珀翠餐廳

营业中

休息中

米芝蓮一星睇返米芝蓮指南的觀點餐廳環境璀璨奪目的水晶吊燈、高貴的絨布簾幕與一絲不苟的餐桌佈置，讓餐廳披上了奢華的巴黎沙龍外觀，窗外美不勝收的海景更是錦上添花。餐單上供應的是經典法國菜，廚師團隊繼續搜羅來自法國及全球各地的名貴材料，並以出色的技巧演繹。酒窖內的佳釀多不勝數，包括自1928年起產自珀翠酒莊的多個年份葡萄酒。我會講如以上所講有華麗水晶燈 高貴絨布 像極維多亞時期既餐椅 56樓高度環抱維多利亞海景我地坐window sit 身後仲有休息sofa簡單講餐廳主理主廚係Uwe Opocensky 2004年他在 5,000 名候選人中脫穎而出，獲邀往世界知名的米芝蓮三星餐廳 El Bulli 任職半年，成為其八名客席主廚之一。 今日為慶祝閨密生日而黎 我book 左 lunch 因為覺得日照時間個景比較靚一開始就有一藍新鮮焗既麵包同一個小食 但係我地掛住傾偈 miss 左唔記得左食 😅之後Staff 有禮介紹menu 而且點餐完畢 wine 會另有品酒師介紹有三種set 我既選擇3個course1)冷盤2）main3)甜品原本我屬意4course 被阻止⋯⋯我叫左咩呢冷盤 如職員

華麗fine dining午餐 • 超高性價比 • 每位$488起 • 星期一至日也有供應最近出返嚟食飯，同朋友補祝生日。一行四位中學同學着靚靚去Petrus食返個birthday long lunch。Petrus屬於傳統法國餐，去年換了主帥，由Chef Uwe帶領下獲米芝蓮一星殊榮。先講環境，位於酒店頂樓，景色開陽寬躺，坐擁無敵海景。裝修非常華麗，一身古典木制牆壁及大門，再配以優雅的藍色地氈，絕對是新開酒店及餐廳唔能夠媲美的大氣。望一望餐牌，價錢真心優惠，選擇又多。細食嘅女士可以吃$488的2-course lunch，雖然係法國餐，但卻沒有規矩多多，迫全台人食同樣的course。以我們今日為例，我們點了三個3-course lunch($588)，另外一位點了2-course，亦同餐廳講明for sharing的。呢啲咁港女嘅要求，餐廳絕對冇嫌棄我哋，亦非常樂意配合。不可不提的，還有這裏的午餐餐酒，索價$88/杯，也太抵飲了吧！連平時唔飲酒的我們，都忍唔住每人點了一杯助慶。餐廳為了確保客人安全，要等到熱辣辣的餐前麵包上枱後，先容許客人除下口罩，謹慎一點也是應該的。頭盤有四個選擇

最近，我為左同一位好重要的朋友慶祝生日，睇左我follow開的youtuber的介紹之後，我選擇左Petrus！試過之後，我發覺Petrus真係一間令人樂而忘返的法國餐廳😍😍有無敵的維港景色，裝修非常有氣派，充滿著濃濃的古典美👍🏻侍應嘅服務都係一流的👏🏻每次上菜時都會詳細介紹.講返食物先，每一道菜的擺設都非常精緻，我就如吃了一幅畫一樣🥰絕無誇張！食物除左好睇之外，仲要好好食，重點係會食得好夠飽😋而我最推介的食物係西班牙紅蝦，真係真係令人一試難忘😻我非常推介Petrus呢間餐廳，如果有重要節日想慶祝，I highly Recommend!

This Michelin 1-star restaurant is located in Island Shangri-La Hotel at Admiralty, offering French fine-dining with also a prized collection of wines, in particular a wide vintage of Petrus, the famous and most expensive wine in Bordeaux. Seated comfortably at the table facing the window, we can enjoy a great view of Victoria Harbour and the city during our dinner. The ambiance is one of grand luxury, with a dim lighting providing a relaxing and cozy mood while the chandelier, abundance of arts

