4 pax portion

 

Appetiser

Onion Soup 洋蔥湯

  1. Put the Vacuum Pack in the Hot Water 將真空袋湯包放入滾水中
  2. Soak 10 -15 Minutes 浸約10-15分鐘

 

Main

Miso Marinated Cod 西京燒銀雪魚 180g x 2

  1. Use Paper Towel to Take Out Excess Water 用紙巾吸去多餘水份
  2. Use the Special Marination Brush with Whole pc of Fish 用特定醃料掃滿魚身
  3. Put on Plate Cover with Film and Put into Fridge about 2 hours 放在碟中封上保鮮紙放入雪櫃約兩小時
  4. Preheat the Oven to 160`c 預熱焗爐160度
  5. Put on Baking Paper and Skin on Top Into the Oven Buked about 12 Minutes 魚皮一面向上焗約12分鐘

Beef Wellington 威靈頓牛柳 260g x 2

  1. Put in Fridge Deforest at Least 12 hours 放至雪櫃解凍最少12小時
  2. Keep in Room Temperature at Least 10 Minutes 取出後放於室溫最少10分鐘
  3. Preheat the Oven to 210`c 預熱焗爐至210度
  4. Brush with Egg Wash of the Puff Pastry Surface 將已發打的蛋黃塗在酥皮上
  5. Put on Baking Paper and Put it into the Oven 放至烘焙紙上入焗爐
  • Rare (15-17 Minutes) 一成熟 (15-17分鐘)
  • Medium (20-22 Minutes) 五成熟 (20-22分鐘)
  • Well done (25-27 Minutes) 全熟 (25-27分鐘)

Lamb Provencal 寶雲酥羊架 6 pcs of bones

  1. Seared the Lamb and then Brush with Mustard 將芥未掃在羊架上煎封
  2. Coated with Herbal Bread Crumb 香草包糠
  3. Preheat the Oven to 160 `c 預熱焗爐至160度
  4. Put on Baking Paper and Put it into the Oven 放至上烘焙紙上入焗爐
  • Rare (10-12 Minutes) 三成熟 (10-12分鐘)
  • Medium (15-17 Minutes) 五成熟 (15-17分鐘)

Beef Brisket with Red Wine Sauce 紅酒燴牛腩 280-300g x 2

  1. Put the Vacuum Pack in the Hot Water 將真空袋放入滾水中
  2. Soak 25-30 Minutes 浸約25-30分鐘

 

Dessert

Napoleon Cake 拿破崙蛋糕

Western Style Set (4 pax)

HK$2,680.00Price