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2010-08-20 31 浏览
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. -Pavarotti Usually I mention food first, but this time I shall talk about service at the outset. I think, at restaurants like Petrus, service is as important, if not more important, than the execution of dishes. Pampering:The service manager, Mr. Nicolas Pierron, is familiar with D. D was warmly greeted upon arrival and we were led to our corner seat next to
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. -Pavarotti

Usually I mention food first, but this time I shall talk about service at the outset. I think, at restaurants like Petrus, service is as important, if not more important, than the execution of dishes.

Pampering:
The service manager, Mr. Nicolas Pierron, is familiar with D. D was warmly greeted upon arrival and we were led to our corner seat next to the full length window overlooking Victoria Habour. The round tables were placed a considerable distance from each other, to offer guests maximum privacy for an intimate meal. Petrus is a rather quiet restaurant. Diners conversed in hushed voices. You wouldn't need to eavesdrop unintentionally on anothers' conversation.

Conversation was comfortable and professional with the Frenchman. He was svelte and polite - excellent manager material at a French restaurant. Loved it when he said 'bon appetit' to start off our enjoyable meal.


And of course the impeccable view. No complaints.

Food
1. Bread basket
As you can see there were quite a number of choices. The two i had: the square-shaped one (kind of like a butter roll) was soft, sweet and warm. The other eye-shaped one was slightly doughy, but went well with the salts provided (6 types, to be sprinkled on bread smeared with a bit of butter, preferably unsalted). The salts are very interesting. Gotta try each and every type when you go there!

2.
The largest truffle i have ever seen
i hope that some of the shavings on my entre came from this humongous truffle. it was kept in this large glass jar seated almost in the center of the dining room. heh. Like some kind of showpiece. Indeed it deserves some attention. The waiter brought it over for us to smell and whet our appetites, and told us we could consider including it in our meal.

3.
Marinated mediteranean sardines, semolina with parsley and mint
This was arranged like artwork. The sardines were very fresh and had no horrible stale fishy taste, great. I usually do not eat undercooked fish but upon D's prompt I tried a large bite (with a bit of everything). The most amazing thing about this dish is the multiple sensations you had from chewing on the bite. First it was the fragrance from the parsley and mint, then the bed of semolina, lastly the sardine. Interesting and exciting. But I would not have ordered this dish because I am not a fan of undercooked fish...heh. Or is it because my pasta was too good?

4.
Tuscany artisanal pasta with aged parmesan, spring onions and shaved summer truffle 8.5/10
Could not have asked for more truffle shavings.
paper-thin but fragrant. They were very delicate - i think i prefer eating delicate truffle shavings over thick-cut truffle. Pasta was interesting: about as thick as half a pencil, hollowed out, therefore the cheese and onion juices seeped into that hollow, making every bite a savoury delight!
I loved sucking the juices from the hollow. Very yummy. This is definitely recommended.

5.
Translucent Cocotte of Hakodate calamari and shellfish, basil oil
I didn't try this dish because I am not particularly fond of seafood. But the execution was special, nice to watch. It came in a transparent plastic bag, tied up ontop to 'prevent the aromas from escaping'. When both mains were served, the waitress undid the bow and poured out the steaming hot contents. D smelled the aroma and smiled in content.

6.
Roast North Atlantic Cod, grilled eggplant and piquillos with anchovy butter
9/10 If I had to recommend one dish from the entire meal it would probably be this. Because everything on this plate, from the steak itself, down to the last leaf plated, had its own purpose, and the chef's mischief reflected in it. Grilled eggplant - you'd have expected it to be thick, and soggy in the middle, roasted skin, but this one was very thinly sliced, and roasted so that it curled up and became crisp. It was crisp and chewy at the same time. And it was caramelized. When you put that, piquillos (a variety of chili, but sweet and juicy more than hot) and the baby spinach into your mouth in one go, you become one happy diner.
As for the fish, i liked it because it wasn't as oily as I'd expected. Meat was firm and I had to use my knife to assist me - couldn't flake it properly with back of fork alone. Well-seasoned, such that it retained some fishy freshness (not the nasty fishy taste). Like!

7.
Petit fours
Personally I am not a big fan, but since we didn't order any dessert, these bite-sized things sufficed. Prefer the chocolate ones. The lemony custardy tarts were too sour. And I didn't enjoy the yellow block of gelatine either, there really isn't much point.

Conclusion:
When I left, the receptionist accompanied me all the way to the transparent bullet elevator, pressed it for me, said something in French which I could not understand, to which I smiled and nodded, said thankyou in reply, and continued waiting for the lift, which was a relatively short wait, considering the fact that this particular building had 56 storeys in it.

I am definitely coming back.
正Marinated mediteranean sardines dish
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正Roast North Atlantic Cod
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正 largest truffle ever
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正tuscany pasta with shaved summer truffle
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view from our table
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正bread basket
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正calamari and shellfish cocotte
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正 petit fours
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plastic bag with cocotte
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this means the food is gooood.
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elegant and spacious
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Bread rolls, butter, salts
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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
2010-07-09
用餐途径
堂食
人均消费
$400 (午餐)
庆祝纪念
生日
推介美食
正Marinated mediteranean sardines dish
正Roast North Atlantic Cod
正 largest truffle ever
正tuscany pasta with shaved summer truffle
view from our table
正bread basket
正calamari and shellfish cocotte
正 petit fours
plastic bag with cocotte
this means the food is gooood.
elegant and spacious
Bread rolls, butter, salts
等级4
163
4
2010-08-12 20 浏览
It's been a few years since I last paid to dine here, so I looked forward to seeing how the restaurant compares with its peers.We were presented with the menu and introduced to the tasting menus. None of us really wanted to go through the full tasting menus, but some of the items did look pretty good. We asked the maître d' if we could order a few items from the tasting menus, and the initial response was negative... Huh? This is a Michelin-starred French restaurant, and they actually said "N
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It's been a few years since I last paid to dine here, so I looked forward to seeing how the restaurant compares with its peers.

We were presented with the menu and introduced to the tasting menus. None of us really wanted to go through the full tasting menus, but some of the items did look pretty good. We asked the maître d' if we could order a few items from the tasting menus, and the initial response was negative... Huh? This is a Michelin-starred French restaurant, and they actually said "No" to a simple request from the customer? I was kinda surprised. Eventually the maître d' relented and promised to check with the chef, trying to lighten up the atmosphere by joking a little. In my mind though, I'd already deducted a few points from my score...

We started with some warm cheese puffs and white mushroom sandwiches. The cheese puffs were pretty decent, but the raw white mushrooms in the sandwiches were pretty refreshing and full of the clean flavors of summer.

The amuse bouche was a Brittany sea snail with (white wine?) jelly and homemade mayonnaise. The sea snail was nice and chewy, with good flavors. The mayo was pretty damn rich and good, balanced out by the refreshing jelly. We all wondered why the piece of nori was there...

Œuf mollet croustillant à la truffe noire, crème d'asperge - when the dome-shaped cover was removed, the strong fragrance of the Australian black truffles hit the nose immediately. It was obvious that the truffles were very fresh, but somehow tonight the scent reminded me of bleach... The crispy batter contained a boiled egg with semi-soft yolk. Not bad. The asparagus was very nice, and my slices of black truffles disappeared in no time. Not so sure about the gold foil... Why is this back in fashion again? My last lunch here also featured gold foil on the dessert...

Crevette carabinieros juste cuite, fine feuille de foie gras au caviar - I just can't resist these red prawns... and they were barely cooked so none of the natural sweetness was lost. The heads were deep-fried and crunchy. I found it interesting that they served the prawns with thin layers of sweet foie gras terrine and quenelles of savory Aquitaine caviar. Pretty good, though...

Pièce de porc iberique en deux services: la peau croustillante, les pieds et le boudin, hachis d'aubergine; la côte glacée à la sauge, tomate farcie - how can I resist pork, especially Iberian pork?! This was served two ways, which meant that this was a huge main course... The glazed pork chop came first, with the unnecessary sage on top which was meant to cover up any "unpleasant" smell of the pork itself, but in reality only served to detract from the original goodness. It was also not the best piece of pork chop I've had... just a little overcooked for my taste. And where was the yummy strip of fat I was looking for?! The tomato was stuffed with a mixture containing meat from just above the trotter (the waiter said "腳踭肉"...) and was kinda interesting albeit a little fatty.

