影片
港鐵西營盤站 B2 出口, 步行約3分鐘
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電話號碼
34605863
營業時間
今日營業
全日休息
星期一至六
18:00 - 23:00
星期日
全日休息
公眾假期
18:00 - 23:00
以上資料只供參考, 請與餐廳確認詳情
ᴏᴜʀ ʀᴇᴠɪᴇᴡBrut 我好耐之前已經嚟過，當時係朋友推薦覺得呢間 wine bar好好feel。隔左年幾再嚟都係覺得好好feel，加上酒款多又有特色，中意飲酒既朋友一定唔可以錯過~.天氣開始熱，佢地都推出左以海鮮未主題既menu🐟 想講麵包麥香味重，牛油超正好少開可以用得哂碟牛油😂 前菜調味都會比較清爽同清新，包括新鮮法國生蠔、蔥油浸花甲同番茄水鯛魚！第一次試飲管粉 Bucatini，味道都幾辣下。誠意推介大家主菜叫條魚，好juicy好好食🤤.ᴏᴜʀ ᴍᴇɴᴜ𝘾𝙝𝙚𝙛 𝙏𝙖𝙨𝙩𝙞𝙣𝙜 𝙈𝙚𝙣𝙪 $500𝘈𝘳𝘵𝘪𝘴𝘪𝘯𝘢𝘭 𝘉𝘳𝘦𝘢𝘥𝗦𝗻𝗮𝗰𝗸𝘀𝘍𝘳𝘦𝘴𝘩𝘭𝘺 𝘚𝘩𝘶𝘤𝘬𝘦𝘥 𝘖𝘺𝘴𝘵𝘦𝘳𝘔𝘢𝘳𝘪𝘯𝘢𝘵𝘦𝘥 𝘊𝘭𝘢𝘮𝘴𝗙𝗶𝗿𝘀𝘁𝘓𝘰𝘤𝘢𝘭 𝘚𝘦𝘢 𝘉𝘳𝘦𝘢𝘮𝗣𝗮𝘀𝘁𝗮𝘉𝘶𝘤𝘢𝘵𝘪𝘯𝘪, 𝘚𝘱𝘪𝘤𝘺 𝘚𝘢𝘮𝘣𝘢𝘭-𝘈𝘮𝘢𝘵𝘳𝘪𝘤𝘪𝘢𝘯𝘢𝗠𝗮𝗶𝗻3-5 𝘋𝘢𝘺𝘴 𝘋𝘳𝘺 𝘈𝘨𝘦𝘥 𝘍𝘪𝘴𝘩𝗗𝗲𝘀𝘀𝗲𝗿𝘁𝘊𝘰𝘳𝘯𝘣𝘳𝘦𝘢𝘥
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It doesn’t worth $7k + for 8 persona and we had a Very bad dining experience. I was only told the dining time limit would be 2 hour on the same day. The website and “sevenrooms” both did not stress the 2 hr time limit, which was quite annoying when our purpose was to celebrate a birthday event. I was totally surprised by this as it was not mentioned in the confirmation email. The most annoying point is we are only offered to order from their 6-course tasting menu, but at the same we only have 2 hour to eat all 6 courses. This whole thing is not working. In terms of food, they were not super impressive and just hit the bar. Another thing about this restaurant is they offered sharing dishes but I have not eaten a tasting menu which courses are not served individually. We felt so hurried that we didn’t really get to savor each dish. When the 2 hr mark approached, the lady manager just wanted to clear our table and we were not even allowed to eat our birthday cake. The whole experience felt rushed and confusing, rather than leisurely celebrating the dinner we envisioned, and even being kicked out of the restaurant. No more next time and only try if you dare to rush and swallow food. 2 HR TIME MARK FOR TASTING MENU DOES NOT WORK! SERVICE SUCKS !Oh there’s one more point to add, the wine pairing was totally unworthy. The wine didn’t go with the dishes and the critical point was they didn’t change the glass before pouring your next wine. This was a totally unacceptable wine etiquette?
