BRUT

營業中

休息中

話說，M佬嘅大學同學兼死黨搬咗去西營盤，咁當然要去搞亂下佢屋企，咁先有人氣㗎嘛。嗰日途經見到有間新餐廳開幕，望落去好似幾正喎，心郁郁想去試下。就係咁，我哋抱住咩都試下嘅精神，就去咗西營盤第二街嘅BRUT，食西班牙Fusion菜。餐廳雖然唔大，不過坐得好舒服，設計非常有格調。另外，餐廳大量食材都係由西班牙空運到港，咁先食得夠尖。Smoked eggplants with A-Tao's vegetables我明明叫咗矮瓜㗎，究竟去咗邊？大家唔好好似A姐咁失禮，中間嗰碟咪係矮瓜。只係大廚加咗少少薑同乾檸檬絲，再加入矮瓜煙薰，所以變成黑色。大家可以用青瓜條、甘荀條同自家醃製嘅酸菜點矮瓜蓉食，好特別。Mushroom with red wine sauce賣相同樣吸引，雞肶菇配上本菇略略煎過，保持裏面嘅水份，菇味香濃，加埋牛油味，正。建議大家先齋食菇，菇嘅鮮味；之後再點紅酒汁同醃紅洋蔥一齊食，味道又所不同，有驚喜。White Anchovies and baby potatoes with leeks另一個頭盤用咗喺香港比較少見嘅白鯷魚，因為佢用鹽醃製過，所以好多人都叫佢做鬼佬鹹魚。白鯷魚肉質

This restaurant is a welcomed addition with passion and generosity behind every pour and plate. The prices were very reasonable, but this is not the only reason we look forward to going back. The cheese platter was fantastic, but so too were the 3 other dishes we shared - mixture of meats and veg. We would recommend soliciting advice because the woman really knew her food and wine pairings.

Brut is on the other end of Second Street, away from the crowd but not so away.You are greeted with two high tables and a long bar which makes it great dining alone with friends.In this Modern era, it is all about clean living as well as clean drinking.The drinks are definitely to brag about because Camille Lisette Glass at BRUT is a strong advocate of natural wine, hence the choice of all these natrual wines and their homemade Kombucha cocktails.On the menu side, it is tapas-style offering a go