Bâtard (已結業)

Undeniably one of the hardest restaurants to book in town. Thanks to my friend who secured a booking (honestly I lost the will to try), excited to try their highly acclaimed signature roasted chicken. Wine lovers would die for their extensive wine collection at reasonable price. Of course, their over the top wine display set as the insta-backdrop which need no further intro. Hokkigai, Spring Peas, Ham Broth $180A very fresh zingy start, fresh Hokkigai with sweet spring peas underneath. Beef Tart

Batard玻璃酒櫃打卡一流，燒雞做得頗出色，而且酒選擇多，比零售價貴出少許，但值得一試。這次選了一枝Domaine Michel Bouzereau的Meursault Perrieres，選這片田都是因為名氣，而酒莊我不太熟悉，大概也是年輕莊主繼承家族酒莊這類老掉牙的故事。聽聞現在已經是Meursault的新星，當時價錢一千出頭，於整餐飯的數小時表現得相當穩定，而且不斷變化亦沒走下坡的跡象，實屬難得。

Batard is one of the hardest restaurant to book in Hong Kong. They normally open their reservations two months in advance in the beginning of each month. For example, if you have a specific date you wanna book for August, you would have to call the restaurant at the end of May, and check with them the exact date in June that they will accept reservations for the whole of August. All vacancies for the entire month would usually be full within a day! Alternatively, you could try your luck on the w

餐廳座位不多 長期爆滿 真係 book 到當你贏 😂可能早前疫情關係 比以前容易訂位所以咁岩朋友提起 book 到 即刻衝去 😍餐廳其實系The Fine Wine Experience 葡萄酒專門店入面可以隨意走進去零售買酒 或者用餐時加上10％服務費就可以 order 不過當日食 Lunch 有限時 我不嬲飲得慢 所以冇點.𝘚𝘌𝘛 𝘓𝘜𝘕𝘊𝘏 𝘍𝘖𝘙 𝘛𝘞𝘖 // $500+10% for one先上 sourdough 麵包 口感煙韌 可惜好乾配凍既法國牛油 口感似芝士.✔✔ 𝘉𝘦𝘦𝘧 𝘛𝘢𝘳𝘵𝘢𝘳𝘦 𝘊𝘢𝘯𝘯𝘦𝘭𝘭𝘰𝘯𝘪 韃靼生牛肉塔鮮嫩的生牛肉 口感似食緊 tuna外皮脆卜卜 滿口牛味+蔥香 芥末醬汁亦不會太搶味 .✔✔ 𝘚𝘭𝘰𝘸 𝘗𝘰𝘢𝘤𝘩𝘦𝘥 𝘖𝘳𝘨𝘢𝘯𝘪𝘤 𝘌𝘨𝘨 𝘚𝘮𝘰𝘬𝘦 𝘏𝘢𝘥𝘥𝘰𝘤𝘬泡沫蛋白拌橙紅色流心蛋黃鱈魚帶煙燻味 + 濃濃蛋香充滿整個口腔.✔ 𝘉𝘳𝘰𝘤𝘤𝘰𝘭𝘪 𝘈𝘨𝘯𝘰𝘭𝘰𝘵𝘵𝘪 𝘉𝘭𝘢𝘤𝘬 𝘗𝘦𝘳𝘪𝘨𝘰𝘳𝘥 𝘛𝘳𝘶𝘧𝘧𝘭𝘦.✔✔ 𝘚𝘪𝘨𝘯𝘢𝘵𝘶𝘳𝘦 𝘙𝘰𝘢𝘴𝘵 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 𝘸/ 𝘞𝘢𝘳𝘮 𝘗𝘪𝘭𝘢𝘧 𝘙𝘪𝘤𝘦必須要留肚來點這一道菜難得在法國餐館吃得到

In short, OK👌🏼 But YES if you come here just for wine/ taking pics 🍷📸𝐋𝐮𝐧𝐜𝐡 𝐒𝐞𝐭* Beef Tartare Cannelloni 🌟 (Best one!) * Slow Poached Organic Egg with Smoked Haddock 🥚 * Fettuccine, Binchotan Grilled Squid, Sea Urchin 🍝 * Bâtard’s Signature Roast Chicken (half), warm Pilaf Rice * Fresh Baked Madeleines 𝐏𝐨𝐢𝐧𝐭𝐬-𝐓𝐨-𝐍𝐨𝐭𝐞 🖊* The dishes are quite similar as Louise, but do think Louise did much better, especially for the signature roast chicken🐓 The chicken sauces and rice from Louise are at another lev

