Blue Butcher Bar & Restaurant (Closed)

Blue Butcher Bar & Restaurant is the heaven for meat lovers. It is a great steakhouse located on Hollywood Road, Soho where it sources and offers the best virgin Japanese Wagyu to satisfy the diners' taste bud. Starting from 7 April 2014, Blue Butcher launches a monthly lunch burger specials and I went to try it out by invitation. After all who could resist the drooling thick cut of Mayura Wagyu Sirloin Patty on that burger!Apple Pie Moonshine - HKD140One really should not start drinking at lunc

Delicious food.  Pretentious vibe however. Overpriced too. You can find better value elsewhere.  Self described as "NY Style" in the way a person trying to be cool might say "I am cool" - if you have to say it, it isn't true.  Music was absurdly loud and heavy alternative rock Which made conversation impossible.  If this bothers you, you will be told "it's the vibe we're going for". Fair enough. But be warned not to book the high bench table under the speakers.  Tell them you want a quiet spot a

Blue Butcher位於中環荷里活道，近文武廟附近。這夜下班後來到Blue Butcher出席店方公關安排的飯聚。大家輕鬆見面聊天，順道一試數款新菜式，在此要再次謝過邀請。餐廳佔地2層，樓下是酒吧area，對著開陽街景吹吹水，感覺寫意自在。上一層樓就到達餐廳。裝修相當型格，配上偏暗燈光，用餐氣氛適合三五知己聚餐之餘亦很適合情侶談談情。忙了一日，先來杯cocktail輕鬆一下。Blue Butcher不少cocktail都很特別又具創意，就像這夜我選的'Pork chop and apple sauce'，單看名稱真的很易會誤以為是食物吧。 Pork chop and apple sauce （$130），是用bacon washed blended scotch與apple schnapps調的雞尾酒，再附上一茶匙新鮮蘋果果醬讓我們飲前一刻才自己搞勻。這杯雞尾酒飲落甜甜地，感覺酒精頗柔和。這夜我們吃了2款新推出的頭盤。Duck & Ham Hock Terrine ($125)，鴨肉和豬肉做的法式肉凍味道鹹香質感實在，裡面除了吃到粒粒肉塊外還有夾著的烤腰果碎，配著脆脆多士，頗不錯

浪漫的餐廳當然是慶祝節日的好選擇，但有否想過給另一半驚喜，帶他到一家玩味重、Cult味濃的餐廳？走紐約風格的Blue Butcher一定能給你驚喜又滿足的一個晚上。位於上環的Blue Butcher從外觀看來沒什麼特別之處，但甫進入門口，你會對它幽默式的裝潢大叫有趣！牆上有多把刀深深插在壁上；呼應Blue Butcher的名字，更流出了藍色如血般的液體。放心！這些看起來可怕但有趣的裝飾只限門口。餐廳內帶LOFT的風格，深色木頭枱、特高椅身的黑皮櫈、金屬的吊掛飾；環境幽暗，點上洋燭後不只摩登也很有情調。半開放式的廚房也讓你清楚看到廚師們在炮製美食的各個步驟。是次試了牛骨髓、豬腩肉和美國牛柳。牛骨髓是這裡的名菜，吃時用匙將牛骨中的骨髓潷出，塗在多士上伴吃；單吃頗有膩感，但加上點點海鹽和香芹(Parsley)混合後會釋放出骨髓的獨特牛油香風味。豬腩肉採慢煮的方法把黑豚肉煮得香滑不老，也把油脂去除；吃時混和用蘋果和蜜糖做成的汁醬，酸酸甜甜十分醒胃。美國牛柳澆上了蒜蓉菠菜汁及脆葱，令嫩滑的牛更顯滋味。Blue Butcher稱得上是一間集好玩、浪漫與美食於一身的餐廳。想好玩又想浪漫慶祝的Coup

之前試過blue butcher的晚餐, 早前再去試了他們的午餐也是非常不錯比較喜歡這裡的白天, 光線很充足Yellow Fin Tuna/ Shared Radish/ Avocado/ Jalapeno Vinaigrette先來前菜. 比較少吃西菜會吃到全生的吞拿魚伴以牛油果及墨西哥辣椒特製的醬汁醋, 十分醒胃最重要是吞拿魚新鮮甘味突出Slow Cooked Duck Egg & Asparagus大家都很喜歡的一道, 鴨蛋是半熟的, 但蛋黃卻能做到半固體狀而不是液體蛋黃吃起來更美味, 配蘆筍非常搭, 還是用上鴨蛋而不是雞蛋, 味道更濃郁好吃10oz Dry Aged Grain Fed Sirloin Steak午餐也可以吃得很豐富, 就來一份牛排為自己打打氣10安士的牛排, 男士也一定能吃得飽. 牛排比較有咬口, 牛香也蠻突出的簡單地灑點海鹽就已經夠了Butcher's Wagyu Beef Burger和牛漢堡, 漢堡非常厚身, 和牛的味道比一般牛肉還要來得再濃味一些肉汁也蠻多的, 也是很飽足的一份主菜USDA Steak Tartare 180g這道主菜相對地份量沒有那麼

