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2008-10-31
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oct 28, 08,2人嚟dinner,叫咗 : 1) 番茄多士+麵包 (免費)-個多士幾脆,番茄混咗少少嘢,味道不錯-個麵包(鬆軟)就配以"杰"身黑醋dressing,酸中有甜,咁樣配嚟食都幾好2) 樽庒礦泉水-又唔供應filter water,迫人叫水 3) blue mussel w/tomato & herb sauce-呢個真喺要讚吓個廚師..............咁嘅質素都拎出比客食,雖要好大嘅勇氣............第2喺1個廚師用d咁嘅青口..............做得咁"渣"(細/無嘜肉哋,老,縮,唔鮮因料都唔多新鮮,但又未至於死貨),都確實唔易..............-唔怪之得佢只喺賣$88/碟............初時我見到個價$$$都有d奇怪,imported b. mussel會咁平嘅,但我諗住細碟d啫..........無諗過會整成咁-不如佢-少份量/+$$$$...........總之比番d唔欺場嘅貨式人食,要不然,懇請除牌 4) roasted baby pig-先嚟呢個前菜..............有牛油豆,醃過嘅紅菜頭,菇同瓜-友人
1) 番茄多士+麵包 (免費)
-個多士幾脆,番茄混咗少少嘢,味道不錯
-個麵包(鬆軟)就配以"杰"身黑醋dressing,酸中有甜,咁樣配嚟食都幾好
2) 樽庒礦泉水
-又唔供應filter water,迫人叫水
3) blue mussel w/tomato & herb sauce
-呢個真喺要讚吓個廚師..............咁嘅質素都拎出比客食,雖要好大嘅勇氣............第2喺1個廚師用d咁嘅青口..............做得咁"渣"(細/無嘜肉哋,老,縮,唔鮮因料都唔多新鮮,但又未至於死貨),都確實唔易..............
-唔怪之得佢只喺賣$88/碟............初時我見到個價$$$都有d奇怪,imported b. mussel會咁平嘅,但我諗住細碟d啫..........無諗過會整成咁
-不如佢-少份量/+$$$$...........總之比番d唔欺場嘅貨式人食,要不然,懇請除牌
4) roasted baby pig
-先嚟呢個前菜..............有牛油豆,醃過嘅紅菜頭,菇同瓜
-友人唔多欣賞個紅菜頭,但我食落又無嘜怪味,都好正常
-個烤乳豬份量唔多,伴以薄身汁,我宜家諗諗吓有機會喺燒乳豬滴出喺嘅肉汁同肥油煮出嚟
-個皮薄,外脆,但呢種脆又帶d"un"喎,並非真正廣東燒豬嘅脆
-但個肉就真喺超嫩滑
-底就墊咗薯角,味道ok啦
-如果個皮喺真脆,會喺1度好出色嘅主菜
5) 1000層napoleon
-1cut落去就feel都有d危............因為個皮都唔脆,所以發唔到響聲
-個皮除咗唔脆之外(可能喺d cream整腍咗佢),幸好都有牛油味,質感喺1層層薄片
-個cream好滑同好cream呢,呢part的確唔錯,但咁多cream,食吓食吓都幾飽吓
6) tiramisu
-杯裝
-個cream部份多,又好滑,甜度比napoleon輕手,而蛋糕部份就偏少同濕,呢個好似喺杯裝tiramisu嘅
- 呢間餐廳喺1/2山pane vino嘅其下分支............所以我對佢某程度都有期望,但唔知我喺咪叫錯嘢.............所以我諗我會再嚟1次叫番正常嘅意大利薄餅同pasta............咁就可以嚟個全面嘅評估
張貼
