Video
Read full review
2022-11-09
814 views
餐廳裝潢高級而且有情調，面積唔大但有種好舒服嘅感覺，好有慶祝節日嘅氛圍❤️Chef Tapas Menu＄650 p.p💠先上welcome toast，自家製salsa醬配埋餅仔酸酸尾尾好開胃😋💠Clams in fish sauce每日用新鮮嘅魚骨熬製，上菜時個湯都仲係滾緊，蒸發上泥既煙充滿着魚嘅鮮味，蜆嘅份量都非常多，肉質非常新鮮彈牙，食得出無特別加調味料，海鮮本身嘅咸鮮味已經好出色💠Grilled cuttlefish with green alioli蒜頭醬汁用氣槍打出嚟，泡沫感超輕盈，蒜頭味道濃烈而且唔辣🤩橄欖油炒新鮮墨魚粒，爽口又彈牙！💠Stuffed squid in black ink新鮮吊桶釀咗肉碎牛肝菌洋蔥，將墨汁打成一個醬汁。口感和味道層次非常豐富💠Portobello mushroom benedict (with egg) 四成熟流心蛋配上醃製過嘅洋蔥，又咸又甜好好味😋。超流心蛋汁加上火箭菜，健康又好味💠Cheese platter Mahon (Cow Milk cheese)Truffle manchego (Goat Milk Cheese)食芝士就緊
Chef Tapas Menu＄650 p.p
💠先上welcome toast，自家製salsa醬配埋餅仔酸酸尾尾好開胃😋
💠Clams in fish sauce
每日用新鮮嘅魚骨熬製，上菜時個湯都仲係滾緊，蒸發上泥既煙充滿着魚嘅鮮味，蜆嘅份量都非常多，肉質非常新鮮彈牙，食得出無特別加調味料，海鮮本身嘅咸鮮味已經好出色
💠Grilled cuttlefish with green alioli
蒜頭醬汁用氣槍打出嚟，泡沫感超輕盈，蒜頭味道濃烈而且唔辣🤩
橄欖油炒新鮮墨魚粒，爽口又彈牙！
💠Stuffed squid in black ink
新鮮吊桶釀咗肉碎牛肝菌洋蔥，將墨汁打成一個醬汁。口感和味道層次非常豐富
💠Portobello mushroom benedict (with egg)
四成熟流心蛋配上醃製過嘅洋蔥，又咸又甜好好味😋。超流心蛋汁加上火箭菜，健康又好味
💠Cheese platter
Mahon (Cow Milk cheese)
Truffle manchego (Goat Milk Cheese)
食芝士就緊係要叫翻杯紅酒配撘🍷，黑松露芝士味道好出色❤️
💠Garlic shrimp
橄欖油炒蒜片蝦，蝦肉大大隻又彈牙。蒜片炒到乾身脆卜卜。將蒜片同橄欖油放喺麵包上面食，雖然好邪惡但係超香口食唔停😍
💠Dessert
🔸️西班牙焗蛋白
質感同味道似cheese cake，唔會太甜膩
🔸️Tiramisu 配自家製雲呢拿雪糕
質地係用咗泡泡嘅感覺，第一次食感覺好新鮮，自家製嘅雲呢拿雪糕都非常之好味
Post
