影片
港铁金钟站 F 出口
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电话号码
28208590
开饭介绍
位於56樓的珀翠餐廳俯覽一望無際的著名維多利亞港海景，其出品的法國菜被公認為全香港的上乘之選，理所當然成為了港島香格里拉大酒店的代表餐廳。珀翠餐廳不單以頂尖的法國佳餚而聞名，其酒單包羅Petrus名酒系列以及來自不同著名酒莊共超過1,900款的世界級佳釀。珀翠餐廳出色的藏酒選擇在亞洲地區堪稱數一數二，而且更連續十九年獲Wine Spectator雜誌冠以Best of Award of Excellence，卓越地位無容置疑。
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奖项殊荣
米芝莲一星餐厅 (2020-24)
特色
浪漫情调
营业时间
今日营业
07:00 - 10:30
12:00 - 14:30
18:30 - 23:00
星期一
07:00 - 10:30
星期二至日
07:00 - 10:30
12:00 - 14:30
18:30 - 23:00
以上资料只供参考，请与餐厅确认详情
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Finally some free time for lunch following eventual closing of prolonged project. First on the list: chef Uwe, whom I’m a fan of. Mmmm: Sommelier's Selection Wine Pairing 2 Glasses for $320- not bad. Decided to go for a glass of old vintage Burgundy red instead. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($888 pp) or -5 courses ($1,208 pp).Here’s what we had.Bread basket. Particularly loved the honeycomb butter, which managed to elevate the bread to being an essential part of the meal.Snacks: -Wafer roll with Cheese filling-crackers served with Vegetable tartar Appetizer:Japanese Scallop paired with earthy creamy Chervil Root (歐芹根) and refreshing Yuzu, served with Buttermilk sauce and topped with hazelnut.(Supplement of $488) Red Prawn Carabinero- pure decadence: impeccably cooked, its natural sweetness intensified by the umami richness of fermented fish sauce. A slice of perfectly toasted Sourdough to mop up every last drop of the luxurious prawn essence.Paired with Broccolini, Three Yellow Chicken aged for a few days; tender and flavorful with Chicken jus oozing onto the earthy comfort of the perfectly cooked donabe rice. A refined take on a hearty classic indeed. Transforming a classic into something special: Boston Lobster in Lobster bisque sauce topped with Mushroom slices, served alongside a flaky buttery Croissant stuffed with lobster filling. Regrettably, lobster was a tad overcooked.Chocolate Tart infused with Tonka Bean topped with creamy hazelnut and Ice cream. The tart’s crisp shell was spot on.Thoughtfully curated Artisanal Cheese selection with Jam and Honeycomb.To end:-Almond nougat -Chocolate truffle-Amaretti (almond cookies)In summary: each dish was carefully composed, showcasing a mastery of technique and deep appreciation for premium ingredients. The quality of execution, thoughtful pairings and attentive service created a meal that lingered in the memory long after the last bite.