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呢間真係bookmark咗好耐 佢個位置少kick所以一路未去之前住緊hall咁近都因為要行斜路而每次都放棄😂但翻到大西北住又會掛住翻港島啲斜路🫠所以嗰日的起心肝行去嗰頭 walk in試下 好彩有位！𝟲 𝗖𝗼𝘂𝗿𝘀𝗲𝘀 𝗧𝗮𝘀𝘁𝗶𝗻𝗴 𝗠𝗲𝗻𝘂($𝟱𝟱𝟬𝗽𝗽)🤍𝗖𝗵𝗲𝗳’𝘀 𝗦𝗲𝗹𝗲𝗰𝘁𝗶𝗼𝗻 𝗦𝘁𝗮𝗿𝘁𝗲𝗿 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴/𝟭𝟬我估starter應該係會比較常換 所以冇直接寫落menu到呢日係帶子刺身配椰菜花purée 仲有啲石榴粒估唔到又幾夾 椰菜花嘅清新幾襯托到帶子嘅鮮甜🤍𝗠𝗶𝘀𝗼 V𝗲𝗴𝗲𝘁𝗮𝗯𝗹𝗲 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟳.𝟱/𝟭𝟬似搽咗麵豉嘅broccolini再拎去烤 鹹度啱啱好Tuna Tataki正正常常 有塊鷹嘴豆餅就唔太識欣賞😵💫醬汁係芫茜同腰果打成 同吞拿魚幾夾 放心芫茜味唔出😂🤍𝗦𝘂𝗻𝗰𝗵𝗼𝗸𝗲 𝗦𝗮𝗹𝗮𝗱 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟳/𝟭𝟬初時食我以為係雅枝竹 但查完先知個中文叫菊芋😂仲有啲椰菜 核桃 無花果 同Ricotta Cheese整體調味唔太重 食材配搭都幾特別但個人唔太鍾意核桃陣苦味 同Ricotta存在感唔高🤍𝗟𝗼𝗰𝗮𝗹 𝗔𝗺𝗮𝗱𝗮𝗶 | 𝗥𝗮𝘁𝗶𝗻𝗴:𝟳.𝟴/𝟭𝟬好特別嘅食法 到底係點樣諗到😂將唔同海鮮組合以甘鯛做主角 魚嘅脂香唔多 但就鮮甜 肉質稠密外面搽上一層蟹膏 再用卷心菜包住個汁飲落似龍蝦湯 係三種唔同嘅鮮味結合埋一齊味道方面超級有層次 但口感扣少少分 菜包住魚口感唔太夾🤍𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗦𝗵𝗼𝗿𝘁 𝗥𝗶𝗯 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴.𝟱/𝟭𝟬今餐飯嘅MVP 連唔鍾意食肥肉嘅男朋友都讚!油脂唔算太多 但肉質超嫩 有慢煮嘅口感底有啲risotto墊住 口感煙韌 醬汁又係估佢唔到係花生醬+蝦醬嘅結合! 用海鮮嘅醬襯落肉類個人覺得好大膽但出嚟又真係幾驚喜 而且嗰陣咁飽都唔覺得佢濟🤍𝗣𝗮𝗻𝗱𝗮𝗻 𝗕𝗿𝗲𝗮𝗱 𝗣𝘂𝗱𝗱𝗶𝗻𝗴 | 𝗥𝗮𝘁𝗶𝗻𝗴: 𝟴/𝟭𝟬甜品嘅配搭算係最少驚喜 最正路 但都好食麵包布甸嘅斑蘭味都幾出 口感幾扎實 上面有啲toasted coconut 再淋上咖央醬 整體甜度可以 餐廳好似每個月都會轉menu 幾欣賞廚師喺食材配搭嘅用心都真係喺呢啲小酒館先食到嘅味道嚟 但有樣嘢想講食物嘅份量我覺得係好夠飽 但presentation真係唔太好連加一都成$600一位 但所有嘢都係得一碟share食觀感上覺得冇咁抵😂同相信再多兩個人食起上嚟會唔方便
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今次係第一次去！ 總括而言，我認為是被騙（廣東話叫俾人搵笨）！一同九人去 Farewell Dinner, 本應是一個很愉快的體驗！ 我們是星期一夜晚8:15進入，而我們特定人數只可以訂取 「Chef Tasting Menu」 五道菜成為港幣$530 + 10% 首先五道菜用咗兩小時上齊，而且由第一道菜到甜品都係每三個人分享一碟！ 我哋見到隔籬枱有麵包，我哋都有借問可否要麵包，好可惜只有a La Cart Menu才可以有！ 可能大家都好奇點解仲要食麵包？ 但我好簡單， 就係食完都仲餓過未入嚟之前！ 整體而言， 我認為佢哋想做一個 casual fine dining 氣氛，但我認為整體為失敗！食物味道還可以，但大部份餐廳在這個價位容易整到這個質素！除非你係饑饉30如果你係絕對唔會飽！ 三個人一齊切同一碟菜，唔知以為你去緊茶樓飲宴， 但起碼茶樓飲宴你都會食得飽。 我哋叫咗兩支酒，每支酒大概$500港幣！ 佢哋仲要預訂時，仲要俾Deposit！ 去完呢間餐廳我深深明白到為何香港人每個週末都要上深圳消費！ 呢次係我第一次寫Review，深刻體會到俾人搵笨的感覺！