港鐵上環站 A2 出口, 步行約6分鐘 繼續閱讀
2851 8498
用街道地址為招牌名,包保您不會忘記此店!舖子細細,大部份椅桌都置於門外,恰似露天茶座,份外寫意! 繼續閱讀
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美國燒牛肉 魚湯煮蜆 蜆肉意粉 龍蝦沙律 蟹汁煮意粉
食評 (39)
等級1 2016-08-14
2256 瀏覽
朋友是老客戶,這次第一趟帶我去^^晚餐点了鹅肝,兩款意粉,燒雞,紅酒服務一流,特意按我們要求減少意粉份量,很貼心!燒雞外香內軟,我吃了雞腿,肉汁很多很嫩!很用心,有水準的料理!必試 ^^ 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4 2015-02-22
4603 瀏覽
Gough 40 is one of the most long standing and famous restaurants on Gough Street. The recognisable open french doors, white interior and exterior bring you a small beautiful restaurant. Small in size, with about 20 seats. This intimate eatery is perfect for date night, business meetings or to rent out and host a private party.Simple foods beautifully executed! Price is a bit high... but a splurge once in a while- aint so bad! ;)Homemade toasty garlic bread...LOVED this. These babies came out first and were quickly devoured.Beef Carpaccio & Beef Tartare $180. Very small portion, but of great quality. The beef carpaccio was thinly sliced raw beef tenderloin that was so meaty and satisfying with a hint of vinegar, pinch of salt and pieces of parmesan chunks made it absolutely delicious. The beef tartare was nicely seasoned- but I loveeeed the carpaccio.Some arugula salad to mix in with the above beef carpaccio and tartare!Warm Crab Meat Salad with Uni $240. This was another small portion, but soooo darn good. The creamy uni blended delightfully with the juicy crabmeat. The Japanese mushrooms was a nice addition with the light creamy sauce. Perfection.After a glass of white wine...my cravings went to what else? A Bloody Mary. They made it especially for me.Fresh U.S. Little Neck Clams in Fish Broth $90. Oh wow. So far every dish has been great. And, this was the same. The clams were plentiful, juicy and meaty and in the most savoury and fragrant fish soup broth. YES. Wanted even more....Until I had this. Traditional Seafood Soup $180. Again, a very small portion- but its just too well executed. The seafood soup was full of fresh king prawn, scallops, mussels and clams. The soup was a delicious bisque. I loved the strong seafood taste that made it so savoury.Linguini w/ Porcini mushrooms and spanish ham $280. The spanish ham was sharp and salty which had a nice balance to the fragrant and bouncy linguini pasta. It was nice but my least favourite of the bunch.I'll definitely be back! The food was soooo good, its definitely very expensive. The portions are quite small- but its great for a nice intimate and delicious dinner (but afterwards, we did go for a second dinner....guess we were still hungry!) :/ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
法國菜風情~Gough 40~一試難忘的燒雞與咖啡~託某人的福,今日可以和同事們來個小小的法式浪漫,行過歌賦街,方知它隱藏不少特色美食,由地道大排檔到馳名九記牛腩再到法式小餐館,包羅萬有。店舖雖小,大約有3,4張枱,但水晶吊燈,牆上掛著的大油畫及牆身用作增加空間感的鏡子,均展現法式裝橫。向來對西餐的烤雞無甚好感,因為怕雞味欠奉兼「鞋」口,不過在同事大力推介下,就放膽嘗試吧!不過由是一個午餐優惠套餐,故當然要由沙律開始~凱撒沙律一向很怕千島醬的味道和肥膩感,但用油醋汁的Caesar Salad就感覺清新,和方間不同,這個沙律加入了生蒜頭,微辣為味蕾帶來一點衝擊,脆口的羅馬生菜和芝士煙肉碎這對老拍檔合拍非常。蒜蓉多士熱辣辣、脆卜卜、超鬆化的蒜香多士就此為您送上。不論淨食或者蘸上雜菜湯同吃也一樣樂趣無窮,記得不要吃到成枱多士碎啊!法式燒雞外表看似無甚特別,但廚師把雞皮煎得金黃香脆,雞肉鮮甜,一陣油香的雞味配合極為綿軟嫩滑的雞胸雞脾肉,這是一般冰鮮雞無可媲美的人間美味。如此鮮嫩口感加上肉香於口腔內四濺的關係,直教人難忘,對燒雞的印象改觀。特濃咖啡滿口油香雞味加上血糖作怪,真心怕睡魔會影響下午的工作效率,以此作藉口,給心魔點了一杯熱咖啡。因為收到急CALL工作關係而來不及替其拍照留念,特此道歉。呷一啖,睡魔完蛋了!一股苦中帶甘的咖啡豆香味已直衝上大腦中樞神經,雖然搞不清到底喜歡帶苦還是帶酸的咖啡,但這杯入口先香濃甘苦,繼而一陣果味獲利回吐似的湧現,才令人想ENCORE~ 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4 2010-04-18
