The Limited Edition of Autumn Degustation Menu, The Ocean
我的試食清單，永遠有The Ocean 。踏入十一月，終於可以試食以海洋、時令松露為主題的菜單。這個秋冬品嚐菜單包括多道菜，以多種方法烹調，充滿驚喜！
I would never miss “The Ocean” in my to-try-list. Delighted to try the seasonal menu for the fall-winter in this Nov. Full of surprises with a variety of dishes and cooking methods!
前菜小食有3款：灼法國Fine de Claire生蠔配意式菠蘿沙冰、炸帶子蝦餅、炒八爪魚霰餅。
The culinary journey begins at the coast, featuring three selections of snacks including poached French Fine de Claire Oysters served with a pineapple granita, scallop corndogs for a sense of childhood nostalgia and fried octopus with arare.
Ocean Breeze is a symphony of Japanese Matsutake mushrooms and slow cooked abalone, paired with barley and fresh truffles, served with a fragrant hot mushroom consommé and served in a Chinese glass teapot.
The Sea Anchor marries a Hong Kong rice roll and an Italian ravioli. Two delicate rice papers are surrounded by a king crab and placed on a bed of crispy yuba.
First Wave highlights smoked scallops, freshly imported from Iwate-ken, Japan. The scallops are smoked using hickory wood to add depth to the flavour and paired with roast eggplant and delicate salicornia served with a seafood soup.
Blue Lagoon. A large Canadian slow-boiled lobster tail and fried crispy lobster claw is paired with cauliflower, comet-vanilla veil and a homemade hazelnut paste.
Great Reef, plates up fried black cod with Italian white truffle and French black truffle sauce on a potato puree. The truffle notes enhance the cod flavour and the contrasting colours are a feast for the eyes.
Decompression features sake in a solid form, encased in a chocolate shell sprinkled with puff rice, putting a Japanese twist on a classic Magnum ice cream.
Back to Bay features a delicately plated array of fresh figs, Cardamom white chocolate and prickly pear sorbet paired with a mulled wine gel to finish the journey on a sweet note.