Bâtard (已結業)

沒有晚市，改為午餐，食物、服務、環境都沒有失望。經店長建議，除set lunch再加上生蠔及天使麵…好味…好飽！待酒師都好專業，紅、白酒選擇都多，待酒師建議的紅酒與食物很配合😋甜品係好平凡的小蛋糕，不過很新鮮，暖暖的！名物”燒雞”真係值得一試！

Booked in November 2020 (3 months in advance) for this restaurant. Took a long time to get through in November and redialed probably 50 times lol. Had pretty high expectations for this restaurant due to the hype. Ordered the lunch set. The steak tartar cannoli was the best dish which was quite good as well as the madelines at the end. The rest of the dishes were definitely soso (1.truffle ravioli and 2.onsen egg with mash potatoes). The main dish, the roast chicken, was a big letdown as i had pr

友人說小妹飲完 Ponsot 2002 的 Clos de la Roche 後情陷得太深，連 Pascal Lachaux 2005 都說 underwhelming ，今天要我一嚐 Olivier Bernstein 的 2009 。「情陷得太深」未免言重了。 Olivier Bernstein 肯定才華出眾。他的 Clos 紅莓之香洋溢，tannin 和 minerals 卻巧妙地 restrained，誠然「心照不宣」，似有若無，唯恰到好處。當天時間緊逼，只能瓶中 breathe 半個鐘頭。酒已明豔照人，亮麗、甜蜜、迷人，一貫 Bourgogne 之優雅。聞到陣陣蜜糖，重重草莓，蜜餞的糖果，口中斑斕多彩，finish 柔滑而長久。年輕開朗的美人，不 childish ，典雅而美麗。三個小時的午餐（感謝友人能把午餐延長至三小時），the wine holding up well and effortlessly，當然還可以多待幾年才喝。今天 set lunch 追加了兩道菜。其一 sea urchin and artichoke tartlet，此小點已經 off menu。海洋

如果唔係疫情呢間餐廳據聞又係要三個月前訂位好好運啦尋日試吓訂位竟然訂到喎其實我係一心想試呢只香港名雞賣相非常吸引看見造型顏色已經流口水講真係好好食嘅肉嫩又Juicy而且非常入味 very good我好鍾意個頭盤甘香可口雖然係簡單嘅食材睇得出廚師選料好講究個西蘭花意大利面配黑松露Angel hair都好好食麵質彈牙調味剛好而且份量適中兩大塊黑松露 好架勢丫我一向抗拒黑松露陣石油氣味唔 都係有果陣味我唔like囉 甜品係呢款蛋糕仔竟然唔甜 都可以 合格嘅呢個二人餐set lunch價錢合理 食得開心

終於去到神之打卡位之一 “Batard”想食基本上都要3個月以上先有位🤪，聽說尼度隻雞係香港4大名雞之一🐔✨，確實係好食嘅，但我覺得略為鹹咗少少🤏🏻，我個人比較鍾意個angel hair ，雖然份量好細，但可能就係咁令我再三回味😋個pizza🍕 亦都好有驚喜，係超級無敵Juice蕃茄再加少少辣味🤤，外脆內軟口感非常好仲有就係嗰個好似雪花冰嘅芝士tere de moine🧀，鍾意淡芝士嘅人必食推介🤤另外其實個Ham都好好食🥓

星期日同一班好友到呢間餐廳食個晚餐，一早訂了枱，同樓面打個招呼後直接帶領到枱前，過程順利不用等。餐廳環境闊落，樓底高。美中不足就唔見有電視（當日有馬跑）。餐枱可以細少少都得，同朋友坐得好開，又無卡位，手短的我難飛象過河。不過以上唔係問題，最緊要食物有質素。除了一早電話訂定隻雞，我地再睇餐牌散叫一啲小菜。每碟菜都好啱口味，樣樣都食到個碟乾乾淨淨。要特別一提各伙記好好服務，態度好又健談，換骨碟又快手。我同我朋友成餐都好滿意，如果上菜可以快少少就更好，埋單時忘記問有無糖水或果盤送。有機會會再來。平時食開生蠔通常要自己揸啲檸檬汁，又麻煩又怕趺啲核出來。 呢個由廚師幫你調好味，有啲蔥有啲醋，酸道剛好，開胃冷盤。呢條生牛肉版嘅春卷仔非同小可，皮薄餡靚，如果有腩汁點就錦上添花。平時食隻8.5兩大閘蟹都係咁上下價錢，但呢隻肉多好多（應該係蟹公），絕對對得起呢個價錢。加上牛油果，青檸及幾棵類似米仔蘭的花仔做點綴視覺及口感一流。西方版的蝦子撈麵，味道無得彈，如果有蠔油的話魚子應會更加提鮮。迷你薄餅加蛋撻的酥皮組合一絕。蕃薯味特別濃郁，酥皮脆過葡撻。餐廳撚手小菜之一，非一般酒樓婚宴的燒雞，侍應介紹背後煮法繁

