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2022-11-01
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有幸畀朋友carry可以再食大坑人氣"預約困難"店, 當晚BYOB相當多靚威靚wine好多人都叫佢做牛扒Omakase, 不過我更覺得係牛扒唔同部位嘅Tasting當日人比較多, 有勞要2位店員捧住2大盤牛扒逐一介紹, 呢到最大特色就係一次過可以食到唔同地方、唔同部位嘅牛扒, 比較到唔同牛嘅味道上圖同樣2款都係肉眼Ribeye, 左邊係來自紐西蘭, 右邊係澳洲和牛, 中間係嫩角尖tritip下圖左邊係澳洲牛下腹Flank steak, 右邊係紐西蘭牛臀蓋picanha 櫻花蝦芝士沙律 - 講解完就送上沙律, 柚子汁開胃醒神, 加埋又香又脆嘅櫻花蝦, 即刻進入狀態慢煮牛肉米通 - 唔浪費牛扒嘅頭頭尾尾, 有特色嘅前菜洋蔥栗子湯 - 加入時令栗子蓉, 洋蔥湯更香同更濃厚香烤牛脂蒜蓉包 - 好食到想encore嘅麵包, 除咗本身香軟, 牛脂蒜蓉非常惹味, 但我喜歡以前打直切三刀多過橫向牛油炒蘑菇、香脆炸薯條配三色醬 - 都係可以refill項目, 不過我哋都只係refill咗一次薯條已經好飽🤰🏻 每都係由最左至右, 有菜果邊開始食起, 左邊係flank, 右邊係tritip, 2款都係牛味
有幸畀朋友carry可以再食大坑人氣"預約困難"店, 當晚BYOB相當多靚威靚wine好多人都叫佢做牛扒Omakase, 不過我更覺得係牛扒唔同部位嘅Tasting
當日人比較多, 有勞要2位店員捧住2大盤牛扒逐一介紹, 呢到最大特色就係一次過可以食到唔同地方、唔同部位嘅牛扒, 比較到唔同牛嘅味道上圖同樣2款都係肉眼Ribeye, 左邊係來自紐西蘭, 右邊係澳洲和牛, 中間係嫩角尖tritip
下圖左邊係澳洲牛下腹Flank steak, 右邊係紐西蘭牛臀蓋picanha
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左起ribeye、ribeye cap同picanha - 相對嫩滑, picanha就好重油香, 最回味一定係ribeye cap
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