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港铁中环站 D1 出口, 步行约6分钟 继续阅读
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21108853
开饭介绍
来自蒙特卡罗的高级牛排专门店,主打摩纳哥的牛肉菜式。提供从生产商直接采购之一系列顶级牛肉,产地包括美国、澳大利亚、日本、欧洲等。 继续阅读
奖项殊荣
米芝莲一星餐厅 (2017-19)
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食记 (64)
等级1 2019-10-17
999 浏览
又到了女朋友的生日饭,左想右想,还是去吃牛扒,谁叫我俩都是食肉兽。Beefbar顾名思义是一家以牛肉为主的餐厅,所以我原先打算直接叫 1200g 的Bone in rib eye,那知侍者一听到就马上跟我说...那太多了...那至少是3-4人的份量。在她的推荐之下,我们点了澳洲安格斯的Short rib及Boneless rib eye。餐厅也应我们的要求把两个部位各分成两半,再合拼成一份上碟(因为我跟女朋友吃的生熟程度完全不同),满足了我们一次嚐试两种不同的牛扒。不得不说Short rib真的非常出色,油份充足而且分布均匀,入口亦嫩滑。而rib eye就肉汁丰富而肉味浓厚,如果喜欢口感重的,绝对是一个好选择。烤的时候应该没加太多香料,酱汁也是分开装盘,能专注的享受牛扒本身的滋味。我们也点了天使红虾意粉,红虾不算特出但酱汁绝对是一大卖点。非常浓郁但同时不会过咸,整个味道十分和谐。还有用了神户牛的Tacos,比较大多数混合了很多材料的Tacos,这款用料简单点但味道亦比较分明,让肉味能充分发挥而且感觉清爽。这里有不同的side dishes,主要有potato cream同vegetables。我点了香草味的potato cream,薯蓉质感很好但味道就一般,而且那时我已经吃得太饱,所以没吃到多少。整体感觉很好,主菜都没让我失望,特别是侍者推荐的Short rib更是一大惊喜。服务周到而且能尽量满足我们的要求,感觉到希望能让客人满足的诚意。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-09-24
1121 浏览
• 5 Courses Tasting Menu🐮•💵Price: $1180🍴Food: 4.5/5❤️-呢度其实真系一间牛魔王必试既餐厅黎,皆因佢成个menu都系牛黎架,名乎其实既全牛宴,净系卖牛都卖到摘星,当然要睇下佢有咩咁巴闭🤣-5 courses既tasting menu首先有:1️⃣Traditional Beef Tartare “Bistro Style”🇺🇸Beef tartare一向系我至爱,用上美国安格斯牛,生牛肉碎既大细适中,当中混入左洋葱、酸瓜,酸酸地既酱汁更加能够衬托岀牛肉既鲜味同肉味。-2️⃣Short Rib Tataki 🇦🇺 呢款系澳洲M5既黑安格斯牛,Tataki就即系将牛肉表面微烧,然後将佢慢煮令佢内里保持细嫩,然後用柚子醋做调味酱料上碟,酸酸甜甜既酱汁加上嫩而入味既牛肉,好perfect👌🏻-3️⃣Homemade Ravioli 🇯🇵 将日本A5神户牛搅碎饟入面粉皮中制成意大利云呑,做法创新,牛肉搅得碎成肉酱既状态,云呑皮都好薄,食落系好食既但心里面硬系觉得哂左啲牛咁。-4️⃣Hanwoo Striploin 🇰🇷 1++韩牛加creamy既薯蓉做最後既主菜,薯蓉特意将表面加上芝士然後用火枪烧成焦糖面咁,几特别,而且捞芝士都好食!而个牛就软嫩多汁,肉味浓郁,岩岩好medium rare合哂我心意❤️最後一个course就用左朱古力配raspberry cream既蛋糕作结,虽然睇落得几个courses但其实食完都捧住个肚架😆最紧要既呢个价钱就食到一星米芝莲餐厅带比你世界各地既靓牛肉,真心值得一试🥳 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-09-07
1388 浏览
生日饭记食番间近自己,又就同事放工同最岩饮两杯既兰桂坊Fine dining选择都多,但同行有男士,唯有拣间有肉食既迁就下朋友啦。见到米芝莲一星都几心动,以往都试过几间on the list都觉得几好,点知呢间味道有少少失望,不过服务真系好出色既,红酒都好饮。牛肉他他同taco系最推荐,Taco内既三文鱼肉粒好鲜味同埋个酱唔会太腻,同内面既牛油果酱好合,朋友都有冲冲想Encore, 不过叫左starter就算。 breads 都好食,暖温脆身内软,配左vinegar and olive oil 好岩收工既饿鬼补肚。唔知系咪影相影耐左,个steak 同tenderloin 冇咩落调味,单靠嫩滑的肉质,食落觉得差一点,又或者前面的菜式都比较浓味,大家都有d失望... 甜品都好食,earl grey pie同chocolate soufflé 都好滑,甜度适中 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-09-02
1078 浏览
想食beefbar系以年计,由佢未米芝莲已经好有兴趣,但唔知点解终於到佢上左第3年车胎人先食到🤣(揼心,以前冇咁贵的🥴)为左想有多啲时间enjoy,book左Saturday lunch嘅枱,当日一点左右到埗,大厦嘅门口稍稍有啲唔就脚,不过都无损我要食牛牛嘅决心上到2楼餐厅嗰层,就见到走微暗路线嘅餐厅门面,有啲难想像佢里面其实有落地玻璃,都几光猛~当然亦有放岀米芝莲嘅星星殊荣星期六lunch系有set嘅,之前系官网都有参考过,我觉得如果真心想试一啲餐厅,事前真系要做啲功课,研究下menu,又或者不妨同啲server倾多啲,睇下佢地对餐厅某啲食物嘅睇法~当日我地最後都拣左lunch set,估计lunch应该系2人为base count,因为menu都写左for 2 person,3个course,仲可以加钱加第4个course里度嘅server相当attentive,服务不错👍🏻 叫完野食,好快就黎左🍞嗱嗱嗱,唔用心嘅後果就系要左枝sparkling,lunch set加嘅系香槟,咁米错哂罗😭顺道讲句我就唔太喜欢里度嘅面包,有种蜡感,同用嘅橄榄油太浓味,浅嚐完就放弃~黎到就当然要食牛🐃 appetizer 可选2,就拣左tartare同carpaccio,两个其实都系生牛肉~我就较喜欢carpaccio,芝士酱味道带咸,点缀左生牛肉片嘅鲜甜,另再加入点缀口感嘅pistachio🤭轻轻卷起牛肉片,美味啊❤️跟住就到tartare,以veal filet 所制,羶味会较刚才嘅carpaccio 稍强,混合praline嘅甜度,都系一个有趣嘅头盘跟住就黎到额外加嘅course,red prawn tagliolini,个人几锺意红虾,所以见到的话基本上都会叫~tagliolini 系一款幼身嘅全蛋面,颜色呈鲜艳嘅黄色,好精致,配合龙虾汁同浓郁嘅红虾肉,惹味非常🤤如果有肚嘅,我都建议加埋里个course,值得的黎到主菜,如果要食striploin 的话,两人就只可选一个main course,好即管试试你😛牛扒外皮煎烤得超级脆🤭好好食啊妈妈,作为一间牛主打嘅steakhouse,生熟度当然控制得好好,噢好食到而家谂起已经好想食😭striploin肉同脂肪层都分得几开,所以佢系有一条肥膏嘅,但个肥膏层有好浓郁嘅牛味,正宗的牛油啊🙈仲要系脆嘅牛油,忍唔住食左🙈其实食完牛已经饱到七七八八,不过甜品系另一个胃😏tiramisu❤️所有朋友都知我每次见到tiramisu 都会叫,里度亦不例外,之前有另一间餐厅嘅食评讲过分拆上碟嘅tiramisu多数伏,但俾里度狠狠打脸!!!!Mascarpone cheese 味道浓郁非常,加入caramelized sponge cake,蛋糕体保持湿润,好味到人生如梦啊对比起tiramisu,lemon & thyme cake稍逊预期,可能始终combination 比较普通~加入yogurt foam,视觉效果其实唔错,旁边有苹果粒粒,唔系煮到烂嘅质地,稍为保留口感,系有啲心思🤤整体黎讲超级满意里度嘅食物同服务❤️一定会revisit 🙈牛嘅盛宴等我啊🐃同认真嘅,米芝莲真系抵佢拎到 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-09-01
