid night 00:00. I still feel much full now , I should utilise this resting period to write this note during digest.

The restaurant is located at HK Island Shangri-la. Getting to Shangri-la hotel is easy. You often passes thru Pacific Place and then take the lift to L5. After it, you take another hotel life to 56 floor. The hotel decoration is kinda old fashion with coat gold. Hm....I am surprised that it was not renovated as modern interior design. Thinking another way - keeping old is a valued treasure!!!

Harp ! The harp sounds which was making the atomosphere much more harmony and comfortable! I feel great with it and the light. The table is near window surrounded with harbour view. Not bad. 

There is a pre-set dinner menu with an option of wine pairing but the final pick -a la carte. It included welcome champagne, stomach appetizer, bread, starter, soup, main course and dessert with coffee. Also, did order one 2009 Pommand Red Wine with a shorter decay time and texture not too thick for seafood and duck meat. 

Welcome champagne is Jacquesson. Once pouring to the glass, the smell already came out! It stimulated your stomach to go on next dishes or drinks!!!!

Appetizer is a full fresh watermelon jelly. Hm....i can say it 's quite interesting but not really tasty (at least not my taste). 

Bread and butter are at standard hotel level.

Soup - crab soup with lobster juicy. Crab is fresh and sweet.

Foie gras - duck foie gras with fat and thick. It's a bit oily even with oliver sauce.

Main course - duck meat and lobster !!! Both are surprised for us! The sauce and food are well matched. Can come back for them! Mostly, I won't take an order of lobster as I fear it's overcooked or sauce not matched with food. But this one is calling me to encore! 

Dessert - chocolate is normal and no surprise for it. 

Petite four - not attract me to complete it. 

Coffee - resolve the chocolate sweet. 

Service level is pass. 

******
My own dining score table  : 

1. Amber 
2. Mandarine Grill
3. Sabatini
4. Petrus 
5. Grand Hyatt Steak House 
6. Chesa
7. Hugo 
8. Lawry's The Prime Rib
9. THE STEAK HOUSE winebar + grill
10. Morton's Steak house
11. The Verandah

(just for reference from my personal taste)
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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
环境
服务
卫生
抵食
用餐途径
堂食
人均消费
$2300
等级4
2014-03-27 11533 浏览
二月十四日 (星期五)2014的情人節,與往年不一樣,皆因是我倆結成夫婦的第一年很多人說,婚後,愛情變成感情,不再浪漫,情人節也不沒有什麼好慶祝哈! 自問不是什麼有情趣的一對,不過每逢特別節日又或是對方生日,總會特地找一個好地方,吃點好吃的來紀念一下情人節,不少情侶也會花錢買花買禮物給另一半於我倆來說,還是喜歡將錢都用來吃餐好的覺得更化算!今年情人節正日是星期五,Suyi不用上班,Billy也特地請了半天假,既可以有一個長一點的weekend,又可多一點時間共渡情人節午餐,要吃好的,一早已訂了枱,是港島香格里拉內的珀翠餐廳 Petrus珀翠餐廳今年重奪米芝蓮一星榮譽,對於我倆來說其實一點也不感到意外上次來,吃的是商務午餐,嚐過了高質菜式和優越服務可惜不方便拿出相機影相,那頓美好回憶只好留在腦海內也特別預留了角落的window seats,座位寬敞,私隠度十足是日陽光普照,望著窗外的維港景色,遠眺對面對的九龍半島,加上典雅的裝潢,來得份外寫意休閒午市套餐可選二道或三道菜,價錢分別為$448 及 $508第一樣要讚的,是侍者十分有耐性的向我倆逐一介紹每道菜式的特別之處,真的細心到不得了!先
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二月十四日 (星期五)

2014的情人節,與往年不一樣,皆因是我倆結成夫婦的第一年
很多人說,婚後,愛情變成感情,不再浪漫,情人節也不沒有什麼好慶祝
哈! 自問不是什麼有情趣的一對,不過每逢特別節日又或是對方生日,總會特地找一個好地方,吃點好吃的來紀念一下
情人節,不少情侶也會花錢買花買禮物給另一半
於我倆來說,還是喜歡將錢都用來吃餐好的覺得更化算!
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今年情人節正日是星期五,Suyi不用上班,Billy也特地請了半天假,既可以有一個長一點的weekend,又可多一點時間共渡情人節
午餐,要吃好的,一早已訂了枱,是港島香格里拉內的珀翠餐廳 Petrus
珀翠餐廳今年重奪米芝蓮一星榮譽,對於我倆來說其實一點也不感到意外
上次來,吃的是商務午餐,嚐過了高質菜式和優越服務
可惜不方便拿出相機影相,那頓美好回憶只好留在腦海內
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也特別預留了角落的window seats,座位寬敞,私隠度十足
是日陽光普照,望著窗外的維港景色,遠眺對面對的九龍半島,加上典雅的裝潢,來得份外寫意休閒
午市套餐可選二道或三道菜,價錢分別為$448 及 $508
第一樣要讚的,是侍者十分有耐性的向我倆逐一介紹每道菜式的特別之處,真的細心到不得了!
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先來麵包籃,共有六至七款不同款式的麵包
全都是暖粒粒的,有口鬆軟可口,有的香口脆身
兩款牛油,有餐廳的P字標記的是原味牛油,質感幼滑,牛油味香濃
另一款則夾著紫菜碎,放進口雖感覺不到,但卻充滿著其獨特的香味

看過餐牌,Billy選了三道菜,而當日胃口不太好的Suyi則只選了兩道
前菜共有五款,分別以Folie Gras, Black Turffle, Scallop, Egg, Cabbage作主題
聽過侍者逐一介紹,幾款都似乎非常吸引,很想一次過試盡哩,最後點了ScallopEgg
醃帶子配沙律及檸檬
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醃帶子配沙律及檸檬
Scallop - Marinated, Petite Mesclun, Lemon

賣相已極之精緻美觀,活像一幅畫般
點菜時,侍者也已說明帶子是以刺身上的
醃過的帶子帶少許酸味,味道鮮甜可口
感覺清新,配上生菜葉及檸檬醬,實在是開胃之選
慢煮溏心蛋配烤日本魷魚及紅酒汁
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慢煮溏心蛋配烤日本魷魚及紅酒汁
Egg - Poached, Grilled Japanese Squid, Red Wine Sauce
Suyi點的Egg則令她有點失望,賣相比味道優勝
黃潤的溏心蛋,蛋味不太濃郁,遇上濃稠紅酒醬汁,令蛋味大減
紅酒帶着酸甜,吃到不少肉粒,有點像吃中菜的感覺
魷魚配上這過濃的紅酒汁,也覺得有點不配襯
蘭度豆野雞湯配有機蔬菜
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兩款湯品中,Billy選了Lentils
蘭度豆野雞湯配有機蔬菜
Bouillon, Pheasant, Vegetables

