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2023-02-03
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Happy Friday！今次二訪再嚟呢間優雅的酒店餐廳食意大利南部菜，氣氛環境幽恬服務貼心，好適合節日慶祝或倆口子撐枱腳羅曼蒂克一番▪︎Amuse-bouche▪︎Roasted Scallop- with shaved white truffle, cauliflower purée & diced cauliflower> 上枱時職員會在客人面前刨入白松露片在燒過的北海道帶子上面、帶點堅果和蒜香的white truffle配烤到有陣焦糖香的帆立貝，芬芳香氣令兩種食材互相輝映，係一道精心處理的餐前小食▪︎Starter▪︎Veal Tenderloin - with confit tuna belly, capers and tuna heart> 肉質細緻嫩滑的牛仔柳、片片以嬌柔的粉紅色呈現眼前，不論口感和味道都唔錯。慢煮7成熟的牛仔肉幾軟嫩，以油封吞拿魚心和腩調味有點鹹香，而清爽微酸的酸豆/capers帶出牛仔柳的鮮甜滋味▪︎Main Course▪︎Brittany Blue Lobster - with baby eggplant & lobster jus >
▪︎Amuse-bouche▪︎
Roasted Scallop
- with shaved white truffle, cauliflower purée & diced cauliflower
> 上枱時職員會在客人面前刨入白松露片在燒過的北海道帶子上面、帶點堅果和蒜香的white truffle配烤到有陣焦糖香的帆立貝，芬芳香氣令兩種食材互相輝映，係一道精心處理的餐前小食
▪︎Starter▪︎
Veal Tenderloin
- with confit tuna belly, capers and tuna heart
> 肉質細緻嫩滑的牛仔柳、片片以嬌柔的粉紅色呈現眼前，不論口感和味道都唔錯。慢煮7成熟的牛仔肉幾軟嫩，以油封吞拿魚心和腩調味有點鹹香，而清爽微酸的酸豆/capers帶出牛仔柳的鮮甜滋味
▪︎Main Course▪︎
Brittany Blue Lobster
- with baby eggplant & lobster jus
> 法國布列塔尼是知名的高級海產產區，是藍龍蝦的盛產地。這藍龍蝦肉質緊緻厚實亦具彈性，清爽帶甜卻不失濃郁的味道。底部是以龍蝦汁手打成的foam，加入bb茄子、軟腍的意大利青瓜zucchini，是一道令人驚豔的主菜。餐廳供應bread basket有bread sticks grissini、sour dough酸種包和薄脆，用嚟點龍蝦汁幾滋味
Colorado Lamb
- with artichoke purée and lamb jus
> 來自美國的羊架肉，肉質細膩嫩滑，以雅枝竹打成泥去點羊肉，肉味更為清爽香甜。伴碟的切粒芹菜根口感有馬鈴薯嘅影子，腍之中亦沒有芹菜的強烈味道，能中和肉食的膩感
▪︎Dessert▪︎
William Pear
- with caramelized white chocolate and vanilla ice cream
> 甜蜜驚喜、甜點賣相精緻！威廉斯梨子甜品、以精細刀功把梨子切小片斜疊放上面非常考工夫，最心心眼就是裝飾的粉紅小花和小巧葉子；中間是焦糖化的白朱古力餡，以香脆曲奇墊底，靚到好似藝術品咁真係唔捨得食。伴以一勺雲呢拿雪糕，滿佈雲呢拿籽令雪糕更香濃幼滑，上面放著的一片纖薄剔透的楓葉型脆片手工幾靚，而底部的梨子泥味道清甜。中間幾顆好似水珠嘅係梨子啫喱，晶瑩帶甜
Petit Four
> 一碗以朱古力粒盛載著的是榛子花生曲奇，中間是咖啡和橙味夾心軟餡，鬆脆不太甜，作為情人節晚飯的完美句號
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