122
23
4
港鐵金鐘站 F 出口 繼續閱讀
電話號碼
28208590
開飯介紹
位於56樓的珀翠餐廳俯覽一望無際的著名維多利亞港海景,其出品的法國菜被公認為全香港的上乘之選,理所當然成為了港島香格里拉大酒店的代表餐廳。餐廳更榮獲備受飲食界矚目的《米芝蓮指南 香港 澳門》評為星級食府。 珀翠餐廳不單以頂尖的法國佳餚而聞名,其酒牌包羅Petrus名酒系列以及來自不同著名酒莊共超過1,900款的世界級佳釀。珀翠餐廳出色的藏酒選擇在亞洲地區堪稱數一數二,而且更連續十年獲Wine Spectator雜誌冠以Best of Award of Excellence,卓越地位無容置疑。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2010)
特色
浪漫情調
營業時間
今日營業
06:30 - 10:30
12:30 - 14:30
18:30 - 22:30
星期一至日
06:30 - 10:30
12:30 - 14:30
18:30 - 22:30
付款方式
Visa Master 現金 AE 銀聯 JCB
座位數目
90
其他資料
網上訂座
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車 詳細介紹
電話訂座
賞訂座積分
加一服務費
有關獎賞計劃
招牌菜
千層朱古力慕思 香煎鵝肝 燒鴨胸 燒龍蝦
食評 (166)
等級2 2019-06-15
1245 瀏覽
環境:位於56樓,加上一邊全落地玻璃,可以府覧整個維港景色;而裝修方面充滿了古典的皇家法國餐廳特色,非常有氣派!是很值得和女朋友來一個浪漫的約會的!但不知道是經濟影響還是遊行影響,今晚只有四五台客人,不過這樣也好,浪漫的約會當然是越少人越好啦!食物:這裏有兩款套餐,一款四courses 一款六courses ;四courses 的很抵食,每人1288而已(頭盤,魚及牛,甜品);但因為有牛(本人要戒牛到10月),所以最後散叫;非常推薦龍蝦二食(hkd1888,二人份);第一道是龍蝦肉配上魚子醬,配上其醬汁非常鮮甜!皆因其醬汁是用龍蝦頭手腳及外殼再用製作鴨血的器皿所榨出來的!而第二道菜是傳統的龍蝦做法配上泡沫醬汁;還是不錯的。只有龍蝦當然是不夠飽了,我們還叫了鴿子(hkd888,也是二食來的,但餐牌沒有寫出來)。本人覺得第一道第二道的鴿子肉味道差不多,肉質是嫩滑的,可是味道比較一般,皮也煎得不夠香;送的頭盤是海膽蒸蛋,非常好味,有三層口感,第一層脆第二層香第三層滑!最後送的甜品,紅色的裏面是士多啤梨醬,一咬即爆漿,非常不錯也不太甜服務:服務是非常不錯的,每個侍應新都非常有禮貌,服務也周到,聽說這幾個的服務生都是新請來的,也比較年輕,加油啊年輕人💪 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 2019-05-02
2194 瀏覽
由於某信用卡嘅買一送一優惠所以就嚟咗試呢間位於香港香格里拉嘅Petrus喇但亦因爲係優惠套餐所以只得一個menu提供但以法國菜聞名嘅Petrus又點會因為係優惠套餐而欺場呢******套餐連甜品一共有六道菜📍鴨肝批 - 鴨肝整成長方形,入口甘香豐腴,充滿濃濃嘅鴨肝味,鴨肝唔會過於膩,但質感比較厚身,要配上香脆多士進食📍龍蝦湯 - 底層先鋪上一層綠豆打成嘅蓉,於上菜時先係客人面前倒下龍蝦湯,綠豆同龍蝦溝埋一齊竟然意想不到咁夾,龍蝦味濃郁,非常好味📍多寶魚 - 雖然賣相平平無奇,睇落又好似有啲乾,但入口原來肉質好嫩滑,配上綠豆同藏紅花醬一齊進食,又出奇地夾喎📍澳洲羊架 - 四成熟嘅羊架煮到恰到好處,保持到肉質鮮嫩,肉味香濃,絕對係今餐嘅亮點📍芝士拼盤 - 有3種由淡到濃嘅芝士,可配埋麵包薄脆同軟麵包一齊進食📍荔枝雪葩配紅梅雪葩 - 凍凍嘅荔枝雪葩好清新,配上白朱古力同棉花糖又係另一種風味******Petrus果然名不虛傳整個套餐可以話係一道菜比一道菜出色最欣賞餐廳主廚並無因為係優惠套餐而欺場非常滿意同滿足 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 2019-03-10
2040 瀏覽
Had dinner at Petrus during Restaurant Week. The food, the service, the ambience are all excellent. Since my preference is cocktails over wine our waitstaff pointed out to me it may take a little longer since the drink will need to come from the Lobster Bar downstairs; I didn’t have a problem with it and the drink arrived fairly quickly. To me it’s very professional for them to serve drinks from another restaurant and also point out the potential long wait time. Regarding food, every course was prepared without a flaw even with the complimentary homemade sourdough bread. The plate presentations are on point and the staff explained each course in details.The restaurant decorations may be slightly outdated but it still feels rich and welcoming.Overall, an excellent meal! No complaints whatsoever. 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 2019-02-17
2387 瀏覽
一家5口去食生日飯, 訂咗港島香格里拉酒店的法國餐廳 Petrus, 有個私人的房間, 對住無敵海景, 正到暈! 叫咗一枝sparkling water $85Menu 基本上只有2版, a la carte 的選擇唔係好多, 也有 set dinner. 我們有小朋友, 大家都選了a la carte. 發現他的wine menu 就有50多版😳, 好多靚酒, 難怪多年得到獎🏆 Sommelier 我好有經驗地俾我們建議👍🏻點完餐上嘅麵包 sesame sour dough bread, 有普通牛油及紫菜牛油, 麵包好熱, 無敵好食, 不像平時吃的sour dough bread, 紫菜牛油好香👍🏻 小朋友吃了再添!送了2份餐前小吃, 一個像一片葉的, 有caviar 及魚子, 好脆好好味👍🏻 另一款南瓜蓉, 我們一家都不喜歡吃南瓜, 但本身做得不錯. Appertizer 點了西班牙紅蝦tartare, 煙燻牛油果 $360, presentation 好美, 味道好新鮮好清新👍🏻A la carte 主菜有四款選擇, 我哋叫晒四款😆龍蝦兩食 (2位用) $1680 - 龍蝦味再加龍蝦汁蒸蛋配魚子醬, 好新鮮美味!法國野生海鱸魚 $660- 好滑肉眼扒 $720- 高質素牛扒法國小羊架 $720- 係食過最淋的羊架甜品朱古力疏乎厘$220 及朱古力心太軟$220 - 份量不大, 但十分出色!因為是我生日, 餐廳送了一個梨做的mouse cake, 好靚好清新! 飯後送來 petite fours, 已經太飽, 打包拿回家 😆服務無懈可擊, Carmen & Calvin 要讚揚👍🏻整體來說, $1200/位 (未計酒)大家都覺得值得! 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 2019-01-22
1622 瀏覽
