珀翠餐廳

营业中

休息中

Restaurant Petrus

4.5

4.5

275 食记

味道

环境

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卫生

抵食

|

21324

金钟

$801以上

法国菜 Fine Dining 酒店餐厅

215

30

6

Petit fours

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foodiehkboy

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期待咗呢餐法式Fine Dining好耐🥰 延長晚市之後特別趁着紀念日子來試試😋 知道有米芝蓮一星確實特別期待🤩 華麗宮廷式嘅裝修配合返主打經典嘅法國菜🇫🇷 雖然裝修金色居多 🏵但係華麗嘅感覺比我好有質感而不俗氣💛 味道方面感覺穩打穩紮🙈 對得住米芝蓮級數但係講到細節同Wow Factor 個人覺得都係爭咁啲可能Expectation 太高既關係🥹⭐️ Brioche with Duck Fat 🥯麵包毫無疑問地鬆軟🥳但一定要趁熱食鴨油嘅甘香先會最明顯🦆⭐️ Amuse Bouche 🧡三個小點都用了樹葉嘅元素好似藝術品🎨 比較喜歡日式甜豆Mousse 🥬 配上Matcha 同Mint 既點綴比較清新🍵 以後面嘅蝸牛蒜頭啫喱同蘑菇撻🧄比較是法式傳統嘅濃味麻麻地喜歡一開始就咁Powerful 🖤⭐️ Japanese Sweet Pea 💚豌豆清新而帶天然嘅甜味😚 唔會太濃草青味Yogurt加添了清新感🤪⭐️ Purple Artichoke 💜切開餡料其實係鵝肝🥳 配上Truffle Brioche一齊食🍄 香濃嘅鹹香好吸引建議配上黑醋醬中和一下😅⭐️ Sustainable Sno

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期待咗呢餐法式Fine Dining好耐🥰 延長晚市之後特別趁着紀念日子來試試😋 知道有米芝蓮一星確實特別期待🤩 華麗宮廷式嘅裝修配合返主打經典嘅法國菜🇫🇷 雖然裝修金色居多 🏵但係華麗嘅感覺比我好有質感而不俗氣💛 味道方面感覺穩打穩紮🙈 對得住米芝蓮級數但係講到細節同Wow Factor 個人覺得都係爭咁啲可能Expectation 太高既關係🥹

Brioche with Duck Fat

⭐️ Brioche with Duck Fat 🥯
麵包毫無疑問地鬆軟🥳但一定要趁熱食鴨油嘅甘香先會最明顯🦆

⭐️ Amuse Bouche 🧡
三個小點都用了樹葉嘅元素好似藝術品🎨 比較喜歡日式甜豆Mousse 🥬 配上Matcha 同Mint 既點綴比較清新🍵 以後面嘅蝸牛蒜頭啫喱同蘑菇撻🧄比較是法式傳統嘅濃味麻麻地喜歡一開始就咁Powerful 🖤

Japanese Sweet Pea

⭐️ Japanese Sweet Pea 💚
豌豆清新而帶天然嘅甜味😚 唔會太濃草青味
Yogurt加添了清新感🤪

Purple Artichoke

⭐️ Purple Artichoke 💜
切開餡料其實係鵝肝🥳 配上Truffle Brioche一齊食🍄 香濃嘅鹹香好吸引建議配上黑醋醬中和一下😅

Sustainable Snow Crab

⭐️ Sustainable Snow Crab 🦀
蟹肉意大利雲吞經典而一點都不花巧🇮🇹 單靠蟹肉自己就好鮮味🤍 同意唔會調味過濃的其中之一🥴 特別選擇了三款白酒做Pairing 🥂Sommelier的推薦十分易入口呢

Spanish Red Prawn

⭐️ Spanish Red Prawn 🦐
絕對係全晚嘅精華必食❤️ 考過的紅蝦由尾到頭每一口有不一樣的口感💕 蝦膏加上蝦頭的精華配上Sourdough 每一口都是澎湃的Umami🌊

French John Dory

⭐️ French John Dory 🐟
John Dory唔算係最滑身嘅魚但同Zucchini既配搭好Match好有春夏既風味🥒

Brandt Beef Calotte

⭐️ Brandt Beef Calotte 🥩
牛肋眼咬落去Juicy柔嫩已經係基本🥰 車厘子甜中帶澀的醬汁更突出了肉味🍒係好完美嘅調味

French Pyrenees Lamb

⭐️ French Pyrenees Lamb 🐏
有羊架羊柳同羊膝三種配搭個人覺得分量同肉味都比較多😅如果唔係有Harissa 既調味🌶 相對比較難Handle

⭐️ Black Forest 🍇
比較現代版嘅黑森林蛋糕🎂 櫻桃同朱古力既搭配好Rich 🍫面頭朱古力葉配上底下嘅蛋糕口感好豐富☘️ 只係感覺朱古力味可更有層次🖤

