The Bellbrook Bistro Oz by Laris (已結業)

第一間試既supermondays餐廳就係The Bellbrook Bistro Oz by Laris!Main Course 買一送一~ (此餐廳只限"Bigger Bites"有此優惠.啲間係食澳洲菜既餐廳首先上既係免費的焗麵包 (8/10), 這款包的皮比較硬，不過是佢的特色。牛油超軟超香,讚!前菜是Black pork scotch egg (8.5/10) $98之前見好多食評家試食時已post過，當時已覺得好吸引，嗰日終於試到!果然不負所望， 炸到表層脆脆的豬肉，配上生熟度剛好的蛋，真不錯！可惜份量太了><好想食多隻!Kangaroo Loin on Smoked hay $298 (7/10)第一個主菜終於黎了!亦即是supermonday買一送一的main course! 這個main course嘛..本身是有點抗拒的，因為是未食過的肉類，感覺又有點殘忍...因為是袋鼠肉! >_< 不過男朋友又想試，最後決定入鄉隨俗，試一試.肉質其實比較接近牛肉，不過比較硬同乾，亦沒什麼肥肉。個人覺得煙薰得比較重，遮蓋了肉本身的味道。感覺上都不是我

Went to Bellbrooks to make use of our supermonday card! We were greeted with very friendly staff the moment we go there and through out the whole entire night.The menu is rather small but enough for our choosing. For starters we ordered the famous Black pork scotch egg and smoky egg plant and burrata salad. The egg was awesome while the egg plant was a bit tooooo smoked for my personal liking... Mains we got the kinkowooka mussels and tanami fire frites and the grilled kangaroo (c'mon how can we

話說The Bellbrook都係Laris開既不過佢係將先前Laris改裝，由Grand變左Casual風以前Laris開張果陣黎過食野，估唔到話咁快就改左格局今次係呀媽提議話黎既咁我諗住自己試過Laris出品，應該都幾好既當係慰勞呀媽XDDD請佢食餐Brunch啦:^)呢篇會分兩大part，不得不詳講環境，真係正到唔肯走XDDD食物餐包每枱都有既應該就係Sour Dough（雖然冇講，但味道有微酸）佢仲係暖暖地既，外脆內濕潤，仲要香味超重（Y）隔離果個small pot個樣好似小盆栽，但其實係牛油牛油本身好重香味，搽落暖麵包有種半溶既感覺仲可口因為本身麵包個皮係乾身d既，連埋牛油一齊食就啱啱好smooth左講真我平時真係唔中意食到油既感覺，但呢次我搽滿哂D包既每一面XDDDEgg Benedict話說呢度既Holland Sauce唔只有牛油香，仲帶少少酸味（唔係變壞既感覺）可能係檸檬汁果d啦，即時冇咁膩（以前同呀媽去食過，佢真係兩啖已經覺得膩劑煙三文魚鹹香味濃，但唔係油膩既，同埋冇筋易嚼底下既包唔係平時既muffin，而係同剛才餐包相似既，都係外皮香脆入面軟稔味道不錯之餘，食完都

來到餐廳，走到座位前便看到粉筆在餐桌上寫了: HI GRACE  感到很親切，因為香港很少餐廳會如此熱情。侍應送上麵包：麵包是暖烘烘的，外脆內軟，中間帶點醋的酸味。麵包旁邊放了一個盆子，上面有一根嫩芽，像是一個小盆栽。熱誠的侍應介紹我們把它搽上麵包再吃，原來是混有香草的牛油。Scotch Egg ($98) : 外層炸得香脆、黑豬肉惹味、流心蛋，配搭一絕。一點也不油膩，值得推介。Kangaroo Loin ($298)：今晚的主菜袋鼠肉擺放在一堆乾草上面，感覺身處大自然。袋鼠肉雖不及牛肉鮮味，但入口鬆軟，沒有羶味。葡萄干朱古力做醬汁味道帶甜，我很喜歡。Rissoles ($178): Orzo Pasta尖米飯一顆顆，硬度適中，入口滑溜。蕃茄汁肉丸混合了黑豬面頰肉及牛肉，肉質鬆軟，味道香濃。Pickled Octopus ($108): 八爪魚新鮮，略嫌分量較少，調味應該是加上檸檬汁混合香料，味道酸酸的是一道開胃菜式。

