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30
6
等级4
2011-08-20 46 浏览
老公請食生日飯 去大酒店 女要穿裙, 男要穿恤衫西褲 34度真熱死人 服務真有5星級表現. 食物=>ok 環境=> ok (有條柱檔住一半景) 頭盤選了松露蕃茄意粉=>ok, 份量很多 西班牙火腿蜜瓜=>一般,汁有些怪 湯-青瓜=>ok 主菜 鴨=> 一般、要medium, 但太熟 牛+薯蓉芝士=>牛冇牛味, 要medium, 但太熟. 失望~ 鴨比牛好 甜品另加 $60~一般 檸檬tart + 雪巴 cream tart 送的甜品一般~甜甜甜 午餐 $450 一8位 晚餐散叫太貴.-湯要件$200.... 午餐試試已經足
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意粉
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老公請食生日飯
去大酒店
女要穿裙, 男要穿恤衫西褲
34度真熱死人

服務真有5星級表現.
食物=>ok
環境=> ok (有條柱檔住一半景)

頭盤選了松露蕃茄意粉=>ok, 份量很多
西班牙火腿蜜瓜=>一般,汁有些怪
火腿蜜瓜
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湯-青瓜=>ok

主菜
鴨=> 一般、要medium, 但太熟
牛+薯蓉芝士=>牛冇牛味, 要medium, 但太熟. 失望~
鴨比牛好
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甜品另加 $60~一般
檸檬tart + 雪巴
cream tart

送的甜品一般~甜甜甜

午餐 $450 一8位
晚餐散叫太貴.-湯要件$200....
午餐試試已經足
(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
2011-08-07
用餐途径
堂食
人均消费
$420 (午餐)
庆祝纪念
生日
推介美食
火腿蜜瓜
意粉
等级2
13
0
2011-08-12 186 浏览
Enjoy having dinner at Petrus! Food is always good!I always like restaurant with luxury ambiance for special occasions, Petrus, Toscana (closed), Grissini, Gadda's, Brasserie on the Eight...Food in Petrus is very sophisticated, always like to taste their 6-course/ 8-course menu. The appetizer was great, tomato, with black truffle and Burrata cheese, tomato is sweet and matched nicely with the vinegar, mixing cheese and truffle, this was a mouth watering appetizer.The best food for the night is
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Enjoy having dinner at Petrus! Food is always good!

I always like restaurant with luxury ambiance for special occasions, Petrus, Toscana (closed), Grissini, Gadda's, Brasserie on the Eight...
ambiance
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Menu
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Food in Petrus is very sophisticated, always like to taste their 6-course/ 8-course menu.

The appetizer was great, tomato, with black truffle and Burrata cheese, tomato is sweet and matched nicely with the vinegar, mixing cheese and truffle, this was a mouth watering appetizer.
Tomato, burrata cheese and black truffle
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The best food for the night is Celeriac Risotto, meadow mushroom with organic poached egg. The rice with the a hint of mushroom flavor, in additional to the taste of fresh and smooth egg yolk, the combination is just matched so well in my mouth. Highly recommended.
Risotto with mushroom and poached egg
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Other food was nice as well, ending with a very delicious souffle, smooth and warm, inside is in molten stage! Very delicious!

Great to enjoy a nice dinner with Wine...^^
Best to serve food with wine
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Overall service was good.....despite one staff was a bit rude...

It's worth to enjoy life once a while~

(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
2011-08-10
用餐途径
堂食
人均消费
$2000 (晚餐)
庆祝纪念
生日
推介美食
Risotto with mushroom and poached egg
Tomato, burrata cheese and black truffle
Menu
ambiance
Best to serve food with wine
  • Celeriac Risotto
  • meadow mushroom with organic poached egg
等级3
41
15
2011-07-24 50 浏览
這次是應兩位好同事的要求結伴同來,順帶給那繁忙的生活來點調劑。為求安心慢慢享用,同事們更請了下半天假。既然誠意十足,我亦力求完美,訂枱時千叮萬囑要留窗口位。我們在1:15p.m.到達,果真給安排到窗旁位置,而連日的陰天下雨,今天亦放晴兼有陽光,可愛的藍天白雲又回來了…運氣真好…面對這56樓高的壯觀維港海景,同事們都覺得很興奮,眼睛直往窗外望。這真是一個好開始。幸好我一早請餐廳把menu電郵給我,所以很快便落了Order。我們都要了$408的2-course set (頭盤+主菜) 而不選擇$468的3-course set(頭盤+湯+主菜),因為二選一的餐湯只有:a. 山葵 青 瓜 凍 湯 (Chilled cucumber and wasabi consommé)b. 鮮嫩 蔬 菜 青 瓜 湯 (Zucchini soup, sautéed crunchy young vegetables)全都是以素菜和瓜類做材料的,好像不夠選擇和吸引力。Set lunch是包了一杯紅/白酒的。由於我們都不喝酒,所以便轉了果汁(西柚汁) 和熱檸茶(有位同事身子弱…要熱飲)。餐前的幾款小麵飽,吸引了
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Set lunch menu
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漂亮的餐牌封面
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餐廳入口牆上的油畫 -就是menu cover上的公仔
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這次是應兩位好同事的要求結伴同來,順帶給那繁忙的生活來點調劑。為求安心慢慢享用,同事們更請了下半天假。既然誠意十足,我亦力求完美,訂枱時千叮萬囑要留窗口位。

我們在1:15p.m.到達,果真給安排到窗旁位置,而連日的陰天下雨,今天亦放晴兼有陽光,可愛的藍天白雲又回來了…運氣真好…面對這56樓高的壯觀維港海景,同事們都覺得很興奮,眼睛直往窗外望。這真是一個好開始。

幸好我一早請餐廳把menu電郵給我,所以很快便落了Order。我們都要了$408的2-course set (頭盤+主菜) 而不選擇$468的3-course set(頭盤+湯+主菜),因為二選一的餐湯只有:

a. 山葵 青 瓜 凍 湯 (Chilled cucumber and wasabi consommé)
b. 鮮嫩 蔬 菜 青 瓜 湯 (Zucchini soup, sautéed crunchy young vegetables)
全都是以素菜和瓜類做材料的,好像不夠選擇和吸引力。

