影片
港鐵灣仔站 D 出口, 步行約4分鐘
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電話號碼
23868933 (WhatsApp)
營業時間
今日營業
08:00 - 00:00
星期一至日
08:00 - 00:00
*G/F（外賣麵包)：08:00-19:00
1/F（樓上雅座)：08:00-17:00
1/F（酒吧)：星期二至六 18:00-23:00
以上資料只供參考, 請與餐廳確認詳情
距离上一次买已经很久了，光是bakery想吃的就有一大堆，楼上主打自然酒的bistro也很在线！对选择困难症友好的short menu，有米其林Chef背书，味道和食材肯定差不到哪里去，除了份量略精致和调味略重之外，整体满意。·最欣赏的是在做到菜式创新的同时，还跟Roganic一样坚持no-waste原则，食材大多来源于本地small-scale producers，哪怕同一道菜式，食材也会随季节相应调整。·这样一来，主打自然酒的故事也讲得通顺，杯卖种类不少，选酒也很多元，但整体还是很易饮且容易配餐的类型啦。·【Leeks/Romesco/Grapes】清甜的葱段放进清甜的葱高汤里炖煮，表面堆叠上炸脆的葱丝，滋味和口感都是buff拉满。葡萄和榛仁蘸一蘸浓稠的红椒酱base，可口又有趣的搭配。·【Gnocchi/Jerusalem Artichoke/Ceps】虽然是道素pasta，但集结了芦笋/朝鲜蓟/牛肝菌/欧芹这几个“作弊”神器，鲜美可能让肉菜都要自愧不如。Gnocchi做得小巧秀气，貌似微微烤过，嚼起来韧中带点糯性。·心目中当日最佳是大块的朝鲜蓟，带着温柔浓郁的炭烤气息和丝丝微甜，口感既有蘑菇的细腻柔软，又有山药的韧性，不蘸酱汁都超级好吃！·【14 Dry-aged Duck/Ruby Plum/Hasselback Potato】Medium rare的熟成鸭胸，浓郁的肉香在牙齿咬合、开始咀嚼时随丰盈的汁水散出，肉质微弹，脂香四溢。·鸭皮我觉得还要力压鸭肉一头，酥脆得惊人，一汪爆香的油脂仿佛在嘴里融化开来，厚一分则腻，薄一分则不过瘾。·酱汁好像也用到了鸭骨架熬制，清甜的防风根做成泥状，半埋在深色酱汁中，看似不起眼，但让一道咸口的菜有了清新的转折。·Side dish还给做了个油封鸭肉丝，感觉完全可以单独成菜，细腻咸香简直想拿来抹面包，搭配的风琴烤土豆则有些出戏。·【Pineapple Cruller/Whipped Mascarpone/Salted Caramel】毕竟楼下是bakery，以为甜品会有惊喜，但却没达到预期。淋着咸焦糖酱的炸面圈环着甜蜜的菠萝果溶，简单粗暴的甜味冲击，顺滑的搅打马斯卡彭倒成了这里面最清新的元素。·空间宽敞，氛围chill，好吃好喝的同时还能舒舒服服聊天，视野也不错，望出去正对喜帖街的大红灯笼。最后必须再夸夸他家的VI，太喜欢了！
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I recently dined at The Baker and The Bottleman, and I can't recommend it enough! The culinary experience was exceptional, especially with standout dishes like the truffle pudding, ravioli with three yellow chicken, and dry-aged duck.First, the **truffle pudding** was a heavenly dessert that perfectly balanced rich flavors with a light, airy texture. Each spoonful was indulgent, making it a must-try for truffle lovers.Next, the **ravioli with three yellow chicken** was a masterpiece. The pasta was perfectly cooked, enveloping a savory filling that burst with flavor. The sauce complemented the dish beautifully, elevating it to a new level of deliciousness.Finally, the **dry-aged duck** was simply outstanding. Cooked to perfection, the meat was tender and flavorful, with a crispy skin that added a delightful crunch. The accompanying sides were thoughtfully chosen, enhancing the overall dish.The ambiance of the restaurant was warm and inviting, with attentive service that made the experience even better. If you’re looking for a memorable meal, The Baker and The Bottleman should be at the top of your list!
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灣仔區咖啡店算抵食好多蛋糕/餅選擇座位主要係高枱都有 餐枱和櫈空間感十足 講秘密都冇問題以為飽餅店只有甜食見到有咸食好驚喜選擇咗辣肉腸 烤餅份量都ok 再配上熱latte 不需要吃太飽這份量剛剛好其他飽餅造型都好吸引咁啱冇影到相
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睇到食評話咖啡高質，就嚟試吓。偶然去連鎖咖啡店，價錢不便宜，但咖啡質素沒保證。點了cappuccino 和 Dirty，價錢正常，似返杯咖啡應有的味道，相比連鎖店的咖啡，即時覺得很難得，相逢恨晚。會是想飲咖啡時會再去的地方，希望水準會保持。食物方面，店內陳列曲奇，牛角包，ciabatta ，Danish, scone, 三文治，林林總總，老公頓時選擇困難。我選了應該是全場最健康的烤椰菜花包，內有椰菜花，香草，mustard, sauercraut, sprout，微酸，crunchy ，包是toasted，熱辣辣，外皮脆而不硬，很喜歡。老公選了jalapeño, bacon, cheese scone 和 quiche。個scone主要係煙肉芝士味，jalapeño 辣椒味重啲就好。Quiche是酥皮蛋批，酥皮鬆脆，似牛角包質地，蛋也滑，不是實的的嗰種，老公較喜歡這個。
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放工行咗去灣仔試呢間The Baker & The Bottleman，呢排見好多朋友食，人人都食truffle pudding with cheese，即刻同幾個朋友嚟試吓。佢呢度幾特別樓下係bakery中午都好多人嚟買pastry。樓上就係氛圍感超高嘅餐廳，一嚟就叫咗Truffle pudding with stout and corra linn cheese，做法同味道好特別，佢係一層層牛角包酥皮做成，外脆內軟綿，不過唔係好食到黑松露嘅味道，反而最頂鋪嘅芝士碎味道更突出，刨得好夠碎同埋綿🤤另外叫左Tartare of beef fillet on dripping hashbrowns，都係呢度signature之一，調味都幾特別。Main分別叫咗魚柳包同埋mushroom chicken，只可以話我覺得佢嘅前菜出色好多😆甜品最好食係Creme brulee 法式燉蛋，蛋滑得黎好creamy，表面嘅焦糖燒得啱啱好
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