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2019-08-24 628 瀏覽
Having a meal at the Beefbar is not only about dining experience but an union with beef and meat lovers. We were given a very warm welcome with friendly smile at the entrance.We received a brief introduction of the menu from the staff, and chose the Saturday lunch menu.We got the Delamotte,Brut NV for wine pairing and some bread.For starter, we ordered Black Angus filet carpaccio with pistachios crunches and parmesan cheese sauce/ Milk-fed veal filet tartare.For the filet carpaccio, the meat was
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Having a meal at the Beefbar is not only about dining experience but an union with beef and meat lovers. We were given a very warm welcome with friendly smile at the entrance.
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We received a brief introduction of the menu from the staff, and chose the Saturday lunch menu.
We got the Delamotte,Brut NV for wine pairing and some bread.
Delamotte, Brut NV
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For starter, we ordered Black Angus filet carpaccio with pistachios crunches and parmesan cheese sauce/ Milk-fed veal filet tartare.
Black Angus filet carpaccio, pistachios & parmesan cheese
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For the filet carpaccio, the meat was sliced into paper-thin pieces, well-seasoned, and melt in my mouth. Very classy and incredibly tasty.
Milk-fed veal filet tartare with tarragon & praline
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Texture of the tartare was buttery, the yolk joined into the beef and maintain consistency of the taste.
Homemade Sicilian red prawn tagliolini
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We upgraded our course to 4 course, with a homemade Sicilian red prawn tagliolini.
The home-made tagliolini was soft and slightly chewy. The prawn sauce matched with the pasta which is remarkably tasty.
Australian “Wagyu-Crossbred” striploin 500g
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And of course we have to order steak in a one Michelin star steakhouse. The Australian Wagyu-Crossbred striploin - just very juicy and tender. It was beautifully cooked medium rare, perhaps leaning toward rare in the centre. The side dishes mashed potatoes were creamy (probably with a lot of butter)....we were not able to finish all of them.
Lemon & thyme cake
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Tiramisu
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At last, we have Tiramisu/Lemon & thyme cake as our dessert. The mascarpone layer was place next to the sponge cake soated with coffee serum. A bit boozy,rich and creamy. Personally prefer Tiramisu more than the Lemon one.


Beefbar presents fine dinning in a warm atmosphere with absolutely delicious food. The staff were good, knowledgeable about food and attentive to our needs.

In fact,it is called beef bar for a reason. If you are a meat lover, please go to beefbar, one Michelin star steakhouse. Gonna to try the Kobe burger next time!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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味道
環境
服務
衛生
抵食
用餐日期
2019-08-24
用餐途徑
堂食
用餐時段
午餐
推介美食
Delamotte, Brut NV
Black Angus filet carpaccio, pistachios & parmesan cheese
Milk-fed veal filet tartare with tarragon & praline
Homemade Sicilian red prawn tagliolini
Australian “Wagyu-Crossbred” striploin 500g
Tiramisu