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Steak Medallion
2007-05-17 20 views
公事上偶有喜訊，也找來老頭子談談國事、瑣事。Refectory的舊址，現成了Al Dente的姐妹店，裝潢並沒大幅改動，環境依舊的舒適，或許是傳媒效應關係，未到一點，氣氛已變得熱鬧起來。較之Al Dente，餐牌多添了grill的元素，撇開pizza與pasta，也想試試新店主打的grill，就點了steak medallion，老頭子走穩陣路線，點了烤羊架。Muffin質感的餐包，加入洋蔥蠻香濃的，只嫌太油，吃半件已飽了三分，老頭子對此品印象是麻麻，看來軟熟的餐包來得較具親切感。看medallion的賣相，主角是牛柳拼大蝦，感覺似是Surf and Turf的mini版。Medium的牛柳煮的剛好，殷紅的橫切面滲著薄薄的肉汁，落刀處亦沒滲出大量血水，不用大費口勁咀嚼，也不錯說。對燒大蝦無甚好感，淺嚐後，獨餘蝦膏的霸道回憶。寫意豐足的一頓簡餐，在謝過老頭子年來的幫忙後，又要認真計算來年大計，較之上年，今年這餐來得更有意思。
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公事上偶有喜訊，也找來老頭子談談國事、瑣事。

Refectory的舊址，現成了Al Dente的姐妹店，裝潢並沒大幅改動，環境依舊的舒適，或許是傳媒效應關係，未到一點，氣氛已變得熱鬧起來。

較之Al Dente，餐牌多添了grill的元素，撇開pizza與pasta，也想試試新店主打的grill，就點了steak medallion，老頭子走穩陣路線，點了烤羊架。

Muffin質感的餐包，加入洋蔥蠻香濃的，只嫌太油，吃半件已飽了三分，老頭子對此品印象是麻麻，看來軟熟的餐包來得較具親切感。

看medallion的賣相，主角是牛柳拼大蝦，感覺似是Surf and Turf的mini版。Medium的牛柳煮的剛好，殷紅的橫切面滲著薄薄的肉汁，落刀處亦沒滲出大量血水，不用大費口勁咀嚼，也不錯說。對燒大蝦無甚好感，淺嚐後，獨餘蝦膏的霸道回憶。

寫意豐足的一頓簡餐，在謝過老頭子年來的幫忙後，又要認真計算來年大計，較之上年，今年這餐來得更有意思。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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achieved both qly & qty
2007-04-22 5 views
apr 21, 07 went there for late lunch (almost 3pm). this week full of changes and self adjustment, hence had to eat a nice and relaxing lunch as reward/ encouragement (relief my anxiety n exhaustion)originally targeted voyagxx on the same street, however already closed for lunch session. therefore tried this one which looked nicely decorated and romantic atmosphereafter reviewing the a la carte menu and set lunch varieties, chose set lunch which had >5 choices.1) soup/ salad : chose the tom
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apr 21, 07 went there for late lunch (almost 3pm). this week full of changes and self adjustment, hence had to eat a nice and relaxing lunch as reward/ encouragement (relief my anxiety n exhaustion)

originally targeted voyagxx on the same street, however already closed for lunch session. therefore tried this one which looked nicely decorated and romantic atmosphere

after reviewing the a la carte menu and set lunch varieties, chose set lunch which had >5 choices.

1) soup/ salad : chose the tomato soup
- quite big bowl with very thick texture but not creamy type
- topped with extra olive oil + 3 bread dices which had been deep fried/ grilled with cheese n olive oil
- my 6th sense told me that it tasted like canned soup
- went w/2 slices of herbs bread and a bread stick. however all cold, not a waste to drop them
- since the soup was just so so, hence hadn't finished it all in order to reserve appetite for the remaining dishes

2) main : grill lamp chop
- presentation was nice and could see chef's efforts
- topped with 1 western parsley, below was 3 racks of lamb chop, placed like a tent/ pyramid, foundation was the potato mash, grilled vegetables (broccoli, red pepper, pumpkin, carrot and 2 green beans) while the meat sauce was dipped somewhere nearby
- extra served with mustard and mint sauce
- lamb had been ordered medium well, reasonable portion. it was very tender, juicy, hot and quite lamb. it was further delicious by the smooth texture mustard (not the strong british type), good qly and nicely cooked
- the vegetables are naturally sweet
- coz the portion of the potato mash (actually the whole dish) was 2 much, couldn't manage to finish all (already happy that i could eat all lamb rack n hadn't wasted them)

3) dessert/ drink : waiter asked my choice, definitely dessert. however, waiter later came back and told me the chef offered to give me both. this unexpected privilege won my heart

- dessert : chocolate cake/ brownies (though listed on the set lunch menu was tiramisu. since i was given a free drink, dropped the idea to clarify). 2 slices, warm n soft, very chocolate, so quite full. also accompanied with a scoop of vanilla ice cream (just normal qly). unable to eat them up coz already full

- drink : hot honey lemon, came in 1 jar of hot water, 3 slices of lemon and 1 jar of honey. normal qly

- discovered that the restaurant was under the same group of al dente but focused more on italian cuisine and better decoration n environment

- service was good, waiter was thoughtful, self initiated and attentive. when almost finished the main dish, asked how's the food

- the serving rate is quite slow, 1 dish finished after coming up another 1 (perhaps at that time, chef only entertained my order n nobody else). i like this practice coz hate to stuff the table with all the dishes at the same time. feel pressurized to finish them all quick otherwise will not be that tasty when they turn cold

- in view of qty/ portion, not small, on the other hand, it doesn't sacrifice the taste, quite rare to attain both qly and qty. highly appreciated

- kept on playing music (not pop/ hits), sth like cafe jazz
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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