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First time here and was quite impressed! A casual fine-dining French restaurant that uses the best seasonal ingredients and does very well in terms of execution, with sides and sauces that put each dish perfectly together. The tasting menu starts with a few snacks, which included potato chips and dip, chicken skin and mushroom tart - all very light and delightful. First course was heirloom tomatoes, a nice refreshing appetiser. Then next was the supplemental Hokkaido scallop with city's and bread crumbs. It required a supplement of $150, but was totally worth it! The scallop was very fresh, and the creamy yet tangy emulsion nicely complemented the sweetness of the scallop. After that was their "Beet's Bread & Butter". Unlike most restaurants, they actually serve their bread as a course on its own, and quite rightly so. Their sourdough was freshly baked, super warm, dense and soft inside, with a hint of tartness which I very much liked. The crust was crunchy but not too hard, as it sometimes can be at some places. The other type of bread, some kind of bun, was relatively ordinary, but nice and soft nonetheless. Their "caviar butter" was also very nicely flavoured, and very soft and easy to spread. Moving on to the mains, my favourite was the fish course. There were monkfish and threadfin, and both were very flavourful and fresh. The threadfin also had that perfectly crispy skin. A superb dish! For the meat course there was a choice of chicken or beef, and I opted for the latter (supplement of $230). The portion of Japanese A4 Kagoshima wagyu was quite generous, and it had beautiful marbling. The meat was super tender, fatty in a good way, but I was hoping for more intense beefy flavour. The accompanying braised onion and garlic chips were on point, making it a very good dish still. Finally the dessert was roasted koji ice cream. Now, I'm not usually too excited about ice cream desserts, but this was exceptional! The koji ice cream had the simple elegant taste of spice, while the brown sugar tuiles, which melted in my mouth, gave more complexity of flavour and added an extra element of sweet indulgence without being too heavy. The dinner ended with some petit fours and decaffeinated tea, providing a nice small conclusion. The overall dining experience was enjoyable and I was quite pleasantly surprised with the quality of the dishes. It's pretty good value too, at just $895 for the tasting menu, and $1275 including all the supplements (the Hokkaido scallop and the wagyu). There aren't super fancy ingredients like truffles, caviar, sea urchin etc. but they do use top quality seasonal produce and make the best of it. Would highly recommend this place to anyone who want a nice dining experience with really good food, but without the exorbitant costs or formality that usually come with fine-dining.
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I booked Christmas eve dinner at 8:45pm which was the only time available via online booking. The day before, they called to confirm the booking and asked if I preferred an earlier time, and I said yes, and changed the booking to 8:00pm. The person then asked if we had any allergies, a nice touch that made us feel they cared.This is my second visit to Beets. I had a very good dinner the first time, opting for the vegetarian tasting menu whilst my friend chose the normal tasting menu. This time, I opted for the normal tasting menu whilst my friend chose the vegetarian tasting menu. There were several rounds of snacks, several rounds of starters, a couple of rounds of main courses, and three courses of desserts. Which is to stay that there was plenty of food and a good variety of flavors and ingredients. The waygu beef ($230 additional) has a melt-in-your-mouth consistency and came with mulberries, an interesting pairing that worked. The surprise was the house-made bread - sliced sourdough bread and spiced fennel/caraway seed buns, both of which were quite exceptional.I would say I liked the vegetarian tasting and the normal tasting menu equally, and would have been happy with either. It looked like they changed the ingredients and flavor combinations for many of the courses since my first visit 2-3 months ago, which is a good incentive for patrons to come back every now and then.With the waygu beef supplement, the bill came out to be HK$2,000 for two without drinks, which is good value for money for the quality and amount of food served, compared to many other restaurants with tasting menus.Aside from the food, the ambience is very cosy and comfortable (ceiling was quite high), with service that feels like you're in a neighborhood restaurant. All the servers were all very nice and friendly, and knowledgeable about the food they served. One of young chefs even came out and opened the door for us and bid us Merry Christmas. Well done Beets! Definitely worth a visit! I'll be back soon.