Set lunch是包了一杯紅/白酒的。由於我們都不喝酒,所以便轉了果汁(西柚汁) 和熱檸茶(有位同事身子弱…要熱飲)。

餐前的幾款小麵飽,吸引了不同的小fans。一個同事非常欣賞那結實而皮脆的方形麥飽(有很濃的麥香) ;一個鍾愛那柔軟得像綿花的方包形牛奶飽;而我則最愛那牛油香味濃郁的桃子形牛油飽,而大家都覺得那含海草的海鹽牛油非常美味…失禮地encore了無數次小麵飽直至喝餐茶。

三個人選擇了以下的食物:

頭盤

野菜魷魚配雅枝竹及蕃茄 (Stuffed calamari with wild herbs, sautéed artichokes with tomatoes and basil)
野菜魷魚配雅枝竹及蕃茄- 色香味全
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塞滿芝士菜蓉的小魷魚,好可愛
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色彩繽紛的賣相,看見也令人垂涎。雪白的魷魚肉,微黃的外表帶點脆口,內裏卻非常柔軟和充滿肉汁,隱隱散發出點兒的白胡椒香,咸淡適中,非常滋味。蛤肉鮮甜,煮得剛熟。還有那兩隻圓鼓鼓的、釀滿了芝士菜蓉的小魷魚,「芝」味濃郁,但沾上碟底那像是用陳醋做的醬汁來吃,又剛好中和了那油膩感。珠玉在前,其它的蕃茄、雅枝竹和沙律菜都變成了配菜。這道開胃菜可謂內容與味道都非常豐富,色香味全,非常出眾。同事和我都給個大大的「讚」。
汁都好好味...
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蕃茄松露意粉 (Artisanal pasta with tomato and summer truffle)
像破開水管的pasta及大大片的summer truffle
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這個意粉的樣子還是第一次看見….有點兒像破開了的長水管。吃的同事很欣賞,還用麵飽把剩下的蕃茄汁沾來同吃。至於大大片的時令產物summer truffle,我也試了一點,覺得沒有甚麽香味。看來是裝飾大於食用作用。

主菜

法國鴨胸配香燒蜜桃 (Coriander crusted Challans duck, roast peaches)
Challans duck 的胸配燒蜜桃肉/汁是天作之合
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Challans duck是由法國西北部一處有400多年養鴨歷史的地區出產的,屬正宗的法國頂級食材 (不是祖國北京填鴨),當然不能錯過了。我聽從了那位為我們介紹menu的漂亮外藉女侍應的話,要了medium rare。上菜時才知鴨胸是這麽的「壯健」,深粉紅色的鴨肉尚帶肉汁,一看便知medium rare 是正確的選擇。吃這鴨子的餐刀也像是牛扒刀,非常重手和鋒利。鴨肉脂肪不多,就只有皮下薄薄的一層。鴨皮以芫荽封煎過,芫荽碎顯得有些硬,香味亦不突出,跟鴨皮的脂肪同吃,會有點韌。鴨肉細嫩,肉味香濃,充滿肉汁,質感有些像吃嫩牛柳。雖然沒有甚麽調味,但與那甜甜酸酸的桃汁和桃肉配合起來吃,滿嘴濃濃芳香,又真是天作之合。看來除了香橙鴨這名菜外,香桃鴨也有機會成為另一經典。回家後再上網查看,發現原來這鴨子是 “duck is known for its robust flavor and exceptionally lean but tender flesh. ….duck that tastes like steak”. Woop…我又上了一課。

焗鮟鱇魚配墨汁薯條 (Braised monkfish a l’Armoricaine, squid ink panisses)

啖啖肉的monkfish和美味的法式蕃茄醬汁
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又新奇又美味的墨魚汁加雞荳粉做的「薯條」(Panisses)
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份量十足的三大片雪白鮟鱇魚,躺在法式的蕃茄醬汁中,再配上幾條像黑炭的「薯條」。第一次看見這新奇的組合。蕃茄汁中有干邑、白酒、蕃茄、萍菓、香草等成份,與魚味較濃的鮟鱇魚非常配合。我嚐了一點魚肉,覺得魚油雖然不多,但煑得剛好,絕不鞋口,只嫌魚味稍濃和有點味淡。同事則補充說只要加上那個美味的蕃茄汁同吃就變得很美味。她吃得很開懷…也很快。我也分享了一些黑炭「薯條」,原來這東西叫 panisse,是以雞豆粉(植物) 混合墨魚汁做成。屬法國南部的美食。「炭條」放在布包裏保温,外皮微脆又帶些白胡椒香,內裏鬆軟帶微咸,絕無薯條的油膩,是意想不到的~~~好好味 (三人全部同意)。…真是有驚喜。同事則很快就把三大件及一大包都解決了…。

烤蘇格蘭三文魚配時令蔬菜 (Grilled Scottish salmon, Annie Bertin’s spring vegetables and wild herbs)
很漂亮的 烤蘇格蘭三文魚配時令蔬菜
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身子虛的同事要了這個「安全」組合。魚塊的粉紅色看得到有深淺,証明魚肉沒有overcook,橙色的胡蘿白蓉,綠色的露筍和青豆,白色的小洋葱頭,再加上幾片summer truffle,這個七彩夏日feel look 簡直是無敵。同事當然是「霖」…^0^。

因為吃了太多小麵包,太飽了,所以沒要甜品。試過這裏的capuccino,覺得沒有特別,所以今次要了Latte
。果真泡沫泡豐厚柔滑,奶味亦不會蓋過咖啡味,所以最後3人都refill了一次。那時已是3:30 pm多了。

Petit Fours內容依舊。但願餐廳也能推陳出新,來點seasonal change,那就更完美了
始終如一的petit fours
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要多謝的是各位忙碌的侍應哥哥姊姊們 (當天大房有function),都很有耐性地照顧我們的添飽、添啡、添牛油…更數次抽空主動幫我們拍照,從沒黑面,非常專業。我們坐到差不多4時才走。同事們都心滿意足,覺得非常物有所值。

