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Petit Four
4 Recommended
Level4
2.1K
18
米芝蓮之旅@Petrus：一頓精緻既法國盛宴
2021-07-03 6910 views
五月底先黎過港島香格里拉酒店staycation，估唔到隔左一個月左右又返黎！不過今次係去Petrus珀翠餐廳食返個fine dining。數數手指，原來今次係第三次黎Petrus食，上次已經係2019年年初啦（https://www.openrice.com/zh/hongkong/review/revisit-after-a-year-e3284877），唔知餐廳變左幾多呢。Check一check米芝蓮，原來Petrus係2020-2021米芝蓮一星餐廳。首先地點，裝修就無變，一樣非常冠冕堂皇，好grand，好有氣派，個人感覺好似置身於歐洲宮殿！餐廳位於港島香格里拉酒店56樓，當然有個漂亮既維港海景，可惜我地今日無緣靠海午膳，被安排左係餐廳最角落頭。呢度座位同座位之間空間當然充足，絕對唔會聽到其他食客講野，不過可以聽到服務員向食客介紹食物，哈哈！午餐分三個價錢，分別係$588兩道菜，$688三道菜，同$788四道菜，另收加一。比起上次黎，價錢就由四道菜既$618加到$788，足足加左28%！留意返呢度係唔包咖啡或茶架。同上次一樣，我地都係叫四道菜。當我地睇緊餐牌嘅時候，麵包籃已經上
Read full review
五月底先黎過港島香格里拉酒店staycation，估唔到隔左一個月左右又返黎！不過今次係去Petrus珀翠餐廳食返個fine dining。數數手指，原來今次係第三次黎Petrus食，上次已經係2019年年初啦（https://www.openrice.com/zh/hongkong/review/revisit-after-a-year-e3284877），唔知餐廳變左幾多呢。Check一check米芝蓮，原來Petrus係2020-2021米芝蓮一星餐廳。

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首先地點，裝修就無變，一樣非常冠冕堂皇，好grand，好有氣派，個人感覺好似置身於歐洲宮殿！餐廳位於港島香格里拉酒店56樓，當然有個漂亮既維港海景，可惜我地今日無緣靠海午膳，被安排左係餐廳最角落頭。呢度座位同座位之間空間當然充足，絕對唔會聽到其他食客講野，不過可以聽到服務員向食客介紹食物，哈哈！


1613 views
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午餐分三個價錢，分別係$588兩道菜，$688三道菜，同$788四道菜，另收加一。比起上次黎，價錢就由四道菜既$618加到$788，足足加左28%！留意返呢度係唔包咖啡或茶架。同上次一樣，我地都係叫四道菜。

麵包籃
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當我地睇緊餐牌嘅時候，麵包籃已經上左俾我地啦，同時間每人都有一碟牛油。牛油上枱之前係用個好可愛既金屬餐盤蓋蓋住。牛油上面有個代表餐廳嘅P字，係法國無鹽手製牛油。麵包籃有4款麵包，每款兩件。我最鍾意正方形軟包，非常香軟而富牛油香！法國迷你baguette個外皮非常脆口，都唔錯。反而有個有鹽花係面既麵包就太鹹，好奇怪。最後個片麵包個皮就超脆。總括而言，ok啦，起碼有得揀，比起上一次黎有進步。值得一提既係，服務員見我哋食到差唔多，就問我哋要唔要多啲包。

餐前小食
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可能因爲係Spring Menu既關係，餐前小食係一碗蘆筍泡沫，面頭加左啲脆脆麵包粒，下底係爽脆沙律粒粒同血橙粒粒，食完令味蕾好清新，亦有爽脆既口感，個人覺得不過不失，不過都係個句，比起上一次黎有進步。

等左一陣，就到我地既第一道菜啦！

Mackerel Yoghurt / Mint / Quinoa 鯖魚 乳酪 / 薄荷 / 藜麥
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Mackerel
Yoghurt / Mint / Quinoa
鯖魚
乳酪 / 薄荷 / 藜麥

Mackerel Yoghurt / Mint / Quinoa 鯖魚 乳酪 / 薄荷 / 藜麥
108 views
2 likes
0 comments
呢道鯖魚擺盤精美，好似一個小盆栽。鯖魚有三小舊，整得唔腥又唔肥膩又無骨，中間係乳酪，加左青瓜泡沫同青瓜粒，上面再加d薄荷汁。下底係好多爽脆藜麥粒，當中仲有啲青豆。係好清新既一道前菜，不過比起我半個月前Amber既鰤魚真係無得比
（https://www.openrice.com/zh/hongkong/review/amber-%E9%95%B7%E6%96%87%E5%88%86%E4%BA%AB%E4%B8%80%E9%A4%90%E7%B2%BE%E7%B7%BB%E8%B1%90%E7%9B%9B%E6%97%A2%E5%8D%88%E9%A4%90-e4060146）。

