Fireside

营业中

休息中

当地朋友推荐的店，名字就非常带感~西餐中的Fire做法可以直接联想到他家的特色。火烤鱼和牛排。🔥餐厅的设计也是别有用心，从一个乡村的露天烹饪概念与现代的转变，所以内部必须感觉休闲和精致。据设计师所说，内部的灵感来自于大自然中的篝火。🔥餐厅的原始，老式的烹饪风格，餐饮空间是质朴和朴实的，但仍然精致。环境：红砖作为墙壁，因为制作砖的过程、干燥和烧制过程与餐厅使用的烹饪方法相呼应。我们用大麻绳索装饰天花板，这是对露营用绳索的一种致敬，并使用了其他自然材料，如黑橡木木材、木柴、皮革、大理石和植物，以创造一种奢华的乡村氛围。暖色调以红色为主，这反映了餐厅的“火”主题，黑色和灰色色调增加了一种生活而复杂感觉。菜品：点了套餐2个stater，可惜了beef tartes竟然没有，只能点了牛肉做的smoked ham类似Parma Ham的做法，配上杏仁粒口感混搭可以。另一个是马有鱼配现场的Fire先烤，然后配上墨西哥辣椒酱汁，绿色对比非常鲜明。一点不存在这种鱼有的腥味可能性。Ribeye 用的阿根廷的，肥瘦相间非常适合火烤。喜欢medium well的熟度，尤其配上明火烤可以把肉香给烤出来。惊艳的是

再訪fireside 覺得質素穩定😁 餐廳主打用直火烹調熟成食材同煙燻技巧 開放式廚房加直火烤爐令人印象深刻👍🏻 建議可以坐bar枱嚟近距離欣賞廚師嘅手勢  charred padron peppers($168)🫑 已經可以話係招牌 依款西班牙常見嘅青椒小食表面帶微焦嘅感覺 面頭淋上明太子整成重煙燻味嘅cream sauce 再加脆粟米碎 食落一啲都唔辣啱哂佐酒😚  招牌仲有本地原條熟成馬友($498) 廚師將油份重大約一斤左右嘅馬友風乾五日 用直火烤得皮脆肉滑 入口滿滿炭火煙燻嘅香氣☺️  另外熟成牛扒都係呢度值得試嘅菜式 大約有五款唔同牛肉選擇🐄 今次試咗比較特別嘅Rubia Gallega 9 vear-old cow ($2288/kg) 第一次食喺西班牙Galicia山區成長嘅Rubia Gallega牛 據聞係主要食新鮮嘅草同粟米 脂肪肌肉比例平均🥩 燒到粉紅色嘅40日熟成牛扒肉質軟腍肉味香濃😋

I quite like fireside tbh, the vibe, the dining room, starters and steak were pretty yummy! Loved the Burnt Lobster roll🫶🏻We ordered the jumbo Carabinero so can dipdipdip sourdough, but i would skip both next time since they were just okayyy for me.the smoressss kit was pretty fun but waaayy to sweet and the biscuits were kinda soggy too! suggest to use dark choco instead of milk choco☝🏻😅

位於中環H Code有間主打直火烹調嘅餐廳，由主廚 Jaime Ortolá 帶領，用精選木材同備長炭燒出來的明火、煙燻等製作一道道精緻既菜式，體現出除咗食材新鮮，烹調手法亦都好重要👨🏻‍🍳餐廳既開放式廚房，無論坐吧枱定係露台邊嘅位置，都可以睇到直火烹調嘅過程，整個用餐體驗都好難忘😍🔸 𝗖𝗵𝗮𝗿𝗿𝗲𝗱 𝗽𝗮𝗱𝗿𝗼𝗻 𝗽𝗲𝗽𝗽𝗲𝗿𝘀, 𝘀𝗺𝗼𝗸𝗲𝗱 𝗺𝗲𝗻𝘁𝗮𝗶𝗸𝗼 𝗰𝗿𝗲𝗮𝗺, 𝗰𝗿𝗶𝘀𝗽𝘆 𝗰𝗼𝗿𝗻 $168🫑來自西班牙的廚師推介左一道西班牙常見的小食，係帕德龍辣椒，燒到表面有燒焦的感覺，奶油醬汁用左明太子，有fusion既感覺，入口有煙燻過的味道，食落微甜唔辣，絕對係一個唔錯既餐前佐酒小食！🔸 𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗔𝗿𝘁𝗶𝗰𝗵𝗼𝗸𝗲𝘀 𝘁𝗼𝗻𝗻𝗮𝘁𝗼, 𝘁𝘂𝗻𝗮 𝘀𝗮𝘂𝗰𝗲, 𝗽𝗼𝗿𝗸 𝗳𝗹𝗮𝗸𝗲𝘀 𝗮𝗻𝗱 𝗰𝗮𝗽𝗲𝗿𝘀 $208我都係第一次食Artichoke洋薊/亞枝竹！呢款係外國比較常見既蔬菜，香港既餐廳真係少啲見到。Artichoke食落有啲似荀，配上creamy既呑拿魚醬、都幾特別。🔸 𝗕𝘂𝗿𝗻𝘁 𝗹𝗼𝗯𝘀𝘁𝗲𝗿 𝗿𝗼𝗹𝗹, 𝗰𝗿𝗮𝗯 𝗺𝗮𝘆𝗼, 𝘀𝗺𝗼𝗸𝗲𝗱 𝘀𝗮𝗹𝗺𝗼𝗻

