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2019-04-12
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今次要介紹嘅餐廳係位於尖沙咀The One嘅Odelice!，主張健康法式料理，少用食用油、牛油同味精。Odelice! is located in The One, providing French cuisines in a healthy style, minimizes the use of oil, butter and MSG.Odelice!生牛肉他他 (Odelice! Steak Tartare) $148生牛肉他他內加入洋蔥、酸豆同芥辣，入口味道酸酸辣辣，而且生牛肉他他打到好碎所以質感好軟，再塗上麵包一齊食，就算本身唔係好接受生牛肉嘅人都好容易入口。整體而言，係一道好開胃嘅前菜，極力推薦大家試下。The steak tartare is mixed with onions, capers and dijon mustard, which create a sweet and spicy flavour. The finely minced steak gives the tender texture of steak tartare. I believe the f
Odelice! is located in The One, providing French cuisines in a healthy style, minimizes the use of oil, butter and MSG.
Odelice!生牛肉他他
$148
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Odelice!生牛肉他他 (Odelice! Steak Tartare) $148
生牛肉他他內加入洋蔥、酸豆同芥辣，入口味道酸酸辣辣，而且生牛肉他他打到好碎所以質感好軟，再塗上麵包一齊食，就算本身唔係好接受生牛肉嘅人都好容易入口。整體而言，係一道好開胃嘅前菜，極力推薦大家試下。
The steak tartare is mixed with onions, capers and dijon mustard, which create a sweet and spicy flavour. The finely minced steak gives the tender texture of steak tartare. I believe the flavour and texture are widely accepted when consuming with the country bread. Overall, it is an appetizing dish which worth to be recommended.
極致羅西尼牛扒
$288
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極致羅西尼牛扒 (U.S. Angus Beef Rossini) $288
我哋就叫咗五成熟，但係切開之後感覺至少七成熟，底部配上蘑菇汁同紅酒牛肉汁，而上面則配上兩片法國鵝肝，同肉味本身都好配合，可惜始終太熟所以肉質較韌同澀。整體而言，味道吸引，若能控制好生熟度則更佳。
The taste of tenderloin is nicely matched with the mushroom sauce and beef jus sauce, with addition of French pan-seared foie gras. However, the tenderloin is cooked medium well despite that we have ordered it in medium cooked. The texture is a bit stiff.
威靈頓烤嫩羊柳
$288
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威靈頓烤嫩羊柳 (Lamb Fillet Wellington) $288
威靈頓牛扒就見得多，但係威靈頓羊柳就真係第一次食。佢個酥皮真係做得好脆，內層包裹住幾條羊柳條，咁嘅方法比較容易控制到火候，所以肉質好嫩滑，同時羊柳肉味頗濃，羊羶味唔算重。整體而言，威靈頓羊柳係一道驚喜之作，極為推薦。
It is the first time for us to have lamb wellington instead of beef wellington. The pastry is exceptionally crunchy, wrapping few lamb fillet strips. Lamb fillets are soft and tender, with a strong flavour. We highly recommend you to order this as your main dish
Nutella可麗餅
$60
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Nutella榛子朱古力醬，煎香蕉可麗餅 (Nutella & Pan-fried Banana Crêpe) $60
夾層塗滿咗Nutella榛子朱古力醬，甜味十足。值得一提嘅係香蕉煎過之後，表面上形成一層薄薄嘅焦糖，外脆內軟，頗為特別。
The Inner layer of the crêpe is filled with Nutella, which gives a rich sweetness flavour. After pan-fried, banana slices are caramelized on its crispy surface, while soft in the inner part. It is quite a special combination of ingredients for the crêpe.
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