慢煮西班牙黑毛豬配自家製蘋果醬:肉香軟嫩,加上有少許肥邊,油香加埋蘋果醬,好夾。
柑橘慢煮鴨胸肉配焗西蘭花薯餅:鴨胸嫩滑滲岀淡淡柑橘香味,薯餅煎至外脆香口,內裏薯蓉清香滑口。
薯絲蝦:外脆內軟,配柑橘蜜,醒胃。
凍香橙梳打美式咖啡:第一啖有啲怪,先是橙味跟住至感受到咖啡味,但越飲會越想繼續飲。
訂位時備注用餐目的是為家人慶祝生日,職員會上甜品時播生日歌,喺甜品碟上寫上壽星名,畫上圖案及祝福語,並且會幫我哋影相


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To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html