珀翠餐廳

营业中

休息中

琴晚男朋友講定叫我今日打扮靚少少~話訂左台食飯~但問佢又唔肯講去邊度食，懶係神秘咁~今日專登早左收工~執一執個樣就出門口了~~原來我地食飯既地方係香港數一數二既高級食府~ Island Shangri-la - PETRUS~PETRUS好GRAND呢~個度靜既感覺有D似小時候係LIRBRARY咁~唔同既係，PETRUS有LIVE MUSIC囉~D WAITER SERVICE一流，好有MANNER~樣樣都SERVE得好週到!!值得一讚!食物水準就更加唔使提啦!!!!今次都係我第一次食黑松露菌~真係好香好香!!!!!陣味係獨一無二的，好難形容到佢似D咩味~呢個係SOFT ROLL~好香牛油味好軟身的!好好味!同時亦有多款麵包任君選擇~但我只係試左兩款~驚太飽食唔落其他野嘛我點的LOBSTER SOUP~MENU上其實係無的~只係我地問個WAITER有冇...佢去問問個CHEF，就話有了~好THICK，好鮮甜，好香龍蝦味，但個味一D都唔假~YUMMY~~ ^^男朋友就點左個BLACK TRUFFLE SOUP~個味真係太太太太太太太香了!!!我真係第一次SMELL BLACK TRUFF

巳經係好幾個月前的事了, 依家補番個食評.想去Petrus好耐, 哥日去開金鐘, 就試試佢個Business Lunch. 平過Dinner丫嘛 叫左3 Courses, 可從餐牌上任選, 選擇勁多, 包括冷盤5款, 熱盤4款, 湯類4款, 廚師精選3款(要加$), 魚類及海鮮類3款, 肉類4款, 仲有琳羅滿目甜品車或自選芝士. 包一杯餐酒同咖啡/茶. 環境當然無敵, 感覺有如置身皇宮當中. 食物同服務唔駛講, 頂瓜瓜耶!!1) 坐定就叫杯野飲先.選左南非嘅Chardonnay Single Vineyard, Uva Mira 2005, Stellenbosch. 我乜都唔識, 但白酒就幾鐘意飲Chardonnay, 通常都飲澳洲的, 但朋友話南非的其實都唔錯. 甘諗住Petrus揀得都唔會差, 所以試下.2) 個set包一杯Wine, 一紅一白, 我要左Paul Mas 06 Chardonnay3) 麵包籃好豐富, 又好味, 仲有兩款牛油揀, 起初揀左淡果隻, 麻麻, 就轉要濃D哥個. 好香滑, 差D想就甘畢來食 4) 冷盆: 法國生蠔3隻 - 法國蠔成日都食White P

We started with the caviar oscietre sur glace, blinis. This was the first time that we had caviar at an MNSC dinner, and with the skyrocketing prices, this may well be the last!After the Chamapgne and caviar, we moved to the dining table at started the dinner. First came the bouillon de chataignes et de potiro, chorizo espagnol. The creamy soup was yummy, and the chorizo was very enjoyable.Next came ceviche de noix de St Jacques et de truffe noire vinaigrette au citron du mentonnais. Here I am g

女朋友為我安排在這裡慶祝生日(午餐),餐廳環境一流(56樓維多利亞海景),服務一流(員工親切),食物一流(鴨肝,田螺),令我喜出望外. 除了這裡,不知那餐廳可以為女朋友慶祝生日?

最近心情不佳, 決定來個sweet escape 到久違了的Petrus 來個family lunch。上一次光顧巳是多年前了, 到前還喝了一整瓶紅洒, 所以印象巳十分模糊, 只記得東西很好, service 亦是一流, 最重要- 不用我付賬。這次, Service 還是維持五星級水平。侍應生細意留心你整個用餐速度, 上菜不快亦不慢。我選了個3 courses lunch, 太座及兒子是2 courses。煎鴨肝有點失手，有點over cook。鴨肝就是鴨肝, 欠了鵝肝的香滑及濃濃的鵝油味, 但巳算上佳之作。龍蝦湯是極級之作, 龍蝦味四溢，非常可口！Lamb rack 亦是水準以上之作, 羊肉非常入味, 連配菜之water chestnut, 無花果都美味得無懈可擊。唯一美中不足之地方是羊肉欠了一點點之羶味, 可能我放了一些mint sauce 之原故吧！兒子點的是野菜risotto。我試了少許, 芝士味濃馥, 飯做得香滑...太座選的是牛柳, 我亦嚐了一口, 煎得恰到好處, 牛味及肉汁豐富。面對無敵大海景, 五星級的服務, 法國宮廷式的裝修，超水平之食物質素, 結賬是1400 元左右

