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筛选食记
简介
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食记评分
庆祝纪念
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等级4
932
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環境一流,食物上流
2015-08-06 4844 浏览
宜間餐廳絕對係我的最愛!!!可以成為我的最愛，當然係好味既同時環境又舒服，價錢又唔貴喇!一入餐廳就覺得好華麗，金色既吊燈配襯白色既窗紗，so gorgeous!Lunch Set 可以揀2 courses($158) 或者3 courses($168). First course前會有麵包，個牛油同平時普通食果d好唔同，其中一款有海鹽，很特別。First course 點左King Crab and Avocado cocktail，啖啖蟹肉，非常鮮味! Main course方面，skirt steak 會需要加多$75，Rib eye就要加多$100，但Rib eye 絕對不可不試!! Rib eye十分鬆軟而且夠厚，食落口感一流。扒邊附著少少既脂肪，入口即溶。塊扒除左夠厚之外，仲有成隻手掌咁大，再拼埋薯條絕對唔洗擔心唔夠飽宜個問題! 另外，上餐時，侍應會拎著六款sauce 俾你揀，真係花眼亂。至於dessert，我就選擇左RUM BABA，海綿蛋糕吸收哂RUM酒，再加上蛋糕面上既蜜糖，配合得宜。唯一美中不足就係雲呢拿雪糕被濃烈既RUM 酒味遮蓋，食唔出雲呢拿雪糕味。但以中環食LU
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宜間餐廳絕對係我的最愛!!!可以成為我的最愛，當然係好味既同時環境又舒服，價錢又唔貴喇!

一入餐廳就覺得好華麗，金色既吊燈配襯白色既窗紗，so gorgeous!
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 Lunch Set 可以揀2 courses($158) 或者3 courses($168). First course前會有麵包，個牛油同平時普通食果d好唔同，其中一款有海鹽，很特別。
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 First course 點左King Crab and Avocado cocktail，啖啖蟹肉，非常鮮味! Main course方面，skirt steak 會需要加多$75，Rib eye就要加多$100，但Rib eye 絕對不可不試!! Rib eye十分鬆軟而且夠厚，食落口感一流。扒邊附著少少既脂肪，入口即溶。塊扒除左夠厚之外，仲有成隻手掌咁大，再拼埋薯條絕對唔洗擔心唔夠飽宜個問題! 另外，上餐時，侍應會拎著六款sauce 俾你揀，真係花眼亂。
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 至於dessert，我就選擇左RUM BABA，海綿蛋糕吸收哂RUM酒，再加上蛋糕面上既蜜糖，配合得宜。唯一美中不足就係雲呢拿雪糕被濃烈既RUM 酒味遮蓋，食唔出雲呢拿雪糕味。但以中環食LUNCH黎講，價錢絕對抵食，食物絕對好食!
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    $280
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    683
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    Perfect Steak Lunch! and great value of money~
    2015-07-29 5845 浏览
    有一小段時間覺得中環的午餐已經吃很有點悶, 加上天氣又熱, 寧願帶飯躲在辦公室吃。不過心中還是很野, 會一邊吃飯一邊上網找好吃的, 竟然就發現了這一家新開的澳洲菜餐廳。午市套餐2 courses HK$158+10%, 3 courses HK$168+10%, 不算貴, 馬上拿起電話訂座去。一吃之下, 馬上驚艷: 非常、非常好吃。然後馬上再次訂位, 剛好七天之內吃了兩次。每次感覺都好滿足。觀乎價錢和質素, 實在不得不推薦! 它, 就是Porterhouse by Laris。爬了文才知道, 原來這裡的主廚就是以前Dining Concept 期下的BellBrook Bistro oz by Laris 的主廚David Laris。現下自立門戶, 餐廳的環境是高檔了很多。打電話來訂位時, 更被提醒了這裡有dress code, 不可以穿短褲前來。噢, 對上班一族來說, 當然沒問題。試過一次在別的餐廳吃飯, 忙著和朋友聊天, 被問到要不要喝點水時, 只隨口回答"yes", 就被奉上了一支still water! 盛惠幾十大元, 還是會有點心痛。至此之後每每被人問到要不要水時, 我都是
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     有一小段時間覺得中環的午餐已經吃很有點悶, 加上天氣又熱, 寧願帶飯躲在辦公室吃。不過心中還是很野, 會一邊吃飯一邊上網找好吃的, 竟然就發現了這一家新開的澳洲菜餐廳。午市套餐2 courses HK$158+10%, 3 courses HK$168+10%, 不算貴, 馬上拿起電話訂座去。

