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2019-03-18 6347 瀏覽
呢間餐廳係我一直的 wish list, 今日難得慶祝特別節日,有機會到時享受一下正宗法國菜。這裡環境非常優雅,舒服得黎又唔會太拘謹,而且服務態度都是5星級,佢地對食物了解,介紹得好詳細,不是其他法國餐廳職員好似背書咁讀出來。我地叫左套餐,每道菜都有wow factor, 我叫的combination 加埋有啲似日本餐😂 Grilled Tuna, 和牛都好嫩,最喜歡係佢個頭盤釀沙律蛋,靚到藝術品咁,唔捨得食。另外佢個甜品都好靚,唔會死甜,另一半很喜歡他點的cheese Cake. Gaddis暫時係我係香港食過最好吃,服務最好的一間法國菜。
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呢間餐廳係我一直的 wish list, 今日難得慶祝特別節日,有機會到時享受一下正宗法國菜。

這裡環境非常優雅,舒服得黎又唔會太拘謹,而且服務態度都是5星級,佢地對食物了解,介紹得好詳細,不是其他法國餐廳職員好似背書咁讀出來。

我地叫左套餐,每道菜都有wow factor, 我叫的combination 加埋有啲似日本餐😂 Grilled Tuna, 和牛都好嫩,最喜歡係佢個頭盤釀沙律蛋,靚到藝術品咁,唔捨得食。另外佢個甜品都好靚,唔會死甜,另一半很喜歡他點的cheese Cake.

Gaddis暫時係我係香港食過最好吃,服務最好的一間法國菜。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-03-10 4591 瀏覽
位於半島酒店的吉地士Gaddis,是我跟朋友聚舊的好地方,情調好顯氣派,出品更是法式精品! 服務好更是不在話下,但是請謹記帶足夠現金及半飽的肚子 ,否則便顯得 有點兒力不從心。龍蝦是從法國直飛進來香港的藍龍蝦, 十分矜貴,血鴨是燴滿了鴨血的鴨胸,味道濃沃但不油膩。人均消費 只是一千多,在香港食法國餐不算太過分。
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位於半島酒店的吉地士Gaddis,是我跟朋友聚舊的好地方,情調好顯氣派,出品更是法式精品! 服務好更是不在話下,但是請謹記帶足夠現金及半飽的肚子 ,否則便顯得 有點兒力不從心。

龍蝦是從法國直飛進來香港的藍龍蝦, 十分矜貴,血鴨是燴滿了鴨血的鴨胸,味道濃沃但不油膩。人均消費 只是一千多,在香港食法國餐不算太過分。
法國藍龍蝦
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-03-10 3326 瀏覽
晚上和太太去了位於半島酒店的Gaddis, 去到的時候大概晚上八點,駐場落手已開始了表現。我們被安排坐在靠窗的位置,看過餐牌後我們點了八道菜的Tasting menu。先上枱的是他們特色麵包,服務生手裏拿着一籃麵包給你挑選。 枱上放着三款牛油,分別是友誼沒有鹽和加了辣椒的。三款牛肉都試過比較喜歡無鹽的,牛油味比較濃,和他們新鮮麵包比較匹配。第一道菜是他們廚師給我們的驚喜,有紫番薯茸和番薯薄片。八道菜式裏面,最有驚喜的是甜品,他們把蛋白餅倒轉裏面放了榛子味雪糕蓋上白朱古力最後放上手打雲呢拿忌廉,令整個甜品很有層次感。 
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晚上和太太去了位於半島酒店的Gaddis, 去到的時候大概晚上八點,駐場落手已開始了表現。

我們被安排坐在靠窗的位置,看過餐牌後我們點了八道菜的Tasting menu。

先上枱的是他們特色麵包,服務生手裏拿着一籃麵包給你挑選。 枱上放着三款牛油,分別是友誼沒有鹽和加了辣椒的。三款牛肉都試過比較喜歡無鹽的,牛油味比較濃,和他們新鮮麵包比較匹配。

