吉地士

營業中

休息中

早前便從好姊妹提及想到半島酒店的法國餐廳品嚐一番，因而趁着今天雙方有空，便相約到此享受放鬆。吉地士是獲得米芝蓮一星的餐廳，除了菜餚製作得精緻矜貴，其裝潢亦是瑰麗堂皇，設計方面用上豪華水晶燈配搭掛畫、蠟燭等裝飾，令整體是富有法式宮廷風味。Ruinart Brut Rose玫瑰酒出產自法國東北部城市 Reims，飲用口感是圓滑均衡，且同時帶有甜度和酸度，而氣韻則以櫻桃、紅莓為主。餐包入座後，職員先奉上了一個盛載數種麵包的木盒以提供選擇餐包，我們便揀選了左方和右方。左邊口感是香酥爽脆，右邊則是外層結實乾身，內裏鬆軟綿密。而餐包的特色之處是在於牛油，呈現黃色的是香草海鹽牛油，其味道鹹香並帶有香草氣味，橙色的是西班牙紅超牛油，食用時帶有輕微辣香，甚為滋味特別。法國鯖魚師傅把鯖魚配搭甘筍製作，並加入黑蒜油醬、紅肉橙作為調味，入口味濃鮮美，半生熟的魚肉嫩香滑溜，並帶有獨特腥香，而甘筍則是爽脆清甜。水煮法國有機雞蛋將有機雞蛋配以青蘆筍、羊乳芝士、煙燻鴨肉製作，整體口感是清脆濃厚，嫩滑清新，富有蛋香。法國檸檬龍利柳龍利柳配以香芹莖、牛骨髓作伴菜，令賣相顯得格外精緻。食用時魚肉緊實清香，魚味濃郁，而其底部

Gaddi’s 6/10👍🏻AppetisersSpicy black Onyx beef Tartare, wasabi, seasame, shiso 8/10👍🏻surprising seasame sauce Morisseau bouchot mussel veloute 3/10👍🏻 too salty and sorry I returnedPan-seared perigord foie gras, smoked eel, beetroot, french strawberry 9/10👍🏻good combination with beetroot and attractive displayMainsBlue brittany lobster, smoked rosemary, zucchini flower, romesco sauce 7/10👍🏻traditional combination with fresh ingredients Pacific cod 3/10👍🏻overcookedDessertBaba whisky, baileys cream,

It has been a long time since I last visited Gaddis. When I was invited for lunch, I was quite excited.As expected, everything was beautiful. The bread selection was delicious. I had baguette and sour dough bread. Of course the butter was super delicious ! The first course was French lake planted oysters, green apples, thick cream, Java pepper …. Super refreshing on a summer day ! 🥂Main course was the famous French blood duck breast, wild blackberries, star anise roasted sauce, beetroot stems.Fo

大家有冇去過半島既Gaddi’s 呢？作為香港老派的fine dining 之一，開業已有68年的法國餐廳，唔止傳統法國菜式使得出色，近年仲請左90後主廚，為傳統菜式加上新創意，令菜式更添驚喜。每逢週年紀念日或者生日，我哋都鐘意去fine dining 。 Gaddi’s 每一次菜式唔止賣相出色，由頭盤到最後既甜品都好味，食到最後仲會有手朱古力作完美結尾💗 有時主廚仲會行出黎問下我地對食物滿唔滿意。地址： 香港半島酒店，香港九龍梳士巴利道餐廳： Gaddi’s (餐廳歡迎6歲以上小童）

終於有機會食到最後一間未試嘅半島餐廳🙈滿心期待的嚟到呢間米芝蓮一星嘅法國餐廳相比起Felix, 呢度嘅環境比較classic 同空間感好啲！就連service都無Felix 咁chur! 黎都當然要試佢個Tasting Menu 同wine pairing 😛 Quite amazed by the bread selection, Baguette, raisin roll and sourdough 🤍The tasting menu was impressive as a whole, while I was most amazed by the caviar, yellow chicken and wagyu. The wine selections were quite on-point! 😗 Would definitely come for a second visit