    一吃之下, 馬上驚艷: 非常、非常好吃。然後馬上再次訂位, 剛好七天之內吃了兩次。每次感覺都好滿足。觀乎價錢和質素, 實在不得不推薦! 它, 就是Porterhouse by Laris。
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     爬了文才知道, 原來這裡的主廚就是以前Dining Concept 期下的BellBrook Bistro oz by Laris 的主廚David Laris。現下自立門戶, 餐廳的環境是高檔了很多。打電話來訂位時, 更被提醒了這裡有dress code, 不可以穿短褲前來。噢, 對上班一族來說, 當然沒問題。
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     試過一次在別的餐廳吃飯, 忙著和朋友聊天, 被問到要不要喝點水時, 只隨口回答"yes", 就被奉上了一支still water! 盛惠幾十大元, 還是會有點心痛。至此之後每每被人問到要不要水時, 我都是戰戰兢兢地想想, 再肯定地回覆"tap water"。

    今次在Laris 漂亮的妹妹聽到我要"tap water", 輕輕笑笑, 竟問我在這個下雨天要不要來一點暖水? 當然好啊! 這一下已經讓我溫暖非常, 對餐廳的好感度馬上標升。
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     午市套餐的價格尚算親民吧, 在中環上班的人, 絕對會有同感。
    bread
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     大概餐廳還是新, 一切依然在微調之中, 兩次來用餐所奉上的麵包形象是大大的不同。不過味道和口感就沒有多大的改變。外層太硬了一點, 內部也嫌微乾身, 但麥香很濃。擦上牛油或是香草牛油, 感覺不俗。
    King Crab and Avocado Cocktail w/ Lemongrass Gazpacho
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     King Crab and Avocado Cocktail w/ Lemongrass Gazpacho
    做為牛油果痴, 不可能不揀選它做頭盤吧。非常驚訝地發現這一道頭盤極為足料, 蟹肉的份量多得令人咋舌。而且都是一大塊一大塊的鮮蟹肉, 雪白鮮美。底下的牛油果有塊狀也有已成蓉的, 口感有層次。濃郁滑膩的牛油果配清爽鮮活的蟹肉, 絕配也!

    因為真的太好吃, 第二次來的時候, 依舊是點了它作頭盤。
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     左: 蟹肉都是大大塊的, 雪白鮮甜
    右: 第二次的賣相來了個大退步...
    初嚐此道之時, 覺得蕃茄凍湯之中的檸檬草味有點太重, 有些微箭拔弩張的尖銳。沒想到第二次來, 這個問題已經修正。調味收歛了, 蕃茄凍湯和牛油果蟹肉的味道變得合襯, 味道顯得更好。

    但賣相卻是來了個大退步! 歪歪扭扭的, 雜亂又不精緻, 讓人好氣又好笑。
    Sweet Yellow Corn Soup
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     Sweet Yellow Corn Soup
    Heart of Romaine
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     Heart of Romaine
    另外兩款頭盤都不錯。粟米湯質地濃滑, 粟米味極濃, 只是有點偏甜, 頗令人飽膩。而沙律意外的令人眼前一亮: 擺盤非常的有霸氣, 甚至是三款之最。清清爽爽的作個開頭, 真的很不賴。
    12oz NY Striploin
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     12oz NY Striploin
    (2-courses lunch set HK$208)
    頭盤令人驚喜萬分, 對主菜自然是熱切期待。環顧四周, 絕大部份的人都在吃牛扒。真的, 說起澳洲菜, 想起的都是牛扒和海鮮。而且以這個定價吃一塊12oz的牛扒, 絕對是抵。上枱的牛扒色澤漂亮泛著微微的油光, 厚實, 加上深色的斜坑紋, 令人垂涎。
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     Medium Rare
    Striploin西冷是牛的前腰脊部, 脂肪含量不高口感比較結實。若是一不小心煎的太過, 吃起來牙齒就受罪了。乃點了Medium rare。切開牛扒, 血水收乾了, 肉色中間亮紅四邊粉紅, 控制得很不錯呢。

