吉地士

營業中

休息中

Gaddi's

4.5

4.5

256 食評

味道

環境

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衛生

抵食

|

18954

尖沙咀

$801以上

法國菜酒 Fine Dining 酒店餐廳

203

24

8

Bread

3 已推介

sikbaobaola

等級4

300

3

📍 Gaddi’s 吉地士📍 尖沙咀 𝗧𝘀𝗶𝗺 𝗦𝗵𝗮 𝗧𝘀𝘂𝗶 • 香港半島酒店1樓〔 Follow me! ♥︎ 〕-全香港首間法國餐廳《吉地士 Gaddi’s》1953年於半島酒店開業歷史悠久，至今有著超過70年歷史！-Gaddi's專用入口位於半島酒店彌敦道的側門搭乘專用升降機到一樓，就會到達Gaddi‘sGaddi's裝潢華麗堂皇，極高樓底配上豪華水晶燈，洋溢典雅格調餐廳的特製餐具、圓頂菜蓋、刀叉匙銀器等都顯露著舊式氣派桌與桌之間的距離蠻遠，一點壓迫感都沒有與情人、家人、朋友來約會都十分適合-侍應生服務貼心，態度熱情又友善還看見一位leader，帶著貌似是新來的侍應生招呼我們，一邊指導著他們也就是最需要這樣的實戰經驗～蠻印象深刻的是，他們要確保桌上每位的餐點都是同一時間揭蓋和收走，好考侍應生們之間的默契～-菜式走「現代經典」（modern classic）烹調風格是次嚐的是午市時段、午市套餐，可以以相對相宜的價錢享受fine dining體驗三道菜$788，加多一道前菜或甜品$888整體味道大路，不算驚艷，但寬敞舒適的環境跟貼心的服務已令其值得一訪=Amuse-boucheDa

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📍 Gaddi’s 吉地士
📍 尖沙咀 𝗧𝘀𝗶𝗺 𝗦𝗵𝗮 𝗧𝘀𝘂𝗶 • 香港半島酒店1樓
〔 Follow me! ♥︎ 〕
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全香港首間法國餐廳《吉地士 Gaddi’s》1953年於半島酒店開業
歷史悠久，至今有著超過70年歷史！
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Gaddi's專用入口位於半島酒店彌敦道的側門
搭乘專用升降機到一樓，就會到達Gaddi‘s
Gaddi's裝潢華麗堂皇，極高樓底配上豪華水晶燈，洋溢典雅格調
餐廳的特製餐具、圓頂菜蓋、刀叉匙銀器等都顯露著舊式氣派
桌與桌之間的距離蠻遠，一點壓迫感都沒有
與情人、家人、朋友來約會都十分適合

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侍應生服務貼心，態度熱情又友善
還看見一位leader，帶著貌似是新來的侍應生招呼我們，一邊指導著
他們也就是最需要這樣的實戰經驗～
蠻印象深刻的是，他們要確保桌上每位的餐點都是同一時間揭蓋和收走，好考侍應生們之間的默契～

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菜式走「現代經典」（modern classic）烹調風格
是次嚐的是午市時段、午市套餐，可以以相對相宜的價錢享受fine dining體驗
三道菜$788，加多一道前菜或甜品$888
整體味道大路，不算驚艷，但寬敞舒適的環境跟貼心的服務已令其值得一訪

=
Amuse-bouche
Daikon · Sweet shrimp · Vegetable juice · Dill foam

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Bread
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Cheese puffs
Sourdough
Mini baguette
Sunflower seed & poppy seed brioche
Bacon & onion croissant
麵包是整頓飯的焦點之一呢🍞
我最喜歡的是全日第一道端上枱面的【芝士波波】（Comté gougères）
另外【洋蔥煙肉酥】也好好吃⋯
所有包類都可以無限添加，麵包控必愛！
但最困難的是要節制自己不能吃太多，不然就沒空間吃主食啦🤣

Comté gougères

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Starter
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Saumon en Gravelax au Nori
Salmon Gravelax with nori, Palm heart, Granny Smith apple
鹽漬香料三文魚 · 紫菜 · 棕櫚芯 · 青蘋果
三文魚刺身以紫菜圍邊，配搭青蘋果、青蘋果西芹汁
放表面的好像是洋蔥脆片～

Salmon Gravelax with nori

Salmon Gravelax with nori

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Escalope de Foie Gras du Périgord
Pan-seared Périgord foie gras, red beetroots, smoked eel, Tasmanian pepper
香煎鴨肝 · 紅菜頭 · 煙燻鰻魚 · 塔斯曼尼亞胡椒
鴨肝上放上煙燻鰻魚跟核桃粒

