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2025-06-04
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中環內街隱藏了由曾當米芝蓮餐廳大廚開立的fusion餐廳🍴，菜式巧妙融合亞洲食材與西式烹調技法，創作出令人意想不到的獨特風味，單看餐牌真的是什麼都想試😍 平日及假日午餐包1款頭盤 及1 款頭盤及主菜/意粉，$188起，定價幾親民！試了頭盤「冰菜皮蛋」和「烤栗子湯配香煎羊肚菌」。冰菜皮蛋以咸檸檬汁🍋取代傳統胡麻醬，搭配清脆冰菜與皮蛋粒，酸甜開胃，令人眼前一亮 🥗。「烤栗子湯配香煎羊肚菌」濃郁細膩，烤果仁香氣突出，栗子味稍淡但層次豐富，中間點綴煎香羊肚菌🥄主菜方面，「阿根廷紅蝦蝦醬蝦乾意粉」🦐手工意粉做得al dente，意粉都裹滿香濃的蝦醬汁🍝。「和牛板腱扒配豆豉牛油汁」則稍為普通，豆豉汁大都被配菜吸收了，若醬汁能融入烹調牛扒的過程中或許會更出色，而且牛肉烤得有點乾 🥩最後以「自家製酸種菠蘿包配奶茶雪糕」作結，菠蘿包即烤熱騰騰，搭配奶茶雪糕，冰火交融，完美收尾 🍨這次點了 𝗪𝗵𝗮𝘁 𝘄𝗲 𝗼𝗿𝗱𝗲𝗿𝗲𝗱Set A⟡‧₊ 冰菜皮蛋 Ice Plant with Preserved Egg⟡‧₊ 澳洲穀飼和牛板腱扒配豆豉牛油汁Wagyu Brisket Steak with Black Be
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試了頭盤「冰菜皮蛋」和「烤栗子湯配香煎羊肚菌」。冰菜皮蛋以咸檸檬汁🍋取代傳統胡麻醬，搭配清脆冰菜與皮蛋粒，酸甜開胃，令人眼前一亮 🥗。「烤栗子湯配香煎羊肚菌」濃郁細膩，烤果仁香氣突出，栗子味稍淡但層次豐富，中間點綴煎香羊肚菌🥄
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75 views
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72 views
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主菜方面，「阿根廷紅蝦蝦醬蝦乾意粉」🦐手工意粉做得al dente，意粉都裹滿香濃的蝦醬汁🍝。「和牛板腱扒配豆豉牛油汁」則稍為普通，豆豉汁大都被配菜吸收了，若醬汁能融入烹調牛扒的過程中或許會更出色，而且牛肉烤得有點乾 🥩
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最後以「自家製酸種菠蘿包配奶茶雪糕」作結，菠蘿包即烤熱騰騰，搭配奶茶雪糕，冰火交融，完美收尾 🍨
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這次點了 𝗪𝗵𝗮𝘁 𝘄𝗲 𝗼𝗿𝗱𝗲𝗿𝗲𝗱
Set A
⟡‧₊ 冰菜皮蛋 Ice Plant with Preserved Egg
⟡‧₊ 澳洲穀飼和牛板腱扒配豆豉牛油汁Wagyu Brisket Steak with Black Bean Butter Sauce $240
Set B
⟡‧₊ 烤栗子湯配香煎羊肚菌Roasted Chestnut Soup with Pan-Fried Morel Mushroom
⟡‧₊ 阿根廷紅蝦蝦醬蝦乾意粉 Argentine Red Shrimp Pasta with Shrimp Paste and Dried Shrimp $220
Add on
⟡‧₊ 自家製酸種菠蘿包配奶茶雪糕 Homemade Sourdough Pineapple Bun with Milk Tea Ice Cream ($25)
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