蠔酒吧

蠔酒吧嘅生蠔🦪真係幾新鮮，肉質肥美滑溜，入口有濃濃海水味，啱晒鐘意食海鮮嘅朋友👌。環境同擺盤都幾有心思，幾適合同啲朋友或者家人嚟聚會慶祝🎉。不過味道就算係一般，啲醬汁唔算特別出色，唔係好有驚喜感🤷‍♂️。其他海鮮菜式例如燒大蝦🍤同湯，質素都算穩定，但未算好突出。蝦肉爽彈但鮮味唔夠層次，湯底味道偏淡，冇想像中咁濃郁🥣。服務方面態度唔錯，但出餐慢啲，要有啲耐性⌛。至於牛扒🥩，就比較失望，口感硬咗啲，煮法可能唔啱，搞到食感大打折扣😕。價錢方面，四大一小食成八千幾蚊💸，價錢比較貴，份量同質素未完全對得住個價。總括嚟講，蠔酒吧嘅海鮮新鮮👍，但牛扒有待改善。下次去我會集中食海鮮，唔會太期待其他菜式啦🙅‍♀️。…查看更多

-Oyster & Wine Bar🦪位於Sheraton頂層既蠔酒吧 最近係逢星期一至四推出巨型海陸優惠套餐 — 龍蝦盛宴同斧頭扒餐當中仲包括大大粒肥美法國同愛爾蘭生蠔🦪伴隨住整個維景夜景 好有浪漫感 同上次日頭黎好唔同🌃✨Luscious Lobster Land Set ($1790/2pp)- Oscar Selection of Oysters (4pcs) 黎到蠔酒吧點少得食生蠔 粒粒都好新鮮肥美今次試左黎自法國同愛爾蘭出產 個人最中意既係 偏海水味重同甜味都平衡既法國Pascal Breuil同偏鮮甜既法國La Perie Blanche 🤩- Grilled Boston Lobster Salad龍蝦沙律 — 有原隻龍蝦鉗既橄欖油醋沙律- Lobster Bisque 龍蝦濃湯 — 個人好中意呢個湯 食落鮮味濃郁好似一次過食緊十隻龍蝦咁 中間仲真係有龍蝦肉食🌟- Angry Whole Boston Lobster (680g) 美式辣味煮波士頓龍蝦 — 好出色 肉質新鮮彈牙 啖啖肉 重點係個汁 好香胡椒味 唔算好辣 岩晒配麵包食+ 另加：三文魚子海膽墨汁麵 — 呢個組合冇得輸😆- Fondant au Chocolat 熔岩朱古力蛋糕 — 一切開啲朱古力流晒出黎💯✨ The Butcher’s Table ($2888/4pp)- Wagyu Beef Tartare / Wagyu Hanging Tender 和牛他他、和牛封門柳- Char-boiled Australian M4 Wagyu Tomahawk Rib Steak (1,400g) 炭燒澳洲M4和牛斧頭扒 4 人份— 超巨型咁連骨上枱份量十足 想講通常咁大塊扒好易會烤到又乾又硬 但意外地呢度既火侯控制得好好 入面好粉紅軟嫩高度推薦食邊邊肥膏位 食落既炭烤香味更突出🥳可以配埋多款醬汁/芥末/ 多達7款鹽調味一齊食當中個人最推薦既係維京煙燻鹽 係未食過既香味又好夾- Classic Tiramisu / Hot Souffle (with Vanilla, Chocolate, Ginger or Grand Marnier) 梳乎厘 — 揀左薑味同朱古力味 店員高度推薦橙酒味🍊個人幾中意薑味梳乎厘配薑汁 薑味幾突出但又唔會好辣而配橙酒汁較清新 酒味唔會好重 橙味微酸 同朱古力好夾…查看更多

