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2011-10-16 149 瀏覽
今天雖然下雨天但難得放假,去左中環同老公食lunch, 去左睇專欄介紹的法國餐廳, 由於落雨少左人所以無book枱都有位,仲坐樓上窗口位, 中空設計有情調,加上仲有少少陽光,正,我習慣吃個午餐ok,先再試晚飯我老公揀的頭盤更出色,估唔到under$100 lunch 仲有heart整個靚干層芝士加番茄餅,功夫不少,好味 飲左個凍番茄湯,不過無影相, 我本人認為太酸致於主菜我本來想試春雞,但待應話只有大雞,所以轉左叫扒五成熟,我老公點左是日煎魚, 兩樣都ok 最後叫熱咖啡,有回甘唔錯, 整體完美,睇過其他人寫食評裏面頭盤會不斷變,魚也不同,吃多幾次都唔會悶, 期待試佢地dinner同春雞
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忘了名太長對我來說:千層番茄芝士餅
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Salad, 整束上好看, 但吃時不方便
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今天雖然下雨天但難得放假,去左中環同老公食lunch, 去左睇專欄介紹的法國餐廳, 由於落雨少左人所以無book枱都有位,仲坐樓上窗口位, 中空設計有情調,加上仲有少少陽光,正,我習慣吃個午餐ok,先再試晚飯
我老公揀的頭盤更出色,估唔到under$100 lunch 仲有heart整個靚干層芝士加番茄餅,功夫不少,好味

飲左個凍番茄湯,不過無影相, 我本人認為太酸
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是日煎魚
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致於主菜我本來想試春雞,但待應話只有大雞,所以轉左叫扒五成熟,我老公點左是日煎魚, 兩樣都ok
最後叫熱咖啡,有回甘唔錯, 整體完美,睇過其他人寫食評裏面頭盤會不斷變,魚也不同,吃多幾次都唔會悶, 期待試佢地dinner同春雞
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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忘了名太長對我來說:千層番茄芝士餅
Salad, 整束上好看, 但吃時不方便
是日煎魚
  • 咖啡及頭盤
等級4
2011-09-04 158 瀏覽
九月的第一天要來點好吃的來振奮人心!一眾識飲識的老饕皆知道,有些好吃又貴的西餐廳,吃午餐絕對比吃晚餐來得划算。雖然分量較少,食物質素卻相若,兼且價錢平一大截,絕對是明智之選。中環歌賦街一向臥虎藏龍,各式各樣食肆林立:「牛記茶室」的菜膽雞及蘿蔔坑腩煲、「勝香園」的蕃茄牛通及檸蜜脆脆、「Paul's Kitchen」、「九記牛腩」....當然仲有今年入選「米芝蓮」推介餐廳之一的「Lot 10 」。印象中此食店以前好像是叫「Lot 10 Bar & Restaurant」 而不是「On Lot 10」,不知是否易手了,慶幸食物水準仍能保持。是日一行四人。午餐頭盤三選一,主菜四選一,咖啡或茶賣 $98 + 10%,不算貴了,比起晚餐起碼平了三倍。「雞肝豬肉批配沙律」本少爺的選擇,完全是本少在巴黎吃到的味道!沒有內臟的燥味,帶很濃郁的肝臟獨有甘香。陪菜的青瓜仔夠酸,成為不俗的配搭,十分開胃之餘,亦正好中和一下雞肝豬肉批的滯膩感。「凱撤沙律」以整塊羅文生菜墊底,坊間少見。亮點絕對是那顆半凝固的流心蛋,配上煙肉碎和芝士粉,感覺清新。「蕃茄凍湯」天氣熱,喝喝凍湯也是個好選擇。酸酸的番茄味,實屬夏天之選
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九月的第一天要來點好吃的來振奮人心!一眾識飲識的老饕皆知道,有些好吃又貴的西餐廳,吃午餐絕對比吃晚餐來得划算。雖然分量較少,食物質素卻相若,兼且價錢平一大截,絕對是明智之選。

中環歌賦街一向臥虎藏龍,各式各樣食肆林立:「牛記茶室」的菜膽雞及蘿蔔坑腩煲、「勝香園」的蕃茄牛通及檸蜜脆脆、「Paul's Kitchen」、「九記牛腩」....當然仲有今年入選「米芝蓮」推介餐廳之一的「Lot 10 」。印象中此食店以前好像是叫「Lot 10 Bar & Restaurant」 而不是「On Lot 10」,不知是否易手了,慶幸食物水準仍能保持。
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是日一行四人。午餐頭盤三選一,主菜四選一,咖啡或茶賣 $98 + 10%,不算貴了,比起晚餐起碼平了三倍。
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「雞肝豬肉批配沙律」
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本少爺的選擇,完全是本少在巴黎吃到的味道!沒有內臟的燥味,帶很濃郁的肝臟獨有甘香。陪菜的青瓜仔夠酸,成為不俗的配搭,十分開胃之餘,亦正好中和一下雞肝豬肉批的滯膩感。

「凱撤沙律」
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以整塊羅文生菜墊底,坊間少見。亮點絕對是那顆半凝固的流心蛋,配上煙肉碎和芝士粉,感覺清新。

「蕃茄凍湯」
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天氣熱,喝喝凍湯也是個好選擇。酸酸的番茄味,實屬夏天之選。

「三文魚焗菠菜」
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本少爺主菜的選擇,非常的不錯吃 !!! 三文魚肉是非常的滑溜,一點也不鞋不腥;配上嫩綠菠菜及忌廉汁,是既健康又美味的一頓主菜。

