Bâtard (已結業)

This bistro has been a new craze among foodies👅for lots of reasons, the retail price fine wine, the roasted chicken game, the caviar angel hair, and you name it. And my lunch visit has proved its worth❣️- 𝙲ô𝚝𝚎 𝚁𝚘𝚊𝚗𝚗𝚊𝚒𝚜𝚎 𝙲𝚑𝚎𝚣 𝙱𝚕𝚘𝚗𝚍𝚒𝚗 𝟸𝟶𝟷𝟽 -Of course coming to Bâtard, you cannot forget their wine🍷as they serve it in retail price and their wine list is just stunning. First time trying this region and it is totally a fruit bomb💣 that suits any casual lunch. Btw, I thought they would serve batard🥖here

Batard是Bistro Du Vin和The Fine Wine Experience的結合, 簡單來說就是前舖以沒有比食肆Mark Up的成本價買酒, 後舖帶酒入去免Corkage吃法國菜的玩法. 酒存種量相當豐富, 而且價格豐儉由人, 像是我女友選擇的Maximin Grunhaus的Riesling, 果甜十足, 容易入口, 冷藏時間再久一點, 又帶些Mineral味道, 層次不單調, 但只需二百多元, 不是一杯而是整支750ml, 相當抵玩.雖說是由Bistro Du Vin團隊主理, 這裏的菜式比較起來用料較為矜貴. 像是冷盤除了鴨肉多士外也附上充滿油香的52個月Iberian Ham. 另一道冷盤是法國藍蝦配天使麵, 加上松露油和昆布汁令其味道更香濃, 藍蝦炙燒過後帶出焦香同時亦令鮮味更突出, 味道層次多元但不互相蓋過.熱的頭盤則是津白卷起帶子和龍蝦蓉, 再配以龍蝦湯, 食材中西合璧, 內裏的肉蓉口感似潮州墨魚丸, 相當有趣, 淋上湯汁後鮮味十足, 玩味也比Bistro Du Vin多. 之後來的主菜又是龍蝦, 典型的龍蝦意粉並沒有太大問題, 只是汁料味逼和前者差不多,

話說之前有開心事發生左就黎batard 慶祝下啦之前都有聽過朋友話正既但始終唔平😂都係有野慶祝先黎食餐好架啦本身因為fully booked所以我就排waiting list 啦咁啱又等到喎☺️好啦一入問口已經覺得好靚😯但實在有小小眼花撩亂😂本身我地都唔係wine expert都無乜心水 price range 都好闊 你鍾意平又有 豪d 又得而你拎入去飲都係原價以餐廳黎講其實算幾抵主菜呢個waygu beef 性價比好高（以呢間餐廳消費黎講😂）整得好好味之後就到我期待已久既roast chicken 喇！！真心好味。最緊係啲飯呀！！！！！！佢用海南雞飯個方式講完全唔膩但又充滿雞油既香味😋😋呢支酒就係waiter 推介既話食雞飯時口感多啲變化well.. 我覺得ok 啦😂總體黎講環境 service 食物 酒都令人好滿意但價錢都的確係偏貴既

Batard 可以話係最近最火熱嘅餐廳，位於喺 Fine Wine Experience 入面，酒嘅選擇真心非常之多，而且豐儉由人。前菜 Caviar Cold Angel Hair，清爽幼滑嘅天使麵加上咸鮮嘅魚子醬，食落都唔錯。可惜招牌菜Roast Chicken 就非常令人失望，選用本地三黃雞，以先brine再蒸後烤，令雞肉入味得嚟嫩滑，可惜食落平平無奇，雞味既不突出，雞胸位置更加非常乾柴，個Pilaf Rice更甚比出面食嘅海南雞油飯更差，仲要係凍冰冰，連暖都稱唔上。真心唔識欣賞，絕對被 Neighborhood 同 Belon 比下去！Located inside Fine Wine Experience in Sai Ying Pun, the wine selection at Batard was very extensive. Ordered the Cold Angel Hair with Caviar which was a nice start - the umami favours from the caviar matched well with the re

疫情下實在食得太多住家菜，所以每次一聽到有新開熱店，肥肥家族就會身痕想去試吓！大膽於暑假開幕嘅西餐廳「Bâtard」人氣指數唔入三甲都絕對係十大之一，幸好一家四口用餐，即使訂座要等上一個多月都冇問題，於強制五成入座率下亦可有緣一訪。深入調查過，得知「Bâtard」原來大有典故，好杯中物嘅酒客大概早已認得出店名取自名法國勃根地酒區「Bâtard-Montrachet」中嘅「Bâtard」，其實個字喺法文仲有兩個意思，其中一個就係橢圓形嘅法國麵包，即係一個字同時跟飲食雙方有關連，有意思極！而第三個調皮少少嘅翻譯就留待讀者們搵Google之神幫忙啦！西餐廳躲藏於光亮寬廣嘅「The Fine Wine Experience」內，食客必先經由酒舖進入。門外可見外牆貼出「Bâtard」嘅午市餐牌，彷彿要告知貴客冇搵錯地方。請留意，餐店規定客人不得自攜酒水，於店內享用之酒品只能經此店購買，開瓶費全免（但要加一），明顯理念係以酒招客。大家不妨預先上網瀏覽可選購之酒類。如用餐當日親臨挑選佳釀，可一遊超級豪華嘅酒窖及欣賞多枝價值五、六位數字嘅名酒。商店、酒窖及餐室合共七千尺，面積大、樓底高、間隔開揚、空氣