Caillette Foie Gras / Pork / Artichoke 釀肉 鴨肝 / 豬肉 / 雅枝竹
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Caillette 
Foie Gras / Pork / Artichoke
釀肉
鴨肝 / 豬肉 / 雅枝竹

Caillette Foie Gras / Pork / Artichoke 釀肉 鴨肝 / 豬肉 / 雅枝竹
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呢道釀肉就比較重口味少少。賣相一樣精緻。鴨肝由豬網油啫喱包住，綠色個d菜應該係瑞士甜菜，食落都滑溜而唔油膩。伴碟係雅枝竹沙律，附有少少芝士同洋葱。印象中上次黎食既鴨肝味道好d。今次有少少失望。


Caillette Foie Gras / Pork / Artichoke 釀肉 鴨肝 / 豬肉 / 雅枝竹
79 views
1 likes
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Tomato
Tortellini / Burrata Foam / Basil
番茄
意大利雲吞 / 軟水牛芝士泡沫 / 羅勒

Tomato Tortellini / Burrata Foam / Basil 番茄 意大利雲吞 / 軟水牛芝士泡沫 / 羅勒
91 views
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Tomato Tortellini / Burrata Foam / Basil 番茄 意大利雲吞 / 軟水牛芝士泡沫 / 羅勒
75 views
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等左一陣，就到我地既第二道菜啦！呢道意大利雲吞一客三粒，個雲吞皮係正常，入面有番茄粒，老實講係平平無奇。加左軟水牛芝士泡沫同羅勒泡沫，再用羅勒油調味。軟水牛芝士泡沫下面有少少軟水牛芝士拉絲，呢部分特別好味道！總括黎講，呢道係一道清新既菜式。

Tomato Tortellini / Burrata Foam / Basil 番茄 意大利雲吞 / 軟水牛芝士泡沫 / 羅勒
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Slow Cooked Egg
Salmon / Asparagus / Lemon Zest
慢煮蛋
三文魚 / 蘆筍 / 檸檬皮

Slow Cooked Egg Salmon / Asparagus / Lemon Zest 慢煮蛋 三文魚 / 蘆筍 / 檸檬皮
56 views
1 likes
0 comments

Slow Cooked Egg Salmon / Asparagus / Lemon Zest 慢煮蛋 三文魚 / 蘆筍 / 檸檬皮
60 views
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呢道慢煮蛋略為重口味少少，不過我覺得係比較出色既一道菜式。中間有一隻慢煮蛋，仲係完整既，要自己整穿等蛋汁流出黎。圍住慢煮蛋係唔少三文魚塊，有大有細，大塊既明顯見到外熟內生，再加上三文魚籽，鹹香味道唔錯。而綠色既係蘆筍泡沫，可以平衡一下三文魚既油膩感。服務員仲介紹加左紫菜碎。我特別鍾意上面既炸米通，為呢道菜增添口感。

Turbot Chorizo / Piperade / Chicken Jus 法式多寶魚 西班牙辣肉腸 / 香煎 / 雞汁
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Turbot
Chorizo / Piperade / Chicken Jus
法式多寶魚
西班牙辣肉腸 / 香煎 / 雞汁

Turbot Chorizo / Piperade / Chicken Jus 法式多寶魚 西班牙辣肉腸 / 香煎 / 雞汁
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休息一陣就到主菜啦！呢道菜式由餐牌上面既黑立魚變左多寶魚。多寶魚係香煎，不過可惜無脆皮，魚肉都算滑既，無骨又唔會腥，但係同上次係Amber食既晶瑩通透既鱈魚肉真係完全被比下去，令我頗為失望
。個泡沫汁有好濃既番茄味，都有微微既西班牙辣肉腸味道，有少少鹹，連魚一齊食就可以。最後，魚肉上面加左一粒sun-dried番茄。

Veal Cheek Green Curry Sauce / Coconuts / Peanuts 小牛臉頰肉 青咖哩醬 / 梛子 / 花生
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Veal Cheek
Green Curry Sauce / Coconuts / Peanuts
小牛臉頰肉
青咖哩醬 / 梛子 / 花生