2022年第一家吃到最开心的餐厅 要好好来点评一下2个月前约到的weekend lunch 500块一个人的set menu有5 course 基本上我想吃的都在所以觉得比晚饭dai进门是一个wine shop的样子有好多酒因为小伙伴不喝所以逛了一圈回来点wine by glass 让小哥哥推荐一款dry店的red试了两种果断选了图二然后发现要650块一杯 奢侈了一下成为长这么大自己付钱喝过的酒最贵 是法国一个小酒庄mouton的2010年产酒 口感干但不涩甚得我心菜最爱beef tart cannelloni 好好好好次 生牛肉很鲜 口感很脆 另外两个starter没什么特别 main烤鸡两个人有半只分量很够 鸡很嫩很香我也喜欢啊其实忘了说它的面包 sourdough切很厚片里面很软外皮脆我也很爱 太饿吃了两大块很推荐的一家 环境也很好 想过段时间再来吃晚饭lol

呢間餐廳2020年年中開，成個2021我連預約電話都打唔通。點知係第五波疫情下終於book到了，就係五月份終於一償心願。講食物前，首先我覺得餐廳老闆好聰明，知道而家d人想食得fine但又唔好太拘謹，有獨特性，打卡able得黎又有taste。食物一定要有幾樣撚手signiture令人留下深刻印象。首先Batard係咁大既wine cellar入面已經夠特別。我好同意呢度係比鐘意飲酒既人來的, 因為唔飲酒的話，成個體驗冇值咁貴。我同朋友叫了個set lunch for 2 再 a la carte叫左個Japanese fruit tomato tart。Set lunch 有兩樣signature. Beef tartare cannelloni 真心好食，似食緊tuna, 個mustard source 好夾不會太搶味，個卷好脆，配埋啖紅酒係正既。另一個signature係佢既roasted chicken, 個賣相好靚，色水冇得彈，非常打卡able。 用元朗的三黃雞，雞皮唇齒留香，肉都很嫩滑。但我一直以為佢係脆皮，但原來唔係，成塊都係軟林林，唔知係咪淨係我果日係咁。 另外有個poac

早係2月打咗N次電話☎️…終於成功爭取4日復活節假期booked 2日Bâtard分別食dinner & lunch✌️一位難求…名不虛傳可惜由於疫情關係，其中一日我主動取消原本booked 13:00亦被改為early lunch (11:30-13:30)，不過對為食卡拉亦有好處…直接skip breakfast當brunch食準時11:30到達，入去已經被喱個最多人打卡嘅wine cellar吸引亦由於疫情…只有set lunch同簡單a la carte可以選擇用上法國牛油🧈 口感有啲似芝士麵包🥯 超dry出面酒窖嘅酒全部以零售價賣出堂飲冇corkage fee只收service charge鍾意「對酒當歌」嘅人🥂 開酒「唔肉赤💰」絕對係福音請店員幫忙揀咗Burgundy嚟飲🍷入口順喉有果香再order多一份set冇嘅signature starter～Cold Angel Hair拌Caviar入口有濃郁嘅松露味道魚子醬、昆布拌勻天使麵帶出鹹鮮味，每啖都齒頰留香塞滿beef tartare嘅cannelloni有牛味同蔥香每口都脆卜卜泡沫蛋白🫧 拌橙紅色流心蛋黃🥚 濃濃蛋香充滿整

To me, it’s a place to have a few hours meal and chitchat with family or people who feel like home to us🍷My highlight dishes from this menu are:- Cold Angel Hair - Japanese Fruit Tomato Tart Recommend ordering wine to match with their menu since they stored many decent wine selections and the restaurant is actually in a wine store.