⭐️ French Apricot 🍑
Mille Feuille 係非常之難整嘅法式Pastry☺️素材既外殼伴隨着雲呢拿同杏桃既Filling好清新同典雅🍦

Hokkaido Milk Cheesecake

⭐️ Hokkaido Milk Cheesecake 🍼
訂位嘅時候慶祝週年紀念特別預備多個蛋糕好驚喜🎊 口感介乎日式同美式芝士蛋糕之間🤍 牛奶同芝士味濃郁得黎好溫和🧁 入口好舒服好Smooth

⭐️ Petit Fours 🍬
四道小點以夏日嘅味道為主🏝 有椰子撻開心果餅同熱情果糖🥥 如果每樣味道更Complex會更好😚 小失望食唔到Canele🥹

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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Although I had been to Island Shangrila many times, it's my first time to visit Petrus. For some reason Petrus doesn't seem to have earned any Michelin stars so I had never really thought about visiting this place by making reference to the Michelin Guide.So finally giving it a try today because I had been craving French fine-dining while another famous restaurant in town was fully booked , without much expectation given those not-so-favourable comments on openrice & my lunch partner's previous

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Although I had been to Island Shangrila many times, it's my first time to visit Petrus. For some reason Petrus doesn't seem to have earned any Michelin stars so I had never really thought about visiting this place by making reference to the Michelin Guide.
So finally giving it a try today because I had been craving French fine-dining while another famous restaurant in town was fully booked

, without much expectation given those not-so-favourable comments on openrice & my lunch partner's previous not-so-filling lunch experience at this place.

When I made the reservation I was told that all window seats had been reserved and I had to be put onto the waiting list. It was quite a bit of a surprise that we were brought to a table besides the window when we checked in.

Amazing harbour view

We were immediately welcomed by an Amuse-bouche - Deep-fried octopus

I can’t recall other ingredients and/or sauce introduced by the waiter. It didn’t taste like octopus at all. It wasn’t appetising. It only tasted like deep fried spring rolls. The only good thing was probably that it was still warm when eaten. Quite a disappointing Amuse-bouche.

Butter for bread

Butter for bread

I didn’t try the salt at all

Butter roll & charcoal bread

Butter roll & charcoal bread

The bread was good in general - fresh and warm! I liked the charcoal bread in particular with some raisins to make it taste a bit sweet. The butter roll was good too because it was very soft and tasted very strong of butter.

Butter roll & bacon roll

Butter roll & bacon roll

Just tasted a bit of my lunch partner's bacon roll. Not much impression.

We both ordered a 4-course lunch set.

We both had this Entrees Froides:
Youngling beef fillet tartare, Dijon cream and crispy potato

Youngling beef fillet tartare, Dijon cream and crispy potato

I found the beef fillet tartare too dry. Preferred more sauce. The crispy potatoes did add some texture to the beef tartare!

Charcoal bread & French baguette

Charcoal Bread & French baguette

I was so hungry that we asked for more bread. This time I tried the French baguette too. Just normal French baguette which was really crispy. Preferred the sweet charcoal bread or the soft rolls.

Another Entrees Froides:
Foie gras terrine, mandarin and three-spice powder

Foie gras terrine, mandarin and three-spice powder

I always fancy foie gras so I really liked this dish. It came with 2 pieces of crispy toasts.

Foie gras terrine, mandarin and three-spice powder

The foie gras tasted good with the sweet and slightly sour mandarin sauce and three-spice powder. The crispy mandarin tasted good too! We shared the dish so we didn’t find it too fatty or oily at all

Entrees Chaudes:
Red prawn ravioli, spinach and bisque sauce

Red prawn ravioli, spinach and bisque sauce

It tasted really good with the lobster sauce! But I couldn’t really taste red prawn or spinach.

Mains:
Lobster tail, green spiced sauce and Cevennes onion

Lobster tail, green spiced sauce and Cevennes onion

The lobsters were really fresh but were better eaten with the green spiced sauce. The onion was a big surprise as it was stuffed by delicious lobster soup and vegetables!

Mains:
Smoked paprika marinated lamb rack, Puy lentils and Monalisa potato

Smoked paprika marinated lamb rack, Puy lentils and Monalisa potato

Delicious medium rare lamb rack. Very tender inside but crispy outside. But we were discussing whether this or those served at Chesa was better. My lunch partner said they were comparable but those at Chesa were of bigger portion & less fat! The mashed potato was really smooth but the lentils were too hard.

Iced chocolate with skimmed milk

Iced chocolate with skimmed milk

It tasted ok. But the one at Chesa was way bigger with cream etc on the side!

Dessert:
Milk chocolate Jivara with hazelnut, caramel and Tahitian vanilla ice cream

Milk chocolate Jivara with hazelnut, caramel and Tahitian vanilla ice cream

I love chocolate! Liked the milk chocolate Jivara and the hazelnut. The ice cream was just so-so though.

