Shore Steak (已結業)

finally got chance to drop by for a colleague's promotion drink. Environment is good with modern deco and lots of sofa. Also outdoor rooftop is spacious though no much view but attract lots of foreigners. some of colleagues even smoke cigar there. Drink list is just normal and too simple and plain. I only got one smoothie (mango mania) which was really bad with so many ice inside, even hard to drink using stroll. The Champagne served with small firework, fancy! Snack food- fried shrimp is yummy.

Shore is a combination of bar and steakhouse. Downstairs=Bar Upstairs=Steakhouse.We arrived pretty early at around 6 pm and were the only people there.The service is as expected.We ordered Rib-eye and Tenderloin Wagyu. Both medium.Wagyu tasted good and may be too much for female.We ordered cream spinach as side dish but it turned out to be not a good choice. The cream is too heavy and we could barely taste the spinach.Generally speaking the restaurant is good but not performs above the price we

我們一行十人用晚餐!食物煮法 / 處理方法不到家! - 帶子Overcook 、煮到肉質變"UN"和乾 - 生蠔的海水味完全被用水沖走哂! 食蠔時每隻蠔都有蠔殼粹、蠔絶對唔新鮮!缺乏training 的服務 、員工工作時態度懶散 - 無人serve酒和水 - 上菜時勁連續講Excuse me 示意我們幫忙遞走食具、移位放食物等等.... - 員工全程聚埋傾計、每次叫人都要兩三個朋友一齊叫、有D似叫緊救命 - 到11:30pm 員工已經好醒咁自動遞上張單叫我哋比錢、各人嘅反應一致係 O咀、仲有半支酒都未飲喎??

Another hip, swanky, upmarket steakhouse-y joint. Downlights, chillout jazz, you get the picture. I suspect the presence of an Aussie somewhere - it has that feel. Straightforward food, nice ingredients, but portions way too big. If you are going to order a main, don't order a starter. Or maybe order one starter and share. And small mains. The 42 degree salmon was very nice, and unique. Prices are high. Nothing special for that kind of cash; seems like a return for the steak frites at lu

第一次黎呢度，上了樓上食lunch環境幾寬敞優雅，充滿格調餐廳內還有裝滿紅酒的玻璃廂,突出其扒房的形象是日menu叫左Soup of The Day, Rangers Valley 300 days Grain Fed Strip不是新鮮出爐，有d凍外皮不夠脆，內裡還夠軟熟配上olive oil同 vingear，但不太突出好香濃的粟米味，絕不是罐頭湯級數！湯好滑，飲落很有層次感甜得來帶出濃滑的粟米香！不錯！叫了Medium。Rangers Valley牛隻是經過三百天穀飼及自由放牧，肉味濃郁多汁牛味濃，油花分布均勻，更沒有酥味，幾稔！薯條更非常香脆可口，簡直食不停口！少咸的感覺再加上茄汁，配搭適宜。餐飲叫了凍檸茶吃到飽一飽，喝一杯凍檸茶可謂舒暢！夠檸味！環境同食物同比5分，唯美中不足的是上菜的速度較慢！

The food and service were both excellent though the price was relatively expensive.We had ordered too much food and it became a waste and the waiter did not remind us (Area for improvement)The bread basket was served with neither sauce nor butter...(maybe it's their style!!)The side salad was not that good as well....Mussel seemed not fresh enough...However, the starters for the set - shrimp salad?! was goodall main course - the rib-eye sirloin, beef tenerloin / salmon/ lamb....were way too food

Work next door so went to Shore to meet with a couple of co-workers. The lunch menu is typical set lunches; chose a set meal with a salad and a main course. The salad was disappointingly small. The chopped egg salad with avocado and sliced ham was lacking. There were only bits of avocado and the sliced ham came straight from a bag. At least seperate the ham so it doesn't bunch up into clumps of sliced ham. As for main courses, the choice was chicken or salmon. I choose the grilled salmon

