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好食既牛，連其他菜式都唔輸蝕。Crab roll, charcoal brioche Japanese Uni海膽蟹肉壽司 好鮮甜作為頭盤或開胃菜既Beef Tartare 係一道經典既生牛肉，好多餐廳都會有，但係呢道菜以主打牛肉餐廳提供新鮮程度非常出色，追求原始美味、但精緻而又刺激味蕾。Grilled lamb croquette, pistachio gremolata 香烤羊肉球配開心果青檸醬，熱辣辣，口感酥脆，肉質好香 唔會乾，配搭青檸醬既清新酸甜與同開心果，令人愛不釋口。好食👍🏻紅蝦Carabinero" Scarlet Cardinal prawn flambadou好出色，係一道以燒烤過方式呈現，鮮紅色既蝦肉好鮮美，雖然係用燒烤形式，但係完全唔會乾，好鮮甜，有刺身嘅感覺再搭配獨特燒烤風味，豐富的海洋鮮味，絕對驚艷滿足。好建議蝦頭點麵包一齊食🥯主角Rubia gallega ribere, 9 years old cow, 45 days dry aged 熟成牛真係有種獨特嘅芝士味，冇食過既朋友一定要試！肉質鮮嫩又濃郁，因為增加咗熟成技術製作，所以比起食一般嘅牛扒層次感更

𝐅𝐢𝐫𝐞𝐬𝐢𝐝𝐞主打用炭火烹調食材🔥為每道菜增添煙燻香氣開放式廚房設計提供視覺同嗅覺上嘅雙重享受餐廳裝潢採用紅磚、木材、大理石等元素令用餐氛圍自然溫馨🥰······························✷ 𝐵𝑢𝑟𝑛𝑡 𝑙𝑜𝑏𝑠𝑡𝑒𝑟 𝑟𝑜𝑙𝑙, 𝑐𝑟𝑎𝑏 𝑚𝑎𝑦𝑜, 𝑠𝑚𝑜𝑘𝑒𝑑 𝑠𝑎𝑙𝑚𝑜𝑛 𝑟𝑜𝑒, 𝑏𝑙𝑎𝑐𝑘 𝑏𝑟𝑖𝑜𝑐ℎ𝑒｜$298滿滿龍蝦肉🦞鋪喺竹炭麵包上面再放上三文魚籽同經過燒製嘅蛋黃醬層次豐富，啖啖滿足🤤！✷ 𝐷𝑟𝑦-𝑎𝑔𝑒𝑑 𝑀𝑎 𝑌𝑎𝑜 𝑓𝑖𝑠ℎ ”𝑇ℎ𝑟𝑒𝑎𝑑𝑓𝑖𝑛“｜$498本地原條熟成馬友都係餐廳人氣菜式🐟！馬友經過風乾後以直火烤製肉質鮮嫩，魚脂豐厚，外皮焦脆，帶有炭火煙燻香氣🤍魚肉用鹽輕輕調味，雖然簡單但係鮮味就更加突出✷ 𝑅𝑢𝑏𝑖𝑎 𝐺𝑎𝑙𝑙𝑒𝑔𝑎 9 𝑦𝑒𝑎𝑟-𝑜𝑙𝑑 𝑐𝑜𝑤 (𝑓𝑟𝑜𝑚 480𝑔𝑟)｜$228/100𝑔𝑟熟成牛扒係餐廳招牌菜，提供唔同牛肉選擇我哋今次就試咗 Rubia Gallega 9 歲牛肉🥩牛味濃厚之餘，肉質都柔軟，仲帶有炭燒氣味😍整體而言，成個用餐體驗都唔錯😌值得一讚係店員講解餐點好細心同埋餐酒都好高質🍷

Found this steakhouse a few times from my friends’ social media. And decided to take a chance to have a taste about it😋as it was the first time we here, we asked the waiter for recommendations! We wanted to save our bullet for the steak, therefore we went with Spanish blue tomato salad, smoked sardines and pickled piparrasand “Carabinero” Scarlet Cardinal prawn flambadou! The sauce from the prawn was absolutely tasty! It was full of shrimp roe paste, it would be foolish to eat without sourdough.