Veal Cheek Green Curry Sauce / Coconuts / Peanuts 小牛臉頰肉 青咖哩醬 / 梛子 / 花生
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呢道主菜係帶有泰國風情。小牛臉頰肉都幾大塊，外皮整得幾脆下，呢個值得讚賞。入面好似一條條牛肉絲咁，食落都嫩口嘅，味道調得唔錯，上面加左花生粒加添香脆口感。法國南部青咖哩醬原來係啡色，睇落唔似青咖哩醬，食落都唔似，不過食真啲就會食到微微青咖哩味。黃色同綠色嘅醬原來係用意大利青瓜整既。伴碟有少少紅蘿蔔絲，青瓜絲同shallot絲沙律，服務員提示係有少少辣，不過我哋都唔覺，反而唔太覺有味，個人覺得平時外面醃到酸味味嘅仲好食
。小牛臉頰肉下底有少少新鮮菠菜，超鮮嫩，好好味。

Veal Cheek Green Curry Sauce / Coconuts / Peanuts 小牛臉頰肉 青咖哩醬 / 梛子 / 花生
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Floating Island
Caramel / Tonka / Hazelnuts
蛋白霜
焦糖 / 東加豆 / 榛子


Floating Island Caramel / Tonka / Hazelnuts 蛋白霜 焦糖 / 東加豆 / 榛子
37 views
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Floating Island Caramel / Tonka / Hazelnuts 蛋白霜 焦糖 / 東加豆 / 榛子
34 views
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最後就到甜品時間啦。呢款甜品有個好靚嘅英文名，叫Floating Island。其實係好健康嘅蛋白霜入面包住少少香滑雲呢拿醬，上面有塊有少少痴牙嘅杏仁脆片，伴碟有榛子。一打爛個蛋白霜，入面嘅好薄身嘅雲呢拿醬就流哂出黎，好滑溜而甜度適中。呢款甜品又脆又滑溜，味道唔錯。

Floating Island Caramel / Tonka / Hazelnuts 蛋白霜 焦糖 / 東加豆 / 榛子
36 views
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Baklava 
Honey / Nuts / Dried Fruits
果仁酥餅
蜂蜜 / 果仁 / 乾果

Baklava Honey / Nuts / Dried Fruits 果仁酥餅 蜂蜜 / 果仁 / 乾果
35 views
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0 comments

Baklava Honey / Nuts / Dried Fruits 果仁酥餅 蜂蜜 / 果仁 / 乾果
26 views
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0 comments

呢款果仁酥餅用左個簡約嘅玻璃兜裝住，賣相幾靚。味道方面，我鍾意佢夠多層次，入面有三層超薄脆酥片，最下底有一層海綿蛋糕，中間夾住堅果同乾果，再加上完全唔膩嘅香滑忌廉同超滑嘅蜂蜜雪糕，多重口感同味道，好正。呢個甜品就係我expect嘅質素啦
。

Baklava Honey / Nuts / Dried Fruits 果仁酥餅 蜂蜜 / 果仁 / 乾果
36 views
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喺上甜品嘅時間，服務員同時送上一個祝我哋特別日子快樂既朱古力香蕉蛋糕，仲主動幫我哋影相。

朱古力香蕉蛋糕
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呢個贈送嘅朱古力香蕉蛋糕真係不得了，超級好味道
。一切開已經見到唔同層次，外面係香滑朱古力外皮，包住同樣香滑嘅朱古力慕絲同香蕉夾心，最正係下底嘅脆餅底。食落又脆又滑，朱古力味香濃而帶微微香蕉味。份量仲要好大件，一人一半簡直係大大大滿足!

朱古力香蕉蛋糕
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最後仲有Petit Four。Petit Four係伯爵茶法式小蛋糕配朱古力撻。法式小蛋糕係暖嘅，食落外脆內軟，有淡淡既伯爵茶味道，雖然個人覺得Amber既Petit Four法式小蛋糕更加香脆鬆軟
。朱古力撻又係暖嘅，係軟心架，一啖咬落去入面既香滑朱古力醬即刻爆出黎，撻餅係正常。下面其實仲有唔少碎可可，我試左少少都食得落口。
Petit Four
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Petit Four
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食完呢餐飯都好飽。作爲一間五星酒店同米芝蓮餐廳，服務當然無可挑剔，有一位女服務員主力照顧我地，會仔細介紹餐牌同上菜時既每一道菜，會關心你坐得舒唔舒服，幫你清下枱上嘅麵包屑等等。成餐飯食左個半鐘，唔會太趕或太慢。如果可以reserve到海景枱會更加好！

價錢同我早排去既Amber差唔多（四道菜$778另加一），不過呢度多一道菜而Amber包餐飲，同埋Amber既餐前小食同Petit Four都豐富d，但係整體而言，個人覺得Amber野食好食d（除左甜品）
，不過Amber有兩道菜我地加錢升級左。如果仔細d做個比較：

