地址 : 中環皇后大道中74號石板街酒店2樓
電話 : 2668 6488
消費 : $2,185/head (ie total $4,370)
純個人評價 : good (以咁嘅價$$$$喺應該嘅)
apr 15, 2016 (fri).............2人嚟dinner...............食咗 :
1) bread (免費)
-第1次見自製完舊牛油...........仲逐舊mark有production date嘅牛油紙............真喺fancy/ seafood ghost到呢!
-另外個sourdough都gd..........外脆,內軟,有點韌性...........仲熱............所以我同食友都有添包
2) 伯樂星 (hk$100)
-喺純米吟釀 (宮城県)
-我問過邊款glass wine比較配今晚tasting dinner.............日藉女店員建議呢隻...........或者大陸山西產區嘅白酒 (tasya's reserve chardonnay 2011 grace vinyard shanxi)
-我以前試過吓大陸產嘅白酒 .............味道會淡咗幾成(dilute咗咁)..............所以我對大陸白酒印象麻麻哋.............不過佢竟然推介............姑且問佢可否斟d比我試吓............試過後,佢都有acidity.........但個base都喺淡d............而且吞完後無嘜aroma/ after taste留低
-不過女店員話就算呢隻日本米吟釀都喺會喺淡味..........因為要就番個menu...........全部酒都會喺偏淡口
-既然2隻都喺偏淡...........我寧願揀日本米吟釀
-米吟釀真喺都喺偏淡味
3) jap craft beer (hk$88)
-kawaba snow weizen kigen brewery gunma japan
-食友今晚揀craft beer...........好似話幾有malt aroma
借食友相
4) tasting menu x 2 (@hk$1,880)
i) sweet corn puffed mousse x 2
-with aburi botan shrimp, in shrimp consomme jelly
-食友形容為fluffy..........初時我唔明............mousse點解會fluffy............因我未食過fluffy嘅mousse
-個mousse好濃郁粟米味.............經理話喺嚟自北海道.............creamy得嚟輕身.........見到佢個mousse中間有好多空氣 (所謂嘅fluffy)
-中間嘅consomme啫喱有鮮味..........粗粗嘅牡丹蝦結實有刺身feel.......底下再有d新鮮grill過粟米
-好味
-當寫緊呢個dish時..........突然勾起咗我已遺忘嘅1間精彩mousse甜品店............但已結業n年 (都應該有9年)...........喺old bailey's street...........嘅la vie en rose.........我喺食過入口似air嘅mousse..........可惜當時我未寫blog........連openrice都未寫...........無實質記錄..........雖然佢摺咗.............但我要好好記住呢間甜品店........個香港人女chef唔知宜家去咗邊度?............仲有無整甜品呢?............佢好堅............好耐以前喺法國藍帶廚藝學校畢業 (好似喺)
ii) potato gnocchi tossed with fuki bud simmered abalone and tsubu clam x 2
-亞chef出嚟親自介紹
-頂頭嘅菜喺春天時令菜...........後來問多次香港人經理..........佢講咗個中文名.........但我唔記得咗........味道帶點甘苦,有character
-鮑魚腍,有彈性同鮮味
iii) caesar salad topped with hotaru squid x 2
-hotaru squid casear salad
-用咗瑩光魷魚伴caesar salad,連個sauce都喺+咗瑩光魷魚
iv) pan seared white asparagus and scallop x 2
-with white seasame tuile
-個芝麻薄脆好香芝麻味,好脆
-白露筍好粗大,結實.
