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2024-05-07
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鮮蠔肉湯，可遇不可求，不時常供應。鮮蠔味霸道強烈，蠔味清香醒神，襯托埋忌廉湯，熱燙燙品嚐，開心到跳舞。香辣茄醬燉雞 Braised Chicken all'Arrabbiata，其貌不揚，生得似地中海多過意大利的外表，簡樸的茄汁雞，眼測有洋蔥有番茄角。香辣茄醬燉雞配香草橄欖油麵包 Braised Chicken all'Arrabbiata with Focaccia Bread⭐️⭐️⭐️⭐️⭐️麵包新鮮度非凡恰比新鮮出爐，軟塾散發濃烈麵粉香甜味帶著陣陣香草芬芳還有橄欖油的清新。搭著清淡醃味的彈滑雞球，撞上惹味厚身酸辣茄醬，麵包直頭神來之筆比雞球更出色。板燒安格斯西冷牛扒 Pan Fried Angus Beef Striploin⭐️⭐️⭐️⭐️⭐️西冷扒嚼勁十足，牛甜味霸道橫蠻，外層濃郁包著中間嬌嫩紅肉，整件入口嘆得津津有味﹗搶住食全部清掉，醬汁、蒜頭、香草都一滴不留全收肚仔去。內內外外總覺得充滿地中海風情、味道、演繹，連器皿都好似﹗板燒安格斯西冷牛扒配松露飯 Pan Fried Angus Beef Striploin with Truffle Rice⭐️⭐️⭐️⭐️⭐️爆汁牛西冷撞醒胃清爽香草汁，跟乾身
香辣茄醬燉雞配香草橄欖油麵包 Braised Chicken all'Arrabbiata with Focaccia Bread⭐️⭐️⭐️⭐️⭐️麵包新鮮度非凡恰比新鮮出爐，軟塾散發濃烈麵粉香甜味帶著陣陣香草芬芳還有橄欖油的清新。搭著清淡醃味的彈滑雞球，撞上惹味厚身酸辣茄醬，麵包直頭神來之筆比雞球更出色。
板燒安格斯西冷牛扒 Pan Fried Angus Beef Striploin⭐️⭐️⭐️⭐️⭐️西冷扒嚼勁十足，牛甜味霸道橫蠻，外層濃郁包著中間嬌嫩紅肉，整件入口嘆得津津有味﹗搶住食全部清掉，醬汁、蒜頭、香草都一滴不留全收肚仔去。內內外外總覺得充滿地中海風情、味道、演繹，連器皿都好似﹗
板燒安格斯西冷牛扒配松露飯 Pan Fried Angus Beef Striploin with Truffle Rice⭐️⭐️⭐️⭐️⭐️爆汁牛西冷撞醒胃清爽香草汁，跟乾身芳香松露飯超級合襯互相呼應，好食到要大大聲講粗口﹗實話實說，絕對不含半點感情分數，無花無假真心好食就是好食，難食就是難食。
農場芝士配法式脆條及多士 Farmhouse Cheese Platter Served with Baguette & Toast，對於硬芝士我認真一般，餅乾脆條我都不是太喜歡。只有 Camembert 卡門貝乾酪一款，最好食係那幾片焗麵包。香腸拼盆，焦香脆皮熱騰騰，肉香滴汁，味道可口動人不咸不濁，雖然不太分別到什麼品種香腸，最緊要好食就得了﹗燙著嘴沾點芥末籽醬更添色彩。
照燒醬鴨肝雜菌扁意粉，嚥韌彈牙的扁意粉索盡醬汁鴨肝油，完成度極高﹗醬汁均勻地緊緊包著每條意粉，滑滑地跣到嘴仔內跟舌頭翻滾，濃郁香醇可口無比﹗如果加點蒜蓉兜炒，味道就更加豐富。厚身肥美鴨肝散發羶香，彈彈帶膠黏，油脂潤澤每顆味蕾，幸福滿意。
燒牛肋骨條，雖然我喜歡牛食 3 成熟，不過牛肋骨肉食 5 成會使其牛味更濃更突出﹗外層焦香味濃，牛肉味非凡出眾，包著嬌嫩紅肉，美味爆燈﹗沾上大量紅酒汁更添風味，嚼勁十足，每啖肉汁激射。
Gate oyster，有丁點蠔殼碎，整隻入口爽爽的質感，回甜味香濃，不太有金屬味道。美人魚生蠔，首次遇上，食落比想像中質高。蠔味濃帶陣陣香甜，海水味不重，金屬味微弱，感覺清爽。white pearl oyster 白珍珠，滑嘟嘟、肥嘟嘟，清香奶油味道，淡淡然海水咸鮮。Fine de Claire oyster 凡狄其，海水味特出，還有陣陣金屬味的餘韻，咸中帶鮮，爽中帶奶油香。France oyster Angel，清新舒服的味道，微爽帶滑。France oyster Gillardeau，大大隻海水味強更有嚼勁，肥美飽滿。
巴馬火腿配哈蜜瓜，咸香宜人彈彈的白巴馬火腿，配以濃甜多汁的蜜瓜，擦出火花﹗甜咸反差撞得出神入化非常好味，嘆為觀止﹗黑松露雜菌天使麵，我非常執著即叫即煮鮮意粉，多謝廚師體諒幫我煮份新鮮天使麵﹗彈牙嚥韌滑嘟嘟，掛滿幼滑忌廉汁，香濃味美還散發雜菌的獨特幽香，滿意味濃意粉堅廷食都耳仔郁﹗
黑松露野菌意大利飯⭐️⭐️⭐️⭐️⭐️高湯忌廉特濃，完全滲透每顆飯粒，每粒都緊緊包著﹗大大啖飯連菇帶黑松露塞入，香氣撲面而來﹗失控地一啖接一啖停不下來，直到完全消滅為止﹗焗豬仔髀，結實肉質勁彈勁有咬口，濃郁香草味中滲出淡淡香辣，肉汁也不少。成隻拿起咬連汁帶肉細味，熱騰騰好好食﹗特色豬髀仔，原隻咬啖啖肉，有咬口有嚼勁，彈牙超多肉汁﹗秘製醬料有茄有辣有甜味，非常神秘惹味﹗
香煎羊架配黑醋汁，喜出望外的鮮嫩滑溜，嬌嫩粉紅色香甜爆汁，拿起一啖一支，肥瘦適中沒羶嗅，根本沒有挑剔的餘地﹗Extremely delicious！瘋癲狀態下的廚師，慢功出細火，每個步驟都精雕細啄一絲不苟﹗攞盤色彩斑斕，百花齊放﹗羊架原始的肉甜味添上黑醋還有鮮茄的味道，提鮮醒臘﹗煎得羊架外層焦香滴著汁，裡面保持嬌嫩淺紅色，軟塾綿綿，做得好﹗
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