REX Wine & Grill

營業中

休息中

📍Rex Wine & GrillWas pleasantly surprised when I first visited Rex Wine & Grill so we came back especially for their beef wellington. It needs pre-ordering (without the need to pay deposit). The monster creation is just as it describes as “ultimate &luxurious”. They actually carved out the middle and stuffed Fois Gras pâte in it. The mushroom layer is mixed with black truffle. Finally a very buttery layer of puff pastry. Chef Nathan Green would cut the beef wellington table side. You can see tha

Just had lunch today and liked their Lobster & Scallops Ravioli and Italian Scottona Steak very much. The steak has a very special flavor and texture. Both the atmosphere and service was quite good as well.We did not have any desserts today, may be we should next time.

擂沙💬：近來和阿林都是到訪扒房。阿林好牛扒，好海鮮的我也想大開眼界。繼上回Henry的美好體驗，得知大廚Nate Green自立門戶，在中環開了主打熟成牛的扒房，便到訪一試。以南瓜湯作為amuse bouche打開序幕，份量實在慷慨。人大了，鍾意飲湯。留肚關係，我們只點了煎帶子 ($250) 作前菜。帶子兩面煎得金黃，鮮甜又外脆內軟，推高了我們對於當晚兩款牛扒的期待。先是45天風乾熟成的日本橄欖飼A5 Kagawa Tenderloin ($890/100g)，稀有得每年只有2200頭。縱然理解A5應主要欣賞其豐富的油脂，但從肉味上實在無從得知有經過如此日子的熟成。失去了熟成的轉化及肉味的平衡，整體口感未免太油膩。阿林💬：同樣是45天熟成，Stone Axe Full Blood Australian Wagyu Striploin ($1790/520g) 的肉質明顯較為優勝，有熟成牛軟嫩的質感。烹調精確，呈現完美的medium rare，也保留了肉汁。整體尚算不錯，但沒什麼過人之處，近千八元一客不算值得。甜品更帶我們直墮深淵。二人份的Apple Tarte Tartin ($280

📍Rex Wine & Grill Rex Wine & Grill is the latest addition to the Octavo Group with Chef Nate Green leading the team. Tried their lunch menu and it was good. Their steak tartare with bone marrow toast was rich. The surprising factor is the pickles that are mixed in the steak tartare that helps to cut through the richness of the bone marrow toast. The burrata was creamy. The 9+ Wagyu bavette steak was cooked well. Was both tender and juicy yet flavorful. The Rex burger was huge! The beef patty was

Lunch for 2 at underground steakhouse under the Bombana umbrella of restaurants. Chef formerly at Henry.Nice dark mysterious ambience.Two private rooms which could be combined into one.By the glass selection ok, ordered glass of burgundy.Wide selection for set lunch items (2 courses for $500 pp, 3 courses for $590.)Bread basket was underwhelming.Took a while to decide, here’s what we had:-Appetizers:Burrata with Culatello ham and smoked eggplant. Very flavorful. (Was gonna order the autumn salad

First time visit. Be careful of the staircase, if you have mobility issue, it would be a problem. The entrance is nothing special but the ambiance inside is quite impressive. Great atmosphere for a steak house. Staff are attentive and services are ok, except it took a very long time to have our cocktails served, and no one seems understand what fernet branca is, until our guest went to the bar and point to the bottle on the shelf. Menu is very interesting with wide variety of choice. Amuse bou

再一次去這裏吃它的午餐, 價錢不變, 但也許是因為經營日子久了, 管理更順暢, 對比之前的光顧, 可以見到無論是頭盤或主菜, 菜式選擇差不多多了一個Double, 而且做法更多元化. 例如是女友點的頭盤Ravioli這種意式雲吞, Chef Nathan在雲吞內鑲了原塊Smoked Salmon, 看起來就是珍寶Sized的一顆, 用上刁草忌廉汁, 三文治魚籽和青口作配襯, 味道鮮香而不膩, 雲吞皮薄, 煙三文魚口感順滑, 有煙燻香味但不會死鹹, 見得到Chef Nathan的粗中有細. 我點的是經典的Beef Tartare, 用上日本雞蛋蛋香更濃, 牛肉肉香十足而口感同樣順滑, Pickles酸勁十足, 但配上表面佈滿牛骨髓, 咸香度極高的多士, 如此味道各走異端的兩類食材, 結合起來配合度高, 不比在Henry吃的遜色.主菜當然是它的牛扒, 和牛Flank Steak依然如上次吃的出色, 炭焦香脆, 肉香和油香依然是頂級, 肉質比我上次吃的更為肥美嫩滑, 女友吃得甚為滿意. 我點的則是來自南非Silent Valley的M5和牛Striploin, 雲石度比M9的Flank St

Reservation was a bit confusing but hopefully they’ve fixed the glitches by now.They don’t offer birthday desserts but tbh we would’ve been very happy with a candle on their complimentary madeleine - and they were pretty good.Good wine selection but prices seem to be quite marked up. Service overall was efficient and friendly. Now for the food…Amuse bouche-parsley walnut rosemary soup-nothing noteworthy Bread / rice cracker / dip: Great as mentioned by other reviewsTuna crudo: Some thought the s

