【Sabor】令人無法抗拒的西班牙Tapas

已經唔係第一次去Sabor Spanish Touch Private Kitchen,覺得呢度既Tapas好好食,尤其係墨魚粒同蒜蓉蝦,實在念念不忘,相隔幾個月,終於有機會再黎會一會!

正式開餐之前,餐廳送上免費既餐前小食 — 蒜蓉番茄多士,味道酸得黎帶D生蒜既辛辣,好能夠刺激味蕾!

Clams in Green Sauce

蜆肉新鮮又大隻,廚師火候控制得好,唔會過韌;汁底用魚湯熬製,濃香鮮味。

Grilled Cuttlefish with Green Allioh Foam

再次encore既墨魚粒粒,依然無叫我失望!墨魚勁厚肉,彈牙又有鹹香;不得不提個醬,廚師用番茜、生蒜、雞蛋、牛奶等材料,用氣槍打成泡沫,食入口就好似鹹既mousse咁,非常軟滑,好~好~食!

Stuffed Squid in Black Ink Sauce

吊桶入面釀有乾菌、豬肉、魷魚等,咬落去好軟腍,啖啖肉;吊桶外面係白汁,有奶香。

Portobello Benedict

採用Egg Benedict製法,面頭係荷蘭汁,中間係溫泉蛋,下面係炒過既洋葱,不過底部既唔係麵包,而係一隻大磨菇。用刀一切,蛋黃即如泉湧,蛋味香濃,非常juicy!夾埋洋葱、磨菇、紅莓醋、火箭菜等等黎食,無得彈!

Crab Crayette with Allioli 

炸蟹肉球,一切開,入面全部係蟹肉,貨真價實!面頭炸得香脆,配埋個加左辣粉既蒜蓉沙律汁,香口又美味!

Garlic Shrimp

一上枱已經香氣逼人!大蝦好新鮮,鮮甜彈牙,用蒜片同橄欖油炒香,上枱時橄欖油仍熱到起泡,熱辣辣非常惹味!

Suckling Pig

乳豬皮烤得好脆,內裡肉質軟嫰,肥瘦適中,試問大家又點可以錯過呢一道西班牙美食!

Tiramisu Foam with Homemade Mix-berries Gelato

同一般Tiramisu唔同,呢個係打左氣入去既,非常creamy軟滑,餅底香脆,酒味唔太濃,啱我!雜莓雪糕酸咪咪,口感幼滑,仲食到唔少雜莓果籽,好fresh!

Warm Chocolate Coulant

最後就係呢個心太軟,侍應解釋,佢地加入左更多麵粉製造,所以質感同蛋糕更加相似;一切開,朱古力漿即時湧出,暖笠笠,甜度適中,大愛!

以上八款Tapas (連甜品),再加一味乳豬,二人合共食左$1,240,物有所值!



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