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港鐵尖沙咀/尖東站 P3 出口, 步行約2分鐘 繼續閱讀
電話號碼
27304866
特色
包場派對
營業時間
今日營業
12:00 - 22:00
星期一至日
12:00 - 22:00
付款方式
Visa Master AlipayHK 現金 AE 銀聯 微信支付
座位數目
120
其他資料
Wi-Fi
酒精飲品
自帶酒水
電話訂座 詳細介紹
外賣服務
加一服務費
食評 (48)
這家餐廳主打精緻矜貴路線的法式越南菜,一直是不少名人明星的飯堂。金牛苑創立自1980年,在新世界中心起家,有著40年的傳統。📰 現址位於尖東漆咸道南,樓高三層,佔地10,000呎,裝修比一般越南菜館高級,而且氣派奢華,甚有法國氣息。✨✨✨上層是庭院式的宴會廳,天花的水晶燈chandelier 光芒投射在木飾餐桌上,散發著瑰麗典雅的氛圍。🪄拾級而下,地牢卻是歐陸式的用餐區,白磚牆掛上不同風格的油畫🖼,寧靜中予人舒適悠閒之感。🪞-🤍南乳吊燒雞 $238南乳吊燒雞是一道糅合了越、中、法三地的烹調風格創製而成的Fusion特色越南菜。🥳🥳🥳 燒雞(半隻)皮脆肉嫩,南乳汁調校得很好,雞胸肉十分juicy咬落啖啖肉汁,絕對是水準之作。驚喜的是,墊在下面的金針菜非常「索汁」,完美吸收了雞油的精華!!!🤤🤤🤤-🤍咖哩牛腩煲 配 焗蒜蓉法包 $188 牛腩和牛筋燜得非常冧身入味,咖哩汁調校得很香濃惹味,略嫌有點太稀,如果咖喱汁杰身一點會比較掛在牛腩上。👍🏻 不過蒜蓉法包真的外脆內軟,蘸咖喱汁一塊吃真的很好吃耶~🥰🥰🥰-🤍香草燒羊扒 $128羊扒燒得剛剛好,鎖有豐富的肉汁,騷香十足。🐑 個人認為不用點任何醬汁,單單品嘗香草及原味都已經能夠享受滋味。😉-🤍燒鴨胸蝦片 $68蝦片香脆,鴨胸厚薄適中,醬汁微微酸辣,十分醒胃。🦆-🤍越南春卷 $88越南春卷是經典菜式,米紙內包裹著鮮豬肉、鮮蝦粒、木耳、沙葛等餡料,包得均勻,炸衣薄身香脆。-🤍蟹肉牛油果沙律 $98蟹肉牛油果沙律口感豐富,有蟹肉、蟹籽、牛油果、薯仔、青瓜,口感非常清爽。🦀🥑🥒🥔🥗 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 2020-11-28
1203 瀏覽
ฅ≧∀≦ฅ 金牛苑~ 喵🐱⤐⤐⤐⤐⤐⤐⤐⤐⤐⤐ 前幾日同屋企人係尖沙咀想食越南野,係尖東呢邊搵到間幾有新意嘅越南餐廳!個南乳吊燒雞真係做得比平時啲中餐廳更加出色,燒到皮脆肉嫩,隻雞食落唔覺好油,味道送飯一流!我個人更加中意個蜜糖烤鱔炒飯!呢個烤鱔真係食完仲想食,配埋炒飯,完美配搭!之後屋企人都點左兩樣送都係水準之上!值得一試!⤐⤐⤐⤐⤐⤐⤐⤐⤐⤐ 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 2020-11-07
1001 瀏覽
午餐 每位158, 感覺好似好貴但係質素唔係一般舖頭可以比較。可以選擇焗蟹蓋或燒鱔。食材用了好。我同太太叫咗一個蟹蓋一個鱔,兩樣都做得好出色午餐包沙律包一杯凍飲一碗牛肉粉。 沙律普普通通, 牛肉粉做得好好,唔係一般越南舖頭嘅湯。環境唔錯,樓底高清靜,如果有時間食長啲嘅午餐值得一去。佢唔係一般越南舖頭可以比較,已呢個午餐價錢久不久去一次都值得。見到附近嗰幾台都係一啲去咗幾十年啲熟客。雖然我哋係散客但係服務都OK 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 2020-10-26
813 瀏覽
We went as a family of six adults with two children between the ages of 3 and 6. It was a celebration and because my in-laws had been to this establishment in the 80's, they thought it would be nice to try it out again and particularly because they had vivid memories of the grilled prawns that were huge in size.This restaurant is situated along a main road so it's quite straightforward to get to; no problems there. The restaurant itself is clean and spartan; I mean it proudly shows off it's simple decor that wouldn't be amiss from an upgrade of a lick of paint and a huge Chinese character of "Bull" in gold paint on one side of the wall. More of this "Bull" later.We ordered the set meal for eight human adults. Note that it's for EIGHT. HUMAN. ADULTS. Yet we were a contingent of six adults and two children whose ages I just gave, so we were quietly confident that this $5xxx+ set meal (with service charge included, because come on, we're in a pandemic and NOT in a recession, you plebs) would satisfy our bourgeois fake French- Vietnamese cuisine cravings and then some.I had no inclination to take pictures of the menu and of the food for your pleasure because simply put, hundreds of people past, present (plus future) fancy themselves as a photographer extraordinaire and have no doubt taken thousands of pictures of the same dishes without a care to the world before uploading theirs to this app. I leave the power of your imagination to fill in the gaps to what we were served and only mention that the aforementioned pictures relating to this restaurant was an exact representation to what we received-but with a certain caveat...First course was some sort of meat (I'm guessing it was duck) placed lovingly on top of a prawn cracker with Japanese slivers of picked ginger and a piece of tinned pineapple (I have no clue where this French Vietnamese concoction originated from, but I'm almost certain that this Frankenstein WASN'T half thought up and executed by some bored chef with some Lidl cans of pineapple and some picked ginger that he found lying about in Hong Kong in Tsim Sha Tsui) as well as some crisp spring rolls (but made with rice paper instead of spring roll wrap) cut in half so that each human could savour his or her 4cm rice roll with a delectable lettuce leaf freshly plucked from