All good just not worth THAT hard to 📚Highlight of the meal was the Japanese fruit tomato tart with burrata and beef tartare cannelloni, I wish I could have more, SO GOOD!I understand why people always compare this place and Louise, coz their signature dishes are quite similar. Caviar cold angel hair was delicious but I still prefer Louise one, noodles texture is better. For the signature roast chicken, I quite like it coz the pilaf rice tasted like Hainan chicken rice, flavour just fit my tast

Restaurant Review📋Food🍽Blue Lobster with carrots and saffron- al dente🦞lobster, springly outside & a bit like sashimi inside- sauce tended to be sweet, failed to elevate the savouriness & umami flavours of the lobsterRoasted Quail, Morel Mushroom, Madeira - tender🐤quail, yet the original flavours of quail was covered by the sauce- Morel Mushroom🍄has a strong taste and became the dominant taste of the dish instead of the quailMonkfish en Croute - Quite Crispy Skin- Tender & Succulent Meat with Ar

🐔 Roasted Chicken with Pilaf Rice烤雞係呢間餐廳既招牌菜雞肉外皮香脆而且肉質嫩滑配埋新加坡香料飯非常惹味🐮 Beef Tartare Cannelloni賣相好似一枝雪茄咁好得意😮‍💨😆❤️包住牛肉他他既外皮脆卜卜咬落去係Chup一聲咁脆加埋入面軟腍既牛肉他他一齊食口感好正😋👍🏻🍽 Cold Angel Hair with Caviar雖然份量唔算大但味道幾好👍🏻凍天使麵幼細煙韌爽口配合埋魚子醬同松露油再加上昆布碎啖啖充滿清香既味道🍽 Scallop Rouelle賣相好似一棵好細粒既包心菜好可愛💚其實佢係娃娃菜包住帶子係裡面再配合龍蝦濃湯係底下不過帶子味道唔算突出個人認為反而被龍蝦湯搶左味道但整個菜式黎講都幾鮮味😋🍅 Tomato Tart with Fennel Pollen and Burrata酥皮撻好香脆而鬆化😋配合埋蕃茄、茴香花粉同水牛芝士整個撻既味道都好豐富👍🏻🥧 Fresh Baked Madeleines蛋糕鬆軟可口有陣陣蛋奶香😋配埋black coffee食超級match☕️✨整體菜式都好好味😋而且環境好舒適餐廳既另一邊擺放住唔同產地既美

Batard呢間餐廳位於一間酒鋪入面，一入去就會見到勁多紅酒，就咁經過完全唔會知係餐廳，餐廳其中一大特點就係食客可以自己慢慢咁揀選紅酒，即刻開嚟飲餐廳亦唔會收開瓶費。裡面用餐區域好寛敞，枱與枱之間有足夠距離，夠曬私隱~餐廳從一開到而家都好受歡迎，要提前2個月喺佢開放預約時間嗰日book位先得，但勁好彩嘅係，我係waiting list等咗幾日就有人cancel咗😆嗰日仲要係Christmas✌🏻🎄 (上年食拖到依加先po..)5 courses lunch ($498)~𝓞𝓿𝓮𝓻𝓪𝓵𝓵~ ✨價錢:7/10👅味道:7.9/10🌌環境:9/10★Cold angel hair，Grilled obtsiblue prawn，Kombu雖然睇落去似main，但其實佢係一道冷盤，天使麵清爽幼滑有嚼勁，配上煎香嘅大蝦同昆布絲，味道微酸，做starter啱啱好★Scallop Rouelle, Main lobster, Crustacean sauce將帶子同龍蝦肉切碎mix埋一齊，以娃娃菜包裹，配上龍蝦濃湯，個texture好似食緊魚蛋咁，鮮味十足★House-made duck rillet

