珀翠餐廳

老公話今個月係我哋嘅拍拖週年月份，所以要每星期帶我去唔同餐廳慶祝（明明就係佢自己為食鬼👻！）今次佢一早book定米芝蓮一星法國菜Petrus🇫🇷，仲特登留咗窗邊位睇靚景！Petrus位於香格里拉56樓，飽覽維港全景，當日仲要藍天白雲⛅，望住成個維多利亞港食飯，真係賞心悅目～💙🍽️4 courses $788/位✨Amuse-bouche兩款精緻開胃小點，瞬間打開味蕾，準備迎接盛宴！✨Starters🍈Ham and MelonSucrine / Rocket / Bavarois火腿鹹香濃郁，帶熟成肉香，切成幼絲平衡咗鹹味～蜜瓜清甜多汁！Bavarois cream口感柔滑帶甜香，Sucrine清新爽脆，Rocket菜微微辛辣同胡椒味，成個配搭層次超豐富，完美打開味蕾！🐚Scallop北海道帶子 / Carpaccio / 柚子Ponzu賣相超級貴氣！用貝殼盛住切片帶子，優雅到不得了～帶子鮮甜無比，加上柚子醋提鮮，簡直係味覺衝擊👅💫餐廳好細心，安排先上兩款凍前菜，再上熱前菜，抵讚！🦪OysterOstra Regal / Velouté / Crouton熱湯以經典法式白醬為基底，飲到魚高湯嘅鮮味，口感細膩絲滑～法國蠔滑到難以形容，真係一試難忘！唯一美中不足係因為share關係，隻蠔一分為二，享受唔到原隻口感😢❤️Red Prawn (+$388)西班牙紅蝦 / 木炭烤 / Crumpet老公就係為咗呢隻紅蝦而來～絕對正確✅ 好味到癲！炭烤香超濃郁，蝦肉飽滿彈牙，點上醬汁鮮味爆燈！最後用Crumpet點蝦膏食，蝦膏澎湃濃郁，係一道幸福滿滿嘅美食😍✨Mains🦞Lobster (+$288)法國藍龍蝦 / Risotto / 巴馬臣芝士用上法國藍龍蝦，鮮甜爽口彈牙～不過如果叫咗Red Prawn，就未必需要再點呢個main，因為藍龍蝦相比之下稍為被比下去。Risotto口感極佳，吸收咗龍蝦精華同紅蝦油做底，香味突出，加上巴馬臣芝士增添鹹香，好出色！🥩A5 Wagyu (+$388)香川縣和牛 / 雞油菌 / 杏桃呢款和牛係用橄欖果實飼育，帶淡淡橄欖清香🌿，年產量稀少超珍貴！煎到medium rare，只加少許鹽同胡椒調味，入口慢慢融化～唔同一般和牛，呢款有軟腍肉質可以慢慢咬，滲出肉味同清香！另外有兩款醬：雞油菌帶杏仁香氣，杏桃醬我覺得太甜唔太夾。呢道和牛真係令人難忘～✨Desserts🌰Noisetier榛子 / 朱古力 / 煙熏雲呢拿雪糕榛子醬根本就係繽紛樂味道（一模一樣！），朱古力香滑，配煙熏雲呢拿雪糕超特別～估唔到雪糕都可以有煙熏味，好奇妙但好夾！🍫Soufflé (+$88)朱古力 / 車厘子 / 雪糕上枱前加入雪糕同車厘子醬，車厘子帶酒香，配清甜雪糕同輕盈Soufflé，作為今餐結尾真係太滿足～🍫Petit Four3款精緻朱古力為完美的一餐畫上句號～💖📍 珀翠餐廳 金鐘金鐘道88號太古廣場港島香格里拉56樓…Read More

位於金鐘港島香格里拉56樓的珀翠餐廳，憑米芝蓮一星及維港景致成為高端餐飲代表。餐廳環境典雅，水晶燈與絨布簾幕營造法式氛圍，窗邊座位盡覽醉人夜景。服務專業，侍應細心講解菜單與酒單。6道菜套餐令人驚艷。開胃野菜華夫餅清新，法國生蠔配香茅鮮甜，主菜炭烤紅蝦嫩滑，慢煮三文魚略熟但魚子醬添奢華。招牌巧克力梳芙厘輕盈，搭配開心果雪糕完美收尾。麵包籃配松露牛油及1,900款佳釀酒單令人滿足。珀翠以美食、服務與景觀打造頂級體驗，適合特殊場合。建議預訂窗邊位，享受維港與法式佳餚的融合。…Read More

