Bâtard (Closed)

Batard is notorious for being difficult to book. For the August bookings, the reservation starts on the 1st of June 12:00. After hitting redial 67 times, I was finally able to book the weekend lunch, which was really reasonably priced.The wine is also famous here for being sold at the retail price(with a 10% service charge) so definitely a heaven for wine lovers.Their wine cellar also looks really impressive and IGable.We chose a fruity white and despite it is categorized as fruity/sweety, it wa

Undeniably one of the hardest restaurants to book in town. Thanks to my friend who secured a booking (honestly I lost the will to try), excited to try their highly acclaimed signature roasted chicken. Wine lovers would die for their extensive wine collection at reasonable price. Of course, their over the top wine display set as the insta-backdrop which need no further intro. Hokkigai, Spring Peas, Ham Broth $180A very fresh zingy start, fresh Hokkigai with sweet spring peas underneath. Beef Tart

虎年暫時都冇得外出晚膳，食得住家菜多真係要轉吓口味，唯有週末買多啲外賣調劑味蕾。於人氣打卡網發現一向難訂位嘅「Bâtard」近期搞埋外賣，主打幾款招牌菜，夠哂簡單，故肥肥家族決定一試。哥哥預早一星期前以電話落單，並約好週六傍晚六時自取，流程十分簡易。XO仔準時到步，食物早已備好，兩個紙袋載住五個紙盒，整齊衛生，輕便又穩陣。四人所訂嘅招牌二人套餐「Menu “Signature”」（$1,700）包有兩客昆布魚籽醬天使麵、原隻Bâtard招牌燒雞連飯、及半打馬德蓮貝殼蛋糕仔。Cold Angel Hair, Kristal Caviar, Kombu：打開盒蓋即傳來陣陣清幽嘅芳香，凍食嘅天使麵條修長纖幼，柔韌軟潤，輕輕以昆布碎點綴已能帶出魚籽醬嘅鮮味，意粉菜式香濃而不俗，極為清新！Bâtard’s Signature Roast Chicken, Warm Pilaf Rice：原隻包嘅招牌雞未經斬件，以確保鎖住嘅雞汁唔會流失。中等身材嘅本地靚雞肥膏不多，雞皮巧脆唔油膩，雞肉軟嫩白滑，返到屋企都仲好夠熱，堅掂！反而另上嘅Pilaf Rice就唔及喺餐廳堂食咁潤，飯粒味道就夠，只係偏硬同乾

呢間餐廳想試好耐，但一直都冇機會，因為真係好難book，永遠打電話去都冇人聽。有朋友竟然book到，帶埋我去，我梗係把握呢個機會。餐廳嘅門口係一間Wine Cellar，而餐廳就喺入邊。門口係一個好好嘅打卡位，除咗打卡，都有好多人喺度買酒。我哋今次試咗佢幾個熱門嘅菜式，同時都開咗一支酒。好多個菜式多十分驚喜，非常滿足嘅一餐。溫馨提示：如果想食佢哋嘅招牌烤雞，記得一定要早兩日訂呀👍Cold Angel Hair, Kristal Cavir, Kombucha👍Beef Tartare Cannelloni👍Bâtard’s Signature Roast Chicken, Warm pilaf rice👍Monkfish en Croute👍Fresh baked Madeleines

🐔 Roasted Chicken with Pilaf Rice烤雞係呢間餐廳既招牌菜雞肉外皮香脆而且肉質嫩滑配埋新加坡香料飯非常惹味🐮 Beef Tartare Cannelloni賣相好似一枝雪茄咁好得意😮‍💨😆❤️包住牛肉他他既外皮脆卜卜咬落去係Chup一聲咁脆加埋入面軟腍既牛肉他他一齊食口感好正😋👍🏻🍽 Cold Angel Hair with Caviar雖然份量唔算大但味道幾好👍🏻凍天使麵幼細煙韌爽口配合埋魚子醬同松露油再加上昆布碎啖啖充滿清香既味道🍽 Scallop Rouelle賣相好似一棵好細粒既包心菜好可愛💚其實佢係娃娃菜包住帶子係裡面再配合龍蝦濃湯係底下不過帶子味道唔算突出個人認為反而被龍蝦湯搶左味道但整個菜式黎講都幾鮮味😋🍅 Tomato Tart with Fennel Pollen and Burrata酥皮撻好香脆而鬆化😋配合埋蕃茄、茴香花粉同水牛芝士整個撻既味道都好豐富👍🏻🥧 Fresh Baked Madeleines蛋糕鬆軟可口有陣陣蛋奶香😋配埋black coffee食超級match☕️✨整體菜式都好好味😋而且環境好舒適餐廳既另一邊擺放住唔同產地既美

這是我期待已久的餐廳😍一進門就看到了” Welcome to the Fine Wine Experience “， 所以除了order lunch set外，我們亦點了一支白酒來配合一下。店員推介散發着芬芳的花香，口感濃郁順滑5 course meal，每一道菜都很好，每一度都喜歡Beef Tartare Cannelloni 個人對beef tartare 本來不大感興趣，但這個真的很美味Japanese fruit tomato tart with Fennel Pollen and BurrataScallop Rouelle Crustacean sauce Batard signature Roasted Chicken, Warm Pilaf rice烤雞來説真的很滑，油雞飯真的很香，令人吃不停口Fresh baked Madeleines 上甜點前，店員會送上薄荷花茶讓人客解油膩外，還可清一清食物味道。這安排很細心而這甜點超好吃，外脆內軟，甜度適中！吃過之後就明白為何那麽難訂枱了！$500/set , fine dining , 我覺得物超所值

疫情下實在食得太多住家菜，所以每次一聽到有新開熱店，肥肥家族就會身痕想去試吓！大膽於暑假開幕嘅西餐廳「Bâtard」人氣指數唔入三甲都絕對係十大之一，幸好一家四口用餐，即使訂座要等上一個多月都冇問題，於強制五成入座率下亦可有緣一訪。深入調查過，得知「Bâtard」原來大有典故，好杯中物嘅酒客大概早已認得出店名取自名法國勃根地酒區「Bâtard-Montrachet」中嘅「Bâtard」，其實個字喺法文仲有兩個意思，其中一個就係橢圓形嘅法國麵包，即係一個字同時跟飲食雙方有關連，有意思極！而第三個調皮少少嘅翻譯就留待讀者們搵Google之神幫忙啦！西餐廳躲藏於光亮寬廣嘅「The Fine Wine Experience」內，食客必先經由酒舖進入。門外可見外牆貼出「Bâtard」嘅午市餐牌，彷彿要告知貴客冇搵錯地方。請留意，餐店規定客人不得自攜酒水，於店內享用之酒品只能經此店購買，開瓶費全免（但要加一），明顯理念係以酒招客。大家不妨預先上網瀏覽可選購之酒類。如用餐當日親臨挑選佳釀，可一遊超級豪華嘅酒窖及欣賞多枝價值五、六位數字嘅名酒。商店、酒窖及餐室合共七千尺，面積大、樓底高、間隔開揚、空氣