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今年黎到#Petrus 慶祝情人節💛餐廳氛圍 服務 食物水準 個人期望下年會攞到二星🌟皇族宮廷的老派裝潢 比人貴族的感覺🤴🏻首先上枱的Bread Basket🍞🥖Rosemary Brioche鬆軟富牛油香Baguette同Sourdough外脆內鬆軟以四小前菜開始呢一餐 個人最欣賞foie gras小半球🥰1️⃣Beurre Blanc生蠔🦪青瓜精華加入Caviar的鮮味 うまみ十足2️⃣Terrine面頭的薄啫喱及黑醋檸檬醬汁 十和膩感3️⃣Norwegian King Prawn 美美的Plating以couscous cauliflower作基底清新而fragrant 猶如一個小花園💐4️⃣Lobster Pithivier🦞🥧第一次食龍蝦#Pithivier 幾有驚喜比起經典Pigeon Foie gras較light而鮮5️⃣魚肉伴以海量Caviar Beurre Blanc呢個唔算驚喜 但#caviar 份量極為慷慨6️⃣Steak w/ Foie Gras Ravioli & Truffle🥩鵝肝#Ravioli 頗為驚艷 想encore牛扒牛味濃而嫩滑 呢碟很可以第一款甜品以Yoghurt/

From its royalty golden wall frames, patterned rug and chandelier to the quaint statues and European style chairs, almost felt like stepping into a palace. And then stunned by the breathtaking panoramic sea view. A classic fine dining setting. Bread basket was very nice featured sourdough, baguette and soft bun. It was served before we even made our order, they turned slightly cold when we finally decided on the menu and ready to eat. The little croquette amuse bouche with lobster, corn and pota

當日同朋友去咗食午飯。餐廳環境非常優美，位於香格里拉酒店56樓咁高位置，從窗邊向外觀看，景色優美。枱與枱之間亦很寬闊。當日叫咗一個套餐。由於今次嘅套餐主要以冬陰功為主，所以基本上每碟菜都有冬陰功味道。前菜嘅蝦肉非常新鮮，雖然有冬陰功味，但唔算辣。另外牛肉他他都非常好食。主菜個龍蝦好掂，肉質好厚，好有口感。甜品叫咗個有無花果味道的，感覺好新鮮，又唔會覺得太甜。由於當天是我的生日，餐廳送上一個生日蛋糕，竟然唔係一個蛋糕仔，係一個完整嘅芝士蛋糕。味道亦很好食。

Chef Uwo為Petrus拿下米芝連一星, 那時候是和Chef Bjoern拍住上的, 之後Chef Bjoern跟隨恩師Chef Roland去到Octavian, 而Chef Uwo也找來了在巴黎工作經驗豐富的Chef Romain作為他的副手. 無論如何, Petrus給我的感覺也沒有變化, 高貴典雅而低調.四道菜的午餐以Beef Tartare作開始, 用上雞油菇粒和由牛肝菌製成的沙巴翁, 秋天就是吃蘑菇的時間, 前者為牛肉提供杏香, 後者濃烈的醬香味再配以咸蛋黃碎, 外表好看, 亦為牛肉提鮮, 提升味道層次. 酸菜味道柔和, 也許是不想破壞本身的多元化味道就是.另一道頭盤是意大利雲吞, 外皮口感爽實偏厚身, 蛋香濃烈, 內餡是由矮瓜及菇類製作而成, 健康但味道不寡, 而蔬菜與雞湯組成的湯汁, 同樣屬於清爽類別的食材, 吃得舒服, 水準合格但印象太深刻, 也許是為了之前Beef Tartare和主菜兩者的濃香味道作交接. 主菜是燒豬腩肉, 外表很似粵式燒腩仔, 最重要的是這裏做到燒肉最重要嘅三個元素: 爆皮, 肉嫩以及不死鹹. 外皮十分香脆, 脂肉層次相當分明, 在脂肪下層

Pic 1️⃣: Japanese Amadai - Bouillabaisse / Fennel Confit / Rouille— A really well balanced dish. The Japanese Amadai was fatty and simply melted in your mouth. Despite the fattiness coming from the fish, the dish did not feel dense, and even added to the aroma of it. The bouillabaisse was rich with an intense seafood flavour that also had a slight acidity to it which helped to balance out the other flavours. A unique feature of amadai is that the fish scales can also be eaten when cooked to a cris

