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2022-08-31
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想同你嘅另一半去食fine dining嘅話，Amina European Cuisine就啱晒你啦🥰 佢地三年前喺The One搬到黎廣東道📍裡面柔和既燈光伴隨著浪漫嘅愛情歌，相當有情調💕餐廳可以容納8檯客，所以想去嘅話要提早預約❗️Amina European Cuisine is a fine dining restaurant that has a nice atmosphere and romantic music, perfect for dates. The space is fairly limited, so reservations are a must. 6道菜 $1080Six Course Menu由於呢度主打歐陸式私房菜，佢地會提供6/7/8/9道菜嘅套餐，如果經openrice訂坐同俾訂金仲可以享有8折優惠添😎They offer 6-9 course menus, with 20% off if you reserve and pay in advanced through OpenRice. 餐前小吃Amuse Bouche正式開始前就先上左三款麵包🥯
Amina European Cuisine is a fine dining restaurant that has a nice atmosphere and romantic music, perfect for dates. The space is fairly limited, so reservations are a must.
6道菜 $1080
Six Course Menu
由於呢度主打歐陸式私房菜，佢地會提供6/7/8/9道菜嘅套餐，如果經openrice訂坐同俾訂金仲可以享有8折優惠添😎
They offer 6-9 course menus, with 20% off if you reserve and pay in advanced through OpenRice.
餐前小吃
Amuse Bouche
正式開始前就先上左三款麵包🥯 芝士薄脆食得出一層層嘅酥皮🧀 法包配埋杏桃牛油味道與眾不同🥖 香草麵包好鬆軟，裡面加左風乾蕃茄粒🍅 另外仲有自家製嘅薯片夾白鴿肉同三文魚子醬，味道同口感都層次豐富😜
They first provided 3 types of bread, cheese thin crisp, french bread and herb bread with apricot butter on side. Then came their homemade crisps and pigeon meat, with salmon caviar on top. It was a special combination of flavours and textures.
龍蝦燒賣配閃光鱘魚子醬和小龍蝦龍蒿泡沫及墨魚汁
Steamed lobster Siu mai, Sevruga Caviar, Crawfish tarragon foam, Cuttlefish sauce on dish
用左龍蝦、蝦膠同埋帶子釀成嘅燒賣好飽滿，咬落好彈牙，裡面仲保留左粒粒龍蝦肉🦞 配埋上面嘅鱘魚子醬同龍蝦泡沫鮮味十足，咁矜貴嘅燒賣真係第一次食😗
原種蓉茄忌廉濃湯及切羅基蕃茄清湯
Creamy Heirloom tomato soup & Cherokee Purple tomato consommé
切羅基蕃茄擁有獨特嘅酸味，而且帶有淡淡嘅煙燻味🍅 用黎清湯清爽開胃😌 另一碗係蕃茄燉蛋，侍應會將經過慢火熬煮嘅園種番茄濃湯倒上去，裡面仲有香菜，酸忌廉等材料去提鮮🫕 雖然蕃茄味蓋過左蛋香，但保留到燉蛋綿密嘅口感🥚
Cherokee tomatoes are known for their intense sour flavours, so extracting from it made a very appetising juice. Next to it was a tomato steamed egg, and the waiter will pour a reduced tomato soup on it. The texture was creamy, however the aroma of the egg was overpowered by the tomato soup.
慢煮牛肋條布里歐和胡蘿蔔配松露汁
Braised short rib brioche & Orange carrot with Truffle jus
蘑菇造型嘅麵包用左較高牛油嘅比例，所以咬落輕盈鬆脆🧈 裡面包著拆成一絲絲嘅牛肋條，肉汁豐富，牛味濃郁，加埋松露醬一齊食就有另一番風味🍄
Brioche buns have high butter content, so it’s crumbly and flakey. Inside was pulled short ribs, plus the truffle sauce on side resulted in an umami explosion.
雪葩配鮮紅石榴及泡沫Sorbet, Fresh pomegranate, pomegranate foam
上主菜前食返個雪葩清一清味蕾👅 熱情果雪雪葩配上新鮮紅石榴同泡沫帶著一種異國風味🍧
Passion fruit sorbet with pomegranate and fruity foam was provided to cleanse the palette before main dish arrived.
黑松露法國春雞配農場手指薯,黑蒜椰菜蓉和波特酒汁
Oven baked black truffle rotisserie chicken with Ratte potato confit, Baby vegetables Black garlic cauliflower purée with Port wine
reduction
雞髀肉切成條狀好可愛，肉質鮮嫩，連埋黑松露片一齊食鹹香味十足😋 隔離有酥脆嘅麵粉殼包著嘅雞槌，咬落去肉汁飽滿，仲食到啲軟骨添🍗 下面有波特酒燒汁墊底，有助解膩👏🏼
Chicken thigh was shaped into a long rod, it was firm yet tender, with an additional savouriness from the freshly shaved truffles. On side is a fried drumstick covered in crispy batter. This was much juicier and there were even bits of cartilage!
甜品
Dessert
今日嘅主廚推介係豆腐焦糖燉蛋🍮 香濃軟滑嘅燉蛋餡同上層嘅焦脆糖面形成強烈對比🤩 豆味好特出，估唔到會同上面嘅薑蓉同檸檬醬咁夾😲
Chef's recommendation today was tofu crème brûlée. The mellow pudding set a nice contrast with the caramelised top. The tofu flavour went surprisingly well with the ginger and lemon sauce on top.
一口甜點
Petit Four
視覺效果滿分嘅雲朵主要用蛋白，糖同埋魚膠粉製成☁️ 下面放左乾冰去營造出仙氣飄飄嘅畫面😍 你可以提前同店員要求寫上祝福語，為另一半準備驚喜🎈佢質感介乎於棉花糖同雪葩之間，帶有陣陣嘅菠蘿同檸檬香🍋 上面有四塊唔同嘅朱古力，甜度適中，每人兩塊啱啱好🍫
This artsy dessert basically tastes like a cross between marshmallow and sorbet. Dry ice underneath the plate created a mystical feeling and you could even ask for a personalised writing! The four chocolates were very rich and creamy, with intense cocoa flavours
張貼