今個學期終於不用在星期一晚上學，我的Super Mondays卡解封了！一直找不到志同道合的朋友去試試The Bellbrook，大部分朋友聽見我要吃袋鼠便卻步，其實除了袋鼠外，還有其他美食嘛！最後我由永遠的伙伴陪伴，順便提早慶祝情人節。嘗試在TableMap訂座，只有週末可選，唯有打電話訂座，用餐當天他們會致電再確認。我們準時到達，被帶到最靠近開放式廚房的一桌，感覺有少許熱，但看到桌上用粉筆寫了自己的名字，實在不好意思嚷着要換位置，幸好坐下後很快適應，在這只有九度的寒冷夜，桌上的心和廚房的燈，令我甚為溫暖。早已仔細參考其他食評，亦在網上看過餐牌，我毫無猶豫地點菜。令我意外的是那看似abc的侍應聽得懂廣東話，亦努力用不太純正的廣東話回應，感覺很親切、友善。他在我們用餐期間主動加水，又會問我們的意見，服務很好。我們吃了～麵包：單看賣相以為會很硬，不料完全相反。之前大家介紹過的植物般的牛油確是可愛，但最讚是麵包是暖烘烘的，外脆內軟，有質素！韓式薯片($78)：對我來說，薯片怎能不令人歡喜呢？質感沒想像中脆，不油膩，卻會愈吃愈口渴，誰叫這始終是煎炸食物呢？我很喜歡那巴馬臣芝士，沙律醬的質感，

Date of visit : 11 January 2014 (Sat) 1pmNo. of diners : 2Average cost per head : $250 (with wine)Food quality : 8.7/10Environment : 8.5/10Service : 8.5/10Value-for-money : 8/10Overall rating : 8.5/10The Bellbook Bistro is a makeover of the Laris Modern Australian Cuisine in the same venue. Today was my second visit, also for lunch, but on Saturdays instead of serving lunch sets, they offer a simplified menu with less items. Although claiming Aussie cuisine, I found the dishes interesting and wi

繼上次於 Bellbrook 感受到用餐的 Fun分分後，老公和我也急不及待欲與好友們分享。於是跟友人定下了用餐日期後，旋即進行訂檯的安排，以便盡快延續 Fun分分 的精神。可能適逢年底，餐廳星期五的檔期大都爆滿了，最掃興的是明明訂妥了，但其後獲悉餐廳因為要遷就 Private Party，而要其他已訂位的食客改期，這個情況非事出偶然，就是次訂位，已是第二次出現的。雖然餐廳經理多翻表示歉意，但相信處理這方面的 P.R. 可有更完善的安排措施。最後，我們無可奈何地將用餐日期改到星期四的晚上。雖然如此，當晚我們還是懷著興奮的心情抵達Bellbrook。用餐前，女士們都選擇了雞尾酒進行熱身。Tequila Mai Tai 選用了三款不同的 Tequila，Orgeat Syrup 和青檸汁。味道酸甜中，帶點 Tequila 的苦澀，若喜歡 Tequila 的朋友，一定也對 Tequila Mai Tai 產生好感！這是上次沒有嘗試的 Twisties，是甚具飽肚感的炸薯，這趟可由多人分享，應不會佔據腸胃太多的空間，於是要來一客佐酒。Twisties 靈感來自韓國的街頭炸薯小食，薯仔被切成薄片

作為食客，對餐廳的選擇，多少也反映出人的性格。就簡單地以英文的 "Casual" 和 "Formal" 來把餐廳分為兩大類，我想我經常光顧的都是屬於 "Casual" 的餐廳類別。在選擇 "Casual" 餐廳之前，通常也不會評估其 "Casual" 的程度，直至我到訪過 The Bellbrook，才體會到 "Casual" 中的 Fun 分分。The Bellbrook 設計簡單，粗糙的木櫃、木餐桌及木椅子，充滿著大自然氣息。木餐桌有兩種高度，較高的排列在靠窗的一旁，而普通高度的則安放於餐廳的中央位置，這道玻璃正好將餐廳明確地劃分出兩個層次，但通透的玻璃又沒有被隔離的感覺。入座後，一張擁有華人的 Baby Face、身材瘦削，卻只懂講英語的年青小伙子跟我們打招呼，原來他是負責照顧我們的。點菜前，為我們送上了這個充滿生命氣息的麵包。麵包放在一個圓形橫切的樹幹上，旁邊還有一黃色的小盆栽，裡面似是放置了種子，而且一根嫩芽已長出來了。麵包外皮烘焙得很香脆，裡面佈滿大小不一的氣孔，質感柔軟富彈性，進食時更能感受得到麵粉的筋性，口感是我喜歡的。原來小盆栽表層的泥土是磨菇與橄欖的碎粒，下層正是牛

I have been for dinner there with a couple of friends. I have seen some good reviews about this restaurant so I wanted to give a try.1st the restaurant venue is cool but the layout is same like all restaurants of this group in the same building... but the ambiance is cool or pretend to be but nothing to say. but we were close to the kitchen and the odor was so strong that we smell a lot when we got out of this restaurant... fortunately we were going home.service was nice and careful comparing to

