影片
電話號碼
23619600
營業時間
今日營業
全日休息
星期一
全日休息
星期二至日
12:00 - 22:30
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I used to visit for their à la carte menu, but since they've stopped offering it, I decided to try their 7-course tasting menu, and it didn’t disappoint. At $988 per person, with the option of adding wine pairing for an extra $398, it was well worth it and perfect for a birthday celebration. Each course was thoughtfully prepared, blending bold flavors with elegance.🥂Amuse BoucheWe were first treated with some small bites before the meal. Each has its own flavour and my favourite was the tuna seaweed tart.🥂 Spanish Red Prawn CarpaccioThis delicate carpaccio was beautifully paired with sea urchin and lime yogurt, creating a refreshing and vibrant start to the meal.🥂 Young Ginger Crab BisqueThe bisque was rich and had a mild hint of ginger that helped enhancing the sweetness of the crab.🥂 Apple Wood Smoked Foie Gras RoyaleThe foie gras was complemented by the combination of black truffle and port wine foam that made it a smoky treat.🥂 Pan-seared Hokkaido ScallopCooked to perfection, the scallop was paired with caviar and beurre blanc sauce, adding a touch of richness to the scallop.🥂 Stir Fried Spicy SpaghettiThis signature dish with fish maw and dried scallop brought an unexpected spicy kick and a unique twist on pasta. This was truly delicious and remained my favourite of the night. 🥂 Slow Cooked Black CodThe cod was wrapped with lobster mousse and paired with tarragon sauce that was very flavourful and created a nice texture to the cod.🥂Charcoal Grilled Miyazaki Wagyu Beef Tenderloin (+$138) Alternatively, you may change your main to the Wagyu beef tenderloin and it was grilled to perfection and I loved its texture a lot.🥂Birthday DessertIt’s such a nice gesture of them sending us an extra dessert for birthday celebration.🥂 Dried Beancurd Mille FeuilleThe mille feuille was made with dried beancurd and served with pearl barley sorbet, offering a refreshing and light end to a rich meal..Overall, this 7-course meal exceeded expectations and was a fantastic experience from start to finish!
