Fireside

營業中

休息中

Miguel Gallo的主理的兩家食肆, Smoke and Barrels和這家Fireside, 吃的也是很Raw很Orginial的食物原味, 前者是美式的煙燻, 後者是直接用火豬食材, 就是在後花園BBQ的強化版. 用了胡桃木及紅木等原木直火烤食物, 格調當然比炭烤得更高. 如此的直火料理, 對木材的質素和抽氣系統的要求更高, 特別是它以Open Kitchen的形式表達, Fireside在這兩方面做得相當不錯, 這已給我一個相當Impressive的First Impression.直火料理最好的拍檔當然是牛扒, 這裡也有自然的Dry Aged櫃, 主要提供美國和澳洲的牛肉, 相比起和牛過多的油脂, 這兩類牛肉更適合直火燒烤. 今次我點的是Rib Eye, 雲石度高之餘, 烤起來肉汁和肉味也相當澎湃, 沒有其他調味, 除了因經過Dry Aged更為集中的肉香, 就是木炭香味, 連鹽和芥末也不用. 配料的紅椒口感柔軟, 味道酸酸甜甜, 作為配菜這角色, 相當恰如其分.另一道主打是烤紅蝦, 最特別的是它不算是直接火烤, 而是將烤牛脂產生的滾燙牛油, 直接滴在紅蝦身上, 紅黑剛

Wow! Better than expected! Fantastic food and excellent service! Great interaction with Chef Miguel.They offered a set menu as well as a la carte menu.  We ordered a la carte.All the dishes were cooked extremely well. For 2 people, we had 3 starters, Carima Italian steak and a carabineros red prawn paella.Highlights: Air-dried cecina beef was great. I have only tried Iberico ham or Parma ham, but this was cured Spanish beef...  sliced very thin, not salty. Steak tartare with oyster served in an

客觀來說，食物質素正常，環境亦幾好，有東京餐廳感覺但售價太高，最差係由落訂到餐牌點菜每樣野間餐廳都同你計到盡，同埋好唔成實。成餐飯經驗極差。張單最後貴過米芝蓮。一定唔會再去。間野應該做唔到好耐。

Fiveside主打優雅享受熟成牛排、海鮮與新鮮蔬果的「直火料理」原木燒烤質樸美味，搭配創意醬汁與豐富配菜，將食材加熱烹製，帶出特別獨特煙燻味道，令食材更可口😋 😊🖍品嚐8道菜式，由餐前酸種麵包、頭盤、主菜至甜品都別具風味，廚師精心炮製，多謝好朋友為我慶生安排我享用如此特別嘅精緻晚餐😘🖍酸種麵包，麵包外脆內軟鬆軟，配以帶著煙薰味道的牛油🖍喜知次之煮付，以甜美的醬汁煮熟，魚肉甘美鮮嫩，醬汁滲入魚脂更覺豐盈美味🖍西班牙紅蝦(Carabineros) 燒出來蝦頭膏超甘香，用漏斗型的容器把牛肉脂肪加熱溶解再淋在肥美的大蝦上，無論口感味道都非常豐富，十分推薦配上烤製酸種麵包一滴不留😂🖍馬友經風乾3日再以明火烤，外層香脆，肉質嫩滑多汁，帶煙燻香味🖍 熟成牛三成熟但肉質依然，帶有煙燻味道。🖍最後甜品有煙薰味的牛奶雪糕，底層有脆脆增加層次口感，chef知道我哋慶祝生日，特別送上兩粒黑松露朱古力，幼滑香濃入口即溶，happy ending ❤ ❤️Thank you my  friend treat me a wonderful birthday dinner , open fire dining res

Deeply disappointed with the set menu at this restaurant.  The food was average and the butchers cut, that was supposedly the main dish was like chewing leather.  Not great!  We even left some of the steak after paying HK$1395 a head...When we made our reservation the menu on offer, was coupled with a free flow package.  However on the night we was presented with a new menu, and no free flow on offer!  Advising the old menu was finished.  For the record, if a professional restaurant was to take