25 年春季 restaurant week 又開鑼！由 2月18 號起至 3月 23號，今次有成 300+ 比大家揀，我地就去咗 Sheraton 既 Oyster & Wine Bar 試佢地既 3-course-dinner menu $588/pp，仲可以加 $388 要埋 wine pairing RW offer 真係好抵，佢地呢個 menu 平日係$988 (唯一分別就係前菜既蠔有 4 隻，RW menu 2 隻，但其他野係一模一樣，而價錢係平一半咁濟!!) 🫣📍前菜 生蠔 I 龍蝦湯去 Oyster Bar 當然要叫蠔，佢地有個 oyster station，擺晒當日提供既蠔款我地當日食既 2款蠔分別黎自法國同美國，前者海水味重啲口感爽啲；後者就creamy 同綿滑啲~ 另外龍蝦湯湯底香濃 creamy，仲有龍蝦肉同龍蝦雲吞，啖啖都充滿鮮味。📍主菜 和牛西冷 I 羊架主菜我哋揀咗和牛西冷同羊架。和牛西冷煎得啱啱好，外脆內嫩肉汁豐富至於羊架都唔錯，肉質鮮嫩羊味香濃📍甜品 心太軟 I Tiramisu最後既心太軟心太軟焗得剛好外脆內軟，切開係澎湃流心朱古力，配埋雪糕同紅桑子黎食💯至於 Tiramisu就係偏重酒味嗰款，質地濕潤食落細滑#hkfoodkiller…查看更多

好失望。由90年代一直喜歡到Sheraton Oyster.& Wine Bar 食飯及慶祝生日。因為有一年冇來，朋友為我慶祝生日，所以又專程來到用餐。見餐牌已經改左大部份菜色，唸住有驚喜。首先，我點了有3個 courses 嘅餐($988)。前菜是凍西班牙紅蝦刺身; 就份量來講，系小到驚人，只得一隻細蝦份量。唸住前菜都算。但質素來講系冇刺身感覺。主菜我叫左個煎焗羊架, 一出碟，我都有小小嚇親，只得一條骨細羊架🤣. 未食過fine dining 羊架系得一條細骨羊架。 其實我認為設計呢個3 courses menu 好有問題。一個細食嘅人都吾會飽或連5成飽都冇。點解主菜份量啱小，但又冇side dishes 比你加上去？原全有誤導成份。如果佢嘅份量系啱小，menu 上系要加上幾gram.第3個course 糸甜品，ok 冇問題的。我d朋友就叫左個Iberico Pork, Omg 肉質吾得，吾可以系5星洒店到食到。其次，我朋友訂座時，已Remark 甜品上要加上Happy Birthday, xxx. 甜品出了，當然冇驚喜，就是碟上系冇 Happy Birthday 字樣。我地準備埋單時就反應左冇Happy Birthday 字樣，佢地解釋就話睇漏左。不過事後就再補番個甜品加番個字樣Happy Birthday 比你。今次完全覺得食物質素下降到一個極點，希望管理層可以睇到呢個評語。盡力挽回當初Shetaton 嘅質素。真系好失望!!…查看更多

我們叫的是Menu Sampler, 包括前菜,餐湯或蟹餅(他們的signature),主菜,甜點,petit fours 及咖啡或茶。先說生蠔🦪，每一個品種會有四隻都是廚師發板即開的，又甜-鹹，今次我吃的是美國和法國出產的。真的是超級鮮甜前菜我們量下了一個龍蝦湯和蟹餅share，廚師們很好會幫你分份量。味道不錯。到了主菜，我們叫了一份比目魚一份牛扒。比目魚一般般他們的忌廉蓋過了魚的鮮味。牛扒方面會配不同的海鹽，非常有趣到了甜點，味道還好總括來說來吃生蠔的話和欣賞風景是不錯的選擇 其他食物還可以吧，配搭酒方面感覺一般，我也不太會學所以不評論了…查看更多

