Gaucho Steak Restaurant (已結業)

又係因為老爺朝早去中環開會，出嚟已12:30，順理成章响度食lunch。上次試咗 L'Entrecôte De Paris Restaurant嘅法國扒，今日嚟呢度試阿根廷菜。Walk-in去居然都有位，環境黑暗走神秘華麗路線。當我望住個餐牌被公司同屋企嘢搞到頭昏腦脹唔知做乜之際，侍應有禮上前推介食物，好快我就揀咗3-course business lunch。麵包籃有個cheese burger食落好似芝士麻糬波波咁，鹹香又夠熱，配埋附上的阿根廷特式香草蘿蔔蒜欖油，微酸微辛好特別。Hot starter要咗Chorizo Sausage (Argentine beef chorizo)，咬落有嚼勁帶肥腴濃郁肉香，底下酸甜的紅椒洋蔥減少滯膩感。Cold starter要咗Tuna Ceviche (Wasabi and soy dressing)， Peruvian style，粒粒黑白芝麻在面加上醬汁及味道，令我諗起吞拿魚醬油漬，味道是好，但食到最底有啲鹹，而且我亦開始因味精反應鼻脹😖Mains要了Bife de Chorizo (served with tomato salad)，

We had a dinner for four on a Monday. Even though it is Monday the restaurant had quite a few tables The decorations was modern, noise level was a bit high throughout the meal. Server came with raw steak sample for our selection. We had one which was simply done, another was with Argentinian spice and chimichurri.  I think the later was a bit overpowering. Steak was decent but not spectacular. We also had lobster.  Good but again not memorable.The dessert was a bit different. Decided to attach. 

上年的聖誕節，老闆帶了我們去Catalunya，說實話，好吃的餐廳，實在值得一去再去的，要我今年再去Catalunya也很樂意的；但我們都是貪新鮮的，最近附近亦開了不少新餐廳，經過我們一番考慮後，最後選擇了Gaucho 。這裡的裝潢真的非常貴麗堂皇，定內全都是真皮的沙發，還有馬毛的牆身和椅子，美得像走進星級酒店一樣；還有這盞燈，既特別又華麗，未吃先興奮。不知道吃甚麼好? 不打緊，有專人為你一一解答。先來麵包吧，那圓波波的麵包是超級好吃，名為cheese burger，既煙韌又充滿了芝士香，真的超美味，我們實在忍不住，要了多一份這美味的圓波波!!De Saint Gall Champagne Brut Rose雖然小妹不算很喜歡Rose，但聖誕節，來點顏色是比較開心的；帶著士多啤梨，toasty等的味道。CHORIZO SAUSAGEOur very own Argentine chorizo, a combination of pork and beef, served on confit peppers and grilled spring onion $78進行牛牛大計時，我們先來

lunch hour係中環食肆繁忙時間, 我地冇BOOK位, 直接walk in~非常好彩...竟然有位~仲要係梳化位...兩個人坐真係好正好舒服...service非常好, 有耐性, 為你一一解答...呢度食Agentine Food~D酒杯同埋candles襯埋一齊好靚好閃呀...裡面環境黑媽媽的~order左3 course ($270) 同埋2 course ($230)食到有蟹殼...仲有d水, 應該係罐頭, d薯蓉唔香又唔綿, 好差呀!!!我食唔出有red onion同埋tomato sauce, avocado得一小片..-_-cold starter: Crab Causita (分數: 3 out of 10)Avocado, red onion, spiced tomato sauce, potato and aji Amrillo呢個好推介~係鬼佬蠟腸~ 真係好香口好好食, 又煙un~得幾塊真係唔夠喉...如果main course有佢就好喇~佢同德國腸唔到, 呢個係南美style, 真係有少少蠟味feel~個sauce少少酸, 可以中和返鬼佬蠟腸既油膩感..好m