這次是兩位同事第一次到大酒店吃法國菜,幸運的是當日天朗氣清,菜式美味又有新意,再加上專業的服務,讓我們得享這「幸福」的滋味,並共同保存這美好的回憶。


後話

身子弱的同事飯後回到辦公室獨自「作戰」,工作完成時還打電話來多謝這次新鮮的體驗,更說覺得飯後精神為之一振,像充了電般,連做起事來也事半工倍。看來,她連早兩天的作感冒也好像不藥而愈了。至於另外那位已經有了一位小女孩的同事,全程開心雀躍的表情層出不窮…都是在辦公室內未曾見過的。今天,她彷彿就變成了家中的小女孩。當看到大鷹在窗外的藍天盤旋時,她說「覺得很感動」。看來,大自然的海濶天空,是她久違了的。

我們三個人
,走出了辦公室的框框,在這片小樂土渡過了小半個下午。美食治療了各人的身心,也把我們由好同事至好朋友的距離拉近了…。

(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
2011-07-22
用餐途径
堂食
人均消费
$460 (午餐)
推介美食
野菜魷魚配雅枝竹及蕃茄- 色香味全
塞滿芝士菜蓉的小魷魚,好可愛
汁都好好味...
像破開水管的pasta及大大片的summer truffle
Challans duck 的胸配燒蜜桃肉/汁是天作之合
Set lunch menu
啖啖肉的monkfish和美味的法式蕃茄醬汁
又新奇又美味的墨魚汁加雞荳粉做的「薯條」(Panisses)
很漂亮的 烤蘇格蘭三文魚配時令蔬菜
始終如一的petit fours
漂亮的餐牌封面
餐廳入口牆上的油畫 -就是menu cover上的公仔
  • 法國鴨胸
  • 焗鮟鱇魚配墨汁薯條
  • 魷魚配雅枝竹及蕃茄
等级4
110
0
2011-07-19 35 浏览
之前已經同老公來過Petrus 食Lunch, 不輪地點、食物、環境及服務都很不錯., 所以今晚再來Petrus 食法國菜, 是晚服務員提議我點 6-courses spring menu, 老公則點了 8-courses tasting menu. 前菜的 Warm green bean salad and herbs, 很清淡, 燒鵝肝很香, 入口即溶, 好味. Cod 和 Chicken Breast 味道尚可, 但個人覺得比較淡, 至於甜品梳乎里, Good !食完成個set, 再來杯cappuccino, 為這個晚上畫上完美句號. Happy Dinner with beloved one !!!
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之前已經同老公來過Petrus 食Lunch, 不輪地點、食物、環境及服務都很不錯.,

所以今晚再來Petrus 食法國菜, 是晚服務員提議我點 6-courses spring menu, 老公則點了 8-courses tasting menu.

前菜的 Warm green bean salad and herbs, 很清淡, 燒鵝肝很香, 入口即溶, 好味.
Cod 和 Chicken Breast 味道尚可, 但個人覺得比較淡, 至於甜品梳乎里, Good !

食完成個set, 再來杯cappuccino, 為這個晚上畫上完美句號. Happy Dinner with beloved one !!!

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6-COURSE SPRING MENU
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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
2011-06-09
用餐途径
堂食
人均消费
$1400 (晚餐)
庆祝纪念
纪念日
推介美食
6-COURSE SPRING MENU
等级2
11
0
2011-07-10 61 浏览
It was a very nice Sunday lunch at Petrus. What a price! HKD468 for a 3 course meal plus a glass of wine. The service was excellent, very attentive. The food was superb. I started with Melon and Ham jelly. A very refreshing entree for summer. Followed by a zucchini soup. Generous size soup. My main course was duck with roast peaches. The peaches matched perfectly with the medium rare duck breast.Not a very busy restaurant, which suited me fine as I could have a peace and quiet lunch wi
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It was a very nice Sunday lunch at Petrus. What a price! HKD468 for a 3 course meal plus a glass of wine. The service was excellent, very attentive.

The food was superb. I started with Melon and Ham jelly. A very refreshing entree for summer. Followed by a zucchini soup. Generous size soup. My main course was duck with roast peaches. The peaches matched perfectly with the medium rare duck breast.

Not a very busy restaurant, which suited me fine as I could have a peace and quiet lunch with my family and enjoying the view from the restaurant.

As I was so impressed with their lunch, I would definitely try their dinner very soon.
(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
2011-07-10
用餐途径
堂食
人均消费
$500 (午餐)
等级2
16
0
2011-06-28 34 浏览
平時少食法國餐, 諗住過來一試環境優美, 服務非常好, 提早左book所以有埋窗口位坐, 上菜時間非常配合, 講地方依到的確一流我地叫左2個set麵包唔錯, 好多種類, 仲有3隻奶油揀, 但都係普通 / 海鹽 / 紫菜, 但紫菜感覺麻麻仲有5個精迷頭盤小食, 樣樣都好好味叫左兔肉2食, 隻兔腿講真普通, 但兔背的確唔錯, 但個連埋兔背一齊上ge clam非常之fishy..破壞晒牛扒同pasta不俗龍蝦正常, 幾好味但唔算太特別最後仲有好多精美小甜品 ( chocolates) house wine 亦不算特別貴 , 而且幾好飲overall 紀念日上來我覺得值得, 始終氣份環境拿晒滿分, 但唔知係咪我地唔識飲賞法國菜, 論食物的水準而言我覺得只屬average
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平時少食法國餐, 諗住過來一試

環境優美, 服務非常好, 提早左book所以有埋窗口位坐, 上菜時間非常配合, 講地方依到的確一流

我地叫左2個set

麵包唔錯, 好多種類, 仲有3隻奶油揀, 但都係普通 / 海鹽 / 紫菜, 但紫菜感覺麻麻

仲有5個精迷頭盤小食, 樣樣都好好味

叫左兔肉2食, 隻兔腿講真普通, 但兔背的確唔錯, 但個連埋兔背一齊上ge clam非常之fishy..破壞晒

牛扒同pasta不俗

龍蝦正常, 幾好味但唔算太特別

最後仲有好多精美小甜品 ( chocolates)

