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2022-05-22
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Appetiser platter-Crab saladA rather light texture with minimal of seasoning so you can enjoy the original flavour and texture of the crab MeatFull of umami with a sweet finish -Hokkaido scallopWith avocado cream and caviar on top Am not a fan of pineapple but this chutney sauce definitely lifted up the entire dishProviding an extra layer to the scallop-beef tartare Don confuse with The yellow dip on topIt’s not an egg York but a mango mousseAdding the right amount of acidity to the tartare Soup
-Crab salad
A rather light texture with minimal of seasoning so you can enjoy the original flavour and texture of the crab Meat
Full of umami with a sweet finish
-Hokkaido scallop
With avocado cream and caviar on top
Am not a fan of pineapple but this chutney sauce definitely lifted up the entire dish
Providing an extra layer to the scallop
-beef tartare
Don confuse with The yellow dip on top
It’s not an egg York but a mango mousse
Adding the right amount of acidity to the tartare
Soup
-lobster bisque
Crunchy lobster in a rather thick broth
Extremely rich in flavour but nothing too salty
Main
-prime rib
To be honest I am not a steak lover
It’s always too bold and strong and I get so stuffed afterwards
But the steak rooms experience makes it interesting
You have a total of 16 mustards and salt to pair with your steak
The lava black salt has a weird but funny flavour that you have to explore!
The smoked sea salt is another perfect pairing for your steak
-desert
Pear tart
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