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2
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港鐵西營盤站 B3 出口, 步行約5分鐘 繼續閱讀
電話號碼
23181802
營業時間
今日營業
12:00 - 14:00
18:00 - 22:30
星期一至四
18:00 - 22:30
星期五至日
12:00 - 14:00
18:00 - 22:30
*最後入座:13:30/20:30
付款方式
Visa Master AlipayHK 現金 AE 銀聯 微信支付
座位數目
30
其他資料
Wi-Fi
酒精飲品
自帶酒水
外賣服務
加一服務費
食評 (12)
等級6 2020-12-07
843 瀏覽
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、空氣相當流通。據悉,開幕初期仍未受疫情影響時,好多客人都會物盡其用,打通哂啲地方包場開P,費用由五萬港幣起計,會因應不同時段、場合、餐飲、所佔用之地方等因素而定。用餐區域寬敞闊落,分咗酒窖前方擺有長梳化嘅優閒區,光線較充裕,牆上貼有同酒有關嘅照片,輕鬆得很。另外燈光更柔和嘅內廳則有情調得多,雖並無花巧之裝潢,只用上酒瓶作擺設,黑板牆身寫滿名酒品牌及莊園大名,毫不局促,感覺佗佻舒適。二至四人嘅餐桌間距離最少有兩米,遠超抗疫一點五。四口子被安排入座水吧側旁嘅位置,空間感及私隱度一樣咁足;嘻嘻,最重要係近廚得食,上餸夠快,又最易搵人,估計係場內最佳位置之一。木造餐桌及椅櫈簡潔企理,每位席上有齊備嘅自用餐具。年輕嘅服務生友善好客,落力有衝勁。訂座時小肥提過想晚餐配飲香檳,侍酒師更預早備好幾款選擇,細心非常。講真細佬唔識品評酒酒,只要有黃湯下肚,心情自然愉快,哈哈,結果當然係價低者得啦!嗜白酒嘅哥哥就散點咗杯推介勃根地白酒。晚市餐牌只有一頁,做足功課嘅XO仔早就訂咗鎮店名菜「Bâtard’s Signature Roast Chicken」,不過經理哥哥當日亦有主動推介精選項目。寫好餸,外籍嘅妹妹仔迅即呈上新鮮暖手嘅Sourdough,麵包皮層鬆化、包身香軟,牛油一搽上去即溶喺面,証明熱力十足,大肥爸爸激讚。Trout Roe Tartlets with Crème-Fraiche and Mitsuba($170):打頭陣嘅香草鱒魚魚籽撻橙亮鮮美,一口一件,極易入口。角度有少少難捕捉,但下圖應該睇得出撻皮巧薄脆身,鱒魚魚籽粒粒晶瑩閃光,當中嘅濕潤鮮味爆於口腔,既醒神又開胃。Cold Angel Hair, Kristal Caviar, Kombu($380):三款頭盤中,個人最愛此道聞香下馬嘅凍天使麵。香味四溢嘅麵條柔滑有韌度,微微酸嘅調味中散發出幽雅輕盈嘅松露香,簡單混入昆布碎足以吊出魚籽醬嘅鮮濃,配搭清麗脫俗、清新鮮美!Fruit Tomatoes Tart with Fennel Pollen and Burrata($260):蕃茄撻一客成隻手掌咁大,建議最少兩個人分一份。選用日本蕃茄焗製嘅蕃茄撻底層嘅千層酥皮鬆化香脆,拌配香軟嘅芝士,組合豐腴可口。Bâtard’s Signature Roast Chicken, warm Pilaf Rice($790):招牌燒雞原隻上枱,以展示其真材實料,對於唔入廚嘅小肥黎講絕對震撼!經理哥哥講解,菜式係用本地靚雞燒出,讓食客影完相相就會交回廚房斬件。雞隻肥膏不多,雞皮巧脆有光澤,雞肉軟嫩白滑,不過最有驚喜就係墊底嘅Pilaf Rice!用上香茅、雞油、雞汁精華等煮出嘅飯底粒粒香潤彈牙,完全唔似平時食開嘅Pilaf Rice咁乾同硬,實在係滋味無窮,四人將銀盆清哂可算係對大廚最大嘅讚賞及致敬。Charred Wagyu Bavette M9+ from Mayura Station, Fries, Béarnaise($320):和牛主菜炭燒味濃烈,三成熟嘅牛肉紅潤柔軟,用9.47名刀一切就切得開。配角新鮮炸出嘅薯條外脆內軟,一樣咁有水準,食唔哂都覺得對佢唔住。甜品上場前,每人都有杯窩心消滯嘅薄荷茶,喝畢腸胃舒暢得很!Fresh Baked Madeleines($120):馬德蓮貝殼蛋糕熱辣鬆厚,微甜芬芳,每人一件唔會溜。「Bâtard」暗藏於酒舖「The Fine Wine Experience」內,從其店中店嘅設計已可領會出酒招客來之理念。西餐廳環境優雅,有氣派得黎毫不拘謹,格調十分寫意。服務生體貼周到,佳餚雖冇華麗之擺盤,但用材高質,簡樸美味,價格亦相當合理。如有意一試,大家不妨考慮較易訂座及經濟嘅午市套餐。 繼續閱讀
等級4 2021-01-02
0 瀏覽
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, 再加上之前冷盤的天使麵印象深刻, 不太感受其突出之處.另一道主菜是M9+等級的Mayura澳洲和牛, 第一次品嚐是在Arcane, 無論是在肉味和脂肉層次上也甚為驚豔, 今次吃的不是Ribeye或Sirloin, 而是牛味最為豐富的Flank Steak, 外表看起來乾柴, 但一切下去質感嫩滑, 吃下去油香肉香豐盈, 配菜的幼身薯條炸得香脆, 用的更是法國Alain Milliat的茄汁, 還以為這牌子只會出果汁呢! 甜度酸度衡十足, 比起龍蝦意粉抵食也有誠意得多. 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 2020-12-28
121 瀏覽
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 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 2020-12-17
261 瀏覽
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 refreshing angel hair. Unfortunately, their signature roasted chicken was a huge let-down - the dark meat was undercooked while the white meat was super dry and tough. The pilaf rice tasted like the Hainan chicken rice at any other restaurant - also, the rice was cold, yes - not warm - simply cold. The server told us that it was normal for the rice to be cold, which I am very confused about the reason... Anyways, if you want a nice French roasted chicken, I would rather suggest Neighborhood, Belon, or Louise. 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 2020-12-02
520 瀏覽
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 to work at Belon, the chicken reminded me of the one there. It came with the ginger and lemongrass rice, which was very fragrant. The chicken thighs were a little bit too red round the bones for my liking, but otherwise meat was tender. Lemon tart was a pleasant surprise, in the flaky puff pastry. In summary, very pleasant dining experience with chill ambience and attentive service. Really must mention the nice waitress who kept refilling my hot water without fail. Definitely will revisit. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)