house wine 亦不算特別貴 , 而且幾好飲

overall 紀念日上來我覺得值得, 始終氣份環境拿晒滿分, 但唔知係咪我地唔識飲賞法國菜, 論食物的水準而言我覺得只屬average

(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
2011-06-14
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堂食
人均消费
$1600 (晚餐)
庆祝纪念
生日
等级1
2
0
2011-06-22 49 浏览
知道fb因香格里拉酒店四十週年有全球餐廳於生日天半價用餐(兩人)優惠,一早上網book枱吃飯去也。上網book枱前兩天有侍應致電提醒print電郵和帶id card核實生日日期,有禮貎亦細心。當天準時到達,十二時餐廳只得兩枱人,但侍應知是生日飯,竟選一個角落給坐下,細心之最!未有餐牌,侍應就問飲料。叫了兩杯果汁,然後再上餐牌。午飯其實不貴,三道菜一人份才四百多元,但因本人生日,外子細心問侍應是否所有餐牌上的都半價。侍應道除了酒水,都是。決定叫a la carte,可多試點菜嘛!點了菜,侍應才上wine list。叫了rose wine,外子就喝red。兩者都有水準,而且不貴,就只百多二百塊一杯。這裹也有half bottle叫,價錢也只是三五百,很體貼。先來包,侍應有心推介,更可試完再試。包點有硬有軟,都很好吃。最驚喜是牛油,香草味咸咸的,跟包是絕配。appetizer是小蕃茄、豆腐(應該是吧,名字忘了)一塊混有海鮮味醬料的脆餅和小洋䓤,洋䓤很甜不嗆,其他一般。吃過包和前菜,嘆果汁和酒已大半小時,人開始多,但最多人只是八成滿,桌子之間距離很濶,很舒服。前菜我叫了鴨肝,味很好,沒有鵝肝一
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知道fb因香格里拉酒店四十週年有全球餐廳於生日天半價用餐(兩人)優惠,一早上網book枱吃飯去也。
上網book枱前兩天有侍應致電提醒print電郵和帶id card核實生日日期,有禮貎亦細心。
當天準時到達,十二時餐廳只得兩枱人,但侍應知是生日飯,竟選一個角落給坐下,細心之最!


未有餐牌,侍應就問飲料。叫了兩杯果汁,然後再上餐牌。午飯其實不貴,三道菜一人份才四百多元,但因本人生日,外子細心問侍應是否所有餐牌上的都半價。侍應道除了酒水,都是。決定叫a la carte,可多試點菜嘛!

點了菜,侍應才上wine list。叫了rose wine,外子就喝red。兩者都有水準,而且不貴,就只百多二百塊一杯。這裹也有half bottle叫,價錢也只是三五百,很體貼。

先來包,侍應有心推介,更可試完再試。包點有硬有軟,都很好吃。最驚喜是牛油,香草味咸咸的,跟包是絕配。

appetizer是小蕃茄、豆腐(應該是吧,名字忘了)一塊混有海鮮味醬料的脆餅和小洋䓤,洋䓤很甜不嗆,其他一般。

吃過包和前菜,嘆果汁和酒已大半小時,人開始多,但最多人只是八成滿,桌子之間距離很濶,很舒服。

前菜我叫了鴨肝,味很好,沒有鵝肝一般的‘蘇’味,焗脆了的小麥片味道跟鴨肝配得很好,一個人趕快幹掉了


外子的前菜是豬臉頰肉,看相不甚了了,但一吃之下驚為天人
:應該是慢煮才有這入口即化的效果吧?總之這麼大個人都未試過那麼好吃入口即溶的豬肉!

又過了廿多分鐘,慢慢吃慢慢欣賞維港兩岸景色,主菜終於到了。

我點了羊,侍應在下單時已勸告主廚建議所有肉都應叫medium rare,但我最怕碟子有血,堅持叫medium well,很驚喜,這羊一滴血都沒有,但很軟很香,香但不‘蘇’,沒有筋沒有血,也不咸,反而果仁雜菜卷有點overcook,愛果仁的在下覺得還可以,若對果仁不太熱衷的可以不選這個伴菜。

外子點dry age牛,medium well,伴菜是鵝肝新薯。牛是perfect,外子少吃dry age,覺得有一點乾,但牛味很濃,跟和lawry's吃的全然不同。吃罷外子反而愛上這濃濃的牛味,也算驚喜。只是這個牛太大,女孩子點了吃不下就浪費了。

吃了漂漂亮亮的大半餐,喝杯水,又得照顧另個胃:甜品了。

甜品選擇不多,只得六七款,可驚喜的是價錢便宜,只是六十塊錢一客!點了紅莓巧克力和檸檬梳乎厘。上桌時,梳乎厘還在起伏呼吸!紅莓巧克力名不虚傳,一大片星形紅莓巧克力四平八穩的架在巧克力雪糕上,伴以像雪糕一般好吃的紅莓醬,再飽,我倆也得努力幹掉它們!

以為到此為止,怎餐廳更送上一客生日巧克力,吃不下,侍應也細心打包送我,全單原價三千七百元,因半價,只一千七百多,很相宜,一定會再來!
270度無阻CORNER位,ROSE WINE好飲!
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appetizer細細粒,味道無乜特別,以靚取勝
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鴨肝好味過鵝肝,大大件,黑色麥片好好味
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豬臉肉好軟滑,入口即溶
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羊架無雪味無血但好嫰滑,唔駛特登叫生D就個肉質,正
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dry age牛味濃正宗,但有D刃
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lemon suffle上桌仲呼吸緊,正!!!
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紅莓巧克力一D都無過甜,紅莓醬可當雪糕吃!
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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
2011-06-13
用餐途径
堂食
人均消费
$850 (午餐)
庆祝纪念
生日
推介美食
270度無阻CORNER位,ROSE WINE好飲!
appetizer細細粒,味道無乜特別,以靚取勝
鴨肝好味過鵝肝,大大件,黑色麥片好好味
豬臉肉好軟滑,入口即溶
羊架無雪味無血但好嫰滑,唔駛特登叫生D就個肉質,正
dry age牛味濃正宗,但有D刃
lemon suffle上桌仲呼吸緊,正!!!
紅莓巧克力一D都無過甜,紅莓醬可當雪糕吃!
  • 羊架,dry age牛,鴨肝,紅莓巧克力,檸檬梳乎厘
等级3
40
0
2011-05-17 56 浏览
I had a lunch at Petrus with a free gift coupon. I didn't have to pay out of my pocket. That's why I guess I can review my experience from a more detached stance than could those who paid on their own. In terms of decoration, service and the manner in which the food was presented, Petrus was really high class but in fact its food did not significantly impress me. Expatriate captains, customers who spoke 90% Cantonese with 10% English (words), the panoramic view over the Victoria Harbour and the
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Chicken breast
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Green bean soup
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Duck foi gras paste
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I had a lunch at Petrus with a free gift coupon. I didn't have to pay out of my pocket. That's why I guess I can review my experience from a more detached stance than could those who paid on their own. In terms of decoration, service and the manner in which the food was presented, Petrus was really high class but in fact its food did not significantly impress me.

