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2025-01-03
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踏入2025年，同朋友揀咗一間法式fine dining 餐廳慶祝，餐廳以歐式圖書館為裝潢主題，搭配墨綠色真皮沙發，高雅舒適，每晚都有現場樂隊表演，樂隊會為慶祝生日嘅客人特別送上祝福，仲可以欣賞180度維港景色，氣氛浪漫，非常適合慶祝特別的日子。🍴Tasting menu ($1,380/person)Seafood Trio 開胃菜分左3部曲，一層一層打開好特別， 泡沫下面係新鮮既日本海膽，口感細膩；西班牙八爪魚薄片嫩滑；煙燻鰻魚慕斯配合鹹香味十足嘅魚子醬，口感層次豐富。 Scottish King Razor Clam & King Crab用乾冰營造煙霧效果，賣相一流，蟶子皇他他鮮甜清爽，底層帝王蟹慕斯入口滑溜，上面加左魚籽襯托。Italian Zucchini Flower & Iberico Ham用鴨肉同埋芋頭做成葫蘆，沾上啤酒麵糊炸至香脆，搭配柔滑既法國鵝肝泡沫，36個月的伊比利亞火腿伴碟，口感豐富。Bouillabaisse法式海鮮湯用龍蝦熬製，湯底濃郁鮮美，配搭大大隻蜆肉，口感鮮甜，仲有自家製生蠔意大利雲吞，每一口充滿鮮味。French Morel & Fish M
🍴Tasting menu ($1,380/person)
Seafood Trio
開胃菜分左3部曲，一層一層打開好特別， 泡沫下面係新鮮既日本海膽，口感細膩；西班牙八爪魚薄片嫩滑；煙燻鰻魚慕斯配合鹹香味十足嘅魚子醬，口感層次豐富。
Seafood Trio
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Scottish King Razor Clam & King Crab
用乾冰營造煙霧效果，賣相一流，蟶子皇他他鮮甜清爽，底層帝王蟹慕斯入口滑溜，上面加左魚籽襯托。
Scottish King Razor Clam & King Crab
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Italian Zucchini Flower & Iberico Ham
用鴨肉同埋芋頭做成葫蘆，沾上啤酒麵糊炸至香脆，搭配柔滑既法國鵝肝泡沫，36個月的伊比利亞火腿伴碟，口感豐富。
Italian Zucchini Flower & Iberico Ham
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Bouillabaisse
法式海鮮湯用龍蝦熬製，湯底濃郁鮮美，配搭大大隻蜆肉，口感鮮甜，仲有自家製生蠔意大利雲吞，每一口充滿鮮味。
Bouillabaisse
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French Morel & Fish Maw
炭燒魚肚搭配黑松露片、羊肚菌和清雞湯，魚肚的口感彈牙，黑松露的獨特香氣與清湯的清新相互融合
French Morel & Fish Maw
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送上番石榴sobert清一清，再品嚐主菜
Pink Guava Sobert
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Charcoal Grilled French Pigeon
用低溫煮，鴿肉嫩滑，風味濃郁，充滿住獨特既炭燒香氣。
Charcoal Grilled French Pigeon
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Charcoal Grilled As Miyazakigyu Beef
用左宮崎西冷牛扒，熟度medium rare，牛排細膩多汁，肉香撲鼻，入口即化，伴碟有脆脆牛筋片同萵筍，西冷牛扒點少少蛋黃醬更滋味。
Charcoal Grilled As Miyazakigyu Beef
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Japanese Yuzu Mousse Cake
柚子慕斯蛋糕口感清新酸甜，搭配法國白巧克力、蒙羅麗莎茶造既奶油，口感細膩而豐富。
Charcoal Grilled As Miyazakigyu Beef
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The Basket of Apple
以伏特加為基底，撲鼻而來係蘋果既清香微酸，微甜中帶著肉桂既香氣，檸檬草平衡飲品既甜度和酸度。
The Honey Thief
以Gin酒為基底，有一層淡淡既杏桃果香，清新爽口既檸檬酸味，用左蜂巢伴碟，非常有創意。
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Japanese Yuzu Mousse Cake
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