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2022-08-11
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The Dutch House由一个喺荷兰长大嘅大厨主理👨🏻🍳 佢发现香港人好少接触到传统荷兰菜，所以决定将最熟悉嘅味道带俾大家🇳🇱 因为𠮶边多渔港，所以菜式都系以海鲜为主🐟 大厨之前做过品酒师，所以亦会为每道菜搭配适合嘅酒精，可以睇得出佢对美食有几讲究😚 Managed by a chef who has roots in Holland, The Dutch House presents traditional dishes, mostly seafood based due to the geographical location of Holland. 厨师法办 $988 (+$200 wine pairing)Chef‘s Menu荷兰香肠配洋葱蛋黄咖喱蕃茄酱Frikandel Sausage Special 用左猪同鸡肉整嘅荷兰香肠肉香特出，就算无肠衣都可以焗到外脆内软😙 里面夹住洋葱、蛋黄酱同咖喱番茄酱，完美咁将Frikandel正宗嘅风味带返黎香港👏🏼This sausage made of chicken and pork has a soft centre wit
Managed by a chef who has roots in Holland, The Dutch House presents traditional dishes, mostly seafood based due to the geographical location of Holland.
厨师法办 $988 (+$200 wine pairing)
Chef‘s Menu
荷兰香肠配洋葱蛋黄咖喱蕃茄酱
Frikandel Sausage Special
用左猪同鸡肉整嘅荷兰香肠肉香特出，就算无肠衣都可以焗到外脆内软😙 里面夹住洋葱、蛋黄酱同咖喱番茄酱，完美咁将Frikandel正宗嘅风味带返黎香港👏🏼
This sausage made of chicken and pork has a soft centre with firm outer shell after being in the oven. It came with mayo, onions and tomato curry sauce to recreate Frilandel.
荷兰希灵鱼
Herring Fish
呢个系荷兰地道街头小食之一，佢地习惯攞起成条咁放入口，喺当地叫做Hollandse Nieuwe🐟 酸瓜同酸洋葱有助去腥，鱼肉爽口，每啖都食到鲜香与油香嘅交集😌
One of the most popular street foods, supposed to be held up by the tail then eat it whole. The pickles and onions on top alleviated the fishiness, texture of the fish was sharp.
烟熏鳗鱼
Oak Smoked Eel
珍肴嘅鳗鱼喺欧洲被标为限捕，粉嫩嘅鱼柳经过6个钟嘅烟熏后，半熟状态嘅口感绵密饱满，鱼油味十足，自家制嘅蜜糖芥末沙律有助解腻🥗
The flavour of smoke wafted into the eel, enhancing the freshness. The oiliness from the fish was cancelled out by the salad.
荷兰传统青口锅
Traditional Dutch Mussels Pot
Prins&Dingemanse喺1994年研发左呢个煲仔，系荷兰青口锅嘅灵魂🫕 青口肥美饱满，加埋百里香、白葡萄酒、牛油用奶油可以更加带出海水咸香味🌊
The pot they used is a crucial part of traditional Mussels pot. The mussels were plump, with hints of saltiness from the seawater and butter.
荷兰鲈鱼柳
Sea Bass in Lemon Butter
鲈鱼柳外皮煎得金黄酥脆，鱼肉清爽淡雅，口感非常丰富🤗 下边嘅菠菜同番茄仔吸收晒鱼油嘅精华，配搭微酸嘅柠檬牛油变得油而不腻👍🏼
The outer skin has been fried till golden brown, providing a contrasting texture to the soft and mellow fish meat. The sourness from the lemon butter was refreshing.
焗荷兰农庄走地鸡
Whole Roasted Dutch Farmers Chicken
呢道功夫菜非常花心思，首先要用30多种香料腌制再风干3日先攞去焗，所以想食嘅话记住要提前预订呀🙈 鸡肉细嫩多汁，鸡皮焦香脆口，层次感丰富😝 因为烤焗嘅过程中将只鸡垫高左，所以鸡油会自己流走，食落就无咁油腻😎 仲有自家制嘅苹果酱，味道清甜解腻一流🍎
From marinating the meat with over 30 kinds of herbs to drying it for 3 days straight, this dish requires lots of hard work. After roasting it, the skin was crispy and the meat was succulent and tender. House made apple jam could be added if you think it’s too heavy.
樱桃白兰地雪糕
Cherry Brandy Ice Cream
手打嘅云呢拿雪糕同鲜忌廉味道浓厚🍨 中间夹左用层啱啱煮好嘅樱桃白兰地果酱，食得出冰火交融嘅感觉😜 樱桃酱浓缩后变得更甜蜜，仲有粒粒果肉甜🍒
Homemade ice cream could never go wrong with some hot cherry brandy. The sauce was reduced so even the tiniest amount carried a punch of flavour.
张贴
