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2024-07-26
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推介指数 Recommendation Level : 🔥🔥🔥🔥今年适逢是柏宁酒店的50周年，为隆重其事，酒店的天台酒吧特别于7月至8月份推出以50周年为主题的精致晚宴，五道菜以创新手法重新演绎传统法式料理的精髓，给食客与众不同的角度品尝经典的味道，满足味蕾之余，客人亦可以边享用美食，边欣赏维多利亚港两岸及维多利亚公园的璀璨景致，令味觉和视觉享双重满足。此外，选择这个套餐的客人，还可以加配由厨师精心挑选的餐酒，四款不同的餐酒与四款主菜完美配合，令客人有更高层次的感受。In celebration of The Pennington Hotel's 50th anniversary this year, the rooftop bar has curated an exquisite dinner themed around the 50th anniversary from July to August. The five-course menu creatively reinterprets the essence of traditional French cuisine with
今年适逢是柏宁酒店的50周年，为隆重其事，酒店的天台酒吧特别于7月至8月份推出以50周年为主题的精致晚宴，五道菜以创新手法重新演绎传统法式料理的精髓，给食客与众不同的角度品尝经典的味道，满足味蕾之余，客人亦可以边享用美食，边欣赏维多利亚港两岸及维多利亚公园的璀璨景致，令味觉和视觉享双重满足。此外，选择这个套餐的客人，还可以加配由厨师精心挑选的餐酒，四款不同的餐酒与四款主菜完美配合，令客人有更高层次的感受。
In celebration of The Pennington Hotel's 50th anniversary this year, the rooftop bar has curated an exquisite dinner themed around the 50th anniversary from July to August. The five-course menu creatively reinterprets the essence of traditional French cuisine with innovative techniques, offering diners a unique perspective to savor classic flavors. Alongside indulging in the gourmet dishes, guests can enjoy the stunning views of Victoria Harbour and Victoria Park, elevating both the culinary and visual experience. Adding to the allure, guests opting for this package can also pair the meticulously selected wines with the four main courses, enhancing their dining experience to a higher level.
餐前面包
Bread
点餐后待应生会奉上面包、黑醋橄榄油，以及牛油。面包是热烘烘的，外表香脆、内里松软，而且充满了小麦的香味，与牛油或是黑醋都十分匹配，可说是各有特色，如果份量不够的话还可以添加。
After placing your order, the servers will bring freshly baked bread with black vinegar olive oil and butter. The bread is warm, crispy outside, soft inside, and carries a delightful aroma of wheat. It pairs well with butter or black vinegar, each offering distinctive flavors that can be enhanced by additional servings.
餐前面包 - Bread
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Escoffier Fennel Bavarois — Tourteau Shrimp, Smoked Fish Egg
这道菜原本是起用蟹肉烹调，待应生告诉我们，当天蟹肉售清了，所以会以虾代替，原本是有一点失望，但这个配搭也带给人惊喜，茴香奶冻香气十足，加上橙肉，增加了菜色的清新感觉，而虾肉鲜美之余，亦爽口弹牙，配合了烟熏鱼籽的卜卜脆口感，增加了整道菜色的层次
Originally intended with crab meat, due to unavailability, shrimp was substituted, initially disappointing but turned out to be a pleasant surprise. The fennel bavarois exudes a fragrant aroma, coupled with orange segments adding a refreshing touch to the dish. The shrimp is succulent and pairs exquisitely with the crunchy texture of the smoked fish eggs, creating layers of flavors.
Jean Vesselle, Pur B3, Nature 2015
菜色配上这杯香槟，以清新的香甜味为主，不会太酸或太呛鼻，容易入口，非常适合配这道清新的前菜
This Champagne complements the dish with a fresh and sweet flavor profile, easy on the palate and perfectly suited for this refreshing appetizer.
巴伐利亚茴香奶冻 — 图尔托虾、烟熏鱼籽 Escoffier Fennel Bavarois — Tourteau Shrimp, Smoked Fish Egg
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白酒法国黄鸡 — 鸭肝、西芹泡沫、黑松露汁
Yellow Chicken Royale — Duck Foie Gras, Celery Espuma, Black Truffle Supreme
鸡肉充满鲜味，肉质具有弹性，配上黑松露一起吃，味道会有另一层次。西芹泡沫非常清新，而且黑松露的味道亦未有抢去了西芹味，做得恰到好处，至于鸭肝则入口即溶，稍微不足的是味道不太浓烈
The chicken is flavorful and tender, paired with black truffle, creating an extra dimension of taste. The celery espuma is refreshing, and the black truffle essence harmoniously blends without overpowering the celery flavour. The duck foie gras melts in the mouth, though slightly lacking in intensity.
Domaine Belargus, "Ronceray", Anjou Blanc 2020
这杯白酒入口不会太酸，喝后口腔留有微微的提子香气，而且容易入口，与白肉菜色相当合衬
This white wine offers a different experience with a richer and drier taste, leaving a subtle grapefruit aroma in the mouth, perfectly complementing the white meat dish.
