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2023-12-12
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—🌮 Mexican blue corn infladita, mezcal-steamed fine Cadoret oyster, Shallot cream & Chayote salad•🥒 Oven roasted Peruvian mashua with Shiitake dressing & smoked Cantabrian sardines•🦀 San Marzano tomato adorned with capers, blue crab salad, almonds and edible flowers•🍞 Artisanal Bolivian kiwicha sourdough & Eva Aguilera’s bio-dynamic Spanish arbequina olive oil•🦐 Pan seared imperial langoustine & expressions of Ecuadorian cacao•🐟 Charcoal grilled Brittany monkfish and Correze veal sweetbreads, an
🌮 Mexican blue corn infladita, mezcal-steamed fine Cadoret oyster, Shallot cream & Chayote salad
•
🥒 Oven roasted Peruvian mashua with Shiitake dressing & smoked Cantabrian sardines
•
🦀 San Marzano tomato adorned with capers, blue crab salad, almonds and edible flowers
•
🍞 Artisanal Bolivian kiwicha sourdough & Eva Aguilera’s bio-dynamic Spanish arbequina olive oil
•
🦐 Pan seared imperial langoustine & expressions of Ecuadorian cacao
•
🐟 Charcoal grilled Brittany monkfish and Correze veal sweetbreads, anticucho rub, tamarillo-chipotle salsa and spiced pumpkin salad
•
🦆 Plouneour Menez pigeon baked & charcoal-grilled in smoked banana leaves, Venezuelan bollito, 21 ingredient mole, Argentinian chimichurri sauce and prickly-pear infused pigeon jus
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🍧 Costa Rican soursop sorbet, Javanese long pepper mousseline, crispy milk with vanilla and Colombian arequipe
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🍫 Homemade Ecuadorian chocolate layers, Argentinian mate ice-cream, fleur de sel, gochugaru pepper and peanut milk
•
🍬 Sweets
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第一次食南美菜 味道上未必人人岩食😹
新鮮食材加上南美煮法 偏向以香料/食材佢加乘
當中較喜歡Oyster infladita🦪
脆卜卜的外殻 內裡釀了生蠔
很濃郁鮮美 久久的餘韻不散👍
還有MONO signature Langoustine 和 Pigeon都非常不錯😋
overall體驗還好 實屬個人喜好🙃
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