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| 餐厅: | dolos |
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于此国泰伙伴餐厅用餐赚里 ! 国泰会员于伙伴餐厅消费可赚高达HKD4 = 2里数。受有关条款约束。 |
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影片
港铁上环站 A2 出口, 步行约9分钟
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| 餐厅: | dolos |
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| 优惠: | 国泰会员于伙伴餐厅消费可赚高达HKD4 = 2里数。受有关条款约束。 |
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条款及细则:
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.[🇭🇰香港- 中环 @dolos.hk ].🔻大爱呢间日法fusion 嘅Bistro, 7道菜嘅set dinner, 道道都超好味😋就唔全部介绍晒, 留返啲惊喜俾大家😛 介绍三道当晚我最爱嘅菜式: 👉🏻 Monkfish Liver - 𩽾鳙鱼肝 搽落自家焗嘅酸种面包👉🏻 Three Yellow Chicken - 炭烧本地黄油鸡, 酱汁用左本地花蟹熬制 再加日本松叶蟹肉 同 百里香姜葱油👉🏻 Grilled Eel - 超肥美嘅本地白鳝 配黄蕃茄同巴马臣芝士酱汁.🔻🍽 dolos📌 地址: 中环苏豪士丹顿街60号地舖.
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经常喺苏豪区出没嘅数字auntie发现鸭巴甸街斜坡上有新店「dolos」开张，即诚邀肥肥家族一试。启业仅两个月嘅西餐厅钢铁嘅外墙朴素得黎有种神秘感。真系冇谂到入面嘅楼底咁高，啲波波吊灯好似月亮咁，好太空。据悉，右方嘅七个高櫈吧位最抢手，因贵客都爱观赏大厨即席献技。左边拍墙为半梳化合并式散座，可容纳上十二人。木造嘅餐桌椅櫈简洁企理，席上均摆出自用嘅餐具及酒杯。XO仔不得不承认自己才疏学浅，以为枱边嘅摆设系纸压艺术品，要经理哥哥讲解先知此物乃迷你版「防波堤」，即店名「dolos」之来源，象征著海洋与陆地嘅交汇点。店子只有一款七道菜品尝餐单（$880/位起），师傅会以本地及日本嘅海陆食材交织出崭新嘅法日料理，每个月会转一次，食客只需拣选主菜。不得不提嘅就系经理哥哥极为细心，起菜前再一次确认大家有否食物敏感要厨房留意。部份食材其实就吊咗喺正门旁嘅紫外光雪柜内，未食已感安全。相信酒鬼们最激动就系知悉开瓶费全免！每道菜上桌时除咗有专人作出简介，就连餐具架上都会换上适用之餐具，专业又衞生。晚餐随即由两款餐前小食揭序。下图或许有啲误导性，第一款生蚝唔系每人三只，而系三人份量用咗一只碟上。肥嘟嘟嘅法国名蚝Fine de Claire爽弹滑溜，简单伴配酸酸甜甜嘅灯笼果酱，醒胃得黎清新尤甚。第二款每二人一碟嘅鲣鱼挞一口一件，极易入口。干脆嘅挞皮入面嘅初鲣鱼肉源自冲绳，混入咗鳕鱼子及地中海酱汁，食落带出微微嘅烟熏味，一啲都唔腥。Saba, Smoked Cream, Red Wine：和食鲭鱼大多为醋渍，西餐师傅就洋化地转用红酒、橙汁同红酒醋浸腌鲭鱼件。银光闪闪嘅鲭鱼肉质爽厚润泽，鲜味浓郁，点上碟上绿色嘅法葱油即添上芳香柔滑，连同上方用和牛肥膏炸出嘅面包食落去，独特嘅组合口感十分丰富。下方其实仲有一球白色嘅烟忌廉，只系小肥唔系咁啱其浓烈嘅烟熏味，所以试咗一小口就冇捞埋入去食。Monkfish Liver, Japanese Fruit Tomato, Banyuls Vinegar, Sesame Semolina Sourdough：靓碟上看似唔系好多野食，但此道招牌菜绝对唔讲得笑！鲜红色嘅日本静冈蕃茄又甜又多汁！右旁以红椒粉及蕃茄粉覆盖著嘅𩽾𩾌鱼肝慕丝球超级软滑，黑色嘅地肤子仿鱼籽酱则好鲜浓，不过净食真系好易会溜。所以每人都跟咗一篮自家制嘅芝麻酸面包。外表脆脆嘅酸面包本身带有一阵咖哩味同膻味，原来系用咗茴香焗制。喺包面涂上微辣嘅𩽾𩾌鱼肝慕丝，刚好中和返强烈嘅味差，同时又可以减轻个溜滞感，化学作用于舌尖上奏起嘅乐曲实在细腻！Abalone Dashi, Green Tea, Winter Melon：以绿茶油点缀嘅鲍鱼高汤香浓甜美，碗中半只鲍鱼软熟腍滑，一啲都唔韧，加埋啲冬瓜粒粒尤其消暑。Ocean Trout, Tomato, Basil, Mint, Golden Berries：法日大餐当然系唔少得鱼鱼啦！炭烤海鳟鱼嘅鱼皮香脆非常，同其亲戚三文鱼最大分别就系橙色嘅鱼肉质地好似旧肉咁紧实弹牙，黏上以蕃茄及龙珠果混制出嘅秘酱，效果清新轻巧。Three Yellow Chicken, Crab & Ginger Sauce：除咗多款外国货之外，大厨亦冇忘根，接著嘅菜式就选用咗本地三黄鸡。经过三天熟成嘅鸡鸡肉质鲜美嫩滑，毫不干嚡，炭烧鸡皮仲好似薯片咁脆卜卜，顶面嘅炸姜蓉加添惹味嘅同时，垫底混合咗本地花蟹及日本长脚蟹肉嘅秘汁则带出海洋嘅韵味，成功缔造出防波堤海陆交接嘅特性，设计者明显花下不少心思，妙哉！风趣嘅大肥形容此菜为「日法沙姜鸡」，酒精影响下更逗得数字家族嘅成员哈哈大笑，掀起一阵高潮！主菜共有三款，有选择下怕骨嘅XO仔系绝对唔会食鱼，不过都影咗相相同读者们分享。第一款鱼鱼为日本炸笛鲷伴青口酱「Fuedai, Mussels Béarnaise Sauce」。