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2024-09-30
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「志」以法式技藝烹調中菜、而又不失中菜神髓,令人耳目一新,並非一般融合菜!上月中來過吃午飯,非常喜歡,這晚再訪慶中秋,品嚐晚市品味菜單,十道菜每位$1088,CP值更高!我們更預訂了酥皮佛跳牆及銀魚煎炒飯各一份分享。 一行8人訂了貴賓房,綠色主調,簡約優雅。志趣三小碟,迷你份量:鴛鴦皮蛋塔 以馬卡龍作撻底,皮蛋白做啫喱,皮層薄有如食雞蛋殼的口感,餡料是金皮蛋及黑皮蛋的組合,有多少酸薑皮蛋變奏的風味。方魚貴妃蚌.鵝肝油炸鬼湯清味醇厚,非常鮮美。一口油炸鬼,配粉紅色醬汁,以滷水汁鵝肝製成,吃法似西班牙油條。高湯甲魚凍造成啫喱的甲魚湯、配合煙燻竹筍慕絲及鹹香突出的魚子醬,非常法雜風格!鹹鮮味十分出眾,激活味蕾!招牌之一,實至名歸!鮮蟹肉多士蟹肉每日新鮮生拆、調以有XO醬的醬汁,配合造型極可愛、避風塘風味的蟹仔脆片,所以辣辣地,與外脆內軟的多士,集鮮香脆嫩於一身,無懈可擊! 花螺釀鳯翼美味的花螺粒釀入鳯翼,煎得非常酥脆,口感味道皆一流。熬蝦煎粉果特別之處是餡料,粉果裏面是小龍蝦肉。三蔥爆班球石斑魚經過五日熟成, 切件以三蔥、薑、雞油及黃酒爆香,魚皮金黃焦脆;以青京蔥製成青醬在底,最後淋上沙巴翁
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一行8人訂了貴賓房,綠色主調,簡約優雅。 志趣三小碟,迷你份量:
鴛鴦皮蛋塔
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湯清味醇厚,非常鮮美。
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造成啫喱的甲魚湯、配合煙燻竹筍慕絲及鹹香突出的魚子醬,非常法雜風格!
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鹹鮮味十分出眾,激活味蕾!招牌之一,實至名歸!
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鮮蟹肉多士
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花螺釀鳯翼
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特別之處是餡料,粉果裏面是小龍蝦肉。
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三蔥爆班球
石斑魚經過五日熟成, 切件以三蔥、薑、雞油及黃酒爆香,魚皮金黃焦脆;以青京蔥製成青醬在底,最後淋上沙巴翁醬汁。
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百花釀海參
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竹絲雞經過兩日風乾再油炸,外脆內嫩,對比法國菜的擺盤,鬼馬之處是雞髀裏面有臘腸,倍增中菜之味。
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別以為是飯,其實是一種似米粒的意大利粉 ,以銀魚及蔥炒之,中式意飯的代表!
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脆片與豆腐雪糕在面,杏仁燕窩在底,香甜脆滑富層次,非常討好。
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