第一道菜是他們廚師給我們的驚喜,有紫番薯茸和番薯薄片。

八道菜式裏面,最有驚喜的是甜品,他們把蛋白餅倒轉裏面放了榛子味雪糕蓋上白朱古力最後放上手打雲呢拿忌廉,令整個甜品很有層次感。 
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-02-21
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晚餐
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紀念日
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  • Petits Fours
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半島酒店的Gaddi's 於1953年開業,裝潢華麗堂皇,氣氛典雅浪漫😍。如說環境氣氛,我覺得Gaddi’s一定是全港最好,泡妹聖地這四字簡直堂之無愧😏!乍眼一看餐廳裏愛人一對對,我和兩位女友人實在是大殺風景哈哈🤣!*️⃣扒鹿兒島牛肉、蘿蔔、白甘筍和牛色澤嫣紅,雖然算不上嫩,但肉味濃而且不太膩。*️⃣Kristal魚子醬、椰菜花、香豆魚子醬鮮味不太突出,或許是我吃過太多更好吃的🧐。*️⃣香煎鴨肝、黃蘿蔔、黑松露、栗子法國鴨肝是gaddi’s的招牌菜,煎得金黃焦香,油香撲鼻。👌🏻*️⃣北海道海膽蒸蛋、茴香泡沫海膽新鮮、蒸蛋滑嫩👌🏻。*️⃣菊芋黑松露雲吞、榛子果仁、巴馬臣芝士泡沫雲吞皮熟程度偏硬,味道有d奇怪唔太夾😅*️⃣香煎野生鱸魚、婆羅門參、峰蜜汁鱸魚太小一片,真的吃了都不知道是甚麼味道😅*️⃣法式蛋白脆脆、雲尼拿忌廉及焦糖榛子粒、榛子雪糕蛋白脆脆就像macaroon一樣的口感,配上豐厚潤滑的雲尼拿忌廉及細滑的榛子雪糕,整體不會過甜及過膩👍🏻。📝雖然食物一般,但環境氣氛搭夠!
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半島酒店的Gaddi's 於1953年開業,裝潢華麗堂皇,氣氛典雅浪漫😍。如說環境氣氛,我覺得Gaddi’s一定是全港最好,泡妹聖地這四字簡直堂之無愧😏!乍眼一看餐廳裏愛人一對對,我和兩位女友人實在是大殺風景哈哈🤣!

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*️⃣扒鹿兒島牛肉、蘿蔔、白甘筍
和牛色澤嫣紅,雖然算不上嫩,但肉味濃而且不太膩。
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*️⃣Kristal魚子醬、椰菜花、香豆
魚子醬鮮味不太突出,或許是我吃過太多更好吃的🧐。
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*️⃣香煎鴨肝、黃蘿蔔、黑松露、栗子
法國鴨肝是gaddi’s的招牌菜,煎得金黃焦香,油香撲鼻。👌🏻
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*️⃣北海道海膽蒸蛋、茴香泡沫
海膽新鮮、蒸蛋滑嫩👌🏻。
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*️⃣菊芋黑松露雲吞、榛子果仁、巴馬臣芝士泡沫
雲吞皮熟程度偏硬,味道有d奇怪唔太夾😅
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*️⃣香煎野生鱸魚、婆羅門參、峰蜜汁
鱸魚太小一片,真的吃了都不知道是甚麼味道😅
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*️⃣法式蛋白脆脆、雲尼拿忌廉及焦糖榛子粒、榛子雪糕
蛋白脆脆就像macaroon一樣的口感,配上豐厚潤滑的雲尼拿忌廉及細滑的榛子雪糕,整體不會過甜及過膩👍🏻。


