Passepartout 銅鑼灣

Passepartout 評價 相片

這間cafe的主色調已經俘虜了我😍😍不用多說，就算11點半要排隊也一定要試！Cafe整體裝潢走英倫風格，Barister工作的地區有很多好看小擺設，不過場內座位非常少，建議平日來才能感受那份悠閒和cafe的格調。

食物選擇方面不算多，不過用地區來區別的Brunch每款都很有特色，和其他Cafe的Brunch很不一樣，不想吃太飽可以選擇Bakery～London $118單看menu裡面有焗豆燉牛頰肉,炒蛋和義大利香草麵包,以為份量很少,其實一點都不少！香草麵包外層微微焦脆，咬下去卻很軟糯，真的感受到香草包的香，點上鹹中帶甜的燉牛頰肉醬汁再放上充滿嚼勁的牛頰肉，雖然是brunch卻有晚餐的飽滿感，這個醬汁的濃郁會讓你越吃越開胃，如果可以我會加錢再要多兩條麵包點醬，哈哈。

Calcutta $118鹹窩夫我一直都不太喜歡，因為只有吃甜品的時候才會出現😂朋友點了它讓我吃一口，有驚喜！首先窩夫很脆，切開會發現裡面加了黃薑粉，微微的鹹味原來也不錯，不點醬都很容易入口，牛油炸雞雞肉很嫩口，用刀切都容易處理，配上新鮮爽脆的紫生菜絲，令整到菜式很清新，個人覺得驚喜度這個比London高。

Cino $50中文寫鴛鴦，我還以為是奶茶＋咖啡，原來是可以自己DIY，將清茶加進黑咖啡裡。

這個玩法很特別，會先有一杯茶味集中卻不會澀的清茶，另外再有一杯espresso加到另一杯茶中，感覺很甘醇，用來配Brunch很不錯！Honey Cinnamon Latte $50玉桂味道從latte放下桌面已經聞到，入口卻不會太喧賓奪主，後續的味道散發時才會感受到，雖然加了蜜糖卻不會太甜，和Calcutta一起配搭更調和，平時怕甜但又想轉口味的朋友不妨考慮一下～

餐廳門面outdoor位置以藍綠色為主, 配上植物同竹藤櫈, 係幾chill☺️果日平日12點多去到, 有幸地坐到打卡位🙊驟眼睇cafe內裏既燈光都用左比較柔和既黃燈, 位置不算多, 比較親密👯‍♀️主打5款brunch menu, 均以地方名為名, 帶fusion風味💃另外仲有提供d 甜點、麵包同咖啡☕️🍞ʙʀᴇᴀᴅ· Cinnamon Bun $38﹟依個肉桂卷好岩本人口味😍😍咬落濕潤度剛好之餘仲帶點韌性既口感, 成個包都充滿肉桂香氣, 甜度控制得很好😋👍🍴ᴍᴀɪɴ· Calcutta $118﹟依款菜簡單黎講就係炸雞配窩夫, 加上d 生菜絲既色水後賣相方面都幾吸引, 聞落有咖喱香味 😍窩夫加入左d印度香料整成, 但口感食落偏軟腍, 如果外層可以脆身啲..感覺會更出色🙈雞方面有一件雞脾同一件雞胸, 質感都唔會鞋颯颯, 但調味方面主要靠面頭既醬汁, 感覺如果可以整得入味啲會更好🙂另外面頭醬汁仲有啲酸酸地既蕃茄味, 感覺酸味強烈左啲, 印度香料味相對無咁突出🤔🥤ᴅʀɪɴᴋ· Miso Caramel Latte $50﹟見到個組合好有趣, 於是就試試🙊雖然定價有點高, 但就比平時既大杯🤨成杯質感都好順滑, 奶泡打得好細緻, 就算一路放住都唔會話起曬泡👍飲落有陣陣焦糖香味, 帶點咖啡既味道, 但感覺味噌味不太突出🤔😂🥤ᴅʀɪɴᴋ· Iced Matcha Latte $55﹟餐廳用既杯都好有特色, 漸層唯美, 飲落都有抹茶既回甘, 都唔會話太奶, 底就有少少粉末😗