Pan-seared Périgord foie gras

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Velouté de Petits Pois
Green pea velouté, veal sweetbread, trumpet mushroom
青豆濃湯 · 小牛胸腺 · 黑喇叭菌
湯的味道不會富草青味，較像一般蔬菜湯
中間的那個是「Veal sweetbread」（小牛胸腺），原來是小牛的腺體，吃起來沒有腥味，口感帶韌，很特別

Green pea velouté

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Main
主菜的部分蠻好，同桌友人則覺得調味較鹹
個人最喜歡【黑豚柳】跟【帶子】；而【鱈魚】口感則有點過老
.
Noix de Saint-Jacques d’Hokkaido (+$288)
Pan-seared Hokkaido scallops, Ravirai Transmontanus caviar, wild garlic, cauliflower, hazelnut
北海道帶子 · 法國特級魚子醬 · 椰菜花 · 野蒜 · 榛子

Pan-seared Hokkaido scallops

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Filet Mignon de Porc de Kurobuta
Kurobuta pork tenderloin, Barigoule artichokes, Smoked Alsatian bacon, Pommery whole grain mustard
黑豚柳 · 雅枝竹 · 煙燻豬腩肉 · 法國芥末籽

Kurobuta pork tenderloin

Kurobuta pork tenderloin

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Dos de Cabillaud au Chorizo Ibérique
French Coast cod fish with Iberico chorizo, Spelt risotto, Saffran foam
法國鱈魚 · 黑毛豬辣肉腸 · 小麥米 · 藏紅花泡沫

French Coast cod fish with Iberico chorizo

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Suprême de Poulet Jaune Français
French corn fed yellow chicken, Green asparagus, morels, Yellow wine
法國粟飼黃雞胸 · 青蘆筍 · 羊肚菌 · 黃酒

French corn fed yellow chicken

French corn fed yellow chicken

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Dessert
甜品的部分蠻有驚喜，【Coffee sensation】滿滿咖啡香；【檸檬撻】清新，配上薑味雪糕跟薑汁，好喜歡～
.
Sensation au café Diesel Dorff
Diesel Dorff coffee sensation, Mascarpone Espuma, Caramelised walnut ice cream
危地馬拉咖啡 · 意大利芝士泡沫 · 焦糖合桃雪糕

Diesel Dorff coffee sensation

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Tarte au Citron Meringuée
Lemon meringue tart, Ginger ice cream, Ginger lemon sauce
檸檬馬令撻 · 薑味雪糕 · 檸檬薑汁

Lemon meringue tart

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Petit fours
Blueberry financier
Vanilla chocolate
Champagne chocolate

最後吃吃甜品小點、喝喝咖啡或茶，完整了滿足的一餐～
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〔 Follow me! ♥︎ 〕

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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人均消費

$946 (午餐)

推介美食

食神歸位

等級4

926

107

As a long-time fan of Gaddi's, I couldn't be happier to be back at this prestigious dining room again. But first, I must admit, I haven't been coming here as often as I would like for the past few years and there are a couple of reasons behind. For one, Gaddi's is not the most kids friendly restaurant in the city (nor the rest of the fine dining restaurants with the exception of Amber). Its children's policy is one of the strictest around town making it a little difficult for me. Secondly, I hav

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As a long-time fan of Gaddi's, I couldn't be happier to be back at this prestigious dining room again. But first, I must admit, I haven't been coming here as often as I would like for the past few years and there are a couple of reasons behind. For one, Gaddi's is not the most kids friendly restaurant in the city (nor the rest of the fine dining restaurants with the exception of Amber). Its children's policy is one of the strictest around town making it a little difficult for me. Secondly, I have been hearing mixed reviews about their previous chefs. But that seems to be a thing of the past now. Friends have been telling me that current chef de cuisine Xavier Boyer has the restaurant going in the right direction. And the fact that chef Boyer is a Robuchon alumnus, gives me a good sense of comfort about his cuisine.

Time seems to have stood still in this dining room. Everything looks exactly the same as it was at my last visit although the restaurant manager was quick to point out that a few changes have been brewing for them recently. For instance, they have relaxed their children's policy for the weekend brunch from age 10 (I believe) to 3. A even better news for gentlemen, as we are no longer required to wear a jacket for dinner here anymore.

First thing first, some bread including a French baguette and bacon croissant before my starter was served.

The bacon croissant was soooo good. Underneath the buttery crust were chunks of onion and bacon. I was quite tempted to ask for more but my starter was already waiting on deck.