📝雖然食物一般,但環境氣氛搭夠!
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2019-02-18 2511 瀏覽
星期天醒得早,突然想吃西餐。就順手訂了中午的位子。星期天是4道菜的lunch menu,$688一個人。amuse bouche是三種鹹的餅乾,不值得浪費胃口。麵包籃有三種,唯一值得吃的是煙肉麵包,但是油得很,吃兩個就飽了。進入正餐時間。前菜我們分別叫了白蘆筍panna cotta和帶子XXX(沒仔細看)他們長這樣。看圖就知道問題了。相信吃過panna cotta 的人都知道這東西不可能上面插這麼多青菜還屹立不倒吧。除非是吉利丁放多了咯。吉利丁放多了就變成了僵硬版啫喱了嘛。所以整個菜吃起來就像整容過度,沒有辦法做表情的老女人。更別說想吃到白蘆筍的鮮甜了。本以為這已是最差。沒想到帶子XXX一入口,完全打破了我對五星級酒店西餐的幻想。如果說白蘆筍panna cotta是整容過度,那麼帶子XXX就是埃及木乃伊,厚實僵硬的質感裡透著絲絲的腐臭味。旁邊的海鮮高湯啫喱好像是給帶子木乃伊助陣一樣,配合讓整道菜充滿令人難以言表的痛苦。前菜讓人倒了胃口,我們對接下來的菜已經不報希望了。接下來是一道湯和一碗飯。鵝肝飯死鹹,上面還有堅硬的芝士泡沫,生怕你不知道人家有加入分子料理的元素哦。這是煙熏味死鹹的湯,
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星期天醒得早,突然想吃西餐。就順手訂了中午的位子。

星期天是4道菜的lunch menu,$688一個人。

amuse bouche是三種鹹的餅乾,不值得浪費胃口。
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麵包籃有三種,唯一值得吃的是煙肉麵包,但是油得很,吃兩個就飽了。

進入正餐時間。

前菜我們分別叫了白蘆筍panna cotta和帶子XXX(沒仔細看)

他們長這樣。
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看圖就知道問題了。相信吃過panna cotta 的人都知道這東西不可能上面插這麼多青菜還屹立不倒吧。除非是吉利丁放多了咯。

吉利丁放多了就變成了僵硬版啫喱了嘛。所以整個菜吃起來就像整容過度,沒有辦法做表情的老女人。更別說想吃到白蘆筍的鮮甜了。

本以為這已是最差。

沒想到帶子XXX一入口,完全打破了我對五星級酒店西餐的幻想。

如果說白蘆筍panna cotta是整容過度,那麼帶子XXX就是埃及木乃伊,厚實僵硬的質感裡透著絲絲的腐臭味。旁邊的海鮮高湯啫喱好像是給帶子木乃伊助陣一樣,配合讓整道菜充滿令人難以言表的痛苦。

前菜讓人倒了胃口,我們對接下來的菜已經不報希望了。

接下來是一道湯和一碗飯。
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鵝肝飯死鹹,上面還有堅硬的芝士泡沫,生怕你不知道人家有加入分子料理的元素哦。

這是煙熏味死鹹的湯,上面還有三塊不知所謂的鹹味蛋白塊和硬麵包片。

天啊,我的700塊已經掉進了大海了吧。

這麼難吃的飯,我還要硬撐下去嗎!

主菜来得很快。
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焦香鹌鹑,配的蜜枣和苦白菜。有了前面的铺垫之后,这道菜显得异常好吃,分量也相当感人。

鱼,也没那么难以下咽了。虽然蒔蘿的味道把鱼味完完全全盖住了,而鱼肉的质感,嗯,跟马介休球差不多吧。

好了。最后是齁死人的甜品环节。
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解构版金沙,和放久了的泡芙,巧克力,送的巧克力。

这四个统统下肚之后,整个人都不好了,腻得鼻子发酸,肠胃饱胀。

是我的错,不应该在甜品环节抱着花了这么多钱,反正甜品不难吃就吃光他吧的心态,把这些都吃掉的。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-02-01 2566 瀏覽
Before my visit to Gaddi's, I had taken a look at my experience last year to refresh my memory for a better comparison of how things had changed since my last visit one year ago:https://www.openrice.com/zh/hongkong/review/%E7%94%A8%E9%A4%90%E7%92%B0%E5%A2%83no1-e2973016It was really hard to believe that it had been a year since my last visit and 7 whole years since I got married at the Peninsula. It was really a great decision to go back for a meal at such a time in life. There were just so many
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Before my visit to Gaddi's, I had taken a look at my experience last year to refresh my memory for a better comparison of how things had changed since my last visit one year ago:
https://www.openrice.com/zh/hongkong/review/%E7%94%A8%E9%A4%90%E7%92%B0%E5%A2%83no1-e2973016

