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2024-02-06
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食飯唔只要講食物嘅味道,環境都好重要,海景相伴已經唔係新奇,英式古著圖書館內吃法餐又如何呢?銅鑼灣世貿廣場內有一間,名叫 Bochord 的法式扒房,原來 Bochord 是英文古字藏書的地方的意思,所以餐廳四周密密麻麻放滿書架書籍,再加上胡桃木主調、墨綠色真皮梳化、古典方格紋天花板及復古燈飾,營造上世紀歐式圖書館的風格;招牌菜是牛扒,首次光顧,簡單啲,就嘗味菜單啦!建議大家要看看雞尾酒餐牌,因為設計理念獨特,概念來自梵高的名畫,以畫中的元素配對雞尾酒的成份,很有意思,實在難以抗拒!Blueberry $128我選了一幅1969年的抽象畫作品,富不同的色彩及形態;說實話,我的挑選並非因為欣賞這幅畫,只不過成份有我喜愛的藍莓!如期望中紅與藍的顏色,威士忌及紅酒混合了藍莓汁,上面一層藍莓泡沫,容易入口,果香濃,適合女士。同伴挑了 Almond Blossom $128,外型比較平淡,但有一朵漂亮的菊花。Bread 餐前麵包送上 Focaccia 及 Sourdough 兩款新鮮麵包,三款牛油分別是 rosemary、black 、sundries tomato,即是香草、橄欖、蕃茄口味。
我選了一幅1969年的抽象畫作品,富不同的色彩及形態;說實話,我的挑選並非因為欣賞這幅畫,只不過成份有我喜愛的藍莓!
$128
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同伴挑了 Almond Blossom $128,外型比較平淡,但有一朵漂亮的菊花。 Bread 餐前麵包
送上 Focaccia 及 Sourdough 兩款新鮮麵包,三款牛油分別是 rosemary、black 、sundries tomato,即是香草、橄欖、蕃茄口味。 我覺得蕃茄牛油與 focaccia 最夾,最鍾意 focaccia 厚實柔軟的口感及帶橄欖油味;而 sourdough 就比較硬,向來非我杯茶。另備以橄欖油及黑醋。
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Bochord Japanese Mackerel 日本鯖魚
Lightly grilled Japanese mackerel • Citrus soy jelly • Grilled pineapple
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Diced beef • Carrots • Leek • Celery • Mushrooms • Ground pepper
Beef consommé
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63c sous vide Nagasaki chicken roulade • Housemade chicken mousse • Stuffed foie gras, sautéed mushrooms and toasted pistachio • Roasted beetroot purée • Arugula salad • Toasted walnut vinaigrette
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Whole Carabinero red prawn with raw head and torched body • Shrimp roe noodle of a 70-year-old local noodle brand • Housemade red prawn sauce • Jihe river dried shrimp roe • Red prawn powder
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Sous vide black cod in milk, parsley, thyme and garlic • Chorizo butter sauce • Chorizo oil • Smoked celeriac purée
以牛奶慢煮,真是滑到唔可以再滑!皮卻是脆脆的!底下是一層煙燻西芹蓉再添潤澤。
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成功造就了一道層次豐富的魚菜式。
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Miyazakigyu A5 rib cap • Sautéed shishito with Japanese miso • Creamy mashed potato • Housemade yakiniku sauce
頂級的宮崎和牛肉眼,肉質滑嫩,肉汁滿溢,配合日式麵豉醬,口味富新鮮感!
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Lemon • Yogurt • Grapefruit orange confit • Meringue crisps • Candied orange • Grapefruit sugar sail
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