Chef's Rec­om­men­da­tions

Vision Magazine - - Destinations -

Crisp pork Belly and King prawn skewer, Fen­nel Salt 12小時的燜煮,入口即化的肉質配上香脆的酥皮,恰好開啟味蕾。

Sal­mon Tartare, miso and green Chilli emul­sion, car­away lavosh新鮮鮭魚細緻的肉質不腥帶甜,夏日的絕佳涼菜

Freshly shucked sig­na­ture oys­ter, Shao Xing mignonet­te產自 NSW省的生蠔,配上香醇紹興酒調製的醬汁,新鮮回甘讓人流連忘返。

Salt Ros­ter heir­loom Veg­eta­bles, Quinoa, goats curd, hazel­nut dress­ing具有養生概念的根類植物前菜,以榛果醬覆蓋原有的苦味,開胃的好料理。

Full blood wagyu Carpac­cio, quails egg, black and white gar­lic維州頂級 Wagyu牛肉配上簡單的蒜味佐料,溫和舌尖觸感準備迎接下一輪的美味。

Korean Fried Chicken, green mango slaw, black rice產自昆州的雞肉以韓式手法烹煮,香嫩多汁;再以清新青芒果提味,另一番異國風情再現。

Duck breast, caramelised cher­ries, onion soubise五分熟的鴨胸肉,以獨特料理手法保有細嫩肉質,加入櫻桃更富香醇。

At­lantic Sal­mon, Wakame Salad, Miso Burnt But­ter塔州鮭魚不肥不膩,香脆的表層配上海鹽佐味,更富大自然的韻味。

Pavlova Roulade, nec­tarines, cit­rus curd Dark Choco­late souf­fle, mile choco­late mousse with brownie soil, white choco­late ice cream sand­wich, with Ma­cadami­a或是因為適合商旅者的口味,甜點金玉其中,美於其形,微微甜度替味蕾帶來完美的句點。

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