影片
港鐵堅尼地城站 B 出口, 步行約6分鐘
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電話號碼
28188266
開飯介紹
正宗法式料理店，招牌菜燴牛肉和慢烤兔肉等都反映了餐廳忠於法國傳統烹調藝術的宗旨。
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營業時間
今日營業
12:00 - 15:00
18:00 - 22:15
星期一至日
12:00 - 15:00
18:00 - 22:15
公眾假期
12:00 - 15:00
18:00 - 22:15
公眾假期前夕
12:00 - 15:00
18:00 - 22:15
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
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餐包
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香煎魷魚仔配西班牙肉腸
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法式香草焗田螺
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甜品
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龍蝦意大利飯+26
招牌菜
堅尼地城，從前是港島最西面的隱世小角落，現已成為打卡勝地。今日就在堅尼地城海旁一間小餐館食午餐，看著無盡海景，一覽無遺飽覽維港景色；同時享用高質而價錢合理的法國菜，偷得浮生半日閒。*午餐兩道菜$168；三道菜$198。當中頭盤和主菜都有幾款選擇。餐後嘆杯咖啡也只是$20，好吃又便宜。頭盤：🏅牛油果虎蝦沙律虎蝦煎過很香口，牛油果軟熟，整體很美味。🏅安格斯牛肉他他（+$38）用來做他他的牛肉，新鮮最重要，這份安格斯牛肉他他完全達標，牛肉色澤紅潤，無腥味，入口無渣，配薄脆餅乾簡直是人間美食。主菜：🏅是日精選鮮魚（+$10）非常美味的三文魚，皮脆肉嫩多汁。配菜是薯蓉和烤白椰菜花。這是我吃過最綿密軟滑的薯蓉，和吃雪糕無異，超級好食。本身無什麼味道的白椰菜花烤過後帶焦糖香味，同樣好食。🏅是日廚師精選（+$20）知道今日廚師精選是羊膝後，羊癡說加錢都要食。羊膝大小適中，用燉煮的方法烹調，肉質軟腍嫩滑，全部可吃，輕易離骨，最後只剩下一條骨。甜品：🏅椰子撻配雪糕牛油餅皮裏充滿著椰子醬和椰子奶油，表層鋪滿椰絲。口感比港式椰撻細膩和清淡。
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筆者從小就居住在九龍，每次跟著家人到西營盤探親，都只能坐巴士，顯得非常「大陣仗」！可幸的是，香港的鐵路系統緊隨著香港的發展而不斷擴張，即使「過海」，還是跑到「大西北」，更方便省時。位於西環的「Bistronomique」是一間臨海的法式小餐館，曾獲「2014年度米芝蓮車胎人美食」。餐廳設有兩層及室外座位，均飽覽海景，不管是情侶間約會，或是帶着毛孩用膳，都能享受不錯的用餐體驗。環境：✨餐廳座擁180度海景，室內裝潢設計以木系為主調，環境清幽，配以輕快音樂及射燈折射出更多層次感，營造了非常適合酌酒、聊天的氣氛。服務：✨當日正值閒日晚市，人流也蠻多，職員友善有禮，上菜節奏非常配合食客，用餐時間很足夠，貼心！ 筆者與友人是日晚上享用了「6 COURSES SET」，每位$648。食物：🥗 SALAD ✨凱撒沙律：輕怡開胃。✨牛油果虎蝦沙律：加入健康的牛油果和去殼的蝦肉，口感更豐富。🍴 STARTER ✨雞肝豬肉批：以數種肉混合製成的凍批，肉風味濃厚。✨香煎魷魚仔配西班牙肉腸：小小的魷魚仔富海鮮風味，適合配酒。✨法式香草焗田螺：肉質結實帶嚼勁，沒有泥味，配搭牛油香草薯蓉，更能增添香氣，吃下去更順口。🥣 SOUP✨是日餐湯：以新鮮蘑菇打成的湯，富松露香，講究口感的微粒設計，自然無調加，面層是蛋白泡沫，是低卡而又捱有足夠飽足感的素食選擇。🍽️ MAIN COURSE✨阿拉斯加蟹肉扁意粉：水波蛋下盡是鮮味的蟹肉，配上惹味的蟹汁基調，煙韌的意粉同吃，濕度剛好。✨炭燒美國頂級肉限扒：色澤尤其粉嫩，是完美的medium，中間有一層明顯的油花，經烤製後部分融成美味豐盈的肉汁，肉質細緻，牛味濃郁可口。🍰 DAILY DESSERT✨檸檬撻：黃澄澄的檸檬撻顏色誘人，風味酸香濃郁，充滿夏日活力。✨椰子撻：加入椰絲的忌廉海綿蛋糕，輕怡開胃。
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“Bistronomique”喺西環已經係好多年嘅French，佢menu嘅嘢係幾authentic，好耐冇見menu同時有馬賽魚湯、洋蔥湯同紅酒燉牛臉牛尾了。牛肉他他係有驚喜嘅，明顯佢係他他之外落咗好多配料，夠味又夠嚼口，好接近法國小餐館水平了。湯其實我掙扎咗好耐，最後揀馬賽魚湯，因為比較少地方有，最後亦都冇令人失望。Main嘅兩個dish就揀咗紅酒燉牛臉牛尾同黑松露羊肚菌鵝肝煮白鴿。牛臉牛尾非常林，亦都非常入味，感覺上仲好食過當地Alsace嘅出品，不過蔬菜煮得太大粒，而且唔似係一齊燉。鵝肝煮白鴿我會認為係ok，白鴿有slightly overcooked，其他配料正常發揮，唔好同米芝蓮嘅法國餐廳比了。甜品嘅creme brulee係可以嘅，不過plating就…最後講講服務。侍酒服務係幾唔錯，醒酒認真，用燈光照住decanter慢慢倒酒，以HKD 150嘅開瓶費，算係幾好了。今晚得我哋一枱包場，對住海邊食，其實食物質素已經唔太重要。
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Visited Bistronomique for lunch with two friends because the restaurant is a good spot for watching sunsets. However, the experience was not as good as before. While the restaurant had a promising reputation, the overall execution fall short of expectations. The restaurant offers lunches with 2 courses at $168 and 3 courses at $188 and all of us chose the cheap one because we were not a fan of desserts.The bread was hot when served, and most surprising was that olive oil and balsamic vinegar were also given in addition to butter.Definitely the highlight of this meal, the thick and yet smooth tomatoes soup was very delicious and the freshness and natural taste of the tomatoes were suitably captured in the soup.The cod brandade was a savoury spread mixing shredded cod, mashed potatoes and some herbs together. Some crusty bread slices were served with this flavourful spread.Fish of the day was pan fried salmon. The salmon was heavily seasoned masking the delicate flavours of the fish, making it challenging to appreciate its quality despite it was well seared.The ox tongue was another over salty dish of the meal. The tongue was soft and tender in texture, however it could not be finished because it was again heavily salted.The carbonara linguine was the only dish, which has a good balance in saltiness. The linguine was al dente in texture and fully coated in a rich and creamy sauce. However, the chicken was not as tender as expected.
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Their weekend lunch menu is of great value for money. You can get 2 courses at $168 and 3 courses at $198. Honestly I think the pear tart dessert is quite forgettable so I’d recommend you to get the 2-course lunch and maybe order a couple starters for sharing off their a la carte menu.We ordered 1.5 dozen of oysters to share, and they were all very fresh. As for the main course, I got the ribeye and my friends got the lamb shank which was huge. The ribeye was nicely cooked and seasoned, with some veggies on the side. My friends said the lamb shank was delicious as well.
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