The set comes with 2 appetisers per person plus a main and a dessert. The steak tartare with truffles shavings was very nicely presented, which exceeded expectations. The hamachi was nice and the 明太子with salmon roes look like sushis. Love the salted egg flavoured dressing with the peppers.Can choose the knives you want to cut your steak.Even the desserts (pina colada) had the grilled flavour.Didn’t take photo of the other dessert, which was caramel custard with smoked ice cream with chocolate

全港獨有的開放式廚房以原木材及炭火來烹調食材🪵用了胡桃木及紅木等原木直火烤食物，格調當然比炭烤得更高👍🏻已經十分期待由西班牙大廚烹調美食，展現係大家面前最鐘意西班牙紅蝦🦐蝦膏甘香甜美，大廚會在上菜前淋上肉脂，使味道更富層次，諗起都想食🤤食肉獸必試和牛扒🥩牛肉脂肪比例完美，風味濃厚，肉質柔軟嫰滑，加上肉扒有炭燒氣味😍佢哋自家烤製的酸種麵包🥖喺石磚爐烘新鮮取出，外脆內軟又有口感，入口啖啖麵粉香，加上附上的自制牛油，食到停唔到口🤤每碟都有驚喜，俾人有新鮮既感覺😍

主打炭火嘅意大利菜 大部份菜式都係用炭火烹煮 連甜品都係(⁎⁍̴̛ᴗ⁍̴̛⁎)入到店已經聞到炭燒味 有𝙤𝙥𝙚𝙣 𝙛𝙞𝙧𝙚 𝙠𝙞𝙩𝙘𝙝𝙚𝙣俾大家睇住佢烹調 都幾特別個人推介可以去食澳洲和牛 值得二訪( ´▽` )ﾉ✍︎︎ 𝑨𝒑𝒑𝒆𝒕𝒊𝒛𝒆𝒓𝒔ꕀ 𝘽𝙪𝙧𝙣𝙩 𝙡𝙤𝙗𝙨𝙩𝙚𝙧 𝙧𝙤𝙡𝙡, 𝙘𝙧𝙖𝙗 𝙢𝙖𝙮𝙤, 𝙨𝙢𝙤𝙠𝙚𝙙 𝙨𝙖𝙡𝙢𝙤𝙣 𝙧𝙤𝙚, 𝙗𝙡𝙖𝙘𝙠 𝙗𝙧𝙞𝙤𝙘𝙝𝙚 $𝟐𝟗𝟖ꕀ 𝙂𝙧𝙞𝙡𝙡𝙚𝙙 𝙗𝙤𝙣𝙚 𝙢𝙖𝙧𝙧𝙤𝙬, 𝙊𝙨𝙘𝙞𝙚𝙩𝙧𝙖 𝙘𝙖𝙫𝙞𝙖𝙧, 𝙨𝙤𝙪𝙧𝙙𝙤𝙪𝙜𝙝 𝙩𝙤𝙖𝙨𝙩 $𝟒𝟗𝟖成日去扒房都必食 燒香咗既牛骨髓超多油脂 超香 上面仲有一層魚子醬٩(˃̶͈̀௰˂̶͈́)و✍︎︎ 𝑭𝒊𝒓𝒆𝒔𝒊𝒅𝒆 𝑺𝒊𝒈𝒏𝒂𝒕𝒖𝒓𝒆𝒔ꕀ 𝘿𝙪𝙘𝙠 𝙘𝙤𝙣𝙛𝙞𝙩, 𝙖𝙡𝙢𝙤𝙣𝙙 𝙬𝙤𝙤𝙙 𝙛𝙞𝙧𝙚-𝙘𝙤𝙤𝙠𝙚𝙙 𝙗𝙤𝙢𝙗𝙖 𝙧𝙞𝙘𝙚, 𝙢𝙤𝙧𝙚𝙡 𝙢𝙪𝙨𝙝𝙧𝙤𝙤𝙢 $𝟔𝟖𝟗個人覺得個飯有啲乾 同埋鴨同個飯好似唔係好𝙢𝙖𝙩𝙘𝙝 (´･_･`)✍︎︎ 𝑻𝒉𝒆 𝑩𝒖𝒕𝒄𝒉𝒆𝒓 𝑹𝒐𝒐𝒎ꕀ “𝙎𝙘𝙤𝙩𝙩𝙤𝙣𝙖” 𝘾𝙖𝙧𝙞𝙢𝙖 𝟏𝟓-𝟐𝟒 𝙢𝙤𝙣𝙩𝙝𝙨 𝙤𝙡𝙙 𝙘𝙤𝙬 $𝟐𝟎𝟖/𝟏𝟎𝟎𝐠𝐫ꕀ 𝘼𝙪𝙨𝙩𝙧𝙖𝙡𝙞𝙖𝙣 𝘽𝙡𝙖𝙘𝙠𝙢𝙤𝙧

