CHEF’s CUTs

營業中

休息中

Item: CHEF’s CUTs
Rating: 5
Author: workingwithfood

35 食評

味道

環境

服務

衛生

抵食

2119

中環

$201-400

西式扒房

workingwithfood

等級4

478

超豪華海鮮拼盤($498) 足夠兩至三個人食，有齊加拿大龍蝦、北海道帶子、八爪魚、泰國虎蝦、生蠔、藍青口、鑽石蜆，覺得虎蝦同埋帶子最好食💕烤牛骨髓伴紅酒燴牛肋牛肝菌及多士（$168 ）亦係必食菜式！以紅酒燴煮和牛配上牛骨髓中和油膩感，食落好香口🤤提拉米蘇棉花糖雪榚（$68）以棉花糖代替mascarpone，質感軟彈而且中間仲有舊雪糕🧐諗唔到究竟係點放落去😂.The super huge portion of house chilled seafood platter ($498) was so eye catching! The Hokkaido scallop and prawns are my favorites. The roasted bone marrow was another must-try, and it goes so well with braised wagyu ragout, mushrooms and croutons.

超豪華海鮮拼盤($498) 足夠兩至三個人食，有齊加拿大龍蝦、北海道帶子、八爪魚、泰國虎蝦、生蠔、藍青口、鑽石蜆，覺得虎蝦同埋帶子最好食💕烤牛骨髓伴紅酒燴牛肋牛肝菌及多士（$168 ）亦係必食菜式！以紅酒燴煮和牛配上牛骨髓中和油膩感，食落好香口🤤提拉米蘇棉花糖雪榚（$68）以棉花糖代替mascarpone，質感軟彈而且中間仲有舊雪糕🧐諗唔到究竟係點放落去😂
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The super huge portion of house chilled seafood platter ($498) was so eye catching! The Hokkaido scallop and prawns are my favorites. The roasted bone marrow was another must-try, and it goes so well with braised wagyu ragout, mushrooms and croutons.