FIGS Bistro Mediterranean & Apero Terrace Bar

營業中

休息中

法國菜、意大利菜、西班牙菜及地中海希臘菜都是香港人喜歡及熟悉的西餐，位於太古城中心六樓的 FIGS 一次過滿足我們四個願望，有齊這4個國家的菜式，店名 FIGS 就是四個國家英文字的首個字，取名有心思！難得晚上推出廚師特選菜單，項目選擇全部都是最受歡迎的菜式，每位$338，實在太抵食。餐前小吃 - Crostini （免費）一人一片脆多士，配上忌廉芝士、風乾火腿及車厘茄子，一個好開始。To Start 頭盤，每人從四項中選兩款。我們不吃生蠔，所以點了三款：布拉塔芝士沙拉配醃番茄軟滑的芝士尤如沙律醬，為沙拉提味。黑胡椒碎金䱽魚撻靼配馬卡龍杏仁餅生金䱽魚肉非常鮮嫩，帶黑胡椒香，配合脆中內軟的杏仁餅乾，非常討好的一口小吃。生牛肉韃韃靼有點不一樣，免治並混合了青椒等，口感涼涼幼滑，對比最多士。To Warm Up 第二道菜，每人五選一：煙三文魚芝士三文治外脆內軟滑。蒜蓉蝦橄欖油蒜片蝦吃過不少，大量蒜蓉及湯汁浸著的風味不同。The Main Event 主菜，每人五選一：西班牙海鮮炆飯見到賣相及顏色已經鍾意，如海鮮湯飯，湯汁豐富，青口、蝦、蜆各一只，新鮮肉彈，少許芝士香，並非意大利米亦無妨，味道豐富，只是個人口味覺得有點偏鹹。風乾和牛腹側扒配有機混合蔬菜和紅酒汁 +$78內心保持粉嫩，完全軟腍，豐腴鬆軟，醃得入味，紅酒汁味道豐富。The Sweet Finale 甜品，每人三選一：廚師特選蛋糕－朱古力布朗尼大量忌廉增加軟滑感。西班牙油條配朱古力醬酥脆味美，甜度適中。此外，我們額外加了兩款小食與龍蝦湯，水準不俗。香煎鵝肝 $138賣相漂亮，多士夠脆，鵝肝香脆，無花果成功添甜提味及平衡膩感。水手青口（香草蕃茄汁）$148青口夠份量，肉飽滿，味鮮嫩，湯汁清甜。法式忌廉龍蝦湯 $128香濃順滑，粒粒龍蝦肉。喝了兩杯酒：Sunset in St. Tropez $118Myer’s Dark Rum, Vanilla, Lime Juice, Bitters, Pineapple Juice, Earl Grey Foam冧酒味濃，對比菠蘿汁青檸汁的酸甜。Rose $78Borsao Rosado Seleccion, Campo De Borja, Spain 不過不失。環境方面，非常開陽，店外位置是辦公室大樓的平台，亦有戶外位，當晚沒有開放。已經套上了聖誕佈置，頗有氣氛！ 繼續閱讀