「燒原隻法國春雞配焗雜菜」
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燒雞的皮出奇地脆,肉亦嫩滑美味,沒有不入味的部分,燒得非常不錯。

「安格斯西冷牛扒配番茄西洋菜」
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用上安格斯牛,肉質不會太差;可惜煎得略嫌過了火候,整件牛扒很乾及過硬,肉汁亦不是太多。算是有點點失望。記憶中這個是舊店煮得比較好吃。

總括來說,「On Lot 10」的午餐好吃,價錢划算,環境亦舒服雅緻,實在是中環才俊們午餐的不二之選。推薦!(切記要訂位 !)
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2011-09-01
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$110
推介美食
  • 三文魚焗菠菜
  • 雞肝豬肉批配沙律
  • 燒原隻法國春雞配焗雜菜
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2011-08-18 1147 瀏覽
Restaurant is re-opened after renovation.Booking is highly recommended to avoid disappointment.The restaurant has 2 floors and tables are not packed. Ambiance wise, its a quite quiet place.Starter (6.5/10): Oyster is fresh with smell of sea. Although not as good as what you can find in oyster bar.Main course (7.5/10)Beef in mustard source to share with among two person.Well cooked, and the beef itself its quite nice.Sauce cant say is very special with taste of honey and mustard, as well as butte
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Restaurant is re-opened after renovation.
Booking is highly recommended to avoid disappointment.
The restaurant has 2 floors and tables are not packed.
Ambiance wise, its a quite quiet place.

Starter (6.5/10): Oyster is fresh with smell of sea. Although not as good as what you can find in oyster bar.

Main course (7.5/10)
Beef in mustard source to share with among two person.
Well cooked, and the beef itself its quite nice.
Sauce cant say is very special with taste of honey and mustard, as well as butter and grill sauce, but the taste is near perfect.
However, portion is quite large. Wouldn't recommend couple to have if one of them doesn't each much. ( and of course this is not a minus for food)

Dessert: Don't have the appetite to try it, since the beef occupied most of my stomach.

To conclude, there are quite a few restaurants around, but with its attentive service, the price, ambience, and quality of food,I would give 8 out of 10 to its overall, and its definitely a good choice
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2011-06-20
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$350 (晚餐)
慶祝紀念
紀念日
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2011-07-27 130 瀏覽
星期五lunch time,又到歌賦街搵食,見呢間好似少人D就入咗去...老實講,我真係未食過caesar salad會係成棵生菜無切過咁上碟囉...D topping係OK既,有煙肉脆脆,腌魚仔,crumbs,芝士碎...糖心蛋最好味...main係燒春雞配雜菜...燒春雞既胸肉雖然無咩味,但好在唔太鞋,點埋sauce都OK...奇怪在應該滑溜既雞脾,口感竟然似煲湯雞肉grilled assorted veg有青瓜,紅蘿蔔,翠肉瓜,茄子,番薯等,無咩特別....埋單後離開時先知佢係米芝蓮推介食店,真係令我感到意外
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星期五lunch time,又到歌賦街搵食,見呢間好似少人D就入咗去...

老實講,我真係未食過caesar salad會係成棵生菜無切過咁上碟囉...
D topping係OK既,有煙肉脆脆,腌魚仔,crumbs,芝士碎...糖心蛋最好味...
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main係燒春雞配雜菜...
燒春雞既胸肉雖然無咩味,但好在唔太鞋,點埋sauce都OK...
奇怪在應該滑溜既雞脾,口感竟然似煲湯雞肉

grilled assorted veg有青瓜,紅蘿蔔,翠肉瓜,茄子,番薯等,無咩特別....

埋單後離開時先知佢係米芝蓮推介食店,真係令我感到意外
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2011-06-17
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$100
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2011-04-08 876 瀏覽
Hopped down here for a nice lunch with B and O. Titled Gough street delights #3 because I've previously blogged on 2 other Gough Street restos, namely Basement (recommended) and Kau Kee. This is number 3. I've been here many years ago once, for dinner, but the memory of that experience is rather hazy, and at that time I hadn't started blogging yet. I do distinctly remember a baked garlic bulb though, which is delicious when spread on warm, crisp bread. Environment:There's indoor and outdoor dini
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Hopped down here for a nice lunch with B and O. Titled Gough street delights #3 because I've previously blogged on 2 other Gough Street restos, namely Basement (recommended) and Kau Kee. This is number 3.

I've been here many years ago once, for dinner, but the memory of that experience is rather hazy, and at that time I hadn't started blogging yet. I do distinctly remember a baked garlic bulb though, which is delicious when spread on warm, crisp bread.

Environment:
There's indoor and outdoor dining packed into a really small premises. I did not like the fact that outdoor diners could smoke. The occasioanl drought caught the smoke and ushered it indoors, where we were sitting. I was NOT amused.

Service:
Not exceptionally good, a bit slow in response actually - took a while for them to give us menus. But that doesn't really matter.

Food:
menu
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The lunch set. Economical, straightforward, no fuss, good stuff. Could've added a complimentary dessert though
A bargain at $98 (excluding service charge).

Warm rolls with unsalted butter
正warm rolls
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Bread not spectacular, just an average French roll. I had fleeting doubts that we were having recycled butter. But no, dismissed that doubt - there is NO WAY the butter can be recycled. Hah.

