我沒有留意餐廳在哪一樓層。
乘電梯到五十六樓才發現酒店有兩架子彈型電梯。
電梯外的走廊佈置很高雅。
這樓層對客人有規定的衣著。
盡頭便是餐廳位置了。
高級餐廳有別於普通餐廳的其中一個地方，可以從空間分辨出來。
平台旁邊是收賬櫃台和廚房的入口。
我們被安排坐在分隔的用餐區外近窗邊的位置。
餐廳的景觀是維多利亞港。
這是素食午餐的餐單。
坐得太久，我不好意思再磨蹭下去，吃完甜品便立即要求結賬。
享用完美味的午餐，我們乘子彈型電梯往下層。
在電影中看到的英式圖書館，我現在置身其中了！
從圖書館往外看是山頂的景觀。
<FOOD>
抵唔抵食?
頭盤：北海道帶子配甘筍血橙汁。帶子煎得剛剛好，外焦內軟，配上血橙汁酸酸甜甜的，而配菜甘筍十分清爽，十分開胃，很適合夏天的胃口。
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。
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。
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。
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。
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！
這個套餐很特別第一道竟然是鴨肝批配鴨肝雪糕 我還以為來錯了甜品 鴨肝批鴨肝味重再配上清涼的雪糕原來是非常夾的 感覺不會太濟
第二道是我的最愛黑松露批 有一片片松露 松露汁配上鬆脆餅 相當特別
第三道是法國藍龍蝦配通心粉 在餐牌見到通心粉這個字就想起茶餐廳的通心粉 哈哈 原來西式的通心粉是這樣子的 比較彈口
第四道是法國牛仔配野菌及雅枝竹 這個牛肉超級特別 熟了都是紅紅的 是品種的問題
第五道芝士配黃梅泡沫蜜糖脆片 這是我吃過最臭的芝士 喜歡吃臭芝士的必須試試 我比較適合吃百佳買到的那種
第六道朱古力配雪糕 男朋友特意加錢為我準備了白朱古力名牌給我留一深刻印象 最後走的時候餐廳買準備了自家制的情人節朱古力給我們 太滿足了
I think I've found the most spectacular and stunning views of Victoria Harbour, and quite possibly the most wonderful vista in all of Hong Kong. Located on the 56th floor of the Island Shangri-la, Restaurant Petrus is a French fine diner that had been on my 'must visit' list for some time. I'd heard that there were some spectacular views from Petrus, but nothing could prepare me for the view that greeted me as we were shown to our table.
Shortly after placing our orders, master Sommelier Yohann Jousselin moved in to offer the girl a glass of champagne from one of many showcased by the restaurant and started to plan out the supporting act for the meal to follow. 
Supporting the jamon was a bowl of avocado foam with small cubes of beetroot jelly, served with an incredibly thin slice of toast covered in cream fraiche, pickled radish and salmon roe. The avocado foam was incredibly light and had an underlying sweetness that was enhanced by the contrasting hits of beetroot jelly. The toast was delightful, and reflecting back, would have been an appreciated accompaniment to the jamon!
Interestingly and in complete contrast from my usual style of starter, I chose the vegetables as my first course. With vegetables specially imported from Annie Bertin's Vendel in Brittany, my selection of root vegetables were lightly simmered and served on a bed of Iberian chorizo, then finished off with beautiful looking barrage blossoms. A light and spicy chorizo sauce was poured over my vegetables to provide an extra layer of sweetness. I'd chosen the dish after viewing how pretty it's presentation was on the Petrus website, but was just a little disappointed with the version presented to me on the night, it looked as if it had been put together in a rush, and looked nothing like the work of art on the web site. Looks aside, the dish was warming and quite satisfying.
The girl's starter of Brittany lobster was much prettier than my vegetables, and while it was plated quite nicely, the choice of clear glass plate was a bit mystifying. The round of cold lobster flesh was topped with ample salmon roe and was finished off with pickled radish and micro herbs. A yuzu cannelloni with lobster puree sat along side a large lobster claw and the three main 'sections' on the plate were connected by dollops of lobster foam and avocado. The dish was lovely and well balanced, with the saltiness of the salmon roe working in tandem with the sweet lobster meat. The citrus of the yuzu and the creamy lobster foam matched beautifully and the lobster claw was soft and wonderfully cooked. It was a delicious starter, but I couldn't help thinking that it was three starters on a plate, with the small dollops of foam not really bringing the dish together.
I'd been swayed by some beautiful plating of the lobster on the website, which had led to my selection of Blue Lobster served glazed with lemon on one half and thermidor on the other. In my mind I'd been expecting a spectacularly plated dish, worthy of a magazine, instead my plate looked a little clumsy and even the addition of a wonderful lobster bisque at the table couldn't enhance the presentation. Served with steamed bok choy, the plating was rustic at best. Thankfully, the lobster was exquisitely cooked and quite delicious, especially when mopped up with the bitter sweet bisque that was in ample supply. I was a little mystified by the thermidor mix on the second half of my lobster, it had the consistency of mud and I had to scrape it off my lobster, it wasn't enjoyable at all.
