珀翠餐廳

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似乎大家都對蟹情有獨鍾呢！好吧，週末也繼續介紹吃蟹好去處：今個11月，肥美達人 FeedMe Guru 與香港旅遊發展局合作，與60間本地頂級餐廳及五星級酒店的合作，推出不同的 Crabalicious 蟹宴，位於港島香格里拉酒店56樓的 Petrus 珀翠餐廳 也是其中一間！ 從來都喜歡 Petrus 的優美環境、開揚景觀及典雅氣氛，不計酒店邀請，自費午餐也來了兩次，但晚市消費的確不是人人負擔得起。11月限定的 Crabalicious Tasting Menu 中，$1,080四道菜已包括白松露、皇帝蟹以及宮崎和牛菜式，以環境及食物都是超值的！ Petrus 的服務是一等一的好，熱暖的麵包也非常的好吃，侍者會細心奉上麵包至少3-4次，配上柔滑美妙的牛油，為食的要小心吃麵包吃飽了！如果一定要選，個人心水是下面超香又有口感的煙肉麵包～ 接著又有免費奉上的 Amuse bouche，是件小巧清脆、味道香濃的 black pudding tart，然後才是正式的四道菜晚宴～ 首道菜式是 Red Crab Salad, celeriac and white truffle 蟹肉沙律配芹菜

Petrus 一直都係我最喜歡嘅fine-dining之一 佢呢度裝修夠Classic 好有一種貴麗堂皇同埋居高臨下嘅感覺 個Harbour view真係好靚 嚟到呢度呢就忍唔住將佢同Gaddis做比較 但呢度多一個Harbour view 3-Courses Lunch Set 頭盤：Grilled Octopus Tentacle, green spiced Sauce and baby leek 烤八瓜魚 咁大條八爪魚鬚 係西班牙 除左西班牙海鮮飯外 佢八爪魚都係名菜 肉質肥美 適合慢煮 再烤 配一條燒烤韭菜 加埋佢個擺盤 同色彩配搭 讚👍🏻 主菜：Roasted Beef Tenderloin, pan-seared foie gras, roast potato and mousse 烤牛柳 好林 好入味 香煎鴨肝 入口即溶 好滑 炸馬鈴薯 非常香口 簡單配海鹽 黑胡椒 黑醋 就已經好出色 甜品：Jivara Milk Chocolate with Hazelnut and Caramel, Tahitian Vanilla Ice-cream 牛奶朱古力配榛子焦糖雲

shangri-la 一向係我fine dinning 首選既地方其一地理位置優秀 第二質素亦係眾多酒店餐廳首屈一指今次黎試下island shangri-la 既petrus 4 courses dinnerMacaroons and anchovy tartsPetrus set dinner開胃菜 ($980 | 4 courses) 好食指數:10/10開胃菜竟然最深得我心你食過咸既macaroons 未？ 平時我好少食甜食 所以我係基乎唔食macaroons 但係呢一度開胃菜係咸既 口感鬆脆輕盈 帶點風乾蕃茄咸香味左邊係鯷魚芝士塔 外面餅層造得很薄 香口 上面芝士碎 提升鯷魚香濃鮮度配面包的牛油亦不馬虎 除了無添鹽既牛油外 我獨愛 海帶牛油 天然的咸味令自家製鬆軟面包添色不少食完開胃菜 對主菜更加期待了Red prawn tarte Shallot cloud and cherry textures ($980 | 4 courses)好食指數:9/10平時食beef tarte, salmon tarte , tuna tarte 就多用上西班牙紅蝦黎做tarte真的第一次

I used to like this restaurant a lot a few years ago. Unfortunately I feel that the standard has dropped a lot during these 2-3 years. This time I thought the food had improvements but it's still nothing like a few years ago. In all fairness it was a decent meal, just that I don't think the quality matches the price tag. I had a salmon tartare and a blue lobster in three services, it's tasty but not very outstanding.

