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2022-10-04 127 瀏覽
今日有事要去港島東做嘢,梗係約朋友食飯,朋友同我講鰂魚涌有間西式扒房值得一試。我哋7點到餐廳,已經坐滿一半人,自己一直好怕去西式扒房係因為大多數英文menu同外國人侍應,好在依呢度中英文落單都可以,咁就唔怕尷尬。頭盤點咗「招牌蟹餅」同「牛油果凱撒沙律」,特別想講蟹餅,蟹肉鮮嫩多汁,配上香濃嘅雞蛋同埋香草,成個蟹餅好好味,怪不得叫上招牌菜。主菜點咗「澳洲M3和牛西冷牛扒」同「香烤鱸魚」,牛扒肉味較濃,肉質有彈性,脂肪較肉眼少,食得出烤時落咗少少鹽,呢個煮法好聰明,咁就可以帶出原肉味,唔駛落醬汁都得,真係無嚟錯。自己唔太鍾意食魚,朋友話點都要試少少,出奇地魚肉無腥味,連埋魚皮一齊食,真係好耐無食過咁好味嘅魚。甜品點咗「朱古力心太軟蛋糕」,用匙羹喺蛋糕外層上劃一吓,暖暖半液態狀朱古力就從中心一瀉而出,畫面好靚兼好味。全晚侍應都會問我哋對食物滿唔滿意,而家極少餐廳會問客人意見,呢一點值得一讚。總結今晚食得好開心,下次嚟自己要一份牛扒,唔share食啦😂。
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今日有事要去港島東做嘢,梗係約朋友食飯,朋友同我講鰂魚涌有間西式扒房值得一試。
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我哋7點到餐廳,已經坐滿一半人,自己一直好怕去西式扒房係因為大多數英文menu同外國人侍應,好在依呢度中英文落單都可以,咁就唔怕尷尬。

頭盤點咗「招牌蟹餅」同「牛油果凱撒沙律」,特別想講蟹餅,蟹肉鮮嫩多汁,配上香濃嘅雞蛋同埋香草,成個蟹餅好好味,怪不得叫上招牌菜。
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主菜點咗「澳洲M3和牛西冷牛扒」同「香烤鱸魚」,牛扒肉味較濃,肉質有彈性,脂肪較肉眼少,食得出烤時落咗少少鹽,呢個煮法好聰明,咁就可以帶出原肉味,唔駛落醬汁都得,真係無嚟錯。
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自己唔太鍾意食魚,朋友話點都要試少少,出奇地魚肉無腥味,連埋魚皮一齊食,真係好耐無食過咁好味嘅魚。
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甜品點咗「朱古力心太軟蛋糕」,用匙羹喺蛋糕外層上劃一吓,暖暖半液態狀朱古力就從中心一瀉而出,畫面好靚兼好味。
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全晚侍應都會問我哋對食物滿唔滿意,而家極少餐廳會問客人意見,呢一點值得一讚。總結今晚食得好開心,下次嚟自己要一份牛扒,唔share食啦😂。
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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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2022-09-26 373 瀏覽
鰂魚涌終於有靚扒食,餐廳新裝修好,即刻約朋友去食佢哋個lunch。餐廳設有室內及半室外位置,方便一大班人飲酒傾偈,或者情侶鋸扒。裝修及氣氛都十分有情調,老闆是外國人,很熱情也很健談,侍應可以用中文下單。午餐除了有必點的牛扒外,也可以選擇海鮮或漢堡,選擇也很多。招牌蝦餅切開,內裏真的是啖啖蟹肉,連蟹的肉形狀也看得到。配上紅色香料醬汁及檸檬汁,剛好香口地一口接一口。前菜之後,便來了漢堡及薯條,那香口惹味的薯條,是外脆內嫩的那一種,新鮮炸起當然是無敵。漢堡包又是另一種風味,用上乾式熟成漢堡,不過可能我不是太吃得慣吧,漢堡包是抹上牛油香噴噴很鬆軟很可口的那種。馬上清碟子。來到我心心念念的牛扒了,可以在港島東吃到乾式熟成牛扒對我來說是可遇不可求,既然來到當然要點。入口每一啖都嫩滑有口感,冇渣,有少少根,唔乾。如果配上一杯紅酒,香味應該會更豐富。最鍾意食呢類開邊焗蒜頭,好滿足!甜品來了,一個是雲呢拿配果仁伴碟雪糕,口感好綿厚,不確定是不是自家製,大大推蔫~朱古力流心蛋糕,配上雪糕食,簡直冇得頂,朱古力好香好濃厚,分量大份,適合二個人分享。由starter, main, dessert. 好完美的一
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鰂魚涌終於有靚扒食,餐廳新裝修好,即刻約朋友去食佢哋個lunch。

