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5-min walk from Exit A3, Wan Chai MTR Station
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Telephone
28080882
69245203 (WhatsApp)
Opening Hours
Today
11:30 - 23:30
Mon - Sun
11:30 - 23:30
*Monday – Sunday
Dining Room 11:30am-2:30pm, 6:00pm-11:30pm
Bar & Grill 11:30am-11:30pm
Happy Hour 4pm-7pm
Above information is for reference only. Please check details with the restaurant.
位於灣仔的西餐廳。餐廳內設有兩個不同風格的餐飲空間，滿足不同場合的需求。 Dining Room區域設計典雅，裝潢華麗，主打傳統與創意兼備的高級菜餚。最值得打卡的，莫過於那片色彩豐富且充滿藝術氣息的玻璃畫圓拱型天花。通透的設計完美減輕了空間的壓抑感，整體氛圍極具格調，非常適合慶祝特別日子。 如果想輕鬆一點，餐廳還設有Bar & Grill區域，下班後與朋友小酌一杯，這裡也是不錯的選擇！ ⋆_____ᴛᴏᴛᴀʟ ᴏʀᴅᴇʀ______⋆✿ Prawn Dijon✿ Fried Calamari 以大蝦為主打的沙律，搭配牛油果及蛋黃芥末醬，大蝦鮮甜爽嫩，醬汁清新開胃；而炸魷魚外脆內嫩，配上他他醬，絕對是佐酒的絕佳小食。 ✿ The Reuben這款Reuben Sandwich在香港並不多見，酸麵包裹著大量鹹香鬆軟的煙熏牛肉，搭配芝士、俄式醬汁及酸椰菜，餡料豐富，一口咬下，肉香四溢，滿足感十足。 ✿ M7 Wagyu Flat Iron (300g) ✿ Canadian Pork Chop ✿ Sides：Landau's Garlic & Rosemary Fries澳洲M7和牛肩胛板腱份量十足，切開後可見粉嫩的色澤及細緻的大理石紋理，入口肉味濃郁，口感柔軟，油香豐盈卻不失嚼勁；而加拿大豬扒厚實多汁，搭配甘筍蓉及舞茸菇，肉質軟嫩不乾柴，蔬菜的甜味更提升了整體風味。當然，少不了金黃香脆的蒜香迷迭香薯條，佐酒必備！ ✿ Daily Dessert: Apple Crumble焗烤的蘋果上鋪滿酥脆的餅粒，搭配綿滑的雲尼嗱雪糕，一冷一暖的口感交織，香甜可口，為這頓美食畫上完美句號。 ✿ Cocktail: Romeo / Juliet以雀仔形酒杯盛載的雞尾酒「羅密歐與茱麗葉」，賣相與命名都充滿詩意。兩杯均以檸檬氈酒及氣泡酒為基底，一杯加入草莓的甜蜜，另一杯則融入奇異果的清新，果味突出，容易入口，非常適合輕鬆小聚。
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Used to be the French restaurant Junon, this place has recently re-opened under the name Landau’s. Located at 2/F Wu Chung House in Wanchai, the restaurant offers two seating area, one is a vibrant Bar and Grill with a casual and lively atmosphere, while we have booked to sit at the Dining Room with a more formal setting.The neat décor has an artistic traditional vibe, most notably from the glass panels and intricate woodworks on the ceiling, as well as the tall and large windows of European designs. The ambience reminds me a bit of a Michelin-starred restaurants at a 5-star hotel in Kowloon. The night is quiet, without that many customers, perhaps as it is just before CNY and people generally prefer Chinese cuisine.To start, I have a glass of E. Guigal Cotes du Rhone Blanc 2022 ($98). With a beautiful light gold colour, the wine has a fresh nose of honeysuckle, white peach and apricot, and some sweet spices which goes well with the red prawn crudo.The Amuse Bouche is a small Brioche, hollowed to stuff with salmon mousse, delicious with a creamy and savoury taste. The few pickled onion on top helps to give acidity. Nice and appetizing.For the starters, I order a Red Prawn Crudo ($388). The red prawn has been cut into thin slices, drizzled with some orange dressing instead of lemon to provide the acidity. A creative twist with good effect. Together with fennel jelly and dashi cream to add to the flavours, a delicious starter.My wife has Seared Scallops ($238), with the two large scallops nicely seared with brown butter on both sides to give a caramelized surface while still maintain soft and tender on the inside. The umami of the scallops matches well with the rich, creamy and sweet corn puree too.For the main course, I have chosen M9 Wagyu Sirloin ($588). The sirloin has been grilled beautifully to my requested medium level, juicy and tender. On the side are some tortellini with tendon stuffing, with also some morel and saffron emulsion to pair with the beef.The wife has Prosciutto Wrapped Monkfish ($238), with the prosciutto providing a nice savoury taste to the monkfish. The port and wine jus, along with truffle foam, provides further dried fruit and earthy flavours to complement.For dessert, I have the Chocolate Fondant ($128). Breaking the crust of the fondant the rich and delicious chocolate inside pours out, and on the side the crunchy dulce and caramel ice cream further adds sweetness to this indulgent dessert. Best if you have a sweet tooth.My wife has Pistachio Crème Brulee ($128). On the crunchy caramel surface, the chef has scattered some pistachio for more texture and taste, while the crème brulee silky smooth and having a more mellow sweetness than the chocolate fondant.Service is decent, with the staff courteous but did not do much to introduce the dishes or try to share more the stories of this place, or the background of the restaurant, which I think is a big miss given its rich history. The bill on the night is $2,050. To me it is a bit pricey.