Petrus offers a refined dining experience that’s perfect for celebrations. The atmosphere is sophisticated without being pretentious, and the attention to detail shows in every dish.The meal began with fresh-baked bread and homemade butter—simple, but impressively done. Their beverage selection stands out, especially the sparkling tea and merlot juice, which are rarely found elsewhere and add a unique touch.The beef steak was cooked to perfection, served with a rich and flavorful jus. The Spanish shrimp stole the show: tender, slightly chewy, naturally sweet—easily the best shrimp I’ve had. Roasted duck came with a Western twist on Peking-style preparation: crispy skin, juicy meat, and balanced seasoning.The scallop with caviar was a luxurious bite, and the meal ended on a refreshing note with their homemade mango ice cream, which had natural sweetness and a smooth texture.Service throughout was attentive and professional. Overall, Petrus delivers quality and finesse, making it a great choice for a memorable dining occasion.…Read More

今年生日，留港消費，老公帶我來位於港島區嘅香格里拉酒店56樓嘅一星米之蓮餐廳食法國菜。餐廳可以飽覽維港景色。前菜有5個選擇，我哋㨂咗兩款海鮮，紅蝦+$388，聽聞西班牙紅蝦蝦肉鮮甜，蝦頭爆膏，必試，所以雖然都想試青蛙腳😅（田雞）最後都係㨂咗紅蝦。由侍酒師調較嘅無酒精飲品兩杯配合前菜及主菜，兩杯分別係茉莉花茶味及大吉嶺紅茶味無酒精氣泡飲品，飲落幾舒服清新。三款不同口味生蠔，超鮮甜蠔味，雖然細細隻但好厚肉，好creamy ，欣賞！主菜選了挪威三文魚配三文魚子同A5和牛主菜嘅飲品係熱情果肉氣泡飲品配合三文魚及青瓜檸檬+咖啡配A5和牛甜品㨂了朱古力souffle配朱古力雪糕。梳乎厘焗得好高好靚，鬆軟濃濃朱古力味。另外原來有三款甜品送嘅😅飽到上心口。有杏仁味波波，鳥結糖及牛奶朱古力。最後侍應攞住一座唱機出來，我真係以為播生日歌比我聽，睇真啲有蠟燭响唱片上面，原來係生日蛋糕來！逼真情度爆分，真心好驚喜！唱片蛋糕真係造得好靚。但因為太飽😅，蛋糕拿回家吃。連續幾年得到米之蓮後記： 蛋糕面層係超薄黑朱古力薄片，中間係濃郁朱古力mousse，底下係餅底。成個蛋糕都好出色！…Read More

Restaurant Petrus位于港岛香格里拉酒店，是一家老牌得奖法国菜餐厅。餐厅装饰是巴黎宫庭式风格设计，餐桌椅及餐具等都是精致高雅豪华，窗外可以看到金钟的商业大厦及维多利亚海港景色，绝对是拍照打卡的圣地。食物提供传统的法国料理，摆盘及用料讲究，味道出色。…Read More

❝二訪的米芝蓮一星法國菜⭐️🇫🇷最好食的紅蝦～開心果疏乎厘🤤❞前排媽媽生日同屋企人一齊再訪 @islandshangrila 頂層既米芝蓮一星法國菜 @restaurant_petrus 同樣都係weekend lunch黎(因為lunch真係抵食好多!)😚依然咁滿意😋🙂‍↕️今期menu好岩我口味😍基本上三個course都好中意!Starter今次豪氣啲揀左+$388既𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡 𝘾𝙖𝙧𝙖𝙗𝙞𝙣𝙚𝙧𝙤 𝙋𝙧𝙖𝙬𝙣 簡直係人生top 1紅蝦🤭肉質爽嫩 蝦頭勁多香濃嘅蝦膏🤤將下蝦膏擠落sourdough多士片食一流! Main揀左𝘽𝙚𝙚𝙛 𝙍𝙤𝙨𝙨𝙞𝙣𝙞厚厚既Beef Tournedos五成熟 軟腍既肉感 夾住一塊肥美鵝肝 配上黑松露醬汁 perfect combo!😍甜品見到𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙎𝙤𝙪𝙛𝙛𝙡𝙚 𝙬𝙞𝙩𝙝 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙄𝙘𝙚 𝘾𝙧𝙚𝙖𝙢毫無懸念一定揀佢💚🥰店員會將開心果雪糕塞入去朱古力味嘅疏乎厘入邊（有片!)疏乎厘輕盈濕潤fluffy朱古力味香濃😍開心果雪糕凍冰冰 食落有冰火交融嘅感覺😌最底仲有濃濃既開心果praline! 係我食過最好食嘅疏乎厘🥹💗開頭既Amuse Bouche都好有心思 有個好可愛既野菜waffle 上面真係壓左d蘿蔔仔/洋蔥仔片😳😍麵包又係3款任揀 鹽牛油同松露牛油都好香🥰生日送既蛋糕係黑膠唱片咁既樣💿(朱古力味但唔好食haha🫣)今次Petit Four係太甜既糖餅類就唔係好啱我口味～🍴𝐖𝐞𝐞𝐤𝐞𝐧𝐝 𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮 $588 (2-course) / $788 (3-course) (4.5/5)▪️𝙎𝙞𝙜𝙣𝙖𝙩𝙪𝙧𝙚 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡 𝘾𝙖𝙧𝙖𝙗𝙞𝙣𝙚𝙧𝙤 𝙋𝙧𝙖𝙬𝙣 +$388 ▪️𝘽𝙚𝙚𝙛 𝙍𝙤𝙨𝙨𝙞𝙣𝙞▪️𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙎𝙤𝙪𝙛𝙛𝙡𝙚 𝙬𝙞𝙩𝙝 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙄𝙘𝙚 𝘾𝙧𝙚𝙖𝙢꧁꧁ ——𝓂𝑜𝓇𝑒 𝒾𝓃𝒻𝑜𝓇𝓂𝒶𝓉𝒾𝑜𝓃—— ꧂꧂📍珀翠餐廳金鐘金鐘道88號太古廣場港島香格里拉56樓🗺𝘐𝘯 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘭𝘰𝘤𝘢𝘵𝘪𝘰𝘯…#joys_金鐘🔖𝘔𝘰𝘳𝘦 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘤𝘶𝘪𝘴𝘪𝘯𝘦/𝘧𝘰𝘰𝘥…#joys_西式 #joys_法國菜 #joys_finedine…Read More