Part 2 was a trio consisting of crispy skin (with the layer of fat underneath, of course!), blood sausage, and trotter meat. All three parts were pretty good, as was the layer of eggplant underneath. I could never say "no" to crispy skin... nor blood sausage, for that matter.

Carré de mangue, sorbet acidulé à l'hibiscus - we debated about whether or not to have dessert, and in the end I gave in. The mango "square" was pretty decent, and the foam on top was yummy, too. Maybe my tastebuds were off, but I didn't get the slightest hint of hibiscus flavor in the sorbet... it was all mango to me, despite the darker color. Here again we had some gold foil on top of some mango gelée...

We had small platters of fruits and petits fours to finish. The chocolate sandwich was decent, but the rose macaron was just OK.

original blogpost with pictures and wine notes: http://chi-he-wan-le.blogspot.com/2010/08/black-and-gold.html
(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
2010-08-10
用餐途径
堂食
人均消费
$1400 (晚餐)
等级3
99
0
2010-08-08 14 浏览
大致同意之前食家的評價, 即服務貼心, 環境舒適, 食物質素亦不錯, 但缺驚喜. 同意是慶祝喜慶日子的好地方.高貴典雅的裝潢, 和吉地士風格相約, 加上景觀開揚, 雖非君臨天下, 亦讓我有指點江山之感. 服務完全是五星級標準, 對食法和食物亦有介紹, 合我心意. 週日三道菜午餐$428包餐酒, 算是超值.先上餐包, 可惜多是冷的, 只好想像它們初出爐時該是多美味, 其海藻牛油亦具特色. 頭盤-沙律醬蟹肉配以一層以餐前酒製作的啫喱, 上鋪柚子和鮮香草. 柚子有點苦澀是缺點, 但總體是清新, 賣相亦極佳.湯-bouillabaisse魚湯, 來自普羅旺斯. 味道濃而不稠, 中有一薄荷葉. 和其稪郁香醇的白酒挺匹配, 但當然不能和真正法國南部地道的湯相比.主菜-白桃配鴨胸. 白桃疑是罐頭貨, 但總算甜酸醒胃, 爽身但桃味不彰. 厚切鴨肉medium rare得嫩滑, 用黑椒去羶, 顯出鮮味, 以主菜來說算是酒店餐廳中較高質的.芝士是送的, 有約十款選擇, 大都是法國芝士, 但都屬味道較濃的, 如羊奶芝士, roquefort等, 琳琅滿目. 要了其中四款, 惜沒有餅乾佐食. 最後petit
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大致同意之前食家的評價, 即服務貼心, 環境舒適, 食物質素亦不錯, 但缺驚喜. 同意是慶祝喜慶日子的好地方.

高貴典雅的裝潢, 和吉地士風格相約, 加上景觀開揚, 雖非君臨天下, 亦讓我有指點江山之感. 服務完全是五星級標準, 對食法和食物亦有介紹, 合我心意. 週日三道菜午餐$428包餐酒, 算是超值.

先上餐包, 可惜多是冷的, 只好想像它們初出爐時該是多美味, 其海藻牛油亦具特色. 頭盤-沙律醬蟹肉配以一層以餐前酒製作的啫喱, 上鋪柚子和鮮香草. 柚子有點苦澀是缺點, 但總體是清新, 賣相亦極佳.

湯-bouillabaisse魚湯, 來自普羅旺斯. 味道濃而不稠, 中有一薄荷葉. 和其稪郁香醇的白酒挺匹配, 但當然不能和真正法國南部地道的湯相比.

主菜-白桃配鴨胸. 白桃疑是罐頭貨, 但總算甜酸醒胃, 爽身但桃味不彰. 厚切鴨肉medium rare得嫩滑, 用黑椒去羶, 顯出鮮味, 以主菜來說算是酒店餐廳中較高質的.

芝士是送的, 有約十款選擇, 大都是法國芝士, 但都屬味道較濃的, 如羊奶芝士, roquefort等, 琳琅滿目. 要了其中四款, 惜沒有餅乾佐食. 最後petit fours配以餐茶, 吃得捧腹, 劃上完美句號.
(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
$470
等级4
133
0
2010-08-08 38 浏览
登,登,登...遲咗一個星期,因扭傷了脚,但急不及待了,因Openrice上的ロ碑咁好,我咁為食,"嗱嗱冧"更係要試吓這個我飯堂List上,仍未出現過的地方,都唔知點解會咁失察被遺忘了????短短以上幾句都已乎之慾出這個地方完全冇令我們失望之餘,應該不用等到明年今日才會再訪. 餐廳座落在最頂的五十六樓,維港景緻盡收眼底,我跟Honey好relax咁享受我地嘅Sunday Lunch!每個客人都好Despline地傾談,而不是高談濶論,已感覮冇比寫意.Menu有Set Lunch 及 A la Cart 選擇,但法國菜????我始終想試她造"鴨"菜餚的水準,但 A la Cart Menu冇,所以我兩都選了Set Lunch. $498/3 courses.開始帶上第一道食物:Blue Crab Meat - 做法很清新帶Fusion感,反而我就傳统地選了Seared Duck Liver - 都非常香,膩, 配白桃佐料,相得益章.湯:我一樣比較傅统地選了Bouilabassie - 南法國的魚湯,好Homemade feel..濃又鮮甜唔腥!Honey永遠對豆湯都情有獨鐘,我唔會再左
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登,登,登...遲咗一個星期,因扭傷了脚,但急不及待了,因Openrice上的ロ碑咁好,我咁為食,"嗱嗱冧"更係要試吓這個我飯堂List上,仍未出現過的地方,都唔知點解會咁失察被遺忘了
????

短短以上幾句都已乎之慾出這個地方完全冇令我們失望之餘,應該不用等到明年今日才會再訪
.

餐廳座落在最頂的五十六樓,維港景緻盡收眼底,我跟Honey好relax咁享受我地嘅Sunday Lunch!
每個客人都好Despline地傾談,而不是高談濶論,已感覮冇比寫意.

Menu有Set Lunch 及 A la Cart 選擇,但法國菜????我始終想試她造"鴨"菜餚的水準,但 A la Cart Menu冇,所以我兩都選了Set Lunch. $498/3 courses.

開始帶上第一道食物:
Blue Crab Meat - 做法很清新帶Fusion感,
反而我就傳统地選了Seared Duck Liver - 都非常香,膩, 配白桃佐料,相得益章.

湯:
我一樣比較傅统地選了Bouilabassie - 南法國的魚湯,好Homemade feel..濃又鮮甜唔腥!

Honey永遠對豆湯都情有獨鐘,我唔會再左右佢今次决定, 係一個冷青豆湯 - 清!

主菜:
雪魚 - 好Trunky的一塊,相信亦因如是,所以比較難控制,ロ感失色了點而不夠嫩, 但味道就做得恰到好處
.魚就清淡.
鴨 - 做得好香ロ,跟雪魚味道相反,濃,香,肉嗽! Très bien!

另加甜品:
Soufle - 一個portion都可serve兩個人,灑上給另外準備的朱古力碎,Soufle的熟度仍可將之溶化,真功夫,冇欺場! 最欣嘗另上一件檸檬布甸以作降低朱古力味的濃烈,確實是不錯的安排.

因係Set Lunch, 咖啡任添.. 另跟一座Sweeties Trolley 給選擇兩款唔同味道的小甜點,驚喜不絕


物超所值
!

Merci beaucoup, Nous avons un très bon moment!

