吉地士

營業中

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20-Mar-2008 相約太座和好友去試Gaddi's, 午餐係不錯的選擇。坐低就叫左支 San Pellegrino, 頭盤我要雪魚西葫蘆凍湯 Chilled courgette soup with salted cod and almonds. 好好飲, 第一次試到咁好既凍湯, 打成糊狀既 courgette好特別好好味, 雪魚同杏仁都一流, 一飲而盡。主菜Prime rib of beef with gartin potatoes 肉質嫩滑, 上檯時真正做到五成熟, 好快已清碟, 配菜既 gartin potatoes比主菜絕不遜色, 不過就有D漏。甜品要White & dark chocolate cannelloni with passion fruit & raspberries, 兩條黑白朱古力面雪巴卷賣相和味道都OK, 唔算特出。太座的apple & blackberry crumble with vanilla ice cream就好得。半島咖啡一貫高水準為這餐畫上完美的句號。哈哈，有第二間滿分餐廳啦！

I have tried their set lunch on sunday (with HSBC platinum card promotion at $378/person).The lunch include a glass of wine or juice, bread (unlimited refill), starter, main course, desserts, petit four and coffee or tea.The food are really nice and the waiter introduce every dish to you in details(very good service). Every dishes are delicious. I have tried the scollop salad with tomato sorbet as starter(this is the first time I tried salty sorbet, really special), slow cooked lamb as main cour

I\\\'m not a huge fan of French cuisine, however after trying Gaddi\\\'s last month, I can honestly say I LOVE FRENCH CUISINE!! Gaddi\\\'s seems to be the real deal when it comes to French cuisine!We tried The Chef\\\'s 8-course menu (personalized by Chef David Goodridge) which consists of:1. Cucumber Jelly Oyster tartare with CaviarCold appetizer with a surprise of cucumbers and oysters along with Caviar!2. Foie GrasChilled Foie Gras, similar to pate with toastVery strong taste3. Chilled Leek a

因為老公情人節正日唔喺香港，所以提早慶祝情人節。见HSBC Platinum card 有優惠，就嚟試下個lunch。三道菜午餐由頭盆到主菜到甜品都好正，尤其係甜品，老公唔係好嗜甜都激讚，service又好，有錢一定要試吓dinner

每年小熊熊的生日都是熊家族上上下下最重視的日子，今年，小熊熊指定要去Gaddis，因為她十分喜歡半島於聖誕時節所擺放的燈飾。Gaddis亦應節地在場內添置了聖誕樹，令帶有歐陸色彩的Gaddis變得十分shimmering，我不太欣賞，不過小熊熊就十分興奮。講番食物，整體上是不錯的，爸爸的balik salmon口感很黏，有魚味卻绝不fishy；我的lobster ravioli非常出色，雲吞皮是少有的軟熟，伴碟的汁味道很濃，像在喝龍蝦湯，推介！媽和小熊熊的煎鵝肝沒太大驚喜，不過份量都幾多，有兩大塊。男友點了一個很特別的mix pate，有豬肉pate、鵝肝pate，雞湯凍，全部被類似豬網油的東西精緻地裹成一塊，一格格不同颜色，賣相靚，味道都唔錯。爸要了豆蓉湯，試了一啖，覺得鹹鹹的，沒其他味道，爸卻什為欣賞，但最令人摸不着同腦的是在湯上放了一塊超大鵝肝，有點格格不入。小熊熊的磨菇湯帶有非常濃的菌香，不錯，但亦和豆蓉湯一樣無拿拿整舊超大鵝肝係面。同意對下食家所提及的duplicate鵝肝事件，這裡很多菜式都鍾意搭鵝肝，order時記緊問清楚，免得浪費金錢。到主菜，我和男友share了一份f

Dad always wanted to visit this "esteemed" French restaurant, we celebrated his 74th bday this year. Restaurant is spacious with grand decent baroque style decor (but Toscana is prettier). Guests were all fully dressed up that gave a sense of luxury. Service is unprofessional. Firstly, the seat we booked was at a dead corner, the only table that is unable to see the band while they’ve arranged the band to sing bday song to my dad later. Fortunately, we got a better table after requested. When we

My parents and I have been to Gaddi's for lunch last year to celebrate my dad's birthday.About the decor: Nice chandelier. Roamntic but a bit old. Overall it's still grand and comfortable.About the food. I ordered the scallop. It's very fresh and tasty. My dad ordered lamb and he said it's tender and soft.The types of dessert are not my cup of tea but the taste's still good.About the service: I don't know why some people complanined about it but I like the attitude of the waitors. They are nice