It was our second visit to Petrus. Our first visit was slightly over a year ago (https://www.openrice.com/zh/hongkong/review/fine-dining-petrus-e2925968). Actually I had struggled for quite a while whether I should come again because the menu hadn't changed much even after a year! Eventually decided to come again anyway.We managed to get a windows-side table despite making reservations only about a week ago and was told that we couldn't secure windows seats at reservation.  It was quite a bit of a surprise that we were brought to a table besides the window when we checked in. I remembered the same happened to us for our first visit. Like last time, we each ordered a lunch set of 4 courses at a cost of $618+10%. Coffee/tea was not included in this price.Even before our orders were taken, we were served this Amuse bouche, which was some cheese puff. I remembered that the Amuse bouche last time was not particularly pleasing. But this time it seemed even worse: it was super similar to the Amuse bouche served at Mandarin Grill + Bar. Both were not so pleasing. There was nothing special. Just some cold cheese paste inside. Although it was free of charge, I had to admit that it was quite disappointing. After our orders were taken, we were served this basket of 法國古法麵包. I was quite disappointed that there was no bread basket to choose from and there was just one type of bread. I remembered that there were quite some choices of really delicious bread last time! Luckily this 法國古法麵包 was also delicious with super crispy crusts and soft interior. I could tell they were really freshly baked and served pretty hot. Flavour-wise there was nothing too special though so I really had to eat with the butter. The slightly spicy butter on the right tasted quite good. Last year, only salt and normal butter were offered. This time, both butters were not too greasy. Then our Entrees Froides came. Hokkaido scallop carpaccio, Granny Smith textures, shallot cream, horseradishThe scallops were pretty fresh! Other ingredients were not so outstanding taste-wise. Overall it was a very refreshing entree. But to pick bones from an egg, I wish the flavour could be slightly stronger to make it more appetising. Duck foie gras terrine Vendee-France, navel orange, three-spice powder, briocheWe had almost exactly the same dish a year ago. The duck foie gras terrine was quite thick but not greasy at all. It was good to go with the sweet and sour orange. The accompanying brioche was not so crispy and was a bit too soft. Overall, it was also a refreshing and appetising entree. The high quality seemed to be maintained well.Then our Entrees Chaudes came.Spanish carabineros ravioli, puffed buckwheat, bisque emulsion, Kristal caviarI think we had the same dish a year ago which was "Red prawn ravioli, spinach and bisque sauce".  I think it was much better this time. Although Kristal caviar was not strong at all, the dish smelt very good of bisque emulsion! The Spanish carabineros were very huge and had a great crispy texture and was so delicious, meaty and fresh. Even the wrapping of the ravioli was so al dente, actually sticky to the teeth! Delicious & special dish indeed.Butternut veloute, Grenoble walnuts, 36-month Comte cheeseIt was a very rich pumpkin soup with a few small walnuts and quite some pumpkin cubes. The cheese flavour was not too rich but was ok because it might have overwhelmed the whole thing if otherwise. Overall, it was quite a good soup despite lack of surprises. A good soup for the winter season by making me so warm after drinking. Last time we tried their