Artisan cheese selection by Maitre Affineur Bernard Antony

Artisan cheese selection by Maitre Affineur Bernard Antony

It came with a lot of bread & crisps! Super filling after finishing all of them (mostly by me

)! The sweet raisin bread tasted great with the salty cheese!
I only recall the blue cheese in the middle but couldn't recall the name of the soft cheese on the left and hard cheese on the right. The soft cheese tasted good - my favourite. But the hard cheese really smelt like bad eggs! It tasted ok though. The blue cheese was so salty that I couldn't really eat. But it went along well with the sweet & sour raspberry sauce. Overall, a super filling dish!

Raspberry juice ball

Raspberry juice ball

With raspberry juice inside! The waiter reminded us to eat the whole ball in one go. Yummy end to a big feast!

Petit Fours - Passion fruit chocolate, crispy chocolate, blueberry tart

The blueberry tart was below standard with the tart being not crispy at all! It was so soft like absorbing too much water. The passion fruit chocolate tasted great! Even more tasty was the crispy chocolate in the middle! A great end to the big feast!

Overall this dining experience was way better than our expectation! Food was good in general - delicious, nicely presented & more filling than expected! Service was nice too, except that our cups of warm water were not always immediately filled up. There were also quite a no of surprises e.g. window seats, bigger portion than we thought, yummy Petit Fours. Very nice interior decoration & harbour view too. A definitely memorable lunch.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2017-11-29

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$750 (午餐)

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港島香格里拉大酒店 Petrus 珀翠餐廳最近得到來自法國米芝蓮2星 Mirazur 餐廳的 Chef Ricardo Chaneton 加盟，新出的三／四道菜午餐既清新又美味呢！這是甜魔媽媽第4次到訪午餐了。抵達之前還是下著黃色暴雨，來到餐廳窗外景致亦一片朦朧，然而一打開精緻動人的餐牌，好心情又回來了！三道菜的午餐$498，四道菜則$588，另加$88就可享有由首席配酒師 Head Sommelier Stephen Raducki 推介的佳釀。不說其他，單是細心聆聽俊朗的他慢慢介紹酒品，就是一留享受！事實上，Petrus 的藏酒豐富多達12,000款，更於2016中國年度最佳酒單大獎中勇奪最佳香檳及汽酒酒單、中國年度最佳酒單名人堂以及最高等級的三杯獎。這天 Stephen 為我們選了一款清新易入口的香檳作為開始。看著細密的氣泡徐徐升降，我知道，這頓絕對是美好的！與香檳同上的，還有超高水準的麵包籃。才說過最好的麵包要在 Robuchon / Ozzo e Duette 找，這刻又有更正：那邊的麵包仍是最好，但這裡的法包、Sourdough 還有一款煙肉餡的脆包類，口感最讚！吃下去，每

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港島香格里拉大酒店 Petrus 珀翠餐廳最近得到來自法國米芝蓮2星 Mirazur 餐廳的 Chef Ricardo Chaneton 加盟，新出的三／四道菜午餐既清新又美味呢！這是甜魔媽媽第4次到訪午餐了。抵達之前還是下著黃色暴雨，來到餐廳窗外景致亦一片朦朧，然而一打開精緻動人的餐牌，好心情又回來了！

三道菜的午餐$498，四道菜則$588，另加$88就可享有由首席配酒師 Head Sommelier Stephen Raducki 推介的佳釀。不說其他，單是細心聆聽俊朗的他慢慢介紹酒品，就是一留享受！

事實上，Petrus 的藏酒豐富多達12,000款，更於2016中國年度最佳酒單大獎中勇奪最佳香檳及汽酒酒單、中國年度最佳酒單名人堂以及最高等級的三杯獎。這天 Stephen 為我們選了一款清新易入口的香檳作為開始。看著細密的氣泡徐徐升降，我知道，這頓絕對是美好的！

與香檳同上的，還有超高水準的麵包籃。才說過最好的麵包要在 Robuchon / Ozzo e Duette 找，這刻又有更正：那邊的麵包仍是最好，但這裡的法包、Sourdough 還有一款煙肉餡的脆包類，口感最讚！吃下去，每下都會發出「卡卡卡」巨響，不好意思但也理不了！如果你與甜魔媽媽一樣喜歡這類脆包，就會明白那份美妙～

除了脆包水準驚艷，令我忍不住狼吞3大件，這裡的牛油也非常讚，特別是咸味牛油，細心看你會發現每次拍照都在大幅度變小... 你沒猜錯，又是進了我的肥腩！

開始首道菜：前菜選擇包括法國生蠔、豬肉凍批、三文魚配牛油果等，這天按胃口選了 Heirloom Tomato Salad, Parmesan and Mushroom 復古蕃茄沙律配芝士及蘑菇。

Heirloom Tomato Salad, Parmesan and Mushroom

復古蕃茄又稱原生蕃茄，色彩斑斕十分迷人，酸度較低下口味較清甜。由於本身味清，大廚配上較濃郁的巴馬臣芝士調味，再加上爽嫩的蘑菇，非常適合夏天食用。

接著頭盤也有四款選擇，包括：煙肉雜菌湯、香煎帶子配彩虹甘筍及血橙醬汁、法式田雞腿配香葉菜頭等，我則要了 Octopus, onion tortellini and Parmentier consomme 香蒜馬鈴薯湯配八爪魚及洋蔥雲吞。

