31
3
1
電話號碼
9802 5504
營業時間
星期一至日
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
食評 (35)
大約最一個月前左右已經上網揾下有咩好去處慶祝生日, 而我選擇了3-4個不同類型餐廳. 結果老公選擇了去Zone-D 到慶祝生日. 由於剛搬去了上環, 所以不知銅鑼灣原先環境是怎樣, 沒有得比較.不過 會在數天前, 會用email或 what’s apps menu 比我選擇先. 今天是老公生日, 終於上去試下這個私房菜. 入度去地方不算太大, 只可容納15-16人左右, 枱數不多. 只是勝在靜,可以傾下計. 裝修就沒有特別, 而望出去只是寫字樓. 所以今次主要focus 在食物質素.頭盆選了Panfried Crab Cake及Panfried Foie Gras , 兩者都做得不錯. Crab Cake都好有蟹肉味, 而鵝肝入口即溶, 而底下放了薄片菠蘿, 一起食感覺不會太膩. 湯Wild Mushroom Soup, 好有磨菇味, 不錯. 只是配搭長條的棒, 就感覺不太夾.餐前King Prawn Linguine, 蝦有好濃的蒜蓉味, 入口好香.到主菜 Grilled US Black Pork 和 Ribeye Steak. 首先2款份量足夠, 我order Black Pork, 肉很鬆軟, 但味道就淡D, 配菜只有薯仔. 我比較喜歡有沙律菜, 因為對女仕就感覺太肉, 太膩. 但我沒有試Ribeye Steak, 但老公話都不錯, 熟度適中. 甜品Creme brulee 味道不好味. 我本人喜歡食甜品, 但真係整得不太好. 可能因為鐘意食甜品, 對甜品要求比較要求高 總括: 主菜和甜品比較遜色, 反而頭盆, 湯和餐前菜相比下出色一點. 不過, 每位$450有5道菜都算抵食.
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睇下先...上次去好似係新年長假期,,又係同首領家人去食,,而今次第二次好幸運地L小姐升職加人工+我 pre bday dinner請我慶祝好姐妹真係唔話得:3爭扎過outback定zone d,,但朋友話想好傾d,,所以都係揀左呢度我仲request要坐玻璃房入面添L小姐係第一次泥,所以菜式由我拍板打過電話俾餐廳，留左email之後就會收到果排ge menu。揀番頭盆、主菜同甜品好似唔知幾耐會轉一次，不過同負責人傾過之後好似可以有得special request，不過價格我就唔知洗唔洗調整嚕 上次試完呢度,,我覺得beef carpaccio生牛肉沙律、龍蝦沙律、maincause ge魚都係must try!!!所以今次都有叫番 beef carpaccio呢個係至愛!!!佢呢度做法有煎到2成熟左右，所以唔會太生面頭有層黑胡椒，上碟時切簿片加埋rocket leaves、parmasen cheese、black truffle sauce同vinegar&oliveoil(?) 蓋過左d血腥味，d cheese又咸咸地、黑松露醬又香，best combination啊!!!!不過如果d rocket leaves換左芝麻葉就好，因為我唔中意rocket leaves 其實呢個都有諗過自己整，不過樣樣材料都買晒應該都幾貴，係度食好似化算d，個set包的唔洗加錢,真係好想叫佢俾個maga size我做maincause 啊hahaha,,唔知得唔得呢 龍蝦沙律(+ $100)龍蝦新鮮,有甜味、爽口唔會有lobster本身果陣gip味,,我相信係因為日式芝麻醬發揮ge作用,,mixed ge菜都新鮮同夠凍，但都係有苦苦地果d菜，我本身唔中意呢d味，但芝麻醬都僻得到，所以ok。個醬落得都夠多，每片菜葉都沾得到。龍蝦都有沾醬的，所以好好食。 lobster bisque本身我麻麻呢個湯，起街食飯都唔會叫，所以唔係好識比較我自己覺得調味都調得幾好，唔會太濃味同fishy，面頭有落d cream，側邊仲有隻龍蝦仔,剝埋shell，that's y我話佢呢度有heart，不過d肉麻麻,,俾隻鮮蝦我會開心d 我同朋友都飲得晒。 scallop linguini in white wine cream sauce呢個都好食，不過我中覺得d面林d仲好，出親街d面都偏硬,所以我中意自己煮多d。 i hate al dente...下次要request定先得個汁夠濃，但係偏乾果種，呢度我就無咩所謂，夠味就得帶子ok唔un，我食到。 seabass呢個推啊!!呢度d魚都好食咖，上次食三文魚金次食seabass，個皮都係脆卜卜。呢個面頭仲加在d tomato salsa，個底放左薯蓉，三樣一齊食好夾咖。啖啖都軟林林，好快就食曬左 spring chicken w/ bacon roll個卷係d煙肉包住d雞(?)同pesto sause(?)/1 d綠色ge蓉，惹味但有d咸個雞脾仔香噴噴但係un，我qoo過牙食唔到硬/un野，所以我俾晒我個fd食呢個麻麻啦~~ cream burlee我唔中意食cream burlee哈哈所以我食左1啖ja,我覺得中式燉奶先好食 warm chocolate pudding(+ $30)即係心太軟啦，朱古力味濃，夠流心，跟vanila ice cream,呢個我食得多d哈哈哈total($380x2+$100+$30)/2=$890每人大概$400要朋友俾曬實好甘啦我搵到工會請番佢咖喇-___________-"多謝多謝、恭喜恭喜best sis i love u -3-
