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2019-02-24
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First time to there, we were attracted by the French decoration of the main entrance. Very impressive.The starter was New Zealand mussel. They were so creamy and rich. The chef had put some orange skin and made the taste so refreshing.The mushroom soup was made of plenty of tiny mushroom cubes. They made the soup quite rich. Specially, some black truffle oil definitely enhanced the taste.Duck leg was one of the main course. The texture liked German knuckles. The skin was crispy and the meat was
The starter was New Zealand mussel. They were so creamy and rich. The chef had put some orange skin and made the taste so refreshing.
The mushroom soup was made of plenty of tiny mushroom cubes. They made the soup quite rich. Specially, some black truffle oil definitely enhanced the taste.
Duck leg was one of the main course. The texture liked German knuckles. The skin was crispy and the meat was fragrant. Totally differed with traditional French duck leg.
Another main course was prime rib steak. It was much worth then the HK$328.
I did ordered red wine, obviously, no valuable comment on it.
The pretty boss was very friendly and nice. All decoration was her idea. So great!
第一次去，出電梯已被門口擺設所吸引，好有法式味道
頭盤order紐西蘭的藍青口，厚肉肥美，特別在加了些橙皮煮，食落味令人耳目一新
蘑菇湯如果唔係師傅一點一點切，就係攪拌機慢打，磨菇口感相當豐富，再加埋黑松露油冇得頂
鴨腿主菜：煮法有啲似德國豬手，皮脆，肉比較香口乾身，同平時食開的好唔同。
另一個主菜系ptime rib steak，以328價錢來說，絕對物有所值。
另外也點了紅酒，顯然不是物有所值.
靚靚老闆娘好友善，佢D擺設別據心思。
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