要去蠔酒吧, 首先要在喜來登酒店大堂坐升降機前往17樓, 再上樓梯經過18樓的sky lounge就可以到達。本身預約了6人靠窗邊的長檯, 整餐飯都有無敵大海景作伴, 讓人心情興奮。小編第一個到達, 侍應好貼心, 主動詢問是否需要喝水。首先上了麵包籃, 麵包的種類有幾款, 包括穀物包、蕃茄醬餐包, 頗有誠意。然後上了一口雞湯和迷你cream brulee, 雞湯味道濃郁但不會過鹹, cream brulee外面的焦糖燒得焦脆、曲奇餅皮烘得脆口, 內裡的吉士很綿密, 作為整餐飯的前菜很出色。龍蝦湯很creamy, 很重龍蝦味, 而且有一大片龍蝦肉, 很足料。海鮮拼盤一上桌簡直要為它歡呼, 有當日推薦的4款生蠔 (每款2隻), 龍蝦、青口、螺肉等等, 非常豐富, 主菜還沒上來已經飽了一半。侍應很貼心, 先上完整的斧頭扒讓我們的相機先吃, 然後再幫我們切開, 方便享用。我們點了medium rare, 可見肉質粉嫩, 肥瘦相間, 外皮已經煎得焦糖化, 內裡肉質鮮嫩可口, 連作為配菜的車厘茄也很好吃。燒羊架也是誠意之作,連不吃羊的友人試過也讚不絕口。最後點了心太軟作為完美的結束。前後開了三瓶酒, 侍應一直都很主動、很殷勤地主動添酒和整理桌面, 完全沒有人手不足的問題, 而且對得住酒店級服務的聲名。…查看更多

為了慶祝生日選擇了這家蠔酒吧的Brunch。餐廳人數不多，可以安排窗邊座位欣賞維港美景。這裡的Brunch按酒類分三個價錢，因為不是太懂酒，所以選了最平宜的氣泡酒。這家餐廳的Brunch現在不是全任食的，海鮮塔和主菜都是一份，只有沙律吧和冷盤是任食的。非常喜愛這裡的巴馬火腿煙三文魚，芝士也有多款可以品嚐。海鮮塔雖然只有一份，但質素較一般的自助餐好，蠔，龍蝦，帶子和蜆都很鮮味，長腳蟹就個人認為較為乾了一點。在海鮮塔和主菜之間也會餐廳也會奉上一些熱葷，比如有黑松露蛋/班尼迪克蛋，湯也有龍蝦湯/蠔湯(個人推介龍蝦湯)，另外也有焗蠔，蟹餅和一些炸物。主菜每人一份，我們選了大蝦，豬排和另加了100元的M6和牛來share。大蝦配天使麵非常美味，豬沒有太大驚喜，牛排就少少鞋和不太有牛味，個人認為不用特別加錢點這個。甜品款色有很多選擇，推介心太軟，焦糖燉蛋和芒果奶凍。雖然不是全自助餐，但也會吃得很飽，未上主菜前記得不要吃太多，否則到時會吃不下啊！這間餐廳的Brunch好像是一個月2次，美食再加上海景加持，真心推介！…查看更多

從踏進大門的那一刻起，就被令人愉悅的氛圍和品味的裝飾所吸引。 餐廳在營造溫馨氛圍方面對細節的關注給我留下了深刻的印象。我訪問的亮點之一是精選的新鮮生蠔。 作為一名海鮮愛好者，對這些生蠔有著很高的標準，這家餐廳超出了我的預期。 生蠔非常新鮮，去殼非常乾淨，而且擺盤也很漂亮。 每一口都是一陣海洋風味，證明了餐廳對品質的承諾。除了美味的菜餚之外，工作人員細心，友好，上檯之後會介紹續一介紹，增強了用餐體驗。 總之，這家餐廳的新鮮生蠔，有歷史嘅裝飾和海景都值得我強烈推薦您來這家餐廳。 …查看更多

I had an exceptional dining experience at Oyster Bar with friends. Our table was situated by the window, allowing us to enjoy the stunning night view of Victoria Harbour, creating a romantic ambiance. Additionally, the quality of the food was exceptional. We ordered oysters, crab, steak, and free-range chicken, and each dish was of a high standard. The oysters were fresh and juicy, the crab meat was tender and delicious, the steak was very tender and juicy, and the free-range chicken was mouth-watering. Overall, this restaurant is highly recommended, as the dining environment, food quality, and service attitude are all outstanding. If you are looking to taste delicious seafood and meat, Oyster Bar is definitely a must-visit.…查看更多

