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2024-01-25
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因為對佢哋嘅Tapas念念不忘，今次二訪冇令我失望😊Foie Gras Brioche with Fig Compote:法式多士好鬆脆，鵝肝入口即溶，無花果既甜中和左鵝肝既油膩，食多幾塊都得😋Fine de Claire Oyster:生蠔肉質飽滿，好creamy，帶點海水味道，搭配清新的檸檬汁同柚子醋，增添了微酸的風味，讓整體味道更加平衡😍Lobster Vol-au-vent:龍蝦酥皮盒餅展現了精緻和創意，酥皮蓬鬆酥脆，入面放滿鮮嫩多汁的龍蝦肉同蟹籽，口感好有層次😎Spanish Pork Pluma with Roasted Potato and Padron Peppers in Honey Mustard 🐷Pluma 係豬肉之中最嫩的部位，經過炭烤，外層輕微烤香肉質保持鮮嫩多汁，搭配烤薯同Padron辣椒，再配上蜜糖芥末醬，增添豐富的味道層次🥰Dry Aged Wagyu "Bavette”M5 （+$68）🥩熟成的M5等級和牛"Bavette"帶來了極致的肉質享受，肉紋分佈均勻，經過熟成，肉味質更加濃郁，口感更加嫩滑🤤椰子雪糕🍨食完濃味既菜式，椰子雪糕帶黎清涼既享受😊
Foie Gras Brioche with Fig Compote:
法式多士好鬆脆，鵝肝入口即溶，無花果既甜中和左鵝肝既油膩，食多幾塊都得😋
Fine de Claire Oyster:
生蠔肉質飽滿，好creamy，帶點海水味道，搭配清新的檸檬汁同柚子醋，增添了微酸的風味，讓整體味道更加平衡😍
Lobster Vol-au-vent:
龍蝦酥皮盒餅展現了精緻和創意，酥皮蓬鬆酥脆，入面放滿鮮嫩多汁的龍蝦肉同蟹籽，口感好有層次😎
Spanish Pork Pluma with Roasted Potato and Padron Peppers in Honey Mustard 🐷
Pluma 係豬肉之中最嫩的部位，經過炭烤，外層輕微烤香肉質保持鮮嫩多汁，搭配烤薯同Padron辣椒，再配上蜜糖芥末醬，增添豐富的味道層次🥰
Dry Aged Wagyu "Bavette”M5 （+$68）🥩
熟成的M5等級和牛"Bavette"帶來了極致的肉質享受，肉紋分佈均勻，經過熟成，肉味質更加濃郁，口感更加嫩滑🤤
椰子雪糕🍨
食完濃味既菜式，椰子雪糕帶黎清涼既享受😊
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