影片
港鐵尖沙咀/尖東站 P3 出口, 步行約8分鐘
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營業時間
酒吧:
星期一至五: 12:00-03:00
星期六及公眾假期: 11:00-03:00
星期日: 11:00-00:00
餐廳:
星期一至五: 12:00-23:00
星期六,日及公眾假期: 11:00-23:00
以上資料只供參考, 請與餐廳確認詳情
第一次來這𥚃吃飯，因為知道Bjoern Alexander 來了這裡做主廚，情人節晚餐定價800元一位，有5道菜，我覺得價格很合理，不知道你會不會和我有相同的感覺，在香港要找價格合理的西餐其實不容易，平的通常只是精緻一點快餐，貴的可以很驚人，這頓晚餐在情人節，可以話是物超所值！餐前小吃碗豆蓉撻另一道餐前小食第一道菜第一道菜的伴酒，靚但不是我喜歡的口味老婆不能吃蟹肉，大廚以這道素菜代替，很合老婆心意第二道，亦是全晚五道菜中我們最喜歡的一道，嫩椰菜包着慢煮的帶子第三道 麵食第四道 主菜，我們都點了牛肉，慢煮牛面肉伴一片薄薄的生牛肉第五道甜品
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We had a worse meal ever in HK of friend's birthday party, the service here is diabolical and the food is absolutely worse value for money, the restaurant is so cold with people often going in and out to the terrace makes it freezing cold so uncomfortable, the worse thing is every course takes half an hour to arrive and at one stage I was waiting so long to be served at the bar because all the bartenders are having fun photos taken can you believe it, the restaurant has a high expectations before we arrived, very disappointed will not recommend to anyone, guarantee for disappointment…
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I am quite surprised to read some bad comments here about Maison Eight, my wife and I have had a very nice evening last week. We had a glass of wine at the terrasse, followed by a lovely diner inside, both places have an astonishing view on TST and the Bay.Although we were not impressed by the dining room decoration and the furnitures, the meal was perfect and the service was first class. As for the starters, we chose the scallops and a mille feuilles of Scottish salmon with Bollinger Rosé sauce, then we got the Sirloin Rossini and and the Roasted Duckling…High quality…Thanks Maison Eight!
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i don't normally leave comments on openrice (this is my first) but after reading a few of the reviews i feel that i am obligated to share some of my experience with this restaurant as well. to put it simply, everything was rather bad - food, wine, service, environment food - totally not what i expected. i admit i might have too high expectations after reading a few online reviews. but my advise to the owner is rather than hiring professional writers and bloggers to write good reviews, you should just focus more on the food and hiring a good chef environment - the setting is rather weird. there is a bar area and a fine dining area and they are connected. makes the fine dining area seems more casual than it otherwise should be wine - simply bad. tried both the wine by glass and the one with coravin. speechless service - more or less similar experience as some other reviewers. the waiters just seem inexperienced, clueless and a total mess to be fair, i came earlier this year when the restaurant just opened (i think feb/mar/apr, not an experience i want to remember particularly lol). to be fair i don't think if things have got better since then, but based on some other reviews below, it seems not.
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派lunch menu派漏,麵包又派漏，羊架ordered medium仲熟過隔離嘅7成，同waiter傋,佢呆左，好似聽唔明咁！之後話如果換要等得耐，我話換，跟住佢走左入去出返黎，問我轉唔轉其他野，因為煮過要等得耐，唔通其他食物唔駛煮？仲要一句唔好意思都冇！！我放棄左！甜品brownie 好難食👿👿
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