二訪既蠔吧😋😋因為朋友熱愛的緣故我又可以再次過嚟呢間餐廳，上次同今次我都係嗌左同樣嘅嘢食，食物質素依然沒有改變🥰龍蝦湯同埋生蠔也是我嚟呢度嘅原因🤓係服務方便，他們很細心會留意顧客的酒杯還有沒有酒再幫你加上，呢度同朋友聚會我覺得係一個唔錯嘅選擇，開心嘅夜晚💓…查看更多

Happy weekend! It's time for brunch again, and if you're a fan of oysters, champagne, and the special floral notes of Perrier-Jouët, then you should definitely check out the Oyster & Wine Bar at the Sheraton Hotel for their Sunday Champagne Brunch. At $1238 per person, the price may seem steep, but once you see what's on offer, you'll understand that it's well worth it. I visited Easter Sunday Brunch, and although the weather was a bit unstable, it didn't dampen my spirits. The Oyster & Wine Bar is not only the highest restaurant in the Sheraton Hotel, but it also boasts stunning views and holds many fond memories for my partner and me as we celebrated our second anniversary there. The Sunday Champagne Brunch is served from 12:00 pm to 3:00 pm and as we made our way through the rows of window seats, we were already impressed by the variety of items on the buffet table.…查看更多

多謝友人請客，選擇了以生蠔作招牌的這家酒店內的西餐廳。餐前小食鵝肝燉蛋酥皮盒雖然侍應介紹說是鵝肝酥皮盒，但整個小食只吃到燉蛋的味道，鵝肝非常柔弱，可以說是品嚐不到。外層的盒子味道帶甜味，應該說是比較接近撻皮或曲奇餅皮的感覺，不太像酥皮盒。評分：6.5/10粟米湯粟米湯有驚喜，外表好像啤酒，湯色金黃清澈，和一般淺黃奶白色的粟米湯不同，表面還有泡沫來扮成啤酒泡沫，入口溫熱，還有濃郁的粟米甘甜及香味，實屬不錯。評分：8.5/10麵包籃共有三款口味的麵包，我只在三款中試了蕃茄包，麵包烤熱過才上枱，有誠意，可惜味道只屬於普通質素，不過不失吧。更為失色的應該是牛油，上枱的牛油Bing得硬硬實實的，費了九牛二虎之力才能夠切開，更別說是均勻地塗沒在麵包上了。一般餐廳都會把牛油放置室溫才宴客，這裏就有所欠缺了，而且這款牛油也沒什麼牛油香，不太好吃。評分：6.5/1036個月的巴馬火腿配蜜瓜這個巴馬火腿質素頗高，上台已經可以看到非常柔潤，雖然並不算是雪花肉質，但油脂部份呈現非常漂亮的雲石花紋，而且經過恰當的加溫，油脂有少許活化，因此整個火腿非常柔潤，味道也不會死鹹，是一道出色的下酒菜。評分：8.5/10芝士拼盤芝士拼盤有三款芝士：車打芝士、軟芝士及藍芝士，配上合桃、果鋪、蜂蜜等等，也是經典的下酒菜。但這個芝士拼盤所有食材都是現成的，師傅只是做一個擺盤拼盤，賣相也只是普通，欠缺誠意。