Porterhouse - Seafood & Steak (已搬遷) 新店位置

Nice place for dining under modern atmosphere. Executive lunch set in four-course, including soup of the day, appetizer, main and dessert. The soup of the day is mushroom soup, appetizer chosen as 24-month parma ham rocket salad, while main as Australian black Angus Beef cheek in ruby red port wine sauce. Dessert as tiramisu.中環蘭桂坊“食通天”- 加州大廈既Porter House。其中主菜澳洲牛面頰肉🍽️🐮非常出色，肉質鮮嫩冧滑，極富肉香。配以炒BB露筍，甘筍等相當有誠意。而餐湯、前菜既沙律都系相應既高水準，不過擺盤方面就無咩驚喜。最後甜品Tiramisu既味道都好喜歡！😋 整體黎講性價比高~

The ravioli was rich and fragrant with a delightful bite. The aged porterhouse steak had a fine depth of flavour (hints of blue cheese which is my favourite). The choice of sauces, salts, and mustards was very generous.Very friendly and professional service. We felt that the restaurant made every precaution to ensure a high standard of hygiene whilst maintaining comfort for their guests in light of the social distancing rules. Would come again for a special occasion.

Steak was umami but truffles stole the show. Dry aged beef is truly on a another level. Nortenos porterhouse was flavorful and tender (even the sirloin portion of steak was unbelievably tender)The truffle mustard was an excellent compliment to the rich flavors. Piedmont’s ravioli was uniquely highlighted by the strong truffle flavor

Extremely disappointed, won’t go back again! It was our anniversary and ordered the Irish Porterhouse to share. I ordered for medium because we don’t prefer too rare. It came out like medium rare or even more rare. The waiter also agreed and offered to cook some more but I already warned him of ruining the steak but he guaranteed it will be fine.Of course it came back as a disaster and was at medium WELL or in some pieces already WELL DONE!They did offer to cancel it and let us order another a r

📍Central📍..California tower入邊層層都有得意野食，, 前排個bestie話想試呢間， 入到餐廳， 環境燈光會偏暗浪漫， 個晚岩岩前海洋公園主席同蘭桂坊之父盛智文就岩岩住我地鈄對面， 佢瘦左好多， 比想像中無咁高😯佢個人好decent@@..📍紅酒燉牛頰面💰HKD 298.00📌味道：8/10 分（賣相真係好靚， 牛肉完全入哂紅酒味， 份量岩岩好， 其實我好驚食太大舊既肉， 因為我老了😂👵🏻， 其實我好牛魔王到爆， 因為牛味太香， 牛面呢個位係脂肪比其他位置小， 同時骨膠原係比其他位置多， 仲點係質地都完全係多汁好嫩🥰❤️..📍 牛肉芝士漢堡💰HKD 188.00📌味道：8/10 分(如果大家有唔好食既牛堡可以介紹我去試， 因為so far咁內， 我真係未食過難食既牛堡😂😂香港既西餐廳牛堡都係一個regular 黎， 呢間漢堡都係做到市場上中上標準👌🏻， 一樣都係牛肉多汁幼嫩， 我個人太重口， 所以基本上每次食牛堡都會叫staff俾pepper同seasalt 我會拎起個包落落牛肉面上邊🥺🤭❤️重口人士一定可試我咁做🤡..📍 南瓜湯💰within HKD 60.0

久仰Porterhouse大名，早前難得外出用膳便偕友人嚐之，以解悶氣。六時來到，店內僅有寥寥數人。侍者帶我倆安坐後遞上菜單，當然是直接翻到「紅屋牛扒」那頁，畢竟這就是此行目的。精選紅肉牛扒僅有六款，乾濕熟成各三。乾熟牛扒在港較罕有，便決定三擇其一；侍者見狀即推介愛爾蘭“John Stone”草飼紅屋牛扒，說是2017/18世界牛扒挑戰賽金獎——一試無妨，生熟程度選建議的Medium Rare。扒未來，侍者先把麵包、前菜及盛著五個小瓶的盤放下，瓶上各掛了一小牌，分別寫上喜馬拉雅山粉紅鹽、火山黑鹽、藍鹽、玻利維亞鹽、黑椒。約半刻鐘，扒至。與別的餐廳不同，這𥚃的牛扒上桌前已切好，每片一分厚，五分高。急不及待先取較小的牛柳。一切入口，炭焦味先出，上下兩面少焦少脆，中間肉質柔軟，無汁卻不乾，是乾熟牛扒的特色之一；細嚼下呈少鮮肉感，與炙燒藍旗吞拿魚赤身口感類似，有趣。試另一邊的西冷，入口炭味先出，上下兩面少焦少脆，中層肉質少實肉膻重，在旁的脂肪縮成緊緊的一小塊，咬下油脂溢出，甘香不膩，與另一邊的牛柳各有長短，平分秋色。過了三巡，生膩，沾點鹽和黑椒吃又是另一番風味：粉紅鹽粗且脆、火山黑鹽幼且淡、藍