To celebrate CNY, we have decided to go to a Michelin-starred restaurant, and since our last visit to Restaurant Petrus was already back in 2020, today we come again to Island Shangri-La to experience the French cuisine, under the helm of Executive Chef Uwe Opocensky.Located on Level 56, the décor has not changed, with lush carpet, high ceiling with crystal chandelier and murals, and traditional European royal setting offering a posh dining ambience, with also the amazing harbour view looking out from the large windows.I have decided to take the 8-course menu ($2,988) while my wife has the 6-course version ($2,288). After starting with a glass of Krug Grande Cuvee ($560) as aperitif, I have the Domaine Jean-Louis Chave Hermitage Blanc 2015 ($4,000) for the night. A fantastic wine without a huge mark-up.The Amuse Bouche is a Tuile made from dried vegetable including baby carrot and onion, made to a wafer-thin crisp that is paired with a tartar dipping sauce. The other snack is Smoked Salmon Tartlet, with the salmon tartare adding a bit of caviar on top. A nice start.The first course features Oyster, from the famous French producer Ostra Regal, with rich, buttery flavours and delicate texture. The chef has thoughtfully cut into pieces to facilitate eating. It is added with cucumber oil, buttermilk, and a puree with hints of sweet and spice. Refreshing.The second course is Foie Gras, presented in a great way. From the famous producer George Bruck in Alsace, the foie gras are stuffed inside a wine-poached pear and sliced, so it fully recreates the pear in shape, with some pear powder on the side. There are also brioche toasts provided to allow us to spread the foie gras on top to consume. Delicious.For the third course we both select Red Prawn ($388 supplement). Signature of the restaurant, the carabinero is large in size and grilled perfectly. The meat is sweet, paired with homemade garum for touch of savoury. The sourdough on the side is thoughtfully arranged to soak up the essence in the prawn head. Phenomenal.The fourth course features King Crab from Norway. Underneath the delicious and meaty king crab leg is some Japanese-style steamed egg, or chawanmushi, at the bottom. The yuzu kosho helps to provide seasoning, and the dish finishes with a crustacean sauce that enhances the flavours of the delicate crab meat. Delicious.The fifth course is Turbot from France. The fish fillet is pan-seared beautifully, with the surface slightly crisp while the flesh still remains moist and tender. On the side is a piece of celeriac providing contrast in texture, while the horseradish puree to give a bit of spiciness. The dish finishes with a fish sauce infused with oyster to give a wealth of seafood flavours. Delicious.For the sixth course we have both chosen Beef Calotte. The beef comes from a famous family farm called Brandt in Southern California, with the cut being lean but also soft. Nicely grilled, it is added with some shaved truffle to give a slight earthy note, along with a truffle beef jus. On the side is tarte tatin made from onion and pulled beef cheek with some cheese sauce, plus an onion puree. Another phenomenal dish with great taste and flavours.The seventh course features Donabe Rice. The Hokkaido Koshihikari rice is cooked in the earthen pot with chicken broth, with a perfect texture, neither too hard nor too soft. With some finely chopped spring onion to give fragrance, supplemented with the earthy note of truffle on top. There are also some grilled cauliflowers on the side which adds sweetness to the rice. Delicious.The eighth and last course is Souffle, and the interesting twist is that the main ingredient is actually potato. Added to the fluffy souffle is a potato vanilla ice-cream, and then the staff shaves a generous amount of black truffle on top, to give the earthy tone to the dessert. Delicious.The Petits Fours includes Orange Chocolate Peel, Chocolate Truffle, Madeleine to go with cream or mandarin jam, and Elderflower Jelly. All nice treats and adjusted to the local palate so not too sweet. A satisfying conclusion to the wonderful meal, especially over a cup of nice espresso.Service is very good, with the staff attentive and friendly. The bill on the night is $11,878 but mainly it is driven by the bottle of wine I ordered. Considering quality of food and the whole dining experience, this remains one of my top picks of local French restaurants, especially if you like wine.…Read More