Steam North Atlantic Cod
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不同類的鹽,另牛油及紫菜牛油
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正-每一種都好味!
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Blue Crab Meat/Campari Jelly/Pink Grapefruit
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Seared Duck Liver
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Chilled Green Pea Soup
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Classic Bouilabaisse Bouillon - Yum, yum...
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Coriander Crusted Challans Duck
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Great sweets to go with your coffee
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Soufle Chaud au Chocolat Amer
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Unlimited serve of Espresso
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Unlimited serve of Capuccino
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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
2010-08-08
用餐途径
堂食
人均消费
$600 (午餐)
庆祝纪念
生日
推介美食
Steam North Atlantic Cod
不同類的鹽,另牛油及紫菜牛油
正-每一種都好味!
Blue Crab Meat/Campari Jelly/Pink Grapefruit
Seared Duck Liver
Chilled Green Pea Soup
Classic Bouilabaisse Bouillon - Yum, yum...
Coriander Crusted Challans Duck
Great sweets to go with your coffee
Soufle Chaud au Chocolat Amer
Unlimited serve of Espresso
Unlimited serve of Capuccino
等级2
15
0
Petrus was awarded two Michelin stars, and it's right near where Mr. G works, so naturally I picked it for Mr. G's b-day dinner this year Located on the 56th floor of HK Shangri-la, Petrus boasts a breathtaking view of Kowloon (Note to self, always always ask for a window table when making a reservation) as well as an interior that's decorated like a resplendent French castle~The b-day boy had the tasting menu (at 1280HK$ a head) while I ordered a la carte. The food was delightful and artfully
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Petrus was awarded two Michelin stars, and it's right near where Mr. G works, so naturally I picked it for Mr. G's b-day dinner this year


Located on the 56th floor of HK Shangri-la, Petrus boasts a breathtaking view of Kowloon (Note to self, always always ask for a window table when making a reservation) as well as an interior that's decorated like a resplendent French castle~

The b-day boy had the tasting menu (at 1280HK$ a head) while I ordered a la carte. The food was delightful and artfully arranged, of course, but I cannot say I was left breahtless and wanting for more, except for the folliwing (I've forgotten all the names): frog-leg/snail + pastry starter, fish+risotto+jambon from the tasting menu, and my lobster entree. The rest of the dishes as well as desserts were not as memorable.

Petrus has one of the biggest restaurant wine cellars in the world, and its wine list is impressive but quite, quite expensive.

Service was impeccable, attentive, discreet and not overly formal.

All in all, this is definitely a place for special occasions, with its perfect ambiance, perfect decor/view and perfect service, but don't expect to find your foodie nirvana here
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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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用餐日期
2010-07-13
用餐途径
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庆祝纪念
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等级4
2010-07-12 186 浏览
「Welcome 劉生!Enjoy your lunch」,再引領我們到靠窗的位置,奉上餐牌,詳細講述內容。很悅耳的問候語,第一個感覺真好。環境方面,特高的樓底、別出心裁的設計、優雅的裝潢、高貴的水晶吊燈、無敵的維港美景,足夠形容了吧!畢竟是五星級酒店的法國餐廳,米芝蓮二星店,環境這一欄總不會失禮。服務生拿著麵包籃前來,四款的麵包分別是小圓包、牛油包、麥包以及法包。細食的我,只選取了法包,塗上咸牛油吃,味道是對辦,裡頭軟身,但外層稍嫌偏實。女士的小圓包和牛油包,據報是鬆軟好吃。來點白酒,服務生有介紹過,但對於酒一竅不通的我,轉個頭已忘了名字。入口是帶點甜味,不過after taste就是苦澀,算不上平易近人,對方也不甚喜歡,只輕輕淺嚐了兩口。頭盤先是海螺配黑椒啫喱,凍食的海螺,本身就是冇味,不過質感爽脆,廚師就在海螺上灑幾粒黑椒,既能引出味道,亦不會破壞海螺的爽脆口感,淡口的啫喱亦然,是個很聰明的做法。再者,爽口的海螺配合軟身的啫喱,非常穩陣。另一款頭盤為Pasta,用上芝士及西蘭花茸去煮,再配以煙肉、西蘭花和我喜愛的火箭菜。Pasta煙韌有口感,味道有如平時吃慣的Cabonara,自
更多
「Welcome 劉生!Enjoy your lunch」,再引領我們到靠窗的位置,奉上餐牌,詳細講述內容。很悅耳的問候語,第一個感覺真好。

環境方面,特高的樓底、別出心裁的設計、優雅的裝潢、高貴的水晶吊燈、無敵的維港美景,足夠形容了吧!畢竟是五星級酒店的法國餐廳,米芝蓮二星店,環境這一欄總不會失禮。

服務生拿著麵包籃前來,四款的麵包分別是小圓包、牛油包、麥包以及法包。細食的我,只選取了法包,塗上咸牛油吃,味道是對辦,裡頭軟身,但外層稍嫌偏實。女士的小圓包和牛油包,據報是鬆軟好吃。

來點白酒,服務生有介紹過,但對於酒一竅不通的我,轉個頭已忘了名字。入口是帶點甜味,不過after taste就是苦澀,算不上平易近人,對方也不甚喜歡,只輕輕淺嚐了兩口。

頭盤先是海螺配黑椒啫喱,凍食的海螺,本身就是冇味,不過質感爽脆,廚師就在海螺上灑幾粒黑椒,既能引出味道,亦不會破壞海螺的爽脆口感,淡口的啫喱亦然,是個很聰明的做法。再者,爽口的海螺配合軟身的啫喱,非常穩陣。

另一款頭盤為Pasta,用上芝士及西蘭花茸去煮,再配以煙肉、西蘭花和我喜愛的火箭菜。Pasta煙韌有口感,味道有如平時吃慣的Cabonara,自然合我心意,如果可以加些蛋香會是滿分。

主菜有煎銀鱈魚,頗厚身的,魚皮煎得香口,可惜煮得過了火,魚肉偏韌,同時應有的鮮甜味道亦不突出,對方甚至要加海鹽去調味。墊底有幾件意大利雲吞,味道濃郁,跟淡口的魚扒又幾匹配。喜歡的是,廚師又加了幾條火箭菜在內,我肯定把它幹掉。

再來的就是羊,簡單的兩小件,外表似曾相識,後來記起是在Aspasia吃過類似的羊肉出品。說回這個羊,上面灑了丁點的黑松露增加香氣。用刀切開,像是很實結,吃時卻又不會很韌,真奇怪。羊肉本身帶點臊味,但我覺得是對辦的,吃羊總要有點這個味道。伴碟的露筍,很粗身,咬落卻是稔稔的,雖是清甜,但我就喜歡吃爽脆的露筍了。

吃罷主菜,已飽了九成,之但係甜品又怎能不吃呢? 女士揀的有機士多啤梨伴芝士青檸雪葩。野生的小士多啤梨酸得要命,青檸雪葩亦沒有清新的感覺,店方又刻意做成較實在的質感,我不懂欣賞。

我的特色櫻桃朱古力甜品,賣相優勝得多了。朱古力蛋糕做成長條形,中間夾著櫻桃啫喱之類的東西,朱古力是香濃好吃,可惜櫻桃啫喱又是酸到眼都盲,完全破壞整個甜品的質素。還是我的味蕾出了問題?

Petit Fours總是吸引的。可是,上的時間完全錯誤,對方的檸檬茶飲完都未上,起初我還以為沒有供應。好在我喝得慢,尚有半杯咖啡伴此良品。更奇怪的是,到我們都把Petit Fours吃完,服務生又替女士加檸檬茶,搞什麼呢? 講番Petit Fours,我吃了熱情果撻、栗子撻、綿花糖和黑朱古力,幾款都是偏甜,酥皮酥香鬆脆,適合我吃,也正好中和咖啡的味道。

咖啡尚算香濃,亦沒有我條命咁苦,但稱不上出色。

最後,祝壽星女生日快樂,願望成真!

更多相片可見:http://fabricelau.blogspot.com/2010/05/restaurant-petrus.html
海螺配黑椒啫喱
43 浏览
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煎銀鱈魚
42 浏览
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黑松露羊肉
53 浏览
0 赞好
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有機士多啤梨伴芝士青檸雪葩
58 浏览
1 赞好
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特色櫻桃朱古力甜品
61 浏览
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Petit fours
52 浏览
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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
$500 (午餐)
等级1
2
0
2010-07-05 10 浏览
It was a perfect dinner!Perfect ambiance, Perfect Service, Perfect surprise, Perfect food.Seriously, I did not find the food any more amazing that all other michilin restaurants I been to, but this restaurant's service was among the best!We did not tell the wait staff that it was our anniversary, but from our conversation they figured it out themselves, so they gave us a surprice anniversary desert platter, and a wonderful gift (it was meant to be given to mothers, but when he presented to me, h
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It was a perfect dinner!

Perfect ambiance, Perfect Service, Perfect surprise, Perfect food.

Seriously, I did not find the food any more amazing that all other michilin restaurants I been to, but this restaurant's service was among the best!

We did not tell the wait staff that it was our anniversary, but from our conversation they figured it out themselves, so they gave us a surprice anniversary desert platter, and a wonderful gift (it was meant to be given to mothers, but when he presented to me, he said it was an anniversary gift from the restaurant), I find the wait staff so charming!