麵包籃 Petrus 勝
餐前小食 Amber 勝
前菜 Amber 勝
主菜  Amber 勝
甜品 Petrus 勝
Petit Four  Amber 勝
服務 Amber 稍勝
餐廳環境  Petrus 勝
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
  • Report
7 Recommended
    Post
    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2021-07-02
    Dining Method
    Dine In
    Spending Per Head
    $866 (Lunch)
    Recommended Dishes
    Slow Cooked Egg Salmon / Asparagus / Lemon Zest 慢煮蛋 三文魚 / 蘆筍 / 檸檬皮
    Slow Cooked Egg Salmon / Asparagus / Lemon Zest 慢煮蛋 三文魚 / 蘆筍 / 檸檬皮
    Floating Island Caramel / Tonka / Hazelnuts 蛋白霜 焦糖 / 東加豆 / 榛子
    Floating Island Caramel / Tonka / Hazelnuts 蛋白霜 焦糖 / 東加豆 / 榛子
    Floating Island Caramel / Tonka / Hazelnuts 蛋白霜 焦糖 / 東加豆 / 榛子
    Baklava Honey / Nuts / Dried Fruits 果仁酥餅 蜂蜜 / 果仁 / 乾果
    Baklava Honey / Nuts / Dried Fruits 果仁酥餅 蜂蜜 / 果仁 / 乾果
    Baklava Honey / Nuts / Dried Fruits 果仁酥餅 蜂蜜 / 果仁 / 乾果
    朱古力香蕉蛋糕
    朱古力香蕉蛋糕
    Petit Four
    Petit Four
    • Baklava Honey / Nuts / Dried Fruits
    Level4
    989
    0
    Amazing Spring Menu
    2021-06-04 3333 views
    I saw their dish "King Crab" on their social media platfolm and was immediately drawn by it, especially since some of my golden circle points were going to expire soon. Their service was really impeccable. When they introduced their menu, they definitely remarked I made an inquiry of the King Crab and asked whether this is a must try for me. It is definitely these small things that make you want to revisit a restaurant.Although they didn't have my favorite croissant, I was still impressed by the
    Read full review
    I saw their dish "King Crab" on their social media platfolm and was immediately drawn by it, especially since some of my golden circle points were going to expire soon. Their service was really impeccable. When they introduced their menu, they definitely remarked I made an inquiry of the King Crab and asked whether this is a must try for me. It is definitely these small things that make you want to revisit a restaurant.
    83 views
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    1020 views
    2 likes
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    48 views
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     Although they didn't have my favorite croissant, I was still impressed by their bread, especially the baguette. It is actually my least favorite bread but their baguette here was just crunchy enough without being too hard.
    Amuse Bouche
    47 views
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     The amuse bouche was already quite lovely. The salmon wrapped with the oyster leaves gave a feeling you are enjoying your first course of seafood already. It totally matched their serving dish like a rock garden.
    Amuse Bouche
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     Their other grape and green pea amuse bouche was also really refreshing.
    King Crab
    34 views
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     The king crab game. It was a stunner both in terms of flavor and plating. The green pea and herbs were arranged just like a spring garden. The amount of herbs was just right making it look aesthetically pleasing without overpowering the king crab. The king crab itself glazed with consomme and tasted heavenly with the fragrance of the herbs.
    Abalone
    31 views
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     Despite I loved the Red Prawn a lot, I also wanted to try something new and had the Abalone. The abalone was really tender and had a smoky flavor to it.  They also used the cauliflower to make both the puree and couscous given the dish a different texture with every bite despite the same ingredient.
    John Dory
    26 views
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    I wasn't able to decided which fish I wanted. They stated the turbot is on the softer side while the john dory was firmer so I went with John Dory. Despite it was good, the spotlight of this dish was somehow  stolen by the Chawunmushi. The sweetness of the vegetables on top matched with its savoriness so well.
    Bone Marrow
    51 views
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     I was so surprised when they suddenly put the "candle" on my table. They stated it is actually the bone marrow and it will gradually melt to mix with the seasoning at the base, which is for the Beef.  So innovative of them.
    Beef
    68 views
    2 likes
    0 comments
    The beef was really juicy and tender. Despite its thickness, it was not rare in the middle and the seasoning definitely made the beef more aromatic.
    34 views
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     They also expected we cannot finish all the seasoning so they added a crumpet for us to enjoy the rest of the seasoning.
    Strawberry
    42 views
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    Strawberry
    28 views
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     I ordered the Strawberry and it did not disappoint. Basically besides the lining cream outside, the inside was fully of strawberries. Their ice-cream was also served separately with a rich strawberry sauce. It was almost like 2 desserts instead of 1.
    Petit Four
    28 views
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    22 views
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    0 comments
     The coffee chocolate was definitely my favorite and a decaffeinated cappuccino was a nice way to conclude the dinner.
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2021-05-30
    Dining Method
    Dine In
    Spending Per Head
    $1900 (Dinner)
    Recommended Dishes
    King Crab
    Abalone
    John Dory
    Beef
    Strawberry
    Strawberry
    Level4
    296
    1
    港島一絕靚景
    2021-05-05 680 views
    港島香格里拉staycation既第二日因為尋日夏宮已經用晒dining credit所以呢一餐需要自費book左一點半但因為復活節大堂太多人check out搞耐左遲左成四個字先到但餐廳職員都好客氣話明白節日大堂多人petrus珀翠餐廳米芝蓮一星法國餐廳同吉地士係官網唯二屬於法國菜系既餐廳其他得獎既法國餐廳都被納入為時尚法國菜我係完全唔識兩者既分別餐廳曾經成為過二星餐廳不過後來已經跌出榜外直至19年uwe上任酒店行政總廚之後短短幾個月後就重奪一星直至前幾個月再新請了法國主廚romain而家餐牌上面都有寫晒佢地兩人個名餐廳門口有兩張梳化可以比客人等待其實見到官網個dress code話係唔可以著運動鞋同T shirt既不過電話確認問過其實著波鞋都無問題既大概staycation影響下好多野都唔同左更何況餐廳而家做埋早餐理應有更多家庭住客過黎用餐咁我都可以繼續著住對utlra boost入內petrus位於56樓頂樓酒店電梯並唔需要拍卡成間餐廳都真係非常豪華氣派十足應該得caprice可以相比頭頂一樣有好多水晶吊燈雖然我地遲左黎但或者係因為我早成個月book檯餐廳就留左景觀最好既位比我地
    Read full review
    港島香格里拉staycation既第二日
    因為尋日夏宮已經用晒dining credit
    所以呢一餐需要自費
    book左一點半但因為復活節大堂太多人check out搞耐左
    遲左成四個字先到
    但餐廳職員都好客氣話明白節日大堂多人