Octopus, onion tortellini and Parmentier consomme

配搭新奇的八爪魚及洋蔥雲吞先上，然後才倒上香蒜馬鈴薯清湯。那湯十分清徹，味道也輕，主要是為雲吞增添多點濕潤感；最特別絕對是那質感鮮滑、口味微甜的洋蔥雲吞，配上八爪魚及榛子粒來吃，滋味鮮香又豐富～

另外食友的 Frog Leg "a la Francaise", parsley and Lautre garlic 法式田雞腿配香葉菜頭 太美了，忍不住也拍下來！如果下次再來，我也一定要吃這個～

去到主菜更有六款選擇之多，多來幾次都不會悶！據食友分享，法國雞肉及龍蝦都很好吃，我則要 Roasted Lamb Rack, Ricotta Cheese and Brussels Sprout 燒羊架配芝士及迷你椰菜。調師酒又為我配上一款紅酒，難得連我也覺得順喉好喝，不過名字沒能記住。

先吃配菜。從來很喜歡迷你椰菜，清甜得來十分爽脆，這裡稍加烤製更香口，又花心思配上 Ricotta 芝士及酸甜健康的黑蒜，這組合極得我心！主角的羊架要了 Medium Rare，肉質粉紅嬌嫩，卻一點血水也沒有，加上比例完美的脂肪以及恰到好處的羶香，又是高水準之作。

Roasted Lamb Rack, Ricotta Cheese and Brussels Sprout

最後有芝士或甜品，我點了 Filo Pastry, Vanilla Custard and Tonka Bean Ice-cream 香脆千層酥配黑香豆雪糕。千層酥是可見的超薄身又酥脆，中間雲呢拿吉士香甜不膩，黑香豆雪糕亦清新可人。不過個人還是較喜歡層次感豐富些的酥皮甜點。

也試了食友的 Chocolate, Oolong Tea and Hazelnut 朱古力配烏龍茶及榛子，這款甜點甜度明顯較高，連同上的榛子雪糕也份外香甜，較適合嗜甜一族。

我沒以前愛甜了。如果下次來，一定會選 Pain Perdu, Bread Pudding, Rhubarb and Elderflower 法式麵包、大黃及接骨木花，那麵包看似超香甜濕澤的樣子！！！！！

滿足的餐後，來一杯奶泡豐富綿密的 Cappuccino，打算收相機進袋，怎知....

新的 Petit Fours 好美好美！特別是粉紅色的小球，其實是輕甜白朱古力盛起酸甜冰凍的紅莓雪葩，那咬破即併發的清新感無比美妙！另外兩款就是正常的茶點，拌上我的泡沫咖啡感覺正好。

更多的午餐選項、素食午餐，以及晚餐餐牌也可於網上查閱。繼半島 Gaddi's 後，這裡大概是香港最古典爾雅的高級法國菜餐廳。想好好享受一頓法式盛宴，Petrus 是值得推介的！

最後，臨走天色又回復明媚，正如今天在澳門驟雨又驟晴的天氣。感恩同時，也預祝大家明天有個晴朗愉快的端午節假期！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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113

7

老公生日，期待已久的到港島香格里拉享受法國大餐！精美的各式海鹽礦物鹽，可以用來配麵包，有淡淡的大自然香氣！Set Lunch 奉送餐酒，我們照例選了白酒，再加 Sparkling Water，感覺很優雅！四道菜有頭盆、湯、主菜、甜品或芝士。頭盆老公選了【焗鴨批配時蔬及甜莓汁】很傳統的法國肉批，賣相精美吸引，味道清新鮮甜，很開胃的頭盆前菜！我選了【有機糖心蛋配火腿及野菌】嘩！流心的半熟蛋，給風乾火腿點上了，薄薄的火腿入口即溶，滲出鹹鹹香香的味道，特級滋味！第二道菜是湯，我們一人選了一款【可可豆湯伴芝士雲吞】與【法式香草蔬菜湯】，都是香濃美味有質感的濃湯，芝士雲吞比較飽肚，蔬菜湯則比較清新與健康！已經飽了一半，到主菜出場了！老公照一貫慣例選了牛【燴牛仔肉配芹菜頭】，而我又是龍蝦，百吃不厭！哈哈！【法國龍蝦配時蔬及辣肉腸汁】，質素跟龍蝦吧不相伯仲，都是新鮮上剩的法國龍蝦，肉質彈牙爽口鮮甜美味，很滿足！最喜歡法國餐有芝士車，多款法國農莊芝士任君選擇，像小朋友揀糖果般，很開心！最後我選了 Selle-Sur-Chen 、 Comté 、 Époisses 和 Roquefort 都是心愛的比較