This is my first time going! Overall, I feel like I was deceived (in Cantonese, "being made fun of")! Nine of us went to the Farewell Dinner, which was supposed to be a pleasant experience! We entered at 8:15 on Monday night, and for our specific group size, we could only order the "Chef Tasting Menu" consisting of five courses, which cost HKD $530 + 10%.First of all, the five courses took two hours to be served, and from the first course to the dessert, they were meant to be shared by every three people! We saw bread on the neighboring table and we asked if we could have some, but unfortunately, it was only available with the a la carte menu! Maybe everyone is curious why we wanted bread? Well, it's simple. We were still hungry after finishing the courses and before coming in!Overall, I think they wanted to create a casual fine dining atmosphere, but in my opinion, it was a failure! The taste of the food was okay, but most restaurants at this price range can achieve that quality easily! Unless you wanna starve yourself, you won't be satisfied! Sharing one dish among three people made me feel like I was at a dim sum restaurant, but at least at a dim sum restaurant, you can eat will be full.We ordered two bottles of wine, each costing around HKD $500! And they even required a deposit when making the reservation! After dining at this restaurant, I deeply understand why Hong Kong people go to Shenzhen for shopping every weekend! This is my first time writing a review, and I truly experienced the feeling of being taken advantage of!
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依間小酒館唔少朋友反應兩極 決定都係自己試吓 原來11月有新head chef 嘅加入✨ 轉咗新menu 個人覺得d菜式有心思又有驚喜🥰 必叫嘅喺TAHINI SCALLOP‼️ 晶瑩嘅帶子配上香濃嘅tahini汁撈埋幼滑嘅椰菜花蓉 仲有微酸脆口嘅石榴籽 頗有層次嘅一道開胃菜😚 ps最估唔到喺度遇見菲律賓嘅珍貴手工海鹽Asin Tibuok🥥 其已被Slow Food嘅Ark of Taste列入瀕危傳統食物 製作非常耗時而加亦好少見 多數只會係高級餐廳見到😮 📸 1️⃣ PORK TENDERLOIN/ UMESHU GRAVY/ BRAISED ENDIVE (HK$228) 2️⃣ HAMACHI 'KILAWIN' CARPACCIO/ TOSAKA/ CANDIED CHILI (HK$158) 3️⃣ TAHINI SCALLOP/ CAULIFLOWER/ POMEGRANATE (HK$148) 4️⃣ MEDITERRANEAN OCTOPUS/ WALNUT GLAZED SQUASH/ SHISO (HK$288) 5️⃣ SUNCHOKE/ FIGS/ WALNUTS/ HERBED-COFFEE RICOTTA/ GREENS (HK$128) 6️⃣ PRAWN TOAST/ GINGER JAM/ CURRY MAYO (HK$48/1)
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