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2024-08-05
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放工去咗美利酒店嘅Popinjays飲野同dinner，結合咗天台餐廳同酒吧，modern又夠氣氛🌃 嚟之前都做左一下功課，主廚Paolo Tolleretti從佢嘅成長地托斯卡納&其他意大利地區獲得靈感，再以現代風格重新演譯傳統地道意大利風味~ 聽到都覺得期待🤭坐低冇耐就有Welcome Bread，包括蕃茄麵包、Parma Ham配小脆包，款式好有誠意🥖之後我地叫左唔同嘅頭盤、Pasta、Main同甜品share🤩🤩Starters:✨Gran Crudo - 一見到呢個大大嘅海鮮刺身拼盤上枱我地已經嘩嘩聲😂拼盤有來自地中海嘅紅蝦🦐、挪威龍蝦🦞、新鮮開蠔🦪、穆雷魚子醬等，都是以簡單調味醃製，突出天然嘅鮮甜😋✨Insalata Di Polpo - 呢款烤八爪魚鬚好出色，帶點煙燻味，同埋微辣幾過癮🐙 Pasta:✨Pappardelle Al Brasato - 紅酒燉牛肉手工意粉，慢火燉煮 4 小時嘅 Rangers Valley 牛肋肉加入家傳嘅巴馬臣芝士醬汁烹調，意粉彈牙掛汁，我幾鍾意個口感🍝 ✨Raviolo Al Salmone - 夾住三文魚同蟹肉嘅意大利雲吞我真係第一次
放工去咗美利酒店嘅Popinjays飲野同dinner，結合咗天台餐廳同酒吧，modern又夠氣氛🌃
嚟之前都做左一下功課，主廚Paolo Tolleretti從佢嘅成長地托斯卡納&其他意大利地區獲得靈感，再以現代風格重新演譯傳統地道意大利風味~ 聽到都覺得期待🤭
坐低冇耐就有Welcome Bread，包括蕃茄麵包、Parma Ham配小脆包，款式好有誠意🥖
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之後我地叫左唔同嘅頭盤、Pasta、Main同甜品share🤩🤩
Starters:
✨Gran Crudo - 一見到呢個大大嘅海鮮刺身拼盤上枱我地已經嘩嘩聲😂拼盤有來自地中海嘅紅蝦🦐、挪威龍蝦🦞、新鮮開蠔🦪、穆雷魚子醬等，都是以簡單調味醃製，突出天然嘅鮮甜😋
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✨Insalata Di Polpo - 呢款烤八爪魚鬚好出色，帶點煙燻味，同埋微辣幾過癮🐙
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Pasta:
✨Pappardelle Al Brasato - 紅酒燉牛肉手工意粉，慢火燉煮 4 小時嘅 Rangers Valley 牛肋肉加入家傳嘅巴馬臣芝士醬汁烹調，意粉彈牙掛汁，我幾鍾意個口感🍝
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✨Raviolo Al Salmone - 夾住三文魚同蟹肉嘅意大利雲吞我真係第一次見，個sauce用咗檸檬牛油製成，味頭仲舖左d三文魚籽，成件事好入味🧡
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Main:
✨Branzino - 原條鱸魚切開去骨後，配上迷迭香、鼠尾草&新鮮檸檬烤焗，幾有意大利本土風情~一上枱有d嚇親，大條到4個人都食唔晒🤭但真係好鮮嫩，調味剛好👍🏻
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✨Galletto Alla Diavola - 烤雞腿伴雜菜，比較濃味，外皮整得幾脆口🍗
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Dessert:
✨Baked Alsaka - 淋上酒後燒一燒，吸睛又食到燒過嘅香味，裡面係雜莓雪糕，味道好refreshing 🍨
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✨Millefoglie Di Fragola - 好精緻嘅法式千層酥，上面有紅莓雪葩，每層千層酥中間夾住士多啤梨粒同吉士，層次感滿滿😻
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Cocktail:
平時比較少飲酒，志在一班人飲下野吹下水拎個儀式感，每人揀左一杯cocktail，包括Side Car、The Tropical Soul、The Pear Seed同埋Dragon Fortune🍸 🍹
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