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2022-01-19
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限聚令下，要試新餐廳唯有食早到同下午茶差不多時候嘅晚餐。餐廳唔大，大概只能坐20人，所以一係要訂位，一係要早d嚟啊！老闆 Marcus 好健談，喜歡認識新朋友嘅可以多撩佢傾計。今日食咗個 5 course meal。Amuse bouche: Pickled watermelon, Dried plum powder, mascarpone, walnut and basil oil 有趣嘅配搭。醃製西瓜同梅粉比較酸，所以需要mascarpone去帶走個酸度。Walnut and basil oil 好香，但始終西瓜/mascarpone係一舊嘢，d油好難沾上。未能完全同度菜配合，可能廚師需要諗諗辦法。Appetizer: Cordyceps Flower Cream Soup呢個湯係全餐最驚喜。烤過嘅蟲草花雖然唔係肉但依然做到肉嘅嗰種香味同綿密度。推薦。1st course: Braised sea cucumber in ginger-yuzu-soy dressing w/ coriander based risotto一開始聽到 coriander risotto 心諗大鑊，差
餐廳唔大，大概只能坐20人，所以一係要訂位，一係要早d嚟啊！老闆 Marcus 好健談，喜歡認識新朋友嘅可以多撩佢傾計。
今日食咗個 5 course meal。
Amuse bouche: Pickled watermelon, Dried plum powder, mascarpone, walnut and basil oil
有趣嘅配搭。醃製西瓜同梅粉比較酸，所以需要mascarpone去帶走個酸度。Walnut and basil oil 好香，但始終西瓜/mascarpone係一舊嘢，d油好難沾上。未能完全同度菜配合，可能廚師需要諗諗辦法。
Appetizer: Cordyceps Flower Cream Soup
呢個湯係全餐最驚喜。烤過嘅蟲草花雖然唔係肉但依然做到肉嘅嗰種香味同綿密度。推薦。
1st course: Braised sea cucumber in ginger-yuzu-soy dressing w/ coriander based risotto
一開始聽到 coriander risotto 心諗大鑊，差d想要求換走。但大廚雖然大把大把咁落 coriander，可能因為處理得宜，所以最後只有淡淡嘅清新味道，唔會臭青（芫茜fans要失望了）。海參同柚子係一個有趣配搭，希望可以再出d。可能個人比較喜歡濃味嘢。
2nd course: Sichuan pepper barbecue sauce slow cooked pork belly w/ lemon grass mashed potatos
香茅薯蓉好香好特別，非常能夠平衡川椒味道。川椒味好出 -- 唔喜歡食川椒嘅朋友請注意。
Dessert: Fried plantain w/ custard & prickly pear purée
炸plantain其實同一般炸香蕉無咩分別，可以考慮另外一個類似西多嘅甜品。
整體來說，食物配搭有驚喜，餐廳環境輕鬆。可以向一個比較 relax 嘅環境食比較 upscale 嘅嘢食係一個唔錯嘅體驗。
另外佢地都有 brunch menu，以 open sandwich 為主，不過未試。可能下次啦！
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