Expatriate captains, customers who spoke 90% Cantonese with 10% English (words), the panoramic view over the Victoria Harbour and the extravagance of the interior design altogether created a sense of pride for eating in such restaurant.

The food was not particularly surprising me, though. I ordered Foi Gras de Canard (duck liver paste) as the appetizer. It was fine. Normal taste of duck foi gras paste. What was really special instead were the three tiny jelly cubes that decorated the dish. These cubes were transparent and with a lemon taste. Fragments of gold foil were mixed in the cubes. And a small triangular slice of cucumber was placed on each cube. These three cubes freshened the mouth after eating the creamy duck foi gras paste.

Also, the bread was edible but its seaweed butter was even better. My soup was bean soup. A paste of fresh cream in the middle of the soup. Nothing special.

My main course was chicken breast. The chicken per se was not special. However, the most rewarding part of this chicken breast was the sauce. The sauce was made up of truffle. It drew out the chicken taste and transformed into something that I could regard as delicious.

The home-made ice cream and the dessert were not impressive to me. That's why I can hardly recall how they looked like or what they tasted. The chocolate and candies that followed the dessert were nothing special to me, either. White or red wine and a cup of tea or coffee were included. But, the mineral water was not free (around HK$100 per bottle). The lunch was originally more than HK$650 each, not including the surcharge and tip.
(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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用餐日期
2011-05-07
用餐途径
堂食
人均消费
$55
等级4
A revisit to Petrus during Autumn of 2010 compared to 2 years ago made for a more compelling meal, and the numerous courses were executed to World Standard in terms of traditional French Cuisine. Especially worth mentioning is the Foie Gras En Terrine Aux Dates et Citron Confit and the lovely Ravioli de Jarret de Veau, Marmalade de Legumes. The Cabillaud Roti, Creme de Chataigne et Nage a la Truffe Blanche course was also exceptional.Of course, I cannot elaborate the finer details on here as
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A revisit to Petrus during Autumn of 2010 compared to 2 years ago made for a more compelling meal, and the numerous courses were executed to World Standard in terms of traditional French Cuisine. Especially worth mentioning is the Foie Gras En Terrine Aux Dates et Citron Confit and the lovely Ravioli de Jarret de Veau, Marmalade de Legumes. The Cabillaud Roti, Creme de Chataigne et Nage a la Truffe Blanche course was also exceptional.

Of course, I cannot elaborate the finer details on here as it becomes repetitive. For that, you will need to visit my blog here:

http://foodofhongkong.blogspot.com/2011/04/petrus.html


(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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$700
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1
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2011-04-05 25 浏览
Hi everyone. I am definitely brand new here. My boyfriend is from HK so that's how I found out about this website. Anyways...here we go about the restaurant. It was my first time spending a getaway weekend with my boyfriend in HK. Since he knew that I have a special craving for Italian cuisine and have never tried French food before, he made a reservation for Petrus for our anniversary. As we walked out of the elevator, there was a sense of expectation like you knew you were about to enter somew
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Hi everyone. I am definitely brand new here. My boyfriend is from HK so that's how I found out about this website.

Anyways...here we go about the restaurant. It was my first time spending a getaway weekend with my boyfriend in HK. Since he knew that I have a special craving for Italian cuisine and have never tried French food before, he made a reservation for Petrus for our anniversary.

As we walked out of the elevator, there was a sense of expectation like you knew you were about to enter somewhere very special. Apart from the breathtaking view of Victoria Harbor enhanced by the large crystal windows, there are plenty of statues and paintings on the wall that were pure art, and the lamps and carpet just added a special flavor to it. The nicest touch to me was their “handbag stools” they provide for the ladies.

Since I had to catch a flight later afternoon, we only went there for lunch. So we both ordered the set menu. I had the tomato and black truffle risotto as well as the Atlantic cod. The dishes were wonderfully decorated and well prepared. I was amazed by the tenderness and freshness of the fish since it is usually very hard to achieve the right balance of ingredients and cook for the right amount of time. I personally think as a seafood lover, that was the best fish I have ever tried! However, I found both of them a little salty to my standard, especially the risotto. For dessert, I was actually slightly disappointed due to my high expectations for the servant’s recommendations. I had warm bitter chocolate soufflé and my boyfriend had lavender sherbet. The soufflé was above average—chocolate was a little too sweet to me and it was a little over baked—not surprising enough. The lavender sherbet did not taste like lavender. It was instead covered with chunks of mango. We actually thought they missed our order.

However, despite my over-harshness about the food, I still enjoyed their impeccable service and would recommend to anyone who wants to indulge their special ones. The food, I have to say, was excellent, but just not sublime. However, the entire experience was truly spectacular. It is the venue to spoil your love!
(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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用餐日期
2010-08-02
用餐途径
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人均消费
$500 (午餐)
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推介美食
  • 海鲜
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13
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2011-02-22 21 浏览
周一,爸爸有飯聚,母親大人話出街食。想食西餐,地區遷就港島區工作的我同細佬。心水有二,Pierre/ Petrus.最後選了Petrus,貪其座位寬敞,又可以飯前先逛個街。位於港島香格里拉56樓,地理位置優越,飽覽整個九龍半島同中環。服務欣勤到位。有別於現在的餐廳,檯與檯的距離很遠,感覺自在又舒適。 點了廚師推薦的8 course dinner set,主要係想一試"黃猄肉" welcome 小食是i. 脆脆薄餅乾,內藏白磨菇。ii. 超香脆的puff!愛極!一點都沒有變淋,邊食邊掉碎碎,嘻。香檳果凍配魚子醬,入口淡淡香檳味,底部有超新鮮味道的海膽醬,中間還有細細粒的海縲肉,旁邊還附有一大匙魚子醬!隨個人喜好,把紫菜撕碎伴食。小小頭盤,心思極多 黑松露,薯仔切片,配香脆酥皮批 加插報導一下弟弟的頭盤,田雞腿。頭盤上來時,心裡忍不住哇了一聲。。太精緻了!牛尾清湯,湯中的雲吞內含牛骨髓。主菜黃猄肉終於上場 小小的2件,肉質淋軟,嬾滑。有點像牛肉,未知是否受醬汁/ 香料影響,帶了點甜味。上甜品前來了客藍芝士,味重的芝士非我杯茶。甜品外貌似意式雲吞,其實是酸咪咪的波蘿mousse,配sorbe
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周一,
爸爸有飯聚,
母親大人話出街食。

想食西餐,地區遷就港島區工作的我同細佬。
心水有二,
Pierre/ Petrus.

