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2023-01-20
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之前見到Ig被瘋狂洗版嘅魚子醬意粉終於比我book到時間去試下!!法國菜同日本茶一直都係我最愛之一,將兩者融合嘅fusion菜充滿驚喜又精緻.TunaTuna Tartare | Crispy Cylinder | Nori Powder | Yuzu Kosho將吞拿他他加入香口且薄脆嘅脆片內,外脆內軟質次豐富.兩側加入紫菜碎帶點鹹香感.UniHokkaido Sea Urchin | Brioche French Toast | Lime Zest呈鮮豔橘黃色嘅北海道海膽,味道鮮甜又充滿濃厚海洋氣息,配上青檸皮更清新.以海膽底下配以充滿奶油香又烘得香脆嘅多士,帶出一脆一軟嘅對比感.HokkigaiHokkaido Surf Clam | Sugar Pea | Fish Soup Foam來自北海道嘅北寄貝肉身爽口又新鮮.以魚湯打成泡沫後再配上青蔥油加到北寄貝上,令甜鮮味更突出.ShirakoTempura Seaweed Wrap Cod Fish Milt | Togarashi Ratatouille Sauce | Bottarga白子細滑豐腴,尤如奶油般嘅質感加上紫菜後以
Tuna
Tuna Tartare | Crispy Cylinder | Nori Powder | Yuzu Kosho
將吞拿他他加入香口且薄脆嘅脆片內,外脆內軟質次豐富.兩側加入紫菜碎帶點鹹香感.
Uni
Hokkaido Sea Urchin | Brioche French Toast | Lime Zest
呈鮮豔橘黃色嘅北海道海膽,味道鮮甜又充滿濃厚海洋氣息,配上青檸皮更清新.以海膽底下配以充滿奶油香又烘得香脆嘅多士,帶出一脆一軟嘅對比感.
Hokkigai
Hokkaido Surf Clam | Sugar Pea | Fish Soup Foam
來自北海道嘅北寄貝肉身爽口又新鮮.以魚湯打成泡沫後再配上青蔥油加到北寄貝上,令甜鮮味更突出.
Shirako
Tempura Seaweed Wrap Cod Fish Milt | Togarashi Ratatouille Sauce | Bottarga
白子細滑豐腴,尤如奶油般嘅質感加上紫菜後以天婦羅方法去製作,外脆內creamy.白子上再加入少少七味粉帶點辛香感,令味道更豐富.底下以法式蔬菜濃湯汁去襯托出白子鮮味.
Pasta
Royal Caviar Club Sturgeon | White Truffle Oil | Wakame | Angel Hair Pasta
超豪華嘅魚子醬天使麵!口感柔軟醇滑,咬開後溢出極濃鮮味.天使麵彈牙而且充滿香濃松露香氣,同時再配搭上昆布碎帶出一點日式風味.
'Tataki Beef Tartare
M6+ waygu beef Tartare | Tataki Style | Petrossian Smoked Pike Roes | Croutons
玻璃海膽造型杯已經好吸引!!底下以烘香多士粒,M6和牛肉他他,煙燻魚子及紫菜分成幾個層次製成帶出豐富層次感.
Amadai
Uroko-yaki Amadai l Sake beurre blanc / Dill oil
將鯛魚立鱗燒香,魚鱗變得相當香脆.底下魚魚滑嫩且充滿魚油甘香.配搭清酒奶油汁及蔥油唔會油膩得黎令質感更香滑又帶一陣奶香.
Pigeon
Roast Pigeon | Cutlet Pigeon Drumstick | Foie Gras | Cauliflower Purée
IAsparagus | Sansho Pepper Pigeon Jus
將一道鴿嘅菜式分拆變成3食好有心思!第一食嘅炸鴿肉棒,外層炸漿鬆化唔油膩,內裏肉香又充滿肉汁.烤鴿肉肉質粉而嬌嫩.伴以山椒汁,味道帶點麻香,整個配搭惹味又新鮮.鴿肉上加上粒粒脆粒,咬入香脆可口.煎香嘅肥肝充滿豐腴油脂,味香唔膻,內香綿外香脆.
Chestnut Mille Feuille With
Mochi And Vanilla Ice Cream
拿破崙餅層香脆鬆化!中間夾焦栗子蓉同麻糬粒香軟又Q韌.整個味道又唔會過甜.
Seasonal Fruit
日本熊本士多啤梨香甜多汁!!一d都唔酸.
張貼