半島酒店內的所有餐廳，只有吉地士未曾有機會試過，今天终于來嘗試一下法國餐廳Gaddis，一星米芝蓮的午餐。自己很喜歡半島酒店內的餐廳，覺得服務細心和食材又高品質，自己都很滿意，而且我有美國運通半島金卡平日還有15%折扣呢。看過其它食評反映說Gaddi's的服務會對我這些不是有錢人會冷漠一點，所以今天用餐完畢讓我來評價一下。這裡的午市非常受歡迎因午市價格比晚市化算得多，非常適合我這些又喜歡食好野又不太富有的為食鬼。過多月前已經訂座，12:35pm左右到達，搭乘古老電梯(用舊式黑色按制又沒有關門制的) 到達2樓，Counter接待的是一名女接侍員，因她正在處理一些事情，所以由餐廳另一位男侍應安排我們入座，我們被安排坐到窗邊的一張圓桌(外面對着太空館)，很快餐廳的法國籍經理遞上餐牌給我們及每頁介紹，過了一會我們都選定了四道菜的午餐及另加了一杯紅酒，法國籍經理親自幫我們下單而且非常有禮。我發現餐廳內所有侍應都是男生，只有一名女侍應是負責上牛油及麵包的。女侍應先送上一個木盒，內有三款麵包，分別是百吉包，疍糕形酥皮包及酸種麵包，並分別詢問我們喜歡那一款，我們都跟她說每款都想試一下。而我較為喜歡酸種

To celebrate my 21st wedding anniversary and birthday for my daughter, I have decided to have classic French cuisine this year. The ambience there was classical and elegant despite there was no view from the restaurant. We all ordered 3 courses set lunch, price was considered reasonable. I ordered Brittany blue lobster with a supplement of $388 yet it worths the price. The restaurant was full given today was public holiday.

生日晚餐竟然是到如此豪華的餐廳，真的意料之外💕米芝連不愧為米芝連。法國fine dining 不愧為法國fine dining, 「無得輸！」正如朋友說到fine dining 就是要各方面都exceed your expectation!前菜：Finger food - buff, Scottish salmon 還有盒子裏不知道那件才是食物😂 作為鮭魚人，最impressed 的絕是Scottish salmon! (還是只是我太久沒有吃魚生？😂）前菜還有好像是龍蝦湯弄成的泡沫和啫喱。感覺像是在吃分子料理😂頭盤：我選了🦞湯，朋友選的是🦀，🦀是用了蘋果絲和青瓜絲，很清新。湯就是濃厚主菜：我選了乳飼羊肉，有三味 - 羊架、背脊肉、後頸肉。服務員說會有點腥羶味，但除了後頸肉其他都完全沒腥羶味！背脊肉尤其好吃，我個人覺得比朋友的鹿兒島和牛柳更好吃👍點了甜品，但中途出了點意外，要從新弄給我吃，所以餐廳又送了檸檬雪葩給我們清清口腔。真的酸得醒神！我都酒醒了！甜品：朋友選了很受歡迎的黃金蘋果。單看賣相已經完勝，蘋果精緻可愛，令人愛不釋口，而且還有金箔做裝飾！所以我跟朋友說一點也不能浪費掉😂😂😂我

Known for their classic live band performance and white gloves service, Gaddi’s is the icon of The Peninsula Hong Kong. We ordered the lobster bisque, Hokkaido scallops, French veal rib, and a dessert tower. The bisque was creamy with fresh lobster bits and the scallops were cooked to perfection (perfect chewyness!). The veal was very juicy and soft, but it was too much for the two of us 🤤Overall it was a super fulfilling (too fulfilling) meal with fresh ingredients. Although the band performanc

I had a wonderful dinner with good friends.Service was impeccable, attentive and friendly.Food was more like traditional French cuisine, outstanding in quality. We all had chef Alvin’s special Duck Wellington, and absolutely loved it.Restaurant was full. 4 persons, each had an appetiser, main course, and dessert. A bottle of red wine around HKD 2,000 and 2 bottles of sparkling water. My friend holds Peninsula American Express Card which provided 10% discount from the whole bill. The total was s

半島酒店既staycation雖然有dining credit跟但諗住全數用係嘉麟樓所以呢邊就要自費食今次上網搵唔到位所以要打電話預約無得轉廣東話要用英文channel但差唔多一個月前book星期六lunch都要入waiting list直到入住當日都無黎過電話通知本身都打定輸數無得食係房checkin再三追問佢地終於話吉地士有位可以比到我地不過已經兩點幾就黎last order就要快d落去吉地士米芝蓮一星餐廳亦都係福布斯五星餐廳香港最古老既fine dining餐廳好似係五年前睇過葉朗程話著波鞋唔比入但大劉可以但今時今日見佢官網個dress code已經無話唔比著波鞋就算係dinner都只係長袖恤衫都簡單左好多而今日我就著住對ultra boost入左去餐廳搭客lift係去唔到既首先要落番地下大堂入口係大堂右手面既商場位由踏入去開始已經變成深藍色地毯格離有個商場出口係對住彌敦道既可能唔想浪費人力把守探熱就無開放入口再要上一層先到可以選擇行樓梯或者坐呢間老爺lift上去有位外藉女士就係門口等緊我地之後星期日gaddi's休息係lobby lounge都有見到其實佢態度就麻麻可能我英文廢

