朋友想搵個地方Fine Dine 慶祝,搵到位於尖沙咀廣東道嘅Amina Modern European曾任酒店的資深大廚坐鎮主理,不設單點菜式,以「手工」「食材」及「堅持」為原則。店主堅持由意大利和法國入貨,以高級食材入饌,融會精湛工藝. ▲ 8 course caviar menu $1680 ▲ Homemade Bread and Dip3款Homemade Bread,包括用上帶點微酸嘅sundries tomatoes 既蕃茄芝士包,外脆內軟嘅mini 法式麵包,同有著濃郁芝士味嘅芝士片配上 Sundries Tomato Butter ▲ Amuse BouchaHome made potato chips 好新鮮,分別有肉質軟滑香濃嘅油浸鴨肉,同鮮甜飽滿嘅三文魚子. ▲ Lobster & Saffron Lime Jelly Roll on Caviars, Garden Green with Beetroot Dips (Oscietra From Italy)龍蝦肉與青新酸甜嘅藏紅花青檸果凍,卷成卷狀非常突出嘅紅菜頭醬,為口腔帶來味覺冲擊。 ▲ Bigeye Tuna Tartare & Deep Fried Caviar Potatoes, Garden Herbs, Honey Apricot with Japanese Yuzu Sour Cream Dips(Baeri From France)拖羅他他配上香炸魚子薯片香草杏脯沙律,日本柚子酸忌廉.中和咗拖羅嘅油膩感. ▲ Hokkaido Cream of Oyster with Beer Battered Oysters忌廉湯用北海道牛乳同鮮蠔打成,再配酥炸生蠔忌廉湯 Creamy 蠔味濃郁,炸蠔皮薄鬆脆參照建議食法,咬一口炸蠔,一啖湯,蠔味double up ▲ Herbs Olive Oil Confit Salmon & White Asparagus with Wasabi Fava Beans Puree (Osciètre Prestige From France)用香草橄欖油封嘅三文魚,肉質口感嫩滑配上芥末豆蓉,出奇地相襯 ▲ Korayaki Crabmeat Herb Creamy Risotto on Hollandaise(Malossol From France)松葉蟹肉甲羅燒,濃郁蟹膏配意大利飯,有幸福嘅感覺 ▲ Guava Sorbet, Fresh Pomegranate & Pomegranate Foam酸甜又冰凍嘅sorbet.成個人立即醒神,清一清味蕾. ▲ Olive oil Poach Lobster Tail & Savvy Cabbage Stuffed Creamy Morel Mushroom, Herb Butter Truffle Gnocchi with Ginger Carrots Foam(Transmontanus From France)橄欖油慢煮龍蝦尾&羊肚菌,香草松露馬鈴薯團子薑汁甘筍汁泡沫有著神奇嘅口感,味蕾可以感受到,但會立即係口腔內消失。今晚出現咗幾次嘅黑色片裝物體,其實係用墨水汁整嘅脆皮,Eatable ▲ Petit Four檸檬外殼由檸檬味白朱古力製造,數滴薑汁味糖醬入面就由柚子啫喱&檸檬mousse組成.成個甜品味道都好夾,酸酸甜甜so fresh. ▲ Dessert of the Cloud乾冰襯托下,好夢幻仙境嘅感覺,好似雲嘅就係帶著清新淡淡菠蘿味嘅棉花糖,棉花糖係凍更有咬口口感更紮實,同平時好不一樣。上面有4粒朱古力,分別係 Hazelnut、 Honey、Nuts & milk、Tea Presentation 的確令人眼前一亮,每道菜上枱時都會有簡介,開動時,同朋友都會先望一下MENU,再研究碟上面既食材。 ▲About Amina Modern European尖沙咀廣東道82-84號流尚坊8樓 8/F, Canton Plaza, 82-84 Canton Road, Tsim Sha TsuiTel: 6018 0244XOXO!Stay Tuned!@ E-mail: yanezwong@gmail.com@ Facebook: https://www.facebook.com/yanezgarden@ IG: https://www.instagram.com/yanez_yw/@ IG: https://www.instagram.com/takeateasy_852/▲免責聲明是次產品/產品資料由品牌提供,本文章所發表的全部內容均屬個人意見及感受,並不代表該品牌之言論及立場如需協助或希望獲得更多有關產品資訊,請直接聯絡該品牌查詢或∕和尋求相關專業意見.如從而引起任何損失或法律糾紛,本人概不負責.