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2024-12-10
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Senti的主理人Chef Alex在回港開始自己的餐廳之前, 曾經與墨爾本名廚Donovan Cooke 一起在名店Rhye工作, 所以吃他處理的法式料理的時候, 有一種熟悉的感覺, 就像之前在澳洲吃過的風格, 比較當代而且食材同樣因地際宜. 就像烤本地的黃油雞, 用上本身的雞汁和黃酒結合作為醬汁, 鮮香不會過鹹, 黃酒獨有的甘甜也會這道菜提供畫龍點睛的效果. 雞胸和脾位的火候同樣合理, 吃起來熟度和口感剛剛好.其他菜式最印象深刻的是大蝦, 不只是因為其忌廉醬汁的酸度, 而是大根的收汁, 軟溶以及無渣, 將醬汁和鮮蝦的精華吸收在內. 龍蝦Cappuccino用上檸檬葉中和其濃香, 微和甘香作為主菜前的湯品, 味道算是恰到好處. 相比起來鵝肝刞是大路但不會輸的組合, 就是配以梨醬, 如果再厚身一點就更吸引. 說起來Chef Donovan在結束墨爾本的生意之後, 也到香港開始以自己名字命名的餐廳, 有機會也想品嚐一下.Chef Alex of Senti, who previously worked with renowned chef Donovan Cooke at Rhye in
其他菜式最印象深刻的是大蝦, 不只是因為其忌廉醬汁的酸度, 而是大根的收汁, 軟溶以及無渣, 將醬汁和鮮蝦的精華吸收在內. 龍蝦Cappuccino用上檸檬葉中和其濃香, 微和甘香作為主菜前的湯品, 味道算是恰到好處. 相比起來鵝肝刞是大路但不會輸的組合, 就是配以梨醬, 如果再厚身一點就更吸引. 說起來Chef Donovan在結束墨爾本的生意之後, 也到香港開始以自己名字命名的餐廳, 有機會也想品嚐一下.
Chef Alex of Senti, who previously worked with renowned chef Donovan Cooke at Rhye in Melbourne, brings a contemporary Australian-influenced French cuisine to Hong Kong. His dishes showcase locally-sourced ingredients, exemplified by the roasted butter chicken with a yellow wine jus. Standout dishes include a large prawn with cream sauce and tender daikon, and a well-balanced lobster Cappuccino soup. The foie gras terrine paired with pear sauce is a classic combination. Chef Alex’s cooking style reflects his international experience, offering familiar yet innovative flavors that highlight the quality of local produce while maintaining the essence of French culinary techniques.
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