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在假日閒時，不時也會到西九走走，大型休憩公園加上無敵270度日夜維港景緻，實在屬百去不厭的景點。.作為藝術x遊客區，園內的餐廳實屬不少，其中較有名氣的一家是主打嶄新的亞洲、法式ꜰɪɴᴇ ᴅɪɴɪɴɢ料理的 ᴘᴀɴᴏ。由本地知名西廚劉銘佳ᴋᴇɴ ʟᴀᴜ主理，總廚擁有30多年豐富的烹飪經驗，曾任職多家著名酒店餐廳以及法菜館，善於融合傳統風味與多元特色至菜單。.ᴛᴀꜱᴛɪɴɢ ᴍᴇɴᴜ 💲988/ᴘᴘᴘᴀɴᴏ 提供的品味菜單有素食和非素食兩款，內容相當豐富，一共有十道菜式。.✿ ᴀᴍᴜꜱᴇ ʙᴏᴜᴄʜᴇ餐前小吃有兩款ꜰɪɴɢᴇʀ ꜰᴏᴏᴅ，包括：三文魚，青瓜多士以及牛油果赤身脆脆，賣相很精緻。.另外，餐前麵包也落足功夫，有牛角包、法包以及芝士條。小牛角包整香口鬆軟，絕對有著名麵包店的水準。牛油也提供自製蜜糖牛油及海鹽牛油兩款，加上蜜糖的牛油鹹鹹甜甜原來也很不錯。.✿ ꜱᴇᴀꜱᴏɴᴀʟ ᴠᴇɢᴇᴛᴀʙʟᴇꜱ季節蔬菜前菜是以一口小點形式呈上，匙羹上的是自家製的小薯圈，釀著青蘆筍泥。.✿ ꜱᴘᴀɴɪꜱʜ ʀᴇᴅ ᴘʀᴀᴡɴ ᴄᴀʀᴘᴀᴄᴄɪᴏ ᴡɪᴛʜ ꜱᴇᴀ ᴜʀᴄʜɪɴ & ʟɪᴍᴇ ʏᴏɢᴜʀᴛ西班牙紅蝦薄片伴北海道來的海膽，以青檸乳酪調味。紅蝦刺身跟海膽混著一起吃，有滿滿的海鮮清新風味。.✿ ʏᴏᴜɴɢ ɢɪɴɢᴇʀ ᴄʀᴀʙ ʙɪꜱQᴜᴇ相對較大路的龍蝦濃湯，餐廳松葉蟹肉加上子薑濃湯，蟹肉份量相當慷慨滿滿的一小盤。濃湯味道相對清新鮮淡，沒有搶過蟹肉的鮮味。.✿ ᴀᴘᴘʟᴇ ᴡᴏᴏᴅ ꜱᴍᴏᴋᴇᴅ ꜰᴏɪᴇ ɢʀᴀꜱ ʀᴏʏᴀʟᴇᴡɪᴛʜ ʙʟᴀᴄᴋ ᴛʀᴜꜰꜰʟᴇ & ᴘᴏʀᴛ ᴡɪɴᴇ ꜰᴏᴀᴍ儀式感打卡度滿滿的一客蘋果木燻香煎鵝肝，配上黑松露及砵酒汁做的泡沫，上面是新鮮的黑松露。煙燻味濃，相對濃郁。.✿ ᴘᴀɴ-ꜱᴇᴀʀᴇᴅ ʜᴏᴋᴋᴀɪᴅᴏ ꜱᴄᴀʟʟᴏᴘᴡɪᴛʜ ᴄᴀᴠɪᴀʀ & ʙᴇᴜʀʀᴇ ʙʟᴀɴᴄ ꜱᴀᴜᴄᴇ香煎北海道帶子，上面配上魚子醬、海藻沙律以及檸檬牛油汁。.✿ ꜱᴛɪʀ ꜰʀɪᴇᴅ ꜱᴘɪᴄʏ ꜱᴘᴀɢʜᴇᴛᴛɪᴡɪᴛʜ ꜰɪꜱʜ ᴍᴀᴡ ᴀɴᴅ ᴅʀɪᴇᴅ ꜱᴄᴀʟʟᴏᴘ ɪɴ ꜱɪᴄʜᴜᴀɴ ꜱᴛʏʟᴇ餐廳的招牌菜，必試的有這款四川花膠、干貝辣味意大利麵。花膠是大大片，四川麻辣汁調制得麻而不辣，很惹味。略嫌意粉份量太少不夠喉。.ᴏʀ.✿ ꜱᴛᴏʀᴍ ᴄʟᴀᴍ ᴏʀᴢᴏ ᴘᴀꜱᴛᴀ ᴡɪᴛʜ ᴍᴜꜱʜʀᴏᴏᴍ & ʙᴀꜱɪʟ意粉二選一下，朋友選了另一款燒北寄貝米型麵。米型意粉讓我想起意時最愛的字母意粉，口感煙韌。加上鮮甜的北寄貝片，也不錯。.✿ ʜᴀɴᴅɪᴄʀᴀꜰᴛ ꜱᴇᴀꜱᴏɴᴀʟ ꜰʀᴜɪᴛ ꜱᴏʀʙᴇᴛ中場是鮮芒果雪葩，加上椰汁泡沫，一清味蕾。.✿ ꜱʟᴏᴡ ᴄᴏᴏᴋᴇᴅ ʙʟᴀᴄᴋ ᴄᴏᴅ ᴡɪᴛʜ ʟᴏʙꜱᴛᴇʀ ᴍᴏᴜꜱꜱᴇ, ᴛᴀʀʀᴀɢᴏɴ ꜱᴀᴜᴄᴇ主食部份同樣是二選一，分別有魚和牛兩種配搭。慢煮黑鱈魚，配上龍蝦慕斯加上法式龍蒿醬汁。.ᴏʀ.✿ ᴄʜᴀʀᴄᴏᴀʟ ɢʀɪʟʟᴇᴅ ᴍɪʏᴀᴢᴀᴋɪ ᴡᴀɢʏᴜ ʙᴇᴇꜰ ᴛᴇɴᴅᴇʀʟᴏɪɴ +💲138這款炭燒宮崎和牛牛柳同樣是甚具儀式感的一款菜式，餐廳先為我們呈上放於炭盒內、與迷迭香一起烤的原件的和牛牛柳肉。餐廳先為我們作出解釋和供我們打卡後，才取回廚房處理。經炭烤的牛柳，外層會格外香脆帶焦香，半熟肉質軟稔。.✿ ᴅʀɪᴇᴅ ʙᴇᴀɴᴄᴜʀᴅ ᴍɪʟʟᴇ ꜰᴇᴜɪʟʟᴇᴡɪᴛʜ ʀᴏᴀꜱᴛᴇᴅ ɢɪɴᴋɢᴏ ɴᴜᴛꜱ, ᴘᴇᴀʀʟ ʙᴀʀʟᴇʏ & ᴛᴏꜰᴜ ɪᴄᴇ ᴄʀᴇᴀᴍ餐廳的甜品相當精緻有趣，是一款以西式手法準備的中式傳統甜品。以白果、炸腐竹、薏米加上豆腐雪糕，最後再將以液態氮做的分子料理雪糕，席前倒進碗內，立時出現煙霧彌漫的效果。
