Stone Nullah Tavern (已結業)

3.5

3.5

37 食評

味道

環境

服務

衛生

抵食

|

3077

灣仔

$201-400

西式美國菜酒吧

18

13

5

SeaBlue 海藍

等級3

78

3

雖說我時常在灣仔出沒，但活動範圍始終有限，對於灣仔石水渠街的印象，就只限於藍屋和香港故事館。後來認識了跟 Linguini Fini 同樣為 IHM 集團旗下的 Stone Nullah Tavern，以後來石水渠街就多個理由了。Stone Nullah Tavern 集酒吧與餐廳於一身，同以 Vinny Lauria 作為行政總廚，食物質素當然有一定保證。餐廳亦同樣使用 Homegrown Foods，致力推崇本地農場生產的有機蔬菜及新鮮時令食材，標榜食得健康。餐前當然先送來麵包，質感鬆軟非常，外皮煙煙韌韌。以蠟燭台烘熱著的溶化牛油，將麵包蘸下去同吃，散發出的香氣更甚，非常開胃。【Shrimp Cocktail】（港幣 $158）大大隻的凍蝦，肉質爽脆結實，味道夠新鮮，只是稍作灼熟再配以微酸的雞尾酒汁，感覺清爽。巨大的蝦頭炸至香脆，灑上惹味的海鮮調味粉再蘸上微辣醬汁同吃，帶來截然不同的滋味。【King Crab Legs】（港幣 $318）普遍西餐廳通常都會將長腳蟹灼熟冷卻，頂多加點酸甜檸檬汁增添鮮味；而總廚 Vinny 知道香港人十分喜愛吃避風塘炒蟹，便參考了這個港式做法，再混入淨

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雖說我時常在灣仔出沒，但活動範圍始終有限，對於灣仔石水渠街的印象，就只限於藍屋和香港故事館。後來認識了跟 Linguini Fini 同樣為 IHM 集團旗下的 Stone Nullah Tavern，以後來石水渠街就多個理由了。

Stone Nullah Tavern 集酒吧與餐廳於一身，同以 Vinny Lauria 作為行政總廚，食物質素當然有一定保證。餐廳亦同樣使用 Homegrown Foods，致力推崇本地農場生產的有機蔬菜及新鮮時令食材，標榜食得健康。

餐前當然先送來麵包，質感鬆軟非常，外皮煙煙韌韌。以蠟燭台烘熱著的溶化牛油，將麵包蘸下去同吃，散發出的香氣更甚，非常開胃。

Shrimp Cocktail

【Shrimp Cocktail】（港幣 $158）

大大隻的凍蝦，肉質爽脆結實，味道夠新鮮，只是稍作灼熟再配以微酸的雞尾酒汁，感覺清爽。巨大的蝦頭炸至香脆，灑上惹味的海鮮調味粉再蘸上微辣醬汁同吃，帶來截然不同的滋味。

【King Crab Legs】（港幣 $318）

普遍西餐廳通常都會將長腳蟹灼熟冷卻，頂多加點酸甜檸檬汁增添鮮味；而總廚 Vinny 知道香港人十分喜愛吃避風塘炒蟹，便參考了這個港式做法，再混入淨化牛油與檸檬等調味料做出這碟長腳蟹腳菜色。相比之下這個做法更加香辣惹味。因為本人對蟹敏感，此等風味可惜我無緣享受啦。

【Caesar Salad】（港幣 $128）

爽脆鮮嫩的大片蔬菜，加入刨成幼絲的芝士、蒜蓉和香草麵包糠，再混入鯷魚醋，只作輕輕的點綴，瞬間就將沉悶的蔬菜變得不平凡。此外，更能添加韓式燒烤雞肉、自家製煙肉或蠔作為附加配料呢。

【Nachos】（港幣 $118）

吃過一些清爽輕盈的前菜過後，是時候一邊吃著惹味的小食一邊談天。一道看似普通的墨西哥玉米片，因為頂層出色的配料而變得與別不同。以辣味豬面頰肉和炸成香脆的豬耳，混合青辣椒、芝士和酸忌廉，味道就似炆了很久的肉鍋菜色，肉味香濃滋味十足；雖說只為襯托一片小小的玉米片，烹調上亦絕不馬虎。

BBQ Chicken Wood Grilled Pizza

【BBQ Chicken Wood Grilled Pizza】（港幣 $138）

Stone Nullah Tavern 的薄餅均以利用山核桃木以明火烘烤而有名，這道「燒烤醬雞肉柴火烤意大利薄餅」，做成 Flat Bread 般的批底，薄身又夠香脆，加入份量十足的雞肉、墨西哥青辣椒和煙燻芝士製成。最後灑上大量酥脆紅洋蔥及芫茜，風味十足，咬落脆卜卜，十分討喜。

Maple BBQ Glazed Ribs

【Maple BBQ Glazed Ribs】（Half Rack 港幣 $198／Full Rack 港幣 $398）

最驚喜是這裡竟然還有我至愛的豬肋骨！以楓糖包裹再以蘋果木烘烤，焦香味與清甜融合，剛好相互平衡。而且膻味不多，肉質充滿濕潤感，更富有肉汁，滑嫩順口，實在做得比很多地方還要好。

Dry Rubbed 24 oz Porterhouse Steak

【Dry Rubbed 24 oz Porterhouse Steak】（港幣 $498）

份量十足的 T 骨牛扒烤得剛剛好，外層跟豬肋骨一樣焦香十足，中間的肉質嫩滑柔軟。不過味道偏甜了點，牛肉香氣不夠突出，額外灑上海鹽才能帶出肉味。這個價錢有如此份量，都算抵食。

Wild Sockeye Salmon

【Wild Sockeye Salmon】（港幣 $288）

呈橙紅色的野生三文魚實屬少見，營養品質比養殖三文魚為高，油脂亦較少，整體肉質結實而挺身。魚皮滲出的油份滲透至魚肉中，令魚肉充滿油脂香氣，中間部份較生，咬落質感細緻幼嫩，很不錯。

Mac n’ Cheese

【Mac n’ Cheese】（港幣 $128）

驟看餐單上 Mac n' Cheese 的名字，還以為是漢堡包之類的食品…其實是富有傳統特色的 Macaroni。溶化的車打芝士，芝味極度濃郁，混合有機蛋黃，配合煮得剛好而有彈性的通心粉，邪惡，但啖啖滋味。

Roasted Local Organic Vegetables

【Roasted Local Organic Vegetables】（港幣 $58）

吃過如此多肉，總要吃點蔬菜平衡一下。以本地農場有機蔬菜及瓜果製成的烤雜菜，保證新鮮。不過呢…運用到會大量吸收油份的瓜果類，吃落油份都頗多而令我卻步，倒是覺得有點可惜。

