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Restaurant: Cuisine Cuisine
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To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html
Level4
218
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國金.牽美酒
2017-12-18 11501 views
早前一眾酒友饕客預訂了國金軒作wine dinner,我談不上懂酒,承蒙他們不棄,譲我掹車邊上了一課,增進不少知識,當然吸收多少是另一回事了.是晚菜單專人設計以配合各枝佳釀.我們先以三支法國Champagne開始:2006 Louis Roederer Champagne Brut Nature Cuvée StarckRené Geoffroy Champagne Rosé de Saignée Brut 1er Cru2006 René Geoffroy Volupté Brut Premier Cru前菜/冷盤如下:{七味豆腐粒} 酥炸豆腐粒調以七味粉,香嫰脆滑,質感味道一口體驗轉承起合,讓味蕾活動起來,胃口大增.{海蜇千層峰} 所謂千層峰原來是滷水豬耳朶摺疊而成,海蜇和豬耳兩者爽脆嚼感層次分明,組合雖然老派,可是伴酒合適不過.{酥炸白舞茸拼九肚魚} 單憑外表難以分辨啥是白舞茸哪是九肚魚,炸衣酥脆惹味,九肚魚肉質嫰滑味道本身不太張揚;舞茸口感特有菇菌的爽嫰略帶少許菌香.{蜜餞叉燒拼脆皮燒腩仔} 以西班
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 早前一眾酒友饕客預訂了國金軒作wine dinner,我談不上懂酒,承蒙他們不棄,譲我掹車邊上了一課,增進不少知識,當然吸收多少是另一回事了.是晚菜單專人設計以配合各枝佳釀.
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 我們先以三支法國Champagne開始:
2006 Louis Roederer Champagne Brut Nature Cuvée Starck
René Geoffroy Champagne Rosé de Saignée Brut 1er Cru
2006 René Geoffroy Volupté Brut Premier Cru
前菜/冷盤如下:
七味豆腐粒
50 views
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海蜇千層峰
80 views
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酥炸白舞茸拼九肚魚
44 views
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蜜餞叉燒拼脆皮燒腩仔
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 {七味豆腐粒} 酥炸豆腐粒調以七味粉,香嫰脆滑,質感味道一口體驗轉承起合,讓味蕾活動起來,胃口大增.
{海蜇千層峰} 所謂千層峰原來是滷水豬耳朶摺疊而成,海蜇和豬耳兩者爽脆嚼感層次分明,組合雖然老派,可是伴酒合適不過.
{酥炸白舞茸拼九肚魚} 單憑外表難以分辨啥是白舞茸哪是九肚魚,炸衣酥脆惹味,九肚魚肉質嫰滑味道本身不太張揚;舞茸口感特有菇菌的爽嫰略帶少許菌香.
{蜜餞叉燒拼脆皮燒腩仔} 以西班牙黑毛豬製成中式义燒不是新事物,味道甜而不膩,肉感也算豐饒;燒豬腩皮尚脆肉質不賴,可沒有預想中鮮嫰.

緊隨以法國Sauvignon Blanc白酒Le Quiucy des Poete,濃郁橘子香氣和清新礦物味道,dry/light body,去伴海鮮和禽鳥;熱盤計有:
黑椒牛肝菌啡菇煮龍蝦
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古法炆撥水翅
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 {黑椒牛肝菌啡菇煮龍蝦} 以黑椒牛肝菌調味烹煑,本以為會掩蓋龍蝦鮮味,原來拿揑得宜,沒有違和感,增添不少食味.
{古法炆撥水翅} 撥水翅是龍躉兩側大副翅部,經過走油後再炆煑,醬油調味古法濃郁,魚皮烹製後保留豐富膠質卻腬而不膩,口感煙韌肉質滑嫰,現塲食客紛紛叫好.
{北京片皮鴨} 片皮鴨烤得均勻亮麗,皮薄油脂不多,鴨肉膻郁,満有傳統風範.
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北京片皮鴨
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44 views
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北京片皮鴨
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北京片皮鴨
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 繼以義大利膜拜酒IL Caberlot伴紅肉,是整晚的重頭戲,相傳在Tuscan的神秘酒廠一年只生產1500瓶1.5L裝(magnum),以稀世品種Caberlot(Cabernet Franc和Merlot)釀製,此酒俱獨特香氣,口感細緻優雅,我有幸品嘗到傳説中佳釀,感覺像做華麗的夢~~我想在義大利,也很少人知道此酒,更枉論有機會嘗到.
{酥炸和牛面脥} 和牛面脥先炇腬再沾漿炸脆切件,牛肉軟滑入味居然毫不滯膩,炸漿很薄可是略嫌有點油炸過燶.
{生菜包鴨崧} 鴨崧烹調過頭,顏色深而肉乾,顕得嚡口食感有些許粗糙.
{蒜蓉唐山菜} 生菜爽口,蒜香四溢,簡單也美.
{黑松露龍蝦汁鮮蝦蚊伊面} 以黑松露醬調味的伊麵煙韌惹味有嚼感,沒過份的人造香料化學味道,加上硯大鮮蝦爽口不失鮮味,整道菜式很完整,水準到位.
酥炸和牛面脥
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生菜包鴨崧
64 views
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36 views
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蒜蓉唐山菜
42 views
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黑松露龍蝦汁鮮蝦蚊伊面
60 views
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黑松露龍蝦汁鮮蝦蚊伊面
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 最後品味是五十年葡萄牙佳釀1967 Taylor's Very Old Single Harvest Port,複雜濃馥郁,醇厚豐腴的香氣帶杏甫,橙花,焦糖果仁..酒體成熟ready to drink,可說是port酒中最高級的佼佼者.伴隨店方贈送甜品{蛋白杏仁茶拼芝麻湯圓},以幽淡的杏香平衡剛才一頓美宴的豐盛感,很好.
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蛋白杏仁茶拼芝麻湯圓
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 是晚菜餚大多偏向傳統,個別項目帶新派調配,算是不錯嘗試.若談整體觀感,此等水平,城中食府比比皆是,要突圍再次摘星,恐防還要加把勁..
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 由於在座朋友俱Mira會藉,因此折扣後食物每人六佰元不到,加上自購佳釀和店內開酒,平均消費大約一千元.美酒佳饌固然好,良朋歡渡更是難得,酒逢知己千杯少,我深深感受到了箇中意思,帶著點微醺..
(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
2017-09-14
Dining Method
Dine In
Type of Meal
Dinner