the bosom of a Wellcome bag.Oh, and there was a circle of mystery Vietnamese sausage meat cut four ways thoughtfully plonked along with the Hors d'oeuvre.Classy.Oil fried chicken came out not too soon after the first course/starter/ what the heck did I just eat on this prawn cracker? And it was OK. Not bad, but I won't be writing a letter to Jollibee telling them to watch their backs from some "French- Vietnamese/ Chinese cuisine" anytime soon.The next dish was the soup of pumpkin with crabmeat and vermicelli mixed in. It was quite nice because the waitress (not maitre D) asked if I wanted alcohol put into it. Being a rather refined eater (plus heavens knows I needed the alcohol to get me through the night), I readily accepted and quaffed the alcohol-laced soup with gusto before meeting my next course (and nemesis).The third course was said prawn. And what a prawn! My bourgois mind went into overdrive at said beast of the sea and it was cooked alright. A bit of butter, a tiny amount of garlic so subtle that your date with Dracula will breathe (does he breathe? He is the king of the undead after all) a sigh of relief. Honestly, it was a good bit of prawn and that's my highlight of the meal for you.For the fourth and main course- if you could call it that, we had two little clay pots with curry and some tiny pieces of tendon with 3 pieces of the smallest brisket/beef that a nouvelle French chef would be proud of. Honestly, we all laughed when we ate it with our one basket of buttered French stick and another basket of plain French stick thinking it was a joke. But no! The course had one more gag up its sleeve; we had the best plate of mushrooms you ever did see in all this finest land AND they put a tablespoon of what I can only guess at as being some sort of black truffle sauce you get when you go to Prize mart and come out with a one kilo "Black truffle" sauce in a jar. Yeah. That.What? You thought I was taking a break from writing about the other main dishes? Don't be silly! That's it, you fool; one little basket of French stick, one little basket of French stick with some butter, two little clay pots of curry, sauce, tendon and two small plates of mushroom and truffle. FOR EIGHT HUMANS.They ran out of desserts, apparently and we had no choice but to siphon green bean sweet soup.My bourgeois side completely satisfied, I will never go back to this establishment again. Gold Bull? Gold Bull sheet, more like!Please come to this restaurant if you want to know what regret tastes like at a premium where the waitresses try and make it seem like its upper fine dining but the reality is that they were hired for their low wages and one of them actually argued (when my brother-in-law asked why one side of the table was given plain bread the other side was given buttered and I swear, on my mum's eyes that the waitress said and I quote) "...that the plain bread was French bread and the other basket was buttered..."... it's been two hours since I left the joint and I haven't a clue what she means still. I smell... bull sheet.Come for the laughs and marvel at how light your wallet will be while enduring a torrid night of culinary Bulls**t. 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 2020-06-24
1795 瀏覽
父親節,家中長輩不想如往日一般食自助餐,便挑選了哩間位於尖沙咀既金牛苑。門口有代客泊車,入去有樓梯往上下層,上層有吧檯,而下層較近toilet。入去員工比較忙,未能好即時咁招呼我地。環境大致寬倘,幾整潔。我地八個人,叫既菜式就比較多。嗌左一個蟹肉牛油果沙律,佢口感幾豐富,有薯仔同青瓜,整體感覺清爽。分量以呢個價錢略嫌有啲少。我地又嗌左半隻南乳燒雞。燒雞皮脆肉嫩,唔會話街邊燒雞咁乾柴,非常嫩滑。個南乳醬就增添不少風味,幾好食!令人意外既就係佢摞金針菜墊底,啲金針菜唔會好似一般咁煮得酸,個汁好入味。法式牛柳粒幾有驚喜,調味恰到好處,口感嫩滑。入味幾足,very good!黃金軟殼蟹不錯,蟹肉鮮嫩,油炸鹹蛋黃外殼足味而不膩,鹹蛋黃味相當之好食。XO醬蝦球就意料之外地辣,但整體不錯。焗南瓜海鮮飯就南瓜味濃郁,口感creamy,非常好食!海鮮分量算不錯,相當之推薦!鰻魚金粟炒飯,炒飯粒粒分明,粟米令整體炒飯較為清新,都係相當之推薦。鰻魚調味不錯,整體幾好食。紅酒燴牛尾,整體調味不錯。牛尾軟嫩入味,ok既。雪花炸香蕉,啲香蕉比較軟爛,有啲略嫌甜過頭,有進步空間。總括而言,哩間金牛苑整體食物不錯,服務有進步空間而價錢略為昂貴;平時唔會食但有事慶祝食下都無妨。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)