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营业时间：12:00nn-2:30pm ，7:00pm-12:00mn \r\n交通：地铁铜锣湾站C 出口\r\n座位：80 个 备注：须订位\r\n
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食记 (19)
Went there last night. What an insult to French cuisine!!! Terrible food, poor presentation, unprofessional service! The lighting is so dark (romantic does not mean just dim the light and light a candle) that you don't really know what you are eating. Only 10 customers there last night, wonder how they survive?We were charged $535 for 2 persons. How? Why? Coz one of us is member and got an offer of buy one get one free. But still, that meal was not even worth $200. My friend cancelled the next week booking immediately.I would say this place is only suitable for those who do not know how to spend money on good food or those who don't even know what is good food, never mind French cuisine!!
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service 比较细心.食物-- 最深刻都系鹅肝同埋dessert最差系个汤.环境都ok..不过个view 难睇d
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琴晚同两位男仕o系度食饭, 以下就系琴晚o既full menu:Marinated Raw Beef Tartar with Crystal Pear and Sesame Vinaigrette - 大厨话我上次o系度食o个个beef tartar系traditional version, 味道raw D, 今次依个系editted version, 加多o左sesame vinaigrette, 味道浓好多, 但都依然好味, 好快就清碟~Gratinated Crabmeat on Green Pea Puree with Pommery Mustard Cream Sauce - 好欣赏o既一味菜!! 大厨用三文鱼籽做topping, 咸咸香香o既味道, 出奇地同鲜甜o既蟹肉味道非常之夹, 好好味!!!! 又系唔驶一分钟就俾我清o左碟~ heheheh....King Mushroom Risotto with Grilled Sea Scallop and White Truffle Essence - risotto煮得好好, 外软内硬, 味道唔错~ King Mushroom味道好突出, scallop好鲜甜~Poison Ivy's Hot Seared Foie Gras with White Asparagus and Port Wine Jus - 外脆内溶, 煎得非常好, 大厨讲o左个秘诀俾我o地知, 但不便公开~ hehehe~~ 如果肝味再浓d就更好, 始终我食惯浓味o野... Spinach Cappuccino Soup with Saute Sea Shrimp - 依然系用cappuccino杯上, 面依然系有foam, 大厨教我先拌匀泡同汤, 当系一杯咖啡咁成杯饮, 的确味道唔同d~ 唔好睇小个foam, 搞匀都塌下, 真系好似一杯cappuccino, 大厨话佢用花o左好多时间先研究出依个foam~Roasted Australian Baby Lamb Loin with Ratatouille and Rosemary Jus - baby lamb肉味好浓, texture好嫩, 正!! 放底o既豆陪埋个sauce, 味道唔会太抢, 唔错~本来仲有甜品, 但真系食唔落, 有d可惜~ 无饮到咖啡, 唔知有无改善呢!? Hehehe....整体比上次改善o左, 一定会有第三次~ ^_^============================================For your reference:Full Menu including Foie Gras = $4486-courses = $388All prices subject to 10% service charge