Caesar salad, reinterpreted
正Caesar salad (reinterpretation)
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Oh, delightful. I consumed the whole plant, including the bulby bit, which is fresh and crunchy. Well - 2 views - the best caesar serves only romaine hearts, which is supposedly the best part of the plant; thus many plants are required. On Lot 10, serving the whole vegetable, negates the need of doing so - thus saving costs? (and somewhat compromising on the classic texture?) Not that it matters to the me, because I enjoyed it. Sometimes the classic way is not the only way to go. The sauce was a bit too watery though. Slightly peppery, which was ok. Anchovies I don't like so I gave them to O. Runny eggs I don't like either, thanks O. But the rest of it was yummy. A variation on the theme, is a good surprise. Gotta use both knife and fork for it. I really enjoyed the process of cleaning the dish.

Pea soup
正Pea soup
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The soup was very pea. Not too creamy. Some might prefer it being more creamy and smooth on the palate. However, I appreciated the simple pea flavour. But peas themselves don't taste very strong so I'd say the flavour didn't come through like tomato would in a tomato soup, but you could nonetheless tell it was pea. B had this. I had two spoons. Liked it.

Porcini risotto
正Porcini risotto (to die for)
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Now I, am a fan of carbs oh yeah. And a huge fan of mushrooms. Put those together and you get a good mushroom risotto. They used porcini - expensive, fragrant and flavorful. The risotto as well-cooked, fluffy, velvety, a bit sticky. You could really taste mushroom in every rice grain. The dish was a coherent whole. You could tell that they tried to incorporate everything to their fullest extent. They cooked the taste out of the porcini into the grains. Ahh. I would go back again if only for this porcini risotto! Well done!

Whole-roasted French Spring chicken with carrot and potatoes
Whole-roasted French spring chicken
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The first bite was nice, coz it was a bite off the drumstick. Drumstick is always delicious - tender, juicy and flavorful. However, when the yummy bits were consumed and chicken breast left - I discovered it wasn't as tasty. In other words I was not amused by this chicken at all. If the drumstick is the only part that's worth eating..Mashed potato was good - very creamy and soft, only a bit thicker than creme fraiche (if I must draw an analogy). All in all a pretty average dish. I would not order this though if I had to make a choice. I would stick to my porcini risotto.

Atlantic salmon 'confit' on a bed of lentils and horseradish
Atlantic salmon 'confit' with lentils
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Tried a bit of this. Not the biggest fan of lentils hah not to mention a whole bed of them. The salmon was quite good! Crisp skin. No fishy taste, and no bones. Not sure what 'confit' entailed though. Confit (pronounced 'con-fee'): 'generic term for various kinds of food that have been immersed in a substance for both flavor and preservation'. 'The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat.' Didn't taste any different from seared salmon. Would've been nice if they explained how they prepared it.

Meal includes coffee or tea

+Add $28 for an extra soup or dessert course.

Conclusion:
Yes I will definitely be back. The risotto calls out to me. I cannot but yield to its irresistible aromas.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2011-03-18
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$110 (午餐)
推介美食
menu
正warm rolls
正Pea soup
正Caesar salad (reinterpretation)
正Porcini risotto (to die for)
  • Porcini Risotto
等級4
454
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2011-03-30 71 瀏覽
難得我o地三葉草一同"重回舊地", 而工作亦依舊辛酸, 自不然要好好飽餐一頓予以慰藉今日之選, 就是應該無試過o既On Lot 10白色的外牆設計, 內裡亦是簡約的白色格調, 給人開揚光猛的舒適, 即使身在閣樓也不覺得侷促三選一starter, 四選一main course, coffee or tea = $98 + 10%即使不要湯, 也先送來熱烘烘的麵包。外脆內軟同樣地要了雞肝豬肉批配沙律, 很有新鮮感, 少有吃到這種批。沒有內臟的苦味, 而是很濃郁的雞肝獨有甘味。即使只是陪菜的青瓜仔都唔係太酸主菜乃是燒雞半隻配甘筍薯茸, 燒雞嫩滑美味, 沒有難看的剩餘內臟, 沒有鞋口, 沒有不入味的部分。在旁的伴菜也清甜, 不失禮有點敢講係全歌賦街食過o既頭三位之一
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難得我o地三葉草一同"重回舊地", 而工作亦依舊辛酸, 自不然要好好飽餐一頓予以慰藉

今日之選, 就是應該無試過o既On Lot 10
白色的外牆設計, 內裡亦是簡約的白色格調, 給人開揚光猛的舒適, 即使身在閣樓也不覺得侷促

三選一starter, 四選一main course, coffee or tea = $98 + 10%

即使不要湯, 也先送來熱烘烘的麵包。外脆內軟
同樣地要了雞肝豬肉批配沙律, 很有新鮮感, 少有吃到這種批。沒有內臟的苦味, 而是很濃郁的雞肝獨有甘味。即使只是陪菜的青瓜仔都唔係太酸

主菜乃是燒雞半隻配甘筍薯茸, 燒雞嫩滑美味, 沒有難看的剩餘內臟, 沒有鞋口, 沒有不入味的部分。在旁的伴菜也清甜, 不失禮

有點敢講係全歌賦街食過o既頭三位之一
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2010-08-20
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$107.8 (午餐)
等級4
I have long heard about the excellent meals at On Lot 10 by Chef David, a creative soul who excels not just on the menu items but carte blanche using out of menu seasonal items like offals or bistro fares. So I was extremely excited and felt very fortunte to be able to join a carte blanche black truffle feast last month @ On Lot 10!I was a little disappointed to know that Chef David was not present in the kitchen that day, but hey, life is unexpected. 1st Course: Black Truffle Crostini with J
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I have long heard about the excellent meals at On Lot 10 by Chef David, a creative soul who excels not just on the menu items but carte blanche using out of menu seasonal items like offals or bistro fares. So I was extremely excited and felt very fortunte to be able to join a carte blanche black truffle feast last month @ On Lot 10!