    此扒肉香十足, 若不是邊邊的位置有點筋, 可稱之為完美。小妹這一塊幾乎沒有附著脂肪, 整整一大塊都是噴香的肉。12oz 吃下來竟有一點點吃不消, 好飽啊! 旁邊的薯條也沒辦法吃得光。不能不慨嘆真的不是十八廿二, 食力都低了。
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     5 Salt - Murray River, Celtic, Blue Salt, Black Sea, Himalaya
    Porterhouse by Laris 預備了6款芥末醬和5款不同的鹽讓客人配牛扒吃。鹽是放在桌子上自己加, 不過這幾個小鹽瓶都比較難用, 很難才會磨得出鹽花來。看上去比較特別的是black sea, 真的是黑色的噢, 不過味道就...幾款都沒有分別啊!!!
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     6 Mustard - chef's choice, English, Radish, Seed, Red Wine, Curry
    但芥末醬則是大大的不同。侍應會捧著6款讓你選擇, 貪心的每款都想試, 他們也就貼心地用一個小碟奉上。個人特推的是咖哩風味的芥末, 真的, 咖哩的香料沒想到和芥末很夾呢, 香而嗆, 好好吃。紅酒芥末味道微酸, 也很值得試一下。別的款色就是基本款囉, Chef's special 沒吃出是甚麼, 也不特別印象深。

    雖然牛扒真的很好吃又化算, 不過第二次來的時候還是要試試別的主菜。
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     Porterhouse Grilled Gourmet Burger
    (2-courses lunch set HK$158)
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     Meaty
    主角的射光燈依然聚在牛肉之上, 然後我覺得我這一個星期都不想再吃肉了。 漢堡的部分自然是用碎牛肉絞成, 應該還加入了不少牛脂吧, 入口綿軟, 吃得出的肥膩, 但香得不得了。麵包烘得鬆軟, 雖然看起來整高身, 但稍稍擠壓一下還是可以用手拿著, 完整地送入口咬。油脂爆出, 順著手流下來, 有點狼狽, 卻帶著邪惡的滿足感。
    Char-Grilled Sakura Chicken
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     Char-Grilled Sakura Chicken
    (2-courses lunch set HK$158)

    櫻花雞, 是比較弱的一味主菜。肉質比較鞋, 而且調味帶一點酸, 不討好。水準反而及不上只用蕃茄煮的意粉。
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     Pavlova Mess - passion fruit, mango
    (lunch set +HK$10)
    只是HK$10 的差價, 甜品是不可錯過的。先來一個Pavlova - 蛋白餅, 加上忌廉和雜果。這裡的pavlova mess 更是加入了軟軟的烤蛋白, 和脆身的蛋白餅形成對比。芒果和熱情果的酸味, 中和了一餐的油膩。
    Chocolate Mousse & Mixed Berries
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     Chocolate Mousse & Mixed Berries
    (lunch set +HK$10)
    但我更愛的是朱古力慕絲! 是我吃過最好吃的朱古力慕絲, 質感非常的輕盈, 很有空氣感, 冰冰滑滑的在口中化開, 成濃郁醇美的禾古力味。一口香甜, 讓我控制不了自己, 即使肚子已經被12oz的牛扒撐得漲漲的, 還是一口一口地把這個慕絲盡數掃入口中。

    吃飽, 只差杯飲品。讓我惆悵的是這一個午餐是不包括餐飲的, 似是有點不完滿。但, 吃過如此美味的lunch set, 又不想再挑剔甚麼了! 從八月一日起, Porterhouse by Laris 更會開始推出Weekend brunch, Buffet + Main HK$388+10%, 哈, 找個節慶之日來吃吃, 又來寵寵自己吧!