【Kale】（港幣 $58）

羽衣甘藍，總覺這名字非常美麗優雅。吃落似中國芥蘭般的爽脆口感，加了點檸檬汁，非常消滯解膩。

【Classic Banana Split】（港幣 $128）

甜品時間，送來超級大隻香蕉船！這一定會勾起不少人的童年回憶～以焦糖煮過的香蕉，配合濃醇的朱古力布朗尼，上面舖滿層層雪糕和忌廉，淋上榛子味濃的朱古力醬，再灑上果仁碎…吸引度極高！這注定是一道會令人回味再回味的甜品～～

餐廳更收藏了多達 24 種美國威士忌，並引入多款美國手工啤酒，當然還有多款紅白餐酒等供應。用來配搭餐廳中各款菜色就最好不過，總有一款酒味適合。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2015-05-19

等候時間

20 分鐘 (堂食)

人均消費

$360 (晚餐)

推介美食

chualinda

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After a late start to the day, we were looking for a nice filling lunch at around 2 o'clock. After a long journey, through different cars and taxis, we made it to the corner of Stone Nullah Lane.However, to our dismay when we sat down we learned that a set lunch menu was the only thing available for lunch (we were looking forward to try the egg Mac and cheese). We ordered the steak and Korean bbq chicken sets, which allowed unlimited access to the salad and soup bar (nothing very special, howeve

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After a late start to the day, we were looking for a nice filling lunch at around 2 o'clock. After a long journey, through different cars and taxis, we made it to the corner of Stone Nullah Lane.

However, to our dismay when we sat down we learned that a set lunch menu was the only thing available for lunch (we were looking forward to try the egg Mac and cheese). We ordered the steak and Korean bbq chicken sets, which allowed unlimited access to the salad and soup bar (nothing very special, however, still very satisfying - the crab bisque was delicious).

The steak and chicken came out at the same time, and although small in terms of portion size - made it up with the huge volume of flavor. The steak was accompanied with a delicious mushroom cream sauce, which added flavor to the steak and the sautéed potatoes. The chicken had been seasoned and grilled to a very high quality and was definitely a star.

A lunch that started with slight disappointment was quickly turned to enjoyment. We will definitely be back!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Sorry for updating my blog so infrequently these days! Recently I have started my grad job. SUPER Fast paced but I have been loving it so far! There is so much things to learn everyday, while all the colleagues are really lovely and supportive. Working in Admiralty indicates bringing lunch from home is almost a must (as everything is just so expensive and scarce lol). Though it also makes it way more convenient for me to meet friends after work in Wan Chai or in the Western district if comparing

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Sorry for updating my blog so infrequently these days!

Recently I have started my grad job. SUPER Fast paced but I have been loving it so far! There is so much things to learn everyday, while all the colleagues are really lovely and supportive. Working in Admiralty indicates bringing lunch from home is almost a must (as everything is just so expensive and scarce lol). Though it also makes it way more convenient for me to meet friends after work in Wan Chai or in the Western district if comparing to the days I was still at school.

Since there was so much to update with my friends, we went catch up at Stone Nullah Tavern after work on a Wednesday and we were so impressed with the food there!

I ordered a Tomojito for myself to start off. The thing I liked about this cocktail is that it did not taste syruped but has the sweetness from the tomato. I was really expecting some sort of redish colour mixture like bloody mary but it came all clear and classy like a margarita. The key was that they have infused the tomato and the chilis into the vodka. So refreshing indeed.

Baguette with Drawn Beef Fat

I couldn't believe the bread actually was served with drawn beef fat. BEEF FAT instead of butter apparently! It was soooo rich in taste, and it puts you in a dilemma where you feel guilty eating all that fat but at the same time you just want to soak up as much as possible because it's freaking HEAVEN!

Buffalo Oysters with Blue Cheese

Buffalo Oysters with Blue Cheese ($38 each) had their juice from the interior nicely blended in with the creamy buffalo and cheese sauce. It's a delectable one-bite snack for sure, despite the sauces were so rich that I couldn't really taste the shellfish's sweetness.

King Crab Legs with Drawn Butter, Lemon, Typhoon Shelter Crab Spice

The fat crab meat was luscious and very sweet indeed, and with the silky drawn butter and bit of a twist from the Typhoon Shelter Style spices, how could it possibly go wrong?

Nachos - Pork Cheek Chili, Cheddar, Sour Cream, Jalapeños, Crispy Pig's Ears

I swear this was one of the best nachos ($118) I have tried! While they are like any other nachos served with salsa, guacamole, sour cream, the jalapeño and crunchy salted pig ear shreds have really lifted up the hype. It was absolutely amazing.

BBQ Chicken Pizza with Jalapeño, Cheddar, Crispy Onion, Cilantro

BBQ Chicken Pizza with Jalapeño, Cheddar, Crispy Onion, Cilantro ($138) was one of my favourite dish even though I am not a massive fan of the deep-pan American style pizza. The homemade BBQ sauce was sweeter than usual, which went perfectly well with the mild cheddar. The chicken was pretty tender, but I think what made it stood out was the crispy onion chips sprinked on top.

Mac n Cheese with Organic Egg Yolk, Chives

Mac n Cheese with Organic Egg Yolk and Chives ($128) was thicker than usual like a carbonara which I must admit it is not something I would normally order. It's best for sharing I guess.

Maple BBQ glazed Half Rack of Ribs with Gorgonzola Slaw, Dill Pickle

And can you believe this is not half a rack of ribs? It was HUGEEEE. This Maple BBQ glazed Ribs ($198) literally fell of the bones and I was so delighted to find that the barbie sauce was not overly sweetened to have undermine the flavour of the meat itself. I quite liked the Gorgonzola Slaw, though would prefer one without the cheese as there's enough going on with ribs already.

Fish n Chips with Beer Battered Black Cod, Curry Tartar, Chilli Malt Vinegar

Finally there is some decent F&C ($158) in HK!!!! Yesss it's made of cod and was perfectly beer battered! The fish was nice and flaky, while the red curry tartare gave a great twist on the dish.

Whole Southern Fried Chicken (whole)

The Whole Southern Fried Chicken ($228) was all juicy and nicely seasoned. Love the kick from the bacon alioli. I actually prefer this to any of the Korean fried chicken I have had in Hong Kong.

Wild Sockeye Salmon - Chili Honey Butter, Wilted Kale

Wild Sockeye Salmon ($288) was a tad over-cooked. I would have prefered my salmon with crispy skin instead. It was quite pricy as well for this size I must say.

Roasted Local Organic Vegetables

The locally sourced roasted vegetables ($58) were beautifully sweet. I really liked the baby carrots and the onion because they were done just right, really crunchy. Nom Nom I love my greens.