這是一間我很久以前來過的餐廳，現在所有fine dinning的餐廳基本上都要兩個月以上才能book到位, 我在月頭想起可以到這間餐廳試吓，也幸運地book到位。他們有$2200Tasting menu 及自選$1280-3 courses, $1480- 4 courses 或$1680-5 courses menu.我們最後選了五道菜，上前菜之前，他們準備了三款amuse Bushe . 每款都有驚喜🤩也非常欣賞他們願意為我們搬座位度窗邊海景位置，亦非常喜歡他們古老濃郁的法國傳統fine dinning 裝修。前菜叫了阿拉斯加蟹salad及stuffed squid 🦑, 也做得非常精緻， 味道口感也到位主菜同樣可選兩款，我叫了britanny blue lobster （要加$188）及牛。 我的partner叫了魚及pork chop 。龍蝦做得非常鮮嫩，牛有跟上一個看似蠟燭，其實係用左牛骨水( bone marrow)及牛油及香料製成既汁，非常有創意，可是牛肉本身肉質偏硬，如果能夠改用和牛效果更好。pork chop 也是偏硬，也因其Portion 較大，我們也吃不完。但我也

Finally tried out Restaurant Petrus located on the 56th floor of Island Shangri- La that boasts breathtaking views of Victoria Harbour.We opted for their 5 course dinner menu priced at $1,688 hkd (+10% service charge) per person. Pic 1️⃣: Norwegian King Crab - Shiitake / Eggplant / Lemongrass 🦀 — A really refreshing appetiser to start of the meal with the dish resembling a salad. The cook on the norwegian king crab was amazing, perfectly tender and was able to retain its juiciness. I loved the add

生日當然要食好啲！今年黎到港島香格里拉酒店入面的珀翠餐廳😊餐廳主打食精緻法國菜！今日揀左下午過黎食佢嘅lunch可以邊食邊欣賞到美麗既維港全景👍🏻餐廳裝修以豪華古典歐式風格為主基本上每個位置都係打卡位📷首先職員會好專業咁為你介紹一次餐牌上的食物我地都是跟職員推薦的去選！首先來的是麵包🥯不得不說麵包非常好食，外皮香脆內裏煙韌，帶着麵粉的穀物香味😋而且食完職員會再問你還要嗎😂😂所以忍不住口食左好幾個這款頭盤是由不同的蕃茄組成的每種蕃茄都有自己獨特的香氣與甜味🤗另外一款由蟹肉烹調而成的頭盤職員推介的餐酒最後的甜品飽到要打包了😊

哩晚係第二次到訪米芝蓮一星餐廳Petrus一嚐佢最新嘅秋季餐單🍁.港島香格里拉酒店以中西風格建築聞名酒店入面有好多名畫同古董Petrus嘅裝修都係走古典路線🕯水晶吊燈、燭台、歐式桌椅、細緻嘅雕刻配埋柔和嘅音樂 有種置身宮殿中晚餐嘅感覺🏰今晚坐嘅窗邊座位仲可以眺望維港海景未見野食 已經靠佈置贏得好印象☺️.值得一讚嘅係 餐廳侍應服務非常貼心每次出入座位 就算只係幾步之遙都會為客人領路 又會為客人拉凳推凳服務都令人留下好好嘅印象☺️今晚有4款Amuse Bouche每款都超出預期地好味！.第一款係貝殼形嘅finger food🐚佢係蛋糕嘅testure不過因為加入左西班牙香腸🐷所以味道帶有鹹香 非常好食.第二款係墨魚汁醃漬三文魚廚師利用墨魚汁 將三文魚包成雲石狀 外形好有心思三文魚底有一片小葉 味道清新可以中和醃漬三文魚嘅鹹味.第三款係蛋白霜蒜蓉撻薄薄帶有微脆嘅撻底 包住蒜蓉面頭擠上細膩嘅蛋白霜有種食緊雲朵嘅感覺☁️.最後一款係凍肉撻透明嘅肉凍包住肉絲口感幾彈牙 有種食緊淆肉嘅感覺係中西合璧嘅感覺🙈😛.Petrus嘅dinner menu可以自由選擇3-5道菜今晚我地就揀左4道菜😛.第一道col

