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2015-08-03 2252 views
有閒情相約好姊妹享受一餐法國菜。我們找到位於1881 Heritage 嘅St George ,岩囇shopping 後作fine dining 之約。經waiter 悉心介紹之下,我們選了10 courses set dinner,以海鮮為主嘅main course,勝價比最高。1. Mousse salad餐前開胃小吃味道同賣相一樣甘正2. Sea urchin & crab日本海膽加 Fresh 魚子海膽份量好慷慨,好creamy,加埋粒粒豐滿嘅魚子,令人有置身海邊嘅感覺3. Salmon三文魚扒以52度slow cook, 半熟程度能保持肉質鮮嫩。上面更鋪滿密密的魚子醬,完全大滿足!4. 黑松露牛肝菌清湯一般黑松露都以cream soup 為主,而本人亦對西式清湯無乜期望。但今餐牛肝菌清湯將呢個觀念完全打破,原片黑松露鋪左牛肝菌上,waiter 才把整壺清湯於客人面前加入碗中。味覺同嗅覺一同享受。5. 龍蝦三吃每日法國新鮮運到嘅Blue Lobster 蟹鉗已剝殼,啖啖都係肉。精彩嘅仲有由cod, sea bass, sole 魚蓉做成嘅魚捲,口感好綿滑6. M8 和牛Medi
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有閒情相約好姊妹享受一餐法國菜。我們找到位於1881 Heritage 嘅St George ,岩囇shopping 後作fine dining 之約。
waiter 悉心介紹之下,我們選了10 courses set dinner,以海鮮為主嘅main course,勝價比最高。

1. Mousse salad餐前開胃小吃
味道同賣相一樣甘正
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2. Sea urchin & crab
日本海膽加 Fresh 魚子
海膽份量好慷慨,好creamy,加埋粒粒豐滿嘅魚子,令人有置身海邊嘅感覺
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3. Salmon
三文魚扒以52度slow cook, 半熟程度能保持肉質鮮嫩。上面更鋪滿密密的魚子醬,完全大滿足!
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4. 黑松露牛肝菌清湯
一般黑松露都以cream soup 為主,而本人亦對西式清湯無乜期望。但今餐牛肝菌清湯將呢個觀念完全打破,原片黑松露鋪左牛肝菌上,waiter 才把整壺清湯於客人面前加入碗中。味覺同嗅覺一同享受。

5. 龍蝦三吃
每日法國新鮮運到嘅Blue Lobster 蟹鉗已剝殼,啖啖都係肉。精彩嘅仲有由cod, sea bass, sole 魚蓉做成嘅魚捲,口感好綿滑
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6. M8 和牛Medium rare,肉味濃
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7. mango配Ice cream
不太甜,適合女性口味
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8.petite four serve with tea細心位就係waiter好細心甘續樣介紹。熱情果味果粒就最有驚喜
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
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Date of Visit
2015-07-27
Dining Method
Dine In