I felt more than satisfied with most of the dishes I have had here. They were all so creative, yet of top quality. The ingredients they use here are so so fresh. On top I also heard that happy hour is really cool here. If you order a drink at 5pm sharp, it only costs $1. And after few minutes or so the price doubles up and it goes on doubling something like that. Good strategy huh? Must try it when I get half day off!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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supertaster mel

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Part of the same group as Linguini Fini, Stone Nullah Tavern employs the same farm to table concept on its classic American cuisine that is designed to be hearty and wholesome! Situated on Stone Nullah Lane, a relaxing vibe oozes from the restaurant with its semi al fresco bar area that spills out onto the streets. It turns out the restaurant is also doing a happy hour promotion on Monday to Friday from 5-7pm where drinks start at just $1 and double up every 20 minutes until 7pm! For those who l

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Part of the same group as Linguini Fini, Stone Nullah Tavern employs the same farm to table concept on its classic American cuisine that is designed to be hearty and wholesome! Situated on Stone Nullah Lane, a relaxing vibe oozes from the restaurant with its semi al fresco bar area that spills out onto the streets. It turns out the restaurant is also doing a happy hour promotion on Monday to Friday from 5-7pm where drinks start at just $1 and double up every 20 minutes until 7pm!

For those who love whisky, Stone Nullah Tavern houses the most extensive selection of American whiskeys in Hong Kong but I'm more of a vodka person so I chose the Iced Lemon Tea-ni ($98) with earl grey infused vodka as first cocktail of the night. It tasted like Vitasoy lemon tea and probably a bit too sweet for me.

We started off the night with these Buffalo Oysters with Blue Cheese ($38/pc). Not only were the oysters nicely fried, the accompanying spicy sauce was so tasty I couldn't help but dip my bread in it to finish it off!

The King Crab Legs ($318) reminded me of Crab Pot in Seattle where the seafood is just steamed and dipped in butter to eat. The crabs here were offered with Typhoon shelter crab spice as inspired by HK style seafood but the spices could have been better integrated with the crab legs though.

The Nachos ($118) had the usual chili, cheddar, sour cream and jalapenos but who would have thought to add crispy pig ears with nachos! I love to eat pig ears to be honest for its crunchy texture but these were fried a bit too hard for my taste.

The BBQ Chicken Pizza ($138) with jalapeno, cheddar, crispy onion and cilantro was such a delight to eat, we were all clamoring for our slice! The crispy onion was especially addictive as it was like eating fries!

The Mac N' Cheese ($128) with organic egg yoll and chives wasn't as amazing as I thought it would be as the texture wasn't cheesy enough for me.

Though we weren't sure why Fish n' Chips ($158) qualifies as American cuisine, the beer battered black cod was quite delicious as the fish was flaky and soft inside the perfectly crispy batter!

The Maple BBQ Glazed Rack of Ribs ($198/half) was really something special though as the meat peeled away from the bones with a slight of touch. The pork had a smoky flavor while the glaze was oh so rich and flavorful!

Step aside Korean fried chicken, I think it's time we bring back some good old fashioned Southern Fried Chicken ($228/whole)! This was probably my favorite dish of the night as the fried chicken was extra crispy and crunchy while retaining a moist center. No forks needed as it as finger-licking delicious!

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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“Guess my boss will like it” I told my friend after knowing this place serve American Food, and holdering the largest American Whisky & Bourbon selection in town. I worked in an American Company, and currently , I am working in another American Company and more 90% of my colleagues are Americans. My HK boss , my mentor and I …love whisky & Cigar. 15 minutes away from office, right, I should drag them here sometime.It was a long due catch up, me and my frd J met Geoff in the butcher’s club party

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“Guess my boss will like it” I told my friend after knowing this place serve American Food, and holdering the largest American Whisky & Bourbon selection in town. I worked in an American Company, and currently , I am working in another American Company and more 90% of my colleagues are Americans. My HK boss , my mentor and I …love whisky & Cigar. 15 minutes away from office, right, I should drag them here sometime.

It was a long due catch up, me and my frd J met Geoff in the butcher’s club party , and that’s how we start a conversation about meeting up for dinner. Anyways, this place is just around the corner of the Zenith. While everyone was drinking at the bar area, Geoff got us a table inside the restaurant.

Having American food tonight, we have some bread to start with before our starters, the butter was heating on top of the candle, except butter there is drips from beef fat, make it a very unique taste for this spread/dip.

Nachos was served as our 1st starter, most of the time when we order nachos in HK, there will be a big lump of meat, cheese, sour cream, Jalapeños and guacamole. In there they replaced the meat with Pork Cheek Chili and Crispy Pig’s ear (taste like crispy bacon bites). Fully flavoured but not too filling, with a combination of different texture.

Shrimp Cocktails are using jumbo size shrimps with their homemade cocktail sauce. The shrimp texture is crunchy and heard that the shrimp head was the must eat. Was too full so J took it. (She got more Quota then I do for sure)

One of the best tonight is indeed their Pizza, we had the BBQ Chicken Pizza, J the girl from Boston loves it, this pizza is not anything sophisticated (a lot of effort thought). On top of the ordinary BBQ chicken pizza, they added Jalapeños for spicy flavour, Cilantro for the aroma and crispy onion for the crunchy texture plus the aroma. A decent combination for this spicy pizza with a strong South American style.

So main course comes in the 2nd round of our meal. Side dish is Mac and Cheese a very american style side dish. Added an organic egg yolk enrich the flavour of the mac and cheese and also thicken the texture of the dish. A hint of chives to balance up the greasiness of this side dish. So evil, so yummy.

In the beginning of the meal I was told we have chicken and ribs tonight, sound very southern American style to me ,and remind me of the dry rubbed spare ribs from Bacon Bros at South Carolina, they do Maple Glazed Ribs here will Dill Pickle and Gorgonzola Slaw instead. The ribs was tender enough, we used the knife to cut it and the meat was off the bone almost straight away. The maple glaze is good but my friends prefer a smoky glazed and it is a bit too sweet for them. Put it in this way, good enough for me but if it is less sweet we are more likely to order another dish. The dill pickle was good, heard that it soaked in chili before so it is a little spicy. The Gorgonzola Slaw serves here is more refreshing and with a hint of herby taste. Good sides for fatty mains.

Another main is a decent surprise. Southern Fried Chicken. Talking about American Fried chicken the representative will be KFC, NZ wll probably be CFC (country fried chicken) and now the Saucy Korean Fried chicken has been a big hit in HK recently. The Southern Fried Chicken here is just soooooooo damn good. Why? 1. Very thin batter. 2.Cripsy skin. 3. Juicy and tender chicken breast piece. It comes with Gorgonzola Slaw, BBQ Sauce and a Chipotle Mayo. My friends love it because of it texture, I liked it a lot too but the chipotle mayo wins my heart. We only ordered half of it since the portion is huge. Would definitely wanna have it again real soon.

Veges are served before the sweet treats, nothing fancy for veges, we had a plate of Roasted local organic vegetables, with carrots, eggplant and cherry tomatoes. Simple but tasty, guess we just need some fibre after having so much of meat and carbs?

