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2022-01-22
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疫情下少左好多出街🥺終於可以出下街食飯，一直都好想試下tirpse終於有時間❤️今次試左Executive lunch menu：Amuse Bouche 非常清新，好香柚子味🍊Starter Lobster. Fermented Honey. Turnip龍蝦當然好味，但個dumpling 用左蘿蔔片做餃子皮，好light 好好味❤️Second starter Shirako. Potato. Truffle原來Truffle 同白子咁夾嫁！Main courseSpanish mackerel. Chigimi Spinach. Yuzukosho.Omi Wagyu. Alpine Garlic. Chorizo.DessertBanoffee pie. Guinness beer. Caramel popcorn. 好好味，仲有我最中意既Meringue😂Petit fours
終於可以出下街食飯，一直都好想試下tirpse終於有時間❤️
今次試左Executive lunch menu：
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Amuse Bouche
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非常清新，好香柚子味🍊
Starter
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Lobster. Fermented Honey. Turnip
龍蝦當然好味，但個dumpling 用左蘿蔔片做餃子皮，好light 好好味❤️
Second starter
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Shirako. Potato. Truffle
原來Truffle 同白子咁夾嫁！
Main course
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Spanish mackerel. Chigimi Spinach. Yuzukosho.
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Omi Wagyu. Alpine Garlic. Chorizo.
Dessert
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Banoffee pie. Guinness beer. Caramel popcorn.
好好味，仲有我最中意既Meringue😂
Petit fours
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