只可以揀12張相🥲......新年期間嘅午市，我見到啲侍應瘋狂收熟客嘅利是😆開頭揀咗兩個包，一個煙肉卷同埋似mono既包（我仲怪另一半：尋日先食完，做咩揀同一類嘅😑）佢仲駁咀話試下呢度既呢間係我第一次黎，佢唔係；又係叫一平一貴，佢加wine pairing。煙三文魚卷山羊芝士我唔係幾受到😂Parmeson cheese既咩咩咩唔記得呢三張餐前小食都還可以，最恐怖既係個人食完半個煙肉卷、另一個包一啖；三樣送既餐前小食&兩個餐既前菜（都係有鴨肝）三分一已飽飽滯滯咁，之後每樣野都有試五分一或者四份一；整體感覺呢間嘅法國餐係好食嘅，但係佢係我試過係香港節奏最慢嗰間。當然咁嘅節奏算正路，正常法國餐要更加慢。唔.........係要講既話，佢係午市嘅香港黎講佢係最慢既😂個人偏好：心急人同食完想快走。鴨肝好滯個下又係宿醉，呢餐食得唔舒服。我平個個豚蹄肉凍批加鴨肝貴個個兩個都高質好味穩定嘅表現法國螯蝦雲吞，大隻彈牙，包住好薄既皮（叫唔同餐；呢度無問我地係咪share，我地都無特別出聲，因為我都係切一啖嚟試吓。但前日食mono,有啲我冇份嘅佢都會準備餐具俾我。呢度就係淨係上佢嗰份菜同餐具。如果係慢慢嘆既

Summary:View from restaurant: 0/10Renovation/Design: 8/10 (Personal preference, am a classy retro, fond of classic things)Atmosphere: 7/10 (Quite and comfy. live band)Service: 5/10 * See belowFood (Taste 6.5/10 Plating 7.5/10 Ingredient 5/10)Overall comments:If you are a Michelin restaurant beginner, recommend you to try Gaddi’s. If you are a tourist, recommend you to come to Peninsula and Gaddi’s such a historical place with lovely stories, food is nice. If you had been to quite a few Michelin

Good and reasonably priced meal considering service, quality of food and ambience. Service was discreetly attentive. The appetiser is sort of half caramelised onion and mousse, tasty and interesting. Then I had venison pie for starter, good but the taste could be gamier (like the one I tasted at Rules in London). My wife had wagyu beef from Kagoshima, very good flavour. But my Iberico pork is a bit disappointing, though tender, tasted somewhat bland (but the sauce was nice). I had small chocol

幫自己慶生就當然要食餐好d，咁就book咗號稱九龍最靚嘅法國餐廳Gaddi’s，就係因為太靚，所以佢都要我dress up🥺有dress code。揀佢嘅原因，除咗因為係全九龍最靚之外，亦都為咗佢嘅特別之處，居然一間咁高級嘅法國餐廳有中文menu🤭。一入到去就俾個中西合璧嘅裝修所吸引，中式圖案嘅地氈再加水晶燈壓頂，但完全唔係中式酒樓果個感覺！因為疫情同冇晚市堂食嘅關係，佢只做set menu，職員會同你go through成個menu（其實得2頁！）同會講有咩推介。咁我就叫做個3個course嘅lunch set。除咗包之外（個煙肉卷真係好鬼香🥰）嚟頭盤之前會有個餐前小食，叫唔知咩洋蔥mousse，食落去個味就好似洋蔥湯咁，但佢有幾個texture嘅層次，入面仲有d脆脆，細細杯2啖就食完，好想再添食！頭盤我叫咗個黃猄肉酥皮批，講真我連隻動物咩樣都唔知，就試下！個批皮厚薄啱啱好，唔會一口粉同喪油！個肉好滑，至於黃猄肉係咩味呢。。佢唔係平常食嘅肉嘅味，有少少蘇味嘅，但我真係諗唔到用咩形容佢，總之就係野味啦！主菜我叫咗法國齒雪魚，個魚煮得啱啱好熟，好滑但有d彈性，似比目但唔多魚油嘅！本身個魚