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2015-12-01
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之前去其他餐廳食西班牙火腿配香檳就試得多，正式去西班牙餐廳品嘗今次真係第一次。我地發現依間餐廳係因為上次去QRE食晚，係樓下大堂見到一間叫QUE MO餐廳，因為好奇個名咁特別所以記低佢黎試下。室內環境好寬敞坐四、五十人都冇咩問題，剛好今晚有公司包左室內開Party，所以店員安排左我地坐係Bar檯，直接望住大廚Martin幫我地準備晚餐 。Martin見我地有叫火腿，好熱情咁帶我地去睇下佢地點整。我見住佢係火腿上面不同部位切出一塊塊色澤好靚既火腿已經流曬口水。DONA LOLA 100% PURE IBERICO HAM PLATTER : 因為我地兩個對火腿都唔熟，Martin推薦左4種比我地，分別係由右至左Jarrete、maza、Babilla、Punta四個部位(Martin叫我地最好由右至左順序品嚐)。Jarrete比較厚身好好咬口、maza好薄油脂味較重、Babilla味好淡馬馬地、Punta係四個部位最濃味送酒最好，但我個人較鍾意食maza 。GIANT SPANISH OYSTERS DUO FOAM : 生蠔係來自加利西亞都幾大隻。左邊表面忌廉係用分子料理方式製作外
之前去其他餐廳食西班牙火腿配香檳就試得多，正式去西班牙餐廳品嘗今次真係第一次。我地發現依間餐廳係因為上次去QRE食晚，係樓下大堂見到一間叫QUE MO餐廳，因為好奇個名咁特別所以記低佢黎試下。
室內環境好寬敞坐四、五十人都冇咩問題，剛好今晚有公司包左室內開Party，所以店員安排左我地坐係Bar檯，直接望住大廚Martin幫我地準備晚餐 。
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下面係用Licor 43做成既啫喱同cream，Licor 43由43種柑橘、果汁、香草和香料等不同成份材料製成既西班牙酒，啫喱上面紅色係Sangria沙冰最頂頂就係新鮮橙皮，食落開頭有淡淡酒味到之後有D甜味，味道清清地可以洗擦一下味蕾。
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