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2022-09-23
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已有一陣子沒吃牛扒，特意找了一家主打乾式熟成肉的扒房再次感受一下風味轉陳的特有味道一步入樓上餐廳就是藏酒展示區，擺放著配搭餐牌上新派法國菜式的多款美酒入門右方另有乾坤，餐廳區裝修走歐洲復古工業風，環境很有氣氛，而且空間感十足倚窗高椅是品酒區，可眺望修頓球場鬧市景致把酒談心，盡享浪漫情調酒的酵素有助提升肉之鬆軟度，一直對意大利酒情有獨鍾，從豐富酒藏中挑選了San Marzano Talo Negroamaro 2020來自意大利南部普利亞大區薩倫托的紅葡萄酒偏厚身，充滿黑色水果：梅子、黑莓及黑加侖味道，跟牛肉及意大利面相得益彰頭盤The Victuals Oysters不同生蠔組合由食客自行注入自家製葱油，甘香美味又有趣另一頭盤Mussels with Dried Mussels Sauce青口配淡菜汁以曬乾青口製成的湯汁有貝類鮮味，更有濃郁口感，可配上麵包沾取食用主角30 Days Dry Aged MB2+AUST 36 SOUTH Stirploin 300G乾式熟成30日，充分軟化肉質，而且令肉味更為濃郁用了秘製醬料炭燒的熟成西冷細嫩無渣，配搭雪花鹽或牛肉碎煮的醬汁牛味加倍所有熟
一步入樓上餐廳就是藏酒展示區，擺放著配搭餐牌上新派法國菜式的多款美酒
入門右方另有乾坤，餐廳區裝修走歐洲復古工業風，環境很有氣氛，而且空間感十足
倚窗高椅是品酒區，可眺望修頓球場鬧市景致把酒談心，盡享浪漫情調
酒的酵素有助提升肉之鬆軟度，一直對意大利酒情有獨鍾，從豐富酒藏中挑選了San Marzano Talo Negroamaro 2020
來自意大利南部普利亞大區薩倫托的紅葡萄酒偏厚身，充滿黑色水果：梅子、黑莓及黑加侖味道，跟牛肉及意大利面相得益彰
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