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1-min walk from Exit D2, Central MTR Station
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Telephone
63395052 (WhatsApp)
Opening Hours
Today
12:00 - 15:30
18:00 - 23:00
Mon - Sun
12:00 - 15:30
18:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
聽了說了都快一年了，這一間Club Bâtard終於都有機會去了。身邊有好幾位富貴朋友前後腳陸陸續續入會，10萬蚊入會費再加唔知千幾兩千蚊月費join一個「食飯會」確實唔係牛仔我所能支付得起的高奢生活，不過還幸「識人好過識字」，入了會的朋友都話邀約到這裡食飯，我又有得見識見食。Club Bâtard匯聚了兩間餐廳：享負盛名的酒窖餐廳Bâtard，以及老港味名店合時。今次第一次來朋友約了去Bâtard，一句講晒：保持水準。我點了set lunch，馳名的雞飯依然香噴噴非常滋味，頭盤水果芝士沙律清新鮮爽，中間的海鮮配搭，帶子、三文魚全部吃得出手藝，甜品及麵包樣樣高質，真慶幸有機會來試。話就話這是富貴人家食飯會，但在中環核心地段要安安落落找個地方招待客人或商務聚會其實非常不容易。中環人一定多這方面的需求，如果來得密，比如一星期三次的話，除番開一年即係每餐畀多7百蚊有找，有一個「自己」的地方，又說不上是離地的收費。兩間餐廳的吞吐量有限，配對合適有這方面需求的消費者實在不難。有資源的人，唔驚你貴，係驚你的出品唔夠好啫！同一個道理，有另一位會員朋友告訴我說，覺得這裡另一間餐廳合時大不如前，跟老店差天同地。對此我絕不驚訝，因為1) 據聞舊老闆已經洗手不幹；2) 另一個舊partner自己的新檔口也剛開業了，我也準備去試。換言之，到底現在Club Bâtard的合時是由那一位總廚主理呢？我有機會去試再分享。
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酒窖會所YY中環會員制餐廳樓高三層1第一層係：LE CLOS，提供多國菜式，意大利、泰國、中式等。整體味道唔差，但又未至於出色。2 第二層係由 西營盤搬過去嘅 BATARD，fine dining法國菜3 第三層係由西灣河搬過去嘅合時小廚，以後要食就要成為會員啦。會所環境就好似一個博物館，每層都擺放唔同主題嘅 wine，設計高雅時尚
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Lunch with Member, who suddenly found himself very popular these days with long lost friends who wanted to “catch up at the new club”. Seated at sofa booth.Various set menus to choose from, ranging from the “Express 3 Courses Set Lunch” @$480 pp to the “Menu Degustation”@$1,460 pp.Decided to go for the “Business Luncheon (Estimate dining time 90 minutes)” @$780 pp.Didn’t get to look at the wine list as Member had already picked out a nice Burgundy for us. Here’s what we had.Sour dough- crunchy crust and moist interior.Marinated Tomatoes- its sweetness accentuated by the creamy, unexpected twist of Burrata IceCream.Seared Scallops- perfectly caramelized andtender, topped with zesty chopped Ginger and leek confit, on a bed of luscious butter sauce with yuzu-flavored ponzu.Japanese Ocean Trout, complemented by parsnip. The addition of Vin Jaune (a French yellow wine) tied the dish together with its nutty, slightly oxidized complexity.After a long wait (during which we nearly finished the bottle of wine with Member intermittently glancing at his watch), server presented the restaurant’s Signature Roast Three Yellow Chicken. Roasted to golden perfection, with crackling crispy skin and juicy meat bursting with flavor. Served with Warm Pilaf Rice infused with the essence of the roast, whilst giving off aroma of spices and herbs. Well worth the wait- it was Member (and not me) who had to rush back to Island East for a 3:30pm meeting. Meringue topped with Granny Smith Apple Sorbet with subtle floral notes of Marigold- a multi-dimensional dessert.Cheese trolley with luxurious variety and quality. Picked the Comte and Mimolette; paired with honey, fig jam and crackers. In summary: our whole lunch took 2 hours 30 mins in total- 60 mins over the “Estimate dining time 90 minutes”. Server explained the delay was due to the time needed to roast the chicken. I guess most members can afford a leisurely leisurely lunch on a weekday.
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