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🧡意日融合 銅鑼灣樓上cafe
2024-07-24 101 views
同老公好耐冇二人世界，今日決定掉低阿仔去食好西。🔹Uni Lobster Bisque Arancini意大利同日本融合菜式 先同龍蝦湯煮左rissoto再包車打芝士同麵包糠炸最後配上子北海道嘅海膽整個菜式口感極豐富 濃郁 而且小小一口 岩做starter🔹Oyster CavicheServer話生蠔先用酒灼一灼再加入紫蘇油 紫蘇酒車厘茄混合好refresh開胃🔷Drunken Crab Pasta蟹肉先用雞油炒一炒再加入紹興酒 蒜片 爆炒墨魚意粉食落有點似中式撈麵嘅感覺呢個意粉比我想像中好有驚喜🔷Crispy Short Rib慢煮牛坑腩 再加入紅酒 山渣做醬汁食落外脆內軟 伴碟嘅薯蓉香滑🔸Tom Yum好重 香茅 斑斕香味 飲起來真係好似冬陰公湯但係係好清新既感覺🔸Sake Sour用三粒米大吟釀做個酒底加入菠蘿柚子成杯cocktail飲落酸酸甜甜 易入口#hkig #hkfoodie #hkfoodblogger #hkfood #fusionfood #樓上cafe #銅鑼灣美食 #創新菜式
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同老公好耐冇二人世界，今日決定掉低阿仔去食好西。
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 🔹Uni Lobster Bisque Arancini
意大利同日本融合菜式
先同龍蝦湯煮左rissoto
再包車打芝士同麵包糠炸
最後配上子北海道嘅海膽
整個菜式口感極豐富 濃郁
而且小小一口 岩做starter
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🔹Oyster Caviche
Server話生蠔先用酒灼一灼
再加入紫蘇油 紫蘇酒
車厘茄混合
好refresh開胃
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🔷Drunken Crab Pasta
蟹肉先用雞油炒一炒
再加入紹興酒 蒜片 爆炒墨魚意粉
食落有點似中式撈麵嘅感覺
呢個意粉比我想像中好有驚喜
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🔷Crispy Short Rib
慢煮牛坑腩 再加入紅酒 山渣做醬汁
食落外脆內軟
伴碟嘅薯蓉香滑
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🔸Tom Yum
好重 香茅 斑斕香味
飲起來真係好似冬陰公湯
但係係好清新既感覺
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🔸Sake Sour
用三粒米大吟釀做個酒底
加入菠蘿柚子
成杯cocktail飲落酸酸甜甜 易入口
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#hkig #hkfoodie #hkfoodblogger #hkfood #fusionfood #樓上cafe #銅鑼灣美食 #創新菜式
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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