SKYE Roofbar and Dining

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想欣賞維港夜景同時吃精緻料理的願望，這間可滿足你。就是位於銅鑼灣柏寧酒店27樓的 SKYE Roofbar and Dining，這裡有一個很開揚的天台酒吧，喝著 welcome drink 邊欣賞都幾Chill。🍹Mocktails - Golden Haze整體偏酸，不過有柚子蜂蜜調整一下。一來先放下熱呼呼又香軟的麵包🥖這是可以續加的。🐙Grilled Octopus, Flamed Tomato, Iberian Chorizo Salad烤過的章魚外層會有點焦脆，肉質很嫩且彈牙還很入味。再配上番茄、香腸粒，不論是口感還是味道都很豐富。🦞Lobster Bisque, Piqual Olive Oil Toast, Farm Cream聞到香味和喝了一口已經覺得濃郁，質感香滑濃稠。🐷Bigorre Black Pork Rack, Vegetable Tian, Smoked Bell Pepper Sauce主食選了這個黑毛豬，但沒想到份量比想像中少。半肥瘦的豬肉肉質很柔軟，吃落剛好也不油膩。另外還配個燉菜，是由不同的蔬菜如茄子、翠玉瓜等捲成，口感清脆。🍫Chocolate Fondant, Raspberry Sorbet見前面幾道菜的擺盤都不錯，甜品來到時有點落差。不過味道倒是沒有失望，是朱古力味很香濃的心太軟，配搭酸度適中的紅桑子雪葩，與朱古力相得益彰。最後還有一杯餐飲。用餐環境和景色確實不錯，但食物並不驚艷就是囉。 continue reading

