起初打算是只吃甜品，不過一場來到這高層靚景餐廳（如非雨夜氣氛會更好），忍不住又想點些其他食物，反正之前的拉麵餐主要是澱粉質，就分享一份主菜好了。
首先也來了麵包碟，那麵包外層很脆，中間則軟棉可口，不過最妙是同上的香草醬，帶點墨西哥辣椒 (Jalapeño) 的香氣及辣勁，搽麵包吃很過癮。為了它我吃了三片麵包！
為了留肚給巨大豐富的甜品併盤，主菜只點一客 Lobster Tail ($398) 分享，成品一客有四份龍蝦尾，成品新鮮而肉質爽嫩，簡單以香草焗一焗已經鮮美好吃。不過更妙是底下的蕃薯泥，加了羊奶芝士及墨西哥辣椒（大廚很愛用呢）後，由單純甜味變成豐富多彩，我很喜歡的！
來到甜品環節－－店內有三款甜品 ($98-108)，也有全部兼得的 "HG's" Dessert Platter for "2 To 3" ($338)，我們當然點它！這裡寫生日牌要另收 $38，為了三八妹開心，也照加啦～ 由侍者幫忙為非常不像相的兩姊妹，拍下數張合照後，許願及吹蠟燭後，也是時間開餐啦！要講這個併盤，定價比三個甜品合成更貴；不過就多了幾堆意式奶凍（最美味的也是它！），而且上檯時更加架勢。隨意的擺放方式，其實頗有點似兩姊妹想過要去的 Atum 啊！
埋單 $800 多，而用 HSBC 信用卡簽帳 $500 以上，就可獲一張 $100 Midtown 現金劵。看來很快又會再訪這個美食雲集的地方了～
未點餐已送上脆脆麵包 點醬超正
叫左個signature crab cake 蟹肉鮮甜 易入口 算大份
忘記了這個10oz steak 既名 反而個燒烤醬更加入味
First of the starters was SC's beef carpaccio roll with rocket, stracchino cheese and truffle. In all the years I've been dining out, it was the first time I'd seen a carpaccio roll. After trying it, I'm curious why I'd never seen it before, it was genius! I'm sure a lot of the genius was in the perfectly balanced blend of incredibly fine meat, cheese and truffle, drizzled with a little olive oil, but it was genius non the less.
I'd kicked off my meal with one of the many signature dishes that Penthouse had noted on their menu, the Spanish farm raised Blue Fin Tuna tartare with a slow cooked egg and creamy tuna sauce. I'm a huge fan of tartare generally and can be a harsh critic when a restaurant gets it wrong, but thankfully, Penthouse had nailed it (I guess it was a signature dish for a reason!). The tuna was fresh and tasted of the sea and once I mixed in the perfectly slow cooked egg, there was a rich and cream flavour that sat on the palate for some time after the dish was consumed!
A bold statement is made on the Penthouse by Harlan Goldsetin menu and it simply reads 'Harlan G - the king of pasta'. With a range of hand crafted dried and fresh pasta, SC chose to test out that bold statement and went for a hand crafted dried pasta of linguine with diamond clams, crispy garlic, white wine, parsley and chilli. Looking quite refined on the plate (for pasta anyway), the linguini was perfectly cooked and al dente and filled with loads of clams, both with and without accompanying shells. Like all great pastas, there was a simplicity to the dish that screamed understatement but in reality identified itself as a great pasta dish.
Loving the idea of so many signature dishes, I couldn't resist trying another of Penthouse's highlighted dishes, this time a risotto. But not just any risotto, it came with arborio rice, Maine lobster, Sukura shrimps, lobster sauce, basil and bottaga. The first thing I noticed was the deep orange colour of the risotto, closely followed by many large chunks of expertly cooked lobster. The risotto was laid out in the more traditional flat approach which allowed me to marvel in its beauty. My first mouthful was a joy, the deep flavours of the lobster sauce were wonderful and the rice perfectly cooked. It was quite a special dish, but it was perhaps just a little bit too rich and too tasty... I actually couldn't finish it off (although I did eat all of the lobster chunks)
It was dessert time and after such a filling meal, not everyone was keen on a sweet way to finish the meal. My dessert was the simply named white chocolate dessert, which looked a little busy on the plate and while nice, was a little confusing to me. There was a white chocolate cake and a creamy sauce, both nice, but there was so much biscuit and crumble on the plate, that for me, threw the balance of the dish out. There needed to be more sauce to balance out the very dry feel of the dessert.
The other dessert, which was ordered by my boss, was definitely the pick of the desserts. It was a nitrogen infused berry dish which came with a warning! Don't put the spoon on your tongue (it would stick). The dessert had an incredibly powerful flavour and was really interesting to eat. If you've never had a nitrogen infused dessert before, it can turn you in to a fire breather (with the steam coming out of both mouth and nose!)
At the time, I didn't know much about Harlan Goldstein and certainly didn't know that he had a well known Michelin Starred restaurant in Soho, but I was impressed with Penthouse. It hadn't been open for very long, which is why (I'm assuming) we were able to sneak a table on a Saturday night only fifteen minutes prior. 
Black Squid Ink Tagliolini
That incredible carpaccio - unique and tasty
The views from the restaurant were spectacular
The rooftop views were out of this world!
A better view of Hong Kong would be hard to find
真係好鬼溫暖，正，小弟成晚著住短袖都唔覺得凍了 
先黎24 month parma ham, 油脂均勻，鹹香適中，最驚喜係蜜瓜份外香甜，兩者配搭係雙重享受
再黎係openrice眾食家極力推薦既crab cake, 一試各位食家果然無介紹錯，啖啖蟹肉，又香又鮮甜，差d想叫多份，好在最後理性戰勝獸性，試多d其他野
人黎齊正式叫多d野食，個前菜麵包最吸引我係個醬，好味，不過麵包非今晚主角，食完就算
意大利火箭菜沙律，整體黎講係唔錯架，可惜珠玉在前，俾parma ham同crab cake搶曬風頭，只好幫你嘆息兩下作安慰
呢個又係openrice眾食家推薦既must eat系列，無介紹錯，飯粒充滿龍蝦汁既味道，而且入口都係新鮮龍蝦肉，新鮮彈牙，must eat啊！！
呢道慢煮澳洲黃油雞，係成晚令我最驚喜既。由於今晚有女伴同吃，所以我食雞胸部位，諗住d肉會鞋鞋地。點知一入口，雞肉嫩滑不特止，仲要充滿肉汁同蒜香味，差d以為我拎錯左雞髀部份。食雞咁耐，呢隻真係令我回味
Spanish Pork Chop, 豬肉好滑，伴碟既雜菌都好好味，可惜又係珠玉在前，帶俾我既衝擊無隻雞咁強，sorry呀
最後的甜點大作戰，正如menu所講，unbelievable taste experience, 不可思議既甜點享受。
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