位於中環商廈 L Place 的酒吧餐廳 Shore，以 Shore（海岸）而命名，餐廳面積差不多近萬呎， 三樓的"海洋"是室內酒吧區，氣氛熱鬧但相對較為嘈吵。推開玻璃門到四樓的"陸上"用餐區，感覺截然不同，設計簡單開揚，情調柔和，非常配合casual dining 的原則。餐廳的燈光明顯調較得暗淡，刻意形做出一個神秘的氣氛，但又絕不拘束，約同三五知己或另一半進膳和聊天便最適合不過。行政總廚Jason Black 是英國人，最擅長利用烹調科技來特出食物的原味，尤以澳洲和牛、美國的穀飼西冷扒及無骨肉眼扒等牛扒類菜式做得最為出色。餐廳還精心製作出一部牛扒《bible》，清楚列出牛肉的產地、部位、風乾期之類的資料，好讓食客自選出心儀的部分和適合自己的份量。 香煎帶子、配青豆蓉、煙肉碎 (Grade: 4/5)餐廳主打扒類的菜式，主菜當然要專攻牛羊豬類，但在肉類出埸之前，首先點些海鮮來比較一下。食神先揀選了香煎帶子、配青豆蓉、煙肉碎。四粒大大的新鮮帶子，煎得香口，帶子味道本身已經非常清新，再配上味道較濃的青豆蓉，和煙韌的煙肉碎，入口口感豐富，令人難以抗拒。 雜菜湯 (Grade: 3/5)雜菜

在上一篇食評說過,現今已絕少機會在中環午飯,如今又出個中環午餐食評,豈不是自打咀吧?非也,這一餐Shore午飯,已經是幾個月之前的事.近年來高級扒房越開越多,這間開了數月,位於L Place的Shore是其中之一.早前與E小姐的飯局,本來在此,可惜訂不到檯才到Opus Grill. 是日下午與友人占兄,來個午聚.扒房環境充滿格調,樓底頗高,空間感營造出氣派.玻璃廂內的紅酒,更能顯出扒房的形象,如果扒房沒有酒品供應的話,太不像話了.如果想與三五知己飲兩杯,可在酒吧區先喝酒談天,然後才到進餐區晚飯.基本上大多高級扒房,也有附屬的酒吧.占兄用膳的時間不多,難以品嚐店內的招牌牛扒.聽說店主對牛扒素有研究,而且更自製一本牛扒bible,非常之認真.既然時間所限,還是吃個普通的lunch罷.餐前包的質素一般,勝在新鮮出爐,吃罷沒有留下太大印象.兩道菜的午餐,頭盤為餐湯與沙律二選一.餐湯是番茄湯,湯身濃凋.味道酸酸甜甜.兩種味道均衡.令人開胃.占兄的頭盤為BB菠菜沙律,材料簡單,只有菠菜葉,以橄欖油為伴.再以松子芝士作點綴,菠菜新鮮得像剛摘下來,單是撈橄欖油已經很好吃,充份顯示簡約的美學.主菜大家也

又到了好友間的＂過期生日飯補祝活動＂按照慣例是生日後三個月左右才吃！知道幾位也是喜歡吃牛扒，故選了這家價位不高而又有自家熟成牛扒供應的店子來一試。店子已開業了一段日子，各部門運作應該已上了軌道吧！樓上用餐區的環境是不錯。這個麵包籃是可以直接跳過的項目，不熱只是室溫、多款也是硬而不脆及味道帶酸、牛油的味道極淡。Staek Tartare----肉是切得夠仔細沒有一絲筋膜在內，調味亦不錯但就是入口欠缺了冷的感覺！吃這類生肉如雪凍一點的話，吃起來整件事會有很大分別！Prawn Cocktail----很少會做得太差及能令人能下印象的一款小食。Lettuce Heart With Crab----萵苣本是爽脆帶少許苦味,雖吃不出和蟹肉何關連但配上了用牛油果打成的沙律汁總算是不錯.Mussels----最大路的煮法：蒜蓉加白酒洋蔥，青口質素只屬一般,不是煮得太熟變韌而是肉質本身欠彈性。Parma Ham----近年只對iberico有興趣，反而配菜有略烤過的蜜梨甜美多汁及gorgonzola芝士的味道更能吸引到我。Kurabuto Pork Rack----這件厚切的豬扒用刀切下已感到是非常軟身

