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Gaddi's
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Address:
1/F The Peninsula, Salisbury Road, Tsim Sha Tsui
尖沙嘴梳士巴利道半島酒店1/F - Telephone: 2315-3171
- District: Tsim Sha Tsui
- Cuisine: French
- Website: View
Restaurant Info
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Credit Cards:
- Visa
- Mastercard
- American Express
- Diners Club
- JCB
- China Union
- Opening Hours: 12:00-14:30, 19:00-22:30
- Nearby Parking: Yes
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: No
- Corkage Fee: 400
- Can accommodate large group: Yes
- Children Friendly: No
- Pet Friendly: No
- Private Room Available: Yes
- Dress Code: Business Casual
- Post 11pm order: No
- Al Fresco: No
Signature Dishes
Lobster and black truffle ravioli with herb pureé 黑松露龍蝦雲吞配香草蓉; Bresse pigeon with black truffle crust and its roasted leg 法國鴿子配黑松露及燒腿肉; Pan-fried goose liver salad with green apples, hazelnuts and black truffle sauce 香煎鵝肝沙律伴青蘋果，榛子及黑松露菌汁
Vegetarian Dishes
Green asparagus royal & cappuccino with lemon sabayon; Wild mushroom & black truffle ravioli with a thyme cream; Home-made gnocchi in a slow-cooked tomato sauce with Taggiasche olives; Summer vegetable composition in a roasted celeriac jus; Braised & pan-fried chicory with black Périgord Truffles, olive oil & Madeira jus; Parmesan risotto in a saffron soup with vegetables; Home-made tagliatelle in rosemary & Gruyére sabayon
Signature Drinks
cocktail, wine, champagne, soft drinks
Restaurant Ambiance
Gaddi’s chandeliers and blue and gold tones create a gracious backdrop for exemplary service, gourmet French cuisine and a magnificent wine list, while a private dining room provides an excellent venue for special occasions.
Articles
27 February 2009
27.02.2009
Poolside BBQ Brunch, Eight Sake Experts Dinner – 1 Night Only, Surf and Turf, Crab Cuisine, Carnivore's Delight, W Hotel's Dinner Buffet, Black Truffle Dinner, Chocaholics Chocolate Making Workshop & Dinner
Where to Satisfy that Chocolate Craving
14.04.2009
People who refer to themselves as a chocoholic will readily admit that they constantly need to satisfy their cravings. This “need” is often the subject of articles and much discussion. It goes beyond just a passing desire, and involves hunting down the best places to satiate their hunger.
Meet your Maker – Joe Leung, Sommelier Gaddi’s
10.11.2008
At only 32, Joe Leung has made quite a name for himself in wine circles. He attended his first wine course in 1995, was the recipient of the Yarraman/WINPAC/Hong Kong Sommelier Association’s Wine Training and Scholarship in 2003, and in 2004 he won the Hong Kong Sommelier Association’s Best Sommelier of the Year award – the first year he entered. With a goal to one day be a notable wine expert he is currently happy being the sommelier at Gaddi’s, which he calls a dream job.
French Cuisine
12.05.2009
Most people love French food, there is something almost romantic about the cuisine, and is often a popular choice when dining on special occasions. The cuisine has a long history and many of the most important chefs, both past and present are French.
3 August 2010
03.08.2010
Children's Cooking Class, Dine and Wine Thursdays, Hairy Crabs are Back, Gaddi's Sunday Bubbles Brunch, Facebook Fans Win, Mira's New Brunches, Summer Breeze, Wine Australia's HK Office
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In the Kitchen: with David Goodridge
08.09.2010
In the past few years many chefs, especially those producing more avant-garde cuisine, have told me that it is important to have a grounding in the classics before embarking into modern or undiscovered territory. And, when chefs talk about "the classics" they are talking about French cuisine, techniques and methods.
In the Kitchen: with David Goodridge Part2
09.09.2010
Read how I get from raw bird to resurrected bird, the great reveal, plus tasting notes, recipe and tips, and David's review of my efforts.
French May Feature 01: HK French Fine Dining
18.05.2011
Chefs Table-- East and West
17.11.2011
Chef's Table
30.11.2011
The chef's table is located inside the kitchen, away from the main dining area and originally by invitation (of the chef) only. It is not entirely sure when the concept of chef's table started but it is the ultimate in dining. There is a saying in Chinese that can be loosely translated as "when one is near the kitchen, there is (good) food". What about when one is inside the kitchen of a top hotel?
Reviews
This place will never go out of fashion...coz it never was in fashion
Jeremy Young | Aug 31 2010
There is a reason why this place has been around for so long and it's never out of fashion. Well the simple answer is that because it was never meant to be in fashion for the trend setters. It's for old timers, who value the old style decor and wants food that human (affluent ones) have been devouring for centuries on end. Pricey but what you pay for you will feel it's all worth it. If you want a place to revisit in 20 years' time, this place is a safe bet
600 pp dinner
Good
Old School Classic
minestrone | Aug 26 2010
This is old school French dining, without any of that contemporary molecular play on food. The entire experience oozes old money and European luxury. Service is perfect, the band and singer is enchanting, and at just the right noise level. Expect to feel transported to Europe with a night out at Gaddi's.
1000
Good
stuffy ambience despite the great good
Karina | Oct 6 2009
The food here is very good, and the service is definitely without fault. However, I find the ambience a little too stuffy for my likings.
1500
Pure food indulgence
jon333 | Oct 6 2009
If you have never been, try the chef's table at Gaddi's. It will blow you away! No nonsense, pure food indulgence. Watch Chef David create his magic!
2000
Great
Mac | Aug 20 2009
The menu is old school classic french. There is little respect paid to the passing fads of world cuisine, and molecular gastronomy. It is simply the best french restaurant in Hong Kong I have come across. The set lunch at approx. HKD 400 is an absolute steal hence the 5 star on the price score - probably 3 stars if you go a la carte). The service is always good. They ghost around you, always alert, but never intrusive. I have given it a relative low score on Ambiance because most of the times I have been there it has been pretty empty... but the food is so good I don't care really. It's a real experience, and a timeless classic. Never change Gadddi's!!
Chef
LeeGardins | Feb 14 2009
We visited Gaddi's and opted for the Chef's table as it was a special occasion.
Never having done a "chef's table" it was quite exciting to be ushered through the ever so formal dining room, then through the big doors into the kitchen to find our table right in front of Gaddi's kitchen.
After a welcome, we were treated to a tour of the Peninsula kitchens. This unexpected treat is truly an eyeopener on the complexities of running the F&B part of a big hotel. Thanks Mr Chan Wai, the Head Pastry Chef.
Back to the Chef's Menu. Chef David Goodridge introduced each dish on his 5 course menu (with a couple of bonus dishes) with obvious passion and the patience to answer questions despite a full restaurant out front.
Black Perigord Truffles are in season at the moment so the truffle was a part of many of the dishes.
All the courses were wonderfully presented and beautifully prepared. The tastes within each dish were balanced fantastically and complementary across each course. A meal of a lifetime!
Service was excellent, with the true atmosphere of the kitchen passing by, to add a vibrancy to the whole experience.
It was a special occasion, so the cost was acceptable, especially considering the freshness and quality of the ingredients and the obvious skill and thought that had gone into the preparation. The only disappointment was somewhat of an ambush on the mineral water and I always object to the principal of paying service charge on top of wine that is already marked up as much as 300%. That said, the overall cost was worth it for the food, service and the experience of a wonderful night at Gaddi's Chef's Table.
A hearty recommendation to experience this delight at least once!