影片
港铁中环站 D2 出口, 步行约1分钟
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电话号码
63395052 (WhatsApp)
营业时间
今日营业
12:00 - 15:30
18:00 - 23:00
星期一至日
12:00 - 15:30
18:00 - 23:00
以上资料只供参考，请与餐厅确认详情
酒窖会所YY中环会员制餐厅楼高三层1第一层系：LE CLOS，提供多国菜式，意大利、泰国、中式等。整体味道唔差，但又未至于出色。2 第二层系由 西营盘搬过去嘅 BATARD，fine dining法国菜3 第三层系由西湾河搬过去嘅合时小厨，以后要食就要成为会员啦。会所环境就好似一个博物馆，每层都摆放唔同主题嘅 wine，设计高雅时尚
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Lunch with Member, who suddenly found himself very popular these days with long lost friends who wanted to “catch up at the new club”. Seated at sofa booth.Various set menus to choose from, ranging from the “Express 3 Courses Set Lunch” @$480 pp to the “Menu Degustation”@$1,460 pp.Decided to go for the “Business Luncheon (Estimate dining time 90 minutes)” @$780 pp.Didn’t get to look at the wine list as Member had already picked out a nice Burgundy for us. Here’s what we had.Sour dough- crunchy crust and moist interior.Marinated Tomatoes- its sweetness accentuated by the creamy, unexpected twist of Burrata IceCream.Seared Scallops- perfectly caramelized andtender, topped with zesty chopped Ginger and leek confit, on a bed of luscious butter sauce with yuzu-flavored ponzu.Japanese Ocean Trout, complemented by parsnip. The addition of Vin Jaune (a French yellow wine) tied the dish together with its nutty, slightly oxidized complexity.After a long wait (during which we nearly finished the bottle of wine with Member intermittently glancing at his watch), server presented the restaurant’s Signature Roast Three Yellow Chicken. Roasted to golden perfection, with crackling crispy skin and juicy meat bursting with flavor. Served with Warm Pilaf Rice infused with the essence of the roast, whilst giving off aroma of spices and herbs. Well worth the wait- it was Member (and not me) who had to rush back to Island East for a 3:30pm meeting. Meringue topped with Granny Smith Apple Sorbet with subtle floral notes of Marigold- a multi-dimensional dessert.Cheese trolley with luxurious variety and quality. Picked the Comte and Mimolette; paired with honey, fig jam and crackers. In summary: our whole lunch took 2 hours 30 mins in total- 60 mins over the “Estimate dining time 90 minutes”. Server explained the delay was due to the time needed to roast the chicken. I guess most members can afford a leisurely leisurely lunch on a weekday.
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听了说了都快一年了，这一间Club Bâtard终于都有机会去了。身边有好几位富贵朋友前后脚陆陆续续入会，10万蚊入会费再加唔知千几两千蚊月费join一个「食饭会」确实唔系牛仔我所能支付得起的高奢生活，不过还幸「识人好过识字」，入了会的朋友都话邀约到这里食饭，我又有得见识见食。Club Bâtard汇聚了两间餐厅：享负盛名的酒窖餐厅Bâtard，以及老港味名店合时。今次第一次来朋友约了去Bâtard，一句讲晒：保持水准。我点了set lunch，驰名的鸡饭依然香喷喷非常滋味，头盘水果芝士沙律清新鲜爽，中间的海鲜配搭，带子、三文鱼全部吃得出手艺，甜品及面包样样高质，真庆幸有机会来试。话就话这是富贵人家食饭会，但在中环核心地段要安安落落找个地方招待客人或商务聚会其实非常不容易。中环人一定多这方面的需求，如果来得密，比如一星期三次的话，除番开一年即系每餐畀多7百蚊有找，有一个「自己」的地方，又说不上是离地的收费。两间餐厅的吞吐量有限，配对合适有这方面需求的消费者实在不难。有资源的人，唔惊你贵，系惊你的出品唔够好啫！同一个道理，有另一位会员朋友告诉我说，觉得这里另一间餐厅合时大不如前，跟老店差天同地。对此我绝不惊讶，因为1) 据闻旧老板已经洗手不干；2) 另一个旧partner自己的新档口也刚开业了，我也准备去试。换言之，到底现在Club Bâtard的合时是由那一位总厨主理呢？我有机会去试再分享。
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