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香港的高級西餐廳, 一向都有甚高的國際水準. 而自己心中, 亦有一個三甲排名. 第一 " 8 1/2 Otto e mezzo Bombana" , 第二 " Amber " , 第三" L' Atelier de Joel Robuchon ". 今次, 就為大家介紹一下這個不知為什麼仍是"兩星" 的米芝蓮餐廳 " Amber " .
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" Amber " 位於中環的"置地文華東方酒店" 之內的七樓. 雖然沒有漂亮的街景, 但內裡的樓底很高.
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先來一個餐前小吃 amuse bouches, 一口吃的炸球, 內裡是鵝肝醬. 勁好味! 另可個是甜甜酸酸像甜品的, 十分開胃.
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另一個小吃是蟹肉, 配粟米湯, 本人很喜愛.
![(love struck)](http://l.yimg.com/op/blog/images/emoticon/8.gif)
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第一道頭盤 " Langoustine in organic tomato & watermelon ‘nage’ with espelette chili & coriander 龍蝦配蕃茄" , 好清新.
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另一道頭盤是他們的signature dish, " Hokkaido sea urchin in a lobster jell-O with cauliflower, caviar 北海道海膽的龍蝦Jelly果凍,菜花,魚子醬" 超好味!
![(thumbs up)](http://l.yimg.com/op/blog/images/emoticon/113.gif)
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這道" Tasmanian salmon confit & smoked avocado, horseradish & granny smith apple 煙燻三文魚" 上枱時還被煙蓋著, 一打開, 煙香味四濺. 三文魚被鋪上胡椒煙燻, 十分好味.
![(thumbs up)](http://l.yimg.com/op/blog/images/emoticon/113.gif)
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法國菜好像一定要有鵝, 鴨肝
![(phbbbbt)](http://l.yimg.com/op/blog/images/emoticon/47.gif)
![(sad)](http://l.yimg.com/op/blog/images/emoticon/2.gif)
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我不想吃牛, 所以主菜我選了魚. 他們用日本的"金目鯛" 去做, 配以Cherry Tomato, 味道配合得好好, 但魚好像不太新鮮. 上次( 圖下)主菜的魚好味很多....
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老公選了鹿兒島和牛kagoshima wagyu beef striploin; oven roasted, purée of ‘forgotten’ cévennes onion braised short ribs with seasonal green leaves 做主菜. 他說沒有做得比上次(圖下)的好....
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次後, 有芝士做飯後品, 好多芝士給你選擇...french farmer cheeses matured by bernard antony
![](http://cdn.chiba78.com/uploads/content/file9_6906254178.jpg)
我就清清哋食個果盤算了.
![](http://cdn.chiba78.com/uploads/content/file9_9351538964.jpg)
甜品還有很濃的朱古力梳乎里, 好好味, 但真是太飽吃不完.
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