真正嘅炭燒有種由麵包到甜品 都係食緊啲炭燒味嘅感覺🤫Tasting Menu $1098sourdough is good good配煙燻同炭香嘅牛油Crudo Blue Belly Prawn嘩 係蝦毛🤫有陣頹頹嘅感覺飄出嚟🌬味道就腥腥哋 唔特別討好🤢Grilled Artichoke 原本唔喜歡artichoke🤫Premium menu +$300加多$300可以有多2個coureses 💰第一樣：魚皮脆肉嫩 巧食~~第二樣：海參原本以為係中菜一pat嗰啲😂但完全唔係嗰回事好爽 口感好得意配埋啲魚子醬 鹹鹹香香 好好味Carabineros幾有期望嘅一道菜 好在無失望大大隻 望落已經好吸引蝦肉介乎生熟之間 好鮮甜重點係蝦頭啲蝦膏🥺用麵包點嚟食 perfect池Grilled Treadfin fish 好有中菜feel 煎條魚炒啲菜咁😂😂😂味道就…無乜特別Main二揀一一人一款些牙Pigeon之前caprice食嗰陣 覺得佢個pigeon唔好食食完依個 覺得caprice都not bad🤫睇嚟係我唔識欣賞🥲Steak面頭燒得幾脆☺️肉質都尚算軟腍但就……🤔肉味可以重返啲同埋煙燻味

香港疫情嚴重，很多餐廳的訂位都大受影響。就連這一家著名炭火料理西班牙fusion餐廳到受到影響。平常最少要早兩至三個月前預訂，這天來到的時候竟然是只有我這一枱，客徬佛就像包了全場。餐廳有分吧枱、包廂、室外、室內普通枱四大區域，建議選擇寬敞的吧枱，靠著開放式廚房近距離看到西班牙大廚的烹調過程，更可進一步瞭解食材來源和烹調方法。餐廳提供六道菜和八道菜的tasting menu，另外也可以額外付費享受1小時無限提供酒精飲品。上菜之前先來個酸種麵包，麵包外脆內軟鬆軟，亮點在牛油上，牛油有煙薰過再撒上有大蔥炭燒的粉末，帶著煙薰味道的牛油真是第一次嘗試。Crudo Blue Belly PrawnFinger Lime, Smoked Oil這個藍肚蝦賣相不錯吃起來像甜蝦。Grilled ArtichokeMangalica Pork Belly, Smoked Clam Sauce菜薊是我平常比較少吃的蔬菜，配上香煎五花肉再配以煙薰蛤蜊醬，豬肉油脂咸味中帶有海鮮鮮甜，零整道菜平衡不肥膩，我連醬汁也吃光CarabinerosScarlet Cardinal Prawn 「Flambadou」 in

擂沙💬：Open fire kitchen的體驗充滿gimmick，劃一的八道tasting course ($1290) 同omakase一樣充滿神秘。被安排到寬敞的矮枱靠著開放式廚房，能不時欣賞烹調過程，不過雲石枱是當晚其中一個敗筆，令所有菜式都快速降溫，影響菜餚的呈現。酸種麵包鬆軟夠酸度，若溫度更熱就好。牛油頗有特色，煙燻過又撒上有大蔥炭燒的粉末，有著特別香氣。Smoke Platter打開序幕，增加了我們對於稍後菜式的期待。熱燻過的北海道帶子，帶有半熟口感並以海苔提鮮；以worm salt的微辣及agave伴著帶油香的煙燻馬友；非常長after taste的沙甸魚；還有經典燻得剛好的三文魚配上fennel，均十分驚艷。老人家鍾意飲湯，煙肉洋蔥清湯，煙肉稍稍煙燻過及磨蓉，配著萵苣絲帶著一份清新，清清味蕾。阿林💬：Trinxat擺盤精美，薯餅上有smoked white eel和Oscietra caviar。薯餅裡有煙肉，加上魚子醬的鹹香，稍稍把鰻魚的味道隱藏了。由於味道頗濃，那幾顆sour cream必不可少。Surf and Turf Tartare混合了Coffin Bay

Open fire dining restaurant, no electricity used to cook but only smoke & fire~ Was a pretty good meal, many dishes had a nice Smokey flavour to it too~ 👍🏻Homemade Sourdough & fresh smoked butter with leek ash… loved the smokiness taste in the bread after putting the smoked butter on it 🥰Crudo Blue Belly Prawn Finger Lime, Smoked Oil: Nothing  special  on  the  taste, just like prawn sashimi Grilled Artichoke Mangalica Pork Belly, Smoked Clam Sauce: The grilled artichoke went well with the pork