Revisiting for their variety food options celebrating my Friday. Seeing their dinner set was pretty similar to the lunch special, we immediately skipped to their a la carte. We ordered the padron peppers, baked camembert, homemade truffle ricotta ravioli and chicken souvlakia. For drinks, we didn't order any alcoholic drinks but a jug of virgin sangria to share.First come first, crostini. Staff served each a slice of crostini. It was a slice of baguette spread with herb cream cheese, topped with some jamón and cherry tomatoes. It was in a perfect bite size. Crunchy baguette with a hint of fresh sweetness in addition with the mild fattiness. A very good start. Padron peppers was my all time favourite when visiting a Mediterranean restaurant. Love the perfect grill on the Padron peppers. Smoky but still moist and juicy. The coarse salt gave an extra saltiness and crunch to the peppers. Absolutely delicious.Moving on to the baked camembert. Visually, you could tell how hearty and indulgent this dish was going to be. Camembert was served in a small casserole dish which staff friendly reminded it's burning hot. Baguette pieces were slightly toasted which were perfect to dip and spread with the melted camembert. Love the toasted crispy Camembert outside layer, especially its edge. It gave an extra slight burnt flavour combining with its savoury creaminess. The drizzled honey definitely gave a fancier taste. A hearty dish satisfied my savoury taste bud, my sweet tooth and the cheesy crave. Sadly, four pieces of baguette only enough to spread with half of a Camembert, so that we asked for an extra portion of garlic brioche to serve with. Brioche was absolutely buttery and soft. The slight toast just able to hold the melted camembert. Loving it a lot! Homemade truffle ricotta ravioli was a surprise to be honest. When it was served, both me and my friend looked into each other, having the same thought concerning how heavy and rich this dish was going to be. And no doubt this dish has to be consumed once served. Surprisingly, after the first bite, it was completely different from what I was thinking! A well balanced ratio of mushrooms and truffled ricotta stuffing, it was light with a hint of umami flavour. Ravioli wrapping was cooked just right, easily to cut through while just hold the stuffing. Sauce was creamy. Personally found it too much that more than just to coat the ravioli, but I believe this was to prevent the dish to get set easily. All in all, a great dish.Chicken souvlakia wad a nice dish to share between two. Each of us had a skewer of well grilled spiced chicken. Chicken was moist and spiced. Smoky with a hint of earthiness. Well cooked and easily to bite it through. The only flaw was that the chicken was in room temperature. Besides, pita slices were served on a side with a tzatziki sauce. Tzatziki sauce was creamy and thick with a strong flavour of cucumber freshness. Pita bread wasn't warm again which kind of dry to eat. Side salad was well mixed. Appreciated it was on a leafy side with tomatoes and olives. A bit soggy due to over-saucing. Here it comes to the most tempting part, desserts! We ordered their FIGS tart and churros. FIGS was described as white chocolate tart but coming up, it was a delicate cake texture tart. It was an almond flour base tart. The almond flavour paired so well with the fresh figs on side. Light but gave a crumbly texture. Even it was added with hint of white chocolate, it wasn't as sweet as white chocolate should be. Meanwhile, some cinnamon aroma was coming through, we already could tell our churros were readied. Churros was dashed with loaded cinnamon sugar, which i absolutely falling in love into. Churros were crunchy and cinnamon sugar still stick well until the last bite. Chocolate sauce was a dark chocolate runny one which perfect for dipping. It was divine! A perfect ending for my Friday.Virgin sangria was first tasted a bit funky due to the strong grape juice coming through. But after few sips, my palate started to get used to it. All in all, still similar to a sangria visually and in taste wise.It was a pleasant relaxing Friday spending my time to reward myself so as to catch up with dear friends. 繼續閱讀

太古城中心成日都以為戲院就係係最高個層，原來上多層係仲有餐廳架，地中海餐廳F.I.G.S. Bistro Mediterranean & Apero Terrace Bar 就係2023年頭進駐餐廳個名字係來自4個國家縮寫，分別係France, Italy, Greece & Spain，食物靈感亦係取自呢4個國家，因為樣樣都想試又唔想揀，叫了個最岩懶人既tasting menu😆To start🥗Caesar salad with Marinated Tomato沙律菜新鮮爽甜，個芝士醬都調得岩岩，但個火雞肉就偏咸左d🐟Tuna Tachibe - Peppered Tuna Tartar on Savory Macaroon吞拿魚他他加了黑胡椒，仲有酸酸地既醬汁再配以馬卡龍杏仁餅，馬卡龍既甜同個煙韌口感同吞拿魚他他好夾🐮Steak Tartare生牛肉他他個味道調得好好味，食到入面有洋蔥碎、酸豆碎、松子等等既材料，配以香脆既多士，又夾又好味To warm up🦐Gambas, Garlic Chili Prawn 蒜蓉蝦又香又辣，多士蘸埋d香蒜油更加惹味🐷Ultimate Pork Taco (1 pc) 好的骰既taco，上面既炸豬皮絕對係呢個乳豬墨西哥夾餅既亮點🪿Pan Seared Foie Gras on Buttered Brioche with Fig Jam香煎鵝肝煎得岩岩好，甘香幼滑，配牛油甜包同無花果醬，好好食Main🥩Dry-Aged Wagyu Bavette served with Organic Mixed Vegetables & Red Wine Sauce 風乾和牛腹側扒點了medium，外面煎致焦香而入面又嫩又腍，伴菜係有機混合蔬菜，同和牛好夾🐷Suckling Pig with Padron Pepper & Roasted Potatoes 西班牙乳豬配西班牙帕德龍辣椒和燒薯角 個乳豬肉質好腍，輕易地就可以撒開d肉，西班牙帕德龍辣椒燒得微燶又清甜，更搶左主角乳豬既光環🥘Spanish Seafood Juicy Rice西班牙海鮮炆飯我以為會係乾身鑊仔paella，呢個濕版既西班牙海鮮炆飯好juicy，每啖都食到高湯既鮮味，米飯口感煙韌，好食Sweets🍫Brownie：外脆內軟既brownie甜度岩岩好，唔會話好膩🥨Churros ：西班牙油炸鬼外脆內軟，黏左砂糖同肉桂粉同加了朱古力醬，正🍨Pistachio Gelato：開心果既nutty味好香，幼滑好味地中海菜融合歐洲飲食精髓，色彩鮮艷，呢度無論環境同食物都非常唔錯，值得推介👍🏼 繼續閱讀