This place and its food are not fantastic, but it has got the potentialParmaham with Gorgonzola, Grilled Pear, Rocket and SourdoughI am not a gorgonzola cheese fan, and the sourdough was so dry it made me cough so only two items on this wooden board hooked me up, namely the parmaham with the grilled pear. Traditionally, parmaham's loyal companion is melon, but this is my first time having it with sweet grilled pear, and you know what, - I think they are engaged...Pan Roasted Fresh Fish (Black Co

看了新假期食評，適逢女朋友生日，於是前一日訂了七點半檯食晚飯。飲品 - Lingonberries - $50只係得少少berry 味, 而且飲完每一啖都有少少藥水味, 奇怪...頭盤 - Fruits de Mer - $ 208海鮮拼盤, 有三隻生蠔, 四隻蝦, 一小碟三文魚他他, 1/4 lb. 青口三文魚他他和青口ok, 不過不失生蠔新鮮, 非常爽口但蝦似乎不太好, 似乎已剝殼已一段時間, 有一點乾身沙律 - Duck salad - $128係一個泰色風味既SALAD, 有鴨絲, 橙肉, 沙律菜, 乾蒜片, 檸檬葉...有一種在泰式公仔麵既香料味。整體上較惹味, 但個人應為放在沙律上比較奇怪...主菜 - Kurobuta and Scotch strip-loin steak 11 oz - $258 & $528先講主角蘇格蘭鴨巴甸牛扒, dry-aged, medium-rare, 肉質非常腍滑, 沒有半點筋, 燒得很好, 沒有overcook, 不過可能對dry-aged 既 牛扒期望太大, 牛味不算太濃郁, 唔算係我食過最好食既牛扒。相反kurobuta 黑豚 就比

We booked an area at the outdoor balcony, nicely decor except the buildings around. But this is Central, no complain.They have several round sofa seating areas with some long tables side and small tables in the middle. Wine selection is limited, but prices are attractive. We ordered V.C., which is only $950 per bottle without service charge. Lovely price on Christmas EveAs this is an outdoor area, so we have our Champagne flowing and Cigar to celebrate Christmas! Snacks are quite fine. What a gr

GHC的市場觸各敏銳，不久前同朋友到「Prime」歡樂時光，在網誌隨筆一篇被她們發現，找來主張slow cook的新派海鮮扒房「Shore」試菜。Tasting Menu沒有扒，不甘心就向Jason投訴，惡男是麻煩人，他於是帶偶到自設風乾櫃（dry age room）的廚房參觀。廚房很企理，廚師團隊超過十人，「Petrus」平日也沒有那多常駐員工呢。吃扒，偶是門外漢，問了很多白癡的問題，Jason不嫌偶煩，一一解答。偶問他賣和牛會生金蛋，最賺錢，為甚你們專賣風乾牛肉（dry-aged）？他笑說愛吃草飼的牛肉，脂肪不多但有牛味。他續說，風乾櫃有穀飼亦有草飼，但都是「走地牛」（free range），生前活得快樂肉味亦特別香。偶笑問，牛太肥賣不到錢，為了提升身價，你才搞出這個風乾牛專櫃？他說：「不不，牛扒太瘦欠脂香如失去靈魂，脂肪與肉比例平衡很重要。至於風乾技術，是將牛扒的血水收緊令肉味變濃，另一好處是蛋白質釋放，肉亦變得鬆軟」。偶想起意大利人也會將牛肉掛起（hanging）幾天，原來是同一道理。他指著如發霉的牛肉表層，廚師看情況將表層削去，延續風乾過程，一般人覺得貴，其實大家不知這樣一削

Shore at Central’s ‘L Place’ has the potential to be very good. Front of house is courteous and friendly, and the venue itself is stylish and elegant, with ambient tunes playing throughout the restaurant, which includes a large outdoor lounge area. However, there were a few basic errors with our meal that stops me rating this place higher for now.To start, my wife and a friend shared a salad of tomato, roasted beets, ricotta, almonds and herbs. It looked good and, according to my wife, tasted gr