    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      2015-07-27
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      堂食
      人均消费
      $240 (午餐)
      推介美食
      King Crab and Avocado Cocktail w/ Lemongrass Gazpacho
      12oz NY Striploin
      Chocolate Mousse & Mixed Berries
      等级4
      926
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      More than just a steakhouse
      2015-07-14 9853 浏览
      It's been a really busy month for me at work so I haven't got much time to try any of the new restaurants in town. Luckily, among all the newbies, they weren't that many of them that managed to catch my eyes anyways so at least I didn't get too depressed there.Well, actually there was one that was on my radar screen for a while and I was constantly tracking their soft opening dates up until now. I am talking about Porterhouse by Laris at the new California Tower in Lan Kwai Fong.When Australian
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      It's been a really busy month for me at work so I haven't got much time to try any of the new restaurants in town. Luckily, among all the newbies, they weren't that many of them that managed to catch my eyes anyways so at least I didn't get too depressed there.

      Well, actually there was one that was on my radar screen for a while and I was constantly tracking their soft opening dates up until now. I am talking about Porterhouse by Laris at the new California Tower in Lan Kwai Fong.
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       When Australian Chef David Laris opened his first restaurant in Hong Kong with partner Dining Concepts a few years ago, I was quite impressed with its contemporary cuisine and Mediterranean twist. Unfortunately that didn't work out very well at the end. But he has returned, this time with a modern steakhouse and I couldn't wait to check it out immediately during the opening week.
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       This is obviously not just a steakhouse. Look at all those fresh seafood at the seafood bar and you know, they are very serious about bringing the best ingredients to their customers.
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       And Chef Laris himself was here having a small party with his friends.
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       I can't wait to get started but first some bread served with two types of butter, salted and unsalted with XO sauce. I thought the bread was OK but the butter with XO sauce was quite an interesting experience.
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       First up for us, a seared diver scallops ($168) with corn purée, sesame and sweet ponzu sauce. While we were ordering, our server had explicitly told us that there was supposed to be just one piece of scallop there. Is the extra piece a special gift from Chef Laris on opening night?
      seared diver scallops with corn purée
      $168
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       Our server explained that their chef thought the scallops were a little small in size tonight so he decided to throw in an extra piece. Of course, we will gladly take it! But this was by no means small as it has the typical size of a Hokkaido scallop.

      I thought this was a pretty good dish. The scallop was lightly seared and then sprinkled with a little bit of salt. The corn purée, or I would much prefer to describe as corn porridge / polenta, worked very well with the scallop giving it some extra sweetness (3.5/5).
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       There are three kinds of beef served here, US prime beef, Cape Grim Tasmanian grass-fed from Australia and Japanese A4 wagyu. It was the Heritage Linz USDA Prime beef tenderloin (8oz) ($398) that we ended up ordering. Truffle butter was extra ($38).
      Prime beef tenderloin
      $398
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       It was served pink as promised.
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       Our server didn't waste any time bringing along different types of salt and mustard for us. I had the pink salt from Himalayas and it was a very good match with the tenderloin. I thought the meat had good flavor and was reasonably tender and juicy. And the grill has given it a little smokey flavor which was always welcomed (3/5).
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       More seafood to come, this time it was the lobster risotto with sage butter, fine herbs ($228). More butter!?

      This was very creamy with lots of lobster in it. Thought they could have made the risotto a little more cheesy and with more herbs just to make it more flavorful but definitely not bad (3.5/5).
      Lobster risotto with sage butter, fine herbs
      $228
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       We had an afternoon tea about an hour ago so didn't have enough room to accommodate dessert at this point. So just a small marshmallow as petite four before we left.
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       I really like the ambiance here. Very modern and stylish. Service was excellent right from the start and despite totally outnumbering the number of customers (just 4 tables on this night), the staff did well to back off and gave everybody more privacy whenever they can. In terms of food, we didn't get the chance to sample many dishes and the ones that we did try were pretty good with generous portions. Needless to say, we would most definitely come back soon.

