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2015-09-19
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每次來到金紫荊粵菜廳,都很欣賞在傳統中菜內,帶出了新意,而店內偌高樓底,空間感強烈,都是一般酒家及不上的。玄關位的天花上,懸掛了中國式的吊燈,與及金魚吊飾,隨著空氣的流動而在團團轉,真可愛。今次朋友安排了廂房,私隱度十足,而菜單亦由朋友發辦,正好不用費神。前菜北京鴨卷預先包好,當中加入了紅菜頭絲,有少許甜香,夠新意;黑松露腐皮卷把小片黑松露放在腐皮卷上,賣相是好,但似乎要整件點心咀嚼,黑松露的香味才會滲出;酥烤鯧魚色澤油潤,咬落魚皮有微脆,而魚肉酥化,實在比起不少蘇杭酒家要好。梅子涼瓜展現了大廚的刀功靈巧,把梅子醃過的雷公鑿涼瓜切成小片,化身成花瓣,逐片砌成花朵,帶有淮揚菜的風味,咬落酸酸甜甜的,清新爽朗,我在想,如果換上了沖繩苦瓜,未知效果會點呢 ?。主菜銀絲焗釀蟹蓋放在金屬蟹造型的器皿上面,盡顯貴氣的一面,芝士面烤焗得香脆可口,用叉挑起蟹肉,只見一絲絲的蟹肉,吃起來滑溜,又絕不含糊,洋蔥切得細碎,在味道及口感上,不會喧賓奪主,相當有水準。跟著是奉上熱騰騰的西洋菜南北杏煲生魚湯,揭開湯碗蓋,一陣香氣瀰漫,略帶奶黃的魚湯入口鮮甜,舌底生津,好喝的重點就是要花時間,懶少少休想。蝦籽扣柚皮
玄關位的天花上,懸掛了中國式的吊燈,與及金魚吊飾,隨著空氣的流動而在團團轉,真可愛。
今次朋友安排了廂房,私隱度十足,而菜單亦由朋友發辦,正好不用費神。 前菜
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整個菜單平實中見功夫,而且並非限定日期供應,大家正好趁這個中秋假期,跟家人來個團圓飯吧 !
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