Dish of the night went to the girls selection of Aveyron lamb rack, which had been roasted and served with a ratatouille stuffed baby zucchini and a black garlic puree. It was one of the Petrus signature dishes and the incredibly tender French lamb was full of flavour and just divine. The sticky jus that accompanied the dish was deep and rich in meaty flavour, it was the perfect pairing for the lamb. While the flavours of the dish were spot on, the plating was again a little disappointing, resting on the rustic side of pretty. In fact, most of the plating on the night left a lot to be desired.
We decided to share one of the many desserts on the Petrus menu, with only one item that really stood out as a dish that we desired. It turned out to fall well short of expectations. When you think of mille-feuille, you think of layers of light puff pastry, filled with whipped cream; quite a refined and dainty dish. What we received was layers of heavy biscuit with quite thick and stodgy vanilla cream. The biscuit layers were crinkle cut, like potato chips (only thicker) and were quite difficult to eat. It wasn't at all a traditional mille-feuille and it wasn't very enjoyable to eat.
Rounding off our meal was the traditional petite four, which were actually quite good and with six individual little sweets, the girl and I took turns until all were devoured. I started off with the macaroon and finished with the lemon tart.
Our meal at Petrus was a little bit of a mixed bag, there were some amazing looking items on the menu and it was actually quite difficult to settle on our choices. I think the girl made much better selections that I did, with two very nice plates of food. There was nothing inherently wrong with the flavours of my starter and main, it was just that I'd been expecting 'WOW' and all I got was a 'nice' couple of dishes. Dessert was a complete let down, the flavours and textures all wrong with the dish only resembling a mille-fueille.
The wine list read much more like a book - with 12,000 bottles available!
A lovely bread basked with butter imported from France - tasty
The very luxurious and opulent Petrus dining room
Those Spectacular views from level 56
先簡介一下這個美食節的靈魂人物，冠冕兩星的阿根廷名廚 Mauro Colagreco：Colagreco 現居法國，曾效力於多間星級餐廳，並於2012成為米芝蓮兩星大廚，其下餐廳 Mirazur 更在 San Pellegrino 全球50最佳餐廳中排名11位！這次受邀再訪品嚐菜式，真是深感榮幸～
這天午餐並非以 Petrus 一貫的麵包籃開始，而是品嚐 Colagreco 的祖傳秘方大麵包，吃時可配上又是 Colagreco 專程帶來、帶檸檬及薑味清香的橄欖油，誠意十足。