蘭度豆多用來作配菜伴碟,未知用來煮湯的效果又如何?
湯頭質感雖然較稀,但味道一點也不遜色
蘭度豆的豆味既香又清新自然,加入了鮮嫰的野雞肉粒,更能突出雞之香味
慢煮龍脷柳配佛手柑及抹茶
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主菜也有六款選擇,包括以Dover Sole, Scallop, Cod, Beef Cheek, Chicken, Lamb作主題
真是雞牛羊魚樣樣齊,定能選到一款合適的
Suyi在兩款魚中取捨,最後選擇了這款加入了抹茶製作的龍脷柳
慢煮龍脷柳配佛手柑及抹茶
Dover Sole - Slow-cooked, Bergamot, Celery, Macha Green Tea
倆口子喜歡抹茶,不過品嚐過的大都以飲品或是甜品為主
然而,抹茶放進主菜中,倒是第一次體驗呢
抱著儘管一試的心態,茶粉放在嫰滑的慢煮龍脷柳上,也是不錯的配搭
抹茶的芳香更能融入龍脷柳的鮮味,是有驚喜之作哩~
烤焗羊架配鮮棗 l 萵苣 l 香橙
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烤焗羊架配鮮棗 l 萵苣 l 香橙
Lamb - Rach, Dates, Endive, Organe
當Billy點羊架作主菜時,經理便說了一句good choice!
選了medium rare,看到血紅色的羊肉,便知大廚的功力到家
兩件小小的羊肉,肉質軟腍又富羊羶味,味道極佳,是吃過中數一數二的
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倆口子分別地點了English Breakfast TeaLatte
特別推介English Breakfast Tea,茶味芳香濃郁,餘韻甚長
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吃法國菜,每次也很期待最後送上的Petite Four
情人佳節,餐廳亦很有心思的製作了心形朱古力,還有朱古力馬卡龍,曲奇餅及藍莓蛋糕仔
馬卡龍無論外層和內裡也帶着煙韌,質感不俗
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用饍期間,只見Billy不斷提議點甜品,是詭計來的
原來,他預先著餐廳在甜品碟邊寫上"特別字句"
可惜,是日Suyi胃口不太好,又選不到心水甜品,行動看似以失敗告終喇~

豈料,餐廳在我倆沒點甜品的情況下,在結賬時再送上Petite Four,也於碟邊寫滿甜蜜字句,Suyi才恍然大悟呢! 無論如何,也要多謝餐廳體貼的安排

無論在服務及食物質素也不容置疑,米芝蓮一星也是值回票價的
會再來喔~
(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
2014-02-14
用餐途径
堂食
人均消费
$500 (午餐)
庆祝纪念
情人节
推介美食
醃帶子配沙律及檸檬
蘭度豆野雞湯配有機蔬菜
烤焗羊架配鮮棗 l 萵苣 l 香橙
慢煮龍脷柳配佛手柑及抹茶
等级4
2014-01-26 9720 浏览
Book 唔到 Caprice 同 Amber, 就抱住一試既心情黎左 Petrus。係shangri-la 既56/f, 雖然係lunch, 但成間餐廳好有氣氛,裝修好金璧輝煌。我地5個人,張枱係個corner到,好似係間冇門既房咁,望出𥦬個景實在忍唔住想影相。服務好好,待應們好細心。見我地有外國人,所有野先用中文講解,再用英文。個menu分左幾個category,有16樣食物, 可以揀4樣,由廚師決定點整。我地5個人都差唔多試哂所有野。4 dishes + 2 drinks:$788 4 dishes: $638  Bread basket: 有plain butter同salty butter with seaweed。salty butter好特別。全部包都重暖暖地。先試芝蔴卷。酥皮好鬆好香!baguette好脆。最鍾意係butter bread。好香牛油味,但應該好肥,拎上手好油,忍唔住食左3個。  Pumpkin ravioli with truffle: amuse-bouche。大家都話好好食,我就有少少覺得個汁整到有少少似中式既豉油味。  Foie Gras:
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Book 唔到 Caprice 同 Amber, 就抱住一試既心情黎左 Petrus。
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係shangri-la 既56/f, 雖然係lunch, 但成間餐廳好有氣氛,裝修好金璧輝煌。我地5個人,張枱係個corner到,好似係間冇門既房咁,望出𥦬個景實在忍唔住想影相。

服務好好,待應們好細心。見我地有外國人,所有野先用中文講解,再用英文。個menu分左幾個category,有16樣食物, 可以揀4樣,由廚師決定點整。我地5個人都差唔多試哂所有野。
4 dishes + 2 drinks:$788 
4 dishes: $638
bread basket
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 Bread basket: 有plain butter同salty butter with seaweed。salty butter好特別。全部包都重暖暖地。先試芝蔴卷。酥皮好鬆好香!baguette好脆。最鍾意係butter bread。好香牛油味,但應該好肥,拎上手好油,忍唔住食左3個。
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 Pumpkin ravioli with truffle: amuse-bouche。大家都話好好食,我就有少少覺得個汁整到有少少似中式既豉油味。
 Foie Gras: 好濃既鵝肝,有紫菜包住,配埋側邊好清新既柚子汁,所有野都好夾
 Egg: 唔係好知個汁係咩,食到醋,紅酒味。入面有D肉。個squid有咬口得黎又唔會'un'。撈左raw egg令成個汁thick d。yummy!
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 Sea Urchin: 賣相好靚,raw egg上面有塊seaweed,上面放左海膽同一塊薄脆。海膽好鮮甜。

 Potato: 又係好靚既賣相。每一粒薯仔上面都有D truffle,再加一大塊truffle。好香!不過最鍾意係 mashed potato, 好滑,濃郁既忌廉味。

 Scallop: 帶子好甜,texture都好正。cream sauce好味到用面包點埋黎食。
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 Pumpkin soup: 好靚呀!! 個杯有cream同南瓜籽,好似杯雪糕咁
waiter 再將南瓜湯慢慢倒落去,望住D cream慢慢升起,再慢慢咁融,簡直已經係個享受。個湯好濃南瓜味,唔會比D cream搶左味,亦都唔會太結。好出色!

 Cod: 都幾大份。鱈魚切落去唔會散,而且煮得岩岩好。truffle cream sauce好好味。重有D一粒粒好似珍珠,令成個dish有唔同既口感。

 Chicken: 麻麻地。雞有點'鞋'。個sauce好淡,唔係好食到有味。薯仔粒好硬,同之前個potato入面個D差好遠... 只有mashed potato仍然出色。

 Beef cheek: 試左少少,個beef炆到好稔,配埋個sauce,我本來唔食牛都覺得好好食。
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 Clementine: 好refreshing! 最底係一層薄薄既啫哩,上面有熱情果sauce,柑同meringue既甜,加埋個白色cube(唔知係咩)既酸,重有sorbet,一大味覺上視覺上既享受。

 Mango: 本身唔係好鍾意芒果既甜品。中間個球係上半mango mousse,下半meringue包住lime sorbet。粉紅色係梅子味既醬。perfect match,lime sorbet 中和左,唔會有平時好怕個種mango dessert既甜味。
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 Chocolate: definitely my favourite
 chocolate mousse暖暖地,好creamy,放入口會融咁。側邊D朱古力脆脆,脆得黎硬硬地,連埋朱古力cream, 有齊唔同既口感。最驚喜係有海鹽,同dark chocolate 襯到絕。如果可以大份D就好啦⋯⋯