    petrus珀翠餐廳
    24 views
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     米芝蓮一星法國餐廳
    同吉地士係官網唯二屬於法國菜系既餐廳
    其他得獎既法國餐廳都被納入為時尚法國菜
    我係完全唔識兩者既分別
    餐廳曾經成為過二星餐廳
    不過後來已經跌出榜外
    直至19年uwe上任酒店行政總廚之後
    短短幾個月後就重奪一星
    直至前幾個月再新請了法國主廚romain
    而家餐牌上面都有寫晒佢地兩人個名


    餐廳門口有兩張梳化可以比客人等待
    17 views
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     其實見到官網個dress code話係唔可以著運動鞋同T shirt既
    不過電話確認問過其實著波鞋都無問題既
    大概staycation影響下好多野都唔同左
    更何況餐廳而家做埋早餐
    理應有更多家庭住客過黎用餐
    咁我都可以繼續著住對utlra boost入內


    petrus位於56樓頂樓
    酒店電梯並唔需要拍卡
    141 views
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     成間餐廳都真係非常豪華
    氣派十足
    應該得caprice可以相比
    35 views
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     頭頂一樣有好多水晶吊燈
    125 views
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    雖然我地遲左黎
    但或者係因為我早成個月book檯
    餐廳就留左景觀最好既位比我地
    68 views
    1 likes
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     呢個係餐廳最深入偏廳既角落位
    97 views
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     以位置黎講應該係同01號既海景套房係一樣既
    位於酒店最頂點既角落位鳥瞰維港兩岸
    同麗思卡爾頓又係兩種唔同感受
    就算係奕居既頂樓餐廳都只係得49樓
    所以呢個景係港島黎講真係一絕既


    淨係張餐凳已經好宮廷feel
    144 views
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     餐廳始終同酒店一樣已經三十年歷史
    都見到有歲月既痕跡
    67 views
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    四方形餐檯
    122 views
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     有餐巾同紙口罩
    無圓型大盤
    應該真係間間餐廳唔同


    侍應都係香港人多
    有介紹餐牌
    亦都有介紹食物
    886 views
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     餐牌就只有英文版本
    名就好簡單有乜食物就寫乜
    上番酒店官網係有中文版本既
    左面係貴既set lunch
    每一道菜都係可以單點既
    其中最出名既西班牙紅蝦單價一條488蚊未加一
    我地當然係揀右面既平民lunch
    總共有五項
    由上至下就係
    凍盤前菜
    熱盤前菜
    海鮮主菜
    肉類主菜
    甜品
    我第一次上網見到呢份menu都唔係幾識睇
    最後當然都係揀左王道既3 course


    petrus麵包就唔洗揀
    一籃放上檯面
    我覺得咁樣做法比較好
    麵包
    52 views
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     幾軟熟
    另外有餐廳P字既香檳牛油