Brittany crab, tomato jelly, cauliflower - The attraction here is obviously the thick slab of Brittany crab meat nicely topped with charred cauliflower.

On the left to compliment the Brittany crab was a similar sized tomato jelly with diced vegetables in the middle, that was garnished with beetroot and zucchini on top. I thought the clean flavors of the tomato jelly played its role of catalyst well in elevating the sweetness of the crab meat. Pretty nice start.

Brittany crab with tomato jelly and charred cauliflower

Pan-seared Hokkaido scallops, endive and cauliflower risotto - I decided to go with something from the sea again for my main dish. Judging by the size of these Hokkaido scallops, it looks like I have made the right call.

Pan-seared Hokkaido scallops with endive and cauliflower risotto

The scallops were pan seared nicely while finished with a thin slice of cheese (I think?), beetroot and arugula on top. The combination of scallops and cheese was surprisingly good.

Raspberry choux puff with hazelnut feuillantine and rose tea ice-cream - Dessert was a pretty easy choice for me as I went with the raspberry choux puff.

Raspberry choux puff with hazelnut feuillantine and rose tea ice-cream

Right in the middle of the action was the hazelnut feuillantine. I really enjoyed the earthy flavor from the rose tea ice-cream which was the perfect icing on the cake.

A simple petite four sent me home a very happy customer.

I was great to come back to the grand daddy of luxury French dining and experienced their modern French cuisine. I have to agree with my friends that chef Boyer is the right man to lead this kitchen forward and I look forward to coming back soon, perhaps as early as my little nugget's birthday meal.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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人均消費

$588 (午餐)

推介美食

Virgo.W

等級4

191

0

平時喜愛下廚,西處找美食。第一次寫食評, 多多包涵朋友生日,一星期前打電話訂位時服務員非常有禮貌,email了 menu 比我.打扮的美美的準時7pm 到餐廳,一個人都未有, 坐window seat 好有privacy 一坐低就order glass of rose, NICE高貴的裝修, 閃爍的水晶燈未點菜先送上麵包, 我最欣賞牛角包,質感鬆脆, 內裡有煙肉粒,香氣濮鼻,不過不夠熱期待新廚Remi Van Petegham的菜式, order 一個Dinner set $1488(subject to 10% s. charge) 再 A le carte 叫個main course 同dessertLangoustines Cuites et crus au parfum d'agrumescooked and raw scampi, 好嫩的scapmi, 沒誇讚.......入口融化滑下喉嚨Foie gras de canard poele, 鵝肝做得出色, 與figs 無花果配搭合宜Risotto就....有點普通, 無上載相.....可惜, risotto veal 個汁不

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平時喜愛下廚,西處找美食。第一次寫食評, 多多包涵

朋友生日,一星期前打電話訂位時服務員非常有禮貌,email了 menu 比我.
打扮的美美的準時7pm 到餐廳,一個人都未有, 坐window seat 好有privacy

一坐低就order glass of rose, NICE高貴的裝修, 閃爍的水晶燈

未點菜先送上麵包, 我最欣賞牛角包,質感鬆脆, 內裡有煙肉粒,香氣濮鼻,不過不夠熱

期待新廚Remi Van Petegham的菜式, order 一個Dinner set $1488(subject to 10% s. charge) 再 A le carte 叫個main course 同dessert

Langoustines Cuites et crus au parfum d'agrumes
cooked and raw scampi, 好嫩的scapmi, 沒誇讚.......入口融化滑下喉嚨

cooked and raw scampi

Foie gras de canard poele, 鵝肝做得出色, 與figs 無花果配搭合宜

Risotto就....有點普通, 無上載相.....可惜, risotto veal 個汁不突出,得cream 味....

main course---Piageon roti au sucre Muscovado
gaddi's 都有名的piageon 當然無令人失望, 用brown sugar on top 做左個好脆的crust, 肉嫩,雙重口感,like

Piageon roti au sucre Muscovado

另外真的好失望

a le carte 叫左鴨胸,medium rare, 刀切不開, 我吃了一口就想放棄, 自己家中可能做得更好.......

red wine poached pears, 個sabayon 做得好好,特別

不太甜, 另外送上生日牌, 細心服務

Petits fours, waiter 細心介紹每一粒chocolate, 慢慢伴酒享受, 聽著現場live jazz music, 一絕!

埋單$39xx
整體上食物,環境是滿意的, 友人是外國人,服務員服務好好.......英文就..... 真的要改善下..... 5星級酒店豈能有不合格的英文水準呢....?

(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

2012-10-20

用餐途徑

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慶祝紀念

生日

推介美食