2619 瀏覽
apr 17, 10約咗友人們,但未夠鐘........咁我就去咗原本target食lunch嘅餐廳食個甜品先.........食完之後就決定另覓地方.........最後決定揀呢間經營咗好耐但我都1直無嚟過嘅餐廳.........3人叫咗 : 1) garlic bread basket (free)-很脆,但嗰朝食完個豐富早餐之後,又喺飯前食咗甜品,我真喺1d都唔餓-所以只喺食咗1塊-暖熱,脆,而蒜蓉味ok啦 2) 友人lunch餐 (hk$118)i) 頭盤 : fish chowder-試咗友人2啖-質地薄身,味道不錯,我自己覺得似大蒜薯仔湯多過周打魚湯 ii) main - roasted rack of lamb-碟子倒很大,只放了3小件羊架+菜,所以仲有好多空間呢-我又試咗友人1小啖-羊肉裡面呈粉紅色,最多7成熟,good,有些近骨位,就更粉紅,友人就怕生,無食到底,side晒-肉質嫩滑,又有羊味-配菜也有質素,我試咗個車厘茄,都甜呢 iii) drink - ice lemon water-正常 3) 友人lunch餐 (hk$118)i) 頭盤 : caesar salad-試咗2片-羅馬生菜脆身-ok ii) main - grilled kurobota pork fillet-又試了1小口-豬柳都厚身,好怕會好實/"un"-估唔到呢個焗法令到佢好似叉燒咁-有肉質,幾腍,-豬柳真喺唔易煮得好食(來貨要好,廚子要有技術),所以通常我好少會冒險叫豬扒呀,豬柳呀,黑豚肉等 iii) drink - ice tea-正常 4) linguine w/fresh us clams in fish broth (hk$240)-我咁飽,當然食唔到1個set啦,所以我散叫了該店嘅其1名物-要求扁意粉要al dente-友人倆幫忙照顧1/2份嘅意粉,好等我唔好side嘢-蜆喺中大等size,肉都無嘜縮到,所以1定無煮老到-真的好鮮嫩-而個扁意粉唔腍,仲幾滑添,不過如果煮到可以有小硬就更佳-全碟精華所在就喺個魚湯底-喺鹹咗少少,但就喺好鮮甜-很不錯* 該店嘅主菜全做得好好,我都有望過其他食客嘅set lunch,好似燒雞咁,都好香。set lunch唔包甜品,但我戰鬥力唔夠,所以無+到朱古力蛋糕 * 食飽之後,就去再出名嘅永利街行咗1轉.........當做吓運動~~~都不少攝友喎~~~ 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 2009-12-16
2626 瀏覽
We booked the restaurant for an early Christmas dinner for 24 people. The restaurant offered a 3 courses set menu. The food came out pretty fast considering the kitchen had to cook for so many people. However, all of the dishes were really simple - all appetizers were served with a salad and all mains were served with the same vegetable sides so it was easy for the kitchen to prepare. I had the grilled king prawns for appetizer, salmon for main and apple pie for dessert. The king prawns turned out to be 2 pieces of grilled REGULAR shrimp severed with a side of salad. It did not require any cooking skills at all to put this dish together. For my main course of Salmon, the waiter didn't even ask me what temperature I wanted the fish to be cooked. When I inquired, he told me the restaurant normally cooks it to medium. So I asked for rare as I was sure the kitchen would overcook the Salmon. My Salmon came out medium rare and to be fair the dish was ok as it had enough acid. Dessert was an individual apple pie and was nothing to write home about. My husband's had smoked salmon as an appetizer, braised lamb shank as main and chocolate cake as dessert. The smoked salmon was store bought, sliced then served. The braised lamb shank was only cooked half way! Normally he likes his lamb medium rare but not when it's a piece of shank. The meat was so tough and unflavorful that he left half of the mean untouched. The meal turned out close to $1,000 per person and it was just terrible for the food we got. I think the chef has no imagination (same salad and sides for every dish) and no cooking skills what so ever (half braised shank?)! The food was boring and terrible. It tasted as if the only spice the chef knows how to use is salt only. I think any home cook would do better than this restaurant. I'm just really surprised that the restaurant is still around! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)