I also spilled some wine onto my dress, the wait staff immediately come around to bring me soda water for cleaning up the dress without having to ask them.

It was a wonderful experience and I highly recommend this place for any celebration.
(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
2010-05-09
用餐途径
堂食
人均消费
$2500
庆祝纪念
纪念日
等级4
2010-07-02 218 浏览
從來是這樣,懶開的是有條路的...重慶回港後,藉詞香港天氣不好,客讓自已懶惰已經數週週,就讓七月重新開始回復寫食評習慣罷! 而其實也要多謝Foxyleo,其精彩食評不但吸引我的目光,與她相約碰面的一頓飯也是精彩,不可不記。那是天公不做美的一個週末,天陰且有雨,但亦無損初次見面的興奮心情;事實上,除了頭盤小小的瑕疵,整頓質素也達到預期,甜品及甜點位更有不少驚喜,下面會慢慢介紹。 置身港島香格里拉56/F,Petrus的層數與格調是一樣的高,未抵達餐廳,金碧輝煌、雍容華貴的電梯大堂,已予人一種高貴感。出了電梯,跟著指示牌轉右再轉左,就會抵達餐廳入口。Petrus的裝潢洋溢著法式貴氣與典雅,與半島老牌法菜Gaddi's相約,連dress-code也一樣的要求較嚴謹,男士來可是要穿著整齊襯衣的。我訂了的是開揚window seat,雖然是日沒有陽光映照,環境一欄也是滿分。 此處兩道午餐索費$368,三道菜則是$428,收費已包一杯餐酒或果汁,以二星店來講頗為抵食。兩位女生都選了三道菜午餐,不過同樣放棄了湯改選甜品,呵呵。點菜後首先有自選麵包籃,當中約4-5款選擇,隨便選了3款來嚐嚐,但覺麵包大
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從來是這樣,懶開的是有條路的...重慶回港後,藉詞香港天氣不好,客讓自已懶惰已經數週週,就讓七月重新開始回復寫食評習慣罷!
 
而其實也要多謝Foxyleo,其精彩食評不但吸引我的目光,與她相約碰面的一頓飯也是精彩,不可不記。那是天公不做美的一個週末,天陰且有雨,但亦無損初次見面的興奮心情;事實上,除了頭盤小小的瑕疵,整頓質素也達到預期,甜品及甜點位更有不少驚喜,下面會慢慢介紹。
 
置身港島香格里拉56/F,Petrus的層數與格調是一樣的高,未抵達餐廳,金碧輝煌、雍容華貴的電梯大堂,已予人一種高貴感。出了電梯,跟著指示牌轉右再轉左,就會抵達餐廳入口。Petrus的裝潢洋溢著法式貴氣與典雅,與半島老牌法菜Gaddi's相約,連dress-code也一樣的要求較嚴謹,男士來可是要穿著整齊襯衣的。我訂了的是開揚window seat,雖然是日沒有陽光映照,環境一欄也是滿分。
 
此處兩道午餐索費$368,三道菜則是$428,收費已包一杯餐酒或果汁,以二星店來講頗為抵食。兩位女生都選了三道菜午餐,不過同樣放棄了湯改選甜品,呵呵。點菜後首先有自選麵包籃,當中約4-5款選擇,隨便選了3款來嚐嚐,但覺麵包大多不熱,質素普通得很,不吃絕對沒有損失,除了一款圓形的butter roll--其牛酒味極其香濃,又難得保持暖身及脆口,十分美味!!在侍者的體貼詢問下,後來也忍不住re-fill了一件。也要讚這裡的原味及咸味牛油味道也十分香醇;另設精緻六色海鹽,侍者曾很細心每款介紹一遍,不過最後還是浪費了他的心意---沒試!
 
在紅與白酒中選了後者,而Petrus指定的白酒色澤深邃、香氣氛芳,口味清甜,令我十分欣賞。之後開始欣賞頭盤,我選了
Cavaillon melon and jabugo ham,是款西班牙來貨的火腿,片得極薄再拌以極甜蜜瓜及清新火箭菜,雖簡單卻是十分好吃,滿意收貨。食友選了
Marinated mediterranean sardines, semolina with parsley and mint,半生熟的沙甸,二人都嫌太腥了,底層的啫喱則還可以。
 
來到主菜,我揀了
Duck leg confit with turnip, miso perfumed duck bouillon,據侍者介紹是較濃郁的口味,可幸我也接受得來。Petrus處理的鴨腿有近乎腊肉的濃香,但肉質仍保持嫩滑細膩,也是我欣賞的地方;而因整道菜口味稍重,特別配上清淡的蘿蔔片,安排相當細心。食友的主菜則為
Roast North Atlantic cod, sauteed artichoke and ravioli in tomato bouillon,她一吃即大讚湯底鮮甜,魚肉也十分嫩滑,我不客氣一試也同意味道不錯,可據報墊底的阿支竹雲吞味道平平。
 
Petrus的主菜雖然水準不差,可我認為只是交到功課,幸而甜品環節有一款成功突圍。先講較失色的
mango square,果香、甜味及酸味均不突出,拌上的牛油雪糕亦欠個性,不說大家還會以為是普通雲尼拿雪糕!! 不過我選的
Chocolate souffle卻很有驚喜,除了份量特大,而且疏乎厘發得不會很高,反而朱古力濃郁質感較實在,而且附上一碟朱古力爆炸糖及朱古力粒,供食客添加上去,令原已香濃的朱古力味更加濃郁,且邊吃邊有爆炸糖的刺激感,滋味變化多端,推介!! 最後還有一小件青檸蛋白慕絲,供食後清新味蕾,整體組合既細心又豐富美味,令甜魔非常滿意!

 
之後,侍者捧來精緻的六款不同的
Petit fours,又逐一細心介紹;說到一半,知我極愛甜,又主動加送兩件香甜富榛子香、又有脆底的hazelnut chocolate cube,實在令人超窩心~~
而其他的小甜點中,除了檸檬糖較失色,普遍也有不錯水準,如黑朱古力塔質感細滑,朱古力粒又有脆夾心,云云。差點忘了餐飲的
cappuccino,泡沫豐盈,口味又香醇細滑,也喜歡。最後侍者又細心詢問要否再添更多甜點,服務絕對值得滿分。
 
這頓午餐共吃了差不多三小時,整個過程絕對是十分享受,極端愉快的。十分的高興認識妳,也期待之後再聚再吃再分享!

 
更多相可見:http://www.facebook.com/album.php?aid=176077&id=625718234
電梯大堂
95 浏览
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Window seat
155 浏览
0 赞好
0 留言
美味butter roll及牛油
66 浏览
0 赞好
0 留言
好飲的白酒
69 浏览
0 赞好
0 留言
Cavaillon melon and jabugo ham
66 浏览
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Marinated mediterranean sardines
38 浏览
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Duck leg confit
68 浏览
0 赞好
0 留言
Roast North Atlantic cod
59 浏览
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Chocolate souffle
70 浏览
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Chocolate souffle
108 浏览
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Petit fours
71 浏览
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Cappuccino
41 浏览
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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
2010-06-26
人均消费
$475 (午餐)
推介美食
電梯大堂
Window seat
美味butter roll及牛油
好飲的白酒
Cavaillon melon and jabugo ham
Duck leg confit
Roast North Atlantic cod
Chocolate souffle
Chocolate souffle
Petit fours
Cappuccino
  • Butter roll
  • cappuccino
等级4
2010-06-26 30 浏览
在OR拜讀殿堂級食家阿Yan的食評已久,真正與Yan以留言 / email 交流卻是近期的事。難得新知有興趣和我一起到Petrus品嚐法國菜,當然欣喜非常。Yan還高效地訂好近窗戶的桌子,好等我們的飯局有美景相襯。位於港島香格里拉酒店56樓的 Petrus,有居高臨下獨享維港景致之勢。可惜今天密雲加上大雨,差點連對岸的尖沙嘴也看不清楚,賞景不成有點掃興。不過就餐廳而論,Petrus是香港老牌的法式傳統高級餐廳,走的是以口味和食材取勝的傳统路綫,跟 Amber和Robuchon的新式法國料理或Bo innovation和Krug room 的分子厨藝有所不同。午餐分別有$368的兩道菜和$428的三道菜兩種連餐飲,甜品要另加$60一客。今天點了薄荷蕃茄啫喱伴沙甸魚、雅枝竹餛飩伴銀鱈魚和甜品Mango Square及牛油雪糕。除此之外,餐前還有吃完可以再添的小麵包(有Butter Roll、麥包和小軟包等)。餐前小麵包 – 小麵包之中,嚐了麥包、小軟包和Butter Roll。麥包是長方型,底和面都焗到呈「脹卜卜」狀,表面滿佈麵包糠狀物質,換成中菜館場景的話,這款麥包很可能被會定名為「金磚
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在OR拜讀殿堂級食家阿Yan的食評已久,真正與Yan以留言 / email 交流卻是近期的事。難得新知有興趣和我一起到Petrus品嚐法國菜,當然欣喜非常。Yan還高效地訂好近窗戶的桌子,好等我們的飯局有美景相襯。

