2015年5月11日 星期一

Vasco@soho - fine star lunch

Vasco

地址 : 上環鴨巴甸街35號元創方 Hollywood 7樓H701-H708鋪
電話 : 2156 0888
消費 : hk$440/head (ie total hk$2,200)
純個人評價 : very good


















apr 11, 15 (sat).........多謝食友攪呢局..........麻煩晒............5人來lunch............叫咗 :

1) bread with 5 butters (免費)
-佢個sourdough好暖熱,外crust,裡面moist soft
-另1個賣點喺5色牛油.........原味,mushroom, tomato, spinach, beetroot
-未試過牛油都攪到咁fancy...........details程度更勝6星級酒店
-我哋1致like原味同菇味.........好soft,creamy,有油香,微鹹...........而菇味明顯得來溫和..........配麵包食好夾...........其他味道就唔太出

2) 5 olive oil (免費)
-我哋都講咗唔飲酒啦............仲推張枱嚟做咩呢?...........估佢唔到喺5款唔同嘅橄欖油
-佢好詳細咁解釋5支嘅產地,唔同嘅characteristics同味道分別..........有點似上緊lecturing class
-只抄底咗似青香蕉味,草青味,nutty味,elegant/青蘋果味
-我哋都認真咁討論個味道..........而我個人鍾意青香蕉味同草青味.............覺得味道上有個性d
-食咗咁多間西餐..............呢個experience亦喺第1次試............gd

3) amuse bouche (免費)
-有4樣,亦介紹得好清楚建議食邊樣先............邊樣後
-每樣都好delicate.........精緻...........每樣都有佢嘅個性...........高水準
-而我最like就喺caramelized開心果同truffle fresh clam

4) appetizer (免費)
-wow.............食完4樣嘢............嘜仲有頭盤
-介紹話喺地中海8爪魚.........有西蘭花puree..........食到咁清嘅西蘭花味............都唔易
-上面個foam我唔記得咗喺咩喇
-interesting

5) brioche (免費)
-呢個話要趁熱食..........所以速速用麵包蘸埋d西蘭花puree..........快d ko呢個包
-個brioche望落好有層次............仲+有iberico ham............難得仲見到+有脂肪硬粒...........所以有份豬油香
-喺非1般嘅brioche
-好彩呢個喺最後1道菜..........之後就開始我哋嘅3 courses lunch
-咁多個pre-lunch都做得1絲不苟............好有水準...........再咁食落去..........無胃置食埋個lunch了

6) 3 courses lunch x 5 (@hk$389)
a) starter
i) white spanish bean guiso with clams and parsley
-我哋明顯要掃餐牌...........佢得3個choices..........所以可以試晒
-好多大白豆,海鮮味唔會太強..........都幾多澱粉質.........所以會飽肚

ii) creamy burrata with raw minestrone, tomato essence and kefir lime x 2
-呢個execution,喺上枱後,倒入liquid essence
-賣相喺有點怪.........burrata喺"杰杰"哋........再溝液體
-但喺佢味道清+微酸..........幾refreshing
-喺3個之中最稱職嘅starter

iii) thin sliced cured duck breast salad with quail egg and spiced breads x 2
-呢個好豐富,有鵪春蛋,車厘茄,frisee,薄鴨肉,麵包糠,茄醬
-鴨肉幾有中式嗰份臘鴨油香.........肉質柔潤
-可惜個茄醬過甜,同個dish唔多夾

b) main
i) paella rice with sauteed squid and light black garlic cream x 2
-個container好別緻
-個stock好有鮮味,所以個飯索盡............而d魷魚都好鮮味,優質.........魚又嫩又有魚味
-1致公認3個當中最好嘅main
-唯獨要挑剔喺個飯唔喺al dente

ii) poached baccala over marinere sauce with fresh peas and tripe
-滾熟嘅baccala..........肉質滑.........之前有醃過..........所以似香港人嘅鹹鮮魚味...........微鹹
-個汁話用上9爪螺同煮........食友話9爪螺供應唔多,唔易買到...........不過我哋又唔多覺好有鮮味

iii) iberian bellota pork fillet with roast pineapple cream, tarragon pesto and espelette sauce x 2
-呢個睇個肉色..........你點都唔會諗到喺豬肉
-肉質嘅軟滑,juicy度亦絶對唔似豬肉1貫嘅易"鞋',乾,實............我唔知佢點煮出嚟..........裡裡外外都唔似豬肉.............極級execution
-不過seasoning輕手.............所以個豬fillet味道上唔impressive.............幸好個creative菠蘿sauce幫咗佢唔少

c) dessert
i) chestnut mousse with coffee ice cream and warm organic chocolate foam x 2
-佢有4款dessert..........其中1款喺cheese platter...........唯獨呢個我哋無叫
-我哋對呢個栗子甜品好有期望
-不過個朱古力foam搶晒所有嘅味道............栗子味要靠食到當中嘅栗子粒先出
-但以味道計.........佢嘅黑朱古力味濃.............如個名改番個主角為朱古力..........會稱職好多

ii) citrus soup with lemon frozen cream and fresh fruit salad
-呢個喺最least expecting............但味道比較refreshing...........有鮮果粒關係............所以比較light
-大家反而鍾意呢個

iii) banana cake with coconut ice cream and toffee sauce
-味道正路

d) petit fours
-個container又好精緻
-共有2款..........1個financier...........1個喺hazelnut糖
-每款個底都墊有無糖朱古力粒........我都試咗少少...........1d甜味都無,只得朱古力味
-個financier有牛油香........而個糖雖然頗甜..........但幾有棒子味...............質感好得意............介乎mousse同綿花糖之間


後記
1) 專lift

2) menu +餐具

3) 雖然味道上唔喺每碟都鍾意............但佢嘅service (未落order前同你講解menu上你見到嘅個dish...........上枱後..........又再講多次)真喺6星級酒店內嘅餐廳專業度...........而且細微嘅地方 (牛油,橄欖油)都見心思............每碟嘅menu design, presentation都睇到有用心............喺1個好gd嘅experience.........仲會不時望吓我哋嘅eating speed先上菜...........總之喺食完1樣先上另1樣..........而且每道菜都用工具挖去枱上嘅碎屑............我都認同啱嚟celebrate嘅好地方

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