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2009-11-28 58 浏览
十月尾訂位已指定要窗口位, 盡量安排。沒有遲到, 只安排最窗口的位置, 眼見仲有兩張空枱, 與侍應問及我訂位時的要求, 只回應3人最近窗口是這張了。坐了5分鐘以上, MENU及水都沒有, 便叫著可以給我一杯水嗎? 男侍應二話不說, 拿了倒水的壺準備過來時, 另一位女侍應一個箭步向我問是要暖水、凍水或是SPARKING WATER? 朋友到來後, 情況也一樣 (5分鐘未有水及MENU)。 之後窗口的位置終於有人坐是3個外國人, 另一張是2位女士後再加一位女士。看定點原來2個訂枱都是用洋姓訂位。叫了3份SET LUNCH。上碟了, 2位朋友叫了RISOTTO, 而我叫了芹菜沙律。有趣的是穿西裝的接著捧了我叫的MAIN COURSE一齊上, 放在頭盤的旁。唔係掛, 他即時說我幫你KEEP住。 MAIN COURSE後, 侍應把MENU問要不要甜品。可是我們是叫SET, 之前下單時已叫了啦!四周客人離去, 不是第一時間整理。皮枱上滿是麵包碎。稱上DELUXE餐廳, 制服看似G2000貨色, 男士背部的汗位清楚可見。當然有些叫酒的客人有更好的對待。我們不是有錢人就不要高攀49樓吧!食物方便都
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十月尾訂位已指定要窗口位, 盡量安排。沒有遲到, 只安排最窗口的位置, 眼見仲有兩張空枱, 與侍應問及我訂位時的要求, 只回應3人最近窗口是這張了。坐了5分鐘以上, MENU及水都沒有, 便叫著可以給我一杯水嗎? 男侍應二話不說, 拿了倒水的壺準備過來時, 另一位女侍應一個箭步向我問是要暖水、凍水或是SPARKING WATER? 朋友到來後, 情況也一樣 (5分鐘未有水及MENU)。
之後窗口的位置終於有人坐是3個外國人, 另一張是2位女士後再加一位女士。看定點原來2個訂枱都是用洋姓訂位。
叫了3份SET LUNCH。上碟了, 2位朋友叫了RISOTTO, 而我叫了芹菜沙律。有趣的是穿西裝的接著捧了我叫的MAIN COURSE一齊上, 放在頭盤的旁。唔係掛, 他即時說我幫你KEEP住。 MAIN COURSE後, 侍應把MENU問要不要甜品。可是我們是叫SET, 之前下單時已叫了啦!
四周客人離去, 不是第一時間整理。皮枱上滿是麵包碎。
稱上DELUXE餐廳, 制服看似G2000貨色, 男士背部的汗位清楚可見。
當然有些叫酒的客人有更好的對待。我們不是有錢人就不要高攀49樓吧!
食物方便都可以, 但不是回味那種。
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芹菜沙律
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南瓜意大利飯
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鯛魚加小蜆小青口
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蘋果甘脆
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Happy Hour 試到特別既小食
    2009-11-05 30 浏览
    Upper House 10月2日開幕，有auntie第2日已經黎食左個dinner。佢話個環境好好，裝修好靚好舒服，所以就提議大家黎happy hour試下個bar好唔好。話哂係酒店，我一上到49樓餐廳及酒吧門口見到有waiters & waitresses，但無人理我，所以扣左服務分。我就同其中一位小姐講，我同3位朋友想黎happy hour飲野可以坐邊，佢話指住我既右邊話＂你入去就得架啦＂，連位都唔帶，完全感受唔到置身於酒店內，所以再扣服務分!!!　入到去覺得裝修真係好靚好舒服，又有海境睇，5分。不過又係一個問題，無人理你。我要自己揾個女仔先知可以坐邊，同攞個menu。等到個靚海境位後，我地就點左兩杯香檳，一杯威士忌，同一杯sauvignon cooler。 飲品到前waitress姐姐比左一個蝦片basket我地。好新鮮，好脆，少少辣好好食。 飲品到啦，香檳同威士忌冇乜驚喜，我杯sauvignon cooler就好好飲：夠涷，好refreshing，唔會太甜或者太多酒，而且杯面兩粒提子好甜。聽auntie講佢上次黎係冇小食既。我地就問姐姐仔攞個dinner menu 睇。佢就話
    更多
    Upper House 10月2日開幕，有auntie第2日已經黎食左個dinner。佢話個環境好好，裝修好靚好舒服，所以就提議大家黎happy hour試下個bar好唔好。