      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        张贴
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        卫生
        抵食
        用餐日期
        2015-06-29
        用餐途径
        堂食
        人均消费
        $400 (晚餐)
        等级4
        734
        12
        Food Review: Porterhouse by LARIS
        2015-07-13 6762 浏览
        Porterhouse by LARIS is a newly opened contemporary steakhouse offering lunch, weekend brunch, dinner or drinks at the heart of Lan Kwai Fong. As a meat lover, we have targeted to try their signature Porterhouse steak. The restaurant has taken the whole 7/F of the new Central hub, California Tower. Once you step inside the restaurant, you will be greeted very well and you are guaranteed to be treated nicely with their delicious food, chilled drinks, nice environment and heartwarming service.The
        更多
        Porterhouse by LARIS is a newly opened contemporary steakhouse offering lunch, weekend brunch, dinner or drinks at the heart of Lan Kwai Fong.

        As a meat lover, we have targeted to try their signature Porterhouse steak. The restaurant has taken the whole 7/F of the new Central hub, California Tower. Once you step inside the restaurant, you will be greeted very well and you are guaranteed to be treated nicely with their delicious food, chilled drinks, nice environment and heartwarming service.
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         The Environment

        The interior design of the steakhouse is a mix of modern chic and classy. We particularly liked the lightings, bar area, seafood counter and the the bespoke Meat Locker. The lightings are sometimes in irregular pyramid shapes, 3D cubes shapes, and sometimes in long black tubes, while all the furniture is tailored made and well fit to show the most out of the space.

        The reflective material used in the restaurant provides a brighter environment for diners to enjoy the sunlight before dawn. The warm colours from the tables and chairs give us a more welcoming vibe.
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         The steakhouse can accommodate up to 76 diners in the main dining area, with another 26 seats in the semi-private dining room.

        Just for drinks? Porterhouse has both indoor and outdoor bar tables next to the reception area, providing you more room and privacy to have a chit chat before dinner.
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         The Meat Locker was one of the most attractive spots to us. It displays up to eight prime cuts of meat for you to choose. One of the cuts is called Kansas City Striploin, which we have never heard or seen before. Can you believe how much we have learned about beef in one meal?

        The restaurant also offers a wide range of salt for your meat. (Actually a wide range of sauce/toppings as well). Why not try out all of them and find out which one is your favourite? Life is too short not to explore more about the food we eat.
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         The Chef

        David Laris, chef-restaurateur-entrepreneur, has five restaurants in Shanghai and two in Hong Kong (The Bellbrook and Bistro Oz by Laris). Mr. Laris said "Porterhouse by Laris is inspired by the Golden Age of the Steakhouse, with added refreshing, contemporary elements. There’s something beautiful and simple about protein perfectly cooked in a charcoal grilled oven and served with a wonderful side. It’s all about authenticity and great natural flavours."
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         While Mr. Laris is not in the house, Todd Williams, executive chef, will be handling the kitchen. Mr. Williams is a patient gentleman, he spent a lot time with us introducing us how different dishes were created and the concept behind it. He even told us an interesting story when he was cooking for a private event. Remember to have a chat with this nice guy if you are lucky enough to see him.
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         The StarterTrio of Oysters
        The three different oysters are chef selected and whimsically flavoured. The type of oyster they use differs every time as it depends on the season. The one in season right now is Coffin Bay from New Zealand.

        Left: Spicy Ponzu Flavoured with Lecithin

        Lecithin is a substance you can find in egg yolk or soy beans, this is also our favourite among three of them as the saltiness from the Ponzu sauce interestingly goes well with another originally salted oyster.

        Middle: Compressed Watermelon Marinated with Vinegar and Black Pepper

        Watermelon is mostly air and water, by sucking the air out, the watermelon is actually compressed in size by 20%, which makes it crispier and more flavourful after absorbing all the sauces.

        Right: Seaweed Dashi Agar Agar

        A seaweed broth that is cooked for 30-40mins, then made into agar agar jelly form.The Salad

        Heart of Romaine

        It is a breakdown version of any other normal romaine salad, making it more acceptable for those who don't like blue cheese that much. Instead of using blue cheese dressing, they use blue cheese crumbles with creamy herb ranch dressing. It also has rye bread croutons, soft-boiled quail eggs, cheery tomatoes and crispy thin bacon on top. The Steak

        Heritage Linz USDA Prime Beef on the Bone - Porterhouse (~26 oz)

        All aged meats come naked from the grill or Josper oven. Toppings, sources and sides are up to all up to you! We have skipped the toppings and have chosen truffle butter as the sauce which really brings out a stronger flavour of the meat.

