Harvey Nichols四樓餐廳 (Closed)

上年我錯過了香港餐廳週, 還差點被例作黑名單,今年決定早早約人兼做定功夫(睇遍心水餐廳的menu), fix好日子後決不更改. 到AMEX卡會員可on line booking時已有部份熱門餐廳fully booked.唯獨harvey nicoles restaurant仲有dinner time可訂, 便不作考慮.餐廳就位於4樓,匣那是本人甚少閒逛而至之樓層,所以餐廳開業多年也慒然不知.餐廳的大慨裝潢已於facebook見過,是一個長方形的空間及菱形而色彩繽紛的地面,感覺cool & trendy.靠窗有sofa位,但只有單邊.似飲野多於fine dining的地方.餐廳週推廣的指定menu有4個course,每款都可2揀1, 海鱗或肉,任君選擇.APPETIZER: beef steak tartar with classc garnish n crispy potato-牛肉細嫩,滑入喉嚨仍留有絲絲鮮味,但那片裝飾的超薄薯片很鹹,(7.5分)crab meat avocadon with tomato sauce in raw scallop ball,serve with r

早前筆者就有幸獲邀，到其中一間新參Restaurant Week的餐廳Harvey Nichols，試食了餐廳周$438的四道菜晚餐，親身去驗証一下。Harvey Nichols位處中環置地廣場的黃金地段，個人最喜歡其曲折型的玻璃窗，以及屏風，是蠻有動感的設計。至於其七彩繽紛的色調，雖然對於我那些要邊食邊影相的麻煩人來說是有點不便，但以一般的食客而言，卻是個很舒服很有暖意的環境。享用四道菜的晚餐前，大家先以熱暖又軟熟的豐富麵包籃來打打底。看見甜魔媽媽Yan以及巧克力妹妹吃不停口，可見水準大概不俗。頭盤是二選一，由於是試菜關係，我們會把兩款頭盤也吃勻。其一是牛肉他他，生牛肉質感幼細而軟滑，味道更帶點微辣，十分醒胃，加上面頭的那片脆薯片，口感變得豐富。其次是釀入了蟹肉及牛油果的帶子球。飽滿的帶子球之上，擺了一堆魚子醬，整件事頗為貴氣。切開鮮甜的帶子，裡頭就是又靚感覺又健康的蟹肉、牛油果及其他菜蔬，連同味道咸香的魚子醬同吃，很有層次，是恰當的開端。第二道是湯品，有龍蝦湯和蘋果帶子湯之選，同樣地，筆者是會兩款也品嚐的。龍蝦湯是預期中的香濃，但我更喜歡的是另一款，湯底偏杰身，蘋果的清甜味突出，喝

 在資訊尚未發達的年代，想跟另一半來一個Fine Dining，似乎遙不可及，從用餐的禮儀，對食物的認知，甚至於收費，都是一個謎，往往令人錯失了不少機會。但自從飲食網頁的崛起，加上有心人的分享，大家都樂於四處尋覓新的菜館；不過在收費方面，依然是一個令人頭痛的問題。近年香港推出了Hong Kong Restaurant Week，而今次是由DiningCity 及美國運通銀行攜手合辦，並將於8月5日至11日舉行，大家可以通過參與的超過七十間餐廳，以固定的價錢，來品嚐店方的菜色；而顧客在簽帳時，如果以運通卡結帳，銀行方面更會捐出部份收益給樂施會，可說是一舉兩得。面對這個利人利己的活動，當然要大力支持，而訂檯的詳情，是可通過網上預訂，方便好用，大家可以在相關網頁中找到（http://www.restaurantweek.hk/lang/cn/cities），價錢竟然由$98至最貴的$438，豐儉由人。在大會的安排下，率先在Harvey Nichols品嚐一下店方，特意為餐廳周提供的菜色。Harvey Nichols位處中環核心地段，方便就腳，只不過隱身於百貨公司之內，晚上時份遊人漸少，寧靜秘