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早两日补祝朋友生日, 我拣左呢间我想帮衬好耐既贵野....明知自己埋单啦~~~ >.< both of us 都叫full menu, $448 共7 courses. (另有$388, 6 courses, 冇鹅肝果项既.) 我地冇order wine, 不过谂番转头, 饮wine 可能仲抵, 横竖都要买水~1--marinated raw beef tartar, 佢上桌个样好似反转个罐头"cop" 左罐五香肉丁出黎咁(环境黑丫麻!)~ haha! 黑椒,胡椒,麻油调味既生牛肉口感同味道都唔似食紧生野(咁即系好唔好呢?), 可能自己接受能力强卦! 咪好似日本刺身咁feel~ 加了crystal pear 在其中, 清甜既味道好配合! 唔会觉得怪! 但朋友望住我把红色既野放入口...其实系好似吞拿鱼咁色je...反应就系: 好似原始人呀! (比多$50 可转生蚝海鲜盘, 不过冇咁做~)2--french duck breast, 上桌个样都靓既, 簿片簿片咁再用d煮到好焾切唔开既笋毯底. 食落就普通d, 最奇就系d 汁...味道好似开稀左既甜酱!haha! 鸭胸本身咬落好软身, 唔系好食到肉味同埋肉质(冇纹理咬). 3--king mushroom risotto w/ grilled sea scallop, 饭粒系一般西式生米煮法, 加左菇粒, 改善左不爱西式饭既人既口感. 菇饭混著由些少白酒造既白汁, 味道算唔错, 但我觉得我可能都煮到~ 好彩食到最后一口, 就系件scallop啦番d 分, 真系好鲜甜, 比预期既好味好多!4--hot seared foie gras, 唔掂! 我唔钟意佢好似向鹅肝面洒左d面包糠先煎, 太脆...个面有d 硬, 失左鹅肝软滑好溶化果种口感! 脆面入面又唔够creamy.....好失望呀! 大家skip呢味食6个courses平d!5--spinach cappuccino soup, 咪就系好似cappuccino咁个汤系用咖啡杯盛既, 面头有打成cream 既milk, 可以饮到两种味, milk 加到汤入面前后系两个感觉, 都好味既. 汤既质地唔厚, spinach + cream味但系稀既, 有d唔惯! haha, 汤入面有d "虾米", 我宁可佢唔好加, 系就加d 大少少个样靓d既, 而家真系好似虾米咁一粒粒, 有d仲见到肠, 好肉酸!6, main course:--roasted baby lamb, 已切件企晒向度, 有棵菜,有个细细薯, 个薯好甜好味, lamb 正正常常极普通, 又冇羊肉味. 反而朋友既crispy salmon steak 几好, 有d 特色, 鱼皮好脆, 鱼肉比想像中控制得好, 起码冇成碟油! 用红豆造汁, 有dd 酒味, 衬得好过我个lamb!7--brulee, 几好, 蛋好滑, 有适量既甜味同埋薰衣草香. 旁边有几件水果, 唔酸! 因为我食左水果先食甜品!正如一般既法国菜, 细细碟好精美, 但如果唔系有个海景, 都做唔到呢个价钱. 装修方面, 日头睇系靓过夜晚好多!现场既服务冇大问题, 但电话既manner就好冇! 打电话去想book台, 唔知以为打左去茶楼! d人讲野好似冇当过自己系高级餐厅(可能佢地真系唔当系高级餐厅)!
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之前一排好兴上楼私房菜, 而其中一间, 位于铜锣湾poison ivy 亦因此而出左名, 呢间野系食法国菜, 一个个course果d 好多人都讲呢间野, 一d电视/ mtv都以此取景. 因有无敌大海景, 我都贪得意去下. 首先入到去, 灯光好暗(间间法国餐厅都系咁), 望望d装修, 又一般咋㖞墙边连地下d位置都有遮到, d灰现晒出黎. 全场最多能坐50人左右啦~~~ 无敌海景, 系好无敌, 不过我系黎食野, 睇下佢d食物质素点先~ 首先o系我个位, 已经print好左menu $448 7个course ( 都唔平㖞.....................................)俾得呢d价钱, 心态摆明系想食好野佢呢度又系"略"水, 一支清水.......$35, 好憎d餐厅饮杯水都收人钱( 虽然好多懒高档的餐厅都系咁............ 真无奈) 第一道, 有生牛肉/ 海鲜拼盘/ 焗田螺三样野拣个焗田螺.............只能用「一笃仔」黎形容, 佢已抽晒d螺肉出黎, 所以得少少野不过法国菜系咁一笃仔, d味道都唔见得特别海鲜拼盘, 生蚝又唔算好cheap既, 但系有沙..............拼盘度仲有两只青口类物体(我都唔知乜黎) 两只螺, 一只唔知乜(有shell既, 长条形), 一只龙虾仔( sorry..