Finally some free time for lunch following eventual closing of prolonged project. First on the list: chef Uwe, whom I’m a fan of. Mmmm: Sommelier's Selection Wine Pairing 2 Glasses for $320- not bad. Decided to go for a glass of old vintage Burgundy red instead. 3 sets to choose from: -3 courses ($788 pp), -4 courses ($888 pp) or -5 courses ($1,208 pp).Here’s what we had.Bread basket. Particularly loved the honeycomb butter, which managed to elevate the bread to being an essential part of the meal.Snacks: -Wafer roll with Cheese filling-crackers served with Vegetable tartar Appetizer:Japanese Scallop paired with earthy creamy Chervil Root (歐芹根) and refreshing Yuzu, served with Buttermilk sauce and topped with hazelnut.(Supplement of $488) Red Prawn Carabinero- pure decadence: impeccably cooked, its natural sweetness intensified by the umami richness of fermented fish sauce. A slice of perfectly toasted Sourdough to mop up every last drop of the luxurious prawn essence.Paired with Broccolini, Three Yellow Chicken aged for a few days; tender and flavorful with Chicken jus oozing onto the earthy comfort of the perfectly cooked donabe rice. A refined take on a hearty classic indeed. Transforming a classic into something special: Boston Lobster in Lobster bisque sauce topped with Mushroom slices, served alongside a flaky buttery Croissant stuffed with lobster filling. Regrettably, lobster was a tad overcooked.Chocolate Tart infused with Tonka Bean topped with creamy hazelnut and Ice cream. The tart’s crisp shell was spot on.Thoughtfully curated Artisanal Cheese selection with Jam and Honeycomb.To end:-Almond nougat -Chocolate truffle-Amaretti (almond cookies)In summary: each dish was carefully composed, showcasing a mastery of technique and deep appreciation for premium ingredients. The quality of execution, thoughtful pairings and attentive service created a meal that lingered in the memory long after the last bite.…Read More

.One of the best Christmas dinner 1. Antilope 1858 Oyster:Refreshing with a subtle zing from champagne granite.2. Foie Gras (first dish):Luxurious, enhanced by sweet fig and crunchy hazelnut.3. Yellow Chanterelles:Earthy, richly complemented by foie gras and pork fat.4. French Banana Shallot:Intriguingly sweet, with balsamic and truffle depth.5. Red Prawn:Smoky and complex, highlighted by sourdough's crunch.6. Atlantic Turboterfectly cooked, paired wonderfully with sprouts and wine.7.Brandt Beef Calotte:Tender beef, balanced with earthy mushroom and sweet chestnut.8. Winter Wonderland:A delightful festive treat, merging chocolate with gingerbread spice.…Read More

完全不值得花錢和時間的米芝連餐廳，食物方面沒有特別，服務不像五星級酒店餐廳，紅酒清杯都沒有侍應倒紅酒，晚餐前親自致電和WhatsApp 要求寫祝賀語句，上甜品前再提一次，侍應說沒有收到任何通知，再三要求甜品上寫上祝福語，甜品送到時，竟然沒有寫上祝福語牌，侍應說等陣再有一份甜品寫上祝福語，最後他們只是在三個Madeleine 寫上祝福語，去過咁多間米芝蓮餐廳，沒試過這麼令人這麼驚喜的祝福語放在dessert plate 上面，真的令人失望😞…Read More

