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2022-12-05
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一班酒友聚頭, 可以免開瓶費嘅餐廳就係最好不過, 今次酒友們就揀呢間係山林道盡頭嘅上樓私房菜預訂嘅時候已經揀好菜式, 一齊就開席酒香花螺 - 已經處理好冇哂殼, 啖啖螺肉加酒香, 食指大動檸檬葉炒甜粟 - 比想像中好食, 加檸檬葉更香牛脷酥 - 左邊啡色先係牛脷, 另外再有南瓜、甜紅椒、秋葵, 配料多過牛脷好多清蒸7両大閘蟹公 - 就咁睇就偏細, 而且膏都係偏少唔夠甘香熟成胡椒銀杏烏雞燉豬肚湯 - 胡椒解大閘蟹寒涼, 足料鮮甜古法燻鷹䱽 - 是晚MVP, 除咗用上海式煙薰魚做法, 表面加上蜜汁調味, 魚肉結實香濃焗𧐢仔砵 - 蛋漿焗蠔仔, 下層有粉絲同芫荽, 唔抗拒芫荽但個蠔味搶哂金銀肘子 - 炆到十分軟腍入味, 不過伴碟小唐菜就硬咗D, 而且芡汁太多太油膩欖角宜賓芽菜炒四季豆 - 廚師講欖角有再加入宜賓芽菜(四川四大醃菜之一)後製過, 惹味唔會過鹹江南百花雞- 全晚最失望菜式, 雞肉好似白烚雞胸般粗榎, 蝦肉唔夠彈牙座位安排13人坐12位比較親密, 酒杯數量唔夠都降低用餐體驗
預訂嘅時候已經揀好菜式, 一齊就開席
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