位於港島香格里拉酒店56樓的 Petrus,有居高臨下獨享維港景致之勢。可惜今天密雲加上大雨,差點連對岸的尖沙嘴也看不清楚,賞景不成有點掃興。不過就餐廳而論,Petrus是香港老牌的法式傳統高級餐廳,走的是以口味和食材取勝的傳统路綫,跟 Amber和Robuchon的新式法國料理或Bo innovation和Krug room 的分子厨藝有所不同。午餐分別有$368的兩道菜和$428的三道菜兩種連餐飲,甜品要另加$60一客。今天點了薄荷蕃茄啫喱伴沙甸魚、雅枝竹餛飩伴銀鱈魚和甜品Mango Square及牛油雪糕。除此之外,
餐前還有吃完可以再添的小麵包(有Butter Roll、麥包和小軟包等)。

餐前小麵包 – 小麵包之中,嚐了麥包、小軟包和Butter Roll。麥包是長方型,底和面都焗到呈「脹卜卜」狀,表面滿佈麵包糠狀物質,換成中菜館場景的話,這款麥包很可能被會定名為「金磚」呢!說它是「金磚」,也真的傳神不過,因為此包真的非常硬,要用力才能捏到一小塊,然後就有很多麵包碎散落在碟子上。這塊「金磚」麥包之所以有這種質感,是因為用了230度高溫(一般麵包用180度熱力)焗製而成,不過上碟時已經不再溫熱了。除了「硬」的質感之外,味道卻未如其質感般「引人入勝」。塗上Petrus充滿奶香的鹹味牛油之後,感覺上會好吃一點。另一方面,小軟包的外形就像是小型「衛星包」。當然這個小軟包比「衛星包」更酥軟,更有牛油香味。在幾款小麵包之中,以Butter Roll這塊小欖尖形麵包的香味最濃,不用塗牛油都有牛油濃香,表面色澤金黃,口感方面軟中帶少許彈性,非常好吃。

薄荷蕃茄啫喱伴沙甸魚 – 此道菜的presentation很精美和花心思。以番茄汁和薄荷汁所做成的正方形啫喱,上放了一層粒狀的小米,頂層放了條狀沙甸魚刺身與薄切青瓜相間,灑上幾粒浸了花味糖水的提子乾、意大利瓜粒和番茄粒。喜歡魚味特濃刺身的朋友,一定愛死這些沙甸魚條,一看帶著閃爍光澤紋理清晰的魚皮,就知道魚質非常新鮮。吃過魚之後,軟滑清新的薄荷蕃茄啫喱,帶點嚼勁的小米,可以清一清味蕾上的濃濃魚鮮味。

雅枝竹餛飩伴銀鱈魚 – 南瓜汁般的金黃色湯汁上,放了三隻內有雅枝竹蓉的圓形餛飩,上面再放了一塊很肥美的銀鱈魚。這個菜最令我意想不到的,就是金黃色湯汁其實是以番茄汁,加上魚湯燉成的。味道一點也不像放了番茄和魚,反而有種「拖肥」的濃香,味道鮮甜特別。銀鱈魚看來像是以慢火烹調,非常非常之滑,整塊魚都充滿肉汁,表面那塊充滿魚脂的皮,烹調後呈啫喱狀,跟一般煎至金黃脆身的做法有所不同。這種煮法最能令人嚐到魚質的幼嫩細滑,不會糟蹋食材的質素,反而雅枝竹成為此菜式中最沒有特色的配角。作為餛飩中的餡料,雅枝竹的確沒有甚麼香味,或許因為魚湯的味道實在太出色了。

Mango Square – 一碟甜品以濃香芒果汁,製成不同口感的芒果甜品,有小圓形啫喱、方形芒果慕絲中間有一層洛神花啫喱、慕絲上有一個淺小圓洞,以光滑稠濃的芒果汁填滿,味道則是酸甜相間。慕絲旁加了兩塊很脆的焦糖片,為口感上增添層次。

牛油雪糕 – 未有想像中很濃的牛油味,很滑不膩,除此之外沒有特別之處。

差點忘了還有甜點Petit Four,本身只能淺嚐甜品,吃過Mango Square和牛油雪糕之後,已覺得很夠了,不過都吃了Hazelnut Chocolate和檸檬椰子軟糖。在Yan的慫恿下,也吃了半個小檸檬tart,半個小chestnut tart。感覺上只有Hazelnut Chocolate令我留下最深刻印象,因為Hazelnut Chocolate軟滑香濃,內有脆片,有多重層次的口感,然而其他的小甜點的味道都頗為一般。另外,真的感謝Yan帶來La Maison du Chocolat的Macarons,淺嚐了兩小塊,非常滿足。

此店presentation一流,服務水準很高,無敵維港景是一絕,感謝Yan今天的安排!
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超正
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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
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抵食
用餐日期
2010-06-26
人均消费
$475 (午餐)
推介美食
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2010-05-02 25 浏览
I always tell myself, before stepping into a michelin restaurant, that the food is auxiliary to the experience of impeccable service and having good company.So, Petrus. Location: unbeatable. Heart of Admiralty cluster of hotels. up top. Excellent view. Breathtaking journey up the bullet (glass) elevator, magnificent mural. Service: excellent, as with all michelin restaurants. The receptionist knew my host by name, greet us, showed us to our seat, on the upper 'deck'. Attentive, polite, quiet. Br
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I always tell myself, before stepping into a michelin restaurant, that the food is auxiliary to the experience of impeccable service and having good company.

So, Petrus.

Location: unbeatable. Heart of Admiralty cluster of hotels. up top. Excellent view. Breathtaking journey up the bullet (glass) elevator, magnificent mural.

Service: excellent, as with all michelin restaurants. The receptionist knew my host by name, greet us, showed us to our seat, on the upper 'deck'. Attentive, polite, quiet.

Bread + butter: you get to choose from the bread basket. There were a few types of salts to pick from as well.

Didn't photograph my starter quickly enough. But oh well you can see for yourself from the 2 photographs.

The broccoli pasts was...slightly off. disappointing. not exceptionally tasty, and a bit plain.

Dessert: dessert tower. you could pick your own, from a dazzling array of macarons, pralines, cheesecakes, chocolate cakes, candied somethings, etc. Eye candy. Delight to the eye.
***
As I always say, eating good food is as much about presentation as it is about the actual sensation the food item produces in your brain. The two should not be discussed separately. So, collectively speaking, I'd give them a smiley face. (implications)

And of course, the service you get, the novelty of the dining experience, the rent, the head chef's cheque...all add up to the staggering $4xx per head lunch. Yep. And when you push back your chair (actually, the waiter would do it for you), wipe your lips with that nice, pressed white handkerchief and sigh in deep satisfaction, you would think it's all worth it.
Yes, that is an effective resolution for the cognitive dissonance that one experiences in these circumstances: Effort (pecuniary) justification.
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2010-04-07 19 浏览
This is where we where, my wife and me. Sitting on top of the world for her birthday, at the Petrus Restaurant in the Shangri La Hong Kong. We went there just a little bit after the New Years Eve, having spent the holidays eating and drinking in France (where we come from) we had no real appetite for large portions and my grand ma's type of food (rather greasy to tell you everything! ). But still we where looking for French cuisine, Michelin type, or modern cuisine if you like. Oh not the 3 sta
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This is where we where, my wife and me. Sitting on top of the world for her birthday, at the Petrus Restaurant in the Shangri La Hong Kong. We went there just a little bit after the New Years Eve, having spent the holidays eating and drinking in France (where we come from) we had no real appetite for large portions and my grand ma's type of food (rather greasy to tell you everything!
). But still we where looking for French cuisine, Michelin type, or modern cuisine if you like. Oh not the 3 stars one, but one star was more than enough! So we went to Petrus and enjoyed a fine and delicate dinner with an outstanding view on Hong Kong and fro once, not from the Kowloon side but from the island (ie with a view on Kowloon... for those who are not following!).

