Shore Steak (已結業)

中環的西餐廳環境大多都不錯，畢竟很多時，食飯是食氣氛的。跟幾個朋友來食飯，座位安排相當有空間。食物方面也不俗。服務未有不濟如其他差評所言，不過沒甚麼招呼就是了。牛扒相當有水準，一心來据扒的朋友很滿意，不過價錢不便宜。燒春雞味道正常，沒有特別。Mac and cheese 味道不錯，份量也頗多。Pork belly 就一般般。整體不是很好又不是很差，只有牛扒較出色。飲品 mark up 得高，不過也是正常，始終是中環嘛。

最近經一軟件拿了這間餐廳的折扣，六點鐘去可以有半價，訂了位置就去了。去到，環境對板，有兩層，樓下那層 3/F 是給人飲酒的，樓上 4/F 才是吃飯的地方。來到之後，說訂了枱，服務員馬上知道，這可以解碼，全晚只有我們一枱 book 枱。事實上當晚生意也是很差，即使 walk in 也絕對有位；復活節假期星期六也如此，平時生意之差勁可想而知。看到他們剛有七週年紀念的推介菜式，也可以解碼，他們營業已有七年，真不知道這七年是如何捱過來的。這裏有高級餐廳的環境，座位也是很闊落，和朋友來談天說地一流。飲品每杯 HKD76.00，我叫了這個 Peach，味道一般，有點貴；不過當時想著有半價，也算是有物值。後來才知道我想的大錯特錯，且聽我說下去。頭盤有小吃，味道一般，端上來是凍的；我說的不是面頭的番茄，而是那塊底部的薄脆片。麵包可以，自家製，很香。先來一個青口，醬汁調得好，味道很好，只是有點咸，廚師很重手。帶子味道尚可，夠大隻，但吃得出不是高級貨式。全晚最好味的是這個牛，十安士，medium，味道上佳，外皮脆，內裏有肉汁，而且很腍，USDA Prime Rib Eye 能夠做到這樣，上上水準之作；比起

有同事生日 而且一行十數人 同事就book左Shore 一出𨋢環境真係不錯 出個層係for飲野嘅 行樓梯上去上一層 一上到去有salad bar 而且當日lunch time 都算滿 諗住會唔錯....Lunch set選擇唔太多 appetiser就揀左salad bar main course 又想食Rib-eye又想試下佢個Steak Guinness Pie就同同事一人叫一個share Salad bar選擇都幾多 Caesar salad 各種蔬果 cheese smoked salmon Parma ham等等都係會有的 而且落單後就會有自家製的香草蕃茄蒜蓉軟包 香草味好濃好特別 等左一陣main course先黎 黎到個樣係幾好的 Rib eye叫左Medium well 好厚同算好大塊一人一半 食落都算軟唔係太多根 但牛味就無咩 肉夠厚唔太鞋加左少少分而個steak Guinness Pie 一切開 係蕃茄醬同牛肉的感覺 我個人覺得好鞋同過酸左少少 唔太鍾意 加上佢配埋pea mash 個青豆好草豆味 唔係咁易接受到 食完main course 都搞左1個半鐘 就諗住快

同下面個外籍人士一樣，自己出番去拉落去睇喇！哩間野真係麻麻地，咁既價錢，咁既味道，真係掃興。有圖為證，個漢堡包塊漢堡扒係燶既！係燶既！係燶既！重要的事要講三次！去圖！

We had the sad experience of eating at this establishment. Not only did they serve half of our groups food after 15 minutes where the rest us waited over an hour, even though we had ordered the same food at the same time. Some of our burgers weer literally inedible, as the meat was rotten. The waiters had no clue what they were doing, and the drink included with the meal, was not a guarantee, but more a matter of chance. Out of 5 people, 3 of us got a beer with our order, where the two others ha

第一次參與HK restaurant week ! what is it ?RESTAURANT WEEK is a 10 day long tasting event twice a year in Spring and Summer. Participating restaurants offer minimum 3-course tasting menus at a fixed price in either Category $ or $$:- Category $: Lunch HK$ 198 / Dinner HK$ 398- Category $$: Lunch HK$ 118 / Dinner HK$ 298比大家以比較平d既價錢去試下佢地既餐廳  我又可以去試下平日未必會食既餐廳啦我都係第一次book under HK restaurant week book, 就會食佢set 好既menu, 都會有幾個choice 既menu as below ... 一入到去, shore 分開2層, 我地坐上面果層既window side, 好舒服, 個環境都好靚, waite

First time I came to shore for lunch and the beef pasta and thought it was pretty good the staff was very nice and kind and atmosphere was great. Would come back here again.

