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2015-06-28
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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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[27/6/2015; Sat]
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