托朋友生日的福，終於一試堪稱求婚餐廳的𝐏𝐞𝐭𝐫𝐮𝐬！古典𝐯𝐢𝐧𝐭𝐚𝐠𝐞室內裝修風格很是金碧輝煌(幸好早了一個月𝐛𝐨𝐨𝐤+𝐫𝐞𝐪𝐮𝐞𝐬𝐭靚位)才得以坐在餐廳內景觀最美的一張圓檯，享受𝟏𝟖𝟎度的維港景致🌊———✤ 𝟒 𝐜𝐨𝐮𝐫𝐬𝐞 𝐋𝐮𝐧𝐜𝐡｜$𝟖𝟖𝟖 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧𝐋𝐮𝐧𝐜𝐡 𝐌𝐞𝐧𝐮有𝟑/𝟒/𝟓 𝐜𝐨𝐮𝐫𝐬𝐞𝐬選擇，價錢由$𝟕𝟖𝟖-$𝟏,𝟐𝟎𝟖不等，自由搭配‼️(其實選擇不多😂，詢問過也不可以𝐚 𝐥𝐚 𝐜𝐚𝐫𝐭𝐞)一上菜先來一口𝐜𝐚𝐧𝐚𝐩é𝐬，一是鹹香酥脆的𝐜𝐡𝐞𝐞𝐬𝐞麵包，二是𝐜𝐚𝐯𝐢𝐞𝐫魚肉𝐭𝐚𝐫𝐭)➩ 𝐒𝐭𝐚𝐫𝐭𝐞𝐫 𝐱 𝟐 (把𝐦𝐞𝐧𝐮上的𝟒款𝐬𝐭𝐚𝐫𝐭𝐞𝐫都點了，排名分先後！)✰ 𝐑𝐞𝐝 𝐏𝐫𝐚𝐰𝐧 ｜+$𝟒𝟖𝟖此蝦非同小可，乃是西班牙紅蝦‼️其鮮甜與濃郁的蝦味簡直是一頂十！𝐌𝐞𝐠𝐚 𝐬𝐢𝐳𝐞的紅蝦以炙燒方式烤過，別有一番焦香味，搭配旁邊黑漆漆的𝐠𝐚𝐫𝐮𝐦(當時聽不明白後來上網查才知道是什麼!)原來是鬼佬發酵魚露，一小𝐩𝐚𝐭便能瞬間提鮮。記得要把紅蝦蝦頭膏擠出來，搭配𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡，便是蝦多士了🫡好好味🤤✰ 𝐋𝐨𝐛𝐬𝐭𝐞𝐫別少看這碗𝐁𝐨𝐬𝐭𝐨𝐧龍蝦茶碗蒸，龍蝦肉雪白彈牙，白蘑菇薄片下的是味濃醇厚的龍蝦蝦頭膏滑嫩蒸蛋，好好味😋✰ 𝐓𝐨𝐦𝐚𝐭𝐨較為𝐫𝐞𝐟𝐫𝐞𝐬𝐡𝐢𝐧𝐠的這道番茄𝐬𝐚𝐥𝐚𝐝也絕不馬虎，底部是番茄𝐣𝐮𝐢𝐜𝐞製成的𝐣𝐞𝐥𝐥𝐲，搭配奶香的𝐛𝐮𝐫𝐫𝐚𝐭𝐚 𝐜𝐡𝐞𝐞𝐬𝐞，簡約中帶點奢華精緻🍅✰ 𝐒𝐚𝐫𝐝𝐢𝐧𝐞日式手法烹調的沙甸魚用上細香蔥和𝐲𝐨𝐠𝐮𝐫𝐭調味，可以去掉濃郁的魚味。➩ 𝐌𝐚𝐢𝐧 𝐱 𝟏 (有魚、牛、羊選擇，選擇了前𝟐者)✰ 𝐒𝐚𝐥𝐦𝐨𝐧這是以鬆脆的𝐛𝐫𝐢𝐨𝐜𝐡𝐞(牛油麵包)夾住三文魚的𝐬𝐚𝐧𝐝𝐰𝐢𝐜𝐡，𝐬𝐥𝐨𝐰-𝐜𝐨𝐨𝐤𝐞𝐝三文魚魚肉油脂激發，魚身滑溜，搭配帶點酸甜的𝐬𝐚𝐮𝐜𝐞調味，出色🐟(一旁的羅馬生菜用上三文魚子點綴，也相當有心思)✰ 𝐕𝐞𝐚𝐥採用法國𝐋𝐢𝐦𝐨𝐮𝐬𝐢𝐧𝐞的小牛肉顏色呈淡粉紅，肉味不算很濃(淡😂)配菜則是茄子以及蒜味極為濃郁的蒜片，整體麻麻地，沒有很驚喜。➩ 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 𝐱 𝟏 (生日贈送了書本造型的焦糖慕絲蛋糕，層次豐富，驚喜！）✰ 𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲精緻的千層酥咬落鬆化，伴隨絲滑吉士𝐜𝐫𝐞𝐚𝐦。✰ 𝐏𝐞𝐚𝐜𝐡居然放了最討厭的薑🥹把桃味果蓉完美蓋過……Read More