星期六的下午, 文迪休假的一天, 趁這個機會, 就再來這家入選過世界五大的餐廳見識一下. 其實一早也聽過這裡的大名, 但係晚上的價位實在不底, 也不捨得花幾千元吃一餐, 吃個午餐就比較合乎我們的畢直.一早訂了窗口位, 五十六樓居高臨下, 氣勢相當. 數有靚海景的餐廳, 這裡應該係數一數二. 環境係好豪華, 坐係舒適的凳子, 好像身處凡爾賽宮. 假如想要間食環境的餐廳, 這裡一定達標. 當然, 對於我來講, 還是食物的味道最實際.2道菜係$338, 3道菜係$388. 一場來到, 就要個3道菜午餐. 起碼這個價位跟晚市係無得比.先來了一籃麵包. 最喜歡那個芝士包, 香濃而不太濃烈的芝士味, 剛好. 這籃麵包, 係讓人忍不住吃完一件又一件的. 再喝喝跟餐送的紅酒, 看看海景, 蔚藍的天空, 相當醉人.Pan-seared duck liver with fresh and cooked apple香煎鮮鴨肝: 10分, 要了個廚師精選的煎鴨肝作頭盤, 另外加了$120. 這$120其實真的化得物有所值, 煎鴨肝共有兩大件, 份量相當. 鴨肝係完全無渣, 煎得剛好, 香噴噴, 加上鮮蘋果,

平時響Openrice都只係讀者, 不過呢餐真係好唔掂, 唔小寫唔得。尋晚黎食晚飯, 叫左個Tasting Menu, 由頭盤到甜品, 無樣impressive. 1. 菜湯: 味道好淡, 同濃濃o既綠色不成正比. 中間重整舊肉比你, 缺少左balance. 2. Ravioli: 已經唔記得味道係乜3. 龍蝦沙律: 有D普通, 無乜心思4. 煎鵝肝: 唔明點解鵝肝可以煎得o甘難食. 無乜鵝肝味, 重有條血根裡面5. Turbot 魚: ok, 有魚味, roast得唔得錯, 但味道單調唔夠複雜6. Lamb Chop: 都係o個句, 烤得唔得錯, texture好, 但味道單調唔夠複雜7. Cheese: 大佬, 同個waiter講話我除左goat cheese之外乜都食, 個waiter就切兩細塊cheese比我, 洗唔洗o甘小家?8. icecream + 朱古力餅: vanilla icecream 幾好, 夠滑, 但點解朱古力餅個味o甘似Kinder 賓紛樂??另外我嫌上菜快左D兩個tasting menu + champagne = 三千幾, 好唔掂. 唔怪之得成間餐廳無

The food was delicious,my bf and I have 3 course dishes. the lobster bisque was excellent but not viscous enough. I had the truffle pasta, my bf had pork , both were excellent. There was no risotto av, otherwise it would be a prefect lunch. Service was good, polite and dedicate.

今日難得一家人有閒到Island Shangri-la 的Petrus吃午餐。湯﹕龍蝦湯。不算太突出，湯若濃一點會更加好。主菜﹕三文魚，我要medium﹔很有魚味、肉很滑，汁帶酸，很醒胃。甜品﹕朱古力蛋糕、蛋白加開心果朱古力蛋糕比得上AMC's chocolate truffle cake，蛋白很得意，開心果很有口感。家人點了黑松露芝士飯、鱈魚和豬手，以豬手最得人心﹔芝士飯味較濃，並非人人可接受。飯後還有甜點和咖啡，cappacino味道不算太突出。但甜點為它挽回不少分數。環境﹕Excellent! 很spacious，吃了兩個多小時。服務﹕無懈可擊，個個都好friendly & helpful價錢﹕非常合理一家人難得可以有時間、閒情在星期日吃個午餐，Petrus為一個上佳之選。

About the decor: Quite nice but a bit old. The view is nice too.About the taste: Overall, the food is not as good as in Gaddi's ( Peninsula Hotel ), but it's of course above average.The lamb for my daddy was tender and soft. However, he claimed that the sauce was too salty and artificial, and he drank a lot water for that.I've ordered salmon. The meat was soft but the sauce was filling. After taking half portion of it, i was already full.About the lobster soup, the meat was fresh and the soup wa