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餐廳設有室內及半室外位置,方便一大班人飲酒傾偈,或者情侶鋸扒。裝修及氣氛都十分有情調,老闆是外國人,很熱情也很健談,侍應可以用中文下單。


午餐除了有必點的牛扒外,也可以選擇海鮮或漢堡,選擇也很多。

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招牌蝦餅切開,內裏真的是啖啖蟹肉,連蟹的肉形狀也看得到。配上紅色香料醬汁及檸檬汁,剛好香口地一口接一口。


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前菜之後,便來了漢堡及薯條,那香口惹味的薯條,是外脆內嫩的那一種,新鮮炸起當然是無敵。



漢堡包又是另一種風味,用上乾式熟成漢堡,不過可能我不是太吃得慣吧,漢堡包是抹上牛油香噴噴很鬆軟很可口的那種。馬上清碟子。

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來到我心心念念的牛扒了,可以在港島東吃到乾式熟成牛扒對我來說是可遇不可求,既然來到當然要點。



入口每一啖都嫩滑有口感,冇渣,有少少根,唔乾。如果配上一杯紅酒,香味應該會更豐富。
最鍾意食呢類開邊焗蒜頭,好滿足!


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甜品來了,一個是雲呢拿配果仁伴碟雪糕,口感好綿厚,不確定是不是自家製,大大推蔫~朱古力流心蛋糕,配上雪糕食,簡直冇得頂,朱古力好香好濃厚,分量大份,適合二個人分享。

由starter, main, dessert. 好完美的一餐!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-09-25 264 瀏覽
朋友帶路去食左餐好出色既熟成牛!!!餐廳環境超好氣氛~服務員嘅招呼都好熱情,又會向我哋推介佢哋嘅招牌菜!!!最終我哋要咗一款前菜、款湯一款意粉同一款熟成牛,以上嘅食物都一齊share😆😆前菜要咗服務員極力推薦嘅蟹餅,入邊有一絲絲嘅蟹肉,加上獨有嘅調味,好識得嚟令人印象深刻🥰🥰我哋要咗周打蜆湯,非常足料;)卡邦尼意粉嘅質素都唔差,特別欣賞佢哋乾身嘅雜菌,同意粉嘅味道好夾熟成牛要咗澳洲M3和牛嗰一款另外加咗松露薯條,牛肉香嫩松露薯條粗身香脆,值得推薦!!!甜品亦都冇令我哋失望要咗最邪惡嘅心太軟既暖又濃既朱古力蛋糕配上冰滑既雪糕,正~
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朋友帶路去食左餐好出色既熟成牛!!!
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餐廳環境超好氣氛~
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服務員嘅招呼都好熱情,又會向我哋推介佢哋嘅招牌菜!!!
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最終我哋要咗一款前菜、款湯一款意粉同一款熟成牛,以上嘅食物都一齊share😆😆
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前菜要咗服務員極力推薦嘅蟹餅,入邊有一絲絲嘅蟹肉,加上獨有嘅調味,好識得嚟令人印象深刻🥰🥰
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我哋要咗周打蜆湯,非常足料;)
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卡邦尼意粉嘅質素都唔差,特別欣賞佢哋乾身嘅雜菌,同意粉嘅味道好夾

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熟成牛要咗澳洲M3和牛嗰一款

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另外加咗松露薯條,牛肉香嫩

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松露薯條粗身香脆,值得推薦!!!
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甜品亦都冇令我哋失望