由於香港攞炭燒牌照十分之難，據我所知只得三間 、 所以充滿好奇及滿心期待之下朝聖正常一定坐係吧枱，點知我坐嘅地方近火爐感覺十分之熱，轉了位之後一樣冇變，所以個人認為呢個係一個設計上的問題…. 感覺就好似粵語長片閉關練如來神掌一樣 （笑）個人認為由頭食落去沒有一道菜給我一種好味甚至零聲炭香也沒有，唯一比我覺得交足功課可能係嗰隻紅蝦夠大隻，但係處理方法個人認為有點多餘 ，你食過就知點解啦（笑）食炭燒個人認為牛肉係不可分割嘅一部份，Manager 好有耐心咁樣介紹我每款牛肉嘅唔同，我個Tasting Menu 嗰款西班牙牛肉就被譽為係全世界最細隻最幼嫩肉質，其他要Jia 錢 ，咁第一次你梗係食唔使 Jia 錢la ，主角嚟到，第一啖咬落去「嘩嘩嘩………. 好失望呀」 ，牛肉老過老虎，鞋過對生膠底人字拖，又冇炭香…… OMG 總括嚟講，熱嘅程度同你去咗燒烤場冇分別，但你去大美督燒嘢食自己燒都有炭香味啦，佢夠膽死可以燒到一啲都冇，呢啲絕對匪夷所思，可能我井底之蛙啦，但係我相信我唔會再去

我同女朋友食完呢間垃圾餐廳之後，我女朋友就又柯又嘔間餐廳煮的所有野食都唔夠熟，牛肉就算了，三成熟都好正常，佢個蝦的蝦頭全部都係生的蝦膏最誇張係佢個白鴿，成塊野都係紅色的，仲紅過三成熟的牛肉，咁你不如唔好煮，唔會再去食

Modern primitive cooking style with no electricity, only smoke and wood fire, and primarily using aging and curing methods in their food preparation.They positioned as a causal diner yet charged with a fine dining price in a causal setting. It surely took the advantage to challenge the rather niche market with an aggressive pricing. As much as I appreciate the open fire concept and the effort behind using only wood fire to cook, the courses lacked dimensions with the same smokey flavors repeatin

I went to Singapore’s Burnt Ends and built somewhat an unnecessary high expectation on Fireside, as the concept sounds similar. It proved they are completely on different level and why Burnt Ends is named as one of Asia’s 50 best.The execution of the dishes is disappointing.1. First dish - blue belly prawnThe so called smoked oil is the coherent customer element that exists throughout the courses. But…it does not pair well with the prawns.2. Calcots (spanish leeks)Honestly this dish gave me the

朋友早二個月預訂了今晚的晚餐。聽說是全港獨有的開放式廚房以原木材及炭火來烹調食材，所以十分期待！這個開放式廚房是一個重要賣點，選位最好坐在廚房前，這不但可享受炭火的温暖及淡淡的木燒香氣、又可現場近距離看到西班牙大廚的火藝燒烤，令現場氣氛升温不少！西班牙大廚在開放式廚房前以原始的烹調手藝展現在大家面前。這個特別的烹調手法不但令每道菜式增添煙燻香氣，亦釋放食物的另一番原始風味。所以話今餐不單有色、香、味，更挑戰你五感六覺。不能去歐州旅行的日子，這個地方的確能令你想起似曾相識的味道。相信在冬天來有加倍有節日感呢！雖然是 Tasting menu ，但入位後侍應都會問清楚你有什麼唔食，生熟情度等，都可以調校，你亦可趁呢個機會問清楚侍應每款菜式的食材同烹調方法，唔想食生冷野可轉什麼等～～～呢個真是無得頂～麵包在石磚爐烘新鮮取出。外脆內軟又有口感，入口啖啖麵粉香，加上附上的自制牛油，真係好容易成個食晒。還好想打包回家！4 款煙熏刺身：北海道帶子、馬友魚、三文魚、沙甸魚。入口均帶陣陣煙熏香味。薯蓉煎餅加入左煙肉配上煙燻白鱔、富鮮味嘅奧西特拉鱘魚子醬， 大膽用材～ 視覺同味覺新挑戰。當 Beef Ta

Fireside is not just another grill room and steakhouse nor a fancy fine dining restaurant. It was an unique and genuine concept. The open-fire Mibrasa Parirlla is the first of its kind in Hong Kong and tailor-made brick oven in front of the dining table is not something you can find elsewhere. It’s a show between chef 👨🏼‍🍳 and fire🔥 presenting art of simplicity and complexity. Chef Miguel👨🏼‍🍳 was trained and honed his grilling skills in various restaurants in Spain including the legendary elBull