Bâtard (已結業)

4

4

118 食評

味道

環境

服務

衛生

抵食

|

29970

西環

$801以上

法國菜酒 Fine Dining

85

16

5

Bâtard's Signature Roast Chicken

2 已推介

cream26

等級4

112

0

Final countdown before it relocates. Always a joy to be back for reasonably priced quality food and a wide selection of wines. They have refreshed their menu since my last visit. Particularly loved the appetiser Loire Valley White Asparagus and the dessert Gold Rush Sweet Corn with Brillat-Savarin and Popcorn.Loire Valley White Asparagus is in season and Chef Jun had its natural sweetness accentuated by imbuing it in pine nut pesto and a subtle touch of whole grain mustard. A delightful start t

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Final countdown before it relocates. Always a joy to be back for reasonably priced quality food and a wide selection of wines. They have refreshed their menu since my last visit. Particularly loved the appetiser Loire Valley White Asparagus and the dessert Gold Rush Sweet Corn with Brillat-Savarin and Popcorn.

Loire Valley White Asparagus, Pine Nut Pesto, Parmesan Snow

Loire Valley White Asparagus is in season and Chef Jun had its natural sweetness accentuated by imbuing it in pine nut pesto and a subtle touch of whole grain mustard. A delightful start to the evening.

The signature Cold Angel Hair served with Kristal Caviar and bits of kombu is a must-order. You see there are a lot of replications in the city but none of which matches the flavours, temperature, texture of the one served at Batard, especially the finesses that went into having the Angel hair so evenly tossed in the aromatic truffle oil with bits of kombu.

Cold Angel Hair, Kristal Caviar, Kombu

The meal ended with a bang. I was wowed by the creativity that went into the dessert Gold Rush Sweet Corn that was ingeniously complemented by a scoop of housemade Brillat-Savarin flavoured gelato and bits of caramelised popcorn. Brilliant Savarin is a soft-ripened triple cream cow's milk cheese with at least 72% fat in dry matter (roughly 40% overall). It has a natural, bloomy rind. A surprisingly harmonious symphony of flavours. Will definitely visit again at its new location!

Gold Rush Sweet Corn, Brillat-Savarin, Popcorn

Smacked Cucumber Salad, Hokkaido Scallop, Osciètre Caviar

Bâtard's Burger (Duck Patty, Foic Gras, BBQ Sauce)

Comté Souffé, Spring Pea, Cream Morel

Bâtard's Signature Roast Chicken

Bâtard's Signature Roast Chicken

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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happyleslie3

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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

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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 was not too sweet and was a lovely wine for lunch.

The first dish was such an interesting take to the traditional appetizer and packed with flavors. It looked quite small but actually was filled with beef tartare and mustard seasoning.

Beef Tartare Cannelloni

We both added the angel hair and definitely was a great choice. Despite the angel hair being so thin, it was still al dente and the flavors of the truffle seasoning and caviar blended so well in this dish.

Cold Angel Hair, Kristal Caviar, Kombu

The Chawunmushi even without the truffles already had a earthy aroma to it but the truffles definitely elevated the dish.

Chawunmushi, Maitake, Pickled Shimeiji

For the raviolo, the squid filling was springy but in view the crustacean sauce was so rich, it kind of took away the limelight of the filling.

Raviolo, Squid, Crustacean Sauce

The star came out and it was definitely amazing. The chicken was from Yuen Long and it was gleeming from the marination when served. The skin was crispy while the meat was tender and juicy. The rice stuffed inside was also rich from the flavors of the chicken.

Batard's Signature Roast Chicken

They served mint tea afterwards which was a great choice after the rich course. The last course was the madeleines which had a slight crunch to its exterior while remain soft inside.

Fresh baked Madeleines

Definitely worth coming back and trying their other food and wine.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2022-08-07

用餐途徑

堂食

人均消費

$1500 (午餐)

推介美食