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2023-04-21
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我呢種人好奇怪，好鍾意孤獨，好享受六根清淨，想飲杯，對住塊鏡CHEERS囉，想睇戲，自己一個買飛囉，想旅行，自己飛去北極自由行囉，但寂寞還寂寞呀，fine dining無理由一條友食咖，好無feel呀，點都要搞下氣氛，浪漫一下掛？👇🏻📌10-Course Menu - $1,180/Head▪️ Amuse Bouche - ▫️「Spring Onion·Coconut·Sesame」以廣東糖蔥餅靈感，面頭集合白芝麻、椰絲、青蔥蓉，食落酸酸甜甜，好精美。▫️「Carrot·Chili·Olive Oil」一個撻以一種甘筍為主角，分三種口感，底部用返筍汁做撻底，中間配搭日本高山金荀整成既puree，中間食到d日本大根，口感綿密，面頭就用左醃製左既澳洲甘筍，入口爽脆，好好食。▫️「Miso·Honey·Pecorino」自家製既法國麵包，外層微微香脆，面頭加上羊奶芝士、蜂蜜，唔錯。▪️ Starter - ▫️「Mussel·Panna·Caviar」意式奶凍食落口感幼滑，裡面食到粒粒青口，夠哂爽甜，再加埋用三黃雞雞油炒過既乾蔥、魚子醬、大葉油，完全無違和感，好夾。▪️ Bread - ▫️「Soy·Y
對住塊鏡CHEERS囉，想睇戲，自己一個買飛囉，想旅行，
自己飛去北極自由行囉，但寂寞還寂寞呀，fine dining無理由
一條友食咖，好無feel呀，點都要搞下氣氛，浪漫一下掛？👇🏻
📌10-Course Menu - $1,180/Head
▪️ Amuse Bouche -
▫️「Spring Onion·Coconut·Sesame」以廣東糖蔥餅靈感，
面頭集合白芝麻、椰絲、青蔥蓉，食落酸酸甜甜，好精美。
Amuse Bouche
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▫️「Carrot·Chili·Olive Oil」一個撻以一種甘筍為主角，分三種口感，
底部用返筍汁做撻底，中間配搭日本高山金荀整成既puree，中間
食到d日本大根，口感綿密，面頭就用左醃製左既澳洲甘筍，入口爽脆，好好食。
Amuse Bouche
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▫️「Miso·Honey·Pecorino」自家製既法國麵包，外層微微香脆，
面頭加上羊奶芝士、蜂蜜，唔錯。
Amuse Bouche
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Mussel·Panna·Caviar
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▫️「Mussel·Panna·Caviar」意式奶凍食落口感幼滑，
裡面食到粒粒青口，夠哂爽甜，再加埋用三黃雞雞油炒過既
乾蔥、魚子醬、大葉油，完全無違和感，好夾。
Mussel·Panna·Caviar
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▪️ Bread -
▫️「Soy·Yeast·Horseradish」自家sourdough外脆內軟，配上日本醬油、
酵母菌牛油醬漬、同埋類似wasabi既近親辣根，相當濃香惹味。
Soy·Yeast·Horseradish
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▪️ 2nd Starter -
Paracress·Cepes·Dumpling
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▫️「Paracress·Cepes·Dumpling」意大利餃子裡面包住
意大利肉腸、乳清芝士、雜菌、花椒油，細細粒幾有咬口；
後繼再倒埋冬菇同埋牛肝菌煮成既湯汁一齊食，夠哂入味。
Paracress·Cepes·Dumpling
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▪️ 3rd Course -
Pattes·Malt·Lemon
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▫️「Pattes·Malt·Lemon」屬於北歐菜式，以最raw presentation
呈現，雞腳用上本地三黃雞，chef完美地鎖住油份，外層搽上麥芽糖，
浸住再燒，做到脆皮得黎唔會太甜，staff會附上一杯蜜糖青檸梳打，方便解膩。
Pattes·Malt·Lemon
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▪️ 4th Course -
Cabbage·Urchin·Dill
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▫️「Cabbage·Urchin·Dill」跟住就係本地新鮮馬友出埸，油份比較濃郁，
面頭配上北海道四國海膽，入口鹹香味十足，面頭配上高山椰菜，
同埋旁邊用海膽同柚子打成既泡沫醬汁，中和返油膩感。
Cabbage·Urchin·Dill
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▪️ Main -
▫️「Pigeon·Butter Squash·Nuts」來自本地6個月頂鴿，
Pigeon·Butter Squash·Nuts
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經自家風乾處理，肉質嫩滑、皮薄甘香，配上法國白蘆筍，
Pigeon·Butter Squash·Nuts
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木炭煙燻過既油、三黃雞肝醬，堅果，多重風味，正！
Pigeon·Butter Squash·Nuts
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▫️「A3 Wagyu Sirloin·Truffle·Onion」呢個係以日本丼飯做原形，
打散佢分別整成一道菜式，A3日本和牛肉質紮實有咬口，
A3 Wagyu Sirloin·Truffle·Onion
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連埋truffle、蒜味puree、白醋炒既洋蔥、蛋黃汁擺係月光米
整成既米通一齊食，我超鍾意呢個。
A3 Wagyu Sirloin·Truffle·Onion
13 views
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▪️ Pre-Dessert -
Berry·Vanilla·Kombucha
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▫️「Berry·Vanilla·Kombucha」甜品前整返個藍莓、薑整既雪葩，
再倒上紅茶菌，加左新鮮提子汁，感覺好清新，夠哂refresh。
Berry·Vanilla·Kombucha
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▪️ Dessert -
▫️「Palm Sugar·Wheatgrass·Tea」以東南亞三色奶茶為藍本，
最底食到椰糖crumble，中間就係普洱茶雪糕，面頭就係
Palm Sugar·Wheatgrass·Tea
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小麥草海綿蛋糕，同埋一個奶泡，一野食到底，
真係好似食緊奶茶雪糕咁，口感相當豐富！
Palm Sugar·Wheatgrass·Tea
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▪️ Petit Four -
▫️「Lime·Zucchini·Snowball Cookies」有d似中式既美點雙輝，
不過呢個就四輝，包括青檸味蛋白脆餅、青檸味棉花糖、蜜餞左既
Petit Four
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意大利青瓜同埋馬來西亞小食雪球餅乾，成個set既菜式
我都覺得好有創意，有別於一般fine dining，呢個價錢食到
10道菜，我覺得公道，值得體驗一下。
Petit Four
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