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2019-02-24
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First time to there, we were attracted by the French decoration of the main entrance. Very impressive.The starter was New Zealand mussel. They were so creamy and rich. The chef had put some orange skin and made the taste so refreshing.The mushroom soup was made of plenty of tiny mushroom cubes. They made the soup quite rich. Specially, some black truffle oil definitely enhanced the taste.Duck leg was one of the main course. The texture liked German knuckles. The skin was crispy and the meat was
The starter was New Zealand mussel. They were so creamy and rich. The chef had put some orange skin and made the taste so refreshing.
The mushroom soup was made of plenty of tiny mushroom cubes. They made the soup quite rich. Specially, some black truffle oil definitely enhanced the taste.
Duck leg was one of the main course. The texture liked German knuckles. The skin was crispy and the meat was fragrant. Totally differed with traditional French duck leg.
Another main course was prime rib steak. It was much worth then the HK$328.
I did ordered red wine, obviously, no valuable comment on it.
The pretty boss was very friendly and nice. All decoration was her idea. So great!
第一次去，出电梯已被门口摆设所吸引，好有法式味道
头盘order纽西兰的蓝青口，厚肉肥美，特别在加了些橙皮煮，食落味令人耳目一新
蘑菇汤如果唔系师傅一点一点切，就系搅拌机慢打，磨菇口感相当丰富，再加埋黑松露油冇得顶
鸭腿主菜：煮法有啲似德国猪手，皮脆，肉比较香口干身，同平时食开的好唔同。
另一个主菜系ptime rib steak，以328价钱来说，绝对物有所值。
另外也点了红酒，显然不是物有所值.
靓靓老板娘好友善，佢D摆设别据心思。
张贴
