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2021-06-25
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· 2021米芝蓮二星餐廳·中式x 法式fine dining·主廚曾到巴黎藍帶廚藝學院深造· 款式精緻亦見誠意，擺盤精美得令人讚嘆不絕，滿足眼球之餘亦滿足到肚皮。· 裝潢大多運用暖色系的粉色米色，柔和偏暗既燈光，舒適中不乏浪漫元素。· 服務亦相當有質素，職員都表現得殷勤有禮。而且亦會為食客介紹每道菜式的用料及特別之處，令人食得安心又放心。HKD$1980 for 8-course / per person 🔹ODE TO TOMATO Marinated Sweet Shrimp with Caviar and Tomato Jelly.🔹ODE TO MUSHROOM Braised Fresh and Dried Mushroom with Pea Sprout and Puff Pastry.🔹ODE TO RAZOR CLAMRazor Clam Sabayon with Seasonal White Asparagus.🔹ODE TO SOY SAUCEGrouper Fish with Steamed Fish Style Soy Sauce.🔹ODE TO SCALLO
· 2021米芝蓮二星餐廳
·中式x 法式fine dining
·主廚曾到巴黎藍帶廚藝學院深造
· 款式精緻亦見誠意，擺盤精美得令人讚嘆不絕，滿足眼球之餘亦滿足到肚皮。
· 裝潢大多運用暖色系的粉色米色，柔和偏暗既燈光，舒適中不乏浪漫元素。
· 服務亦相當有質素，職員都表現得殷勤有禮。而且亦會為食客介紹每道菜式的用料及特別之處，令人食得安心又放心。
HKD$1980 for 8-course / per person
🔹ODE TO TOMATO
Marinated Sweet Shrimp with Caviar and Tomato Jelly.
🔹ODE TO MUSHROOM
Braised Fresh and Dried Mushroom with Pea Sprout and Puff Pastry.
🔹ODE TO RAZOR CLAM
Razor Clam Sabayon with Seasonal White Asparagus.
🔹ODE TO SOY SAUCE
Grouper Fish with Steamed Fish Style Soy Sauce.
🔹ODE TO SCALLOP
Warm <<Hokkaido>> Scallop with Sauce of Scallop & Caviar.
🔹ODE TO ABALONE
Rice of Fresh Abalone and Chicken Supreme.
🔹ODE TO BEEF
《Australian》Mayura Beef Tenderloin with Aubergine served with Herbal Beef Bouillon.
🔹ODE TO LOVEBIRDS
Feather Light Lychee Mousse with Raspberry.
張貼
