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2025-06-05
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由峇里米芝蓮二星主廚主理的private kitchen，融合法式精緻與峇里風味，環境佈置彷彿像一個私密的小花園🌷。招牌甜品「香蕉飛餅」或朱古力布朗尼亦有提供免費畫碟的服務，很適合慶生或浪漫約會🎨。菜式大都不用忌廉及芝士，以新鮮食材和香料呈現更健康的體驗。✨ 前菜⟡‧₊ 檸檬醃三文魚配酸瓜番茄莎莎 Amuse Bouche以檸檬汁輕醃三文魚，佐以手工酸瓜和鮮番茄莎莎，酸香層次豐富🍋⟡‧₊ 龍蝦濃湯 Signature Lobster Bisque 用龍蝦和其他海鮮慢熬，融入牛油果慕斯與椰子蓉，湯頭特別濃郁🦞⟡‧₊ 番茄薄荷湯 Creamy Tomato Mint Soup用車厘茄、煙燻番茄乾和油封番茄熬製，配薄荷和羅勒油，酸甜開胃，薄荷味不重🍅✨主菜⟡‧₊ 吞拿魚冬陰功手工意粉 Smoky Fresh Tuna Tom Yum Pasta 吞拿魚份量慷概，冬陰功醬不辣，手工闊條意粉做到al dente 彈牙惹味🐟⟡‧₊油封鴨腿配沾醬米餅 Duck Leg Confit, Risotto on Crisp鴨腿經36 小時低溫油封，肉質粉嫩，搭配蕃茄雜菜湯燴飯和脆米紙卷，加上檸檬調製的醬汁
✨ 前菜
⟡‧₊ 檸檬醃三文魚配酸瓜番茄莎莎 Amuse Bouche
以檸檬汁輕醃三文魚，佐以手工酸瓜和鮮番茄莎莎，酸香層次豐富🍋
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⟡‧₊ 龍蝦濃湯 Signature Lobster Bisque
用龍蝦和其他海鮮慢熬，融入牛油果慕斯與椰子蓉，湯頭特別濃郁🦞
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⟡‧₊ 番茄薄荷湯 Creamy Tomato Mint Soup
用車厘茄、煙燻番茄乾和油封番茄熬製，配薄荷和羅勒油，酸甜開胃，薄荷味不重🍅
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✨主菜
⟡‧₊ 吞拿魚冬陰功手工意粉 Smoky Fresh Tuna Tom Yum Pasta
吞拿魚份量慷概，冬陰功醬不辣，手工闊條意粉做到al dente 彈牙惹味🐟
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⟡‧₊油封鴨腿配沾醬米餅 Duck Leg Confit, Risotto on Crisp
鴨腿經36 小時低溫油封，肉質粉嫩，搭配蕃茄雜菜湯燴飯和脆米紙卷，加上檸檬調製的醬汁，相當清新🦆
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⟡‧₊煙燻阿根廷黑安格斯牛里脊 Coconut Husk-smoked Argentinian Black Angus Tenderloin
用椰殼煙燻草飼牛里脊，搭配泰式酸子醬和香茅，肉質軟嫩，煙燻香氣濃郁🐮薯蓉雖不含牛油和忌廉，但吃起來一樣順滑🥔
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⟡‧₊香蕉葉烤焗三文魚卷配日式照燒汁 Banana Leaf Salmon Wrapped served with Teriyaki Sauce
用香蕉葉包裹三文魚烹製，魚肉厚肉🐟，搭配照燒汁格外惹味
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✨甜品
⟡‧₊香蕉飛餅Banana Roti
即場製作，香蕉薄餅搭泰奶雪糕，甜度剛好，充滿峇里風情，免費畫碟超精緻 😍
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⟡‧₊紅蘿蔔蛋糕Spiced Carrot Cake
自家製香料紅蘿蔔蛋糕口感濕潤鬆軟🥕底層加上薑汁啫喱底配檸檬雪糕，夾着炸西米脆脆一齊吃口感超豐富🫚
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✨其他
⟡‧₊峇里香料茶 Dammann Frères Bali Tea
選用法國 Dammann Frères 茶包，融入果香花香☕
⟡‧₊ 炸芋頭片 Taru Chip
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