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2023-06-04
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The mostly salty but slightly sweet Flower Crab is accompanied with ginger marinated sweet shrimp and crab consommé jelly. The consommé looks clear but it is indeed very strong and rich, a nice match with the fresh flower crab.Charcoal grilled sea bass is buttery and the texture is quite firm and meaty, while the skin is crispy. It’s served with Chinese Shaoxing wine sabayon which the sweetness of shaoxing wine can bring out some subtle flavours of the fish.The Hokkaido scallop is lightly pan-se
Charcoal grilled sea bass is buttery and the texture is quite firm and meaty, while the skin is crispy. It’s served with Chinese Shaoxing wine sabayon which the sweetness of shaoxing wine can bring out some subtle flavours of the fish.
The Hokkaido scallop is lightly pan-seared, quite buttery and briny, and is very tender. It is accompanied by aged Kumquat creamy Grenobloise sauce which its citrus nature creates quite a flavour impact.
Hand made chilli tagliolini in Lobster Broth is al dente and very rich as the broth is thick, and it coats every tagliolini. The crunchy Sakura shrimp on top further enriched the dish by enhancing its overall texture.
Blue lobster works magic with the lobster oyster sauce which can bring out the freshness and all the sweetness of steamed lobster. The lobster meat is firm and slightly chewy, you can enjoy its meaty flavour very much.
The roasted venison loin is very smooth and firm, accompanied by Chinese black bean sauce with strong umami and a little sweetness, sided with soft celery root and delicious black truffle rice.
The candied kumquats (Kinkan) is slowly cooked so that its distinctive taste, its sweetness and aroma can be preserved, the citrus sorbet and mountain tea jelly provide a subtle refreshing taste which will not overpower the kumquat.
花蟹主要是咸，但略带甜味，配以以姜汁腌制的甜虾和蟹肉清汤做的法式澄清汤，它看起来很清澈，其实味道非常浓郁，和花蟹的鲜味很配。
炭烤鲈鱼肉质紧实，外皮酥脆，搭配中国绍兴酒沙巴翁，而绍兴酒的甜味可以带出鲈鱼的一些微妙的味道。
北海道扇贝是轻轻煎过的，外在金黄色，内里非常嫩滑，伴随著陈年金橘格勒诺布尔酱汁，其柑橘性质的味道令整个菜式有著独特的风味。
龙虾汤辣椒手工意大利细面条很有嚼劲，而且龙虾汤非常浓郁，正因为汤很浓，它覆盖于每一条意大利面条上，而顶部松脆的樱花虾进一步增强了整体口感，并丰富了这道菜。
蓝龙虾配上龙虾蚝油，可以带出清蒸龙虾顶级的鲜味和甜味，龙虾的肉质紧实，略带嚼劲，可以享受到它的肉香。
烤鹿里脊肉非常顺滑及紧致，佐以浓郁微甜的黑豆酱，再配以柔软的芹菜根和美味的黑松露米饭。
蜜饯金橘 (Kinkan) 经过慢煮，保留了其独特的味道、甜味和香气，柑橘雪葩和山茶果冻提供清爽口感，又不会盖过金橘的甜味。
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