大家有否參加過DiningCity香港餐廳周? 餐廳周給予食客機會到不同餐廳以優惠價錢品嘗不同的美食，每間參與餐廳都會提供一套獨特設計的多道菜式，固定價格的午餐和/或晚餐餐單，分為：　類別 A / $$$ (午餐 HK$248/晚餐 HK$438)類別 B / $$ (午餐 HK$158/晚餐HK$328)類別 C / $ (午餐 HK$98/晚餐 HK$258)　如此定價實在非常著數我等一眾為食之士，而不知不覺原來今年已經是第5屆了! 七月中的一個週三，媽媽很有幸應主辦單位DiningCity邀請，來到其中一間參與餐廳---Harvey Nichols試食餐廳周的4道菜晚餐，率先體驗優惠美膳。餐廳位於中環置地廣場 Harvey Nichols 4 樓，所以又稱四樓餐廳；除了位處尊貴地段，環境氣氛感覺高端，店內又設曲折型玻璃窗，以及可作間場的屏風，來用餐特別有privacy呢。當日以超級熱暖、搽牛油一流的豐富麵包籃打底後，就展開精緻美食的類別A的4道菜晚餐($438)試食了。首先品嚐2選一頭盤的Beef steak tartar with classic garnish and cri

香港餐廳週, Hong Kong Restaurant Week, 由2011年開始在香港舉辦, 是每年舉行兩屆的美食活動. 而第五屆的香港餐廳週是由DiningCity及美國運通攜手主辦, 將於8月5至11日舉行. 這個活動的特色在於食客能夠以優惠的價錢去品嚐餐廳的美食之餘, 也能夠回饋社會. 大家只需要於香港餐廳週期間在參與餐廳以美國運通卡消費, 美國運通便會從每宗交易中捐出港幣10元予樂施會, 以支持其扶貧的工作.這一次的香港餐廳週已有超過70間餐廳確定參與, 當中包括首次參與的餐廳, 中餐管, 以及米芝蓮推介的餐廳. 參與的餐廳包括有AVA, Azure, Blue Butcher, FINDS, Fofo by el Willy, Jimmy’s Kitchen, The Press Room, Watermark, WHISK, Wooloomooloo Prime, Carnevino, 國金軒, Harvey Nichols, 龍苑中菜廳, Laris, Lupa, Mayta以及Socialito等等, 真是相當豐富的陣容.在香港餐廳週期間, 客人能夠在參與的餐廳中吃

I went to Harvey Nichols Fourth Floor Restaurant ("Harvey Nichols") for a lunch meeting in early 2013. While the atmosphere and service were both very good (specifically, even during lunch hour, the restaurant is quiet and you can actually carry on a conversation with fellow diners; furthermore, the servers were attentive and friendly), the food was extremely disappointing. I am not sure if it was an off-day for the kitchen, but the food did not live up to expectations, especially for the high

I usually don’t have too much to say about afternoon tea sets, as it is difficult to find pastries, cakes and scones that taste very bad. Afternoon teas at luxurious hotels are pretty much failsafe, so in Hong Kong, you could count on places such as Cafe Causette at the Mandarin Oriental, The Lounge at Four Seasons Hotel and The Lobby at the Peninsular; the only problem? These places are absolutely heaving in the weekends!This is why I decided to give Harvey Nichols Fourth Floor Restaurant a spe

來到置地買野，都已經整12點半，所以上來4樓食食野啦~我叫左海鮮飯，但系等了好耐啦~等待時候，有得食餐前包，幾好味架~等左好耐，d飯終於上了！食左一口，事實證明，美食系需要時間等的！太好味太好味啦！d飯好軟，d海鮮好夠味！值得一贊啊！我個Friend叫左牛排，反而牛排入邊的鵝肝仲好食過牛排，非常軟，真系得意！環境都幾ok架！只不過呢度的野食偏貴羅~

I have been to this restaurant for many times but it's never full! The bread is tasty with a good range from French bread to tomato bread, bioche. I always have my bread refilled as I like them so much! The wine is good. I usually order Hugel. It is my favourite!The fioe gras cooked with juicy inside and crispy outside.The steak is very well cooked!Salad is so so.Tiramisu is very good! Another must try and I love the cappuccino too!If go for high tea, it is also good value! Savoury petite is mor

I was expecting something more cosy when I arrvied at 4th floor.A bit surprised at the zig zag designs on the walls, its quite cyber...nonetheless, it was quiet with enough privacy for guests to enjoy their meals.There is one waiter talking in English with me, whereas the rest just asked me in Cantonese...felt a bit weird towards the former waiter....Set lunch menu 2 courses for $280 and 3 courses for $380.We opted for 2 courses. In the mean time, I chose a carrot bun to eat. Its ok..though no

