Restaurant Petrus
Hong Kong
In één oogopslag
Beoordelingen
Absolutely amazing! The food was excellent, especially the red prawn and lobster. Thank you, Chef Wa, for the recommendation. We also tried the wine Cyrus suggested, and it paired perfectly with our menu. Emi provided wonderful service—many thanks to the whole Petrus team. We had a fantastic gathering!
This restaurant impressed me with its elegant decor and nice view of the Victoria Harbor, and great service too. I had lunch there, however, a few dishes fell short of my expectations. Foie Gras on a tart - the tart is cold, its crust is a bit too hard, and it did not taste much of foie gras. Another appetizer was covered with truffles, but after mixing the truffles with the sauce, I did not taste much of the aroma of truffles which was weird. Main dish pork belly was too greasy to my liking. Cream brûlée dessert with earl grey ice cream and kumquat sauce - an interesting and refreshing combination and it tasted great. This lunch was to celebrate my wedding anniversary. I appreciate that the restaurant gifted us a chocolate dessert that looked like a vinyl record, and it was placed on a wooden record player. It was a thoughtful gift.
Tried the 3-course lunch ($638) with the non-alcoholic pairing ($380). Overall a very average experience and honestly among the weakest 1-star Michelin I've tried in Hong Kong. Staff are engaging and friendly though. 🥗 Starters: Had the tomato dish and the red prawn (+$388 supplement). The prawn was grilled with the meat being slightly raw, great texture and taste, and the head butter was honestly astonishing. But it's not that different from other grilled prawns out there and doesn't justify the additional cost in my opinion. The tomato dish looked pleasing in colour and tasted fresh with a nice hint of acidity. 🍽️ Mains: Milk-fed lamb shoulder and lobster. The lamb shoulder had a terrible and messy presentation - not what you would expect from a Michelin restaurant. The lobster resembled more of a shrimp toast from a HK cha chaan teng, which wasted the ingredient. 🍮 Desserts: Highlight of the meal. The rhubarb was refreshing, and the soufflé (+$88 supplement) had great chocolate flavour with a hint of coconut and pandan - my favourite dish of the lunch. The complimentary birthday cake was a thin chocolate-orange cake shaped like a vinyl record. Tasted great and what a nice surprise! 🍵 Non-alcoholic pairing ($380): Two Saicho sparkling teas (jasmine and darjeeling), one mojito mocktail, and a merlot grape juice. Didn't really feel like they matched the dishes and nothing particularly special. Hard to recommend at that price.
I recently had the pleasure of dining at Petrus, and it was truly an unforgettable fine-dining experience. Perched high above the city, the restaurant offers breathtaking panoramic views of Victoria Harbour, setting a stunning backdrop for the evening. The elegant, refined interior strikes a perfect balance between luxury and comfort. The service was impeccable—warm, attentive, and highly professional without feeling intrusive. Each dish was introduced thoughtfully, and the pacing of the meal was spot on. We chose the “Spring Seasonal Splendour” menu, which beautifully highlights fresh, seasonal ingredients with refined French techniques. Every course felt carefully curated and flowed seamlessly. Standout dishes included the A5 Olive Beef from Kagawa, paired with morel mushrooms and Sauce Petrus—beautifully marbled, intensely flavorful, and cooked to perfection, offering a rich yet balanced depth. The line-caught Amadai from Fukuoka was equally memorable, arriving with delicate wasabi notes and seasonal garnishes, delivering a beautiful balance of texture and lively flavour. The French milk-fed lamb was incredibly tender and full of flavour, while the seafood courses overall were equally impressive, showcasing freshness and precision. Dessert was a highlight, featuring sweet Japanese strawberries paired with light, elegant elements that made for a perfect ending. Overall, Petrus delivers an exceptional dining experience—from the cuisine to the service to the view. Ideal for special occasions or anyone looking to enjoy one of Hong Kong’s top restaurants.
Petrus delivers a high standard of French fine dining in terms of food and service, but the experience depends a lot on where you are seated in the room. The food is the standout part of the experience, with dishes that are precisely cooked, beautifully plated and clearly based on high-quality ingredients. Sauces are well balanced, portions are appropriate for fine dining, and tasting menus are structured so that flavours build nicely without feeling heavy or repetitive. Desserts are also a highlight, with classic French techniques and modern presentation. Service is professional, courteous and generally well-paced, with staff who can explain the menu and specials in detail. Plates are cleared smoothly, allergies or preferences are handled competently, and the overall impression is of a well-trained team typical of a Michelin-starred hotel restaurant. The main dining room near the windows offers elegant décor and impressive harbour views, creating the classic special-occasion atmosphere many people expect from Petrus. However, when we sat towards the back of the restaurant, the ambience was noticeably flatter: there was little or no view, less natural light, and we felt more “parked” away from the room’s energy. For those seats, the experience leans more towards a quiet hotel function space than a lively destination restaurant. Overall, Petrus is very strong on food and solid on service, and remains a good choice for serious French cuisine in Hong Kong. To get the best value from the experience, it is worth requesting a table by the window or in the main section of the room when you book, as sitting at the back does take away a noticeable part of the atmosphere.
