106
6
10
电话号码
28853320
开饭介绍
来自日本六本木的扒房，主打顶级牛扒料理，提供各种产地的牛扒，及不同的牛肉部位。且亦提供海鲜菜肴。
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营业时间
今日营业
11:30 - 15:00
18:00 - 22:00
星期一至四
全日休息
星期五
12:00 - 15:00
18:00 - 22:00
星期六至日
11:30 - 15:00
18:00 - 22:00
公众假期
11:30 - 15:00
18:00 - 22:00
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上一次上山顶广场是去年圣诞节正日，参观完《大富翁梦想世界》，跟住就去地狱厨神 Gordon Ramsay 相对较为价钱亲民的「Bread Street Kitchen & Bar」朝圣；点知将食评搁置下来之後，Gordon 突然在今年4月1日将香港三间餐厅全部结业，将业务撤出香港（只剩下机场内的快餐 counter 「Plane Food to Go」继续营运，可能是刚签了租约？），食评被迫永久搁置。今次再上山顶广场专程光顾「37 Steakhouse」，要快点交食评了 ⋯⋯「37 Steakhouse」总店在东京六本木，虽然唔知道香港分店是直营海外分店抑或只是特许经营，但既然总店位於日本最时尚地区，装修风格当然时尚有品味。未去过六本木总店，冇得比较，但香港分店的装修已很时尚。进入餐厅门口，正中间就是一个大型酒吧，餐厅左手边是轻食及酒吧区，再往内走就是用餐区。走进用餐区前，映入眼帘是一个颜色鲜艳的红色牛头，开宗明义「37 Steakhouse」是一间扒房。装修的选材用料唔系金碧辉煌、或者甚麽高级云石，但设计就年轻、trendy，尤其是几盏吊灯，采用了一大堆黄铜色金属吊牌组合而成，颜色配搭与餐厅的木枱及木皮假天花同一色系，时尚有型。再往内走到尽头，就是山顶广场凌霄阁的最外围。落地玻璃外面就是维多利亚港，两岸景致一覧无遗，无论白天或晚上皆是「37 Steakhouse」的最抢手用餐位置。因为疫情关系，加上较早前的其他社会因素，对餐厅生意额及商场人流实在有相当大的影响，商场大业主推出了消费优惠券，算是意料之外的小惊喜。有一个六道菜套餐似乎相当吸引，但只限星期一至星期五，今日没有供应。同很多其他餐厅一样，周末周日也没有其他午市套餐选择，最後只可以a-la-carte。既然是高级扒房，只有一页的餐牌的正中央位置当然推介各款不同产地的高级牛扒，包括美国特级安格斯、乾式熟成牛扒、日本A5和牛及澳洲M9+和牛。美国prime安格斯在其他扒房也非常普遍；至於日本和牛，又并非名气产地；决定拣澳洲M9+和牛。有几个不同部位可供选择，始终觉得肉眼是牛扒中最好味的部位，肉质既松软、又有肉味，拣了澳洲 M9+ 和牛肉眼(300g)（$388）。面包篮质素麻麻地。虽然一款是全麦、一款是小麦，但两款口味都是硬皮法式面包，款式单调，欠缺了软绵绵及脆身的面包款式。另外，虽然自家每日新鲜焗制，但竟然全部冻冰冰，可能因为客人实在少了很多，去货太慢，未能做到即时出炉、暖笠笠的新鲜面包。澳洲 M9+ 和牛肉眼(300g)（$388）并非厚切；其实以这个重量，可以切得厚身一点，观感会更为优胜。不过，高级扒房就肯定有一个优点，牛扒处理得非常好，为了提升牛扒质素，舍得切走下栏，所有多余的脂肪、筋膜去除得非常彻底⋯⋯当然，索价就要买贵一些了！共有五款酱汁，拣了冻黑椒汁。所谓「冻」，并非冻冰冰，只是室温而已；但唔知点解要用室温黑椒汁？五成熟的牛扒火喉控制得非常好，表面烤得焦香脆身，肉心呈粉红色；而且预留了充足的resting，牛扒吸回肉汁，没有流出血水。不愧澳洲 M9+ 和牛，作为澳洲和牛的最高等级，肉眼已经可以见到粉红色牛肉纤维之间夹杂着雪花脂肪细纹。口中细嚐，肉味香浓、油花渗满口腔、肉质柔软松化，很难忍得住口，可以与日本A4级或以上的和牛媲美。西班牙红虾当然非常出名，相信意大利出产的也应该有相当质素，所以要了意大利红虾扁意大利面（$258）。份量比预期中还要少，只有两只小型意大利红虾，扁意大利面的份量同样少得可怜。淡番茄汁味道一般，扁意大利面同样麻麻地，口感偏硬，虽然有咬口，却欠缺弹性，并非 al dente，唔似系自家制意大利面。已经去殻的意大利红虾表面略为煎香，五成熟左右，肉质软身，似甜虾；味道的确鲜甜，但又唔觉得虾味特别浓郁。与传说中体型巨大、肉质爽口弹牙，与被喻为海虾中的极品西班牙红虾的质素有差距。不过，虾头内的虾膏份量多，虾香浓郁，总算有点值回票价。招牌和牛汉堡（$208）有别於传统美式汉堡包，馅料除了大大块和牛汉堡扒之外，就只有一块生菜叶、半溶化了的芝士及少量酱汁，并没有蕃茄、腌青瓜、厚厚酱汁，可能厨师唔想掩盖了和牛汉堡扒的油香。牛味浓、入口充满油香，与安格斯牛肉汉堡的肉香满泻、有咬口、充满肉汁是两种不同的口味，但同样美味。地理位置好、又有靓景，再加上优质食材，价钱当然不会便宜；但正正因为靓景及优质食材这两个因素，已经值得光顾。
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I have had a terrible eating experience dining at your 37 Steakhouse and bar at the peak, me and my five year old child, for a lunch on Oct 17, 2020.Being guided to a table seated, I was asked if I would like still or sparkling water, I didnt think much and I said sparkling for myself and still for my child.I was served two glasses of water, one still one sparkling. Then I was astonished to learn that what the waitor asked me previously was indeed a bottle, not a glass, size-wise, but it then ended up two bottles resting on the table.I definitely wouldn't be able to finish two bottles of water, an adult and a child, and I ended up carrying the leftover with me for the rest of my trip at the Peak.What I was suggesting here was the lack of concern and awareness performed by the staff member as a serving waitor. He should have had asked, not assuming everyone should know the genre.It was the first time I am eating at this restaurant as there is obviously not quite so many choices offered at the peak. Not to mention the poorly cooked and without signature Bolognese costing HK238 plus 10, the eating experience at 37 Steakhouse was a complete disaster.