餐廳走開放式設計，店前部份像patio 風格，我去到見到好多放工人士在happy hour 中，店後部份是餐廳區，坐低食正餐的。餐廳仲有戶外區，天氣涼啲嘅時候，我估戶外區會坐滿人啦。今餐又是一夏季餐廳週優惠推介啦，晚餐(HK$298/人+10%服務費)，從指定餐牌上揀2道凍頭盤/熱小食、1主菜和1甜品。#restaurantweek #restaurantweekhk🦤 Foie Gras on Buttered Brioche with Fig Jam香煎鵝肝配牛油包和無花果醬(+HK$78)．油脂分布平均，入口即溶，配無花果醬係好夾呀👍🏻🍣 Peppered Tuna Tartare on Macaroon 吞拿魚韃靼配馬卡龍．吞拿魚切粒粒的疊在馬卡龍上，幾鮮甜，不太食到胡椒味啦～🥭 Scallop Ceviche, Mango Beetroot Salsa, Lemongrass-Vinaigrette 生帶子王配芒果紅菜頭香茅汁．帶子鮮甜爽滑、配酸甜嘅醬汁，好醒胃😋🍖🧀 Ibérico Ham & Cheese Croquettes黑毛豬芝士炸肉丸．外皮炸得好脆，𥚃面是芝士溶，不過黑毛豬肉太少，可否多少少呀？🥪 Smoked Salmon & Manchego Bikini 煙三文魚配西班牙芝士三文治．是送的小食，但很足料，濃味的三文魚配芝士係幾好味😋🐟🥔🥦 Grilled Salmon in Miso Glaze served with Mashed Potato and Brocollini香煎三文魚扒配麵豉醬、薯蓉和西蘭花．三文魚皮煎得香脆可口、魚肉軟滑．薯蓉配麵豉醬也很不錯👌🏻🥘 Spanish Seafood Juicy Rice西班牙海鮮燜飯．燜飯配有青口、蜆肉、蝦和帶子，鮮味十足，不過比較多汁一啲🍰 Basque Burnt Cheescake with Raspberry Sorbet 巴斯克芝士蛋糕配覆盆子雪葩．芝士蛋糕軟滑，微軟心，配酸甜覆盆子雪葩，好味😋🍫 Homemade Churros with Chocolate Dip西班牙炸油條配朱古力醬．炸得好脆，味道很好．建議用手食，因為不易用叉吉起來食我哋遇上餐廳今個月有全日happy hour，指定飲品有買一送一優惠🥂🥂*🍸 Lychee Martini (HK$108)．荔枝味濃，甜甜的好好飲．有Vodka，所以飲咗2杯就夠啦😂*🍹 Sangria Tinto (HK$98)．我見賣相幾好，大大杯𥚃有好多水果粒，好繽紛，不過朋友話味道比較淡*🥂 Fantinel Prosecco Extra Dry (HK$98)．朋友話好飲，好bubbly* 繼續閱讀

From France, Italy, and Greece to Spain. FIGS Bistro offers a thrilling range of coastal cuisines and flavors. Its menu dazzles you with mezze to remember. Starting off with some Oysters (6 pcs) (HKD238), it tasted deliciously creamy and fresh. The Pulled Pork Tacos (HKD88) are served with Spanish suckling pig skin, pulled pork, tomato, pickled shallots, and avocado sauce. It had a nice blend of both sour and sweet with a hint of spice. My favorite dish? The Crab Cannelloni (HKD148) – the thin slices of cucumber wrapped with fresh crab meat and spiced dill cream, topped with crab roe. It looks refreshingly healthy and full of color, which creates the mood for the following mains.We had Lobster Thermidor (HKD498) and Rib Eye 10oz (HKD368) for the main course. The lobster brushed with melted garlic butter. It maintained its juicy texture and divided among plates along with the creamy mashed potato. Remember to save room for the dessert, we had Pistachio Gelato (HKD48) and Basque Burnt Cheesecake (HKD108). Never say wrong with pistachio gelato. The cheesecake was creamy in the middle, and the edge was slightly firmer. - Asparagus (HKD98)- Sunset in St. Tropez (HKD118)- The Traveller (HKD108) 繼續閱讀