    餐前小食係芝士同芝士
    同上次係gaddi's食既洋蔥同洋蔥好類似既設計
    餐前小食
    11 views
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     不過真係重口味過龍


    我揀既前菜係慢煮蛋
    慢煮蛋 根芹菜/煙燻鰻魚/青蘋果
    22 views
    0 likes
    0 comments
     侍應上菜有講過係幾多度煮既
    我唔記得左
    另外亦都建議一羹筆到底連埋其他配料一齊食
    慢煮蛋 根芹菜/煙燻鰻魚/青蘋果
    17 views
    0 likes
    0 comments
     係有口感
    但我自己就覺得咁樣一pet幾化學feel
    唔算特別鍾意


    另外一份係紅菜頭意大利雲吞
    紅菜頭 意大利雲吞/山羊芝士/開心果
    57 views
    0 likes
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     入面係山羊芝士
    好大浸蘇味
    我自己都係唔鍾意


    咁其實另外兩份係foie gras同yoghurt
    都係我唔好既野黎
    其實真係得慢煮蛋係最岩我自己


    咁其實呢兩日天氣都麻麻地
    42 views
    0 likes
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     天陰陰
    係真係浪費左咁靚既維港景


    食過幾次牛同豬都伏過
    而家淨係會揀番海鮮
    主菜我就揀左線釣鱈魚
    線釣鱈魚 紫薯蓉/青口/羅勒汁
    33 views
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     羅勒汁係上菜先倒既
    其實食左幾餐法國菜都同我想像有出入
    點解都係正正常常既呢
    直至今餐
    終於同我想像中一樣啦
    係睇完都唔知乜黎
    呢個我終於食到有多重口感既感覺
    但就唔代表係好食
    條魚個名就好勁
    但同鱈魚一樣都係無味既


    睇過份餐具就唔係好特別既
    61 views
    0 likes
    0 comments

    另一份係龍蝦
    龍蝦 碗豆/生菜/雞汁
    17 views
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    0 comments
     個擺款好健康
    完全唔對我口味
    不過呢份龍蝦味就好出


    最後甜品係蛋白霜
    蛋白霜 焦糖/東加豆/榛子
    31 views
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     幾得意
    但真係唔算太出色


    另外兩份甜品都係麵包黎
    都幾痴線
    女朋友當然係要芝士
    手工芝士 法國/長法包/乾果
    13 views
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    0 comments
     我就永遠都唔識欣賞


    洗手間同lounge共用
    尋日已經去過


    最後係petit four
    Petit Four
    57 views
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    0 comments
     朱古力撻同蛋糕
    無餐飲


