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港鐵銅鑼灣站 C 出口, 步行約2分鐘 繼續閱讀
電話號碼
28820828
營業時間
今日營業
09:00 - 18:00
星期一至日
09:00 - 18:00
付款方式
現金
座位數目
17
食評 (38)
📍銅鑼灣型格英倫風cafe‼️ • 餐肉炸蛋咁新奇?🥚 -- Passepartout☕️🤤·Follow @pigfoodiexhk for more food!🐷#pigfoodiexhk_銅鑼灣#pigfoodiexhk_cafe=======================Bookmark咗呢間人氣cafe都有一段時間,依家見熱潮稍為緩和咗,前排就同朋友lunchtime嚟試下🤤店舖主打數款fusion料理,菜式仲用上唔同嘅地方名嚟命名,創意十足👍😝今次就order咗兩個brunch💕------------------------------⭐️London $118 (7.3/10)焗豆燉牛面肉味道酸酸甜甜,有啲似羅宋湯隻味,入面仲有蘿蔔粒,幾開胃~牛面肉亦整得算腍👍惟本身以為整體係會似肉醬嗰隻濃稠度,但turns out原來都幾稀身,個人就覺得麻麻哋🤔🤔點麵包食嘅時候都唔敢點太多,如果唔係塊包就會濕晒😹😹------------------------------⭐️Hong Kong $108 (7.8/10)第一次食炸蘇格蘭蛋,估唔到又幾有驚喜🤤外皮炸得香脆,餐肉好有油脂香,上面仲有啲沙律醬,好邪惡😈加埋流心蛋一齊真係perfect match!!!飯係用咗日本米,比平時食開嘅白飯更有嚼勁~伴碟嘅燒椰菜幾香口,加埋紫椰菜絲同蘿蔔絲可以refresh下,令整體唔會咁膩~👍------------------------------⭐️Miso Caramel Latte (7/10)見到呢個幾特別就點嚟試下,飲落口感滑身,但其實同caramel latte無乜分別,唔係好飲到miso味🤣🤣------------------------------⭐️Hojicha Latte (7.5/10)個人反而比較中意呢杯~焙茶味濃郁,回甘都幾強!------------------------------整體嚟講菜式有新意,個人幾中意個Scotch Egg,可以一試🙈💕另外店員服務好有禮貌👍😆------------------------------賣相:7.8/10味道:7.4/10性價比:6.9/10回頭度:6.8/10------------------------------店舖資料名稱:Passepartout地址:銅鑼灣駱克道447-449號中威商業大廈地鋪2號舖前往方法:銅鑼灣站C出口 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
係銅鑼灣鬧市新開嘅英倫風cafe🇬🇧 淺藍色嘅外牆十分觸目👍🏻Cafe主打五款fusion菜式,每款代表一個城市,用代表當地嘅材料製成充滿香港風味嘅菜式,雖然款式唔多,但每款都精緻有特色😍😋《 𝘏𝘰𝘯𝘨 𝘒𝘰𝘯𝘨 》 $108 4.5 / 5 🇭🇰不能否認午餐肉係好可以代表香港特色嘅材料👍🏻炸午餐肉蘇格蘭蛋配上日本米,將平凡嘅午餐肉同雞蛋,改頭換面變成炸午餐肉球🥴 中間嘅雞蛋仲係半流心嘅狀態😋 可以蛋汁撈日本米🤤 伴菜亦有心思,係烤焗嘅椰菜仔,部分有少少過焦,但不失椰菜仔嘅清甜😋 《 𝘊𝘢𝘭𝘤𝘶𝘵𝘵𝘢 》 $118 4.5 / 5 🇮🇳印度嘅牛油雞同瑪莎拉分別都有食過,但夾埋一齊,搖身一變成酥炸牛油雞同瑪莎拉窩夫,就真係估佢唔到地好夾🤩 酥炸牛油雞皮脆肉嫩😋 份量又多,如果係雞塊無骨食落仲方便🤤🤤🤤 不過最令人驚艷嘅都係瑪莎拉窩夫,每一啖都好香濃嘅印度香料味,微辣香口,質地軟糯,好特別😋😍👍🏻《 味噌焦糖拿鐵 》 𝘐𝘤𝘦𝘥 $55 3.5 / 5 ☕️加入miso嘅拿鐵真係第一次試,不過飲落就唔係好感受到佢嘅存在🤨🙈 反而淡淡嘅焦糖味同拿鐵配搭溫和,口感滑溜👍🏻 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 2021-02-01
2266 瀏覽
這間cafe的主色調已經俘虜了我😍😍不用多說,就算11點半要排隊也一定要試!Cafe整體裝潢走英倫風格,Barister工作的地區有很多好看小擺設,不過場內座位非常少,建議平日來才能感受那份悠閒和cafe的格調。食物選擇方面不算多,不過用地區來區別的Brunch每款都很有特色,和其他Cafe的Brunch很不一樣,不想吃太飽可以選擇Bakery~London $118單看menu裡面有焗豆燉牛頰肉,炒蛋和義大利香草麵包,以為份量很少,其實一點都不少!香草麵包外層微微焦脆,咬下去卻很軟糯,真的感受到香草包的香,點上鹹中帶甜的燉牛頰肉醬汁再放上充滿嚼勁的牛頰肉,雖然是brunch卻有晚餐的飽滿感,這個醬汁的濃郁會讓你越吃越開胃,如果可以我會加錢再要多兩條麵包點醬,哈哈。Calcutta $118鹹窩夫我一直都不太喜歡,因為只有吃甜品的時候才會出現😂朋友點了它讓我吃一口,有驚喜!首先窩夫很脆,切開會發現裡面加了黃薑粉,微微的鹹味原來也不錯,不點醬都很容易入口,牛油炸雞雞肉很嫩口,用刀切都容易處理,配上新鮮爽脆的紫生菜絲,令整到菜式很清新,個人覺得驚喜度這個比London高。Cino $50中文寫鴛鴦,我還以為是奶茶+咖啡,原來是可以自己DIY,將清茶加進黑咖啡裡。這個玩法很特別,會先有一杯茶味集中卻不會澀的清茶,另外再有一杯espresso加到另一杯茶中,感覺很甘醇,用來配Brunch很不錯!Honey Cinnamon Latte $50玉桂味道從latte放下桌面已經聞到,入口卻不會太喧賓奪主,後續的味道散發時才會感受到,雖然加了蜜糖卻不會太甜,和Calcutta一起配搭更調和,平時怕甜但又想轉口味的朋友不妨考慮一下~ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
餐廳門面outdoor位置以藍綠色為主, 配上植物同竹藤櫈, 係幾chill☺️果日平日12點多去到, 有幸地坐到打卡位🙊驟眼睇cafe內裏既燈光都用左比較柔和既黃燈, 位置不算多, 比較親密👯‍♀️主打5款brunch menu, 均以地方名為名, 帶fusion風味💃另外仲有提供d 甜點、麵包同咖啡☕️🍞ʙʀᴇᴀᴅ· Cinnamon Bun $38﹟依個肉桂卷好岩本人口味😍😍咬落濕潤度剛好之餘仲帶點韌性既口感, 成個包都充滿肉桂香氣, 甜度控制得很好😋👍🍴ᴍᴀɪɴ· Calcutta $118﹟依款菜簡單黎講就係炸雞配窩夫, 加上d 生菜絲既色水後賣相方面都幾吸引, 聞落有咖喱香味 😍窩夫加入左d印度香料整成, 但口感食落偏軟腍, 如果外層可以脆身啲..感覺會更出色🙈雞方面有一件雞脾同一件雞胸, 質感都唔會鞋颯颯, 但調味方面主要靠面頭既醬汁, 感覺如果可以整得入味啲會更好🙂另外面頭醬汁仲有啲酸酸地既蕃茄味, 感覺酸味強烈左啲, 印度香料味相對無咁突出🤔🥤ᴅʀɪɴᴋ· Miso Caramel Latte $50﹟見到個組合好有趣, 於是就試試🙊雖然定價有點高, 但就比平時既大杯🤨成杯質感都好順滑, 奶泡打得好細緻, 就算一路放住都唔會話起曬泡👍飲落有陣陣焦糖香味, 帶點咖啡既味道, 但感覺味噌味不太突出🤔😂🥤ᴅʀɪɴᴋ· Iced Matcha Latte $55﹟餐廳用既杯都好有特色, 漸層唯美, 飲落都有抹茶既回甘, 都唔會話太奶, 底就有少少粉末😗 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 2021-01-08