What type of desserts do you like? Crème Brulee? Chocolate cake? Velvet cake or Cheese cake? The Fat Kid Cake is one of the two desserts that serves in here, and they just have assemble the four traditional desserts I mentioned and transform it to this Fat Kid cake (What a crazy idea huh?). It’s a very interesting concept and sweet tooth will like it. I am good with that since I have it with my whisky, otherwise it may be a bit of the American Sweetness for Hkers.

And lastly, Banana Splits, did any of you not have a banana split when you were a kid? Plot of a childhood banana split will be two halves of a banana, and 3 scopes of ice cream (vanilla, strawberry and chocolate) in a “boat” shape glass bowl topped with whipped cream. The one we have in here was in a different combination. A big bowl have banana and brownies in the bottom, ice cream in the middle, a whipped cream bath and topped with pop rocks and a couple of pink color canned cherries. Oh my goodness I am definitely whipped cream overloaded right? All we do is to use our dessert spoon to dive in , get a bit of everything and eat it. A complicated texture but we are happy and satisfied.

The guys had beer for the drinks, J had some cocktails and for me whisky is my pick, they have a selection of about 30 American Whisky and Bourbon to choose from, I do scotch most of the time so I know almost nothing about American Whisky and Bourbon.

I had the first glass as Hillrock Solera Aged Bourbon ($228 per glass), heard that they only bottled half a barrel a time and mix the other half with the new ones to “aged” the whisky, a very smooth and easy to drink one.

The second one was Roughstock Motana Whiskey, using 4 grains (corn, rye, wheat and malt) to brew and carries a very complicated flavor. I would regard it is a whisky with very strong character.

It was an awesome night with great food, nice whisky and awesome company. Heard that ppl start gather outside the bar since 5pm as they do a round the clock Happyhour (Mon to Fri) with drinks starting at $1 HK. No wonder it was so packed. Staff here is attentive and know their stuff well. I showed my friends and my mentor about this place and heard that my mentor wanna come visit here real soon to try out their food (Home sick?) No doubt my expats friends will like it, I should also drag some local friends to try things out too. So much stuff on the menu that I have yet to try.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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My previous visit to Stone Nullah Tavern was closer to a few months after it’s new opening and with a friend who also loved their food concept. Back then it was selling more Dude’s Food with a lot of creativity, very Chefy food indeed and rich and suited my style! Fast forward to May 2015 and the restaurant of Linguini Fini/Homegrown Foods/Posto Pubblico group has shifted to an all new American focus, from the more traditional American recipes all the way to their Artisanal Beers and American Bo

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My previous visit to Stone Nullah Tavern was closer to a few months after it’s new opening and with a friend who also loved their food concept. Back then it was selling more Dude’s Food with a lot of creativity, very Chefy food indeed and rich and suited my style! Fast forward to May 2015 and the restaurant of Linguini Fini/Homegrown Foods/Posto Pubblico group has shifted to an all new American focus, from the more traditional American recipes all the way to their Artisanal Beers and American Bourbon Whiskies.

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Shrimp Cocktail with Home Made Sauce, Horseradish, Old Bay & Fried Prawns Head – $158
Really large King Prawns and unbelievable for the price! Great sauces and a slightly Hot Spice with a bit of Nutmeg. ~ 8/10

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BBQ Chicken Pizza, Jalapeño, Cheddar, Crispy Onion & Cilantro – $138
The pulled chicken was moist and chili-sweet, pairing well with the crispy shallots. The pizza base was crisp yet bready, very different to the version available at sister shop Linguini Fini. Overally this was a really lovely flatbread lookalike pizza! Super memorable .. ~ 10/10

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Hokkaido King Crab Legs with Drawn Butter, Lemon, Typhoon Shelter Crab Spice – $318
Chef Vinny’s take on the Cantonese/Hong Kong Typhoon Shelter crab. It has some burnt spring onions and garlics as per the traditional recipe. Pretty interesting concept and for me needed more of that chili/garlicky kick usually, yet with the more subtle sweeter Hokkaido King Crab legs this was quite balanced. ~ 7.5/10

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Maple BBQ Glazed Half Rack Ribs with Gorgonzola Slaw, Dill Pickle – $198
Very good ribs and the marinade penetrated into the soft tender meat, which too many places don’t! The blue cheese coleslaw is challenging your taste senses on the side just like Buffalo Wings with a similar dipping sauce. It’s smoked by Apple Wood apparently too! ~ 9/10

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Dry Rubbed 24Oz Porterhouse Steak – $498
(Back) Roasted Local Organic Vegetables – $58
Very good value for money for this humongous porterhouse. I personally thought the dry rub was a little sweet. I needed some salt to bring out its flavour. Onto the right spot… The locally organic grown vegetables were roasted well ~ 7/10

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Mac n Cheese with Organic Egg Yolk, Chives – $128
This is quite cheesy and gooey, just the way I like it. Mixing it with the Egg Yolk made this almost carbonara like. One dish seemed to have more of an acidic kick than the other. Want to eat this every day ! ~ 8/10

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Nachos with Pork Cheek Chili, Cheddar, Sour Cream, Pickled Jalapenos, Crispy Pig’s Ears – $118
This isn’t your ordinary Nachos. The Pork Cheek Chili and Pig’s Ears reminded me of another previous dish here, only this time to be put on Nachos. I loved the fried tortilla chips, I just wished there was a little more of it to scoop up the meat sauce! ~ 9/10

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Classic Banana Split – $128
Caramalized Banana and Chocolate Brownie and I think 2 ice cream flavours underneath the cream layer. Surprisingly this simple classic dessert was very enjoyable, even down to the bright red Cherry on top. The Hundreds and Thousands with the Nuts and Chocolate Sauce was so nostalgic from when I was little ! American Diner style of dessert. ~ 9/10

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Stone Nullah Tavern -
Previously the food was more Chefy and testing the Wanchai crowd’s acceptance of new food. Nowadays it has gone more towards the traditional American Recipes, but still keeping a healthy dose of creativity. Also note that from Mon to Fri, Happy Hour Drinks here start from only $1.0 and then go up double to $2.0, $4.0 by the minute until it maxes out at their normal prices. Come beat the clock and get yourself some nice American Bourbon.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Nice concept interior made to look more like a barn than a tavern. Hard surfaces make it a very noisy restaurant. Impossible to chat. Liver pate, pickled veg and crusty bread - Liver pate was watery. Looked like slimy slush. Mac and cheese with sea urchins - Mac was pretty hard. Although one would expect Italian restaurants to serve pasta al dente, this really is an American comfort dish. The sea urchins added nothing. Didn't like it. Sausage with apples - chunky sausage with a somewhat tough c