The lobster roll taste so good. You will taste the best lobster roll in Hong Kong. It will be worth for coming for dinner and the staffs are extremely kind and knowledgeable. The most important thing is the bread which you should have a try. Especially the cheese cake ice cream. It definitely the best cheese cake Ice cream in the world. Not kidding！！and even the price is reasonable ！please come and visit them

The lunch food is normal overall for the chicken and the pork. And we were not told about the water charge for $18 per head even we only asked for warm table water. Funny. And this comment was rejected at first and now I’m submitting is again.

🍽️ Restaurant week finds #4.⭐️Favourites:🥩 Grilled beef skirt 🐟 Dry aged Ma You Fish 🍞 Sourdough.💭Thoughts: Food was decent on the whole. Their main courses were definitely the highlight, the beef skirt was so tender with great flavours and the fish had super crispy skin and still tender on the inside! .I loved their sourdough which was served with a very unique butter/cream that had a bit of a savoury kick to it. .🍽️ Restaurant week lunch set HKD 368pp .😋Recommend? ✅ 👩🏻‍🍳Food rating: 4/5👩🏻‍⚖️Overal

H CODE一直都係美食雲集之地，所以係到既餐廳都非浪得虛名，FIRESIDE係新開主打炭火為主題的意大利菜，各種菜色都加入左炭既元素而烹調過程都係全炭火燒出，當天坐在吧枱的位置可是觀看整個煮食過程非常賞心悅目LUNCH SET $398/1🐓 餐廳用了本地三黃雞更鮮嫩肥美，雞皮經過炭火的洗禮令外表有焦香感，而廚師把火喉都控制得剛好，雞肉不會過生或過熟CECINA平時Parma ham就食得多，風乾牛肉真的少見，風乾既時間恰到好處，少咗份火腿的油膩感，如配搭餐酒最合適不過🥖出餐包前會經炭爐烘熱令麵包更鬆軟，特別在於餐包配有的牛油醬，是自家製的炭味CREAM幾得意🫑平時我不怎吃青椒，但這個經炭火燒出的青椒特別誘人，加以粟米脆脆汁的配搭甜甜地去除了青椒原來的草青味PORK RACK炭火燒出的豬腩肉非常香口，而且炭火令多餘的油脂迫出，最欣賞是當中的醬汁，醬汁sambal matah，酸酸辣辣令豬腩肉的味道更為清爽BURNE MILK ICE CREAM 是餐廳自家創作的炭味雪糕，吃得出有微微的炭香很神奇，碟邊更有些炭碎令味道更濃郁PARFAIT 面頭的焦糖是由一塊剛剛在炭火拿出來的鐵片壓溶而

Nice smokey flavour from bread to dessert. Just nice, not over/ burnt. I had Duck confit rice which they recommended, the romba rice was cooked with Morchella 羊肚菌. Crispy duck skin and tender meat. Cant imagine how ice cream can be smoked, think it’s from the smokey ‘chips’ served with the ice cream. Would be quite happy with the lunch except they charge hkd18 per head for water (not bottle water). Sitting in front of brick oven is rather warm, perhaps a bit too hot and think I was covered in sm

An open fire dining restaurant with no electricity used to cook.I ordered the sour dough bread with smoked butter with leek ash, duck confit paella and ice cream for dessert.The sourdough was fantastic! Before being served, the sourdough was cooked in the brick oven to keep it warm and dry for the ideal crunchy texture. Matching it with the fresh smoked butter was the best I ever had.Highly recommend the duck confit paella and the ice cream, these were amazing!Staffs are nice and friendly. Highl

