影片
港鐵灣仔站 A3 出口, 步行約5分鐘
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電話號碼
28080882
69245203 (WhatsApp)
營業時間
今日營業
11:30 - 23:30
星期一至日
11:30 - 23:30
*Monday – Sunday
Dining Room 11:30am-2:30pm, 6:00pm-11:30pm
Bar & Grill 11:30am-11:30pm
Happy Hour 4pm-7pm
以上資料只供參考, 請與餐廳確認詳情
相關文章
Used to be the French restaurant Junon, this place has recently re-opened under the name Landau’s. Located at 2/F Wu Chung House in Wanchai, the restaurant offers two seating area, one is a vibrant Bar and Grill with a casual and lively atmosphere, while we have booked to sit at the Dining Room with a more formal setting.The neat décor has an artistic traditional vibe, most notably from the glass panels and intricate woodworks on the ceiling, as well as the tall and large windows of European designs. The ambience reminds me a bit of a Michelin-starred restaurants at a 5-star hotel in Kowloon. The night is quiet, without that many customers, perhaps as it is just before CNY and people generally prefer Chinese cuisine.To start, I have a glass of E. Guigal Cotes du Rhone Blanc 2022 ($98). With a beautiful light gold colour, the wine has a fresh nose of honeysuckle, white peach and apricot, and some sweet spices which goes well with the red prawn crudo.The Amuse Bouche is a small Brioche, hollowed to stuff with salmon mousse, delicious with a creamy and savoury taste. The few pickled onion on top helps to give acidity. Nice and appetizing.For the starters, I order a Red Prawn Crudo ($388). The red prawn has been cut into thin slices, drizzled with some orange dressing instead of lemon to provide the acidity. A creative twist with good effect. Together with fennel jelly and dashi cream to add to the flavours, a delicious starter.My wife has Seared Scallops ($238), with the two large scallops nicely seared with brown butter on both sides to give a caramelized surface while still maintain soft and tender on the inside. The umami of the scallops matches well with the rich, creamy and sweet corn puree too.For the main course, I have chosen M9 Wagyu Sirloin ($588). The sirloin has been grilled beautifully to my requested medium level, juicy and tender. On the side are some tortellini with tendon stuffing, with also some morel and saffron emulsion to pair with the beef.The wife has Prosciutto Wrapped Monkfish ($238), with the prosciutto providing a nice savoury taste to the monkfish. The port and wine jus, along with truffle foam, provides further dried fruit and earthy flavours to complement.For dessert, I have the Chocolate Fondant ($128). Breaking the crust of the fondant the rich and delicious chocolate inside pours out, and on the side the crunchy dulce and caramel ice cream further adds sweetness to this indulgent dessert. Best if you have a sweet tooth.My wife has Pistachio Crème Brulee ($128). On the crunchy caramel surface, the chef has scattered some pistachio for more texture and taste, while the crème brulee silky smooth and having a more mellow sweetness than the chocolate fondant.Service is decent, with the staff courteous but did not do much to introduce the dishes or try to share more the stories of this place, or the background of the restaurant, which I think is a big miss given its rich history. The bill on the night is $2,050. To me it is a bit pricey.
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直接入正題，中午同同事去食人均連加10%服務費，盛惠$330/人飲品都冇杯算食咗啲乜？前菜係一塊market place 級數嘅鵝肝加幾塊餅乾主菜係類似廚房一大兜芝士味Risotto 求其畢一碟俾客人芝士味又膩又咸重點係：肉都冇一塊！菜都冇一條！又冇飲品一路食，喉嚨好咸，好難受，仲要一路飲佢個杯水喉水食完一肚氣，食完完全冇心機返工講真，收人300幾蚊，要人食到一肚氣咁走，冇諗過做回頭客生意？賺完顧客第一單生意就算？
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今次試左Bar and Grill，環境優美，地點都好易搵，適合朋友聚會既好地方，餐廳有少少背景音樂，可以開懷咁傾計。 餐廳侍應服務態度都很好。人多既話一定要試小食拼盤，咩都可以試下之餘仲有四款醬可以根據自己喜好去選擇。另外仲試左兩款沙律 (Prawn Dijon & Thai Beef Salad)，喜歡牛油果既一定要試下前者，後者既味道都好特別值得一試。 今次試左一個肉同一個意粉，個肉揀左 Wagyu Ribeye，上菜果刻有少少失望因為剩係得塊牛無擺盤感覺有少少空虛，佢配菜係薯條雖然分開上可以保持品質，但個牛望落去就相對失色左，不過牛既味道係好食既。意粉就試左 Blue Crab Fusilli，外觀都係相對簡潔，比平時外面食既意粉會較有口感。 食西餐一定唔少得食甜品，尤其係幾個女仔既聚會，三個人分享兩個甜品好滿足，試左 Banana Split & Strawberry Shortbread Sundae，朱古力同 Shortbread ice cream 好味，其他味就相對較淡/偏奶。飲品正常水準，都幾打卡able.
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開業不久既西餐廳，環境舒適，最啱放工鬆一鬆， 同三五知己傾計既好地方。今次係去bar & grill, 氣氛較為causal, 可以隨意傾計🤪今次試左Snacks Combo：有選擇困難症既我， sbacks combo就可以滿足多個願望。 炸物的脆漿上枱時仍然很脆， 炸魚啖啖肉， 還有至愛的雞翼， 特製香腸， 加上不同醬料， 滿足滿足。(Fired wings, calamari, grilled sausages,monkfish bites)Prawn Dijion：牛油果醬配上炸蒜， 令本身滑滑的牛油果加上點點層次感， 配上鮮蝦及酸酸地的醬， 好fresh.Thai beef Salad:泰式風味燒牛肉沙律， 味道不錯😋Blue Crab Fusilli:用藍蟹肉配上茄醬及彈牙的fusilli. 平實外表食落去充滿驚喜。Australian Wagyu Ribeye ：其貌不揚的牛扒食落去又出奇地juice, 充滿grill 既raw的感覺。 配上沾上香草的薯條， 滿足味覺味蕾Banana Split：傳統地道的香蕉船， 喚起兒時味道。裝潢華麗， 氛圍隨性，價錢合理， 下班可以chill 一chill 的地方
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幾年前去過先后，同一個位開返西餐，見間餐廳裝修得咁靚以為好浪漫，唔啱friends gathering vibe ，點知原來間餐廳有兩邊，今次係去bar & gill 嗰邊，個vibe好好，好啱friends gathering.唔飲酒，三個女仔試咗三杯mocktail, 分別係gold shimmer, mockingbird 同 scarlet buck, 三杯都係酸酸甜甜好啱口味好好飲，mockingbird 仲有個靚靚雀仔杯，打卡必備!Recommend 佢個blue carb fusilli，佢個texture 係會令人覺得越食越好味，勁煙韌，另外叫咗個gill 嘅sirloin，個樣好普通，但好好食，好juicy ，個side dish 薯條又係好好食，幼薯條，爽脆唔油膩。最後貪心叫咗兩個甜品，唔叫好特別，不過好大份好歡樂同好滿足
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