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2011-07-10
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jul 09, 11,5人來dinner,叫咗 : 1) bread basket (免費)-呢個麵包籃真喺好掂,熱不"突"止,仲好有質素,只是個grissini唔正宗,食友話呢個喺港版了-個人喜歡個長條型嗰款,brioche同牛油酥-我們共食了應該有4籃,後來端上枱的仲無得頂,因仲熱d添,咁個牛油香氣同個鬆軟度更+發揮到擋都擋唔住-食友話佢嘅麵包質素比以前有進步,後來chef harlan出嚟問食友嘅意見,原來佢最近將麵包recipe全部改了,gd change-個dip都好得,同之前嘅tuscany by h1樣,食友問chef harlan個醬有d咩,佢好大方,拎埋個recipe比我們睇,有parsley, vinegar, olive oil等,不方便透露人哋個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,但個賣相同食之前嘅唔同,呢個就將佢分成了3份,所以感受唔到由自己cut開,裡面流動嘅液態芝士流出嚟-味道
1) bread basket (免費)
-呢個麵包籃真喺好掂,熱不"突"止,仲好有質素,只是個grissini唔正宗,食友話呢個喺港版了
-個人喜歡個長條型嗰款,brioche同牛油酥
-我們共食了應該有4籃,後來端上枱的仲無得頂,因仲熱d添,咁個牛油香氣同個鬆軟度更+發揮到擋都擋唔住
-食友話佢嘅麵包質素比以前有進步,後來chef harlan出嚟問食友嘅意見,原來佢最近將麵包recipe全部改了,gd change
-個dip都好得,同之前嘅tuscany by h1樣,食友問chef harlan個醬有d咩,佢好大方,拎埋個recipe比我們睇,有parsley, vinegar, olive oil等,不方便透露人哋個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,但個賣相同食之前嘅唔同,呢個就將佢分成了3份,所以感受唔到由自己cut開,裡面流動嘅液態芝士流出嚟
-味道上,都覺得同mozarella味道差唔多,食唔到burrata cheese嘅個人之處喺咩
-老實講,個truffle oil味很重,所以就算burrata cheese真的有奶香味,都會全部比佢蓋了
-底下嘅生牛肉原來是全片上,而不是我諗住嘅1片片小圓形
3) the finest of cold cuts from cinta senese (hk$228) -有3款salami(恕我未夠堅,未能寫出3款salami嘅名稱), parma ham同lardo
-今次最驚喜,就是食到好有質素嘅lardo,後來chef harlan話用上乘意大利野豬嘅肥膏,佢入口嘅味道其實是1片火腿味,好原味,很純,唔會有其他香料味,溫和鹹香,而口感就好滑因根本是脂肪嘅組織
-parma ham很薄切,味道溫和鹹香,是ok的,但就唔似是店員所介紹嘅36months,因佢缺乏咗嗰種age了很耐嘅實在鹹香味
-其實3款salami都好稱職,唔會死鹹,唔同嘅salami有唔同味道,只知道1款+咗fennel,另外2款就要問番食友先清楚是什麼
-橙色的是醃過的marmalade,混埋1齊食都唔錯,多1份橙嘅香甜
-只是不大滿意1個cold cut platter內出現見了3款salami未免太多了,種類上未夠豐富
4) italian wild boar ragout tagliatelle (hk$288) -melting organic egg and shaved pecorino cheese
-最喜歡就是吉穿溫泉蛋"刻,流動嘅蛋黃汁向外擴散,好有動感,再撈均佢
-個醬汁好味,調味得宜,不會好濃/太鹹
-不過我1向喜歡意粉要有咬口,呢個homemade tagliatelle就唔厚身,所以1挾落去就知煮唔到我要嘅咬口,但也不至於叫腍
-食友話佢上次嚟,個意粉真的好唔得,因煮得好腍,今次已比上次好了幾倍
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
-同樣好出色,但2次出色嘅地方唔同,上次個牛面珠嘅肉質感好滑,但今次個松露味同牛味就做得比上次好,所以我會喜歡今次呢個版本多d
6) truffle pappardelle (hk$188)-wild forest mushrooms, black truffle and smoked organic egg
-食過幾度菜,已深深體會到呢度處理松露的確好有出色兼有1手
-呢個都唔例外,1端上枱,已聞到好強嘅松露味
-見到有新鮮黑松露,菇等,全碟意粉嘅菇味既濃又重
-意粉咬口度會比較前的tagliatelle好因為寬好多,亦厚身些少
7) lobster spaghetti (hk$338)-napoli tomato, fresh herbs, crispy garlic and extra virgin olive oil
-呢個都是encore嘅項目
-個意粉有點彈,得,盡索龍蝦sauce嘅鮮味,所以海鮮味好出,混埋個鮮茄+新鮮basil煮出嚟嘅醬,好好味
-我們最後由食友將蝦身同鉗各分成5份...............食友真認真同嚴緊,務求每個部份大家都有機會嚐到
-果然蝦身同鉗嘅味道是有d唔同,個鉗彈d同鮮甜d
8) 5j iberican pork rack (hk$368)-spinach, melting scarmoza cheese on a fresh tomato basil sauce
-面層原來是芝士,有煙薰味,又薄切,味道是好不錯的
-而個豬扒就是厚切,很原味,無嘜點+嘢調過味,肉質juicy,就好嫩,食友話憑佢嘅粉紅程度同範圍,應是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
-進入了甜品環節
-是oreo餅底,芒果foam醬+1球雪糕
-個芝士餅味道正常,無問題,不過就無嘜突出
10) chocolate macaroon (hk$88)-mascarpone berries and coconut gelato
-個macaroon size少大啦,朱古力味既濃且純,質感有小腍,帶點煙韌
-其實以前我以為macaron同macaroon是同1樣嘢,有時見到2個都有人寫,以為人哋串錯字
-曾見食友寫過macaron同macaroon是2樣嘢,前者就是通常在甜品店見到,細細個,表面脆薄,中間塗了醬的.................而macaroon就是比較chewy
-個椰子雪糕會有好多幼細嘅新鮮椰絲
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,個人覺得+埋rum酒先可以全面性增+tiramisu嘅性格出嚟
-佢嘅脆片(鬆薄cookie feel)同脆條(好鬆脆)都好好食架* 先好多謝食友嘅安排,訂位同check埋chef harlan會on duty................今次可以見到久聞久仰的食友..............真是好年輕.............估不到佢好gentleman,成日幫忙分菜................nice 2 meet him finally~~~佢同另1食友都好pro嘅living foodie dictionary.............
* 嗰餐原來alan tam坐喺我哋後面.........佢哋好多人............近20人.........1張大長枱..........由枱頭叫到枱尾............超嘈 (並唔喺alan tam嘈)
張貼
