The Victuals

今晚朋友带咗我食呢间餐厅嘅fusion日式料理，确实有惊喜，食物质素高之余煮法又有创意。前菜五天昆布熟成北海道带子系全晚我最钟意嘅菜式之一，有清香嘅柚子胡椒牛油汁，三文鱼子爆汁嘅口感同炭烧白昆布嘅脆口，配上带子溏心嘅质地恰到好处。底层嘅海葡萄同日本玄米增加层次感，一啖食落去多重感官交织，几有心思。三文鱼他他用细细嘅雪糕筒呈现，上面加咗鱼子酱，份外精致。香煎松阪猪，肉质软腍到好似猪颈肉咁，而且调味平衡得好有心思，先用味噌酱搽匀猪肉令到佢有浓郁嘅咸香味，配上鱼子酱同青苹果purée，形成先甜后咸嘅层次，点埋黑松露酱食更加香。主菜慢煮鸭髀鸳鸯肠焗饭，非常新颖嘅尝试，餐厅用咗清新嘅青柠油，减少油腻感。焗饭仲加入咗蓝莓干，佢嘅酸甜同润肠辣肉肠嘅咸香成强烈对比，整体咸味同酸甜嘅碰撞配合得好好，清爽嘅杂菌亦加强咗咬口。第二主菜14天鸡油熟成牛舌芯，用鸡油包住牛舌再做熟成，呢个处理手法几特别，令牛舌保持嫩滑，而且慢煮令到牛舌唔会太韧，入口即溶。最后加上红酒汁，减轻油腻感，难怪系餐厅嘅signature菜式。21天干式熟成澳洲M7和牛扒，经过21日熟成嘅牛扒，肉质竟然可以保持鲜嫩，同时保留牛肉浓郁嘅风味，加埋红酒汁，简单而出色。甜品 Tiramisu，由朱古力、杏仁脆片到 Tiramisu 都系餐厅自家制，非常用心。朱古力用咗真空处理，比平日食到嘅更加脆口，而 Tiramisu 则好轻身，作为饭后甜品又满足到第二个胃. 又唔会觉得太饱。…查看更多

这家位于楼上的隐世小餐馆主打自家熟成肉及多款葡萄酒！餐厅内环境灯光昏暗，非常之有格调！在这里吃著精致的美食及品酒，真的是特别的有气氛呢～✨五天昆布熟成北海道带子北海道带子口感弹牙，加入了柚子胡椒牛油 ，风味独特！还有三文鱼子、炭烧昆布等，令到整体口感更丰富～✨鱼子酱三文鱼多士香脆的多士配搭鱼子酱三文鱼，真是一道奢华的开胃菜～✨香煎松阪猪选用了日本松阪猪及日本味增、青苹果及烟肉精心制作而成！肥瘦均匀，能够吃到猪肉的鲜甜味！一定要配搭旁边的松露黑醋，风味更佳～✨慢煮鸭髀鸳鸯肠焗饭慢煮鸭髀一丝一丝的口感非常特别，加入了腊肉肠、润肠及杂菌等焗制而成，整体味道既浓厚又令人难忘～✨14天鸡油熟成牛舌芯第一次吃到肉质这么软熟的牛舌芯，原来是用了慢煮的方式去烹调，才做到这种类似吃牛颊肉的口感！配搭红酒汁更滋味～✨30天熟成西冷牛扒西冷牛扒牛味浓郁、肉质柔软！连旁边的精选配菜也相当之有水准～✨西班牙炖蛋表面有一层香脆的焦糖及鱼子酱！这个甜咸的配搭，主要是想营造出一种焦糖加海盐的感觉！中层是鸡蛋泡沫，底层是杏仁金宝及自家腌制杂莓，把全部配料一起吃，味道及口感都很多元化～总括来说，这里真是一个品尝美酒佳肴的好地方～…查看更多

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 😝😝😝…查看更多

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!…查看更多

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。…查看更多