Since the start of Covid fifth wave, I’ve hardly left my apartment but of course I had to make an eThanks chef for your kind hospitality and delicious cooking the past years and I wish you all the best in your next adventure in Europe … Hong Kong will miss you and cannot wait for you to come back

本來諗住訂5月同朋友解封一齊試可惜當時只開放到2月嘅book當然有位唔洗等咁耐，就快閃lunch with bf😆order lunch set for 2，有5道菜當中包括招牌菜式Bâtard’s Signature Roast Chicken (half), warm Pilaf Rice (飯油份較少偏乾身，燒雞皮脆肉嫩）同時都追加預TOMATO TART (酥皮係好酥脆👍)同COLD ANGEL HAIR(好爽口，鹽味夠😋)甜品係Madeleines 焦脆內軟，仲有少少檸檬香味😍黎啲間餐廳，大部人都會配酒，味道比較濃所以飲埋酒嘅味道會更加夾🍷

虎年暫時都冇得外出晚膳，食得住家菜多真係要轉吓口味，唯有週末買多啲外賣調劑味蕾。於人氣打卡網發現一向難訂位嘅「Bâtard」近期搞埋外賣，主打幾款招牌菜，夠哂簡單，故肥肥家族決定一試。哥哥預早一星期前以電話落單，並約好週六傍晚六時自取，流程十分簡易。XO仔準時到步，食物早已備好，兩個紙袋載住五個紙盒，整齊衛生，輕便又穩陣。四人所訂嘅招牌二人套餐「Menu “Signature”」（$1,700）包有兩客昆布魚籽醬天使麵、原隻Bâtard招牌燒雞連飯、及半打馬德蓮貝殼蛋糕仔。Cold Angel Hair, Kristal Caviar, Kombu：打開盒蓋即傳來陣陣清幽嘅芳香，凍食嘅天使麵條修長纖幼，柔韌軟潤，輕輕以昆布碎點綴已能帶出魚籽醬嘅鮮味，意粉菜式香濃而不俗，極為清新！Bâtard’s Signature Roast Chicken, Warm Pilaf Rice：原隻包嘅招牌雞未經斬件，以確保鎖住嘅雞汁唔會流失。中等身材嘅本地靚雞肥膏不多，雞皮巧脆唔油膩，雞肉軟嫩白滑，返到屋企都仲好夠熱，堅掂！反而另上嘅Pilaf Rice就唔及喺餐廳堂食咁潤，飯粒味道就夠，只係偏硬同乾

呢間餐廳想試好耐，但一直都冇機會，因為真係好難book，永遠打電話去都冇人聽。有朋友竟然book到，帶埋我去，我梗係把握呢個機會。餐廳嘅門口係一間Wine Cellar，而餐廳就喺入邊。門口係一個好好嘅打卡位，除咗打卡，都有好多人喺度買酒。我哋今次試咗佢幾個熱門嘅菜式，同時都開咗一支酒。好多個菜式多十分驚喜，非常滿足嘅一餐。溫馨提示：如果想食佢哋嘅招牌烤雞，記得一定要早兩日訂呀👍Cold Angel Hair, Kristal Cavir, Kombucha👍Beef Tartare Cannelloni👍Bâtard’s Signature Roast Chicken, Warm pilaf rice👍Monkfish en Croute👍Fresh baked Madeleines

曾經嘗試預約半年，終於等到政府禁止晚市才有機會訂到下午三點場。除咗為了吃馳名雞飯而來，還有這裏的儲存名酒空間，必須打卡！Beef tartar roll, 春卷皮超級鬆脆，和鮮嫩的生牛肉刺身好夾。Tomato tart 酥皮鬆軟，蕃茄碎非常refreshing重點雞飯，雞皮香脆，不吃雞皮的朋友都大贊，雞飯好香雞油味，所以只有很少份量，但和Juicy的雞肉互相呼應牛扒比起以上菜式就相對失色，雖然我哋點嘅係medium Rare，但還是有點乾。甜品就一般般了但人均消費$500左右（不計飲酒）非常性價比高的好選擇

我個人會形容佢為一間酒精博物館多過為一間餐廳，對喜歡飲酒嘅朋友間餐廳絕對係一個福音，因為佢唔會Mark Up 過高，而且酒類都10分齊全，樓底高，舒服但係若然要評論佢嘅食物我只能夠話係中規中矩、千萬不要過高期望，咁樣如果你食起嚟配左一支你鍾意飲嘅wine 效果會10分好佢其中一款名菜就係燒雞，呢款燒雞絕對要同Louise , Neighborhood , Belon 呢幾間燒雞名牌比較一下，我個人覺得Louise 絕對係派手指尾數上黎第一位，過千蚊一隻雞，沒有什麼特別只是脆皮、價錢不菲，我個人覺得呢間燒雞會稍為好食一啲，這個純粹個人意見請自己比較下我反而覺得成餐飯最有驚喜就係佢個配菜豆苗，原來豆苗用牛油炒味道是這麼配的