Bâtard (已結業)

這間真的超難book, 我們要喺兩個月前book weekday lunch 先book 到。我們都叫了lunch set 有5 course: （$500）Beef tartare cannelloni :賣相很精緻，而且味道都好好，不過太細條，唔係好食到牛肉味.chawanmushi maitake: 這個黑松露味好重，我比較喜歡, 不過朋友們話太鹹了。Raviolo squid :這個味道普通。Roast Chicken:這是他們這間最出名的菜，鷄的下面就是飯，飯可以完全吸收哂雞的精華，粒粒都好味、反而鷄沒有什麼特別。Pate a choux, Hazelnut, chocolate ：甜品甜甜酸酸的，都幾好味Overall, 食物質素普通，其實真的有少少失望。

超過 5000 萬靚酒嘅酒牆，可以買起一間市區複式單位有找！好壯觀，淨係條梯就已經型到爆！再細心睇，好多酒都幾萬蚊支，我見最貴嗰支標價要 128 萬，聽老闆講街係買唔到，係响拍賣行拍番嚟嘅。聽經理講，近年投資商品嘅人多咗，紅酒係其中一個盙歡迎嘅投資項目。呢間餐廳主要係賣酒，西餐都好正好受歡迎，晚餐要 Book 幾個月，所以今日就試住 Tea 先，幾個朋友叫支 2010 年嘅 Dom，配咗幾款芝士、果醬，我唔係好識飲酒，要朋友解釋，唔係貴平時响超市買嗰啲好多，但係飲落又好似真係爭好遠，淨係冇泡唔刺已經好明顯，其他乜鬼嘢果香嗰啲，我仲學緊，遲啲同大家飲番杯！🍷 

Ambience:  the key dining area is very no frills and basic and a bit dark.  There is a dining area in the wine shop which is more interesting as it is more open but seems to have only large tables.  Oh also the air conditioning was too cold so food became cold VERY quickly.Service: adequate but not attentive.  For example, we had the chicken which of course had bones but we were not given any extra plate to put the bones.  Also some wet wipes or finger bowls would have been appreciated.  Small g

📍 Bâtard Porton A of Shop E1 & E2, G/F, Viking Court, 165-166 Connaught Road West, Sai Ying Pun, Western DistrictTheir wine selection is excellent but their food was way below expectations. Their highly acclaimed roasted chicken was overcooked and dry AF. The pork sando was already the best dish of the night but it’s nothing out of the ordinary and definitely not worth $190 🤯Since I can’t be bothered to comment every dish in details, I’m just gonna rate everything out of 5-Iberico pork sando $19

I am finally back after so many months since I couldn’t secure a table earlier 🥺 They are still impossible to book nowadays. Kudos to my friend who made the booking so that I could try out their dinner and some new dishes 😛𝗞𝗮𝗺𝗽𝗮𝗰𝗵𝗶, 𝗦𝗲𝗮𝘄𝗲𝗲𝗱, 𝗢𝘀𝗰𝗶𝗲𝘁𝗿𝗲 𝗖𝗮𝘃𝗶𝗮𝗿A very pleasant appetiser to kick start the meal. The thick cut if fatty kampachi was amazing! Some caviar did light up the game 😍𝗖𝗼𝗹𝗱 𝗔𝗻𝗴𝗲𝗹 𝗛𝗮𝗶𝗿, 𝗞𝗿𝗶𝘀𝘁𝗮𝗹 𝗖𝗮𝘃𝗶𝗮𝗿, 𝗞𝗼𝗺𝗯𝘂 A signature here! Many compared with the Central counterpart and I think t

我終於終於食到啦打左百幾個電話架，想食好耐但上次無咩恆心🤣🤣🤣🤣Book 完都要等多兩個月第一次食，試下lunch 先Beef tartare cannelloni 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻好好味Chawanmushi maitake pickled shimeji 茶碗蒸，菇味好濃好濃👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻額外加.香噴噴既松露味配魚子👍🏻👍🏻👍🏻元朗三黃雞👍🏻外脆內軟👍🏻👍🏻👍🏻👍🏻👍🏻Hazelnut puff 👍🏻👍🏻👍🏻👍🏻

到Batar誒已經是9個月前了，現在回想起來依然可以隱約聞到空氣中彌散的葡萄酒香氣。高級法餐和酒窖的搭配，至今依然壹桌難求。這裏是set 誒inner，雖然壹早知道了菜色依然十分期待。第1道前菜是生蠔，以昆布醋浸潤，柔軟多汁，清爽開胃。接著便是這裏的招牌天使面，面體雖細但帶有韌勁，壹絲壹縷都裹著魚籽醬和紫蘇花的香氣，以冷盤呈現，更多帶了幾分清爽。蔬菜扇貝卷以海鮮湯汁作底，鮮美可口。接下來這道精致的番茄撻不僅令人賞心悅目，松脆輕盈的撻底烘托著小番茄和burrata芝士，也給味蕾帶來享受。到了晚餐的焦點——脆皮烤雞。整雞上桌，橙黃色的表皮帶著油光映入眼簾。雞肉表皮酥脆，內裏依然鮮嫩多汁，符合期待。最後壹道主菜和牛肉眼，肉質上乘，做法精良，填滿了每個食客的胃。甜點是芝士拼盤和巧克力撻，非常傳統又地道的方式完整了晚餐。不得不說這裏的幾樣前菜都十分令人掛念，我想會擇時再光顧，就算僅僅是為了那壹道，沁人心脾的魚籽天使面。