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和朋友試了午餐時段的菜色。前菜選了Foie Gras Torchon 和主食選了M9Wagyu Flatiron Steak。前菜咸咸的鵝肝配上酸酸的青蘋果絲及其他配料，味道十分之夾😋。主食牛肉上桌時已切塊，方便進食，牛肉味濃及好腍，輕輕一切以可分開，配上煮過的洋蔥，十分味美。另外，餐廳還提供兩款麵包，兩款也很好吃😍。餐廳環境舒適，枱與枱之間唔會逼夾，食飯傾偈唔會覺得嘈吵。職員服務態度也很好。下次再去試埋餐廳另一邊。
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有一晚去左 @landaus.hk 食飯，估唔到有幾個菜式都好有驚喜！同班friend食得好開心☺️☺️ 完全打卡able 一定啱晒大家所需🩷🧡💜特別情鍾於個炸魷魚圈，豬扒仲有Ribs，份量十分之大碟，一碟夠晒兩三個人返嚟食。到而家我都仲記得個豬扒嘅熟度啱啱好，勁腍真係可以話係一咬落去就斷開唔使用力咀嚼佢！ 我可以為咗呢個豬扒返去食多次嘅程度！面個ribs就係最傳統嘅美式煙燻烤豬肋骨!出色有小食，又主菜仲有酒飲，絕對可以試一次
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呢間絕對係灣仔最靚嘅西餐廳吧(≧ω≦)ゞ前身係張敬軒嘅仙后餐廳 店內保留左彩色玻璃天花充滿歐式古典風格 情調十足 價錢唔算離地！仲幾大碟 並非攝牙罅𝙨𝙞𝙯𝙚 (-ω-) 特別係主菜～.｜𝐌𝐚𝐢𝐧 主菜｜✿ 𝑳𝒂𝒏𝒅𝒂𝒖'𝒔 𝑪𝒉𝒐𝒖𝒄𝒓𝒐𝒖𝒕𝒆 𝑮𝒂𝒓𝒏𝒊𝒆 $388招牌燉鴨腿豬腩肉 醃製10小時非常入味 皮脆肉嫩！配搭白腸、酸菜 又有啲德國菜嘅味道 推薦(•̀ω•́ ).✿ 𝑶𝒓𝒂𝒏𝒈𝒆 𝑹𝒐𝒖𝒈𝒉𝒚 𝑹𝒐𝒖𝒍𝒂𝒅𝒆 蟹肉橙鯛魚卷 $428橙鯛魚包住滿滿嘅蟹肉 完全係𝐉𝐮𝐦𝐛𝐨 𝐬𝐢𝐳𝐞～切開口感軟嫩 襯托柑橘荷蘭醬 鮮香又開胃.｜𝑷𝒊𝒄𝒌𝒔 特別推介｜✿ 𝑯𝒂𝒎𝒂𝒄𝒉𝒊 & 𝑭𝒓𝒖𝒊𝒕 油甘魚刺身配水果 $148.✿ 𝑷𝒊𝒔𝒕𝒂𝒄𝒉𝒊𝒐 𝑪𝒓𝒆𝒎𝒆 𝑩𝒓𝒖𝒍𝒆𝒆 開心果焦糖燉蛋 $128.✿ 𝑷𝒐𝒕𝒂𝒕𝒐𝒆𝒔 𝑫𝒂𝒖𝒑𝒉𝒊𝒏𝒆 炸薯蓉球 $98 甜品焦糖燉蛋好香滑𝒄𝒓𝒆𝒂𝒎𝒚 開心果味濃郁 有驚喜啊𝙎𝙞𝙙𝙚 𝙙𝙞𝙨𝙝嘅炸薯波都好好食 外酥內軟 唔會熱氣到𠝹口內餡薯仔蓉又好細滑 有牛油香 會食唔停口！其他食物整體都有水準(´∀`) 對得住價錢 服務都好好記得叫返杯𝑴𝒐𝒄𝒌𝒕𝒂𝒊𝒍 雀仔杯好可愛！
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