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*銅鑼灣站F出口轉右,蘭芳道14M小巴去渣甸山居民協會(約5分鐘)
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食評 (32)
等級4 2018-05-28
577 瀏覽
呢晚同朋友想舒舒服服傾吓計,於是就去咗個同事介紹嘅法國餐廳,試一試係咪咁正先。原來餐廳喺渣甸山居民協會嗰度,附近環境清幽,入到空間感十足,裝修擺設係歐式風格。再嚟就係睇吓有咩食,同朋友都揀咗 set dinner 試吓。我哋2個都揀咗龍蝦湯,嚟到見到湯唔係水汪汪嗰種,飲落有濃濃嘅龍蝦味,好鮮好濃,真係好有蝦味呀! 跟住就到餐包,呢款係軟身嘅法包,烘到熱辣辣,食到陣陣麵粉麥香,一放牛油落去,就即刻溶化,為餐包加多一份咸香。前菜我要咗焦糖鵝肝,鵝肝焗得香口,同平時食到嘅煎鵝肝唔同,呢種煮法無咁油膩,鵝肝質地軟滑濃香,配埋多士食好夾。朋友叫咗帶子雲吞仔,帶子煎得剛好,又鮮又淋,雲吞仔釀有芝士饀,啖啖都食到細心之作。主菜我哋 share 食,要咗慢煮法國牛舌,牛舌煮得好淋好入味,配菜嘅薯仔焗得好香又好綿,加埋芝士同牛油,真係好好食! 另外,一束豆角用煙肉卷住,足見心機之作。我哋仲揀咗香芒千層豬柳,面頭蓋住鬆脆酥皮,然後下面就係一層豬柳,一層芒果咁互相相間,芒果應該經過醃製,食落似芒果乾但淋啲嘅質地,有好香芒果味之餘,亦有煙韌嘅口感,好特別,全部材料加埋綜合咁食,呢個配搭好清新。餐飲要咗咖啡同熱檸茶,咖啡香濃,檸檬茶消膩,正好配合飯後甜品。甜品我要咗白朗峰,呢個好得意,係將剛焗起嘅蛋白,放喺冰凍嘅雲呢拿汁上,食落一冷一熱,好滋味。朋友要咗皇帝批,呢個批焗得鬆脆,裡面係啲甜甜哋嘅杏仁饀,出面都比較少食。食物同餐廳擺設都好精緻同用心,而且每枱之間都有一定距離,真無一個好適合同朋友 fine dining 嘅好地方。 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 2018-04-23
1339 瀏覽
法國菜印象中一向都對材料很有要求, 加上品酒環境等其他因素, 心裡總是想著它的價錢都不會太親民; 週末朋友說要帶我去試一間價錢親民但質素頗高的法國菜館,  心裡就懷著小小的疑惑走一趟餐館位於跑馬地的半山上, 在銅鑼灣有小巴直到, 雖然不是在鬧市區中, 但正正這個地理環境, 反而可以奢侈地享受清幽的一餐, 只是15分鐘左右車程 就到, 如果餐館在山下的擠迫嘈吵街道中, 相信那份享受絕對不一樣.餐廳的菜餚至甜品都出自這位大廚兼老闆之手我們今天是第一枱來到的客人, 可以獨享餐廳的寧靜與氣氛樓底非常高, 從外邊走入來, 像忽然走入了法國山上的居所 : 紅磚牆由天花伸延至地面, 仿動物標本裝飾, 還有個大壁爐; 而且枱數不多, 地方寬敞, 相信即使滿座, 客人仍可享受高度的寧靜空間Set Lunch 選擇中還有素食選擇, 非常好; 而且價錢非常平民, 有點意外; 朋友要了餐湯, 我便揀了有機天然菜沙律, 除了新鮮, 就是非常新鮮, 餐廳材料大部份法國直到 : 松子, 車厘茄, 甘荀, 黑椒, 溫室菜苗 , 放在口裡很清新主菜點了七成熟的檸檬三文魚柳, 配普羅旺斯蕃茄釀麵包糠; 簡單的菜式, 簡單的烹調, 只要配上出色的技巧與上乘的材料, 就像變魔術般煮出出色的食物 : 魚柳軟滑, 魚味鮮明; 即使配菜也花心思, 蕃茄略帶酸, 配上釀麵包糠就剛好; 小小的薯蓉以鮮牛油新鮮製作, 香滑好味, 心裡很想問可不可以給我多一點 ..... 魚柳非常軟滑朋友的牛肝菌麵, 放上枱已經聞到味道香濃一定要提的, 是這杯咖啡, 非常香, 其實很想問可不可以外賣多一杯....朋友叫的白朗峰floating island, share 了一口吃, 軟綿綿的, 自發的蛋白打得很好, 空氣感很足夠, 口感一流, 而且甜度剛好自己的white cheese cake, 用天然芝士及自發的蛋白焗製, 不是一般芝士蛋糕的硬硼硼, 口感香鬆且軟, 加上雲尼拿汁伴碟, 更加香甜; 跟平日吃到的, 非常不一樣. 這個午餐最後每人不需$300, 以這種高質素而言, 實在驚喜之外; 晚餐的選擇更多, 一定要約定朋友下次再來 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1 2018-10-15
0 瀏覽
今年媽生日,想搞搞新意思去食法國菜, 我地一家3口花了$770 食左個lunch.媽叫左個黑毛豬, 半熟(但仍好韌, 咬不開), 味道還好我叫了法國雲吞, 上面的小蝦完全冇味, 又係咬不開, 非常失望想撒少少鹽, 點知佢地明明有幾個放滿調味品的調味架都放埋一邊唯獨老爸叫的三文魚最好吃, 不過份量少, 3啖食完個main...講返個氣氛同裝潢, 好靜, 不過未如網友們講到咁似返左去法國咁, 只係樓底高一點....多了個鹿頭姐餐飲個latte 淡如水, 一啲比唔上茶記甜品得個白朗峄好少少, 個泡夫仲差過Choux Creme, 咁咋, 都叫法國菜, 認真搵笨吃到一肚子火, $770, 3個人, 食餐食物質素如此差, 仲要一啲都唔就腳, 我認為不值, 除非你有錢冇定洗成餐只影得個沙拉, 其他野不堪入目 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2 2018-09-08
103 瀏覽
Called up the restaurant on a Friday night around 7pm, lucky to get a small table for three. Ordered two set dinnerSalt baked whole sea bass from France; the ever best baked fish for years, the fish was moist and filled with the scent of bay leaf, rosemary, lemon, and etc. 😍😍😍Rack of lamb; I ordered medium but it came out medium just on the surface but medium rare for the entire three generous pieces. The side dishes were delicious especially the meshed potatoes with cheese the restaurant was filled with the lobster bisque aroma once we set down; so we ordered two, unfortunately the aroma outperformed the taste, but it's still not bad at all, just the aroma was too overwhelming 😅appetizers escargot pie; not my kind of dish but the pastry was nicely made, though the escargot was a bit dried foie gras; again not my cup of tea, but the salad dressing and blueberry on the side were so right and freshly made 🤗desert orange blossom creme puree; we actually taste the orange blossom in this creamy eggy based, interesting 🤗almond tartalthough we were kinda full because of the generous portion of every course; we can still finished the whole tart 🤗the bread was soft, warm and great matched with the butterThe servers were friendly and pleasant. Thank you for the chef, your passion is highly appreciated 🤗😍🤗Definitely like to come back before they move out Jardine's Lookout in December. 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 2018-08-03