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Nice concept interior made to look more like a barn than a tavern. Hard surfaces make it a very noisy restaurant. Impossible to chat.
Liver pate, pickled veg and crusty bread - Liver pate was watery. Looked like slimy slush.
Mac and cheese with sea urchins - Mac was pretty hard. Although one would expect Italian restaurants to serve pasta al dente, this really is an American comfort dish. The sea urchins added nothing. Didn't like it.
Sausage with apples - chunky sausage with a somewhat tough casing. Not remarkable.
Foie gras burgers - Really just sliders. Very small. Not bad but no wow factor here.
Deep fried pig's ears - so tough it was like chewing pebbles. I really feared for my teeth.
Quinoa risotto - a mess.
Large plate fish and chips - this cost over $700 and we should have known that a barn is about beef and fish and chips is an English dish. It really was very far away from the better fish and chips joints on England. And to think they made this one of the two of their star main courses. Almost $200 per head for a party of four. Certainly could not have made us full on this.
We weren't full by this time but were so disappointed we weren't going to try anything else from here. The bill for four, including a beer for each, came to $2,000.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-07-18

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$500 (晚餐)

Peter Carey

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this Sunday I took my friends from Taiwan to this restaurant because it is something that he doesn't get back home. I heard that they serve italian American comfort food and it's right next to the blue house so - something interesting for tourists to see.I have been there previously for drinks and they make really really good cocktails.Ttoday I was convinced by their waitress to try their Bloody Mary - the secret recipe that involves oysters which gives it a unique taste of the ocean. indeed ver

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this Sunday I took my friends from Taiwan to this restaurant because it is something that he doesn't get back home. I heard that they serve italian American comfort food and it's right next to the blue house so - something interesting for tourists to see.
I have been there previously for drinks and they make really really good cocktails.Ttoday I was convinced by their waitress to try their Bloody Mary - the secret recipe that involves oysters which gives it a unique taste of the ocean. indeed very refreshing and perfect to start the evening (I have been drinking in soho the whole day I need to wake up a little bit).
On the menu there are a lot of dishes that are made with organic vegetables. To start with we have the pickled pumpkin which was sweet and sour and is the perfect starter. I was waiting for my friend who was almost an hour late and the staff was very kind enough to offer some bread with other organic picked veggies complimentary! very sweet.
ones my friends are seated we order more drinks and food. The macaroni and cheese is just bloody amazing! OMG the pasta is done to perfection - slightly al dente and incredibly well seasoned, creamy with eggyork and some cheese but you don't find it heavy at all! A highly recommended dish.
my friend had that burgers which was also highly recommended by the waitress but I didn't try it so no comment.
finally we have the desset. the banana split with ice cream is incredible. and banana is slightly sweetened with just a little bit of caramel. amazing. not a big fan of ice cream myself so I didn't try it - and would be good to leave the ladies try the sugary bit.
It was a very relaxing Sunday and I will come back hopefully soon.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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mjhk

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When I was in college, my favorite meal at the dorm was chicken fried steak, mashed potatoes, fried okra and mac & cheese (can you tell I went to school in Texas?). I would eat that whenever I felt down, or felt like I deserved a reward, or just felt like it. It's amazing I'm not 500lbs. Anyway, you can't really get food like that in HK, but I certainly rushed out the door as soon as I learned that there was a place that did chicken fried steak here in HK...They start you off with a free plate o

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When I was in college, my favorite meal at the dorm was chicken fried steak, mashed potatoes, fried okra and mac & cheese (can you tell I went to school in Texas?). I would eat that whenever I felt down, or felt like I deserved a reward, or just felt like it. It's amazing I'm not 500lbs. Anyway, you can't really get food like that in HK, but I certainly rushed out the door as soon as I learned that there was a place that did chicken fried steak here in HK...

They start you off with a free plate of bread, pate, and pickled veggies. It's kind of like a make your own banh mi. The pate was a little too powerful for me, but free is free and there's nothing to complain about.

Call me crazy, but an egg yolk in the mac and cheese seemed like too much, and we asked for just the mac, no egg. It was nice and creamy and cheesy. I normally like al dente pasta, but for mac & cheese, I tend to go for a little softer; this was rather toothsome, but I could dig it. Very good: B+

I haven't had fried pig's ear much, but in the past when I had, it was more meaty. These were just crunchy sticks without much flavor or substance. I'd personally prefer pork rinds, and pork rinds are way cheaper too. Alright: C-

Smoked Cauliflower

We wanted some veggies but not much really struck us. Finally we settled on the smoked cauliflower. Now I'm somewhat finicky about smoked things ("taste the meat, not the heat" as Hank Hill says), but these weren't obtrusively smoky. The cauliflower strongly tasted of curry and I will say didn't really go with the rest of what we ordered (partially our fault). It was pretty run of the mill, and most aloo gobhi leaves this stuff in the dust. OK, C-

Chicken Fried Tenderloin

Chicken fried... tenderloin. OK, if that's what we're doing. Chicken fried steak is a redemptive dish. You take what's not the world's greatest cut of meat, "tenderize" it (I've always loved this euphemism for pounding the heck out of it with a spiky hammer), and then fry it in so much fat it becomes heavenly, redeemed. I guess you could always put a good cut of meat in there, but then all you'd have is... breaded medium-rare tenderloin, I guess? Well, there you go.

I'm not saying I didn't like it, as I in fact did. But it doesn't beat the dorm chicken fried steak that cost me a handful of USD, and I don't even think it beats the stuff at Chili's. It does beat the only other chicken fried, um, beef that I know of in HK-- the horrible, terrible stuff at Awakening.

Would I come back for it? Well... actually, maybe yes. CFS is on my death-row last-meal menu. This is the best version I know of in anything like proximity to me, so I can even see coming back here on my birthday. I went to Chili's on my birthday in Jersey because Jersey has as much chicken fried steak as Hong Kong does, almost none.

Still... I've had better gravy out of a McCormick powder mix. Final score: Good: B

Spicy Dill Pickles

I'm inordinately fond of dill pickles. For a while City'super had some pretty amazing kosher dills at the deli counter, but I haven't seen them in months. These were advertized as 'spicy dills' and I snapped at the chance. I will say, first of all, that they were in fact spicy. Not terrifically spicy, but about as spicy as spicy American food ever is. They were nice and crunchy, but in my opinion too sweet. Good: B-

The absolute worst thing about "small plates" places is how ridiculously uninformative their menus are regarding portion sizes. Yes, it's small plates, but how small? How many should I order? Is there a difference in size in the different parts of the menu? We asked the server what we should order, and she said 2-3 per person. We had picked out 5 things already, but we decided to add the brisket b/c we thought the pigs ear and pickles would be small (and they were). But 2-3 per person is still a huge amount of food.