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要咗最邪惡嘅心太軟

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既暖又濃既朱古力蛋糕配上冰滑既雪糕,正~
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-09-24 233 瀏覽
The first time I went to Butchers Club, it was when they first opened a burger place in Wanchai. Known for being an actual butcher in the Wong Chak Hang area with sold out sausage making classes, it was already popular in the expat community. So, when it opened a burger place, like all the other expats, we lined up. And that burger was glorious. Years later and a Michelin street food recommendation, times changed. Hong Kong's gourmet burger scene became untrendy. A number of them closed. I think
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The first time I went to Butchers Club, it was when they first opened a burger place in Wanchai. Known for being an actual butcher in the Wong Chak Hang area with sold out sausage making classes, it was already popular in the expat community. So, when it opened a burger place, like all the other expats, we lined up. And that burger was glorious. Years later and a Michelin street food recommendation, times changed. Hong Kong's gourmet burger scene became untrendy. A number of them closed. I think all? Then sadly their last one in Quarry Bay also closed. Or so I thought. Instead it reopened with a whole new look and concept. Renamed The Butchers Club Grille. And like all the other expats, we were curious. The place was packed on a weekday night. Lots were interested in this new concept.
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The place was spacious with an open kitchen on one side. On the other is a shelf of wine bottles with the price tags on them. That is their wine list. Not a set wine list on printed menu but there. On a shelf like a store. The prices are inexpensive. Most around around $150  a bottle and the quality is quite good. The staff informed us that they offer a decent value priced wine from wholesalers who have a excess shipments. So, the wines will change with whatever they get and prices will be competitively low for the diners. Interesting concept and it was due to this, we ordered a bottle to share.
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Menu is in English only. It's concise and easy to look at all in one glance.
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New England Clam Chowder ($78) was enthusiastically suggested by the wait staff. And we can see why. Unlike the usual sad excuse for clam chowder we get in many places in Hong Kong, this was almost exactly like the ones we had in the US. Boyfriend, who's from Seattle, eyes lit up when he took a spoonful. And he's picky about this clam chowder being from a city that prides itself in it. The chowder was thick with a nice taste of the briney clam broth. And then there was the bacon. So much of it this salty goodness that made the chowder packed with flavour. Crispy buttery croutons were on top.
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The Butter Baked Crab Cake ($168) came with a red pepper remoulade that was creamy and sweet. You get two of these little cakes.
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They were all crabmeat with a nice crispy shell.  This surpised us as so many places the crabcakes are mostly mashed potato with crab in it. This wasn't the case here. It was all crabmeat.
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We came for steak and they had a large selection from dry age to wet age from both the US and Australia. We decided on the 30 Day Dry Aged Australian M3 Wagyu Striploin 230g ($228 as it was more fitting to our budget with a request to cook it medium rare. It arrived with a roasted cherry tomatoes and roasted garlic. The garlic was devoured by boyfriend as he thought it was so sweet.
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The steak was cooked to a nice medium rare. Nicely seasoned with salt and pepper as that's all you need when it comes to a good steak. It was moist and tender. Melt in your mouth with a decent taste of beef.
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We also shared a plate of Linguine Truffle Carbonara ($158). Surprisingly it came in a circle of mixed wild mushrooms, giving the whole dish an earthy taste that I love about funghi. On top was a raw egg yolk that you use to mix everything up, making the alreayd creamy pasta even creamier. A decent size portion that was easily shareable. The pasta was al dente and clung to the the sauce well. Some truffle paste was added but not so much it was over powering. Perhaps it was due to the addition of the wild mushrooms that balanced it out?
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We finished with dessert of 70% Molten Chocolate Cake ($128). Served with a scoop of vanilla ice cream and fresh rasberries to balance the richness. And rich it was. Crumbled biscuit was also there to give it some crunch so it wasn't all just one layer of mush.
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Slicing it, it literally flowed out to the point of explosion. The chocolate was not too sweet but very chocolatey. Definitely something for chocolate fans. We scraped the dish clean.
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It was busy with diners like us who were curious on the newly reinvented Butchers Club. They still offer their excellent burgers (which I will return for!) but now a little bit more. A more well rounded dining experience with shareable portions, decently priced good wine. Service was friendly and attentative. Checking in on everyone dining there like a friend making the rounds. It seems they went back to their roots. Just like the burger place I rememebered, with the staff making sure everyone there was happy and taken care of. The menu might have expanded, but they are back.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2022-09-21
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We started our dinner with crab cake this is very decent presentation and tasty. Then came with recommended dry-aging steak we had the 45 days bone-in ribeye. They cooked it just right I think the broiler helps a lot! The truffle carbonara and dessert were satisfying and good portion. Overall we are happy and will come back for sure.
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We started our dinner with crab cake this is very decent presentation and tasty. Then came with recommended dry-aging steak we had the 45 days bone-in ribeye. They cooked it just right I think the broiler helps a lot!