652 浏览
When choosing a restaurant, I try to follow one simple rule more than any other – If I can achieve the same results in my shoebox kitchen, I’ll give it a miss. This rules out many a just-alike-a-mamma-never-used-to-make pasta joint and even more Costello-cum-soup-kitchen-avocado-on-toast spots. It also rules out most steakhouses; as nipping down to Bones and Blades and firing up the balcony Webber never ever disappoints. Yes, steak is one if the single greatest things you can put in your mouth. But I find increasing expense usually delivers diminishing returns. The bill at a high-end steak restaurant – especially those sporting a Michelin star –  rarely justifies the enjoyment. The minimum standard you expect from any restaurant that purveys slabs of cow is that it’s well cooked and flavoursome and – this should be a cause of celebration, by the way – most Hong Kong restaurants deliver this. When dining out in Hong Kong, a good steak is, dare I say it, almost ubiquitous. So, why do people pay the extortionate prices? I, if you’ll indulge me, have a theory. It’s a theory born in California…The Magic Castle is a one-time highest rated LA hotel on Trip Advisor. In almost every respect, it’s a run-of-the-mill, 3-star, fibreglass-fronted, probably cockroaches in your bed sort of Hollywood hotel. With one exception; it has a thing. A thing is both easy and impossible to define, implying, as it does, both everything and nothing. In the Magic Castle’s case, the thing is a red phone. A red phone which when called, will dispatch a silver platter of ice-cold popsicles to your sun lounger. It’s thing creates a moment of memorable magic that renders the Magic Castle utterly unique, resulting in unanimous five-star reviews. Which brings me back to steakhouses. More than any other category of eatery, steak restaurants need a thing. Something you remember beyond a well cooked hunk of meat. Something that makes people say ‘You know… that steak restaurant with the ’.Often a chef will create a thing of the beef itself, resulting in an alms race of cow pampering. To my mind however, it matters not if the heffer was massaged by half a dozen virgins while it gorged on Château Latour as Jack Nicholson whispers filth in it’s ear, it’s eating won’t justify the mortgage you’ll need to pay it. You can hide a multitude of bovine sins by making a thing out of the side dishes. La Vache for example, hides very average steak with bottomless fries. While it’s bigger sister, Buenos Aires Polo Club, hides bad value with a conceptual thing. Not to be outdone, that life-sapping, vapid, money pit of a place, Macau, takes the experiential thing to extremes. Every 30-minutes the lights of The SW Steakhouse dim, resting gamblers look-up from their phones, and a wonderful, utterly bonkers puppet cabaret