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港鐵上環站 A2 出口, 步行約3分鐘
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電話號碼
97586715
開飯介紹
特高樓底加上華麗的英倫風裝修，環境舒服也適合打卡。其英國菜及西式Comfort Food分量足料，配上各式美酒讓人更盡興。
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附加資料
星期一&二免開瓶費
營業時間
今日營業
12:00 - 20:00
星期二至六
12:00 - 00:00
星期日
12:00 - 20:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
// 𝙈𝙤𝙙𝙚𝙧𝙣 𝘽𝙧𝙞𝙩𝙞𝙨𝙝 𝘽𝙞𝙨𝙩𝙧𝙤 𝙞𝙣 𝙎𝙝𝙚𝙪𝙣𝙜 𝙒𝙖𝙣 𝙬𝙞𝙩𝙝 𝙀𝙭𝙦𝙪𝙞𝙨𝙞𝙩𝙚 𝙎𝙚𝙥𝙖𝙧𝙖𝙩𝙚 𝙎𝙥𝙚𝙖𝙠𝙚𝙖𝙨𝙮 𝘽𝙖𝙧 - 𝟔𝟗 𝙤𝙣 𝙅𝙚𝙧𝙫𝙤𝙞𝙨 𝘽𝙖𝙧 𝙖𝙣𝙙 𝙂𝙧𝙞𝙡𝙡 🇬🇧 //-Complimented with remarkable 8-meter high ceilings and bold contemporary classic interior designs, 𝟔𝟗 𝐨𝐧 𝐉𝐞𝐫𝐯𝐨𝐢𝐬 𝐁𝐚𝐫 𝐚𝐧𝐝 𝐆𝐫𝐢𝐥𝐥 is a British restaurant with two floors filled with cozy seatings and a private dining area; serving British classics and Western comfort food dishes with the occasional local twists alongside with top-notch cocktails from their separate speakeasy bar next door, Bar Behind 69.-☞ 𝐇𝐚𝐧𝐠𝐞𝐫 𝐒𝐭𝐞𝐚𝐤 - 𝐇𝐊$𝟐𝟖𝟖Sinfully cooked to tender and succulent medium rare and lusciously seasoned with chimichurri for a bright spice flavor; paired well with 69’s Macaroni and Cheese and sweet and savory Charred Brussel Sprouts.-☞ 𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐌𝐚𝐬𝐚𝐥𝐚 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 - 𝐇𝐊$𝟐𝟐𝟖Divine grilled masala chicken served with classic doughy garlic naan alongside mint Raita sauce and refreshing Mango Chutney.-☞ 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐒𝐭𝐞𝐚𝐤 - 𝐇𝐊$𝟏𝟒𝟖Flavored with sweet-smokey chipotle rub and chimichurri before grilling to perfection, it was drool-worthy and dainty to savor with feta cream.-☞ 𝐂𝐫𝐢𝐬𝐩𝐲 𝐇𝐚𝐠𝐠𝐢𝐬 𝐁𝐚𝐥𝐥𝐬 - 𝐇𝐊$𝟏𝟓𝟖A traditional Scottish delight with a little twist; deep-fried with rice for a decent crunchy texture and served in a rich Balmoral Whisky Cream Sauce.-☞ 𝐇𝐈𝐒 𝐌𝐀𝐉𝐄𝐒𝐓𝐘'𝐒 𝐌𝐎𝐉𝐈𝐓𝐎 - 𝐇𝐊$𝟏𝟎𝟖Exquisitely crafted from the speakeasy bar ‘Bar Behind 69’, it was shaken with Captain Morgan rum with muddled mint leaves and freshly squeezed lime juice, served in a tall glass, and crowned with red wine and sparkling British wine.-// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //ʙs-sғsɢ-ʀᴘ-ᴡs-sᴄɴ