signature lobster mains and lamb rack, so this time we decided to order something else to try something new. Pan-seared meagre Corse-France, chickpea ragout, calamari strips, cod tripe, Spanish chorizoIt was a very good dish. The portion looked so huge when served to us. The fish was so juicy yet tender! It was done really well. The chickenpea ragout tasted good and there were so many! So healthy as it was free of carbohydrates!The sauce was very good and was a little bit spicy. It looked oily but in fact it wasn't. It was so interesting to have some calamari strips and cod tripe which I couldn't really tell by eating. There were also some slight additions of Spanish chorizo on top to enhance the flavours, although I didn't find them necessary.Free-range yellow chicken breast Landes-France, paccheri stuffed with chicken thigh in ragout, Albufera sauceThis one was very disappointing comparatively. The chicken breast was quite rough, especially towards the tip as you can see at the bottom left-hand corner. The paccheri stuffed with chicken thigh was not tender either and was quite salty. I had some expectation of the chicken but it was actually quite free of the flavour of chicken. There was nothing special with the paccheri either. Don't try!There were not many choices of desserts. I didn't fancy poached pear much so we went for the chocolate dessert and the cheese.Bitter orange blancmange, variations of 72% Araguani Venezuelan Valrhona chocolateThis one was quite disappointing. I didn't find the cocoa particularly strong, nor the orange particularly bitter. I couldn't really associate this dessert much with its name. The chocolate ice-cream was ok but was melting when served. The small chocolate cakes were just so-so without much texture but just like some soft chocolate cake. Same for the small white blancmange which were tasteless. Selection of cheese from Maitres Bernard and Jean-Francois AntonyWe were told the cheeses were Camembert, Blue cheese and something I couldn't recall for the hard cheese sticks. The blue cheese was very salty, as expected! Blue cheese lovers must love them a lot! The Camembert cheese was soft and I liked it although I found it more salty than usual. The hard cheese sticks were quite salty too. Maybe I am just not really a cheese lover. The dried fruits, red grapes, walnuts and seeds were so fresh and tasty - you could tell that they were of really high quality! The berry paste in the middle was very important to balance the saltiness of the cheese too and I wish there were more! Last but not the least, the plate was so so pretty!Petit Four The server did introduce each of them to us. The matcha chocolate balls contained some ginger liquid inside which was not too strong. The server kindly reminded to finish them in one sip. They were quite refreshing!The raspberry macaron was quite a failure though as it was too soft!The dark chocolate tasted quite good, and there seemed to be a layer inside rather than just pure chocolate. Interestingly, there were quite a lot of bitter cocoa pieces (?) at the bottom of the bowl for the macaron and chocolates! The overall food quality was quite good despite some disappointments; service was attentive; environment and view of the restaurant were top-notch.  However, after this meal, we felt that we had tried almost all of their dishes. I wish that the menu could be changed with more varieties regularly so that we got to try something new next time. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)