【源峰】舌尖去旅行!來一趟松露盛宴之旅
2021/04/22
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今晚第三次來到Alva Hotel的日本餐廳「源峰」,我喜歡這間餐廳,偌大的落地玻璃,日間可以眺望青蔥山巒,晚上則是萬家燈火,所以無論甚麼時間來到,都是風光無限;也喜歡這裡的美食,尤其是餐廳名物「火炙和牛海膽壽司」,海膽味鮮,和牛嫰滑,必吃!
今次這壽司稍為變了身,加上了清香的松露,因為餐廳最新推出「源峰松露廚師發辦推介」,以新鮮白松露配上春日當季食材,矜貴又美味!
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「源峰」位於酒店28樓,旁邊是城門河和單車公園,景色很好。
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今晚我們點了這個「源峰松露廚師發辦推介」,每位$1,880。
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前菜:松露薯仔沙律
前菜是沙律,面頭的新鮮松露有十塊八塊,絕不吝嗇;底下的薯仔沙律則加入了洋蔥碎,香氣迫人!
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刺身:吞拿魚溫泉玉子 伴松露春鰹魚火炙
因為我不吃魚生,所以原本的魚生換上了赤貝和鮮蝦。赤貝嬌艷欲滴的橙紅色好吸引,吃一口,爽口鮮甜,十分新鮮;另一碟蝦刺身則肉質甜美,兩碟都很美味。
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燒物:帆立貝照燒松露 伴牛油奶油泡汁
帆立貝經過輕烤,甜味更加突出;旁邊的牛油油奶泡汁濃厚香滑,令鮮甜的帶子口感更豐盈。
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蒸物:蒸櫻鯛魚伴新洋蔥蓉汁
櫻鯛用香葉包著同蒸,更添清香;蒸物火候拿捏得好,魚肉滑溜。我還很喜歡那洋蔥蓉汁,夾雜了清甜的青豆,感覺清新。
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揚物:和牛春山野菜天婦羅 伴蜂斗茶花味噌
我喜歡吃牛,這塊和牛天婦羅一定無得輸,油香充足,肉味香濃,外層香脆,裡面仍嫰紅;野菜天婦羅也很特別,第一次吃到用野菜做的天婦羅,花生芽甜美爽脆,相當驚喜;另一條則是在台灣較常吃到的蕨菜,頂部捲起來很可愛,爽口多汁。
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壽司:迷你春魚生丼
Again,我請餐廳將魚生換走了,取而代之是蟹肉、蝦刺身,配以新鮮海膽。整個丼飯有生和熟的海鮮,卻又很搭配,每一口飯都是滿滿的鮮味。
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壽司:火炙和牛海膽壽司伴松露
然後我最期待的「火炙和牛海膽壽司伴松露」就出場了,和牛經過火炙﹐增添了焦香,牛肉超嫰滑,油香滿溢,還配上了我好喜歡的海膽和松露,淋上少許醬油,實在是人間美味!
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湯物:鮮海苔味噌汁
相比起其他餐廳的味噌湯,這裡的更加濃郁和鮮味,雖然已經很飽,仍忍不住全部喝掉。
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甜品:櫻桃奶凍
最後來到甜品,粉紅色奶凍相當少女系,加上矜貴的白士多啤梨,甜美非常。
CurlyStars ⭐⭐⭐⭐ 4.5/5
源峰
地址:沙田源康街1號帝逸酒店28樓
電話:3653 1115
營業時間:星期一至五12:00 – 15:00,18:00 – 22:00;周末及公假11:30 – 15:00,18:00 – 22:00
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看看我在此酒店的其他介紹:
一次試盡帝逸酒店名物:https://www.orangenews.hk/foodiecurly/133842.jhtml
Alva Hotel Staycation:https://www.facebook.com/watch/?v=1204530883251537
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