費話少講, 請看相片
開放式廚房, 但又一啲油烟味都冇喎
大廚因工作關繫, 用背脊對住客人, 但所做嘅, 一目了然
時日精選
好花嘅設計, 同環境唔多夾
選蓉包冇限復活
估倒我要食乜未?
仲有把刀, 係名牌? 我唔識
七時到達, 包場, 另外啲客八時後才陸續出現
很久沒見嘅周打魚湯
我兒時, 也是現在嘅至愛, 法式局田螺, 蒜, 牛油, 香草落得夠重手, 那會不好吃
帶你到味覺七重天, 當心, 一個不留神吃多了, 人也可能升天
連薦底嘅薯蓉, 清晒, 好味至極
令我諗番起當年喺"大大公司"間西餐廳, 去親都會食嘅情境
逢周末七點半, 有個west man琴佬伴奏, 竟然識彈安全地帶
是日精選嘅grilled lamb loin and scallops
魚羊得個鮮, 咁你話呢個配搭會唔會錯
忌廉芝士局龍蝦, 勁多龍蝦肉
唔怪得之配菜會係沙拉, 因實在幾heavy. 呢度質數可妣美bostonian, 份量多一本, 價錢又平一半
我嘅黑椒牛柳, 凈係賣相, 已嬴晒
黑椒汁, 應係黑椒牛肉紅酒汁, 濃度剛好, 唔會蓋過肉味, 但又發揮到惹味嘅效果
The pepper sauce was strong but didn't cover the flavour of the beef, bet it was made with concentrated jus de boeuf.
呢塊嘢都應該有9-10安士, 牛柳嚟講, 算大塊
This piece was quite large, I would guess 9-10 ounce. Plenty even for me.
伴碟嘅忌廉芝士局薯仔, 軟孰香口, 絕冇欺場
Side dish was scallopped potatoes, creamy and cheesy, very well done.Also rosemary grilled zuchiinni, peppers and garlic spinach.
age後嘅牛柳, 肉味更濃更鬆化, 用扒刀一拉就開, 食落冇渣, 亦冇多餘血水, 好扒, 好扒!
The meat was aged so that there wasn't much blood coming out, but you can see the pink tender inside. Sign of a good steak.
好食到想嚟多round
咁美味嘅一餐, 話咁快又到尾聲啦
飲勝!!!
要同嚴總廚講句, 好味, 多謝
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