I love the Sunday brunch at Blue Butcher with its unlimited foie gras and free flow Veuve Clicquot, so when my friend invited me for Restaurant Week, I gladly accepted since I've never been there for dinner. Having been at the restaurant only during the day time, the restaurant was so much darker and moodier than I'd expected at night. Since we had 4 people, we managed to try everything on their Restaurant Week dinner menu with 3 courses at $438 per person! The only dilemma we had was which dish

Went there as part of Restaurant Week because I've been meaning to try the restaurant and the menu looked appetising. The starter of tuna was utterly bland and underseasoned. I observed 2 other tables immediately asking for salt and pepper after tasting it. The tuna had the watery consistency of frozen fish.The main course of tenderloin steak was cold in the middle (I asked for it rare but this is not an excuse for a cold slab of meat). The fries (which you have to order separately because none

Blue 可譯作藍色或藍調，Butcher則是解屠夫，Blue Butcher就變成藍調屠夫，恐怖得來又帶點浪漫，這個世界總有人喜歡血腥和暴力，正如有人喜歡藍一樣，所以這麼有Feel又幽默的名字，就令這餐廳更具特色。我去年試過在內地一間牛房旁邊的飯店吃飯，在餐桌上也嗅到牛血，確實很有風味。但今次吃的這間Blue Butcher，位於上環荷里活道，當然沒有牛血或牛屎味，郤很有英國農場氣息，以原木以主的餐桌給人一種反樸歸真的感覺。這次在午餐時間來到，吃的菜式較為輕巧的，郤頗為多樣化。Yellow Fin Tuna先來清新的前菜，黃鰭吞拿魚配牛油果，香滑美味，再加蘿蔔絲和芥茉味辣醬，有點酸甜，很醒胃。Tomato & Feta Salad這沙律有番茄、雜菜、醃了的洋蔥、薄荷，再加白醋，實在是Keep fit 人士的午餐首選。Slow Cooked Duck Egg & Asparagus慢煮鴨蛋，難得汁液仍然見Juicy，而醬汁是很香濃的檸檬蛋黃，配以火腿片和露筍，味道就帶點甘甜，我個人好喜愛，雖然是前菜，其實當作主菜來吃也不錯的。10oz Dry Aged Grain Fed Sirloi

還記得半年前，走著走著，便走到來這裡吃午餐；當時還問可不可以上一樓，可惜那個時候一樓只在晚市才營業，所以當時我們便在地下那層用餐。相隔半年後，收到食友的邀請，說現在餐廳已經經營午市，有沒有興趣一同前去看看。八卦的我，當然很有興趣吧。八卦的我，上次也有走到樓上看一看；這裡的裝潢以木為主，我很喜歡這樣的格調，既簡約又充滿大自然的氣息。午市餐牌已在枱上，你可以選擇只吃頭盤或只吃主菜亦可，頗多變化的組合。Yellow Fin Tuna/ Shared Radish/ Avocado/ Jalapeno Vinaigrette $80頭盤黃鰭吞拿魚，吞拿魚充滿了魚香，味道非常濃郁，肉質十分軟稔，配上那Jalapeno Vinaigrette，酸中帶甜，令到吞拿魚味道更加濃郁；而牛油果的味道亦非常濃郁，熟度亦剛好，口感creamy，清新的頭盤更加開胃。Slow Cooked Duck Egg & Asparagus/ Ham Flakes/ Lemon Egg Custard $80很美的鴨蛋喔，看其貌，已經知道非常流心，入口creamy，蛋味十分濃郁；而露筍十分爽脆；頂層還有香脆的火腿，沾上了l

中 上環的發展一日千里，這區除了是金融和商業中心，還發展出飲食業的蘇豪區，但香港的寸金尺土，同時也限制了這區的發展，所以現在的蘇豪區，除了由下而上的 沿著行人電梯發展，同時也順著荷李活道向西擴展。今天要試的餐廳，便是坐落在擴展中的荷李活道的Blue Butcher。黃鰭吞拿魚配白蘿蔔片。頭盤色彩繽紛，有鮮橙與淡綠色的醬汁作點綴。吞拿魚切成厚片，雖然沒什麼魚油，但味道都算鮮味，而且特別調製的酸甜醬汁，與吞拿魚的味道也挺配合。慢煮鴨蛋及蘆筍配火腿碎及檸檬雞蛋奶黃。通常慢煮的都是雞蛋，鴨蛋就比較少見，但其實鴨蛋的蛋味比雞蛋更濃郁。慢煮過的鴨蛋並沒有流心，但口感軟滑creamy，今天慢煮鴨蛋就證實了並不一定是流心的蛋才好吃的。吃時配以帶著鹹香的絲絲火腿碎，味道真的很不錯。Butcher和牛牛肉漢堡。牛肉漢堡的質感和平常吃到的漢堡扒有點不一點，不像免治肉碎，反而有點像很多一小塊肉片組成的口感。漢堡扒帶點焦香，不是迷你版而份量也不會過大，喜歡漢堡但又怕要吃一整個巨型漢堡的人就最適合。10安士穀飼西冷牛扒。牛扒的生熟度剛剛好，煮好的西冷牛扒帶上焦香和香草味，不過跟一般西冷一樣比較有咬口，所以一向偏愛

