The Principal@灣仔 - nice brunch (closed)

closed

The Principal

地址 : 灣仔星街9號地下

電話 : 2563 3444
消費 : $760/head (ie total $6,840)
整體評價 : good

dec 16, 12............9人來brunch..............叫咗 :

1) brunch (w/free flow wine/fruit juice) x 9 (@hk$690)
i) drinks
a) fresh juices

-mango+mint : 呢款我無試,但食友話呢個喺3杯中最好飲的
-strawberry+watermelon : ok啦



-carrot+orange : 呢個都ok的

b) wine

-caledonian deuchars ipa edinburgh : 啤酒都無飲到
-aubry brut, jouy-les-reims, champagne, france,nv

-hetszolo, tokaji, hungary, furmint 2009 : 我無飲到白酒
-telmo rodriguez 'almuvedre', alicante, spain, monastrelle 2009 : 易入口,酸味不重,其實少淡口 (註 : 品酒我喺外行)

c) coffee/tea
-graffeo coffee
-harney and sons teas
*我只喺飲咗熱檸水啫


d) voss water

ii) yoghurt
-berry compote, yoghurt mousse, granola
-輕輕以granola喺面作點綴
-呢個yoghurt 唔似yoghurt,因好似cream咁滑,輕身,而且yoghurt嘅酸味唔重
-最底嘅berry compote醬都好好味,酸味自然,甜度適中,有粒粒煮腍咗嘅berry肉

-好好味

iii) queso-embutidos
-a selection of cold cuts & cheeses
-有3款芝士,4款cold cut,1個喺iberico ham,1個喺chorizo,2個喺salami

iv) homemade 'tins'
-第1次食自製罐頭,好得意a) confit shiitake mushrooms
-菇味不濃,比較清淡,所以建議先食呢個

b) paprika-escabcche mussels
-青口細細粒,有鮮味

c) anchovies in vinegar, garlic and olive oil
-呢個嘅味道相對哋會豐富d,有醋酸,亦有anchovy嘅鹹,2者味道平衡,並唔喺好強,接受到



v) ceviche
-用3個玻璃瓶裝住........好family cooked
-全部chilled的

a) orange & grapefruit - prawn & tomato
-果汁底,但有種辣味,不知是否生洋蔥絲所致
-蝦肉粒粗大,爽口結實,有質素
-仲有cherry tomatoes


b) lemon - tuna, mango, young coconut & avocado
-吞拿魚因為有檸檬汁+芒果粒,所以味道變得清新
-仲有點椰青肉添,很有特色嘅吞拿魚粒


c) lime - scallop, cauliflower & ginger
-呢個有青檸汁,所以份外覺得清新醒神
-帶子肉厚身,切成粗粒,微鮮甜
-配以簡單嘅cherry tomatoes同椰菜花,椰菜花還很爽口
-因為有薑汁嘅關係,所以都幾辣吓(對我而言)
-幾有泰菜feel

vi) frituras

a) chicken croquettes
-這個croquettes好脆薄,1d都唔油膩
-裡面有雞肉mix埋d嘢,creamy
-調味不重手


b) cod bunuelos
-呢個樣似薯仔波咁,顏色好靚
-內面好fluffy,鬆軟,魚肉絲唔多,反而食到蔥香味
-喜歡佢好light


c) green asparagus tempura

-脆漿很薄
-露筍好粗大,好貨色
-無渣,很嫩
-做得出色,有quality,有technique


vii) main

a) beef tartare with quail egg yolk & sweet potato chips
-呢個食友比咗少少我試
-牛tartare無嘜調味,味道無嘜,而牛肉自己本身亦無嘜肉味喎
-有2隻鵪鶉蛋,令牛肉粒更滑身
-全道菜最出就喺嫩滑1樣嘢


b) pain perdu with bacon, caramelized banana, bacon ice cream
-本來我都想叫呢個,但知道此店signature喺63度蛋,第1次嚟無理由唔食,所以只好放棄呢個
-借了食友那碟來影個相而已


c) 63 degree c free range egg with parmentier with chorizo/ fava beans/ iberico ham
-63度蛋喺用上慢煮法,估唔可選3款唔同嘅配搭,因為人多,所以3款都有人叫,可以影齊
-我就揀咗chorizo,因腸嘅味道會濃d同鹹d,啱晒帶起清淡嘅蛋
-而隻蛋當然有質素啦,又大又橙黃,蛋白又滑
-圍住隻蛋嘅奶白色液體微"杰"身,綿密,味道帶有甜意,唔知喺咩嚟,但同隻蛋夾埋1齊食,好唔錯
-麵包粒很鬆脆

viii) desserts

a) lime meringue lollipop
-裡面嘅青檸餡幾酸,所以全粒放入口食先會將外面嘅甜balance中間嘅酸


b) raspberry pop rocks
-矮身粉紅色喺raspberry朱古力爆炸糖
-1路咬,1路喺口內爆,有趣


c) lychee yoghurt profiterole
-點解將我最鍾意嘅profiterole攪個菠蘿包面比佢呀?_?
-還是喜歡原來本色,裡面嘅荔枝乳酪餡亦不錯



d) mini 'snickers'
-我對呢個mini snickers最無期望,反而最有驚喜
-外表薄脆,裡面味道豐富兼有層次
-白色cream裡喺有花生碎,很香花生味
-下面就喺caramel漿,甜度適中

e) churros-還有churros添
-小麵條幼過同短過上次喺olx食到的
-明顯沾上玉桂糖,鬆脆
-朱古力漿嘅味道又比olx的複雜

後記

1) 先多謝食友coordinate呢餐.............因為要夾9個人嘅期並唔容易..............所以佢攞星前,我哋已book咗..........就嗰日所見...........full house

2) 多謝食友自家製嘅鮑魚小食..........好味呀~~~~

3) 店內環境cozy..........樓底又高............無諗過全程喺由waiter/ waitress來serve,不用去出面攞嚟攞去............每道菜見到用上不少心思..........有部份亦見有technique........service喺好好..........不過對上枱後嘅菜式解釋/介紹太brief..........eg有時3樣嘢1齊上枱,要我問佢應該食咩先............呢點比較弱