第二款烧本地白鳝「Grilled Eel, Shiokara Tomato, Parmigiano Reggiano」同属游泳健将。Wagyu Beef Hanger Steak, Smoked Oysters & Bone Marrow Sauce（+$80 Supplement）：食肉兽所点选嘅和牛乃澳洲M9级别，外裙柳嘅部位肥膏唔多，渗透著骨髓油香嘅牛味香浓，就连配角嘅牛油生菜都入哂味。三成熟嘅和牛肉质松润软腍，肉汁丰沛，虽则话用上烟熏生蚝作汁液，但其熏味轻淡不过火。Sake Kazu Ice-Cream, Coconut：甜品嘅日本清酒酒粕雪糕完全唔甜，而且唔会太重酒味，雪糕底嘅椰子肉同椰子味啫喱都好清爽。Jasmine Tea Madeleine：结尾嘅甜点新鲜出炉，上枱一刻已传出热力及香气！沾上士多啤梨及梅味果酱嘅贝壳蛋糕极其松软，咬落去当中嘅茉莉花香迅即洋溢口腔，直上鼻梁，饭后竟能三两吓手势成篮清哂，掂呀！苏豪新店「dolos」幽闲温馨，服务生专业友善，中法日荟萃嘅厨师发办晚餐崭新味佳，潮派配搭不难接受，全面不收开瓶费已属有心之举，侍酒时所用嘅酒杯及保温各方面仍做到足，认真态度无减，绝对值得支持！
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Restaurant taking up the space left by Hatch. Approximately 4 tables; counter seating 6. Same group as Interval and Vivant.No corkage, but their group’s wine selections have always been good- so ordered a bottle of red Burgundy. Only 1 set menu (seven courses for $880 pp). Here’s what we had.French Fine de Claire oysters with a slightly acidic gooseberry dressing; balanced well with the freshly fruity flavor of the oyster. Cuttlefish with shisho leaf and taramasalata (a Mediterranean mayonnaise)Smoked katsuo (鲣鱼/Bonito) with coffee vinaigrette and Pickled beetrootMonkfish liver in the form of a Creamy mouse, to be spread on a slice of sourdough. On the side: Japanese fruit tomato, wine vinegar and vegetarian caviar which was in fact Belvedere Fruit (地肤子), a Mild Chinese medicine good for treating Eczema. Loved the sourdough- which was made with Sesame and semolina (a type of coarse flour made from durum wheat, slightly golden in color).Crab bisque made with Local and Japanese crab; with Puff pastry topped with bits of Corn. Unfortunately was only served Lukewarm; def not hot enough.Charcoal grilled Pomfret with sake butter sauce.Three yellow chicken with sauce made with clams and Drops of oil made with lovage (欧当归, which tasted similar to celery and parsley).Shima aji belly in a Pork knuckle and squid sauce; chopped bits of Mexican tomato.Eel- aged for 5 days, wrapped in kumbo, submerged in iced water. Steamed first, deboned then grilled. Sansho sauce with carrot oil. Loved the light crunchy skin and moist meat.Sake kazu ice cream made with sake lees and Sticky rice on a bed of coconut jelly. Jasmine tea Madeleines dribbled with homemade Slow cooked strawberry jam. In summary: enjoyable dinner. Chef managed to expertly deliver the restaurant’s philosophy of bringing to diners the ultimate seasonal land meets sea experience.
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