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2022-10-07
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座落喺加連威老道“瑞生尖沙咀酒店”嘅新餐廳，仿似一顆明珠大隱鬧市中閃閃發光。餐廳室內佈置行dark tone型格風，亦有戶外洋台供客人chill下。食物和酒都唔錯，職員們態度okay，當中那位男調酒師說話語氣和態度好好，調酒的動作和節奏很有勁度慢煮鮮鮑魚天使麵Sous-vide Isoyaka Abalone Angel Hair, with Wakame > 朋友和我都幾喜歡呢個pasta，磯煮鮑魚軟腍適中易咬開，個昆布汁充滿日式風味、非常提鮮同鮑魚好夾；與其叫佢天使麵，其實口感更似中式炒麵，成個菜式出嚟係好味道白酒牛油汁煮蜆 Sautéed Seasonal Clams with Onion, Fennel, Garlic & White Wine Butter Sauce> 蜆肉排列得好靚，啲肉脹卜卜幾鮮甜多汁，個白酒牛油汁做得有水準又香又濃鮮蝦煙肉意式多士Fresh Shrimp & Crispy Pancetta Crostini with Mozarella Cheese> 餐點定價都合理，呢款多士烤到香脆，蝦肉爽脆夾雜煙肉與芝士、合拍又惹味油浸菠菜
慢煮鮮鮑魚天使麵
Sous-vide Isoyaka Abalone Angel Hair, with Wakame
> 朋友和我都幾喜歡呢個pasta，磯煮鮑魚軟腍適中易咬開，個昆布汁充滿日式風味、非常提鮮同鮑魚好夾；與其叫佢天使麵，其實口感更似中式炒麵，成個菜式出嚟係好味道
白酒牛油汁煮蜆
Sautéed Seasonal Clams with Onion, Fennel, Garlic & White Wine Butter Sauce
> 蜆肉排列得好靚，啲肉脹卜卜幾鮮甜多汁，個白酒牛油汁做得有水準又香又濃
鮮蝦煙肉意式多士
Fresh Shrimp & Crispy Pancetta Crostini with Mozarella Cheese
> 餐點定價都合理，呢款多士烤到香脆，蝦肉爽脆夾雜煙肉與芝士、合拍又惹味
油浸菠菜苗
Sautéed Baby Spinach with Garlic and Olive Oil
> 我哋都鍾意食多啲菜，呢款蒜蓉橄欖油菠菜苗、清清淡淡菜又嫩滑好味呀，啱晒送酒傾下計
芥末籽薯蓉
Mashed Potatoes with Pommery Mustard & Olive Oil
> 呢個小食差唔多比我個人包辦，用嚟搽多士又得，後尾我一羹羹就咁𢳂嚟食，薯蓉個口感好得意、軟滑兼有彈性，creamy亦富忌廉香
1662 ~ The Storm on the Sea of Galilee
▪︎ Sweet/Smoky
- Made with Laphroaig Smoky Whiskey, base on one of the oldest Italian Cocktail Negroni; a crispy pancetta on top
> 呢度嘅signature 雞尾酒都以世界名畫命名，我呢杯有一片烤過的意大利煙肉，香脆煙燻味重，配搭蘇格蘭「拉弗格」麥芽威士忌，這酒具有煙熏泥煤、香草和鹹味，令這cocktail味道層次頗為複雜、烈酒味濃；用十七世紀著名荷蘭油畫“加利利海的風暴”嚟形容這杯酒入口果種驚濤駭浪嘅感覺最為貼切
1642 ~ The Night Watch
▪︎ Creamy/Fruity
- Made with Monkey 47 with Licor 43, Benedictine & Blueberry; a strong but balanced cocktail
> 朋友飲呢杯較為易入口，味道較甜帶點果香，佢話唔錯
慢煮鮮鮑魚天使麵
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白酒牛油汁煮蜆
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1662/1642
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油浸菠菜苗
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鮮蝦煙肉意式多士
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