推介指數 Recommendation Level : 🔥🔥🔥🔥今年適逢是柏寧酒店的50週年，為隆重其事，酒店的天台酒吧特別於7月至8月份推出以50週年為主題的精緻晚宴，五道菜以創新手法重新演繹傳統法式料理的精髓，給食客與眾不同的角度品嚐經典的味道，滿足味蕾之餘，客人亦可以邊享用美食，邊欣賞維多利亞港兩岸及維多利亞公園的璀璨景致，令味覺和視覺享雙重滿足。此外，選擇這個套餐的客人，還可以加配由廚師精心挑選的餐酒，四款不同的餐酒與四款主菜完美配合，令客人有更高層次的感受。In celebration of The Pennington Hotel's 50th anniversary this year, the rooftop bar has curated an exquisite dinner themed around the 50th anniversary from July to August. The five-course menu creatively reinterprets the essence of traditional French cuisine with innovative techniques, offering diners a unique perspective to savor classic flavors. Alongside indulging in the gourmet dishes, guests can enjoy the stunning views of Victoria Harbour and Victoria Park, elevating both the culinary and visual experience. Adding to the allure, guests opting for this package can also pair the meticulously selected wines with the four main courses, enhancing their dining experience to a higher level.餐前麵包Bread點餐後待應生會奉上麵包、黑醋橄欖油，以及牛油。麵包是熱烘烘的，外表香脆、內裏鬆軟，而且充滿了小麥的香味，與牛油或是黑醋都十分匹配，可說是各有特色，如果份量不夠的話還可以添加。After placing your order, the servers will bring freshly baked bread with black vinegar olive oil and butter. The bread is warm, crispy outside, soft inside, and carries a delightful aroma of wheat. It pairs well with butter or black vinegar, each offering distinctive flavors that can be enhanced by additional servings.巴伐利亞茴香奶凍 — 圖爾托蝦、煙燻魚籽Escoffier Fennel Bavarois — Tourteau Shrimp, Smoked Fish Egg 這道菜原本是起用蟹肉烹調，待應生告訴我們，當天蟹肉售清了，所以會以蝦代替，原本是有一點失望，但這個配搭也帶給人驚喜，茴香奶凍香氣十足，加上橙肉，增加了菜色的清新感覺，而蝦肉鮮美之餘，亦爽口彈牙，配合了煙燻魚籽的卜卜脆口感，增加了整道菜色的層次Originally intended with crab meat, due to unavailability, shrimp was substituted, initially disappointing but turned out to be a pleasant surprise. The fennel bavarois exudes a fragrant aroma, coupled with orange segments adding a refreshing touch to the dish. The shrimp is succulent and pairs exquisitely with the crunchy texture of the smoked fish eggs, creating layers of flavors.Jean Vesselle, Pur B3, Nature 2015菜色配上這杯香檳，以清新的香甜味為主，不會太酸或太嗆鼻，容易入口，非常適合配這道清新的前菜This Champagne complements the dish with a fresh and sweet flavor profile, easy on the palate and perfectly suited for this refreshing appetizer.白酒法國黃雞 — 鴨肝、西芹泡沫、黑松露汁Yellow Chicken Royale — Duck Foie Gras, Celery Espuma, Black Truffle Supreme雞肉充滿鮮味，肉質具有彈性，配上黑松露一起吃，味道會有另一層次。西芹泡沫非常清新，而且黑松露的味道亦未有搶去了西芹味，做得恰到好處，至於鴨肝則入口即溶，稍微不足的是味道不太濃烈The chicken is flavorful and tender, paired with black truffle, creating an extra dimension of taste. The celery espuma is refreshing, and the black truffle essence harmoniously blends without overpowering the celery flavour. The duck foie gras melts in the mouth, though slightly lacking in intensity.Domaine Belargus, "Ronceray", Anjou Blanc 2020這杯白酒入口不會太酸，喝後口腔留有微微的提子香氣，而且容易入口，與白肉菜色相當合襯This white wine offers a different experience with a richer and drier taste, leaving a subtle grapefruit aroma in the mouth, perfectly complementing the white meat dish.野生多寶魚 — Oscietra 魚子醬、椰菜花忌廉、苦艾酒水汁Wild Line Caught Turbot — Oscietra Caviar "Iode Condiments", Cauliflower Cream, Noilly Prat Sauce雖然這道菜的顏色不是十分鮮艷，但味道卻給人驚喜。多寶魚的肉質不會太腍，而且十分鮮美，椰菜花片的爽脆，以及魚子醬的卜卜脆，令整道菜色有更多不同的層次。由於魚肉及魚子醬都極具鮮味，所以廚師用了較清淡的椰菜花忌廉汁，清新之餘又不會搶去主菜的味道Despite the dish's subdued color, its taste surprises the palate. The turbot's texture is delicate, not overly fishy, and the cauliflower florets add a crisp element. The caviar provides a delightful crunch, adding depth to the dish. To balance the rich flavors of the fish and caviar, the chef expertly uses a light cauliflower cream sauce, ensuring a fresh taste without overshadowing the main course.Chateau La Nerthe, Chateauneuf-du-Pape Blanc 2020這杯白酒的味道與之一杯有很大的差別，明顯酒味較濃及dry，而且酸味較低，喝很會於口中留有淡淡的皮革味道，令人有耳目一新的感覺This wine offers a distinct taste, with pronounced richness and dryness, subtly leaving a leather-like aftertaste in the mouth, offering a unique experience.牛柳 — 勃根地紅酒汁、松露汁油封牛胸腺、牛油薯蓉Beef Tenderloin — Burgundy Red Wine Sauce, Confit Sweetbread in Truffle Reduction, Butter Mashed Potato由於不喜歡太生的牛肉，所以選擇了Medium well，原本以為會較乾，但幸好廚師對於牛柳的生熟程度掌扼握得恰到好處，外表有一些焦香，而內裏則保留了肉汁。另外，牛胸腺充滿了香濃的牛肉，令整到菜式的味道有更多層次。至於牛油薯蓉入口香滑，充滿牛油的香氣，而且又不會太膩Opting for a medium-well doneness due to personal preference, the beef tenderloin was perfectly cooked, retaining juiciness with a slight char on the outside. The sweetbreads are rich and flavorful, adding a complex layer to the dish. The buttery mashed potatoes are smooth, infused with a buttery aroma, without being overly heavy.Sotanum, Les Vins de Vienne, Collines Rhodaniennes IGP 2018牛肉配以這款紅酒是非常合適的配搭，因為既不會太淡，又不會過份濃烈，搶去了牛肉的香味，喝後更有一股非常香的莓味留於口中，去掉肉類的油膩感This red wine pairs excellently with the beef, striking a balance between boldness and subtlety, enhancing the meat without overpowering its flavors, leaving a pleasant berry taste in the mouth and cutting through any richness.法國朱古力餐後小點Valrhona Petit Four兩款不同的朱古力，牛奶朱古力香滑，而黑朱古力則有香濃的朱古力味，而且不會太甜，各有不同的特色The dessert features two types of chocolate, with the milk chocolate being smooth and the dark chocolate offering a rich, not overly sweet chocolatey taste, each presenting unique characteristics.火焔雪山 — 波本雲呢嗱、紅桑莓Baked Alaska — Bourbon Vanilla, Raspberry甜品可說是讓你的視覺與味蕾享雙重感受，待應生會在客人面前完成這個甜品的最後製作工程，在雪白的忌廉上淋上酒燃後點火，此舉令到忌廉的雲呢嗱味更香。軟滑的忌廉包著莓味的雪葩，一次品嚐溫暖及冰凍的滋味實在非常特別The dessert offers a sensory delight, both visually and in taste. The server finishes the dessert tableside by setting fire to the alcohol-drenched cream, enhancing the vanilla flavor. The creamy meringue enveloping the raspberry sorbet offers a combination of warm and cold sensations, a truly special experience.😎 評價 - Epicurean Explorer's comments:  🍽️食物Food： 🔥🔥🔥🔥✅食物的選擇亦算多，除了這個套餐之外，還有多款食物及美酒無客人選擇The selection of food is diverse, offering a variety of dishes and wines apart from this set menu.❌無Nil🏡環境Environment： 🔥🔥🔥🔥✅酒吧的氣氛很好，而且不會很嘈沙，枱與枱之間的私隱度充足，室內部分地方更可以欣賞維港璀璨景色The bar's ambiance is excellent, maintaining a tranquil atmosphere without being overly noisy. Tables are well spaced for privacy, with indoor seating areas offering splendid views of Victoria Harbour.❌無Nil💁服務Service：🔥🔥🔥🔥✅待應生非常有禮專業，對菜式及酒都十分熟悉，而且會細心留意客人的需要The waitstaff is very courteous and professional, demonstrating in-depth knowledge of the dishes and wines. They attentively cater to the needs of guests.❌無Nil💰價格Price：🔥🔥🔥✅食物具有高水準，以酒店的高端精緻菜來說，價格算是合理The food meets high standards, and considering the hotel's upscale and refined cuisine, the prices are reasonable❌無Nil continue reading

