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2023-01-23
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適逢新年日子，當然要跟姊妹享受一頓美饌佳餚！來到位置於中環核心商業地段，選址國際金融中心(IFC Mall) 4樓空中花園 - HAKU，坐擁270度維港景色🌃落地大玻璃窗設計，室內融入簡約現代日式風格，開放式廚房零距離欣賞廚師即席烹調交流🧑🏻🍳菜單以無國界料理為主要概念，由曾於米芝蓮三星餐廳擔任研發主廚Chef Rob Drennan主理，菜式精緻創新🌟正式來一場極上味覺饗宴！我倆挑選了HAKU Signature Menu共有14道菜，Wine Pairing有侍酒師設計酒單🥂🍷Ernest Remy Blanc de Noirs Grand Cru N.V. Brut. UNI TOAST yuzu truffle. O-TORO nori. HOKKAIDO SCALLOP celtuce🍷加茂錦荷札酒月白純米大吟釀 . KANPACHI blood orange. SQUID shiso. CHAWANMUSHI langoustine以UNI TOAST華麗開場，選用北海道馬糞赤海膽鋪滿備長炭多士之上，味道甘甜入口即溶，配上柚子松露醬汁讓海膽鮮味昇華👍🏻 O-TORO大拖
菜單以無國界料理為主要概念，由曾於米芝蓮三星餐廳擔任研發主廚Chef Rob Drennan主理，菜式精緻創新🌟正式來一場極上味覺饗宴！我倆挑選了HAKU Signature Menu共有14道菜，Wine Pairing有侍酒師設計酒單🥂
🍷Ernest Remy Blanc de Noirs Grand Cru N.V. Brut
. UNI TOAST yuzu truffle
UNI TOAST yuzu truffle
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. O-TORO nori
O-TORO nori
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. HOKKAIDO SCALLOP celtuce
HOKKAIDO SCALLOP celtuce
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🍷加茂錦荷札酒月白純米大吟釀
. KANPACHI blood orange
KANPACHI blood orange
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. SQUID shiso
SQUID shiso
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. CHAWANMUSHI langoustine
CHAWANMUSHI langoustine
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以UNI TOAST華麗開場，選用北海道馬糞赤海膽鋪滿備長炭多士之上，味道甘甜入口即溶，配上柚子松露醬汁讓海膽鮮味昇華👍🏻 O-TORO大拖羅紫菜杯緊接着，去到挪威海螯蝦 CHAWANMUSHI，頭盤全由淡雅鹹酸風味海鮮菜式打開味蕾✨搭配Ernest Remy champagne帶有蘋果與梨子味道，以及清酒荷札酒入口清爽花果香，令海鮮其味留香更延棉悠長😚
🍷Muscadet Sevre et Maine Clisson 2018
. PARKER HOUSE whipped brown better
PARKER HOUSE whipped brown better
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. SABLEFISH sake
SABLEFISH sake
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. KING CRAB vermouth
KING CRAB vermouth
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打開副菜前奏有HAKU自家製黑蒜PARKER HOUSE配上香濃winter truffle butter，立即添上一抹umami色彩🪄接著伴隨兩道菜式SABLEFISH🐟 KING CRAB🦀 其中銀鱈魚柳經過牛油低溫慢煮，肉質鮮嫩肉汁全鎖，加上caviar油脂香氣，實在齒頰留香🤤挪威帝王蟹柳同樣出色，配以苦艾酒特調醬汁加入蟹油，綴以red caviar畫龍點睛délicieuse! 搭配Clisson white wine淡淡爽甜橘香，好讓口感更輕盈豐富☝🏻
🍷Tyler Pinot Noir Santa Barbara Country, USA 2017
. KAGOSHIMA PORK BELLY celamansi
KAGOSHIMA PORK BELLY celamansi
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. APPLE lime leaf
APPLE lime leaf
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KAGOSHIMA PORK BELLY主菜出場，以鹿兒島五花腩部位🐷入饌，74度慢煮20小時，入口甘香外酥內軟，配以四季柑調製之醬汁與醃漬蘿蔔，去油解膩增添餘韻🍋來到pre-dessert，APPLE青森縣青蘋果雪葩，配上floral punch scent dressing🍧入口清新解油膩，為甜品做好準備😎搭配Tyler red wine帶有紅莓香調單寧柔順，配搭紅肉就是速配🫶🏻
🍷Blandy's Madeira 5 Year Old Malmsey
. MEDJOOL DATE coffee
. PETIT FOUR
MEDJOOL DATE coffee & PETIT FOUR
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甜品MEDJOOL DATE色香味俱全🥰選用巴西咖啡豆Candy製作雪糕香氣怡人香甜可口，加入椰棗糖果膠、crumbles以及twist作為裝飾，猶如藝術品般呈現眼前c’est exquis🫰🏻 最後PETIT FOUR登場，以RASPBERRY 、HOJICHA、MADELEINES作為餐後甜點，當中傳統法式冷壓紅莓果汁軟糖最令人心動💗搭配Blandy’s fortified wine入口飽滿洋溢堅果甜香跟是日甜點味道互相輝映❣️
🍽️HAKU Signature Menu HKD$1980 p.p.
🥂Wine Pairing + HKD$750
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