白酒法国黄鸡 — 鸭肝、西芹泡沫、黑松露汁 Yellow Chicken Royale — Duck Foie Gras, Celery Espuma, Black Truffle Supreme
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野生多宝鱼 — Oscietra 鱼子酱、椰菜花忌廉、苦艾酒水汁
Wild Line Caught Turbot — Oscietra Caviar "Iode Condiments", Cauliflower Cream, Noilly Prat Sauce
虽然这道菜的颜色不是十分鲜艳，但味道却给人惊喜。多宝鱼的肉质不会太腍，而且十分鲜美，椰菜花片的爽脆，以及鱼子酱的卜卜脆，令整道菜色有更多不同的层次。由于鱼肉及鱼子酱都极具鲜味，所以厨师用了较清淡的椰菜花忌廉汁，清新之余又不会抢去主菜的味道
Despite the dish's subdued color, its taste surprises the palate. The turbot's texture is delicate, not overly fishy, and the cauliflower florets add a crisp element. The caviar provides a delightful crunch, adding depth to the dish. To balance the rich flavors of the fish and caviar, the chef expertly uses a light cauliflower cream sauce, ensuring a fresh taste without overshadowing the main course.
Chateau La Nerthe, Chateauneuf-du-Pape Blanc 2020
这杯白酒的味道与之一杯有很大的差别，明显酒味较浓及dry，而且酸味较低，喝很会于口中留有淡淡的皮革味道，令人有耳目一新的感觉
This wine offers a distinct taste, with pronounced richness and dryness, subtly leaving a leather-like aftertaste in the mouth, offering a unique experience.
野生多宝鱼 — Oscietra 鱼子酱、椰菜花忌廉、苦艾酒水汁 Wild Line Caught Turbot — Oscietra Caviar "Iode Condiments", Cauliflower Cream, Noilly Prat Sauce
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牛柳 — 勃根地红酒汁、松露汁油封牛胸腺、牛油薯蓉
Beef Tenderloin — Burgundy Red Wine Sauce, Confit Sweetbread in Truffle Reduction, Butter Mashed Potato
由于不喜欢太生的牛肉，所以选择了Medium well，原本以为会较干，但幸好厨师对于牛柳的生熟程度掌扼握得恰到好处，外表有一些焦香，而内里则保留了肉汁。另外，牛胸腺充满了香浓的牛肉，令整到菜式的味道有更多层次。至于牛油薯蓉入口香滑，充满牛油的香气，而且又不会太腻
Opting for a medium-well doneness due to personal preference, the beef tenderloin was perfectly cooked, retaining juiciness with a slight char on the outside. The sweetbreads are rich and flavorful, adding a complex layer to the dish. The buttery mashed potatoes are smooth, infused with a buttery aroma, without being overly heavy.
Sotanum, Les Vins de Vienne, Collines Rhodaniennes IGP 2018
牛肉配以这款红酒是非常合适的配搭，因为既不会太淡，又不会过份浓烈，抢去了牛肉的香味，喝后更有一股非常香的莓味留于口中，去掉肉类的油腻感
This red wine pairs excellently with the beef, striking a balance between boldness and subtlety, enhancing the meat without overpowering its flavors, leaving a pleasant berry taste in the mouth and cutting through any richness.
牛柳 — 勃根地红酒汁、松露汁油封牛胸腺、牛油薯蓉 Beef Tenderloin — Burgundy Red Wine Sauce, Confit Sweetbread in Truffle Reduction, Butter Mashed Potato
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法国朱古力餐后小点
Valrhona Petit Four
两款不同的朱古力，牛奶朱古力香滑，而黑朱古力则有香浓的朱古力味，而且不会太甜，各有不同的特色
The dessert features two types of chocolate, with the milk chocolate being smooth and the dark chocolate offering a rich, not overly sweet chocolatey taste, each presenting unique characteristics.
法国朱古力餐后小点 Valrhona Petit Four
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Baked Alaska — Bourbon Vanilla, Raspberry
甜品可说是让你的视觉与味蕾享双重感受，待应生会在客人面前完成这个甜品的最后制作工程，在雪白的忌廉上淋上酒燃后点火，此举令到忌廉的云呢嗱味更香。软滑的忌廉包著莓味的雪葩，一次品尝温暖及冰冻的滋味实在非常特别
The dessert offers a sensory delight, both visually and in taste. The server finishes the dessert tableside by setting fire to the alcohol-drenched cream, enhancing the vanilla flavor. The creamy meringue enveloping the raspberry sorbet offers a combination of warm and cold sensations, a truly special experience.
火焔雪山 — 波本云呢嗱、红桑莓 Baked Alaska — Bourbon Vanilla, Raspberry
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🍽️食物Food： 🔥🔥🔥🔥
✅食物的选择亦算多，除了这个套餐之外，还有多款食物及美酒无客人选择
The selection of food is diverse, offering a variety of dishes and wines apart from this set menu.
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🏡环境Environment： 🔥🔥🔥🔥
✅酒吧的气氛很好，而且不会很嘈沙，枱与枱之间的私隐度充足，室内部分地方更可以欣赏维港璀璨景色
The bar's ambiance is excellent, maintaining a tranquil atmosphere without being overly noisy. Tables are well spaced for privacy, with indoor seating areas offering splendid views of Victoria Harbour.
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💁服务Service：🔥🔥🔥🔥
✅待应生非常有礼专业，对菜式及酒都十分熟悉，而且会细心留意客人的需要
The waitstaff is very courteous and professional, demonstrating in-depth knowledge of the dishes and wines. They attentively cater to the needs of guests.
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💰价格Price：🔥🔥🔥
✅食物具有高水准，以酒店的高端精致菜来说，价格算是合理
The food meets high standards, and considering the hotel's upscale and refined cuisine, the prices are reasonable
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张贴
