Flint Grill & Bar@金鐘 - honor tasting

Flint Grill & Bar

地址 : 金鐘道88號太古廣場香港JW萬豪酒店5樓

電話 : 2578 993
消費 : -
website : http://www.marriott.com/hotels/hotel-information/restaurant/hkgdt-jw-marriott-hotel-hong-kong/

oct 26, 13............多謝openrice (or)嘅邀請.............可以同1眾食家1齊出席新開嘅flint tasting event :

1) cocktail demonstration
-我哋每人都有1杯mini版嘅cocktail
-之後就即場示範了1杯smoked cinnamon嘅drink

2) tapas bar

-有cheese and iberico croquettes, apple compote, romesco dip, foie gras, potted terrine, walnut bread, fig jam, crostini of iberian ham, smoked piquillos, cantabrian anchovy

     
 3) burrata (hk$160)
-heirloom tomato, wild arugula
-接下來就喺1連串嘅formal dining...........由頭盤嘅burrata沙律開始
-個burrata好新鮮.........因食友1cut落去..........裡面嘅汁很runny的流出
-奶味當然好溫和.......質地很soft
-so far喺我食過最runny嘅burrata

4) organic beets (hk$130)
-crumbled goat cheese "crottin de chavignol", mache salad, xeres dressing
-全碟最突出就喺個羊奶芝士.............因為喺勁勁so..........好彩食友提點..........所以我只cut了少少.........但都好有殺傷力...........只好重芝士口味嘅朋友先有本事like

5) crudos (hk$180+)
-chef's seasonal creation of the evening
-喺魚子,吞拿魚tartar同牛油果碎
-味道正路

6) house cured salmon (hk$150)
-honey mustard dressing, flaxseed toast
-3文魚很薄切,上頭堆了1小球嘅魚子醬

7) boston lobster (hk$380)
-baked thermidor style
-很細心將龍蝦肉切細..........1叉起就食得
-龍蝦肉都鮮,但唔算濃
-於是反被面頭濃味嘅芝士sauce搶去了風頭

8) veal cheek (hk$280)
-"en route" slow cooked osso bucco style, gremolata
-酥皮夠鬆
-牛面頰炆得腍,又入味,個人略嫌鹹咗少少啫
-對我嚟講,我最有興趣就喺個牛骨髓.........因我第1次食
-原來質哋都幾似d肴肉啫喱,但再挺身d...........入口油份都幾重..........很滑嘟嘟.........無嘜味..........雖然唔多對口胃...........但終於叫做試過

9) nebraska 63 days dry-aged on the bone (hk$580)
-rib eye
-很期待dry aged嘅牛.........比預期中薄切.........通常我食過嘅steak with bone都切到大大舊的..........不過裡面好似生咗少少...............但又無血水滲出...........牛味很薄弱

10) six point bershire black pork chop (hk$280)
-fennel seed crusted, apple compote
-我覺得厚切豬扒喺好難整得好食.............豬嘅關係,所以唔可以唔熟.........well done下肉質唔嫩唔軟,仲都有點"鞋"

11) seafood grill (hk$380)
-catch of the day, 1/2 boston lobster, red king prawn, pot of mussels
-有大紅蝦,1/2隻龍蝦,帶子,sea bass同青口
-個人鍾意個龍蝦同個青口...........因為鮮味突出
-其實我覺得海鮮以最簡單嘅烹調方法..........盡量少添+..........喺最好嘅

12) fries (hk$60)
-rock salt, rosemary and old bay seasoning
-因為太飽..........所以未能趁去食個薯條..........錯過咗佢最好味嘅時刻

13) creamed spinach (hk$60)
-這個菠菜嘅cream落得唔會重手.........所以有light cream味氺餘又唔膩
-喺今餐嘅高纖食物

14) forest mushrooms (hk$60)
-garlic butter and parsley

15) steamed asparagus (hk$80)
-hollandise
-當時太飽了...........只可以食到1條..........很粗大嘅優質露筍
-伴以hollandise sauce

16) smore
-soft chocolate tart, marshmallow, graham cracker ice-cream
-喺軟身嘅朱古力撻,再蓋以大圓burnt過嘅棉花糖
-個雪糕喺少有嘅克力架味.........出來只有甜甜的而已

17) key lime cheesecake
-seasonal berries, candied ginger ice-cream
-有很豐富嘅配碟生果,有士多啤梨粒,野生士多啤梨,berry jelly,藍莓等
-芝士餅嘅青檸味溫和,而餅底亦偏濕

18) banana cream trifle
-有d caramel sauce........裡面就喺d cream同很多熟甜嘅香蕉片
-伴以1個迷你炸麵粉球
-我個人對香蕉嘅甜品麻麻地

19) chocolate souffle
-個souffle上枱時已塌下............可能要同時間出比10枱客嘅關係啦
-之後侍應再斟入杏仁棒子醬
-朱古力味濃,但可惜過濕

  

後記
1) 好多謝or嘅邀請.........亦好多謝餐廳嘅熱情招待..........又講解吓wine pairing對1餐飯嘅影響..........我就試晒佢嘅紅白酒各1杯

2) 今次除咗有好多美食之外............仲好高興認識到2位食家...........同枱1齊大吃大喝