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港鐵銅鑼灣站 E 出口
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電話號碼
28393327
開飯介紹
擁維港海景的酒吧餐廳，設有戶外座位，亦提供假日早午餐。
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營業時間
今日營業
12:00 - 00:00
星期一至日
12:00 - 00:00
*酒吧截單時間: 00:30
以上資料只供參考, 請與餐廳確認詳情
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Experience in Fifty
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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?
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飲左佢地12星座cocktail已經好多年最近Parklane嘅SKYE Roofbar & Brasserie推出左充滿香港情懷嘅全新cocktail menu高空望住維港海景 一邊enjoy新cocktailGloucester Road 告士打道PL50 Premium Gin l Carbonated Jasmine Green l Rooftop Garden herbs Base用上同本地酒廠 Two Moons Distillery合作推出的「PL50」Gin味道有別於平日飲到嘅花香入口帶中式藤椒嘅椒麻香氣再加上Carbonated Jasmine Green 增添一層花香及清爽氣泡感同時更用上由HKDI學生係酒杯設計比賽中嘅冠軍酒杯Lee Tung Street 利東街Tito's Vodka l Hibiscus l Ginger舊名係充滿香港本土情懷嘅囍帖街Cocktail上加上一個囍字 充滿回憶係一杯較fresh 酸酸甜甜又易入口嘅cocktailJava Road 渣華道Ocho Tequila l Tamarind l Coconut人氣cocktail之一!!味道同樣較易入口及fruity輕盈稠密泡沫上加左一塊炸蝦片鹹甜交織 相當有驚喜Nathan Road 彌敦道Wild Turkey 81 l Black Garlic l White Truffle係咁多款cocktail中口味最strong以whiskey作base 加上黑蒜再以白松露製作一層厚泡沫味道濃厚鹹香 甜度相對無咁高Pineapple Bun係傳統味道中再加點新意 製作出充滿新鮮感嘅菠蘿包烘街香脆嘅菠蘿包中加入juicy充滿油香嘅五花腩肉 變成迷你菠蘿包Milk Tea Crème brûlée用上充滿茶餐廳回憶嘅黑白淡奶杯內裏裝住以港式奶茶製作嘅焦糖燉蛋茶底好濃郁 係茶記錫蘭紅茶嘅香味
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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.
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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
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我訂了枱晚飯，到reception 等了5分鐘，餐廳9成空位，叫了一份牛一份羊，等了50分鐘，食物出來是涼的，我估係整好忘記送出來，職員態度不太好，很不耐煩有點匪夷所思。不會再去了。
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