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❣️PANO 尖沙咀博物館道24-26號西九龍文化區藝術公園1樓1號舖𝓒𝓱𝓻𝓲𝓼𝓽𝓶𝓪𝓼 𝓭𝓲𝓷𝓷𝓮𝓻 主打亞洲風味法國菜餐廳，想睇冬日維港水上煙火，所以提早訂左呢間餐廳，環境優美，坐近窗邊，最重要有餐廳私人天台，只提供比顧客欣賞煙火🎆不用同人迫觀看美麗煙火，睇完再繼續享受豐富美饌😃$1588 / per person+HK$498 for 4 Glasses of Wine Pairing🧊 紅酒鵝肝啫喱外型像冰糖葫蘆，甜甜的，鵝肝不會太膩，比較軟身🧊 帶子牛油果醬烏魚子帶子鮮甜，加上濃厚牛油果醬，好開胃，底下用上黑色烏魚子脆脆片🧊 意大利紅蝦配海膽•意大利豬背脂•三色蕃茄-紅蝦海膽食材新鮮，鮮味十足，擺盤精緻，結合新鮮清爽口感餐前每個都是暖暖的，有牛角包、法包以及芝士條。餐廳提供兩款自製蜜糖牛油及海鹽牛油，芝士條加上蜜糖牛油好好食，芝士香濃，可以免費refill一次。🧊 松葉蟹燉蛋 配 法式蟹肉清湯松葉蟹已整成一絲絲，加上用龍蝦湯燉蛋，非常嫩滑。🧊 黑松露菊芋湯-兩大片黑松露，獨特香味，菊芋切成薄片，兩者好夾🧊 麻辣龍蝦手工扁意粉-龍蝦彈牙，麻辣汁惹味偏辣，扁意粉彈牙，每條意粉已卦上醬汁，份量多啲就好啦🧊 橘子雪葩-清新口感，表面cream幼滑，下層橘子雪葩清新🧊 鴨肝雞卷配黑松露醬-擺盤精緻，鴨肝包在雞卷內，一口食晒兩款口感，雞皮脆身，應該微微煎過，用心製作🧊 炭燒A5和牛牛柳 配 Oscietra 鱘魚籽醬及紅酒汁(+HK$168)-A5和牛牛柳好好食，粉嫩色，入口即溶，熟度剛剛好，加上旁邊配菜和紅酒汁，令人回味🧊 奈良士多啤梨甜品二重奏🧊 餐後小點:千層酥#尖沙咀#尖沙咀美食#尖東#尖東美食#西九#西九美食#煙花#香港#hongkong#hkfood#hkfoodie#食好西#相機食先#手機食先#香港好去處#週末好去處#情侶好去處#閨蜜好去處#酒吧#drinks#bar#維港#西餐#harbour #高級西餐#慶祝#生日#eating_and_working_in_h_尖沙咀
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今次第二次來吃，整體體驗非常不好成個用餐時間好趕急，好似想你快啲走咁。未食完就問你要唔要收走 ，好似趕時間收工咁。有位講唔正廣東話嘅女侍應問非所答，同間餐廳格格不入。
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一行二人去慶祝平安夜由於封路，餐廳都有派職員落路口迎接客人，安排無混亂餐廳外圍拉晒鐵馬，路人唔會逼晒人餐廳位置好有自成一閣又感受到節日氣氛餐廳安排左入位正向海傍4人枱 (so lucky) 坐得舒服向揚，唔侷促聖誕節就統一個個set dinner around 1588 咁上下我地各自一個揀雞卷，一個揀牛做main 配左pairing 最唔開心就係第一杯prosecco我一飲完就諗緊點解𠝹口嘅原來隻杯口有崩左，我即刻叫人換過一杯未食就整到個口係有少少掃興嘅雖然無乜大礙，但唔好意思都無句就條氣唔係好順Anyway, 野食都above average 講下2個前菜個帶子粒配個脆脆底都幾清新而個肝mousse 外面個層少少似鐵蛋幾得意，入面個mousse 都好香西班牙紅蝦配海膽紅蝦同海質素都唔錯不過個seasoning / source 講無特別夾上面個ham (應該係) 都有帶到鹹香味紅蝦有一隻無挑到蝦腸海膽份量再多啲就好了蟹肉蒸蛋就無得輸嘅蛋都用左龍蝦湯，食落都好鮮味蟹肉都算多，合格湯就無乜特別，都係魚定菇咁上下不過咁凍嘅天氣佢都特別好熱咁上個湯碟又夠暖，細心位都加分嘅牛角包is the best, 配埋個蜂蜜牛油我諗起都想再食由於掛住行出去睇煙花返到位已經上左菜好彩都仲暖暖地龍蝦配麻辣奶油扁意粉都無得輸不過份量太少，得2啖男仔一定唔飽個main 雞卷配肝煮得好marginal ，but it’s fine個雞皮可以再脆啲不過已經full house , 佢地人手已經好忙可體諒牛配caviar 熟度出色，入口即溶Caviar 份量都合格全晚應該都幾多waitress係抄散睇得出好新手不過佢地都盡左力算無乜甩漏，提完佢地都即做例如無加水落毛巾今餐飯都滿足，煙花境又咁嘅menu 都好ok一
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