SIR ELLY'S RESTAURANT

Located on the 13th floor of The Peninsula Hotel, No. 32, Zhongshan East 1st Road, The Bund. The famous terrace restaurant has a panoramic view of the Bund. The restaurant has beautiful European-style decorations. The dishes are fresh and delicious. It is worth coming again.

Eat here# After a full meal, as the sky gradually darkened, the neon lights of Lujiazui across the street were already shining, and it looked like a grand feast. I went back to the room and took a lot of photos, feeling very satisfied. It's strange to say that the Bund really has such charm. Every time I come here, I want to take the best photos every time. Although I have taken photos countless times, I still take photos when I come again. As usual, I have to sit in the bar upstairs for a while. The view of the Peninsula is also remarkable on the Bund front line. During the epidemic, the Michelin one-star restaurant on the 13th floor was not open, and only the terrace on the 14th floor was opened separately. This terrace bar is very popular and there are endless people coming. Fortunately, I booked a seat in the room early in the morning. Now I come here to enjoy the evening breeze and listen to music. It's perfect. With the view and the FEEL, plus the influence of alcohol and the intoxication of music, it's simply a perfect match. However, it's a bit unreliable to use the same lemonade glass to decorate the format cocktail. During the epidemic, it's understandable to keep it simple. But some things, where the soul is, are simple, and they don't mean that. Don't believe it Try playing Little Apple on your terrace on loop. There is wine here. Do you have a story?

SIR ELLY'S Restaurant 🍽【Food Guide】 📍Detailed address: 13th floor, Peninsula Hotel, Shanghai 🚗Transportation Guide: Taxi 🕙Business hours: 10.00-12.00 🍽Recommended dishes: French oysters, grilled wagyu tenderloin, chestnut mango 🖼Restaurant environment: Bund view 💰Per capita consumption: 1300RMB 🍜Restaurant total score: Located on the top floor of Peninsula Hotel, the service quality of the restaurant waiters is very good, helping you pull the stool, and the order of serving dishes is very particular. There are some snacks between the appetizer, main course and dessert. The next dish will not be served until the previous dish is removed. The price is a little expensive, two glasses of champagne are 700, a bottle of Evian water is 108, and finally there is a 10% tax and a 6% service charge. As for the taste of the dishes, the oysters are really delicious with plenty of meat. Although they are raw, they don’t have any fishy smell when you bite them. I am not particularly used to the steamed salmon.

The location of the Peninsula Hotel is absolutely great. The restaurant is on the 13th floor. The view is absolutely first-rate. The night view should be even more beautiful. It surrounds the Bund and Waibaidu Bridge with a 270-degree view of the Pujiang River. The creative French cuisine is beautifully designed and elegant. The service is comprehensive. The wine recommendation is very professional. Friends like the red wine recommended based on the dishes. Smoked cod is recommended. The ingredients are exquisite and the meat is tender and white. The lobster soup is creative. The king crab is made with milk foam, which is a favorite of French cuisine. It is eye-catching. The dessert chestnut chocolate ice cream is also made with seasonal ingredients. The private room package does not include alcohol, and a service fee of 16.6% is required.

Sir Elly is located on the 13th floor of The Peninsula Hotel on the Bund. I found a noon time to book a private room facing the Bund. Because there was a minimum consumption of 8,000 for lunch, I ordered a six-course set plus a bottle of Champagne Rosé. The Peninsula is retro and luxurious overall, and with the 270-degree Bund view outside the window, the environment is indeed worthy of a five-star recommendation. It takes the authentic French cuisine route, the products are exquisite, the chef's skills are in place, and the ingredients are also very fresh. However, it may be because it is not suitable for my Chinese stomach. I feel that the taste does not meet my expectations. Most of them are quite satisfactory and not amazing. Some dishes are even salty, such as lobster soup and king crab. However, the champagne recommended by the sommelier is not bad and is more suitable. The service is in place, but there is room for improvement in details. For example, when we asked about the dishes, we did not answer and let the guests look at the menu first; when we were reminded that there were guests driving, we did not give parking tickets; when we left the store, we also forgot to return the scarf we had deposited. These may be the reasons why Sir Eli could only get one Michelin star.