116 瀏覽
I got lured into trying to go to this place sometime seeing a friend’s photos on facebook. They have the Emperor’s Pie that I’ve always been craving for and a tucked away location that promises extra room and cozy seating that’s becoming a luxury in the local dining scene, even in fine dining.Causeway Bay has been scorched that Saturday evening. Unlike the rich and famous living in Jardine’s Lookout, we rode the mini-bus to climb uphill. I suppose this is the way of commute for their domestic helpers as well. Gradually we left the ground and overlooked the Hong Kong Stadium. At dusk we arrived and were welcomed by a staff at the entrance. Surprisingly the place was not full. The bar was the focal point of the main hall. We were led to another chamber and were told we could choose our table. I was impressed by the high ceiling fit for rows of wine rack and a fireplace. Wooden wall panels, photos of Mont-Blanc and deer mounts, deer horns and animal skin portrayed a winter hut in the snow, giving me a break from the city downhill.Apart from the Emperor’s Pie, I also appreciated the homey menu choices that was no cookie-cutter and needed much effort and time to prepare. We both chose the lobster soup. I forgot to try the French onion soup which was a rarer find. The lobster soup was rich in lobster flavor and appetizing. My friend enjoyed the foie gras crème brulee well-balanced with salad. My first pastry in the meal was crusty escargot pastry with parsley cream. Generously filled with escargots, the pastry was flaky and buttery. The second pastry is the beef Wellington. To me it really was an intricate dish that called for exceptional technique. I ordered medium which was a bit hard to slice and chewy, and I started to be overwhelmed by the buttery richness. My friend’s Bar en croute de sel (baked fish in a salt crust) was a show to behold, coming in a trolley with the skin and crust dedicatedly removed by the table. Lightly salted, the fish was fresh and flaky.Although I should choose a non-pastry dessert for a change, I still took the Emperor’s Pie, which was my third pastry in the meal (!). They actually had four choices, while my friend chose Mont-Blanc, another signature of theirs. Still buttery and rich, the almond pastry is lightly sweet for a fresher taste. I finally got to taste this dessert which was usually only available by New Year. The look of my friend’s Mont-Blanc matched well with the décor of the restaurant. I am not a fan of egg white dessert floating on vanilla sauce, though the texture was interesting.We enjoyed a nice chat away from the city crowd. Service was reserved and friendly. The owner said they were moving next year. Hopefully this restaurant will find another venue to keep up the good food and ambience. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)