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2025-06-02 1242 views
餐廳以fusion 創意菜為題,將精緻菜式融入多國風味,為食客帶來新奇獨有體驗.而且所有菜式均由一人主理,既是主廚也是老闆的擔當確為重要!雖則午市食客眾多,但幸好等候食物時間並不算長,坐在吧枱位置更可近距離欣賞廚師即席烹調~午市套餐主要是頭盤與主菜的配搭,價格在$188-$240. 【烤栗子湯配香煎羊肚菌】濃厚順滑,栗子味突出.羊肚菌經鐵板輕煎後,散發出香味,咬落同時有菇菌氣息~【阿根廷红蝦蝦醬蝦乾手工意粉】醬汁較濃稠,加入蝦醬鹹味較突出,手工意粉粗厚而質地硬身.最喜歡新鮮通透的红蝦量多,絕不吝嗇!當然加配甜品才是圓滿吧! 【自家製酸種菠蘿包配奶茶雪糕】用溫暖的微脆麵包配上冰凍雪糕,冰火相融.奶茶口味配搭得宜,更令整體感覺添上特色~
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餐廳以fusion 創意菜為題,將精緻菜式融入多國風味,為食客帶來新奇獨有體驗.而且所有菜式均由一人主理,既是主廚也是老闆的擔當確為重要!雖則午市食客眾多,但幸好等候食物時間並不算長,坐在吧枱位置更可近距離欣賞廚師即席烹調~

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午市套餐主要是頭盤與主菜的配搭,價格在$188-$240. 【烤栗子湯配香煎羊肚菌】濃厚順滑,栗子味突出.羊肚菌經鐵板輕煎後,散發出香味,咬落同時有菇菌氣息~


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【阿根廷红蝦蝦醬蝦乾手工意粉】醬汁較濃稠,加入蝦醬鹹味較突出,手工意粉粗厚而質地硬身.最喜歡新鮮通透的红蝦量多,絕不吝嗇!


當然加配甜品才是圓滿吧! 【自家製酸種菠蘿包配奶茶雪糕】用溫暖的微脆麵包配上冰凍雪糕,冰火相融.奶茶口味配搭得宜,更令整體感覺添上特色~

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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