4 of us happily went and dine at shore to celebrate my fd's birthday , but it turned out to be a not so happy experience. I arrived at the restaurant at 8:30 pm, find only a few tables of customers there( on Saturday night?!?) and I asked the caucasian lady staff for a drink menu while awaiting all the friends to arrived , another caucasian male staff "DROP" the menus in front of me and immediately asked me what bottle I would like to order, I then asked him to give me a few minutes to read the

My boyfriend and I had a really wonderful night at Shore. This is my second time at Shore. I made reservation online with remark that one of us is lactose intolerant. Shore called me the next day and see how they could arrange the dinner for us. They helped me check with the chef for dishes can be cooked dairy free. I am really grateful as we hv difficulties to dine out at eastern restaurant all the time. We had set dinner for two.Seafood platter - love the grilled calamari. Oysters are fresh.s

對於Restaurant week這一個活動我一直都表現得非常熱衷。不過如果你細心的話, 應該會發現我老是在吃午餐, 晚餐是從來沒有訂過的。原因其實非常簡單: 以四百多元的預算去吃晚餐, 選擇實在不少, 絕無必要被restaurant week的菜單綁死。午市的話, 二百元的預算在中環可以用「稀疏平常」來形容。於是, 只要看到菜單中的時物合心水, 地點就腳, 就可以立即訂位了。在中環都叫吃了四、五年午餐, 卻是一直都沒有留意過shore steak, 似乎人氣也不是太高。但觀乎菜單之中有牛扒, 似乎也不見得太伏吧, 也就趁機會來試試。踏出L Place的電梯門, 撲鼻而來的是一陣燒烤的香味, 似乎頗為對版。疑慮的心稍稍定下來, 才有閒情逸緻看餐廳的環境。SHORE Steak 佔地兩層, 3/F是吧, 午市不對外開放; 步上雲石樓梯來到4/F, 就是用餐的範圍了。雖然沒聽過他人討論這家餐廳, 是意外的人氣鼎盛呢, 幾乎是滿座。再偷瞄大家所吃的東西, 又以非Restaurant Week的顧客為主, 真令我驚訝。乃看看SHORE steak的 Restaurant Week Menu,

我地7個人，大約1點2叫咗野食。食到一肚氣。頭盤：-油柑魚刺身：好一般，重要加20蚊，完全唔值- 番茄湯：好淡，不過唔晒加錢主菜：- 三文魚： ok- reuben sandwich：太鹹，重要係lurkwarm，唔夠熱，明顯係廚房擺咗好耐- pigeon：無食到，見下文pigeon 漏單：有兩個朋友叫咗pigeon（其中一個係我女朋友），個時大概1:15。到 1:40 先有main course 但只係到咗其中一個pigeon，侍應同我女朋友講「三分鐘後到」，等到1:50我再追問，經理先掉低一句「廚房漏咗單」而無講對唔住或者offer其他main course或者話比我地聽其實整咗未。我女朋友立即追出去問經理「咁其實整咗未架？因為我兩點鐘要返工」，經理好肯定咁答我「同事整咗啦」，已經再double confirm...點知等到兩點先來，但我女朋友要走啦，餓住返工我不滿係主要5個原因：1. 一開始呃我地「3分鐘」2. 無一早話比我地聽其實漏單，要追問先肯講3. 經理（男，中國人）講完漏單後，無講對唔住或作任何解釋／問要唔要其他main course4. 問「整咗未」講大話，話整咗，結果

Classical modern is the general image and first impression of Shore to me. Nested in Central's commercial building, it's been a regular gathering place for Happy Hour, and in-the-week dinner place. It's a steak house with a wide international menu and a fine collection of wine; besides it's a bar for one or two glasses of normal cocktail or mixture. I like their low terrace, even it's always a bit too crowded, but at least it's a very easy place to have a small sky among the cold buildings in Ce

