影片
港鐵灣仔站 A3 出口, 步行約5分鐘
繼續閱讀
電話號碼
28080882
69245203 (WhatsApp)
營業時間
今日營業
11:30 - 23:30
星期一至日
11:30 - 23:30
*Monday – Sunday
Dining Room 11:30am-2:30pm, 6:00pm-11:30pm
Bar & Grill 11:30am-11:30pm
Happy Hour 4pm-7pm
以上資料只供參考, 請與餐廳確認詳情
相關文章
位於灣仔的西餐廳。餐廳內設有兩個不同風格的餐飲空間，滿足不同場合的需求。 Dining Room區域設計典雅，裝潢華麗，主打傳統與創意兼備的高級菜餚。最值得打卡的，莫過於那片色彩豐富且充滿藝術氣息的玻璃畫圓拱型天花。通透的設計完美減輕了空間的壓抑感，整體氛圍極具格調，非常適合慶祝特別日子。 如果想輕鬆一點，餐廳還設有Bar & Grill區域，下班後與朋友小酌一杯，這裡也是不錯的選擇！ ⋆_____ᴛᴏᴛᴀʟ ᴏʀᴅᴇʀ______⋆✿ Prawn Dijon✿ Fried Calamari 以大蝦為主打的沙律，搭配牛油果及蛋黃芥末醬，大蝦鮮甜爽嫩，醬汁清新開胃；而炸魷魚外脆內嫩，配上他他醬，絕對是佐酒的絕佳小食。 ✿ The Reuben這款Reuben Sandwich在香港並不多見，酸麵包裹著大量鹹香鬆軟的煙熏牛肉，搭配芝士、俄式醬汁及酸椰菜，餡料豐富，一口咬下，肉香四溢，滿足感十足。 ✿ M7 Wagyu Flat Iron (300g) ✿ Canadian Pork Chop ✿ Sides：Landau's Garlic & Rosemary Fries澳洲M7和牛肩胛板腱份量十足，切開後可見粉嫩的色澤及細緻的大理石紋理，入口肉味濃郁，口感柔軟，油香豐盈卻不失嚼勁；而加拿大豬扒厚實多汁，搭配甘筍蓉及舞茸菇，肉質軟嫩不乾柴，蔬菜的甜味更提升了整體風味。當然，少不了金黃香脆的蒜香迷迭香薯條，佐酒必備！ ✿ Daily Dessert: Apple Crumble焗烤的蘋果上鋪滿酥脆的餅粒，搭配綿滑的雲尼嗱雪糕，一冷一暖的口感交織，香甜可口，為這頓美食畫上完美句號。 ✿ Cocktail: Romeo / Juliet以雀仔形酒杯盛載的雞尾酒「羅密歐與茱麗葉」，賣相與命名都充滿詩意。兩杯均以檸檬氈酒及氣泡酒為基底，一杯加入草莓的甜蜜，另一杯則融入奇異果的清新，果味突出，容易入口，非常適合輕鬆小聚。
繼續閱讀
Used to be the French restaurant Junon, this place has recently re-opened under the name Landau’s. Located at 2/F Wu Chung House in Wanchai, the restaurant offers two seating area, one is a vibrant Bar and Grill with a casual and lively atmosphere, while we have booked to sit at the Dining Room with a more formal setting.The neat décor has an artistic traditional vibe, most notably from the glass panels and intricate woodworks on the ceiling, as well as the tall and large windows of European designs. The ambience reminds me a bit of a Michelin-starred restaurants at a 5-star hotel in Kowloon. The night is quiet, without that many customers, perhaps as it is just before CNY and people generally prefer Chinese cuisine.To start, I have a glass of E. Guigal Cotes du Rhone Blanc 2022 ($98). With a beautiful light gold colour, the wine has a fresh nose of honeysuckle, white peach and apricot, and some sweet spices which goes well with the red prawn crudo.The Amuse Bouche is a small Brioche, hollowed to stuff with salmon mousse, delicious with a creamy and savoury taste. The few pickled onion on top helps to give acidity. Nice and appetizing.For the starters, I order a Red Prawn Crudo ($388). The red prawn has been cut into thin slices, drizzled with some orange dressing instead of lemon to provide the acidity. A creative twist with good effect. Together with fennel jelly and dashi cream to add to the flavours, a delicious starter.My wife has Seared Scallops ($238), with the two large