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这顿午餐本来颇有期待。来「Brass」，绝对是慕曾效力米芝莲三星食府大厨 Mickael Le Calvez 的名而来；怎知他才刚由 IFC 的「French Window」转来「Brass」，现在他又已离职了！有点后悔在订位时没有问清楚。。。「Brass」吃的是法国菜，午餐人均约 $2xx 至 $3xx，价钱看主菜而定。头盘与甜品是自助形式，就是这样。「Appetizer Selection at the Buffet」说起自助头盘，不期然会与「Gold by Harlan Goldstein」作出比较。相比之下，「Brass」的气势较单薄，食物主打有沙律、巴马火腿 (非常肥及没有甜瓜同伴)、salami 及洋葱 pizza (冻的) 等。平心而论，不论食物质素及选择种类上也与 Harlan 相距甚远 (Harlan 收 $248 + 10%，头盘有沙律、巴马火腿甜瓜、冻虾、翡翠螺、即焗 点心如黑松露松皮盒等)。整顿头盘较有特色的是「松露沙律酱」，伴蔬菜吃的确很香及搭配。「Strip Loin Steak (AUS) with Bordelaise Sauce and Matchstick Fries」$288第一道主菜是完全没有卖相可言，这也是其次。我们要求的生熟程度是 medium，但上桌的竟是 well done！立即向经理投诉。老实讲，以这样的价钱，人客又不多，总不会连基本的生熟程度也弄错吧 ?!?!第一碟 (全熟)换了第二碟 (半熟)Bordelaise sauce 是法国菜独有的汁料，是用红酒、骨髓、葱、牛油及一种叫 demi-glace 的肉汁淆煮而成。本少爷曾在巴黎吃过，味道是浓郁且充满肉汁芳香，用来点薯条吃该不错。这里煮的 bordelaise sauce 不知是否红酒下得重手了，带点苦涩味，所以连汁里头的肉我已不感兴趣了；倒是薯条炸得香脆而不油，点茄汁吃很不错 (但总不能付出 $288 来这里吃薯条呀) 。「Mountain Range Pork Chop (US) with Mustard Sauce and Fondant Carrots」$268卖相有点怪，三件萝卜就这样放在一边。美国猪扒倒是煎得香口，肉质嫩滑，内里肉汁也丰盈。「Beef Cheeks Frayed in Hachis Parmentier (Shepherd's Pie)」$248Hachis parmentier 是一种用薯蓉与肉同焗的法国菜煮法。这次用上牛面珠肉，卖相是非常漂亮，吃下去却是「中看不中吃」，内里淡而无味，浪费了精彩浮夸的外表。最后的甜品有「朱古力批」、「朱古力抹丝」及「芒果布甸」三款选择，后两者都好吃；朱古力的味道浓郁，芒果的很香甜。整顿饭需加一收费。总结，「Brass」的食物雷声大、雨点小。看来甚么米芝莲三星大厨之类的口号都是些 冠冕堂皇的包装吧。
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因为去依间餐厅，有机会试到table map网上订位， 过程方便几好玩， 赞！题外话讲完。环境12：45 全餐厅都满座，环境舒服，不似一般法国餐厅的拘谨，几causal。 不过我觉得以咁既收费，现在的环境不是太配合。Lunch menu 大约有5个main course 选择， appetizer 是自助餐形式。Appetizer 是全餐最满意的地方， 食材新鲜，品质好之余，选择也多。心想，食appetizer 都够了， main course 怎么算？ Appetizer Buffet ：其实每个种类的选择不多， 但胜在全是最多人喜欢食的种类。反而我觉得食材新鲜才最重要， 有时太多选择未必系好事。看得出提供是有素质食材，所以这样的收费也算合理。Main Course: 我选了牛扒， 朋友选了Pork Chop. 可能是考虑到 buffet appetizer 的关系， 相信他们刻意控制main course 的份量。但系main course 的卖相感觉很单薄，收费＄298好像有点不相称。试了一口Pork Chop， 肉质鲜及肉味浓， 中间渗淡淡的油香， 不会太油腻。可惜有点overcook, 肉质有点硬及老。Loin Steak : media rare 刚刚好， 但肉较薄， 没有很香的牛味。与猪相比， 猪比较出色。而且sauce 同牛扒唔系太match, 反而有D破坏咗牛扒。跟牛扒跟French Fries, 太幼， 感觉被mcdonald 的fries 还要差。自己的偏好食牛扒一定要配很粗的french fries 才夹。Dessert 都是放buffet, 我们1：45分食甜品， 出面已经没有选择了，只惜下chocolate mousse. Chocolate 比一般还要一般， 用sake 般装， 可想份量有将大， 失望。讲到最失望系依度几 service, 其实之前既食评已经有人提过。如果餐厅负责人看到我们的食评真的要正视依个问题。既然餐厅要定位去依个级数，但系服务完全唔 up to standard. 侍应太嫩，年纪都很小， training 完全唔够。事件一：一位女人侍应take order， 问牛扒几成熟。可见training 及 management 都来local ,其实系香港餐厅先会问你几成熟。我同佢讲要medium rare, 佢呆咗唔知我讲什么。之后 take 完 order 返转头问我系咪要steak, 搞到我都呆咗。事件二：我地坐近厨房，亦是收碟既地方。另一位非常年轻的男侍应是不停将收回来的刀叉跌落地。由于系木地板既关系，系好应声同好disturbing. 佢几乎每一次都跌一样野， 你会几得佢好求其。跌刀叉之余又跌客人吃剩的残渣， 个度同我地张台好近， 真系好影响胃口。这种餐厅，这样的收费，唔好讲食物， 服务完全唔合格。事件三：Coffee. 食完main course, 个个都差唔多饮 coffee, 饮完走人返工。 但系杯 coffee 等咗3个字都未黎，又无人理。都系个句， 你要将餐厅咁样订位，你既服务真系要配合。现在既情况服务真系差太远， 破坏了整个 dining experience. 就算食物好吃，又未必想回头。
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This restaurant is underrated. Dinner here is surprisingly good, and lunches are economical! Should give it a try!For updated menu please visit <www.brass-hk.com>Environment:Very quiet, dim, low ceiling, wooden floors, tables set wide apart. 2 waitresses waiting on us, because the restaurant was very empty. There were only 3-4 tables the night we dined. They deserve wider recognition.Service:Attentive and polite. You can feel that they really want you help you enjoy your meal. They make you feel completely at home. Bread refills upon request, nice and fresh. Bready aroma to whet the appetite before digging into starters. Food:Assorted rollsYummy. Grissini was consumed quickly. It is, of course, not the best grissini in town, but they were crunchy, and yummy. Had refills. Butter - salted and unsalted. Salted ones = cubed, unsalted = disc. hehee quite cute. King crab with asparagus, organic egg mimosa millefeuille $188Sooo good. I do not eat