Top Cap Steakhouse‧七夕情人節牛排饗宴,鄧有癸旗下餐廳in信義區[食記]

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Top Cap Steakhouse
tel:02-2345-9922
add:台北市信義區松高路19號5F(新光三越台北信義新天地A4)
營業時間:週一-週五 12:00-15:00、18:00-00:00
週六-週日 11:30-15:00、17:30-00:00
FB粉絲團:Top Cap Steakhouse粉絲團
官方網站:Top Cap Steakhouse

今天要來分享比較高單價的Top Cap Steakhouse,
牛排教父鄧有癸開的餐廳之一,旗下還有知名的Danny&Company,
平常不會很常吃高價位餐廳,非節日莫屬,
今年的七夕情人節在Top Cap Steakhouse渡過,約莫前兩週訂位哦!

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餐前麵包稍微有口感,嚼久蠻香的,若是不喜歡吃原味,可以搭配奶油.

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▲東京風味蟹餅 Tokyo Style Crab Cake
orange remoularde
喜歡風味蟹餅炸得酥酥脆脆,薄薄的酥炸皮衣,
蟹肉味蠻明確的,吃的到蟹肉本人,個人很喜歡這道風味蟹餅.

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▲牛肝菌卡布其諾 Mushroom Cappuccino porcini powder
牛肝菌卡布其諾一開始喝還不錯,到後來有點膩.

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▲義式蔬菜湯 Minestrone pesto. asparagus
這道上來有點小傻眼,
比較清一點的湯,以為會有豐富的蔬菜但看起來…嗯!
一致覺得湯品普通.

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▲松露薯條 Truffled French Fried
松露薯條炸得酥脆,有松露香氣.

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▲蘿勒炒蘑菇Sautéed Mushroom
跟牛排差不多時間上的配菜,
炒蘑菇份量蠻多的!兩個人一起分著吃也可以吃到不少,這彩盤就讓人很開胃.

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牛排的沾醬,布蕾兒覺得原味就很好吃囉!

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紐約曼哈頓風格 Manhattan Style─

▲美國頂級Newport牧場28天
帶骨乾濕式熟成紅屋牛排(22oz for 2人份)
USDA Prime Bone-In Newport 28 Day
Dry&Wet-Aged Porterhouse Steak

NT.2850/人

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這是有兩個部位的牛排,
乾式與濕式兩種都吃的到,帶骨的部分都幫你切好了,
乾式吃起來沒有這麼多汁,稍微有嚼勁,但不會很硬,肉質非常的好,很有彈性,
不喜歡吃太肥的可以點乾式牛排呢!

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濕式部分靠近大骨的地方有些微的油花,我喜歡這部分,
三分熟完全沒有血水,肉質好鮮~

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原本被安排的位置在牛排櫃前面,看著生肉用餐真的蠻詭異的,
所以後來要求換到看不到牛排櫃的位置,
餐廳氣氛蠻輕鬆的,有點高級小酒館的fu!餐廳外面還有Lounge Bar~

我們則是在室內用餐,氣氛蠻好的!
有些人建議中午享用Top Cap Steakhouse餐點,價格會稍微便宜一點,
這是晚餐MENU

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▲布朗尼
布朗尼也還不錯!上頭有香蕉與焦糖~

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▲舒芙蕾
熱騰騰的舒芙蕾,旁邊有莓果冰!
我們是在中間挖一個洞,先吃原味,再倒入莓果醬,搭配著冰淇淋吃~

另外最後還有附上法式茶點,軟糖&杏仁片
軟糖蠻甜的,需要搭配茶品,除了附餐小缺憾,整體來說還蠻滿意的!

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