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2016 Adventurous wine: Blaufr?nkisch, Gut Oggau, Burgenland, Austria,

2017 Signature wine: Chardonnay, Bernard-Bonin, Vieilles Vigne, Meursault, Burgundy, France,

2015 C

5418 Bouteilles 自制木绵豆腐伴野菌配红烧虾籽汁 House-made bean curd, fungus, shrimp roe jus Signature wine: Sommelier'

s Surprise 蒜子豆豉爆宫崎A4和牛粒 Pan-fried Miyazaki A4 Wagyu beef, fermented black soybean, garlic Chinese wine: Cabernet Sauvignon, Legacy Peak, Ning Xia, China,

2014 Adventurous wine: Merlot, Bessa Valley, Enira, Bulgaria,

2011 Signature wine: Cabernet Sauvignon, Ch?teau Pontet-Canet, Pauillac, Bordeaux, France,

2005 C Magnum Bottle 冶味龙虾炒有机茉莉丝苗 Fried organic jasmine rice, lobster, Chinese doughnut, corn 杏汁炖官燕 Double boiled imperial bird'

s nest, almond cream Chinese wine: BeiChun, Puchang, Sweet BeiChun, Xinjiang, China,

2014 Adventurous wine: Madeira, Blandys Malmsey, Portugal,

5 years Signature wine: Maderia, D'

Oliveiras, Verdelho, Portugal,

1988 都爹利甜品拼盘 Duddell'

s dessert platter 品晚宴 Tasting Menu

2280 3180

788 988

1388 每位 Per Person 每位 Per Person 每位加 Add Per Person 每位加 Add Per Person 每位加 Add Per Person (需最少二人同时点选 minimum two persons)

1680 每位 Per Person 玉树琼脂 C 松露香煎南澳带子伴姜葱烩蛋白 Pan-fried South Australian scallop, ginger-scallion egg white, black truffle, truffle vinegar pearl 大厨揉合传统及现代手法,重新演绎带子姜葱烩蛋白,把不同质感及味道的食材融为一体.蛋白以 温油烹煮,烩入姜葱茸,简单的食材在大厨的巧手下,成为色香味俱全的珍馐.烩蛋白放上煎香的 南澳带子及鲜刨黑松露,更特别加入自制松露黑醋珠代替普通黑醋,丰富口感之余,更添趣味. This is a forward thinking and luxurious take on the nostalgic Cantonese dish of braised egg whites. Egg whites are quickly scrambled in warm oil with ginger and scallion puree C a seemingly simple act, but one that requires understanding and quick skill to transform them into a soft and silky dish. While delicious alone, in this version, shavings of seasonal black truffles are placed atop. So too, pan fried scallops featuring a caramelised exterior, and house made truffle vinegar '

pearls'

that explode in the mouth. 奇香粉丝h花竹虾 Braised Kuruma prawn, bean sauce, glass noodles 选用本地花竹虾及本地生晒面酱,这道菜式充满香港本土风情.肉厚弹牙的新鲜花竹虾,以生晒面 酱、蒜头、姜、辣椒、胡椒粒及金不换生h,奇香诱人.粉丝尽取大虾及酱汁味道,叫人大快朵颐. A dish that showcases the possibility of Hong Kong'

s bounty and talent. Kuruma (tiger) prawns, caught by a trusted local fisherman, have been chosen both for their size and the bouncy texture they yield when perfectly transformed. The prawns are braised whole in sun-dried bean sauce, with garlic, ginger, chilli, peppercorns and sweet basil forming an aromatic combination. Served atop glass noodles, the resulting sauce is deliciously absorbed by the noodle - transforming their neutral existence. 蜜饯黑毛猪叉烧 Barbecued ibérico pork, honey glaze 叉烧是世上最受欢迎的中国菜之一,相当具标志性.我们选择用肉质鲜嫩、味道浓郁的黑豚梅肉. 猪肉的表面涂上特制酱汁及麦芽糖,再以传统广东烤炉h至油光发亮、肉面微焦,啖啖滋味. Barbecued pork (char siu) occupies an iconic place in Cantonese cooking. We use the best quality Iberico pork because of its tenderness and favour. After glazing in a special sauce featuring maltose, the pork is slowly roasted until it is perfectly charred and caramelised. 南乳酱香吊烧鸡 Crispy roasted chicken, fermented red beancurd sauce 尽管美味难忘,这一道菜因其繁复工序而被时代舍弃,仅余少数餐厅保留传统,费时炮制.大厨选用 肥瘦比例适合的本地泰安鸡,在鸡架内均匀涂上本地老字号廖I记手工制作的南乳,腌制四小时, 吊烧后再稍微油炸,让其鸡皮香脆不腻,鸡肉惹味鲜嫩.进食时蘸上南乳酱,倍添美味. Despite being beloved by many, this age-old Cantonese dish is one difficult to find nowadays. Local Taion chickens approximately 2.3 kilograms have been selected to ensure the correct ratio of meat, to fat, to bone exists. Red bean curd from artisan producer Liu Ma Kee, that has been naturally fermented, is rubbed within the cavity, before being left to marinate for four hours. It is then roasted, before being finished in hot oil C the resulting skin is crisp, while the meal deliciously tender. The accompanying fermented red bean curd sauce yields a rich aroma. 高汤烩龙虾伴姜葱捞粗面 Supreme lobster noodle 极具喜庆感的经典粤菜菜式,采用新鲜本地龙虾,肉质鲜甜爽口,以香浓高汤烩煮,伴以更能挂汁的 粗面,面条充满龙虾鲜味,让人欲罢不能. A dish that sits at the pinnacle of Cantonese fine-dining and sometimes saved for celebratory occasions. Fresh, local lobster C the meat succulent and sweet, is braised with golden supreme stock before served atop noodles that have been braised in a supreme soup of scallion, garlic and more. 话梅肉桂醋香法国猪肩肉 Crispy Basque Kintoa pork shoulder, salty dried plum, black rice vinegar, cinnamon 话梅是香港及广东地区常见的凉果小食,味道咸酸带甘,搭配猪肉菜式,甚佳.我们特别选用法国 巴斯克地区的黑白猪,肉味鲜甜而且具坚果味道.猪肩肉油炸后,加入话梅黑醋酱汁快炒拌匀, 醋香、话梅、再加上肉桂,酸甜开胃.伴碟配上都爹利自制的腌子姜,带来清爽味道. A popular snack both in Hong Kong and the greater Guangdong region, salty dried plums often feature in pork dishes for their ability to cut through the rich nature of the meat owing to their sour and salty tones. Kintoa pork from the Basque country features in this dish for the sweet and nutty flavour naturally found within. It is one transformed through an initial deep fry, before a quick stir fry alongside a sauce featuring black vinegar and the aforementioned plums. The acidity and sweetness of the two playfully combine and are further heightened by the addition of cinnamon. A side of young ginger that has been pickled in house, serves to clean and calm the palate. 八鸡汤炖花胶 ........