個lunch好enjoyable, great food, great service, great environment! 可惜之後有野做,預得兩個鐘唔夠,趕住走。下次要預留多D時間慢慢enjoy...
(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
2014-01-25
用餐途径
堂食
人均消费
$880 (午餐)
等级3
67
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2013-12-24 10434 浏览
Petrus by Shangri-La . My favourite french food again . One Michelin star restaurant , in a same ranking under Chef Frederic Chabbert leads . Ranked 11 th in the top 20 restaurant in Hong kong , released by HK tatler Best Restaurant Guide . Such high end restaurant is all about typical , exquisite with a finest quality . I appreciate all the hard work and and the details they did , not one thread loose . Menu are simple , a la carte menu change timely by seasons , set menu and the wine list .Bre
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Petrus by Shangri-La . My favourite french food again . One Michelin star restaurant , in a same ranking under Chef Frederic Chabbert leads . Ranked 11 th in the top 20 restaurant in Hong kong , released by HK tatler Best Restaurant Guide . Such high end restaurant is all about typical , exquisite with a finest quality . I appreciate all the hard work and and the details they did , not one thread loose . Menu are simple , a la carte menu change timely by seasons , set menu and the wine list .
Bread with salt and butter
Bread with salt and butter
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Pertrus ' famous breadbasket is worth to try even though I am not a bread person . I took the normal baguette for a crunchy touch and the butter roll as this is popular pick across the table . Crusty baguette with a nice yeast process, the bread itself is buttery with a flaky texture .
They provide 6 different kinds of unique salt ( I prefer the red wine salt , best pick ) three kinds of butter ( non - salty , seaweed and sighly salty ) which is a big impress . Plain butter is spreadable and rich , but be sure to dig into Petrus ' special homemade seaweed butter , smeared evenly on you bread choice , a small bite that bring a good start for the coming dishes ; a big bite definitely brought me straight to the Mediterranean Sea .
Welcome snacks - Cheese puff and Crab cake
Welcome snacks - Crab cake
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Their welcome snacks come to cheese pastry and tiny crab cake.Both are delicate . Cheese puff is amazing salty and cheesy , definitely stimulate your tastebuds . This is a very favorable snacks . For the crab cake , radish was sliced thinly on top in order to form a lotus flower pattern . Looks really exquisite and elegant in French haute . Tastes good with fresh crab meaty content too !
Organic Vegetables and Wild herbs from Annie Bertin , Sweet Iberian Chorizo and Pork Jus
Organic Vegetables and Wild herbs from Annie Bertin , Sweet Iberian Chorizo and Pork Jus
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We took the award- winning dish for the starter . Vegetables are extremely fresh , definitely a big refreshment . 13 kinds of vegetables held belong together ,truly fruitful and urge a sophisticated sensation. The seasonal wild herbs add a hint of aroma to the whole dish ,assorted vegetables not only give out a fresh sweet crunch , but also an extensive layers. Every mouthfuls is a new mix and combinations under the wide range of varieties . The flavors of chorizo and pork jus even enhanced the taste . The pork jus is extremely heavy and salty dense , somehow the moderate dressing and perfect proportion successfully complex the flavors , maintain its green mix own freshness while it's still not overwhelming. Flowers garnished on sides to form a garden harvest . The presentation is glamorous and colorful. This garden fresh produce flown in directly from France to ensure its quality . I can't imagine vegetables can end up with such extraordinary mouthfuls, thanks to the care that the chef puts into the humble leaves . This awarded dish is highly recommended.
Slow - cooked Organic egg with Autumn Black Truffle ,Bone barrow,Purslane and Jabugo Ham .
Slow - cooked Organic egg with Autumn Black Truffle ,Bone barrow,Purslane and Jabugo Ham .
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Slow cook egg served with truffles and beef sauce . Another flavorful appetizer got it potential to hit the spotlight. This savory featuring the season's iconic produce . Petrus proclaim using the best and freshest products from France market and beyond to create constantly changing seasonal dishes . Organic egg yolk is impeccable under the chef consummate skills. The runny content blend smoothy with the strong beef sauce , create a very arousing mouthfuls . The disc of bone marrow is well smoked which forms the base flavor , while the vegetables on side lighten it with alternating hints of sweetness and tartness . The Autumn truffle presented in a raw original pieces , looks particularly luxurious , heavenly aromatic when it served on table . Jabugo Ham is in a sharp character , very dense and strong , the chef meticulously dazzle on top to bring a small sparkles . Purslane herb features thick and succulent , promoted the tastes even unexpectedly palatable and tasty . It receives praises since the chef can strike the balance perfectly .
Port en Bessin ,Brittany France , Seared scallop , Jerusalem artichoke, preserved lemon
Port en Bessin ,Brittany France , Seared scallop , Jerusalem artichoke, preserved lemon
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Chef Frederic Chabbert is keen on seasonal ingredients , hence the menu changes pretty much timely . And for this time , this is another seasonal pick -Scallops . Scallop itself is greatly gigantic , very fresh flesh with a natural briny hint . Scallops seared into sightly golden , a little flaky crisps layer wrapped a juicy meaty content . Beautifully complemented by artichoke , a very healthy green mix . The whole dish goes with a preserved lemon paste . This lemon paste looks bright with an aggressive character , brings out the scallops original flavors , very refreshing .
Allation - Aveyron , France,Roasted Rack Lamb,Coco beans , garlic condiments
Allation - Aveyron , France,Roasted Rack Lamb,Coco beans , garlic condiments
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Since the waitress highly recommended the lamb and blue lobster . We took these under his emphasis . This is one of the petrus signature , lamb from Aveyron in France . I do think the lamb is really in a good quality , somehow the lamb is not in that strongly dense flavors . From my own perception , I prefer species with a stronger hint . Anyway , the cookery is well-done and the texture is wonderfully tender . Roasted rack lamb is succulent with a meaty bite , packed with garlic condiment and earthy flavors the meat freshness and tenderness shone along with its carefully selected herbs .
 Since the lamb original hint is not that bright and sharp , it might even convert all non lamb lovers our there. But what I don't appreciate is the lamb was served with coco beans . The coco beans overcook into a smash and it is not hot at all . The chef mentioned that the bean should be suppose in a room temperature . Nevertheless , I don't think it matched at all, even can't bring out the lamb rack fresh enhancement . Not all the dishes reached these heights , I think this is about average at the price of 720 .
Brittany France,Roasted Blue lobster, Herb printed open ravioli , verbena and bouillon
Brittany France,Roasted Blue lobster, Herb printed open ravioli , verbena and bouillon
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The highlight of the meal comes blue lobster . Definitely a delicacy ! The lobster is covered by herb printed open ravioli for a more typical twist was awesomely fresh and sweet . The blue lobster is a true umami with a springy texture . Mouthwatering . It tastes superaltive delicious with the broth and the aromatic fragranted ravioli .A very unique and daring combination with verbena and carol bouillon . I was truly indulge in this dish . You just can't find any fault to the dish .This is also highly recommended .
Pre dessert - raspberry mousse
Pre dessert - raspberry mousse
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It is also very caring since they provide pre -dessert which is a mixed - berries mouse that is very refreshing and even made the main desserts more arousing . Fresh sherbet , mousse , red currents , black berries and raspberries are all clear headed and heart rending .Nut chips sprinkles on top even complex both texture and tastes .
Soft Caraible 66 % dark chocolate palet , crispy coco hibs and Fleur De Sel 
Soft Caraible 66 % dark chocolate palet , crispy coco hibs and Fleur De Sel
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This sweet treat is needless to say , all you need to do is explore it by yourself . A dark chocolate treat with a surprising slalty twist . The entire presentation is a art- piece with a nice array , caraible 66 % chocolate is gorgeously placed , tastes fabulously rich and creamy , the bitterness and mellowness blends harmoniously on your tongue , yet lingering till throat . Vanilla ice cream melt swiftly , its light weight nicely contrast against the cubes of chocolate caramel . Sea salt was added in , what a thoughtful idea , courtesy of their innovative pastry chef Claude Guerin . Crispy coca hibs are also very likable and addictive . The whole presentation is very delicate and exquisite . A absolute heaven . It would be perfect just if they give me more , a more generous potion please ! This is a must try for chocolate lovers !
Fresh Chestnut , grapefruit sobert , ice cream with nutty crisps
Fresh Chestnut , grapefruit sobert , ice cream with nutty crisps
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Another very pleasant dessert . This is another temptation that can satisfy your max . Grapefruit sobert is light and fruity , rich in grapefruit hint , very delightful . Chestnut ice cream with nutty crisps , some sweet , some tangy , some creamy , some rich and all delicious ! The graceful mix is a nice crossover which made me immediately want to dig in ! Both tastes and presentation score a victory , nice design with delicate garnishment . Both sweet treats have its own special competence to inspire your sense . A delightful finale to a culinary symphony .Okay , I admit that I may have bias on dessert ...
Petit Four and Fruits
Petit Four and Fruits
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Petit Four and fruits made a perfect ending . All of them are nicely placed on a sliver platter , looks particularly exquisite and fine . Macaron my favorite , it is impressive with pistachio favor . The techniques are above average . Chocolate tart is rich with buttery flaky crust . I love chocolates ! Fruits come up with pearl grapes and blood orange . Typical and a juicy bite . You can see how they reveals the philosophies behind the dishes and details .
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Perched high above the city with a breathtaking view . Skyscrapers on level 56 with traditionally - styled French interior design is the highlight of the hotel since it opened in 1991 , it is hardly find in Hong Kong . The whole ambience is a entirely romance with enchanting live music , live music from the Harp . The live harpist is charming , playing gentle sort of renditions and classic favorites , giving the restaurant a nostalgic and cruise - ship settings . Dine in an opulent , such classy elegant surroundings is more like enjoying a royalty life . You step in another world pervading an artistic scenery , oil painting , the harp music and crystal chandeliers , definitely impressed you . Something even more unique to mention , the restaurant 's dome - shaped ceilings feature surrealist paintings of cloudy blues skies and galloping horses , unprecedentedly moves you, deeply .Services are the best . Waitress can elaborate and introduce dishes confidently , the whole team is a profession .

