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2024-12-10
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Senti的主理人Chef Alex在回港开始自己的餐厅之前, 曾经与墨尔本名厨Donovan Cooke 一起在名店Rhye工作, 所以吃他处理的法式料理的时候, 有一种熟悉的感觉, 就像之前在澳洲吃过的风格, 比较当代而且食材同样因地际宜. 就像烤本地的黄油鸡, 用上本身的鸡汁和黄酒结合作为酱汁, 鲜香不会过咸, 黄酒独有的甘甜也会这道菜提供画龙点睛的效果. 鸡胸和脾位的火候同样合理, 吃起来熟度和口感刚刚好.其他菜式最印象深刻的是大虾, 不只是因为其忌廉酱汁的酸度, 而是大根的收汁, 软溶以及无渣, 将酱汁和鲜虾的精华吸收在内. 龙虾Cappuccino用上柠檬叶中和其浓香, 微和甘香作为主菜前的汤品, 味道算是恰到好处. 相比起来鹅肝刞是大路但不会输的组合, 就是配以梨酱, 如果再厚身一点就更吸引. 说起来Chef Donovan在结束墨尔本的生意之后, 也到香港开始以自己名字命名的餐厅, 有机会也想品尝一下.Chef Alex of Senti, who previously worked with renowned chef Donovan Cooke at Rhye in
其他菜式最印象深刻的是大虾, 不只是因为其忌廉酱汁的酸度, 而是大根的收汁, 软溶以及无渣, 将酱汁和鲜虾的精华吸收在内. 龙虾Cappuccino用上柠檬叶中和其浓香, 微和甘香作为主菜前的汤品, 味道算是恰到好处. 相比起来鹅肝刞是大路但不会输的组合, 就是配以梨酱, 如果再厚身一点就更吸引. 说起来Chef Donovan在结束墨尔本的生意之后, 也到香港开始以自己名字命名的餐厅, 有机会也想品尝一下.
Chef Alex of Senti, who previously worked with renowned chef Donovan Cooke at Rhye in Melbourne, brings a contemporary Australian-influenced French cuisine to Hong Kong. His dishes showcase locally-sourced ingredients, exemplified by the roasted butter chicken with a yellow wine jus. Standout dishes include a large prawn with cream sauce and tender daikon, and a well-balanced lobster Cappuccino soup. The foie gras terrine paired with pear sauce is a classic combination. Chef Alex’s cooking style reflects his international experience, offering familiar yet innovative flavors that highlight the quality of local produce while maintaining the essence of French culinary techniques.
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