珀翠餐廳

營業中

休息中

環境一流, 很寧靜. 但係我去嗰晚, 出邊好大霧, 所以唔係好睇到夜境. 食物幾好食, 可能我比較大食, 所以覺得個portion較細. 但係法國菜係應該差唔多. 我嘅lamb味道好rich, 好嫩. 招呼亦very good. 總體來說, 我覺物有所值.

雖然係兩年前食,但仍然回味無窮.仲記當晚係預早慶祝老公生日,撞世貿會議,南韓農民示威,灣仔一帶封路..我地仲連車都唔到,要搭地鐵,入酒店仲要過保安,不過都無掃興.記得我地散叫,先黎每人一個湯,龍蝦湯& 磨菇忌廉湯. D龍蝦好新鮮, 磨菇都好濃.主菜: 我要左個原殼龍蝦..正! 老公要左個鵝肝..掂!甜品:我一早打過好多間酒店,唯獨呢間可以做個立体蛋糕俾我地..我老公好鐘意龜仔,佢地做左個用朱古力砌成立体龜仔放在蛋糕面, 好可愛!!

今個聖誕節o黎左呢度食飯, 有一個christmas day dinner set menu, 是九道菜的法國晚餐:1) 餐前麵包: d 麵包好好食呀, 有軟有硬, 任君選擇!!2) 野棗鴨肝批: 味道好似鵝肝咁, 但係味道好濃, 我用o黎搽麵包3) 金栗野雞湯: 呢個湯好好飲, 有幾粒粟子, 個湯有少少起沙, 但係又唔係好滯喎, 一流!4) 南瓜芝士意粉: 份量好少, 但係好食, 酸酸甜甜好惹味5) 烤焗龍蝦海鮮汁: 咁多樣我最鍾意呢樣, 龍蝦真係鮮甜到不得了, d 肉質仲係好彈牙6) 扒羊柳伴香油朝鮮薊: 我唔食羊, 朋友仔一早已同餐廳講好要改牛柳, 牛柳要七成熟, 切落去好林, 好有牛味, 非常好!! 朋友仔的羊柳亦都叫好7) 黑菌釀法國芝士: 呢個我可能唔係好識欣賞, d 芝士味真係太濃, 食了2啖就放棄8) 葡萄醉冰併玉桂糖漿: 第一口好甜, 重藥水味, 但係攪匀之後就好好多, 清清地好似食緊提子冰冰咁9) 咖啡蛋糕伴楊苺雪葩: 個蛋糕好好食呀, d cream 加埋餅底一流, 個雪葩賣相好靚, 但係好酸10) 茶, 聖誕曲奇呢度的環境簡直一流, 望住成個維港, 享受了一餐長

The restaurant has a beautiful view but I feel the décor is a bit “old”and “stuffy”. I guess some would call it classic but it’s just not my taste. I have one work to describe the décor and food and that is OLD SCHOOL. I had the lobster salad. The dish had very good presentation, but the lobster was slightly over-cooked. I’ve had much better lobster salads when it is slow poached…the meat is more juicy and tender and retains the original lobster flavor. For main, I had the sl

是食友的好介紹。一如已往，未有半響，「你」跟我去了。是一個天朗氣清的中午，衣冠楚楚的男侍應把我們帶到落地玻璃旁的典雅食桌，並細心地送來跟英式椅子是一套的小凳，給我放包包。要了兩道菜的午餐，先來個豐富的麵包籃，未有一嚐，只因跟你也不愛吃包。再來是Alsace的Pinot Blanc，是一貫的清新怡人。頭盤是厚厚一片的鴨肝醬，配上海鹽黑椒，及梅汁梨片，和一片多士。愛鴨肝醬，入口是那幸福滿載的油潤口感。再來是「廚師精選」：三文魚扒跟淡水龍蝦。淡水龍蝦，是出奇的新鮮，似是剛在西澳的Margaret River打來的魚獲，那鮮香嫩滑，直教人心動。厚厚的三文魚扒，外面鮮脆，而內裡是難得的香滑，又是漁人從那個地方打來的魚鮮呢？餐後，是那滿目琳琅的甜品車，要了巧克力蛋糕，你一貫的未有異議。再來我愛的意式泡沫咖啡，是酒店式的漂亮，但淡。還有那五款的迷你甜品，你，未有一嚐。謝。謝你這些日子的不離不棄，跟我走訪大小食店，又一言不發。謝，我身旁的清新空氣。

I dined at Petrus recently (at someone else's expense!) for dinner. 5 people plus wine came to a hefty $8,000 HKD (!).But the views are perfect, the service was good, and the food was some of the best I have tasted! The ambiance is very very posh and comfy.I had a Lobster and arugula salad and then a Boston Lobster soup, followed by a goose liver confit. Then came the tender slow-cooked Veal shank and an apple tart for dessert. All with black truffles, except for dessert! I also shared some cavi

1/Aug/2006唔係話呢度唔好, 不過好像有點pass可能最近睇得英國廚神Gordon Ramsay 的節目多, 覺得D豪裝嘅餐廳有點古老!不過, 裝修還裝修, 呢度D食物始終都係最高級. 今次我試咗個vegetarian menu, 有4/5個course (忘記了). 唔好以為食菜唔飽, 食過你就知! 不過點飽都好, 都要食dessert嘛! 我叫咗個macaroon, 正都痺!!! 男友叫了朱古力souffl淋了raspberry sauce. 個人認為淋朱古力sauce 會夾D.

