影片
港鐵中環站 D2 出口, 步行約1分鐘
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電話號碼
25265293
營業時間
今日營業
08:00 - 23:00
星期一至五
08:00 - 23:00
星期六至日
12:00 - 23:00
公眾假期
12:00 - 23:00
*Mon-Fri Breakfast 8am-10am
Lunch 12nn-3pm
Afternoon Tea 3pm-5pm
Dinner 6pm-11pm
Sat-Sun & PH Weekend Roast 12nn-3pm
Dinner 6pm-11pm
BAR & CAFÉ 11am-11pm
以上資料只供參考, 請與餐廳確認詳情
Given that this iconic restaurant has reopened in Hong Kong, we decided it was a must-visit for my friend’s birthday. The atmosphere was comfortable and welcoming, and we tried several signature dishes. Although none of them wowed me, they met expectations given their prices.🥂Escargot $208Served with garlic parsley butter and creamed potatoes, the escargot had a sour flavor that I didn’t enjoy, though the mashed potatoes were very creamy.🥂Foie Gras Terrine $238The foie gras was paired well with spiced pineapple jam and toasted brioche, which made it lighter and more appetizing.🥂Rossini Beef Fillet $778Topped with foie gras, Madeira Demi-glace, and black truffle sauce, this beef fillet was thick, flavorful, and the highlight of the night for me.🥂Chicken Supreme ‘Kiev’ $238Despite the garlic herb butter and creamy potatoes, the chicken was a bit dry. Given that it’s a signature dish, I expected more.🥂Sautéed Seasonal Vegetables $80🥂Baked Alaska $268For dessert, we had the Baked Alaska, which was flambéed at the table. The pistachio and cherry ice cream inside was good, but the pistachio flavor was quite faint. The Italian meringue coating was too rich, making it hard to finish..The restaurant’s history, ambiance, and service were all commendable, but I’m unsure if I’d return just for the food..Overall rating: 7/10
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// 𝙏𝙝𝙚 𝙍𝙚𝙗𝙞𝙧𝙩𝙝 𝙤𝙛 𝙃𝙤𝙣𝙜 𝙆𝙤𝙣𝙜’𝙨 𝙄𝙘𝙤𝙣 𝙤𝙛 𝙈𝙤𝙙𝙚𝙧𝙣 𝘿𝙞𝙣𝙞𝙣𝙜 - 𝙅𝙞𝙢𝙢𝙮’𝙨 𝙆𝙞𝙩𝙘𝙝𝙚𝙣 🍴 //-Well-situated in the iconic Pedder Building in the heart of Central and helmed by Hong Kong-born Executive Chef Russell Doctrove, 𝐉𝐢𝐦𝐦𝐲’𝐬 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 has made its grand return in continuing to be a beloved Hong Kong icon, presenting contemporary dishes displaying influences from Russian, British, French, and Indian cuisines, under its nostalgic British interior vibes.-Their new seafood starters from the crudo bar highlight 𝐊𝐢𝐧𝐠 𝐂𝐫𝐚𝐛 𝐋𝐞𝐠 (𝐇𝐊$𝟐𝟐𝟖) with a citrus hollandaise brulée, and 𝐏𝐢𝐜𝐤𝐥𝐞𝐝 𝐃𝐮𝐭𝐜𝐡 𝐇𝐞𝐫𝐫𝐢𝐧𝐠 𝐅𝐢𝐥𝐥𝐞𝐭𝐬 (𝐇𝐊$𝟏𝟒𝟖) with new potatoes and sour cream to awaken the appetite. As for tempting warm starters, elevated takes on British classics include 𝐀𝐧𝐠𝐮𝐬 𝐁𝐞𝐞𝐟 𝐌𝐢𝐧𝐜𝐞 𝐨𝐧 𝐓𝐨𝐚𝐬𝐭 (𝐇𝐊$𝟏𝟔𝟖), featuring toast crisped in beef fat for a complex burst of flavors, and 𝐇𝐨𝐤𝐤𝐚𝐢𝐝𝐨 𝐒𝐚𝐢𝐧𝐭-𝐉𝐚𝐜𝐪𝐮𝐞𝐬 (𝐇𝐊$𝟏𝟖𝟖) with green pea, lardo, and bacon marmalade.