返左成個星期工咁辛苦 weekend唔食返個豐富既brunch真係對自己唔住今次揀左位於蘭桂芳既扒房食brunch buffet 入到去我真係忍唔住慨嘆左好多次個環境好正👻其實balcony影相應該會靚啲 但咁啱有班外國人已經開緊party 我想同朋友靜靜傾計就揀左indoor位 啲裝修好grand好靚好舒服呀～講返野食 其實選擇真係唔多 個日就有牛同羊扒任食 質素唔錯 不過我以為會有多啲選擇🥩但side dish有薯條同薯花 (唔識點形容呀一條條咁囉) 熱辣辣幾好食仲有海鮮吧包括龍蝦、生蠔同蟹腳 龍蝦同蟹腳都普通我冇encore 但生蠔幾大隻又新鮮 唔腥仲有淡淡海水味 出色🍤而熟食就有即煮pasta同即製奄列或者煎蛋個類 pasta幾出色 佢仲有熱溶芝士 加落去pasta好match仲好好味🍝除左熟食 沙律吧選擇都好多 有好多款唔同既沙律 而且配搭好有心思 冷盤芝士款式選擇都好多 仲可以加埋prama ham食 仲有啲麵包同水果🍎但我必須share下個甜品area 我同朋友啲蛋糕同奶凍 朱古力好rich又唔太甜好好食🍰🤩奶凍正常發揮 但其他都好唔掂 件藍莓pie食到我朋友想嘔🤮雪糕方

Porterhouse位於熱鬧嘅蘭桂坊中心地帶，十分方便。餐廳裝潢時尚有格調，環境開陽而且氣氛不俗。我今次就揀A la carte，主要想喺無限時間下細味品嘗每一道菜色。但其實餐廳逢星期二有一個 ”Meat Me Tuesday” 嘅promotion，係專為食肉獸而設嘅任食二小時優惠，各款肉類包括牛、豬、雞、羊，仲有冷盤、沙律、芝士、等等不同嘅美食都係任食，如果大家有興趣用一個價錢試晒唔同嘅美食都可以試吓。客人一坐低就迎上一杯Welcome drink，入口酸中帶甜，為一頓豐富嘅晚餐揭起序幕。🦞【Lobster Bisque $188】香甜嘅湯頭係以蝦頭、蝦殼等熬製而成，附上一件彈牙嘅龍蝦肉，可惜湯嘅口感比較單薄，略嫌唔夠濃稠。🥩【US ‘Creek Stone’ Prime $1488】嚟到扒房緊係要點番份我最鐘意食嘅牛扒，餐廳以原木炭燒扒類聞名，所以每份出品都需要等返咁上下時間。我哋依舊叫咗5成熟，首先牛扒熟度拿捏準確，粉色肉質卻不帶血水，肉質柔軟細緻而且肉味香濃，越嚼越香，牛肉味充斥着整個口腔，味道十分出色。🐂【Bone Marrow “VACUM” with Toast松露烤

好多日都冇出街啦，估唔到今日係熱鬧嘅蘭桂坊都有一間如此優雅嘅餐廳，播放著歐美流行音樂先講環境，簡潔大方，而且我地6:30就黎到，所以都唔算太多人。而且正直肺炎當盛，餐廳都好貼心為食客提供酒精搓手液（但稍為有啲癡粒粒）一打開見到餐牌，都唔平，但黎到steak house 冇理由唔食扒，所以唔食牛嘅我都叫左個Lamb 食。不過要睇一間西餐廳嘅質素除左食物，服務外，一啲細節位都可以留意下架。我幾欣賞佢我地一坐低就比杯welcome drink 我地。雖然杯welcome drink 係免費嘅，但佢嘅質素都唔差，係一杯荔枝味嘅cocktail.而且，杯身沾上沙糖，入口酒味唔算濃，酸中帶甜，唔錯唔錯。除此以外，佢仲比左三款唔同嘅麵包，同埋一啲蔬菜做餐前小食。啲菜佩上個紅菜頭醬都幾fresh,但稍為有啲淡而無味，未必個個都鍾意。黎到前菜，我地叫左一份三式蠔。但我同朋友都一致認為，可一不可再。可能咁岩今次唔新鮮，但佢嘅質素對唔得住個價錢，食落口雖則仲保留到海水味，但...味道...不了。不過另一個沙律杯係唔錯嘅，除左啲蝦鮮甜之外，佢加左啲硬身嘅墨西哥粟米粒，食落幾有口感。黎到主菜，就係我最期待嘅一刻