Service is outstanding and beats everything I have experienced in HK so far (and I have tried a few already). Nice without being too formal, listening and recommending (the lamb chops where divine) and discreet. This is the first time I experience this type of service "a la francaise". So far I have been used (and I also like it!) to a more local service (ie your dishes served all in once with no order and minimal delicatesse).

Food was very very good and not too heavy (ie didn't take me two more days to digest like my grand ma's food I was mentionning before!). You can get a very good cheese also and desserts are excellent. Wine was not so good but, I have to admit, I can only blame myself as I chose without asking the sommelier (who did not seem so happy about my choice but was polite enough not to say anything as I must have looked very decided...!).

View is quite unique and the atmosphere is good but I have to say a little bit tacky from my point of view. There is also a harpist (er Harpl player maybe? Not sure here) playing classic (Debussy) and more modern music (yes you read me right, no hard rock though but still some Beattles, pretty fun to hear actually as a little bit strange in the general environment, I loved the touch it added even though I can't really say I enjoy harps!).

Of course, it all comes with a price but hey, face it when you want to please someone and you are sharing the birthday present with her or him (part of it at least!) you should not worry about the price (well not so much, come on!). Still make sure you are aware of the budget before you go! But here is a tip for the ones who can't or want to try before the big jump, go there for lunch for less than 380HKD (if I recall correctly) you will get a very good feel of the quality, the food and the service.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2010-01-19 81 浏览
Date: 17 Jan 2010We were shocked to see the "Water List"!!! Ordered a bottle of Evian.I had 2-course whilst my hubby had 3-course.My set: Scallops thick and juicy with smell of sea-water; lamb medium well with chinese cabbage as side-dishHis set: chicken foie grasordinary; broth with beef ballsI didn't try but he said "so and so" (not recommended); grilled veal-cut ordinary.The house wine (chateau de bouguet) is rich; another wine (cote du rhone) is more tasty and fruityMarron cake with pear so
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Date: 17 Jan 2010
We were shocked to see the "Water List"!!!
Ordered a bottle of Evian.
I had 2-course whilst my hubby had 3-course.
My set: Scallops
thick and juicy with smell of sea-water; lamb
medium well with chinese cabbage as side-dish

His set: chicken foie gras
ordinary; broth with beef balls
I didn't try but he said "so and so" (not recommended); grilled veal-cut
ordinary.
The house wine (chateau de bouguet) is rich; another wine (cote du rhone) is more tasty and fruity

Marron cake with pear sorbet
Highly recommended for dessert lovers

Petits four: so-and-so, some are too sweet

Service: Waiter Ricky is very nice, thank you very much Ricky. The receptionist is also cheerful and helpful, she initiated to help us take a picture around the sofa corner. Thanks Miss Receptionist (Sorry that I didn't notice her name tag).
Ambience: elegant, well-lit, classical, stylistic.
French decor
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Unsalted and salted butter, 6 sea-salts
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Chicken foie gras
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Broth with beef balls
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Veal-cut
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Lamb
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Excellent marron square
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Petits four so-and-so
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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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味道
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庆祝纪念
纪念日
推介美食
French decor
Unsalted and salted butter, 6 sea-salts
Chicken foie gras
Veal-cut
Lamb
Excellent marron square
Petits four so-and-so
  • Brioche
  • lamb
  • marron square cake stuffed with rose jam
  • with pear sorbet
等级3
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2010-01-11 18 浏览
看到這裏好評如潮,也就把心一橫,將本來一早訂好了的Caprice生日午餐改到這裏來。一步出56樓的電梯門,便進入一條充滿法式水晶吊燈的短走廊,氣氛異常優雅和寧靜。餐廳由門廊至內都裝修得美輪美奐,充滿濃濃的法式情調。除了漂亮的水晶燈、油畫外,連那些小壁燈、小擺設都非常美觀。最特別的是在餐廳中央,扶手梯級兩旁那對女神做型的燈飾,優美的形態,令人一見難忘。更因餐廳的一邊是落地玻璃,日間光線充足,景觀開揚,令人精神為之一振。倆人被安排坐到落地窗旁,居高臨下,但見遠景有點煙霞,但各地標大廈仍清楚可辨。細看之下,更見幾只鷹隼在不遠處的大廈上迴旋,看著看著,不自覺的令人悠然神往,呆了半刻才知道侍應哥哥已將餐牌送上。我們選了$478連一杯餐酒的三道菜set lunch。 即是:開胃菜 (六選一) + 湯 (二選一) + 主菜 (六選一),另送餐茶和小點。(亦有$418的二道菜可供選擇,同樣亦包一杯餐酒和茶等等。)點菜後馬上送上溫熱的小餐包。種類有: 1.圓圓的中間有條坑紋的牛油包 - 我的最愛。外皮有酥皮般的脆口感,味道帶牛角酥的香濃牛油味…..臉也不紅地encore了無數次。2.頭尾尖尖的小法包 -
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看到這裏好評如潮,也就把心一橫,將本來一早訂好了的Caprice生日午餐改到這裏來。

一步出56樓的電梯門,便進入一條充滿法式水晶吊燈的短走廊,氣氛異常優雅和寧靜。

餐廳由門廊至內都裝修得美輪美奐,充滿濃濃的法式情調。除了漂亮的水晶燈、油畫外,連那些小壁燈、小擺設都非常美觀。最特別的是在餐廳中央,扶手梯級兩旁那對女神做型的燈飾,優美的形態,令人一見難忘。更因餐廳的一邊是落地玻璃,日間光線充足,景觀開揚,令人精神為之一振。

倆人被安排坐到落地窗旁,居高臨下,但見遠景有點煙霞,但各地標大廈仍清楚可辨。細看之下,更見幾只鷹隼在不遠處的大廈上迴旋,看著看著,不自覺的令人悠然神往,呆了半刻才知道侍應哥哥已將餐牌送上。

我們選了$478連一杯餐酒的三道菜set lunch。 即是:開胃菜 (六選一) + 湯 (二選一) + 主菜 (六選一),另送餐茶和小點。(亦有$418的二道菜可供選擇,同樣亦包一杯餐酒和茶等等。)

點菜後馬上送上溫熱的小餐包。種類有:

1.
圓圓的中間有條坑紋的牛油包 - 我的最愛。外皮有酥皮般的脆口感,味道帶牛角酥的香濃牛油味…..臉也不紅地encore了無數次。
2.
頭尾尖尖的小法包 - 皮脆內軟,不錯!
3.
圓頂方底的芝士包 – 芝味香濃,質地軟熟。不太會欣賞芝士的我也覺好味。
4.
長方條形的麥包 – 有麥粒和麥香,軟硬恰到好處。但因有其它的更好選擇,非我所愛。
5.
芝麻脆薄片 – 好多芝麻和香脆,我中意。

其實全部都好好味,但如果能夠再熱D就會更加香,更perfect 了。我反而覺得跟包的兩款牛油(無鹽和少鹽)並不特別香滑,味道也沒有什麼大分別。而D包就算沒加牛油吃也很美味


開胃菜

Duck liver terrine with sauternes wine, toasted country bread (甜酒鴨肝凍,跟一片烘多士)

驚為天人,漂亮得不捨得吃掉它。

丁方的一粒鴨肝凍,表面是一層淺黃色薄薄的甜酒凍,端坐在碟面上那層薄薄的甜酒凍中央,再在旁邊灑上幾點黑胡椒碎,豪華地灑滿了片片的金箔,在日光和燈光的映照下,閃閃生輝,令人眼前一亮,充滿驚喜。


鴨肝沒有鵝肝的油膩,味道亦略比鵝肝清淡,與清香的甜酒非常配合。塗在又熱又脆的多士上來吃,一冷一熱,既吃到鴨肝的香、又嘗到甜白酒的清新、間中又爆發點黑胡椒的辛辣,味道既豐富又有層次。在金價狂升的今天,這道菜,我吃得一點(金箔)不漏,身心俱覺滿足。
(聯想: 我們中國人農曆年的新年菜應該有這一味「金磚滿屋」。)