我同另外兩位朋友喺Skye Dining食咗套餐午餐。餐廳嘅景觀依然令人驚嘆。我覺得景觀可能有啲影響我嘅感受，可能係我有偏見，但景色真係令一切更美好。餐廳老闆應該留意呢一點。通常氣泡水或者Still水，我揀咗Still水，唔係因為我特別鍾意，而係因為我一直以為Still水會平啲...哈哈哈。麵包係暖嘅，但有少少硬。不過，我好鍾意配麵包嘅大塊牛油。我嘅開胃菜係螯蝦他他，可惜我食唔到太多螯蝦嘅味道，而醬汁食幾口之後有少少苦澀。主菜我揀咗Beef Cheek，非常嫩滑，醬汁做得好好。我朋友揀咗豬扒，味道唔錯但份量太小。不過，作為一個肉類愛好者，我更喜歡Beef Cheek。另一位朋友選擇了鴨腿慢煮，對我嚟講太鹹，作為主菜好難吃晒。甜品嘅呈現令人愉悅，雖然大部分都太甜，不過外表好靚。我最後以菠蘿椰子雪葩同埋一杯黑咖啡結束。整體而言，我覺得好滿足。 continue reading

喺酒店嘅頂樓，望向香港嘅維多利亞夜景，然後再加點小食，再加點飲品，同一班朋友，實在係賞心樂事，呢度嘅環境非常之好，打卡影相，食嘢都非常之推薦，我叫咗呢一杯好有特色嘅雞尾酒，我覺得好好飲同好特別，而且入口好清新嘅感覺，望住咁靚嘅景色，實在令人身心舒暢。交通非常之方便，喺地鐵站嘅附近。服務非常之好，而且好細心同好有禮貌，但因為太多人嚟啦，最好訂咗位先。室外嘅環境非常優美，但室內都可以，而且食物嘅水準非常好，有興趣嘅朋友都可以嚟試吓 continue reading

SKYE Roofbar and Dining 是一個以美景和精緻料理聞名的餐廳。🥖 新鮮香軟面包新鮮香軟面包一上枱就散發出迷人香氣，外皮金黃脆口，內裡則軟綿綿，搭配牛油，味道更加豐富。🐟 脆皮海鱸魚脆皮海鱸魚是一道主菜，魚皮煎至金黃酥脆，魚肉鮮嫩，搭配醬汁，味道清新，完美展現了海鱸魚的鮮美，讓人感受到海鮮的精髓。🥩 牛扒配千層薯牛扒外焦內嫩，肉質鮮美，配上特別造型的千層薯，千層薯層層分明，口感豐富，能夠平衡牛扒的濃郁，令整體味道更加層次分明。吃完午餐，還可以轉到外邊酒吧享用 cocktail.整體而言，SKYE Roofbar and Dining嘅菜式不單止味道出色，還有優雅的環境和絕佳的服務，令整個用餐體驗更為完美。無論係約會定係聚餐，呢度都係一個理想之選，值得大家一試！ continue reading