LUNETTE BY AMANDA

The environment and taste are very good. It's a great ritual to come on an important day! I particularly like the bread before the meal, and it's delicious with the truffle hot spring egg appetizer. The truffle hot spring egg is a little salty, and the steak tastes great!

I guess the restaurant and the Royal Photography downstairs have the same owner. The decoration is very exquisite and the lighting effect is excellent. Just putting a few more rose petals on the table, the taste is completely different, and the photo effect is good. After looking at the menu, there are a lot of choices. I asked for a set meal for two. When it was served, I found that the portion was quite large. Fortunately, I didn’t order too much. Starting from the bread before the meal, I felt that the chef’s skills were in place. The subsequent Canadian snow crab legs, pan-fried foie gras, asparagus soup, ribeye steak, and Boston lobster were all very good. The puff pastry soup was a little weaker. The choice of wine is also very free. 170 yuan for 3 glasses. At this price, it is considered to be more pleasant in French cuisine. You can inform the restaurant in advance that someone has a birthday, and the restaurant will prepare small fireworks to surprise people. The service is also quite considerate.

The boss at home got some news from somewhere that this French western restaurant is good and relatively cost-effective, so we found an opportunity and came here as a family. To make a reservation, you need to add WeChat two or three days in advance, so you can communicate the requirements in advance. Parking is probably not easy, and there are yellow lines on Fuxing Middle Road, so just take a walk there early. I never figured out where the villa came from, but it turned out to be on the floor above the Royal Photography. The first floor is only for waiting, and it is decorated in a deep and secluded manner. The restroom is right next to the stairs on the first floor. The second floor has a large space and an outdoor terrace. If the weather is bad, we will sit inside. Business was okay at noon, and one room was closed. It is said that it will be better at night. The overall environment is still very decent, the details are well arranged, and those small petals are the finishing touch.

Crescent Window, the #1 steak Wellington, has new spring releases! ❣️ A romantic date spot for the May Day holiday, Crescent Window is a must-see! Each table is strewn with rose petals, and candlesticks are lit at night for a ceremonial touch. The romantic dining environment is a surefire hit! 🌹During the annual Shanghai Terrace Season, enjoying a sumptuous meal on a spring-filled terrace is truly exhilarating. 🪟The restaurant also features a custom-built dry-aging cabinet, a perfect fit for a top-tier steakhouse. The chef uses ingredients directly from the cabinet, ensuring the freshness of the high-quality meat is immediately apparent. 🐟Seared Deep Sea Sardines with Mediterranean Tomato Sauce🍅 Sardines from the pristine Nordic deep sea are seared at high temperatures and then drizzled with a refreshing, slightly acidic Mediterranean tomato sauce. 🥗Asparagus Soup with Pistachios and Green Beans🥗 Seasonal vegetables are nature's finest gifts. This slow-cooked dish features fresh, in-season asparagus, seasoned with cream, butter, and mint oil. The rich pistachio flavor creates a sweet and tangy flavor that will whet your appetite. In addition to their signature Wellington, Crescent Window's Dry-Aged Prisoner of War Steak is also expertly prepared. Made from the M6 ​​ribeye of 400-day-old Australian grain-fed Wagyu beef, it's dry-aged for at least 21 days and cut freshly in front of you. After cooking, the steak retains a slightly charred edge while remaining tender and juicy in the center. Every bite is bursting with a rich, creamy aroma, and the Himalayan rock salt garnish adds the finishing touch.