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Bar-Roque Grill Review

4.6 /515 Reviews
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轻轻的一个蚊
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5/5
Original Text
sᴀ sᴍ sᴏ sᴏ ᴡᴀ sᴀ ᴀᴅ s~ The first course of s~ must be eaten from the sashimi, with powder in red, slightly transparent, clear and compact texture. The entrance is extremely smooth and tender, without a trace of tendon pull, and you can feel the ultimate abundance. Because it is fresh enough, the acid is soft and fresh, the aftertaste is even sweet, and it will not get tired at all! ᴛᴀ ᴛᴀ sᴇ sᴀᴍᴇ, sᴏ ᴄᴏᴄᴏ, ᴋᴀ ᴀᴍᴀ s~ s~ tuna tower mixed with avocado, the oil is more full, and the taste is softer and smoother. Soy sauce and sesame simply season, topped with crispy bean sprouts and cucumber salad, paired with a little sour, and the taste improved. sᴘ ᴄ ᴛᴜ ᴀ sᴇᴀᴡᴇᴇᴅ, sᴇ sᴀᴍᴇ Spicy is more appetizing, but not exciting. There is a milky balance of mayonnaise. The seaweed and sesame increase the aroma. There is a Korean bibimbap style, which is also delicious! ᴛᴜ ᴀ ᴡᴇ ᴛᴏ sᴇᴀᴡᴇᴇᴅ, sᴛᴀᴋᴇ & ᴀ sᴘ ᴀᴄ, ᴍ sᴏ ᴜ ᴇ ᴀ ᴄ Tuna Wellington. (Anyway, I think it is much better than his classic beef Wellington) Because the seaweed and spinach wrapped in the fish inside, the bran outside always maintains the oily state, it will not be wet at all, the taste comparison is right! When the fish is served on the table, it is cooked and endogenous, so eat it quickly, otherwise it will be heated by the remaining temperature. Spinach mushrooms are a supporting role for the game, absorbing the delicious tuna, and then seasoning with the flavored white butter juice, becoming soft and sweet and juicy, and special three-dimensional love of the plate.

Bar-Roque Grill

Posted: Aug 25, 2020
More Reviews
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  • 轻轻的一个蚊
    5/5Outstanding
    Original Text

    Finally, after tens of days of steaming buns, the days of thinking about meat, we welcomed the roasted whole lamb Moroccan menu, but it was too delicious and satisfying, and the amino acid intake was high. Add tropical seaside background music, you can get up at any time, jump tired, as if you can jump into the water to relieve heat, minutes across Bali is not a problem. The chefs pass by and ask "is it delicious? How is it, okay?" and enthusiastically explain the ingredients, the filling, the juice, but it is too warm.

    0
    Posted: Apr 23, 2020
  • 木偶奇遇ce
    4/5Excellent
    Original Text

    Michelin restaurant, the service environment is very high-quality, the food is still very satisfactory, the creative cuisine, the beef is very flavorful, you can try a variety of barbecues, the seafood platter is very large, the salad is very fresh, and the wine is rich, there are various hand-tone cocktails, The appearance is very high, the pasta is more classic, the sauce is a lot, the noodles are a bit hard, the service is very humorous, the price is very high, and the meal is very pleasant.

    0
    Posted: Mar 30, 2020
  • Zaizai
    5/5Outstanding

    Awarded the 2022 Michelin Bib Guide Gourmand and they well deserve it. Not cheap but well worth every penny. The dry aged beef is a must-try.

    0
    Posted: Aug 6, 2023
  • _GG***18
    5/5Outstanding

    We had a great time at the place, served by Malti, fantastic service and price.

    0
    Posted: Jan 11, 2023
  • 摆渡修行
    5/5Outstanding
    Original Text

    Bar-Roque Grill The restaurant's Moroccan limited menu plus the occasional roasted whole lamb on the weekends is the first brush of my Michelin French dining hall. It's so delicious! Too complete! Very pleased! Crushed chickpea mud powder soft, plus onion garlic, etc. Rich fried clothes, light and crispy, with a thick mint yogurt sauce. After making the Middle East snacks exquisite, it is really delicious Moroccan classic chopped lamb. You can hear the crisp sound of the clams when you cut it. The skin is excellent. The spices are seasoned and the pine nuts are super fragrant! I like the thin and tough pastilla cake skin. Fry the fennel on both sides and sprinkle the almonds. The filling is pigeon meat and chicken. The seasoning is slightly sweet, but it will not violate the feeling of roasting whole lamb. The different parts of the mountain are piled up. The ribs with cartilage and fat are the best. The skin is roasted like a suckling pig. It is crispy. Other parts are also delicious. The surface is slightly burnt. The cross section is perfect. Pink and tender. Full of fragrance. Homemade North African roasted spicy lamb sausage, chopped lamb filling, just a little oily, a little spicy to Bodhi. The staple food is North African millet couscous like a softer buckwheat and especially sucks the juice. Even the melon and colored peppers are delicious. The soft pickles are instant. It's so delicious that I can't stop the French spring chicken. Even the chicken breast is tender. The chicken legs and wings are even more bone-detecting. The pan is lightly fried, the chicken skin is slightly wrinkled, just sucking the juice. The lamb belly sauce is extremely delicious. The yellow wine brings out a strong fragrance. Soft and chewy wide noodles roll in the juice is super delicious.

    0
    Posted: Jan 20, 2020
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