影片
港铁湾仔站 A2 出口, 步行约2分钟
继续阅读
电话号码
92919230
开饭介绍
新派法国菜餐厅，主打自家熟成的多种肉类，如牛扒、羊肉、白鸽等，再配搭多国特色料理和过百款葡萄酒，为你带来全新的用餐体验。
继续阅读
营业时间
今日营业
12:00 - 00:00
星期一至六
12:00 - 00:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
相关文章
如果你问我湾仔有咩地方岩倾计聚旧，舒服好坐，食物高质～我都会推介The Victuals呢到每一味菜都系大厨精心设计，食材配搭一流，好味得黎摆碟又靓靓✨装饰都好高级，但价钱完全唔过份，我哋两个女仔叫左一个$398同一个$598 Dinner Set😝超满足～仲要连YOASOBI都黎食过😳！！！唔知我地有冇坐埋同一张櫈呢。。。🥹两个Menu都好好食～前菜已经好惊艳五天昆布熟成北海道带子，昆布经过炭烧后香到不得了🙂↕️搭配三文鱼子，口感层次丰富❣️个柚子胡椒牛油汁几开胃另外就系干式熟成鹌鹑腿，dry aged牛就食得多，鹌鹑腿真系第一次食😋唔好睇佢细细只，其实都啖啖肉～主菜嘅慢煮鸭髀鸳鸯肠焗饭非常之有创意😆系有润肠、辣肉肠、杂菇，仲有手撕鸭🦆加上松露黑醋，味道平衡，唔会觉得油腻💯不得不提嘅系The Victuals嘅dry aged真系做得好好，无论系澳洲M7和牛冧扒🐮，抑或系熊本县猪柳🐷肉质都系极嫩滑，浓郁嘅肉香加上特制嘅培根汁，咸香刚刚好，每一口都系享受😎甜品方面，我地拣左招牌Tiramisu🫶🏻滑顺得黎唔会觉得好heavy，原来系用左light weight cheese!!! 同埋我劲欣赏伴碟嘅自家制朱古力🍫超级无敌crunchy 😝😝😝
继续阅读
Dinner. Steakhouse with great wine selection recommended by foodie who doesn’t eat beef. Chef apparently used to work at Robochon.Loved the vibes as soon as we walked in. Record player with a wide selection of records- patrons were encouraged to pick and play. Currently playing: our beloved Leslie collection.Private room available. Here’s what we had. Crispy seaweed cone filled with chopped cucumber and smoked Salmon Tartare, topped with caviar.Wrapped savory ham topped with caviar on sliced bread covered by sweet, acidic tomato paste.Sous Vide Watermelon, taking on a dense, almost tuna-like bite, served with Cream Cheese adding richness, Tiger Prawns bringing briny depth, finished with Balsamic Vinegar for acidity.Seared Dry-Aged Quail LegsAiry artichoke Foam on Chicken Ragu and Poached Egg on a nest of crispy Potato Shreds. Perfectly pan-seared Halibut, golden on the outside, flaky and moist within, elevated by a seaweed sauce that brought umami and oceanic minerality. On the side: Scallop covered with caviar and cauliflower.Penne in velvety Lobster reduction with plump Tiger Prawns- a rich and indulgent plate, pasta was perfectly al dente.Dry-Aged Steak Trilogy:-15-Day Dry-Aged M7 Wagyu Rump from Australia-21-Day Dry-Aged ‘Creekstone’ Ribeye from Australia. More intense and consistent marbling, tenderness and flavor depth.-30-Day Dry-Aged ‘Swift’ US Prime Ribeye- the boldest flavor of the trio. Intensely beefy, with a dry-aged crust and deep, mineral finish. Loved the accompanying crispy Duchess Potatoes.In summary: The focus on dry-aging and textural play created a sophisticated, protein-driven menu with modern flair and bold technique. Chef is clearly inspired by both modern gastronomy and classical French flavor structures. Come hungry; leave euphoric!