-個帶子煎到只喺剛熟..........裡面仲好嫩
v) surrealism x 2
-poached oyster wrapped with wagyu beef, with grated celeriac jelly
-個蠔唔大隻.......只喺剛熟.......都尚可叫肥美.........好有海水鮮味，甜
-包住佢塊生生哋嘅和牛片...........其實對個菜色味道上無嘜impact
vi) roasted pigeon x 2
-with aged mandarin skin and spices, chicory confit flavore with keemun tea
-佢design咗用d強味香料去煮呢隻鴿..........pepper話嚟自台灣..........個sauce用咗ginger, honey, tangerine
-所以味道上,香料味dominant咗
-鴿嘅肉質好嫩,無overcook........但個人麻麻哋dominant嘅香料味..........雖然喺有創意咁樣煮隻鴿
vii) uni pasta x 2
-呢個喺menu上無嘅.........pasta淥過,有點濕
-海膽甜,仲有海藻
viii) cold ginger tea x 2
-有fresh ginger, lemongrass同lemon peel
-用嚟清清味蕾
ix) mini crepe suzette x 2
-我同食友都好期待呢個甜品............因為喺香港食到優質嘅crepe suzette好難
-個crepe suzette真喺好迷你吓...........想r多碟.........但已遭拒絶..........hahaha
-不過我都喺覺得個crepe suzette唔夠牛油香味
-突破地配以tangerine柑橘雪糕.........tangerine皮批到好薄..........食友話咁會增+烹煮嘅難度
-但整體都好味..........只喺少咗d啫~~~~~
x) almond ice cream with meringue x 2
-with fresh strawberry, scent of sakura blossom, covered with fragile candy glass
-呢個甜品好靚........1個玻璃金鐘罩
-裡面有塊花瓣.......個lemon cream唔只有酸甜味..........仲會有檸檬皮嘅微微"劫"味........味道上有突破..........好少甜品會攞埋檸檬皮嘅flavor..........日本士多啤梨甜.........味道上有layer,有character.......like
-食友去過天空龍吟...........佢話嗰個甜品外表仲fancy d...........喺蘋果形
xi) herbal tea + sweetie
-drink佢有3款............因為我話飲唔到有咖啡因嘅飲品............所以佢介紹呢個herbal tea
-用咗fresh mint, lemongrass同pandanus leave
-配蜜糖..........都有3款...........全部喺出自香港東涌..........我問佢邊隻味最啱.............佢介紹荔枝..........咁就荔枝啦
-呢款茶就配個糖潰番茄...............每款drink會有佢嘅1款sweetie.........好tailor pair吓
xii) coffee + sweetie
-食友叫咖啡............話嚟自阿里山.........帶微酸味...........design上唔洗跟奶.............但你需要佢都會比你
-配上1個朱古力mousse
-食友比我試咗1啖mousse.........好濃朱古力味............應該同個啡會好夾
-另1款drink喺茉莉茶..........配嘅甜點喺meringe物體
借食友相
後記
1) 店內環境..........嗰晚我喺第1個客到.............全個場任影 (問咗店方先影)
2) 當晚大廚 (前天空龍吟個chef)好proactive............1定會出嚟數次同每枱客介紹菜色............鳴謝食友借相
3) 原來張menu背後有首詩同簽名架............太文青啦!...........但sorry我唔識欣賞首詩...........side咗你份心意!........XDD
電話 : 2668 6488
純個人評價 : good (以咁嘅價$$$$喺應該嘅)
apr 15, 2016 (fri).............2人嚟dinner...............食咗 :
1) bread (免費)
-第1次見自製完舊牛油...........仲逐舊mark有production date嘅牛油紙............真喺fancy/ seafood ghost到呢!
-另外個sourdough都gd..........外脆,內軟,有點韌性...........仲熱............所以我同食友都有添包
2) 伯樂星 (hk$100)
-喺純米吟釀 (宮城県)
-我問過邊款glass wine比較配今晚tasting dinner.............日藉女店員建議呢隻...........或者大陸山西產區嘅白酒 (tasya's reserve chardonnay 2011 grace vinyard shanxi)
-我以前試過吓大陸產嘅白酒 .............味道會淡咗幾成(dilute咗咁)..............所以我對大陸白酒印象麻麻哋.............不過佢竟然推介............姑且問佢可否斟d比我試吓............試過後,佢都有acidity.........但個base都喺淡d............而且吞完後無嘜aroma/ after taste留低
-不過女店員話就算呢隻日本米吟釀都喺會喺淡味..........因為要就番個menu...........全部酒都會喺偏淡口
-既然2隻都喺偏淡...........我寧願揀日本米吟釀
-米吟釀真喺都喺偏淡味
3) jap craft beer (hk$88)
-kawaba snow weizen kigen brewery gunma japan
-食友今晚揀craft beer...........好似話幾有malt aroma
借食友相4) tasting menu x 2 (@hk$1,880)
i) sweet corn puffed mousse x 2
-with aburi botan shrimp, in shrimp consomme jelly
-食友形容為fluffy..........初時我唔明............mousse點解會fluffy............因我未食過fluffy嘅mousse
-個mousse好濃郁粟米味.............經理話喺嚟自北海道.............creamy得嚟輕身.........見到佢個mousse中間有好多空氣 (所謂嘅fluffy)
-中間嘅consomme啫喱有鮮味..........粗粗嘅牡丹蝦結實有刺身feel.......底下再有d新鮮grill過粟米
-好味
-當寫緊呢個dish時..........突然勾起咗我已遺忘嘅1間精彩mousse甜品店............但已結業n年 (都應該有9年)...........喺old bailey's street...........嘅la vie en rose.........我喺食過入口似air嘅mousse..........可惜當時我未寫blog........連openrice都未寫...........無實質記錄..........雖然佢摺咗.............但我要好好記住呢間甜品店........個香港人女chef唔知宜家去咗邊度?............仲有無整甜品呢?............佢好堅............好耐以前喺法國藍帶廚藝學校畢業 (好似喺)
ii) potato gnocchi tossed with fuki bud simmered abalone and tsubu clam x 2
-亞chef出嚟親自介紹
-頂頭嘅菜喺春天時令菜...........後來問多次香港人經理..........佢講咗個中文名.........但我唔記得咗........味道帶點甘苦,有character
-鮑魚腍,有彈性同鮮味
iii) caesar salad topped with hotaru squid x 2
-hotaru squid casear salad
-用咗瑩光魷魚伴caesar salad,連個sauce都喺+咗瑩光魷魚
iv) pan seared white asparagus and scallop x 2
-with white seasame tuile
-個芝麻薄脆好香芝麻味,好脆
-白露筍好粗大,結實.