当地朋友推荐的店，名字就非常带感~西餐中的Fire做法可以直接联想到他家的特色。火烤鱼和牛排。🔥餐厅的设计也是别有用心，从一个乡村的露天烹饪概念与现代的转变，所以内部必须感觉休闲和精致。据设计师所说，内部的灵感来自于大自然中的篝火。🔥餐厅的原始，老式的烹饪风格，餐饮空间是质朴和朴实的，但仍然精致。环境：红砖作为墙壁，因为制作砖的过程、干燥和烧制过程与餐厅使用的烹饪方法相呼应。我们用大麻绳索装饰天花板，这是对露营用绳索的一种致敬，并使用了其他自然材料，如黑橡木木材、木柴、皮革、大理石和植物，以创造一种奢华的乡村氛围。暖色调以红色为主，这反映了餐厅的“火”主题，黑色和灰色色调增加了一种生活而复杂感觉。菜品：点了套餐2个stater，可惜了beef tartes竟然没有，只能点了牛肉做的smoked ham类似Parma Ham的做法，配上杏仁粒口感混搭可以。另一个是马有鱼配现场的Fire先烤，然后配上墨西哥辣椒酱汁，绿色对比非常鲜明。一点不存在这种鱼有的腥味可能性。Ribeye 用的阿根廷的，肥瘦相间非常适合火烤。喜欢medium well的熟度，尤其配上明火烤可以把肉香给烤出来。惊艳的是

再訪fireside 覺得質素穩定😁 餐廳主打用直火烹調熟成食材同煙燻技巧 開放式廚房加直火烤爐令人印象深刻👍🏻 建議可以坐bar枱嚟近距離欣賞廚師嘅手勢  charred padron peppers($168)🫑 已經可以話係招牌 依款西班牙常見嘅青椒小食表面帶微焦嘅感覺 面頭淋上明太子整成重煙燻味嘅cream sauce 再加脆粟米碎 食落一啲都唔辣啱哂佐酒😚  招牌仲有本地原條熟成馬友($498) 廚師將油份重大約一斤左右嘅馬友風乾五日 用直火烤得皮脆肉滑 入口滿滿炭火煙燻嘅香氣☺️  另外熟成牛扒都係呢度值得試嘅菜式 大約有五款唔同牛肉選擇🐄 今次試咗比較特別嘅Rubia Gallega 9 vear-old cow ($2288/kg) 第一次食喺西班牙Galicia山區成長嘅Rubia Gallega牛 據聞係主要食新鮮嘅草同粟米 脂肪肌肉比例平均🥩 燒到粉紅色嘅40日熟成牛扒肉質軟腍肉味香濃😋

I quite like fireside tbh, the vibe, the dining room, starters and steak were pretty yummy! Loved the Burnt Lobster roll🫶🏻We ordered the jumbo Carabinero so can dipdipdip sourdough, but i would skip both next time since they were just okayyy for me.the smoressss kit was pretty fun but waaayy to sweet and the biscuits were kinda soggy too! suggest to use dark choco instead of milk choco☝🏻😅