評分：7/10生蠔這裏是專門吃生蠔的，生蠔品種選擇五花八門，我比較喜歡吃creamy 及甜糯的，因此選擇了：Pacific Rock USABarrar Point USAWild cat cove USA Dooriel creek Ireland四款之中只有第二款的 Barrar Point USA 比較肥厚及清甜，真正做到creamy口感，是我所喜歡的。其他三款肉質不夠肥，味道也不夠濃郁，未能得我的歡心。其他朋友選擇了比較爽脆及重口味的法國生蠔，聽說味道也不錯。評分：7/10前菜池魚他他由於現在喜歡吃海鮮多過肉類，所以這天也是選擇的海鮮菜式比較多。前菜選擇了池魚他他，魚肉切得大小不一以增加口感，除了香草以外，表面還有魚子醬。可惜的是橄欖油的味道太重，完全掩蓋了清淡的魚肉味道，甜味、鮮味均吃不太出，調味也未能做到提鮮的效果，實屬可惜。還有一個缺點是為了賣相，魚肉的份量其實少得可憐，當魚肉已經比較清淡，份量還這麼少，其實真的吃不出魚的味道。評分：6.5/10湯品龍蝦湯龍蝦湯上枱時在碟的中央有一小撮龍蝦肉，然後侍應才倒上龍蝦湯，龍蝦湯味道濃郁，充滿龍蝦的香味，吃得出是用了足料的龍蝦肉及蝦殼去熬製，美中不足的是洋蔥的比例太少（或沒有），欠缺了洋蔥所以未能提升及突出蝦肉的甜味，未算最完美。另外，中間的龍蝦肉口感奇怪，有點咀嚼不爛、咬不開的感覺，蝦肉也欠缺鮮味，反正就是說不出的奇怪。評分：7/10主菜西班牙紅蝦意粉這個西班牙紅蝦意粉表現也是中規中矩。先說紅蝦的部份，選用優質的食材味道是不錯的，起碼蝦肉烹飪得剛好，蝦肉細緻嫩滑中帶少許彈牙，蝦肉爽甜，但這道菜菜式的優點也就僅此而已。敗筆的部份在意粉身上，首先選用的寛意粉和醬汁並不夾，寬意粉都已經結成一坨，難以撥開，而且出水，根本掛不住醬汁。我相信是先把意粉煮完直接卷好放上碟，才在旁邊淋上醬汁，一般地道一點的煮法都會用醬汁煮一煮意粉，讓意粉充分吸收醬汁味道才上碟，這裏無論是意粉的選材還是烹調方法都不合適。評分：7.5/1050安士斧頭扒其他朋友分享了這塊50安士的斧頭扒，我沒有吃所以不給評語，但聽說不錯，看顏色也是烹煮得剛剛好，內裏焦脆，內部仍然是粉紅色的。餐廳配了七種口味鹽，其中有一種煙熏口味的鹽得到大家的好評。甜品啤梨薑汁千層酥我同桌的法國朋友點的甜品，他說大為失望。他對這個甜品是有期望的，期待的是傳統千層酥或拿破崙，但當他開看到這個甜品的賣相時有點愕然，因為突破了傳統的框框，變成一個高身的撻。品嚐了以後他說味道也更為令人失望，說這個甜品everything is wrong。第一，這個撻皮根本不是千層酥，而是非常硬實的餅底，沒有層次可言，甚至乎叉子也不能夠把它分開切細。第二，薑汁的味道太濃，甚至可以用辣來形容，以一個甜品來說薑汁的份量過了火。第三，甜品的啤梨完全是生的，可以吃到粗粒的新鮮啤梨，而不是燉過已經軟綿細滑的燉啤梨，口感粗糙。第四，這個甜品中間放了雪糕，但千層酥一般來說不能放雪糕的，因為放了以後就會令到千層酥皮軟化，難以咀嚼，因此整個配搭都是錯誤的。他說這個甜品令他很失望，唯一可取之處是賣相還可。評分：2/10烏龍桂花沙冰仍然是朋友點的烏龍桂花沙冰，沒有品嚐也不好評語，目測就是一層一層不同的冰品堆砌成的沙冰甜品，有雪糕、沙冰、忌廉等等。草莓方塊上枱時看到是四款不同的方塊，上面蓋着透明的糖片。有草莓啫喱、慕絲、忌廉方塊及一塊超特級硬的蛋糕，可能要混合一起吃才好吃，我單獨吃的話這塊蛋糕基本乾硬得我不能下咽。其他三塊味道還可以，全部都是草莓味道，只是不同的口感、酸度及甜味，但撥開了糖片以後覺得賣相實在不太吸引，總體來說這個甜品的完成度不高。評分：6.5/10這裏的環境不錯，特別是海景一流，可惜的是服務、菜式質素並不到位，若果是來吃氣氛、感受環境及風景優美，那是不錯的選擇，如果追求美食的話還是要太過高期望了。總評分：7/10…查看更多

