影片
港铁湾仔站 A3 出口, 步行约5分钟
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电话号码
28080882
69245203 (WhatsApp)
营业时间
今日营业
11:30 - 23:30
星期一至日
11:30 - 23:30
*Monday – Sunday
Dining Room 11:30am-2:30pm, 6:00pm-11:30pm
Bar & Grill 11:30am-11:30pm
Happy Hour 4pm-7pm
以上资料只供参考，请与餐厅确认详情
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位于湾仔的西餐厅。餐厅内设有两个不同风格的餐饮空间，满足不同场合的需求。 Dining Room区域设计典雅，装潢华丽，主打传统与创意兼备的高级菜肴。最值得打卡的，莫过于那片色彩丰富且充满艺术气息的玻璃画圆拱型天花。通透的设计完美减轻了空间的压抑感，整体氛围极具格调，非常适合庆祝特别日子。 如果想轻松一点，餐厅还设有Bar & Grill区域，下班后与朋友小酌一杯，这里也是不错的选择！ ⋆_____ᴛᴏᴛᴀʟ ᴏʀᴅᴇʀ______⋆✿ Prawn Dijon✿ Fried Calamari 以大虾为主打的沙律，搭配牛油果及蛋黄芥末酱，大虾鲜甜爽嫩，酱汁清新开胃；而炸鱿鱼外脆内嫩，配上他他酱，绝对是佐酒的绝佳小食。 ✿ The Reuben这款Reuben Sandwich在香港并不多见，酸面包裹著大量咸香松软的烟熏牛肉，搭配芝士、俄式酱汁及酸椰菜，馅料丰富，一口咬下，肉香四溢，满足感十足。 ✿ M7 Wagyu Flat Iron (300g) ✿ Canadian Pork Chop ✿ Sides：Landau's Garlic & Rosemary Fries澳洲M7和牛肩胛板腱份量十足，切开后可见粉嫩的色泽及细致的大理石纹理，入口肉味浓郁，口感柔软，油香丰盈却不失嚼劲；而加拿大猪扒厚实多汁，搭配甘笋蓉及舞茸菇，肉质软嫩不干柴，蔬菜的甜味更提升了整体风味。当然，少不了金黄香脆的蒜香迷迭香薯条，佐酒必备！ ✿ Daily Dessert: Apple Crumble焗烤的苹果上铺满酥脆的饼粒，搭配绵滑的云尼嗱雪糕，一冷一暖的口感交织，香甜可口，为这顿美食画上完美句号。 ✿ Cocktail: Romeo / Juliet以雀仔形酒杯盛载的鸡尾酒「罗密欧与茱丽叶」，卖相与命名都充满诗意。两杯均以柠檬毡酒及气泡酒为基底，一杯加入草莓的甜蜜，另一杯则融入奇异果的清新，果味突出，容易入口，非常适合轻松小聚。
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Used to be the French restaurant Junon, this place has recently re-opened under the name Landau’s. Located at 2/F Wu Chung House in Wanchai, the restaurant offers two seating area, one is a vibrant Bar and Grill with a casual and lively atmosphere, while we have booked to sit at the Dining Room with a more formal setting.The neat décor has an artistic traditional vibe, most notably from the glass panels and intricate woodworks on the ceiling, as well as the tall and large windows of European designs. The ambience reminds me a bit of a Michelin-starred restaurants at a 5-star hotel in Kowloon. The night is quiet, without that many customers, perhaps as it is just before CNY and people generally prefer Chinese cuisine.To start, I have a glass of E. Guigal Cotes du Rhone Blanc 2022 ($98). With a beautiful light gold colour, the wine has a fresh nose of honeysuckle, white peach and apricot, and some sweet spices which goes well with the red prawn crudo.The Amuse Bouche is a small Brioche, hollowed to stuff with salmon mousse, delicious with a creamy and savoury taste. The few pickled onion on top helps to give acidity. Nice and appetizing.For the starters, I order a Red Prawn Crudo ($388). The red prawn has been cut into thin slices, drizzled with some orange dressing instead of lemon to provide the acidity. A creative twist with good effect. Together with fennel jelly and dashi cream to add to the flavours, a delicious starter.My wife has Seared Scallops ($238), with the two large scallops nicely seared with brown butter on both sides to give a caramelized surface while still maintain soft and tender on the inside. The umami of the scallops matches well with the rich, creamy and sweet corn puree too.For the main course, I have chosen M9 Wagyu Sirloin ($588). The sirloin has been grilled beautifully to my requested medium level, juicy and tender. On the side are some tortellini with tendon stuffing, with also some morel and saffron emulsion to pair with the beef.The wife has Prosciutto Wrapped Monkfish ($238), with the prosciutto providing a nice savoury taste to the monkfish. The port and wine jus, along with truffle foam, provides further dried fruit and earthy flavours to complement.For dessert, I have the Chocolate Fondant ($128). Breaking the crust of the fondant the rich and delicious chocolate inside pours out, and on the side the crunchy dulce and caramel ice cream further adds sweetness to this indulgent dessert. Best if you have a sweet tooth.My wife has Pistachio Crème Brulee ($128). On the crunchy caramel surface, the chef has scattered some pistachio for more texture and taste, while the crème brulee silky smooth and having a more mellow sweetness than the chocolate fondant.Service is decent, with the staff courteous but did not do much to introduce the dishes or try to share more the stories of this place, or the background of the restaurant, which I think is a big miss given its rich history. The bill on the night is $2,050. To me it is a bit pricey.
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朋友约来这个开业不久的餐厅为别人的母亲庆祝母亲节。原来要订晚上7:00 Bar and Grill Area 一张 8人枱，餐厅说要 7:30才有枱。因为有一位朋友临时不来，我们2男5女7:30到后发现Bar and Grill Area 的人根本不多，开始点酒时候才知道7:00点前Happy Hour，我们7:30点酒是正价，这样让我们一开始用餐就不太Happy了，为什么餐厅不建议我们提前6:30到，享用半小时Happy Hour后才用餐？我们两个男人都点了 Guinness 黑啤，第一杯 Bar Tender 没有打好泡沫，加上酒的温度不够冻，不是味道。我喜欢 Guinnes，不服气之下再点第二杯，第二杯就不错了，除了够冻之外另加 fine bubbles在啤酒上面，味道又好又滑喉。朋友不再喝 Guinnes，和其他女士喝法国 Bonnin Pichon 红酒，这个红酒正价也不算太贵，酒质醇厚、果香浓郁，是很好的红酒，我们喝完一瓶再开多一瓶。至于食物，先上来的是Caesar Salad, Romaine Lettuce 只有菜梗没有叶，很不好吃，接著上的菜都是一般货色。因为照片只能上传12张，我们还有5-6个菜照片没办法 post出来。惊喜的是我们问经理为什么没有上餐包，经理说可以给我们，但要加热5分钟，我们说好，奇怪的是餐包绝对是一绝，很香之外口感也很好，是餐厅整个晚上得分最高的出品。
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和朋友试了午餐时段的菜色。前菜选了Foie Gras Torchon 和主食选了M9Wagyu Flatiron Steak。前菜咸咸的鹅肝配上酸酸的青苹果丝及其他配料，味道十分之夹😋。主食牛肉上桌时已切块，方便进食，牛肉味浓及好腍，轻轻一切以可分开，配上煮过的洋葱，十分味美。另外，餐厅还提供两款面包，两款也很好吃😍。餐厅环境舒适，枱与枱之间唔会逼夹，食饭倾偈唔会觉得嘈吵。职员服务态度也很好。下次再去试埋餐厅另一边。
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