-Jimmy’s chefs mastered cuisine influenced by Russian emigrés that have now become an iconic favorite, like the 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐒𝐮𝐩𝐫𝐞𝐦𝐞 ‘𝐊𝐢𝐞𝐯’(𝐇𝐊$𝟐𝟑𝟖) with an oozing center of garlic herb butter. Other a la carte mains highlight a 14-day dry-aged 𝐒𝐞𝐚𝐫𝐞𝐝 ‘𝐏𝐫𝐢𝐧𝐜𝐞 𝐝𝐞𝐬 𝐃𝐨𝐦𝐛𝐞𝐬’ 𝐃𝐮𝐜𝐤 𝐁𝐫𝐞𝐚𝐬𝐭 (𝐇𝐊$𝟑𝟓𝟖) with blackberry, foie gras, and Madeira jus; as well as a 𝟐𝟒𝐨𝐳 𝐂𝐚𝐯𝐚𝐥𝐢𝐞𝐫 𝐖𝐚𝐠𝐲𝐮 𝐒𝐢𝐫𝐥𝐨𝐢𝐧 (𝐇𝐊$𝟏,𝟖𝟖𝟖, 𝐭𝐨 𝐬𝐡𝐚𝐫𝐞) from South Africa, served with roasted shallot purée and beef jus for a true show-stopper.-For desserts, Jimmy’s Kitchen’s theatrical 𝐁𝐚𝐤𝐞𝐝 𝐀𝐥𝐚𝐬𝐤𝐚 (𝐇𝐊$𝟐𝟐𝟖) takes pride of place, featuring masterful layers of homemade pistachio, cherry ice cream, and Italian meringue, and flambéed tableside; topping off the entire dining experience with an eye-pleasing yet lip-smacking treat to indulge in.-// 𝟏𝟎% 𝐒𝐞𝐫𝐯𝐢𝐜𝐞 𝐂𝐡𝐚𝐫𝐠𝐞 🔝 //ʙs-ᴘᴊ-ǫᴘʟ-ᴏʟ-sᴄɴ
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As a well established high-end western restaurant, their service was impeccable. Apart from the seasoned, mature service staff, there were also younger ones, who all gave us a warm welcome and a sincere smile on our way out. On their drinks menu cover, as part of their logo, it says ‘since 1928.’ The entrance and the floor had a strong Art Deco feel to it in this new location, as compared to its previous location showing a dark mahogany entrance, which was very British.We had their business lunch menu and picked the 3 courses option. The starter yellowtail caught our eyes. In terms of presentation, I thought it would be Hamachi carpaccio, very thin slice and flat on the plate, while instead, it was to our surprise that the chef chose to present the fish as thick cuts, so essentially, it’s a Japanese presentation of Hamachi sashimi thick cuts, garnished with finely chopped pineapple, along with jalapeno and mandarin oil. I couldn’t taste the mandarin flavour from the mandarin oil. It’s more like olive oil to me. The dish was light and refreshing.For the main, the Norwegian salmon was cooked just right. It’s medium rare inside. The pork belly was very soft, which came with red cabbage that was sweet, prune ketchup and pork jus. It’s a western form of 梅菜扣肉😊.Both desserts were great. The pineapple upside down cake had a slight hint of ginger, which went well with the rest. The mango pudding came with mango papaya jam, rather than mango alone, a nice touch.
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先说结论，蛮不错的一次体验！ 餐前面包是我全场最满意的，用玉米面做的餐前包，第一次吃印象深刻，精致面粉吃多了，偶尔吃到这种颗粒感十足的糕点，眼前一亮，推荐。第二推荐的是和牛吐司，卖相一般但一口下去超满足，喜欢牛肉的别错过。没有十全十美的餐厅，让我略有失望的是这款dover sloe，是烤鱼的味道但不太入味，上边的猪油应该是想要提香，可能温度关系，直接凝固到最上面，也可能是我没get到这道菜正确的吃法，个人感觉可以绕过。服务环境都很好，喜欢尝新的可以一试。
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我真心抱歉要講，即使朋友們對他們嘅招牌菜讚不絕口，但我並唔享受呢度嘅食物。佢哋最近結束休業後重新開張，我嘅朋友好興奮去睇下呢個新地方。不過，對我嚟講，食物並冇達到我嘅期望。雖然開胃菜還好，但大部份主菜非常乾和難嚼。我唔確定佢們係唔係應該咁烹調，如果係嘅話，我對未能理解菜式嘅真正風味感到抱歉。這令我感到失望，尤其係當地嘅熱潮四起。光明的一面係氣氛十分迷人。喺中環嘅核心地帶難以找到一個餐桌間距離適當遠，令用餐體驗更加舒適。雖然我欣賞佢哋為環境所付出嘅努力，但我希望食物亦能同樣出色。未來可能會給它另一個機會，但眼下，這不是我會急於返回的地方。
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