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2021-12-30
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聖誕就到啦🎄男士們(sor 應該係大家🤣) 諗好同另一半食咩慶祝未呢？今次介紹一間開業不足一星期嘅浪漫法國餐廳俾大家，啱曬今個聖誕拍住拖去浪漫一下呀👩🏻❤️👨🏻🔥推薦🔥❹ 🅒🅞🅤🅡🅢🅔 🅢🅔🅣 🅓🅘🅝🅝🅔🅡 🅕🅞🅡 🅣🅦🅞💰$788 • soup • starter • main • dessert • coffee or tea 🍲𝐒𝐨𝐮𝐩Classic French onion soup : real classic! 面層一如正宗嘅法式洋蔥湯放上一塊燒過嘅芝士，洋蔥味、芝士味道極為濃郁Daily soup: 椰菜花忌廉湯，面層灑上香油、果仁碎，一邊飲住帶椰菜花蓉嘅忌廉湯，一邊咀嚼到果仁碎，口感豐富🧀𝐒𝐭𝐚𝐫𝐭𝐞𝐫Chicken liver pate with port wine jelly: 雞肝入口即化，帶淡淡酒香，配上脆片，不禁令人一口接一口🤤Burrata cheese with basil, tomatoes and thyme oil: 初嚐布拉塔芝士嘅我覺得好新奇😱芝士外層有一塊具彈性嘅膜，咬開後芝士尤如爆漿咁喺口腔湧出，另以蕃茄嘅酸作襯托，增添味道層次🥩𝐌𝐚𝐢𝐧
🔥推薦🔥
❹ 🅒🅞🅤🅡🅢🅔 🅢🅔🅣 🅓🅘🅝🅝🅔🅡 🅕🅞🅡 🅣🅦🅞💰$788
• soup • starter • main • dessert • coffee or tea
🍲𝐒𝐨𝐮𝐩
Classic French onion soup : real classic! 面層一如正宗嘅法式洋蔥湯放上一塊燒過嘅芝士，洋蔥味、芝士味道極為濃郁
Classic French onion soup
$788
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Daily soup: 椰菜花忌廉湯，面層灑上香油、果仁碎，一邊飲住帶椰菜花蓉嘅忌廉湯，一邊咀嚼到果仁碎，口感豐富
Daily soup
$788
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🧀𝐒𝐭𝐚𝐫𝐭𝐞𝐫
Chicken liver pate with port wine jelly: 雞肝入口即化，帶淡淡酒香，配上脆片，不禁令人一口接一口🤤
Chicken liver pate with port wine jelly
$788
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Burrata cheese with basil, tomatoes and thyme oil: 初嚐布拉塔芝士嘅我覺得好新奇😱芝士外層有一塊具彈性嘅膜，咬開後芝士尤如爆漿咁喺口腔湧出，另以蕃茄嘅酸作襯托，增添味道層次
Burrata cheese with basil, tomatoes and thyme oil
$788
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🥩𝐌𝐚𝐢𝐧 𝐜𝐨𝐮𝐫𝐬𝐞
Confit salmon with fennel and beurre blanc sauce
三文魚以慢煮二十多小時烹調而成，上枱時賣相鮮嫩到以為係三文魚刺身😱 入口亦證實咗的確如此嫩滑😋三文魚入口即化，唔需要用刀🔪不費工夫就可以將魚肉剝出，係以慢煮烹調而成嘅獨有口感🤩
伴碟嘅薯蓉口感似奶泡，以一半薯仔、一半忌廉比例混合而成，所以口感較一般薯蓉更細滑、更流質，至於醬汁以酸甜為主，面層嘅檸檬絲帶出嘅果香，加上伴碟嘅意大利白酒汁所帶出嘅發酵酸味，將三文魚推上更高層次
Confit salmon with fennel and beurre blanc sauce
$788
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Sous vide sirloin steak with pomme mousseline
同樣慢煮二十多小時烹調而成嘅牛扒，肉質無比軟綿，係慢煮獨有嘅口感，加上真空烹調，切嘅時候冇血水，我鍾意牛扒肉感重，無乜脂肪，伴碟嘅薯條外脆內軟，食得出獨有嘅自家製風味🍟
Sous vide sirloin steak with pomme mousseline
$788
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🍮𝐃𝐞𝐬𝐬𝐞𝐫𝐭
Chocolate panna cotta with spiced pepitas
特愛呢度嘅朱古力奶凍，真係好好食，鍾意佢72度朱古力🍫嘅微酸，濃而不膩，混合左雲呢拿籽製作
Cream brûlée: 法式焦糖燉蛋
面層灑上焦糖脆脆作點綴，比起朱古力奶凍較甜
Chocolate panna cotta with spiced pepitas
$788
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🔅環境
餐廳以灰、白色為主調，簡約中帶一點淡雅，仿如去咗「東京大飯店」食法國餐，可惜嘅係…今餐冇見到一個好似木村拓哉嘅靚仔主廚呢😆
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