細佬傾心葡萄牙,揀左Casa Lisbao Gastronomia Portuguesa同佢慶生,24/25號淨係serve Christmas Menu,一於食豪dd~
我地獲安排到偏廊近窗邊嘅位置,牆上掛滿葡萄牙瓷磚碟同馬賽克拼湊成嘅馬介休mackerel畫,十分地道有氣氛~
Aperitivo 餐前開胃菜點少得麵包同橄欖House marinated olives and rustic bread ~ 麵包仲熱嘅非常鬆軟,除左配橄欖,我比較鐘意點Chicken pate with truffle oil,雞肝醬非常香滑。Gambas Rosa tartare with pepper and citrus 蝦他他配橙紅椒牛油果醬加少少酸酸嘅橘子汁非常醒胃。
House marinated olives and rustic bread + Gambas Rosa tartare with pepper and citrus
+ Chicken pate with truffle oil
...
House marinated olives and rustic bread + Gambas Rosa tartare with pepper and citrus
+ Chicken pate with truffle oil
...
Entradas/ starter預左每人一小份,完全唔洗爭。六款裡面有好幾款都有令人想再添嘅意欲,款色多,賣相精緻,色香味俱全。個人認為Entradas完全係當晚嘅highlight,甚至比Main更出色~
六款裡面最愛當然係Codfish cakes with parsley and garlic mayonnaise,一絲絲馬介休同薯仔完美混合,每一啖都食到絲質嘅馬介休,一粒粒波炸得十分香口,正!食完終於明點解細佬去完葡萄牙返嚟成日都話要食馬介休波波,一試愛上。細佬都話Casa Lisbao嘅馬介休波波勁似佢係葡萄牙食嘅味道同質感~ Perfeito~
Codfish cakes with parsley and garlic mayonnaise
Codfish cakes with parsley and garlic mayonnaise
我覺得Garlic octopus, chili olive oil and Vinho Verde 同Scallops cured in orange and honey sauce, brioche croutons, sea urchin foam同樣impressive,分唔出高下~ Garlic octopus用傳統葡萄牙啡色陶瓷砵端上,由於高溫橄欖油仲瘋狂咁出氣泡兼咕噜咕噜聲候超震撼,八爪魚爽口而且蒜味濃郁,感覺超爽。Scallops cured in orange and honey sauce嘅帶子刺身非常新鮮,第一次試橙、蜜糖sauce呢個配搭,清新兼帶微微甜味,唔錯唔錯~ 四個人share兩碟,每人有五片非常闊綽~
Garlic octopus, chili olive oil and Vinho Verde
Garlic octopus, chili olive oil and Vinho Verde
Scallops cured in orange and honey sauce, brioche croutons, sea urchin foam
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Scallops cured in orange and honey sauce, brioche croutons, sea urchin foam
...
第一次試Pork cheeks cabbage “Trouxa” in a red pot and truffle sauce 覺得好特別,係一個比較重口味嘅starter。椰菜包著啖啖豬臉頰肉絲啱哂我呢d懶人,黑松露醬汁非常濃郁~
Pork cheeks cabbage “Trouxa” in a red pot and truffle sauce
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Pork cheeks cabbage “Trouxa” in a red pot and truffle sauce
...
Salted cod and smoked cod roe pate係classic之作,Clams with Murganheira sauce就略嫌d蜆有少少沙。
Salted cod and smoked cod roe pate
Salted cod and smoked cod roe pate
Clams with Murganheira sauce
Clams with Murganheira sauce
有五款Main course我地除左seafood juicy rice (兩人份)外order曬其餘四款,以Slow braised USDA beef short ribs, spinach Esparregado, grass potatoes, caramelized shallots最為出色。牛小排一根粗但肉質好腍,輕輕用刀一切就骨肉分離,四個人份都食到唔少。Salad旁嘅綠色醬原來係spinach Esparregado,用菠菜製成嘅蓉,伴牛小排肉食都唔錯~
Slow braised USDA beef short ribs, spinach Esparregado, grass potatoes, caramelized shallots
+ Traditional roasted suckling pig “bairrada” style
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Slow braised USDA beef short ribs, spinach Esparregado, grass potatoes, caramelized shallots
+ Traditional roasted suckling pig “bairrada” style
...
Traditional roasted suckling pig “bairrada” style就算唔係即刻食放涼左一陣個外皮都仲超脆,實在難得~
當晚冇cod fish鱈魚要以seabass代替有少少失望Oven baked Seabass with roasted cauliflower puree and grill baby asparagus and sea urchin and olive sauce,海鱸魚煎得都脆身,不過不失。
Oven baked Seabass with roasted cauliflower puree and grill baby asparagus and sea urchin and oliv
e sauce
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Oven baked Seabass with roasted cauliflower puree and grill baby asparagus and sea urchin and oliv
e sauce
...
慢煮羊Cabrito, baby goat slow roasted, roasted sweet potato puree, sautéed wild mushrooms, kale相對其他main course就有d失色,肉好乾好硬有d overcooked。
Cabrito, baby goat slow roasted, roasted sweet potato puree, sautéed wild mushrooms, kale
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Cabrito, baby goat slow roasted, roasted sweet potato puree, sautéed wild mushrooms, kale
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三款甜品每款各一加多一個portion葡撻(total 4個),最出色兼最具備聖誕氣氛非Pastel de Nata, Portuguese mini egg tarts莫屬,玉桂加raspberry超christmassy~ 葡撻酥化,配雪糕一流~
Pera Bebeda, port wine drunken pear with cheesecake texture and port wine reduction用肉桂、葡萄牙砵酒、砂糖汁慢煮成嘅梨超軟超入味~ 餐廳仲為每位客人送上一杯小葡萄牙砵酒port wine,超貼心~
餐廳仲好貼心幫忙係Christmas Serradura – macerated peach in muscatel and nuts寫上birthday message,仲唱埋生日歌~ 有氣氛,食物尤其starter有質素,雖然Xmas Menu 有固定餐單冇得a la carte揀最想試嘅菜,都物有所值~ 最緊要壽星仔同兩老食得開心~
Pastel de Nata, Portuguese mini egg tarts+ Pera Bebeda, port wine drunken pear with chees
ecake texture and port wine reduction+ Christmas Serradura – macerated peach in muscatel and nuts
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Pastel de Nata, Portuguese mini egg tarts+ Pera Bebeda, port wine drunken pear with chees
ecake texture and port wine reduction+ Christmas Serradura – macerated peach in muscatel and nuts
...