St.George (Changed Hand) New Restaurant

sep 23, 10,3人來lunch,叫咗 :1) distill water (hk$88)2) 麵包籃 (免費)-先供給無鹽牛油+海鹽-牛油正常,但就無嘜牛油嘅香味-麵包起碼有4款,因要保住食力,所以無試晒-只食友麥片薄脆同扭身包3) amuse bouche-有2款唔同嘅amuse bouche,都幾慷慨吓喎-上層嘅泡沫酸酸哋,而底下綠色的就喺青橄欖sorbet,紅紅哋就喺番茄汁-創意組合度很高,雖然味道未喺好吸引,可能個人唔鍾意青橄欖啦-而車厘茄仔酸酸甜甜,中間釀咗些少菜粒,味道清怡,而麵包條就有芝士香,咁我就喜歡呢個多士4) 友人a 3 courses set lunch (hk$320)i) smoke scottish salmon-traditional condiments and potato blinis-賣相好靚呀,砌到成朵花咁,邊位仲有魚籽醬添-友人比咗d我試吓-煙味不是好濃,不過肉質結實-塊pancake仔就喺用嚟伴住黑魚籽食,因黑魚籽下喺沙律醬,所以味道被沙律醬嘅酸味搶過了ii) roasted tasmanian lamb saddle "aurora

說過接下來的生日飯會滿意得多，這就是一例。 陽光明媚的一天，由1881穿過Hullet House正門，尚未步進St. George餐廳範圍，親切有禮的外藉經理已主動喚出小妹名字後，並帶領我到I. Craddock Room就坐，當時Foxyleo已埗步一些時間了。　從Foxyleo的食評已對餐廳及大廚介紹得十分詳盡，小妹只從酒店官方網補充一下：St.George是位神話中的屠龍英雄，這從餐廳標誌，及室內部分特色動物裝潢中，可以反映一二。週六的下午食客並不多，就坐裝修雅緻簡約、樓底天花特高，古樸英式氣韻的高級fine dining餐廳內，氣氛真是好極了；當日靠窗而坐，外面的綠意更是令人無比寫意鬆弛。食友一早盯上Tasting menu($398)，因可試最多菜式，然後再點一份3-course set lunch($328)，就已夠二人吃得豐異豐富飽足。　　先品嚐異常精緻的麵包籃，麵包上檯約已10分鐘，難得仍很熱暖；先後吃了帶有茄香的小餐包、金黃鬆軟的蛋糕麵包、較有咬口的合桃燕麥包，不規則特色麵包條，還有薄脆片，大部分都精緻可口，配上香濃牛油更是令人忍不住口，試完一款又一款。　然後又有非

Hullett House是位於尖沙嘴廣東道前水警總部內的一個酒店餐飲項目，以十九世紀著名英國植物學家、發掘洋紫荊品種的第一人Richmond William Hullett 命名。由 Aqua 餐飲集團及其掌舵人 David Yeo 負責管理，全面取材自香港過去 150 多年的歷史，實踐掌舵人「By Hong Kong, for Hong Kong… we give you old Hong Kong」的終極使命。Hullett House除了文物級精品酒店外，還有五間不同風格的餐廳，體現香港「美食天堂」的特點之餘，不忘演繹舊香港的獨有情懷。Hullett House內全天候開放的The Parlour，前身為英國維多利亞式的殖民地前哨站，現時提供英式早餐及下午茶，日落後更搖身一變成為舒適酒廊;The Stables Grill座落於大樓的前馬廐原址，現為客人提供燒烤及佐酒小食；Mariners’ Rest為當時過境海員及警察的聚腳點，現為一家酒吧；唯一的中菜廳隆濤院，現時則為賓客提供獨特的傳統經典菜式和失傳罕見的地道美食；至於高級西式餐廳St. George，整間餐廳內設有高聳的拱

it was a lazy friday afternoon blessed with plenty of sunshine. thanks to LY, we were treated a complimentary lunch here at st george in TST. the restaurant was, expectedly, slow during lunch time as most of its target clientele eat on the other side of the ocean. we were seated promptly at arrival and it did not take us long to pick from the 2/3-course lunch menu for HK$280/320 (again, i did not pay for this lunch).amuse bouche – sorbet tomato foam. the foam was warm and subtly sweet, whereas s

