Picanhas'

見網上平台介紹這家位於中環半山的牛扒店”Picanhas” 好似幾吸引，bookmark 要試下。見星期二有半價T-bone, 星期四有半價斧頭扒….終於等到7月1日星期二公眾假期可以去試吓。早於兩周前在OpenRice 預約，沒有註明用餐時間，但是到店後告知用餐時間60分鐘！！ 話公司website 有溫書註明，但我經OpenRice book 都冇講。如果早知60分鐘一定唔會嚟，90分鐘我都可以接受，60分鐘實在難以接受！！難怪咁多人北上，不能怪香港人！！ 我order T-bone 男店員話要30分鐘，即是只有30分鐘食？！ 其實都唔Make sense! 這個T-bone 包了沙律及薯條，沙律菜幾新鮮上面灑上大量芝士特別美味，薯條幼身幾香脆。T-bone 幾大件夠3個人share. T-bone 將兩塊牛排合而為一：西冷牛排和牛柳。牛柳是是牛最柔軟的部分，肉味比較清淡。而西冷則口感有嚼勁，肉味濃郁。T bone 可以同時滿足2種口感。叫了Medium-rare，下次都係叫番Medium。Churros 傳統肉桂口味，幸好肉桂味不太濃伴上朱古力醬及Cream ，平時少吃因為怕甜，食一條ok 多一條就太甜。…查看更多

一直聽講呢間阿根廷牛扒店好出名，終於的起心肝去試。開放式廚房好有氣氛，睇住廚師喺火爐前烤牛，跳動嘅火焰係迷人嘅風景，不過空氣中瀰漫嘅油煙，確實為呢場盛宴添咗份真實感。今次試咗：・ 澳洲21日乾式熟成黑毛安格斯 (Medium Rare) - 炭燒香氣到位，但牛味偏淡，肉質有咬口，青醬嘅味道搶咗鏡・ 香煎三文魚 - 稍稍過火，配菜反而更出色・ 牛油青菜 - 蒜片同芝麻炒得好香，牛油味濃得嚟層次好豐富。・ Mac & Cheese - 全晚高潮！芝士濃到黏脷，面層麵包糠烤到脆脆的，邪惡到極點・ 鴨油薯條 - 香脆，充滿蒜香好惹味，但唔太食到鴨油特色主菜冇預期中驚艷，最好味反而係個邪惡Side dishes－Mac & Cheese。如果你同我一樣係芝士控，呢度嘅side dishes可能比牛扒更值得你來。#hkfoodies #香港美食 #hkfoodieblogger #hkfood #hkfoodshare #foodie #central #steakhousehk #steakhouses #argentinsteak…查看更多

見社交平台 人地推介睇得多終於可以一嘗😋😋佢lunch set 有魚同牛揀，基本上見到嘅人人都叫牛😂個牛加左香草醬同燒到面有點焦香入面仲係好嫩，保留到肉汁😋😋好食但我最欣賞嘅係個薯條🤩🤩佢用鴨油炸，雖然好肥，但個鴨油香入哂薯片到再加上本身嘅薯仔味，外脆內軟真係好好好好食呀🤤🤤🤤🤤🤤🤤🤤一份lunch set $158 + 10%都幾大份，沙律都唔係hea俾你仲要有埋甜品 Churros😋😋都好好食位置係soho 區，係遠左少少餐廳品算多位，lunch 好爆想食就記得book定位先啦💪🏻…查看更多

在中環這個分秒必爭的地段，要找一頓高質、快捷而又不傷荷包的午餐，絕對是門學問。Picanhas' 的這道 「200日穀飼黑安格斯牛臂蓋扒」，完美滿足了以上所有要求。200日穀飼黑安格斯牛扒炭香滿溢的牛臂蓋扒一上檯，散出陣陣炭燒香氣。牛排預設的熟度掌控得恰到好處，切開後可見粉嫩的肉色。肉質軟嫩中帶有恰到好處的咬口，充分展現了黑安格斯牛肉的質感與肉味。最難得的是，能以這個價位享受到如此明顯的炭烤風味，誠意十足。附上的阿根廷青醬是解膩昇華的關鍵。其清新的酸味與香草氣息，平衡了牛肉的豐腴，讓每一口都保持清爽，令人愈吃愈開胃。鴨油幼身薯條： 炸得金黃香脆，鴨油的獨特香氣讓平凡的薯條變得與別不同。簡單沙律： 新鮮的沙律菜正好中和了牛扒與薯條的厚重感，構成一份營養與味覺均衡的套餐。Picanhas'用實在的炭烤牛扒、香脆的薯條和清新的沙律，構築出中環上班族一個簡單而豐盛的午間。對於追求效率、同時對食物品質有要求的你來說，這裡可以一試。…查看更多

This place is a missed opportunityFor the good parts - the green salads was great. Duck fat fries wonderful. We devoured them when they arrived and thought about seconds. Gooey Mac and cheese. Overall everything that arrived before the steak we liked. .The bad part:We ordered the Picanha, all three cuts. Now if you are familiar with the cut you know that 1 it’s super flavorful and 2 it’s quite fatty. We got 200 grams of steak sliced too thinly to make like it covers the large plate and had been rested too long or just took too long to plate. In addition to chimichurry they added more olive oil. Jeez mate it can almost swim!We had three lukewarm steaks that eventually was just thins slabs of room temp fats, dipped in fat. .Yikes.We wanted to salvage this as we were chatting and looking to see what other things we can order to mop this up. I think the menu would have benefited from a mash potato or bread or some kind of acidic countenance to the fat. We didn’t see much choices as the other things we can add were like sauces shrimp and foie gras. .I suggest to the restaurant to Just serve this steak minimally sliced and top with chimichurri and not make it so fancy to cut it into small slices and to paint it with oil! Either that or serve it freshly hot! …查看更多