I was a little disappointed to know that Chef David was not present in the kitchen that day, but hey, life is unexpected.

1st Course: Black Truffle Crostini with Jamon Lardo
Black Truffle Crostini with Jamon Lardo
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Topping toast with lardo is a common practice in my house
, but this is certainly an extravagant version loaded with slices of black truffle.

Straightforward preparation is always the best approach to showcase the unique aroma of black truffle, but the black truffle here wasn't as fragrant as those I had in Tuscany by H or in NYC. The iberico jamon lardo has a distinguishable difference compared to Italain lardo (If you eat as much lardo as I do, you can easily tell
)

I prefer the lardo to be more "melty" and the crostini more crusty (the bottom crust is a bit too chewy for me). A very delicious dish nevertheless.

2nd Course: Roasted Bone Marrow with Black Truffle
Roasted Bone Marrow with Black Truffle
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Bone marrows sliced sideway but unevenly. Devilish and luscious, the marrows were like butter on the bread (served on the side).
But the flavor wasn't as strong as what I had in Manhattan, and I couldn't tell if it was because of the beef variety or just the preparation.

The black truffle added an earthy note to the overall dish

3rd Course: Jumbo Scallop with Black Truffle
Jumbo Scallop with Black Truffle
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This was the weakest dish of the night. The scallop tasted exactly like the pre-frozen jumbo Hokkaido scallops I bought at Apita in the past
The meaty texture was compromised by the lack of freshness and sweetness. The black truffle only added very little "wooing" factor to the dish.

The saving grace was the giant coral which is always my favorite part of eating a scallop. You can give me just that without the scallop meat itself and I will still be happy


4th Course: Winter Salad with Black Truffle Shavings
-baby radishes, tapenade
Winter Salad with Black Truffle Shavings
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Very fresh salad (I love frisée in salad!) with the black truffle able to stand out in the tangy vinaigrette. The use of tapenade was interesting, and worked well with the root veggies like the baby radishes. I normally don't care about salads but I enjoyed this one very much.

5th Course: Artichoke Soup with Black Truffle
- poached quail egg
Artichoke Soup with Black Truffle
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Seriously couldn't tell that artichoke was used as I could only taste cream and black truffle bits on top. The soup was quite rich yet monotonous in flavor. The poached quail egg didn't have a runny center and failed to add to the dish.

6th Course: Braised Giant Oxtails with Black Truffle Shavings
-black truffle potato purée, chopped pig's trotters, pearl onions
Braised Giant Oxtails with Black Truffle Shavings
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A very rich and hearty dish. The giant oxtails were tender but not of the fall-of-the-bone variety, retaining a meaty (good) chew. Worked well with the sauce (red wine?) underneath which was thickened by the pig's trotter bits.

The potato puree had a great black truffle flavor and reminded me of the black truffle potato mash at Tuscany by H. But this one was even smoother and creamier like the texture of potato puree @Robuchon.

There were slices of black truffles swimming in the sauce and surrounding the oxtails to further amplify the black truffle flavor. This is a case where black truffle works well with ingredients with strong flavors
The pig's trotter pieces are decadent!
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The pig's trotter bits were tender and gelatinous and extremely delicious, almost overshadowing the oxtails. Having them with the black truffle potato mash seemed like a perfect harmonious combination - these piggies used to be the creatures to hunt down on truffles!

No need to buy any SK-II after a plate of this dish!


7th Course: Cheese Plate - Baked Mont d'or, toast, semi-dried persimmon.
Cheese Plate: (Under)Baked Mont d'or.
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The mont d'or was not ripe and was firm and a bit chalky at the center. Baking mont d'or that couldn't achieve the gooey texture lost the whole point of having it. We kept nibbling on the dried persimmons instead


8th Course: Dessert: Black Truffle Creme Brulee
Dessert: Black Truffle Creme Brulee
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To complete the black truffle journey our creme brulee also came with black truffle. A nice attempt and I didn't mind the truffle bits on the top, but the creme brulee itself wasn't silky and velvety enough. If executed right I think this can be a tasty dessert.

We were all stuffed and truffle overloaded after dishes and dishes sent out by the kitchen, all featuring black truffle. Although there were hits and misses in this dinner, in general I was still very happy with the dinner, especially with a group of wonderful friends all passionate about food and life, and truly enjoy food rather than doing gatherings for other purposes. On Lot 10 is really an underrated hidden gem that deserves more attention (well, may be not, as I don't want to have no tables available!
)

I look forward to visiting On Lot 10 and really try out Chef David's skills in the near future.