        Porterhouse is only called porterhouse when the length from the edge of the meat to the centre bone is longer than 1.25 inch. The closer side of the steak is actually a fillet, while the further side is actually sirloin. The fat ratio of the fillet side is definitely higher, which means it is more tender, more flavourful and more juicy! Do let the butter melt a little bit before you dig in. Try out the differences between two sides of meat, you won't believe they can be so distinctive! What an enjoyment to have two kinds of meat in one single dish!

        p.s. Secret from the chef: The steak at Porterhouse is always heavier than what you have ordered because the restaurant would like to guarantee they are serving the enough size of your order rather than ripping you off with less meat. The Sides

        Mac and Cheese

        Baked with Japanese Panko bread crumb on top and creamy cheesy sauce, one of the best mac and cheese we have ever had in Hong Kong. Can we please have it again on the 17 July, the National Mac and Cheese day please?

        Maple-Glazed Cardamon Carrots

        Not only it was sweet and full of fragrance from the cardamon seed, we also felt so much healthier with better eyesight after having some good old Vitamin-A!

        Whole Slow-Roasted Sweet Onion with Olive Oil Powder

        Olive oil powder is something we have never tried before. The powder is actually non fat soluble therefore it can never be combined with olive oil even though it is olive oil powder itself! However, the taste is actually quite subtle and it only gives you a hint of fresh oil flavour on your tongue. The Dessert

        Pavlova Mess

        The name is self-explanatory that it is a crossover version of Pavlova and the British Eton Mess. Eton Mess is a traditional English dessert which is basically soft meringue and cream, while Pavlova is sort of like the hard version of it. The Eton Mess side is slightly sweeter than the broken pavlova pieces, which I think they have reduced the sugar in it. The combination is very smart and exciting for diners. The crunchy and soft-like-air texture keeps us digging in more and more. The passion fruit, mango, and mint leaves won't be too overpowering, instead, it actually enhances the whole dessert with a more refreshing taste. Without a doubt, it is a must try restaurant in Central. It is not the easiest thing to find a good piece of porterhouse in Hong Kong, it is also not easy to find a good steakhouse in Hong Kong too! Do not miss the chance to try it when it is just around the corner!

        The price of Porterhouse by LARIS is very affordable, with some sides are only priced at $68 + 10% each! Finding another good eat in the heart of LKF is a mission for us. We would definitely drop by again for a drink, or three, or why not another piece of fine steak?

        Taste: 9/10

        Price: 10/10

        Environment: 10/10

        Service: 10/10

        Porterhouse by LARIS (Central)

        Enquiry: +852 2522 6366

        7/F California Tower, 30-36 D'Aguilar Street, Lan Kwai Fong, Hong Kong

        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        2015-07-04
        用餐途径
        堂食
        人均消费
        $700 (晚餐)
        等级4
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        50
        大公司的小職員的小確幸
        2015-07-12 3456 浏览
        早前得知位於中環的澳洲菜館The Bellbrook Bistro Oz by Laris已於六月份結業，深感可惜。The Bellbrook Bistro Oz by Laris的食物質素確實不錯。肯恩亦對The Bellbrook Bistro Oz by Laris有著一份情意結。畢竟，肯恩的第一個編輯推介還是從The Bellbrook Bistro Oz by Laris獲得的。"肯恩英雄，收到重要情報，中環有一食店新開張，正提供某某大公司的快閃優惠" 仮面強人說着。城中食府以往都會做一些推廣，以提供一定優惠招徠大型企業的員工到食店用膳。折扣不外乎八折九折或奉送甜品等。但今次新食店所提供的竟是員工半價的食物優惠！雖然只是為時兩週，但可見食店與大公司關係非淺。"又是一些地下非法合作？ 一定要過去調查一下了"……既可享用優惠，又可順道調查，肯恩當然不會放過這個機會。透過井水英雄的人脈關係，成功聯絡上大公司的某某員工英雄朋友，一同到來食店。事先訂座時食店員工提醒食店午飯時間的dress code也是smart casual. 一眾英雄不得不打扮得光鮮一點到來。甫入食店，頓時感到很是
        更多
        早前得知位於中環的澳洲菜館The Bellbrook Bistro Oz by Laris已於六月份結業，深感可惜。