Services are specially caring , interactive and heart warming . All staff are equally knowledgable and notices on the smallest thing like refilling water glasses and replenishing those lovely bread rolls . At Petrus , the chef team set out to offer an impeccable fine dining experience while maintaining a careful balance between innovation and tradition . Head chef Frederic Chabbert hone his skills in a lifelong process and successfully lead a dedicated team , pampers all diners with a meticulous heart .

Overall , the dining experience is very decent and magnificent with top - notch service.
The food here is excellent , but for me , the reason to come is more of the decor, best harbour view with harp .All I can say , it is not a cheap dining experience but the service and food will leave you extremely pleased . Just relax and indulge yourself in such spectacular surroundings.
(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
用餐途径
堂食
人均消费
$2000 (晚餐)
推介美食
Bread with salt and butter
Welcome snacks - Crab cake
Organic Vegetables and Wild herbs from Annie Bertin , Sweet Iberian Chorizo and Pork Jus
Slow - cooked Organic egg with Autumn Black Truffle ,Bone barrow,Purslane and Jabugo Ham .
Port en Bessin ,Brittany France , Seared scallop , Jerusalem artichoke, preserved lemon
Brittany France,Roasted Blue lobster, Herb printed open ravioli , verbena and bouillon
Soft Caraible 66 % dark chocolate palet , crispy coco hibs and Fleur De Sel
Fresh Chestnut , grapefruit sobert , ice cream with nutty crisps
  • Organic Vegetables and Wild herbs from Annie Bertin Sweet Iberian Chorizo and Pork Jus
  • Slow - cooked Organic egg with Autumn Black Truffle Bone barrowPurslane and Jabugo Ham .
  • Port en Bessin Brittany France Seared scallop Jerusalem artichoke preserved lemon
  • Brittany FranceRoasted Blue lobster Herb printed open ravioli verbena and bouillon
  • Fresh Chestnut grapefruit sobert ice cream with nutty crisps
  • Soft Caraible 66 % dark chocolate palet crispy coco hibs and Fleur De Sel
等级2
19
0
父母結婚周年日走去食番餐, 滿懷歡喜, 諗住千幾蚊個套緊好多野食。  個套餐有蟹肉高爾夫球, 蟹肉幾好, 不過很少。  跟住黎個帶子, 有味, 不過係燒到很乾身夾硬逼啲味出黎, 我問個待應邊度黎, 佢好大聲講話北海道。  跟住黎個肉餅之類, 好似中式菜館的肉餅, 個待應話係歐州邊度出產既, 不過大角嘴骨煲皇果個中午餐重好味過佢。  之後最高級主菜來到, 唔之係乜野羊, 好多醬汁, 都幾好味既。  個鵝肝都唔錯。  我阿爸叫果個blue lobster , 就咁steam 熟黎食, 冇滋冇味, 完全同信報劉建威所講好濃味差好遠。  果陣時都未興食黑松露, 見佢個菜牌有呢道菜, 一食之下發覺中伏, 黑松露淡然無味, 唔知點解值成四百五十元一個, 好彩只叫了一個, 不過又唔怪得佢地既, 我在巴黎三星ledoyen 食的黑松露和他們的差不多。  最後甜品都要成兩舊水, 無叫到, 佢送左一少朱古力, 啫喱的甜品.  野食叫做ok, 不至難食, 不過千多元人均太貴。 
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父母結婚周年日走去食番餐, 滿懷歡喜, 諗住千幾蚊個套緊好多野食。  個套餐有蟹肉高爾夫球, 蟹肉幾好, 不過很少。  跟住黎個帶子, 有味, 不過係燒到很乾身夾硬逼啲味出黎, 我問個待應邊度黎, 佢好大聲講話北海道。  跟住黎個肉餅之類, 好似中式菜館的肉餅, 個待應話係歐州邊度出產既, 不過大角嘴骨煲皇果個中午餐重好味過佢。  之後最高級主菜來到, 唔之係乜野羊, 好多醬汁, 都幾好味既。  個鵝肝都唔錯。  我阿爸叫果個blue lobster , 就咁steam 熟黎食, 冇滋冇味, 完全同信報劉建威所講好濃味差好遠。  果陣時都未興食黑松露, 見佢個菜牌有呢道菜, 一食之下發覺中伏, 黑松露淡然無味, 唔知點解值成四百五十元一個, 好彩只叫了一個, 不過又唔怪得佢地既, 我在巴黎三星ledoyen 食的黑松露和他們的差不多。  最後甜品都要成兩舊水, 無叫到, 佢送左一少朱古力, 啫喱的甜品.  野食叫做ok, 不至難食, 不過千多元人均太貴。 
题外话/补充资料: 個景同地方係幾高級下, 望到整個維港景, 同女友食飯首選
(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
2010-03-16
用餐途径
堂食
人均消费
$1300 (晚餐)
庆祝纪念
纪念日
推介美食
  • goose liver
  • lamb
等级3
96
9
(續上回)吃完主菜,有間場的甜品,侍應介紹這是raspberry甜品,紅色的球是raspberry味道的泡沫,吃下去,就是raspberry空氣,我不懂欣賞。下層有一些鮮蘆薈,才是好吃的。接著是甜品時間,KK要了chocolate,安全的選擇。我想西餐甜品的擺款永遠都是最美的吧,因為變化實在可以太多了。朱古力mousse上的朱古力薄脆很好吃,mousse本身朱古力味很濃,最重要是不太甜。我選了Grape,提子。提子加了椰子製成類似布甸的甜品,還有新鮮的提子,但椰子味較搶,感覺像椰子才是主角。旁邊的雪糕以極速融化,要吃得快點。我是認為這甜品比較失色。如果是用提子為主題,其實可以用不同種類的提子如紅提、青提等等。現在則是只有黑提配了搶味的椰子。Petit fours 是由侍應隨意選的,所以每檯的配搭也有不同。我們的有 macaroon、cheesecake、puff、raspberry tart 及 coconut marshmallow。它們都很一般,像是隨處都可以吃到的貨色。唯一好吃的是那椰子棉花糖,又軟又滑的好好吃!我們本著厚面皮的精神問侍應為何不是1人1份Petit Fours (
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(續上回)

