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週六悠閒日,來一個優閒午餐為整個週未打打氣。今回到訪的餐廳在半山亞畢諾道,地點有點不就腳。駕車前往,彼鄰兩個停車場其中一個已滿,如兩個停車場皆滿了都會幾麻煩。餐廳裝潢雅緻,設有矮身梳化及餐桌。四邊牆身掛上多幅特色畫品,有不同角度不同影像的3D畫,有LED動態影像的畫作,亦有相對傳統的油畫。以餐廳的中高級定位而言,裝潢感覺跟得上,但座位擺放密度則較預期高一點。週末的午餐沒有散點美食供應,只有指定的 Saturday Chef's Brunch Menu 。一份八道菜的套餐連加一不用三百元,其實都算幾抵食。麵包只有一㮔款式,端上時仍是暖暖的,外層脆是脆,但同時實了少許,包香足,配上的牛油香滑,OK喇!先來的是一道前菜冷盤 South Pacific Oyster on Ice with Ginger & Spring Onion ,產自澳洲的 South Pacific 生蠔,入口先滑後爽,口感實在,海水鹹香味道與蠔肉的鮮香頗為平衡。而菜式特別之處是生蠔面上的薑葱蓉,食味香口,和生蠔味道很匹配,甚有中菜風味。第二道菜式亦是冷盤小品 Homemade Smoked Salmon with L
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週六悠閒日,來一個優閒午餐為整個週未打打氣。今回到訪的餐廳在半山亞畢諾道,地點有點不就腳。駕車前往,彼鄰兩個停車場其中一個已滿,如兩個停車場皆滿了都會幾麻煩。
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餐廳裝潢雅緻,設有矮身梳化及餐桌。四邊牆身掛上多幅特色畫品,有不同角度不同影像的3D畫,有LED動態影像的畫作,亦有相對傳統的油畫。以餐廳的中高級定位而言,裝潢感覺跟得上,但座位擺放密度則較預期高一點。
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週末的午餐沒有散點美食供應,只有指定的 Saturday Chef's Brunch Menu 。一份八道菜的套餐連加一不用三百元,其實都算幾抵食。
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麵包只有一㮔款式,端上時仍是暖暖的,外層脆是脆,但同時實了少許,包香足,配上的牛油香滑,OK喇!
麵包
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牛油
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先來的是一道前菜冷盤 South Pacific Oyster on Ice with Ginger & Spring Onion ,產自澳洲的 South Pacific 生蠔,入口先滑後爽,口感實在,海水鹹香味道與蠔肉的鮮香頗為平衡。而菜式特別之處是生蠔面上的薑葱蓉,食味香口,和生蠔味道很匹配,甚有中菜風味。
South Pacific Oyster on Ice with Ginger & Spring Onion
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第二道菜式亦是冷盤小品 Homemade Smoked Salmon with Lemon Macaroon, Sesame Cherry Tomato 。小巧的車厘茄,當中夾入一層怡人的芝士,遠看有點似一個橙紅色的小雪人。一口咬下,車厘茄味甜多汁,因加入香口芝麻及芝士,味道豐富不單調。馬卡龍是法式傳統甜品,和煙三文魚搭上其實幾有新鮮感。煙三文魚鹹香肥美,馬卡龍煙韌脆口,對比鮮明。
Homemade Smoked Salmon with Lemon Macaroon, Sesame Cherry Tomato
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除三文魚外,呑拿魚也出現在是日餐單中。 Marinated Tuna with Ginger & Avocado, Crispy Saffron Risotto ,吞拿魚被切成小巧方粒,食感稍為實了一點,兩件吞拿魚粒上方分別放有一件原粒牛油果及一匙切碎了的牛油果。前者配搭無乜特別,反而後者口感更為柔滑,加上當中混入少許薑蓉,成效和生蠔加入薑葱蓉一樣,味道更為突出可口。至於香脆藏紅花意大利飯,整體調味稍鹹了一點,脆感亦不算完滿,只屬一般。
Marinated Tuna with Ginger & Avocado, Crispy Saffron Risotto
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Crispy Saffron Risotto
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繼續是冷盤時間 Octopus Carpaccio with Roasted Pepper & Olive Oil ,將八爪魚切成薄片,面上加上橄欖油及黑胡椒調味,口感味道匀比預期佳。菜式上方另放有一些酸香蕃茄粒,以一大片八爪魚薄片包上蕃茄粒吃,八爪魚的味道更為突出,亦更美味,是筆者建議的食法。