近期西營盤多咗好多有特色嘅餐廳，托友人嘅福，今次有機會一試打電話落booking 打到顛嘅法國菜餐廳Batard。Batard整間餐廳裝修都係行Fine Dine路線，而今次食物部分就選擇咗set+ a la carte menu上嘅Angel hair同蘋果批。首先賣相類似春卷嘅Beef tartare食落有啲似食緊拖羅蓉咁，都幾特別。之後個angel hair係好食嘅，麵質食落爽口，配埋魚子醬同松露油啖啖都有香味喺口中瀰漫。第三道嘅tomato tart亦好好食，個酥皮做得好香脆，唔會太過油。緊接住嘅scallop rouelle，個人覺得比較似墨魚滑，唔係太食得出帶子味，但整個味道係OK嘅。主菜個烤雞好入味，個皮都算幾脆，味道幾似炸子雞。最後甜品部分嘅Madeleines 外脆內軟，而蘋果批個酥皮出色，夠薄夠脆，唔錯。整體嚟講食物質素非常唔錯，只係實在好難book，想食嘅朋友要有心理準備打幾百次電話先book到。

I have been to Batard last year for dinner, and it wasn’t this difficult to book back then. And it became a super 預約困難店now.. the most difficult part is they don’t do online bookings, u have to call them at least over 300 times on the particular day they accept bookings. I tried for 200 times and I gave up, then I tried on the second day which was a lot easier to reach someone, and she told me fully booked for Oct already, and she could put me on waitlist for any two days I selected.. so I just

Been here for both lunch and dinner, and has got a lot more difficult to book now. This time finally tried the tomato pie and apple tart which were sold out last time, no complaint for this price. The roast chicken is probably the best currently in HK compared to others like L or B in Central, scooped up all the rice as well 👍🏼

這是我期待已久的餐廳😍一進門就看到了” Welcome to the Fine Wine Experience “， 所以除了order lunch set外，我們亦點了一支白酒來配合一下。店員推介散發着芬芳的花香，口感濃郁順滑5 course meal，每一道菜都很好，每一度都喜歡Beef Tartare Cannelloni 個人對beef tartare 本來不大感興趣，但這個真的很美味Japanese fruit tomato tart with Fennel Pollen and BurrataScallop Rouelle Crustacean sauce Batard signature Roasted Chicken, Warm Pilaf rice烤雞來説真的很滑，油雞飯真的很香，令人吃不停口Fresh baked Madeleines 上甜點前，店員會送上薄荷花茶讓人客解油膩外，還可清一清食物味道。這安排很細心而這甜點超好吃，外脆內軟，甜度適中！吃過之後就明白為何那麽難訂枱了！$500/set , fine dining , 我覺得物超所值

Batard 相信是近期最火的餐廳之一，電台、Youtuber 、名人也爭相介紹。朋友於6月時訂枱，也要到8月才有枱，而在用膳當晚詢問店員，如果要訂枱，現在book也就要到11月了。是夜order了chef’s menu $1,288，已包括了大部分的招牌菜。但一場來到，我們另加了beef tartare, Iberian ham 及 M9 Wagyu Ribeye。先來starter 生蠔，鮮味再來便是Caviar angel hair，朋友之前食過，一直讚不絕口。先嚐一口，魚子醬很鮮，配襯黑松露油很香，angel hair 亦煮得剛剛好，冷食更是特別，非常美味接下來的beef tartare，賣相特別，但味道不是特別出色，因為之前的兩道菜太好令我充滿期待，可惜這個只屬中規中矩；不過低處未算低，另一道菜scallop rouelle，簡直是可以讓你的味蕾由高峰，瞬間墮入谷底的一道菜，生菜包着店員説是「帶子」的東西，極其量我會説是打邊爐的帶子滑（老實説一點帶子的味道也沒有），配上的汁（像是蠔油汁？）味道不中不西，實在沒有形容詞可以形容這道菜，總之就是非常一般。當抱着失望之際，緊隨上場的