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老公生日，期待已久的到港島香格里拉享受法國大餐！

各式海鹽礦物鹽

精美的各式海鹽礦物鹽，可以用來配麵包，有淡淡的大自然香氣！

Set Lunch 奉送餐酒，我們照例選了白酒，再加 Sparkling Water，感覺很優雅！

焗鴨批配時蔬及甜莓汁

四道菜有頭盆、湯、主菜、甜品或芝士。頭盆老公選了【焗鴨批配時蔬及甜莓汁】很傳統的法國肉批，賣相精美吸引，味道清新鮮甜，很開胃的頭盆前菜！

有機糖心蛋配火腿及野菌

我選了【有機糖心蛋配火腿及野菌】嘩！流心的半熟蛋，給風乾火腿點上了，薄薄的火腿入口即溶，滲出鹹鹹香香的味道，特級滋味！

可可豆湯伴芝士雲吞與法式香草蔬菜湯

第二道菜是湯，我們一人選了一款【可可豆湯伴芝士雲吞】與【法式香草蔬菜湯】，都是香濃美味有質感的濃湯，芝士雲吞比較飽肚，蔬菜湯則比較清新與健康！

主菜燴牛仔肉配芹菜頭與法國龍蝦配時蔬及辣肉腸汁

已經飽了一半，到主菜出場了！老公照一貫慣例選了牛【燴牛仔肉配芹菜頭】，而我又是龍蝦，百吃不厭！哈哈！【法國龍蝦配時蔬及辣肉腸汁】，質素跟龍蝦吧不相伯仲，都是新鮮上剩的法國龍蝦，肉質彈牙爽口鮮甜美味，很滿足！

法國農莊芝士

最喜歡法國餐有芝士車，多款法國農莊芝士任君選擇，像小朋友揀糖果般，很開心！最後我選了 Selle-Sur-Chen 、 Comté 、 Époisses 和 Roquefort 都是心愛的比較濃味的法國芝士，盡情的吃個夠！

Cheese or Desserts

甜品時間，賣相最為吸引的是【黑朱古力球肉桂芝士忌廉】那黑朱古力是真材實料的上等朱古力，香濃的 Dark Chocolate 味，有型有實，絕不欺場。

黑朱古力球肉桂芝士忌廉與椰子梳乎厘配青檸

【椰子梳乎厘配青檸】是服務員推介的，熱辣辣新鮮出爐的 Coconut soufflé，入口有淡淡的 Lime 酸味，中和了甜膩的感覺，很出色的一個甜品，果然無介紹錯！

最後是餐廳安排的吹蠟燭與拍照時間！

美倫美奐的 Petit fours，可惜已經很飽，吃不下了，只有拍照留念！

Ice Tea 與檸檬水

餐飲我們選擇了 Ice Tea 與熱檸檬水，都特別清雅怡人。

地毯印有 Saturday

每一個細節都讓顧客感到盡善盡美，很完滿的一個生日週末！離開時入酒店電梯，發現原來地毯印有 Saturday，很有心思，而且要天天換地毯，很特別的一個設計啊！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
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味道

环境

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卫生

抵食

用餐途径

堂食

人均消费

$500 (午餐)

庆祝纪念

生日

推介美食

babyk

等级2

11

0

To pre celebrate valentines' day, we chose Petrus, one of the famous michelin restaurants in Shangri﹣la Hotel for lunch There are great view and foods served but the service was not as good as Amber Anyway, We had a great time there

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To pre celebrate valentines' day, we chose Petrus, one of the famous michelin restaurants in Shangri﹣la Hotel for lunch

There are great view and foods served but the service was not as good as Amber

Dark Chocolate Sphere, Mascarpone Perfumed with Orange Zest, Balsamico Jelly

Anyway, We had a great time there

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2012-02-11

用餐途径

堂食

人均消费

$550

庆祝纪念

纪念日

推介美食

FL

等级4

3.4K

140

「Welcome 劉生！Enjoy your lunch」，再引領我們到靠窗的位置，奉上餐牌，詳細講述內容。很悅耳的問候語，第一個感覺真好。環境方面，特高的樓底、別出心裁的設計、優雅的裝潢、高貴的水晶吊燈、無敵的維港美景，足夠形容了吧！畢竟是五星級酒店的法國餐廳，米芝蓮二星店，環境這一欄總不會失禮。服務生拿著麵包籃前來，四款的麵包分別是小圓包、牛油包、麥包以及法包。細食的我，只選取了法包，塗上咸牛油吃，味道是對辦，裡頭軟身，但外層稍嫌偏實。女士的小圓包和牛油包，據報是鬆軟好吃。來點白酒，服務生有介紹過，但對於酒一竅不通的我，轉個頭已忘了名字。入口是帶點甜味，不過after taste就是苦澀，算不上平易近人，對方也不甚喜歡，只輕輕淺嚐了兩口。頭盤先是海螺配黑椒啫喱，凍食的海螺，本身就是冇味，不過質感爽脆，廚師就在海螺上灑幾粒黑椒，既能引出味道，亦不會破壞海螺的爽脆口感，淡口的啫喱亦然，是個很聰明的做法。再者，爽口的海螺配合軟身的啫喱，非常穩陣。另一款頭盤為Pasta，用上芝士及西蘭花茸去煮，再配以煙肉、西蘭花和我喜愛的火箭菜。Pasta煙韌有口感，味道有如平時吃慣的Cabonara，自