Seared duck liver & sweet onion tortelloni calamari with lime zest (大既是: 煎鴨肝、雲吞、海鮮大會)

份量十足。三大粒煎鴨肝、三粒用墨魚汁雲吞皮做的雲吞、幾片魷魚和些少海膽,豐富得像一個小拼盆。佩上一個酸酸的汁,令人吃得很開胃。(是真的…他吃到最後,耍了招美人照鏡,用麵包把碟內所有的剩餘汁液也沾來吃光了。)

我也貪心地嘗了一件鴨肝、一只雲吞和些少海膽。鴨肝的外表煎得乾身但並不焦黑,內裹非常熱和香滑,屬難得佳作
。墨魚汁雲吞的皮也很軟滑,內裏碎碎的餡料雖然吃不出是甚麼,但亦非常鮮美
。至於海膽嘛,可能因本人吃不慣,覺得有點兒腥
。酸酸的醬汁,味道做得恰到好處,和這道菜非相稱。



Lobster & chestnut bisque (栗子龍蝦湯)

倆人都不要Leek soup 而選了這道龍蝦湯。不知道當天的Leek soup 味道如何,但肯定的是,我們沒選錯這個龍蝦湯。

湯碟送上來時只見內有三顆栗子肉和一點兒打起的泡沫。侍應哥哥介紹過後,便除除把一壺熱湯倒進碟內,龍蝦湯的獨有香味慢慢散發,看著整道菜在眼前完成,令人很心急想一嚐味道。

以前只愛喝很濃、很creamy 和充滿白蘭地酒香的龍蝦湯,但喝過這裏的龍蝦湯後,我改觀了。這裹的湯並不太杰,也不太creamy,更吃不出白蘭地酒味,但卻一樣香濃鮮味,喝多了也不會膩
。三顆栗子又大、又粉、又甜,是完美的配對。通常海鮮湯一涼就易變腥。難得的是,大廚已考慮周詳,湯本身煮得夠熱,保溫亦做得好,喝到最後一滴,湯仍是熱的。我實在挑剔不出什麼來…..頂多是…最好可以多加幾件龍蝦肉:-)

主菜

Poppy seed crusted North Atlantic cod, garlic & potato risotto (鱈魚佩蒜蓉薯仔粒)

鱈魚上沾滿了罌粟籽和芝麻,焗得剛熟。但由於魚肉本身魚油不多,故此稍嫌肉質不夠嫩滑,亦欠缺了魚油的甘香,味道偏淡。而綠色的波菜汁亦沒有甚麼味道,似乎幫不上忙。反而最有驚喜的是那以意大利燴飯的方式烹調而成的蒜蓉味薯仔粒,芝士味濃淡適中,加上蒜蓉粒和有點爽口的薯仔粒,簡直好味過真正的意大利米,叫人一試難忘


Roast rack of lamb with herbs & grilled potatoes (燒香草羊架佩烤薯仔)

羊架要了八成熟。只要看照片,也可知這羊架是煮得何等嫩滑多汁又無血水。吃的人(不是我)的感想是: 好靚,唔羶。(之後就繼續默默耕耘….)

餐茶/Petit Fours

點了餐飲capuccinno後,侍應哥哥便推了一車小點出來叫我們選。每件都像精品,叫人如何取捨?最後只好說實話: 「除了綿花糖外,什麼都想試。」結果如願。連在瓶內那粒貌似橄欖的綠色杏仁朱古力都吃到了…哈哈哈,真開心!

感想

雖然是比Gaddi’s貴了一點,但這是一個物有所值的體驗。除了大家都共有的體貼服務外,無論是餐廳環境的格調、品味、擺設,甚至菜式的創意和賣相,都有分別。此行深感法菜仿如藝術,擁有無窮的變化空間,正如同一樣的龍蝦湯,只要有兩個有創意的大廚,便可以做出兩種不同的美味。印像中的正統浪漫法國餐好像都要在晚上幽暗的燭光下發生,但那天我體驗到了另一種白天的浪漫。就在品嚐美食時,我抬頭看見一只大鷹在玻璃窗外貼窗略過,肚腹淺色的羽毛和雙爪清晰可見。這種只能在雲端上才有的體驗,相信亦只可以在白天才有幸看到。

雖然和我來吃飯的人早已不會來「浪漫」這招
,但這天大家都感到久違了的浪漫氣氛….


56樓的開揚景觀
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滿是金箔的美味甜酒鴨肝凍
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乾煎鴨肝粒配海鮮大會
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難忘的栗子龍蝦湯
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魚的水準不錯,但配菜的薯粒更正。
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羊架看來真的好像很juicy很嫩滑啊!
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像藝術品般的petit fours
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太漂亮了,如何取捨是好?
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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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56樓的開揚景觀
滿是金箔的美味甜酒鴨肝凍
乾煎鴨肝粒配海鮮大會
難忘的栗子龍蝦湯
羊架看來真的好像很juicy很嫩滑啊!
像藝術品般的petit fours
太漂亮了,如何取捨是好?
  • Duck liver terrine
  • Seared duck liver
  • 栗子龍蝦湯
  • 羊架,牛油包
  • petit fours
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0
BEFOREThis was the 3rd X'mas with my <(^@@^)> and I have decided to make this one kinda SPECIAL. With a bit of OPENRICE research, there were two final contestants; Petrus and G...... it's in the P...... around TST... So, I called both the restaurants for enquiry of details of the X'mas nite. During the conversation, both of them started with English and there would be not a problem for me. Both of them were equally polite and helpful but not with their oral English. I had to ask
更多
BEFORE
This was the 3rd X'mas with my <(^@@^)> and I have decided to make this one kinda SPECIAL.
With a bit of OPENRICE research, there were two final contestants; Petrus and G...... it's in the P...... around TST... So, I called both the restaurants for enquiry of details of the X'mas nite.
During the conversation, both of them started with English and there would be not a problem for me. Both of them were equally polite and helpful but not with their oral English. I had to ask the gentleman of G..... to speak in Cantonese instead and I could absolutely tell that he felt relieved as my request.
The lady from Petrus sounded much more comfortable.
After phone calls, they both sent me the email attached the details of the X'mas dinner... and here came the most crucial part for my decsion making... When I read the email from G..... it started with "Dear Mr. Ho," Huh!?
Sorry...... that was a mistake should not be made by this level of restaurant... Oh well...... Too bad......
So, here we came the winner... PETRUS!!

DURING
Me and my <(^@@^)> arrived the restaurant 1/2 hr earlier than the reservation that should be 7:30pm; however, there were no awkard moment at all and we were greeted warmly then led to our table with a super nice window view as requested during the booking. Rey (hope I didn't make a mistake) friendly welcomed us and briefly explained the arrangement of the nite... welcome gifts, performance of live X'mas songs, Santa Claus arriving, and etc.
Then we started our X'mas dinner with recommended glasses of sparkling wines and a nice selection of bread. With a bit unsalted butter and pinches of 6 different kinds of sea salt on the bread, my tongue was waken and ready for the wonderful dishes.
CARPACCIO DE LANOUSTINE, FOIE GRAS ET POMME VERTE
Langoustine carpaccio with duck liver and green apple

As the 1st starting dish of the whole nite and served as a warm up, it did a good job.
The prawn was nothing fancy but fresh and cooked just rite; the head was slightly deep fried served with Japanese soy sauce. I like that idea with no wasting and respecting the food!!
The duck liver was rich and smooth; the after taste was impressive and the combination of that with green apple was perfect... just like me and my <(^@@^)>... hehe
Plz don't throw up while reading that...
CREME DE POTIRON ET CHATAIGNE
Muscade pumpkin and chestnut cream

My <(^@@^)> is always a BIG FAN of pumpkin
; therefore, she did really enjoy the creamy pumpkin soup. It was interesting that there were several whole chestnut found and that was kind of a sweet soup that I think most ladies would love. Honestly, I am more interested in their signature soup, the black truffle cream one... Too bad that it wasn't included in the dinner set... May be next time.

NOIX DE SAINT JACQUES DOREE, COQUILLAGES EN NAGE CREMEUSE ET ACIDULEE
Seared scallop, shellfish in tangy and creamy warm nage

If you wanna know how should a PERFECT scallop be like, then take a bite of this dish... that simply my feeling while I was enjoying that.
I felt that the the scallop was just melting slowly with a tiny gentle push of my teeth... tender but not chewy nor sticky at all... and the creamy warm nage was being supportive here... not stealing the beautiful flavour of the scallop and the shellfish... NICE!!