巨大的麵包要瓣開享用，成品外脆內軟棉，質素很高；同上的橄欖油則口味清新芳香，很能增進食慾，十分喜歡大廚的心思安排呢。
然後來到第一道菜：Oyster with Pear。雖然來自法國，Colagreco 的菜式卻以簡單清鮮為主，這頭盤看似簡單，就是選用新鮮嫩甜的生蠔，加上乳酪醬、梨子粒，吃前都淋上果湯而成。
簡單的菜式，卻擦出無比動人的驚艷火花；除因食材卓越優質，也令人驚嘆原來生蠔、梨子與乳酪，一鮮一甜一滑，配搭起來竟是如此美妙合拍，再襯上美妙的巴黎之花香檳，人生何其美好！
之後的 Asapargus Salad, yoghurt, grapefruit 也是很清新的作品：從來愛吃露筍，不過淨食或會有點點草青味，大廚巧妙配上乳酪（又是它，一款既健康又好吃的食材!!），提昇了食味，特別當乳酪配上周邊的蜜糖汁，滋味更豐富美妙，最後再加西柚更見清新了～
然後來到 Squid, Bagna Càuda Sauce，魷魚在那裡？圖中央直直一條的就是了，中間還給仔細界開，很易就拉出幼條狀食用。同場一班煮婦很努力研究大廚是怎能做到魷魚剛熟、微帶烤紋，卻又不捲身效果；我就不管了，將一條又一條的鮮嫩魷魚幼絲連美味醬汁送進口，太好吃！除了魷魚，同上的阿支竹泥也軟滑美味，襯上加了墨汁的脆米紙，一脆一滑口感妙絕～
另一款主菜是 John Dory, Black Garlic, Leek, Liquorice Béarnaise，魴魚是非常新鮮優質貨色，肉質結實並帶適量魚脂，給煮至最佳的嫩甜火候上檯；不過這回主角是中間的 Béarnaise 蛋黃醬，帶有甘香餘韻除了減低膩滯，也令魚肉出奇地與紅酒配合！另外，黑蒜煮得軟滑成泥，微酸微甜也是健康又美味的配菜，很討好。
來到甜品有 Naranjo en Flor, Orange Sorbet，由非常輕柔清新的蛋白慕絲，拌上新鮮肉果、香橙雪葩，最後加上脆糖片而成，成品果味濃重、微甜清新，吃下去很舒服且零罪疚感～
面對上面的清新甜品，其實甜魔媽媽稍有一點不夠滿足，還好 Colagreco 又細心準備了阿根廷抹茶馬卡龍、果味啫喱，以及帶橄欖碎的白朱古力作為 Petit Fours，甜胃暗地歡呼呢！
三款中最愛微甜而且口感較煙韌的抹茶馬卡龍，另外帶橄欖碎的白朱古力，口味甜中帶鹹也非常過癮，也再次見證大廚的認真與細心。其實當客廚一點不易，要重新適應團隊、廚房及食材，但 Colagreco 當日的菜式水準真的很高，當然亦與他的認真及準備充足有關！
再嘆一杯美妙的 Mocha，又完成美好的一頓。當日所見，慕 Colagreco 大名前往的食客不少，而他只會駐守至10月31日，想吃的真的要快快行動了～
總的來說，這場全球各地6間香格里拉大酒店、五個國際城市、8位米芝蓮星級名廚的 Festival of Gastronomy 香格里拉國際美食節，的確是飲食界的盛事，香港站的兩間酒店的出品，均令人讚嘆回味不已！大家想吃的，真要趁快啊。
五大城市 八位星級大廚
來一杯香檳開胃
肥美的Gillardeau本有平衡的海水鹹
清爽又不寡味的蘆筍
也迎來頗有新意的Squid: Bagna cauda sauce
一條條的 是微微灼過的魷魚絲！
主食：John Dory: Black ga rlic, leek, Liquorice Bearnaise
醜醜的三眼魚 在這裡看不見全身
表層是杏仁味脆脆 搗碎了一起吃
未上Entree前先有新鮮熱辣的包，我最鐘意有小小似pat pat個包，鹹鹹哋、油油哋，有D似牛角包。加上有D類似魚子醬味道嘅牛油，令人更期待之後的dishes。
點好餐後，送上來的Welcome Food，是三文魚卷以及牛面頰卷，賣相精美是預期之中。個人較喜歡三文魚卷，只因牛面頰稍為過咸了一點。
吃過點點的Welcome Food，便到頭盤，慢煮的鴨肝，效果跟預期的分別不大，但配以梅子醬，又是一個蠻特別的組合，輕輕鬆鬆的打開了胃口。
另一款頭盤，溏心蛋配西班牙火腿及芝士。將蛋破開，蛋黃汁流出，與菇、咸香的火腿及濃郁的芝士混埋，都好難會唔好食，要將佢一滴不漏的清掉。
Middle Course揀選了牛尾清湯配意式雲吞。以精美玻璃杯盛起雲吞及黑松露絲，服務生再緩緩把湯倒進去。呷口湯，溫度足，喝下去很暖胃舒服。雲吞煙韌，味道很出色，水準之作。
再來的，鴨肝意大利雲吞配黑毛豬火腿及黑松露泡沫，送上來時，是撲鼻的松露香，未吃已先羸了一半。鴨肝雲吞的水準，不比剛才的遜色。
其中一味主菜，是三文魚。成品是略略熟了一點，但味道還好，散發清新感覺，連同咸鮮的魚籽醬齊齊放入口，有點層次。
至於烤牛柳，要了Medium Rare，但出來是過了火，吃起來稍欠嫩滑，未算精彩。反而在旁的薯蓉細滑，以及焦糖化了的苦白菜，個人認為很吸引。
甜品方面，先說較清新的，栗子茸打得細滑而醇香，伴以有帶酸的血橙雪葩，清爽而味美。
精緻香甜的Petit fours，跟一口香濃的咖啡，成為了這頓午餐的美滿終結。
一開始叫左杯香檳飲下先~ 好味~
跟住就上個暖笠笠0既麵包籃~ 當中牛油軟包真係超好味~
跟住就送左一個小食~~ 左邊似係鴨肉~ 右邊係三文魚~ 都幾好味~
Weekend lunch set 有4-course...每個course 都有幾個choice~
而鴨肝就配埋一塊包~ 老公話都幾好味~ 唔算好咸~
下道菜我地各自揀左意大利飯+意大利鴨肝雲吞~
老公叫0既鴨肝意大利雲吞~ 我覺得好咸~ 麻麻地~ ：Ｐ
食到中途waitor哥哥自動refill 左麵包, 正!!
老公0既king salmon, 慢煮0既salmon 都好軟身~ 好味!
最後甜品我地揀左朱古力+雪糕 &無花果＋grapefruit sorbet
老公叫的甜品比較清新~
最後餐廳送的生日蛋糕~!! 係超好味~ 食唔晒拎左返屋企~
總括尼講食物好味, 服務勁好, 環境又靚~!!
影片
