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Fall & Winter Menu @ Maison es

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Andre Cheung

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難得有一日可以同男朋友一齊放假,所以晚餐就食得浪漫啲啦!黎到不久之前都食過既 Maison Es,裝修依然華麗,卡片,餐牌,同餐具,每個細節都係呢到老闆娘精心挑選既。

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今次冇選擇餐廳既 tasting menu,只係點咗幾份 a la carte;先來一盤熱辣辣既麵包籃。

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頭盤來一份超級新鮮既慢煮龍蝦肉配柚子,三文魚籽,炸蒜片;然後有我一向都好鍾意既牛肉他他。選用鹿兒島牛,撈埋有機生雞蛋,海膽,紫蘇葉,白果粒;米餅亦好脆身!

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Boston Lobster
Slow cooked, carpaccio accompanied by pomelo, ikura, garlic chips, chili & lime dressing

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Kagoshima Beef Tenderloin
Tartar served with uni, organic egg yolk, shiso, ginkgo, rice cracker & honey soy

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Kagoshima Beef Tenderloin
Tartar served with uni, organic egg yolk, shiso, ginkgo, rice cracker & honey soy

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Kagoshima Beef Tenderloin
Tartar served with uni, organic egg yolk, shiso, ginkgo, rice cracker & honey soy

主菜方面,我哋點上期待已久既吉列A3和牛。外皮炸得非常脆,而且和牛保持 medium rare,再沾上溫泉蛋同蒲焼汁,食落又甜又香。旁邊亦有配上燒飯糰,好豐富呀!

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Wagyu A3 Sirloin
Breaded & deep fried served with yaki onigiri, mizuna, garlic chips, wasabi, onsen egg & kaboyaki sauce

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Wagyu A3 Sirloin
Breaded & deep fried served with yaki onigiri, mizuna, garlic chips, wasabi, onsen egg & kaboyaki sauce

另外仲有一份冬季推介既「荷葉蟹粉義大利飯」。蒸飯帶著荷葉香氣,蟹膏味道非常特出,好特別既 crossover。

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Hair Crab
Sauteed tossed with risotto, ginger, snow pea tips, uni & served in bamboo steamer

最後,係以焗蕃薯為主題既甜品碟。有燒過既麻薯,清新既自家製白桃雪芭,不錯既配搭!

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Ginger & Sweet Potato, Peach SorbetM

Maison ES
Address: G/F, 1A Star Street (entrance at Electric Street), Wan Chai
Telephone: 2521 8011
Opening Hours: Mon-Sat 12:00-14:30 ; 17:00-22:30
Website: http://www.maison-es.com


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