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招牌菜
第一年的结婚周年老公带我去到d17过了一过好难忘的晚餐电梯门一打开就有位侍应走过来带我们到订了的桌子我地唔系好熟识D生蚝品种,古唔到厨师来介绍比我地,佢讲左6-7种但是我地得2个人食唔到太多...就点了3种(半打)第1只食的系美国:好大只好肥(好好味)第2只食的系法国:细小就唔系好肥(海水味太劲)第3只食的系南非:最细只最肥(非常鲜甜,我同老公都系最爱它)之后我地点了两杯红酒2份厨师介绍的tasting menu 我点了牛,我老公就点了大虾前菜系1个吞拿鱼鱼生:厨师将矮瓜茸夹在鱼生裹(口感很滑,味道很特别!!)之后到食煎法国鹌鹑配沙津(外皮煎得香脆，肉质鲜嫩美味)汤是一个黑松露菌蘑菇汤(一上菜已经闻到黑松露菌香味,味道好浓)茄汁意大利面配蟹肉(个汁好醒胃,味道清新)主菜我的牛就5成熟...肉质好嫩,又多肉汁仲一d都唔靱 (但系对我个胃来讲就太大了,所以我老公就有口福啦,分左我个牛扒1半)大虾就煎到岩岩好..又爽口又鲜甜(最紧要系"只虾真系好大只")最后到个甜品...系1个黄莓果法式炖蛋(好滑..但是唔够甜..岩我老公食唔岩我)因为我老公订位时讲左比侍应知系结婚周年...厨师同侍应都来恭喜我地同我地饮返杯(有种好似认识左好耐感觉,好有亲切感)因为我地坐车时唔见左相机放唔到d相上来食物同服务已经令我好难忘...唔见左相机令我非常难忘
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是晚我与太太到该餐厅晚膳庆祝结婚周年，可惜换来不太好的经历。我们叫了一客冻鲍鱼及一客煎鸭肝作前菜，一客烧大虾及一客肉眼牛排作主菜，以及两杯红酒。本先对该餐厅感觉尚可，但不久就发觉侍应的态度有些问题。前菜冻鲍鱼混了wasabi汁，非太太和本人杯茶，鲍鱼质感普通，可惜味道方面除了刺鼻的wasabi味之外也尝不出鲍鱼本身的味道。煎鸭肝做得尚可以，软硬适中，不太生不太熟，只是没有心思、少了些惊喜而已 - 两块鸭肝、一小堆沙律叶。以前吃过印象最深刻的鸭/鹅肝会有一些额外的伴碟，刺激一下你的味觉。一块苹果、一块啤梨、数粒蓝莓，配搭得宜的话，可减少鸭/鹅肝的油腻口感，为那道菜增添不少分数。之后问题就来了，就在我太太还在品尝那道煎鸭肝之际，不可思议的事情发生了 - 侍应忽然把我们叫了的那碟牛排拿来了，他有些惊讶我太太还未把鸭肝吃完，但他还是尝试把它上桌。我差点以为我到了茶餐厅！印象中，我从来未试过在稍有级数的餐厅遇到过这令人尴尬的情况。可是明显地侍应并不觉得这有什么问题。问题当然很大！作为一间有水准的餐厅，没有理由会在客人还未完成上一道菜就把下一道菜拿上来吧？那道菜还未开始吃不就开始冷了吗？而且还会令客人觉得你想他赶快走！结果还是要我们要求他把牛排先拿回厨房，待我太太把前菜完成再拿出来。结果侍应一脸不以为然的样子把牛排拿回了。当时餐厅的声浪不大，太太和我虽然听不清楚侍应怎样和厨房说，可是我们很清楚地听到一些粗言秽语夹杂其中。这是怎的服务嘛？侍应明显亦没有明白一所西餐厅应该怎样提供服务。过了一两分钟，他又把另一碟主菜送上来了。好像还对我说了一句「那你可以先吃吧」。这样的服务真是令我呆了。老实说，在此之后实在是没有甚么心情吃了。记忆中那牛排、大虾味道普通，只能说不过不失，未能让人留下甚么印象。本餐厅除了有「突出」的服务之外，食物的份量亦令我留下深刻印象。首先一般餐厅无限免费提供的面包，这里是要付款买的。若然你好像我们般没有点面包，那就建议多叫三两客主菜。因为本餐厅的主菜都是十分袖珍的，而且大致上欠缺伴碟的淀粉质食品。真是令人失望的餐厅！
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是晚和朋友在铜锣湾吃晚饭，地点我是不知道的，最后才知原来是来到 D17。原本朋友在网上以半价买了它的现金卷，所以特地来吃吃看。朋友一早订了位，所以来到立即有位啦。这里环境算非常不错，装修简洁，感觉宁静优雅，位置也挺舒服的。不过内里的二人位置台与台则有点接近，我很多时也听到旁人的对话呢。星期六晚这里也不算很多人，大部分也订了位的，可能我们来得比较早，再晚一点就开始客人越来越多了。店员来到介绍一下menu，朋友想试它的Tasting menu，如果两个人也叫tasting menu则太多了，所以我则选择散叫了一道前菜和主菜。另外这里看来也出名吃蚝的，我们就叫了半打蚝，说是厨师挑选的，我们当然没有异议。先来的是半打蚝，店员介绍分别是苏格兰，法国和南非来的，另附有三种酱汁，虽然通常我是不要酱汁多的。三款蚝大小不一，却一样鲜味十足，尤其南非那款感觉是特别重海水味的，味道几咸但又觉得很特别。法国则是最大路肥美鲜味的，加点点柠檬汁已很好吃，相信应该最受欢迎，总括我觉得三款都很不错呢。猪腩肉小吃是我散叫的前菜来的，其实看名字时实在想不到它是这个样子。原来是将其弄碎涂在面包上，面包焗过很香软松脆，配上很弄碎了的猪腩肉，味道非常浓郁，好味好味~~~ 软壳蟹沙律则相对上面的较为清新，简单的沙律跟上少少沙律汁，软壳蟹炸得香脆不油腻，还有点点鲜味，可中和一下之前浓味的猪腩肉呢。煎三文鱼扒不算太大件，和朋友一人一半，咬下去油脂溢出，都几香的。肉质尚算嫩滑，味道淡左少少，而且它的表皮有点靱呢。跟著就是汤... 其实我不太记得它的名字，印象中好像是青豆汤来的，我试了一两口，味道浓郁，感觉不会太「杰」身，都几好味的。Tasting Menu内主菜前还有一道非常合时节的大闸蟹粉，不过这个来到觉得太咸啦，咸味完全盖过了蟹粉的香味，看来下手重了呢。虽然意粉弄得几al dente，但那个蟹粉真的太咸了... 所以麻麻地呢。主菜分别是鳕鱼和short rib，两者也弄得不错。鳕鱼肉质嫩滑，表面的皮煎得有点点香脆，味道带点点盐味+鱼香，觉得不配它的酱汁更好吃。Short rib没有问我们几多成熟，自动煎成接近medium rare，咬落肉汁丰富，一点也不会靱，肥瘦适中有肉香，好味㖞。最后跟Tasting menu的甜品是绿茶焦糖布甸，而我们再另外叫了一个心太软配云尼拿雪糕。绿茶焦糖布甸味道一般，只有点点绿茶味，食落感觉好冻，有蛋香但不算特别好吃。心太软味道则几好，虽然内里不算劲软心，但外表脆身，内里朱古力浆味道香浓，与云尼拿雪糕一起放进口也感觉非常幸福呢~~~最后吃毕再缓缓的喝著餐茶，算是为这一餐有一个完美作结，是晚吃得很满足很开心，最后当然要多谢朋友是晚请客啦~ =)))))
