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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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