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这天刚好有机会吃到这间多国菜，餐厅的位置还蛮僻静的，我们大概在下班后六点多来到这里。这时餐厅里一个客人也没有，但是里面已经点起了蜡烛，感觉还蛮浪漫的🙃记得这间餐厅是需要订位的喔，可以提前来留下信用卡等资料booking。这天的晚餐menu里，有素食跟肉食的套餐。大概每位是港币六百多七百多上下🤐肉食的部份只需要选新界鸡🐥或牛🐄就好了，头盘跟甜点也是一样的。另外我们还加点了一个course 带子。这天晚饭在吃吃喝喝中很快就过了3个多小时，因为没有拍到menu，加上每道菜介绍的女服务生有比较重的口音，所以就凭印象大概记录一下吃了什么😝餐厅内放了很多溃物，可能就是根茎的材料吧！每个套餐也可选每道菜配一杯果汁或是配一杯酒。我选了普通单点的cocktail，名字很难念，所以我就选了一个平常会喝，以gin酒作基调酒的cocktail。第一个上桌的是面包🥐没有拍到照片，吃下去时是内软外脆的，暖暖的面包很好吃。接著上桌的是starter，脆脆的马铃薯丝铺上沙拉酱蛮开胃的下面是我点的cocktail🍸，gin酒味适中再来一个starter, 上面有玉米，下面是脆脆的toast, 清爽好吃来到这道酱汁很特别，口味也蛮复杂的菜。酸酸的醋配上像是在吃乳酪般的豆腐，上面铺上一块块青色的（也不知道是什么）口感清新又特别接下来也是酸酸甜的optopus，跟上一道的豆腐有点像，也蛮清爽开胃的，这是其中一道我很喜欢的菜式这是额外加的带子，酱汁上还有脆脆的东西，配在一起很棒，这道便是我的最爱啦接下来的这道是鱼，鱼皮🐟煎得很脆，肉也很嫩，酱汁份量配得刚刚好终于要来到主菜啦，牛🐄的份量比想像中有点少，肉也比较肥。牛的表面煎得有点略带烟熏的味道。牛是3分熟的状态，搭上旁边黑黑的酱跟脆脆的配料，加在一起吃蛮好吃的啊甜点时间来了，奶泡加上荔枝，可以解去牛的油腻感冰淇淋🍦配上焦糖跟威化，甜甜的很满足没想到最后还每人有一个迷你的焦糖马芬蛋糕🍰，附上一杯茶🍵跟几颗有点草本味，看似用草莓造的小方糖🤖吃完了真的会大满足！😋😋😋
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我本是威士忌的初哥，今晚多谢朋友带我，参加了 The Whisky Library 为尊贵客户举办的 Samaroli 品尝宴，尝到多款顶级的威士忌，大开眼界，想不到本来并非重点的餐菜，同样喜出望外!任何对威士忌有认识的朋友都会听过 Samaroli 的名字，因为创办人 Silvano Samaroli 是威士忌界一位举足轻重的人物，他所创立的 Samaroli 品牌自70年代起推出了无数顶级的威士忌独立装瓶，大部份的出品均被公认为最好的威士忌系列，售价自然亦不菲。Samaroli 首创 No Age 原酒威士忌，带出原酒强度的潮流，什么叫做原酒这些技术性的词语就讲住咁多先，对于初哥来说，最重要就是知道 Samaroli 所选的原酒质素极之高，即是非常香醇，而且具独特风格，相比平日熟悉的知名品牌刁钻，简单讲，就是不一样的味道！酒宴主题名为：Celebrations of the Perfectly Imperfect品酒的口味因人而异，没有所谓完美，但就是未能完美方才别有韵味。威士忌向来都是饭后酒，因此酒宴的次序亦与红白的酒宴不同，并不以食物相配，反而是餐后由 Samaroli 的接班人 Mr. Antonio Bleve 来个分享介绍，名酒逐一而上，清饮醇味。酒宴场地设于中环 Beet 餐厅，想不到本来并非重点的两款小食及四道菜，简约风格，喜出望外。 人未齐，餐桌上准备了面包、牛油及小吃。Snacks: Cucumber, basil, herbs青瓜配上香草汁及食用花，看来漂亮，味道单一，饭前吃口爽脆的青瓜亦未尝不可。酒宴自然亦有不尽的香槟及红酒相伴，但我就没有参详是什么牌子的。Chicken liver parfait, pickled grape另一款小吃鸡肝芭菲相比实在，略为填肚。Sugar snap peas Soy beans, herb oil晚餐的第一道看来清简，青豆配香草油、混了少许冰菜，估唔到食落又几好味，青豆饱满富豆香，冰菜爽口，冷冻成冰的香草油培增润泽，清脆俐落的口感，组合有新意，有点北欧的味道。Hokkaido Scallop Roe, leek鲜带子本身软绵绵，洒上了大量香炸韮葱粒及鱼子之后，口感增加了酥脆惹味的层次，升华了不少。