太座與肥妹接收工，一齊食晚餐，訂了這家中環頂級餐廳一試，先來半打生蠔，再點了三個主菜，包括燒海鮮拼盤，龍蝦意粉和這店的主打名菜~熟成美國肉眼牛排及燒籚筍作伴菜，份量絕不算少，食完已夠飽，可惜以該等價錢計算，就服務質素和食材質素都有點未達該等水準，以上酒水為倒，一般頂級餐廳都會給客人看看酒樽，確認一下和試一試酒，但這裏就完全欠缺了這一套動作。先來一份免費自家制麵包，口感鬆軟，但香草味道獨突，要視乎個人囗味是否接受。生蠔，據說是法國蠔，但沒有說是什麼名稱，但就十分大隻，極為新鮮，海水味濃，蠔味清甜，口感偏向清爽，美味非常。燒海鮮拼盤，此菜主打應該是它的蟹腳，蟹肉鮮甜味美，口感鮮嫩；其次就是一粒帶子，非常嫩滑，調味濃淡適中，而其他的煙三文魚和烤魷魚就真的普通到不得了，味道和質素都是一般餐廳可食到。熟成美國肉眼牛排，雖說是十二安士，三個人分享都可以，要求半生熟，算是勉強做得到，食物是一齊到的，我們吃完海鮮拼盤才吃牛，放了一會切開仍非常粉紅，肉質夠嫩，肉汁豐富，表面燒得夠香，入口牛味尚算濃郁，可惜中間部份有根未起走，是一大缺點。龍蝦意粉，龍蝦肉算是十分新鮮彈牙，味道濃郁，意粉也有口感，唯獨是醬汁

今日突然好想食扒, Openrice search下屋企附近有乜ok又未食過嘅選擇, 所以揾到呢間~呢度一層係happy hours飲野, 一層係餐廳~ 上層環境非常ok, 少人好似包場咁~前菜叫咗個Foie Gras Terrine $168, 個Foie Gras普通, 個多士唔香唔熱得個硬字, 反而個side dish蘋果絲同沙律菜好味爽口~半打生蠔$288 (@$48 each), 係法國嘅Gillardeau, 算大隻同好新鮮好味, 價錢算合理, 老公非常滿意~ 滿心期待個steak, 特別揀呢度以為餐廳名highlight咗呢度係steak house, 點知個steak反而麻麻地~ Dry Age Steak - US Prime Ribeye 12oz $528, 唔香, 太乾又煑得無肉汁, 唔值咁嘅價錢!! 如果早知係咁, 我寧願去返"La Vacxx!"起碼又抵又好食~ 好彩側邊有d鹽同松露汁點下~三文魚$268, 又係普通啦~咖啡$40~食完感覺係個廚師唔得多過係d食材問題~ 因好似生蠔咁非常好, 但扒同三文魚帶唔出個食物味道, 好可惜~食環境, 食物咁嘅價錢唔值

人人新年去拜年吃中餐，我們為了慶祝媽媽生日大壽，免得跟他人逼地方，便選擇較少人的西餐。想不到，今日準時十二時到步，還真的是一個人也沒有，我們免費包了場！新年也有新年的Set Lunch，差不多HKD250一位，包前菜和主菜，要扒的加HKD70。一心來嘗試Dry-Aged Steak，怎會不叫扒？最後，我們叫了3個Set Lunch 4人Share，兩個Steak & 一個Pork。Dry aged rib 叫了五成熟，剛好，肉質也嫩滑，真想再叫Wet aged一起比較。家人說Mushroom Cream調味很好，我覺得不要Sauce肉也夠鮮甜，再次證明，靚肉其實也不需要太多配料。薯菜也不怕太油，好吃！不知道Pork是否黑毛豬，但同樣爽口彈牙。很有趣，每一次吃豬的時候，伴菜總配上莓作調味。Set Lunch加HKD30有個Chocolate Mousse Cake。雖然今次沒有特意叫Signature Lava Cake/ 9Layered Cake，Chocolate Mousse同樣好吃，質感跟平時吃的Mousse有點不同，今次較Viscous，跟美式Cup Cake上的Cream感