圣诞节特制菜单

圣诞节期间主厨精心打造了四款节日菜单

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(一)

£138/人

TO START

三式点拼

Chef Selection of Steamed Dim Sum Roast Duck and Black Winter Truffle Dumpling New Zealand Lobsterette Roll | Morel Mushroom and Yam Bean Dumpling

金香酥炸鲜鱿

Crispy Squid with Curry Leaf and Sichuan Bell Peppers

中园烤鸭

Duck de Chine Served with Pancakes, Baby Cucumber, Leek and Duck Sauce

MAIN

梅子蒸野生鲈鱼

Steamed Wild Sea Bass in Cantonese Plum Sauce

黄酒布雷斯鸡

Braised Poulet de Bresse in Rice Wine Sauce

和牛香肠煎炒剁椒智利和牛

Stir-Fried Chilean Wagyu Rib-Eye, Wagyu Salami in Freshly made Chilli Sauce

芝麻紫苏拌青红椒煲仔越光米

Potted Koshihikari Rice with Friggitello and Sweet Peppers with Shiso Leaves

蒜粒爆炒有机豌豆苗

Stir-Fried Snow Pea Shoots in Garlic Sauce V

DESSERT

Mandarinó Mandarin Mousse, Vanilla and Chestnut Cream

(二)

£200/人

TO START

鱼子酱拌尔罗斯烙饼烤鸭

Blini with Duck de Chine and Osciètre Prestige Caviar

清汤野竹笙拌西班牙吉品鲜鲍配鲍鱼肝蘸酱

Fresh Spanish Abalone, Liver Sauce. Wild Supreme Fungus Soup

冬季鲜菌鸳鸯饺

Winter Mushroom Dumpling with Kabocha Sauce

布袋蟹肉酥

Hand-Picked Cornish Crab Puff

MAIN

西班牙红虾拌稻庭面

Carabinero with Inaniwa Udon in Shaoxing Wine

白酒酿烤银鳕鱼拌时蔬

Grilled Black Cod, Winter Bamboo with Sweet Osmanthus Wine

荷香蒸烤布雷斯鸡

Steamed Poulet de Bresse with Lotus Leaf in Bamboo Jade Sauce

娃娃菜鹅肝酱炒智利和牛

Stir-Fried Chilean Wagyu Beef with Foie Gras and Baby Gem

PRE-DESSERT

 Pineapple Tartar Coconut Sorbet, Thai Basil

DESSERT

 85% Chocolate Fondant

Sweetcorn and Cognac Sauce, Gold Leaf