BAR DE BRETAGNE MEUNIERE, ENDIVES BRAISEES AU VIN JAUNE, TRUFFE NOIRE
Brittany seabass meuniere, braised endives in yellow wine and black truffle

I am not a BIG FAN of fish when it comes to western style. Steamed fish with soy sauce, green onion with ginger, hot sizzling oil on the top is my all time only choice. However, this dish was surprising me
even I was that stubborn. I think the texture was the crucial part... coz the tenderness of fish was still able to be kept even it was well done... no need to have medium rare for fish!! Cool!!

SELLE D'AGNEAU DE L'AVEYRON ROTIE, PANOUFLE BRAISEE ET GRATIN DE POMME DE TERRE
Roast Aveyron milk-fed lamb saddle, braised panoufle and potato gratin

My <(^@@^)> is not a BIG FAN of lamb but she did enjoy this dish and finished all
... and this meant a lot!! I would say this dish was done with impressive details... the sauce... the starch part... the garnish... APPLAUSE!!

BRIE DE MEAUX AUX TRUFFES
Black truffle Brie de Meaux cheese

If you asked me, which dish I will order again for the visit next time... I would tell you THIS IS THE ONE!!
This was my most favourite dish among all the wonderful dishes. The complex flavour was so impressive... it was strong but not attacking... there was nothing left in my mouth but the taste was still hanging around... really love the crispy bread with the soft smooth cheese as it satisfied people like me who enjoy texture contrast... One more interesting thing was that... it did look like a ice-cream sandwich... haha

GRANTIE SANGRIA
Spiced wine granit'e

It fitted its role of the refresher before the dessert... slightly bitter commented by my <(^@@^)>
CARRE FONDANT AU CHOCOLAT DES CARAIBES, CREME GLACEE AU SPECULOOS
Caribbean chocolate fondant, speculoos ice cream
RIch choco... smooth texture... not too sweet... My <(^@@^)> is a BIG FAN of choco but I am not... she said she wouldn't mind if she needed to finish mine for me though she was quite full... But, I minded... hehe
So, you should know how good was that... haha

BISCUITS DE NOEL
Christmas cookies

Season festival treats... Not much to comment but nice.

We then finished the dinner with hot tea with lemon slices... sound nice... hehe

AFTER
Both me and my <(^@@^)> were really happy about the dinner... not just because of the food... but the service as well. Rey was professional in both his knowledge and attitude... his caring was warm, friendly with a bit homour... the arrangement got nothing to be complained at all... and MOST IMPORTANT... we were both comfortable and joyful with all the atmosphere and interactions... With my <(^@@^)> and such a nice X'mas dinner... what else could I ask for more?

P.S. This review is Ver. 2.0 because I did write one before this... but I pressed the wrong button and ALL VANISHED!!
Oh well... that's life... haha
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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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用餐日期
2009-12-25
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推介美食
  • Black truffle Brie de Meaux cheese
等级4
916
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2010-01-02 27 浏览
今年薑餅人生日, 他想吃頓法國菜, 原本想去試French Window, 但打電話去預訂時被告之已滿了座, 於是再想到Petrus, 吃後甚滿意,高興和滿足。訂位時説想坐窗口位, 可惜餐廳接待説已給其他客人預訂了, 但驚喜地來到時竟被安排了坐窗口位, 可能有客人臨時取消了booking吧!侍應有禮斯文, 服務懇勤得來不會令客人有被監視及束缚的感覺。先來餐前小吃, 是一些風乾腸及蔬菜條。 風乾腸有原味、合桃味等, 香口甘味, 為我們的胃開動引擎。薑餅人一早已説想喝香檳,他揀了比較fruity的Laurent Pierre。在Set Dinner和al la carte 爭掙了一會,薑餅人最終拍板要了類似tasting menu的Set Dinner。侍應拿來一籃子漂亮的麵包給我們選擇, 我們忍不住吃了幾回, 最愛鬆軟香酥的牛油麵包。 還有不得不提其中一款的紫菜牛油, 味道帶點咸鮮。這裡有六款海鹽,侍應推介了其中二款, 夏威夷岩鹽適合清新的海鮮, 紅酒鹽配合紅肉。好吧, 正式開始豐富的生日飯啦!Obsiblue prawn with duck liver and green apple
更多

今年薑餅人生日, 他想吃頓法國菜, 原本想去試French Window, 但打電話去預訂時被告之已滿了座, 於是再想到Petrus, 吃後甚滿意,高興和滿足


訂位時説想坐窗口位, 可惜餐廳接待説已給其他客人預訂了, 但驚喜地來到時竟被安排了坐窗口位
, 可能有客人臨時取消了booking吧!

侍應有禮斯文, 服務懇勤得來不會令客人有被監視及束缚的感覺。

先來餐前小吃, 是一些風乾腸蔬菜條。 風乾腸有原味、合桃味等, 香口甘味, 為我們的胃開動引擎。

薑餅人一早已説想喝香檳,他揀了比較fruity的Laurent Pierre

在Set Dinner和al la carte 爭掙了一會,薑餅人最終拍板要了類似tasting menu的Set Dinner。

侍應拿來一籃子漂亮的麵包給我們選擇, 我們忍不住吃了幾回, 最愛鬆軟香酥的牛油麵包。 還有不得不提其中一款的紫菜牛油, 味道帶點咸鮮。

這裡有六款海鹽侍應推介了其中二款, 夏威夷岩鹽適合清新的海鮮, 紅酒鹽配合紅肉。

好吧, 正式開始豐富的生日飯啦!

Obsiblue prawn with duck liver and green apple
來自法國的藍蝦爽口鮮甜, 蝦頭更炸香另上。
鴨肝嫩滑香濃, 配上清新微酸的青蘋果絲減輕膩意。

Muscade pumpkin and chestnut cream
熱乎乎、香噴噴。 南瓜栗子忌廉的自然甜香, 潤滑豐富, 令我喝完有點回味。

Seared Scallop,shellfish in tangy and creamy warm nage
帶子厚大,鮮甜肉嫩而有彈性, 旁邊有薄切八爪魚蜆仔。 八爪魚是異常的嫩而不韌, 蜆仔更是鮮甜多汁, 味道近似螄蚶。

Brittany seabass meuniere,braised endives in yellow wine and black truffle
魚肉厚而不鞋, 配上墊底味道較溫和的風乾火腿吃更吊起味來, endives苦白苣清新帶點微甘。

Roast milk-fed Aveyron lamb saddle,braisd panoufe and potato gratin
羊鞍要了medium rare, 外皮煎得脆,肉嫩而咬落不失肉質纖維,迷人的粉紅色又不帶嚇人的血水, 味道溫和帶點微羶, 配上gravy吃增添香味。

另外侍應還遞來一小碟炆羊肉, 羊肉被撕成幼絲, 炆得軟淋入味, 味道較濃烈,有點鄉村菜風味。

Black truffle Brie de Meaux
兩片黑色的墨汁脆片夾著混著黑松露的白色Brie芝士餡, 旁邊有用綠和黑胡椒造成的裝飾, 真的很美。Brie芝士加上黑松露碎味道顯得更強烈濃郁, 縱使比較滯口, 但也忍不住吃清。

Spiced wine granite
是用Sangria酒造成的碎冰, 吃出其中再有在面頭加上開心果仁, 吃後感覺清涼及味雷清新, 酒味帶點苦。

Caraibe chocolate fondant,speculoos ice cream
金箔蓋在令得發光的朱古力蛋糕上使其高貴起來,朱古力味香濃, 濕潤帶點黏牙, 配上有點肉桂味的雪糕吃更正。

Petits Fours
此刻已飽到動彈不得, 所以只淺嚐幾口, 真想將吃剩的打包回家。

點了杯熱茶消一消滯, 很飽很滿足


醉人的環境
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香脆蝦頭
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Seared scallop and shellfish - 難忘的鮮
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seabass
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lamb saddle
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Black truffle Brie 三文治
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chocolate fondant & ice cream
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Petits 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
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抵食
用餐日期
2009-12-30
人均消费
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庆祝纪念
生日
推介美食
醉人的環境
香脆蝦頭
Seared scallop and shellfish - 難忘的鮮
seabass
lamb saddle
Black truffle Brie 三文治
chocolate fondant & ice cream
Petits Fours