我們點了兩個秋天Menu，每道菜都很有特色很有心機和很精緻。先來了多士還有蠟燭是牛油真的很有趣。
小店隱蔽於上環一條斜坡上，金漆招牌貼喺綠色o既磚牆上。趟開磨沙玻璃正門，即見四周掛滿綠葉樹藤裝飾，盡顯大自然氣息，面對著梳化及木造枱櫈，感覺就好似入咗去一間樓底高高o既大客廳咁，環境甚為寬廣。
佳釀及各式酒杯全擺放於靚靚酒櫃內，雅致大方。
據悉，開瓶費為$500/樽，但每枱最多只可自攜兩樽。主人家話由於酒牌上o既價格合理，故寧願早啲叫定酒等侍酒師可預早處理。原來德藉大廚及其班底曾於名酒店高級西餐廳「庫克廳」（The Krug Room）任職，所以當日o既慶生香檳就特選「Krug Grand Cuvée 165ème Édition Brut」，單售$1,310樽又真係唔貴喎。
不久，德籍主廚兼老闆Uwe先生即攜同幾位助手為首道「野餐」沙律慢慢擺放多款食材於長長o既野餐布上。
野餐完畢後，哥哥們隨即收拾好餐桌，為接著o既驚喜騰出空間。
大廚好神秘地打開玻璃蓋，蓋下o既煙霧即散去，展示出草叢間有幾隻薯仔。咁究竟Uwe先生花咗七年時間先可成功引入香港o既薯仔有啲咩咁特別呢？！原來薯仔源自北海道，經十個月時間喺泥土內以地窖式熟成，粗糙o既外表下質感卻潤而軟腍，可謂清麗脫俗！
師傅先於碗內加入綠色粉末，再用茶壺斟入透明凍湯。
示範頭一次o既攪拌動作後，就轉交由客人自己玩「湯道」。
另外仲有酸甜醒胃o既白蘿蔔薄片，邊食乳豬邊食蘿蔔可一解膩滯，諗得相當周到。
飯後仲有西式美點雙輝，淨數甜品都要有四味之多，食哂咁多道試問又點可以唔捧住個肚呢？！
一位大廚要同時滿足貴客o既視覺、味覺、及嗅覺並非易事，非常感激表妹壽辰揀咗黎「Uwe」慶祝，令XO仔喺一家咁有田園風味o既小店享用一頓花盡心思o既晚餐。好多謝創意無限o既Uwe先生精心炮製出多道驚喜作品，小弟可真嘆為觀止！
Apricot tartare搭配onion，放在桌子最中間，滿桌的煙霧繚繞就來自這裡
新土豆和青瓜條
第二道是麵包配自制的骨髓黃油，黃油做成了蠟燭的形狀，點亮了端上來。這道在krug room的時候就有，創意確實十足。吃起來黃油的口感比較有顆粒感，基本沒有味道，也沒有太多香味，要佐鹽才有些味道。
第三道是Asparagus搭配魚子醬醬料，白蘆筍味道很香，搭配魚籽醬提味恰到好處。
第四道是garden peas、king crab、mushroom混合在一起。
第五道魚，搭配蔬菜和cream，吃的時候自己把cream和醬汁混合，然後蔬菜混合醬汁一起吃。說實話整顆的蔬菜搭配配肉的醬汁味道很普通，吃起來也很不方便，這個搭配不是很喜歡。
第六道來自英國的羊肉，兩種部分的肉分裝兩個盤子，搭配的汁醬非常美味。這道羊腿恰到好處，不焦不生完全沒有腥味。
第七道甜點，一份冰淇淋蛋糕、一份櫻桃、一份草莓、旁邊搭配了奶油。櫻桃和草莓都非常普通。
Next thing that was presented was chef's homemade sour dough and a very special "butter" presented in the form of a candle. I thought that was an awesome idea, really interesting texture and presentation. The "butter" is created by bone marrow and caramelized onion. Brilliant thought.
Chef Uwe's 24-seater which has taken over the space formerly occupied by Mediterranean restaurant Bayta, will focus on the best seasonal ingredients most of which are sourced locally right here in Hong Kong. Like some of the top restaurants in the world (Alinea for example), Restaurant Uwe requires diners to purchase their tickets in advance ($1088 per head). This can be easily done online with just a few clicks of a button.
It doesn't take a genius to realize what tonight's theme was. First of all, the autumn leaves on the floor and then the birch tree in the middle of the restaurant. It must have something to do with autumn.
Mushroom and egg espuma - Pretty foamy with rich mushroom flavors coming from the bottom. Pretty nice.
Slow-cooked US prime rib-eye - This was the flat cap, which was the most tender part of the rib-eye.
I had to touch on the mashed potatoes which was served alongside the rib-eye because it was probably one of the best I have had for a long time. It was very smooth yet not too buttery like the one from Uncle Joel.
Pineapple - Dessert was a simple dish of charred pineapple from Hokkaido, served with reduced pineapple juice.
Petite four was some locally sourced gooseberries. Very sweet with a fair amount of juice.
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