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2017-12-14
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上幾個星期忙到死,係時候奬勵一吓自己,我要食海鮮前菜 $30青瓜、西芹、白蘿蔔、紅蘿蔔同生菜配鯷魚醬,小小咸香,好好味,一問之下,原來係混合咗沙甸魚同多春魚做成,呢間餐廳仲好有心思,放咗個小蠟燭响下面,所以個醬完全唔腥,其實比個法包我都得純米大吟釀禍 $348好想飲SAKE,店員介紹了這支由愛山米釀製嘅純米大吟釀禍,果味香濃,好易入口唔嗆喉,同海鮮好夾磯野火炙刺身沙律 $178唔知以前叫咗刺身,有金目鯛、深海池魚、三文魚、蝦、車尼茄、生菜、青爪,海藻等,再配蒜茸番茄醬,所有魚鮮輕輕燒過,酸酸地,好開胃黑松露明太子玉子燒$98滑滑嘅玉子燒,包住黑松露同明太子,一放底就聞到好看嘅黑松露味,一食落口就有好濃郁明太子味,三種食材好夾燒自家製一夜干雞翼 $88雞翼尖連雞中翼,風乾一晚再燒,外皮脆,仲有小小芝麻,好香口,而雞肉仍能保持濕潤及幼滑磯野海鮮盛合 –寶 $898季節活魚、蟹、帶子X2、鮑魚X2 、赤蝦x2、白貝x2,最特別嘅係每種海鮮可自由選擇煮法季節活魚係羽太魚,刺身上,配上酸汁、薑茸、蘿蔔茸、蔥花一齊食,肉質結實,慢慢咬多幾口,魚味更出鮑魚(磯煮)鮑魚大大隻又厚身,爽口又彈牙,好入味
前菜 $30
青瓜、西芹、白蘿蔔、紅蘿蔔同生菜配鯷魚醬,小小咸香,好好味,一問之下,原來係混合咗沙甸魚同多春魚做成,呢間餐廳仲好有心思,放咗個小蠟燭响下面,所以個醬完全唔腥,其實比個法包我都得
$30
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純米大吟釀禍 $348
好想飲SAKE,店員介紹了這支由愛山米釀製嘅純米大吟釀禍,果味香濃,好易入口唔嗆喉,同海鮮好夾
$348
22 views
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磯野火炙刺身沙律 $178
唔知以前叫咗刺身,有金目鯛、深海池魚、三文魚、蝦、車尼茄、生菜、青爪,海藻等,再配蒜茸番茄醬,所有魚鮮輕輕燒過,酸酸地,好開胃
黑松露明太子玉子燒$98
滑滑嘅玉子燒,包住黑松露同明太子,一放底就聞到好看嘅黑松露味,一食落口就有好濃郁明太子味,三種食材好夾
$98
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$98
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燒自家製一夜干雞翼 $88
雞翼尖連雞中翼,風乾一晚再燒,外皮脆,仲有小小芝麻,好香口,而雞肉仍能保持濕潤及幼滑
$88
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磯野海鮮盛合 –寶 $898
季節活魚、蟹、帶子X2、鮑魚X2 、赤蝦x2、白貝x2,最特別嘅係每種海鮮可自由選擇煮法
$898
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季節活魚係羽太魚,刺身上,配上酸汁、薑茸、蘿蔔茸、蔥花一齊食,肉質結實,慢慢咬多幾口,魚味更出
68 views
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鮑魚(磯煮)
鮑魚大大隻又厚身,爽口又彈牙,好入味,不太鹹仲帶點甜味
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白貝 (鐵罐酒蒸)
好特別嘅煮法,罐內已放有清酒及昆布,加熱後,再在罐上加火,然後放入白貝,再在上面再開火煮一陣,好鮮甜、有小小酒味、無砂
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18 views
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21 views
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赤蝦 (濱燒)
鹽燒後,開咗邊先上碟,真係好貼心嘅舉動,食得方便又乾淨,蝦好鮮甜爽口,咸咸哋,可以食多幾隻
帶子
選擇了兩種煮法,分別係清酒煮同牛油黑松露煮,清酒煮的鮮甜,帶有酒香,牛油黑松露煮的真係好香帶子群邊有嚼勁,帶子肉彈牙
19 views
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松葉蟹腳
加咗$100 整粥,先放入蟹腳,水滾再煮一陣先拿起蟹腳食,然後再加入其餘蟹肉、煲一陣,加蛋,熄火,再加蔥,好鮮甜,完全保存咗蟹肉嘅鮮甜,珍珠米亦好咬口。
17 views
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19 views
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20 views
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14 views
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22 views
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龍蝦(濱燒) $588
再加咗隻龍蝦濱燒,龍蝦開邊後,放上味噌同海蝦肉煮成嘅醬,好香,好野味,仲啖啖肉,如果換隻大些嘅碟會好些,因為切嘅時候的確有些困難,點都好,真係好新鮮,龍蝦係一絲絲的
23 views
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36 views
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柚子雪葩 $48
味道好清新,酸酸哋,可以清清味蕾
蕃薯雪糕 $58
好CREAMY,有濃郁的蕃薯味道,真係好似食甜薯咁
15 views
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全部海鮮都好新鮮,好鮮甜,食完好滿足,迎接聖誕假期嘅來臨
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