吃完主菜,有間場的甜品侍應介紹這是raspberry甜品,紅色的球是raspberry味道的泡沫,吃下去,就是raspberry空氣,我不懂欣賞。下層有一些鮮蘆薈,才是好吃的。
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接著是甜品時間,KK要了chocolate,安全的選擇。我想西餐甜品的擺款永遠都是最美的吧,因為變化實在可以太多了。朱古力mousse上的朱古力薄脆很好吃,mousse本身朱古力味很濃,最重要是不太甜。
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我選了Grape,提子。提子加了椰子製成類似布甸的甜品,還有新鮮的提子,但椰子味較搶,感覺像椰子才是主角。旁邊的雪糕以極速融化,要吃得快點。我是認為這甜品比較失色。如果是用提子為主題,其實可以用不同種類的提子如紅提、青提等等。現在則是只有黑提配了搶味的椰子。
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Petit fours 是由侍應隨意選的,所以每檯的配搭也有不同。我們的有 macarooncheesecakepuffraspberry tartcoconut marshmallow。它們都很一般,像是隨處都可以吃到的貨色。唯一好吃的是那椰子棉花糖,又軟又滑的好好吃!我們本著厚面皮的精神問侍應為何不是1人1份Petit Fours (好吧這些用餐設定我是不懂,所以才問呀),畢竟我們可是1人1個lunch,侍應說這兒是這樣的,那,好吧。。。不過也沒損失,因為也沒有很好吃。
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最後的是完結咖啡,我的是cappuccino,泡沫上灑了朱古力粉為一個“S”,是Shangri-La的S。咖啡有水準 (應該的吧)。不過,看看KK的mocha,賣相可能比連鎖咖啡店還差,不明白為何會讓這賣相的咖啡出場。。。不過,味道卻沒有問題,但這賣相是應該於這檔次的餐廳出現嗎?
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這樣的,我們的午餐便完結了。坦白說,食物質素不差,但不是最好,外面有很多西餐廳有更好吃的。當然,這裡的景不是別的餐廳有。至於服務,給人很專業的感覺,但侍應介紹菜式時說得非常快,讓人聽不清楚,後來我也終於請他放慢一點。特別是這weekend menu一道菜客人只選一種材料,其餘的什麼也不知,侍應應該要更有心機的去解釋。話說回來,一開始侍應介紹weekend menu時我還以為客人選了材料後大廚會即興發揮愛煮什麼就什麼,即使同一材料也有不同菜式,後來再問侍應才知道不是這樣。每一種材料煮出來的菜式都是一樣。其實這樣的話,我倒認為這weekend menu的意義不大,與weekday menu差不多,只是選擇較多罷,客人吃到的菜式都是一樣的,不太值貴一點的價錢。(不過weekend menu不用受頭盤主菜甜品的規限,你要是喜歡可以4個fish,4個 meat等等。)

當然,這是五星級餐廳,各方面的質素也不會差,也會再來啦。
题外话/补充资料: OP 不讓我把相片垂直,橫的相片,請見諒。
(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
用餐途径
堂食
等级3
96
9
所謂人逢喜事精神爽,KK發財啦!哈哈哈哈,我就想。話說KK的確有好事發生,非常大方要請我吃一頓名貴的,我便選了香格里拉的珀翠餐廳 (Restaurant Petrus)的午餐。晚餐?也不好讓KK這般破費啦。進入餐廳,見到頗華麗的佈置,但應該是因為老牌名店的關係,裝潢是較舊式,不過就是這樣才顯出fine dining的架子吧。值得一看的是地毯,因為有很多污蹟。。。甫坐下,侍應便問我們要不要水,我們是要!原來這裡沒有免費的水,最普通的水是1瓶100元的水。不過,咱們今天是出來吃好的,不在意!過了一會才有menu,原來weekend的中午menu最近轉了新的形式,不再是和weekday一樣,而是有一個較特別 (及較貴) 的menu。侍應說得很快,停不住他,總之就是在16種基本材料中選4樣,大廚會根據你的選擇炮製以那基本材料為主的菜。16種材料分4類,分別為Vegetables、Fish、Meat、Sweet。你可以隨意選那4種材料,不用Vegetables 1款、Fish 1 款等等,例如你可以4款都選Sweet。不過我其實是想吃weekday menu的,但一場來到又坐了下來,就試試吧。A
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所謂人逢喜事精神爽,KK發財啦!哈哈哈哈,我就想。話說KK的確有好事發生,非常大方要請我吃一頓名貴的,我便選了香格里拉的珀翠餐廳 (Restaurant Petrus)的午餐。晚餐?也不好讓KK這般破費啦。

進入餐廳,見到頗華麗的佈置,但應該是因為老牌名店的關係,裝潢是較舊式,不過就是這樣才顯出fine dining的架子吧。值得一看的是地毯,因為有很多污蹟。。。

甫坐下,侍應便問我們要不要水,我們是要!原來這裡沒有免費的水,最普通的水是1瓶100元的水。不過,咱們今天是出來吃好的,不在意!

過了一會才有menu,原來weekend的中午menu最近轉了新的形式,不再是和weekday一樣,而是有一個較特別 (及較貴) 的menu。侍應說得很快,停不住他,總之就是在16種基本材料中選4樣,大廚會根據你的選擇炮製以那基本材料為主的菜。16種材料分4類,分別為Vegetables、Fish、Meat、Sweet。你可以隨意選那4種材料,不用Vegetables 1款、Fish 1 款等等,例如你可以4款都選Sweet。不過我其實是想吃weekday menu的,但一場來到又坐了下來,就試試吧。
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Amuse bouche 是西柚沙律,吃下去,就是西柚!還有黑椒,哈哈,還以為amuse bouche有一些特別點的呢,不過西柚總算夠甜。
amuse bouche - Grapefruit
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好吧,接著是大家都很愛(而我特別沈迷的)餐前麵包,以及這裡有名的牛油。每款麵包也要了來試,不逐一說。大致上的感覺是比較一般,麵包的麥味不太夠,但酥皮的好吃,真的吃到一層層又有牛油香,讚!Baguette非常脆,脆得好像餅乾!不過是好吃的餅乾。至於出名的紫菜牛油果然名不虛傳,不過,大家也別吃太多,要小心身體。侍應會不斷問要不要添麵包,我的建議是,如果你食量正常,便添,因為所有菜式份量都是很少。
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先上來的是 Vegetable類。我選了Couscous,出來的是沙律,那黃色晶瑩剔透的類似果醬,吃下去酸酸的,與couscous很配。大慨調味不多,也沒有下沙律汁或橄欖等等,所以吃到couscous的原味亦感覺清新。
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KK的Vegetables是Girolle,是一種菇的名稱。用了極大的碟盛著,芝士和醬汁煮成口味較重,與我的couscous有強烈對比。我吃了少許,girolle下得很重手,很好吃!我想即使選vegetable類的材料也不一定是沙律,很好呀。
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接著是fish類,首先上菜的是Calamari,即是魷魚。小小的一塊魷魚配以不知名的汁,魷魚煮得剛好,吃下去質感嫩滑,連旁邊的紅椒也是吸盡了醬汁,一塊魷魚不夠呀。
Calamari
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我選了兩款fish類,第二款是沙甸魚,原因是我經常吃罐頭沙甸魚,想一試西餐的沙甸魚會是如何。一見這沙甸魚賣相便已覺得很有驚喜!想不到是這樣!底部是薄薄的一塊脆蛋餅,吃下去有點像雞蛋仔的邊邊 (好吧這形容有點那個),上面放了3件沙甸魚和橄欖。沙甸魚煮至全熟,魚味很種,軟軟的配上脆蛋餅一軟一脆很特別。
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KK要了Seabream,中文應該是鯛魚。這次的烹調方法則是傳統的fillet放在salsa上。我吃了一點,魚當然嫩但魚味沒沙甸魚重,當然,沙甸魚本身味道較強。Salsa雖以蕃茄為主但不會太酸,不錯。
Seabream Fillet
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吃畢上述的等了大約半小時才到下一道菜。當然我知道法國菜是慢,但如果上菜的時間可以平均一點會更好,不要連續上了幾道卻突然要等半小時才有下一道。

