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2021-09-15
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1. Aged Rubia Gallega beef & Coffin Bay oyster tartare, with Hokkaido sea urchin and aged fat trimmings🔻牛肉他他配上生蠔他他呢個組合出面真係好少食到 每一啖都食到蠔嘅鮮味又唔會蓋過牛肉陣味 而海膽更加做到提鮮嘅作用 同時調味有開胃嘅感覺2. Trintxat “Smashed Potato” with smoked white eel and Oscietra caviar🔻一開始見到白鱔配魚子醬有擔心會出現搶味嘅問題 但結果鱔香同濃郁嘅魚子醬意外地夾3. 30 days aged rustic bone-in Cachena steak, a "wild & rare" cattle from Galicia🔻主廚話呢種牛係全世界最細隻 同埋只係得四歲啫 炭燒嘅做法就好似燒嘢食咁 牛味同炭香都十足 朋友甚至話食到隻牛嘅稚氣4. Grilled Threadfin fish "aka MaYao" (dry aged for 3 days)🔻烤原條馬友係其他地方都係少見 烤魚嘅做法可
🔻
牛肉他他配上生蠔他他呢個組合出面真係好少食到 每一啖都食到蠔嘅鮮味又唔會蓋過牛肉陣味 而海膽更加做到提鮮嘅作用 同時調味有開胃嘅感覺
2. Trintxat “Smashed Potato” with smoked white eel and Oscietra caviar
🔻
一開始見到白鱔配魚子醬有擔心會出現搶味嘅問題 但結果鱔香同濃郁嘅魚子醬意外地夾
3. 30 days aged rustic bone-in Cachena steak, a "wild & rare" cattle from Galicia
🔻
主廚話呢種牛係全世界最細隻 同埋只係得四歲啫 炭燒嘅做法就好似燒嘢食咁 牛味同炭香都十足 朋友甚至話食到隻牛嘅稚氣
4. Grilled Threadfin fish "aka MaYao" (dry aged for 3 days)
🔻
烤原條馬友係其他地方都係少見 烤魚嘅做法可以比大家食到魚最多味道 無過多嘅調味 直接品嚐條魚本身嘅鮮味
5. Esparddnyas "sea cucumber intestine" in parsleyand garlic oil with Amalfi lemon
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係上菜前一直諗緊海參內臟會係點樣 我自己認為食落嘅口感有啲似魷魚嗰種爽口 幾特別 同樣無太多調味 可以食到食材本身嘅味道
6. Duck confit rice with morel mushrooms
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呢個油封鴨脾飯非常香口 每一啖都可以食到香脆鴨皮同本身嘅油脂 但加埋羊肚菌就可以中和返嗰油膩感
7. Roasted Apricot/ burnt cheesecake semifredo
🔻去到甜品嘅部份 呢個就好似食緊basque burnt cheesecake味嘅gelato 咁 而味道同apricot都係出奇地夾
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