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We were celebrating a birthday and wanted to go somewhere a bit different without breaking the bank. We found Zone-D and read some reviews online and decided to give it a try. We were pleasantly surprised with our experience. When we first walked in the place was cosy with around 6 tables. We had to pre-order our food a day before. The lobster spaghetti was amazing which was al dente and the lobster was fresh. The steak was made with high quality meat. All the dishes were not overly seasoned and the quality of the ingrediants were fresh.Highly recommend this if you want the private kitchen experience without spending a fortune.
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復活節假期悠悠長，大部份的時間都是奉獻給小友的。兩口子真正可以獨處的時候可謂少之又少。就在一個近週末的日子，我倆決意暫時忘記湊仔公及湊仔婆的身份及責任，出外吃一餐晚飯，撐一下檯腳....選擇這間算做半私房菜的菜館，原因在於得到太座同事的大力推薦，說這兒的東西既美味又抵食。太太對之十分有興趣，自己看見她的饞嘴相也於心不忍，也就改變了原本的主意，打了個電話在此訂了一桌....訂了檯後負責人send來一張是日的dinner menu。吃的都是些大路菜式如pasta及steak一類的東西。唯一吸引的便是價錢 ---- 每人只付出最低的三百五十大洋左右(當然不計酒水啦)便有五道菜吃。從抵食的角度來說，當然是不錯的....兩口子偷偷的早溜了出來，抵達時時候還早。這裡位於一幢絕不起眼的唐樓內，一不小心便很輕易走了眼。蠻費力的從地下走上五樓，氣也有點喘了與太太打趣道，若不好吃的話，就要馬上打電話向她的同事發侮氣...安頓下來後，麵包籃便隨之奉上。麵包件數不多，款式其中最特別的有一件舖有少許芝士及青葱粒的foccacia。味道是很homemade的它，面頭的芝士帶半溶而foccacia本身亦有微溫且夠軟熟。醮點最基本的黑醋加橄欖油吃，已是無上美味....Appetizer只有兩款可揀，其中一道是鵝肝，太座這個不折不扣的"肝迷"自然是將之預訂了；自己不欲與她搶食，於是只能選餘下的那道Smoked salmon swimmer crab roll了。怎知出來的效果卻是後者更出色....Foie Gras是夜吃到的比平常在其他地方的大片，是十分的值吃；不過表皮層煎得略為過了火，入肚有些燶苦，而且肝內有些筋是還未完全挑出來的，白白浪費了本也肥美油豐的它；伴菜方面，就只有烘得夠脆卜卜的長條型薄多士較可取....Smoked salmon swimmer crab roll以煙三文包裹啄碎洋葱粒及鮮拆蟹肉的"卷物"。三文的煙薰味不算很突出但尚算肥美；以爽口的洋葱粒配合鮮甜的蟹肉做出來的餡料，口味清新而不覺膩。與偏油一些的三文夾起來，倒是一個perfect match....Lobster Bisque這個龍蝦湯的酒味還可以，不過論濃稠度及鮮卻是普普通通；可讚一下是湯內有好幾件小龍蝦仔的肉，而且掌勺的還將一小只已全拆肉的龍蝦仔連殼當成裝飾置於碟旁。賣相倒是有點心思....Scallop spaghetti賣相擺碟是漂亮的，可惜卻是"中看不中用"之輩 ---- 幼身扁意粉全欠咬口，只比淰爛的較好一些；帶子大而無當，咬落竟是一些鮮及甜也嚐不出的與太座不禁打了個眼色，皺了個眉頭，不敢相信自己的味蕾是否出現了問題....最令人遺憾的是大廚竟用上大量黑胡椒企圖去蓋過帶子的雪味，弄得味道變得過辣，實在令人非常的失望；茄醬吃起來有點過酸且很不自然。不會是下了過量的茄膏吧....Grilled lamb chop with Rosemary jus羊的生熟度控制沒問題，的確能做到medium的程度；肉汁是不缺的；肉邊位亦可做出外脆內軟的口感；不過羊羶就稍嫌不足，而且跟那意粉一樣，同樣犯了下太多黑椒的弊病，食起來就只有一個辣字，這樣的話，有甚麼羶及肉鮮都感受不到了；配菜則是開半的連皮焗薯，咬落不算粉淰帶硬且面上又是洒上大量的黑胡椒....真想問一問大廚 : "最近胡椒是不是超便宜呢?".....Panfried Seabass with fresh tomato salsa海鱸處理得不俗 --- 外皮帶微脆而肉不嚡，而且是真的魚有魚味的。當然嫩滑程度絕比不上如Petrus等做的，但若硬要將這裡與五星餐廳比較，就未免太吹毛求疵了。在Petrus，吃一個Appetizer就差不多等如在這兒吃大半個dinner set了.....舖在魚件面上的蕃茄沙沙，其微酸與魚肉的清淡是甚相襯；至於墊底的薯蓉則甚滑但牛油香不足。對於喜吃薯蓉的太太來講，自然未能滿足....Creme brulee兩個人皆叫了同一款的法式焦糖燉蛋。蛋尚夠滑但欠了應有的蛋香；舖面的焦糖層很脆夠甜。是中規中矩的水平....說真的，正如太太所說，付出三百多大洋就可以吃到五個courses的晚餐，小弟的批評是未免有些不公平。不過從就事論事的觀點來看，光是想起那令人不爽的無味帶子及黑胡椒，自己現在想起也有點憤憤不平了....