阿女補同我食生日飯，帶我去食好西喎。高級餐廳Petrus@Island-shangri-la是也！用餐環境格調高級，枱及座位寬敞，面對中環一帶無遮擋海景，一流。唯一小小遺憾係嗰日天氣唔係太好，冇藍天白雲！今次只係食Experience Lunch Menu，3 courses 498/person：Starter:1） Foie Gras (Georges Bruck/ Dekapon/ Brioche; or Onion (Roscoff / Soup/ Cheese)Main:2) Chicken (Three Yellow / Donabe Rice/ Jus); or Scallop (Scotland/ Pasta/ Trout Roe)Dessert:3) Chocolate (Tart/ Vanilla Ice-cream)本人揀咗前菜：凸頂柑造型味道嘅鵝肝醬配好啊牛油麵包+主菜係蘇格蘭帶子三文魚籽手工麵。鵝肝醬做出嚟嘅口味輕巧唔膩口，造型非常好睇，一啲都唔鵝肝醬～三文魚子帶子手工意粉，本身醬汁偏鹹，再加上三文魚子嘅鹹香味，有少少重手咗，如果冇咁鹹就非常完美。朱古力撻加雪糕偏甜，少啲糖嘅黑朱古力會更加適合。訂枱嘅時候話咗係慶祝生日，所以酒店有安排一件好似書本造型嘅生日蛋糕，味道唔錯，造型亦都好高級。阿女咁乖又孝順令我非常開心，餐廳係高級宮廷風，面對維港靚景食飯，整體用餐體驗滿意。**不過社交平台唔知點解唔俾我tag餐廳落我個post度，唔知係咪因為我comment個意粉太鹹，所以餐廳取消我打卡⋯⋯🤔 如果真係咁嘅原因，餐廳就有啲唔夠大氣喇，客人提出嘅意見應該正視，而唔係為咗好睇而屏蔽差評訊息，斬腳趾避沙蟲唔可取哦。…Read More

