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2021-01-17
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開業短短兩年已經奪得米芝蓮二星既法日fushion餐廳Arbor，晚市提供full/light arbor experience，兩者相差三個course.首先有house made brioche配上白麵豉醬油牛油同巴馬臣芝士牛油，微暖鬆軟重牛油味而且真係食到停唔到口；之後有煙燻三文魚子配日本枝豆，淋上柚子汁連埋底層炒蛋一齊食出奇地夾，味道清新好有春夏氣色.第二道菜buri以海藻crepe包裹住油甘魚、cream cheese、芥末等等，口感味道富層次感，之後再飲用忌廉魚湯，質地杰身柔滑，兩者都將魚既鮮甜濃縮左出黎；之後有最igable既kiwi，有奇異果sorbet同青瓜秋葵等等，清清地解下膩再上main dish.當晚加左$280將主菜upgrade做A4和牛，果然冇令人失望，點左medium rare望落色澤粉嫩，牛味濃郁肉質軟稔，配上black garlic gravy同木耳又另有一番風味，side dish 仲有steam beef配薯蓉；鴿肉髀更為出色，好基本既入口嫩滑，驚喜位係附上四種醬汁同無花果，每一啖都好震撼🤯.甜品環節絕絕唔可以錯過，除左蛋白脆餅配raspberr
.
首先有house made brioche配上白麵豉醬油牛油同巴馬臣芝士牛油，微暖鬆軟重牛油味而且真係食到停唔到口；之後有煙燻三文魚子配日本枝豆，淋上柚子汁連埋底層炒蛋一齊食出奇地夾，味道清新好有春夏氣色
.
第二道菜buri以海藻crepe包裹住油甘魚、cream cheese、芥末等等，口感味道富層次感，之後再飲用忌廉魚湯，質地杰身柔滑，兩者都將魚既鮮甜濃縮左出黎；之後有最igable既kiwi，有奇異果sorbet同青瓜秋葵等等，清清地解下膩再上main dish
.
當晚加左$280將主菜upgrade做A4和牛，果然冇令人失望，點左medium rare望落色澤粉嫩，牛味濃郁肉質軟稔，配上black garlic gravy同木耳又另有一番風味，side dish 仲有steam beef配薯蓉；鴿肉髀更為出色，好基本既入口嫩滑，驚喜位係附上四種醬汁同無花果，每一啖都好震撼🤯
.
甜品環節絕絕唔可以錯過，除左蛋白脆餅配raspberry sorbet、matcha macaroons外，有全港最好食既貝殼蛋糕，好有滿足感！
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