本來都唔諗住寫評語...因為都唔記得左食果d野個英文名係乜...但諗下諗下...都係寫啦...因為係我隔離果個特別為我安排既一個生日晚餐...佢叫我8點係金鐘太古廣場個的士站等佢...以為坐的士去唔知邊樹食啦...因為我早到左..等我仲白白痴痴咁走去排的士tim...8點鐘...佢準時到達..一手捉住我走左黎lee間餐廳..成間餐廳既裝修都好靚,我地坐既位都好好...個境都好靚..成個維港睇晒...本來想開枝wine...但怕飲唔晒(唔知有無一杯杯叫,因為唔係我睇個wine list)...最後叫左香檳(HK$170/杯)同埋一支有氣既水($70) $_$打開個menu...嘩...好貴好貴...個個starter 都成3佰蚊以上...我同佢都要左個鵝肝(HK$350/位)..佢唔係煎既...佢做法好似d法式雲吞不過d"涵"就用鵝肝...好味好特別...不過有小小唔夠熱...食完個starter都開始飽飽地,因為好大個跟住我要左個三文魚扒(HK$360)...佢就要左個龍蝦($4xx),我個三文魚...無乜特別...不過佢個龍蝦好好味...又係果句...唔夠熱之後仲有個生日蛋糕同玫瑰色

i try it last year (october 2005)i think the view of this resterant is the best in Hong Kong.i try it on a fine sunday. 3-course set lunch HK$400. it is worth.

Perfect for business lunch.My first experience here was lunch with a hotel executive. Without doubt the service was excellent. Starter: Lobster soup. Fair. Didn't finish it. But the bread served with it was good.Main course: Cod. Loved it. Excellent texture. *Best in town*!Dessert: Chocolate cake of some sort... Didn't finish it (Very, very plain. No surprise at all.)However, the dessert trolley was superb! Loved the way they pushed the trolley to your table and show you a variety of cakes......

Well, 人生總要豪幾次！Petrus就是你的選擇。不過那次是免費午餐，他們的marketing manager請客，所以不用自費，很grand 的一餐，當然是好吃呢。。。

The only French restuarant comparable to Amigo, so far as I know.Must try its goose liver Wun-Ton.Elgant, Grand, Classic.

Given that I work, live and have fun at the TST area for most of the time, I have hardly visited any good restaurants on the Hong Kong side...Went to Petrus a few days ago, tables are well-spaced out, setting and services are good, I particularly like the fact that the captions are of no hurry in forcing you to order whilst me and my gf are enjoying our champagne and conversations together...Okay, finally we have decided to go for the Tasting Menu with Wine... at HKD 1550 per person. (Quite an e

我男友好鍾意食真的french, 所以都去過Petrus多次。食物quality下面各人都講了﹐我想講的是我今年情人節去食﹐我同男友都係煙民﹐當日Petrus 將入門口向右轉的function room用作吸煙區。食到咁上下我開始有d透唔到氣﹐因為間房唔大但人人都在吸煙﹐好辛苦! 平時吸煙區在Petrus 的另一面盡頭﹐唔明點解那晚要特別整個煙房侷住d煙?! 不過那晚食食下維港放煙花﹐好romantic啊!

一間世界赫赫有名的餐廳, 2000年被美國Hotel 雜誌評選為"one of the five best hotel restaurants in the world of the decade"; 亦夾著全港最靚景觀及最好法國餐廳之名, 在我人生裡總想會它一會。其實餐廳不算太大, 裝修是歐洲古典味, 大概只有五張檯是window seats, 現場有琴師不停彈奏音樂, 氣氛有Fine Dining 感覺, 但覺得檯與檯之間稍為近一點。雖然是星期一晚, 生意不錯, 大部份為外國人; 侍應及侍餐服務都有水準, 唯獨覺得欠缺一點親切感; 法藉經理在場但全晚沒有過來招呼一句, 大廚亦沒有出來巡場。是晚點了set dinner, 如果吃Duck Liver 的話每位$950, 不吃的話只需$800, 另每度菜有wine 配搭就每位再加$500。2001 d'Arenberg The Dead Arm Shiraz 即場開$750, 曾問過關於開瓶費, 餐廳沒有正面回答, 只是說每人平均酒水消費滿$250, 之後免收開瓶費。食物質素不用多說, 兩個字形容: 好食, 賣相亦一流, 甚至乎main