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᪥由知名米之蓮星級廚師,英國殿堂級名廚Gordon Ramsay主理的正宗英式酒吧及扒房。餐廳設計優雅,滿滿都是英國室內設計特色,以啡色為主調,並以深綠色陪襯。᪥來到這間餐廳必定點的當然是會Beef Wellington 威靈燉牛柳口溶化,那種鮮嫩的感覺,是令人難忘。威靈頓牛外層包有蘑菇和松露,另有班戟和香脆包。᪥前菜scallop 大大粒帶子配上椰菜花,豬血布丁,烤松子仁和葡萄乾,各種配料混在一起,變出了獨特的味道,有葡萄乾的甜,烤松子的脆口。᪥Pumpkin Velouté南瓜湯中加入了鵝肝,麵包丁和鼠尾草,擺盤精緻,用上日本白色南瓜製作,淡淡的南瓜香味。᪥64% Chocolate Tart ,朱古力撻香濃,配上特製的乳酪雪糕,乳酪雪糕上加入橄欖油,是特別的配搭,但味道出奇的好。᪥這裡的侍應服務態度真的超棒,除了正常地介紹每一道菜式,在菜式菜式之間也會跟客人交談,知道我們是遊客也會說說澳門的事,服務態度真系一百分。
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᪥由知名米之蓮星級廚師,英國殿堂級名廚Gordon Ramsay主理的正宗英式酒吧及扒房。餐廳設計優雅,滿滿都是英國室內設計特色,以啡色為主調,並以深綠色陪襯。
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᪥來到這間餐廳必定點的當然是會Beef Wellington 威靈燉牛柳口溶化,那種鮮嫩的感覺,是令人難忘。威靈頓牛外層包有蘑菇和松露,另有班戟和香脆包。
60 views
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0 comments

᪥前菜scallop 大大粒帶子配上椰菜花,豬血布丁,烤松子仁和葡萄乾,各種配料混在一起,變出了獨特的味道,有葡萄乾的甜,烤松子的脆口。
63 views
0 likes
0 comments
67 views
0 likes
0 comments
94 views
0 likes
0 comments

᪥Pumpkin Velouté南瓜湯中加入了鵝肝,麵包丁和鼠尾草,擺盤精緻,用上日本白色南瓜製作,淡淡的南瓜香味。
92 views
0 likes
0 comments
73 views
0 likes
0 comments
78 views
0 likes
0 comments

᪥64% Chocolate Tart ,朱古力撻香濃,配上特製的乳酪雪糕,乳酪雪糕上加入橄欖油,是特別的配搭,但味道出奇的好。
73 views
0 likes
0 comments
103 views
0 likes
0 comments
196 views
5 likes
0 comments
148 views
0 likes
0 comments

᪥這裡的侍應服務態度真的超棒,除了正常地介紹每一道菜式,在菜式菜式之間也會跟客人交談,知道我們是遊客也會說說澳門的事,服務態度真系一百分。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-05-29
Dining Method
Dine In
Spending Per Head
$900 (Dinner)
Celebration
Anniversary
Recommended Dishes
  • Beef  Wellington
  • 64%  chocolate  tart