前菜點左seabass and scallop tartare, 用薄片日本蘿蔔夾住草甸花瓣，鋪係鮮甜嘅鱸魚同帶子他他上面，形成一道少女心爆登又不失優雅嘅風景，睇到我心花怒放。清而不淡嘅鱸魚帶子他他夾雜咗少少魚子，配搭酸酸地嘅醬汁，加埋塊爽脆嘅蘿蔔，簡單幾種食材成就甚有層次嘅一道前菜，完美地為餐飯開左個靚頭
Been excited for this Michelin 2 star dinner for a while. But didn’t realise chef Guillaume Galliot is not here anymore.So we have ordered the tasting menu with wine pairing.Fired prawn ball, radish with cream cheese and deep fried potato with smoked salmon as welcome snack. They are all nice and make us more looking forward.Some bread before the dinner really start. Always like seaweed butter, flavour of ocean saltines. The butter texture here is more thick and won’t melt right away.Well, to me
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Been excited for this Michelin 2 star dinner for a while. But didn’t realise chef Guillaume Galliot is not here anymore.
So we have ordered the tasting menu with wine pairing.
Fired prawn ball, radish with cream cheese and deep fried potato with smoked salmon as welcome snack. They are all nice and make us more looking forward.
Some bread before the dinner really start. Always like seaweed butter, flavour of ocean saltines. The butter texture here is more thick and won’t melt right away.
Well, to me fresh oyster is always the best. Poached increased the oyster flavour, decreased the ocean aroma. All the effort, I mean presentation is perfect, it taste good, but is just doesn’t give me a WOW factor.
This lobster watermelon tart was great. Fresh lobster with different style, lobster salad and lobster slice, give it a different effect and flavour. Watermelon on the bottom, serve with caviar and avocado sauce. Freshness, saltiness and all different texture, not surprise is was good as all ingredients are just real fine level.
Duck foie gras was creamily moose, strong flavour which I enjoy a lot, even upgraded with the consommé jelly, balanced with the cheery burlat and serve with toasted bread.
My friend got a small appetite, so I had half of his dishes and is was not good. The flavour was just so different from mine, nearly like the food was turning bad, really.
Basil butter cooked John Dory was very nice. I don’t usually like western style fish, cos the meat are always tough. This fish was okay but taste so nice with the basil butter.
The veggies and shellfish on the side was fresh and nice, but the tomato mash was a little too salty.
I don’t eat beef and mine was switched to pigeon. Perfectly medium rare, texture was just good, juicy tender. But not the best pigeon I had, cos I like stronger aroma, there’s improve space on the special flavour of pigeon.
So far, this experience was just alright to me. The server was friendly, environment was good, but for Michelle 2 star? The food was good, but It really didn’t surprise me.
兩大一小 amuse bouche 及麵包籃後，這才展開正式的首道菜，你說女士是否選三道菜就夠？我的頭盤要了 King crab salad, green pea cream, sweet onion emulsion 帝皇蟹沙律，青豆忌廉，洋蔥蓉，賣相十分繽紛，味道也清鮮怡人；但由於份量不小，吃完已經半飽了....