位於中環H Code有間主打直火烹調嘅餐廳，由主廚 Jaime Ortolá 帶領，用精選木材同備長炭燒出來的明火、煙燻等製作一道道精緻既菜式，體現出除咗食材新鮮，烹調手法亦都好重要👨🏻‍🍳餐廳既開放式廚房，無論坐吧枱定係露台邊嘅位置，都可以睇到直火烹調嘅過程，整個用餐體驗都好難忘😍🔸 𝗖𝗵𝗮𝗿𝗿𝗲𝗱 𝗽𝗮𝗱𝗿𝗼𝗻 𝗽𝗲𝗽𝗽𝗲𝗿𝘀, 𝘀𝗺𝗼𝗸𝗲𝗱 𝗺𝗲𝗻𝘁𝗮𝗶𝗸𝗼 𝗰𝗿𝗲𝗮𝗺, 𝗰𝗿𝗶𝘀𝗽𝘆 𝗰𝗼𝗿𝗻 $168🫑來自西班牙的廚師推介左一道西班牙常見的小食，係帕德龍辣椒，燒到表面有燒焦的感覺，奶油醬汁用左明太子，有fusion既感覺，入口有煙燻過的味道，食落微甜唔辣，絕對係一個唔錯既餐前佐酒小食！🔸 𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝗔𝗿𝘁𝗶𝗰𝗵𝗼𝗸𝗲𝘀 𝘁𝗼𝗻𝗻𝗮𝘁𝗼, 𝘁𝘂𝗻𝗮 𝘀𝗮𝘂𝗰𝗲, 𝗽𝗼𝗿𝗸 𝗳𝗹𝗮𝗸𝗲𝘀 𝗮𝗻𝗱 𝗰𝗮𝗽𝗲𝗿𝘀 $208我都係第一次食Artichoke洋薊/亞枝竹！呢款係外國比較常見既蔬菜，香港既餐廳真係少啲見到。Artichoke食落有啲似荀，配上creamy既呑拿魚醬、都幾特別。🔸 𝗕𝘂𝗿𝗻𝘁 𝗹𝗼𝗯𝘀𝘁𝗲𝗿 𝗿𝗼𝗹𝗹, 𝗰𝗿𝗮𝗯 𝗺𝗮𝘆𝗼, 𝘀𝗺𝗼𝗸𝗲𝗱 𝘀𝗮𝗹𝗺𝗼𝗻

The lobster roll taste so good. You will taste the best lobster roll in Hong Kong. It will be worth for coming for dinner and the staffs are extremely kind and knowledgeable. The most important thing is the bread which you should have a try. Especially the cheese cake ice cream. It definitely the best cheese cake Ice cream in the world. Not kidding！！and even the price is reasonable ！please come and visit them

The lunch food is normal overall for the chicken and the pork. And we were not told about the water charge for $18 per head even we only asked for warm table water. Funny. And this comment was rejected at first and now I’m submitting is again.

🍽️ Restaurant week finds #4.⭐️Favourites:🥩 Grilled beef skirt 🐟 Dry aged Ma You Fish 🍞 Sourdough.💭Thoughts: Food was decent on the whole. Their main courses were definitely the highlight, the beef skirt was so tender with great flavours and the fish had super crispy skin and still tender on the inside! .I loved their sourdough which was served with a very unique butter/cream that had a bit of a savoury kick to it. .🍽️ Restaurant week lunch set HKD 368pp .😋Recommend? ✅ 👩🏻‍🍳Food rating: 4/5👩🏻‍⚖️Overal

H CODE一直都係美食雲集之地，所以係到既餐廳都非浪得虛名，FIRESIDE係新開主打炭火為主題的意大利菜，各種菜色都加入左炭既元素而烹調過程都係全炭火燒出，當天坐在吧枱的位置可是觀看整個煮食過程非常賞心悅目LUNCH SET $398/1🐓 餐廳用了本地三黃雞更鮮嫩肥美，雞皮經過炭火的洗禮令外表有焦香感，而廚師把火喉都控制得剛好，雞肉不會過生或過熟CECINA平時Parma ham就食得多，風乾牛肉真的少見，風乾既時間恰到好處，少咗份火腿的油膩感，如配搭餐酒最合適不過🥖出餐包前會經炭爐烘熱令麵包更鬆軟，特別在於餐包配有的牛油醬，是自家製的炭味CREAM幾得意🫑平時我不怎吃青椒，但這個經炭火燒出的青椒特別誘人，加以粟米脆脆汁的配搭甜甜地去除了青椒原來的草青味PORK RACK炭火燒出的豬腩肉非常香口，而且炭火令多餘的油脂迫出，最欣賞是當中的醬汁，醬汁sambal matah，酸酸辣辣令豬腩肉的味道更為清爽BURNE MILK ICE CREAM 是餐廳自家創作的炭味雪糕，吃得出有微微的炭香很神奇，碟邊更有些炭碎令味道更濃郁PARFAIT 面頭的焦糖是由一塊剛剛在炭火拿出來的鐵片壓溶而

Nice smokey flavour from bread to dessert. Just nice, not over/ burnt. I had Duck confit rice which they recommended, the romba rice was cooked with Morchella 羊肚菌. Crispy duck skin and tender meat. Cant imagine how ice cream can be smoked, think it’s from the smokey ‘chips’ served with the ice cream. Would be quite happy with the lunch except they charge hkd18 per head for water (not bottle water). Sitting in front of brick oven is rather warm, perhaps a bit too hot and think I was covered in sm