最後選了Petrus,
貪其座位寬敞,
又可以飯前先逛個街。

位於港島香格里拉56樓,
地理位置優越,
飽覽整個九龍半島同中環。
服務欣勤到位。

有別於現在的餐廳,
檯與檯的距離很遠,
感覺自在又舒適。
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點了廚師推薦的8 course dinner set,
主要係想一試"黃猄肉"


welcome 小食是
i. 脆脆薄餅乾,內藏白磨菇。
ii. 超香脆的puff!愛極!一點都沒有變淋,邊食邊掉碎碎,嘻。
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香檳果凍配魚子醬,
入口淡淡香檳味,底部有超新鮮味道的海膽醬,
中間還有細細粒的海縲肉,
旁邊還附有一大匙魚子醬!
隨個人喜好,把紫菜撕碎伴食。
小小頭盤,心思極多
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黑松露,薯仔切片,
配香脆酥皮批
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加插

報導一下弟弟的頭盤,
田雞腿。

頭盤上來時,
心裡忍不住哇了一聲。。
太精緻了!
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牛尾清湯,
湯中的雲吞內含牛骨髓。

主菜黃猄肉終於上場

小小的2件,
肉質淋軟,嬾滑。
有點像牛肉,
未知是否受醬汁/ 香料影響,
帶了點甜味。
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甜品前來了客藍芝士,
味重的芝士非我杯茶。


甜品外貌似意式雲吞,
其實是酸咪咪的波蘿mousse,
配sorbet

最後還有水果。
一消飽滯感覺!

雖然每道菜的時間相距蠻久,
但完全值得。
8道菜看似太多,
每碟份量偏少,
細嚐8菜後,
份量還帶點過飽呢


這頓飯超喜歡!
看得出廚師的心思,心機,手勢,用料,
對食材的要求質執著,讚!


(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
评分
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环境
服务
卫生
抵食
用餐日期
2011-02-07
用餐途径
堂食
人均消费
$1300 (晚餐)
等级4
133
0
2010-12-05 15 浏览
都說過不用等上一年,我們再會重臨.其實其間都有想過試中環Amxxx,但訂枱時已預你食set lunch似的,雖然只是Lunch,但我們都希望在這個特別日子,又從平日辛勞的工作中,都可以好好享受這刻時光.所以....我的這個最後决定無選擇錯誤:佐兩款牛油,有原味及紫菜味Complimentary Bouillon:帶點茶香又好鮮味,帶起往後的口胃再來有洋葱湯,內有芝士雲吞,皮造得有嚼口,濃香甜美我的永遠第一選擇有龍蝦湯,不同處,這個真係濃湯,而不是加入湯渣打碎,另加那一小片檸檬皮在內,溜,膩的感覺一掃而空:我常說,食法國菜,其中一項一定要食就係鴨食材,這個造得真係好,尤其我倆平日都食得清淡,今日這道一味兩食,食完都冇罪惡感:個鴨胸好嫰滑,好香鴨味.食指大動!伴: Cripy Canape (Duck Liver Paste on toast) 頂呱呱! 雖然似中式潤腸味,但我食得無比高興多士鬆化.還有Pumpkin Gratin 作伴:第二味是野菌焗鴨腿,造得一樣出色,肉仍然嫰滑,野菌香而帶走膩感...再來怎可以冇甜品 及 Capuccino 呢?好滿足,安排完滿,食物及服務水準流暢,景
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都說過不用等上一年,我們再會重臨.
其實其間都有想過試中環Amxxx,但訂枱時已預你食set lunch似的,雖然只是Lunch,
但我們都希望在這個特別日子,又從平日辛勞的工作中,都可以好好享受這刻時光.所以....
我的這個最後决定無選擇錯誤
:
Welcome Bread - 外脆內暖
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佐兩款牛油,有原味及紫菜味
Complimentary Bouillon:
帶點茶香又好鮮味,帶起往後的口胃
Complimentary Bouillon
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再來有洋葱湯,內有芝士雲吞,皮造得有嚼口,濃香甜美

Onion Soup
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我的永遠第一選擇有龍蝦湯,不同處,這個真係濃湯,而不是加入湯渣打碎,另加那一小片檸檬皮在內,溜,膩的感覺一掃而空:
Lobster Bouillon
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我常說,食法國菜,其中一項一定要食就係鴨食材,這個造得真係好,尤其我倆平日都食得清淡,今日這道一味兩食,
食完都冇罪惡感:

Roast Mieral Mallard Duck
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Crusted Duck Fillet
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個鴨胸好嫰滑,好香鴨味.食指大動!

伴: Cripy Canape (Duck Liver Paste on toast) 頂呱呱! 雖然似中式潤腸味,但我食得無比高興
多士鬆化.

Cripy Canape
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還有Pumpkin Gratin 作伴:
Pumpkin Gratin
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第二味是野菌焗鴨腿,造得一樣出色,肉仍然嫰滑,野菌香而帶走膩感...
Truffled Leg Caillette with Wild Mushroom
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切開,而外層用腸衣包裹
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再來怎可以冇甜品 及 Capuccino 呢?
Souffle Chaud Au Chocolat
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Capuccino
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好滿足,安排完滿,食物及服務水準流暢,景觀無敵,夫後何求,
為我倆踏入第十二年碰杯!

