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2017年6月26日星期一

香港:港島香格里拉大酒店龍蝦吧 - 週末香檳早午餐

港島香格里拉大酒店龍蝦吧餐廳推出週末香檳早午餐,客人可暢飲Dom Perignon及Veuve Clicquot香檳,並配搭各款以龍蝦及海鮮為主題的菜式,還有多款芝士及甜品,是週六日跟好友去享受一個早午餐的選擇。









首先送上的是Seafood Three-Tier Stand,海鮮三層架,頂層有Fresh Fig Wrapped with JOSELITO Ham & Arugula,新鮮無花果配特級西班牙火腿及沙律菜,Prawn & Crab Cocktail Shooter Glass,大蝦蟹肉咯嗲杯,Lobster & Foie Gras Terrine with Green Pea’s,龍蝦及鵝肝醬配青豆,Mini Caesar Salad with Lobster & Bacon,迷你凱撒沙律配龍蝦及煙肉。中層有Lobster & Herb Roll,龍蝦香草卷,Hokkaido Scallops with Mango & Caviar,北海道帶子配芒果及魚子醬,Japanese Hamachi Ceviche with Red Prawn,日本油甘魚刺身配紅蝦,Sea Urchin Flan with Jelly,海膽餡餅配啫喱。最下層的有Smoked Sardine Rollmops on Cream Fraiche Chive Baguette,煙醃沙甸魚配忌廉香蔥法包,Oyster on Shell with Vodka Lime Jelly & Abalone,生蠔配伏特加青檸啫喱及鮑魚,Octopus Tentacles Pave with Chorizo & Asparagus,八爪魚鬚配西班牙香腸及露筍,Sesame Crusted Tuna on French Potato,芝麻吞拿魚配法式馬鈴薯,Salmon Dill Gravalax with Cucumber & Yuzu Pearls,刁草三文魚配芝士青瓜柚子珠珠,集合龍蝦、蟹、海膽、帶子、三文魚、蠔、八爪魚、吞拿魚等海鮮做成的前菜小吃,對於愛吃海鮮的人絕對是相當豐富及吸引,還以香檳來配搭一起享用,又很相夾。

然後有兩款湯可選其中一款,Lobster Bar & Grill Bisque,龍蝦吧濃湯,及Carrot & Ginger Cappuccino,甘筍薑湯,我選了餐廳招牌的龍蝦湯,濃稠味鮮,配上麵包吃最不錯。主菜有現切肉扒,Today's Carving Trolley,燒牛扒,嫩紅的牛肉帶著點脂肪,邊位帶香,肉味濃郁,讓人吃得回味。




還有多款以海鮮為主題的主菜,Butter Poached Lobster Eggs Benedict on Smoked Salmon Brioche,牛油水煮龍蝦班尼迪蛋配煙三文魚軟包,Fried Crab Cakes with Avocado & Sauce Remoulade,炸蟹肉餅配牛油果及蛋黃醬,Lobster Mornay Vol au vents,芝士汁龍蝦酥皮盒,蟹肉煎得微脆,每口都吃到豐富的蟹肉,早午餐不可缺少的班尼迪蛋,配了龍蝦及煙三文魚一起吃又滋味。




Seared Scallop & Bacon Brochette with Sauce Choron,香煎帶子及煙肉串配蛋黃醬,Baked Seabass with Confit Herb Potatoes,Tomato Fennel Salsa,焗鱸魚配油封香草馬鈴薯及蕃茄茴香莎莎醬,Signature French Toast with Lobster & Mascarpone Bisque Sauce,龍蝦吧特色法式多士配龍蝦及忌廉芝士龍蝦,軟嫩的帶子以煙肉配搭帶來鹹香,鱸魚不會太油膩,魚肉嫩滑,加上法式多士淋上忌廉芝士龍蝦汁,芝士濃郁。



Fricassee Prawn & Clams on Champagne Risotto,燴大蝦蜆肉香檳汁意大利飯,Lobster Angel Hair Pasta in Creamy Flying Fish Roe Sauce,龍蝦天使麵配忌廉飛魚子汁,飯的汁料相對天使麵的淡一點,天使麵掛滿飛魚子汁,十分美味。

最後有芝士及豐富的自助甜品,包括芝士蛋糕、士多啤梨蛋糕、檸檬撻、蘋果撻、焦糖燉蛋、朱古力慕絲蛋糕、Tiramisu等等,個人比較朋吃芝士蛋糕,軟滑而芝香恰好,檸檬撻的酸度又不會過多,整愛甜品都不錯。









週末早午餐於星期六及星期日供應,價錢每位HK$768,已包括無限暢飲Veuve Clicquot香檳、紅白酒、啤酒及果汁,亦可選HK$1568升級暢飲Dom Perignon Vintage 2006香檳。


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