港鐵中環站 D1 出口, 步行約4分鐘; 由都爹利街進入
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電話號碼
21108853
開飯介紹
來自蒙地卡羅的高級牛扒專門店，主打摩納哥的牛肉菜式。提供從生產商直接採購之一系列頂級牛肉，產地包括美國、澳洲、日本、歐洲等。
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獎項殊榮
米芝蓮一星餐廳 (2017-24)
營業時間
今日營業
12:00 - 14:30
18:30 - 22:30
星期一至六
12:00 - 14:30
18:30 - 22:30
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
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N訪一間好鐘意嘅Steakhouse — Beefbar但上幾次嚟都係食Lunch Set/ A La Carte Dinner今次嚟試下Weekend Brunch見到Michelin 1-star 任食牛扒”Unlimited daily roast served with selected side dishes” 唔知你有冇被吸引到呢？APPETIZER✧ Complimentary Bread with Olive Oil佢哋個包非常鬆軟即使係啡色外皮都唔會硬到𠝹口/好似𡁻橡筋但唔確定係咪sourdough因為味唔出✧ Traditional beef tartare, "bistro style"質地ok選材幾好但個醬就冇下面嗰個咁出色✧ Milk-fed veal filet tartare with tarragon, praline除咗上面放咗金莎入面嗰粒榛子🌰入面都有blend咗啲nuts個醬主調係mustard但加咗好少好少辣🌶️令到生肉味降低少少易啲入口🤏🏻SECOND COURSE✧ Black Angus beef mini burger, secret sauce上次食過Kobe beef mini burger覺得好驚艷今次嚟試埋Black Angus BeefBurger皮烘得好脆中間牛油都好夠食落好香口✧ Pan fried scallopScallop好大粒 煎得好好個surface煎到金黃色🍳唔會煮到好老 啲肉咬落好滑不過最特別嘅係墊底嗰兩嚿菇唔知係佢本身品種易煎得香定係落個好香嘅sauce配角竟然仲好食過主角!!!THIRD COURSE✧ Celeriac Soup with Pork Belly西芹味就有如莞茜味唔係好多人鐘意的問咗waiter話冇嘢可以轉真係唔鐘意就skip雖然佢哋話朝早同廚師做咗tasting落咗好多cream去溝淡西芹味感覺明知部分客人好唔鐘意都要照推用剩啲餸頭餸尾要放喺湯咁呢度有啲扣分( ￣＾￣)MAIN COURSE✧ Daily Roast - US Angus Flank (Unlimited)部位應該係睇彩數是日就係下腹肉🥩廚師會喺你面前切🔪食落唔係好有肉味而且比較靭啲對比上幾次食失色少少不過冇計brunch仲要unlimited預咗secondary cuts生熟度就係廚師決定大概三成左右Refill 咗一嚿切得好靚不過食落再生少少🤏🏻✧ Homemade Mashed Potatoes (Unlimited)一如既往 好好食(๑ᵒ̴̶̷͈᷄ᗨᵒ̴̶̷͈᷅)但襯熱食會好啲 涼咗就有少少漏🥔✧ Classic french fries (Unlimited)正呀外脆內軟！係粗嗰種🍟不過怕熱氣就冇再添✧ Pak choi, soya sauce (Unlimited)希望呢個sides為呢餐拉返啲健康分(ノv`*)。味道就冇咩特別喇但都瘋狂添咗…3個DESSERT✧ Tiramisu用唔同嘅形式呈現tiramisu係幾有創意🎨將幾嚿浸咗咖啡嘅方形蛋糕同朱古力曲奇放喺mascarpone cheese度食落味道唔算好特別✧ Bitter orange, milk chocolate mousse建議唔洗試 (≧≦)係一個比較漏又冇咩特色嘅甜品
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This famous restaurant is started by Riccardo Giraudi, who has built an empire of elegant dining places throughout the world. Beefbar is his concept to evolve the steakhouse to include street foods, on top of offering prime cuts of best meats.Beefbar Hong Kong has got Michelin 1-star status since 2017, and this is my second visit after four years. Located on Ice House Street in Central, the stylish décor has not changed, featuring leather and marble in the design with sophistication and elegance.The Homemade Focaccia is really good, with a crisp crust, soft and spongy inside. Dipping in extra-virgin olive oil we quickly devour the basket. When the staff refills another basket we also finish readily.The Amuse Bouche is Slow-Cooked Veal with Tuna Sauce. The thinly sliced veal is tender and flavourful, the tuna sauce adding a bit of savoury notes, and the finely chopped chives giving nice fragrance.I start with a glass of Ruinart Blanc de Blancs ($300) for the first couple of dishes. First course is Scallop Tacos ($348 for four pieces), with the staff helping to split in two servings. The crunchy tacos have delicious diced fresh scallops as fillings, which has been mixed with shiro miso, seasoned with some chili and chives. Delicious.Next is Traditional Beef Tartare ‘Bistro Style’ ($280), again thoughtfully arranged in two servings. The minced raw beef has good seasoning, with some gherkin mixed in to give a bit of acidity and crunchy texture. On top the chef has added egg yolk, creating a silky bite. Another good dish.The third course we have Wagyu Bolognese ($240). Splitting into two portions, the homemade wagyu beef ragu pappardelle has some 36 Months Parmesan Cheese shaved on top. The texture of the pappardelle is perfect al dente, while the ragu is rich and full of flavours, with the Parmesan adding savoury wonders to the pasta. A deserved signature of the restaurant.I have a glass of The Prisoner ($300), a red blend including Cabernet, Syrah and Zinfandel from California, to go with the steak. My wife has Grilled US Black Angus Beef Filet ($810), while I go for Grilled Australia Wagyu M9 Ribeye Cap ($880).The ribeye cap is the meat located between the shoulder and loin, not too fatty and in my opinion having a good balance of leanness and flavours. Perfectly grilled, with caramelized surface, juicy and tender inside, it is seasoned well and we do not need any condiment to enjoy. A really nice steak.I also try a bit of the filet my wife has ordered. It is very tender, again with great caramelization on the surface and juicy inside. The seasoning is also impeccable. Compared with the ribeye cap it is of less flavours though, but to go for lean and tender then this is for sure a great choice.As a side dish we have Homemade Classic French Fries ($90). Freshly deep-fried, the fries have the crispy surface and soft interior, wonderful to dip in ketchup. It is not bad, but I cannot resist comparing with the better French fries I had early in the week in another steakhouse in Soho.With a full stomach we cannot have the rich dessert on menu, but decide to ask for a scoop of Yuzu Ice Cream ($40 each). The staff is helpful and specially arrange it for us (not on menu), and the refreshing yuzu flavours, with a bit of chocolate dirt underneath, is perfect.There is a complimentary Vanilla Cream Puff. The puff is airy, with icing sugar on top, inside is the silky vanilla cream which has just the right sweetness. Together with a cup of Double Espresso ($68) / Peppermint Tea ($68), it concludes a wonderful meal.Service is good, with the staff attentive and friendly. The manager also helpfully recommends options and choice of meat in the ordering. Together with a bottle of water, the total bill is $3,904. A really nice steakhouse with an interesting twist of the street food elements good for different occasions.
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Tiramisu: Presented elegantly in a glass, each layer was meticulously crafted, boasting a perfect balance of creamy mascarpone cheese, rich espresso-soaked ladyfingers, and a hint of cocoa dusting on top. Beef Tartare Served with crispy toast points and a tangy mustard dressing, the tartare was a true revelation. Australian Wagyu Hanging Tender The marbling of the Wagyu provides a melt-in-your-mouth experience, while the charred exterior added a delightful crunch. Soufflé No meal would be complete without a sweet finale, and the Soufflé at R-Beefbar certainly did not disappoint. Light, airy, and decadently rich, the soufflé was a masterpiece of culinary craftsmanship.
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Beefbar_hk was one of my lists when restaurants week released the list! The experience was exquisite😋😋 We loved the quality of the beef from US Angus beef to Japanese Wagyu. From tartare to steak, every dishes were amazing. Come and try it out using the restaurant week offer, you will be surprised.
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繼續restaurant week系列 今次到想試很久的米芝蓮一星扒房Beefbar - 餐廳週的tasting menu 總共六道菜 加上bubbles 一杯 喜歡吃牛的看到全牛宴的Menu必定會很滿足 每道菜都是以牛入饌 比起一般扒房更有心思和特色先是前菜 Veal Tartare 牛肉他他 牛肉完全沒有腥味而且醬料配搭不錯 中間亦有果仁碎增添口感 實屬一道開胃菜之後便是這裏的招牌菜 black Angus beef mini burger 肉汁多 麵包亦煎得有牛油香 配上mild jalapeño sauce 雖然份量看上去不大但吃下去是非常滿足的到homemade wagyu beef ragu pappardelle了 喜歡吃碳水的 這個Menu也滿足到 手工意粉彈牙掛汁 配上Ragu 味道濃郁接下來便到兩不同的牛 首先是American prime “black Angus” French bavette 點了medium rare 餐廳處理得宜 肉味濃郁 外皮烤得外脆內嫩亦增添口感和層次感另外就是Kagoshima striploin 主打油脂香和肉香平衡 肉味濃郁 並且不會過膩 還有配上Wasabi醬最後就有Tiramisu和Petite four 感覺不過不失 反而每道牛的菜式都十分滿意 每道菜看上去份量不大 但整晚吃下來基本上都能吃撐 感覺上這裏的氣氛相比其他fine dining偏casual而且枱與枱之間也不算寬敞 比較適合商務聚餐或者朋友聚餐 會再嘗試他們的A la carte的
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