We went there 2 weeks ago and this was probably the most wonderful birthday dinner I 'd ever had. The service was excellent, the waiters were well trained and sensitive to customers' needs. The environment and nightview was superb - overlooking Wan Chai seacoast near the CITI tower. We 've tried the dinner set and none of the nine dishes disappointed us. We 've also tried the chef recommended main dish - prawn with foie gras but it offered little surprise. we do not, of course, expect the same f

今天友人約了她的友人在這裡午膳﹐我就tag along 一道去了(她的友人我也認識的)。對上一次是三年前的年初二﹐晚上出來看煙花﹐只記得它的麵包勁好味﹐我們吃不完﹐叫打包﹐它竟然把新鮮的打包了一整盒給我們。所以這次是第一次在午餐時份來的﹐入去後還認差點認不出自己原來已來過。叫了個2-course set﹐一坐下就看見我心愛的麵包﹐試了好幾款(當然不是一次過吃了)﹐無話可說﹐很好味。我的主菜是個Asparagus pasta with black truffle -- 上菜時才發現原來只有一小片pasta 鋪面﹐但它有很多不同的菜加豆墊底﹐味道不錯(起碼不是人工味道)﹐稍嫌鹹了一點。友人的友人叫了Black Truffle Risotto﹐端上檯時還以為是什麼﹐因為面頭的全是泡-- 用芝士打出來的泡﹐試了一口﹐味道不錯。接著就是期待已久的甜品車了-- 它有四款蛋糕可供選擇﹐另外還有蛋白鮮果杯﹑鮮果和雪糕等。我跟友人叫了一份拿破崙及一份雪梨批兩份分﹐waiter 把它們放得美極了﹐兩款的水準也很高﹔友人的友人叫了Berries Cheesecake。最後有它們送的甜點﹐但比起蛋糕﹐這些就嫌

確實不愧為全港，甚至世界上其一最佳嘅法國餐廳...an unforgettable dining experience...景觀一流(整個維港烟花景)、service一流(waiters永遠係應該出現嘅時候出現)、食物水準之高，令人難以忘懷...餐前麵包以butter roll最出色，牛油香味四溢，基本上唔使塗牛油都已經夠晒香。連食幾個，面不改色...兩杯champagne by glass以小弟嘅 Don Perignon為佳，香且醇，一D都唔澀口...Hot appetizer當然以鴨肝為首。煎鴨肝伴砵酒汁配合得天衣無縫--- 鴨肝甘香豐腴，入口即溶之餘表面亦煎得微脆，且有鴨嘅獨有膻味，香而不膩，比鵝肝更勝一籌，難怪本土法國人對鴨肝情有獨鍾。伴碟嘅菠蘿片更可減輕油膩感，配合酒味剛好嘅sauce，完美...湯最便宜都要賣成二百大洋，嚇咗太座一跳，但一試之下，你就會知道係物有所值--- Black Truffle thick soup明符其實夠濃，黑松露菌嘅獨有香氣及味道確實無可代替；太座嘅鴨清湯配小鴨肝雲吞又係另一番光景--- 湯夠清，雲吞入面嘅鴨肝卻係味濃且滑，一濃一淡，卻又出奇地

環境一流, 很寧靜. 但係我去嗰晚, 出邊好大霧, 所以唔係好睇到夜境. 食物幾好食, 可能我比較大食, 所以覺得個portion較細. 但係法國菜係應該差唔多. 我嘅lamb味道好rich, 好嫩. 招呼亦very good. 總體來說, 我覺物有所值.

雖然係兩年前食,但仍然回味無窮.仲記當晚係預早慶祝老公生日,撞世貿會議,南韓農民示威,灣仔一帶封路..我地仲連車都唔到,要搭地鐵,入酒店仲要過保安,不過都無掃興.記得我地散叫,先黎每人一個湯,龍蝦湯& 磨菇忌廉湯. D龍蝦好新鮮, 磨菇都好濃.主菜: 我要左個原殼龍蝦..正! 老公要左個鵝肝..掂!甜品:我一早打過好多間酒店,唯獨呢間可以做個立体蛋糕俾我地..我老公好鐘意龜仔,佢地做左個用朱古力砌成立体龜仔放在蛋糕面, 好可愛!!