再臨港島香格里拉 56 樓的老牌法國菜 Petrus 。「老牌」的意思是九十年代初而已，當然沒有 Gaddi’s 那麼「老」啦。除了兩個房間（如果沒有記錯），Petrus 可以分為兩個大 dining rooms，一進入餐廳的是第一個 dining room，繼續走通過另一度門內裡還有另一個 dining room，更加 private 。據前輩在懷緬「九十年代黃金時代」所述，那個時候外面的 dining room 可以抽雪茄呢。還有這樣級數的餐廳，有分 host menu 和 guest menu 的。後者沒有價錢，客人點了貴價菜式都不用尷尬，十分貼心 。小妹對 Petrus 莊重的 mahogany panelled walls，筆直的柱子，與華貴的 chandeliers，第一個感覺是餐廳裝潢受法國古典主義的影響，至於古老，以當代眼光去看 —— 例如對比 Estro 或者四季的 Argo  —— Petrus 的確有點 dated 既，然而有歲月痕跡不等於殘舊，儼如沙翁劇作所言：Age cannot wither her。再者 Island Shangri-la 56 樓，落地玻璃窗，可以環顧金鐘灣仔海景，位置無可替代，那種「地利」不是新餐廳位於中環小棟商業大厦樓上舖可比。【 與 Petrus 的緣份和菜式的改變 】云云法國餐廳 Petrus 是比較少去的，但每次與 Petrus 結緣都跟酒有關。小妹年輕時「沾衫尾」跟前輩們來這裡，初嚐 St Émilion 的 Cheval Blanc ，覺得 Cheval Blanc 相當雅麗，自此便愛上紅酒，那時 Petrus 提供的是很傳統的法國料理 。2022 年朋友請小妹午餐，那天也開了一瓶 Cheval Blanc ，2022 年 Petrus 的菜式已經改變了，很 electic，主菜更加入了中東風味（有興趣可以參考小妹 2022 年 3 月 29 日食評 《徐緩美麗》）。【 Maison Champy Wine Dinner 】 當夜晚餐也是 wine dinner，據聞這是 Petrus 第一次 wine dinner（規模超過十檯），之前幾年小妹記得 Petrus 有自己搞過特別晚餐，小型的一桌宴席加上 wine pairing，而不是與酒商合作的 wine dinner 。今晚 dinner 包括六款酒及 free flow sparkling water，連 10% service 接近 $2,100，以 Petrus 來說十分「抵食」了。不過還需看看菜式如何。【 Pre-dinner Champagne & Amuse-bouche 】香檳乃來自 Carte Or 的 Richard Cheurlin Brut N.V.。Non vintage grower Champagne 味道居然複合味美，而且在 dryness 與 sweetness 的平衡點做得很好。好些 grower Champagne 比大牌子香檳在選擇葡萄和釀造上顯得更用心，Richard Cheurlin 為一例子。******看到心思的是他們的 amuse-bouche 。是 cheese … 甚麼好呢？姑且稱它為 cheese roll 吧。做成酒瓶的水松塞般的開胃小吃，外面軟糯，餡甘香，配香檳沒得投訴。****【 Menu 】 今晚的 menu，跟餐廳的 regular menu 有雷同也有不同，例如甜品 Banana 和 lunch menu 上的一樣，唯 Chefs Uwe and Wa 在其他菜式上加了點心思，例如把 regular menu 上的 Mackerel 調味由 herbs 改成 lime，而 Scallop 則用 vin jaune 而捨 Champagne，得以配合 Burgundy 的 pairing wines 。【 Mackerel. Japanese | Cucumber | Lime 】清新並帶點海洋之味的鯖魚，這個頭盤未算驚艷，哈，卻很配合味道也是清新淡麗，很 refreshing 的 Pernand-Vergelessess Blanc (白酒) 2022。第一道酒與菜的 mariage 委實不錯。******【 Bread Basket 】反而麵包籃真的驚艷喔，連 Robuchon 和 Gaddi’s 都比了下去。四款麵包 —— 除了極高水準的 mini baguette 和 sourdough  外，還有我們常見的 brioche  (未能拍攝入鏡頭)，和那一個帶甜的 puff pastry brioche (就是右下角那些「卷物」）。Puff pastry brioche 造型工整漂亮，口感酥脆，和點滴甜味 spot on，做得很出色的麵包呢 😌。【 牛油 】沒有拍照，味道好，但是略為「暖」了些，所以太 soft ，那是否不好，見仁見智，只是小妹習慣冷和硬一點的牛油。****【 Scallop.  Scotland | Pea | Vin Jaune 】煎蘇格蘭帶子，加入黃酒 （vin jaune) 做的醬汁，整道菜變得香甜。很多人喜歡吃帶子用甜味去襯托，例如橙汁，小妹覺得不大合襯，不過今天菜式為了要配合 Pernard-Vergelessess 的紅酒，似乎真的需要點 sweetness 做底味。至於充滿春天氣息的翠綠青豆則十分怡人，小妹覺得青豆不可或缺，那份春天的感覺甚至把帶子的風頭都蓋過了啦。******其實用紅酒去配海鮮不是不可以，只是要很小心，搞不好整個菜式味道變腥，ruin 了菜餚也浪費了佳釀。今天的 mariage 可見大廚功力。【 Morel. Yunnan | Beef Cheek | Smoke 】這個菜的主角是雲南羊肚菌，beef cheek 釀在菌內，縱然並非主角，卻是整個菜式之所以美味的重要部份。一點煙燻味之外，其實這道菜蠻有 「鑊氣」喔。底蘊有中菜紅紅的鑊炒牛肉的滋味，但是這個菜卻又非常法式。再三強調，雖然 morel mushroom 是主人公，沒有 beef cheek 的話是不能成事的。 ****這道菜用 Maison Champy 比較有 body，滿滿 berry 香甜的 Premier Cru Nuits-St. George ‘Aux Bousselots’ 去配，是天作之合（忘記了拍照）🥺。 【 Duck. French | Cherry | Spring Roll | Albufera 】法國的鴨質素高，唯肉味不 overwhelming。小妹在台灣吃過用台灣本地鴨做的菜式，味道好得不得了（包括已結業的《祥雲龍吟》和位於晶華酒店的新貴 Impromptu），到了令人讚嘆的境地，法國 Challan duck 恐怕要瞠乎其後呢。****鴨胸跟車厘子和 sauce 美味而合襯，但是 highlight of this dish 則是那春卷啊。春卷不但皮薄，炸得也鬆脆，鴨肉濃郁而油潤，整道菜是很完美的主菜，難怪用這晚酒莊唯一自己田的 Grand Cru 紅酒 Corton 2011 去配這道菜啦。****你問小妹，Premier Cru 的 NSG 和 Grand Cru 的 Corton 比較，那一支更好，似乎前者更勝一籌。很快到了甜品【 Banana. Whisky Wood | White Chocolate | Caramel Sauce 】賣相不特別，中規中矩之作。White chocolate 味道單一，並不是小妹所愛，而香蕉加上 caramel sauce 挽回不少分既。****不過失色在配甜品的 Armagnac，Castarède 的 VS。On the nose，是很香葡萄味道，入口則乏善足陳，缺乏深度和果香。這是酒商選酒問題，不關 Petrus 事呢。****【 總結 】以為 Petrus 還是傳統華麗的法國餐廳（好似巴黎的 L’Ambroisie），2022 年的午餐，那時候應該 Racines 的主廚 Romain Dupeyre 還在 Petrus，發現事實上 Petrus 已經改變了不少，創新了不少。現在由 Chef Uwe Opocensky 主理，那一份 electic，百川匯聚的哲學依然未變。而必須注意的是，和 Caprice 或者 Gaddi’s 相比，Petrus 調味更大膽，菜式味道 profile 也更濃郁，來這裡要抱有開放的心境，不要因為不是傳統法國料理就大失所望。雖然今天的菜式沒有令人驚艷的（反而麵包甚佳），整個晚餐都因 pairing wine 而花了心思，必須一讚。服務方面，整體及格。每一道菜 serving 時間恰當，斟酒及時（只是添水有時會慢了些），而且每一道菜端上桌子時候都是熱的，廚房沒有因為同一時間出菜應付不來（The Murray 的 Popinjays 則不行了啦，那次 wine dinner，上的菜都是凉的，溫度唯一無錯的是雪糕 😏 [ 2023 年 10 月 2 日食評 《有些地方只適合打卡》]）。誠然用餐體驗愉快而沒有太多瑕疵，加上價錢「合算」，可以說不負餐廳之名聲 。雖然次數不多，每次來 Petrus 小妹都盡慶而酒醉呢。…Read More

