影片
更多
2022-02-25
1324 瀏覽
Quick lunch. Seated at bar counter. Restaurant made sure there was ample space between different groups of diners, so there were only 4-5 pairs of us. Menu to be assessed online. (When we came for dinner some time ago, menu was in the form of a folder square.)Went for the lighter “Soul Menu” for HK$820pp. 3-glasses wine pairing for HK$620. Decided to go for just a glass of Burgundy red instead.First to come: tostada (ie toasted tortilla) made with octopus; droplets of chipotle (smoked and dried
Menu to be assessed online. (When we came for dinner some time ago, menu was in the form of a folder square.)
Went for the lighter “Soul Menu” for HK$820pp. 3-glasses wine pairing for HK$620. Decided to go for just a glass of Burgundy red instead.
65 瀏覽
0 讚好
0 留言
First to come: tostada (ie toasted tortilla) made with octopus; droplets of chipotle (smoked and dried jalapeno chili pepper) on top. Coriander potato salad on the bottom. Server suggested breaking up the tostada n mixing everything. Not spicy at all.
38 瀏覽
0 讚好
0 留言
Next: salad made with vegetables from the Andes Mountains area. This included (clockwise from top left):
-jicama (yellow and papery root vegetable with creamy white crisp texture resembling a potato);
-chayote, (佛手瓜) plant belonging to the gourd family, with a delicate cucumber sweetness;
-mashua, a root vegetable resembling watercress in flavour, lightly spicy and herbal tasting; and
-oca, a root vegetable with a starchy, crunchy texture, like an apple.
The above was mixed with causa (mashed potato terrine) and a sauce made with rocoto chili (shaped like bell pepper) and kalamata olives from Greece. Server assured me that the dish was not spicy at all, only aromatic. And he was right.
26 瀏覽
0 讚好
0 留言
Next : sourdough bread made with white, black and red quinoa from Peru. Paired with the artisan Eva Aguilera organic olive oil from Catalunya. Indeed, one of the best olive oils I have tried.
25 瀏覽
0 讚好
0 留言
Next: segment of onion in garlic butter from the Cévennes mountains in Southern France; matched with black sesame in thyme and mushroom juice plus shallot cream. The onion had a crunchy texture and tasted slightly of honey. Went very well with the cream.
26 瀏覽
0 讚好
0 留言
Our main: chargrilled red snapper. Paired with moqueca (a Brazilian seafood stew) made with coconut milk, orange zest and cactus. Also present: marigold leaves from Mexico and cassava root (root vegetable resembling a sweet potato with a neutral flavor and soft, light texture).
49 瀏覽
1 讚好
0 留言
We were then given a hot cup of “mate”, a South American tea to aid digestion. Tasted a bit like the Chinese pu-erh tea.
Dessert: chocolate made from scratch in-house using Ecuadoran cacao pods, with rosemary and olive oil from Italy.
27 瀏覽
0 讚好
0 留言
To finish off: alfajores- two round cookies pressed together with a coconut dulce de leche filling.
Receipt of our bill was put in an envelope that when planted, would grow into a poppy. Can’t wait to try.
In summary: elegant interpretation of
Latin America cuisine, with unusual ingredients and interesting flavours. Recommended.
張貼
