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2017-02-09
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去咗尖沙咀嘅The Captain’s House.係間專門食海鮮嘅西餐廳.餐檯上面有張好大嘅餐墊紙,上面印咗餐廳嘅龍蝦LOGO.餐牌就用藍色做主調,呢次試咗佢哋幾款菜式.先係兩款生蠔,分別係來自美國嘅Pacific Rock,同法國嘅Majestic.前者海水味較淡,肥美爽口,後者海水味較重,味道鮮甜.各有各好,我哋就比較鍾意Majestic多少少.卡彊小龍蝦芝士醬配墨西哥脆片.碗入面有好多小龍蝦肉,質感緊實有嚼勁,當中夾雜咗水牛芝士同車打芝士混合而成嘅芝士醬,用墨西哥脆片蘸嚟食都唔錯.我哋以為伴碟嘅原隻小龍蝦係模型,原來都可以食嘅,將殼剪開起肉,鹹鮮味幾突出.焗大啡菇煙肉芝士球,煙肉交織晌大啡菇之上,外型好似菠蘿包咁.煙肉焗得微脆香口,下層用咗兩個大啡菇夾住水牛芝士同番茄粒,好似大啡菇版漢堡包咁,食落多汁唔乾身.伴碟嘅雜菜仲加咗番茄粒,松子仁碎等等,配黑醋汁嚟食既有咬口又唔膩.
去咗尖沙咀嘅The Captain’s House.
係間專門食海鮮嘅西餐廳.
餐檯上面有張好大嘅餐墊紙,上面印咗餐廳嘅龍蝦LOGO.
餐牌就用藍色做主調,呢次試咗佢哋幾款菜式.
生蠔
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卡彊小龍蝦芝士醬配墨西哥脆片.
碗入面有好多小龍蝦肉,質感緊實有嚼勁,當中夾雜咗水牛芝士同車打芝士混合而成嘅芝士醬,用墨西哥脆片蘸嚟食都唔錯.我哋以為伴碟嘅原隻小龍蝦係模型,原來都可以食嘅,將殼剪開起肉,鹹鮮味幾突出.
焗大啡菇煙肉芝士球
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焗大啡菇煙肉芝士球
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