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「Welcome 劉生！Enjoy your lunch」，再引領我們到靠窗的位置，奉上餐牌，詳細講述內容。很悅耳的問候語，第一個感覺真好。

環境方面，特高的樓底、別出心裁的設計、優雅的裝潢、高貴的水晶吊燈、無敵的維港美景，足夠形容了吧！畢竟是五星級酒店的法國餐廳，米芝蓮二星店，環境這一欄總不會失禮。

服務生拿著麵包籃前來，四款的麵包分別是小圓包、牛油包、麥包以及法包。細食的我，只選取了法包，塗上咸牛油吃，味道是對辦，裡頭軟身，但外層稍嫌偏實。女士的小圓包和牛油包，據報是鬆軟好吃。

來點白酒，服務生有介紹過，但對於酒一竅不通的我，轉個頭已忘了名字。入口是帶點甜味，不過after taste就是苦澀，算不上平易近人，對方也不甚喜歡，只輕輕淺嚐了兩口。

頭盤先是海螺配黑椒啫喱，凍食的海螺，本身就是冇味，不過質感爽脆，廚師就在海螺上灑幾粒黑椒，既能引出味道，亦不會破壞海螺的爽脆口感，淡口的啫喱亦然，是個很聰明的做法。再者，爽口的海螺配合軟身的啫喱，非常穩陣。

另一款頭盤為Pasta，用上芝士及西蘭花茸去煮，再配以煙肉、西蘭花和我喜愛的火箭菜。Pasta煙韌有口感，味道有如平時吃慣的Cabonara，自然合我心意，如果可以加些蛋香會是滿分。

主菜有煎銀鱈魚，頗厚身的，魚皮煎得香口，可惜煮得過了火，魚肉偏韌，同時應有的鮮甜味道亦不突出，對方甚至要加海鹽去調味。墊底有幾件意大利雲吞，味道濃郁，跟淡口的魚扒又幾匹配。喜歡的是，廚師又加了幾條火箭菜在內，我肯定把它幹掉。

再來的就是羊，簡單的兩小件，外表似曾相識，後來記起是在Aspasia吃過類似的羊肉出品。說回這個羊，上面灑了丁點的黑松露增加香氣。用刀切開，像是很實結，吃時卻又不會很韌，真奇怪。羊肉本身帶點臊味，但我覺得是對辦的，吃羊總要有點這個味道。伴碟的露筍，很粗身，咬落卻是稔稔的，雖是清甜，但我就喜歡吃爽脆的露筍了。

吃罷主菜，已飽了九成，之但係甜品又怎能不吃呢? 女士揀的有機士多啤梨伴芝士青檸雪葩。野生的小士多啤梨酸得要命，青檸雪葩亦沒有清新的感覺，店方又刻意做成較實在的質感，我不懂欣賞。

我的特色櫻桃朱古力甜品，賣相優勝得多了。朱古力蛋糕做成長條形，中間夾著櫻桃啫喱之類的東西，朱古力是香濃好吃，可惜櫻桃啫喱又是酸到眼都盲，完全破壞整個甜品的質素。還是我的味蕾出了問題?

Petit Fours總是吸引的。可是，上的時間完全錯誤，對方的檸檬茶飲完都未上，起初我還以為沒有供應。好在我喝得慢，尚有半杯咖啡伴此良品。更奇怪的是，到我們都把Petit Fours吃完，服務生又替女士加檸檬茶，搞什麼呢? 講番Petit Fours，我吃了熱情果撻、栗子撻、綿花糖和黑朱古力，幾款都是偏甜，酥皮酥香鬆脆，適合我吃，也正好中和咖啡的味道。

咖啡尚算香濃，亦沒有我條命咁苦，但稱不上出色。

最後，祝壽星女生日快樂，願望成真！

更多相片可見：http://fabricelau.blogspot.com/2010/05/restaurant-petrus.html

海螺配黑椒啫喱

黑松露羊肉

有機士多啤梨伴芝士青檸雪葩

特色櫻桃朱古力甜品

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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堂食

人均消费

$500 (午餐)