(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
2010-12-05
用餐途径
堂食
人均消费
$1100 (午餐)
推介美食
Welcome Bread - 外脆內暖
Complimentary Bouillon
Onion Soup
Lobster Bouillon
Roast Mieral Mallard Duck
Crusted Duck Fillet
Cripy Canape
Pumpkin Gratin
Truffled Leg Caillette with Wild Mushroom
切開,而外層用腸衣包裹
Souffle Chaud Au Chocolat
Capuccino
  • Roasted Duck
  • lobster bouillon
等级3
90
0
2010-12-01 47 浏览
We got there around 12pm. They got us a lovely table by the windows. The view was fantastic. Even though the weather wasn't that good but we still enjoyed the food and the view very much. I wish I could have my meal there every day. lolIt was such a wonderful birthday meal! We will definitely go there again. The service was excellent and the view was just amazing. You can't really see it from the photos though. This restaurant is up on the 56th floor. It was very relaxing in there. We spent
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We got there around 12pm. They got us a lovely table by the windows. The view was fantastic. Even though the weather wasn't that good but we still enjoyed the food and the view very much. I wish I could have my meal there every day. lol
It was such a wonderful birthday meal! We will definitely go there again.
The service was excellent and the view was just amazing.
You can't really see it from the photos though. This restaurant is up on the 56th floor.
It was very relaxing in there. We spent 3 hours enjoying our lunch. Everything was 5 stars!
The food looks like art and the taste was brilliant too!

chestnut and wild pheasant bouillon
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Slow-cooked duck and duck liver, served with chestnut and celery ravioli
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Cheese Trolley
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Yummy bread
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Sauteed fresh local prawns, Romaine lettuce and vegetables in coral dressing
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Duck liver terrine, dates and lemon confit
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Cheese
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Dessert :0
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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
2010-11-22
用餐途径
堂食
人均消费
$500
庆祝纪念
生日
推介美食
chestnut and wild pheasant bouillon
Slow-cooked duck and duck liver, served with chestnut and celery ravioli
Cheese Trolley
Yummy bread
Sauteed fresh local prawns, Romaine lettuce and vegetables in coral dressing
Duck liver terrine, dates and lemon confit
Cheese
Dessert :0
等级4
2010-11-10 32 浏览
跟女友慶祝拍拖一週年紀念,選擇了在港島香格里拉的Petrus午膳環境沒有刻意的奢華,牆上掛著幾幅油畫,甚有格調.食客們都在靜靜的享用著食物,又或者靜靜地享受著維港美景.56樓的高度加上臨海的位置,尖沙咀到九龍東的維港風光一覽無遺.有時候,幫襯西餐廳是會有點兒侷促,但Petrus沒有給人絲毫的壓迫感.甫進店門便會有一位外國服務員親切地招呼你,跟你寒暄幾句.問問你要不要來杯果汁或水.水有still water跟sparkling water俾你揀,都是要收費的,一瓶一百元上下.本身甚少吃西餐,法國菜自然是更加少既然對法國菜沒什認識,那就從set lunch menu 挑選食物吧頭盤,湯,主菜,二道菜HK$368,三道菜$428,含一杯house wine及餐後的coffee/tea忘記拍下餐牌,也許未能完整告訴大家食物的名稱,但味道總是令人留下最深刻印象的首先送上來的是一大籃麵包,你可以從中挑選兩三件建議挑選一些軟身的,配上他們home made的紫菜牛油,味道上佳.配原味牛油也很香滑.當日的餐湯有兩款,特式是以不同的果仁入饌很好奇多數用作做甜品的榛子如何可以煮成湯,於是點了一個.味道有點
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跟女友慶祝拍拖一週年紀念,選擇了在港島香格里拉的Petrus午膳
環境沒有刻意的奢華,牆上掛著幾幅油畫,甚有格調.
食客們都在靜靜的享用著食物,又或者靜靜地享受著維港美景.
56樓的高度加上臨海的位置,尖沙咀到九龍東的維港風光一覽無遺.

有時候,幫襯西餐廳是會有點兒侷促,但Petrus沒有給人絲毫的壓迫感.
甫進店門便會有一位外國服務員親切地招呼你,跟你寒暄幾句.
問問你要不要來杯果汁或水.
水有still water跟sparkling water俾你揀,都是要收費的,一瓶一百元上下.

本身甚少吃西餐,法國菜自然是更加少
既然對法國菜沒什認識,那就從set lunch menu 挑選食物吧
頭盤,湯,主菜,二道菜HK$368,三道菜$428,含一杯house wine及餐後的coffee/tea
忘記拍下餐牌,也許未能完整告訴大家食物的名稱,但味道總是令人留下最深刻印象的

首先送上來的是一大籃麵包,你可以從中挑選兩三件
建議挑選一些軟身的,配上他們home made的紫菜牛油,味道上佳.
配原味牛油也很香滑.

當日的餐湯有兩款,特式是以不同的果仁入饌
很好奇多數用作做甜品的榛子如何可以煮成湯,於是點了一個.
味道有點像鹹的榛子糊,雖然我是不大懂欣賞,但它濃濃的榛子香總會遇到它的知音人.

頭盤方面,點了忌廉汁火腿雅枝竹卷配黑松露,藍蟹肉盒拼雞胸肉配龍蝦膏.
火腿雅枝竹卷味道有點像中式的奶油津白,不過忌廉汁的味道是更加香濃.
可是更濃的忌廉也蓋不過黑松露的香氣,簡單下幾片就已經令味道充斥每個味蕾.
吃畢才發現,碟上幾乎是一點汁醬也不留,那是對食物和烹調者的最高敬意

藍蟹肉盒又如何呢?嗜鹹的女友嫌它太淡.
我倒認為這道菜調味太重蟹肉的鮮味就會被掩蓋.
而且用餐前服務員為我們送上六種不同的鹽,我想應該是故意弄得清淡一些,再讓食客按自己口味添加鹽.
雞胸肉單獨吃是很無味的,但醮上那金黃色的龍蝦膏汁就會讓你以為在吃一件有雞肉質感的龍蝦,不簡單呢!

主菜方面,不知何時我們養成了一個習慣,就是一個order牛,另一個order魚
點了菜才想起吃法國餐應該要試試鴨肉,唯有留待下次再試.
牛肉燒成medium rare,中心是美美的粉紅色.
廚師只下了黑椒,少量香草去燒,再將牛肉汁澆回去.
鹽是由食客自己下的,還記得服務員介紹過,配牛肉最好是用紅酒鹽,洒一點上去鹹鹹脆脆的很有趣.
值得一提是伴碟的薯仔,面層香脆中心卻是軟軟的,是我吃過最好吃的薯仔.