Threadfin Cabbage, bamboo shoot这一道道鱼，烹调方法几特别，薄如纸的白菜皮包著幼滑的鱼肉，再配合汁丰的白菜、甘荀及忌廉汁，同样是有层次的佳肴，少吃到的做法。Pigeon Pickled beetroot, mulberries白鸽的处理方法同样叫好，处理得恰到好处，鸽肉粉嫩，鸽皮煎香微焦，烧汁丰富惹味，几乎完美的效果。Granny Smith Ice Cream Lovage, hazelnut细心地在软滑的 Granny Smith 苹果雪糕上，配上脆粒、食用花及独活草汁，变得很有层次；成份特别，令人有另眼双看之感。整体而言，这一顿晚餐，简洁有新意，在烹调得非常鲜嫩食材上，添加香脆层次令其成功升华，正是我喜爱的口味，相当不俗。好戏在后头，品酒会终于开始。今年正是 Samaroli 及 The Whisky Library 各自的五十及五周年纪念，因此特别酿制了一些特别版，幸运的我，今晚大开眼界。看颜色可见年份及成份，配合餐牌排列，次序由从左方开始。Caol Ila HK Edition 11 Year / 2007 / 45% Grassy, salted butter and fresh yeast A private cask exclusively for the Whisky Library $1860Glenlivet 18 Year / 1999 / 45% Fruity tones of banana, apple and apricot $5800Bas-Armagnac 1964 (Heritiers T.) / 1964 / 42.5% To celebrate 50th ann, Delicate floral and fruity scents, red fruits, sultanas and dates $26380Samaroli Diamond 50th Ann / 45% Vatted with 1967 Tomintoul and 1997 Glen Keith. Fruit, floral, honey, vanilla and ripe pears $6300Demerara 29 Year / 1989 / 45% Dried figs, dates, walnuts and hazelnuts $5150可见第一款颜色清澈透明，11年的酒，今晚来说比较浅，饮落有点草药的味道，同时亦有草原的气息，均衡柔顺的口感。接下来的饮第二款，即时感到糖分较高，年份久一点，成份有较多果子，怪不得，回甘方才见辛口。而五款当中，第三款的 Bas-Armagnac 1964 即时令我印象最深刻，深颜色及浓厚糖口感的味道似曾熟悉，原来是因为有葡萄成份，对于我这些平日惯饮红白酒的，份外有亲切感。 但讲到最喜欢的，反而是排第四的 Samaroli Diamond，因为它流露着浓郁的花香果香。Demerara 给予我的印象不深刻，可能味觉开始有点麻木，要唞一唞。不只如此，原来今晚可以任拣任饮，这些绝不是摆设。 Perfection 50th Ann Highland Park / 1988 $15300再来一支50周年纪念特制的，更配合Baccarat 水晶杯饮，敲一吓清脆的声音，然后品尝香醇的烈酒，写意满足。 Bas-Armagnac 1925 (Chateau de Gaube.) / 1925 / 45%万分感动，又再来 Bas-Armagnac，刚饮过1964年，现在是是更年长的 1925，讲真，味道方面没有多大分别，但口感更丰浓。矜贵的威士忌，精彩的一夜！
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系餐厅网页见到佢个Weekly lunch menu main course系羊腩所以即刻冲嚟。咁整嘅羊腩真系第一次见，羊系新西兰Te Mana Lamb，去咗骨，外脆内软，仲有层薄嘅肥，非常有惊喜Rock rice都系第一次试，口感丰富而比较Risotto软，都几特别。和牛Tartare用嘅肉颇重油份，但加咗啲好似面包碎同红菜头去中和，效果唔错。提醒呢间餐厅嘅Sourdough面包系自家每日新鲜制作，但唔系Complimentary嘅，建议一定要叫。
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