今晚老公為小妹慶生，他特別揀選了這裡，進店內已經感受到那種法國的宮廷氣派，我倆被安排坐在窗前，遠眺維多利亞港的醉人夜景。 小妹其實最愛吃西餐的餐包，左面兩款是脆法包，外皮極為香脆，但一點也不靭，內裡鬆軟無比；右面三款是軟包，分別是竹炭橙皮包，牛油包及烟肉包，小妹最愛這個烟肉包，牛油味香濃之餘還有烟肉的惹味。 我們點了五道菜的餐($1,680/位)，這個餐前小吃，大根和紅菜頭汁，置於鮮帶子上，口感爽脆，帶子鮮嫩，味道滿分！ 蕃茄配法國龍蝦及白桃，單是賣相已經色彩豔麗，店員於這道菜淋上新鮮蕃茄水，滋潤了口感之餘還令這道菜的味道變得更清新，龍蝦的肉質彈牙非常，十分鮮味，和白桃的味道出奇地夾，加上魚子醬及蕃茄，令這道菜式的味道及層次更豐富。 烤小龍蝦配茴香、魚子醬及黃酒汁，小龍蝦的肉質相對法國龍蝦則比較腍，但鮮味依然，豐富的魚子醬鮮味無比，加上這個黃酒泡泡汁，口感Creamy，酒香撲鼻，很能帶出小龍蝦的味道。 香煎鵝肝配車厘子及鮮杏仁，鵝肝份量足，大廚把其煎得外脆內軟，肉質很creamy，旁邊的車厘子能中和鵝肝的油膩感，鮮杏仁粒粒香脆。 燒安康魚配烤韮葱及蛋黃醬，安康魚的肉質很特別，很有

Visited for lunch.   Food is so so. Bread, starters and desserts are nothing to write about. The bread basket can't compare with Robuchon or Gaddi's. It's not even delicious.The crispy frog legs was in fact 4 meatballs, won't consider if would have knew this. The only one thing cannot miss is that signature (in my view) lamb rack. Not much top notch can beat this, and  this is inside a set lunch without additional charge.And the price tag for house wine($88/glass) which could be paired according

As a long-time modern French food faithful, it's the light of VEA Dining and Tate Dining Room & Bar that gets me all excited and pumped up. Do I still love some good old traditional French fine dining occasionally? You bet I do but time doesn't seem to be on its side. At least not here in Hong Kong.Over the past few months, Hong Kong's fine dining scene has already suffered a couple of setbacks. First, there was the abrupt closure of Spoon, a fine dining stalwart who has been around forever. Fre

指定菜單2千大元（偏貴，因沒有珍貴食材）配 4-glass wine pairing ($980) 增加了用餐時嘅樂趣餐前小吃  芝士脆餅比較特別有煙肉包同竹炭包, 及配海藻牛油小龍蝦及生蠔他他配雪梨醋忌廉魚子醬 這配搭突顯了生蠔腥味鴨肝雲吞配鴨肉清湯黑松露皮滑餡creamy, 湯鮮甜清香有機雞蛋配西班牙辣肉腸及特色馬鈴薯水煮蛋配辣肉腸汁，恰到好處。而5件薯粒，只有2個係脆口中空薯波龍脷魚配法國洋蔥及白酒汁肉質不過不失 烤法國雞肉配復古甘筍及香橙汁雞肉皮似油炸般香脆，肉質結實但不是鞋口，冇雪味但偏咸。法國檸檬餡餅有檸檬肉㗎節日價錢偏貴是常識，但 set menu 實在太平凡。

I think I sense a pretty obvious deterioration in this restaurant for the last 12 months in terms of both food and services. I used to like this place a lot but now I think the food is at best mediocre and the service I'd say is pretty lousy. As we were having this blind tasting wine event there and we were told that each table can only bring 2 of your own bottles and anything more than that we're not allowed to open. We brought in 3 opened wines already and it took us some time to sort that our

今年我同Mr C 決定去Petrus慶祝我哋既結婚週年。回想返我哋結婚都係響呢間酒店擺酒，每次返黎都會諗返起當時嘅情景返嚟講返餐廳... 一嚟到個靚女就好nice咁帶我地入坐，好開心有靚景位～首先叫咗still water（一直以來我都麻麻哋有氣嘅水），然後就睇吓佢個Menu。我同Mr C 都覺得嗰Chef menu 唔係好啱我哋就決定咗嗌a la cart menu。咁首先當然同所有嘅fine dine restaurant 都係嚟咗個amuse-bouche 先啦。一個係個凍湯jello既clam，另外有macaron 加black truffle cream。macaron 嗰個好特別。我同Mr C 都話如果有多啲就好啦仲有一個mascarpone cheese foam 加魚子加蔥。我個人麻麻地蔥個味。。。呢啲咁開心嘅日子我哋梗係開一支酒啦。Sommelier 好好，好有心機咁同我地介紹，同我地傾計嘅時候都探到我哋鍾意乜嘢類型嘅紅酒同埋budget~ 好。我哋嘅前菜。Mr C 叫咗個生牛肉他他配青檸、白胡椒、蘑菇、藍妹。而我就叫咗鴨肝配百里香清湯、香草、百合。我覺得Mr C 嗰