(all photos by CSY)
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2011-01-17
用餐途徑
堂食
人均消費
$1100 (晚餐)
推介美食
Black Truffle Crostini with Jamon Lardo
Roasted Bone Marrow with Black Truffle
Winter Salad with Black Truffle Shavings
Braised Giant Oxtails with Black Truffle Shavings
The pig's trotter pieces are decadent!
等級4
2010-12-25 57 瀏覽
中環歌賦街一帶臥虎藏龍,有名食肆林立,「勝香園」的檸蜜脆脆、鹹檸七與「九記」的牛腩固然早已成為一眾老饕朝聖之物,附近的各式中西食肆也不乏質素不錯之選,就好像這天吃午餐的 On Lot 10 般,便是今年米芝蓮列入推介名單的餐廳之一。雖然這餐廳暫時未能成為米芝蓮星級食肆,不過這天在這裡吃過午餐後,覺得水準還真不賴,值得推薦。這間法國餐廳與另一家西餐廳 Gough 40 遙遙對望,中間隔著一大片空地。這天來到的時候,已是下午1:30有多,不過這餐廳地下的一層,無論室內還是室外的座位都仍然座無虛席,幸好這時已是午飯時間的尾聲,剛有一檯要返回辦公室上班的白領麗人結帳離開,所以只是等了大概3分鐘左右,便已被安排坐在室內的一張桌子上了。這座位正對著對面的 Gough 40 ,兩間餐廳中間的空地上竟有三位中到老年的男子在悠閒地踢毽子,構成一幅獨特的風景。雖然他們的技術很不錯,你來我往的,極少接不住對方踢過來的毽子 ,不過因為兩間餐廳外都有數張桌子給喜歡享受陽光的客人在戶外進膳,有時候也著實有點擔心他們的毽子會否一時不慎掉進室外座位中的食物,甚至湯或飲品裡面,要是這樣的話,就可真既狼狽又令人啼笑皆非了
更多
中環歌賦街一帶臥虎藏龍,有名食肆林立,「勝香園」的檸蜜脆脆、鹹檸七與「九記」的牛腩固然早已成為一眾老饕朝聖之物,附近的各式中西食肆也不乏質素不錯之選
,就好像這天吃午餐的 On Lot 10 般,便是今年米芝蓮列入推介名單的餐廳之一。雖然這餐廳暫時未能成為米芝蓮星級食肆,不過這天在這裡吃過午餐後,覺得水準還真不賴,值得推薦

餐廳外牆上的特色招牌
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餐廳外面竟有皇帝和皇后迎接來賓呢!
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這間法國餐廳與另一家西餐廳 Gough 40 遙遙對望,中間隔著一大片空地。這天來到的時候,已是下午1:30有多,不過這餐廳地下的一層,無論室內還是室外的座位都仍然座無虛席,幸好這時已是午飯時間的尾聲,剛有一檯要返回辦公室上班的白領麗人結帳離開,所以只是等了大概3分鐘左右,便已被安排坐在室內的一張桌子上了。這座位正對著對面的 Gough 40 ,兩間餐廳中間的空地上竟有三位中到老年的男子在悠閒地踢毽子,構成一幅獨特的風景
。雖然他們的技術很不錯,你來我往的,極少接不住對方踢過來的毽子 ,不過因為兩間餐廳外都有數張桌子給喜歡享受陽光的客人在戶外進膳,有時候也著實有點擔心他們的毽子會否一時不慎掉進室外座位中的食物,甚至湯或飲品裡面,要是這樣的話,就可真既狼狽又令人啼笑皆非了

餐廳內悠閒的我看著餐廳外三個悠閒地享受踢毽樂的男子
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這餐廳的環境是挺不錯的,餐廳地方雖不大,但佔用了上下兩層的空間,樓上的一層較為寬敞,乾淨整潔的洗手間也在樓上。地下的一層因為有廚房的關係,用餐區較為細小,只放了四、五張桌子。一室雪白的餐廳,只夾著一點的啡色與灰色作為點綴。牆上則掛著幾幅中環街道的彩色照片,為餐廳增添幾分繽紛的色彩,使這餐廳在簡約之餘不致流於單調,令人感覺輕鬆自在而舒服

餐廳內環境簡約而舒適
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這裡的午餐有三道頭盤和四道主菜可供選擇。頭盤包括一款「是日餐湯」(Daily Soup)、「凱撒沙律」(Caesar Salad with Egg, Bacon & Parmesan)和另一道較為特別的「雞肝豬肉批跟沙律」(Country Pete with Frisee Lettuce),主菜則有「雜菌意大利飯」(Porcini Risotto)、「三文魚配蘭度豆」(Atlantic Salmon 'Confit' with Lentil & Horseradish)、「燒原隻法國春雞配甘筍薯蓉」(Whole Roasted French Spring Chicken with Carrot & Potatoes)和「安格斯牛扒配蕃茄西洋菜」(Grilled U.S. Angus Sirloin with Watercress Salad & Tomato)可選。

既然這是家法國餐廳,當然不能不試試一些較特別的食品啦,所以我點了「雞肝豬肉批跟沙律」和「燒原隻法國春雞配甘筍薯蓉」作為這頓午餐的頭盤和主菜,老婆仔就要了較傳統的「凱撒沙律」和「安格斯牛扒配蕃茄西洋菜」。

與老婆仔一邊悠閒地欣賞著餐廳外三位男子悠閒地踢毽子,一邊期待著美味的食物送來,等了一會,餐包和牛油首先送到。這裡的麵包雖不太熱,都算外脆內軟,把以白瓷小盅盛載,質感柔軟的牛油塗在麵包上吃,教人感覺良好

麵包和牛油都不錯
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再過一會,兩道頭盤隨後來到,各自的賣相都不錯