室內室外的照片一樣好看！外面嘅打卡位超級搶手🤣佢地嘅𝚋𝚛𝚞𝚗𝚌𝚑 𝚙𝚕𝚊𝚝𝚎𝚜都係用地方黎命名🤚🏻..𝙻𝚘𝚗𝚍𝚘𝚗 $𝟷𝟷𝟾入面有焗豆燉牛頰肉,炒蛋同意大利香草包～牛頰肉煮得十分軟腍入味👍🏻肉同醬汁都唔會孤寒 份量十足🤚🏻食落十分惹味！𝙷𝚘𝚗𝚐 𝙺𝚘𝚗𝚐 $𝟷𝟶𝟾第一次食炸餐肉蘇格蘭蛋～食落炸餐肉脆身香口 加埋蛋嘅雙重口感！不過炸餐肉本身都真係好咸食一啖要食幾啖飯🤣🤣𝙷𝚘𝚗𝚎𝚢 𝙲𝚒𝚗𝚗𝚊𝚖𝚘𝚗 𝚕𝚊𝚝𝚝𝚎 $𝟻𝟶𝙼𝚒𝚜𝚘 𝙲𝚊𝚛𝚊𝚖𝚎𝚕 𝚕𝚊𝚝𝚝𝚎 $𝟻𝟶店員推薦下試左佢地嘅𝚜𝚒𝚐𝚗𝚊𝚝𝚞𝚛𝚎💁🏽‍♂️兩杯入口都好滑 拉花都好靚～個人比較喜歡蜜糖肉桂拿鐵☕️飲落淡淡嘅蜜糖味 配埋肉桂香好特別👍🏻不過兩杯都係偏甜嘅口味

Their menu ranges from fresh housemade pastries, speciality coffee to unique brunch dishes and desserts, it’s a well rounded cafe with creative quality food and coffee, set themselves way above those conventional cafes serving boring toasts or all day breakfast.Their 5 main dishes are all classic brunch dishes with a twist, each features flavors of a cuisine that the chef inspired from. The Crispy chicken & waffle is certainly a showstopper, the fried chicken is enormous, super crunchy but still succulent, served on masala spice waffle, the familiar spices in the dish really reminds me of Indian cuisine.Another favorite of mine is the Yokohama, a play on egg benedict, but served in a gyudon style with beef, charred crispy rice and soft boiled egg. The tender beef and the delicious sauce brings all the familiar Japanese flavors, particularly love the crispy rice with a layer of charred flavor that reminds me of yakitori aroma.Hong Kong representative is also a creative take on local lunch staple, egg and luncheon meat rice (餐蛋飯). Pretty amazed by the idea of using luncheon meat for the scotch egg.London is represented by a rich beef cheek stew, the beef cheek got the melt in the mouth tender texture! (can’t really correlate with british cuisine for this one 😅)There’re also plenty of pastries and desserts available, all made in house by talented young pastry chef. The christmas special, gingerbread financier, is a cute and delicious treat, chewy buttery financier tops with a mini gingerbread with strong cinnamon aroma and subtle hint of ginger.The chocolate tart is an indulgent rich dessert option with really creamy ganache but a bit too sweet for my liking.Despite being an offmenu experimental dessert, the poached pear with quince ice cream comes as a pleasant surprise, the quince ice cream has such gentle refreshing flavor and certainly a rare find in HK, balanced well with the pear.Finally there’s also the ‘avogato’ a funky take on affogato serving with a avocado ice cream and a shot of espresso. The avocado ice cream is very mellow in flavor, a bit too subtle that it just resembles vanilla. But pouring the espresso in, it’s still an excellent affogato dessert.On top of all the restaurant quality food and desserts, they are essentially still a cafe offering specialty coffee. Cino, a ying yeung without milk, really impressed me. It’s like an Americano but replaces water with a yunnan pu’er tea. The complex depth of tea flavor meld surprisingly well with the intense espresso, in fact balance out the bitterness while enriching the aftertaste. Their miso caramel latte is also not to be missed, surprisingly well flavored with a subtle saltiness to balance the sweet caramel. Hot chocolate is very photogenic, with a toasted marshmallow topping but it’s more on the sweeter side, would love a richer chocolate flavor.

經過銅鑼灣想試新野，見到一間店面好特別既灰藍英倫工業風Cafe，係下午茶時段都坐滿人，特登入去試下。

下午茶黎講人均一百幾雖然比較貴，但物有所值，依度既菜式都唔係一般Cafe常見嘅意粉或pizza，而係玩Fusion菜，味道和外觀都非常討好，用黎打卡影相都正。

兩個人叫左兩個菜和兩杯野飲。

第一款係Calcutta ($118)，是一大塊炸雞，配酸甜醬汁，還有masala waffle，非常大份正常一個人食唔曬，味道五星。

第二個菜是London($118)，有Beef cheek，醬汁非常濃郁，牛肉好嫩滑，都係份量十足，味道4星。

野飲方面都幾特別，其中一個是開心果雪榚加coffee，有興趣可以一試。

您對於銅鑼灣餐廳「Passepartout」有何comment？

Passepartout餐廳詳細資料：

• Passepartout地址:
  銅鑼灣駱克道447-449號中威商業大廈地鋪2號舖
  Passepartout, Shop2, G/ F, Chung Wai Commercial Building,447-449 Lockhart Road, Causeway Bay
• Passepartout電話: 28820828
• Passepartout價錢: $101-200
• 分類: 西式,咖啡店,
• 座位: 17
• 付款: 現金
• FB專頁: Passepartout Facebook

更多Passepartout相關資料:

• Passepartout分店
• Youtube
• Facebook
• Twitter
• Google