So we got the brisket but I only ate a little of it. It was disappointingly soggy. My dad cooks brisket for 8 or more hours and it comes out tender as all get out, but still meaty. I couldn't really understand what had happened to this meat. Well, you can't win 'em all. Acceptable: C

The food here is OK. The mac & cheese and chicken fried tenderloin make a really good meal, and I would come back for them. Neither is A-material, but the competition at the upper echelons of mac & cheese/ CFS is actually really stiff. (Hong Kong itself has lots of impressive mac and cheese.)

Still, everything here is ridiculously priced. "Tarted up" is really the word. Straightforward American customers such as yours truly just want straightforward American fare: not fois gras and imported capuchin tears, or whatever it is that makes everything cost an arm and a leg. It does remind me a lot of Pizzeria Pubblico. I'd be there, genuinely enjoying a slice and then think to myself, "Wow, this is not as good as the stuff a block away from my house in Jersey, and it cost me 5x as much... oh, Hong Kong!"

題外話/補充資料： The restaurant was neither crowded nor empty on Wednesday night at 8:15. They have a website (exemplary: please take note other HK establishments with only an uninformative facebook page)... however, their website is less informative than their facebook page. How is this so hard?

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Stone Nullah Tavern is from the same people behind the hearty Italian comfort meals that is Linguini Fini, and Posto Pubblico. Mmmmmm so you know you’re going to be getting a heavy but delicious meal! Stone Nullah specializes in what they call “New American” dining. The food isn’t served in too gigantic portions, (Unless you go for the Whole chicken, other meatier options) but rather more tapa like dishes where you can share. I go over to celebrate A’s bday dinner! We went last week for drinks a

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Stone Nullah Tavern is from the same people behind the hearty Italian comfort meals that is Linguini Fini, and Posto Pubblico. Mmmmmm so you know you’re going to be getting a heavy but delicious meal! Stone Nullah specializes in what they call “New American” dining. The food isn’t served in too gigantic portions, (Unless you go for the Whole chicken, other meatier options) but rather more tapa like dishes where you can share. I go over to celebrate A’s bday dinner! We went last week for drinks and loved the rustic, dark wood floorings and comfy interior of the restaurant. The food is good! But be prepared for a BIG meal. A lot of the dishes are carby, fried and very saucy!Done with work- 2 Gin & Tonics…Full belly and off to watch a late night showing of Captain America 2!! <3 Great Thursday night.

Bread, Pork Pate

Bread w/ a delicious pork liver pate. The pork pate is sooooooooo good. So rich, creamy, with the perfect amount of sweet and savoury.

Chicken Wings | Chilli, Honey, Garlic | $60 | These wings were pretty good. Very hot, perfectly sweet with a kick of spice. Its very saucy so you have to be okay with very saucy dishes!

Pig Head Nachos

Pig’s Head Nachos | Chilli Con Testa, Salsa Cheddar, Crispy Ears | $120 | I really enjoyed these. These nachos came out piping hot!! The chilli con testa is meaty and juicy. The salsa cheddar is perfect and I lovedddd the crispy ears on top! Its deep fried, crunchy and crispy without seeming too greasy or oily!

Beef brisket Crostini

French Onion Braised Brisket | Gruyere Crostini, Horseradish | $160 | The braised brisket is great…its perfectly tender, soft and moist. Its very saucy! But definitely has a great french onion, spicy kick taste to it.

Smoked Cauliflower

Smoked Cauliflower | Curry Vinagrete, Crispy Quinoa, Coriander | $80 | Yum!! I loved the crispy quinoa. It absolutely pops in your mouth. Like teeny popcorn kernels and loved the full hearty bite of the smoked cauliflowers.

Maple BBQ Glazed Bacon | Sweet Potato, Gorgonzola Aioli | $160 | The bacon is great. Its perfectly hearty, sweet, but very salty. The smoky taste of the glazed bacon is amazing. Its the perfect blend of sweet but the salty is definitely very overwhelming!
We also had the Fat Kid Cake!! <3 SOOO good…. I’ll get into what the fat kid cake is during my brunch portion! So for those who know me. I LOVE BRUNCH!!! Breakfast food (post) is the best! So this past Sunday…I went for a Rainy/ Live Band Jazz Brunch. I have to say the service during dinner was really good. Brunch was a bit more slow. I think its because they were SOOOO busy. But overall, it was a lot more slow … :/

I ordered the SNT Eggs Benedict $120. It’s pretty standard. Two poached eggs, fatty bacon, atop two english muffins and finished off with a generous amount of hollandaise sauce!

Meat Loaf Burger

The Mini ‘Meatloaf’ Burger with cheddar, spicy ketchup, mayo, homemade bacon | $120 | was very good! I had a small bite, along with their mac & cheese (not pictured) but was GREAT! Full of cheese, flavour. And…just the perfect carb-y confection! We also ordered the fried chicken skin (not pictured) but it was a bit too deep fried and not as tasty.

The Fat Kid Cake which contains layers of red velvet cake, NY cheesecake, crème brulee and dark chocolate mousse, popping chocolate.…ALL in one cake!! It’s delicious, but a mini heart attack waiting to happen. I had this during dinner and brunch (both times…we didn’t finish more than half) its a pretty decadent indulgence. Not Pictured were the Ovaltine Ice cream and the Fried Apple pie dessert! The fried apple die dessert was such a pleasant surprise. Smelled, tasted like a churro. Every bit as good!!
Like I said. Get ready for a feast at Stone Nullah Tavern. Come during one of your splurge days!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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$450 (晚餐)

慶祝紀念

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fullerton

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The Xmas/New Year holidays are one of the most wonderful times of the year, but the leap back to reality is almost traumatic. So thanks to my dear friend for keeping the new year celebrations coming and alleviating the post holiday blues!Stone Nullah Tavern is snugly situated on the corner opposite the historical Blue House, and is easily recognizable from its modern exterior combining chisled grey stone and a spacious open air bar front among the old Wan Chai buildings. The retro interior is we

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The Xmas/New Year holidays are one of the most wonderful times of the year, but the leap back to reality is almost traumatic. So thanks to my dear friend for keeping the new year celebrations coming and alleviating the post holiday blues!

Stone Nullah Tavern is snugly situated on the corner opposite the historical Blue House, and is easily recognizable from its modern exterior combining chisled grey stone and a spacious open air bar front among the old Wan Chai buildings. The retro interior is welcoming, with vintage furniture, sturdy wooden tables and an equally spacious dining area accentuated by the wall-less layout and high ceilings.

Meatloaf burger and Foie burger

The food portions are small (especially for Amercian food, which perhaps explains why its 'new American cuisine'), but the flavors are not. The Foie Burger ($120) and the Meatloaf ($120) featured a juicy succulent beef patty sandwiched between what appeared to be Hong Kong style buns (餐包). The former was complemented with classic burger ingredients - lettuce, tomato, onions; and the latter with sweet caramelized onions. Both were winners, and absolutely yum! My only complaint is that the burger could have been full sized for burger lovers.

