吉地士

營業中

休息中

Item: 吉地士
Rating: 4
Author: kfcboy

Gaddi's

4.5

251 食評

味道

環境

服務

衛生

抵食

18011

尖沙咀

$801以上

法國菜酒 Fine Dining 酒店餐廳

198

kfcboy

等級4

109

We booked Gaddis for lunch on a Public Holiday. It is nostalgic going up to the restaurant via the old style lift, it’s like going back in time to the old British colonial times.

We decided to have the 3 course set lunch menu at $688 per person plus 10% service charge. The set menu lunch consists of an appetizer, main and dessert.

Firstly a bowl of piping hot mini cheese bread puffs are served. These were crispy, soft and cheesy. This is followed by a selection of bread rolls which we are able to choose, we selected the Brioche and Bacon 🥓 & Onion bread rolls and a Sourdough. The breads were freshly baked, soft and tasty. The sourdough was cut into slices at the table and great for sharing. The sourdough was soft with a hard chewy crust.

There were 3 of us and we ordered the following appetizers:

• Veal and Foie Gras Pâté en Croûte, Sollies Figs, Sicilian Pistachios, Lemon Balm - This dish looks like a meat loaf (terrine) and tastes like a huge Chinese sliced canned luncheon meat to me 😜Having said that, it was very refined and elevated with the high quality ingredients with a pastry crust on the outside. The texture of the terrine mixture was smooth and moist.

• Hokkaido Scallop Carpaccio, Kaviati Bacri Caviar, Grenobloise Garnish, Noilly Prat - The soup was smooth, creamy and the scallops were fresh and sweet. The soup did not have a seafood flavor and was mild yet refreshing.

• Mont Saint-Père Farm Soft Egg, Burgundy Snail Fricassée, Aromatic Herb Foam - The presentation of the dish was beautiful. The soft boiled egg was cooked perfectly with a creamy and rich runny yolk. The green foam tasted earthy and nutty. Very light appetizer for those saving more space in their tummies.

The mains we ordered:

• Skate Wing Meunière-Style, Paimpol Coco Beans, Iberico Chorizo, Saffron - The fish was moist and mild in flavor. The sauce was foamy and contained the saffron and chopped up chorizo. It was a solid dish without being spectacular.

• Yellow Corn-Fed Chicken Breast, Cep Mushroom Stuffing, Butternut Squash, Sage Ju - The chicken breast was smooth and moist and the stuffing was delicious giving it a salty element. The butternut squash was creamy and complimented the chicken.

• Braised Iberico Pork Collar, Sand Carrot Mousseline, Citrus Reduction, Tandoori Spices - The pork was tender and moist and lightly seasoned with tandoori spice, the carrot foam gave the dish a sweet earthy taste.

For desserts we ordered:

• Baked William Pear, Sauternes Jelly, Almond Milk Ice Cream - This dessert wasn’t too sweet and the baked pear was juicy and sweet, the almond ice cream was smooth and had a strong almond flavor which takes a huge effort to achieve.

• Hazelnut Soufflé with Tonka Bean Ice Cream - This dessert was amazing, the soufflé was super soft, eggy and fluffy and the inside contained an amazing melted gooey hazel hut sauce.

• Cheese Selection and Condiments - selection of cheeses with crackers. Can’t really explain this dish as it really isn’t cooked and cheeses that are brought in.

Teas of our choice were served with the desserts.

Finally we were serve petite fours (ran out of space to unload the photo) which consisted of a cupcake, chocolates and a macaron. We took these home to eat as we were full.

The service is good, the restaurant is spacious and the setting is immaculate reminiscing the colonial era. The presentation of the food is beautiful and the value for money for the lunch set is very reasonable at the Pen!