老婆仔的「凱撒沙律」以一整塊羅文生菜墊底,面上的煙肉碎和芝士粉下得不算多,味道較淡,較特別的是加了些雜菌與教人驚喜的水煮蛋在上面,感覺別致而清新

有水煮蛋的凱撒沙律
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我的「雞肝豬肉批跟沙律」,同樣清新可喜
。這「雞肝豬肉批跟沙律」的主角雞肝豬肉批份量不輕,雞肝與豬肉為口腔帶來截然不同的口感,成為不俗的配搭,好吃
。沙律雖只是陪襯,但也沒有馬虎,三條小酸瓜十分開胃,正好中和雞肝豬肉批帶來的一點膩滯感
。沙律菜上的數條酸酸甜甜的蘋果條,感覺清新,也具見廚師的細緻心思

頗具特色的頭盤:雞肝豬肉批配沙律
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吃過水準不俗的的頭盤,使人對這裡的主菜更是充滿期待


老婆仔的主菜「安格斯牛扒配蕃茄西洋菜」是叫七成熟的,不過始終還是稍嫌過了點火候,所以整件牛扒的肉質顯得較乾,肉汁不是太多,使老婆仔感到有點失望

稍嫌過熟的安格斯牛扒配蕃茄西洋菜
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相對來說,我的主菜「燒原隻法國春雞配甘筍薯蓉」則令自己滿意得多,原隻的法國燒春雞雖然不是太大隻,但是烹調得很不錯,肉質非常嫩滑,食味亦佳,是有水準的一道菜式
。此外,作為伴菜的蘿蔔仔亦清甜可口

有水準的燒原隻法國春雞配甘筍薯蓉
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同時值得一讚的有兩道主菜的伴菜薯蓉,做得十分美味,口感軟滑,充滿濃濃的牛油香,好吃


這裡的午餐是沒有甜品的,但卻可以另加$28 選擇是日甜品。這天的甜品是「朱古力慕思」(Chocolate Mousse),正合我這個喜吃朱古力的好食之徒的胃口
,所以便叫了一客和老婆仔一起分享。

這「朱古力慕思」的朱古力味道十分濃郁
,質感亦十分濃稠
,足証材料十足,可是老婆仔卻不是太喜歡,而且就連我這個那麼喜吃朱古力的人也差點兒吃不消,可見其濃郁的程度。其實,要是這道甜品能夠適度地把味道調較得較為輕怡的話,相信會有更多的客人喜歡它呢

「朱」味濃郁的朱古力慕思
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最後的餐飲我們分別要了「熱檸茶」和「熱咖啡」。