seafood (except cooked fish) usually but this crab cake kept me going back for more. The crab was very fresh, and they put in some kind of magic glue to glue it together...some special kind of sauce which helps it take shape. The millefeuille complemented the pasty texture of the crab cake and was very crisp. The bit of cheesy triangular toast perched upright added yet another crunchy texture to the dish. The good thing about the crab was that it did not leave an unpleasant tingly sensation in my palate, as if I'd eaten a mouthful of sand. Make a detour and lick up a bit of the balsamic reduction as your forkful of goodness makes its way into your mouth. Mm. Highly recommended. Nicoise Mozzarella $148Didn't think much of this dish because I don't like eating large chunks of mozzy. I would not have been able to finish this dish alone...wondering why it wasn't categorized under the 'Sharing' section of the menu hmm. The large mozzy was surrounded by hard boiled quail eggs and cherry tomato halves; with a good drizzle of balsamic and evoo. It sat on a bed of french beans too - had some of those. They were lukewarm. Foie gras of duck, pan seared, with simmered green lentils 'du Puy' $208This is it! Very muddy in color. And I don't eat internal organs so. Didn't taste the foie gras but everyone else said it's quite good. I tried a bit of the lentils - not a fan really, they're sort of mushy and slightly sour. Roasted fillet of salmon, thin french beans and white butter $238My choice. Salmon was very fresh and very crisp on the outside - something I didn't expect - I'd have preferred it to be less oily. You can feel the oil oozing in your mouth, literally. The inside was quite well-done, and could've been more moist. I liked the skin though - not slimy, very crisp and well-salted. The bed of beans on which my fillet sat was drenched in high-quality butter and I could not resist but have a few mouthfuls - the rest of which I gave to R, because I'm not supposed to have that much butter. On the whole, a bit too fatty for me despite the fact that the fish was very fresh. For those who have a huge appetite this would work. I was bloated. Had to give a few portions away. Wagyu Beef cheek (M9 AUS) a la Bourguignonne with fondant carrots $288Not that I have the faintest idea what 'Bourguignonne' means but regardless, this dish was YUM. With the help of Google, I found out - Beef Bourguignonne is apparently, a peasant dish; 'a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking. Traditionally, the meat was larded with lardons, but modern beef is sufficiently tender and well marbled that this very time-consuming technique is rarely used any more. However, bacon cut into small cubes is still used to produce the initial cooking fat and added to the dish at the end.' Aha. Caramelized carrots, cooked in a thick, rich and tasty sauce. Beef was extremely tender but not too fatty. Would've been nice if we could get some pasta or rice to go with it; cut the saltiness a bit. But overall this was very pleasant. I dipped my rolls into the sauce instead. Coquillettes pasta cooked as if risotto with Parisian ham and black truffle crumbs $238Simple and no-fuss but very satisfying, delicious and comforting (akin to comfort food, plus black truffles hehee). I loved the creaminess and mouth-water fragrance emitted by the truffle. Probably put in a dash of truffle oil too. Ham and peas have never been given a more Forgot what this isThe meat was tender and juicy. I only had a small bite with a bit of sauce and a strand of spinach or two. I remember the sauce tasted like creamy mushrooms and was therefore delicious. No further comments. Extra-fine french beans in LeCreuset pot $68Delicate and crisp. Cooked 'al dente' could I say that? Could've been a little less buttery though. There was a good amount of salt so they didn't taste too bland. But coming in at $70 per pot I would give it second thoughts heh. Conclusion:A pleasing meal. Satisfying and exceeded expectations. Do pay them a visit for dinner. I will be coming back to try the lunch sets.