It was really hard to believe that it had been a year since my last visit and 7 whole years since I got married at the Peninsula. It was really a great decision to go back for a meal at such a time in life. There were just so many good old memories at lovely Peninsula.
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I was the first to arrive at the restaurant for lunch on a week day. We managed to occupy the best (we believed) table of the restaurant overlooking the whole restaurant. The interior decoration of the restaurant remained so antique and beautiful, really one of the best decorated restaurants in Hong Kong. 
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Each of us decided to order a lunch set which included your choice of a appetizer, a mains and a dessert, and also coffee/tea, Petits fours and a glass of white, rose or red wine or even juice, at a cost of $628+10%. Quite a good deal right? And yet the restaurant was not full, maybe just half-occupied during our visit.
Onion and bacon roll, charcoal bread, French baguette
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Onion and bacon roll, charcoal bread, French baguette
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Salted & unsalted butter
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Very soon after our orders had been taken, a handsome French (I believed to be with his French accent) server brought a full basket of freshly baked bakeries for us to fill our stomach. There were 3 types: namely onion and bacon roll, charcoal bread (the official name seemed to be longer), and French baguette. As a big bread fans, I tried all three types of course. 
Last year, there were only two choices of 1. onion and bacon roll and 2. French baguette with a small basket of white bread offered on your table. I was quite surprised to see one more choice this year. 
The onion and bacon roll was very crispy and smelt so good. The level of salty-ness was of the right degree with appropriate amount of bacon crisps. Surprisingly, it was not so oily! 
The charcoal bread was my lunch partner's favourite. It was so buttery and soft, and it smelt very good too. It had a very thin slightly crispy coating and it was so ductile. The layered charcoal pattern was so pretty.
The French baguette was very crispy. 
The bakeries were not very warm but warm enough when served.
Two types of butter were served, salted and unsalted on a very pretty plate. 
Pineapple juice
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For welcome drink, I ordered warm water. Like last year, they were so considerate to serve warm water in such a glass so that it wouldn't burn my hands. While my lunch partner had ordered red wine, I ordered pineapple juice instead. There were so many choices of juices, including orange, apple, mango, carrot, tomato, grapefruit and pineapple. The pineapple juice seemed to be freshly squeezed with pineapple fibres at the bottom. My lunch partner said that his red wine was no good. Ok it was complimentary haha!
Amuse bouche (salmon & avocado)
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Amuse bouche (salmon & avocado)
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I was so amused at their Amuse bouche, because last year there was no amuse bouche. And it was more pleasing than those I recently had at other French restaurants of comparable ranking. It was so nicely presented. The salmon seemed fresh although I couldn't find much avocado in it but just the colour. 

There were so many choices of appetisers. The server did introduce our appetisers to us in some details when served to us. 
Melted duck liver on Jerusalem artichoke custard, roasted hazelnuts and Port jus
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Melted duck liver on Jerusalem artichoke custard, roasted hazelnuts and Port jus

I didn't fancy how they made this duck liver compared with the "usual" way of serving with some sweet and sour fruity ingredients to balance the oiliness. I am not saying that this dish was oily. But it was a little bit slightly overly salty to me. The Jerusalem artichoke custard was very interesting as it was like steamed custard. The duck liver was really smooth indeed although it didn't really melt in my mouth. I also liked how the roasted hazelnuts and some crispy toasts added texture to the dish. Yet maybe it was just not my cup of tea. My lunch partner said it was ok though so it was really subjective.
Crispy crab meat donut with beetroot and lemon curd
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Crispy crab meat donut with beetroot and lemon curd

I liked this one more than the other appetiser! Although the donut wasn't particularly crispy, the sauce was sweet and sour which was really appetising and went well with the crab meat donut. It was interesting that the flavour of the beetroot wasn't very strong either. We were told that there was some curry sauce inside the donut which was really very mild. It would have been even better if the crab meat flavour could have been richer! Please note the really nicely prepared presentation of the sauce on the plate like a net. It was really appreciated!