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Very disappointed dinner which I have booked a month in advance for wife's birthday. I have asked for a window seat, but wasn't available. We got offer a seat near the window area, however given the extremely low AC temperature. The windows was all fogged up and cannot see anything outside. The menu item was over priced and the portion was very stingy. I would strongly advise not to ordering the signature salad as it was very disappointing. We had the Aussie M5 wagyu 300g, which was okay but doesn't stand out from any other resturant. The crab meat uni rissoto was decent but portion was very small. The waiter was the best at the resturant as his service was great and recommended to download the food story app to get 200 dollar off. The bathroom was extremely disgusting with only one bathroom for both woman and men to share, and the hygiene was terrible. Overall, would not recommend this resturant and this is definitely not a high end steak house for what the picture shows.
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星期五夜晚想食牛扒, 专程揸车上咗山顶, 其实选择唔多, 所以嚟咗呢一间餐厅试下, 我哋叫咗牛扒、牛扒汉堡和鱼， 配菜叫咗个炸甜蕃薯条。 呢度个环境ok, 风景优美, 不过食物质素真系一般， 澳洲M5肉眼扒 都还可以, 不过份量偏细, 其他菜色完全冇特别, 餐包偏硬, 条鱼冇味, 畀依个价钱完全唔值。 服务质素也只是一般中低级的餐厅水平， 真是有点失望。
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We went for a dinner to this place after having heard and read really good reviews.Sadly, our experience was everything but great. We ordered 2x Chuck Tail Flap, 1x Sirloin and mashed potatoes with egg and truffle for our mains - all in medium rare - as well as "Creamy" Burrata and Chopped Salad for starters. The so called "creamy" burrata was everything but creamy. First, it was TINY (1/2 of a standard mozarella ball), second, had no flavour or soft core. Absolute waste of money. Chopped salad was mainly rocket with some random other items (I found 1 tiny slice of salami - not sure if intended or not) and quite frankly, it was just so plain.On to the mains.Out of 3 steaks we had to return 2. The sirloin had a great cut but was overcooked. One of the chuck flaps was perfect in cut and cooking time - and absolutely delicious steak, very tender and great flavour. The second one had an awful cut (huge tendon) and was overcooked, too. So we returned these. When the new sirloin came out again, it had at least a 30% fat rim and some weird piece of fat/meat hanging off the main piece. Was very close to sending this back again but it was almost 9pm and I just really wanted to eat.The second round of the Chuck Flap was fine. All sauces were disappointing, however the pepper sauce still acceptable. Mashed potatoes with soft boiled egg and truffle cream was really the only dish that was truly enjoyable. Our red wine was also great. For the money we spent it really wasn't a great experience but the staff have been extremely nice and professional. Seems like the chef was in a bad mood and the kitchen manager trying to cut costs serving the awful starters.
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