Yan~*

等级4

5.5K

593

從來是這樣，懶開的是有條路的...重慶回港後，藉詞香港天氣不好，客讓自已懶惰已經數週週，就讓七月重新開始回復寫食評習慣罷!　而其實也要多謝Foxyleo，其精彩食評不但吸引我的目光，與她相約碰面的一頓飯也是精彩，不可不記。那是天公不做美的一個週末，天陰且有雨，但亦無損初次見面的興奮心情；事實上，除了頭盤小小的瑕疵，整頓質素也達到預期，甜品及甜點位更有不少驚喜，下面會慢慢介紹。　置身港島香格里拉56/F，Petrus的層數與格調是一樣的高，未抵達餐廳，金碧輝煌、雍容華貴的電梯大堂，已予人一種高貴感。出了電梯，跟著指示牌轉右再轉左，就會抵達餐廳入口。Petrus的裝潢洋溢著法式貴氣與典雅，與半島老牌法菜Gaddi's相約，連dress-code也一樣的要求較嚴謹，男士來可是要穿著整齊襯衣的。我訂了的是開揚window seat，雖然是日沒有陽光映照，環境一欄也是滿分。　此處兩道午餐索費$368，三道菜則是$428，收費已包一杯餐酒或果汁，以二星店來講頗為抵食。兩位女生都選了三道菜午餐，不過同樣放棄了湯改選甜品，呵呵。點菜後首先有自選麵包籃，當中約4-5款選擇，隨便選了3款來嚐嚐，但覺麵包大

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從來是這樣，懶開的是有條路的...重慶回港後，藉詞香港天氣不好，客讓自已懶惰已經數週週，就讓七月重新開始回復寫食評習慣罷!
　
而其實也要多謝Foxyleo，其精彩食評不但吸引我的目光，與她相約碰面的一頓飯也是精彩，不可不記。那是天公不做美的一個週末，天陰且有雨，但亦無損初次見面的興奮心情；事實上，除了頭盤小小的瑕疵，整頓質素也達到預期，甜品及甜點位更有不少驚喜，下面會慢慢介紹。
　
置身港島香格里拉56/F，Petrus的層數與格調是一樣的高，未抵達餐廳，金碧輝煌、雍容華貴的電梯大堂，已予人一種高貴感。出了電梯，跟著指示牌轉右再轉左，就會抵達餐廳入口。Petrus的裝潢洋溢著法式貴氣與典雅，與半島老牌法菜Gaddi's相約，連dress-code也一樣的要求較嚴謹，男士來可是要穿著整齊襯衣的。我訂了的是開揚window seat，雖然是日沒有陽光映照，環境一欄也是滿分。
　
此處兩道午餐索費$368，三道菜則是$428，收費已包一杯餐酒或果汁，以二星店來講頗為抵食。兩位女生都選了三道菜午餐，不過同樣放棄了湯改選甜品，呵呵。點菜後首先有自選麵包籃，當中約4-5款選擇，隨便選了3款來嚐嚐，但覺麵包大多不熱，質素普通得很，不吃絕對沒有損失，除了一款圓形的butter roll--其牛酒味極其香濃，又難得保持暖身及脆口，十分美味!!在侍者的體貼詢問下，後來也忍不住re-fill了一件。也要讚這裡的原味及咸味牛油味道也十分香醇；另設精緻六色海鹽，侍者曾很細心每款介紹一遍，不過最後還是浪費了他的心意---沒試!
　
在紅與白酒中選了後者，而Petrus指定的白酒色澤深邃、香氣氛芳，口味清甜，令我十分欣賞。之後開始欣賞頭盤，我選了

Cavaillon melon and jabugo ham，是款西班牙來貨的火腿，片得極薄再拌以極甜蜜瓜及清新火箭菜，雖簡單卻是十分好吃，滿意收貨。食友選了

Marinated mediterranean sardines, semolina with parsley and mint，半生熟的沙甸，二人都嫌太腥了，底層的啫喱則還可以。
　
來到主菜，我揀了

Duck leg confit with turnip, miso perfumed duck bouillon，據侍者介紹是較濃郁的口味，可幸我也接受得來。Petrus處理的鴨腿有近乎腊肉的濃香，但肉質仍保持嫩滑細膩，也是我欣賞的地方；而因整道菜口味稍重，特別配上清淡的蘿蔔片，安排相當細心。食友的主菜則為

Roast North Atlantic cod, sauteed artichoke and ravioli in tomato bouillon，她一吃即大讚湯底鮮甜，魚肉也十分嫩滑，我不客氣一試也同意味道不錯，可據報墊底的阿支竹雲吞味道平平。
　
Petrus的主菜雖然水準不差，可我認為只是交到功課，幸而甜品環節有一款成功突圍。先講較失色的

mango square，果香、甜味及酸味均不突出，拌上的牛油雪糕亦欠個性，不說大家還會以為是普通雲尼拿雪糕!! 不過我選的

Chocolate souffle卻很有驚喜，除了份量特大，而且疏乎厘發得不會很高，反而朱古力濃郁質感較實在，而且附上一碟朱古力爆炸糖及朱古力粒，供食客添加上去，令原已香濃的朱古力味更加濃郁，且邊吃邊有爆炸糖的刺激感，滋味變化多端，推介!! 最後還有一小件青檸蛋白慕絲，供食後清新味蕾，整體組合既細心又豐富美味，令甜魔非常滿意!

