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2024-03-15
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這次來La Paloma試春季Restaurant week的午餐🥣Restaurant week的套餐有5款預設的tapas，主菜是兩種味道的paella，若想點烤乳豬另加$100，最後有甜品，不包咖啡/茶，$198一位，價錢和平日午市套餐一樣。5款Tapas 有番茄脆多士、火腿和芝士拼盤、吞拿魚他他、炸薯球和煮辣肉腸，供全枱人分享。火腿和芝士拼盤先上，先聲奪人，火腿3種、芝士、橄欖和脆麵包條滿滿一盤。火腿鹹香，芝士濃郁，橄欖油香十足，難得全都可以空口吃而不會太鹹。另外上了番茄脆多士，得自己動手組合各種元素：先在烤得酥脆的多士上抹上生蒜頭，塗抹已切半的番茄，再按喜好灑上海鹽和橄欖油。味道是預期中的，好玩又開胃。吞拿魚他他是赤身肉，所以不會有魚油香，但滑溜而有吞拿魚味。西班牙辣肉腸炒過，有點像中式的臘腸，可是不鹹也不香，比較普通。炸薯球其實是日式可樂餅的始祖，新鮮炸起，熱辣辣脆卜卜，一咬下去是creamy的薯蓉，香口又好吃。Paella 好大盤！味道可從雞、豬、海鮮、墨汁或素菜中選兩款，我們的是雞和海鮮。Paella用熱騰騰的淺鍋上枱，飯只是淺淺一層，餸菜的份量不多：海鮮的蝦、蜆和青口
Restaurant week的套餐有5款預設的tapas，主菜是兩種味道的paella，若想點烤乳豬另加$100，最後有甜品，不包咖啡/茶，$198一位，價錢和平日午市套餐一樣。
Selection of Iberico cold cuts platter
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The Real tomato Bread
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Tuna Tartar
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Pan- fried Chorizo with sherry wine sauce
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Ham croquettes
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Two kinds of paella (Chicken & seafood)
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Crispy Suckling pig with mushrooms and brussel sprouts (+HK$100)
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Basque burnt Cheesecake with raspberry sorbet
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主菜加點乳豬後，人均$260左右，餐點份量慷慨（飯和乳豬都吃不完），除了海鮮飯較失色之外，大部分菜式都煮得恰到好處，乳豬更是值得加錢必點的；Restaurant week的套餐性價比高，值得一試。
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