For mains, we both ordered the meat dishes.
Slow-cooked Kurobuta pork tenderloin glazed with black garlic and honey, potato gnocchi and chorizo
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Slow-cooked Kurobuta pork tenderloin glazed with black garlic and honey, potato gnocchi and chorizo

It was suggested that the pork tenderloin should be medium and we took this recommendation. The pork tenderloin was really so well-cooked that it was so tender and juicy. Definitely one of the best pork dishes I had ever had, with a thin crispy coating and tender and juicy interior. The black garlic and honey sauce was really delicious. The potato gnocchi was quite chewy and interesting with some chorizo crisps added on top. There were two pieces of crispy crackers to add some texture to the dish but they were not so crispy - tasted like having absorbed some moisture. Anyway, a really good dish overall.
Grilled US striploin topped with caramelised onions and mustard, braised carrots with cardamom
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Grilled US striploin topped with caramelised onions and mustard, braised carrots with cardamom

I found this mains pretty good as well although not as outstanding as the pork tenderloin. My lunch partner didn't find this dish as good though. He said it was too salty, but there was no problem with the pieces I shared. The US striploin was recommended to be served medium and I think the texture was good - tender and juicy. My lunch partner said it could have been richer in terms of the flavour of the beef. The caramelised onions on top of the striploin helped add some crispy texture. The braised carrots tasted really good with a very delicious and appetising sauce! 

I liked all three choices of desserts on their menu and it was a bit hard to make up my mind.
Black forest, chocolate crumble with milk chocolate cream and morello cherries
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Black forest, chocolate crumble with milk chocolate cream and morello cherries

I really liked chocolate crumble but I was usually put off by black forest. However, my crave for chocolate had overcome my fear of the black forest and alcohol-soaked cherries. I was glad that I had decided to pick this dessert. I liked this combo of crunchy chocolate crumbles with really smooth milk chocolate cream and chocolate ice-cream. The big and small chocolate "elastic" cream balls were so interesting. There were some chocolate cake pieces together with fresh cherries. Overall, there were so many different textures in this dessert. I wish there could have been more chocolate crumbles, but maybe it was the best combo as we didn't feel oily or over-fed after finishing the whole plate - although it was shared by the two of us.
Cinnamon panna cotta, orange whipped cream with citrus and spice tea ice cream
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Cinnamon panna cotta, orange whipped cream with citrus and spice tea ice cream

This one was more disappointing but actually still quite delicious. It was disappointing because the flavours of cinnamon, orange and tea were all lacking. But the panna cotta itself was really smooth and of the right degree of sweetness. We couldn't find ice cream in this dessert as mentioned in the menu. There seemed to be a thin slice of white chocolate on top of the panna cotta to add some textures to the dessert. The small creams on the side were not too greasy and quite tasty. I would like to give this dish a rating of 3.5.

Coffee/tea was included in the lunch set and as always we ordered iced chocolate with skimmed milk.
Iced chocolate with skimmed milk
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Iced chocolate with skimmed milk
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Iced chocolate with skimmed milk

Unlike last time, this time the iced chocolates were much bigger and way better. There were quite some chocolate chips on top and it was so dense despite using skimmed milk. 
Petits fours
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The Petits fours were more disappointing this time because they were no longer served on a very lovely tea set like last time. There was no introduction of the pastries either. The soaked-cherry cake on the right was not my cup of tea as I never liked soaked cherries. The other two were both chocolates. I thought the one on the left-most was some jelly. The chocolate in the middle was filled by some chocolate cream inside. 

So our big feast was ended by loads of chocolates! 

