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2011-07-10
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jul 09, 11,5人来dinner,叫咗 : 1) bread basket (免费)-呢个面包篮真喺好掂,热不"突"止,仲好有质素,只是个grissini唔正宗,食友话呢个喺港版了-个人喜欢个长条型𠮶款,brioche同牛油酥-我们共食了应该有4篮,后来端上枱的仲无得顶,因仲热d添,咁个牛油香气同个松软度更+发挥到挡都挡唔住-食友话佢嘅面包质素比以前有进步,后来chef harlan出嚟问食友嘅意见,原来佢最近将面包recipe全部改了,gd change-个dip都好得,同之前嘅tuscany by h1样,食友问chef harlan个酱有d咩,佢好大方,拎埋个recipe比我们睇,有parsley, vinegar, olive oil等,不方便透露人哋个secret recipe出嚟 2) organic beef and burrata (hk$188)-porcini mushroom, salsa, rocket -今次是我第1次食burrata cheese,但个卖相同食之前嘅唔同,呢个就将佢分成了3份,所以感受唔到由自己cut开,里面流动嘅液态芝士流出嚟-味道
1) bread basket (免费)
-呢个面包篮真喺好掂,热不"突"止,仲好有质素,只是个grissini唔正宗,食友话呢个喺港版了
-个人喜欢个长条型𠮶款,brioche同牛油酥
-我们共食了应该有4篮,后来端上枱的仲无得顶,因仲热d添,咁个牛油香气同个松软度更+发挥到挡都挡唔住
-食友话佢嘅面包质素比以前有进步,后来chef harlan出嚟问食友嘅意见,原来佢最近将面包recipe全部改了,gd change
-个dip都好得,同之前嘅tuscany by h1样,食友问chef harlan个酱有d咩,佢好大方,拎埋个recipe比我们睇,有parsley, vinegar, olive oil等,不方便透露人哋个secret recipe出嚟
2) organic beef and burrata (hk$188)
-porcini mushroom, salsa, rocket
-今次是我第1次食burrata cheese,但个卖相同食之前嘅唔同,呢个就将佢分成了3份,所以感受唔到由自己cut开,里面流动嘅液态芝士流出嚟
-味道上,都觉得同mozarella味道差唔多,食唔到burrata cheese嘅个人之处喺咩
-老实讲,个truffle oil味很重,所以就算burrata cheese真的有奶香味,都会全部比佢盖了
-底下嘅生牛肉原来是全片上,而不是我谂住嘅1片片小圆形
3) the finest of cold cuts from cinta senese (hk$228) -有3款salami(恕我未够坚,未能写出3款salami嘅名称), parma ham同lardo
-今次最惊喜,就是食到好有质素嘅lardo,后来chef harlan话用上乘意大利野猪嘅肥膏,佢入口嘅味道其实是1片火腿味,好原味,很纯,唔会有其他香料味,温和咸香,而口感就好滑因根本是脂肪嘅组织
-parma ham很薄切,味道温和咸香,是ok的,但就唔似是店员所介绍嘅36months,因佢缺乏咗𠮶种age了很耐嘅实在咸香味
-其实3款salami都好称职,唔会死咸,唔同嘅salami有唔同味道,只知道1款+咗fennel,另外2款就要问番食友先清楚是什么
-橙色的是腌过的marmalade,混埋1齐食都唔错,多1份橙嘅香甜
-只是不大满意1个cold cut platter内出现见了3款salami未免太多了,种类上未够丰富
4) italian wild boar ragout tagliatelle (hk$288) -melting organic egg and shaved pecorino cheese
-最喜欢就是吉穿温泉蛋"刻,流动嘅蛋黄汁向外扩散,好有动感,再捞均佢
-个酱汁好味,调味得宜,不会好浓/太咸
-不过我1向喜欢意粉要有咬口,呢个homemade tagliatelle就唔厚身,所以1挟落去就知煮唔到我要嘅咬口,但也不至于叫腍
-食友话佢上次嚟,个意粉真的好唔得,因煮得好腍,今次已比上次好了几倍
5) wagyu beef cheek ravioli (hk$288) -12 hours slow braised wagyu beef cheek, foie gras and black truffle sauce
-上次tuscany by h都有叫,今次encore
-同样好出色,但2次出色嘅地方唔同,上次个牛面珠嘅肉质感好滑,但今次个松露味同牛味就做得比上次好,所以我会喜欢今次呢个版本多d
6) truffle pappardelle (hk$188)-wild forest mushrooms, black truffle and smoked organic egg
-食过几度菜,已深深体会到呢度处理松露的确好有出色兼有1手
-呢个都唔例外,1端上枱,已闻到好强嘅松露味
-见到有新鲜黑松露,菇等,全碟意粉嘅菇味既浓又重
-意粉咬口度会比较前的tagliatelle好因为宽好多,亦厚身些少
7) lobster spaghetti (hk$338)-napoli tomato, fresh herbs, crispy garlic and extra virgin olive oil
-呢个都是encore嘅项目
-个意粉有点弹,得,尽索龙虾sauce嘅鲜味,所以海鲜味好出,混埋个鲜茄+新鲜basil煮出嚟嘅酱,好好味
-我们最后由食友将虾身同钳各分成5份...............食友真认真同严紧,务求每个部份大家都有机会尝到
-果然虾身同钳嘅味道是有d唔同,个钳弹d同鲜甜d
8) 5j iberican pork rack (hk$368)-spinach, melting scarmoza cheese on a fresh tomato basil sauce
-面层原来是芝士,有烟薰味,又薄切,味道是好不错的
-而个猪扒就是厚切,很原味,无唛点+嘢调过味,肉质juicy,就好嫩,食友话凭佢嘅粉红程度同范围,应是slow cook的,所以先可以咁嫩,同保持到有肉汁
9) berry berry fantastic cheesecake (hk$98)-chocolate truffle crust, black cherry gelat and mango foam
-进入了甜品环节
-是oreo饼底,芒果foam酱+1球雪糕
-个芝士饼味道正常,无问题,不过就无唛突出
10) chocolate macaroon (hk$88)-mascarpone berries and coconut gelato
-个macaroon size少大啦,朱古力味既浓且纯,质感有小腍,带点烟韧
-其实以前我以为macaron同macaroon是同1样嘢,有时见到2个都有人写,以为人哋串错字
-曾见食友写过macaron同macaroon是2样嘢,前者就是通常在甜品店见到,细细个,表面脆薄,中间涂了酱的.................而macaroon就是比较chewy
-个椰子雪糕会有好多幼细嘅新鲜椰丝
11) mama g's favorite tiramisu (hk$88)-patron xo cafe spiked and valrhona chocolate
-有酒味,但如果可以+埋rum酒就真是perfect了,个人觉得+埋rum酒先可以全面性增+tiramisu嘅性格出嚟
-佢嘅脆片(松薄cookie feel)同脆条(好松脆)都好好食架* 先好多谢食友嘅安排,订位同check埋chef harlan会on duty................今次可以见到久闻久仰的食友..............真是好年轻.............估不到佢好gentleman,成日帮忙分菜................nice 2 meet him finally~~~佢同另1食友都好pro嘅living foodie dictionary.............
* 𠮶餐原来alan tam坐喺我哋后面.........佢哋好多人............近20人.........1张大长枱..........由枱头叫到枱尾............超嘈 (并唔喺alan tam嘈)
张贴