    話哂係酒店，我一上到49樓餐廳及酒吧門口見到有waiters & waitresses，但無人理我
    ，所以扣左服務分。我就同其中一位小姐講，我同3位朋友想黎happy hour飲野可以坐邊，佢話指住我既右邊話＂你入去就得架啦＂
    ，連位都唔帶，完全感受唔到置身於酒店內，所以再扣服務分!!!
    　

    入到去覺得裝修真係好靚好舒服，又有海境睇
    ，5分。不過又係一個問題，無人理你。我要自己揾個女仔先知可以坐邊，同攞個menu。等到個靚海境位後，我地就點左兩杯香檳，一杯威士忌，同一杯sauvignon cooler。

    飲品到前waitress姐姐比左一個蝦片basket我地。好新鮮，好脆，少少辣
    好好食。
    飲品到啦，香檳同威士忌冇乜驚喜，我杯sauvignon cooler就好好飲
    ：夠涷，好refreshing，唔會太甜或者太多酒，而且杯面兩粒提子好甜。


    聽auntie講佢上次黎係冇小食既。我地就問姐姐仔攞個dinner menu 睇。佢就話酒吧依邊啱啱新加左個D snacks我地可以試下。因為我地重有飯局，所以就叫左兩樣野試：

    個presentation勁得既steak tartar大家一定要試。係三枝匙羹掛係個架上。一人一口，共三口，正到dum幾聲。
    　味道教得非常好，好到冇得彈，但有好難形容。佢用左適量既蕃茄醬（可能係cocktail sauce)，令到個steak tartar 好鮮味。因為大家一見到已經好impressed，又忍唔住要立刻試，所以唔記得影相比大家睇 - sorry
    !
    我地重叫左個雞翼。黎到我地先知個雞翼係冇骨
    ，而且都係一人一口，好別緻。唔知係咪食左個steak tartar先，覺得個雞翼唔夠咸，不過個肉身就幾嫩口。

    蝦片basket
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    Sauvignon Cooler
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    Satisfying meal but service needs improvement
    2009-10-20 16 浏览
    We went to Café Gray for a late lunch on Sat and I was a bit surprised to find a full house given the restaurant just opened recently. Guess Chef Kunz's reputation proceeds him and Hong Kongers are in the know and will seek out good food!I order the set menu and had the artichoke gnocchi, coq au vin and raspberries with champagne. My husband ordered off the regular menu and he had the steak tartar, sautéed shrimp and chocolate rum cake. We also had a bottle of Pinot Noir.The artichoke gnocchi
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    We went to Café Gray for a late lunch on Sat and I was a bit surprised to find a full house given the restaurant just opened recently. Guess Chef Kunz's reputation proceeds him and Hong Kongers are in the know and will seek out good food!

    I order the set menu and had the artichoke gnocchi, coq au vin and raspberries with champagne. My husband ordered off the regular menu and he had the steak tartar, sautéed shrimp and chocolate rum cake. We also had a bottle of Pinot Noir.

    The artichoke gnocchi was a great way to start the meal. The dish was not complicated or intricate but the flavors mingled well and it was tasty and comforting. The steak tartar had a quail egg buried in the middle and was served with home made chips. The tartar had a good bite to it but I didn't think it was anything special. My husband said the steak tartar at Café Gray in NY was much better as it had a more noticeable South East flavor. The coq au vin consisted of 1 deboned leg plus 1 piece of breast meat and the chicken was braised nicely with onions and bacon. The shrimp dish was basically sautéed shrimps served with a light tom yum soup and covered with a crepe. The shrimps were cooked perfectly and the tom yum was very well rounded with the right level of acid and spice. Overall, I thought all of the dishes were cooked really well and tasted good but the dishes were not as innovative in flavor profile or plating. I guess these type of dishes match the Café concept and it was a satisfying meal.