這下一道就是KK的另一主菜,Beef。我沒吃,但KK說做到了medium rare及有肉味。等了這麼久,我還笑話是不是煎過頭要重新來過呢。
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下回再續
题外话/补充资料: OP 不讓我把相片垂直,橫的相片,請見諒。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2013-09-05 3250 浏览
位於港島香格里拉酒店 56 樓 Petrus 珀翠餐廳, 連續多年獲選為米芝蓮星級餐廳, 除了主餐食物達到星級水準外﹐甜品環節也令人驚喜。特色櫻桃朱古力甜品 Creamy Araguani Chocolate 72% with Cherry and Cocoa Crumble 賣相非常吸引﹐主體以圓拱型朱古力罩蓋著﹐像帶你走進時光隧道般,未動口已先打動甜魔的心。主體用上以質感幼滑和可可味渾厚見稱的 Araguani 72% 朱古力製成 Mousse,包著櫻桃製成的啫喱﹐製成圓柱狀,再以包含果仁的朱古力片作底層支撐著。吃一口便能感受到其多層次的質感。甜度比一般朱古力較低的 Araguani 72% 朱古力可突顯啫喱的櫻桃酸味,倆者揉合起來的效果得宜。
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位於港島香格里拉酒店 56 樓 Petrus 珀翠餐廳, 連續多年獲選為米芝蓮星級餐廳, 除了主餐食物達到星級水準外﹐甜品環節也令人驚喜。
Creamy Araguani Chocolate 72% with Cherry and Cocoa Crumble
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特色櫻桃朱古力甜品 Creamy Araguani Chocolate 72% with Cherry and Cocoa Crumble 賣相非常吸引﹐主體以圓拱型朱古力罩蓋著﹐像帶你走進時光隧道般,未動口已先打動甜魔的心。主體用上以質感幼滑和可可味渾厚見稱的 Araguani 72% 朱古力製成 Mousse,包著櫻桃製成的啫喱﹐製成圓柱狀,再以包含果仁的朱古力片作底層支撐著。吃一口便能感受到其多層次的質感。甜度比一般朱古力較低的 Araguani 72% 朱古力可突顯啫喱的櫻桃酸味,倆者揉合起來的效果得宜。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Creamy Araguani Chocolate 72% with Cherry and Cocoa Crumble
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2013-08-20 2675 浏览
Petrus 在公司附近,老闆們的心頭好,尤其是早餐會議,因為訂Burgundy room 的房可以有很好維港景色,但價值不菲,要$15000,人少就不化算,今日是好友慶祝我的生日,我才可以成為座上客,我們訂了午餐時段,order 了一枝白酒, 麵包有不同塩和牛油, 但其實個塩有點畫蛇添足, 不用也不可惜, 再來兩個湯, 龍蝦湯和薯仔豆湯, 味道不錯, 龍蝦湯有濃郁的海鮮味, 最重要的是夠熱, 舒緩一下西餐的冷, 有沙拉, 都是一般的貨色, 不提也罷, 再下去的是重點, 有牛仔肉和鹿肉伴半熟蛋, 鹿肉被我想像中沒有那麼羶, 軟綿綿的紅肉, 有點像羊肉, 但我可能從韓國剛回來, 水土不服, 不應該吃半熟蛋, 事後有點腸胃不適! 最後的甜品, 賣相相當好, 味道也不錯, 肚子已滿了, 總括來說, 如果不計環境和服務, 價錢和食物是不成正比, 但總要試一次啦!
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Petrus 在公司附近,老闆們的心頭好,尤其是早餐會議,因為訂Burgundy room 的房可以有很好維港景色,但價值不菲,要$15000,人少就不化算,今日是好友慶祝我的生日,我才可以成為座上客,我們訂了午餐時段,order 了一枝白酒, 麵包有不同塩和牛油, 但其實個塩有點畫蛇添足, 不用也不可惜, 再來兩個湯, 龍蝦湯和薯仔豆湯, 味道不錯, 龍蝦湯有濃郁的海鮮味, 最重要的是夠熱, 舒緩一下西餐的冷, 有沙拉, 都是一般的貨色, 不提也罷, 再下去的是重點, 有牛仔肉和鹿肉伴半熟蛋, 鹿肉被我想像中沒有那麼羶, 軟綿綿的紅肉, 有點像羊肉, 但我可能從韓國剛回來, 水土不服, 不應該吃半熟蛋, 事後有點腸胃不適! 最後的甜品, 賣相相當好, 味道也不錯, 肚子已滿了, 總括來說, 如果不計環境和服務, 價錢和食物是不成正比, 但總要試一次啦!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2013-04-25 2283 浏览
室內環境舒服又浪漫~ 好濃cheese 味! 麵包水準甚高,不過唔好食太多,要留肚 餐前appetizer, green pea paste ravioli + chicken broth, 個broth 好正,好濃 egg yolk with sea urchin + seaweed + urchin cream, 好濃烈的海膽味,怕既就唔好要呀~但真係好好味 dover sole 好實既texture ~ piegeon with gravy ~比想象中好,果然係petrus~有個酸酸皤plum sauce, 其實唔需要 goat cheese ~因為只能upload 8張相,只能用文字繼續形容~before dessert: yogurt + grapefruit + aloe vera 清清之前d味dessert: 柚子cheese cake, 酸酸甜甜唔覺濟~咖啡+petit 4 (其實食唔落)好滿足又能令人暫時忘記早上煩心事的一餐晚飯 ^(+++)^
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室內環境舒服又浪漫~
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好濃cheese 味!
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麵包水準甚高,不過唔好食太多,要留肚
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餐前appetizer, green pea paste ravioli + chicken broth, 個broth 好正,好濃
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egg yolk with sea urchin + seaweed + urchin cream, 好濃烈的海膽味,怕既就唔好要呀~但真係好好味
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dover sole 好實既texture ~
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piegeon with gravy ~比想象中好,果然係petrus~有個酸酸皤plum sauce, 其實唔需要
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goat cheese ~

因為只能upload 8張相,只能用文字繼續形容~
before dessert: yogurt + grapefruit + aloe vera 清清之前d味
dessert: 柚子cheese cake, 酸酸甜甜唔覺濟~

咖啡+petit 4 (其實食唔落)

好滿足又能令人暫時忘記早上煩心事的一餐晚飯 ^(+++)^
题外话/补充资料: 如果要影相,一定要帶有閃光燈的相機,環境好暗 有人彈奏harp~ 浪漫指數爆燈^^
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2013-04-16 1484 浏览
Nice environment, atmosphere, place, staff, beverages, food... and so many desserts , what else you look for?同太太celebrate 結婚一週年, 去番結婚既地方, 感覺良好~講番食物先1) welcome food - puff with cheese , 好食! 開胃一流2) 叫左半枝CHAMPAGNE - 好飲, 不過唔可以飲太多3) 包 - 好幾款, 3 types of butter, 很好4) 小頭盤 - 小雲吞, 不太喜歡...還可以5) 我叫左個PINK GARLIC SOUP - PRESENTATION 一流, 味道也好6) 太座叫了鵝肝- 超好食!7) MAIN - 我叫了羊, 好嫩, 都係一流8) MAIN - 太座叫了BLUE LOBSTER , 還可以吧... PRESENT OK既9) RED - 叫了 CAB SAU 同... 唔記得左, 都好飲, FULL BODY AND FRUITY!10) DESSERT WINE - 唔錯, 甜品前既一
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Nice environment, atmosphere, place, staff, beverages, food... and so many desserts , what else you look for?