老婆仔的「熱檸茶」賣相甚佳,數塊排列得甚為整齊的檸檬片浸在以玻璃小杯盛載的紅茶上,煞是漂亮
。茶味雖非十分濃郁,能在飽餐之後稍為消除膩滯,也不錯呢!
賣相漂亮的熱檸茶
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至於我的「熱咖啡」咖啡味也見香濃,作為飽餐之後的飲品,亦屬不錯之選。
尚算不錯的熱咖啡
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能在一個不用上班的日子,和心愛的人在這裡靜靜地享受悠閒的氣氛,享用美味的食物,實屬賞心樂事呢
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
等候時間
3 分鐘 (堂食)
人均消費
$125 (午餐)
推介美食
餐廳外牆上的特色招牌
餐廳外面竟有皇帝和皇后迎接來賓呢!
餐廳內悠閒的我看著餐廳外三個悠閒地享受踢毽樂的男子
餐廳內環境簡約而舒適
頗具特色的頭盤:雞肝豬肉批配沙律
有水準的燒原隻法國春雞配甘筍薯蓉
  • 燒原隻法國春雞配甘筍薯蓉,雞肝豬肉批跟沙律
等級4
2010-10-16 32 瀏覽
在中環有不少餐廳是要在平日才能一試, 當中包括這家入圍bid gourmand的餐廳. 是日難得在平日的日子有空, 就來這裡一試吧. 店子有室外的地方, 但烈日當空下, 還是在室內進食才行.店子環境是幾好的, 裝修走簡約路線, 其實也有外地星級餐廳的感覺. 頭盤有三個選擇, 就一個批一個湯. 主菜有四個選擇, 不會吃三文魚了, 香草番茄天使麵也像不太特別, 就要兩個肉好了.餐飽夠熱, 帶點脆, 不錯.番茄凍湯: 8分, 天氣熱, 喝口凍湯也是個好選擇. 個湯飲落口酸酸的, 番茄味濃郁, 相當開胃, 不過就跟餐包不太匹配了.雞肝豬肉批配沙律: 8分, 雞肝豬肉批份量是不少, 始終午餐吃雞肝是不能也不敢吃得太多, 幸好兩個人分吃就還可以. 個批是下了不少雞肝, 香口, 加上點點豬肉在其中, 跟面頭的黑胡椒同吃, 是幾好的配搭. 但沙律就太少了, 如果沙律份量加大而個批減少就更佳.燒雞半隻配甘荀薯茸 $98: 7分, 兩個主菜也要了肉, 燒雞的雞肉幾嫩滑, 但個汁同燒雞不太夾, 薯茸是冷的, 奇怪, 還是最愛同一條街細佬那家店.安格斯西冷牛扒配番茄西洋菜 $98: 8分, 用上安格斯西冷牛扒
更多
在中環有不少餐廳是要在平日才能一試, 當中包括這家入圍bid gourmand的餐廳. 是日難得在平日的日子有空, 就來這裡一試吧. 店子有室外的地方, 但烈日當空下, 還是在室內進食才行.
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店子環境是幾好的, 裝修走簡約路線, 其實也有外地星級餐廳的感覺. 頭盤有三個選擇, 就一個批一個湯. 主菜有四個選擇, 不會吃三文魚了, 香草番茄天使麵也像不太特別, 就要兩個肉好了.
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餐飽夠熱, 帶點脆, 不錯.
餐飽
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番茄凍湯: 8分, 天氣熱, 喝口凍湯也是個好選擇. 個湯飲落口酸酸的, 番茄味濃郁, 相當開胃, 不過就跟餐包不太匹配了.
番茄凍湯
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雞肝豬肉批配沙律: 8分, 雞肝豬肉批份量是不少, 始終午餐吃雞肝是不能也不敢吃得太多, 幸好兩個人分吃就還可以. 個批是下了不少雞肝, 香口, 加上點點豬肉在其中, 跟面頭的黑胡椒同吃, 是幾好的配搭. 但沙律就太少了, 如果沙律份量加大而個批減少就更佳.
雞肝豬肉批配沙律
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燒雞半隻配甘荀薯茸 $98: 7分, 兩個主菜也要了肉, 燒雞的雞肉幾嫩滑, 但個汁同燒雞不太夾, 薯茸是冷的, 奇怪, 還是最愛同一條街細佬那家店.
燒雞半隻配甘荀薯茸
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安格斯西冷牛扒配番茄西洋菜 $98: 8分, 用上安格斯西冷牛扒, 肉質是相當不俗, 有肉味, 也夠火候, 肉不會實實的, 是吃到尾也令人滿意, 不會冷了點就難以吃下去. 配菜用上西洋菜, 比較特別, 但也接受到.
安格斯西冷牛扒配番茄西洋菜
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朱古力慕絲 $28: 9分, 想不到這餐最喜歡的是甜品. 午餐是不包甜品, 但加$28就有一客是日甜品, 是合理的價位, 就要一客分吃. 是日的甜品是朱古力慕絲, 小小的一杯, 不過朱古力就相當濃烈, 質感對辦, 不會太杰或太稀, 愛朱古力的, 不要錯過.
朱古力慕絲
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餐飲要了熱咖啡, 幾香濃.
熱咖啡
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整體食物的水準是令人滿意, 加上不錯的環境, 是吃得稱心的一個午餐. 吃了幾家bid gourmand的西餐廳, 整體也是不俗的. 或者這樣講, 跟紅簿仔去吃中餐未必合意, 但他們選的西餐廳, 就應該靠得住了.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$123 (午餐)
推介美食
餐飽
番茄凍湯
雞肝豬肉批配沙律
安格斯西冷牛扒配番茄西洋菜
朱古力慕絲
熱咖啡
等級2
28
0
2010-05-06 359 瀏覽
HK has an abundance of cheap and tasty eats with grumpy (or no) service. They are easy to spot: just look for the lines at lunchtime. But satisfying meals served by competent staff have for too long been the exclusive province of the big hotels. What a treat it was to spend my birthday at On Lot 10 and enjoy the kind of service that is too often lacking in restaurants of this calibre.A quick word about the food and wine: great and good, respectively. We had artichoke salad (previous review captu
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HK has an abundance of cheap and tasty eats with grumpy (or no) service. They are easy to spot: just look for the lines at lunchtime. But satisfying meals served by competent staff have for too long been the exclusive province of the big hotels. What a treat it was to spend my birthday at On Lot 10 and enjoy the kind of service that is too often lacking in restaurants of this calibre.

A quick word about the food and wine: great and good, respectively. We had artichoke salad (previous review captures it nicely) and rabbit rillette for starters, followed by the salt-crusted baked sea bream as the main course for two and accompanied by the peas and roasted potatoes. The rillette was nicely balanced between creamy and tangy, and the pepperoncini accompaniment made for a real treat. The sea bream was perfectly cooked and full of delicious flavor without any added sauce. Side dishes did their job competently. A thin wine list nevertheless offered an inventive selection, and the '05 E. Guigal Hermitage blanc was a lovely pairing with our meal (albeit served up much too cold at the start).

Now for the important part. Both of the wait staff who served us were knowledgeable about the food and the wine, and attentive to our needs even with the added challenge of running up and down between kitchen and upstairs dining room. Food recommendations were spot on, something you can hope for and teach for but in HK it's always a roll of the dice. The bread was fresh, hot and delicious, and one request was quite sufficient for a refill. Wine service was equally forthcoming. I did have to chase them downstairs to ask for the cheque but this isn't a stuffy place so it wasn't exactly an imposition on my time and energy; you can't be everywhere at once.

Now that I understand the modus operandi, this strikes me as a good restaurant to work with in pre-ordering food and wine. They'll tell you what to get and whip it up for your better enjoyment. Those in search of a laundry list of menu items and substitutions might venture elsewhere for full satisfaction.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2010-04-29
慶祝紀念
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等級4
2010-04-02 279 瀏覽
I promised to take my friend out for dinner as I owed him a favour, and he suggested this place because he knows the owner, which is probably why we got a nice table upstairs without reservations on the eve of a 5-day holiday break. Though we had to walk through a narrow corridor past the kitchen and dirty dishes to get to the stairs leading up. Name dropping is still the norm in HK. A quick mention of downstairs - nice bar area, a few cozy tables, the french windows were open allowing a very ni
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I promised to take my friend out for dinner as I owed him a favour, and he suggested this place because he knows the owner, which is probably why we got a nice table upstairs without reservations on the eve of a 5-day holiday break. Though we had to walk through a narrow corridor past the kitchen and dirty dishes to get to the stairs leading up. Name dropping is still the norm in HK. A quick mention of downstairs - nice bar area, a few cozy tables, the french windows were open allowing a very nice breeze in on a night like this. Upstairs there was air conditioning which was thankfully not set at subzero temperatures, the setting was more spacious and intimate, all the tables were lined up by the 3 sides of the room and we had a window seat with a view over Gough 40 and the little lane inbetween.

