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2024-03-22
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今日來到位於銅鑼灣的 「Bochord」，這家新開不久的fine dining餐廳一直都在我的口袋名單中餐廳以復古圖書館風的設計裝潢，採用胡桃木作主調，天花板飾以古典方格紋，環境寬敞舒適，氣氛浪漫，能飽覽維港海景，他們還有主場Live band 為你唱生日歌，很適合慶祝和約會💞🔺Tasting menu ｜$1388🔸 Bread兩款自家製麵包🥖，分別是佛卡夏和酸種，店餐提供三款特色牛油，分別是黑橄欖、番茄和羅勒口味，為麵包增添了獨特的風味🔸Japanese Mackerel日本鯖魚配上烤菠蘿和柑橘醬油啫喱，日本鯖魚本身具有豐富的油脂和鮮味，肉質鮮嫩，微焦的外皮，烤菠蘿的甜味以及柑橘醬油啫喱的酸爽，相互融合😊🔸Swiss Barley Soup薏米濃湯🍲有柔軟的薏米，鮮嫩的牛肉粒，蘑菇等等，口感豐富、濃郁，有一種滿足感😊🔸 Nagasaki Chicken Roulade with Beetroot Salad長崎雞肉卷配上紅菜頭沙拉🐥，低溫慢煮雞肉卷著鵝肝，雞肉嫩滑多汁，鵝肝油脂豐富和濃郁，增加了香氣🔸 Lime Sorbet清新的青檸雪芭，正好可以清清味蕾🍋🔸 Carabinero
餐廳以復古圖書館風的設計裝潢，採用胡桃木作主調，天花板飾以古典方格紋，環境寬敞舒適，氣氛浪漫，能飽覽維港海景，他們還有主場Live band 為你唱生日歌，很適合慶祝和約會💞
🔺Tasting menu ｜$1388
🔸 Bread
兩款自家製麵包🥖，分別是佛卡夏和酸種，店餐提供三款特色牛油，分別是黑橄欖、番茄和羅勒口味，為麵包增添了獨特的風味
🔸Japanese Mackerel
日本鯖魚配上烤菠蘿和柑橘醬油啫喱，日本鯖魚本身具有豐富的油脂和鮮味，肉質鮮嫩，微焦的外皮，烤菠蘿的甜味以及柑橘醬油啫喱的酸爽，相互融合😊
🔸Swiss Barley Soup
薏米濃湯🍲有柔軟的薏米，鮮嫩的牛肉粒，蘑菇等等，口感豐富、濃郁，有一種滿足感😊
🔸 Nagasaki Chicken Roulade with Beetroot Salad
長崎雞肉卷配上紅菜頭沙拉🐥，低溫慢煮雞肉卷著鵝肝，雞肉嫩滑多汁，鵝肝油脂豐富和濃郁，增加了香氣
🔸 Lime Sorbet
清新的青檸雪芭，正好可以清清味蕾🍋
🔸 Carabinero Red Prawn with Shrimp Roe Noodle
超大隻西班牙紅蝦🦐配上用蝦湯煮過的蝦籽麵，相當特別的配搭，西班牙紅蝦肉質鮮嫩彈牙，有濃郁海鮮味，蝦頭內的蝦膏拌入蝦籽麵一起吃，更加惹味，最後加上蝦籽作點精😊
🔸 Sous Vide Black Cod
慢煮黑鱈魚，肉質鮮嫩，口感細膩，魚皮煎得焦香，配上精緻的擺盤，是視䁷覺和味覺的享受😊
🔸Charcoal Grilled A5 Miyazakigyu Rib Cap
碳烤A5宮崎牛肋眼🐮，肉質嫩滑、脂肪豐富且均勻分佈，外層的焦糖化外皮帶來了一種微焦的口感，配上薯蓉來吃，好味😋
🔸Glazed Lemon Mousse Cake
檸檬奶油慕絲蛋糕，口感輕盈、柔滑和清新，為這一餐完美作結🍋
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