2184 瀏覽
Their menu ranges from fresh housemade pastries, speciality coffee to unique brunch dishes and desserts, it’s a well rounded cafe with creative quality food and coffee, set themselves way above those conventional cafes serving boring toasts or all day breakfast.Their 5 main dishes are all classic brunch dishes with a twist, each features flavors of a cuisine that the chef inspired from. The Crispy chicken & waffle is certainly a showstopper, the fried chicken is enormous, super crunchy but still succulent, served on masala spice waffle, the familiar spices in the dish really reminds me of Indian cuisine.Another favorite of mine is the Yokohama, a play on egg benedict, but served in a gyudon style with beef, charred crispy rice and soft boiled egg. The tender beef and the delicious sauce brings all the familiar Japanese flavors, particularly love the crispy rice with a layer of charred flavor that reminds me of yakitori aroma.Hong Kong representative is also a creative take on local lunch staple, egg and luncheon meat rice (餐蛋飯). Pretty amazed by the idea of using luncheon meat for the scotch egg.London is represented by a rich beef cheek stew, the beef cheek got the melt in the mouth tender texture! (can’t really correlate with british cuisine for this one 😅)There’re also plenty of pastries and desserts available, all made in house by talented young pastry chef. The christmas special, gingerbread financier, is a cute and delicious treat, chewy buttery financier tops with a mini gingerbread with strong cinnamon aroma and subtle hint of ginger.The chocolate tart is an indulgent rich dessert option with really creamy ganache but a bit too sweet for my liking.Despite being an off-menu experimental dessert, the poached pear with quince ice cream comes as a pleasant surprise, the quince ice cream has such gentle refreshing flavor and certainly a rare find in HK, balanced well with the pear.Finally there’s also the ‘avo-gato’ a funky take on affogato serving with a avocado ice cream and a shot of espresso. The avocado ice cream is very mellow in flavor, a bit too subtle that it just resembles vanilla. But pouring the espresso in, it’s still an excellent affogato dessert.On top of all the restaurant quality food and desserts, they are essentially still a cafe offering specialty coffee. Cino, a ying yeung without milk, really impressed me. It’s like an Americano but replaces water with a yunnan pu’er tea. The complex depth of tea flavor meld surprisingly well with the intense espresso, in fact balance out the bitterness while enriching the aftertaste. Their miso caramel latte is also not to be missed, surprisingly well flavored with a subtle saltiness to balance the sweet caramel. Hot chocolate is very photogenic, with a toasted marshmallow topping but it’s more on the sweeter side, would love a richer chocolate flavor. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)