Nathan Green令Henry成為香港其中一間最Iconic的扒房之後, 和Octavo集團, 也就是Octavium及Venedia的母公司合作, 坐落在同一棟商廈之中, 相當有食神. 菜式定價和Henry差不多, 裝修不走Classic的美式Vintage風格, 反而走Luxurious風, 再加上餐廳位於地庫位置, 充滿神秘感.午餐三道菜約五百八十多元, 主菜有牛扒類而不用加錢, 也算不錯. 頭盤不點牛肉他他, 反而點了豬肉蓉, 用上豬鞍肉及軟骨, 口感粗中有細, 肉香集中, 本身有點膩, 但加上秘製的酸瓜和蜜棧, 前者酸中帶甘而口感爽脆, 後者濃甜而不死甜, 同樣能舒緩豬肉蓉的膩感, 吃起來也算有趣.主菜是八安土的美國和牛Flank Steak, Flank Steak看起來是我吃過最黑碳色的, 炭焦香味極濃, 再烤多點就會變得苦澀, 切下去肉汁豐富, 血紅的肉芯是確切的Medium Rare, 加上和牛骨髓而成的牛油令牛肉肉香澎湃非常, 這件黑炭色的Flank Steak果真”人不可以貌相”, 不用加上醬汁和芥辣, 感受其直擊才是最高的享受. 甜品的開心果雪糕配多汁而無

Finally trying this newly opened fancy steak house by Octavo group. REX Wine & Grill is a modern European steakhouse, helmed by Chef Nathan Green @chef_smokeybandit , who was formerly from Henry, so everything is guaranteed to be good! I was thrilled to try this new place out, and it did not disappoint! What we ordered: BLUE FIN TUNA CRUDO-Smoked fggplant, N 25 Kaluga x Hybrid CaviarREX STEAK TARTARE- Bone Marrow Toast45-DAY DRY-AGED ITALIAN SCOTTONA BEEF- ribeye 16ozWICKS MANOR PIG'S HEAD& POTA

.好隱蔽嘅扒房,主打dry-aged扒,圖1係“Dry Aged USDA Ribeye”好重炭燒嘅香味,可惜有少少overcooked同肉質唔夠嫩; 反而前菜“Lobster & Scallop Ravioli” 超大粒嘅雲呑,包住滿滿龍蝦肉配埋夠濃又creamy嘅龍蝦汁,幾正👍🏻同埋好似我鐘意食羊肉嘅朋友,一定要試“Lancashire Hotpot”.🔻🍽 REX Wine & Grill📌 地址: 中環德輔道中22號One Chinachem地庫.#tummysready #tummysreadytoeat #tummysreadyinhongkong #tummysreadyatcentral #tummysreadyforwestern #tummysreadyforitalian #tummysreadyforsteak

先講咗牛扒先喜歡食 dry-aged 扒的朋友呢間野確實會比到驚喜佢有日本，澳洲，美國，意大利嘅選擇。食嗰日全部都係45日 dry-aged由於想樣樣都食啲所以叫咗個meat locker包含咗全部國家呢個份量可以三至四個人食，都幾大份陪左個牛肉油炸嘅薯條本人最喜歡日本,意大利都唔錯不過個味好濃唔係個個人鍾意食。小食嘅就叫咗吞拿魚同埋帶子做功都相當精緻餐廳裝修都幾好，服務員態度一流甜品就叫咗個Trifle 和 Crepes Suzette

This is the latest venture of Chef Nathan 🎉 after leaving Henry in Rosewood. With all his fame and the Italian big boss, I have huge expectation on this new steakhouse. Turn out, it didn’t disappoint at all. I planned to do a la carte before going but their menu was actually quite extensive. So I gave their tasting menu a try😛𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁 was the least exciting thing in a steakhouse but they did a very decent job with 3 types of bread. My favourite was the rice cracker with cod fish dip❤️First up

Soft Opening , 一行四人試一試, 知道chef 由 Henry 轉會過嚟，十分之期待麵包牛油嗰啲正常嘢最正嗰個自家製蝦片配上七味粉合桃汁，可以俾你無限任添，十分之抵讚Welcome appetites : Soup , fair as they are free Cocktail : USA , Japan , Mexico very good especially USA , good taste good aroma Cold cut , Bone Marrow Toast , Burrata very normal , not special Bone in Rib Eye ( 1290 for 2 ) : Dry Age 45 days , very juicy , tender , 可惜肉味唔夠重，個人比較喜歡charcoal grill , Henry好壞參差，但Henry起碼說出嚟有一種炭燒嘅香味，但係呢塊Rib Eye 呢個價錢都好開心，唔算貴Sides : 薯條，same as McDonald hash brown Dessert : Crepe $3

話說朋友仔知道開咗間新扒房，就帶我食飯同我慶祝生日.除咗麵包，仲有black rice cracker配cod fish醬，cracker好香脆，食唔停口😋😋😋.Tomato Soup睇個樣就知好足料，開胃菜.Blue Fin Tuna Crudo Tuna配煙燻茄子&海膽，每一啖都有煙熏味；吞拿魚，茄子，海膽本身質感好似，味道完全冇遺和感，一定要試試👍🏻👍🏻👍🏻👍🏻.Mushroom On ToastToast半煎炸，好香口，用左幾款菇，所以好香.Lobster & Scallop RavioliSauce冇得輸，龍蝦汁濃味同時好creamy，好smooth，Ravioli啖啖龍蝦肉，滿分💯💯💯💯.Prime Beef非常滿意👍🏻👍🏻👍🏻👍🏻，肉味同肉質我都好滿意(隔日將食剩嘅牛扒焗返熱都仍然係好好食)；除咗牛扒之外，roast potatoes 好出色😍😍😍😍，好似係我食過最好食嘅roast potato.Apricot & Plum Tarte Tatin with Chamomile Ice CreamTarte Tatin係比較酸，餅底非常薄，其實食完咁多肉食呢個係幾refr