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港铁湾仔站 A2 出口, 步行约7分钟
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电话号码
21215198
营业时间
今日营业
18:00 - 23:00
星期一至六
18:00 - 23:00
星期日
全日休息
以上资料只供参考，请与餐厅确认详情
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💫 First, we indulged in a bite-sized appetizer featuring house-made cured meat paired with potato foam. This dish was a revelation, hiding three different textures of potato: the smooth foam, crispy potato strands, and perfectly baked salt-roasted potatoes. The combination was simply divine!🐟 One of the standout dishes was their signature seafood plate, which featured caviar, sweet white shrimp from Toyama Bay, and locally aged squid, all enhanced by a smoky butter infused with binchotan charcoal. The layers of flavor showcased the freshness of the seafood in a truly exquisite way.🥗 The caviar and blue crab salad was another highlight. Its presentation was visually stunning, topped with a refreshing blend of green apple, organic quinoa, and a vibrant layer of lime jelly, mango, passion fruit, and coconut puree. It was the perfect light and refreshing dish!🥖 To top it all off, I savored the unexpected pairing of French foie gras with dark chocolate and 15-year-old balsamic vinegar. The bittersweet notes of the chocolate combined with the tangy acidity of the balsamic worked wonders to balance the richness of the foie gras, creating a delightful contrast.🥩 The meal wouldn’t be complete without indulging in the American Prime ribeye steak. Cooked to perfection, the meat was tender and juicy, bursting with flavor. The accompanying watercress salad added a refreshing crunch, while the rich port wine sauce elevated the dish, complementing the savory notes of the steak beautifully. Each bite was a celebration of quality ingredients and skillful preparation.🫚 For dessert, I opted for the unique combination of lemon lemongrass, ginger, and dark chocolate.
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Dinner. Restaurant actually combines 3 different culinary experiences under one roof: charcoal-grill yakitori, omakase, and the recently added fusion cuisine.Friendly Manager showed us around the various private rooms with karaoke- which could be adapted for different cuisines (even Chinese from sister restaurant upstairs) depending on clients’ needs.Main dining room is fitted with funky disco vibes n lighting. Our fusion dinner was actually hosted in the omakase private room.Set menu only. Here’s what we had.Lightly toasted Naan Bread from Japan, served with a rich cheese sauce and a zesty spicy tomato sauce. Excellent- naan bread has been on the back of my mind for a while now.Crispy pastry crust filled with cherry tomato salsaCrispy pastry crust filled with 腊肉, mashed potato, crispy potato shreds and potato foam, each contributing unique textures and flavors.White shrimp and aged squid encased in Italian caviar, with dill oil enhancing the fresh seafood flavors. Particularly noteworthy was the sauce that had been smoked in the in-house charcoal grill; loved the smoky flavors.Blue Crab Salad- artfully presented and arranged with caviar, organic quinoa, in a tantalizing Thai sauce, enriched with coconut, tomato mango and passionfruit. Layer of lime jelly provided a refreshing finish that tied the dish together beautifully.Perfectly seared melt-in-your-mouth foie gras topped with leaves of Brussels sprouts and slices of Korean pear that added a subtle sweetness. On the side: mousse made with dark chocolate and 15-year-old Italian balsamic vinegar, which did a standout job of balancing the buttery richness of the foie gras, creating a sophisticated flavor profile.Cold Melon Soup- with bits of sweet melon, crispy Iberian ham, and hint of cardamom (豆蔻, peppery spice with hints of citrus), delivering a delightful contrast of flavors and textures. A refreshing interlude indeed. Much prefer this to the bisque chef originally intended to serve.Snow crab and spaghettini (perfectly al dente) homemade with Japanese flour, in a homemade XO sauce. Tilefish with crispy scales, cooked with the うろこ焼き (u rokuyaki) method, ie spooning hot oil over the skin first, then cooked. Sauce of preserved plums introduced a delightful herbal note with a tangy twist, showcasing the chef's adventurous spirit. This was served on a bed of fragrant orzo (pasta shaped like a large grain of rice) cooked the Malaysian way with various herbs like lemongrass, makrut lime leaves etc.Tender US Prime Ribeye Cap- served in generous portions in a rich port wine sauce. On the side: watercress salad and mashed potato.Strawberry Tart filled with luscious homemade custard sprinkled with pistachio crumbs. Loved the crunchy chocolate-covered pastry crust. In summary: remarkable dining experience featuring a luxurious exploration of flavors that bridges Italian and Japanese culinary traditions. Each dish reflects Chef's expertise and passion for quality ingredients. Impeccable service.