Overall, it was a really good dining experience. I think the food quality was better than our last visit, while the better choice of bakeries and amuse bouche were really appreciated.  Service seemed to be better as well as they did clean the bread crusts on our table before serving our desserts and tried to pull the table out a little bit for us to get seated.  But not all servers did introduce our dishes in details when they served our dishes. I wish they could keep up their standards or even improve so that our dining experience could get better and better during our next visits. We would definitely be back! 
(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
2019-02-01
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人均消費
$691 (午餐)
推介美食
Onion and bacon roll, charcoal bread, French baguette
Onion and bacon roll, charcoal bread, French baguette
Pineapple juice
Amuse bouche (salmon & avocado)
Amuse bouche (salmon & avocado)
Crispy crab meat donut with beetroot and lemon curd
Slow-cooked Kurobuta pork tenderloin glazed with black garlic and honey, potato gnocchi and chorizo
Grilled US striploin topped with caramelised onions and mustard, braised carrots with cardamom
Black forest, chocolate crumble with milk chocolate cream and morello cherries
Cinnamon panna cotta, orange whipped cream with citrus and spice tea ice cream
Iced chocolate with skimmed milk
Iced chocolate with skimmed milk
  • Bakeries
  • Crispy crab meat donut
  • Slow-cooked Kurobuta pork tenderloin
  • Grilled US striploin
  • Black forest & chocolate crumble
  • Cinnamon panna cotta
  • Iced chocolate
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2019-01-25 1688 瀏覽
It was my first time to visit this restaurant. The lunch is treated by my boss as celebration of of our hard work. The environment is decent. The waiter briefed us in details on the menu and recommended dishes to us based on our preference.All dishes are super tasty and it’s totally worth the price. I will definitely visit again.
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It was my first time to visit this restaurant. The lunch is treated by my boss as celebration of of our hard work.

The environment is decent. The waiter briefed us in details on the menu and recommended dishes to us based on our preference.

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All dishes are super tasty and it’s totally worth the price.
I will definitely visit again.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-01-12 1768 瀏覽
Both environment and the services are excellent. Food is also fabulous with surprise at different level of taste and details, especially for the main dishes with lobster and Kagoshima beef. Anther surprise is by the design and taste of dessert. It was a wonderful dining experience.
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Both environment and the services are excellent. Food is also fabulous with surprise at different level of taste and details, especially for the main dishes with lobster and Kagoshima beef. Anther surprise is by the design and taste of dessert. It was a wonderful dining experience.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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$1900
慶祝紀念
生日
推介美食
  • Kagoshima  Beef
  • Dessert
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2018-12-28 2147 瀏覽
一個月前就預訂聖誕節大餐,可惜只有26/12先有位,不過吾緊要😝職員一直follow得好充足,因為我有多加一個前菜!食飯前一日都故意打電話來查詢是否有節日慶祝,可提供甜品寫字服務👍🏻當日餐廳氣氛好,服務又好Nice同Friendly 😉值得一讚👍🏻
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一個月前就預訂聖誕節大餐,可惜只有26/12先有位,不過吾緊要😝

職員一直follow得好充足,因為我有多加一個前菜!
食飯前一日都故意打電話來查詢是否有節日慶祝,可提供甜品寫字服務👍🏻

當日餐廳氣氛好,服務又好Nice同Friendly 😉
值得一讚👍🏻

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-12-26
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$6000 (晚餐)
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2018-12-27 1780 瀏覽
這餐廳的環境,食物水準和服務都是法國餐廳中的老大。環境:傳統優雅的法國餐廳裝修,每晚會有live Band,而band 前面會有個小地方可以跳舞,但通常很少人這麼做,可能香港人比較怕羞吧,我覺得挺浪漫的。服務:只要你訂過一次台,他們都會記得你的名字。如果你常來他們會記得你喜歡吃什麼,喝什麼酒。他們還非常健談笑容滿分。食物:特別介紹個pan fried cod.廚師會在你面前親自煮和拆骨,味道香濃,也非常鮮味.其他菜色也是一流的。餐牌每一段時間便會更換,所以有些菜式就算餐牌沒有你以前吃過也可嘗試問一下,就好像我每次來都會點的法國傳統pancake ,餐牌上也沒有的,非常美味,不太甜,微酸但帶梨香,口感非常豐富。總結:一個可以滿足你五感的地方。如果你對人生有要求,絶對要去一次。
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這餐廳的環境,食物水準和服務都是法國餐廳中的老大。

