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2022-12-02
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坐落置地文華東方酒店 既SOMM，Book左兩個月終於食到啦, 可想而知佢係幾受歡迎，餐廳係Amber的前副主廚Mario Paecke主理，以法國小酒館為概念，呈獻精選既季節性菜單卑食客品嘗。90 Minutes Free Flow 美酒係餐廳既主打，設有90分鐘任飲Sparkling wine, seasonal cocktails, Fresh Juices, Coffee or tea，加多$100仲可以有Champagne, Sake, White & Red Wine，全部酒都好高質，好酒既朋友絕對建議加多$100🤭Sourdough Bread, Cinnamon Roll & Nori Brioche Feuilleté先來一籃滿滿既麵包籃Sourdough Bread：外脆內軟，搽上Bordier Unsalted Butter，柚子、紅莓或杏脯Jam一齊食，增添了唔同既味道Brioche Feuilleté ：半Brioche半Criossant 既製成品，加左海苔碎係面，食落無Criossant咁膩同酥脆，帶點麵包既口感，又夾又好食Cinnamon Roll 有別
90 Minutes Free Flow
美酒係餐廳既主打，設有90分鐘任飲Sparkling wine, seasonal cocktails, Fresh Juices, Coffee or tea，加多$100仲可以有Champagne, Sake, White & Red Wine，全部酒都好高質，好酒既朋友絕對建議加多$100🤭
Sourdough Bread, Cinnamon Roll & Nori Brioche Feuilleté
先來一籃滿滿既麵包籃
Sourdough Bread：外脆內軟，搽上Bordier Unsalted Butter，柚子、紅莓或杏脯Jam一齊食，增添了唔同既味道
Brioche Feuilleté ：半Brioche半Criossant 既製成品，加左海苔碎係面，食落無Criossant咁膩同酥脆，帶點麵包既口感，又夾又好食
Cinnamon Roll
有別於平時既肉桂卷，佢係脆身而唔係平時麵包軟熟既質感，甜度亦都無平時既咁甜，我就覺得有驚喜🤭
Wild Duck & Foie Gras Pâté en Croute with Caramelized Onion Marmalade
鴨肉鵝肝批味道甘香，上面既焦糖化洋蔥酸酸甜甜，中和左鴨肉鵝肝既膩，出色又好食
36 Months Matured Paleta de Bellota Iberico
36個月Iberico脂肪同咸香味都好平均，配白酒，香檳都好夾
Wild Duck & Foie Gras Pâté en Croute with Caramelized Onion Marmalade
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Freshly Chucked French Seasonal Oyster with Lemon & Mignonette Sauce
法國生蠔加少許檸檬汁，爽脆鮮甜，唔會有好重既鐵鏽同海水味，食1打都唔會覺得膩🤭
Freshly Chucked French Seasonal Oyster
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Home Cured & Smoked Ocean Trout with Crème Fraiche Jelly, Dill, Pickled Kyuri Cucumber & Trout Roe on Crispy Rye Cracker
最底係裸麥薄脆，中間有層Jelly狀既酸忌廉，用上野生鱒魚，醃製青瓜，鱒魚魚子，Dill，味道層次豐富
Home Cured & Smoked Ocean Trout with Crème Fraiche Jelly, Dill, Pickled Kyuri Cucumber & Trout Roe on Crispy Rye Cracker
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Main
BBQ Beef Short Rib “Charsiu” with Broccolini, Celtuce
牛小排用上叉燒既煮法，煮至燶邊，但肉質依然好嫩，甜甜地帶少少焦燶，係港式既味道呀，側邊有d好似薑蓉既東西，仲有d細細粒既圓珠，味道帶酸同牛小排好夾，減低油膩感
BBQ Beef Short Rib “Charsiu” with Broccolini, Celtuce
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Roasted Ping Yuen Chicken with Girolles, Pickle Onion, Sweet Garden Pea Tartelette ‘‘À La Française’’ & Jus Ragout
用上香港本地飼養既平原雞，淋上蔬菜燉肉汁，雞肉煮得好嫩滑，另外仲有個青豆撻，真係係錦上添花
Line Caught Medai Grilled on the Skin on the Binchotan, Fermented Bell Pepper, Sichuan Pepper Romanesco
& Caramelized White Onion
Medai煮得好滑，魚皮係放上炭到燒至香脆，配埋橙色酸酸辣辣既醬汁，仲有焦糖化既白洋蔥，甜酸滑辣都可以係呢度菜感受到
Dessert
Abinao Chocolate Soufflé with Cacao Sorbet (15mins)🍫
朱古力梳乎厘朱古力味非常濃郁，同平時一陣風既梳乎厘真係有d分別，好張口既口感，略甜，而朱古力雪葩相對無咁甜，有朱古力味之餘同較Light
Abinao Chocolate Soufflé with Cacao Sorbet
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Pancakes with Banana with Toasted Pecan Nuts, Dark Okinawa Sugar Syrup & Sudachi🍌🥞
日式梳乎厘pancake好有空氣感，用上帶酸既皇帝蕉，仲有烘過既山核桃，加上沖繩黑糖同酢橘既糖漿，整個甜品竟然係偏酸，幾有驚喜，我鍾意
Pancakes with Banana with Toasted Pecan Nuts, Dark Okinawa Sugar Syrup & Sudachi
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Matcha Tiramisu🍵
呢個Tiramisu 真係好甜，似食緊煉奶咁，抹茶味欠奉，真係甜到打冷震個隻😖
Drink
餐飲我揀了咖啡，成個Chemex手沖壺呈上，我已經知道呢杯手沖咖啡一定唔會令我失望，用上Coffee Academic既3款中美洲blend 豆，帶果香，酸甜度都好平均，凍左之後酸度都唔高
Hand drip coffee
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餐廳雖然唔大，但環境高貴典雅，整個昏圍都好classy, 酒同食物既質素更加不容置疑，仲無諗過佢連咖啡都咁講究，我覺得絕對對得住個價錢😝，唔掛得要排咁耐先食到
張貼