        The Bellbrook Bistro Oz by Laris的食物質素確實不錯。肯恩亦對The Bellbrook Bistro Oz by Laris有著一份情意結。畢竟，肯恩的第一個編輯推介還是從The Bellbrook Bistro Oz by Laris獲得的。

        "肯恩英雄，收到重要情報，中環有一食店新開張，正提供某某大公司的快閃優惠" 仮面強人說着。

        城中食府以往都會做一些推廣，以提供一定優惠招徠大型企業的員工到食店用膳。折扣不外乎八折九折或奉送甜品等。

        但今次新食店所提供的竟是員工半價的食物優惠！雖然只是為時兩週，但可見食店與大公司關係非淺。

        "又是一些地下非法合作？ 一定要過去調查一下了"……

        既可享用優惠，又可順道調查，肯恩當然不會放過這個機會。

        透過井水英雄的人脈關係，成功聯絡上大公司的某某員工英雄朋友，一同到來食店。

        事先訂座時食店員工提醒食店午飯時間的dress code也是smart casual. 一眾英雄不得不打扮得光鮮一點到來。
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         甫入食店，頓時感到很是堂皇的氣勢。高高的樓底，新蔟富現代感的裝修，寛敞的座位，是典型的高級食店格局。
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         看真食店的名字， Porterhouse by Laris，原來正是Bellbrook的Laris！重新設立戰線， David Laris銳意要由Comfort food 轉走高檔界別
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         食店既有扒櫃，也有海鮮吧，主攻高檔次食材。
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         看一看餐牌，雖然食店論裝修排場是走高檔風，但以位處中環的地區而論，食物的價錢一點也不算非常駭人。一個三個Set的Set lunch才$168，高級白領絕對負擔得起。
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         難得可以以半價的價錢享用食物，當然要物盡其用。再看看主餐牌的食物，原來食店有tasting menu提供，三道course 的價錢是$428， 七道course的價錢是$788。若以晚餐而論，這也是非常公道的價錢。
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         與井水英雄及强人相討，最後決定拍版選擇七道course的tasting menu，晚宴午吃！！
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         點過晚餐
        後，餐前麵包先來。麵包上來熱辣新鮮，很富麥香，先為晚宴打響頭炮！
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         跟麵包的牛油有兩款選擇，松露及海鹽味。牛油質感軟滑，塗在暖暖的麵包上立即被溶化，麵包盡吸濃濃的牛油香，味道更為可口。
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         順帶一提，塗麵包的牛油刀也很是精美。是日除了牛油刀一直保留在桌上，其他用餐的餐具也跟每道菜上場及拿走，用餐過程一絲不苟。
        Cauliflower Mousse
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         第一道菜是西蘭花慕絲，伴上鱘魚子醬及鵪鶉蛋。賣相精緻，西蘭花mousse打得幼滑creamy，濃厚的西蘭花香味隨mousse進入口腔內散發，加上鱘魚子醬及少許seasoning，味道更有層次變化，水準之作。
        Chilled Trio of Oyster
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         第二道菜是生蠔三弄。厨師用上三種dressing去處理生蠔，吃法亦建議由下至左上，由淡吃至濃。

        最下的生蠔用果凍效果處理。淡淡的果凍令生蠔更覺滑溜，鮮味突出。
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         中間的生蠔配上醃西瓜，甜甜酸酸又令生蠔味道提昇上令一層次。
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         最後的生蠔伴來以蝦汁餚製的泡沫，泡沫蝦味濃郁，感覺似一口濃湯伴一口生蠔同吃，記得把濃湯一飲而盡。
        King Fish Sashimi
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         當以為吃著西餐的時候，冷不防來了以日式手法製作的第三道菜。章紅魚刺身伴日式醬汁。

