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Restaurant: Casa Lisboa Gastronomia Portuguesa
Info:

To encourage eatery outlets to reduce food waste at source together with customers through offering portioned meals and adopting food waste reduction measures, the Environmental Protection Department has launched the “Food Wise Eateries” Scheme. Participants will be awarded with a Food Wise Eateries (FWE) accreditation status if they comply with the assessment criteria and will be granted with the FWE Logo and Stickers for displaying in the premises and their promotion for public identification. Applications are accepted all year round and are FREE of charge.

For details, please click here, https://www.wastereduction.gov.hk/zh-hk/waste-reduction-programme/food-wise-hong-kong-campaign
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來自 Lisboa 的美味
2023-10-09 408 views
仍記得葡萄牙菜係香港曾經盛極一時，一杯 Sangria，一道烤乳豬，不知多少人趨之若騖，多年下來，積累了一班忠實擁躉。位於中環的 Casa Lisboa ，就算在疫情下依然屹立不倒，足見其實力。今次就同朋友再次造訪，先由一杯 Sangria 起動。 前菜葡萄牙啡蟹蛋黃醬凍食"Sapateira' Portuguese brown crabs marinated and stated(COLD)選用了葡萄牙的啡蟹起肉，混和了蛋黃醬，享用時可塗上烤得香脆的薄多士片上，濃郁的蟹味，令人相當開胃。白酒蒜蓉香草炒蜆Clams "Sulhãe Pato"自己對海鮮情有獨鍾，為了新鮮，海蜆是用了本地貨，但隻隻都肥美，最難得係無砂，酒白酒及蒜蓉香草的味道，令蜆肉更覺鮮甜味美。Piri Piri辣汁蒜蓉橄欖油燒鵪鶉Piri-Pirl Quail with fresh tomato, garlic & olive oil molho選用法國鵪鶉去烘焗，外層充滿了香味，食落少許辛辣，非常惹味，而肉質是比預期中更嫩滑，真的好想配上一杯紅酒。主菜MAINS葡式烤乳豬Suckling pig slow roast
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仍記得葡萄牙菜係香港曾經盛極一時，一杯 Sangria，一道烤乳豬，不知多少人趨之若騖，多年下來，積累了一班忠實擁躉。
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 位於中環的 Casa Lisboa ，就算在疫情下依然屹立不倒，足見其實力。

今次就同朋友再次造訪，先由一杯 Sangria 起動。


前菜

8 views
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0 comments

7 views
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葡萄牙啡蟹蛋黃醬凍食

"Sapateira' Portuguese brown crabs marinated and stated
(COLD)


選用了葡萄牙的啡蟹起肉，混和了蛋黃醬，享用時可塗上烤得香脆的薄多士片上，濃郁的蟹味，令人相當開胃。

白酒蒜蓉香草炒蜆

Clams "Sulhãe Pato"

自己對海鮮情有獨鍾，為了新鮮，海蜆是用了本地貨，但隻隻都肥美，最難得係無砂，酒白酒及蒜蓉香草的味道，令蜆肉更覺鮮甜味美。
8 views
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0 comments
1 views
0 likes
0 comments
 Piri Piri辣汁蒜蓉橄欖油燒鵪鶉

Piri-Pirl Quail with fresh tomato, garlic & olive oil molho

選用法國鵪鶉去烘焗，外層充滿了香味，食落少許辛辣，非常惹味，而肉質是比預期中更嫩滑，真的好想配上一杯紅酒。

主菜
MAINS

9 views
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0 comments

葡式烤乳豬

Suckling pig slow roasted "Á Bairrada"

當年曾令我吃過不停的烤乳豬，一定要趁熱食，否則豬皮就會變韌，但皮下脂肪確實令人回味，再配上加入豬油的飯粒，更是無得輸。
6 views
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 招牌焗鸭飯

Duck Rice Lisboa Style with chorizo & slow roasted pork belly

定必要食的菜色，鴨肉藏身於兩層飯粒之間，由於是烘焗，所以底層的飯粒偏軟，而表層是脆卜卜的口感，中間是豐腴的鴨肉，實在美妙。

甜品
DESSERTS

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紅酒煮梨

很傳統的甜品，梨肉蘸滿了紅酒，令梨肉都成了亮麗的棗紅色，質感是依然的爽甜，更多添了一份酒香。
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 另一個甜品是糖漬過的菠蘿薄片下是開心果蛋糕及雲呢嗱雪糕，雖然偏甜，但芳香馥郁，喜歡甜品的朋友一定要試試。


(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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