每日午飯時間吃什麼，都要花長時間去想，怕不夠飽，又怕太油膩，又怕太單調，所以我承認是一個麻煩的人。可是我從不抗拒其中一物，，無論什麼時候去吃，我也十分樂意，它就是牛扒。最近位於上環的人氣食店Blue Butcher推出了新午餐餐單，主菜以牛為主，十分適合牛魔皇去吃。雖然沒有款式不多，但因沒有設置固定套餐，固此彈性高。喜歡頭盤配主菜，抑或主菜配甜品皆可。頭盤三選一，主菜六選一，甜品都有二選一。頭盤分別有Yellow Fin Tuna、Tomato & Feta Salad及Slow Cooked Duck Egg & Asparagus。小弟較為喜歡有蛋的，以慢煮的方法來煮的鴨蛋，蛋黃彷如啫哩，與煙肉及露荀同吃，既清新又Creamy，很好吃。另一款是Yellow Fin Tuna，吞拿魚混合蘿蔔絲及牛油果來吃，有點冰冷，但蘸上酸醋及辣椒汁後，以少許辣勁來刺激食慾。主菜方面選了USDA Steak Tartare，先將蛋黃拌勻，看見蛋黃與牛肉混在一起，很吸引。牛肉以手切方法來製作，質地柔軟而不失彈性，酸度與些微辣，令口腔內充內斥著蛋黃、喼汁、辣汁及多種調味料的香氣，層次豐富，只是肉味較淡。

Blue Butcher has started a Lunch Service -  and we were invited to try out some of the newer dishes.   Personally to be fair,  I thought the overall pricing was probably a bit out of reach for some lunch customers who come expecting an under $250 meal with 2-3 courses.  Here's a run-down of the dishes we got to try none-the-less,  some,  like the Dry Aged Sirloin or the Poached Duck Egg with Asparagus and Ham,  or the Salted Caramel Ice Cream were really excellent.   The Burger to me meanwhile,

相比起晚餐 我更喜歡午間的悠閒一來有充足的的時間可以消化二來…沒有家人的相伴 哪怕夜夜都豐盛 對我來說 更多 也只像是應酬呵呵 對不起 并沒有其他的意思 如果..冒犯了的話人與人的關係 真似一場拉鋸賽要把僅有的獨處 消耗在不同的人身上此一時 彼一時的佔上風對我來說 太疲憊或許 花時間培育和提升自己 更容易一點吧？扯遠了 回到正題接到好友的邀請 立刻應承 哪怕是在忙碌的週一在老闆的眼皮底下溜出來赴約跟著的士盤旋了一會 上到來 是一片明朗沒有太多的時間參觀環境和拍攝周邊所以單刀直入的 看看新推出的午間套餐吧開餐前 先來點喝的~然後慢慢的點起~頭盤 選擇共三種 我們選了其二Slow cooked duck egg & asparagus, ham flakes, lemon egg custard $80慢煮鴨蛋 切開來 蛋黃緩緩淌出色澤較雞蛋來的更深一些 蛋香濃稠和上火腿薄片的鹹香還有蘆筍的爽朗 好到恰如其分Yellow fin tuna, shaved radish, avocado, jalapeno vinaigrette $80吞拿魚 常見的厚切大顆的牛油果粒 油潤 綿延了口感以為

We went here for my birthday back in September 2013 and we ordered the lamb for 4 persons. The dish looked nice, but it was not amazing.We agreed to return and give it another try. The starters are actually the best and up to standard, no complains!Then we ordered the main course. We ordered the steak for 4 persons. It cost around HKD 1,500 for 1 KG of meat. For 4 guys enough you would say. What a mistake! About 25% of the steak was pure fat which we had to cut off and throw away. The steak was

近年流行吃weekend brunch，在香港不少餐廳也可以吃得到。雖然選擇很多，但Blue Butcher的Sunday brunch是我其中最喜愛之一，因為餐廳有即煎鵝肝，即製熱烘烘的比利時窩夫，還可以每人點一道份量很大的主菜。這半自助餐每位只是$390, 比很多酒店的自助餐便宜! 要來的話要三星期前預定哦！Blue Butcher, the New York-style steak house opened by the cool kids Maximal Concepts (of Brickhouse, newly opened Fish & Meat and PLAY), is best known for their mouthwatering dry aged steaks, dangerously delicious, award-winning cocktails and their awesome Sunday brunch. The most special thing about the Sunday brunch is that it is basically