我想試這餐廳己超過兩年, 終於今年七月二日打電話預訂了9月17日(六)午餐.基本需上兩個月前預訂這裡的室內設計如同置身酒莊內, 酒迷打卡一流🍾🍷🥂我們試了Set Lunch, 開了支香檳🍾共五道菜式, 每道菜各有特色, 令人耳目一新, 回味無窮😋藉得推薦給各位🥳🎉🎊

Batard is notorious for being difficult to book. For the August bookings, the reservation starts on the 1st of June 12:00. After hitting redial 67 times, I was finally able to book the weekend lunch, which was really reasonably priced.The wine is also famous here for being sold at the retail price(with a 10% service charge) so definitely a heaven for wine lovers.Their wine cellar also looks really impressive and IGable.We chose a fruity white and despite it is categorized as fruity/sweety, it wa

📍 BâtardProbably one of the most difficult restaurants to book as it still relies on telephone booking! Come on, change it to online booking please! Despite the long wait and difficulty in booking, I am actually quite happy with the meal. The signature coke angel hair with caviar is done very well. Wish that portion size could be a bit bigger as I can easily finish one portion myself. The burrata tomato tart was nice with a very flaky tart. Was lucky enough to try their grilled threadfin as it w

Good to celebrate my birthday with friends who enjoy great food and great wine like I do. My friends are really excited for weeks! Started with a bottle of champagne Clos de Goisses 2015 to go with few starters. Beef Tartare CannelloniOne of the signature starter. Cute little thing just looks like a cigar. Filled with creamy beef from France with mustard, inside a crispy cannelloni. Cold Angel Hair, Kristal Caviar, KombuAngel hair cook à la minute. Texture is just right! Mixed with truffle oil a

🇫🇷 Apparently this is one of the hardest restaurants to book but I feel like it’s a bit overrated☹️💫 Cold Angel Hair with Kristal Caviar 7/10It’s well-seasoned (a bit too much for me though)💫 Beef Tartare Cannelloni 8/10The signature instagrammable presentation of beef tartare hahaha definitely a special take on beef tartare with it being creamy inside a crispy pastry shell. 💫 Chawanmushi, Maitake, Pickled Shimeji with Manjimup Truffles 9/10Everything blended so well~ 💫 Raviolo, Squid, Crustacean

👉🏻Set Lunch💲500 pp-1️⃣Beef Tartare Cannelloni2️⃣Chawanmushi, Maitake, Pickled Shimeji3️⃣Raviolo, Squid, Crustacean Sauce4️⃣Bâtard’s Signature Roast Chicken (half), warm Pilaf Rice5️⃣Fresh Baked Madeleines-chicken was roasted with crispy skin yet it was a bit dry and theres not enough seasoning😕ravioli tasted a bit so-so tho i think the sauce was rich in flavour love how the beef tartare was served with that crispy pastry and the chawanmushi tasted complex👍🏻rating: 7/10〰️〰️〰️〰️〰️〰️〰️〰️〰️Bâtard (Sai Ying Pun)📍Shop E

Finally able to try Batard after all these years. Their lunch sets are a really good deal, with five courses at $500. We loved all the dishes especially the crustacean sauce! Their chicken is also very juicy inside with crispy skin. The pilaf rice was amazing after absorbing all the chicken juices

去Bâtard一定要做兩件事，一係叫雞，二係叫酒。先講雞，作為港島五雞之一，Bâtard的焗三黃雞，確係有抵讚之處，但我第一啖食雞胸，算滑，可惜雞味偏淡，不禁心諗：咁都抵讚？然後轉攻雞翼雞髀，皮脆油份足，肉嫩雞味濃，難怪食過要讚；雞油飯更是相當出色（掛住食，冇影），雞油滲入飯粒，每一粒都由內而外地充份表達出雞油飯應有的香味。即係咁：我明明食緊嘅係飯，但我以為食緊嘅係雞油，而飯粒口感偏硬，完全沒有黏性，結實粒粒分明，食開軟飯嘅未必鐘意，但正好對我胃口。再講酒，不得不提的是玻璃牆後酒藏價值過億的酒窖，推開玻璃門一刻手冇震，因為係經理推開，但見左邊騎白馬，右邊大金鐘，上樓梯即刻腳仔軟，望望眼前一列拉菲武當紅顏容，八二至九九；OK，出返去揀酒。最後開支2019 Alvina Pernot - Meursault 1er Cru 'La Piece Sous Le Bois'，好打得，由前菜到主菜都襯到。Anyway，book到位，唔理打唔打得啦，已贏。🍴𝙈𝙚𝙣𝙪🥚𝗔𝗣𝗣𝗘𝗧𝗜𝗭𝗘𝗥𝗕𝗲𝗲𝗳 𝗧𝗮𝗿𝘁𝗮𝗿𝗲 𝗖𝗮𝗻𝗻𝗲𝗹𝗹𝗼𝗻𝗶𝗖𝗵𝗮𝘄𝗮𝗻𝗺𝘂𝘀𝗵𝗶, 𝗠𝗮𝗶𝘁𝗮𝗸𝗲, 𝗣𝗶𝗰𝗸𝗹𝗲𝗱 𝗦𝗵𝗶𝗺