　
之後，侍者捧來精緻的六款不同的

Petit fours，又逐一細心介紹；說到一半，知我極愛甜，又主動加送兩件香甜富榛子香、又有脆底的hazelnut chocolate cube，實在令人超窩心~~

而其他的小甜點中，除了檸檬糖較失色，普遍也有不錯水準，如黑朱古力塔質感細滑，朱古力粒又有脆夾心，云云。差點忘了餐飲的

cappuccino，泡沫豐盈，口味又香醇細滑，也喜歡。最後侍者又細心詢問要否再添更多甜點，服務絕對值得滿分。
　
這頓午餐共吃了差不多三小時，整個過程絕對是十分享受，極端愉快的。十分的高興認識妳，也期待之後再聚再吃再分享!

　
更多相可見：http://www.facebook.com/album.php?aid=176077&id=625718234

美味butter roll及牛油

好飲的白酒

Cavaillon melon and jabugo ham

Marinated mediterranean sardines

Duck leg confit

Roast North Atlantic cod

Chocolate souffle

Chocolate souffle

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2010-06-26

人均消费

$475 (午餐)

推介美食

Ali~!

等级3

76

48

we arrived at 7-ish and were the first pair to arrive at Petrus. There were 2 set menus - 1 Autumn menu with 8 courses and the other with 4. We decided to go for the one with 8. i had it without wine while my boyfriend chose to be paired with wine.We were first served with french sausages which could be dipped into yoghurt. There were a few kinds - ham & cheese, duck, combination of pork & duck... tasted a bit like chinese sausages to me but it was quite a new experience.A little booklet of our

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we arrived at 7-ish and were the first pair to arrive at Petrus. There were 2 set menus - 1 Autumn menu with 8 courses and the other with 4. We decided to go for the one with 8. i had it without wine while my boyfriend chose to be paired with wine.

We were first served with

french sausages which could be dipped into yoghurt. There were a few kinds - ham & cheese, duck, combination of pork & duck... tasted a bit like chinese sausages to me but it was quite a new experience.

A little booklet of our menu for the night was placed on the table for us to refer to so we know the progress for the dinner and what dishes we are served.

Warm tourteau crab and giner crumble Crabmeat was sliced and other ingredients like cucumber and other vegetables were diced. It had a slight taste of lemon confit so it was pretty refreshing as a appetizer to start our journey

Jerusalem artichoke and Piedmont hazelnut soup I liked this a lot since it was my first time to have hazelnut being cooked in hot dishes rather than desserts. A nice try to make soup with hazelnut and it was not too filling as there was artichoke too.

Seared scallop, chestnut cream and white truffle nage foam the inner part of the scallop was tender and it blended well with the chestnut cream which I usually only related to desserts. The taste was not too strong so you could have the taste of the scallop itself.

Sweet basque chili piperade, Iberian chorizo and calamari a la plancha I am not a big fan of squids, so I only found this ok. The piperade was well made though, which I finished all up

The chorizo was a bit too strong for my liking and the calamari was not bad, not too chewy.

Truffle pig trotter caillette, marinated wild mushrooms The caillette was mainly made of pork, with some greens and spices. It was like a round and plump sausage. The first few bites were really good! The texture was so tender and it was really meaty. It got a bit filling when I finished half of the caillette, but I reckon it would be a great dish for meat lovers.

Roast Mieral mallard duck, canape and white cabbage confit i liked the canape which I found it nice enough for me to rest my fingers a bit since it was hard to cut the duck. The duck was not bad, but it took really long before I could cut them into pieces. It would be better if it were served in thinner slices.

Cheese selection we were done with the main courses and it was time to choose cheese. We had the hard and mild ones and we could choose from a range of breads. Apart from cheese, crackers, grapes and breads on our platter, they also offered us fruit paste, to clear up the cheese smell before you had a bite of some other cheese.

Warm William Pear Crumble, caramel sauce with pear and ginger sherbet Here came our long-awaited dessert! hmmmm! it was goood

It tasted a bit like chocolate mousse/ tiramisu with a really refreshing pear and ginger sherbet in the middle of the crumble! Very good I would say

The waiter was generous enough to give us two plates of petit fours so both of us could try out every different kind of the little desserts. They had chocolates, macaron, small cakes and mini-tarts. Felt a bit guilty for not being able to finish them all up since we were really full already. The dark chocolates were good.

Service was fine in general. They explained in detail about every courses they brought to our table, and readily answered our questions on the courses served for other tables. There was a harpist playing during the night, though the songs she played did not really fit too well in the classic french dining ambience because I recognized some of the songs were actually pop music (i.e. candle in the wind) and disney songs.

Overall it was a great night, and the view was spectacular. Would love to come back again some time

French Sausages

Crab & ginger grumble, vege gresque

Artichoke & hazelnut soup

Seared scallop with chestnut cream

Truffle pig trotter caillette

Roast mallard Duck

Warm William pear crumble

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

分享
推介

已推介
检举

张贴

评分

味道

环境

服务

卫生

抵食

用餐日期

2009-11-14

庆祝纪念

纪念日

推介美食