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2023-04-03
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最近去咗位於五星級既香港銅鑼灣皇冠假日酒店入面既意大利餐廳Giacomo Ristorante，餐廳由師承多間米芝蓮餐廳既大廚主理。裝修雅致，係歐陸風格，以淺灰藍白為主，樓底高，俾人感覺高貴典雅😍 好適合慶祝生日/週年紀念🤍🔸Lunch: 4 courses $680🤍White Asparagus with Pata Negra Ham and Egg Emulsion呢個禮拜新鮮送到既法國時令白露筍，特別爽脆多汁，火腿唔會太鹹，再加埋旁邊唧得好精緻既蛋醬，配搭獨特，好開胃，係一道令人好滿足既starter🥰🍝Tagliolini 呢個pasta真係出色之作🥹 意粉係手打，比扁意粉再幼身少少，唔會太硬又唔會太淋，用日本北海道海膽整個juice，好稠厚，香濃既海膽味，意粉好掛汁，上面加埋小龍蝦同海膽，非常惹味🤤🐟Toothfish魚既肉質非常滑嫩，鮮味十足，個sauce係用vegetable整，魚上面再加tomato powder，加強鮮味💖🦋Cacao Butterfly with Chocolate, Pecans and Cardamom Ice-Cream呢個甜品就好似一件藝術
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Lunch: 4 courses $680
🤍White Asparagus with Pata Negra Ham and Egg Emulsion
呢個禮拜新鮮送到既法國時令白露筍，特別爽脆多汁，火腿唔會太鹹，再加埋旁邊唧得好精緻既蛋醬，配搭獨特，好開胃，係一道令人好滿足既starter🥰
🍝Tagliolini
呢個pasta真係出色之作🥹 意粉係手打，比扁意粉再幼身少少，唔會太硬又唔會太淋，用日本北海道海膽整個juice，好稠厚，香濃既海膽味，意粉好掛汁，上面加埋小龍蝦同海膽，非常惹味🤤
🐟Toothfish
魚既肉質非常滑嫩，鮮味十足，個sauce係用vegetable整，魚上面再加tomato powder，加強鮮味💖
🦋Cacao Butterfly with Chocolate, Pecans and Cardamom Ice-Cream
呢個甜品就好似一件藝術品咁，每個細節位都做得好好🥹 用咗3款唔同percentage既dark chocolate，三角形係60% dark chocolate，蝴蝶係70% dark chocolate，mousse係80% dark chocolate，好有層次，再配搭埋濃濃既豆蔻雪糕😋
🍪 Homemade Petit Fours
擺盤好精緻，細細粒，賣相好似macaroons，其實係hazelnut cookies，中間係咖啡味，再帶有少少橙味，表面仲有啲nuts，充滿豐富既口感😆
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