-個帶子煎到只喺剛熟..........裡面仲好嫩
v) surrealism x 2
-poached oyster wrapped with wagyu beef, with grated celeriac jelly
-個蠔唔大隻.......只喺剛熟.......都尚可叫肥美.........好有海水鮮味，甜
-包住佢塊生生哋嘅和牛片...........其實對個菜色味道上無嘜impact
vi) roasted pigeon x 2
-with aged mandarin skin and spices, chicory confit flavore with keemun tea
-佢design咗用d強味香料去煮呢隻鴿..........pepper話嚟自台灣..........個sauce用咗ginger, honey, tangerine
-所以味道上,香料味dominant咗
-鴿嘅肉質好嫩,無overcook........但個人麻麻哋dominant嘅香料味..........雖然喺有創意咁樣煮隻鴿
vii) uni pasta x 2
-呢個喺menu上無嘅.........pasta淥過,有點濕
-海膽甜,仲有海藻
viii) cold ginger tea x 2
-有fresh ginger, lemongrass同lemon peel
-用嚟清清味蕾
ix) mini crepe suzette x 2
-我同食友都好期待呢個甜品............因為喺香港食到優質嘅crepe suzette好難
-個crepe suzette真喺好迷你吓...........想r多碟.........但已遭拒絶..........hahaha
-不過我都喺覺得個crepe suzette唔夠牛油香味
-突破地配以tangerine柑橘雪糕.........tangerine皮批到好薄..........食友話咁會增+烹煮嘅難度
-但整體都好味..........只喺少咗d啫~~~~~
x) almond ice cream with meringue x 2
-with fresh strawberry, scent of sakura blossom, covered with fragile candy glass
-呢個甜品好靚........1個玻璃金鐘罩
-裡面有塊花瓣.......個lemon cream唔只有酸甜味..........仲會有檸檬皮嘅微微"劫"味........味道上有突破..........好少甜品會攞埋檸檬皮嘅flavor..........日本士多啤梨甜.........味道上有layer,有character.......like
-食友去過天空龍吟...........佢話嗰個甜品外表仲fancy d...........喺蘋果形
xi) herbal tea + sweetie
-drink佢有3款............因為我話飲唔到有咖啡因嘅飲品............所以佢介紹呢個herbal tea
-用咗fresh mint, lemongrass同pandanus leave
-配蜜糖..........都有3款...........全部喺出自香港東涌..........我問佢邊隻味最啱.............佢介紹荔枝..........咁就荔枝啦
-呢款茶就配個糖潰番茄...............每款drink會有佢嘅1款sweetie.........好tailor pair吓
xii) coffee + sweetie
-食友叫咖啡............話嚟自阿里山.........帶微酸味...........design上唔洗跟奶.............但你需要佢都會比你
-配上1個朱古力mousse
-食友比我試咗1啖mousse.........好濃朱古力味............應該同個啡會好夾
-另1款drink喺茉莉茶..........配嘅甜點喺meringe物體
借食友相
後記
1) 店內環境..........嗰晚我喺第1個客到.............全個場任影 (問咗店方先影)
2) 當晚大廚 (前天空龍吟個chef)好proactive............1定會出嚟數次同每枱客介紹菜色............鳴謝食友借相
3) 原來張menu背後有首詩同簽名架............太文青啦!...........但sorry我唔識欣賞首詩...........side咗你份心意!........XDD
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