Fried artichoke

The looks of the Fried Artichoke ($100) was unassuming, I would probably not have recognized the ingredient on first glance, but the tender flesh and the mildy sweet flavor of of the artichoke heart were still present. The deep frying did little to enhance the texture - it was neither crunchy nor crispy, and a bit on the salty side, pairing well with beer. But I think this ingredient would fare better non-fried.

This is not your classic Mussels ($195) in white wine cream sauce. The tomato based sauce was a slightly tangy and watery mixture with peppery undertones and a hint of fire to it. It worked well with the plus-sized mussels that were fresh, tender and meaty, though I've lately grown more fond of the smaller but sweeter bouchot mussels. A good appetizer nonetheless.

A combination of normally separately used grains, the Quinoa Risotto ($130) was a well-executed dish in terms of flavors - a warm medley of simple buttery flavors; a little less creamy than the usual, and offering some crunch from the quinoa. Not the most memorable dish despite the innovation; and at its steep price (given the size), I'd be happier with another burger.

Recommended by the waiter, the Fried Chicken ($575) was the closest we got to non-appetizer sized portions. Nothing fancy here, it was chunks of chicken deep fried in a well-seasoned batter, which was a tad too thick, resulting in a crunchiness that seemed a bit dull. The meat, however, was tender and succulent. We also ordered a side of Greens ($80), which was an oil-drenched plate of kale (leaves only) reminiscent of those from old fashioned Chinese kitchens.

Desserts were the highlight of the meal. The Green Tea ($70) was a scattered plating of refreshingly fruity rasberry sorbert and dense floury green tea cakes. Definitely a palate pleaser! Their signature Fat Kid Cake ($80) also did not disappoint. It's sweet, but what else can you expect when you have gorgeous layers of creme burlee, red velvet cake, cheesecake and chocolate mousse!

::||Good for||::
Drinks and chilling with friends, it's got a wonderful vibe! For dinner, recommended if you're on a diet of small-portioned fatty food.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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coqauvin_79

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1

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The Stone Nullah Tavern belongs to the newish breed of yuppie restaurants in HK like Fatty Crab and 22 Ships that serve innovative fusion cuisine in sharing plates. If you're not one to share your food, or enjoy hearty portions, then read no further.I've been to Stone Nullah Tavern on two separate occasions and were bitterly disappointed both times. While they have done well with the ambience and the staff were friendly and knowledgeable, they fail to deliver when it came to the food.The food ar

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The Stone Nullah Tavern belongs to the newish breed of yuppie restaurants in HK like Fatty Crab and 22 Ships that serve innovative fusion cuisine in sharing plates. If you're not one to share your food, or enjoy hearty portions, then read no further.

I've been to Stone Nullah Tavern on two separate occasions and were bitterly disappointed both times. While they have done well with the ambience and the staff were friendly and knowledgeable, they fail to deliver when it came to the food.

The food are served in tapas-sized (read: tiny) sharing portions. Even when I was expecting small portions the second time round, I was still a little taken aback by just how small the portions were. I think the 'tapas-sized' label is a marketing ploy to charge about twice the price for a third of the size. I wouldn't have minded so much if the quality of the food could compensate for the quantity, but sadly, that was not the case.

The traditional American favourite of mac and cheese was exactly that, but a fraction of an American portion. No bells, no whistles - something that even someone like me who doesn't cook is confident that I can whip up something similar. Another major disappointment was their burger. At $120 a pop, the 'burger' was less burger and more a slider snadwich - with no sides - and worse of all, served on a cheap sweet bun.

Some of the sides, although again on the smaller side, were rather tasty but having left still hungry twice, it would take a fair bit of convincing for me to return a third time.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-11-09

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15 分鐘 (堂食)

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$250 (晚餐)

DuDro

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Having spent many years in the US, I was excited to see an American "gastro pub" open in HK. The decor and menu remind me of what I have seen in the US, but that is where the similarities end.I do commend the chef and owners for this place. The chef has put together an interesting menu with creative uses of meat, notably the pork dishes. The dishes we tried were all seasoned quite well, but the portion sizes are minimal to say the least.When ordering French fries, one usually does not expect

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Having spent many years in the US, I was excited to see an American "gastro pub" open in HK. The decor and menu remind me of what I have seen in the US, but that is where the similarities end.

I do commend the chef and owners for this place. The chef has put together an interesting menu with creative uses of meat, notably the pork dishes. The dishes we tried were all seasoned quite well, but the portion sizes are minimal to say the least.

When ordering French fries, one usually does not expect to be able to count the number of fries on both hands. Don't get me wrong, the fries were very tasty but the portion sizes need to be adjusted to match the prices.

They also do a good mac and cheese with truffle oil. I like how they mix in the raw egg yolk at tabe side to increase the richness of the dish.

The entrees are also quite good but the portion sizes are more like tapas dishes. I would recommend the meatloaf burger to anyone based on taste, but the size of the burger was more like a slider. Meatloaf is NOT an exotic dish and the quality of meats can include expensive cuts, but when the mixture is just pork and beef I was expecting more especially when the burger/slider was $120.

The wine and alcohol selection is good, with an emphasis on American spirits. I like being able to find a good selection of Bourbon whiskies, and this place does not dissappoint. I also like their creative cocktails using Bourbon and Gin, so check them out if you want a classic American cocktail. Expect to spend between $120 to $150 per cocktail and drink.

I will go back for the happy hour drinks, but not for dinner. They have a good Tuesday "Hot Wings" night that serves up very, well spiced chicken wings.

I do not have any issue spending on a good meal, but I also look for sensible pricing when dining out. I think the owners need to either reconsider their portion sizes or pricing strategy.

It would be a shame to not see this place here after a year, so I hope (they) make the right decisions to make Stone Nullah a permanent placement in the Wanchai area.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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抵食

用餐日期

2013-11-28

等候時間

5 分鐘 (堂食)

人均消費

$700 (晚餐)

推介美食

kate1222

等級4

138

1

由於前段去了名店坊, 已經喝了兩杯, 但那裡的酒不太合胃口, 決定去轉場, 但銅鑼灣的新地方已江郎才盡, in-side-out都搬去南華會, 喝酒的地方會沒落嗎?我們記得灣仔餃子源附近有一間不起眼的酒吧, 我們便起行去了, 一下車, 很surprise這裡竟然人山人海, 位置可以坐的就只有一個隱蔽的角落, 一場到來, 也沒辦法, 這裡樓底很高, 很寬敞,我們點了一枝阿根廷的紅酒, 看一看這個掌中掌的招紙, 原來在中環的bloom, 我們已喝過, 挺不錯, 絲絨細滑有質感, 配上nachos, 這裡的nachos並不便宜HK$180, 因為份量很小, 但芝士味很濃, 加上些jalapeno, 做得不錯, 一份nachos怎夠我們攝牙縫, 所以拋開我們的減肥大計, 再點了一份hot fires, 但喝著喝著, 半個小時也沒有送來, 我們酒意漸濃, 睡魔急召, 跟服務生說了說, 終於來了, 服務生不好意思地說因為人客太多, 廚房有點忙, 這個薯條ｏｎ　ｈｏｕｓｅ吧！ｈｏｏｒａｙ！！！薯條真的很香脆辣，莫非真的不花錢的東西最好吃，很喜歡這兒，　下次會再來　！