The truffle carbonara and dessert were satisfying and good portion. Overall we are happy and will come back for sure.
45  days  dry-aging  bone-in  ribyeye 
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Truffle  Carbonara 
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Crème  brûlée 
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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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2022-09-13
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45  days  dry-aging  bone-in  ribyeye 
Truffle  Carbonara 
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3日嘅假期終於過埋今日就完,盡情今晚飲杯🍻~The Butchers Club Grille~舊舖The Butchers Club成日經過,但地方太細,所以只買外賣,而家佢開咗間新餐廳即刻黎試吓,除左經典漢堡,又有不同的牛扒可供選擇😋😋早左小小到, 入黎飲杯野先🍻Duck duck goose a Island 🍻 $108清清地,易入口🍻飲多2杯都得😎Hoegaarden🍻$88好大杯, 飲都飽~ happy hour 同朋友黎,傾住計, 飲野~ 爽😎 我地2位叫左幾款野食:❤️Avocado 🥑 Caesar salad 🥗 $88新鮮🥗味道👌🏻🥩45 Day Dry Aged USDA Prime Angus New York Strip 230G $428 + $20🍟肉質好淋, 汁juice ,味道濃郁🥰🍴Barbecue Baby Back Ribs $148嘩~~ 好大份量😲味道唔咸👍🏻即燒🔥惹味🥰服務好, 有禮🥰,食物即叫即做👍🏻仲有個貼心位,出邊outdoor有幾張枱,仲有架車仔,放滿晒比狗仔嘅食物同埋玩具,好適合帶狗仔嘅朋友嚟呢度❤️❤️
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3日嘅假期終於過埋今日就完,盡情今晚飲杯🍻

~The Butchers Club Grille~

舊舖The Butchers Club成日經過,但地方太細,所以只買外賣,而家佢開咗間新餐廳即刻黎試吓,
除左經典漢堡,又有不同的牛扒可供選擇😋😋

早左小小到, 入黎飲杯野先🍻

Duck duck goose a Island 🍻 $108
清清地,易入口🍻飲多2杯都得😎
Duck duck goose a Island ,Hoegaarden
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Hoegaarden🍻$88
好大杯, 飲都飽~ happy hour 同朋友黎,傾住計, 飲野~ 爽😎

我地2位叫左幾款野食:

❤️Avocado 🥑 Caesar salad 🥗 $88
Avocado 🥑 Caesar salad 🥗
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新鮮🥗味道👌🏻

🥩45 Day Dry Aged USDA Prime Angus New York Strip 230G $428 + $20🍟
45 Day Dry Aged USDA Prime Angus New York Strip 230G +🍟
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肉質好淋, 汁juice ,味道濃郁🥰

🍴Barbecue Baby Back Ribs $148
Barbecue Baby Back Ribs
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嘩~~ 好大份量😲味道唔咸👍🏻即燒🔥惹味🥰
服務好, 有禮🥰,食物即叫即做👍🏻

仲有個貼心位,出邊outdoor有幾張枱,仲有架車仔,放滿晒比狗仔嘅食物同埋玩具,好適合帶狗仔嘅朋友嚟呢度❤️❤️
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
味道
環境
服務
衛生
抵食
用餐日期
2022-09-12
用餐途徑
堂食
用餐時段
晚餐
推介美食
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Avocado 🥑 Caesar salad 🥗
45 Day Dry Aged USDA Prime Angus New York Strip 230G +🍟
Barbecue Baby Back Ribs
  • 45 Day Dry Aged USDA Prime Angus New York Strip 230G