scallops nicely seared with brown butter on both sides to give a caramelized surface while still maintain soft and tender on the inside. The umami of the scallops matches well with the rich, creamy and sweet corn puree too.For the main course, I have chosen M9 Wagyu Sirloin ($588). The sirloin has been grilled beautifully to my requested medium level, juicy and tender. On the side are some tortellini with tendon stuffing, with also some morel and saffron emulsion to pair with the beef.The wife has Prosciutto Wrapped Monkfish ($238), with the prosciutto providing a nice savoury taste to the monkfish. The port and wine jus, along with truffle foam, provides further dried fruit and earthy flavours to complement.For dessert, I have the Chocolate Fondant ($128). Breaking the crust of the fondant the rich and delicious chocolate inside pours out, and on the side the crunchy dulce and caramel ice cream further adds sweetness to this indulgent dessert. Best if you have a sweet tooth.My wife has Pistachio Crème Brulee ($128). On the crunchy caramel surface, the chef has scattered some pistachio for more texture and taste, while the crème brulee silky smooth and having a more mellow sweetness than the chocolate fondant.Service is decent, with the staff courteous but did not do much to introduce the dishes or try to share more the stories of this place, or the background of the restaurant, which I think is a big miss given its rich history. The bill on the night is $2,050. To me it is a bit pricey.
繼續閱讀
朋友約來這個開業不久的餐廳為別人的母親慶祝母親節。原來要訂晚上7:00 Bar and Grill Area 一張 8人枱，餐廳說要 7:30才有枱。因為有一位朋友臨時不來，我們2男5女7:30到後發現Bar and Grill Area 的人根本不多，開始點酒時候才知道7:00點前Happy Hour，我們7:30點酒是正價，這樣讓我們一開始用餐就不太Happy了，為什麼餐廳不建議我們提前6:30到，享用半小時Happy Hour後才用餐？我們兩個男人都點了 Guinness 黑啤，第一杯 Bar Tender 沒有打好泡沫，加上酒的溫度不夠凍，不是味道。我喜歡 Guinnes，不服氣之下再點第二杯，第二杯就不錯了，除了夠凍之外另加 fine bubbles在啤酒上面，味道又好又滑喉。朋友不再喝 Guinnes，和其他女士喝法國 Bonnin Pichon 紅酒，這個紅酒正價也不算太貴，酒質醇厚、果香濃郁，是很好的紅酒，我們喝完一瓶再開多一瓶。至於食物，先上來的是Caesar Salad, Romaine Lettuce 只有菜梗沒有葉，很不好吃，接著上的菜都是一般貨色。因為照片只能上傳12張，我們還有5-6個菜照片沒辦法 post出來。驚喜的是我們問經理為什麼沒有上餐包，經理說可以給我們，但要加熱5分鐘，我們說好，奇怪的是餐包絕對是一絕，很香之外口感也很好，是餐廳整個晚上得分最高的出品。
繼續閱讀
和朋友試了午餐時段的菜色。前菜選了Foie Gras Torchon 和主食選了M9Wagyu Flatiron Steak。前菜咸咸的鵝肝配上酸酸的青蘋果絲及其他配料，味道十分之夾😋。主食牛肉上桌時已切塊，方便進食，牛肉味濃及好腍，輕輕一切以可分開，配上煮過的洋蔥，十分味美。另外，餐廳還提供兩款麵包，兩款也很好吃😍。餐廳環境舒適，枱與枱之間唔會逼夾，食飯傾偈唔會覺得嘈吵。職員服務態度也很好。下次再去試埋餐廳另一邊。
繼續閱讀
有一晚去左 @landaus.hk 食飯，估唔到有幾個菜式都好有驚喜！同班friend食得好開心☺️☺️ 完全打卡able 一定啱晒大家所需🩷🧡💜特別情鍾於個炸魷魚圈，豬扒仲有Ribs，份量十分之大碟，一碟夠晒兩三個人返嚟食。到而家我都仲記得個豬扒嘅熟度啱啱好，勁腍真係可以話係一咬落去就斷開唔使用力咀嚼佢！ 我可以為咗呢個豬扒返去食多次嘅程度！面個ribs就係最傳統嘅美式煙燻烤豬肋骨!出色有小食，又主菜仲有酒飲，絕對可以試一次
繼續閱讀