嚴格來說這次不算是光顧，只是因為參加半島的cooking class,課後到此餐廳用膳。是次參與的class由早上至中午，一來到就進入他們的廚房品嘗早點，然後開始由Gaddi's的大廚David Goodridge示範各款的頭盤和湯，一路我們都有機會試味，發問問題，他們還準備了一套資料(recipe，課程簡介，100元禮卷、一疊單行紙、名牌，還有證書)給學員，很窩心！cooking class之後就到Gaddi's的小房吃了一個3-course lunch，這個午餐就厲害了，我們共18人，連catering manager，他們差不多有10位侍應生服務；而食物方面，頭盤的帶子蝦雲吞一般，相反主菜的鱸魚很鮮味(可惜份量少了一點點)，甜品不是不好，但稍酸一點！我還是喜歡配的紅白餐酒及最後的petits fours配coffee！原來半島酒店會定期舉辦不同之cooking class，雖然收費1000大元，但當你親身體驗過之後，你就會覺得物有所值(環境、服務及食物)！當然，只是到Gaddi's單吃就另作別論，對我來說實在太昂貴了！

爸爸和媽媽的28週年紀念，決定在Gaddi's慶祝。Gaddi's絕對是一間食環境的餐廳，大大的水晶燈加上split level的室內設計，强調了Gaddi's的貴氣和浪漫氣氛。晚上有liveband坐鎮，雖然女主唱不太省鏡而且聲音亦不需悅耳，但勝在不嘈吵，不會阻礙食客傾計。Gaddi's的service一流，waiter哥哥對食物的知識十分豐富，亦十分有耐性。我們一行五人想試不同的食物，waiter哥哥亦耐心地替我們逐一點菜。爸爸點了: 炭燒帶子、poach魔鬼魚媽媽點了: 香草鵝肝、steam Skate Fish、warm chocolate pudding妹妹點了: 香煎鵝肝、法國豬(cooked in 3 ways)、warm chocolate puddingP.J. 的P點了: 酥皮鵝肝、鹿柳、milk chocolate mousse puddingP.J. 的J點了: 龍蝦湯、加拿大西冷扒、食物其實只可用一般來形容。值得一提的只有炭燒帶子(爸爸說帶子鮮嫩和汁調較得非常好)、法國豬(用了3種製法去炮製不同部位的豬肉)。不值一試的包括:各種鵝肝、加拿大西冷扒、warm c

i was very angry about this restaurant manager, he take the wrong order and do not say anything. not say sorry to any of my guest, finally try to give me free wine but i didn't accept his wine because i was very angry. bad bad bad

動不動就開口要將客人"kick out of the restaurant", 你這位"professional hotelier"的確很有"性格"啊！其實從事餐飲/酒店業, 遇到客人批評甚至無理取鬧的顧客亦是很平常的事。業者應本著"有則改之, 無則加勉"的態度面對, 以引起最少紛爭的方式化解顧客的無理要求, 才是上上之策。隨便就將客人"kick out", 絕對有負你的"professional"身份!!提提你：1. 英語並無"goumet"此字, 請查清楚字典。2. 你的澳法式英語太"高深", 恐怕你當面說要將我"kick out", 我也聽不懂。3. 法國人的高傲, 源於他們對法國悠久歷史和文化的自豪。這種"氣質"不是那些曾留學外地的假洋人所能學到的。

Is a very wrong concept, Find dining is not the the culture to make you guys feel like "A King". Of coz, for a professional hotelier, they should be the sense and pleasant to serve, and ensure every single guests leave happily. But, People nowaday, especially in Hong Kong, They have never learnt the manner well... They should know they are "Guests" not the host, before talking about their customers' right, please first learn how to respect the host in house...Please!!!! As a professiona

Service: Friendly and Professional Staff, very attentive.Food: Good but need to improveEnviornment: Nice place for romance and elderly ages peopleWine: Professionally wine staff but we don't know who is the wine incharge for restaurantPrice: Reasonable, where i can find more discount for this restaurant

先講佢嘅門口,細到死.以peninsula 嘅名,有d過份細.而佢嘅decoration 有d grande 得黎怪怪地,成間restaurant 都睇唔到出面,有d悶.另外,呢間restaurant 有人sing and play piano,D 歌手真係好有水準!食嗰方面,水準只係一般,但價錢就俾我地預期中貴(with the amount of food we have ordered).We ordered Scallop and Goose liver as appetizers. They are just so so, goose liver 有d'流'. For Main course,我地叫左peigon and Crayfish dumplings, 都只係一般. Desert, ordered 左個raspberry chocolate pudding. 無乜特別.after the dinner 有d small dessert, 太sweet.而wine, 我地ordered 左France Chateau Pomerol AOC '98, 幾好~.多得個品酒

由今日起(3月25日)一連4日Gaddi's提供Easter set lunch ($340+10% per head)，並首次讓小孩入座。經理表示是次只屬試驗性質，如果反應好日後會在週日繼續讓小孩入座。至於食物，當然又一次無得彈，今次較突出的包括:1. 頭盤的monkfish魚尾: 肉質很爽;2. 主菜的lamb loin: 肉質極嫩，而且"so"味只有很少很少。3. Pear tart: Tart皮非常鬆脆。