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.One of the best Christmas dinner 1. Antilope 1858 Oyster:Refreshing with a subtle zing from champagne granite.2. Foie Gras (first dish):Luxurious, enhanced by sweet fig and crunchy hazelnut.3. Yellow Chanterelles:Earthy, richly complemented by foie gras and pork fat.4. French Banana Shallot:Intriguingly sweet, with balsamic and truffle depth.5. Red Prawn:Smoky and complex, highlighted by sourdough's crunch.6. Atlantic Turboterfectly cooked, paired wonderfully with sprouts and wine.7.Brandt Beef Calotte:Tender beef, balanced with earthy mushroom and sweet chestnut.8. Winter Wonderland:A delightful festive treat, merging chocolate with gingerbread spice.
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完全不值得花錢和時間的米芝連餐廳，食物方面沒有特別，服務不像五星級酒店餐廳，紅酒清杯都沒有侍應倒紅酒，晚餐前親自致電和WhatsApp 要求寫祝賀語句，上甜品前再提一次，侍應說沒有收到任何通知，再三要求甜品上寫上祝福語，甜品送到時，竟然沒有寫上祝福語牌，侍應說等陣再有一份甜品寫上祝福語，最後他們只是在三個Madeleine 寫上祝福語，去過咁多間米芝蓮餐廳，沒試過這麼令人這麼驚喜的祝福語放在dessert plate 上面，真的令人失望😞
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托朋友生日的福，終於一試堪稱求婚餐廳的𝐏𝐞𝐭𝐫𝐮𝐬！古典𝐯𝐢𝐧𝐭𝐚𝐠𝐞室內裝修風格很是金碧輝煌(幸好早了一個月𝐛𝐨𝐨𝐤+𝐫𝐞𝐪𝐮𝐞𝐬𝐭靚位)才得以坐在餐廳內景觀最美的一張圓檯，享受𝟏𝟖𝟎度的維港景致🌊———✤ 𝟒 𝐜𝐨𝐮𝐫𝐬𝐞 𝐋𝐮𝐧𝐜𝐡｜$𝟖𝟖𝟖 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮有𝟑/𝟒/𝟓 𝐜𝐨𝐮𝐫𝐬𝐞𝐬選擇，價錢由$𝟕𝟖𝟖-$𝟏,𝟐𝟎𝟖不等，自由搭配‼️(其實選擇不多😂，詢問過也不可以𝐚 𝐥𝐚 𝐜𝐚𝐫𝐭𝐞)一上菜先來一口𝐜𝐚𝐧𝐚𝐩é𝐬，一是鹹香酥脆的𝐜𝐡𝐞𝐞𝐬𝐞麵包，二是𝐜𝐚𝐯𝐢𝐞𝐫魚肉𝐭𝐚𝐫𝐭)➩ 𝐒𝐭𝐚𝐫𝐭𝐞𝐫 𝐱 𝟐 (把𝐦𝐞𝐧𝐮上的𝟒款𝐬𝐭𝐚𝐫𝐭𝐞𝐫都點了，排名分先後！)✰ 𝐑𝐞𝐝 𝐏𝐫𝐚𝐰𝐧 ｜+$𝟒𝟖𝟖此蝦非同小可，乃是西班牙紅蝦‼️其鮮甜與濃郁的蝦味簡直是一頂十！𝐌𝐞𝐠𝐚 𝐬𝐢𝐳𝐞的紅蝦以炙燒方式烤過，別有一番焦香味，搭配旁邊黑漆漆的𝐠𝐚𝐫𝐮𝐦(當時聽不明白後來上網查才知道是什麼!)原來是鬼佬發酵魚露，一小𝐩𝐚𝐭便能瞬間提鮮。記得要把紅蝦蝦頭膏擠出來，搭配𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡，便是蝦多士了🫡好好味🤤✰ 𝐋𝐨𝐛𝐬𝐭𝐞𝐫別少看這碗𝐁𝐨𝐬𝐭𝐨𝐧龍蝦茶碗蒸，龍蝦肉雪白彈牙，白蘑菇薄片下的是味濃醇厚的龍蝦蝦頭膏滑嫩蒸蛋，好好味😋✰ 𝐓𝐨𝐦𝐚𝐭𝐨較為𝐫𝐞𝐟𝐫𝐞𝐬𝐡𝐢𝐧𝐠的這道番茄𝐬𝐚𝐥𝐚𝐝也絕不馬虎，底部是番茄𝐣𝐮𝐢𝐜𝐞製成的𝐣𝐞𝐥𝐥𝐲，搭配奶香的𝐛𝐮𝐫𝐫𝐚𝐭𝐚 𝐜𝐡𝐞𝐞𝐬𝐞，簡約中帶點奢華精緻🍅✰ 𝐒𝐚𝐫𝐝𝐢𝐧𝐞日式手法烹調的沙甸魚用上細香蔥和𝐲𝐨𝐠𝐮𝐫𝐭調味，可以去掉濃郁的魚味。➩ 𝐌𝐚𝐢𝐧 𝐱 𝟏 (有魚、牛、羊選擇，選擇了前𝟐者)✰ 𝐒𝐚𝐥𝐦𝐨𝐧這是以鬆脆的𝐛𝐫𝐢𝐨𝐜𝐡𝐞(牛油麵包)夾住三文魚的𝐬𝐚𝐧𝐝𝐰𝐢𝐜𝐡，𝐬𝐥𝐨𝐰-𝐜𝐨𝐨𝐤𝐞𝐝三文魚魚肉油脂激發，魚身滑溜，搭配帶點酸甜的𝐬𝐚𝐮𝐜𝐞調味，出色🐟(一旁的羅馬生菜用上三文魚子點綴，也相當有心思)✰ 𝐕𝐞𝐚𝐥採用法國𝐋𝐢𝐦𝐨𝐮𝐬𝐢𝐧𝐞的小牛肉顏色呈淡粉紅，肉味不算很濃(淡😂)配菜則是茄子以及蒜味極為濃郁的蒜片，整體麻麻地，沒有很驚喜。➩ 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 𝐱 𝟏 (生日贈送了書本造型的焦糖慕絲蛋糕，層次豐富，驚喜！）✰ 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲精緻的千層酥咬落鬆化，伴隨絲滑吉士𝐜𝐫𝐞𝐚𝐦。✰ 𝐏𝐞𝐚𝐜𝐡居然放了最討厭的薑🥹把桃味果蓉完美蓋過…
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阿女補同我食生日飯，帶我去食好西喎。高級餐廳Petrus@Island-shangri-la是也！用餐環境格調高級，枱及座位寬敞，面對中環一帶無遮擋海景，一流。唯一小小遺憾係嗰日天氣唔係太好，冇藍天白雲！今次只係食Experience Lunch Menu，3 courses 498/person：Starter:1） Foie Gras (Georges Bruck/ Dekapon/ Brioche; or Onion (Roscoff / Soup/ Cheese)Main:2) Chicken (Three Yellow / Donabe Rice/ Jus); or Scallop (Scotland/ Pasta/ Trout Roe)Dessert:3) Chocolate (Tart/ Vanilla Ice-cream)本人揀咗前菜：凸頂柑造型味道嘅鵝肝醬配好啊牛油麵包+主菜係蘇格蘭帶子三文魚籽手工麵。鵝肝醬做出嚟嘅口味輕巧唔膩口，造型非常好睇，一啲都唔鵝肝醬～三文魚子帶子手工意粉，本身醬汁偏鹹，再加上三文魚子嘅鹹香味，有少少重手咗，如果冇咁鹹就非常完美。朱古力撻加雪糕偏甜，少啲糖嘅黑朱古力會更加適合。訂枱嘅時候話咗係慶祝生日，所以酒店有安排一件好似書本造型嘅生日蛋糕，味道唔錯，造型亦都好高級。阿女咁乖又孝順令我非常開心，餐廳係高級宮廷風，面對維港靚景食飯，整體用餐體驗滿意。**不過社交平台唔知點解唔俾我tag餐廳落我個post度，唔知係咪因為我comment個意粉太鹹，所以餐廳取消我打卡⋯⋯🤔 如果真係咁嘅原因，餐廳就有啲唔夠大氣喇，客人提出嘅意見應該正視，而唔係為咗好睇而屏蔽差評訊息，斬腳趾避沙蟲唔可取哦。
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