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Overall a great experience. Good location, atmosphere, food quality, but one thing ruined the "perfect" experience which was one of the staff's attitude Anyway atmosphere wise the seating is comfortable although the sofa chairs are a bit dirty near the corner? =SAnyway the menu has some great choices. We had half a dozen of the chef's selections to share which was delicious and fresh Two of us had the tasting menu and every dish is of appropriate portion. There are few main courses to choose from and the price range is about $300 - 350. Overall the tasting menu is a great value for money. I have to specially comment on the pasta. Simple but well executed. Well done! You can tell the chef prepares the food with heart so that's good I had the appetizer grilled portobello mushroom which was delicious. Nice and hot with tomato sauce with well dressed salads on the side For the main I had the grilled king prawn with salad which was also delicious The food overall was well done and I am definitely interested in going back to try other dishes.The server towards the beginning of the meal was courteous and very knowledgable about the food. HOWEVER, there's another staff, I am assuming of lower rank, dressed in all black with thick black glasses frames, didn't speak a WORD. I was appalled by his attitude. Even when he gave us our bill to sign he didn't even say "Thank you" and when we left he just stared at us didn't even say "good bye" What's wrong with him?? The dining experience would have been so great if not for this waiter's obnoxious attitude. The chef shows his sincerity with the food but the servers also account for a substantial part of a diner's experience. So a constructive criticism would be for them to make sure the training of their stuff is on par.
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Earlier in the week I had made a booking for this restaurant having seen good reviews on Openrice. I was called on Friday by the restaurant asking if we could squeeze 5 people into one of those booths as they had a larger table to accomodate, I said it was fine and they said ok, we are now confirming your table. Last night I received another call from the restaurant asking if we could come at an early time as they had to accomodate a larger table at a later hour. Having a prior appointment that I could not get out of I advised them that I couldnt change my appointment, I was then asked if I could change the day of my dinner . I told them no I couldnt and if they could ask other diners, I am sure that we were not the only 4 people + table booking that night. 10 minutes after this call, I was called once again by the restaurant saying that I had to change the booking to 7pm or another day. I told them to cancel the booking. If you couldnt accomodate my booking when I booked earlier in the week, you could have advised me when I made the initial booking. What kind of message are you sending when you are obviously placing the importance of one customer's booking over another. Very disappointing
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