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一班人想吃一个有质素的西餐，又想唱K坊间真是选择不多，但这间新开业的Wintage Fusion，不但可以畀大家品尝到艺术品般的高质美食，最吸引的是一班人更可以包房唱K，有时间的话型厨Ryan更会在大家面前为美食添晴，成为一道道吃得落肚的艺术品，绝对是色香味俱全。前菜是Crispy Croustade panzanella即布拉塔起司、车厘茄莎莎酱，细细件啱啱好，一啖放晒入口内，那意大利流心水牛芝士即布拉塔起司，软滑到可全数送入口内，浓浓的乳香，还渗出淡淡的松露及车厘茄香甜味，外脆内软，单是头盘己令人好有惊喜。另一款前菜Crispy Croustade Ham & Potato即秘制上特腊肉、薯仔泡沫，将中国腊肉切丝炸好后放在上层，同样是细细粒一口放进口中，软滑香香的薯仔与腊肉的咸香超夹，腊肉味还很浓，惊喜不绝。Caviar of the Sea鱼子酱、白虾、鱿鱼、烟熏奶油、莳萝油，便有个人至爱的鱼子酱，半球状的造型，面层以鱼子包住，内里是白虾及鱿鱼粒，吃时配埋大厨秘制的烟熏奶油、莳萝油，更添鲜味。Blue Crab Salad鱼子酱、蓝蟹、有机藜麦、芒果及百香果 面层是薄薄的啫喱。揭开啫喱是鱼子酱，内里有鲜甜的蓝蟹，有点咬感的有机藜麦、芒果及百香果，只能说句是超鲜超好味。Seared Foie Gras法国鹅肝、球芽甘蓝、法国黑巧克力、15年意大利陈醋，以煎焗的烹调方式，配以韩国雪梨，外层带点香脆的鹅肝，厚切的鹅肝油润又厚身，Ryan特意将鹅肝配以法国黑巧克力及15年意大利陈醋，一口咬下去完全中和了鹅肝的油腻感，好好味呀！Nasi Ulam Orzo脆皮马头鱼、梅脯意大利米形意粉即Orzo，吸收了自制虾米酱及几款印尼香料，煎香了的马头鱼，皮是脆卜卜，鱼肉嫩滑好鲜味，吃时蘸点话梅汁及忌廉芝士，有点东南亚的味道，好美味好满足。Strawberry Tart日本士多啤梨、自家制吉士酱入口味道香甜松软，日本士多啤梨非常的鲜甜，以这道甜品作结，真是令大家都食得好满足呀!平时食西餐好少会有得最K，但Wintage Fusion就可以俾人唱K，一班人便可以包场，虽说是10点last order只是厨房收工，但大家可以继续唱，当然唱到够喇！坚尽兴。这里的设备都是很先进，能满足好声音的大家。用餐区舒适又寛敞，这个私人空间，最受大班朋友的欢迎。
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食物摆设似艺术品不过最重要食物高质有惊喜🤩先出场系闪闪发光一啖一口的前菜两款口味各有特色👍🏻第二道鱼子酱白虾鱿鱼😍满满鱼子酱包住白虾同鱿鱼层次分明鲜味无穷🤤下一道系蝴蝶翩翩起舞嘅鱼子酱蓝蟹有机藜麦和果香味道好夹令人❤️动、嚟到饮汤时候浓浓嘅海虾加椰子蓉及薏米好饮得黎有咬口😋唔食牛嘅我主菜转咗份嫰羊、肉质超级嫩火喉啱啱好👍🏻最后再上吸引我们眼球嘅甜品🍓甜而不腻👏🏻佳肴画上完美句号。
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朋友请食饭，试咗间新餐厅都系set Menu。选择不算多。但系每道菜好味又有惊喜，最喜欢佢哋嘅鱼子波波，话系餐厅signature ，鱼子酱里面包住鱿鱼白虾浓浓嘅烟熏味道 的确够好味仲有西班牙红虾鱼翅汤真正嘅中西合璧 fusion配搭得相当出色！鹅肝及牛肉都正！一向不太喜欢食西餐，因为时间长又食唔饱，但系佢哋时间控制得好上餐算快，而且食到尾二度𩠌已经感觉到好饱好满足！环境私密食物高质精致，系唔错食西餐一次非常好嘅体验
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