SKYE Roofbar and Brasserie

中秋做節，今年屋企人揀咗去銅鑼灣柏寧酒店27樓嘅 SKYE Roofbar & Dining。呢度嘅用餐體驗真係無可挑剔！一踏入餐廳，就被佢嘅絕美 City View 吸引住！好幸運今次成功 book 到窗邊靚位，一邊欣賞香港夜景，一邊享受美食，氣氛滿分！SKYE 嘅環境設計充滿藝術感，將法國優雅同香港活力完美融合，連菜單都係由本地藝術家設計，將用餐提升到另一個層次。🍽️生蠔 (Oyster): 點咗一打，新鮮肥美，海水味濃郁，作為開胃菜非常出色。🍽️傳統法式洋蔥湯 (French Onion Soup): 必點！燒芝士蓋厚實，湯底濃郁香甜，加入波本洋蔥忌廉，口感更creamy，暖胃又滿足。🍽️手切和牛他他 (Beef Tartare): 質感細膩，手切嘅和牛比機器切更有層次感，油脂香氣同調味融合得恰到好處。🍽️鴨油平原雞 (Duck Fat Glazed Chicken): 雞皮煎得金黃香脆，肉質嫩滑多汁，有淡淡的鴨油香，火候掌握得非常精準。🍽️慢煮牛小排 (Slow Cooked Beef Short Ribs): 牛小排煮得極致腍身，一切即散。配埋松露通粉 (Truffle Macaroni)，松露香氣撲鼻，煙燻牛汁濃郁，係肉食愛好者嘅天堂。🍽️烤八爪魚 (Grilled Octopus): 八爪魚烤得彈牙，配上獨特嘅藏紅花意大利飯 (Saffron Risotto) 同伊比利亞辣肉腸，味道豐富，充滿地中海風情。總括嚟講，SKYE 唔單止環境一流，食物質素同服務都保持高水準，係一個非常適合慶祝或做節嘅地方！📍 SKYE Roofbar & Dining (銅鑼灣柏寧酒店27樓)#RoofbarAndDining #香港美食 #中秋做節 #家庭聚餐 #銅鑼灣美食 #FineDining #法式料理 #CityView #香港夜景 #食評 #hkfoodie…查看更多

這場景真是令人驚嘆。氛圍恰到好處，為即將到來的美餐定下了美好的基調。作為一個忠實的麵包愛好者，首先吸引我注意的是免費的麵包籃。它沒有讓我失望！麵包外脆內軟，口感極佳。湯是奶油狀的，味道濃郁深沉，令人十分滿意。讓我特別印象深刻的是，湯在上菜時是熱騰騰的。沒有什麼比溫熱的湯更讓人失望，而這湯的溫度恰到好處。…查看更多

During my recent visit to SKYPE , The in-charge, was inattentive and unprofessional, especially when settling the bill. However, Anna and Robert provided friendly and professional service. The brunch cold section and desserts were below average and disappointing, less than what a three star coffee shop buffet. Nonetheless, the fish and chicken entrees were tasty and well presented. Overall, the experience had mixed service and food quality, with some positive highlights amid notable shortcomings.…查看更多

On this Friday evening, we came to the rooftop of The Park Lane Hong Kong, to have dinner at Skye Roofbar & Brasserie. It brought back some memories as I used to come here often during childhood to enjoy the buffet. Its huge, slanted windows looking out to the gorgeous Victoria Harbour and Victoria Park has not changed.After the reception we were led through the central walkway, to our table on the window side. It was early evening, with still plenty of daylight. Further down the walkway was the open-air bar, directly facing Victoria Harbour. While the restaurant was quite quiet, there were many customers at the bar.I started with a glass of Granbazan Albarino Etiqueta Verde ($160). This white wine is from Rias Baixas in Spain, with nice fragrance of apple and white peach, lemon zest and fresh herbs. On the palate there is a touch of saline minerality with good acidity. An easy-drinking wine to pair with different seafood.We ordered two starters to share. The first was Norwegian Smoked Salmon ($220), with the thinly sliced salmon having a nice touch of smokiness but not excessive, paired with some homemade shallot cream, with buckwheat crepes served on the side to complement. A good appetizer.The other starter we had was Grilled Spanish Octopus Tentacles ($280). The large tentacle was delicious, tender and could be cut easily. Paired with smoked bell pepper sauce and some flamed local cherry tomatoes, the acidity helped to freshen up the palate. Personally, I preferred this one more than the smoked salmon.Next was soup, with my wife going for French Onion Soup ($120). The onion was sufficiently stir-fried to bring forward the sweetness while not burning to make them bitter, with the soup tasty and rich. Originally there was also Comte cheese in the soup, but my wife had requested to skip that. On the side was sourdough toast too.I had Lobster Bisque ($140) instead. The soup was creamy and full of flavours from the crustaceans, with a touch of cognac for fragrance. Drizzled with a few drops of Piqual olive oil, some crispy toasts were provided on the side too. Very rich and bursting with flavours, I would suggest adding some lobster meat to the soup to make it more premium.Then I had another glass of wine, this time going for Black Stallion Cabernet Sauvignon from Napa Valley ($240), to match the wagyu beef. Having concentrated flavours of blackberry and cassis, plenty of cocoa, vanilla oak and spices, the rich tannin combines with the fat of the beef for a nice mellow and soft texture.For the main course, we had Australian Stockyard Beef Wagyu M6 Ribeye Cube Roll ($940) to share. It was a sizable portion, weighing 400g. The surface was caramelized nicely, while the flesh was medium per our preference. With simple seasoning it was already very delicious. The side dish of sauteed local mixed mushroom ($80) was equally wonderful.As we were full, we just had one dessert to share, and decided to pick Colonel Lime Sorbet ($120), with some yuzu peels on the sorbet, it was refreshing and not too sweet, having good acidity to balance. A light, crispy tuile in the shape of a roll was placed on top to give contrast in texture.Service was good, with the staff helpful in explaining the menu and recommended us not to over-order. The bill on the night is $2,607. The view was simply amazing, and the whole ambience made it a good place to enjoy a cozy dinner. Perhaps next time we could enjoy a drink at the bar beforehand as well?…查看更多

魚子醬只放響半隻雞蛋沙律、煙三文魚片之上，係任食，但吃兩、三件已經飽飽哋。其實半buffet 都冇乜好嘢食….. 大概有蝦、生蠔，各式芝士、麪包，冇乜沙律喎。main course 塊雪魚分份小小嘅…. 朋友同我三個都係食雪魚，所以唔知其餘main course 好唔好。只係甜品值得一讚，尤其係opera同napoleon 啲酥皮 ! 服務也不錯，景觀好好。但咁嘅價錢可以去最好嘅酒店享用全buffet 囉。下次應該唔會再嚟…查看更多