少食海鲜, 有d真系唔知乜黎) 论鲜甜味, 一般啦, 好多餐厅都好味过佢, 最好味系只龙虾仔<---只龙虾仔个样好cute架, 呵呵第二道, 大家睇睇堆英文..higari tofu with xxxxxxxxxxxxxx tofu估唔估到系乜, 居然系..........豆腐...法国菜度有豆腐....都几大汗果旧豆腐...我谂有3cm x 3cm咁大啦.................上面一旧黑色的小冬菇, 味道呀...一般啦又系. 第一次食d咁搞笑既野第三道, sea scallop & pork tongue 佢有3层既, 顶果层, 几粒大大大粒鱼子, 中间系一块带子, 带子都ok既底层, 食果时唔知乜黎, 啡啡地色, 食落好似瘦肉咁, 冇乜味食完.................望下个menu, 原来底层系猪痴孖根~~~~~~~~~~~~~~!!!!!!!!!!!!边有人用猪利黎做法国菜架我一向唔食内脏(鹅肝除外), 食完先觉得核突. 同人讲去食法国菜原来系食猪呢d野..........................讲出黎都笑死人再讲讲d service先, 拿, 虽然个老细+大厨系酒店出身, 但d waiter + waitress好明显系无受过酒店training 全场得两个部长, 负责落单(讲得两咀英文) 其他做捧餐果d, 好似真系净系识捧餐咁.... 我问佢........有边张credit card有discount, 收唔收AE之类, 佢答得.....好犹疑, 搞到我都唔知信唔信好我又问佢, 一支水几钱, 佢话唔sure, 谂左一阵, 先讲$35 . 其实呢d, 系好基本客人会问既问题, 点解佢唔专业d温定书, 好老实全场得两个部长, 唔通老细真系expect所有落单+ 问题都系部长答晒??? 仲有果度真系好多外国人帮衬, d捧餐侍应, 英文都系一般...我偷听到隔离台个鬼佬问有冇drink list 想饮coffee / tea之类既野, 个侍应问番个客转头, 系咪想要wine..... 讲番食物, 第四度, 系鹅肝, 之前听开网上d人话, 呢度鹅肝好正~~!! 我之前曾o系美丽华的西宫食过鹅肝, 真系好好味, 好入味亦好滑溜而呢度d鹅肝, 表面系炸过黎(特式卦) , 但炸得过火左少少....un un 地总之都冇d人讲得咁好味既~~~~~~ 第五系汤, 佢特式系用咖啡杯装架~~~ 好似cappuccino咁, 面头有泡泡好似系波菜汤, 我又系o系西宫饮过波菜汤但果度d汤落左cream, 好香好滑好入味. 但呢度d.................非常之咁一般唔知点解, o系呢d好似几高级既餐厅, 饮d咁既质素既汤, 好似好唔抵咁. 之后系主菜, 煎吞拿鱼, 呢碟野简直要闹, 呢度话晒都系高级食府但系...主菜既配菜, 居然系, 一旧西兰花, 一条4CM长的甘笋+ 半边4CM长的薯仔(只薯仔几甜) 真系好失礼.........................真系大家乐都足料过佢旧TUNA, 老实讲我都唔识食, 唔知咩为只好味既TUNA...... ( 我觉得日本店的TUNA鱼鱼生仲好味D ) 包尾系甜品, 通常呢类餐厅的甜品, 都整得好有心思, 懒系靓咁例如我去过酒池肉林(私房菜), 佢之前D菜一般, 但甜品好正, 卖相又靓但系呢....佢D甜品, 卖相冇乜, 有一旧朱古力MOUSSE, 同我平时去东海堂食果d差唔多.... mousse隔离有几粒士多啤梨+ 蓝梅, 我唔知佢系咪唔识拣士多啤梨d士多啤梨全部都好酸!!! 可以用失败黎形容. 其实佢d食物, 又唔可以用好差, 差到食唔落口黎形容但点解我咁大反应呢, 因为, 埋单时, 平均$600/head $600 o系香港可以有好多更好味更好装修更好feel既选择呢上食物+ service + 餐厅装修, 我觉得最多只值$150/head 痴线.........6旧水..................去酒店食两次buffet冇咁嬲仲有㖞, 我由细到大, 被灌输既教育系, 去法国餐厅食野要好斯文, 讲野不能大声, 否则会俾人怒啤, 话我冇礼貌. 但系唔知点解.....当时有约30人o系度, 但真系好嘈..................嘈到好似茶餐厅咁完全唔似高级餐厅格调!!!!!走时, 见到老细, 同佢嗲左两句, 问佢点解由38楼搬落33楼佢话之前做到好出名, 业主知道后承机加佢租金, 加到12万一个月佢觉得太"略"水所以唔租, 而家佢呢度都只系4万一个月之嘛哈哈.......我心谂......原来你租金咁平, 但系你d食物都系普通货式(豆腐.....猪利...) 而且又收得咁贵, 每人最低消费起码5旧. (连水都唔饮先系$500咋, 饮一杯水都唔只) 一晚我当你有廿个客(好保守计), 一晚都$10000, 30日................ 你都几好赚㖞~~~~我同朋友去, 以前(起码一至2年前)佢话呢度系唔错架可惜家下愈做愈差..
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