    其實我對呢度印象真係好唔錯
    雖然食物用左大量芝士完全唔岩我口味
    但個環境真係好好好正
    我地坐角落位又無人騷擾
    坐得好舒服
    服務亦都做到足
    乜都有
    雖然並無掃走檯面d碎粒呢d細節位
    但都係舒服既
    不過坐到三點半就話因為之後有staycation活動比左張單我地埋
    呢個係尾中不足既
    更何況我見附近有幾檯客仲坐緊我都唔知發生咩事
    44 views
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     兩份set lunch連加一就一千五百幾
    匯豐卡可以有9折
    不過我就用番上次係九龍香格里拉儲左果一千分
    大約可以減番八舊水
    44 views
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     所以今餐埋單就差唔多七舊水左右
    結果今次住完港島香格里拉又儲番七百分
    下次又可以當番五舊幾水用
    結果只係坐左個半鐘多少少就要走了
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2021-04-05
    Dining Method
    Dine In
    Spending Per Head
    $756.8 (Lunch)
    Dining Offer
    現金券
    Recommended Dishes
    麵包
    蛋白霜 焦糖/東加豆/榛子
    Level4
    989
    0
    Never understood why they go their star so late
    2020-05-02 5907 views
    Petrus is always lovely. I never understood why it go a Michelin Star so late. Due to the new law, only 3 of us went to dinner which turned out to be perfect.We decided to order the 5 course and all the items. While we were waiting for a lovely dinner, we enjoyed the view there and also their buttery bread especially their croissant. For the first course, despite the additional price of the caviar and egg, the foie gras was the star. Not only was it plated beautifully, the rich foie gras was bal
    Read full review
    Petrus is always lovely. I never understood why it go a Michelin Star so late. Due to the new law, only 3 of us went to dinner which turned out to be perfect.
    1345 views
    1 likes
    0 comments
     We decided to order the 5 course and all the items. While we were waiting for a lovely dinner, we enjoyed the view there and also their buttery bread especially their croissant. 
    111 views
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    0 comments
    For the first course, despite the additional price of the caviar and egg, the foie gras was the star. Not only was it plated beautifully, the rich foie gras was balanced by the seeds and sides. Heading to a great start. The salad Spring was plated beautifully but I have to say it paled compared to the others.
    Foie Gras
    218 views
    1 likes
    0 comments
    Caviar & Egg
    192 views
    0 likes
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    Spring
    161 views
    0 likes
    0 comments
    For the Second Course, they ran out of king crab so they used a lobster roll to substitute this dish. It was seasoned with dried lobster(the orange powder), making each bite a burst of flavor. 
    Lobster Roll
    139 views
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    However, their signature, and definitely the most memorable the whole night, was the Prawn. Despite it looked the most simple, it was the most richest dish of them all. The sauce was actually hidden inside the prawn head and with the springy texture of the prawn, my only regret is we should have ordered two prawns.
    Prawn
    131 views
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     The Zucchini was a refreshing dish after both rich dishes and the tortellini was beautifully made.
    Zucchini
    120 views
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      For the third course, the lobster stood out in terms of presentation of flavor. As the lobster was so rich, the other fish dishes were a bit too light. I guess there is a reason why we shouldn't share dishes.
    Lobster
    112 views
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    Halibut
    131 views
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    Dover Sole
    116 views
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    For the fourth courses, the beef was the best. Its presentation was most impressive, with its signature cow, made with cauliflower and morels. It was also the most tender out of all 3.
    Beef
    113 views
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    Lamb
    311 views
    0 likes
    0 comments
    Pigeon
    107 views
    0 likes
    0 comments
    For the dessert, I guess using comte for cheese cake is innovative but for us, it was a bit too savory as a dessert.
    Cheese Cake
    95 views
    0 likes
    0 comments
     The Mandarin and Pineapple were both refreshing choices but I preferred the Pineapple more, being caramelized perfectly. 
    Mandarin
    71 views
    0 likes
    0 comments
    Pineapple
    69 views
    0 likes
    0 comments
    The petit four was a lovely end to the dinner. Definitely will come back again in the future.
    Petit Four
    52 views
    0 likes
    0 comments
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
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    1 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Date of Visit
      2020-04-29
      Dining Method
      Dine In
      Spending Per Head
      $2000 (Dinner)
      Recommended Dishes
      Foie Gras
      Caviar & Egg
      Spring
      Lobster Roll
      Prawn
      Zucchini
      Lobster
      Halibut
      Beef
      Lamb
      Pigeon
      Cheese Cake
      Mandarin
      Pineapple
      Level4
      237
      11
      連頭盤都可以漏單的法國菜
      2009-09-28 72 views
      一個晴朗的星期六下午, 兩人穿過太古廣場來到呢間法國菜, 地方不大, 但裝潢頗堂皇, 而我訂檯時明明已reserved同confirmd左window seat, 但去到卻被安排到靠牆的檯, 真係以一間高級餐廳來說, 真係講唔通亦唔明解?講番食物先, 兩個courses賣$368, 三個 courses則賣$428, 仲包一杯餐酒同咖啡或茶, 以一間有米豬蓮餐廳來說, 價錢絕對合理, 我個人比較貪心, 選擇左三個 courses的午餐點完菜後, 先送上兩種分別係有鹽同無鹽的牛油同自製法式麵包, 有百吉包, 麥包, 小軟包同牛油卷, 我4種都試過, 水準皆高, 百吉包內軟外脆, 麥包則似一個有麥味的百吉包, 方型的小軟包味道較淡但軟熟非常, 牛油卷則有濃烈的牛油香但比較油膩 , 喜歡的仲可以添食...食完包後上湯, 我選擇左一個凍的青豆蓉湯配羊奶芝士(chilled green pea soup, goat cheese cream), 凍湯用酒杯奉上, 飲落去當然唔係話凍得好緊要, 但夏天飲落去又的確清涼舒服, 青豆打得好碎, 飲落去豆味濃而且順喉, 唔會好似有d餐廳打得唔夠碎一仲要
      Read full review
      一個晴朗的星期六下午, 兩人穿過太古廣場來到呢間法國菜, 地方不大, 但裝潢頗堂皇, 而我訂檯時明明已reserved同confirmd左window seat, 但去到卻被安排到靠牆的檯, 真係以一間高級餐廳來說, 真係講唔通亦唔明解?