    However, I think the restaurant needs to improve its service. Not once did the waiters refill our water glasses and not once did the waiters refill our wine glasses, which I found to be really unacceptable! No one ever stopped by our table to check how our lunch was going and if we needed anything. I know this is suppose to be a more casual restaurant but I think waiters still need to be trained and refilling water and wine is the bare minimum. The waiters in our section looked really lost and frantic, they kept running back and forth and several times looked over at our table with the empty water and wine glasses but didn't do anything about it. Also they seemed really nervous and the nervous energy made the otherwise really nice meal unpleasant.

    I sincerely hope the restaurant will provide more training to the service staff and hope soon the service will match the food.

    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Friday Dinner
      2009-10-16 21 浏览
      Cafe Gray is my first review on openrice!The decor was pretty, though my parents seemed to think it was too dark. the view was magnificent, perfect for a date occasion. And the bathroom was magnificent with the view from 49th floor. I went here for dinner with family. We ordered Crab Bisque with Crab salad, Jumbo Prawns and Seabass and Beef Short Ribs. As we were family we all tried a little of everyone's dish. I thought the Crab Bisque was pretty good, though my parents thought it had too much
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      Cafe Gray is my first review on openrice!

      The decor was pretty, though my parents seemed to think it was too dark. the view was magnificent, perfect for a date occasion. And the bathroom was magnificent with the view from 49th floor.

      I went here for dinner with family. We ordered Crab Bisque with Crab salad, Jumbo Prawns and Seabass and Beef Short Ribs.

      As we were family we all tried a little of everyone's dish. I thought the Crab Bisque was pretty good, though my parents thought it had too much alcohol and herbs, which I love, though I did think it was slightly bitter and the portion of the crab salad was too little for $100+.

      The Seabass in ginger broth ($210) arrived in a dish that looked pretty small, but the size was actually perfect after the Bisque. The Jumbo prawns ($265) came with a thin crepe on top, and beneath the prawns were sitting on a light lemongrass-flavoured coconut broth, which was delicious and fragrant. The crepe was not the best match, perhaps a small baguette would have suited for mopping the broth better? The large prawns were split in half before cooked so it seemed like there were lots of shrimps but really there was only 3 large ones or so. All in all, a good portioning for its price.

      I also got to try the beef short ribs that came with a rich red sauce that tasted slightly sweet and sour, with potato puree. I loved the beef, it was really tender and the sauce paired with it really well!

      We couldn't order dessert as I would've liked as we were too full. Maybe next time?
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      • Beef short ribs
      • Jumbo Prawns.
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      Eat my beat
      2009-10-07 269 浏览
      昔日麗晶酒店{洲際前身}布崙餐廳大廚Gray Kunz,現今重臨香港,為太古廣場新酒店Upper House四十九樓的餐廳"Cafe Gray Deluxe"掌陀.當年布崙Plume餐廳是城中數一數二的Fine Dining地方,除一定要盛裝出席之外,入面的酒庫更是差不多全港最大型.當然,消費也不是我輩能夠負擔,一個人平均也要起碼過千.開埋酒的話就另計.其後Fine Dining逐漸沒落.布崙亦在早幾年結業,變成為Spoon.其後Gray Kunz在紐約主理的餐廳,更得到紐約時報的四星榮譽,這次可算是載譽回來,今次不再做Fine Dining了,而是用有機食材,來烹調歐陸菜式.迎合現今吃得健康之潮流.這間中文名叫"奕居"的酒店,房間數目不足120間,是高級的精品酒店.Cafe Gray Deluxe的座位,比房間少大約四十個.一早在訂座時要求坐海景位.白天看著天朗氣清的海景,也是樂事.不過面前有很多高樓大廈,填海區阻檔著,未能一覽無遺.而且窗上隔著層紗,好像帶了袋一樣.又多了一重障礙.餐廳裝修帶點摩登風格,樓底頗高,廚房是開放形式,幾位廚師排出一字長蛇陣,在廚房吧前
      更多
      昔日麗晶酒店{洲際前身}布崙餐廳大廚Gray Kunz,現今重臨香港,為太古廣場新酒店Upper House四十九樓的餐廳"Cafe Gray Deluxe"掌陀.