麵包好食，食晒個圓既，尖既咬左啖。兩款都係偏向煙韌款，尖既勁啲。下次會食晒啲包只叫兩個courses 。始終搭來回兩個幾鐘出黎要試多啲。蟹牛油果。無味無感覺。蟹無鮮味，牛油果又無加野令佢呈現到最好既味道。呢個我唔會再叫。但好靚既。鮮味！未倒湯前見到啲薯仔刨到好似珍珠提咁，整個樣勁靚。其實未倒湯前好多（類似價位餐廳）都好靚，咁貴；同整到咁靚可以問下人映唔映照/倒唔倒湯住。又係講完一輪即倒（當然熱度緊要，但多一兩秒無咁誇張掛😂）呢個個樣唔靚啦，同兩大片意粉。每樣食材整唔同size一定係為表現得最好既狀態，但成張紙咁唔覺，始終都要介開擺入口。我覺得想展現波菜夾埋係入面，介成四大條都一樣可以。有兩大片意粉，我食左一片就飽左。食晒蝦同菜了開睇下有幾多蝦肉，味道好好，彈牙，汁正常咁既價錢既鮮味。只係意粉size我覺得咁大片唔洗咁😂租品無感，唔鐘意食甜野，但老實佢唔算甜，酸酸地幾清，我都食左幾啖。原來咖啡要另外加錢，走左好耐睇返單，心頭一緊。 個種緊，係如果788一個餐包咖啡可以，但688咖啡另計就心頭一緊🤣。雖然即登記咩會員折左。服務好好，好愉快既一餐。暫時食得唔多，個下覺得暫時食物上，整體好過c

相約舊同事食飯 ，揀咗Petrus 係island shangri-la hotel 既56樓  相當有氣派米芝蓮一星當之無愧幾款送既小食，精巧細緻，玫瑰花造形既beetroot，另一個係cheeserollonion soup有chawamushi, flora tea bag, cheese puff法籍大廚係你面前介紹，未飲已經好開心龍利柳幾滑主角red prawn 真係好好食 好濃既蝦味 100分cheesecake咸既甜品。有comte strawberries black pepper 都幾飽last but not least compliment 畫上完美句號

1st Anniversary💕慶祝嘅餐廳當然要精挑細選 最後揀咗Petrus 環境 服務 食物 情調都100分嘅餐廳 好奇點解只係米芝蓮一星🤥我哋兩個當晚都嗌咗$1288 4 courses 分別係兩款前菜 一款主菜同一款甜品本身都驚呢晚會係瘦銀包瘦肚腩食唔飽嘅一餐 因為法國菜嘅份量都好細 但原來食食下係好夠飽肚😂除咗以下嘅菜之外 當晚都有order到兩杯champagne🥂唔記得咩名 但我嗰杯類似係Rosey champagne 咁上下 係女仔會鍾意嘅粉紅色同玫瑰💕清甜 幾好飲雖然係最喜愛餐廳 但唔儲多排錢都唔洗再嚟lu😕 今次anniversary 就冇所謂啦！

最近睇完摘星㕑神，好想食番個好好食嘅法國菜... 揀來揀去，朋友就揀咗呢間~ book嘅時候已經話無窗口位... 當日仲唔知係咩!.上到56樓(無記錯係56, 仲之就係最高個度)... 一路行入去，一路望住個窗，我終於明白點解會特別提無窗口位，個景真係好正！..完全唔想諗，直接想揀4 courses... 然後等安排餐廳俾我食咩，最多揀個main, 但件事唔係咁，每個course都要揀，揀完！再有3 glasses wine pairing..我可能expect多咗，我覺得唔應該係包裝牛油.. 但........頭盤前嘅頭盤係入面full cheese嘅.. 係好食嘅，亦都好cheese~ 但又係爭小小... 爭咗個份量同個樣, 佢好似有啲lonely! ..我揀咗Abalone做頭盤，有scollop~ 呢個有驚喜，scollop簿切有燒過，abalone都好ok.. 清新得嚟又幾鮮，配白酒，好味！..Ravioli.. 呢個都ok~ 入面嘅carbonara 配外面嘅豬，我覺得啱啱好，好濃味，入面嘅carbonara可以熱少少，但我朋友話外國人唔中意食咁熱... ok! 我接受！.

An impressive dinner in Petrus for celebrating my wedding anniversary in terms of the food quality, ambience and service. We have requested window table, the view was awesome but it was dark outside later at night. I may come again for lunch given the food was exceptional.My husband and I were thinking whether we should opt for 4 courses meal since we thought the food portion was petit. Lucky that we ordered 3 courses as the portion was unexpectedly reasonable. They have the theme of Spring now

和女朋友來到剛摘星的Petrus, 在Island Shangri-La頂層, 充滿古典音樂氣息的橫裝, 但在Uwe Opocensky及Bjoern Alexander的主理下, 菜弍變得富代表而且活潑起來, 強調的不再只是食材的Luxurious, 而是更自然, 更巧也更舒服. 初夏的菜式處處見到蔬果與魚肉的配搭, 除了甜品的橘柑雲尼拿清酒雪糕外, 主菜的龍蝦麥卷也用上日式抽子醬, 味道酸酸甜甜, 在這炎熱的時間特別舒服. 湯品的白蘆筍湯不是凍湯, 而是加上榛子醬打成, 前者的清香淡然, 後者為其加上甜味和厚滑的質感, 再加上黑松露的多士, 味道和口感的對比強烈, 足見團隊的心思.頭盤的Abalone是指由鮑魚內臟製成的醬, 放在帶子切片上, 充滿海洋的鮮味, 醬料由見到日式柚子的身影, 中和了其濃烈的味道, 也令頭盤變得恰如其份. Ravioli是Carbonara的變奏, 前者包著後者的醬汁, 見到其融合的心思, 只是皮厚了一點, 吸汁能力差了一點就是. 羊臂肉是全場最直接而Classic的菜式, 皮脂肉層次分明, 肉腍而羶味十分柔和, 也許是因為要迎合大家的口味. 甜品的芝士

