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2016-05-01
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黑松露平目魚沙律, 平目魚縁側的口感極奇特，極肥美，入口即溶口感, 好鮮甜, 沙律菜很新鮮，加上黑松露獨特既香氣, 好夾個沙律, 口感與味道更豐富赤睦刺身, 赤睦魚脂較豐富而魚味也濃郁，魚皮讓火輕輕炙過，帶點焦香而減低了膩口感覺, 肉質纖細而肥美, 入口頗滑，魚味濃赤睦麵鼓湯, 赤睦魚一物兩食, 肉用黎做刺身, 剩番既骨同肉碎就用黎煲麵鼓湯, 未飲之前先靠近去聞一聞，是撲鼻而來的有赤睦魚同麵鼓既清香, 將赤睦既精華完全溶入麵豉湯之中, 口感好鮮甜 蒜片千舌, 牛舌咬下去超級驚艷, 沒想到這種厚度的厚切牛舌口感竟然十分爽脆帶點軟嫩, 蒜片的蒜香味道比較重但沒有蓋過牛肉, 單獨蒜片更加一流燒鮑魚, 睇住一隻鮑魚活生生咁烹調, 雖然好殘忍, 但係值得, 鮑魚燒得夠火候，唔會韌。鮑魚體積肥美，口感彈牙又保留到肉汁，鮮甜無比燒龍蝦, 即場燒製的開邊龍蝦, 龍蝦大大隻, 火喉燒得岩岩好, 龍蝦肉更加爽口彈牙，而且亦能突出其鮮甜味, 而蝦鉗大大舊，肉質厚而實
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