環境:傳統優雅的法國餐廳裝修,每晚會有live Band,而band 前面會有個小地方可以跳舞,但通常很少人這麼做,可能香港人比較怕羞吧,我覺得挺浪漫的。

服務:只要你訂過一次台,他們都會記得你的名字。如果你常來他們會記得你喜歡吃什麼,喝什麼酒。他們還非常健談笑容滿分。

食物:特別介紹個pan fried cod.廚師會在你面前親自煮和拆骨,味道香濃,也非常鮮味.其他菜色也是一流的。
餐牌每一段時間便會更換,所以有些菜式就算餐牌沒有你以前吃過也可嘗試問一下,就好像我每次來都會點的法國傳統pancake ,餐牌上也沒有的,非常美味,不太甜,微酸但帶梨香,口感非常豐富。

總結:一個可以滿足你五感的地方。如果你對人生有要求,絶對要去一次。
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-12-04 2604 瀏覽
今日同同事黎Gaddi’s食lunchStaff嘅服務態度好好,主動講解每道菜式同埋推薦比我地。今次嘅menu主要以海鮮為主上菜前上嘅面包略嫌唔夠熱(總共有四款)單食嘅話唔算好特別不過加左個牛油之後都幾加分,因為幾香滑,聽講啲牛油係佢地自己打嘅前菜我揀左生醃帶子配柿及蘿蔔帶子好鮮甜肥美,加埋帶點酸味嘅蘿蔔同柿,成個感覺好清新,好快我就食到乾乾淨淨主菜我揀左香煎鱸魚伴白甘筍及榛子雖然個人認為啲泡泡令個賣相有少許扣分但係佢煎得好香脆同埋保持到肉質鮮嫩味道方面我比滿分到最後嘅甜品🍮焗乳酪杏仁牛油粒及蘋果酒啫喱配青蘋果雪葩整個都好清新,薄薄嘅蘋果片仲係爽口嘅微酸嘅雪葩混合清甜嘅啫喱,再加埋旁邊嘅杏仁,感覺豐富但唔會好膩甜品之後仲有櫻桃口味嘅糕點我個人就唔鍾意櫻桃🍒所以跳過左無食總括而言,呢度環境舒適,食物令人感到滿意,服務態度良好,值得一試下次試下個晚餐先
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今日同同事黎Gaddi’s食lunch

Staff嘅服務態度好好,

主動講解每道菜式同埋推薦比我地。

今次嘅menu主要以海鮮為主
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上菜前上嘅面包略嫌唔夠熱(總共有四款)

單食嘅話唔算好特別

不過加左個牛油之後都幾加分,

因為幾香滑,

聽講啲牛油係佢地自己打嘅




前菜我揀左生醃帶子配柿及蘿蔔

帶子好鮮甜肥美,

加埋帶點酸味嘅蘿蔔同柿,

成個感覺好清新,

好快我就食到乾乾淨淨



生醃帶子配柿及蘿蔔
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主菜我揀左香煎鱸魚伴白甘筍及榛子

雖然個人認為啲泡泡令個賣相有少許扣分

但係佢煎得好香脆同埋保持到肉質鮮嫩

味道方面我比滿分


香煎鱸魚伴白甘筍及榛子
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到最後嘅甜品🍮

焗乳酪杏仁牛油粒及蘋果酒啫喱配青蘋果雪葩

整個都好清新,薄薄嘅蘋果片仲係爽口嘅

微酸嘅雪葩混合清甜嘅啫喱,

再加埋旁邊嘅杏仁,

感覺豐富但唔會好膩
焗乳酪杏仁牛油粒及蘋果酒啫喱配青蘋果雪葩
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甜品之後仲有櫻桃口味嘅糕點