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My friend booked this restaurant for his girlfriend's birthday. Finding the place is an experience in itself. There is no signage on the street level and there are two entrances marked as No 16. The correct entrance is 16-18. From there you get to do a bit of exercise as it's a 4th floor walk up.It is worth it though. The decor is pleasant - nothing special but nice.The food is generally good:The beef carpaccio was good, although a little too much pepper was used.The lobster salad was better. The foie gras was very good. The quality of the foie gras was evident. Some private kitchens use lower quality ingredients and the foie gras can be too fatty and stringy. Zone D's was done very well. Two of us had it and both portions were very good.The mushroom cappuccino was delicious.The tomato spaghetti was seasoned very well. Great use of herbs. Spaghetti was done el dente which was well received by all four of us.The main courses:The black cod was enjoyed very much.The chicken was also well received.I had the steak and it was awful! Very very disappointing. The quality of the meat was very poor. It was too tough. I'd asked for it medium and it came medium/rare. It was luke warm, had no seasoning at all. My husband also had the steak and his was as equally disappointing. He'd asked for it rare, and it was. But the quality of the meat was very substandard, which as you pay an extra $100 for the steak is just not acceptable. We both left over half our steaks.The desserts:The apple crumble is good, too sweet for one of the diners. The chef uses a lot of brown sugar to sweeten his crumble. The apples don't appear to have been stewed beforehand, but this may be just a difference in recipes. The creme brulee was delicious! Done perfectly. Cold underneath the warm crispy glaze. Great texture and very yummy.The dinner was enjoyable. The food, with the exception of the steaks, is good quality, well seasoned, and tasty. We'd try it again but avoid the steaks.
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