影片
港鐵灣仔站 A2 出口, 步行約2分鐘
繼續閱讀
電話號碼
92919230
開飯介紹
新派法國菜餐廳，主打自家熟成的多種肉類，如牛扒、羊肉、白鴿等，再配搭多國特色料理和過百款葡萄酒，為你帶來全新的用餐體驗。
繼續閱讀
營業時間
今日營業
12:00 - 00:00
星期一至六
12:00 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
相關文章
💬好多人話fine dining 貴夾唔飽，但有時食得開心同滿足都係好重要❗️製作過程繁複，仲要係非常好味，價格係偏高，不過慶祝食餐好嘅都值得。呢間位於灣仔嘅高級餐廳，唔太顯眼，但食過一次就有可能喜歡上😎.———————————————————————————🍽️DRY AGED QUAIL LEGS 🦆💬賣相超級華麗，熟成法國🇫🇷鵪鶉腿果然係非常味美，淡淡嘅煙燻撲鼻，熟成處理令肉質鮮嫩，只怪鵪鶉腿實在太過纖幼，唔夠喉🥹.🍽️5 DAYS KOMBU-AGED SCALLOP WITH YAM BEANS💬呢款日式熟成帶子一樣有儀式感，擺盤都絕對係藝術，軟糯嘅帶子肉，加上特調醬汁，這樣嘅口感好驚艷🥹.🍽️THE VICTUALS LOBSTER BISQUE 🦞💬一碗極濃郁極醇厚嘅龍蝦湯🦞，真心口感非常，每過吞一啖都感受到充足材料熬製，滿足😌.🍽️MONTHLY SPECIAL SOUP☕️🍄💬本月精選湯係忌廉肝菌湯，但端上枱賣相係一杯Cappuccino 嘅感覺，揸住隻有耳杯當咖啡咁飲，啖啖都係超極濃滑，係絕對有驚喜，費盡心思😏.🍽️ FRENCH FREE-RANGE CHICKEN CARNAROLI RICE 🐔💬法國放養黃油雞，將雞肉去骨製成雞卷再香烤，中間包住雞肝醬，下面有香料同濃湯嘅米飯，製作繁複同有層次，非常滿意😀.🍽️30 DAYS DRY AGED "CAVINESS" PRIME STRIPLOIN 150G 🐮💬熟成30日嘅口感的確係非常腍身，但仍然好有牛肉味道，外面亦有好香嘅炭烤味，誠意之選🥹.🍽️ 14 DAYS CHICKEN OIL AGED "OMAHA" BEEFTONGUE 👅💬呢款係招牌菜式，將牛舌慢煮熟成14天，加埋雞油提升鮮味，無可能唔滿意😋
繼續閱讀
A hidden gem in wanchai where true foodies goHeartfelt services , well designed menu together with a Nostalgic and homie vibe -5 days kombu aged scallop with yam beanslet the scallops cure on the yam beans and umami of the kombu dressed it up with yuzu kosho butter sauce and salmon roe and it's a fun for parties !-Smoked Salmon tartareSimple but elevated version of the classic salmon tartareLip smacking charcoal cone filled with salmon and caviar , crunchy and chewy all at once!-14 days chicken oil aged Omaha beef tongueThe Nebraskans take their steak very seriously. You will definitely be satisfied with the succulent flavour. This specifically aged beef tongue is extremely tender and full of powerful layering texture.-The victuals wagyu bolognese fettuccine Crack the cheese ball open and mix them well with the bolognese and fettuccine in order to achieve its full potential I am really drawn to the texture of the pasta , a half fettuccine and half udon, slightly thicker and more spongy than the classic fettuccine. It’s Truly addictive!-Mango pomeloA French Chinese fusion dessert inspired by the classic Kong style mango pomeloTopped with a 10-layer bean curd mango gelato roll the mango selected is intentionally to be not too sweet to give you a more refreshing finish.-CatalansA French x Spanish fusion cream brûléeWhich is more liquidy Various fresh fruits are added to bring out the acidity
繼續閱讀
突然想吃點優質的西餐,這裡就可以吃到了。Tomato Ham Roll,西班牙火腿的油脂很有鹹香味,法包烤得脆脆的不鎅口哽牙,還有陣陣的蒜蓉香味,蕃茄蓉的甜味也很突出。Bamboo Charcoal Tiger Prawn Toast Roll,用包及紫菜包裹著虎蝦,使蝦有特別的鮮味,虎蝦肉質彈牙,大廚做的醬汁酸酸甜甜使人很開胃。The Victul's Seafood Chowder with Puff Pastry,這個是值得推介,湯很鮮甜,大廚用上大量打碎海鮮熬製而成,每啖也有海洋的鮮味,而且有不同的海鮮粒粒如蝦+蜆+魚肉,酥皮更是有濃郁的油香,跟湯很配合。The Victul's Cutlet Pork Loin,用了熊本產的豬肉捲,大廚把蝦及菠菜跟肉捲在一起使味道變得有層次,肉捲外面包了腐竹使口感帶了脆口,配西梅汁酸酸甜甜味道不錯。Baked Confit Duck Legs Arborio Rice,油封鴨肶做得很好,肉質嫩滑,油脂的味道更是香濃,鴨皮是不可錯過,質地酥香,味道有點點焦香,飯用了意式白米,質地圓潤煙韌有咬口,加上了臘腸及潤腸增加油分使整體的味道很豐富。味道: 可以一試環境: 舒適優雅衛生: 整潔乾淨服務: 有禮殷勤價錢: 合理公道
繼續閱讀
新一年要有新嘗試，餐廳咁啱有新餐牌，咁我就嚐新啦！餐廳有Grand Dinner Set，但我揀咗散叫。🔸Tomato Ham Roll麵包外邊脆內軟，麵包面層有蕃茄蓉加蒜蓉香，火腿包著焦脆煙肉和菇粒。🔸Bamboo Charcoal Tiger Prawn Toast Roll呢道菜一層，第一層係脆口薄身的竹炭脆口，第二層係薄而脆口的麵包，第三層係紫菜，最後包著蝦肉，口感結實。醬汁由蝦肉打成的沙律醬。🔸The Victul’s Seafood Chowder酥皮似一頂帽剛好蓋在湯盅上，酥皮脆而不油膩，唔會乾身，蜆肉微韌，蝦肉口感結實，魷魚粒超軟，軟得像食緊嫩滑的雞肉，湯唔羶質地幾滑。🔸Baked Confit Duck Legs Arborio Rice鴨腿的皮薄而肉有嚼勁，肥膏軟腍，帶鹹香和油分，油分浸入飯中，令到飯除咗有油香，口感唔乾罕，亦有種青檸味。
繼續閱讀
Upon entering the shop, the first line you see is 'Drink till the last man falls,' which sets the tone for the restaurant's positioning, complemented by a wide selection of wines at very friendly prices..I was impressed that they have their own dry-aging cabinet for both steak and pork..I particularly enjoyed the dry-aged wagyu Bolognese fettuccine, where the handmade pasta strikes a balance on the texture between udon and fettuccine with a mixture of 5 types of cheese..Some highlights from the menu include:- 5-day kombu-aged scallops with yam beans- Smoked salmon tartare- 14-day chicken oil-aged Omaha beef tongue- Wagyu Bolognese fettuccine- Mango pomelo-Catalans.This place is perfect for wine lover looking for a chill pace to catch up with friends.
繼續閱讀
您可能會有興趣的...