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2023-06-04
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The mostly salty but slightly sweet Flower Crab is accompanied with ginger marinated sweet shrimp and crab consommé jelly. The consommé looks clear but it is indeed very strong and rich, a nice match with the fresh flower crab.Charcoal grilled sea bass is buttery and the texture is quite firm and meaty, while the skin is crispy. It’s served with Chinese Shaoxing wine sabayon which the sweetness of shaoxing wine can bring out some subtle flavours of the fish.The Hokkaido scallop is lightly pan-se
Charcoal grilled sea bass is buttery and the texture is quite firm and meaty, while the skin is crispy. It’s served with Chinese Shaoxing wine sabayon which the sweetness of shaoxing wine can bring out some subtle flavours of the fish.
The Hokkaido scallop is lightly pan-seared, quite buttery and briny, and is very tender. It is accompanied by aged Kumquat creamy Grenobloise sauce which its citrus nature creates quite a flavour impact.
Hand made chilli tagliolini in Lobster Broth is al dente and very rich as the broth is thick, and it coats every tagliolini. The crunchy Sakura shrimp on top further enriched the dish by enhancing its overall texture.
Blue lobster works magic with the lobster oyster sauce which can bring out the freshness and all the sweetness of steamed lobster. The lobster meat is firm and slightly chewy, you can enjoy its meaty flavour very much.
The roasted venison loin is very smooth and firm, accompanied by Chinese black bean sauce with strong umami and a little sweetness, sided with soft celery root and delicious black truffle rice.
The candied kumquats (Kinkan) is slowly cooked so that its distinctive taste, its sweetness and aroma can be preserved, the citrus sorbet and mountain tea jelly provide a subtle refreshing taste which will not overpower the kumquat.
花蟹主要是鹹，但略帶甜味，配以以薑汁醃製的甜蝦和蟹肉清湯做的法式澄清湯，它看起來很清澈，其實味道非常濃郁，和花蟹的鮮味很配。
炭烤鱸魚肉質緊實，外皮酥脆，搭配中國紹興酒沙巴翁，而紹興酒的甜味可以帶出鱸魚的一些微妙的味道。
北海道扇貝是輕輕煎過的，外在金黃色，內裏非常嫩滑，伴隨著陳年金橘格勒諾布爾醬汁，其柑橘性質的味道令整個菜式有著獨特的風味。
龍蝦湯辣椒手工意大利細麵條很有嚼勁，而且龍蝦湯非常濃郁，正因為湯很濃，它覆蓋於每一條意大利麵條上，而頂部鬆脆的櫻花蝦進一步增強了整體口感，並豐富了這道菜。
藍龍蝦配上龍蝦蠔油，可以帶出清蒸龍蝦頂級的鮮味和甜味，龍蝦的肉質緊實，略帶嚼勁，可以享受到它的肉香。
烤鹿里脊肉非常順滑及緊緻，佐以濃郁微甜的黑豆醬，再配以柔軟的芹菜根和美味的黑松露米飯。
蜜餞金橘 (Kinkan) 經過慢煮，保留了其獨特的味道、甜味和香氣，柑橘雪葩和山茶果凍提供清爽口感，又不會蓋過金橘的甜味。
張貼