Petrus, we have previously been there before since Chef Ricardo Chaneton takes over. However, this time around is a bit different as Michelin 3 stars chef Frederic Anton from France being the guest chef in HK offering various tasting menu. We managed to book a lunch set for a trial out as there are 3 or 4 course choices. Right down to the verdict, maybe our expectation is way too high as we came out disappointed. Dont get me wrong as there is nothing major wrong with the food but just really

這星期做到無停手，過著朝八晚十，一星期七日的生活。所謂吊頸都要break下，今天lunch同hubby去左shangri-la的Petrus 試下米芝蓮三星廚Frederic Anton 的手藝。是曰menu分三個course 同四個course, 620/780.我們同選三個course .The crab-spicy salad with pamelo 雖說是泰式沙律卻有這麼特別的presentation.一小杯沙律另加小杯忌廉湯。清清地的蟹肉柚子沙律再伴以南瓜忌廉蟹肉湯泡沫，這樣的沙律有少少甜味同少少蟹味，質地爽爽，味道幾ok但唔突出。The scallop- mariniere sauce 帶子十分嫩滑，配上這靑醬，味道由平淡變得濃郁，有番茜牛油的香味，鹹鹹地有D香草味，而加上表面的透明啫喱，令造型十分美觀。The sago-Risotto style with Parmesan cheese估唔到真是西米risotto! 囗感就像西米露放在磨茹忌廉湯，味道是好濃好濃的磨茹味，是好好味但煙韌口感欠奉，還是喜歡傳統的risotto 多DD。The cod-seaweed and

第二屆 香格里拉國際美食節 International Festival of Gastronomy 今天開幕了！繼上週二的九龍香格里拉 香宮美食節菜單，今天分享米芝蓮三星客廚 Frédéric Anton，為港島香格里拉 Petrus 創作的四道菜驚艷菜式。風暴過後，天氣晴朗明媚，令到原本就優美典雅、氣派不凡的 Petrus 環境更加迷人。如此環境下，可以享用來自法國 Chef Frédéric Anton 炮製的米芝蓮美饌，自然是賞心樂事！ 要知道，在歐洲 Chef Frédéric Anton 可是非常知名的大人物！他除了是米芝蓮三星餐廳 Le Pré Catelan 總廚，也是法國炙手可熱的食評家，更受到 Chevalier (Knight之法文) 的尊稱，身分及地位可見一斑。 乘著 香格里拉國際美食節 這盛事，他特別來港數天，與 Petrus 主廚 Ricardo Chaneton 一起炮製拿手好菜。昨天甜魔媽媽很榮幸出席傳媒午宴，預先品嚐由不同午／晚市餐單抽選出來的四道菜美饌～ 美好的一頓，以香脆出色的麵包開始：我選了法包，配上餐廳又香又滑的牛油，簡直就是天仙配，結果一條

My boyfriend and I love the whole fine dining experience. We have tried a few sophisticated restaurants for dinner before, but this time, he decided to surprise me with a fine lunch. This way, we would still be able to enjoy the pristine service, but at a smaller price. Needless to say, upon entering, Petrus already had our jaw dropped by its classic French style decor and the magnificent view. Obviously, we ordered the taster lunch set and a bottle of red wine to pair with our meal suggested by

In celebration of October 1st National Day, mom and I—both fell obsession for French cuisine—went to Shangri-La Hotel for their fireworks dinnerspecial at Petrus. 6 courses in total, $2000 HKD plus per head, with tables abiding full length glass window and a breathtaking panorama of nocturnal Victoria Harbour at Level 56: Petrus' ambition for an unforgettable dining and visual experience was tangible. Petrus definitely has a gorgeous interior, engraving my mind a strong first impression.Though I