影片
电话号码
2940 0682
开饭介绍
以澳洲内陆为灵感的Outback主打特色牛扒，烹调不同的牛扒种类，并均由澳洲空运到港，连餐厅布置也充满澳洲色彩。
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特色
适合大伙人
营业时间
星期一至五
12:00 - 15:00
17:00 - 22:30
星期六至日
12:00 - 22:00
公众假期
12:00 - 22:00
以上资料只供参考，请与餐厅确认详情
早前朋友新居入伙，单身贵族间屋特别有品味之后去愉景新城排队食outback排队成粒钟先有位...........等到大家肚都扁晒，真系无奈，但无计，唔通等等下走咩，都等左咁耐废话少讲，间野最好食真系个黑糖包，食完走时打包多一两个真系唔过份😋😋😋😋😋😋😋个斧头扒我觉得都好好味，不过无黑糖包咁惊喜😁念起都想再食但炸洋葱真系差d，可以唔叫都得，一黎油，二黎真系太大中，我钟意食番 薯条比较好😂😂😂
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行商场行到攰攰地见到间扒房就谂住入去坐下啦呢度嘅座位坐得比较阔落同埋舒服真系好耐冇食过呢度嘅黑糖面包啦呢度嘅黑糖面包呢晚市系免费refill佢最大嘅特色就系可以配到个忌廉仲热辣辣嘅黑糖包配上个cream真系好好食㗎呢度呢有lunch set比平时夜晚呢就平好多我哋嗌左个烧肉酱味猪肋骨🐷同埋香辣烧虾饭🦐我哋就比较钟前者，因为呢个配菜好开胃，而猪肋骨肥瘦适中，仲有个薯条可以配中和返食肉嘅口感！每个lunch set呢都会配一杯嘢饮嘅咁当然我哋就拣咗冻柠茶啦提提大家系app做会员仲可以享有额外嘅折扣！
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很久没去 Outback 用餐，质数仍然保持水准，份量也十足。服务态度也尚算可以。最喜欢食他们出品既自家制面包，超好味。朋友带左小朋友，也可照顾周到，配备小朋友高櫈。所以值得推荐啊！饮料选择多，叫了一杯菠萝香蕉沙冰。海鲜意粉, 肉眼扒配猪肋骨... 等等
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6点几去到walk in，都唔算等左好耐，大概半个钟。因为好多人，厨房同waiter都做唔切，催左好多次waiter终于送上面包同汤，个包好好食，外脆内软，加上少少微热。滋味三色拼盘拼盘有炸鸡搥，猪肋骨同埋芝士薯条。猪肋骨嘅肉好淋而且吸收左酱汁嘅味，好脆嘅薯条配合芝士，味道几特别。呢碟拼盘都算掋食又好味。安格斯肉眼牛扒肉质唔算太硬，有少少淋，肉汁丰富，配合埋用磨菇制成嘅磨菇汁，两样夹埋一齐味道多层次而且鲜甜 。云呢拿雪糕朱古力软饼冰冻嘅雪糕加上入面有Oreo朱古力蛋糕，味道适中，简直系完美嘅配搭。
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As I stepped into the steakhouse, I noticed how the restaurant was teeming with people, I was so sure it was going to be a splendid meal until a waiter with a half hearted smile approached and guided us to our booth, that was when I convinced myself that maybe my meal would have quite a few flaws, yet I decided to give the restaurant the benefit of the doubt. My eyes darted across the room; certainly this wasn’t my stereotypical idea of living in the Outback. It looked like an ancient Texas style ranch house with an abundance of wood as its interior theme. Aside the interior design, savoury showy spices in clear jars hung in the middle of a wooden frame, and to its left accompanying them, was a large map of Australia. I opened the menu and my mouth instantly started jumping up and down in joy, everything looked so scrumptious. The price of a set lunch ranged from $100 to $200, the prices weren’t exactly very cheap, but at the same time they weren’t intolerable either. I took the opportunity given to order a set meal and immediately was first presented with a cream of mushroom soup, bushman bread and a salad. Although I was not a huge fan of the mushrooms bathing casually in the bowl, I could immediately tell how thick and creamy the soup was. It was rich in ingredients and was the complete opposite of canned soup. Ironically, the bread was bland and flavourless; it was like the chef had made the bread while pulling himself out of bed five am in the morning after a three-hour sleep. The ingredients in the salad gave it a crunchy texture and felt fresh. It was just a quick 7 to 9 minutes wait before my main course arrived; an Angus rib eye steak. Thick steak, veggies and golden potato wedges dominated the entire plate; it was such an exquisite sight. The blissful scent that came along with it produced a lake in my mouth. Though I asked for my steak to be cooked to my favourite doneness, the mighty meticulous medium rare, it came out somewhere in-between medium rare and medium. That instantly reduced my mood by a little, but it still had the juicy pink centre I desired so I was contented; tender, flavoursome, bouncy and definitely something that coats your palate. It was definitely a succulent steak. A lovely morsel of potato that was baked to achieve crisp crust and soft middle that exploded in your mouth with a slightly salty and earthy peel. Probably, one of the best potato wedges I’ve ever tasted. Definitely gave McDonalds a run for their money! Despite the vivid colour combination of the vegetables, it taste undercooked and mushy. Unseasoned, raw broccoli dispirited the whole meal. There were soft music playing but the amount of noise created by other diners caused a peaceful ambience to be uneven. The waiters seemed to have a problem with smiling but still answered questions patiently. Overall, it was a delectable meal if you take away the stale vegetables and the dreary bread, it was worth the price and I would absolutely recommend the Outback Steakhouse to anyone who has a particular liking for sizzling steak and fries.
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