🌮 Mexican blue corn infladita, mezcal-steamed fine Cadoret oyster, Shallot cream & Chayote salad
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🥒 Oven roasted Peruvian mashua with Shiitake dressing & smoked Cantabrian sardines
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🦀 San Marzano tomato adorned with capers, blue crab salad, almonds and edible flowers
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🍞 Artisanal Bolivian kiwicha sourdough & Eva Aguilera’s bio-dynamic Spanish arbequina olive oil
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🦐 Pan seared imperial langoustine & expressions of Ecuadorian cacao
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🐟 Charcoal grilled Brittany monkfish and Correze veal sweetbreads, anticucho rub, tamarillo-chipotle salsa and spiced pumpkin salad
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🦆 Plouneour Menez pigeon baked & charcoal-grilled in smoked banana leaves, Venezuelan bollito, 21 ingredient mole, Argentinian chimichurri sauce and prickly-pear infused pigeon jus
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🍧 Costa Rican soursop sorbet, Javanese long pepper mousseline, crispy milk with vanilla and Colombian arequipe
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🍫 Homemade Ecuadorian chocolate layers, Argentinian mate ice-cream, fleur de sel, gochugaru pepper and peanut milk
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🍬 Sweets
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第一次食南美菜 味道上未必人人岩食😹
新鮮食材加上南美煮法 偏向以香料/食材佢加乘
當中較喜歡Oyster infladita🦪
脆卜卜的外殻 內裡釀了生蠔
很濃郁鮮美 久久的餘韻不散👍
還有MONO signature Langoustine 和 Pigeon都非常不錯😋
overall體驗還好 實屬個人喜好🙃
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