Octopus Carpaccio with Roasted Pepper & Olive Oil
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吃畢所有冷盤,店員送上一小杯蕃茄凍湯作清洗味蕾之用。蕃茄凍湯酸感較重,帶點微辣,適合作為開胃菜,只是味道不是筆者杯茶。
蕃茄凍湯
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熱盤 Crispy Polenta with Quail Egg, Beetroot & Tiger Prawn with Tarragon Mayo 頗為精緻,全碟菜式最吸引及香口的是那隻小巧太陽鵪鶉蛋,全隻煎蛋一送入口,香滑蛋汁充滿口腔每個角落,食感美滿。鵪鶉蛋下方有一粟米方塊,是意式煮法,外脆內粉,但調味稍鹹。虎蝦不算大隻,肉質結實彈牙,配上香草蛋黃醬味道不俗。虎蝦下方放有一紅菜頭啫哩,筆者不是特別喜愛其味道,只覺一般。相反地因同枱好友喜愛吃紅菜頭,則覺得美味。
Crispy Polenta with Quail Egg, Beetroot & Tiger Prawn with Tarragon Mayo
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主菜 Seared Black Perch with Broccoli Purée & Citrus Butter ,鱸魚選材同樣驕小細件,魚香甜美度合預期。面上的西蘭花蓉因引入了牛油的關係,固然份外溜口惹味,用於蘸點鱸魚吃效果也不錯。
Seared Black Perch with Broccoli Purée & Citrus Butter
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另一主菜 Roasted Beef Tenderloin with Mushroom, Mashed Potato, French Beans & Madeira Jus ,西冷約七成熟度,肉香鬆軟度都算令人滿意。配上的醬汁稠身,甜感重,部分更沾上了黑松露的菌香芬芳。美中不足的是配上的法邊豆味道確是淡了一點。在西冷旁的小蘑菇薯蓉,雖製作平實,但效果比預期出色。小蘑菇很嫩口,薯蓉很綿滑,再加上上方的黑松露醬,筆者對整體效果很滿意。
Roasted Beef Tenderloin with Mushroom, Mashed Potato, French Beans & Madeira Jus
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Roasted Beef Tenderloin
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甜品全是一口小件體積。由淡到濃應先吃 Apple & Calvados Tart ,蘋果酸爽,酥皮撻都見脆,不過化度可再提升。 Cinnamon Carrot Cake 是頗傳統的蛋糕甜點,肉桂味重,蘿蔔味相對輕盈。 Earl Grey Tea & Praline Panna Cotta ,是唯一的凍杯甜品,雖然凍杯甜了少許,但茶香足,口感薄身滑口。最濃味的甜點為 Popcorn Chocolate Ganache ,朱古力味濃郁,面上灑滿小顆爆谷碎粒,原意安排佳,但爆谷不脆實身有點可惜。
Assorted Dessert
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最後是咖啡茶時間,點了一杯熱咖啡,選用 Nespresso 品牌,口味較濃,苦澀感重一點,雖放多一點奶品調整味道,建議跟上一小件甜脆餅更佳。
熱咖啡
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整體來說,餐廳環境不俗,菜式普遍小巧精緻,並富一定水準。至於服務方面,則覺得尚有優化空間。上菜時節奏快慢不一,有時多道菜同來,有時等待良久也沒東西吃。我們一行三人用餐,三份餐竟不是一同奉上,安排有點奇怪。另外,店員清理枱面不夠主動,如多道菜同時奉上就會衍生問題,須多加留意。

[27/6/2015; Sat]

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2015-06-27
Dining Method
Dine In
Spending Per Head
$300 (Lunch)
Recommended Dishes
South Pacific Oyster on Ice with Ginger & Spring Onion
Homemade Smoked Salmon with Lemon Macaroon, Sesame Cherry Tomato
Octopus Carpaccio with Roasted Pepper & Olive Oil
Seared Black Perch with Broccoli Purée & Citrus Butter
Roasted Beef Tenderloin with Mushroom, Mashed Potato, French Beans & Madeira Jus