影片
港铁尖沙咀/尖东站 D2 出口, 步行约1分钟
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开饭介绍
Steik World Meats从美国，苏格兰、澳洲、日本及阿根廷带顶级牛排并由澳洲总厨烹调。
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营业时间
*午餐: 12:00–15:00; 下午茶: 15:00–17:00; 晚餐: 18:00–22:30; 欢乐时光: 16:00–22:00
星期一至日
12:00 - 23:30
以上资料只供参考，请与餐厅确认详情
It's been a while since the name "Steik World Meats" popped up except for a recent Restaurant Week promotion. The last time I recalled checking this place out, they had a private event going on that evening so that was the end of it.But when the gang asked me to name a place for lunch this afternoon, this fine dining sister of the legendary Jimmy's Kitchen suddenly came to mind.We decided to order a few lunch sets to share among the five of us. Classic Caesar salad with candied parma ham, croutons, parmesan cheese and anchovy dressing was obviously one of the more popular choices as everyone was fighting for something green to start things off. Not bad (Grade: 3.5/5).I thought it will be a huge mistake not to order this 63 degree slow-cooked egg with grilled asparagus and toasted almond dressing when asparagus is in season. As expected, the asparagus was nice and buttery and of course, working well with the egg yolk (Grade: 3.5/5).Out of the five starters, house smoked salmon was probably my favorite starter, but mainly because of the very refreshing apple jelly.As for the main courses go, we pretty much took the same approach and have everybody share bit and piece of each dish. Broccoli and cherry tomato orecchiette ($158) was barely touched so judging from the responses, it's a very average one from the bunch (Grade: 2/5).Well, it was tough to share the classic beer-battered fish and chips with garden salad and house made tartar sauce ($178) among us because there was no way we could cut this into 5 pieces. But based on the little portion that I got, it was pretty decent. The beer batter was really nice but the fish was just OK in my opinion (Grade: 3/5).Now I am starting question whoever responsible for ordering here. Another fish course? Like the previous fish and chips just ahead of it, it was a decent dish. The texture of the slow cooked salmon fillet ($188) was slightly soft but that's what sous vide does, right? I didn't like the bed of cauliflower purée though as the texture was more like a porridge to me (Grade: 3/5).I thought the star of the afternoon belonged to this pan seared US prime tenderloin steak diane ($298) with potato purée, mushrooms, broccoli and beans. The tenderloin was tender and pretty juicy. I guess one can't go wrong ordering steak at a steakhouse, right (Grade: 4/5)?Passion fruit pavlova, chantilly cream and passion fruit coulis was light with a good balance of acidity (Grade: 3/5).Tiramisu with mascarpone, ladyfinger biscuit and expresso wasn't very good. I was expecting something much more airy and creamy but that's just my personal preference (Grade: 2/5).I remembered this is some kind of parfait (I think). Looks more like one of those Italian desserts from Sicily to me though....(Grade: 3/5)I like the starter portion of this meal a bit more than the main course and dessert part. But for the price we were paying (around $200 per head), I wasn't complaining too much (coz service and ambiance were both very good and oh yes, someone else was settling the bill!).
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这是第一次到访。这里环境气氛很好！我们一行四人点了四个set dinner。前菜是一口吞拿鱼多士，味道一流，好吃。头盘有鹅肝，毫不犹疑选鹅肝，外表香煎而且一点也不油腻，入口即化，吃完很有罪恶感。 主菜牛扒没有期望的特别，有点失望！ 最后因时间关系，美味士多啤梨cake只是吃了一口就走！
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要揾一间环境好、食物好再加上价钱合理的餐厅庆祝唔容易。经过无数次的K11真系都唔知有间咁好既餐厅，可能因为咁所以我地好似包场咁，地方大，装修靓坐得好舒服。拣左一个set dinner 加两个前菜。一开始会有面包篮，跟住小食有牛油果蟹肉。跟住set dinner 前菜叫左鹅肝，好味入口即溶。之后两个另外点的前菜有青口同烟三文水。青口好多，细细仔好嫩好味，送埋好好食既薯条。烟三文鱼就正正常常，有唔太特别。食到呢度已经好饱，因为个薯条好多食到停唔到口。跟住黎左龙虾汤，好浓郁既龙虾味，饮完个口都仲留住阵阵鲜味，不太稀不太杰，口感岩岩好。跟住主菜拣左美国西冷，medium 熟，好期待，因为呢度出名食扒。但食晒落比较普通，牛味不太重，有筋，食左一半太饱食唔晒打包。到甜品，望落似蛋糕，只系糖霜做的，甜甜地。仲有一碟送既甜品，朱古力雪糕，macaron。最后dinner set 包一杯普通餐饮。食物味道都okay, 但服务一流，个个侍应都好有礼貌好有笑容，加上浪漫环境，所以第一次写食评推介呢度。
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Hightea set $298 for two 跟门口的相片差别非常大，有些没有得吃，有些份量变得很小，味度亦令人失望，甜品太甜， scone 冇味. 最后我忍唔住问咗餐厅点解跟相片分别那样大，除相外又没有menu供客人参考，令客人被相误导，职员说相片下是写著"只供参考'...font 细到我无话可说，真的没有可能留意到...其实款式味度没惊喜也没有所谓，只是今次我确有㸃被骗感觉，所以想share
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这天有人提议吃牛，很随便地找到这间，我们入座的时候才下午6点，刚刚开始晚市，马上先拍几张没有其他路人的照片。这里的装潢及环境气氛很好，烛光晚餐格调，像酒店的餐厅扒房，座位非常宽阔，我们坐的卡位就算坐6个人都不成问题。餐厅最瞩目的应该是这个Dry Age柜，一些食客特意上前拍照。懒惰之故我们点了每人一份Set Dinner Menu($638@)，首先是免费的面包篮和牛油，未点餐前便已经送上，面包没有暖度，真可惜，幸好本身外脆内软好吃。前菜是一口吞拿鱼多士，稳阵的味道，好吃。头盘有鹅肝，毫不犹疑选鹅肝，外表香煎而且一点也不油腻，平日酒店Buffet的煎鹅肝其实相当油腻，吃完很有罪恶感。入口即化。小龙虾沙律杯，相对上面的鹅肝...呀...应该两份都点鹅肝嘛!!这个龙虾汤不得了，极为香浓，味道上就好像有很多龙虾膏，亦不太觉得有味精那种咸味，真材实料的味道!! 主菜之一Char-grilled Marinated Iberico Pork Loin，这部位肉质没有想像中的粗糙，颇腍。本日第一主角Char-grilled Dry-aged Corn fed USDA Sirloin 10oz出场。没有多太无谓脂肪，当然肉质味道上是不及Rib Eye啦，不过经Dry-age处理加上基本上只有外表熟了，里面"生"的占多，味道不错不觉得粗糙，牛肉本身亦无需什么腌料，原本的牛味已觉足够，只需轻轻地点一点酱料就很不错。是日甜品是每人一客杂莓焗蛋白!! 好喜欢这甜品!! 吃得好高兴!!这个是免费的，味道普普通通吧。最后是比较没诚意的咖啡，真的是很一般...
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