Gutted that I missed David Laris’ eponymously named restaurant, Laris, I vowed that I wouldn’t make the same mistake again. And so, in a party of 4, we set out to visit The Bellbrook Bistro Oz by Laris. It would be safe to assume that the restaurant was inspired by the Australian town Bellbrook, and indeed Bellbrook is the hometown of Chef Laris. We arrived at the restaurant, dimly lit and decorated with generous prints of Australian posters on the walls, resulting in a casual yet refined atmosp

We couldn't make it to a Media & Blogger Tasting Event due to an over-lapping dinner before,  but we were really keen to come back to try out David Laris's new food at Bellbrooks during another time slot,  and we did this twice even.   I have heard from some fellow Australians who voiced out their opinions about the food here not really being what you will receive and eat within Australia -  but from another agnel,  I think this is precisely when a chef carries a determined vision and goal when

The Bellbrook Bistro Oz is a collaboration between David Laris, the Australian-Greek chef renowned for his hip, popular restaurants in China, the Dining Concepts Group and the Cachet Hotel Group. Named after BellBrook in Australia where David's parents came from, this new baby serves a selection of exotic dishes with a multi-cultural Australian flair. The Bellbrook occupies the space on Wyndham Street which was previously Laris, a sleek, high-end restaurant that served Australian and Mediterrane

最近到過一間有趣的餐廳，它沒有豪華的裝潢，也沒有什麼特別的擺設，但卻能給客人一種回憶感覺。環觀四周，以黑、白及啡來作主調，細看之下，黑色出自牆壁上的黑板，白色則來自瓷磚，最後的啡色由木材所做的枱櫈的顏色組成，有點回到兒時讀書的課室格局。走過那些粗粗糙糙的木枱，即能感受到那份大自然的粗獷氣息，枱上放有小鐵罐，盛載著粉筆及蠟筆，客人可隨意在黑板或畫紙上揮毫一下，既發揮可創作精神，又可舒緩一下工作的壓力。正想即席來個大字報時，一大瓶THE BELLBROOK LEMONADE($310)送來。顏色豔麗粉紅，雖然以氈酒、西柚汁及青檸汁調成，但酒味並不強烈，還滿有清香的果味，清新怡人，十分適合女士飲用。酸麵團麵包送來時還熱烘烘的，質感外脆內軟，旁邊放有一小盆栽，原來盛載著舖了橄欖粒的牛油，軟滑帶點咸香，十分滋味，而且賣相有趣，玩味加上食味十足。另外，絕不能錯過那盤橄欖，大廚特別浸製，味道醇厚，令不喜歡的我也吃了多粒。第一道Table Bites – BABY TUNA ($158)就令大家興奮，以葡萄葉包著吞拿魚，再將之隱藏在滿佈木煙的玻璃蓋內，若隱若現，增添神秘感。另外，木煙產生的煙燻味道異常

這裡的前身是Laris Contemporary Dining，是家自己非常喜歡的餐廳，尤其是午市套餐，好吃又抵吃，又介紹過給幾個朋友，他們的評語都很好。現在改頭換面，由Fine Dining變成輕鬆Causal路線，改名為BellBrook，那是Laris在澳洲長大的家鄉小鎮的名字。整個裝潢與之前是完全另一種風格，天花和橫樑都有手寫字與圖畫，唯一保留的是那個雲石開放式廚房和吊燈。澳洲是一個融合多元文化的地方，因此菜式都混合了世界各地不同的特色，可以稱得上為fusion菜，而材料方面也盡量選用來自澳洲的食材。Sourdough Bread with Edible Soil。這個餐前麵包最吸引人的是那杯小盆栽，極像之前曾吃過的盆栽tiramisu，但這次用上牛油，面層可吃的泥土其實是蘑菇和核桃。牛油很香很軟滑，帶少許鹹香，塗在用酸種製成的麵包上，非常吸引。Twisties ($78)。愛吃香口食物的朋友完全抗拒不了這東西，不過通常都是街頭小吃，反而不常在餐廳見到。薯片炸得相當脆口，一點也不油，薯片的三款口味分別是巴馬臣芝士、松露鹽或日式唐辛子，是晚就試了前兩款，兩者各有特色，醮著沙律醬，

Came by for lunch with 2 friends, and Chef Fatih convinvced us to try a patchwork of dishes rather than the lunch menu - which he selected. Simply everything was good. The home baked bread tasted fresh from the oven and the accompanying butter with mushrooms got us salivtating. We started off with tasty and crunchy twisties, runny scotch egg and sardines that took you straight to the water. This was followed by the most original tartare I have seen in a long time, a creamy burrata salad with smo