      當年布崙Plume餐廳是城中數一數二的Fine Dining地方,除一定要盛裝出席之外,入面的酒庫更是差不多全港最大型.當然,消費也不是我輩能夠負擔,一個人平均也要起碼過千.開埋酒的話就另計.其後Fine Dining逐漸沒落.布崙亦在早幾年結業,變成為Spoon.其後Gray Kunz在紐約主理的餐廳,更得到紐約時報的四星榮譽,這次可算是載譽回來,今次不再做Fine Dining了,而是用有機食材,來烹調歐陸菜式.迎合現今吃得健康之潮流.

      這間中文名叫"奕居"的酒店,房間數目不足120間,是高級的精品酒店.Cafe Gray Deluxe的座位,比房間少大約四十個.一早在訂座時要求坐海景位.白天看著天朗氣清的海景,也是樂事.不過面前有很多高樓大廈,填海區阻檔著,未能一覽無遺.而且窗上隔著層紗,好像帶了袋一樣.又多了一重障礙.

      餐廳裝修帶點摩登風格,樓底頗高,廚房是開放形式,幾位廚師排出一字長蛇陣,在廚房吧前忙著.餐檯用皮革代替檯布,隱約滲出一點貴氣.就連鹽樽也是用皮套包著,Pepper是P,Salt是S,兩樽合併成為PS,與小弟身上的Paul Smith tee相映成趣.水杯也是酒杯名牌Riedel出品.中午初段,沒有太多食客.氣氛優閒而不拘束,小弟拿著相機左影右影,也沒有人阻止.耳邊播著AIR最新大碟Love 2,與這個中午的優閒氣氛相對.

      餐牌內有中午套餐與散餐可選,如果是選套餐則比較化算,兩道菜$245,三道菜$285,就算散叫也不是天文數字,龍蝦湯$95,生牛肉他他$120,海鱸魚$185,最貴的Grill skirt steak$225.價錢比起同樣是在太古廣場,同樣是在頂樓的港島香格里拉Petrus,便宜得多.不過大家路線不同,又不能同日而語.

      我選了三道菜的午餐,未上菜前先享用麵包,有別其他餐廳,用酸忌廉來代替黑醋,在忌廉上點些橄欖油.麵包鬆軟香甜,不知不覺也吃得清光.頭盤是Basil and Ricotta gnocchi,是意大利薯仔麵團.配料有番茄,菠菜,芝士,雅支竹,羅勒等等.番茄醬味道酸甜,煙齦的麵團將醬汁全數吸收,配菜最有印像是雅支竹,非常爽口.煎過的薯仔外脆內軟,至於芝士的作用,是令到酸甜的醬汁更加香濃.

      主菜是紅酒煮雞,法文名稱是Coq Au Vin.材料有pearl onion,煙肉,蘿蔔粒,磨菇,再用Pinot Noir紅酒,以慢煮形式來演繹.先說雞肉本身,始終在西餐桌上吃雞,不能太過要求雞肉很嫩滑.外國根本沒有鮮雞可吃.不過甜而不搶的紅酒汁,將雞煮得入味.本來雞味不甚顯彰的雞肉,突然精彩起來.雞肉吃下去較為鬆化,但有些部位則比較實.其他配菜如紅洋荵,每一粒也飽滿,磨菇的香味更搶盡其他配菜的風頭.吃此道菜是伴以一條條的Spatzil吃.這種麵條口感帶點微脆,內裏煙齦.配著這個濃味菜式吃很適合.

      甜品是Marinated raspberries in champagne.先將忌廉放在杯底,再放上raspberries,上桌時侍者再倒入香檳.忌廉的香滑,raspberries的酸甜,香檳的苦甜,三種感覺一次過.在夏天吃著此甜品的感覺,一定比迎著秋風吃的爽.

      餐後小吃是朱古力,有薄荷味同原味,但已經吃得很飽,每樣只能吃少許.期間大廚Gray Kunz也有出來,同個別食客打招呼,我什麼也不是,繼續聽著AIR吃朱古力.