Wine list was good, even their by-the-class selection. Sourdough bread was good- crust was crispy, meat springy and hot. Reserved the chicken in advance, ordered 4 appetizers: the tomato tart, chicken liver pâté, angel hair with caviar, and the roe tartlets. Not a fan of pate in general, so can’t comment on that. Everything else was good - in particular the angel hair. The caviar, seaweed sauce went well with the truffle oil. The pastry of the tartlets was light and crispy. Since the chef used t

I think most of the people come here for their signature roast chicken, but apparently, we forgot to reserve one. On top of what pictured, we also ordered their popular dishes crispy skin suckling pig and grilled maine lobster spaghetti. I think Batard would be a great place for dinner with a big group of people cos they have the nicest dining table (I'm obsessed). .Charred Wagyu Bavette M9+ from Mayura Station, Fries, Bearnaise🐄House-made Duck Rillette on Toast🦆Cold Angel Hair, Kristal Caviar.

I have the pre-birthday meal with my friend in Batard during lunch. They provided lunch set menus for either 3 courses or 4 courses. We have picked the 3 courses set lunch. I highly recommended the main course of grilled wagyu bavette M9+ from Mayura Station. The texture of the wagyu is tender. And they provided the tomato sources, which was made in France, for the french frites.Last but not least, my dessert pick is pistachio financier, which tastes like a matcha chocolate.For those who are are

Have heard a lot about this place and it's has definitely met expectations in terms of ambience, food quality and wine choices.  We had the set lunch with is good value at $480 for four courses, memorable dishes include a smoked pigeon salad, wagyu bavette steak and an excellent kinmedai, although other dishes were all very well executed as well.  We particularly enjoyed the focus on the flavour of the dish instead of fancy presentation, as can be encountered far too often these days.  We skippe

$380 lunch set!-Batard (西營盤)超難book的法式小酒館, 隱藏於The Fine Wine Experience的酒廊入面, 只有少量座位, 因此一位難求, 現在訂座最快要去到12月中了😕店裡提供世界各地一系列葡萄酒, 皆以零售價出售, 亦可以選購後於餐廳享用! 食物方面性價比真的超高, 3 道菜都$380, 4道菜$480! 但留意午市餐單是不包括Caviar Angel Hair$380, 需散叫, 冷天使麵配上Kristal Caviar 昆布跟松露油, 麵質超彈牙很有嚼勁, 味道帶微酸很開胃, 滿滿的魚子醬配上黑松露油是不可能失敗的配搭😌口感層次豐富, 很好吃🥰🥰整體由前菜, 主菜,甜品到紅酒配搭真的很滿意, 是從頭到尾的好吃, 一定會回頭, 下次一定要試試這裡的招牌黃油雞😍💰$1000 per head (+Caviar Angel Hair+ wine) Rating:10/10!!!!

疫情關係，都冇得周圍食飯，但朋友都訂左新餐廳食飯同我慶祝生日。入都去餐廳，裝修都好精緻，嗰日試咗佢話食lunch都幾抵食㗎，侍應都好細心咁樣解釋每一道菜色，嗰日覺得最出色嘅菜式就係佢嘅意粉啦。但可惜嘅係佢既雞飯要一早訂，所以下一次一定會再返去試呀。

讚1.環境的確係好，酒窖靚，影相一流，餐廳既位置就好隱密下2.酒超多選擇，同埋價錢係平蹯，起碼平過市面一半以上，係一個飲酒既好去處2.部份食物係幾好，頭盤既油浸腿肉係好味，油香；和牛肥美得黎好油香彈1.上菜式，的確係慢，真係一晚咁食法，無諗過bistro都咁慢2.價錢的確貴，無擺盤無乜貴野，都差唔多每人一千，頭盤隨便一份都過二三百3.部份菜式實在唔食得慣，魷魚既溫度係半熱不冷咁，茄子批既溫度都係溫暖既，呢兩樣野實在唔太係香港人既味覺

朋友帶路，因為新開，第一次去以為走錯地方，門口分明寫著fine wine experience以及一眼望去极闊落的酒窖空間，進入才發現是隱藏在酒窖後的wine pairing with fine dishes西餐廳。不得不讚揚一下酒的種類和適當價錢，另附有一個非常寬敞明亮的品酒區，適合與朋友小酌一聚。雖然有套餐，但為了嚐新，選擇了單點。烤雞用薰衣草熏制，清香十足，大概4人的分量，因為量太大，最後打包了一半。配送的油飯比較硬，但完全是海南雞飯的味道，比較特别。前菜揀咗黑松露魚子醬天使面同埋蘑菇茄子派皮，同樣出色。最最讓人驚喜的是甜品，madeleine同orange souffle,。madeleine外脆內軟，甜度適中，配朱古力雪糕，souffle注入香橙醬汁，鬆軟可口，香甜不膩，二款甜品皆配埋雪糕。午市差不多滿座，一定要提早訂位，下次再去試埋其它菜品同靚酒。