我個人就唔鍾意櫻桃🍒所以跳過左無食

總括而言,呢度環境舒適,食物令人感到滿意,服務態度良好,值得一試

下次試下個晚餐先
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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衛生
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用餐日期
2018-12-04
用餐途徑
堂食
人均消費
$700 (午餐)
推介美食
生醃帶子配柿及蘿蔔
香煎鱸魚伴白甘筍及榛子
焗乳酪杏仁牛油粒及蘋果酒啫喱配青蘋果雪葩
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2018-10-19 3300 瀏覽
訂左七點,早左小小去。原來有特別電梯上餐廳,但搭正七點先開。無叫到set, 因為驚食唔晒,很周到的服務,很有耐性的講解餐牌。首先叫左杯香檳,之後有餐廳自制嘅三款面包同特制牛油。面包都很軟熟,牛油特別是有一款是辣的,原來和面包也很夾。前菜揀左帶子同鴨干,帶子都很新鮮,特別是配上橄欖mousse.之後就叫左龍蝦湯好香,仲有龍蝦肉主菜揀左黑毛豬同魚。魚喺客人面前原條起骨,好專業。最後有甜品環境好靚,服務非常周到,浪漫的一天。
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訂左七點,早左小小去。原來有特別電梯上餐廳,但搭正七點先開。

無叫到set, 因為驚食唔晒,很周到的服務,很有耐性的講解餐牌。

首先叫左杯香檳,之後有餐廳自制嘅三款面包同特制牛油。面包都很軟熟,牛油特別是有一款是辣的,原來和面包也很夾。
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前菜揀左帶子同鴨干,帶子都很新鮮,特別是配上橄欖mousse.
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之後就叫左龍蝦湯
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好香,仲有龍蝦肉

主菜揀左黑毛豬同魚。魚喺客人面前原條起骨,好專業。

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最後有甜品
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環境好靚,服務非常周到,浪漫的一天。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-09-22 2929 瀏覽
Professional, fun and friendly service team. Good food from the tasting menu. Good options and flexible with people suffering from allergies or have specific personal preferences. Live jazz band.
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2018-09-11 2983 瀏覽
環境超美,服務員衣著professional, 有法國口音的靚仔細心給我們講解餐牌,有鮮搾果汁,超新鮮好味!其他服務員每一味菜也給我們細心講解!麵包超好味,我也食了幾個!食物像藝術品!專業程度令我們有點緊張尷尬😅最後美女服務員拿來生日甜品,為這次老公的生日畫上完美的句號!甜品也很特別好味呀!
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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It was the city’s restaurant week,my fd invited me to the well known exquisite French restaurant inside the Peninsula Hotel.The restaurant was shown as fully booked on the restaurant week website.We were therefore excited to try the popular fine dinning place.I wasn’t expected to have live music there though, they were playing some 80’s 90’s classic music which I have no complaints.First they were offered with 3 selections of bread come with different butter,I am flattered the butter tastes so
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It was the city’s restaurant week,my fd invited me to the well known exquisite French restaurant inside the Peninsula Hotel.The restaurant was shown as fully booked on the restaurant week website.We were therefore excited to try the popular fine dinning place.
I wasn’t expected to have live music there though, they were playing some 80’s 90’s classic music which I have no complaints.
First they were offered with 3 selections of bread come with different butter,I am flattered the butter tastes so yummy.Next is their amuse bouche.Looks like a teeny tiny mushroom,it’s so cute the top red part of the mushroom is made of raspberry paste which given the dish a soury taste just right to set of the bottom fattiness of foie gras,come together very well.First dish is scallop carpaccio with poppy seeds,lime and krystal caviar.The scallop slices are thin and is fresh but I feel like the lime couldn’t bring out the scallop,under-seasoned.Second dish is duck liver with cherry and almond,this time duck foie gras,tastes really good,the liver literally melted in tour mouth and well balanced with the cherry.Third dish is roasted pigeon with celeriac puree and truffles.The pigeon is in medium as the waiter suggested.Meat is tender and juicy but again not quite match with taste buds, I expected it to be more seasoned and flavoured.Last they served the dessert,grapes and champagne sorbet. It is an exquisite dish they covered the sorbet with thin slices of grapes inside is the candy coated sorbet,the candy coat is too sweet for me, nothing special about the sorbet.
The vibes and services were excellent but I don’t think the dishes can come up to the price and the reputation.
Ps there were like 4-5 tables occupied only on that day about 30% of the occupancy.Is it they’re standard of fully booked?
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scallop  carpaccio 
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duck  liver
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roasted  pigeon
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grapes  and  champagne  sorbet
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐途徑
堂食
人均消費
$1500
推介美食
duck  liver