Mojo Bistro

营业中

休息中

又係參加Dining city嘅餐廳. 未識過所以去試吓😉價錢唔貴,位置在中環區！放工想飲返杯,係唔錯選擇. 餐廳有室外位置添😚有happy hour, 啤酒,紅白酒有特價🍺先叫咗杯汽酒開吓胃,輕鬆吓,配咗個炸蕃薯,甜甜哋.之後開始dinner. Dinner set包括,餐湯,沙律,主菜同甜品法式龍蝦湯,普通...蘆筍田園沙律,正常,只係條蘆筍幼到要用放大鏡先見到🤣香煎阿根廷紅蝦及盲鰽魚, 普通...甜品,正常另外點咗杯紅酒...侍應態度良好,出餐速度因應客人用餐,一度一度慢慢上👍以中環地區,價錢算合理

We ordered:Appetiser:BRAISED IBERICO CHORIZO IN RED WINEMainAN-FRIED HALIBUT FILLET WITH LEMON CREAM SAUCE $268SMOKED SALMON SPAGHETTI WITH WHITE WINE CREAM SAUCE $208Daily dessert:Brownie Drinkseppermint tea and coke —The braised chorizo was a bit salty as expected. That’s its nature. The red wine sauce was nice.It’s a pity that the BLACK TRUFFLE CHEESEBURGER WITH FRENCH FRIES was sold out on the day even at 1pm. From the description, it should be yummy. We chose to sit in the terrace area as

最近發現係中環新開左間超有驚喜嘅Mojo Bristro餐廳自己食完之後私心推薦比大家尤其係佢地主打嘅巨型戰斧牛扒係必試除左signature嘅巨型戰斧牛扒外 亦有以新鮮龍蝦製作嘅lobster menu除左美食外Mojo bristo店內嘅design 亦都唔可以忽視一入到去已經feel到充滿濃厚美式style有室內及室外露台座位 夠晒chill法式龍蝦湯蝦香極濃郁又鮮甜湯內滲透陣陣經炙燒後嘅蝦殻香氣入口香滑 又好creamy湯內嘅龍蝦肉好新鮮肉質結實彈牙又甘甜蜜糖煙肉焗牛骨髓烤牛骨髓賣相好吸引牛骨髓充滿豐腴油脂香加入蜜糖煙肉更鹹香惹味配搭牛油蒜香多士又香口美國戰斧牛扒配自家製香草牛油以呢個價錢食到咁重量級嘅戰斧牛扒無得輸呢個size完全足夠比3-4人share牛肉粉嫩 肉質彈牙嫩滑入口充滿肉汁 超juicy牛香濃郁 油脂分佈平均唔會太膩基本上唔雖要過多額外調味自家製芝士瀑布牛肉漢堡配薯條牛肉漢堡上加入半溶芝士製成瀑布效果芝士香濃加入burger後同牛肉漢堡嘅肉汁融合後整個味道層次更豐富配搭新鮮蕃茄及生菜令整體無咁heavy自家製提拉米蘇近期食過嘅tiramisu中嘅top自家製嘅

上星期同友人係中環無意中發現呢間新開業西餐，見到龍蝦餐牌好吸引，跟住就入咗去試試🍽️ 法式龍蝦湯 $98龍蝦味湯底質感濃稠，啖啖充滿鮮味，推介必點之一。餐牌還有多款龍蝦菜式，不容錯過！🍽️ 自家製芝士瀑布牛肉漢堡 $168這款漢堡的芝士有如瀑布，充擊我們的視覺，咬開爆出滿滿肉汁，還有芝士的拉絲效果😋👍🏻🍽️美國戰斧牛扒配自家製香草牛油 $968巨型戰斧牛扒🤩份量足夠3-4人，肉質豐腴肥嫩，肉質彈性與肥瘦比例剛剛好，是大伙兒點餐必選🍽️ 蜜糖煙肉焗牛骨髓 $168由牛骨髓、煙肉和蜜糖等食材組成，融合了咸香的煙肉和甜蜜的蜜糖，以及牛骨髓的柔滑口感🤩🍽️ 自家製Tiramisu $108賣相非常精緻的Tiramisu，用上新鮮咖啡豆製作，咖啡味道濃郁！還可以敲碎玻璃球，有滿滿的儀式感❣️

I recently dined at Mojo Bistro, a newly opened Western cuisine restaurant in Central, with four friends for a chill night out. To start, we shared two bowls of Lobster Bisque, and what really stood out was the attention to detail. The staff thoughtfully separated the bisque into five servings, adding a touch of intimacy to our meal. The bisque itself was a delightful surprise, with a rich, flavorful broth and generous pieces of lobster that made each spoonful a treat.Moving on to our main cours