✨Obsiblue Prawn Tom Yam Sauce / Pomelo / Quinoa法國藍蝦 鮮甜 肉質結實 口感爽脆冬蔭醬汁 香料味幾濃 帶少辣 幾惹味藜麥蟹肉沙律 藜麥加埋絲絲蟹肉兩種唔同嘅口感 口感幾豐富✨Slow-Cooked Egg Puy Green Lentil / Foie Gras / Mushroom Foam面層有一層泡泡慢煮蛋 流心程度唔錯中間混有鵝肝粒味道另帶一啲煙肉油香同菌香整體口感略稀✨Lobster Corn / Black Garlic / Coconut Sauce有少少黑蒜油 喺龍蝦肉上面龍蝦 鮮味 肉質結實 口感爽彈醬汁都幾有泰式風味 帶椰香 微辣醬汁底有啲龍蝦肉粒 粟米粒✨Pork Belly Sweet Potatoes / Sage / Mustard Seed Jus豬腩肉 肥瘦相間 肉質軟腍但略嫌有啲豬羶味 如果撇除呢點其實配上甜甜地嘅醬汁幾夾番薯蓉香甜✨Fig Fromage Blanc / Hazelnuts / Sorbet無花果配芝士 呢個配搭幾夾中間有無花果醬仲會食到無花果籽 味道酸酸甜甜榛子粒香脆芝士雪葩 味道酸甜

There's something about traditional fine dining that makes me feel out of this world. Whether it be the perfect table setting, the widely spaced tables or top notch service, it carries a whiff nostalgia of what fine dining is and should be. Tableware, cutlery, glasses were gorgeous and perfect. Especially the tableware... Nowadays for the same price point and hype from the newer fine dines, you could be sitting at a table lined with parchment with no place but the napkin to hide your legs and ea

總結係完美的服務！應該算係我人生之中餐飲體驗上最完滿既一餐了😍選了island shangrila staycation,當中包了1000蚊dining credit,早早就鎖定了這家餐廳，同時要求坐窗口位，環境方面真係冇可挑剔食物都好出色：麵包外脆內軟，麥味香濃，仲有濃濃的cheese puff,大愛有我最愛既鵝肝凍餅😍另外既蟹肉配牛油果好清新主菜：一魚一牛，依然係超水準發揮不過我打呢篇食評最主要唔係講食物，我最想既係強調呢度既出色服務，真係好難忘❤️❤️❤️❤️感謝當日serve 我既店員，好享受同你交流既時間，多謝你帶我地體驗了一場完美既米芝蓮美食之旅❤️都希望你既服務可以帶俾更多既顧客🥰

It is always a pleasure to eat at Petrus! Food is always good, view is excellent and service is warm! Lunch menu this month offers a hint of middle eastern influence which is very interesting. Slow cooked egg with salmon, asparagus and lemon zest - complex layers of tastes and texturesChicken with Donabe rice, broccoli and apricot - the rice with saffron was yummy though it’s not very French 😂Floating island 🏝- simple but delicious dessert The fun part was the blind tasting offered by the somme

訂左Petrus Lunch為同行慶祝生日, 但今年失策, 遲左少少book所以冇窗口位, 想坐窗邊既朋友記得至少要一個月前預訂.出席之前有聽聞餐廳既酒藏量係香港黎講算數一數二, 只係心諗靚酒都未必輪到普通人可以飲得起.Set Lunch簡左3 course, 再另加紅蝦. Petrus值得你每個course都wine pair, 我地由主菜開始先配酒, 有點後悔太遲先開始pair.Wine pairing 三個價錢豐儉由人, 而我地只係簡最入門既Sommelier Pairing, 但已經好滿意sommelier挑選既每一杯酒, 價錢不貴但飲到高質既酒, 驚喜.同酒相比, 食物既表現就顯得中規中矩. 較為出色同有印象既係紅蝦, 主菜既八爪魚, 甜品同生日蛋糕.要上二三星, 食物方面仍需努力. 而且由年頭開始留意Petrus既菜單, 食材愈轉愈冇咁矜貴, 去到要食既月份, 難免有點失落.服務細心, waiter見到我地留意酒都會主動介紹餐廳既酒類活動.吸引到我再去多次既一定係酒. 好評都係比酒.

you won't be let down with the quality of food and service at the Petrus. The waiter is very attentive and nice. Food is very good, especially the bread (i had no choice but to take it away in the end). It would be a disservice to bin it. With my huge appetite (always ), i thought those fine-dining wouldnt fill up which was proved wrong. I was very full and pleased with every dish and the service. The environment is cozy and warm so will definitely go back.