TUBER Umberto Bombana

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❤️WILD SHIMA-AJI
oscietra caviar / champagne / yuzu
建議鍾意食魚生嘅話一定要選擇呢一個呢個係深海詞語他他配魚子醬🫶🏻

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❤️ROYAL LANGOUSTINE
tomato / basil / burrata / langoustine jus
🍾2015 • Bomoni • Milesimato • Franciacorta DOCG • Lombardy [Pinot Noir Blend]

🧡SCALLOP
Pata Negra ham / puntarelle / green sauce / "Melanosporum" black truffle
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🧡WARM BLUE LOBSTER
white asparagus / oscietra caviar / lobster jus
🍾2021 Domaine Leflaive • Macon-Verze • Burgundy [Chardonnay]
藍龍蝦配白蘆筍，個白蘆筍真係一絕👍🏻藍龍蝦係有一個半生熟嘅方式去煮，其實佢先係主菜，但係我鍾意食佢隔籬嘅白蘆筍多啲☺️

💛ARTISANAL LINGUINE
"carabinero calidad suprema" red prawn / Mazara prawn sauce
呢個紅蝦係必食必食必食之選！非常好食，味道夠晒濃郁！食個意粉之前，記得要將紅蝦頭嘅蝦膏淋落去啲意粉度一齊食😋

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💛VEAL CHEEK AGNOLOTTI parmesan cheese / veal jus
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💛HOMEMADE TAGLIOLINI (add $290)
chanterelle mushroom / "Melanosporum" black truffle
🍾2022 BiNaume • La Plante d'a Cote • Auvergne • Loire Valley [Pinot Noir]
由於主食有兩款，而兩款都係紅肉，我個人係唔食紅肉，所以我就將個主菜轉咗做黑松露意粉，呢個意粉都係佢哋其中之一個特別菜式，呢間餐廳主打黑松露/白松露，佢哋嘅老闆係有白松露之王之稱嘅Umberto Bombana，旗下分別有一間兩星同三星米芝蓮餐廳。
講返呢個黑松露意粉先，黑松露味非常重，香氣係滿分，佢哋完全冇吝嗇地比啲黑松露客人，最主要嘅其實係佢哋自己手打嘅意粉，口感煙煙韌韌，配埋啲黑松露其實已經夠晒。

💚"STONE AXE" BEEF TENDERLOIN
fresh morel mushroom / beef tendon
2019 Aristocratico • Amarone della Valpolicella DOCG • Veneto [Corvina Blend]
牛柳仲配埋黑松露鍋飯，好好食個飯😋

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💚LAMB FROM AVEYRON
baby artichokes / lamb jus
🍾2008 Torraccia • Riserva Pelizzane • Ghemme [Nebbiolo]

💙WILD STREWBERRY MERINGUE
ginger gelato / vanilla cream
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💙PIEDMONT HAZELNUT MILLEFOGLIE
gianduja foam / hazelnut gelato
呢個榛子醬千層酥係必點之選！鍾意食榛子嘅朋友真係非常建議你哋要食呢個！食完之後嗰個樽味留喺個口度香到不得了😋下次去到都一定要再食呢一個！

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💙BLACK TRUFFLE AND CARAMEL CREMEAUX (add $180)
Black truffle gelato / vanilla truffle sauce
🍾NV Grace Wine • Shugoro • Yamanashi [Muscat Bailey A]
呢個黑松露甜品味道都特別，第一次食黑松露味嘅Gelato，有種食緊黑松露味牛奶雪糕嘅感覺，但係個人嚟講對比起榛子千層酥呢一個都係遜色咗少少

🩷PETIT FOURS
hand-crafted chocolate
去到呢個環節，好多女士都應該好開心，因為佢有架朱古力車出現，比我哋選擇我哋想食嘅朱古力😋「麻煩每樣嚟一粒吖😝」