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The food was very good and did not disappoint at all. Unfortunately service is an area that requires much improvement. They have a very young team of inexperienced servers and the restaurant manager just isn't doing his job. The young servers try hard but aren't given any guidance. Our side dish didn't arrive with our mains, and arrived 20 minutes late... even though we'd warned the server that they may as well cancel the side dish order as we'd finished our mains... it still came out of the kitchen.They struggled to open a bottle of wine, managed to pour some of it over me and the table. When we arrived on a Wednesday evening 8:30ish and asked for a table, they weren't busy. We were shown to a table right next to the kitchen with a view of the entrance... not good. Asked to be moved to a window seat. They hadn't laid up a number of tables at the far end of the restaurant next to the windows which is just laziness.Such a shame as the food is good but the lack of experience and guidance for the servers is letting the place down.
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We tried this new French restaurant in Central on a Friday evening for dinner. They just opened a fortnight ago. The place was half empty. May be it takes more time to make themselves known.For appetitzers we had the laquered duck foie gras on lentils, a morel mushroom on polenta, and a lobster salad.For mains, we had a braised wagyu in red wine with carrots, a pasta with fish, and a pan roasted chicken breast accompanied by a truffle macaroni cheese. We ordered a cheese plate and a dessert. All tasted good.The lobster salad was mediocre, when it should have been a grand opening of the dinner. They used an imported baby lobster, so they tried for excellence. But the lobster lacked lobster taste. I suspect it is due to a high cooking temperature or slight over cooking. A bit of a sin because it shows a lack of attention to a star dish they recommended. However, that said, even Robuchon has the same problem, and much less forgiveable given their name and high prices.The pasta was done in a risotto style. The fish was cut up into bits and mixed in. The taste was good but the presentation was unattractive. Looked like we were served a bowl of plain macaroni.Generally, the portions looked small, but probably were adequate. We did not order additional accompaniments, and that may explain it.Appetitzer prices were around $180 to $200, and main courses run from $250 to $330 before any accompanying vegetables. Not inexpensive for what we got.The wine collection looked interesting. They have a short collection, each with tasting notes and suggestion for food and wine pairing. Shows real thought has gone into it. We ordered one of the two champagnes they have, which is not the one they offer by the glass. It was supposedly a Grand Cru (NV, though). It did not do anything for me. It was neither elegant nor interesting. Cannot comment on the other wines as we did not order further.Waitress was very enthusiastic at her job.Given the competition in Hong Kong's creative fine dining scene, one would have to really stand out to succeed.
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