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2012-01-27 184 views
每年春節如果在香港都會過澳門放煙火和吃Robuchon。今年初二也一樣和老婆大人重複這慣例,只是天氣特別冷和Robuchon已在去年十二月初搬到新葡京四十三樓。新地址好處是 Panoramic view可從高處遠望氹仔景色,裝飾Grand得來令人舒服,單是花了兩個月裝置的水晶燈已令人贊嘆不己。但因為餐廳是圓圈形所以會有盲眼位。還有廚房和洗手間都設於下層,在服務和用餐過程不能一氣呵成,實在有一點美中不足。Wine list已由從前的Yellow Page Size改為iPad。Menu方面亦簡單了一點。今晚陳太㨂了以黑松露為主題的秋季set menu但就改了鹿肉為鵝肝醸鵪𪂹。它們無論頭盤,主菜水準依然保持,用料講究。其實坊間也有不少餐廳已經replicate到八九成,但有兩樣就算是也不能做到,一是麵包,二是甜品。它們無論種類,味道,心思和賣相都是獨一無二又花多眼亂。每次我一定放下晚上六點過後不吃carbo和甜的習慣拋誅腦後,最多明天跑十公里再算。
每年春節如果在香港都會過澳門放煙火和吃Robuchon。今年初二也一樣和老婆大人重複這慣例,只是天氣特別冷和Robuchon已在去年十二月初搬到新葡京四十三樓。新地址好處是 Panoramic view可從高處遠望氹仔景色,裝飾Grand得來令人舒服,單是花了兩個月裝置的水晶燈已令人贊嘆不己。但因為餐廳是圓圈形所以會有盲眼位。還有廚房和洗手間都設於下層,在服務和用餐過程不能一氣呵成,實在有一點美中不足。Wine list已由從前的Yellow Page Size改為iPad。Menu方面亦簡單了一點。今晚陳太㨂了以黑松露為主題的秋季set menu但就改了鹿肉為鵝肝醸鵪𪂹。它們無論頭盤,主菜水準依然保持,用料講究。其實坊間也有不少餐廳已經replicate到八九成,但有兩樣就算是也不能做到,一是麵包,二是甜品。它們無論種類,味道,心思和賣相都是獨一無二又花多眼亂。每次我一定放下晚上六點過後不吃carbo和甜的習慣拋誅腦後,最多明天跑十公里再算。

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Best bread I've ever had
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鮮鮑魚伴蘿蔔啫喱黑松露菌汁
124 views
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魚子醬伴三文魚wasabi cream.
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Half boiled egg伴洋蔥撻and black truffle.
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Panfried scallop & lobster foie gras emulsion
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鵝肝醸鵪𪂹...好香好嫩好滑
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My favorite part, end up I had 4 desserts...
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2012-01-24
Dining Method
Dine In
Spending Per Head
$2300
Recommended Dishes
Best bread I've ever had
鮮鮑魚伴蘿蔔啫喱黑松露菌汁
魚子醬伴三文魚wasabi cream.
Half boiled egg伴洋蔥撻and black truffle.
Panfried scallop & lobster foie gras emulsion
鵝肝醸鵪𪂹...好香好嫩好滑
My favorite part, end up I had 4 desserts...
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