        這道菜製作相對簡單，只事魚生夠新鮮就行了。不過那日式鼓油略嫌蓋過章紅魚那淡緻的鮮味。
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         味道較為突出的反而是那中間的小龍蝦肉。肉質爽口彈牙，鮮味更搶分。把第四道菜說成是甜品也無可厚非，因為食物的賣相真的跟甜品很相像。
        Chilled Foie Gras
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         鵝肝啫喱凍，底層是鵝肝醬，中層是甜酒啫喱，再加上一層蜜餞大黃。
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         伴鵝肝啫喱凍還送上烘香多士，可把鵝肝醬塗在多士上同吃。鵝肝醬豐腴幼滑，伴上甜酒啫喱及蜜餞大黃味道層次豐富，亦中和了鵝肝的滯膩感，感覺清新可口。
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         盛鵝肝醬的盛器很是有趣。下層有一枝枝的觸角，若果將來用來配上海膽類菜式更感玩味。
        Seared Diver Scallops
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         黑漆的大圓碟上放了一道鮮黃色的菜式，很感視覺沖擊。

        黃色來自那以玉米製作的玉米蓉。跟之前的西蘭花一樣，玉米蓉打得幼滑無渣。玉米蓉清甜怡人，感覺又是另一精緻湯品。
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         至於放在中間的寶石，是推廣環境保育的手掏帶子。帶子味道固然鮮甜，size亦十分巨型，啖啖肉地嚼在口中很是滋味。
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         吃過帶子後，服務員端來五件鹽瓶，裏面裝着五種不同的食用鹽。食店果然是標榜高級扒房，用來為牛扒調味的食鹽也很講究。這種水平的服務，之前肯恩只在洲際酒店的Steakhouse享用過。
        Grilled Rib Eye Pave
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         牛扒上場。

        由於是tasting menu菜式的關係，牛扒的份量稍微調節了，應不是正式Main course的份量。

        菜式的擺盤亦很有趣。 Rib eye，薯塊，蘿蔔與奶油麵包四件好像各不相干的食材一字排開， less is more。
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         其實之前服務員沒有詢問客人想要的牛扒生熟度。牛扒是按厨師的理念烤焗，以最佳的狀態逞現到客人面前。

        純以肉色觀看，牛扒大抵是medium的熟度。牛扒經高温烤焗，外面烤得焦脆，底下的牛扒卻是油香四溢，牛肉味濃郁且沒有任何筋。厚厚的牛扒放進口中嚼味十足，蘸上鹽後肉味更覺突出。作為高級扒房絕不是浪得烏名。
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         牛扒伴來奶油麵包便烤得略嫌過乾。不過傾在上面的松露牛骨髓醬汁很有油香，無論是拌牛扒或麵包都很惹味。
        Chocolate Bar
        97 浏览
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         最後上桌的是甜品。餐牌只說這道甜品的名字是巧克力棒，令人會以為是巧克力非常濃厚的一道甜品。
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         切開巧克力棒，內涵原來是一層車厘子啫喱加一層以椰絲蓉做的糕㸃。成品味道不會過甜，但效果就相較普通。井水英雄還說它味道很是不錯，媲美美心西餅的西餅甜品，令人哭笑不得。(注：井水英雄性好酒不好甜品)
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         這道晚餐，由二時差不多吃到四時。能以半價品嚐固然是榮幸萬分，但個人認為以此環境, 服務及食物質素下以正價享用一頓tasting menu晚餐，價錢也是相當合理。 食店走新派路線，應該可以獲得一定的中環白領捧場客。

        下次有機會也一定要來試一試這裡的午餐。
        (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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          张贴
          评分
          味道
          环境
          服务
          卫生
          抵食
          用餐日期
          2015-07-11
          用餐途径
          堂食
          人均消费
          $430 (午餐)
          用餐优惠
          優惠券
          推介美食
          Cauliflower Mousse
          Chilled Trio of Oyster
          Chilled Foie Gras
          Seared Diver Scallops
          Grilled Rib Eye Pave