Flame on! Gaucho, the award wining Argentinian steakhouse originated in UK has recently made its stop in the steakhouse battle scene in Hong Kong. Located at the LHT Tower, the very heart of Central, Gaucho Hong Kong is the first flapship restaurant in Asia (Wo-hoo!).I am very excited about its opening, but not as excited as Henry, as Gaucho is his favourite steakhouse on Earth and he can talk hours about it. We thought reservation would be difficult, but to our surprise, we got our reservation

I went to Gaucho for the birthday of a friend. I'm usually not a big red meat lover but I appreciate it when quality is there. And I must admit, it was.  I had Lomo Picante, which is the leanest cut of meat they had on the menu marinated in chili oil. Not being into red meat that much, I asked for "well done" but was advised by the waiter it would probably be too dry. So, I ended up taking "medium". The advice was spot on and the beef was excellent, cooked as it should to remain both juicy and t

The reason why people go for business lunches is because it's good value for money. Which is true unless you're someone who prefers to be a camel and stuff yourself at lunch before your carefully scheduled intermittent fasting (actually I still had dinner tonight as well, so much for the fasting). I skipped the bread though, served with butter and chimichurri. I agree with HK Mag's take on the chimichurri, too oily, and not spicy. More like chopped pepper drenched in oil. I prefer the puree blen

GAUCHO = Cow boy。一家來自倫敦獲獎的阿根廷扒房。GAUCHO以汁多味美的牛扒見稱。我見識淺薄，初對阿根廷扒房抱有懷疑，阿根廷酒及食物都不怎麼出色，怎麼會有質素的西餐而收費頗高。多得一位從英國回流香港的同事極力介紹，终於放下偏見，試吃一次他們的 Business lunch。吃後我倆都不約而同定必晚餐再訪。(參考: 他們的肉品非常新鮮，男朋友是老饕，他怕像一些餐廳會把牛扒煮得過熟，為穩陣，他喜歡叫Medium-Rare 或 Medium有少許空間走棧。當牛扒上桌後，一如男朋友所料。)另侍酒師介紹 GAUCHO 的專有紅酒 Piedra Cereza 2011 採用阿根庭最為自豪的Malbec葡萄。男朋友說 Malbec葡萄在法國不受重用，但到了阿根庭，頓時變為國寶。 其實不無道理，由於阿根廷高海拔的寒乾氣候令Malbec葡萄生產卓越。 這支 Piedra Cereza:- 酒體濃郁- midium 至 full body- 有少許橡木味，果香不濃- 色澤深紅偏少許紫色- 入口少許澀，未最 balance- 配牛扒已算很不錯COLD STARTERSSEABASS TIRA

We had a great dining experience at Gaucho. As a steakhouse, it surprisingly offers a lot of variety on its menu beyond steaks in terms of starters and main courses. However, the steak selection is truly impressive. I won't be long-winded here: Here are the must trys:-The Rib-eye (Tira de Ancho) spiral cut with chimichurri (the chimichurri sauce with steak kicks ass)-If you prefer a less marbled fatty cut, then the Sirloin Churrasco de Chorizo cut -The fries, perfectly crispy on the outside, sof

The new kid on the block of steakhouses in Hong Kong, you have to try it.The pretentiousness is a tad overpowering, the maitre-d - wine waiter - meat displayer etc etc. . all a tad poncy and too much, but hey at 4k for 3 people for lunch (no desserts), you sort of expect a bit of razzamatazz.So, 3 of us, 2 bottles of red, 2 starters, a steak taster plate, spinach and chips.4k. . Yes it's toppy, but the rent they must be paying probably accounts for 25% of every bill!The starters were good, not q

The bread basket to start off was quite decent, with the usual crusty slice of bread and a less usual (surprise!) mochi bread that is exactly like those you'll find in Korea or some Asian bread stores. Not bad indeed!The Duo of Roasted Beets ($128) was a delight to look at and somewhat reminiscent of the plating at NUR, there were delicate floral pieces and cress sprinkled on top beautifully scattered beets and strips of cheese. Each piece was bite-size and pleasantly undernoted with the slight