100%認真呢間餐廳係誤打誤撞book黎試🤓對於我哩個食肉獸黎講😌 我從來都係睇" 圖片的說話"只要啲肉嘅樣吸引到我我都會搵機會去試問心我從來唔係極之睇人哋comment佢揀餐廳我都係剪緊條片嗰陣先睇返人地啲長comment佢地點中伏🫡可能真係死好彩😗問心今次我又真係冇任何一樣嘢中伏2個女仔total叫左下嘅野Sourdough Blue Belly ShrimpAir-dried & smoke beefChocolate-fed Wagyu Baby Gem Lettuces Almond Parfait 每樣都重點講兩句Sourdough 要另外加錢叫🙂但相對於bakehouse 都要幾十蚊個包黎講🙈絕對食值得一試🍞做到外脆內軟煙燻牛油🧈係最有驚喜風乾牛肉油脂分布唔錯(係我鍾意嗰類)而且肉味濃🥰蝦就相對不過不失🙃醬汁反而有驚喜😇準備牛扒期間會俾你揀一款扒刀🔪食朱古力大嘅澳洲和牛..聽完即刻勾起好奇嘅心嘗試😌有牛味而且唔會太肥膩可惜切得唔夠厚🥲唔係嘅話口感應該會更加好炭燒生菜🥬本身好奇佢會唔會係乾柴😂原來只係輕輕燒下等啲生菜有炭味而且仲好fresh👏🏻Dark chocolate

適逢周年紀念，男朋友帶我去吃這間特別的Fire Dining，未進店前已聞到強烈的木味，到店更被眼前的open fire kitchen 所吸引。今次點了不少菜色，每由前菜到甜品也不乏濃濃的炭火香。烤沙律 （右上）很特別的Appetizer, 少許的煙燻味，很香口😋 長腳蟹，配有魚子醬，整個味道不會過淡或過鹹，醬計配搭十分清新西班牙紅蝦，是一道食過返尋味的Signature，蝦肉十分彈性，每一啖也有油香，也不會覺得油膩，另蝦膏也十分香口，是十分值得推介的signature🥰另一Signature: 馬友身為一個很少吃魚的人來說，魚很香，亦十分脆口，每一口也被魚香充滿口腔總體而言，很不錯的體驗，味道很RAW很特別，而且配合IFC美景，值得推介😋😁

朋友食過介紹我去，經開中環就走去試下。第一次食用木頭燒出黎嘅食物個樣係似bbq燒出黎嘅野，但當然好味好多！仲食得出同炭燒嘅唔同。唔知果隻味係咪叫木香呢🤭個人覺得條魚好出色👍🏻👍🏻👍🏻個飯亦好好味😋仲食左個雪糕，係人手造的。超正😍但我掛住食唔記得影相🥲因為我一個人去叫唔倒咁多野食。下次會叫埋朋友一齊去食下佢d扒先得😛總括黎講我覺得環境非常好👍🏻有bar枱坐似食呀媽家姐。果日坐滿哂bar枱我享用唔倒。同埋又冇好煙燻嘅感覺。果日我坐露台位，好舒服好開揚。野食我覺得好好味，中環食好野嘅質素黎講可以接受！樓面如果多一兩位侍應就好喇，不過佢地服務都好週到🙏🏻值得推介嘅餐廳👍🏻👍🏻👍🏻👍🏻👍🏻

EAST MEETS WEST 東 ⇄ 西 feature: tradtional grilling with Japanese x LatAm influence, @fireside prides itself in the art of open-fire dining located at the heart of CentralPrice: HK$1200+ppQuality: 👩🏻‍🍳👩🏻‍🍳👩🏻‍🍳Recommend: 💖💖💖Service: 💁🏻‍♀️💁🏻‍♀️💁🏻‍♀️(Ratings out of 5)OVERALL: food and service for price you pay is v. sub par, food took forever to come and waiters were all over the place, would probs not come back .. pity since resto interior/vibes quite nice given the environment/buildingcarabinero - co

My god, the food is really good! First time trying this open fire dining experience, seeing chef grilled the food on fire in front of u is amazing. I tried zucchini salad, beef tartare with smoked egg yolk and truffle, also the kampachi sashimi, all are really good executed and creative combination.I like the beef tartare using Spanish Rubia Gallega beef, very intense and very few restaurant using this special and rare beef to make tartare, so cool!I ordered as a la carte in lunch, the server wa