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2025-03-08
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依間古典圖書館風維景海景特色法國菜，成日係ig睇到，已經覺得好吸引！食完係遠超預期，除左環境服務好好，菜式擺盤靚之餘，配搭亦非常創新、有心思，每每驚喜而味道出眾，絕對可以媲美米芝蓮擇星餐廳！全晚都有Live Music表演，如果生日或者紀念日，仲會彈唱特別曲目，滿滿儀式感。絕對係回訪之選🥰💕✦ ⋆ • °‧ ࣪ ☾ ⋆ • ⋆ ✦ • ⋆ ☆⋆ • ✦ ⋆ • ⋆ ☾ ࣪‧ °• ⋆ ✦Tasting Menu $1388/head✦ Royal Daurenki Caviar & Japanese Sea Urchin［Caviar Sea urchin Sous vide scallop mousseline. Salmon roe. Sea urchin Plankton oil Crunchy vegetable sheets］低溫烹煮成三角片狀扇貝，保留鮮味卻增添爽脆口感，唔講都估唔到係扇貝，配上魚籽醬、海膽、三文魚籽✦ Scottish Razor Clams & French White Asparagus［52 degrees sous vide razor clams F
✦ ⋆ • °‧ ࣪ ☾ ⋆ • ⋆ ✦ • ⋆ ☆⋆ • ✦ ⋆ • ⋆ ☾ ࣪‧ °• ⋆ ✦
Tasting Menu $1388/head
✦ Royal Daurenki Caviar & Japanese Sea Urchin
［Caviar Sea urchin Sous vide scallop mousseline. Salmon roe. Sea urchin Plankton oil Crunchy vegetable sheets］
低溫烹煮成三角片狀扇貝，保留鮮味卻增添爽脆口感，唔講都估唔到係扇貝，配上魚籽醬、海膽、三文魚籽
✦ Scottish Razor Clams & French White Asparagus
［52 degrees sous vide razor clams Fermented white asparagus. Jalapeno salsa verde Yuzu gel］
52 度真空低溫烹調蟶子，以柚子片狀果凍舖底，整體口感複雜層次豐富，蟶子已經看不出原型但有爽彈鮮味，非常有趣同特別
✦ Black Truffle & Foie Gras
［Black truffle glazed foie gras mousse Sliced Italian black truffle. Crunchy perilla sponge cake］
我最鍾意係呢碟！驟眼睇以為係一粒粒朱古力，但內藏乾坤，朱古力入面就係鵝肝，無諗過可以呢個配搭！
✦ Seafood Bouillabaisse
［Japanese clam. Grilled prawn. Lobster & seafood bisque.3.6 milk foam］
有別於一般死鹹嘅龍蝦湯，濃香適中，配上熟度剛剛好嘅蜆肉，非常飽滿同Juicy，仲有有烤香左嘅鮮蝦
✦ Fish Maw
［Fish maw Smoked Sparassis crispa. Crunchy squid ink tapioca Dashi chicken broth］
烤香左又口感黏稠嘅花膠，配上脆口嘅繡球菌，形成強烈對比
✦ Charcoal Grilled Maine Lobster
［Lobster tail Lobster teriyaki sauce Lobster oil risotto Lobster mousseline］
✦ Red Wood & Charcoal Grilled A5 Miyazakigyu Beef
［Miyazakigyu striploin steak (50g) Potato foam Duck fat potatoes. Habanero bearnaise sauce Red wine reduction］
✦ Dessert
［Raspberry & strawberry mousse cake Star anise compote. Star anise Sakura jelly Crunchy strawberry tuiles］
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