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因为亲友宴客，才一尝在这间充满古典气派的餐厅吃一餐Champagne Brunch Buffet。内里保留了水警的办公室，建筑很impressive, 所以想作为我第一篇写的食评。Buffet食物选择贵精不贵多，别期望与晚市buffet一样壮观。有基本的沙律, appetizer, 日式前菜, 烟肉蛋等一般西式早餐, 幸好还有生蚝、小龙虾两种海产。当日食的生蚝海水味较浓，想问问大厨生蚝的产地，可惜他忘了，不过值得一赞是大厨从厨房拿出几只来自法国的生蚝，味道较creamy，配合香槟味道好夹。厨师补充每日会有不同品种的生蚝供应。主菜选择反而几多，拣了Steamed Sole Fillet 和 Pan Fried Tasmanian Sea Perch两款。虽说份量不多，摆位不花巧，但味道的确不错，难得吃到没有腥味的Sea Perch，而伴碟菜也不马夫，那个焗薯真的超甜。甜品摆位精致，但不算太有特色。因肚快撑爆的关系，只吃了banana caramel mouuse 和chocolate mouuse , 但两款都有点甜过头喇。然而可以任吃6 款Haagen Dazs雪糕, 当是弥补对甜品的少少遗憾啦~
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I have never dined at the beautiful antique Hullett House, so I was quite excited brunching at the Parlour last Sunday. The bubbly brunch offers buffet salad and dessert counters, a main course from a wide selection with free flow champagne, summer wild berries champagne cocktails, fresh juices and carbonated drinks at a price of HKD668. Quite expensively priced, one of my friends got us special deal from Travel Zoo so we can indulge the brunch at HKD560! How could we ignore the offer?Veuve Clicquot Brut Champagne & Cocktail BarThe Champagne the Parlour offers is Veuve Clicquot Brut Champagne which is a popular and delicious brand of Champagne. There is also a cocktail bar where the bartender creates summer berries champagne cocktails with the Veuve Clicquot Brut, fruit syrup and other fresh ingredients. There are three flavours in total, strawberry, raspberry and bluberry. I tried both the strawberry and blueberry, they tasted pretty good but I like the champagne the way it is.Seafood. Salad and Cold Cuts StationsThe seafood station is one of our highlights at the brunch. Hot red crawfish, Taylor Bay Oysters, Gigas Oysters, Mussels, Shrimp and conch were constantly refilled even after our mutilple attacks. I particular like the sweet red crawfish and the creamy and big Taylor Bay Oysters. The salad station has vast choices, where rockets, iceberg, croutons, olives, and all sorts of preserved foods are available. The cold cuts station has lots of variety as well but only the parma ham plates attracted me. On my plate, I love the gherkin most, it was crisp and sweet, probably the best gherkin I have tasted recently.Cheese StationThe cheese selection is vast, I cut a piece of everything to share with my table. Most of the cheese available are soft cheese, typical camembert, brie and comte can be found and are creamy and delicious. Hard cheese are also available, but I prefer more mature and nutty hard cheese. The blue cheese has a pungent aroma and intense flavour. There is also crackers, green grapes and plum to go with the cheese.Seared Australian Beef StriploinMy main was seared Australian Beef Striploin. The look already explained itself that this is no exciting beef. The beef striploin was crazily chewy which gave my jaw a hard time chewing so I gave up half way. The striploin was quite tasteful itself, just lacking a sexy charred taste and aroma that I except every steak to have, especially they mentioned it was seared. The sautéed potatoes was divine, with a nice crust and a soft and smooth inner. The herb roasted cabbage was okay, it did not taste as burn as it looks.Dessert StationThe dessert station is one of the beloved stations for the girls, but unfortunately none of the girls found any of the desserts amusing. We had fun at the Häagen-Dazs ice cream station where there are heaps of different condiments to added atop of the ice-cream.Whether the brunch worths the price really depends on how much you can drink really. The food options in general was not vast in comparison to other brunch places, plus the main was not good. To be honest, I do not think I would not recommend anyone to pay HKD668 for this brunch, I would rather go to Amber for a paired wine brunch or Aqua's bubbly brunch with much nicer main.
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With family visiting from overseas, I decided to book the champagne brunch at The Parlour to celebrate Xmas Day. We were charged around $1000 a head. None of us had ever tried The Parlour's brunch before so it was a risky move to book it for such a special occassion - unfortunately the risk didn't pay off.The buffet food selection seemed fine on first appearance, but the breads and bruschettas turned out to be pretty stale. Despite charging more than usual as it was a Xmas Day brunch, there wasn't much Christmassy food at all (the only thing I spotted were sprouts and chestnuts). The main course was a-la-carte and were of the most miniscule portions - tiny slithers of meat, with literally one piece of potato and one piece of carrot each. It was pretty laughable. The dessert buffet was 90% different types of chocolate - not sure if it is deliberately intended to be a chocolate buffet but it would've been nice to get a bit more variety. I nabbed one of the few non-chocolatey desserts (a tiramisu) and it was essentially just a dollop of cream. The service was just about ok, but not overly helpful, even though we were clearly not very happy customers. The food wasn't topped up regularly so we had to frequently ask for more food and cheeses / desserts to be put out. Frustrating.Oh and a tip for the restaurant: don't put decorative chemical-type liquids that aren't edible in small (open) bowls and glasses on a dessert buffet table - it's pretty easy for kids or even adults to mistake it for dessert. Definite thumbs down from this particular customer.
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临走前公关小姐送来一客米芝莲星级甜品行政总厨Alexis制作的玫瑰草莓果酱，据闻是全人手每日制作，天然制作连防腐剂亦没添加，但亦能保存30天。换个麦包试试，效果好了一点，也吃到丰富的玫瑰花味，而「酸咪咪」的草莓也开胃，但比较起之后配吃剩小块的希腊芝士，我还是较喜欢后者。果酱可在周末、日在Hullett House的市集买到。
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好友生日, 我俩都在海港城附近上班, 诚意推荐这家餐厅替她庆祝。这里的环境真的很舒服。食物中上, 员工服务态度友善有礼。之前已到访过几次, 大多数都是蛮享受的。喜欢坐在户外, 天气清凉时, 格外喜悦。这里供应的前菜, 甜品自助餐, 种类变化不大。但每次都有几款新选择。今次的甜品种类七款有四款我之前都未见过, 前菜有三款都是新的, 所以都好开心。今天的新前菜有Parma Ham & Honey Melon, 芝麻吞拿鱼, 日式八爪鱼今天的主菜我们选了羊, 但份量相对以前比较少, 幸好卖相味道我们都很满意。今天的甜品有Tirramisu, Passion Fruit Cheescake, Lemon Tart, Rasperry Puff 都是第一次遇见, 口感味道都很好, 很软滑, 真是有水准之作。Cappaccino 好香好饮。在这么多的社会问题和工作之余, 有时能够在这些舒适的餐厅享用一顿午膳, 真的可以让心中的烦恼暂时消失。谢谢 The Parlour。And Happy Birther to my dear friend.
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