      講番食物先, 兩個courses賣$368, 三個 courses則賣$428, 仲包一杯餐酒同咖啡或茶, 以一間有米豬蓮餐廳來說, 價錢絕對合理, 我個人比較貪心, 選擇左三個 courses的午餐

      點完菜後, 先送上兩種分別係有鹽同無鹽的牛油同自製法式麵包, 有百吉包, 麥包, 小軟包同牛油卷, 我4種都試過, 水準皆高, 百吉包內軟外脆, 麥包則似一個有麥味的百吉包, 方型的小軟包味道較淡但軟熟非常, 牛油卷則有濃烈的牛油香但比較油膩 , 喜歡的仲可以添食...

      食完包後上湯, 我選擇左一個凍的青豆蓉湯配羊奶芝士(chilled green pea soup, goat cheese cream), 凍湯用酒杯奉上, 飲落去當然唔係話凍得好緊要, 但夏天飲落去又的確清涼舒服, 青豆打得好碎, 飲落去豆味濃而且順喉, 唔會好似有d餐廳打得唔夠碎一仲要用牙齒嘴嚼才行, 而羊奶芝士釀入青豆殼內, 羊奶芝士的味道非常濃郁, 可以叫好蘇'的羊奶味道, 唔係個個人頂得順, 好此道者必定喜歡, 但我試完後我就覺得太'蘇'啦!

      之後上的係主菜seared brittany whiting fillet, sauteed young vegetables with salty butter, 本來係whiting fillet, 點知賣晒, 轉左多寶魚, 點知點菜時又話售罄, 最後改左為monkfish, 即鮟康魚, 自問未食過, 侍應稱鮟康魚的肉比較彈牙有d似龍蝦肉, 我梗係想試下, 上菜後一口咬下去, 果然有d似龍蝦般
      ,肉質結實不鬆散，彈牙, 比 一般魚肉好味, 另有用牛油煮過的蔬菜伴碟, 味道一般

      食完主菜後才恍然大悟發覺頭盤尚未到, 我叫的係蕃茄香草意大利飯配黑松露牛肉汁(tomato risotto, truffle beef jus and basil), 但竟然係食完主菜後才上, 呢個都算好明顯的失策
      講番個飯, 雖然唔知點解法國菜有意大利飯食, 但呢個意大利飯煮得實在出色, 煮飯的時間恰到好處, 煮得al dente, 粒粒分明, 有咬口, 配上淡淡的牛肉汁同濃濃的黑松露香味, 當中還應該配上新鮮蕃茄同黑醋同煮, 酸味味的令人胃口大開, 激讚~~


      飯後我無加錢選擇芝士, 而我加左$60要個甜品:冧酒焗菠蘿伴椰子雪糕(roast baby pineappple flambe with aged rum, coconut ice-cream)試下, 菠蘿上有一條雲呢拿條, 放在碟中浸住焦糖水同rum酒, 上碟後點火, 令酒香散發出來, 蘿蘿雖然只係一小件, 但卻用上新鮮的, 因為食落去甜甜酸酸同有質感, 而且有不少根
      , 絕對唔係罐頭貨色, 菠蘿帶有焦糖味同頗濃的rum酒苦澀味道, 實在過癮, 不過酒的苦味卻唔係人人喜歡, 另伴有椰子雪糕, 上層用d類似威化餅的皮夾著, 下層則用類似拿破崙的酥皮, 咬落去的感覺好得意, 雪糕味道係偏淡, 唔甜得來都幾清新!!

      最後侍應問我想食咩petit four, 見我無咩意見, 佢就係甜品車上選擇的小甜點給我, 有綿花糖, 檸檬撻, 朱古力, 雜果撻, 泡芙, 因為已經好飽, 所以只係淺嘗, 味道一般, 無咩特別!! 餐茶我要左cappuccino, 泡沫打得企, 飲落都幾順滑, 咖啡味道偏淡, 不過高級餐廳的咖啡同各種茶類推始終唔會太差的

      連一樽karoo的still water($100)同加一, 埋單每人$603, 食物水準雖然唔係法國菜的頂級, 但整體都算唔錯, 不過始終對之前提到的window seat的安排同頭盤漏單的問題大感不惑, 水準真係與高級餐廳不符!! 而服務則有好有唔好, 法籍經理服務不錯, 有個別男侍應並未沒有清楚解釋菜單, 但卻有一位好似叫Charity的女receptionist則非常體貼, 整體仍勉強值得一個笑臉的

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      (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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        DETAILED RATING
        Taste
        Decor
        Service
        Hygiene
        Value
        Spending Per Head
        $603 (Lunch)
        Celebration
        Anniversary
        Recommended Dishes
        麥包和小軟包
        蕃茄香草意大利飯配黑松露牛肉汁
        鮟康魚
        凍的青豆蓉湯
        冧酒焗菠蘿
        椰子雪糕
        • monk fish
        • welcome bread