继续阅读
湾仔一向不乏美食，朋友好中意食牛肉🐮今次就同咗佢去湾仔呢间扒房试试。各款菜式都经过大厨精心设计，有别于出面扒房，同时菜式做到搭配度高👍🏼餐厅有吾少复古唱片💿令环境更具气氛。✿ 𝑻𝑯𝑬 𝑽𝑰𝑻𝑼𝑨𝑳𝑺 𝑮𝑹𝑨𝑵𝑫 𝑻𝑨𝑺𝑻𝑰𝑵𝑮 𝑴𝑬𝑵𝑼 $598✨五天昆布熟成北海道带子北海道带子配以炭烧昆布，海藻，海葡葡，三文鱼籽，中东小米。成个组合偏向日式，头3款食材都系清新又开胃，加埋中东小米口感好特别。✨干式熟成乳鸽髀（2件）用柠檬皮🍋橙皮🍊腌制风干，乳鸽髀本身皮脆肉嫩，加埋柠檬皮同橙皮酸甜味道渗入乳鸽髀当中，别具风味。✨香煎松阪猪松坂猪配以味噌，青苹果🍏烟肉🥓松露酱黑醋汁，松坂猪软稔度刚好，加埋青苹果同烟肉，清甜又增添口感。松露酱黑醋汁酸甜可口🤎✨慢煮鸭髀鸳鸯肠焗饭材料有润肠，辣肉肠，青柠油，杂菌🍄鸭肉 鸭肝 蓝莓🫐有润肠将中式元素融入焗饭当中，意念新颖。另外有杂菌 鸭肉 鸭肝，觉得成个feel有啲似煲仔饭🤭但味道不俗的。✨14天鸡油熟成牛舌芯经过24小时慢煮，同埋红酒汁，肉质非常软稔🐮✨西班牙炖蛋有自家腌制杂莓同埋杏仁金宝，蛋味浓郁🥚食到一粒粒杂莓颇有口感。✿ 𝑫𝑰𝑵𝑵𝑬𝑹 𝑴𝑬𝑵𝑼 $398✨松露芝麻酱鸡肉配兰王蛋有兰王蛋同埋雅支竹泡沫，松露芝麻酱同兰王蛋捞匀后好creamy! 芝麻酱味亦好浓郁🤎鸡肉嫩滑🐔✨巴马火腿鱼子酱多士材料有火腿，杏仁碎，菇碎 ，鱼子酱🖤火腿咸香十足，有杏仁碎同菇碎增添口感，鱼子酱更突显高级。✨14日干式熟成熊本县猪柳来自日本嘅猪柳🐷吾洗全熟，颜色粉嫩💖口感属滑身。✨𝑺𝒄𝒂𝒓𝒍𝒆𝒕’𝒔 𝑺𝒑𝒓𝒊𝒕𝒛𝒆𝒓使用新西兰Sauvignon Blanc调配，品尝到青柠🍋🟩接骨木花风味。
继续阅读
呢间餐厅每道菜都超有心思，唔单止系主菜，就连前菜、甜品都玩到出神入化，咁高质嘅餐厅边度揾😭😭💬 菜式短评：❝ 慢煮西瓜虎虾西瓜经过真空抽取、慢煮再风干，食落接近鱼生口感；虎虾配上忌廉芝士，亦有脆身香口嘅玄米作点缀，呢款前菜好特别！🍉❝ 周打蚬肉汤（是日餐汤）首先要讲蚬肉超级多，非常足料的🔥 汤头浓郁creamy，薯粒带浓厚薯香（真心冇夸张），表面嘅croutons够脆口，每款食材都好高质👍🏻 后尾忍唔住 DM 问返餐厅，点解薯仔可以咁好食🤤🤤 佢哋话系用咗法国手指薯🥔 靓嘢！！完全感受到厨师对自己嘅出品好有要求🥹❤️❝ 14 天鸡油熟成牛舌芯好可能系全港首创嘅鸡油熟成牛舌芯，睇佢哋social media啲片都知个过程系几考功夫同费时😳先用鸡油包裹住牛舌芯，放入dry-aged熟成柜14日，再拎出嚟慢煮到软腍✨不过食落真系好特别，鸡油渗透肉质，咬落倍添香气，非常出色😌 ❝ 15日熟成Creekstone肉眼扒同样系熟成牛，用上最靓嘅USDA Prime 品质牛扒🥩 外层煎到焦香金黄，内里肉嫩多汁，高质㖞🤤🤤❝ 萨摩鸡酿墨鱼配焗饭最新推出嘅午餐主食option, 用大大嚿鹿儿岛嘅萨摩地鸡🐣🇯🇵 酿入墨鱼滑，以鸡皮包里住，淋上香茅味噌汁，口感同味道层次都好丰富✨❝ The Victuals’ Tiramisu食完主菜好饱差啲食唔落甜品🤣 店员强烈推荐我哋要试佢哋嘅招牌tiramisu😳 一试真系不得了🤣！！