更多

由於前段去了名店坊, 已經喝了兩杯, 但那裡的酒不太合胃口, 決定去轉場, 但銅鑼灣的新地方已江郎才盡, in-side-out都搬去南華會, 喝酒的地方會沒落嗎?
我們記得灣仔餃子源附近有一間不起眼的酒吧, 我們便起行去了, 一下車, 很surprise這裡竟然人山人海, 位置可以坐的就只有一個隱蔽的角落, 一場到來, 也沒辦法, 這裡樓底很高, 很寬敞,
我們點了一枝阿根廷的紅酒, 看一看這個掌中掌的招紙, 原來在中環的bloom, 我們已喝過, 挺不錯, 絲絨細滑有質感, 配上nachos, 這裡的nachos並不便宜HK$180, 因為份量很小, 但芝士味很濃, 加上些jalapeno, 做得不錯, 一份nachos怎夠我們攝牙縫, 所以拋開我們的減肥大計, 再點了一份hot fires, 但喝著喝著, 半個小時也沒有送來, 我們酒意漸濃, 睡魔急召, 跟服務生說了說, 終於來了, 服務生不好意思地說因為人客太多, 廚房有點忙, 這個薯條ｏｎ　ｈｏｕｓｅ吧！ｈｏｏｒａｙ！！！薯條真的很香脆辣，莫非真的不花錢的東西最好吃，很喜歡這兒，　下次會再來　！

argentina red wine

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2013-09-27

用餐途徑

堂食

人均消費

$300 (宵夜)

推介美食

Dessire

等級4

108

11

記得不久之前在ig上看過 Stone NullahTavern的 Fat Kid Cake，深深被它的描述吸引了，一直難忘。今天決定忘記卡路里的包袱，跟 Fat Kid Cake會一會。位於藍屋斜對面的 Stone NullahTavern 從外看是一間typical的 bar，裝潢帶點復古味道，給人輕鬆的感覺。店員都十分友善親切，並提醒我們食物的份量較細，所以可以點多些分吃。Smoked squid salad ($100)店員推介我們的魷魚青瓜 basil和薄荷沙津,本身材料也十分清爽，再加上青檸汁和dressing，感覺就更清新了。魷魚有淡淡的煙熏味，不過比較韌身。Clams with crispy tripe, chick peas, tomato, pimento, cilantro ($130)這個菜十分適合佐酒；肚炸得脆卜卜，有點像魚皮；口感和蜆用剛好成對比，可是我覺得它們一齊吃起來有點不配。Mac & cheese ($100)用上sharp cheddar 的通粉果然芝味十足，混了蛋黃後，醬汁變得更濃厚；通粉也難得地不是糊爛，有頭；我忍不住吃了大半碟呢！Corned

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記得不久之前在ig上看過 Stone NullahTavern的 Fat Kid Cake，深深被它的描述吸引了，一直難忘。今天決定忘記卡路里的包袱，跟 Fat Kid Cake會一會。

位於藍屋斜對面的 Stone NullahTavern 從外看是一間typical的 bar，裝潢帶點復古味道，給人輕鬆的感覺。

店員都十分友善親切，並提醒我們食物的份量較細，所以可以點多些分吃。

Smoked squid salad ($100)

Smoked squid salad

店員推介我們的魷魚青瓜 basil和薄荷沙津,本身材料也十分清爽，再加上青檸汁和dressing，感覺就更清新了。魷魚有淡淡的煙熏味，不過比較韌身。

Clams with crispy tripe, chick peas, tomato, pimento, cilantro ($130)

這個菜十分適合佐酒；肚炸得脆卜卜，有點像魚皮；口感和蜆用剛好成對比，可是我覺得它們一齊吃起來有點不配。

Mac & cheese ($100)

用上sharp cheddar 的通粉果然芝味十足，混了蛋黃後，醬汁變得更濃厚；通粉也難得地不是糊爛，有頭；我忍不住吃了大半碟呢！

Corned beef tongue with fermented cabbage, whole grain mustard and rye bread ($145)

Ｃorned beef tongue with fermented cabbage, whole grain mustard and rye bread

醃過的牛脷，軟熟鹹香，加點mustard 和酸椰菜鋪在稞麥麵包片上簡單好吃。可是只有三片太少了，完全不夠喉。

“Chicken Fried” Tenderloin with sausage gravy ($190)

“Ｃhicken Ｆried” Ｔenderloin with sausage gravy

用炸雞方法炸的牛肉還是第一次吃，之前也看過類似菜式，如果不是店員的推薦我是不會選它。因為用上牛肉最嫩的部位，牛扒炸過後還是軟腍的。

“Ｃhicken Ｆried” Ｔenderloin with sausage gravy

炸漿厚薄剛好，脆身不油膩。但中間部份被 gravy浸淋了，而且我認為炸粉裡下得太多黃薑粉，蓋過了牛肉味。

Fat Kid Cake ($75)

Ｆat Ｋid Ｃake

這次來的目標:Fat Kid Cake
這件蛋糕每次送上給客人時都插上蠟燭，就算不是我生日我看到也十分開心。圍碟的花花是cream cheese和爆炸糖，不是中看不中吃的！蛋糕一共有四層，由上而下是 Creme Brulee，chocolate mousse, cheesecake 和 red velvet蛋糕，表面還有朱古力爆炸糖，全部都是我的最愛。焦糖燉蛋香脆滑溜，朱古力mousse幼滑朱古力味濃，cheesecake有應有的芝味，卻不會搶了其他part的風頭，質感亦對版，但最底層的紅絲絨蛋糕就有些失色了，它根本只是紅色的海綿蛋糕，沒有應有的可可味，就算裡面加了朱古力碎也補償不了。

Ｆat Ｋid Ｃake

蛋糕也比較乾身。其實縱使有四層，整件蛋糕的口感相似，層次感不明顯，我建議加中間可以加一層脆米或waffle脆脆。Fat kid cake 證明了即使把所有自己喜歡的東西放在一起, 也不一定會是完美的。

雖然甜品令我有點兒失望，其它食物portion亦偏細，味道還好；但服務良好，店員都非常nice，又不斷為我們添水，而且以平均每人接近$250+tips來說價錢還算合理，可以來一試。順帶一提，這裡的菜式會隨著本地食品的供應而轉變，所以每次來都應該會有不同的驚喜！

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

分享
推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐途徑

堂食

人均消費

$300 (晚餐)

推介美食

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