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2024-02-08
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繼續蠔情之旅，今回到了老字號蠔屋用餐，吃個早午餐。來到蠔屋，很自然地點選不同的生蠔。由淡味吃到濃味，只需唧少許檸檬汁，已能帶出生蠔的鮮香。日本的Tomo M是跟餐的，與美國的Yellow Stone M已甚好食，但都不及南非的Rollex M：有海水味之餘最是綿滑細膩，瑩繞在口腔的剎那，齒頰留香！早午餐的頭盤十分精彩：先到的是海鮮刺身塔，芝麻味中東米，泡菜醬汁和挪威三文魚薄片，粉紅胡椒及鮮果。刺身海鮮中東米加泡菜汁相當和諧；而三文魚的粉紅胡椒亦很突出，配襯柚子沙律，令人精神為之一振！西班牙八爪魚伴白豆薯肉沙律相對之下屬清淡一族；蟹餅的炸皮特別一提是十分之薄，裡面全部都是蟹肉！鴛鴦紅酒燴豬臉肉伴黑松露薯蓉濃郁的紅酒汁再一次帶來味蕾的衝擊！主菜烤牛骨髓伴和牛肉眼粒，牛骨髓豐厚滑嫩不在話下，趁著細細粒的和牛肉眼，置於脆脆的法包上，相得益彰，每一口都是盡情的享受！炭燒360日穀飼美國頂級牛肉眼即使只是簡單的炭燒，已可帶出肉眼的美味，命脈就在於扒的質數，果然不凡！甜品拼盤有香蕉忌廉餅、白酒煮梨及朱古力撻。梨肉透出酒香，朱古力撻的濃度夠高。最好吃的香蕉餅有原條香蕉，口感軟滑，加上脆餅底，了不起！食
來到蠔屋，很自然地點選不同的生蠔。由淡味吃到濃味，只需唧少許檸檬汁，已能帶出生蠔的鮮香。日本的Tomo M是跟餐的，與美國的Yellow Stone M已甚好食，但都不及南非的Rollex M：有海水味之餘最是綿滑細膩，瑩繞在口腔的剎那，齒頰留香！
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