137
12
6
港鐵尖沙咀E/尖東站L3 出口 繼續閱讀
電話號碼
26966763
開飯介紹
吉地士為冠蓋雲集,豪華瑰麗的法國餐廳。富麗堂皇的水晶吊燈、古典優雅的設計、名酒佳釀、美食珍饈、典範式的服務、配上現場樂隊的悠揚樂韻,一切都令人難忘。午膳時段供應兩道菜、三道菜和四道菜午餐。而一向被受推祟的吉地士「廚師之桌」, 賓客可以一面進餐,一面感受繁忙的廚房運作情況。「廚師之桌」共提供三項選擇, 分別是: 三道菜或五道菜午餐, 五道菜或八道菜晚餐。 *另收加一服務費 繼續閱讀
獎項殊榮
最優秀開飯法國菜 (2012-14)
特色
浪漫情調
同客食飯
慶祝紀念日
附加資料
著裝要求: 午餐:商務便服 - 請勿穿著破牛仔褲丶運動服飾或涼鞋。 晚餐:端莊服飾 - 請勿穿著牛仔褲丶運動服飾或涼鞋。男士請穿長袖有領恤衫丶長褲及包趾鞋。 吉地士歡迎6歲以上的小童光臨;於週末及公眾假期的午餐時段同時歡迎3歲以上小童
營業時間
今日營業
12:00 - 14:30
19:00 - 22:30
星期一至日
12:00 - 14:30
19:00 - 22:30
*為了確保我們能夠繼續為客人提供最佳的餐飲體驗,吉地士將由8月19日至12月30日之間逢星期一及星期日關閉,以便進行優化工程。
付款方式
Visa Master 現金 AE 銀聯 JCB
座位數目
80
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水
切餅費 詳細介紹
VIP房
泊車
電話訂座 詳細介紹
賞訂座積分
加一服務費
Live Music
有關獎賞計劃
招牌菜
牛肉及鮮蠔他他、特級魚子醬、紫蘇、馬鈴薯、鵪鶉蛋 香草牛油煮法國龍脷魚、黃菌菇、小洋蔥、蠶豆、杏果 澳洲和牛西冷、辣根脆面、西班牙甜紅椒、燴元茄橄欖菜
食評 (170)
等級4 2019-07-05
3452 瀏覽
This French restaurant is located in The Peninsula, one of the first in the Far East to serve exquisite European cuisine, and frankly also one of my favorites in town in terms of fine dining. Returning after more than one year, I could not remember it only opens after 7 pm, so had to wait for a while in the hotel lobby. The dining room truly demonstrated classic excellence, with lush carpet, chandelier with candles, tables set apart offering the appropriate privacy on conversations, and formally dressed serving staff providing impeccable services and attention to guests. All of these are set with the background of a live band, singing out classic songs which created an incredible dining experience. I ordered a glass of Chablis Premier Cru from Olivier Leflaive ($240) as aperitif while my wife went for a Mixed Berries Glacier mocktail ($128). The maitre'd then came to explain to us the menu, and we decided again to go for the Degustation Menu ($2388) , and for me adding the wine pairing also ($3188). The Amuse Bouche was Red Shrimps with Cucumber, with some mint, finely shredded chili and edible flower to complement. The shrimp was sweet in taste and paired with the refreshing cucumber was a wonderful start of the meal. The first course was Hokkaido Scallop Carpaccio, with Kristal Caviar, Arbois Wine and Brioche, pairing with 2017 Domaines Ott By.Ott Rose from Cotes de Provence. The very fresh scallop was sweet in taste, with a fantastic complement from the creamy sauce prepared from the French yellow wine. The luxurious caviar further added both visual and flavor complexity to the dish, and overall it was truly wonderful. Although the wine was light in body, it was also surprisingly a great match with the dish as well.  