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2016-03-30
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以前常常取笑外國人中午就飲酒, 估唔到自己第一次喺香港食西班牙午餐就飲酒.話說好姊妹相約於復活節假期第一日中午食西班牙菜小聚, 原來餐廳佈置十足一間酒吧, 咁去到酒吧冇理由唔飲酒, 叫咗比較易入口嘅Rose Sangria. Rose Sangria用肉桂條做攪拌棒, 每次將酒放到咀邊都聞到好香肉桂味, 令到杯酒除咗有水果清新味仲有濃濃香料味.飲酒梗係叫啲小食送吓酒, 芝士蒜蓉包通常用法國包, 用餐包做好少見, 芝士加香草焗蒜蓉包冇唔好食嘅理由.西班牙辣肉腸炒魷魚, 辣肉腸嘅咸香味釣起魷魚鮮甜味, 魷魚新鮮彈牙, 開胃非常.脆炸蟹餅真材實料, 十足蟹肉加上芝士同炸, 鮮甜香脆可口.自家製鵝肝醬配橄欖脆多士好有分子料理味道, 鵝肝醬整到好似中式腐乳咁, 搽上脆多士到肝味濃濃化不開, 乳酪做到好似小水點, 輕輕一刺乳酪就會流出, 玩味十足.黑松露野菌薄餅餅底做到好似脆多士咁, 上面黑松露野菌量多幽香濃郁, 好姊妹食唔停口.香煎法國鵝肝雞肉意大利飯鵝肝冇點樣煎過, 有少少生同少少腥味, 雞肉嫩滑, 配上火箭菜減低意大利飯厚重感覺.
話說好姊妹相約於復活節假期第一日中午食西班牙菜小聚, 原來餐廳佈置十足一間酒吧, 咁去到酒吧冇理由唔飲酒, 叫咗比較易入口嘅Rose Sangria. Rose Sangria用肉桂條做攪拌棒, 每次將酒放到咀邊都聞到好香肉桂味, 令到杯酒除咗有水果清新味仲有濃濃香料味.
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餐廳週末公眾假期十二點到五點食品七折.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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