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在中上環要找餐廳的話，不妨看看進駐酒店的餐廳。今天去的是在the Jervois 的餐廳，最大特色是英倫風的顏色組合，還有超高樓底，天氣好的話陽光透進來氣氛超好，最近餐廳推出新菜式，當然要點來試試：🔹Goat cheese tarlet用羊奶做主要食材的菜式我比較少吃，很多人都會怕其騷味，確實純粹吃羊奶的部分騷味濃郁，但如果連下面的洋蔥絲和撻一起吃，味道則互相平衡，甜甜的洋蔥絲起了很大作用，配紅酒的話也很合適。🔹Seared scallops賣相精美的帶子入口有柚子香甜，爽口實在的質感每一口都很滿足，帶子邊煎到微焦味道更香濃，喜歡吃海鮮的湖不容錯過。🔹Pan Roasted salmon $188三文魚以扒的狀態上桌，切開的時候都算容易分割卻不會散開，靠近可以聞到三文魚香，一咬會感受到很多肉汁，點一點微酸的醬汁，開胃又好吃。🔹Beef & red wine pastry pie $198新menu最值得highlight的就是這個牛肉批，首先批的大小是幾個人可以分享的份量，切開發現酥皮脆身不厚，有好香牛油味又不會輕易散開，原來這是店主嫲嫲的祖傳食譜，所以味道比較特別，裡面有一層千層麵還有切成大粒的牛肉粒和馬鈴薯粒，牛肉的味道很濃郁，有紅酒浸泡過的味道；馬鈴薯粒則偏硬身，這樣更能吃到馬鈴薯的香和更完全地吸收醬汁，旁邊還有粗粗厚實的薯條伴碟，飽肚度很高。 🔹Cauliflower steak $158素食者必點菜式，椰菜花扒很有口感，醬汁豐富，烤過的椰菜花外層焦焦的，吃著吃著還頗上癮的，不過要趁熱吃，才能吃到醬汁融入椰菜花的最佳風味。🔹Taipan teani $108 喜歡喝酒的話你會很喜歡這裡，因為menu上已經有很多很有特色的特調，而調酒師更會即興調一杯適合你的酒。這杯酒是餐廳的招牌，賣相高貴，有一層厚厚的蛋白泡沫，上面幾顆心放佛告訴你裡面有濃濃的伯爵茶般，它還加上你檸檬汁，讓飲品散發茶味的同時會有酸酸甜甜的感覺。🔹Chocolate Ganache $128用威士忌浸過的雜莓放在濃郁綿密的黑松露朱古力上，沒有什麼比以這做結束更完美，朱古力可可味極濃，不會很甜，雜莓的酸和可可的苦放在一起更耐吃，配多一杯old fashion也不錯呢。
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呢間餐廳好似係上年年尾先開張裝修走英倫風 好有格調 最特別係有8米超高樓底!今次Restaurant Week嘅3-course lunch menu ($198)包左湯/沙律、主菜、甜品、咖啡/茶🍴Chefs' soup of the DayGinger/Carrot好creamy!甘荀嘅甜味加上微微嘅薑味 飲落幾有層次 唔錯☺️🍴Mixed LeavesFennel/Radish/Lemon Vinaigrette/Pomegranate/Beetroot/Feta cheese沙律幾有誠意除左火箭菜之外 仲加左石榴籽同紅菜頭食落去酸酸甜甜 又有Feta cheese嘅鹹香 好開胃👍🏻🍴British Hanger Steak (+$88)Hanger Steak/Rocket Salad/Chimichurri封門牛柳生熟度控制得唔錯 有少少血水 不過可接受牛柳肉質鬆軟 肉味頗濃阿根廷青醬有濃濃嘅parsley同橄欖油香味 再帶少少酸同辣 我個人覺得同封門牛柳係一個唔錯嘅配撘🫶🏻🍴Pan Roasted SalmonSalmon/Dill Butter Sauce/Shaved Green Onion/Carrots/Chili Potatoes三文魚扒煎到皮脆肉嫩 一上菜已經好香☺️個汁好好味！超香牛油味 仲帶有少少酒香好味到我勁快就蘸哂d汁🤭香辣焗薯焗得好香脆 不過就略嫌無乜辣味迷你甘荀有微微煎過 幾爽脆 🍴Chef's Dessert 是日甜品係芝士蛋糕🍰檸檬芝士蛋糕淋上士多啤梨汁味道不過不失餐廳除左環境同食物都唔錯之外 服務亦都十分專業友善❤️雖然今次嘅Restaurant Week已經結束 但下次再有機會嘅話 大家千其唔好錯過佢地嘅Restaurant Week優惠精選餐牌呀😆順帶一提 餐廳連個廁所都好靚🤪🤭
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這家在Restaurant week的評分有9以上，所以選了在這𥚃為媽媽慶祝生日。環境舒適，位置有些不便，不近地鐵站。不是elderly friendly. 3 course 都很有質素，只是侍應的態度有些奇怪！有些不覺的收費如Sparkling water 也charge 了三支。3 course with starter : salad or soup of the daymain course: salmon, hanger steak, pasta餐廳環境舒適乾淨！
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I know a lot of people don’t like the stinky mushy texture of Brussels sprouts but I assure you that’s the best Brussels sprouts in town. It’s soooo good I want another bowl all to myself For starter we had the haggis balls. For main we had the rib-eye and salmon. Everything was cooked perfectly
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