GF : Gluten free friendly * 無麩質提示 | V : Suitable for vegetarians 素食
Starters 前菜
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Pumpkin velouté, crispy sage (V.GF)
南瓜湯配香脆鼠尾草
Salade Niçoise (GF)
吞拿魚沙律(烚蛋,橄欖,番茄)
Foie gras and chicken liver parfait, brioche and Sauternes soaked apricots
鵝肝, 雞肝醬配多士和甜酒醃銀杏
($50 supp)“Boudin Blanc Albert Roux”
(另加 $50) 雞肉豬肉腸配芝士, 松露醬
One of the World’s greatest chefs, the first chef to ever be awarded, one, two and then three Michelin stars in the UK, Chef Albert Roux sadly passed away earlier this year and was my biggest mentor. Hundreds of chefs passed through his kitchen and have gone on to great success. This dish is one of his signatures and I have such fond memories making this with him.
Mains 主菜
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Red wine braised beef cheek, pommes purées and buttered carrots (GF)
紅酒燉牛頰肉配薯蓉,牛油甘筍(另加$150 可配10克黑松露)
(add 10g freshly shaved black truffle $150)
Choucroute garnie with crispy pork knuckle and belly (GF)
燒豬手, 五花腩配酸椰菜,薯仔
Roast skate wing, spinach and buerre noisette (GF)
煎魔鬼魚配菠菜奶油薯仔
Caramelised onion tarte tatin, thyme and hazelnuts (V)
瑧子焦糖洋蔥撻
Dessert 主菜
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Rhubarb crumble and crème Anglaise
黃根批配英式蛋奶醬
Glossary
Velouté: Smooth and creamy soup
Niçoise: Tomato, olive and bean salad with boiled egg
Parfait: Smooth paté
Sauternes: A type of sweet wine
Boudin blanc: A white emulsified sausage
Pommes purées: Mashed potato
Choucroute: Pickled cabbage from Alsace
Buerre noisette: Brown butter
Crème Anglaise: Vanilla custard
* All dishes are made with gluten free ingredients, but in a kitchen where products with gluten are also prepared.