同太太celebrate 結婚一週年, 去番結婚既地方, 感覺良好~

講番食物先

1) welcome food - puff with cheese , 好食! 開胃一流

2) 叫左半枝CHAMPAGNE - 好飲, 不過唔可以飲太多

3) 包 - 好幾款, 3 types of butter, 很好

4) 小頭盤 - 小雲吞, 不太喜歡...還可以

5) 我叫左個PINK GARLIC SOUP - PRESENTATION 一流, 味道也好


6) 太座叫了鵝肝- 超好食!

7) MAIN - 我叫了羊, 好嫩, 都係一流

8) MAIN - 太座叫了BLUE LOBSTER , 還可以吧... PRESENT OK既

9) RED - 叫了 CAB SAU 同... 唔記得左, 都好飲, FULL BODY AND FRUITY!

10) DESSERT WINE - 唔錯, 甜品前既一個GOOD CHOICE

11) PRE - DESSERT - 真係O 咀, 估唔到會有個咁既DESSRT, 好FRESH

12) DESSERT GREEN APPLE - 好FRESH 好味, 好PRESENTATION

13) DESSERT ORANGE - ALSO FRESH !

14) MIXED of desserts - unbelievable .... so many desserts, take away ....

15) fruits - impressive european bloody orange

16) SURPRISE - a chocolate plate with text

so , what else you want?

Full of surprise and food, Im still "FULL"....

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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I usually take pics of dessert rather than main dishes, reason to my love for sweet stuff.I have been there 3 times, In my memory lobster Bisuqe was very nice, yet the second time I came I didn't have the "wow" feelings. The food here aren't particularly excellent, the reason to come is more of the decor, romantic atmosphere , nice harbour view with beautiful chandaliers. Good services too.If you come between 7-10 , there will be a harp playing for you. Harp for French cuisine, a good match.This
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I usually take pics of dessert rather than main dishes, reason to my love for sweet stuff.

I have been there 3 times, In my memory lobster Bisuqe was very nice, yet the second time I came I didn't have the "wow" feelings.

The food here aren't particularly excellent, the reason to come is more of the decor, romantic atmosphere , nice harbour view with beautiful chandaliers. Good services too.
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If you come between 7-10 , there will be a harp playing for you. Harp for French cuisine, a good match.
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This is an excellent dessert. A smooth dark chocolate top with raspberry, strawberry sorbet and pink cream. I fall in love with it.
题外话/补充资料: Cant stop comparing Petrus with Caprice ( Four Seasons )and Gaddi's ( Peninsula ). Amonth them Petrus has the best harbour view, classy decor, Caprice with the best services, creative food match/design and modern decor, Gaddi's with very good services, elegant gorgeous decor and wonderful food. If you wanna try them all and the dinner price is beyond your afforable limits, try the lunch servcies instead, not as romantic as at night but all you have to pay is around $500 per head.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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  • Raspberry chocolate Plate
  • Lobster Bisque
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2013-01-15 1792 浏览
A belated Christmas post.There are always so many choices for Christmas dinners each year that it becomes quite frustrating to decide on one. This year, after perusing through a few of the set menus, Mr. C and I decided that the menu at Petrus seemed quite decent and it was also a plus for me since it would be my first time there.Inside the Island Shangri-La hotel, Petrus sits high up on the 56th floor. Dimly lit, the decor of the setting is supremely grand with a touch of old-world elegance add
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A belated Christmas post.

There are always so many choices for Christmas dinners each year that it becomes quite frustrating to decide on one. This year, after perusing through a few of the set menus, Mr. C and I decided that the menu at Petrus seemed quite decent and it was also a plus for me since it would be my first time there.

Inside the Island Shangri-La hotel, Petrus sits high up on the 56th floor. Dimly lit, the decor of the setting is supremely grand with a touch of old-world elegance adding to its charm. We were seated at one of the tables next to the window offering an unobstructed view of the water. Although it was really too dark to appreciate the water view, I can imagine how beautiful it would be for those dining during lunch time on a cloudless sunny day~

As soon as we were seated, we were offered an apertif of champagne and a variety of breads were brought around by the waiter for our selection. The quality of bread was quite good, my choice of baguette was crunchy with airy, soft insides while the butter roll was pillow soft with an almost croissant like taste due to the amount of butter used.
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The first course was a caviar and rock fish soup jelly with marinated scallop. Very simply presented crowned with a generous serving of caviar, the scallop was fresh and sweet, but I found the rock fish soup to have quite a fishy smell, which was slightly off-putting, but taste-wise it was still acceptable.
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Next was a lobster and chestnut bouillion with diced squid at the bottom and a lemon and fennel confit spooned on top. I do like lobster bisque, and the flavour of the bouillion was reminiscent of it with the only difference being the slightly thin texture. The lemon and fennel confit gave a pleasant zestiness to the strong flavour of the bouillon, but I have to admit that overall it was very salty.
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A slow cooked organic egg with black truffle, purslane and Jabugo ham was served next. The egg was cooked perfectly, barely set egg whites and when pierced a gorgeous orange lake of yolk gushed out. The heady flavour of the truffles were a perfect match to the richness of the egg yolk, but I found that the jus poured on top overpowered the rest of the dish.
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The first main course of the evening was a roast brittany seabass with shellfish. As this was served, once again I caught an unpleasant fishy smell arising from the dish, but fortunately when eating the seabass, the smell was absent. The fish was cooked well, but I found the brocoli florets to be slightly undercooked for my liking.
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The meat course for the evening was mallard duck in salmis sauce with bacon roasted artichoke. The duck came in two parts, thigh and breast, the thigh meat was disappointingly dry and stringy, while the breast fared a little better. Cooked to a rare pink, it was significantly more moist than the thigh, but not quite tender enough. The accompanying salmis sauce was made from a combination of duck offal, the texture was not very smooth, a little grainy with a dominant liver taste.
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Just before dessert, was their version of a cheese course an aged mimolette and black truffle sable. Served in a glass bowl, it was a gooey mixture of cheese with buttery, crunchy pieces of sable biscuit inside topped with a shaving of black truffles at the table. The cheese had a strong mature flavour which I did not mind, but after a few spoonfuls it became too heavy and salty on the palate.
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As a palate cleanser they offered a spiced Christmas wine granita, which was actually quite bitter. Not really to my liking unfortunately.
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I have to say, after so many mediocre dishes, the desserts were probably the saving grace of the evening. The lychee dessert by Madame Claude consisted of a rose and lychee mousse paired with a quenelle of lychee sorbet. Bits of fresh lychee fruit was scattered around the plate and a delicate sugared rose petal graced the dessert. The mousse itself was light and airy with a delightful fragrance of rose while the lychee sorbet was refreshing on the tongue. I quite enjoyed this.
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The second dessert was a chocolate cigar filled with chocolate cremeux and a cappuccino ice-cream on the side. The casing of the cigar was like a chocolate sugar crisp which broke with a satisfying shatter while the cremeux was rich and smooth which was perfect in tempering down the sweetness of the crunchy sugar casing.
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And to end, coffee ('latte art' courtesy of Mr. C
) and assorted Christmas petite fours~
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Overall, I have to say the food was a little disappointing, a lot of the courses were overly salted and the visual presentation of the dishes were quite lacking. I am not sure whether it was because they were handling a set menu during the holiday period, but hopefully their standard normally is not like this.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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圣诞节
等级3
32
0
2013-01-05 543 浏览
一直都很喜歡Petrus,縱然試過其他三星名店,Petrus還是我的最愛。已有一段時間沒來,與好友相聚,便提議到Petrus午膳。這裡的麵包沒有Robuchon那麼有特色,不過我醉翁之意不在包...只在紫菜牛油呢!頭盆選了“暖睡蟹配薑,蘿蔔及醃蔬菜”,不知是否強國強大,連Petrus的餐牌也有中文,幸好仍然是繁體字!頭盆一上,不禁“嘩”了出來,很美很美,法式的美以此完美表達。淺嘗一口,啖啖蟹肉配上酸菜及薑,我這個懶人很幸福呀!一向對薯仔湯有好感,所以選了“大蒜薯仔湯配黑松露忌廉”。大蒜配上黑松露的氣味很霸道,把友人的龍蝦湯都比下去了。口腔裡的感覺才能作準,香滑的薯仔湯配上大蒜,好味到不得了。自從減少食牛後,主菜的選擇少了,亦變得困難了。本想選魚,可是又不太合意,最後選了這道”黑松露鴨肝配通心粉“。還擔心這道主菜份量頗大,見到那三條通粉,心定了下來。雖只有三條通粉,配上濃郁的芝士,還挺飽肚的。左邊的是鴨肝配黑松露及Artichoke,以前沒有留意Artichoke,它正好中和鴨肝的油膩感!甜品選了"Mont Blanc",看滑的栗子蓉配上淡淡酒香,一絕!平日工作繁忙,偶爾與友好飽餐一頓,
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一直都很喜歡Petrus,縱然試過其他三星名店,Petrus還是我的最愛。

