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走進綠色大門 感受地中海風情
4天前 0 浏览
走入 Salon des Refusés 淺綠色的大門,有如走進地中海某個街的飯廳,耳邊傳來聽不懂嘅歌曲｡冷氣機下,侍應主動走過嚟問我凍唔凍,好窩心｡熱辣辣麵包送上,外脆內軟,香氣撲鼻,為整個晚餐揭開序幕｡IWASHI ON TOAST 沙丁魚鹹香､番茄鮮甜､鯷魚濃郁,味道層次豐富｡HOKKAIDO UNI ON TOAST 海膽滑順,海藻奶油帶出深海氣息,青檸一點酸,令味道更立體｡TUNA BRUSCHETTA 吞拿魚新鮮,味道出色,可惜Toaste偏硬,咬落去有啲唔夾｡KINMEDAI 金目鯛清爽,但味道偏淡,要靠芒果醋平衡返｡FIOR DI LATTE 鮮奶芝士配烏魚子,鹹香中帶奶滑｡甜品方面都係正常操作 COUPE COLONEL 青檸雪葩清新,剛好中和海鮮餘韻｡ STRAWBERRY “CAPRESE” 士多啤梨雪葩,配薄切士多啤梨和忌廉,很簡單的甜品｡整體氣氛舒服,服務貼心,係一個可以慢慢食､慢慢傾偈嘅地方｡適合同朋友靜靜地分享生活｡
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走入 Salon des Refusés 淺綠色的大門,有如走進地中海某個街的飯廳,耳邊傳來聽不懂嘅歌曲｡冷氣機下,侍應主動走過嚟問我凍唔凍,好窩心｡

熱辣辣麵包送上,外脆內軟,香氣撲鼻,為整個晚餐揭開序幕｡

IWASHI ON TOAST
沙丁魚鹹香､番茄鮮甜､鯷魚濃郁,味道層次豐富｡

HOKKAIDO UNI ON TOAST
海膽滑順,海藻奶油帶出深海氣息,青檸一點酸,令味道更立體｡

TUNA BRUSCHETTA
吞拿魚新鮮,味道出色,可惜Toaste偏硬,咬落去有啲唔夾｡

KINMEDAI
金目鯛清爽,但味道偏淡,要靠芒果醋平衡返｡

FIOR DI LATTE
鮮奶芝士配烏魚子,鹹香中帶奶滑｡

甜品方面都係正常操作
COUPE COLONEL
青檸雪葩清新,剛好中和海鮮餘韻｡
STRAWBERRY “CAPRESE”
士多啤梨雪葩,配薄切士多啤梨和忌廉,很簡單的甜品｡

整體氣氛舒服,服務貼心,係一個可以慢慢食､慢慢傾偈嘅地方｡適合同朋友靜靜地分享生活｡
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Focaccia
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TUNA BRUSCH ET TA
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IWASHI ON TOAST
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IWASHI ON TOAST
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KINMEDAI
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FIOR DI LATTE
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HOKKAIDO UNI ON TOAST
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2025-08-29
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Focaccia
IWASHI ON TOAST
IWASHI ON TOAST
HOKKAIDO UNI ON TOAST
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A stroll down Bridges St (part 1)
2025-07-26 458 浏览
Dinner. Quaint little Italian place (around 8 tables or so) interconnecting the French bistro next door, sharing the same washroom. Headed by chef Luca of Osteria Marzia, specializing in coastal Italian cuisine with a focus on fresh seafood.Wine list not bad. Went for a glass of Carricante, from the Etna volcanic region, known for its smoky flavor.Decided to order a la carte as opposed to the omakase menu ($888 pp). Here’s what we had. Focaccia with olive oil. Very good.Iwashi (sardine) served o
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Dinner. Quaint little Italian place (around 8 tables or so) interconnecting the French bistro next door, sharing the same washroom. Headed by chef Luca of Osteria Marzia, specializing in coastal Italian cuisine with a focus on fresh seafood.
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Wine list not bad. Went for a glass of Carricante, from the Etna volcanic region, known for its smoky flavor.
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Decided to order a la carte as opposed to the omakase menu ($888 pp). Here’s what we had.
Focaccia with olive oil. Very good.
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Iwashi (sardine) served on toast, balanced by the sweet burst of Japanese fruit tomato, creamy garlic warmth of aioli and.
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Cantabrian anchovies- silky, briny, and impeccably cured. On the side: jammy confit Sicilian tomatoes and toasted croutons.
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Delicate, creamy mozzarella topped with bottarga (cured fish roe). Soaked in olive oil and generously sprinkled with punchy oregano.
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Spaghetti sprinkled with chives and a hint of lemon zest, topped with caviar. Tasted a bit dry; much better after we poured the remaining olive oil for the bread.
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Deep fried prawns and squid- crispy, golden, light and greaseless. Meat was perfectly tender. The piquillo pepper dip was smoky and sweet.
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Ma Yau, dry-aged for two days, its skin crackling like lacquered paper. Served with sauce vierge (mix of tomato, parsley, olive oil, and citrus) offering lift and acidity
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Delicately layered Sponge cake filled with cream, with a hint of alcohol- airy and light.
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Perfect end to our meal: lemon sorbet. Declined chef’s offer of limoncello to go with it.
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In summary: menu with Mediterranean soul, tuned with clean technique, impeccable sourcing, rare clarity and balance. Flavors are bright and focused, service excellent.
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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