今次佢地同護膚品牌合作一人送一份護膚品set咸點都ok甜點就一般般但環境就一流窗邊位係可以直望對面海會展ifc 都睇到晒下午黎同朋友一齊食spend the afternoon with the sea都正…查看更多

My first visit was back in 2015. I loved Oyster and Wine bar so much that I even joined the club. When others asked me about recommendations of boozy brunch, I always said “Oyster and Wine Bar”. i even had my birthday dinner once years ago. But everything is changed. My last visit was in 2020. Everything was still great! It was still a great, amazing dining experience. Tried to visit again for months since May 2022, but the reservation email who actually replied by Captain, not informative at all. After several times back and forth emails, finally realized everything is fully book in 2022 when I tried again in August. Fine! When I asked when they would start 2023 booking, they said 2023 reservation will be opened at the end of this year. In November, I tried again. And only 1st January is available for booking. Sure! Immediately settled the deposit and really looking forward to it. Here’s the differences I spotted between now and then. 1) In the past, all guests would be greeted by the staffs in a warm and friendly gesture and immediately served you a glass of champagne. Nothing in 2023. 2) Bread basket is already set up on the table. Compare to the past, fewer selection was served. One thing is the same, bread is served COLD! 3) No hand towels are served anymore. Instead they serve sanitizing wipes. 4) In the past, sashimi was plated nicely. Now just placed it snobby on the plate. They look so sad on the plate. In the past they cut the crab legs half opened so guests can take out the meats easily. Now just like a cheap buffet, serving the whole leg, and providing the scissors so you can do it by yourself. 5) Serving tap water directly before asking. Thanks! 6) No more freshly made souffle! NO MORE!!!!! 7) They sent the bill at 13:20 while the brunch is 12:00-15:00. Ridiculous! 8) Tried to get my last go for lobster bisque at 14:08. Only half of my bowl could be filled and got told by the staff they wouldn’t refill as they didn’t have it anymore! Never never happened before!!9) Staffs not familiar with the menu. Overheard next table wanted to have a glass of red wine. Staff A replied “Let me check!”. They asked again and Staff B replied “Let me check!”. Seem like they are not sure if red wine/ white wine is included or not. And when they asked the staff what red wine is serving, of course the staff couldn’t answer. 10) Price is up at least $200 but the service and the food quality is down at least 80%. 11) When they served few egg dishes for brunch, they refused to make scrambled egg. It’s a joke! 12) Few female staffs having super long hair but only wearing pony tails walking around. Not sure if this is proper grooming in a fine restaurant. 13) Hot/Warm dessert is cold. I used to love their Portuguese egg tarts. Definitely not the cold one they are serving. 14) No more grilled sirloin in their grill station. The salmon en croute is pretty good. Fish is still tender and moist in the middle. But the staff cutting it destroy the pastry… 15) Baked oyster is super dry. Creamy spinach become so dry with the oyster. 16) Main course I picked the duck breast. Seasoning is fine. The temperature is fine. But skin is not crispy at all. 17) For the lobster Thermidor, I have never ever had a version like this. Traditional one is using lobster meat, cooked in a wine sauce, stuff it back into shell, and finished in the oven with some cheese on top. If it’s a creative new version which is different with the traditional one, maybe they should at least explain it before guests order it? Overall, it’s really sad and disappointed that a restaurant I used to love and recommend a lot goes downhill like this. The only thing I am glad is, they still have 3 kinds of oysters to serve, and their lobster bisque still not bad. …查看更多

享用晚餐服務很好、細心。會記著食客的喜好。 因為疫情，特別安排四周無客人的位置。主廚很出色，知道我們對食物有要求，會特別做餐牌沒有的菜色，非常細心。餐前包：磨菇狀的酥 （有其他麵包，只是我們不要）前菜：帶子配魚子醬、 白酒忌廉藍青口、生蠔主菜：羊架其他無影😅。…查看更多