Tiramisu 唔会太甜，层次丰富，装饰用嘅杏仁片亦好香同脆口🙌🏻最癫嘅系连朱古力都经过真空处理重组可可脂，做到蜂巢特别形状，口感亦更顺滑细腻🥰75%黑朱古力带少许坚果香，唔太甜亦唔会苦，真系好好食😭 大推‼️后记：落场之后同主厨倾咗几句，言谈之间听得出佢哋对食同烹饪真系好讲究同有研究，每道菜都系落足心机研发出嚟，真心respect 值得支持嘅小店🙏🏻 上菜𠮶阵店员会同客人讲解每道菜嘅做法、特色，听完真系了解多好多～🫶🏻 朋友话试过呢度个wine list都好正～ 等我下次又试吓🤪
继续阅读
环境气氛非常有格调，九点后仲会摇身一变，播放黑胶唱片的音乐🥁🎧🎤，仲有Live Band 🎷🪗🎶视觉听觉的一大享受～隆重推出✨Grand 6-course tasting menu ✨一个价钱，六种惊喜 ！每道菜高质精致，卖相和味道都令人惊艳 ，仲可以有 wine pairing 🍷🔸5days Kombu Aged ScallopWith Yam Beans北海道带子，肉质一丝一丝的，厚身又有口感，配上柚子胡椒牛油汁，三文鱼籽，炭烧昆布和中东小米，口感丰富味道鲜香🔸 Dry Aged Pigeon Leg鹌鹑腿干式熟成令肉味更加突出，外层烤得香脆，内里肉质有口感，味道香口又酥香🔸 Pork toro 香煎松阪猪松阪猪利用层层叠的方法，令猪肉更有咬口，肉质有弹性，肉汁丰富，面层再加上青苹果粒和黑鱼籽，配合松露黑醋酱汁，味道咸甜咸甜，超级好食🔸Baked Confit Duck Rice 慢煮鸭髀鸳鸯肠焗饭鸭髀肉一丝一丝鸭味好香浓，加上润肠、辣肉肠，油润又甘香，配合香茅青柠油 鸭肉酥嫩，饭粒吸收了香浓的鸭脂，好正🔸M7 Dry Aged Hump Monthly Special ( Main) 肉质极为鲜嫩🔸Fire scallop火焰扇贝 烧烤过程中，扇贝的鲜味被充分释放，带来绝妙的味觉享受🔸Fire Pigeon Leg火焰鸽腿 烧烤使鸽腿外皮酥脆，内里保持多汁🔸Fire Pork Toro火焰猪肩肉 炭火的香气让这道菜的风味更加突出，肉质软嫩。🔸Fire Main 火焰主菜 都带著独特的火焰香气，仪仪式感十足🔸Catalans With Sabayon西班牙炖蛋，表面有鱼子酱，好有特色。The Victuals📍湾仔轩尼诗道99号彰显大厦3楼
继续阅读