Tap water! Yes, big bonus point, though of course bottled water is available, alongside a good selection on the wine list, though we stayed away from the alcohol as my friend had to drive and I have to work early the next day. Hot crusty baguette with a slightly more chewy texture in the middle came with soft, creamy butter. It was so good we asked for a second basket. The waiter said he was only a part-time staff, but I was duly impressed with his knowledge about each dish on the menu, and managed to pronounce everything properly, even the french words. He suggested a salt roasted prawn and the artichoke salad to share, then split the seafood bouillabaisse between us. For mains, it was fresh sea bream for the day, and we were told there a smaller fish for one person, though they had an even bigger (about 2 caty) one for 2 persons to share, and they only had 3 that night and 2 were already pre-ordered by other guests. We decided to go with 2 dishes instead. The waiter suggested the whole roasted sea bream and rabbit's leg to share. We both thought that sounded pretty awesome, and was full of anticipation.

The prawns came in a plate of 6 on a bed of rock salt, it smelt so good even before we tucked in, and the taste was just right, not too salty, and still full of flavour. The only thing was the flesh didn't taste firm enough, and they weren't de-veined, but still a pretty decent try. The artichoke salad was topped with half an egg and a gooey yolk, and had some pretty tasty artichoke slices topped with very fresh and finely shaved parmesan and some greens (forgot the name, but it looks like a cross between watercress and baby spinach). The consistency of the bouillabaisse was more like a light bisque without the cream, which the waiter said was made by pureeing all the ingredients to make the soup instead of dumping in bits of seafood into a broth. It was delish, and came with a piece of garlic toast soaked in all the goodness of the soup. Finally the main course. The fish was a sight to behold - whole fish with the skin off, resting on a layer of hard baked crusty salt, its belly stuffed with seaweed which tasted delish. The vine tomato in olive oil was served as a sauce to compliment the fishy taste and it worked well. The fish was very very fresh, and although there was one mouthful where I thought the flesh was a little dry, but overall it tasted fantastic. The fish could be done in other ways too (I think meuniere or oven roasted) but we left the decision with the chef which worked out fine. The rabbit was mildly disappointing, as it tasted exactly like chicken and was a little dry, which they tried to compensate by having a creamy white sauce which glued all the peas and vegetables together. The block of pasta was just compacted penne, nothing to write home about. There was a side dish of new potatoes which filled up the last bit of space in my stomach. We opted out of dessert as we had already worked our way through 5 dishes, but the selection looked nice, with the tarte tartin and sorbet beckoning to me.

They were reasonably priced too: appetisers were around the $58-78 mark, mains were around $200-210 (if you ordered the fish for 2, it was $450, and the chicken for 2 was $420), desserts were around $48 and tea/coffee $28. Service was attentive but not intrusive, with our glasses being filled quite regularly and it's always good to have a knowledgeable waiter.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2010-04-01
推介美食
  • Whole roasted fish
(非會員)
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2009-05-13 10 瀏覽
大佬請食LUNCH, 四用圍爆到瀉,見到LOT10 開番,又有位,價格方面,屬於中下,大佬話價錢唔係問題,最緊要有得食。裝修後,G/F 多左一個大酒吧位,一部大咖啡機,變左室內只有五張枱。我叫左個Ceasar Salad 做頭盤,大佬要個湯,唔記得咩湯。個SALAD賣相好特別,個汁好正,但係食到尾有少少咸,個湯就冇咩意見; 大盤要左條魚,係成條,好新鮮,好似係Snapper. 大佬就食牛扒,好Juicy ,幾有牛味,招呼幾好,問下個Waiter哥哥先知道,原來已經唔係以前間LOT 10,家下叫On Lot 10. 總結下,價錢,出品,招呼可以話係中上之選,絕對可以推介。不過,訂位電話都改左。我張卡片又唔見左,下次再食先post上黎。
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大佬請食LUNCH, 四用圍爆到瀉,見到LOT10 開番,又有位,價格方面,屬於中下,大佬話價錢唔係問題,最緊要有得食。
裝修後,G/F 多左一個大酒吧位,一部大咖啡機,變左室內只有五張枱。
我叫左個Ceasar Salad 做頭盤,大佬要個湯,唔記得咩湯。個SALAD賣相好特別,個汁好正,但係食到尾有少少咸,個湯就冇咩意見; 大盤要左條魚,係成條,好新鮮,好似係Snapper. 大佬就食牛扒,好Juicy ,幾有牛味,招呼幾好,問下個Waiter哥哥先知道,原來已經唔係以前間LOT 10,家下叫On Lot 10.
總結下,價錢,出品,招呼可以話係中上之選,絕對可以推介。
不過,訂位電話都改左。我張卡片又唔見左,下次再食先post上黎。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2009-05-07
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$100
推介美食
  • Grilled whole Fish/ Ceasar Salad