已有一段時間沒來,與好友相聚,便提議到Petrus午膳。
58 浏览
0 赞好
0 留言
這裡的麵包沒有Robuchon那麼有特色,不過我醉翁之意不在包...只在紫菜牛油呢!
123 浏览
0 赞好
0 留言
頭盆選了“暖睡蟹配薑,蘿蔔及醃蔬菜”,不知是否強國強大,連Petrus的餐牌也有中文,幸好仍然是繁體字!

頭盆一上,不禁“嘩”了出來,很美很美,法式的美以此完美表達。

淺嘗一口,啖啖蟹肉配上酸菜及薑,我這個懶人很幸福呀!
73 浏览
0 赞好
0 留言
一向對薯仔湯有好感,所以選了“大蒜薯仔湯配黑松露忌廉”。

大蒜配上黑松露的氣味很霸道,把友人的龍蝦湯都比下去了。

口腔裡的感覺才能作準,香滑的薯仔湯配上大蒜,好味到不得了。
68 浏览
0 赞好
0 留言
自從減少食牛後,主菜的選擇少了,亦變得困難了。

本想選魚,可是又不太合意,最後選了這道”黑松露鴨肝配通心粉“。

還擔心這道主菜份量頗大,見到那三條通粉,心定了下來。

雖只有三條通粉,配上濃郁的芝士,還挺飽肚的。

左邊的是鴨肝配黑松露及Artichoke,以前沒有留意Artichoke,它正好中和鴨肝的油膩感!
49 浏览
0 赞好
0 留言
甜品選了"Mont Blanc",看滑的栗子蓉配上淡淡酒香,一絕!

平日工作繁忙,偶爾與友好飽餐一頓,開懷暢談,真是很滿足呢!
(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
用餐途径
堂食
人均消费
$650 (午餐)
等级4
2012-12-02 460 浏览
不只中國人深諳不時不食之道,崇尚美食的法國人也不遑多讓!Petrus會隨季節選材,令你永遠也吃不厭,是月餐牌的頭盤及湯已渗着秋冬的氣息,心思思的又到那兒去!頭盤栗子芝士小雲吞是其中之一,一口小雲吞中的芝士頗濃滑,雲吞皮煙韌,吃下Ardeche出產的小栗子,口感軟糯,不像一般吃到的粉,有點像銀杏的口感。法式鴿肉批也是秋冬時令的菜式,酥皮下微粉紅的鴿肉和其他食材如肝醬等拼湊,像極彩色的拼圖。另外一道頭盤,可以說是新派法菜,是曰本魷魚配法國有機雞蛋,底部配上紅酒醋汁,聽起來也覺配搭新,結果也給味蕾帶來新的衝擊,魷魚的質感特別,半生熟,没有刺生般膠口,又沒有炒熟的實淨,介於兩者之間,配上蛋味香濃的有機蛋黃,味道更豐富,而底層的紅酒醋汁拌以切碎的瓜粒,令這頭盤非常開胃清新,更想吃下一道菜。南瓜湯上桌時,玻璃碗內先盛着乳酪泡沫,侍者再在你面前注入熱南瓜湯,再在湯面加上數滴南瓜籽油及灑下牛油味濃的麵包粒及南瓜子,令此湯除了濔漫天然蔬果的甜美外,口感更豐盛,而上菜的細節也給人留下深刻印象!最後不得不提的是甜品Menu上的這道新甜品,賣相的骰精緻,不同的綠令人精神煥發起來,驟看秋冬感覺較弱,一口把整個蛋
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不只中國人深諳不時不食之道,崇尚美食的法國人也不遑多讓!Petrus會隨季節選材,令你永遠也吃不厭,是月餐牌的頭盤及湯已渗着秋冬的氣息,心思思的又到那兒去!
頭盤栗子芝士小雲吞是其中之一,一口小雲吞中的芝士頗濃滑,雲吞皮煙韌,吃下Ardeche出產的小栗子,口感軟糯,不像一般吃到的粉,有點像銀杏的口感。
栗子芝士小雲吞
77 浏览
1 赞好
0 留言
鴿肉批
83 浏览
0 赞好
0 留言
法式鴿肉批也是秋冬時令的菜式,酥皮下微粉紅的鴿肉和其他食材如肝醬等拼湊,像極彩色的拼圖。另外一道頭盤,可以說是新派法菜,是曰本魷魚配法國有機雞蛋,底部配上紅酒醋汁,聽起來也覺配搭新,結果也給味蕾帶來新的衝擊,魷魚的質感特別,半生熟,没有刺生般膠口,又沒有炒熟的實淨,介於兩者之間,配上蛋味香濃的有機蛋黃,味道更豐富,而底層的紅酒醋汁拌以切碎的瓜粒,令這頭盤非常開胃清新,更想吃下一道菜。
曰本魷魚紅酒醋汁配法國有機温泉蛋
95 浏览
0 赞好
0 留言
南瓜湯上桌時,玻璃碗內先盛着乳酪泡沫,侍者再在你面前注入熱南瓜湯,再在湯面加上數滴南瓜籽油及灑下牛油味濃的麵包粒及南瓜子,令此湯除了濔漫天然蔬果的甜美外,口感更豐盛,而上菜的細節也給人留下深刻印象!
南瓜湯乳酪泡沫及南瓜籽
63 浏览
0 赞好
0 留言
最後不得不提的是甜品Menu上的這道新甜品,賣相的骰精緻,不同的綠令人精神煥發起來,驟看秋冬感覺較弱,一口把整個蛋白餅杯放進口中,冰凍的青蘋果雪葩瞬間溶化,酸酸甜甜,然後渗出蘋果酒香,再配上鬆脆的蛋白餅及焦糖核桃,好吃得令人感動。
青蘋果蛋白雪葩
65 浏览
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题外话/补充资料: 餐單不時轉換,像此青蘋果雪葩未必長期供應,而本人至愛的焗朱古力力梳乎厘也未曾再遇到,可致電查詢是曰菜單,便可吃到合意的菜式。另外,在晚餐時段過後,餐廳也歡迎客人上來品嘗芝士,甜品及咖啡。
(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
用餐途径
堂食
人均消费
$500
推介美食
栗子芝士小雲吞
鴿肉批
曰本魷魚紅酒醋汁配法國有機温泉蛋
南瓜湯乳酪泡沫及南瓜籽
青蘋果蛋白雪葩