Degustation is a term usually used for describing tasting menu in fine dining place. It is a kind of culinary art that needs to impress guests. Surely I have found it today at Petrus. Celebrating my girl friend’s birthday is always as challenging as planning for a long-haul, haha, well, thanks to special promotion recently, I have decided to book a lunch and give her surprise! Upon arriving 56/F, we have been impressed by the corridor and the entrance. There is a huge Chinese oil painting out bu

Petrus is always lovely. I never understood why it go a Michelin Star so late. Due to the new law, only 3 of us went to dinner which turned out to be perfect.We decided to order the 5 course and all the items. While we were waiting for a lovely dinner, we enjoyed the view there and also their buttery bread especially their croissant. For the first course, despite the additional price of the caviar and egg, the foie gras was the star. Not only was it plated beautifully, the rich foie gras was bal

The cooking is quite good. Not memorable but good.I ordered off the only menu given to us, which is a set from which you can select up to 5 courses. I went with the standard 3 course that was $980 or something like that. Can't remember the exact price. I did not choose the dishes requiring a supplement.First we had three small pieces of amusebouce. A red beet root flan with stuff inside. Good. Can't remember what the stuff inside was. A small molecular skinless ravioli of olive. A piece of lardo

侍應態度極好，樂於同你交談，又唔會有嗰種法國餐廳好嚴肅嘅感覺。餐廳裝潢好古典典雅，燈光比較明亮，同想像中嘅比較黑嘅法國餐廳不同，但係又係另一種感覺。枱與枱之間空間寬闊，但係唔知係燈光定係咩問題，感覺冇想像中咁有privacy餐廳望海，景色還可以，但係因為望西九，可能近排個個work from home, 無乜燈，所以唔算好熣燦。正式法國菜，雖然只係五道菜，但係每道菜十分精緻好味，冇令人失望。未黎頭盤先有幾點小食，精巧細緻，味道特別餐包好脆口，牛油勁香搣開一嚿嚿食會搣到成枱麵包碎，但係侍應會係你每一次食完之後幫你用清理一下張枱，十分細心頭盤特別，係鮮帶子加椰菜花，個椰菜花好鮮同個帶子好夾，但係反而覺得個帶子唔係特別鮮甜第二個頭盤，似意大利雲吞，但一啲都唔跩，個醬汁似係啲蔬菜蓉，係法國時令蔬菜做，幾特別，係一個新嘅味道，似係一啲瓜但係又好似唔係，唔知點形容我哋叫咗兩個唔同嘅頭盤，呢個係第二個，係一個龍蝦春卷，只可以話成條春卷都係龍蝦好誇張。嗰啲橙色嘅粉係龍蝦殼磨出嚟嘅，原來都會有龍蝦味😱叫咗兩個海鮮，呢個係龍利柳，佢會跟左兩個伴菜一個係海草一個係萵筍。個海草就真係麻麻地，乾到真係草咁，但係

每年anniversary dinner都會揀食fine dining慶祝, 今年都唔例外。武漢肺炎的關係，很多酒店餐廳都唔開，最後揀左Petrus。位於56樓的Petrus, 讓食客可以俯瞰維港夜景, 餐廳裝修行復古路線，很有情調🥰無論餐包或餐前小食都做得一點也不馬虎老公揀左tasting menu而我就揀左5 courses dinner。個人比較recommend 揀3 or 4 or 5 courses 因為可以自由選擇appetitzer, main dishes and desserts 的combinations👍🏻Appetitizer 我揀左鵝肝批配多士，入口好滑好香，另外揀多個紅蝦，第一次食紅蝦原來真係貴得有道理😋Main dishes 我叫左lobster 同 beef，牛肉建議四成熟，一點血水都冇感覺唔會好生, 肉質非常嫩滑，佢個汁醬整到成隻牛咁真係好靚，唔捨得整花佢😂Dessert 我揀左soufflé 不過不失。值得一提係waiters們都很風趣, 同食客有適當交流，氣氛唔會太拘謹，好似被人監視住咁😆想試下Petrus的朋友不妨早點book 位reserve