燒魚扒是當晚的最佳,伴菜說實話我已忘記得一乾二淨,原因是主菜實在太出色
魚肉結實香滑是想像之中的,令人出乎意料的是那片魚皮.
香脆程度活脫像一片哄多士,一片充滿魚油香氣的哄多士,美味可想而知.

是日午餐以一杯咖啡以及petit fours作結.
咖啡其實不算出色,但對這一頓精采午餐是瑕不掩瑜.
吃小甜餅時又重遇榛子,這次是用來配朱古力,榛子果然還是甜的好!

是日兩人午膳,信用卡有九折,埋單900元.
2:30才到達,吃畢已沒有其他食客,好處就是可以多拍一點照片
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對這種取景應該不會感到陌生.不同的鮮花襯上相同的維港,百看不厭
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黑色那個是岩鹽...紅色是紅酒鹽,最好配牛肉...我像小學生般聽著服務員的講解
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這個我叫它"法式奶油津白"
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法國菜的擺設真的很美,那些橙色點點是龍蝦膏
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薯仔配菜如何能弄至外脆內軟,至今對我來說仍然是一個謎
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令人懷念的魚皮多士.
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小甜餅專用車.
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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
2010-10-23
用餐途径
堂食
人均消费
$500 (午餐)
庆祝纪念
纪念日
推介美食
2:30才到達,吃畢已沒有其他食客,好處就是可以多拍一點照片
對這種取景應該不會感到陌生.不同的鮮花襯上相同的維港,百看不厭
黑色那個是岩鹽...紅色是紅酒鹽,最好配牛肉...我像小學生般聽著服務員的講解
這個我叫它"法式奶油津白"
法國菜的擺設真的很美,那些橙色點點是龍蝦膏
薯仔配菜如何能弄至外脆內軟,至今對我來說仍然是一個謎
令人懷念的魚皮多士.
小甜餅專用車.
等级4
383
2
2010-09-20 143 浏览
我地周不時都會去下gourmet lunch. 獎勵下自己嘛.Booked 了五月份一個星期六,十二點的lunch. 一出lift, 即踫到一些同胞,他們未待我們出lift, 已衝入lift 內.估吳到,他們真係無處不在.入到去Petrus, 真係嚇一跳,我們是那裡lunch 的第一檯客.雖然係靜d,無所謂,we still enjoyed it! 之後都陸續有多檯客都了.呢度個報局係好似terrace咁,一層層,後面的檯比我們近窗的高,可以enjoy埋個維港景啦.我們被安排坐在窗邊,嘩,那裡五十六樓居高臨下,維港景象盡入眼簾,非常靚的景.我們先來一支still water. Waiter 會問你要still or bubble water. 兩樣choices 都要收錢的,我地支 still water 就$90. 我們都點了 set lunch. Set lunch 包 appertiser, soup, main dish and petite four and tea or coffee另外紅酒或白酒一杯. Dessert 是另計/叫的.前面食評所指的dessert 車任
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我地周不時都會去下gourmet lunch. 獎勵下自己嘛.

Booked 了五月份一個星期六,十二點的lunch. 一出lift, 即踫到一些同胞,他們未待我們出lift, 已衝入lift 內.估吳到,他們真係無處不在.

入到去Petrus, 真係嚇一跳,我們是那裡lunch 的第一檯客.雖然係靜d,無所謂,we still enjoyed it! 之後都陸續有多檯客都了.呢度個報局係好似terrace咁,一層層,後面的檯比我們近窗的高,可以enjoy埋個維港景啦.

我們被安排坐在窗邊,嘩,那裡五十六樓居高臨下,維港景象盡入眼簾,非常靚的景.

我們先來一支still water. Waiter 會問你要still or bubble water. 兩樣choices 都要收錢的,我地支 still water 就$90. 我們都點了 set lunch. Set lunch 包 appertiser, soup, main dish and petite four and tea or coffee另外紅酒或白酒一杯. Dessert 是另計/叫的.前面食評所指的dessert 車任點是錯的,totally misleading and misunderstood! 那些只是petite four, 不是dessert. Dessert or cheese platter是另叫的,at around $100 per serve.

我點的是:
White asparagus with scallop mousse
Fava bean soup with parma ham
Roast cod with handmade pasta
Cheese platter (另加$90 each)

他點的是:
Rabbit and quail terrine
Tomato consumme with sardine mousse
Wagyu cheek with spring vegetables
Chocolate soufflé with lime mousse (另加$120)
Cheese platter (另加$90 each)

White asparagus with scallop mousse: 剛好五月份時白露筍當造的時間,當然想試下啦.呢個appertiser有三大條白露筍,配上那用帶子做的mousse, 都幾清新.白露筍煮得剛好,白露筍本身又嫩,輕輕又沒有渣.吳錯吳錯.

Fava bean soup with parma ham: 得兩個choices, 一係呢個,一係個凍湯,我一向都吳鍾意飲凍湯,所以揀了呢個.呢個係好深綠色的,好rich的豆味,同埋好有parma ham 的鹹香,不過我略嫌它稍鹹,同埋我個人吳係咁喜歡豆啦,所以吳係咁

Roast cod with handmade pasta: 個魚肉都幾新鮮,煎得幾香.個homemade pasta 係一小粒一小粒的,幾得意,口感有d似薏米,不過我都係鍾意條型那些多點,口感會豐富點.

我都有試小小他的Wagyu cheek with spring vegetables,和牛面珠stewed 得好淋,d肉好滑,不過都幾油膩,食小小都okay.

咁我地finished 晒d dishes, 咁好老土的是Waiter 未遞上Dessert menu, 便推架cheese cart 到我們面前,叫我地選,又吳解釋吳包在set 入面,咁我地就各人choose 了一隻brie and 一隻blue cheese. 個cheese platter 係配合桃加杏脯的。卒之每位收我地$90. 呢個我地覺得好吳抵,waiter 又無交代,都他上完個cheese platter 先上餐牌,幾有先斬後奏feel.

總的來說,呢度的lunch是okay的,不過服務可以更好點.都係喜歡Caprice那種十分貼心的服務.

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Varieties of sea salt
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Fava bean soup with parma ham
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Roast cod with handmade pasta
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chocolate souffle
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petite fours
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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
用餐途径
堂食
人均消费
$600 (午餐)
推介美食
Varieties of sea salt
Fava bean soup with parma ham
Roast cod with handmade pasta
chocolate souffle
petite fours