springs into action. Hey presto, a thing. Which finally, finally brings me round to the focus of this week’s review, Beefbar. Beefbar is a Monte Carlo based chain (I’m not sure of the collective noun for Michelin-starred restaurants, so chain will have to do) of up market steak restaurants. It’s Ice House Street premises have all the trappings of ostentatiousness; marble, leather, cold lighting and colder service. I, along with some man friends (one of whom was a stag for the evening) were ready to line our stomachs in the most opulent fashion and find out what Beefbar’s thing is. After obligatory beers, we each started with a mini burger (again, just call it a bloody slider) and I opted for the jalapeño option. This was three bites of a wonderfully decadent, sopping wet burger, light brioche bun and a lingering kick of jalapeño mayonnaise. It had me salivating for more beef. Beefbar has a many cuts from many breeds. People partial to cows that undergone a degree of bothering can choose from both Kobe and Wagyu. Those of us who go by size and price can choose between US and Australian Angus. I went for a 500g boneless ribeye Angus (even at $880, it was one of the cheaper cuts). It arrived in a beautiful cast iron baking dish – a dish which I’m sure has never seen any cooking action. As someone who appreciates good kitchenware, it pained me to see the expensive enamel without glistening bloodied juice or sticky caramelised fat. I would much prefer the steak to arrive on a plate. And how did it taste? Well, it was a bloody good steak – but at nine-hundred bucks it bloody well should be. A host of sides were also ordered, and I remember the creamed spinach being particularly good. But, thimbles of annealed Béarnaise were no match for the fries and offered scant accompaniment to the steak.A small copper saucepan of Robuchon-esk mash potato, laden with Comte and lacquered with a caramelised lid, was the star of the sideshow. It was smooth, sumptuous and quite divine.The same can’t be said for our wine. We ordered two bottles of Bordeaux. The first tasted like a concoction of vinegar and port. The sommelier reluctantly replaced it, citing something strange about their method of storage as an excuse. The second left a mass of black pelleted decayed cork (not dissimilar to cockroach entrails) in our glasses. In a Michelin starred restaurant, serving wine that poor once could be excused as bad luck, serving it twice is incompetent, charging full price for it is unforgivable. The wine left a sour taste and we ordered dessert rather reluctantly. The dessert however, were all very good. We enjoyed a light chocolate soufflé, a raspberry donut and some sort of banana and marshmallow mouse. This made-up somewhat for the wine. It would be cruel to say that Beefbar’s thing is bad wine. It would also be too generous to say it was the mash potato. Sadly, Beefbar has no thing. It’s thingless. It’s the Lord Varys of the Hong Kong steakhouses. As such, I can happily give it a four-star review, but I unfortunately can’t recommend that you go. If you want great steak, give me an hour’s notice and I’ll fire up the Webber.  继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)