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2018-12-08
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難得有一日可以同男朋友一齊放假，所以晚餐就食得浪漫啲啦！黎到不久之前都食過既 Maison Es，裝修依然華麗，卡片，餐牌，同餐具，每個細節都係呢到老闆娘精心挑選既。今次冇選擇餐廳既 tasting menu，只係點咗幾份 a la carte；先來一盤熱辣辣既麵包籃。頭盤來一份超級新鮮既慢煮龍蝦肉配柚子，三文魚籽，炸蒜片；然後有我一向都好鍾意既牛肉他他。選用鹿兒島牛，撈埋有機生雞蛋，海膽，紫蘇葉，白果粒；米餅亦好脆身！主菜方面，我哋點上期待已久既吉列A3和牛。外皮炸得非常脆，而且和牛保持 medium rare，再沾上溫泉蛋同蒲焼汁，食落又甜又香。旁邊亦有配上燒飯糰，好豐富呀！另外仲有一份冬季推介既「荷葉蟹粉義大利飯」。蒸飯帶著荷葉香氣，蟹膏味道非常特出，好特別既 crossover。最後，係以焗蕃薯為主題既甜品碟。有燒過既麻薯，清新既自家製白桃雪芭，不錯既配搭！
今次冇選擇餐廳既 tasting menu，只係點咗幾份 a la carte；先來一盤熱辣辣既麵包籃。
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另外仲有一份冬季推介既「荷葉蟹粉義大利飯」。蒸飯帶著荷葉香氣，蟹膏味道非常特出，好特別既 crossover。
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最後，係以焗蕃薯為主題既甜品碟。有燒過既麻薯，清新既自家製白桃雪芭，不錯既配搭！
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