嘩！今日好姊妹加人工就嚟同我去咗米芝蓮一星嘅「珀翠餐廳」食嘢~ 哇，真係太幸福啦！先嚟講講前菜啦，我地試咗兩款。一款係鮪魚韃靼塔，真係有新鮮嘅鮪魚配三文魚籽~加松露芝士波，仲有啲檸檬芹菜脆係度吊味，整體味道好平衡，每粒都細細個，我地食得巧開心。至於第二款嘅係 L'Antilope 1858 生蠔，就更加吸引我地啦！生蠔新鮮柔滑creamy，仲有啲少少酸嘅醬汁，真係配合得好過癮啊~ 主菜方面，我地點咗帶子海膽意大利燴飯，真係巧巧食呀！個燴飯綿滑得黎又有少少咬口，每粒米飯都好入味，帶子仲好鮮甜，配埋海膽就更加加分啦！啲海膽非常新鮮，絕對唔會有出面成日食到個種防腐劑味！真係覺得自己好幸福喔，有好姊妹一齊食到咁正嘅 risotto！而另一個主菜係龍蝦酥皮卷配白松露片，都係好食嘅~ 龍蝦肉鮮嫩彈牙，酥皮煎到香脆，每一口都好享受！配埋白松露片，味道更加濃郁，令成個菜式昇華左！不過我同好姊妹都好攪笑，見 nice 肥哥哥推個蝦酥皮卷埋黎個時，我地以為佢會畀曬成條我。我地仲心諗 "shi.....咁大條，點食得曬呀？"點知....哦~ 原來只係切一片畀我地 最後，就係我最愛嘅甜品啦！香蕉朱古力脆片！最欣賞佢嘅蕉皮，個外觀做得好似真香蕉咁～好靚香蕉加朱古力嘅配合，每一啖都帶畀到我心滿意足感嘅覺，哈利！btw，個芝士拼盤，我地真係唔識食，但都唔建議大家點黎食，真係唔好食…Read More

<真·法國大餐>英文廢廢表示：好多佢講完都唔知咩黎🥱但係又好好食淨係送既開胃小吃已經超精緻，有3款南瓜撻，入口口感爽脆清新青豆入面有mousse，酸甜開胃餐廳自家製既長麵包，外脆內軟又煙韌牛油亦是自家製，分3款，由清新既柚子味，到原味，到最濃既雞皮味，香濃清新唔膩，搞到唔小心食左超多麵包前菜5碟，比較深刻係焗薯皮同鵝肝黑松露配日本甜粟米，朋友好鍾意食粟米，食到哇哇聲。然後係煙燻蛋白焗薯仔配魚子醬，魚子醬除左舖底之外，仲喺薯仔中間夾咗超多，果然係心機菜。海鮮有紅蝦配蝦膏醬，仲比左個麵包用黎點蝦腦，暫時係我食過最好食既紅蝦，肉質鮮嫩，入口即化，蝦膏香濃撲鼻，點麵包一流龍蝦就真唔知配左咩醬，酸甜開胃，亦都鮮嫩彈牙魚料理有海膽魚子醬配鮟鱇魚，底下有青瓜蔬菜片，一絕。另外果條係唔知咩魚，但個皮超脆，唔講以為食緊燒肉，肉質爽口，魚味十足主菜有BB鵪鶉，配鵪鶉mousse ，另外一道係鹿肉，人生第一次食鹿肉，唔知道點評價，口感似牛肉+雞肝，但係好好食。連side dish 都好有心思，將菇整成一個撻，菜包住果仁碎再配醬汁，多重口感甜品係香蕉疏乎厘配雪糕，空氣感十足。山楂唔知咩撻配車厘子醬，酸甜解膩，食完感覺又可以大戰多一百回合。另外因為生日餐廳送咗個提拉米蘇，中間包住果仁同醬汁，好有層次最後有一個朱古力製既容器，比左D小點心同朱古力，用黎配茶或咖啡整體而言，無論環境，服務，食物質素都非常高，驚喜不斷，可以感受到法國人對待食物既認真。用料新鮮，廚師唔會一味只用貴價食材堆砌菜肴，亦會善用食材所有部位去做變化，將成材精華打成醬，整成mousse，再唔同既材料搭配非常有心思。…Read More