有一天，特別選一間餐廳給自己吃，想了很久，選擇也非常困難。好的店子十居八九也都去過，想試的店子也會立即的去試，不會等到今天。最後選了這裡，原因簡單，看過這裡的劣評，但總覺不是很差的地方。但未來吃過的，最好就在這天來冒險了。 餐廳在Harvey Nicole’s四樓，外面看來很簡陋。餐廳內裡也是簡簡單單的，天花及地板的幾何圖案，色彩豐富，配上霓虹光管，感覺是新穎前衛的。周日有比賽，不能喝酒，只有跟有氣礦泉水。四道菜的晚餐卻是每位只收三百八，作為來試菜的，又真的不算貴，就都選了晚餐。 侍者拿來餐前麵包，帶點脆，都不錯的，在之後的菜色裡還有出場的機會； 前菜兩款，分別是烤三文魚生菜沙律及水牛芝士蕃茄沙律。烤三文魚生菜沙律是好吃的，清新討好；水牛芝士蕃茄沙律是個很普通的前菜，吃起來甜美，加上陳醋，也是令人滿意的前菜；韭蔥薯仔忌廉湯上面加了幾只小魷魚，幾特別的。湯夠熱，而在味道平衡方面，可以更好。兩道主菜分別是燴羊腿及蒸龍利柳，吃起來比較喜歡前者。燴羊腿燴得酥軟，剩下的醬汁當然要再來幾個麵包去應付了；龍利柳不是我喜歡吃的一類魚，感覺只是一般； 甜品一熱一冷，熱的是焗蘋果香蕉酥，很鬆脆，一致通過~

The services was pretty good and attentive; we were served with a free glass of champaign while one of us had the 'big' day - birthday celebration. We ordered the foie gras and beef - it was cooked with medium rare, i.e. 40% cooked. The foie gras was covered by a honey layer and was burnt into a candy layer Love the taste and the portion as it was big. The beef was very nicely done, in its medium rare texture. . The seafood dish was very fresh - we loved the fish and lobster. The house also ga

I had not been to Harvey Nichols for a very long time, by chance I had been twice for lunch recently and was happy and surprise with the quality of food both times. For the most recent lunch, appetizer I had a Tuna Nicoise salad. Vegetables were fresh, tuna was nicely seared and the vinaigrette was rich, but was not over powering. Main course I had a roast lamb. Lamb was nicely executed, very tender. Dessert was a chocolate gateau. Taste was nice, but I am not a dessert person, therefore can't c

成日都係ＳＯＨＯ度遊走，當然唔少得黎呢度ＪＯＩＮ　ＭＯＭ＆ＤＡＤ食ＡＦＴＥＲＮＯＯＮ　ＴＥＡ啦！比起ＦＯＵＲ　ＳＥＡＳＯＮＳ／ＭＯ／半島，呢度相比起就有型好多，冇咁多人冇咁嘈冇咁迫，淨係呢幾樣已經值番個價！又有３層架既ＴＥＡ　ＳＥＴ，其實冇點食到，因為係食飽左先至黎，黎只係想見下ＤＡＤ＆ＭＯＭ，同佢地傾下計，我只係食左件三文治，都唔錯，有咁上下水準環境方面，寧靜，即使星期日人都唔係好多，好岩傾計；ＳＥＲＶＩＣＥ方面，ＷＡＩＴＥＲ好識做唔打搞，定時搵下茶加下水，唔錯！整體黎講，應該會有下次，我要試真Ｄ佢地ＴＥＡ　ＳＥＴ，到底係咪ＤＡＤ＆ＭＯＭ講到咁好味

倫敦武士橋的Harvey Nichols,可說是小弟每次到倫敦"簽到"時,必到之百貨公司,如果同隔離鄰舍的Harrods比,後者就得個Foodcourt最為吸引,前者就差不多A-Z字頭的時裝品牌也有.相比之下,香港分店失色得多,那麼,她們的餐廳又是什麼水準?周末下午身在維多利亞城最心臟之地帶,照常理就應該會懶有型,坐在大酒店,或者Cafe Landmark嘆其Afternoon tea.但是E小姐一向對三層高,港人口中所謂的"High Tea"set沒有興趣,不嗜甜的她,相信面對著這樣的下午茶,一定無啖好食.路過Harvey Nichols餐廳,赫見有Brunch供應,姑且一試.環境不用多說,在HN內,沒有理由差吧.看見餐牌,心裏涼了一截,自助沙律吧索價百二多,而且是放在外面,選擇小,又不Refill之貨色,連昔日Pizza Hut都好得多.主菜難過貼低班馬,唯有要個"自選"意粉,麵條要扁麵,汁要松露忌廉汁,配料要海鮮,另叫杯"自家"白酒.而E小姐就要個百多銀的"英式"早餐加杯Latte.百幾銀的意粉,在Soho一帶隨處吃到,但身處置地嘛,同一個價錢,味道先打個八折.扁麵有點過淋,醬汁