The second course was Ricotta Gnudi, with Hercule Vieux Cheese, Black Truffle and Hazelnut, pairing with Gonzalex Byass Tio Pepe Palomino Fino Muy Seco Sherry. Gnudi was gnocchi-like dumpling was made from ricotta cheese instead of potato, with a soft texture and nice flavors. The sauce was prepared with the Hercule Vieux cheese, having a signature warm milk and almond note, so matching well with the pieces of hazelnut. The truffle provided additional complexity to the dish. The sherry pairing was innovative and did a good job too. The third course was Langoustine Ravioli, with Spinach, Wasabi, and Lemongrass, paired with 2013 Xavier Weisskopf Le Rocher des Violettes La Negrette from Loire. The pasta texture was great with a chewy bite, and the langoustine was intense in flavors as well. The spinach was tender, and the foamy sauce had the refreshing note from the wasabi and lemongrass. Another great dish offering complex sensory enjoyment with the wine giving a crisp and herbaceous note matching well particularly with the spinach. The fourth course was Pan-seared Duck Foie Gras, with Burlat Cherries, Pecans and Sumac, pairing with 2016 Schloss Johannisberg Rotlack Riesling Kabinett from Rheingau. The foie gras was lightly seasoned, aiming to highlight the original flavors, and the creamy texture was a good contrast to the crunchy pecans on top. The cherries provided a bit of sour note to balance the fattiness to make the dish well-balanced. I also found the slight sweetness of the Riesling a better match than the traditional pairing of Sauternes. Another nice dish. The fifth course was European Turbot with Piquillo Pepper, Caponata and Iberico Chorizo, paired with 2016 Keller Estate La Cruz Vineyard Chardonnay. The fish was delicate in taste, but the chef had torched it nicely to give a slight smoky note to add to the flavors. The true wonder in my opinion was the stuffed pepper, with the spicy-sweet taste strongly appealing. The eggplant and sausage fillings further enhanced the amazing palate. The chardonnay got a nice oaky note and matched well with the dish overall. The sixth course was Mieral Pigeon with Mara des Bois Strawberries and Miso Condiment, Gnocchi and Balsamic Vinegar, paired with 2013 Louis Jadot Beaune 1er Cru Boucherottes. The pigeon was cooked to medium level, with the inside juicy and pink, tender and great in taste. The sauce was made from the jus of the pigeon with the balsamic vinegar, very flavorful and the interesting match of the strawberries and gnocchi giving a surprise twist but was great to complement with the wine on its red fruit and earthy note. The seventh course was Selection of French Cheeses. I had chosen Camembert, Mimolette and Roquefort, offering a good contrast in flavor and texture. The Camembert was soft, creamy and got a nice mushroom taste. It was my first sampling of the orange-colored Mimolette, harder on texture, with a nutty and sweet note. But overall the blue cheese was still my favorite with the unique salty, sharp and tangy taste. Different condiments were provided too to enjoy with the cheeses. The eighth course was The Vanilla French Meringue, with Praline Ice-cream and Hazelnuts, paired with 2014 Oremus Tokaji Late Harvest. The crunchy meringue was beautifully made to resemble a ice-cream cone, with