We had a US 'Creek Stone' Prime Steak and two sides Jacket Potato and Tomato & Avocado Salad for sharing. We ordered medium rare. The portion was more than enough for two. It was tender and juicy, very much to our liking. Would definitely recommend this cut for people who prefer the leaner cuts but with just enough fats so the texture is just nice. The sides were good, ingredients were fresh but nothing too spectacular about it.The service staff were friendly and ambience was great. As it wasn't

Porterhouse最吸引人就是提供肉食主義者極致的盡興美味，而斧頭扒必定是和三五好友一起分享的菜式。「戰斧牛排」的英文Tomahawk原來在美國印地安語中是斧頭的意思，而且它外型就如同一把斧頭一般，長長的斧柄對比牛的肋骨，斧頭的部分則是代表豐腴肥嫩的肋眼牛扒。這道氣勢磅礡的菜色，賣相驚人，肉比臉大牛扒油花分布均勻細緻，柔軟多汁又輕易用刀劃開，口感更是令人驚艷的滑嫩鮮甜個人特別熱愛骨邊肉那種香氣與嚼勁，至今仍然回味無窮第二道是美國striploin，肉質略見粉色卻不帶血水，肉質較緊實，不會過於油膩，濃郁的焦香加上口感軟嫩中帶有嚼勁，質素的確無庸置疑最為吃不消的是西班牙striploin，可能西班牙牛肉有獨特的濃郁肉味，澎湃得充斥整個口腔，而味道方面和西班牙黑毛豬很類近，友人甚至形容它為金華火腿，我個人真的不喜歡西班牙牛扒當晚其實點了四至五個side dish，$98each，當中最喜歡的是fried peppers，相比其他較特別

This is the second time I visited this restaurant. Be honest, good environment, fair food, “not much attention” service, well over-priced. If I’m spending the same amount of money as I did tonite, there are too many other preferable restaurants than this.......

食肉獸福音之weekend brunch buffet! 之前都介紹過佢地個星期二任食扒，而今次呢個週末任食brunch就更加抵食，佢為扒房當然有扒任食啦，豬牛羊扒任食，更正係仲有埋海鮮部，龍蝦生蠔蟹腳無限添食，芝士沙律漬物款式選擇都更多，仲有我最愛嘅風乾火腿熟食方面有大廚即炒意粉同即製奄列，幾款燉肉都唔錯，甜品方面都幾有驚喜，冇諗過全部都係原個蛋糕嚟，食幾多切幾多，至愛朱古力蛋糕同蘋果批，仲有咖啡味同開心果雪糕添！仲有樣好過癮嘅係佢有成嚿熱溶芝士響度，你可以叫佢倒落薯條度又得，倒落塊扒度又得正到爆(btw超鐘意露台位涼涼的好舒服）

Been here a couple of times for lunch (with which we were quite impressed) and finally came for dinner. Overall wee would say their savoury items were pretty good, but desserts need some improvement. The foie gras was super creamy and indulgent as it should be, and the grilled Canadian lobster was quite tender. The piresmont style ravioli with pumpkin puree, hazelnut and black truffle was also very a very pleasing combination. The Mangalica pork, which has been referred to the "Kobe of pork", wa

知我的朋友，都知我愛食肉，對海鮮就一般，所以過年前肉食之友就約我星期二去Porterhouse， 點解會星期二去？原來這裡有個Meat Me Tuesday推廣，便是逢星期二各類肉食包括了牛、豬、 雞及羊，都是任食兩小時，各款都是有質素，除了肉類外，還有前菜、沙律、芝士、冷盤、及 甜品，全部任你吃個痛快，一句講晒是性價比高。 首先講講buffet枱上放滿了新鮮蔬菜，還有我最愛的火箭菜，芝士蕃茄、茄子、凱撒沙律、焗薯 ；在我認為是主菜的四款肉類中，我最愛是燒肉，皮脆到卜卜聲，入口豬肉帶少少肥，好好食 呀! 雖然超級邪惡，但真是忍唔住，好快就KO了一條，本來好想再來一個，但還有澳洲牛扒都 是我的至愛，一定要留肚食，那大大件的牛扒烤到medium剛剛好，好Juicy肉質好嫩滑，又忍唔 住食多一件，由於我個人不好羊架，就無試，但朋友話，羶味適中又好香口，兼無多餘脂肪， 見他枱面有5支骨，就知幾好味，講到雞肉，我食了一件就覺得一般，但朋友可能是第二轉就 讚不絕口，由於我真是太飽所以就無再試。此外，朋友一向是酒之士，所以就加了$288，任飲香檳、紅、白葡萄酒；仲有朝日啤酒和 雞尾酒，俾你飲足