Five of us went to St George for dinner to catch up and to give Mr. G a belated birthday toast. We ordered a la carte and the 5-course tasting menu, and I was happily swept off my feet by the food. All courses were beautifuly presented (my BB camera didn't do them justice), and made with top-notch ingredients. Among the stand-outs were:Crispy 63° Eggs - This comes with a nicely poached egg that sat on top of a mash of sweet potato, wild mushroom and seafood sauce;Scallops & Truffles - Slightly

Four of us went for dinner last Sunday.The lightings were dimmed to such an uncomfortable level that it took us nearly half an hour to adapt. (We thought that only restaurants like Hugo or Amigos did that in the 60's., very unusual in modern days)We were arranged to sit at a round table (meant to be for 6 to 8 pax), spacious, but very uncormfortable sofa seats, unless your bum was spot on on the cushion, otherwise you would slide into the gap between the cushions.Two of us ordered $888 tasting m

chef philippe orrico is quite an outlier himself - he never went through traditional culinary training - no CAP or glamorous certificates from cooking schools filled with rich kids; instead, he finished college and worked in art industry for awhile before the path of life took him into the culinary world at age 24, which is considered very late for starting a chef's career (most MOFs obtained their title before 30). chef O however quickly rose to the top; he joined pierre gagnaire a few years la

At long last, I got my first chance to sample the cuisine at St. George, the upscale restaurant at Hullet House. I'm a big fan of Philippe Orrico, who used to run the kitchen at Pierre, and have been wanting to see what he's been able to do outside the world of Pierre Gagnaire. I've gotten very positive feedback from my friends, so expectations were high.I browsed through the menu, delighted that many of the dishes can be ordered in smaller portions. My friends weren't that hungry after their

After having had a bad experience of French food at Green Mouse, my husband took me to another french restaurant in TST, St. George for my birthday celebration. The building of the restaurant's stunning, I were overwhelming all the decoration around me. The restaurant was quite busy. All the staff and managers were very nice, always smile on their face. After we seated, the staff immediately served me a cup of hot tea as the restaurant was quite cold. We order a very nice bottle of wine, fo

香港曾受過英國百多年殖民統治,所以早年的建築物,充滿著濃厚維多利亞時代色彩.到今天仍然能夠留下來的,已經成為古蹟了.在尖沙咀的舊水警總部,由地產商將其活化,改建成為高級購物商場,和酒店Hullett House.當中在Hullett House內的餐廳,保留著昔日殖民地風情,其中一間餐廳名字Parlour,如果是阿仙奴球迷,一定會想起同名的前球員柏奴亞.幾間餐廳之中,St George同Parlour一樣,聽個名就覺得好英倫.因為這是英格蘭之白底紅十字旗的名字,時裝品牌亦有個Duffer of St George.此餐廳走高級路線,執行Smart Casual dresscode,男子身穿背心短打絕對不能.中午前來之前最好頂定位,雖然未必會滿座,但去高級餐廳,預先訂位是一種禮貌,就算上茶餐廳,也未必比你直行直入.三角形的木屋頂,配合水晶吊燈,柱躉上更有個假火爐,有如時空交錯,回到一百年前.走出門外看看,會否見到"大頭綠E"?St Goerge的主廚,是來自文華Pierre的Philippe Orrico,他是Pierre的徒弟,午市的入場費為$280兩道,$320三道.價錢合理.坐下不

Went there for lunch w/ four friends. Every one of us ordered set lunch, which was $280 for 2 courses and $340 for 3 courses. I had one of the signature appetizers which was called 60C Egg. They poached the (Japanese) egg in 60C so it's still kind of raw, and underneath is some risotto with rich flavor of black truffles. The combination made it a a good dish as the egg was very smooth and very tasty and the black truffles was very tasty!For main course, I had the angus beef, which was not ba

Just hopped into Heritage 1881 and walked in this newly established French Restaurant. We tried 3-course meal with $328 per person. The food got a sustainable quality with a taste of experimental favour (by mixing different types of tastes in a single dish).The oxtail soup is highly recommended for the incredibly mixture of freshness of oxtail together with oyster. The bread basket surprised us fot the texture and the favour (alone and when mixed with truffle butter). We ordered salmon & seabass