      用以前布崙的價錢,來與是日的價錢相比,$285+10%入場費,能夠一嘗Gray Kunz的作品,結合身處的地段,景觀,服務.絕對是化算.晚上前來的話,價錢大約是一倍左右.聽聞現今晚上的訂位,已開始緊張起來,假若當本地飲食傳媒廣泛報導之後,應該會成為另一個城中熱點了.
      優閒的四十九樓
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      • 检举
      5 已推介
        张贴
        评分
        味道
        环境
        服务
        卫生
        抵食
        人均消费
        $314 (午餐)
        推介美食
        優閒的四十九樓
        隔膜
        gnocchi
        Coq Au Vin
        等级3
        35
        0
        簡單是美
        2009-10-05 135 浏览
        週日有機會嘗試金鍾新開酒店The Upper House的唯一餐廳Cafe Gray. 位於酒店的四十九樓, 餐廳設有美麗大都會夜景. 裝飾簡單且摩登, 給人舒服的感覺. 服務都有九十分, 酒店水準.兩人點了: Crab Bisque - 蟹濃湯加迷你蟹沙拉. 湯夠熱, 蟹味濃, 但絕不過鹹. 一流. $135 Steak Tartar - 他他牛加番薯片. 牛肉新鮮, 味道有點像bloody mary. 開胃且好吃. 可能調味蓋過了牛肉的原味, 但這應該是這道菜的風格. 很滿意. 番薯片切得很薄, 炸得很好. $145 Coq Au Vin - 紅酒慢煮雞. 味道十足, 帶甜但不會過濃. 保持原有雞味. 好吃. $245 Red Mullet - 蒸鬚鯛科魚. 魚身嫩滑, 汁像較清淡的葡國雞汁. 魚上面有幾塊烏賊讓口感十足. 這道菜味道不算特別, 但吃起來的感覺很好. $180 Passion Fruit Souffles - 熱情果奶酥. 迷你奶酥放在熱情果的皮殼裡, 熱情果汁加添新鮮甜味. 夠特別. $100每一道菜的鋪擺簡單但有特色. 菜單上選擇不多. 雖然款色簡單, 但菜色設
        更多
        週日有機會嘗試金鍾新開酒店The Upper House的唯一餐廳Cafe Gray. 位於酒店的四十九樓, 餐廳設有美麗大都會夜景. 裝飾簡單且摩登, 給人舒服的感覺. 服務都有九十分, 酒店水準.

        兩人點了:
        Crab Bisque - 蟹濃湯加迷你蟹沙拉. 湯夠熱, 蟹味濃, 但絕不過鹹. 一流. $135
        Steak Tartar - 他他牛加番薯片. 牛肉新鮮, 味道有點像bloody mary. 開胃且好吃. 可能調味蓋過了牛肉的原味, 但這應該是這道菜的風格. 很滿意. 番薯片切得很薄, 炸得很好. $145
        Coq Au Vin - 紅酒慢煮雞. 味道十足, 帶甜但不會過濃. 保持原有雞味. 好吃. $245
        Red Mullet - 蒸鬚鯛科魚. 魚身嫩滑, 汁像較清淡的葡國雞汁. 魚上面有幾塊烏賊讓口感十足. 這道菜味道不算特別, 但吃起來的感覺很好. $180
        Passion Fruit Souffles - 熱情果奶酥. 迷你奶酥放在熱情果的皮殼裡, 熱情果汁加添新鮮甜味. 夠特別. $100

        每一道菜的鋪擺簡單但有特色. 菜單上選擇不多. 雖然款色簡單, 但菜色設計有心思, 手藝絕不馬夫. 像在吃漂亮的家鄉菜. 酒店式經營. 無論衛生, 服務, 環境都有九十分以上.

        可能本人最近吃到較讓人失望的fine dining. Cafe Gray令我對中上價西餐從拾信心.
        Crab Bisque + Crab Salad
        101 浏览
        0 赞好
        0 留言
        Steak Tartar
        110 浏览
        0 赞好
        0 留言
        Coq Au Vin
        154 浏览
        0 赞好
        0 留言
        Red Mullet
        139 浏览
        0 赞好
        0 留言
        Passion Fruit Souffle
        121 浏览
        0 赞好
        0 留言
        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
        • 推介
          已推介
        • 检举
        1 已推介
          张贴
          评分
          味道
          环境
          服务
          卫生
          抵食
          用餐日期
          2009-10-04
          人均消费
          $500 (晚餐)
          推介美食
          Crab Bisque + Crab Salad
          Steak Tartar
          Coq Au Vin
          Red Mullet
          Passion Fruit Souffle