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2013-02-24
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feb 05, 13...........8人嚟dinner............叫咗 :1) 小食 (免費)-先來個番茄多士-多士都可以叫脆,只喺好馬虎的塗上新鮮番茄薄片-配以酸瓜仔,蒜頭等2) sangria pink (hk$65)-bacardi rum, sauvignon blanc, cassis, grapefruit & strawberries-呢度除咗有紅同白外,仲有很少見有sangria pink-友人揀咗呢杯,相信酒含量唔算好勁3) sangria red (hk$65)-cognac, tempranillo, cointreau, peach liqueur & cinnamon-我都喺揀咗最傳統嘅紅酒base-望落個成份,好似酒精不少,但入口又唔算好強,有少少生果粒,亦有溫和嘅玉桂味4) "vieiras" scallop ceviche (hk$98)-avocado, crispy shallot-帶子份量比想像中多-帶子肉質對辦,鮮味與否都食唔到,皆因d炸咗嘅乾蔥頭太香,太惹味了-喺帶子嘅底下就喺淺綠色嘅牛油果醬-其實全碟味道最出
1) 小食 (免費)
-先來個番茄多士
-多士都可以叫脆,只喺好馬虎的塗上新鮮番茄薄片
-配以酸瓜仔,蒜頭等
2) sangria pink (hk$65)-bacardi rum, sauvignon blanc, cassis, grapefruit & strawberries
-呢度除咗有紅同白外,仲有很少見有sangria pink
-友人揀咗呢杯,相信酒含量唔算好勁
3) sangria red (hk$65)-cognac, tempranillo, cointreau, peach liqueur & cinnamon
-我都喺揀咗最傳統嘅紅酒base
-望落個成份,好似酒精不少,但入口又唔算好強,有少少生果粒,亦有溫和嘅玉桂味
4) "vieiras" scallop ceviche (hk$98)-avocado, crispy shallot
-帶子份量比想像中多
-帶子肉質對辦,鮮味與否都食唔到,皆因d炸咗嘅乾蔥頭太香,太惹味了
-喺帶子嘅底下就喺淺綠色嘅牛油果醬
-其實全碟味道最出嘅反而喺炸乾蔥頭同牛油果醬,帶子換過來喺陪襯
-呢個演繹都幾有新意
5) organic eggs cooked at 63 degrees in crispy potatoes & onions nest (hk$168)-with teruel ham
-佢嘅toppings有3款選擇,除咗呢款ham外,仲有foie gras同chorizo
-正如侍應介紹呢個ham唔喺好鹹,鮮味道1般
-薯仔絲很幼,但又唔喺好脆,當個有機蛋弄穿後,就令到薯絲同洋蔥絲變腍
6) crispy suckling pig w/potatoes, onions & black truffle gratin (hk$130)-1碟只喺4件
-呢個唔喺平時葡式烤乳豬嘅做法,喺modify版
-個皮好脆好脆,肉亦算juicy,鬆
-不同之處就喺乳豬下墊有薯仔gratin,薯仔味同溫和嘅松露香味最出
-平時嘅suckling pig最多得豬味同脆口嘅享受,但呢個做法就豐富了味蕾
-呢個演繹很不錯
7) churros (hk$68)-spanish crispy fried doughs with warm chocolate and vanilla ice cream
-幾乎見到有churros的餐廳,都會叫嚟試吓
-麵條炸得鬆熱,外表蘸滿砂糖同玉桂糖
-個暖朱古力醬嘅味道個性無喺別嘅西班牙餐廳的複雜,比較純版
8) raspberry parfait (hk$65)-with almond dacquoise & chocolate jelly
-呢個喺新甜品
-最主要喺中間厚厚嘅raspberry parfait,質地好雪糕咁,酸酸甜甜,好有桑莓味
-頂有薄海綿蛋糕,亦有些少果仁碎
-我哋like呢個多過個churros
題外話/補充資料：
* 多謝友人請食飯
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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