At noon on a weekday, there was only one table left in the restaurant except for a man who was dining alone. The red and black tones of the restaurant show its noble atmosphere. We chose a river view seat and sat down. The waiter said considerately, "It might be a bit hot sitting here" and pulled down the curtains a little. The service was good. In fact, I am not afraid of the sun, anyway, I am fair. The scenery is so good that it is beyond words. The Huangpu River in the daytime is beautiful. At this moment, this scene, it is simply an extraordinary enjoyment! The bread before the meal is a bit hard and hard to bite. If you bite it hard, it will look too ugly, so give up. I like spicy butter! ! Most of the dishes here are served and then poured with sauce. The texture of tuna mousse is silky and smooth. The beef tongue is super delicious, tender and tender, with a hint of spiciness, an appetizer. For the main course, I ordered beef belly, which was medium rare. The pink beef was fried and grilled very fragrantly. It tasted a little older than expected, probably because of the part of the beef. The fried corn tortillas were delicious, and the sauce was also outstanding. The dessert was a bit special, and the chestnut cream was moderately sweet. I ate with my boss until after 2 o'clock, and there was only one thought in my mind: I didn't want to go to work, I just wanted to go out.

Take advantage of the anniversary to have a good meal~ and then visit the Michelin Star Restaurant~ Now it has been rated as a one-star Michelin restaurant in Shanghai, so reservations are inevitable Dinner business hours are 18:00. If you arrive early, just sit in the lobby for a while. The waiter will lead you to your seat later The set menu is presented in the form of 788 for four courses, 988 for five courses, and 1188 for six courses. A 16.6[%] service fee is charged separately The advantage of booking in advance is that you can enjoy the first-line view. The coastline is so beautiful~ The service was quite detailed at the beginning. Whether it was ordering or serving, they would introduce it in detail. When the restaurant was crowded, it seemed a bit busy All the breads before the meal were freshly baked, but they were not served all at once~ There were three varieties in total for each appetizer: 1. Pecan sesame bread 2. Beetroot baguette 3. Black truffle roll. There are three dipping sauces: black truffle sea salt cheese, basil sauce, and original cheese The freshly baked bread with proper crispness is very popular; the appetizers are fish jelly & mushroom soup. The outer ring of the fish jelly is wrapped with hard potatoes. The taste is relatively wonderful. The layers of the mushroom soup are absolutely beautiful. The jelly at the bottom, the mushroom soup in the middle, and the molecular foam on the top are creative and romantic. "Grilled Scallops" looks like a dessert. It uses plant-based dishes such as Belgian chicory and rosemary hibiscus jelly~ The whole springy scallop sinks to the bottom. The grid-like crispy skin and soy milk soaked cinnamon & star anise have a unique taste. "Sea Salt Smoked Cod" is beautifully presented. Chanterelle mushrooms are the soup base. The green bean puree is round. A whole piece of white and translucent cod is sprinkled with green beans and summer flowers. The sea salt smoking method is not my favorite. The first two bites are not obvious. If you eat too much, you will feel like chewing plastic. The description is a bit exaggerated, but it is indeed not very tender. "Truffle Frog Legs" wins with seasonings. Black garlic butter, mint jelly, Sichuan pepper The truffle flavor of the frog legs is not prominent. The meat is old and unlovable. "Royal King Crab" is like molecular cuisine. Air-dried tomatoes, red curry and stewed eggs. The milk foam of the langoustine is at the bottom. The king crab meat is in it. The taste is slightly sour and rich. "Chicken and Blue Lobster" Slow-cooked lobster soup. Rice foam is on top of two pieces of chicken. There are carrots and chicken lobster juice sinking to the bottom. It is decorated with petals. The lobster meat is taken in small pieces. The chicken and lobster meat taste quite solid. "Black Pig Face" 12-hour slow-cooked pork belly. Roasted pork tenderloin. Medium rare. There are fewer tendons. I prefer the dipping sauce (fennel powder, candied apples). "Pink Tiramisu" subverts the perception of tiramisu~ The round transparent cup is covered with white chocolate. There is raspberry jelly underneath. It smells like cough syrup. Fortunately, vanilla cream and fresh berries can neutralize it. The taste is sour and sweet. It's delicious "Milk chocolate steak" with yuzu sauce all over the bottom, delicate chocolate and yuzu ice cream on top, a layer of chocolate chips, soft cream with fresh yuzu. Even though yuzu can bring a sweet and sour feeling, I personally think chocolate is sweeter than it. The Petit four after the meal turned out to be a chestnut covered in syrup. I was so disappointed! (slightly disappointed)