the praline ice-cream sitting on top, giving a highly appealing presentation. Not overly sweet too, the dessert was a wonderful conclusion to the meal. I also liked the thoughtfulness of the sommelier to pair with the late harvest furmint which matched perfectly on the sugar level with the dessert. We were then served coffee with Petits Fours. The cake got a nice cheese flavor, and the mango sweet and chocolate were each good. Overall every single dish in the menu was wonderful in taste, beautifully rendered, and I could also see the innovation the chef had put into all these dishes to make it different than the more traditional recipe. The wine pairing was nice too, with all the wines complementing well with the individual dishes. Both of us were highly satisfied with this dinner and delivered the high expectation we had.With two bottles of water, the bill on the night was $6,732. Certainly it was expensive but if you want to enjoy a great dining experience, with good food and wine, great service and ambiance, Gaddi's remained one of my recommendations in town. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2019-09-08
1635 瀏覽
半島酒店的Gaddi’s,名聞久爾,若不是朋友邀請,未必會到訪。餐廳在1樓,雖乘坐一古老電梯才可到。整間餐廳很有歐洲風情,米黃色的牆身,加上2盞特大水晶燈,還有深海藍色的地氈,猶如身在歐洲,忘卻香港的煩擾。枱上的小花,也特別精緻。它提供有單點(a la Carte) 或星期六套餐,我們都選了套餐,有5道菜。正式的菜上之前,已有2道免費的小食。這個小食樣子可愛,外皮很薄和脆,裏面青色的是果醬,喚醒味蕾。這個小食也是送的,黑色包包裏面是三文魚,頂部加上魚子,外皮有點煙靭,一點也不腥,好味道!👍🏻👍🏻 紅色的是番茄凍餅,凍凍的丶濃濃的番茄味,鮮味之餘,很開胃。麵包有三款選擇,樣子十分可愛。淡黃色的牛油是用羊奶做,香而不羶。橙色的加了辣椒,微辣,配麵包一㳘。雖然麵包不是熱辣辣,但也很軟熟。前菜我選了” 煙燻鴨胸丶黑檻㰖丶鵪鶉蛋” 。這個冷盤,樣子精美,鴨胸肉質嫩滑,富獨特的鴨肉香,配上紅莓汁,酸酸甜甜的,十分之好味。旁邊的新薯及羅馬生菜,口感豐富,亦很健康。👍🏻👍🏻👍🏻熱盤叫了” 香芹莖丶帶子丶法國乾烏魚子” ,帶子不單止新鮮,兼且大隻又厚身,見到已經流口水。忌廉汁煑得又香又滑,帶子煎得啱啱好,香口而不靱,還有帶子本身的鮮味,絶對是5星級酒店的水凖。😋😋😋以為帶子已經是最好味,原來主菜更精彩,我選的主菜是” 羊頸肉配鷹咀豆丶黑葡萄及洋蔥頭”。羊頸肉用慢煑加上特製醬汁燉,肉質煑得嫩滑,加上濃厚的醬汁,香濃美味。旁邊的配菜也很出色,黑葡萄用紅酒煑過,酸甜之外滲有酒香,一流。👍🏻👍🏻👍🏻😋😋😋甜品我選了 “ 朱古力慕絲丶烏龍茶蛋糕及雲尼拿雪糕 “,蛋糕鬆軟,表面一層薄薄的朱古力粉,甜度適中,配埋雪糕,啱啱好!👍🏻👍🏻👍🏻餐茶選了咖啡,ok 啦,不算突出。反而附送的朱古力,粒粒香滑兼很香朱古力味,完全是這個午餐的完美句號。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2019-05-28
3270 瀏覽
Gaddi’s 餐廳的Chef’s Table 第一次嘗試令我有另一番感覺。我們一早預訂了8道菜的Tasting dinner Menu, 先來了一杯welcome drink ,好然後再奉上特色麵包。北海道海膽、牛清湯、鮮豌豆、青芥末北海道扇貝薄片、煙熏忌廉、特級魚子醬、牛油麵包海螯蝦雲吞、甜椒、原味汁、長胡椒香煎鴨肝、紅櫻桃、美洲合桃、酸子海魴魚、白蘆筍、香橙、蛋黃泡沬醬、海香草烤乳鴿、青蘆筍、羊肚菌、炸香脆馬鈴薯當上甜品的時間我們轉了出去大廳一邊聽live music 一邊食甜品紅大黃、法式蛋白脆脆、士多啤梨黑醋雪葩、雲呢拿忌廉檸檬造型糖波、蛋白脆脆、青檸忌廉、乳酪雪葩這餐晚餐每道菜都非常之滿意!最後還有朱古力甜點! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2019-03-18
4104 瀏覽
呢間餐廳係我一直的 wish list, 今日難得慶祝特別節日,有機會到時享受一下正宗法國菜。這裡環境非常優雅,舒服得黎又唔會太拘謹,而且服務態度都是5星級,佢地對食物了解,介紹得好詳細,不是其他法國餐廳職員好似背書咁讀出來。我地叫左套餐,每道菜都有wow factor, 我叫的combination 加埋有啲似日本餐😂 Grilled Tuna, 和牛都好嫩,最喜歡係佢個頭盤釀沙律蛋,靚到藝術品咁,唔捨得食。另外佢個甜品都好靚,唔會死甜,另一半很喜歡他點的cheese Cake. Gaddis暫時係我係香港食過最好吃,服務最好的一間法國菜。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2019-03-10
3060 瀏覽
位於半島酒店的吉地士Gaddis,是我跟朋友聚舊的好地方,情調好顯氣派,出品更是法式精品! 服務好更是不在話下,但是請謹記帶足夠現金及半飽的肚子 ,否則便顯得 有點兒力不從心。龍蝦是從法國直飛進來香港的藍龍蝦, 十分矜貴,血鴨是燴滿了鴨血的鴨胸,味道濃沃但不油膩。人均消費 只是一千多,在香港食法國餐不算太過分。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)